Granola (Paul Weiner)

12 cups oatmeal
1 cup honey
1 cup oil
½ cup nuts
1 cup sunflower seeds
2 tsp. vanilla

      Mix well.  Bake @ 300 F. for 45 minutes.  Stir and cook 15 – 20 minutes longer.  Add raisins after cooking.

Maple Nut Granola (Linda Carney)

1.  Preheat oven to 275
2.  Combine     5 cups old fashioned rolled oats
1 cup unsweetened coconut chips or flakes
½ cup each sliced almonds, chopped pecans and light brown sugar
1/3 cup each unsalted pepitas and sunflower seeds

3.  Combine     ½ cup pure maple syrup (Ken’s maple syrup)
½ cup water and ½ cup canola oil
Pour over the oatmeal mixture, stir until combined.

  1. Spread mixture in large 12” x 15” pan.
  2. Bake 45 min.  Remove from oven.  Stir.   Continue baking until golden brown, about 45 minutes more.
  3. Stir in ½ cup each dried cranberries and raisins or, your choice dried fruit.
  4. Cool completely.  Store in airtight container for up to 2 weeks.


From:  Eating Well Magazine.     Makes 10 cups







Gifts                                                                                                      Vivian Shortreed

            Our daughter Andrea sent me this recipe when she was in the midst of raising two small boys.  She says it is

The Best Playdough Recipe Ever

1 cup white flour
¼ cup salt       
2 Tablespoons cream of tartar
1 Tablespoon vegetable oil
1 cup water
Food coloring

  1. Mix flour, salt and cream of tartar in medium pot.
  2. Add water, food coloring and oil.
















Gifts                                                                   Fran Morrier                                                                                 Shortbreads

Chocolate Shortbread

            Rich shortbread is easy to prepare and keeps for several days in an airtight container.  Softened butter should be pliable but not easily spreadable.  Because this mixture is already dark, it is hard to tell when the shortbread browns.  Check your oven temperature using an oven thermometer, and bake just until the shortbread is set.

4.5 oz. all-purpose flour (about 1 cup)
3 tablespoons unsweetened premium dark cocoa
¼ teaspoon salt
½ cup powdered sugar
5 tablespoons butter, softened
¼  cup canola oil
Cooking spray

  1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour, cocoa and salt in a small bowl; stir with a whisk.
  2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined.  Add flour mixture, and mix with hands until combined; wrap in plastic wrap.  Refrigerate 30 minutes.
  3. Preheat oven to 325 F.
  4. Place dough on a baking sheet coated with cooking spray; press dough into an               8 x 5 inch rectangle about 3/8-inch thick.  Pierce entire surface liberally with a fork.  Bake at 325 F. for 30 minutes or just until set.  Cut shortbread into 24 pieces.  Cool completely.  Yield:  2 dozen (serving size:  1 cookie).


Lemon Shortbread  (You can also use grated orange rind in place of lemon.  A little bit of
Cornstarch ensures a short texture in the cookies.)

            Substitute 3 tablespoons cornstarch for the unsweetened cocoa.  Add ½ teaspoon grated lemon rind to flour mixture. 
Knead dough lightly 4 times or just until smooth before chilling.  Bake 30 minutes or just until set and edges are golden.

Brown Sugar Shortbread  (Using light brown sugar yields sweet treats with caramel notes.  These double easily; just bake each batch separately for best results.)

            Use a total of 5.5 ounces all-purpose flour (about 1¼  cups) and substitute 3 tablespoons cornstarch for the cocoa.  Omit powdered sugar and oil, and use ½ cup packed light brown sugar and 7 tablespoons butter (total), softened.  Spring dough lightly 4 times or just until smooth.  Bake for 25 lminutes or just until set and edges are golden.


 Gifts                                                                                                   Fran Morrier

Cranberry Orange Marmalade

From  Cooking Light

3 ½  pounds navel oranges (about 6 medium)
1 ½  cups water
3 cups sugar, divided
1 (12 oz.) package fresh cranberries

Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind.  Slice rind into thin strips.  Peel all oranges; cut into sections.  Combine rind strips, sections, 1 ½ cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil.  Reduce heat, and simmer for 15 minutes, stirring occasionally.

