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.