The nice thing about this recipe is you can substitute the coconut and chocolate for anything you prefer or keep them and add anything else, like whole almonds, cashews, dried cranberries, raisins and  anything else you can imagine!  NOTE:  the flax seeds add a nutty flavour themselves so keep that in mind when adding other nuts!

They make great snacks for the kids lunches and for a meal on the go! Impress your whole family with these homemade healthy snacks that are quick and easy!

Enjoy!!

INGREDIENTS

• 2 & 1/4 whole oats
• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1/8 cup ground flax seeds
• 1 tsp cinnamon
• 1/2 cup 70% chocolate chopped
• 3/4 cup Shredded coconut
• 1 tsp salt
• 1 beaten egg
• 1/2 cup honey
• 1/2 cup applesauce
• 2 tsp vanilla

METHOD:

Preheat oven to 350 decrees F and grease a 9×13 pan

Add the oats, flour, flax seeds, wheat germ, brown sugar, cinnamon , salt, coconut and chocolate until well blended

Stir in the Honey, apple sauce, egg and vanilla and mix until all incorporated.

Press down into the pan and back for 30 minutes or until lightly browned

INGREDIENTS

• 1 egg white
• 1/8 tsp creme of Tartar
• 1 & 1/4 cups icing sugar

METHOD

1. Beat egg white with cream of tartar and add icing sugar
2. Start on low speed to combine then on high until very stiff. 3-5 minutes

Royal icing takes well to food colouring!  add a couple of drops of your favourite colours and have fun decorating!!

INGREDIENTS

• 3 cups pureed pumpkin or 1 can pumpkin pie puree (make sure its pure pumpkin not pie filling)
• 3 eggs
• 1 & 1/8 cups brown sugar (packed)
• 1 & 3/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp ginger
• 1/8 tsp cloves
• 1/2 tsp salt
• 2 & 1/8 cups whipping cream

METHOD

1. Mix together in a medium bowl  with an electric mixer all the ingredients except the cream
2. Blend in Whipping cream
3. Pour into unbaked pie shell
4. Bake at 425 degrees for 10 minutes then reduce to 350 degrees for 45 minutes.  To see if it is done stick a knife into the center, when the knife comes out clean the pie is done!

Let pie cool completely, top with whipped cream or ice cream and ENJOY!

INGREDIENTS

• 2 & 1/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 & 1/2 tsp cinnamon
• 1 tsp ginger
• 1 tsp cloves
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup shortening
• 1/2 cup molasses
• 1 egg

METHOD

1. Into a large bowl, mix all dry ingredients (flour, baking powder,baking soda, cinnamon, ginger, cloves and salt)
2. Into a separate bowl cream shortening and sugar together.  Beat in Egg and molasses
3. Mix shortening mixture into the dry ingredients
4. Flour counter top and roll out dough
5. cut your cookie shapes and bake on a baking sheet at 350 degrees for about 10 minutes
6. Cool on a cooling rack

Once cooled top them with our ROYAL ICING RECIPE along with sprinkles or candy and these will sure to be a hit!

INGREDIENTS

• 2/3 cup peanut butter (not low fat!!)
• 1/2 cup Shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 1 & 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips

METHOD

1. Cream Peanut butter and shortening together in a bowl.  Blend in one egg.  In a separate bowl mix flour, baking soda and salt.
2. Mix dry ingredients (flour mixture) into the wet ingredients (peanut butter mixture)
3. Add chocolate chips and mix
4. Roll batter into 1 inch balls and place on baking sheet.  Take a fork and press on the cookies one way and then the opposite direction
5. Bake at 350 degrees for 12-15 minutes or until golden brown

Eat warm or cooled, ENJOY!

Use a 9 by 13 pan, greased and lined with wax paper

Ingredients:

6 oz (175g) bitter sweet chocolate finely chopped
2oz unsweetened choco finely choopped
3/4c all purpose flour
1/4 tsp salt
1 1/3c sugar divided 1 1/4 plus 1/2c
3/4 cup of butter room temp
5 lg eggs room temp / 3 plus 2
1 tsp vanilla

1 1/2-2 bananas mashes = 2/3c

11 Step Method:
1 -  melt both kinds of  chocolate together over double boiler, cool until slightly warmer them body     temperature  (slightly warm to the touch)
2 – Place flour and salt in small bowl, stir and set aside
3 – With a mixer, cream 1 1/4c. of sugar and butter until very light and fluffy.  Add 3 eggs one at a time, beating well after each addition and scrapping sides periodically
4 – Stir in chocolate and beat to blend
5 – Fold in flour mixture in two additions into cream, sugar and butter mixture,  just enough to blend
6 – Spread 2/3 of the batter into the pan evenly, then spoon dollops of rest of batter creating hills and valleys
7 - In clean bowl beat cream cheese until smooth, stir in  1/2 c of sugar until light and creamy
8 – Beat in 2 eggs one at a time, then stir in vanilla, fold in mashed bananas and pour over chocolate base.
9 - With a thin blade swirl through both batters to make a marble affect
10 – Bake until top is just tinged with golden brown and feels set.  Toothpick when inserted will come out with a few moist crumbs on it
11 – Cool in pan on rack, then remove and slice into squares.  It keeps 3 days in fridge.  The more days it sits, the more the banana flavour gets stronger.