Add remaining 2 cups of sugar and cranberries to pan.  Simmer 1 hr and 30 minutes or until thick, stirring occasionally.  Remove from heat, and cool completely.  Cover and chill.

Yield:  4 cups

from Fran Morrier












Gifts                                                                                                        Fran Morrier

Cinnamon Caramel Sauce

Drizzle this smooth, sweet sauce on chocolate cake, apple pie, pound cake, or vanilla ice-cream.  Store refrigerated in an airtight container for up to five days, and bring to room temperature before using.  Omit the cinnamon, if you prefer. 

For longer storage, The U. S. Department of Agriculture says foods such as this one that are stored in sterilized containers can last at least 18 months.  To sterilize clean, clear glass bottles, jars, and accompanying lids, place both vessels and tops in a large saucepan or stockpot.  Fill the pan to cover contents with hot (not boiling) water, and boil for 15 minutes. Use tongs to carefully remove bottles and lids, and fill and seal containers while still hot.  

1 cups sugar
½ cup water
¼ cup hot water
6 tablespoons half and half
½ teaspoon kosher salt
1 (3-inch) cinnamon stick

  1. Combine sugar and ½ cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes).  Cook another 8 minutes or until golden (do not stir).  Remolve from heat; cool slightly.  Carefully stir in ¼ cup hot water, half-and-half and ½ teaspoon salt.  Add cinnamon stick; cool to room temperature.  Discard cinnamon stick.  Divide sugar mixture between two sterilized 8 oz. glass jars. Cover and refrigerate.  Serve at room temperature or slightly warmed.  Yield: 1 1/3 cups.



This Italian liqueur is good ice cold on its own, in a lemon drop martini, mixed with sparkling wine, or splashed over a bowl of fresh fruit.  Since it takes to weeks to infuse the brace citrusy flavor into the vodka, start this gift early and decant it into pretty sterilized bottles (instructions above).

4 cups vodka
½ cup lemon rind strips (about 7 lemons)
3 cups water
1 ½  cups sugar’’

  1. Combine vodka and rind in a bowl.  Cover and let stand at room temperature for 2 weeks.  Strain through a sleeve into a bowl; discard solids.
  2. Combine 3 cups water and 1 ½ cups sugar in a large saucepan.  Cook over medium heat until the sugar dissolves, stirring occasionally.  Remove rom heat, and cool to room temperature.  Add to vodka mixture.
  3. Divide limoncello evenly among 3 sterilized bottles and seal.






















Gifts                                                                                                  Fran Morrier

Cinnamon-Sugar Cookies

From Cooking Light

Buttery and sweet with a hint of space, these cookie jar favorites are right for any occasion.  If you prefer a slightly chewier cookie, reduce baking time to 10 minutes.  A sprinkling of large-grained turbinado sugar makes a pretty presentation.

1 cup granulated sugar
6 tablespoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup cake flour (about 4 ounces)
¾ cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup turbinado sugar
½ teaspoon ground cinnamon

Place granulated sugar and butter in a bowl; beat with a mixer at medium spped until well blended (about 3 minutes).  Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife.  Combine flours, baking powder, baking soda, salt, and ¼ teaspoon cinnamon.  Add flour mixture to butter mixture; stir until just combined.  Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375.

Combine turbinado sugar and ½ teaspoon cinnamon in a small bowl.  Shape dough into 48 balls, about 1 teaspoon each.  Roll balls in cinnamon-sugar mixture.  Place 2 inches apart on ungreased baking sheets.  Bake at 375 for 12 minutes or until golden on bottom.  Cool on wire racks.

Yield:  48 cookies




Gifts                                                                                                     Fran Morrier
Autumn Maple Cutout Cookies
From Cooking Light

¼ cup butter
2 ¼ cups all-purpose flour (about 10 ounces)
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons granulated sugar
½ cup maple syrup
1 teaspoon maple flavoring
1 large egg whites, divided
1/3 cup chopped walnuts
2 tablespoons turbinado sugar or granulated sugar
Cooking spray

Melt butter in a small saucepan over low heat.  Cook until milk solids stop crackling and turn amber (about 5 minutes) stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids.  Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.

Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.

Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).  Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.  Add flour mixture to butter mixture; beat on low speed until blended.  Divide dough in half.  Shape each portion into a ball; wrap in plastic wrap.  Chill 1 hr. or until firm.

Preheat oven to 350.

Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.  Place remaining 1 egg white in another small bowl.  Stir with a whisk.

Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8 inch thickness on a floured surface, and cut with a 2 ½ -inch round or decorative cutter.  Place 24 cookies, evenly spaced, on a baking sheet coated with cooking spray.  Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.  Bake at 350 for 12 minutes or until pale brown.  Remove cookies from pan; cool completely on wire racks.  Repeat procedure with remaining dough, egg white and walnut mixture.


Dried Tomato Pesto

From Barbara Kingsolver’s Animal, Vegetable, Miracle

2 cups dried tomatoes
1 cup coarsely chopped walnuts
¾ cup olive oil
1/3 cup grated Parmesan cheese
¼ cup dried basil
4 cloves garlic
2 tablespoons balsamic or other good vinegar
½ teaspoon salt

Puree all ingredients in a food processor until smooth.  Add a little water if it seems too sticky, but it should remain thick enough to spread on a slice of bread.
















Mixed Nut Bar

From Bunny Guerrin

½ cup butter
1 ½ cup flour
1 tablespoon water
¼ cup light corn syrup
1 can (11 or 12 oz.) mixed nuts, no peanuts
¾ cup brown sugar
3 oz. pack semi-sweet chocolate chips or butterscotch cips
2 tablespoons butter
¼ teaspoon salt

Blend thorough ½ cup butter, brown sugar and flour.  Spread in a 9 x 13 inch pan and bake 10 minutes at 375 degrees.  Mix together chips, water, the 2 tablespoons butter, syrup and salt.  Heat over low heat until all is melted and blended.  Pour over baked crust and carefully place nuts over top.  Bake for 8 minutes at 375 degrees.  Cool and cut into 48 small bars.

            Alternatively, for home use, spread nuts on warm pie crust and pour chip mixture over all   YUM! 












Gifts                                                                                                   Fran Morrier

Apple Chutney

From Cooking Light

1 tablespoon vegetable oil
2 cups chopped onion
½ teaspoon whole cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
1/8 teaspoon ground turmeric
1/8 teaspoon ground cardamom
1/8 teaspoon ground red pepper
5 cups diced Braeburn or Gala apple (about 1 ½  pounds)
½ cup fresh cranberries
½ cup packed brown sugar
¼ cup cider vinegar
1 teaspoon minced peeled fresh ginger

Heat oil in a saucepan.  Add ;onion and next 6 ingredients (onion through red pepper); sauté 5 minutes.  Add apple and remaining ingredients; cook 15 minutes, stirring frequently.  Discard cloves.  Serve warm.

NOTE:  Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.











Gifts                                                                                                      Fran Morrier

Easy Refrigerator Pickles

From Cooking Light

6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 ½ cups white vinegar
¾ cup sugar
¾ teaspoon salt
½ teaspoon mustard seeds
½ teaspoon celery seeds
½ teaspoon turmeric
½ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion.  Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well.  Bring to a boil; cook 1 minute.  Pour over cucumber mixture; let cool.  Cover and chill at least 4 days. 

NOTE:  Pickles may be stored in the refrigerator for up to one month.










