Ingredients for this Recipe:

• 2 cups milk
• 1 tbsp lemon juice
• 1 egg
• 3 tbsp melted butter / margarine
• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Whisk the milk and lemon juice together, and set aside (this makes the sour milk). In a large bowl, combine all the dry ingredients. In a small bowl, whisk the egg and melted butter until it is thoroughly scrambled and somewhat fluffy, and then combine with the sour milk. Create a well in the center of the dry ingredients, and add the milk/egg mixture. Whisk the mixture until it’s combined, it should still appear a bit lumpy.

I use a griddle for this, but a frying pan works just as well. Set to medium heat, and coat with a small amount of butter. I use a 1/3 cup measure to scoop the pancake batter onto the griddle – you may want your own pancakes larger or smaller.

Pour your measured pancake batter onto the griddle, and let it cook until bubbles form in the surface, and then flip it over. Repeat until you’ve run out of batter. This should make about 12-14 pancakes with a 1/3 cup measure.

For a little variety, you can replace the sour milk with almost any carbonated beverage, and still get a very fluffy pancake. Sprite and flavoured Ginger Ales work surprisingly well – I haven’t been so brave as to try a more potent pop like a Cola.

Ingredients for this Recipe:

• 1/3 cup margarine or butter, melted
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 3-8 oz. (250 g) pkgs cream cheese, softene
• 1-14 oz (300 ml) can sweetened, condensed milk (not evaporated milk)
• 2 cups semi-sweet chocolate chips, melted
• 4 eggs
• 2 tsp vanilla extract

Preheat oven to 300° F.  Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring-form pan.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add remaining ingredients, beating well after each egg.  Pour into prepared pan.  Bake 1 hour 5 minutes or until set.  Cool.  Chill thoroughly.  Garnish as desired.  Refrigerate leftovers. <!– @page { size: 21.59cm 27.94cm; margin: 2cm } P { margin-bottom: 0.21cm } –>

Ingredients for this Recipe:

• 1 1/2 cups rolled oats
• 2 cups buttermilk*
• 1/2 cup flour (all-purpose or whole-wheat)
• 1 tsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs, beaten
• Strawberries** – optional
• Sweetened Sour Cream*** – optional

Combine oats and buttermilk*.  Beat in remaining ingredients. Heat a griddle and coat with a little oil or shortening.  Use 1/4 cup measure of batter for each pancake.  Cook pancakes on hot griddle, turning to brown both sides.  Serve warm with a dollup of sweetened sour cream***, strawberries** and syrup if desired.

Makes about 12 4-inch pancakes.

*Buttermilk substitute: Measure 2 Tbsp lemon juice or white vinegar into 2 cup measure.  Fill to 2 cup mark with milk.

** Clean and slice fresh strawberries, sweeten to taste or use frozen strawberries (thawed) or cooked, sweetened strawberries or strawberry pie filling, or any other fruit of your choice.

***Sweeten 1 cup sour cream with 2 Tbsp brown sugar.

Ingredients for this Recipe:

• 3 1/2 cups Flour
• 1/4 tsp Salt
• 1 tsp Baking Powder
• 1 cup Margarine
• 1 1/2 cup Sugar
• 2 Eggs
• 2 tsp Vanilla

Grease a cookie sheet and preheat your oven to 350°F. Roll the dough out on a lightly floured surface, and cut to shapes – cookie cutters work great here! Add any decorations you want – coloured sugar, candy sprinkles or use a ‘Cooke Paint’ (see below). Bake for about 10 minutes or until cookie edges turn a light golden brown.

To make Food Paint, mix 2 Egg Yolks, 2 tbsp Water, and a small amount of Food Colouring. Mix thoroughly with a small whisk or a fork, and paint onto uncooked cookies with a Paint Brush – or your fingers!

Ingredients for this Recipe:

• 5 cups All-Purpose Flour
• 3 tbsp Baking Powder
• 3 tbsp Sugar
• 1 tsp Salt
• 1 tsp Baking Soda
• 1 cup Shortening
• 2 packages Yeast
• 4 tbsp Warm Water
• 2 cups Buttermilk

Combine dry ingredients. Cut in Shortening until mixture resembles course crumbs. Dissolve Yeast in warm water. Add dissolved Yeast and Buttermilk to the dry ingredients and mix well. Roll out desired amount of dough on a lightly floured surface to a little over 1/4 inch thick. Cut with a floured 2″ biscuit cutter (if you don’t have a biscuit cutter, a cookie cutter or wide-mouthed drinking glass works just as well). Preheat oven to 400°F. Place biscuits on a lightly greased pan. Let biscuits rise for 10 minutes, then place in oven. Bake for 10-12 minutes at 400°F, or until golden brown.

Leftover dough can be refridgerated for one week in an air-tight plastic container or bag.

Often, we’ll roll the dough thinner and stack 2 biscuit dough circles on top of each other before baking. This recipe makes about 6-7 dozen biscuits, or about 3 dozen when doubled.

Ingredients for this Recipe:

• 3 cups Rolled Oats
• 6 tbsp. Cocoa
• 1/2 cup Coconut
• 2 cups White Sugar
• 1/2 cup Margarine
• 1/2 cup Milk
• 1 tsp Vanilla

In a large bowl, mix the Rolled Oats, Cocoa, and Coconut well. In a saucepan, combine the remaining ingredients and bring to a boil for 2 minutes. Prepare a greased cookie sheet. Pour the melted ingredients over the Rolled Oats mixture. Using a tablespoon, drop scoops of the mixture onto the greased cookie sheet. Let the clusters cool on the countertop before serving – or if you’re in a hurry, cool them in the fridge

Ingredients for this Recipe:

• 3/4 cup Margarine
• 3/4 cup Brown Sugar
• 1/2 cup White Sugar
• 1 Egg
• 1/4 cup Water
• 1 tsp. Vanilla
• 1 cup Flour
• 1/4 tsp. Baking Soda
• 1 tsp. Salt
• 3 cups Oatmeal
• 1/2 cup Chocolate Chips
• 1/2 cup Raisins
• 1/2 cup Nuts

Preheat Oven to 350° F. Cream Margarine and Sugars. Beat in Egg, Water and Vanilla. Stir in dry ingredients. Mix in Chocolate Chips, Raisins and Nuts. Grease cookie sheets and flatten 2 Tbsp of batter for each cookie. Place in oven and bake for 12-15 minutes, watching carefully. Do not overbake.