Ingredients

• 8 tablespoons (1 stick) of butter (more for greasing the pan)
• 1 ½ cups all purpose flour
• ½ whole wheat flour
• 1 teaspoon salt
• 1 ½ teaspoon baking powder
• ¾ cup sugar
• 2 eggs
• 3 very ripe bananas, mashed until smooth
• 1 teaspoon vanilla extract
• ½ cup chopped pecans
• ½ cup dried unsweetened coconut

Directions

1. Preheat oven to 350° F. Grease 9×5 inch loaf pan
2. Mix dry ingredients. Cream the butter and beat the eggs and bananas. Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
3. Pour the batter into the loaf pan and bake for 45-60 minutes, until nicely browned. A toothepick inserted into the centre of the read will come out fairly clean when it is done.
4. Cool on a rack for 15 minutes, lightly brush on some butter on top

Chad’s favourite Cookies

Ingredients

1. 2 cups flour
2. 2 cups pecans
3. ¼ cup white sugar
4. 1 cup butter

Directions

1. Mix everyting together
2. Cook at 325°C for 18-25 mins

Ingredients

• ½ cup of white flour
• 1 tbsp sugar
• ½ tsp baking powder
• 1 egg
• ¾ cup milk
• 2 tbsp butter (melted)

Directions

1. Mix egg and milk in large bowl
2. Mix dry ingredients separately
3. Mix in the dry ingredients into wet ingredients
4. Mix in melted butter
5. Fry on pan, medium heat

Ingredients

• ¼ cup brown sugar
• 2 tsp orange peel
• 2 tsp lemon peel
• ¾ tsp ginger
• ½ tsp cinnamon
• 1 ham
• 1 tbsp whole cloves
• 1 cup port wine
• 2/3 cup orange juice
• ¼ cup lemon juice
• 1/3 cup apricot preserves
• 2 tbsp port wine - for apricot glaze
• 2 tsp chives

Directions

1. Mix brown sugar, orange peel, lemon peel, ginger and cinnamon
2. Glaze apricot and port wine
3. Cook in slow cooker at 300°F until done

Prep time: approx 15 mins

Cook time: approx 40 mins

Makes: 4 servings

Ingredients

• 1 tbsp peanul oil
• 1 small onion, chopped
• 1 tbsp minced fresh ginger root
• 1 clove garlic, chopped
• 1 pinch fenugreek seeds
• 1 cup dry red lentils
• 1 cup butternut squash - peeled, seeded and cubed
• 1/3 cup finely chopped fresh cilantro
• 2 cups water
• 1/2 (14 ounce) can cocunut milk
• 2 tbsp tomato paste
• 1 tsp curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• salt and pepper to taste

Directions

1. heat the oil in a large pot over medium heat
2. Cook the onion, ginger, garlic and fenugreek until onion is tender
3. Mix the lentils, squash, anc cilantro into the pot
4. Stire the water, coconut milk, and tomato paste
5. Season with curry powder, cayenne pepper, nutmeg, salt and pepper
6. Bring to a boil, reduce heat to low and simmer 30 minutes, or until lentisl and squash are tender

Prep. Time: approx 15 mins

Cook time: approx 30 mins

Makes: 8 servings

Ingredients

• 3 tbsp butter
• ¾ chopped onion
• ½ cup chopped celery
• 1 tsp garlic powder
• 2 cups dices potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• ½ lb cheddar cheese, shredded

Directions

1. Melt butter in large pot over medium head
2. Saute onion, celery and garlic powder until onions are tender
3. Stir in potatoes, carrots, broth, salt, pepper and dill
4. Bring to a boil, and reduce heat
5. Cover and simmer 20 minutes
6. Stir in salmon, evaporated milk, corn and cheese
7. Cook until heated through

Makes 4 servings

Ingredients

• 1 teaspoon salt
• 1 teaspoon minced fresh thyme
• ½ tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp sweet paprika
• ½ tsp ground black pepper
• ½ tsp fennel seeds, crushed
• 4 6-ounce halibut fillets
• 2 tbsp olive oil
• 4 tsp butter

Preparation

1. Preheat oven to 400°F
2. Mix first 7 ingredients in small bowl
3. place fillets on baking sheet
4. Brush on both sides with 1 tbsp oil
5. Sprinkle top of each with seasoning

Directions

1. Heat heavy large skillet (preferably cast-iron) over high heat until very hot
2. Add remaining 1 tbsp oil; swirl to coat
3. Place filets, seasoned side down, in skillet
4. Cook until very brown on bottom, 1 minute
5. Return fillets, browned side up, to baking sheet
6. Place in oven; bake until just opaque in center, about 8 minutes
7. Top each with 1 tsp butter

Ingredients

• lemon juice (1 lemon)
• 2 tbsp balsamic vinegar
• ¼ cup olive oil
• 2 cloves garlic
• ½ tsp dry mustard powder
• 2 tsp fresh rosemary
• 1 tsp fresh oregano
• 1 pinch of pepper
• 1 lb of meat (cubed)

Directions

1. Combine all ingredients and marinade overnight
2. Skewer meat and barbeque

Ingredients

• ½ cup canola margarine
• ½ cup sugar (unrefined)
• 1 cup table molasses
• 1 egg separated
• 2 ½ cups all purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cloves
• 1 tsp ginger
• 1 ½ tsp cinnamon
• ½ tsp nutmeg

Directions

1. Cream margarine, sugar and molasses
2. Add egg yolk; mix well. (Reserve egg whites for frosting)
3. Stir in sifted dry ingredients; mix well. (I use electric mixer)
4. Form dough into a log and chill in fridge overnight
5. Roll out dough to 1/4 inch (I do thinner) on lightly floured board
6. Cut out and place on baking sheet
7. Make man using raisins or currents
8. Bake in moderate oven; 350°F for 10 mins