Gifts                                                                                              Fran Morrier

Chocolate-chunk shortbread

From The Boston Globe, 12/12/07

1 cup (2 sticks) unsalted butter; at room temperature
1 cup confectioners’ sugar, sifted
2 cups flour
¼ teaspoon salt
1 cup chopped bittersweet chocolate (60% cocoa)
Granulated sugar (for sprinkling)
Extra flour (for cutting)

  1. Set the oven at 35 degrees.  Line 2 baking sheets with parchment paper.  Use a pie plan or plate and a pencil to draw three 6-inch rounds on the papers.  Turn the papers over.
  2. In an electric mixer on medium speed, beat the butter for 1 minute or until smooth.  Add the confectioners’ sugar and beat until the mixture is creamy.
  3. Add the flour and salt.  Continue beating, scraping down the sides of the bowl, until the mixture is smooth.  Remove the bowl from the mixer stand.  With a rubber spatula, stir in the chopped chocolate.
  4. Set half the dough in the center of each round.  With your fingertips, smooth the dough evenly. 
  5. Sprinkle the dough generously with granulated sugar.
  6. Dip a large straight-edged knife into flour.  Cut one of the rounds evenly into quarters.  Dip the knife into the flour again. Make two more cuts across the round to divide the round into 8 triangles.  Do the same with the other rounds
  7. Bake the rounds for 25 minutes or until they are pale golden, turning the sheets from back to front halfway through baking.
  8. Slide the parchment papers onto wire racks and let the rounds sit for a few minutes to cool.  Carefully transfer the papers to a board.  Use a clean knife to cut the rounds along the same lines you made before baking.  Set the triangles on a wire rack to cool completely.  Store in an airtight container for up to 2 weeks.










From Stacey Hill

4 cups old fashioned oatmeal
1 cup wheat germ
½ cup bran flakes
1 cup shredded coconut
¼ cup sesame seed
¼ cup sunflower seed
¼ tsp cinnamon
1/8 tsp salt
2 Tbsp vegetable oil
½ cup honey
½ cup apple juice or water
½ cup firmly packed brown sugar
2 Tbsp vanilla
3 cups chopped dried fruit (I use dates, apricots, raisins)
1 cup chopped nuts (I actually use about 1 cup salted sunflower seeds and omit the salt-Loren is allergic to nuts-and we like that very much)

Preheat oven to 300 .  Mix oatmeal, wheat germ, bran flakes, coconut, sesame seed, sunflower seed, cinnamon, salt.  In small saucepan, heat oil,  honey, apple juice, brown sugar until warm, stirring until br sugar is dissolved.  Remove from heat and stir in vanilla. Pour oil mixture over oat mixture;  stirring to mix well.  Pour mixture into 9 X 13 or larger baking pan.  Bake 30-40 minutes or until golden brown, stirring every 10 minutes.  During last 5 minutes of baking, stir in dried fruit and nuts.  Cool and store in airtight containers.  (I freeze mine.)









German Coffee Bread

From Helen Campbell

1 c. milk
1/3 c. oleo
¼ c. sugar
½ teaspoon salt

1 pkg. yeast
¼ c. milk
1 egg
½ c. raisins
3 ¾ c. flour

Scald milk.  Add oleo. Sugar, salt.  Cool.  Add yeast dissolved in ¼ c. warm milk.  Add egg and raisins and flour.  Let rise till double.  Spread in 2  10” round pans ½  inch thick.  Rise again.  Bake at 375 degrees for 12 – 15 minutes.  Cool.  Frost with powdered sugar, vanilla and a touch of milk.














Apple Butter

From Helen Campbell

Wash 4 lbs. apples.  Remove stems, quarter the apples.  Cook them slowly until soft in
1 c. water
1 c. cider vinegar

Put through food mill or strainer.  Add to each cup of pulp ½ c. sugar


2 tsp. cinnamon
1 tsp. ground clove
½ tsp. ground allspice
lemon juice (optional)

Cook butter for 12 – 20 minutes.  Stir often, slowly till it sheets around a spoon (thickens).  Pour into sterilized jelly jars or other.  Cover with melted paraffin that has warmed slowly on the stove.  Cool, cover and store in a cool place.

To sterilize – fill jars ¾ full of water and place them well apart in shallow baking pan partly filled with water.  Heat in oven till water simmers.  If lids are placed lightly on jars, they will be sterilized at the same time.











