Breakfast Cookies?!?

If you put enough "healthy" ingredients in these cookies I think you can jusifiably eat them for breakfast. I will at least! This is a modified version of Kim's "Big Chewy Raisin Cookies".

1 1/2 cups cranberries (divided in two)
1/3 cup water
1/2 cup margarine
1 egg
1 1/4 cups brown sugar
2 tsp vanilla
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flax
1 1/4 cup rolled oats (not instant)
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup coconut

Pre-heat oven to 275F. Lightly grease two cookie sheets. Set aside.

In blender, combine 1/2 cup of the cranberries with the water and blend until pureed. Mix together the puree, margarine, egg, brown sugar and vanilla until smooth.

In another bowl, stir together the flours, ground flax, oats, baking soda, cinnamon and salt. Add the dry ingredients to the puree mixture and beat until all the ingredients are evenly mixed. Stir in remaining cranberries and the coconut. You could also add nuts, sunflower seeds, etc. Be creative!

Roll into golf ball sized balls and place on cookie sheet 2 inches apart. Bake 18-20 minutes or until lightly browned on bottom, but still soft in the middle.

Cheesy Cauliflower Soup

Today is Louis Riel Day, so a long weekend for me! I decided to do a bit of cooking and have kept busy most of the day. Cheesy soup and scones. Yum!



1 large head cauliflower, cut into small florets
1 carrot, grated
1 stalk celery, chopped
3 cups chicken broth
1/4 cup butter or margarine
1 small onion, chopped
1/4 cup flour
1/2 tsp salt
1/8 tsp black pepper
2 cups milk
1 cup cheddar cheese, grated
parsley or chives (optional)

Cook cauliflower, carrot, and celery in chicken broth until tender. Do not drain. Mash vegetables with a potato masher.

Melt butter in large saucepan. Add onion and saute until limp. Do not brown. Blend in flour, salt, and pepper. Add milk. Heat and stir until it boils and thickens. Add cheese and stir until cheese melts. Add this sauce to mashed cauliflower mixture. Remove from heat and serve. Garnish with parsley or chopped chives, if desired.

Delicious served with a buttery cheddar scone. Recipe to follow... ;-)

*From Mennonite Girls Can Cook

Savory Cheddar Scones

Mmm...cheesy, buttery goodness!

3 cups flour
2 tbsps baking powder
3/4 tsp salt
1/3 cup butter
1 cup buttermilk
2 eggs
1 cup cheddar cheese, grated
1 tsp dill weed
1 tbsp chives, finely snipped

Preheat oven to 400 F. Combine flour, baking powder and salt. Cut in butter to form pea-sized pieces. Add grated cheddar and herbs.

Mix eggs and buttermilk, and quickly add them to the flour mixture. Combine until just blended. Move the dough to a well-floured surface and knead a few times. Pat into a cirlce about 1-inch thick. Place dough on a parchment lined pie pan and cut into 8 wedges.

Bake in preheated oven for 20-25 minutes or until golden.

Tip: The key to light and fluffy scones is to handle the dough as little as possible.

Goes well with soup!

* From Mennonite Girls Can Cook