Kadri Irwin s Recipe: Kadri made these cookies as a hostess gift in a nice big tin for our boys who of course just loved them.

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1 December 2014 Recipes Guest Chefs Kadri Irwin, Joyce MacKay, and Whitney Bremner Kadri Irwin s Recipe: Kadri made these cookies as a hostess gift in a nice big tin for our boys who of course just loved them. Whole Wheat Peanut Butter Dog Biscuits Ina Garten s cookbook Make It Ahead ½ cups whole wheat flour, 1 cup all-purpose flour, ½ cup powdered milk, ½ cup quick-cooking oats (not instant), plus extra for sprinkling, ½ cup smooth peanut butter, 2 tablespoons toasted wheat germ, 1 egg, lightly beaten, 1 egg beaten with 1 tablespoon water, for egg wash Preheat the oven to 325 F degrees. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients except the egg. With the mixer on low speed, add the egg and 1 cup water and mix just until it forms a slightly sticky ball. Dump the dough out onto a well-floured board or counter and knead into a ball. Roll the dough out ½ inch thick. Cut out with a dog bone-shaped cookie cutter. Place the biscuits on the prepared pan and brush with the egg wash. Sprinkle with oats and bake for 1 hour until completely hard. Do not store until they are cool and dry. Kadri s Notes Rather than buying expensive packages of milk powder in the grocery store, I buy it (and the wheat germ) at Scoop 'n' Weigh or a similar bulk food store. Since I use milk powder for my bread machine bread, I always have it on hand anyway. Peanut butter was my St. Bernard Hector's favourite treat. He used to lick it off a spoon, if you can imagine! You don't need to bother with the cookie cutter and just cut the dough into strips and lengths to make biscuits the size you prefer. Longer sticks are good to break in half to dole out during a walk. Guest Chef Joyce MacKayRecipe: Tomato Basil Crostini 1 baguette, extra virgin olive oil, sea salt, balsamic vinegar, basil, sliced thin, or dried, mozzarella, soft, sliced, English cucumber, sliced thin, 2 Tomatoes, sliced and quartered

2 Slice baguette into 1/3 slices. Spread on baking sheet. Lightly drizzle with olive oil, balsamic vinegar, and sprinkle with sea salt. Toss gently with fingers and spread to one layer. Bake at 400 F for 15 minutes or until lightly toasted and golden brown (turn once half way through cooking time). Let cool. On each slice, place one slice mozzarella cheese, one cucumber, and tomato. Drizzle lightly with balsamic vinegar and sprinkle with basil. Serve cold. If baguettes are not available, multigrain bread works well. Any shredded cheese can be used as a substitute for the soft mozzarella, and sprinkled on top. Whitney Bremner s Recipes: Oatmeal Breakfast Cookies This is an easy peasy snack or breakfast on the go with only three ingredients. 4 ripe, old bananas, 1 cup quick oats, ¼ - ½ cup chocolate chips Mash bananas and add oats, stir. Fold in chocolate chips. Drop by the spoonful onto a greased baking sheet. Bake at 350 F for minutes until the edges turn golden brown. Makes 12 and are great for freezing! Scotch Broth Notes: I made my own chicken stock and I also picked up a package for Scotch broth that had barely, lentils and peas in it, which, is what I used instead of the barley in this recipe. 1 pound lamb shanks (about 2 medium shanks), Kosher salt and freshly ground black pepper, 2 tablespoons vegetable oil, 2 bay leaves, 3 medium cloves garlic, 1 medium onion, finely chopped (about 1 cup), 8 cups homemade or store-bought low sodium chicken broth, 2 medium carrots, finely diced (about 1 ½ cups), 1 medium parsnip, finely diced (about ¾ cup), 1 medium russet potato, finely diced (about 1 ¼ cups), 1/3 cup pearl barley, 2 tablespoons finely chopped fresh parsley leaves Season lamb shanks with salt and pepper. Heat the oil in a Dutch oven over high heat until lightly smoking; add lamb and cook, turning occasionally, until well browned on all sides, about 10 minutes total. Remove shanks and set aside. Add onions and cook, stirring constantly, until lightly softened, about 2 minutes. Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds. Add broth and return shanks to pot. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. For best results, let broth cool overnight in refrigerator, scrape off fat, and return to heat the next day. To use immediately, skim the fat off the surface with a ladle or large spoon, then

