“There is no love more sincere than the love of food.”

–George Bernard Shaw–

Granola Bars

1 cup Brown Sugar

½ cup Butter

¾ cup Smooth Peanut Butter

½ cup Corn Syrup

1 tsp. Vanilla

3 cups Oatmeal

¼ cup Wheat Germ

¼ cup Sesame Seeds

2/3 cup Sliced Almonds

¼ cup Pecans

¼ cup Sunflower Seeds

¼ cup Chocolate Chips

Method:

• Cream butter, sugar & peanut butter together.

• Add corn syrup and vanilla. Mix.

• Add oats, wheat germ, seeds, nuts and chocolate.

• Press into a 13 x 9 inch pan.

• Bake at 300°F for 20 – 25 min.

Buttermilk Pie

Yields one 9” Pie

Prepare a single pie crust for a 9” pie pan (do not bake)

Filling:

3 Eggs

2 cups Buttermilk

1 ⅓ cups Sugar

4 Tbsp. Flour

3 Tbsp. Melted Butter

2 Tbsp. Lemon Juice

1 tsp. Vanilla

Method:

• Preheat oven to 425°F

• Beat eggs then slowly beat in buttermilk.

• Beat in sugar, flour, butter, lemon juice and vanilla.

• Pour into crust and bake 10 min.

• Reduce heat to 300°F and bake 30 – 40 minutes longer until set.

Cool. Serve with whipped cream

BREAKFAST COOKIE 

2 cups butter

2 cups brown sugar

2 cups white sugar

5 eggs

2 cups vegetable oil

2 tsp vanilla

2 cups oats

1 ½ cup coconut

1 ½ cup pecans

1 ½ cup almonds sliced

2 cups pastry flour

3 ¾ cups Highwood Crossing flour blend (available at Safeway and Planet Organic)

1 tsp salt

2 cups sun dried cranberries

1 ½ cup sesame seeds

1 ½ cup sunflower seeds

Cream the butter and sugar until light, scrape down the sides of the bowl, add eggs, oil and vanilla. Mix until smooth.

Combine oats, coconut, nuts, flour, salt, cranberries and seeds, blend into the first mixture. Chill then scoop 4 oz cookies onto a parchment lined baking sheet. Bake at 275° for 30 minutes. Alternatively, freeze on cookie sheet overnight, then store in a plastic bin with a lid. Bake as required.

CANADIAN MAPLE SHORTBREAD  
This is a variation of Shortbread that has a uniquely Canadian flavor! It is much like the Scottish shortbread with it's rich creamery butter flavor combined with Canada's maple syrup. It requires two separate steps: making the maple butter and making the shortbread. It's an easy recipe to make and I hope you enjoy it.  – Dave

1 hour | 30 min prep. Makes 36 2-inch cookies

Maple Butter

  2/3 cup maple syrup (use the real thing!)
  1 cup butter, at room temperature (use butter, not margarine)

• In a small saucepan, bring the maple syrup to a boil and reduce by half (this should take about 15 minutes)
• Remove from heat and let it stand at room temp.
• When it is cool, add the butter and stir or gently whisk until well blended.
• Place in frigde until firm.
• This makes about 3/4 cup

Shortbread
  3/4 cup maple butter
  2 cups flour
  1 pinch salt

• In a food processor or blender, combine the maple butter, flour and salt.
• Use the pulse setting to combine well the ingredients.
• Take it out of the blender/food processor and shape it into a ball.
• Flatten it to a disc shape.Wrap in plastic and refrigerate until well chilled.
• Preheat oven to 350F and position rack to centre of oven.
• Remove dough from the fridge and roll it out to about 1/4 inch thickness.
• Cut dough into desired shapes (I use a maple leaf shaped cookie cutter...very Canadian, eh?)
• Place cookies on ungreased cookie sheet and bake until slightly golden brown (about 10-15 min, depending on your oven).

TOMATO PARMESAN SOUP

• Saute onion in butter.
• Add stock, bring to boil (I used water from boiling veggies earlier in the day.)
• Add tomatoes and basil, simmer 5 min or until soft. Remove from heat.
• With blender, purree to desired consistency. Return to heat.
• Stir in cream and cheese, heat just until hot.

Makes four servings. Enjoy!
For entire recipe: cal=385, fat=31g, carb=15g, protein=14g

CHOCOLATE ENERGY BARS
  ¾ c peanut butter
  ¾ c honey
  ¾ c brown sugar
  ½ c cocoa

Melt the peanut butter, honey, and brown sugar on low heat until smooth. Add cocoa.

Combine:
  1 ½ c oatmeal
  1 ¼ c rice krispies
  1 c dried fruit (my favorite is blueberries)
  1 c chopped nuts (my favorite is pecans)

• Mix melted ingredients with dry ingredients, press into a 9X13 pan.
• Cool and cut into 32 bars. I put 1 or 2 bars into a plastic bag, and freeze them.

I take a bag with me to the gym, and they are perfectly thawed by the end of class – the perfect after workout
snack!

—Dave

Approx 100 calories per bar.

BIRD SEED BARS
  1 ½ c sesame seeds (toasted)
  1 ½ c unsalted sunflower seeds
  1 c unsweetened coconut
  1 c pumpkin seeds (flax seeds are really good also)
  ½ c butter
  ½ c packed brown sugar
  ¼ c honey

• Melt over low – medium heat butter, brown sugar and honey—bring to boil (careful not to burn!!)
• Mix dry ingredients in a large bowl.
• Mix melted ingredients with dry ingredients, press into a 9X13 pan.
• Cool and cut into 32 bars. I put 1 or 2 bars into a plastic bag, and freeze them.

I take a bag with me to the gym, and they are perfectly thawed by the end of class – another perfect after workout
snack!

—Dave