Macadamia Raspberry White Chocolate Cookies

1/3 cup butter
1/4 cup raspberry jam
1 egg
1 1/2 cups all-purpose flour
1/3 cup white sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup chopped macadamia nuts
8 ounces white chocolate, chopped

Directions

Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well.
Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks."

Banana Blueberry Muffins

2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
4 egg whites
1 teaspoon vanilla extract
1 cup fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean."

Raspberry Chocolate Chip Muffins

1 cup unbleached all-purpose flour
2/3 cup whole wheat flour

3/4 cup quick-cooking oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, combine the first seven ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack."

Double batch brownies

1 cup butter, softened
2 cups sugar
2 tsps. vanilla extract
4 eggs
3/4 cup cocoa
4 tbsps. oil
1/4 tsp salt
1 cup unbleached flour

Pre-heat oven to 325 F. Cream sugar and butter in a large bowl. Add vanilla then eggs, one at a time, beating well after each addition. Add cocoa and oil, mix well. add salt and flour, mix well. Pour into 13 x 9 in. pan coated with butter spray, spread. Bake for 30-35 minutes, until top cracks and when tested, a little soft batter remains on tester.

Pumpkin curry soup

1 tbsp olive oil
1/2 large red onion, chopped
2 garlic cloves, chopped
2 tsps mild curry powder
1 tsp garam masala
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups peeled, diced potatoes (about 2 large)
5 cups vegetable broth
1 29 oz. can pumpkin puree
1 cup half and half

Heat olive oil; add onion, sautee until translucent - about 3 minutes. Add garlic, sautee for 1 minute. Add spices (curry+garam masala) and sautee for 1 minute. Add potatoes and 3 cups of broth, heat until boiling. Turn down heat, simmer for 15 minutes. Add pumpkin puree, salt and pepper and remaining 2 cups of broth, heat until boiling, then turn down heat and simmer for 10 minutes. Puree soup in two batches in blender; return to pot, add 1 cup half and half. Adjust seasoning to taste.

Potato salad

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped red onion
1/2 teaspoon garlic salt
1 tablespoon Dijon mustard
ground black pepper to taste
1/2 cup mayonnaise
1/2 cup Greek yoghurt


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; boil eggs fro 10 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, garlic salt, mustard, pepper, yoghurt and mayonnaise. Mix together well and refrigerate at least 2 hours.

Pumpkin orange pecan bread

1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts. Spoon into the prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.