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Sesame Ginger Teriyaki Chicken Burger Loaf Style

This is one hard to eat burger, but it is so tasty!
I like to keep the ingredients for this burger in my freezer and pantry as it really is so fast to prepare and it is always a pleaser.
1 cup Teriyaki Sauce
2 tsp toasted sesame seeds
1 1/2 tsp fresh grated ginger
2 tsp green onions-chopped fine
2 tbsp honey
Mix together well and pour over 4 chicken breasts. Marinade for at least an hour.
**if you don't want to make the marinade from scratch use ready made (Costco has a fantastic one) or use your favorite BBQ sauce**
BBQ chicken, using the sauce as a baste and remove to a foil lined dish to keep warm while you assemble the rest of the burger.
1/2 cup mayonnaise
2 tsp teriyaki sauce
Stir together and set aside.
6 pineapple rings
1/4 cup teriyaki sauce
In a nonstick fry pan over medium heat saute pineapple in the teriyaki for about 10 minutes. They will get alittle bit stick as they almost caramelize.
1 foil wrapped garlic bread
8 large slices Monterey Jack cheese
Open garlic bread and place on a large baking sheet.( I remove some of the garlic butter as I find it is way too much.)
Broil the bread until the butter just start to melt. Remove from oven and spread with mayo. Place 4 slices of cheese on each side of bread and broil until cheese is really bubbly and bread is toasted.
Place paper thin slices of red onion on top of the cheese on the bottom part of the loaf and then add your chicken and pineapple. To serve put the top part of the loaf on and slice wide pieces.
Try to pick it up and eat it, but you may need a fork and knife.
I like to serve this with California Salad. I'll post that recipe soon.

Buttermilk Flaxseed Bread

It's always fun trying new dishes or baked goods at a friend's table...and coming home with the recipe. We enjoyed a lovely dinner out recently which included hot-out-of-the-oven fresh bread. Darlene was so kind to share her recipe and since we were back to winter weather today, it was the perfect day to bake bread.

This recipe is meant for a bread machine and since so many of you have those sitting in the back of your cupboards, I thought it might be an inspiration to pull them out! The bread is mixed in the bread machine, allowed to rise for a short time and then baked in the traditional way. Since I don't have a bread machine, I mixed the dough in my Bosch mixer and did a double batch while I was at it. I will, however, give the instructions as specified for the bread machine.

Buttermilk Flaxseed Bread
  • 1 cup buttermilk
  • 2/3 cup lukewarm water
  • 2 tablespoon vegetable oil
  • 1 teaspoon salt
  • 3 tablespoon honey (liquid)
  • 2 cups flour
  • 1 cup whole-wheat flour
  • 1/2 tsp baking soda
  • 1/2 cup ground flax seeds
  • 1/2 cup oat bran
  • 2/3 cup sunflower seeds
  • 1 1/2 teaspoon bread machine yeast
  • 1 teaspoon water
  • 1 egg

  1. Add dough ingredients according to instructions provided by your manufacturer.
  2. Select dough/ manual cycle.
  3. When the cycle is complete, transfer dough to lightly floured surface.
  4. If the dough is not easy to handle, knead is some extra flour.
  5. Cover the dough and let rest for 15 minutes.
  6. Using a little extra flour on the kneading surface, shape the dough into a ball.
  7. Lightly grease a baking sheet then place the ball of dough on the sheet.
  8. Flatten it somewhat.
  9. Cover and let rise for about half an hour...or until doubled in size.
  10. Beat together egg and water. Brush top of loaf with egg mixture.
  11. Using a very sharp knife, score the top of the loaf three times.  
  12. Bake at 375°F for about 30 minutes. 


Tropical Treat Cake

I found this recipe in the Robin Hood Baking Festival cookbook although I did change it up a bit. 
It is a moist and flavourful cake much the same texture as a carrot cake, that is great for lunches. 
It really doesn't need a frosting but you could dress it up for company 
with a cream cheese icing or a dusting of icing sugar.
  • 1 large orange
  • 1 medium banana
  • 1 cup sultana raisins washed
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground star anise (optional)
  • 1/4 teaspoon salt
  • 1/2 cup shortening or margarine
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup buttermilk or soured milk
  • 1 teaspoon vanilla
  1. Cut unpeeled orange into pieces, removing seeds. 
  2. Combine orange, banana and raisins in food processor and chop fairly fine.
  3. Combine flour, baking soda, spices and salt. Set aside.
  4. In a large bowl, cream together shortening, sugar and eggs on high speed until light and creamy.
  5. Add fruit mixture.
  6. Add dry ingredients alternately with buttermilk and vanilla, mixing lightly after each addition.
  7. Spread batter evenly in a greased 9 inch square pan.
  8. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean.
  9. This cake freezes very well.

