Steve Mishos

Ingedients

• 2 1/4 cups spelt flour
• 1/2 teaspoon ground dry ginger
• 4 tablespoons freshly ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 butter, melted
• 1 cup brown sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, mix together the butter and sugar. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture.
5. Place mixture in the fridge until firm (approximately 15 minutes).
6. Shape dough into walnut sized balls (optionally roll them in sugar).
7. Place the cookies 2 inches apart onto an ungreased cookie sheet (they'll flatten on their own while cooking).
8. Bake for 8 to 10 minutes.
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. Store in an airtight container.

Ingredients

1/2 cup of butter
2 eggs beaten
1/2 cup of your favourite sugar (date, for this batch)
1/2 cup honey
1 cup mashed ripe banana (2 to 3 medium)
2 cups of your favourite flour (barley, for this batch)
1/4 teaspoon salt
vanilla (as much as you like)
1 teaspoon baking soda
1/3 cup hot water
1 1/2 cups chopped walnuts (I like lots)

Directions

1. Heat oven to 350
2. Melt the butter and add to sugar in a large mixing bowl and blend in
3. Add beaten eggs, vanilla, and bananas - blend until smooth
4. Add both flours, salt and baking soda
5. Stir in hot water and walnuts
6. Place batter into two small loaf pans
7. Bake 45 minutes or until wooden pick inserted in centre comes out clean.
8. Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.

Makes two small sized loaves (or one medium loaf as pictured here).
Pairs well with coffee ... and company.

Ingredients

• 8 cups vegetable stock
• 4 tbsp butter
• 2 lb. fresh carrot, peeled
• 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
• 1 yam, peeled
• 4 celery, stalks
• 1 three-inch piece fresh ginger, root, peeled, and, grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground nutmeg

Directions

1. In a large pot, bring stock to a boil.
2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
6. Add salt and pepper.
7. To serve, re-heat, ladle into bowls.

Wet Ingredients

1 egg

2 tbsp oil or melted butter

2 tbsp liquid honey or maple syrup

1/2 cup really mashed banana (use only really old brown bananas for best flavour)

1/2 tsp vanilla (optional)

1 1/2 cups liquid (1 cup soy milk, 1/2 water but you can substitute whatever liquid you like)

Dry Ingredients

1 2/3rds cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/3 c. ground almonds

1 c. of fresh blueberries

Directions

Combine all wet ingredients and mix well. Add dry ingredients and mix - but don't overmix the batter. If it's really thick - add more water, 1/4 cup at a time. If it's too thin, add more flour, 1/4 c. at a time.

Ingredients

• 4 large baking apples, sliced
• 3/4 cup brown sugar
• 1/2 cup barley flour
• 3/4 cup oatmeal
• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/4 stick butter

Directions

• Preheat oven to 350 degrees.
• Place sliced apples in a baking pan that has been coated with nonstick cooking spray.
• Mix the brown sugar, flour, oatmeal, cinnamon, and nutmeg together and place on top of the apples.
• Melt the butter and mix with the topping.
• Bake for 25 minutes.

(can make extra topping for the bottom)

original