Refried Beans

1/2 cup diced onions
1 tsp minced garlic
1/2 tsp chili powder
1 cup canned, drained and rinsed white kidney beans
1/3 cup chicken stock

In small skillet, saute onions, garlic, and chili powder for 3 minutes. Add beans and stock, cover and simmer for 5 minutes. Puree beans in food processor. Add more water if too thick.

Gingersnaps

1 cup packed brown sugar
1 cup butter
1 cup molasses

Stir together in pot. Bring to boil, remove from heat, and cool.

Add:
5 1/4 cups flour
1 tbsp ground ginger
1 tsp salt

Stir well. Dissolve 1 tsp baking soda in 2 tbsp hot water. Add to dough. Add 1 tbsp vinegar and 1 egg. Mix until blended. Roll into balls, and roll balls in sugar. Place on greased baking sheet. Bake at 300F for 15 minutes. Makes 5 dozen.

Date Squares

3/4 cup butter
1 cup brown sugar
1.5 cups flour
1 tsp baking soda
1 3/4 cups rolled oats
1/4 tsp salt

Mix until crumbly.

1 lb dates
1/2 cup strong coffee
1 tbsp margarine
A little lemon juice

Mix and cook on medium heat until thick.

Spread half of crumb mix in 9x13 pan, press down hard. Spread on date mix, top with rest of crumb mix. Bake at 350F for 30 minutes.

Buttertarts

2 eggs
1 tbsp vinegar
1 tsp vanilla
1 cup raisins
1.5 cups brown sugar
1/4 cup melted butter

Mix and pour into tart shells. Bake at 350F for 25-30 minutes. Makes 2 dozen.

Shortbread Cookies

1 cup butter, soft
1/2 cup brown sugar
1 tsp vanilla
1/4 tsp salt
2 cups flour
1 tsp cornstarch

Whip butter, sugar, vanilla, and salt. Add cornstarch, and flour 1/2 cup at a time. Blend until soft and pliable. Make balls of dough, place on baking sheet, flatten with fork. Bake at 350F for 12-15 minutes. Makes 2 dozen.

Moroccan Lentil Soup

1 tbsp oil
1 chopped onion
1 chopped carrot
1 minced garlic clove
1 tsp cumin
1 tsp onion salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp pepper
4 cups broth
1.5 cup dried lentils
Fresh parsley
Yogurt

Heat oil in pot on medium heat. Add onion, garlic, and spices, cook, stirring often, for 5 minutes. Add broth, bring to boil. Cook lentils as per instructions, then add to pot. Simmer 7-10 minutes. Puree hot soup. Stir in fresh parsley, and serve with dollop of yogurt in center and naan bread.

Yorkshire Pudding

1 cup flour
2 eggs
1/2 tsp salt
1 cup milk
2 tbsp oil

Beat first 4 ingredients. Cover 9x9 pan with oil, and place in 450F oven until hot. Pour in batter 1/4" thick. Bake 30 minutes.

Pomodoro Sauce

6 tomatoes
4 garlic cloves
Olive oil to coat pan
4 fresh basil leaves
sea salt to taste

Puree tomatoes. Saute garlic until tender. Add tomatoes, simmer 20 minutes. Add basil and salt, remove from heat. Blend until smooth.

Carrot Bran Muffins

2 cup flour
1 tbsp paking powder
1 tbsp baking soda
2 tsp cinnamon
1/2 tsp salt

Sift together.

1 1/3 cup bran
2 cup grated carrot
1/2 cup raisins
1/2 cup chopped nuts

Add to dry ingredients.

3/4 cup honey
3/4 cup milk
1/2 cup oil
3 eggs

Beat together, add to dry mixture.

Bake at 350F for 20-25 minutes. Makes 2 dozen.

Mini Pumpkin Cupcakes

1 cup flour
1.5 tsp baking powder
1/4 tsp bakin soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
4 tbsp butter
2/3 cup sugar
1 egg
1/2 cup pumpkin
1/3 cup milk

Sift together dry ingredients. Beat together butter and sugar. Add egg, beat well. Beat in pumpkin. Add dry ingredients, alternating with milk, until well blended. Grease mini muffin pan. Fill 24 cups evenly, about 2/3 full. Bake at 350F for 15-20 minutes, or until cakes bounce back when lightly touched in center.

Pumpkin Cookies

2 cup brown sugar
2 cups cooked pumpkin
1 cup oil
2 tsp vanilla
4 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 cups raisins
1 cup chopped nuts

Beat sugar, pumpkin, oil, and vanilla. Sift dry ingredients, add to wet mixture and stir until smooth. Blend in raisins and nuts. Drop by tsp on lightly oiled sheet. Bake at 350F for 12-15 minutes. Makes about 5 dozen.

Zucchini Loaf

2 eggs
1 cup sugar
1 cup zucchini, shredded
1/2 cup oil
1 tsp vanilla
1.5 cups flour
1/2 tsp salt
1/8 tsp cloves
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg

Grease (not oil) bottom only of 9x5 loaf pan. In large bowl, beat eggs until foamy. Stir in sugar, zucchini, oil, and vanilla. Add remaining ingredients, blend well. Pour into greased pan. Bake at 325F for 50-60 minutes. Cool 10 minutes before removing from pan.

Pumpkin Pie #2

1 1/4 cup pumpkin
3/4 cup sugar
1/2 tsp salt
1/4 tsp ginger
1 tsp cinnamon
1 tsp flour
2 eggs, beaten
1 cup evaporated milk
2 tsp water
1/2 tsp vanilla

Combine all ingredients. Pour into deep-dish pie shell. Bakes at 400F for 15 minutes, then lower to 350F for 35 minutes.

