OATMEAL CHOCOLATE CHIP COOKIES WITH BLUEBERRIES

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1 Baking with Oil OATMEAL CHOCOLATE CHIP COOKIES WITH BLUEBERRIES 1 cup (250 ml) flour 1 egg 3/4 tsp (3 ml) ground ginger 1 tsp (5 ml) vanilla 1/2 tsp (2 ml) baking soda 1 cup (250 ml) semi-sweet chocolate chips 1/2 tsp (2 ml) salt 3/4 cup (175 ml) old-fashioned rolled oats 3/4 cup (175 ml) packed golden brown sugar 1/2 cup (125 ml) dried blueberries 1/2 cup (125 ml) oil 1/4 cup (50 ml) finely chopped crystallized ginger Combine flour, ground ginger, baking soda and salt in a bowl; set aside. Using medium speed of an electric mixer, beat together brown sugar, oil and egg until blended. Beat in vanilla. Stir in flour mixture just until blended. Gently stir in chocolate chips, oats, blueberries and crystallized ginger just until combined. Drop 1 tbsp (15 ml) measures of dough 2 inches (5 cm) apart onto greased cookie sheets. Bake at 375ºF (190ºC) for minutes or until edges of cookies are light golden. Let cookies stand for 1 minute on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store in an airtight container for up to 1 week. May be frozen. Makes about 2 1/2 dozen. GINGER CRISPS 1 3/4 cups (425 ml) flour 1 cup (250 ml) sugar 1 tbsp (15 ml) ground ginger 1/2 cup (125 ml) oil 1 tsp (5 ml) cinnamon 1/4 cup (50 ml) fancy molasses 1 tsp (5 ml) baking powder 1 egg 1 tsp (5 ml) baking soda 1 tsp (5 ml) vanilla 1/4 tsp (1 ml) nutmeg Golden granulated sugar crystals 1/4 tsp (1 ml) salt Combine first 7 ingredients (flour through salt) in a bowl; set aside. Using medium speed of an electric mixer, beat together sugar, oil, molasses and egg until blended. Beat in vanilla. Stir in flour mixture until combined. Shape 1 tsp (5 ml) measures of dough into balls. Roll balls in sugar crystals. Place balls 2 inches (5 cm) apart on greased cookie sheets. Bake at 375ºF (190ºC) for minutes or until cookies are puffed and tops are beginning to crack. Let cookies stand for 1 minute on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store in an airtight container for up to 1 week. May be frozen. Makes about 4 dozen. Cook s Note: Several brands of golden granulated sugar crystals are available in grocery stores. Some brands are Rogers Plantation Raw, Sugar in the Raw Turbinado Style Golden Sugar and Taikoo Golden Granulated Sugar. BANANA POPPY SEED LOAF 1 cup (250 ml) mashed banana 1 cup (250 ml) whole wheat flour 1/2 cup (125 ml) packed brown sugar 2 tsp (10 ml) baking powder 1 egg, beaten 1/2 tsp (2 ml) baking soda 1/4 cup (50 ml) oil 1/2 tsp (2 ml) salt 1/2 cup (125 ml) milk 1/2 tsp (2 ml) cinnamon 3/4 cup (175 ml) flour 2 tbsp (25 ml) poppy seed Combine banana and sugar. Mix together egg, oil and milk; add to banana mixture. Combine remaining ingredients. Add to banana mixture and stir just until moistened. Spoon batter into a greased loaf pan. Bake at 350 F (180 C) for minutes or until loaf tests done. Cool 10 minutes; remove from pan to wire rack to cool thoroughly. Wrap and refrigerate for up to 1 week or freeze for up to 2 months. Makes 1 loaf.