My Raisin-Craisin-Nut-Oatmeal Cookies - Gluten-free

I love a good cookie and this one has been declared (by a variety of 'experts' ) 'VERY good' - they disappeared in record time from the plateful served to non-Celiac as well as Celiac guests.
(I found some chestnut flour and was curious - It worked well in this recipe, but I'm sure you could sub. sorghum or brown rice flour)

Ingredients (this is a large recipe that is easily cut in half)
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup packed brown sugar (I used Demara)
  • 1/2 cup white sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1/2 cup chestnut flour
  • 1 cup tapioca flour
  • 1 tsp. baking soda
  • 1 tsp. Cinnamon
  • 1/2 tsp salt
  • 2 tsp xanthan gum
  • 3 cups Gluten-free oats
  • 1 cup raisins
  • 3/4 cup dried cranberries
  • 1 cup chopped walnuts (or almonds, or pecans)


  1. In large mixing bowl, cream butter and shortening, then add eggs, sugar, vanilla and beat well.
  2. Mix well together the flours, soda, cinnamon, salt xanthan gum and oats
  3. Add to the butter mixure and mix until well blended
  4. Drop by teaspoon onto lightly greased cookie sheets (you may flatten slightly with a fork if you want a little crisper cookie)
  5. Bake for 18 minutes at 350'. (Don't over bake or they will go crumbly dry - I learned the hard way ! grrrr - ... but adjust baking time to your favorite softer or crispier cookie)

These are so good out of the oven, but they also freeze well.

Sausage and Pancake Strata

I found this recipe for a breakfast casserole in an old 'Woman's World' magazine. The recipe claims that it tastes like the McDonald's McGriddle sandwich.
I had planned to post a special cake for someone very special today but then decided I'd rather 'invite' her to brunch and make this strata. So Lovella this one's for you. You are celebrating your 50th today and I want to wish you a very happy birthday! You have been an inspiration to me, you set a good example to many. I love your enthusiasm for life and how you express love for God, your beloved, your children, your grand babies and your friends! We have never met in person but I count you a true friend. Seems like a long time ago that I googled 'Paska' and found much more..I found the recipe and a friend! Wishing you God's blessings today and keep celebrating!
  • 12 eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1 package (14.5 oz) frozen mini pancakes (I made my own although from a mix) approximately 18
  • 1 package (7 oz) maple flavored brown and serve sausage patties, 8 or 9 patties
  • Maple Syrup
Beat eggs with milk, stir in cheese and salt and set aside.
Cook the sausages and the pancakes.
Arrange half of pancakes in bottom of a greased 11" x 7" dish. Top with sausage patties.
Pour egg mixture over the patties and top with the rest of the pancakes, gently pressing them into the egg mixture to partially coat them.
Cover with foil and bake for 30 minutes at 350º.
Uncover and drizzle maple syrup over the egg mixture which has started to set at this point.
Continue baking uncovered for another 30 minutes until set.
Let stand 5 minutes before serving.
Drizzle with more maple syrup if you prefer.
Serves: 9

Can't-Believe-Its-Gluten-Free Pizza !

Pizza is something I have missed eating since I have been gluten-free!
I finally have a recipe that is good enough to serve to guests -- Regular guests..not just Celiac ones ! It has a crisp outer crust and soft inside.
This dough smells soooo good baking !!!
I found the original recipe on line but didn't have the flours called for so I substituted and tweeked until I ended up with the following .....

Pizza Dough Ingredients
  • 2 cups brown rice flour
  • 1 cup tapioca starch
  • 3/4 cup white bean flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/3 tsp. Oregano
  • 1 1/2 tbsp. xanthan gum
  • 1 tsp. vinegar
  • 1/3 cup Olive oil
  • 2 eggs plus one egg white
  • 1 3/4 cup warm water
  • 2 tbsp. sugar
  • 1 tbsp. honey
  • 1 tbsp active dry yeast


  • add sugar and honey to warm water... sprinkle yeast over top and let sit until foamy
  • beat eggs, oil, vinegar in heavy duty mixing bowl
  • add proofed yeast
  • mix all dry ingredients together well -- then add to liquid in mixing bowl.
  • mix until blended , then turn mixer on high and beat for 4 minutes - you will see the Constancy of the dough change.