Fun with Children

Wonder Cake

From Helen Campbell

Sift together into ungreased pan (8” x 8”):

1 ½ c. flour
1 c. sugar
3 tablespoons cocoa
1 teaspoon soda
½ teaspoon salt

Make 3 holes.  In one hole, put 6 tablespoons melted shortening or salad oil.  In one, put 1 tablespoon vinegar.  In the last, put 1 teaspoon vanilla.  Over all pour 1 cup water.  Mix with fork, thoroughly.

Bake at 350 degrees for 30 minutes or until done. 














Gifts                                                                                                                Fran Morrier

Almond Biscotti

From Cooking Light

Yield:  2 ½ dozen


2 cups all-purpose flour
1 cup sugar
½ cup slivered almonds, chopped and toasted
¾ teaspoon baking soda
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
2 eggs
1 egg white
Vegetable cooking spray


Combine first 5 ingredients in a large bowl.  Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times.  Shape dough into a 16-inch-long roll.  Place roll on a baking sheet coated with cooking spray, and flatten roll to a 1-inch thickness.

Bake at 350 degrees for 30 minutes.  Remove roll from baking sheet to a wire rack, and let cool 10 minutes.  Cut roll diagonally into 30 (1/2-inch) slices, and place, cut side down on baking sheet.  Reduce oven temperature to 325 degrees and bake 10 minutes.  Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet, let cool completely on wire rack.






Gifts                                                                                                    Fran Morrier

Cranberry-Chocolate Chip Biscotti

From Cooking Light

2 ¾ cups all-purpose flour
1 cup sugar
½ cup dried cranberries
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups, and level with a knife.  Combine the flour and the next 5 ingredients (flour through salt) in a large bowl.  Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly).  Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times.  Divide the dough in half.  Shape each portion into an 8-inch-long roll.  Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350 degrees for 35 minutes.  Remove rolls from baking sheet; cool 10 minutes on a wire rack.  Cut each roll diagonally into 15 (½-inch) slices.  Place the slices, cut sides down, on baking sheet.  Reduce oven temperature to 325 degrees, and bake for 10 minutes.  Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet; cool completely on wire rack.







Lentil Pate

makes about 2 cups

Preparation Tip:  (Jean Brody’s note)  The secret of this dish’s success is to carmelize the onions by long, gradual browning.  Do this step while the lentils cook.

¾ cup (4 ounces) dried lentils
3 cups water
1 ½ tablespoons vegetable oil
1 very large onion, peeled quartered, and sliced (2 cups)
2 hard-boiled egg whites
5 whole walnuts, shelled and crushed (optional)
½ teaspoon salt (optional)
¼ to ½ teaspoon freshly ground pepper, to taste

  1. In a small saucepan, cook the lentils in the water for 3a5a minutes or until they are soft.  Drain the lentils and reserve them.


  1. While the lentils are cooking, heat the oil in a skillet, and add the onion, browning it very slowly.
  1. Place the lentils, browned onion, and remaining ingredients in a wooden bowl, combining them well, and chop the mixture until a pate-like consistency is reached.


N. B.  I did include the walnuts, little salt.  And I chopped the mixture in a food processor, as I was in a hurry.  I would do it again.










Tofu-Sesame Dip

(Jane Brody credits Molly Katzen for this recipe.)

2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon tamari or imported soy sauce
1 tablespoon Chinese sesame oil
1 small clove garlic, peeled and crushed
1 tablespoon lemon juice
1 cake (1/4 pound) tofu (bean curd)
¼ cup tahini (sesame paste)
1 scallion (including the green top) finely minced
¼ cup packed minced fresh parsley
Freshly ground black pepper to taste
Cayenne pepper to taste

  1. In a blender or food processor, puree the vinegar, water, tamari or soy sauce, sesame oil, garlic, lemon juice and tofu.
  2. Whisk the tahini in a bowl for a few minutes, and beat it into the puree.
  3. Stir into the mixture the scallion, parsley, pepper and cayenne.  Cover the dip, and chill it thoroughly before serving it.


I adapted this to make the sandwich spread by simply leaving out the water and doubling