2 PINA COLADA CAKE 1 pkg (2 layer) yellow cake mix 1 can (425 g) cream of coconut, divided 1 pkg (4 serving size) instant vanilla pudding mix 2/3 cup (150 ml) rum, divided 1/3 cup (75 ml) oil 1 can (8 oz/227 ml) crushed pineapple, 4 eggs well drained 1 tsp (5 ml) vanilla Coconut Cream Sauce, recipe follows, optional Combine cake mix, pudding mix, oil, eggs and vanilla with 1/2 cup (125 ml) each cream of coconut and rum. Beat on medium speed of an electric mixer for 2 minutes. Fold in pineapple. Pour batter into a greased and floured bundt pan. Bake at 350 F (180 C) for minutes or until cake tests done. Cool cake in pan 10 minutes. Meanwhile, combine remaining cream of coconut and rum. Remove cake from pan and place on a rack set over a plate. Poke cake all over with a skewer. Brush hot cake with coconut mixture. Cool completely. Serve with Coconut Cream Sauce. Store cake in refrigerator for up to 3 days or freeze for up to 1 month. Serves Coconut Cream Sauce: Using a chilled bowl and beaters, beat together 1 cup (250 ml) whipping cream and 1/2 cup (125 ml) cream of coconut until stiff. Keep refrigerated for up to 2 hours. CARROT CAKE WITH MAPLE FROSTING 2 cups (500 ml) sugar 3/4 tsp (3 ml) ginger 1 cup (250 ml) oil 1/2 tsp (2 ml) salt 4 eggs 1/4 tsp (1 ml) nutmeg 2 cups (500 ml) flour 4 cups (1 L) finely grated carrots 2 tsp (10 ml) baking soda 1 cup (250 ml) toasted walnuts, chopped 1 tsp (5 ml) cinnamon Maple Frosting, recipe follows Using medium speed of an electric mixer, beat together sugar, oil and eggs until well blended. Combine next 6 ingredients (flour through nutmeg) and stir into egg mixture until blended. Stir in carrots and walnuts. Pour batter into a greased 9x13 inch (23x33 cm) baking pan. Bake at 350 F (180 C) for minutes or until cake tests done. Cool in pan on a rack. Spread with Maple Frosting. Cover and refrigerate for up to 3 days. May be frozen. Serves Maple Frosting 8 oz (250 g) cream cheese, softened 1/4 cup (50 ml) maple-flavoured pancake syrup 1/4 cup (50 ml) butter, softened 1/2 tsp (2 ml) vanilla 3/4 cup (175 ml) icing sugar Using medium speed of an electric mixer, beat together cream cheese and butter until fluffy. Beat in icing sugar. Add pancake syrup and vanilla; beat until blended. Makes enough frosting for a 9x13 inch (23x33 cm) cake. Cook s Note: This delicious soft frosting is best used on single layer cakes. REALLY WACKY CHOCOLATE CAKE An old-fashioned chocolate cake with a spicy new-fashioned twist! 1 1/2 cups (375 ml) flour 1/4 tsp (1 ml) ginger 1 cup (250 ml) sugar 1 cup (250 ml) water 1/3 cup (75 ml) cocoa 1/2 cup (125 ml) oil 1 1/2 tsp (7 ml) cinnamon 1 tbsp (15 ml) vinegar 3/4 tsp (3 ml) baking soda 1 tsp (5 ml) vanilla 1/4 tsp (1 ml) salt Icing sugar 1/4 tsp (1 ml) cayenne pepper In a medium bowl, combine first 8 ingredients (flour through ginger). Add water, oil, vinegar and vanilla; whisk just until blended. Pour batter into a greased 8 inch (20 cm) square baking pan. Bake at 350 F (180 C) for minutes or until cake tests done. Cool in pan on a rack. Just before serving, sift icing sugar over cake. May be frozen. Serves 6-8.

3 EVERYDAY CHOCOLATE CAKE Frost this moist chocolate cake with a favourite frosting to make a layer cake. Unsweetened cocoa powder 2 cups (500 ml) sugar 2 2/3 cups (650 ml) flour 2/3 cup (150 ml) oil 1/2 cup (125 ml) unsweetened cocoa powder, sifted 2 eggs 2 tsp (10 ml) baking powder 2 tsp (10 ml) vanilla 2 tsp (10 ml) baking soda 2 cups (500 ml) boiling water 1 tsp (5 ml) salt Grease two 9 inch (23 cm) round baking pans. Line bottom of pans with wax paper; grease wax paper and dust with cocoa. Combine flour, 1/2 cup (125 ml) cocoa, baking powder, baking soda and salt in a bowl; set aside. Using medium speed of an electric mixer, beat together sugar, oil, eggs and vanilla until mixture is thick and pale in colour, about 5 minutes. Fold in flour mixture. Add boiling water and stir just until blended. Do not overmix. Pour batter into prepared pans. Bake at 350ºF (180ºC) for 30 minutes or until a cake tester inserted in centres comes out clean. Cool cakes in pans on racks for 10 minutes. Invert cakes onto racks, remove wax paper and cool completely. Makes two 9 inch (23 cm) round cakes. Cook s Note: As an alternative to baking two round cakes, this cake may be baked in a greased 9x13 inch (23x33 cm) baking pan. Bake at 350ºF (180ºC) for minutes or until a cake tester inserted in centre comes out clean. Cool cake completely in pan on a rack. CHOCOLATE BEET CAKE If desired, this cake may be frosted with your favourite frosting. 2 1/2 cups (625 ml) flour 2/3 cup (150 ml) sugar 1/4 cup (50 ml) unsweetened cocoa powder 2/3 cup (150 ml) packed golden brown sugar 2 tsp (10 ml) baking powder 1/2 cup (125 ml) oil 1 tsp (5 ml) cinnamon 1 tsp (5 ml) vanilla 1 tsp (5 ml) ground ginger 2 cups (500 ml) shredded peeled beets 1/2 tsp (2 ml) baking soda 1/2 cup (125 ml) milk 1/4 tsp (1 ml) salt Icing sugar 2 eggs, beaten Combine first 7 ingredients (flour through salt) in a bowl; set aside. Whisk together beaten eggs, sugar, brown sugar, oil and vanilla in a bowl until blended. Stir in beets. Beginning and ending with flour mixture, add flour mixture alternately with milk to beet mixture, stirring just until blended. Pour batter into a greased 9x13 inch (23x33 cm) baking pan. Bake at 350ºF (180ºC) for 45 minutes or until a cake tester inserted in centre comes out clean. Cool cake completely in pan on a rack. Cover and refrigerate for up to 2 days or freeze for up to 1 month. Dust with icing sugar just before serving. Serves CHOCOLATE COOKIE CHEESECAKE BROWNIES 1 box brownie mix 1/3 cup (75 ml) sugar 1/2 cup (125 ml) oil 1 tbsp (15 ml) flour 3 tbsp (40 ml) water 1 egg 2 eggs 1/2 tsp (2 ml) vanilla 1 tsp (5 ml) vanilla 12 Oreo cookies, quartered 8 oz (250 g) cream cheese, softened Using medium speed of an electric mixer, beat together brownie mix, oil, water, 2 eggs and 1 tsp (5 ml) vanilla just until blended. Spread batter over bottom of a greased 9x13 inch (23x33 cm) baking pan. Beat together cream cheese, sugar and flour until blended. Add egg and 1/2 tsp (2 ml) vanilla. Beat until smooth. Spoon cream cheese mixture over batter. Using a knife, lightly swirl cream cheese mixture through brownie batter. Sprinkle cookies over top. Place a brick directly on grid on natural gas barbecue. Place baking pan on top of brick. Bake, with lid down, over medium heat for minutes or until brownies test done. Turn pan a quarter turn every minutes to ensure even cooking. Cool completely on a rack. Brownies may also be baked in a 350 F (180 C) oven for minutes.