3 remove the shanks from the stock. Once cool enough to handle gently remove the meat from the bones, tear into bite-sized pieces, and store in a bowl. Bring stock back to a simmer and add carrot, parsnip, potato, and pearl barley. Cook until barley is tender, about 25 minutes then return shredded meat to the pot. Season to taste with salt and pepper, stir in parsley, and serve. Linda Huisman s Recipes: Cheddar Dill Muffins 3 ½ cups flour, 1 cup shredded cheddar cheese, 3 tbsp. sugar, 2 tbsp. baking powder, 2 tsp. dill weed, 1 tsp. salt, 1¾ cup milk, 2 eggs, lightly beaten, ¼ cup butter, melted In a large bowl, combine the flour, cheese, sugar, baking powder, dill weed, and salt. In a second bowl, combine the milk, eggs, and butter; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400ºF for minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Cranberry Sparkle Muffins Company s Coming 2 cups flour, 1 tbsp. baking powder, ½ tsp. salt, ¼ cup margarine, ½ cup sugar, 2 eggs 1 cup vanilla or plain yogurt, 3 tbsp. milk, 1 cup fresh or frozen cranberries Measure flour, baking powder, and salt into a large bowl; stir to mix. Make a well in centre of flour mixture. Cream the butter and sugar in a medium bowl; add eggs 1 at a time, beating well after each addition; add yogurt and milk. Mix well then pour mixture into the flour well; add cranberries. Stir until just moistened. Fill 12 greased muffin cups, ¾ full. Bake at 375 F for 18 to 20 minutes until a wooden toothpick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Topping 2 tbsp. decorating sugar, ¼ tsp. cinnamon Topping Combine sugar and cinnamon. Sprinkle on batter in the muffin tins. Vinatarta Simplified from a friend When life was simpler and perhaps ingredients not so easy to come by, my friend s mother used to make this very simple but tasty version of Vinatarta

4 Graham wafer crackers, chocolate icing, thin, cooked dates Spread cooked dates between layers of graham wafer crackers. Stack wafers about 6 to 7 high. Lightly ice on top and three sides with thin chocolate icing. Let set for at least 24 hours before serving. This is a very sweet, but simple version of the more extravagant Vinatarta. For the complete version see below: Vineterta (Vienna Torte) Cake: 1 cup butter, 1½ cups berry sugar, 2 large eggs, 4 cups flour, 1 tsp. baking powder, 1 tsp. ground cardamom seed, 3 tbsp. half-and-half cream, 1 tsp. almond extract Filling: 1 lb. prunes, cooked and stones removed, ¾ cup white sugar, 1 tsp. cinnamon,1 tbsp. vanilla, ½ cup prune juice Cream butter well, then add sugar gradually, beating hard after each addition. Beat in eggs, one at a time. Sift together flour, baking powder, and cardamom. Add small amount to creamed mixture. Mix in cream and almond extract. Now work in as much flour as possible. Turn out onto pastry cloth and knead in any remaining flour. Divide dough into 5 parts and pat each part into a 9-inch greased layer pan. Bake at 375 F until delicate brown. To assemble filling: Put prunes through food processor or mill, add sugar, prune liquid, and cinnamon. Cook until thickened; add vanilla. Let cool and spread between layers of torte; top cake with a thin layer of vanilla icing. Let the torte stand for a couple of days before serving to allow the cake to soften. Serve in small slices. Christmas Liver Treats for Your Dog from a friend ½ cup water, 1 lb. liver, 1 cup cornmeal, ½ cup powdered milk, ½ cup wheat germ, 1 cup whole wheat flour, 1 egg, garlic powder In blender or food processor, liquefy liver and water. Pour into a mixing bowl. Add other ingredients. Mix well. Pour into a well-greased cookie sheet. Spread evenly;

