The cookies that Stacey makes.. really good

1 1/4 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
1/4 unrefined sugar
1/4 teaspoon sea salt
1/3 cup pure maple syrup
1/4 tsp blackstrap molasses
1-1/2 tsp pur vanilla extract
1/4 cup canola oil a little generous
1/3 cup non-dairy chocolate chips

preheat oven to 350

Mix dry then add wet mixture....don't over mix

bake for 11 minutes...don't bake more...

take out of oven and let sit on the tray for 1 minute...then take them immediately off...

Hot Chocolate Lasses Waffles

Makes 6 (7-inch) round Belgian waffles

Dark, sweet chocolate and spice warm up the taste buds. These moist and cakelike treats can follow dinner, or you might serve them to that special someone for a desserty breakfast or brunch in bed.

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup cocoa powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cayenne
2 1/4 cups soymilk
3/4 cup canola oil
1/2 cup sugar
1/4 cup molasses
1 teaspoon vanilla extract

Mix the flour, cocoa, chili powder, baking powder, baking soda, salt, and cayenne in a large bowl with a whisk, breaking up any clumps. Mix the soymilk, oil, sugar, molasses, and vanilla extract in a small bowl. Pour the flour mixture into the soymilk mixture and stir just until the dry ingredients are saturated. You may have to use your spoon or spatula to push the cocoa on the surface down into the batter and break up some of the large and dry lumps, but the batter should still have a lot of small lumps in it. (Stirring out all the lumps will toughen the waffles.) Cook on a preheated waffle iron for 3 to 4 minutes, generously spraying both grills with oil before each waffle. If the first waffle is a bit dry, cook the next ones for slightly less time.

from Dave Wheitner at Waffle Party

Jason's favourite dressing

I always forget the order:
chop garlic put in vitamix
-add oil/ vinegar/ water
-then add tahini/ dill/ cayenne/ salt
-run on II high until solidified.

White Kidney Bean Stew

-1 can of white kidney beans
-1 C dried pasta
-1 C tomato vegetable juice
-1 jar of marinated artichoke hearts
-1 cooking onion
-3 cloves of garlic
-2 T Worcestershire Sauce (check for anchovies in ingredients - Equality brand is Veg)
-enough vegetable stock to cover. (about 2-3C)

1- Fry up onion & garlic, until soft and browning
2- In slow cooker pot mix: drained and rinsed beans, pasta, Worcestershire sauce, artichoke hearts, veg juice, and onion & garlic mixture when ready.
3- Add enough veg. stock or water to cover all other ingredients.
4- Cook until pasta is done. (low or high depending on time)

Cooking Beets

They are easier to peel after they have been boiled/steamed
Cooking with them whole with their skins on seals in their juices and maintains colour
After cooking, the cooling, slip off kins with hands (consider wearing gloves) or a paper towel.
(from jan 09 chatelaine)

Grandma's Rice Krispies Delight

1 C rolled oats
1 c rice krispies
1/8 t salt
1 c brown sugar
½ melted margarine
1t vanilla

Combine RK , oats , salt & brown sugar.
Add melted butter and vanilla.
Spread thinly in greased cake pan 8”. 350 for 10 min .
Remove from oven when bubbles all over. Cut into squares when cool.


From her cookbook that
"lois parker, before we were married, she made me a book and covered it with linoleum and it has fallen apart, its been warn so much, but I think the date is on it."

Iced Pecan Squares - To be Veganized

¼ C "butter"
1 C brown sugar
1 "egg"
¼ C broken pecans
1 C sifted pastry flour
¼ t salt
1 t baking powder
1 t vanilla
¼ c shredded coconut

Melt butter in saucepan. Add sugar. When well blended removed from fire. Cool till lukewarm. Add unbeated egg. Mix well. Mix flour, salt and baking powder. Add to sugar mixture. Add nuts and vanilla and spread in greased pan 9x9. Bake 20 minutes at 300 degrees or until done.

Icing
1 c brown sugar
¼ c "milk"
¼ C "butter"
bring above to a boiling point . add pinch of salk and 1 tsp vanilla. COOL then add icing sugar until thick.

Grandma says the recipe is from "Mrs. Leslie Peer (a cousine of mine. Gone quite a while) moved to haggarsville, had a farm., since art lister died.. he worked for the government. Last time I saw her it was at grace church at lowville, probably at funeral lunch. They always have a great lunch after funerals."

Eggplant, Chickpea & Spinach Masala

- heat 3T of safflo oil in large saucepan
- fry up an onion & 4 cloves of garlic
- when soft & translucent, add 1/4t clove, 1/2t cinnamon, 1/2t cardamon & 1t curry powder
- blend all together and cook for about a minute.
- Add 1 cubed eggplant (salted for 10 min, rinsed and drained)
- Add 1 tin of chickpeas (with its juices - undrained)
- Add 1 handfull of spinach.
- Add 1T braags & 1 T ketchup
- Mix together, cover, bring to a boil on high
- Then reduce head to low and cook for 10m covered, then 10m uncovered to reduce liquid.