4 ORANGE OAT BRAN MUFFINS 1 cup (250 ml) flour 1/2 tsp (2 ml) cinnamon 1/2 cup (125 ml) oat bran 1/2 tsp (2 ml) ginger 1/4 cup (50 ml) sugar 1/2 cup (125 ml) orange juice 1 tsp (5 ml) baking powder 1/4 cup (50 ml) oil 1/2 tsp (2 ml) baking soda 1 egg 1/2 tsp (2 ml) salt 1 tsp (5 ml) grated orange peel Combine first 8 ingredients (flour through ginger) in a bowl; set aside. Whisk together orange juice, oil, egg and orange peel; add to flour mixture, stirring just until blended. Spoon batter into paper-lined muffin cups. Bake at 375 F (190 C) for 20 minutes. Cool slightly before serving. Makes 9. Cook s Note: These muffins are best when freshly prepared and served while still warm. MORNING GLORY BREAD 3 cups (750 ml) flour 3/4 cup (175 ml) buttermilk 2 tsp (10 ml) baking soda 2 tsp (10 ml) vanilla 2 tsp (10 ml) cinnamon 2 cups (500 ml) shredded carrots 1/2 tsp (2 ml) salt 1 can (8 oz/227 ml) crushed pineapple, drained 1 3/4 cups (425 ml) sugar 1 1/4 cups (300 ml) sweetened medium coconut 3/4 cup (175 ml) oil 1 cup (250 ml) chopped pecans 3 eggs Combine flour, baking soda, cinnamon and salt in a bowl; set aside. Whisk together sugar and oil in a large bowl. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla until blended. Stir in carrots and pineapple. Stir in flour mixture just until blended. Fold in coconut and pecans. Spoon batter evenly into two greased 8 1/2x4 1/2 inch (21x11 cm) loaf pans. Bake at 350ºF (180ºC) for minutes or until a cake tester inserted in centre comes out clean. Cool in pans on racks for 10 minutes. Invert loaves onto racks and cool completely. May be frozen. Makes 2. LEMON ZUCCHINI MUFFINS 2 cups (500 ml) flour 3/4 cup (175 ml) milk 1/2 cup (125 ml) sugar 1/4 cup (50 ml) oil 1 tbsp (15 ml) baking powder 1 egg 1/2 tsp (2 ml) ginger 1 tsp (5 ml) vanilla 1/4 tsp (1 ml) nutmeg 1 cup (250 ml) shredded zucchini 1/4 tsp (1 ml) salt 2 tsp (10 ml) grated lemon peel Combine first 6 ingredients (flour through salt) in a bowl. Whisk together milk, oil, egg and vanilla until well blended. Stir in zucchini and lemon peel. Add to flour mixture and stir just until blended. Spoon batter into paper-lined muffin cups, filling cups three-quarters full. Bake at 400ºF (200ºC) for minutes or until muffins test done. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. Makes ATCO Blue Flame Kitchen. All rights reserved.

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