5 bake at 350 F for 30 minutes. Cut quickly into squares while hot. Store in the freezer. Note: these don t smell very good while baking but the dog loves them! Nancy Bremner s Recipes: Slim Dunk or Creamy Spinach Dip - The Looneyspoons Collection 2 cups low-fat Greek Yogurt, ½ cup light mayonnaise (not-fat free), 1 pkg (300g or 10 oz) frozen spinach, thawed and squeezed dry and chopped, 1 pkg. Knorr Cream of Leek Soup mix, ½ cup minced water chestnuts, 1/3 cup minced red bell pepper Combine all ingredients in a medium bowl. Mix well, cover, and refrigerate for at least 3 hours before serving. Note: this recipe would be richer if you used sour cream but this is for "watching your waistline" dip for veggies and crackers. Herbed Mushroom Pizza with Hummus - The Looneyspoons Collection 1 can tomatoes with Italian herbs ( 540 ml/19oz) drained well, or fresh tomatoes with Italian herbs, 2 tsp. olive oil, 1 cup thinly sliced red onion, 1 tsp. minced garlic, 4 cups sliced mixed mushrooms such as Portobello, crimini, shiitake, and button, 2 tsp. each of minced fresh thyme and fresh Rosemary or ½ tsp. each dried thyme and Rosemary, pinch salt and freshly ground pepper, ¾ cup hummus, 1 12-inch pre-baked whole grain thin-crust pizza shell, ¼ cup freshly grated Parmesan, Romano or Asiago cheese, ¾ cup (85 g) packed shredded light mozzarella or provolone cheese Preheat oven to 425 F. Drain tomatoes and squeeze all liquid out of them. Set aside. Heat olive oil in a large, non-stick skillet over medium heat. Add onions and garlic; cook stir until onions have softened, 3-4 minutes. Add mushrooms and cook until mushrooms are tender, about 5 more minutes. Stir in thyme, Rosemary, salt, and pepper and cook 1 minute. Remove from heat. To assemble pizza, spread hummus over pizza crust, leaving a ½-inch border around the edge then top hummus with drained tomatoes. Sprinkle Parmesan cheese over tomatoes. Spread mushroom mixture evenly over top, followed by mozzarella. Place pizza directly on middle oven rack and bake for 10 to 12 minutes, or until cheese is completely melted and edges are lightly browned. Remove from oven to cutting board and let cool 1 minute before slicing. Slice into 12 thin wedges and serve immediately. Spinach Salad - The Looneyspoons Collection 1 can (10 oz/284 ml) mandarin orange segments in light syrup, undrained 8 oz. (227 g), fresh baby spinach leaves to make a big bowlful, 3 cups thinly sliced mushrooms, 6 slices of bacon, ½ cup diced red onion, 1 tsp. minced garlic, 3 tbsp. white balsamic

