Marie Nightingale’s Ginger Snaps
Mar30

Marie Nightingale’s Ginger Snaps

Few food writers were as loved and respected as Marie Nightingale.  She was a story teller but her tales were all couched in the food life and the culinary history of Nova Scotia.  Out of Old Nova Scotia Kitchens is a classic and worth searching out, if for nothing else, to hear her food voice. She wrote in the introduction to this recipe. “The following recipe has been used by a  Truro family for at least 100 years.  Chicken fat, in...

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Chewy Blueberry Oatmeal Cookies
Aug20

Chewy Blueberry Oatmeal Cookies

Everyone should have a good oatmeal cookie recipe in their repetoire. This basic recipe takes well to fresh blueberries, but can be made with any other additions you like – try raisins, chopped dried apricots or chocolate chips. The combination of canola oil-based margarine and canola oil allows the best of both worlds – you get a fluffy cookie texture with little saturated fat; the canola oil delivers moisture and tenderness along...

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Lentil Oatmeal Chocolate Chippers
May01

Lentil Oatmeal Chocolate Chippers

1 cup (250 mL) brown sugar ¾ cup (175 mL) margarine 1 egg 1½ (7 mL) tsp vanilla ¾ cup (175 mL) green lentil purée 1½ (375 mL) cups all-purpose flour ½ tsp (2 mL) salt 1 tsp (5 mL) baking soda 2 cups (500 mL) quick cooking rolled oats 1½ cups (375 mL) chocolate chips ¾ cup (175 mL) chopped pecans (optional) Preheat oven to 190° C (375° F). In a bowl, mix together sugar and margarine. Add egg mixture just until blended. Add vanilla and...

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Amaretti
Jul08

Amaretti

• 3 cups (750 mL) slivered almonds • 1 1/4 cups (300 mL) super fine granulated sugar • 2 tbsp (30 mL) all-purpose flour or cocoa • 3 egg whites, at room temperature • 1 tsp (5 mL) almond extract Toast almonds on large baking sheet in preheated 350°F (180°C) oven until golden brown, about 6 to 8 minutes, stirring occasionally. Remove and let cool. Reduce oven to 300°F (150°C). Transfer almonds to food processor. Add 1/4 cup (50 mL) of...

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Gluten-free Peanut Butter Cookies
Jul07

Gluten-free Peanut Butter Cookies

• 1 cup (250 mL) crunchy natural peanut butter • 1 cup (250 mL) granulated sugar • 2 large eggs • 1 tsp (5 mL) vanilla extract • 1/2 cup (125 mL) chickpea Flour • 1/4 tsp (1 mL) xanthan gum • 1/8 tsp (dash) table salt Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line a 13×9-inch nonstick baking sheet with parchment paper. In a medium bowl, beat the peanut butter, sugar, eggs, and vanilla with an...

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