  • The dough will be sticky, but using a spatula turn it out onto a clean surface sprinkled with sweet rice flour (or tapioca starch) Using as little flour as possible knead the dough gently until you can handle it . It will be a very soft dough.
  • Using your hands form it into a pizza shape, making the edges higher and thicker. I find it easier to make individual pizzas rather then one big one -- but there is no reason why you can't make your pizza any size you like.
  • place pizza crusts on pans and let rise in warm place for about 45 minutes.

When pizzas have risen, bake at 350' for 20 minutes.
Remove from oven... spread with pizza sauce and desired toppings and bake at 400' for another 20 minutes.

Oven baked BBQ Ribs

Ribs must be on the menu in a few of our kitchens this week. Judy posted a delicious looking rib recipe this past week as well. Here is another melt in your mouth rib recipe. I often add 2 boneless skinless chicken breasts cut into 2-3 pieces each to the pan during the last hour of cooking. This is so simple, but I guarantee they are so tender. You can easily half or double this recipe.
3-4 pounds pork back ribs (cut into 3-4 rib sections)
1 500ml bottle BBQ sauce (I like to use Bulls Eye regular)
3/4 cup orange juice
1/4 cup minced onion (optional)
Place ribs in a 9x13 foil lined pan
Stir together remaining ingredients and pour over ribs.
Cover with foil and bake in 300 oven for 2 1/2 -3 hours. (baste once or twice)
Turn heat up to 350 and remove foil. If there is allot of grease at this point spoon some of it off, but don't take out any of the BBQ sauce.
**if you are adding chicken to the pan add it now and place the pieces around the outsides of the pan around the ribs***
Continue to bake for 1 hour. Baste half way through. If meat is getting too dark cover loosely with foil for last 20 minutes.
Some good sides: baked beans, coleslaw, fries, cornbread.

Decadent Chocolate Trifle

Have you ever caught yourself in a pinch?
I think we've all been there.
On Friday, recognizing that it was also my daughter's birthday,
I thought..Hm...what can I send along to the city?
How do I even have time to make something,
while my day was packed with a flurry of celebrations.
I knew she was having a party with friends.

I know she loves Skor Bars, and so I found this recipe in the
Greendale Mennonite Cookbook, pg.180
Well I began scrambling...cake was baking while I was out walking.
Cake and pudding cooled while lunching out.
Came home and quickly assembled the layers.
Ready for three o'clock pick-up.
Off to the game I went.
Surprising how we can work under pressure.

I'm always thankful when I have the right ingredients on hand.
I have a friend and she helps me along.
Yea! Betty Crocker.
I store her in my pantry.
She only comes out in a pinch.

Decadent Chocolate Trifle

1 chocolate cake
1 large Cool -Whip
6 Skor Bars, crushed
4 Chocolate Mousse mixes
2-3 cups peanuts
2 jars caramel topping

Cut cake into bite size pieces.
Make chocolate pudding according to directions on package.
Layer in the order listed.
I didn't have Mousse in the house, so I used chocolate cooked pudding.
Did you know that you can buy Skor Chipits?

I could already see quite quickly, that this was a large recipe.
So, I decided to half it and put it in s smaller bowl.

Cut cake into bite size pieces.
Layer with whipping cream or Cool-Whip.
Drizzle the crushed skor bits on top.

Yummy, can you see the chocolate pudding?
Throw the nuts on top!

Drizzle the caramel topping and you are set to go!
It's more advisable to chill for several hours.
They are still ramping and raving over it.

Now I have just enough left for a small dinner company!

Sicilian Meat Loaf

This is a delicious meat loaf that is company worthy or just for your average Tuesday evening supper. Serve it with roasted vegetables and you are good to go. The leftovers are awesome too. 
  • 2 eggs beaten
  • 3/4 cup bread crumbs
  • 1/2 cup tomatoe sauce
  • 2 tbsp. fresh parsley, chopped
  • 1/2 tsp. oregano
  • salt and pepper to taste (easy on the salt as the ham, cheese and tomatoe sauce all have salt in them and I find that plenty)
  • 1 clove garlic, minced
  • 2 lb. extra lean ground beef (try bison)
  • 8 thin slices of ham
  • 1 1/2 cup low fat shredded mozarella

  1. Combine the first 8 ingredients.
  2. On a parchment or foil lined baking sheet spread the mixture flat into a rectangle. 
  3. Layer with the ham, then 1 cup of cheese. 
  4. Roll up the meat into a log. Peeling away the foil or parchment. 
  5. Bake at 350 for 60-75 minutes. 
  6. Top with a 1/2 cup of cheese the last 5 minutes of baking time. 
  7. Slice and serve. Makes enough for 8 servings.  

