months.
All three recipes make a little more than
iscuits using a knife or cookie cutter. Bake on parchment for
Preheat Oven to 325. Mix everything in a bowl with a spoon until a thick paste forms. Divide into eight parts; then shape into bars. Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes. Yields approx 8 bars.
Wrap individually & store in fridge. They will keep for about 1 week. Remember, these aren't cookies -- they will be dense like a protein bar. But -- oh so much better tasting, less money & better for you than a store bought one. :).
To make the parfait, mix the ricotta, vanilla extract and sugar. Fold in the whipped cream. Place into a large dessert bowl, alternating layers of ricotta cream and cookie crumbles, starting and finishing with a layer of ricotta cream. Cover and refrigerate for about 3 hours.
For the pineapple sauce, mix the pineapple, lime zest, juice and brown sugar. Just before serving, pile some of the salsa on top of the parfait. Serve with the remaining sauce.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
Stir in baking powder, baking soda, salt, and sugar.
Pour batter into hot skillet.
Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
Serve with organic butter.
he recipes in this collection.
Makes 22-23 cups cookie mix
Mix together dry ingredients.
Combine yogurt, milk and oil and then add to dry mixture.
Stir just until moistened and all lumps are removed.
Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.
mall bowl mix cinnamon, organic sugar, organic brown sugar and butter.
Preheat oven to 400\u00b0F Grease the inside of a 9-inch round baking pan with butter.
Whisk eggs, sea salt, pepper, and paprika in a medium bowl to blend. Add egg mixture, bacon, if using, spinach, onion, and bell pepper to prepared pan and stir gently to combine.
Bake for 35 minutes or until eggs are fluffy, golden, and set in the middle. Sprinkle with tomatoes, fresh basil, and Organic Valley Feta.
Recommended ingredients are:
Arrowhead Mills Organic Flour, multi-grain, pastry flour or Spelt.
For milk use Organic Valley nonfat dry milk or goats milk or Chrome Dairy hormone and antibiotic free milk.
Use Ghee clarified butter (from Purity Farms) or goat butter.
erve on a bed of organic brown rice.
Peel & slice apples.
Mix together apples with lemon juice and cinnamon.
Place mixture in a greased 9\" x 13\" baking dish.
Combine oats flour, Organic Sucanat, salt, cinnamon and walnuts in a bowl.
Mix in the margarine substitute with your fingers until mixture resembles coarse crumbs.
Spread evenly over the apples.
Bake for 25 minutes at 375 Degrees or until apples are soft and topping is brown.
lices of Dietz & Watson Originals Organic Turkey, shredded; half of chopped
ntil well blended.
Add cookie mix and flour; stir until
ugar, and place on the cookie sheet about 3 inches apart
uffin cups.
Divide the cookie dough into 24 equal parts
in another bowl break cookie dough into small pieces and
or 50 seconds.
Add cookie crumbs to melted butter. Stir
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.