Use a 9 by 13 pan, greased and lined with wax paper

Ingredients:

1 package of Vanilla wafer cookies (250g or 8oz)

1/2c. toasted pecans

1/8 tsp of cinnamon

1/3c. butter, melted

2 packages of cream cheese (2- 8oz/250g)

1/3c. sugar

2 eggs

1/2c. whipping cream

1 tbsp vanilla

1/2c. toffee/skor bits

Method:

In a food processor or blender make vanilla cookie into fine crumbs, should make about 2 1/4 cups.  In a bowl place crumbs and add pecans and cinnamon.  With a fork add in melted butter, stir until mixture is well moistened and press into bottom of pan.  Bake for 10 minutes.

In a large bowl beat cream cheese and sugar until smooth.  Add in eggs one at a time, beating well after each addition.  Beat in whipping cream and vanilla and pour over baked crust.  Bake in center of oven for 30 minutes, after remove from oven and sprinkle on toffee bits and put back in oven for another 10 minutes.  Let it cool completely on rack and place in refrigerator for 2 hours or until firm.  Keep in fridge upto 4 days and 1 month in freezer.

Preheat oven at 350 degrees

Ingredients:

1 1/2 cups Graham Crumbs

2 tbsp Sugar

3 tbsp Butter melted

16 oz of Cream Cheese

2 large Eggs

2/3c. sugar

1 tsp Vanilla

1 tsp lemon juice

3/4c. blueberry preserves

graham crumb base

Method:

Mix melted butter, sugar and graham crumbs together and press into pan.  Place in oven and bake for 10 minutes.

With a mixer, beat cream cheese until smooth and add eggs, sugar, vanilla, and lemon juice.  Beat until well mixed.

Evenly spread blueberry preserves on hot crumbs, then pour cream cheese mixture over preserves.

Bake in middle of oven until slightly puffed, 30-35 minutes, cool completely on rack.  When cool cut into squares.  It should keep nicely covered and refrigerated for 3 days and in freezer 1 month.

The Crust:

1 1/2 cups Graham Crumbs

2 tbsp Sugar

3 tbsp Butter melted

The Cake:

2-8oz pkgs of Cream Cheese

1 cup Sugar

5 Eggs

1 tsp Vanilla

1 tsp Lemon Juice

2 cups Sour Cream

The Topping:

1 jar of Sour Cherries

Sugar to taste (it always depends on the cherries and how sour/sweet you prefer them)

2 tbsp Cornstarch

Method:

Pre-heat oven at 300 degrees

Mix melted butter, crumbs and sugar and press evenly into 10″ springform pan.

In a large bowl on lowest speed, beat cream cheese until smooth.  Add sugar slowly while still beating.

Separate eggs and add the egg yolks one at a time and beat just until incorporated.   Add vanilla, lemon, and sour cream 1 cup at a time.  Beat at low speed

In a separate bowl, beat egg whites until stiff.  Fold egg whites into batter and pour into crumbs

Bake 1 hour then turn oven off and leave cake in oven with door open for a 1/2 hour.

To make the topping, separate the cherries from the liquid.  Put the liquid in a sauce pan and bring to simmer with the sugar and cornstarch.  Remember to first mix the cornstarch in some cold water until fully incorporated, this allows the cornstarch to be able to mix into a hot liquid.  Simmer liquid mixture until it thickens.  Place drained cherries on cooled cake and pour thickened liquid over cherries, allowing it to drip down the sides for a nice effect.

Remember to check out my egg whipping tip as well as how not let your cheese cake crack!

This topping can be switched for raspberries, blueberries or any other fruit you think best, just make sure you get some liquid from the fruit to thicken and pour over.  You could also use a fruit preserve, where you can just put it from the jar to the cake, all the thickening steps are done for you.  Anyway you do it, it will be delicious, bon appetite~

Ingredients:

1/2 cup salted butter

1 cup graham cracker crumbs

1 cup shredded coconut

1 cup chocolate chips

1 cup pecans chopped

1 can of condensed milk

Method:

Pre-heat oven to 350 degrees

Melt butter and add to Graham cracker crumbs and press evenly into a 9×9 baking pan

Layer evenly coconut, chocolate chips, pecan nuts and then spread condensed milk over mixture.

Bake in oven for 25-30 minutes.  Top should turn a nice light brown colour.

let cool and cut into squares

What is so great about this recipes is that you can substitute or add the kind of ingredients you like, ex. if you hate coconut simply leave it out or if you love a more toasted coconut flavour, leave it as the last ingredient before the condensed milk.  Want peanut butter? Add some peanut butter chips.  What my mom discovered was Skor chips!  These taste delicious when added to the ingredients!!  Addwhat ever you like, it’s up to you.  Create and Enjoy!!!