Honey Garlic Ribs

Now that Valentine's Day is behind us and we've all had our fill of sweets, I'll pass along our favorite recipe for ribs. I have no idea where the recipe originated but have been using it for years. I normally serve it with 'golden mashed potatoes' but never thought to take a photo until after the meal, so the potatoes did not show up for the photo shoot!

Honey Garlic Ribs
  • 1 ½ to 2 kg pork side ribs (about 4 pounds)
  • ½ cup honey
  • 1 cup ketchup
  • ¼ cup soy sauce
  • 4 cloves garlic, crushed
  • 1 teaspoon coarse black pepper
  • 1 teaspoon salt
  1. Place ribs in large roasting pan with about ½ inch of water. 
  2. Cover and bake at 350° F. for 1 ½ hours. Drain water from roaster.
  3. Combine remaining ingredients to make sauce. Pour over the ribs and bake for another ½ to 1 hour, basting ribs occasionally with the sauce.

Chocolate Cupcakes

This recipe takes me back to my school days, when my mom packed my lunches. I also made these for my kids’ lunches even though sometimes they used them as valuable trading food for fruit roll ups and snacks I deprived them of. The icing hardens enough so that you can wrap them with plastic wrap and it doesn’t stick to it. I like them because they don't fall apart like the chocolate cake mix cupcakes and the first ingredients is not sugar. . . well looking at it now, it's listed first on the recipe but . . . you know what I mean.

  • 1 cup sugar
  • 2 eggs
  • 2/3 cup oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 heaping tablespoons cocoa
  • ½ teaspoon salt
  1. Whisk sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla. 
  2. Stir in combined dry ingredients. 
  3. Fill paper-lined muffin tins 3/4 full. Makes 12 large or 18 medium sized cupcakes. 
  4. Bake at 350° F for 20 min. Remove from muffin trays and cool on wire rack. Ice with chocolate icing once cooled.
Chocolate Icing:
Mix 1 1/2 cups icing sugar with 2 tablespoons soft margarine, 1 tablespoon cocoa and enough milk (maybe 4 tablespoons) to make a spread-able consistency. Sprinkle with chocolate or colored sprinkles. Freeze in air tight container once the icing has dried.

Peanut Butter Cookies

Years ago I saw this recipe in a magazine, it is the most simple recipe I have ever made. The magazine was called 'Home Sweet Home' from the publishers of Family Circle. These cookies are delicious and it's hard to believe how easy they are to make. A fun recipe that even smaller children can manage!
Yes only 3 ingredients!
  • I cup peanut butter
  • 1 cup sugar
  • 1 egg
  1. Combine all ingredients in a bowl.
  2. Roll into 1 inch balls and place on a baking sheet and press each cookie with a fork.
  3. Bake in 350º oven for 10 to 11 minutes.
  4. Yields: 16 

Mulitgrain Kitchen Scissor Buns

You would think that just once. . .before eating these. ..I would remember to put them in a nice decorative basket for the picture op. . . I've been making these fairly regularly and really like the ease of pulling dough out of the refrigerator with an hour to spare before dinner. The dough will last up to 2 weeks well chilled. . .if you don't eat all the buns before that.

Multigrain Kitchen Scissor Buns
  • 3 cups warm water
  • 2 tablespoons yeast. . .regular active dry is what I use
  • 2 tablespoons creamy honey
  • 1 tablespoon salt
  • 4 cups of multigrain bread flour
  • 2 cups plus 2 tablespoons white all purpose flour
  • cornmeal or porridge oats or something like that to bake your buns on top of
  1. I am using my kitchen aid mixer. . .but you can use a big bowl and a sturdy wooden spoon.
  2. Put your water, salt, honey yeast in a large bowl and stir together.
  3. Add the multigrain flour. . stir it in.
  4. Add the white flour. . .stir hard. . or use your mixer.
  5. Plop it all into an ice cream pail with a few layers of plastic wrap on top.
  6. Put the lid on but leave a bit of airspace.
  7. Put the bowl in the fridge for a day at least or up to 2 weeks.
  8. When you want to bake buns, break off a piece the size of a large grapefruit.
  9. Roll it into a cylinder the length of a cookie sheet. . .making each end a bit pointed.
  10. Let rise for about 45 minutes.
  11. Take your clean kitchen scissors and at 1 1/2 to 2 inch intervals cut right down at an angle. ..through the cylinder, laying them down to the side.
  12. Continue down the row, laying the buns back and forth.
  13. Bake the buns at 450 for about 20 minutes.
  14. If you want crustier buns, pour 1 cup of hot water into a broiler tray below your bun sheet.

