Old Fashioned Sugar Cookie

From the Bake Off Cookie Favorites Book Page 51

3 cups Pillsbury All Purpose Flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine
1 egg
3 tablespoons light cream or evaporated milk
1 teaspoon vanilla

Oven 400 F  About 52 Cookies

In a large mixing bowl, combine flour, sugar, baking powder and salt. With pastry blender or mixer, cut in butter until crumbly. Stir in egg, cream and vanilla; blend well. Refrigerate dough, if desired. Roll out dough on floured surface to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheets. Sprinkle with sugar, if desired. Bake at 400 F for 5 to 8 minutes until light brown. Cool.

Tip-Cookies may be frosted with Pillsbury Ready-to-Spread Vanilla Frosting and decorated as desired.

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Jan 4, 2015 New Year Choco Dairy Granola

As always trying to make a healthy granola but using ingredients that also clean the cupboard to make a cereal that tastes good

4 cups rolled rye flakes
5 cups rolled oat flakes
1 cup raw sunflower seeds
1 cup raw white sesame seeds
1 cup steel cut oats
1 cup buckwheat
1 cup roasted pumpkin seeds
1/4 cup red quinoa
1/4 cup chia seeds
1/2 cup wheat germ
1/4 cup ground flax
1/2 cup hemp protein
1/2 cup whey protein
1 cup coconut shredded
1 cup almonds-sliced and slivers

1 cup hot chocolate powder
3/4 cup hot chocolate/bacon powder
100 ml caramel sauce for apples
1/2 cup condensed milk
1 cup berry jam

2 cups water
1 cup oil
2 tsp salt
2 Tbsp vanilla

bake 90 minutes- stir at 30 minute intervals
250 degrees with convection

added currants after

Summary 18 1/4 total
9 cups large flakes
2 cups medium - buckwheat steel cut oats
2 cups large seeds
1 1/2 cup small seeds
2 cups almonds/coconuts
1 cup proteins
3/4 cups powders bran, ground flax

Rosemary's Macaroni & Cheese (big batch)

2 900 gram packages of elbow macaroni
optional- about a tablespoon of salt in water
Cook pasta in large pot until firm but tender
Drain and rinse with cold water

20 cups water
3 cups skim milk powder
2 cups corn starch
1 cup of Bulk Barn Vegetarian chicken soup base
salt to taste
4 packages (500 grams) of cheddar cheese (she prefers old)- grate up into shredded cheese

Bring water to a boil, add milk powder and stir in
Turn heat to very low so that it doesn't stick
Stir constantly to prevent burning or sticking
Add just enough water to dissolve corn starch.
Pour into pot but keep stirring with a whisk
Stir in chicken soup base as a seasoning, stir frequently to prevent lumps

Stir in 2 and half packages of the grated cheese, keep stirring until cheese melts, stir constantly

in lightly greased pans put pasta
Used about 5 to 6 pans equivalent to 9 by 13 inches

pour sauce over making sure it goes all the way through
top with balance of shredded cheese.

bake for 45-60 minutes at 350 F until cheese on top is melted and golden brown
Remove and let set for 5-10 minutes
Serve (or freeze for later)

see updated recipe at http://adventurouscuisine.blogspot.ca/2015/03/updated-macroni-and-cheese-recipe.html



Macaroni & Squeese                                                            Macaroni & Squeese

Ingredients                                                                            Ingredients x 8 recipes

▢2 tablespoons butter/margarine/oil                                   1 cup butter/margarine/oil

▢½ red onion, sliced                                                           4 onions, sliced

▢salt and pepper, to taste                                                    salt and pepper, to taste  

▢2 cups water                                                                     8 cups vegetable broth(less if low water pot)

▢2 cups vegetable broth, unsalted                                      8 cups vegetable broth(less if low water pot)  

▢400 grams butternut squash, peeled/cubed                      3200 grams butternut squash, peeled/cubed 

▢250 grams pasta, I used Mafalda Corta                           2 x 900 grams pasta, I use elbows

▢1 cup cheddar cheese                                                       8 cups cheddar cheese

Instructions 

Peel and cut a red onion in half, cut it lengthwise into slices. In a pan on the stove, add the butter and onions. Sauté the onions in the butter on medium heat until softened. Add a pinch of salt and pepper to taste. Take it off the heat.

Peel the butternut squash, cut off the ends and cut it in half. Scoop out the seeds, cut each halve down the middle and cube it. You can cut the squash anyway you like as it will be boiled and blended into the sauce regardless.

Take a pot and fill it with water and broth. You can also use all water or all vegetable broth as this recipe is very versatile. Let it come to a boil and add in the cubed squash. Boil until fork tender.

With a slotted spoon take out the squash and add it to a blender with the sautéed onions and butter. Grate the cheese, and add it in with a ladle of the squash broth. Blend until smooth. You can adjust how thin or thick you like it by adjusting the broth. Taste and adjust for salt.

In the meantime, boil the pasta as per the package directions. I like to boil mine in boiling salted water until al-dente. Once cooked, strain the pasta. Add the pasta into a dish and pour the sauce on top. Mix and enjoy!

Bulk Barn Prices and Values

TVP 100 gr= 290 cal
So Soya 34 g= 100 cal