Pumpkin Pie #1

3 eggs, beaten
2 cups pumpkin
1/2 cup whipping cream
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp salt

Combine all ingredients. Pour into deep-dish pie shell. Bake 45-55 minutes. A knife inserted 1" from side of pan will come out almost clean.

Macaroons

1/2 cup milk
5 tbsp cocoa
1.5 cups sugar
1/2 cup shortening
3 cups rolled oats
1 cup coconut
1 tsp vanilla
1/4 tsp salt

In pot, combine milk, cocoa, sugar. Cook on low until sugar dissolves. Bring to boil. Add shortening and oats. Turn stove off, cook 1-2 minutes, stirring constantly. Remove from heat, add coconut, vanilla, salt. Drop by tsp on sheet. Do not bake.

Makes 3-4 dozen.

Cinnamon Buns

2 tbsp sugar
1 cup lukewarm water
2 pkg dry active yeast

Mix and let stand 10 minutes.

1 cup milk
1/2 cup sugar
1/4 cup margarine
1 tsp salt
2 eggs, room temp
6 cups flour

Boil milk. Add sugar, margarine, salt. Add yeast mixture. Add eggs. Beat with mixer. Add 3 cups flour, then cup by cup for last 3 cups. Mix should be sticky.
Cover and let rise 1 hour.

Roll out on well-floured surface, spread margarine (lots!), cinnamon, and brown sugar. Roll up and cup into 12 pieces.

Butter 9x13 pan very generously, add brown sugar. Put rolls into pan 3x4. Cover and let stand 1 hour.

Bake at 375F for 10 minutes, then lower to 350F for 15-20 minutes.

Take another pan, put on top, and flip rolls out.

Tea Biscuits

2 cups flour
1/2 tsp salt
4 tsp baking powder
4 tbsp shortening
3/4 cups water

Knead about ten times. Cut into squares and place on baking sheet. Bake at 425F for 10-12 minutes

Crunchy Cashew Thai Quinoa Salad

3/4 cup uncooked quinoa
2 cups shredded red cabbage
1 red bell pepper, diced
1/4 cup diced red onion
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup diced scallions
1/2 cup cashew halves
1 cup edamame or chickpeas
fresh lime wedges

Dressing:
1/4 cup peanut butter
2 tsp fresh grated ginger
3 tbsp soy sauce
1 tbsp honey
1 tbsp red wine vinegar
1 tsp sesame oil
1 tsp evoo
water to thin, if needed

Cook quinoa in rice cooker with 1.5 cup water. Fluff with fork, and let cool.

Heat peanut butter and honey in pot until stir-able. Add other ingredients, and water if needed.

Combine quinoa, dressing, and veggies. Garnish with cashews, scallions, and lime. Serve chilled or room temp.

Masoor Daal

1 cup red lentils
1 tsp ginger
1/4 tsp turmeric
1 tsp salt
1/2 tsp cayenne pepper
4 tsp butter or oil
1/2 cup diced onion
1/2 tsp cumin
1/2 tsp garlic powder

Combine lentils, ginger, turmeric, salt, and cayenne in saucepan. Cover with 1 inch of water, cook 15-20 minutes. Saute onions in butter/oil. Add cumin and garlic, then add to lentils. Top with plain yogurt and serve with naan or rice.

Red Lentil Hummus

1 1/4 cup red lentils, rinsed
3 cups water
2 large garlic cloves
1 tbsp tahini (optional)
1 tbsp lemon juice
1.5 tsp berberé seasoning (below)
salt to taste

Berberé:
1/2 tsp paprika
1/4 tsp each of cardamon, allspice, cinnamon, turmeric, salt, pepper
Tiny pinch of cloves

Put lentils and water in a pot. Bring to boil, reduce heat and simmer, covered, 20-30 minutes, until lentils are soft. Drain water from lentils. Put in food processor with all other ingredients and blend until smooth. Add more seasoning, lemon juice, or salt to taste.

Zucchini Fritters

2 medium zucchini, grated
1 tsp salt
2 tbsp lemon juice
1 medium garlic clove, minced
1/4 tsp pepper
2 eggs, beaten
1/2 cup flour
2-4 tbsp oil

Mix zucchini, salt, lemon juice, garlic, pepper, and eggs. Slowly add flour, stirring so no lumps form. Heat oil in large pan over medium high heat until oil sizzles when zucchini mix is dropped in. Carefully drop about 2 tbsp mix into pan. Cook fritters until golden brown, 2-3 minutes. Lower heat to medium, turn fritters, continue cooking 2-3 minutes.

Soft Pretzels

1 cup flour
1/2 milk
2 tbsp butter
1 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1 egg
1 tsp sesame seed salt

Mix flour, milk, butter, baking powder, and sugar into a soft dough with fork. On floured surface, knead ten times, then divide into 8 pieces. Roll dough and shape into pretzels. Place onto greased baking sheet seam down. Beat egg and brush pretzels, sprinkle with salt. Bake at 400F for 10 minutes until golden brown.

Drop Cheese Biscuits

This is my mom's recipe, and it's one of my faves :)

2 cups flour
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1.5 cups grated cheddar
2 tbsp oil
1 cup milk

Combine dry ingredients. Add oil and milk, stir only until moist. Drop by spoonful onto greased baking sheet. Bake at 425F for 12-15 minutes.

1/2 cup melted butter
1 tsp garlic powder
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp parsley

Brush over finished biscuits.