5 Minute Chocolate Cake in a Mug

This cake in a mug was fun to make! The cake is slightly dense but quite delicious served warm with a scoop of ice cream or whipped cream. Sounds like an idea for Valentine's Day. Recipe from my long time friend Em.
  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoon chocolate chips
  • Splash of vanilla
  • 1 large mug
  1. Mix together dry ingredients in the mug.
  2. Add egg and mix thoroughly. 
  3. Pour in milk and oil and mix well.
  4. Add chocolate chips and vanilla and mix again.
  5. Place mug in microwave (1000 watts) and cook for 3 minutes. 
  6. The cake will rise over the top of the mug but don't be alarmed. Allow to cool a bit and tip out on a plate if desired or eat right out of the mug.
  7. Dessert for two.

Carrot Cake

I have made this cake for at least 25 years for many a shower and birthday cake. The icing works great for spreading and decorating with. You can add food color to it and use the star tip or writing tip for easy decorating.

  • 3 eggs
  • 3/4 cup oil
  • 1 1/2 cup brown sugar
  • 2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups coconut
  • 1 cup crushed pineapple, drained and 1/4 cup of the juice
  • 2 cups carrots, finely grated (3-4 carrots)
  1. Prepare 9 x 9 pan or 8 - 9 inch springform pan by greasing well and dusting with flour, tapping out any excess. If you plan to invert and decorate the whole cake (sides and top) and you don’t have a spring form pan, grease and line bottom of pan with parchment paper.
  2. Beat eggs, oil and sugar well. 
  3. Add combined dry ingredients, then coconut, pineapple and carrots. 
  4. Spread into prepared pan.
  5. Bake at 350 F for 60 – 70 minutes. Test with toothpick. Serves 9 large pieces or 12-16 fair sized

Cream Cheese Frosting*

  • 1/4 cup butter, room temp
  • 4 oz cream cheese, room temp
  • 1 teaspoon vanilla extract
  • 1 - 1 1/2 cups confectioner's sugar (icing sugar)

Beat butter and cream cheese, gradually adding icing sugar until desired consistency for spreading. To use with a decorating tube, you may need a little extra icing sugar.

Decorating options:
1) Cool completely in pan and spread icing on cake. Dab, using the back of a spoon to lift waves or just sprinkle with nuts or toasted coconut.
2) Cool 10 min. Invert onto cooling rack, remove paper. Cool completely to decorate. *To frost sides and top of cake, double the icing amount.
If you need a larger cake, use 1 ½ times the recipe, for a 9x13 pan. (4 large eggs, 1 cup oil, 2 cups sugar, 3 cups flour, 2 tsp BP, 1 tsp soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 2 cups coconut, 3 cups carrots, 1 can crushed pineapple with the juice.)

For my sister’s birthday last week, I used this recipe and decorated it with dried pineapple flowers. The instructions are with the hummingbird cake previously posted.

Banana Cake

I snipped this banana cake recipe from a farm publication called The Western Producer not too long ago. It is great served with warm caramel sauce and a scoop of vanilla ice-cream.

Banana Cake
  • 1 cup margarine or butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3-4 mashed bananas
  • 1 cup sour milk or buttermilk
  • 1/4 tsp. salt
  • 3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  1. Mix butter and sugar.
  2. Beat in eggs...and vanilla, bananas and buttermilk.
  3. Stir in dry ingredients and mix until blended.
  4. Pour into a greased nine by thirteen inch pan...or two nine inch round cake pans.
  5. Bake at 350 degrees for about 45 minutes...or until set in centre.
Warm Caramel Sauce
  • 2 Tbsp. butter
  • 1/3 cup firmly packed sugar
  • 1/3 cup sour cream
  1. Melt butter in skillet over medium heat. 
  2. Add sugar; cook until melted, stirring occasionally. 
  3. Stir in sour cream and cook for 1 minute. 
I have also used this cake as the base for my grandson's birthday cake. What could be more appropriate for a monkey cake than a moist banana cake recipe? I'll post instructions for the monkey cake below.

