Directions: Mix ingredients together to form filling; chill until ready to use. Follow the below instructions for making ravioli.

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1 February 2013 Recipes Guest Chefs Whitney Bremner and Willa Reddig Whitney s Recipes Homemade All-from-Scratch Spelt Ravioli 2 cups spelt flour, 3 eggs, at room temperature (although mine weren t), 1 heaping pinch of salt, 2 tablespoons olive oil Ravioli Filling 1 cup of ricotta cheese, 1 egg, generous teaspoons of salt and pepper, and any herbs desired such as parsley and garlic (I just threw in a little basil) Mix ingredients together to form filling; chill until ready to use. Follow the below instructions for making ravioli. Sift the flour and salt together in a bowl or on a work surface. In a small bowl, beat the eggs with the oil. Make a well in the flour and then stir in the eggs and oil with a spoon. Finish mixing with hands; knead on a lightly floured surface until it comes together into a small ball of dough. Cover in cling wrap and allow to rest for 20 minutes (good time to make the filling!). After letting the dough rest, divide it in half, then in half again. Take a quarter of the dough and roll it with a floured rolling pin on a floured surface until it is as thin as possible. It should still be stretchy and pliable. Cut out circles using a cookie cutter (or in a pinch the lid of a mason jar works nicely). Plop a teaspoon of ravioli filling in each circle and brush the lower half of the edges with water, bringing the top half of the dough over to create a half circle/moon shape. The water acts like a kind of glue to help it all stick together. Place raviolis on a baking sheet lined with parchment or wax paper. When ready to cook boil salted water and drop raviolis in the boiling water and cook for about five to seven minutes. Enjoy! Creamy Avocado Pasta Recipe This recipe is adapted from Oh She Glows small Campari tomatoes, quartered, 3-4 tbsp. olive oil, 4 servings of fettuccine noodles, 2 ripe avocados, seed and skin removed, 2 garlic cloves, peeled, ½ tsp. salt, 2 tbsp. lemon juice, ¼ cup pine nuts, grated fresh Parmesan cheese, salt and cracked black pepper to taste Whitney s Notes: changes to this recipe. I sautéed the desired amount of mushrooms first; meanwhile cooked about 10 slices bacon partially in the microwave to remove the

2 grease. Then I added the bacon to mushrooms. I used this mixture in place of the tomatoes since I did not use tomatoes as there weren t any on hand. This recipe makes 4 servings and you could also serve with grilled prawns or chicken for protein. Directions for the original recipe: Preheat oven to 300 ºF., Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1-2 tbsp. olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente. While the pasta is boiling, add 2 tbsp. olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste. Willa's Gluten Free Recipes (two rows in the middle of pic) Pecan Tea Balls 1 cup butter, 4 tbsp. sugar, ½ - ¾ tsp. salt, 2 cups gluten free flour, 1 cup nuts, 1 tsp. vanilla, 1½ - 1¾ tsp. xanthan gum Cream butter in bowl; add sugar, salt, and vanilla. Mix xanthan gum into flour. Add flour mixture a little at a time. Add nuts. Roll into a ball in the palm of your hand. Bake at 300 F for 20 minutes. Cool completely before rolling in icing sugar. Pearls 'n' Chocolate Cookies 2½ cups gluten free flour, 2/3 cup cocoa, 1 tsp. baking soda, ½ tsp. salt, ½ tsp. xanthan gum, 1 cup butter, softened, ¾ cup sugar, 2/3 cup brown sugar, packed, 1 tsp. vanilla or almond flavouring, 2 eggs, 1½ cups white chocolate chips In small bowl, combine flour, cocoa, baking soda, salt and xanthan gum; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and stir until combined. Stir in white chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cooking sheets. Bake at 350 F for 9-10 minutes; allow to stand 2 minutes before removing from cooking sheets and cooling completely. Linda s Recipes Ravioli Bake Kraft