6 vinegar or white wine vinegar, 2 tbsp. Dijon mustard (I used President's Choice Sweet with Heat Mustard and on another occasion I used French s mustard), 2 tbsp. pure maple syrup or liquid honey, pinch salt and freshly ground black pepper, 6 hard-boiled eggs, sliced lengthwise into quarters or you can make slices Drain orange segments, reserving liquid (½ cup). Place drained oranges in a very large salad bowl. Add spinach and mushrooms. Set aside. Cook bacon in a 10-inch non-stick frying pan until crisp but not burned. Remove bacon and drain well. Do not discard bacon drippings. Crumble or chop bacon and add to spinach mixture. Add onions, garlic, and reserved orange syrup to bacon drippings in skillet. Stir to break up any brown bits on bottom of skillet; simmer on low heat for 3 or more minutes until liquid is slightly reduced. Stir in vinegar, mustard, and maple syrup and mix well. Simmer for 2 minutes; add salt and freshly ground black pepper and remove from heat. You should have just under 1 cup of dressing. Pour hot dressing over salad and mix well using salad tongs. Spinach will become slightly wilted. When serving arrange sliced eggs over salad. Serve immediately. Note: Make the dressing and keep in a Pyrex cup. Just before serving salad to family or guests heat in microwave for 1 to 2 minutes, until hot then mix salad and serve. You may also cook the bacon in the oven. Scrap all brown bits, grease into the frying pan, and then make dressing as directed. Thai One On, Sweet Potato, Coconut Soup & Shrimp - The Looneyspoons Collection 1 tbsp. butter or olive oil, 1 cup each chopped onions and chopped red pepper, ¾ cup chopped celery, 2 tsp. minced garlic, 4 cups peeled cubed sweet potatoes, 1 tbsp. grated ginger root, ¾ tsp. each ground cumin, ground coriander, and curry powder (I used Hot), ¼ tsp. ground cinnamon, 2 cups chicken or vegetable broth, 1 can (398 ml) (light) coconut milk, ½ tsp. salt, ¼ tsp. freshly ground pepper, 3 tbsp. each minced fresh cilantro and minced fresh basil leaves, 2 tbsp. light peanut butter, 1 tbsp. brown sugar, 1 tbsp. freshly squeezed lime juice, 1 lb. raw shrimp with tails removed Heat butter in a large pot over medium heat. Add onions, red pepper, celery, and garlic and cook; stir until vegetables begin to soften, about 4 minutes. Stir in sweet potatoes, ginger root, cumin, coriander, curry powder, and cinnamon. Cook and stir for 30 seconds longer. Add broth, coconut milk, salt, and pepper. Bring to boil and reduce heat to low, cover and simmer until sweet potatoes are tender at least 10 minutes or more.

7 Carefully transfer half of the soup to a blender or to a container to blend or mix with a hand blender. Puree until smooth, return pureed soup to remaining soup. Stir in cilantro, basil, peanut butter, brown sugar, and lime juice. Mix well and bring temperature back to simmer and soup is hot. Just before serving stir in shrimp until they are pink (do not overcook) and soup is hot. Serve immediately. Makes 6 servings. Quilters Recipes of the Month Wendy s Layered Salad 8 cups loosely packed chopped iceberg lettuce, 1 red onion, sliced, 2 cups frozen peas, thawed, 6 oz. Sliced deli ham, chopped, or 8 slices crumbled cooked bacon, ½ cup mayonnaise, ¼ cup grated parmesan cheese, 1 cup grated cheddar cheese,1/3 cup chopped tomatoes Layer lettuce, onions, peas and ham in a large clear straight-sided serving bowl. Mix mayonnaise with parmesan; spread over salad to seal. Refrigerate several hours. Top with grated cheddar cheese and tomatoes just before serving. Glenys Vegetable Soup (Gluten Free) 4-6 cups Chicken Broth, 6 large tomatoes, skins removed (or one large can of diced tomatoes), 2 cups chopped carrots, 1 cup chopped celery, 1 large onion diced, 1 cup frozen corn, 1 cup frozen peas, 1 cup gluten free pasta Spices to flavor: crushed garlic, chili powder, salt, and pepper In a large pot, sauté onion in a few teaspoons olive oil until soft. Add all ingredients, except pasta, and simmer on low heat. Cook until vegetables are tender. Precook the pasta as directed, and add to the soup for the last few minutes. Soup can be reheated using a large crockpot. Note: Glenys is famous for making her big pots of homemade soup from scratch, and so amounts given are approximate. June s Easy Black Forest Cake 1 dark chocolate cake mix, 1 can cherry pie filling, 1 large container Cool Whip Mix chocolate cake as directed. Cook. Cool completely, then break up into pieces. In large bowl or deep container, layer cake pieces, cover with cherry pie filling, and smear with Cool Whip. Continue the layers until all ingredients have been used up. Chill completely before serving.