Monkey Banana Cake

For my grandson's first birthday I made him a monkey cake...complete with a tiny banana which was his 'smash cake'. He turned three not long ago and requested a repeat of the monkey cake.

I found the banana cake recipe works perfectly for this cake. Mix as per instructions above...and then bake in a 10" inch springform pan and a small round Pyrex bowl (for monkey nose). I also made one mini loaf, that I carved into a banana shape.

Creamy Vanilla Frosting

This frosting spreads and pipes smoothly. Butter should be soft to prevent the frosting from splitting when tinted.
  • 1-1/4 cups (300 mL) butter, softened
  • 6 cups (1.5 L) icing sugar
  • 3/4 cup (175 mL) whipping cream
  • 2 tsp (10 mL) vanilla
  1. In large bowl, beat butter until fluffy. 
  2. Alternately, beat in sugar and creamin three additions of each.
  3. Beat in vanilla.

To assemble:
  1. Remove a small amount of icing to be tinted yellow...for small banana cake.
  2. Divide remaining frosting into two bowls. Tint one portion a skin-tone.
  3. Add 2 squares semi-sweet chocolate (melted) to remaining frosting.
  4. Center round cake on prepared base, allowing enough room for small banana cake below.
  5. Position nose on monkey's face and glue in place with frosting.
  6. Put a skim coat of skin-toned icing over entire cake, with a somewhat thicker layer over face area.
  7. Position vanilla wafer for ears.
  8. Use frosting bags and decorating tips to apply chocolate icing. 
  9. I used assorted chocolates for the mouth, nose and eyes...but use your imagination!
  10. Frost tiny banana 'smash cake' with yellow icing and add a few green streaks with toothpick.

Farmer sausage meat buns

Try this recipe to make a little something for the family to take along for their work / school lunches.
I made the dough a little higher in fiber, used low fat cheese and low sodium farmer sausage. You can try turkey sausage or garlic sausage.  Really any sausage you have on hand can be used.

  • 1 1/2 c. oats
  • 3 c. whole wheat
  • 3 c. unbleached flour
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 2 pkg. instant yeast
  • 1/4 c. oil (can be left out)
  • 4 c. of really warm water
  1. mix all the dry ingredients including the dry yeast
  2. add water and incorporate well.
  3. add more unbleached flour as necessary to make a soft dough
  4. knead about 10 min.
  5. let dough rest about 20 min.
  6. divide dough in 64 equal pieces
  • farmer sausage, cut into 64 equal pieces
  • cheese cut in 64 sticks
  • mustard
  1. flatten out each piece of dough and put in a little mustard, a piece of sausage and cheese.
  2. fold up sides and pinch the seams together, place seam side down on a parchment lined baking pan.
  3. some cheese tends to melt out and it makes for easier clean up.
  4. let rise about 1/2 hour. bake at 375 for 25-30 minutes.

64 sounds like a lot, but the kids have them polished up in no time!

Apple Rolls

These small rolls taste wonderful and if you taste one still hot from the oven dripping with glaze I dare say you won't eat only one! I first tried this recipe many years ago and it was a always a hit whenever I served them. Tonight I am serving them as a dessert for our supper guests!
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • Apples, approximately 2 1/2 ( I used McIntosh but I am sure any baking apple would do)
  1. Cut shortening into dry ingredients. 
  2. Add cream and mix with fork till you can handle the dough and forms into a ball.
  3. Cover dough and refrigerate for 1 or 2 hours.
  4. Roll out, not too thin and cut in squares.
  5. Peel and core the apples and cut into quarters, I make these rolls small so I cut the apples into eighths. (approximate) 
  6. Place an eighth of an apple on a square of dough and roll them up placing them on the pan. To make them look a little 'fancier' I place the apple piece diagonally on the square of dough and bring up 2 corners and pinch them on top.
  7. Bake at 400º for 17 minutes or until golden in color.
  • 1 cup icing sugar
  • 1/2 teaspoon vanilla
  • 4 teaspoons warm water
  1. Mix and brush on the apple rolls while they are still hot.
  2. Yield: 30 'delectable' apple rolls