3 Ingredients 1 jar (700 ml) pasta sauce, 1 can (398 ml) diced tomatoes, ½ cup water, 2 pkg. (450 g each) frozen cheese ravioli, thawed, 2 cups shredded cheese (marble or 4-cheese blend), 2 tbsp. grated Parmesan cheese Mix pasta sauce, tomatoes and water; spoon 1 cup into 13 x 9 baking dish. Layer half each of the ravioli and shredded cheese over sauce in dish; top with remaining ravioli and sauce. Sprinkle with remaining shredded cheese; cover. Bake at 400 F for 30 minutes. Uncover and sprinkle with Parmesan cheese. Continue baking another 15 minutes or until heated through. Let stand 10 minutes before serving. Note: I used 1 pkg. of 4-cheese ravioli and 1 pkg. of cheese and spinach ravioli. Granola Coins - from Today's Parent Guide 1 egg, ¼ cup maple syrup, 1 tbsp. oil, 1 cup large flake oats, 2 tbsp. pumpkin seeds, ¼ cup dried cranberries or raisins, 1 tbsp. sesame seeds Preheat oven to 350 F. In a medium bowl, whisk egg with maple syrup and oil. Stir in oats, pumpkin seeds, cranberries and sesame seeds. Generously coat a 12-cup muffin tin with oil. Divide oat mixture into 12 portions - about 1 heaping tbsp. per muffin cup. Using back of a spoon, press each portion into bottom of muffin cup. Bake in center of oven until lightly golden around edges, 10 to 12 minutes. Carefully run a knife around edges. Let cool 5 min. Remove from pan to maintain shape; using a spoon, gently scoop each coin out. Cool and store in an airtight container for 1 to 2 days. Granola Chocolate Chip Cookies - from 6 tbsp. margarine, 1/2 cup brown sugar, packed, 1 egg, 1 cup flour, ½ tsp. baking soda, Dash of salt, 3 tsp. (1tbsp.) cinnamon, 1 tsp. ginger, 1 c. granola, 2/3 cup chocolate chips Cream the margarine and sugar. Beat in egg. Combine the flour, baking soda, salt, cinnamon, ginger and granola. Stir into the butter mixture, combining thoroughly. Add chocolate chips. Drop from teaspoon onto lightly greased cookie sheet. Bake at 375 F for 8-10 minutes or until browned. Remove from sheets and cool on wire rack. Cheesy Veggie Dip - from my friend Beth 1 cup shredded cheddar cheese, (1) 8 oz. pkg. cream cheese (soften), ½ cup of each: broccoli, pepper (red or yellow), and shredded carrots, ¼ cup finely chopped green onion, ¼ cup ranch dressing Mix together and chill. It's good with toast and nacho chips! Nancy s Recipes

