Ingredients for this Recipe:

• 1/2 cup Unpopped Popcorn Kernels
• 1/3 cup White Sugar
• 1 tsp Salt
• 1/4 Vegetable Oil
• 2 tbsp Melted Butter or Margarine

In a small mixing bowl, combine the melted butter, sugar, salt, and popcorn kernels.  Mix these together until the kernels are coated with a fairly consistent sugary paste.

In a large pot, heat the vegetable oil.  Place one unpopped kernel in the oil – you’ve reached the right temperature when the kernel pops.  Remove the popped kernel, and add the sugar/kernel mixture to the oil.  Stir the mixture until the popcorn begins popping.  Shake the pot constantly until popping has finished, and remove from heat.  Pour the popcorn into a serving bowl, let cool briefly, and enjoy!

Ingredients for this Recipe:

• 28 oz (796 ml) can tomatoes
• 14 oz (398 ml) can Spaghetti Sauce
• 10 oz (341 ml) can mushrooms
• 6 oz (156 ml) can tomato paste
• 1 – 2 lbs (454-908 g) ground beef
• 5 tsp (25 ml) sugar
• Season to taste with garlic powder, italian seasoning, oregano, basil, chili powder, salt, pepper

Fry ground beef, drain, add all other ingredients and simmer.

Optional: diced onions, diced celery, diced red/green peppers, chopped fresh garlic, etc.

Serve over your favourite cooked pasta, topped with grated parmesan.

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 } –>

Makes a Great “Gift from the Kitchen”

Ingredients for this Recipe:

• 4 Oranges
• 2 Lemons
• 8 Tomatoes
• Sugar

Peel the oranges and lemons.  Cut away and discard some of the white pith and slice the peel thinly.  Cover peel with water and bring to a boil in saucepan.  Simmer 15 minutes, then drain.  Blanch and peel the tomatoes.  Cut the peeled oranges and lemons in half and discard the pits.  Chop fruit pulp and tomatoes with a meat grinder or food processor.  Empty into a saucepan with the juice and peel.  Bring to a boil and cover.  Simmer about 20 minutes.  Uncover and boil 10 minutes.  Measure the mixture.  For every cup add 1 cup sugar.  Simmer uncovered, stirring occasionally until the jam stage on a candy thermometer.  To test, spoon a little marmalade on a cold saucer and set in the freezer to cool.  Scrape up and if mixture drops from the spoon in 1 sheet the marmalade is ready for bottling.  Ladle into sterilized jars and seal.

Approximately 56 calories per Tablespoon.

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:

• 2 cups Orange Drink mix (bulk)
• 1/2 cup Lemonade Drink mix (bulk)
• 4 tsp Cinnamon
• 3 tsp Cloves
• 1 tsp Nutmeg

Mix all of the above ingredients together, and store in an airtight container. Just add 1 heaping teaspoon of this mixture to a cup of warm Apple Juice or Apple Cider for that great Mulled Apple Cider taste! This is especially great around the Christmas Holidays.

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