8 Jo-Ann s Date Squares (with the secret ingredient) Five Roses Cookbook 1 ½ cups flour, ½ tsp. baking soda, 1 ½ cups quick oats, 1 ½ cups brown sugar, 1 cup butter or hard margarine Date Filling: 1 lb. pitted dates, chopped, ½ cup hot water, ¼ cup sugar, ¼ cup orange juice, Rind of ½ orange, 2 tsp. lemon juice, 1 tsp. vanilla, Pinch of salt Prepare filling. Combine dates, hot water, sugar, salt, orange juice, orange rind and lemon juice together in a saucepan. Cook over medium heat until dates are soft and water is absorbed; add vanilla and let cool. Stir flour and baking soda together; add to oats and brown sugar and mix well. Work in butter, with a fork, until mixture is crumbly. Spread ½ of the mixture in the bottom of a greased 8 square pan and pat down. Cover with cold date filling. Pat remaining mixture on top. Bake at 350 F for 30 minutes. Note: Jo-Ann used a 9 square pan for more dainty-sized morsels! Jan s Chocolate Walnut Brownies or Mum s Famous Brownies ½ cup butter or margarine, 1 cup sugar, 2 eggs, ½ tsp. vanilla, 4-6 tbsp. coca, ½ cup flour, ¼ tsp. salt, 1 cup walnuts, chopped Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients. Bake in greased 8 x8 pan at 350 F for minutes. Cool. Top each piece with walnut before cutting into squares. Ann s Cheese Apple Squares ½ cup butter, softened, 1 cup grated cheddar cheese, 1 ½ cups flour, 1 tsp. baking powder, 2 tbsp. sugar, 1 cup apple jelly Cream butter and cheese together. Measure flour, baking powder, and sugar into bowl and blend well. Add dry ingredients to creamed mixture. Mix thoroughly. Divide dough in half. Press half the mixture into an ungreased 8 x 8 pan. Spread with apple jelly. Crumble remaining half over top. Bake at 350 F for 30 minutes. Cool slightly and cut into squares. Note: Ann uses medium cheddar cheese and 1 jar (250 ml) Smuckers apple jelly. Ann s Peanut Butter Balls

9 ½ cup peanut butter, 1 package butterscotch Chipits, 2 cups miniature marshmallows, 1 can Chow Mein noodles Melt peanut butter and package of butterscotch Chipits. Add miniature marshmallows and the can of Chow Mein noodles. Blend thoroughly and drop by spoonful onto wax paper. Ann s Date Nut Balls 1 cup chopped dates, ½ cup sugar, 2 cups Rice Krispies, ½ cup chopped walnuts, 1 egg, well beaten, 1 cup unsweetened coconut, ½ tsp. vanilla Combine dates, sugar, and egg in heavy pan and place over low heat on stove. Cook and stir until mixture bubbles and thickens (approx.15 min.). Remove from heat and stir in Rice Krispies, nuts, and vanilla. Cool slightly and roll balls in the coconut while still warm. Place on wax paper to cool. Wendy s Asian Style Soup 8 cups chicken stock, ¾ cup fine egg noodles, 3-4 mushrooms, sliced, 2-3 green onions, sliced, 1 carrot, sliced, 2 cups cooked chicken, 2 tsp. chili sauce, ½ cup chopped cabbage (sliced thin) Bring stock to a boil. Add noodles and veggies. Simmer; stir occasionally, 5-6 minutes. Add chili sauce and serve.

Recipe Page September Guest Chefs. Whitney Bremner s Recipes:

Recipe Page September Guest Chefs. Whitney Bremner s Recipes: Recipe Page September 2014 Guest Chefs Whitney Bremner s Recipes: 5 Minute Muffins High Protein, Grain Free and Sugar Free Note: they take a little longer than 5 minutes. The amount of honey, as a sweetener,