4 Mushroom Pepper Whole Wheat Sandwiches Make 4 sandwiches. This recipe was designed to make on a Panini press but can be made on a normal grill. For each sandwich you will need: 1 large portabella mushroom cap; no stem or gills (x 4) 1 ½ inch thick red onion slice (x 4) ¼ red pepper then sliced in even slices (x 4) ¼ green pepper then sliced in even slices (x 4) 1 slice reduced-fat mozzarella cheese (x 4) 2 large basil leaves (optional) (x 4) 2 whole-wheat multigrain slices of bread (x 4) Dressing: 4 tbsp. Hellmann s reduced fat mayo and 4 tbsp. balsamic vinegar Nancy s Note: I prepped all the vegetables the night before the sandwiches were to be served because it was for a luncheon. Sprinkle a small amount of olive oil on a large cookie sheet; place the vegetables in their own individual piles for each sandwich; sprinkle with balsamic vinegar. Roast in oven at 425 F for minutes or until tender crisp. Separate the mushrooms and place on a paper towel; put all the other vegetables in layers so it will be easy to assemble the sandwich, refrigerate. If using a Panini grill; grill mushrooms and vegetables for 4-5 minutes before assembling the sandwich makes 2 at a time. When it is time to assemble the sandwiches heat a normal griddle and place all the vegetables in the microwave to gently warm up. I recommend the mushroom cap gets sliced in 4 before putting on the bread. Place mayo/vinegar mixture on one slice of bread; remove warm vegetables from microwave; layer mushroom (slices) on the bread with mayo, add cheese slice, onion peppers and basil (if using) for each sandwich. Butter both sides of the sandwich on the outside and place on grill. Cook on one side until golden brown; flip and continue cooking until cheese is melted and sandwich is golden brown. Serve with a variety of pickle slabs and a hearty soup such as Chicken Wild Rice or Chunky Mushroom Soup. Chunky Mushroom Soup Canadian Living best Soups & Stews 5 cups vegetable or chicken stock, 1 potato peeled and cubed, 12 oz. fresh mixed mushrooms (shiitake, crimini or other mushroom favourites) sliced, 8 oz. button mushrooms, sliced, 2 tbsp. vegetable oil, 2 onions finely chopped, 2 cloves of garlic, finely chopped, 2 medium carrots peeled and finely chopped, ½ tsp. dried thyme, ¼ tsp. each paprika and black pepper, 2 tbsp. Sherry In small saucepan bring 1½ cup of the stock to boil. Add potato, cover and cook over medium heat for about 10 minutes or until tender. Carefully pour into blender or food processor and purée until smooth.

5 In large heavy saucepan, heat oil over medium heat; cook onions, garlic, and carrot stirring occasionally for 5 minutes or until softened. Stir in sliced mushrooms, thyme, paprika, and pepper; cook stirring often, for about 20 minutes or until mushrooms start to turn golden and no liquid remains. Stir in potato purée and remaining stock; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in Sherry; simmer for 2 minutes then serve. Makes 4 servings. Apple Blueberry Cobbler Bake Fest mail flyer. This recipe is not very sweet and I would consider also adding Macs to the bottom layer to make it mushier since the apples retain their shapes in this recipe. Filling 8 Granny Smith apples peeled and thinly sliced, 1 ½ cups frozen (wild) blueberries, thawed, 2 tbsp. cornstarch, ½ cup corn syrup, 1 tsp. finely grated lemon rind Biscuit 2 cup flour, ¾ cup granulated sugar, 1 tbsp. baking powder, 1 tsp. salt, ¾ cup margarine or butter, 1 cup milk, 1 egg, beaten, 1 tsp. vanilla Topping 2 tbsp. cornmeal and 2 tbsp. coarse sugar such as Wilton s Sprinkles (white sparkling sugar) Directions Filling: Toss together apples, blueberries and cornstarch until evenly coated. Stir in corn syrup and lemon rind. Spray a 9x13 pan with cooking spray; spread fruit evenly over the bottom of the pan. Directions Biscuit: Mix flour, sugar, baking powder, and salt together. Using a pastry blender cut margarine or butter into the flour mixture until mixture resembles coarse crumbs. Stir together milk, egg, and vanilla. Pour over dry ingredients and stir until a thick dough forms. Drop spoonfuls of dough evenly over fruit; close any gaps smoothing with the back of a spoon. Sprinkle cornmeal sugar mixture over top. Note: next time I would only put the dough in 3 rows; see photo). Bake in 375 F oven for minutes or until topping is browned and cooked through; poke a pick into topping only to check for doneness. Let stand for 15 minutes before serving. Makes 8 servings. Cream-layered Pastries Company s Coming Desserts. This recipe is very nice and light and not too sweet at all. I deviated from the original recipe by using 2 rolls or one entire box of frozen puff pastry. 1 box of frozen puff pastry, 2/3 cup whipping cream, 2 tbsp. sugar, 1 tsp. vanilla, ½ cup of home-made strawberry jam, icing sugar to dust tops

