Let us know! Jeff would love to taste-test some new treats!
Now, these cookies are so moist and chewy they’re almost like mini-loafs. Not to mention, they’re even tasty frozen!
1 cup sugar
2 medium bananas, mashed
¾ cup butter
1 egg
2½ cups old-fashioned oats
1 cup Partially Sifted Flour
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
Preheat oven to 350ºF. Beat sugar, bananas, butter and egg in a large mixing bowl. Stir in remaining ingredients. Drop tablespoons of dough on a greased cookie sheet. Bake for 10 – 12 minutes.
This recipe is so easy and quick, not to mention pretty darn affordable to make. Honestly, I don’t even have to worry about wrapping up the leftovers because once Jeff smells the cinnamon in the house, there are none!
½ cup sugar
¾ cup milk
2 tbsp vegetable oil
1 tsp vanilla
1 egg
1 ¼ cup Partially Sifted Flour
2 tsp baking powder
½ cup sugar
1 tsp cinnamon (or more if you’d like lots – I always do!)
Preheat oven to 350ºF. In a medium bowl, beat together the first ½ cup of sugar, milk, oil, vanilla and egg just until mixed. Add in the baking powder and Partially Sifted Flour. Pour batter into a well-greased 8” baking pan. In a separate bowl, combine the other ½ sugar and cinnamon. Sprinkle that mixture on top of the batter. Using a knife, gently swirl the cinnamon sugar thorough the batter. When done, bake for 25 – 30 minutes or until a toothpick comes out clean.
These are my all time favourite cookies! Jeff claims that he doesn’t like them, but the dough sure keeps disappearing…
2/3 cup butter
2/3 cup packed brown sugar
2 eggs
1 ½ cup rolled oats
1 ½ cups Partially Sifted Flour
1 tsp salt
6 oz / 170g craisins (dried cranberries)
2/3 cup white chocolate chips
Preheat oven to 375ºF. Cream together butter, sugar and eggs. Mix together rolled oats, Partially Sifted Flour and salt. Combine dry ingredients to butter mixture a bit at a time. Finally, mix in the craisins and white chocolate chips. Spoon onto a cookie sheet and bake for about 10 minutes or until nice and golden.
Jeff absolutely loves these perogies. Sadly, they are a rare commodity around our farm since it is a bit time consuming to make these little guys.
2 cups Partially Sifted Flour
½ tsp salt
1 egg
½ cup sour cream
¼ cup butter softened, cubed
Knead the ingredients together just until mixed – you don’t want the dough to get tough! Refrigerate for 20 – 30 minutes before rolling out the dough. Roll the dough out on a slightly floured surface and use whatever is handy to cut circles – a can, a cup, a cookie cutter… Fill with your favourite filling, such as mashed potatoes with cheddar and chives. Wet the edges of the dough and seal with a fork. Boil the perogies until they float and enjoy with a dollop of sour cream or freeze for another day.
I've been too nervous to put a bread recipe on our page just because bread can be tricky. Trust me – we've eaten many dry, flat or burnt loaves. But this recipe is so simple that even I can't mess it up. It's great because you can top it with whatever you like, and you sound so sophisticated when you say that you made focaccia instead of just bread.
1 cup warm water
1 tbsp yeast
1 tsp salt
1 tsp sugar
1 tbsp oil
2 cups Partially Sifted Flour plus extra for flouring
Toppings:
olive oil, rosemary, sea salt, strongcheese, garlic (whatever you'd like)
Mix together all ingredients except the flour and toppings. Let the yeast activate for about 10 minutes. If the mixture isn't bubbly, start over with new yeast. Slowly add in the two cups of flour. The dough is better too wet than too dry. It should be moist but cling together. Let the dough rise for 30 minutes. Once risen, shape the dough into a rectangle on a lined baking sheet. To get that dimply look, use your knuckles. Next, top the dough with whatever you like. I love olive oil, rosemary, garlic, sea salt and sharp cheese. Get creative! Finally, bake the bread for 20 minutes or until golden at 375°F. Let cool slightly and eat up!