6 Heat oven to 400 F. Roll out each pastry roll to a 9x9 square. Place each square in the centre of a cookie sheet and bake minutes until golden and puffed. After baking let the baking sheet stand on a wire rack to cool. When cool split each large square in half horizontally into two layers then cut each layer into 4 equal pieces; you should have 16 pieces to make 4 large layered portions. Beat the whipping cream, sugar, and vanilla until soft peaks form (I like my cream a bit stiffer). Spread 1 tbsp. of jam (warm jam if too thick to spread) on one side of a pastry rectangle; then spread 3 tbsps. of whipped cream on the jam. Top with another rectangle; spread 1 tbsp. of jam and 3 tbsp. of whipped cream, top with another rectangle and repeat the process; top with a final piece of pastry. Sprinkle with a dusty of icing sugar. Repeat by making 3 more 4-layered pastry rectangles. For individual servings cut each rectangle in half. Quilters Recipes of the Month Elaine's Oatmeal Date Muffins 1 cup oatmeal, 1 cup boiling water, ½ cup shortening, 1 to 1½ cups brown sugar, 2 eggs, ¾ cup chopped dates, ½ cup coconut, 1 tsp. vanilla, 1 cup flour, 1 tsp. baking powder, 1 tsp. baking soda, pinch of salt Mix oatmeal and hot water; and set aside. In large bowl stir together remaining ingredients; add oatmeal mixture. Bake at 375 F for 20 minutes or until toothpick inserted in center comes out clean. Glenys Zucchini Flan - from The Australian Weekly 375 g (13 oz or 1¼ cup + 2tbsp.) zucchini, 1 large onion, 3 rashers of bacon (I use 4 to 5 slices, depends on size of slices), 1 cup grated cheddar cheese, 1 cup self-rising flour, I use regular and add 1 to 1/2 tsp. of baking powder, ½ cup of oil, 5 eggs, salt, pepper Grate unpeeled zucchini coarsely, finely chop onion and bacon. Combine zucchini, onion, bacon, cheese, sifted flour, (I never sift) oil, and lightly beaten eggs, season with salt and pepper if desired. Pour into well-greased lamington tin 16cm (6 in.) by 26cm (26 in). I use Pyrex because that's what I have closest to the dimensions I think my pan t is 8 inches square. Bake in moderate oven at 350ish F 30 to 40 minutes or until browned. Glenys Note: A lamington tin is typically 13in. by 9in. by 2in. baking pan (they come in different sizes), used in Australian baking. Ann's Daughter's Whipped Shortbread Cookies 1 lb. butter (room temperature), 1 cup icing sugar, ½ cup cornstarch, 3 cups flour (scant)

7 Preheat oven to 350 F. Whip butter and icing sugar, then cornstarch and flour. (Carolyn says if she adds flavouring, she adds it before the cornstarch and flour). Whip all ingredients till smooth. Carolyn's Note: This recipe won t work with a cookie press. Using a teaspoon, drop spoonfuls of mixture onto cookie sheet lined with parchment paper. I don t flatten them because I think they are better thicker than thinner. Bake for minutes or until bottom edges are slightly brown. Makes cookies. I used orange, lemon, almond flavourings plus I added coconut to some and almonds to some. I think toasted almonds would be even better. Sharon's Coconut Macaroons 1-400gram bag sweetened flaked coconut, 1 cup ground almonds, 2 cans sweetened condensed milk, 1/2 tsp. vanilla, 1/4 tsp. almond extract, 2 beaten eggs. In large bowl mix together coconut, ground almonds and sweetened condensed milk. Add vanilla and almond extract to beaten eggs. Add to coconut almond mixture and combine well. Spread mixture onto cookie sheet that has been lined with foil and greased. Level off as best as you can. Bake at 350 F for 35 min. Cool 25 min. then invert pan onto heat proof work surface to remove bars from pan. Cool completely. Peel off foil. Invert back to right side up. Can be drizzled with melted chocolate of your choice.