Individual Recipes

BIG BATCH CHOCOLATE COOKIES

 This excellent, large, soft cookie is rich in flavour, with more than usually generous amounts of butter and vanilla.
From: Gwen Steege’s The Search for the Perfect CHOCOLATE CHIP COOKIE

Mix together & set aside:
4 cups all-purpose flour
1 ½ tsp. baking soda
1 ¼ tsp. salt
Cream together:
1½ cups softened butter
1 ½ cups white sugar
¾ cups packed brown sugar
3 large eggs
3 tsp. vanilla extract
1 tsp. almond extract(opt.)
Stir in dry ingredients.
Gently stir in:
2 cups semi-sweet chocolate chips
½ cup chopped walnut/ pecans(opt)
½ cup coconut(opt)
Drop by rounded tablespoons onto parchment lined or greased cookie sheets.
Bake at 375F for 10 minutes, or until edges turn golden brown:
cookies will continue baking after being removed from the oven. 

CHOCOLATE CHIP CAKE

This is a cheater cake but quick & easy using a Duncan Hines cake mix. PREHEAT OVEN TO 350f.
Mix together in a mixing bowl:
2 layer Duncan Hines 2-layer cake mix 4 oz. instant chocolate pudding
1 cup sour cream
½ cup cooking oil
4 eggs
1 tsp. vanilla
2 tsp. rum flavouring or the real thing)
Beat slowly until moistened.
Beat at medium speed for 2 minutes. Fold in 1 cup chocolate chips.
Pour into greased & floured bundt pan.
Bake for 50-55 minutes or until the tester comes out clean.
Let stand for 25 minutes.
Turn out onto plate & cool completely.

CHOCOLATE RUM GLAZE
Mix all ingredients together well:
1 cup icing sugar
¼ tsp. vanilla
1 Tbsp. water or milk
½ tsp. rum flavouring
If necessary, add more milk/water or icing sugar to make a barely pourable glaze( I found the recipe was perfect as it is listed) 

CHOCOLATE CHIP CHEESECAKE

 Preheat oven to 350F
Combine together ;
1 1/2 cups finely crushed crème-filled chocolate sandwich cookies[regular or gluten free]
3 Tbsp. melted butteR
 Press firmly on the bottom of a 10” springform pan or 9X13” baking pan.
In a large bowl,
beat: 3-8 oz. pkgs softened cream cheese and gradually add 1 can Eagle Brand Sweetened Condensed Milk. Add:
3 egg and 2 Tsp. vanilla
In a small bowl, toss ½ cup pure semisweet chocolate chips with 1 tsp. regular or Gluten free flour To coat and stir into the cheese mixture.
Pour into prepared pan .
Sprinkle chips on the top.
Bake 55-60 minutes or until set. Cool, Chill thoroughly and garnish as desired.
Note: A dish of water in the oven helps prevent the cheesecake from drying out.
Refrigerate or freeze the leftovers. 

CHOCOLATE CHIP COOKIE BARS

 In a hurry and want some chocolate chip cookies.
Make these bars quickly & enjoy your cookie fix! 
in a medium bowl, mix together:
2 ¼ cups all-purpose flour
1 tsp. Baking soda
½ tsp. salt
In a large bowl with an electric beater, mix together:
3/4 cup soft butter
1 cup packed brown sugar
 Beat in;
¾ cup corn syrup
1 egg
1 tsp. vanilla
Stir in:
1 cup semi-sweet chocolate chips
½ cups chopped pecans or walnuts Bake in an ungreased or parchment lined 9”x13” glass pan at 350F for 25-30 minutes.  

CHOCOLATE CHIP MUFFINS

 Preheat oven to 400F and prepare 12-cup muffin tin with paper liners or greased.
In a small bowl, combine until well blended:
¾ cup milk
1/3 cup vegetable oil
1 egg
In a large bowl, combine mixing well & making a well in the centre:
2 cups all-purpose flour
1/2 cup white sugar
3 Tsp. Baking powder (4 ½ tsp. G.F.)
½ tsp. salt
Pour the milk mixture into the well and blend just until combined.
Fold in ¾ cup small chocolate chips Spoon batter into muffin cups, filling each almost full.
OPT: Mix together 3 Tbsp. white sugar & 2 Tbsp. brown sugar and sprinkle over the muffins.
Bake 20-25 minutes or until tester comes out clean or the muffins spring back when pressed lightly.
FROM: allrecipes.com 

CHOCOLATE CHIP ORANGE MUFFINS


 In a large bowl, combine together:
2 cups all-purpose flour-regular or gluten free
¾ cup white sugar
1 Tbsp. baking powder (1 ½ Tbsp. Gluten Free)
½ tsp. salt
1 cup chocolate chips
(This can be substituted with 1 cup chopped pecans or ½ cup pecans & ½ cup chocolate chips)
In a small bowl, beat
2 eggs & add:
1/3 cup oil
1 ½ tsp. vanilla
1 cup orange juice
Add liquid to the dry and stir just until moistened.
Put in lined muffin tins or 9”x5”x3” loaf pan.
Bake at 350F for Muffins (20-25 minutes) Loaf pan (45-55 minutes. Cool on rack and enjoy! 

CHOCOLATE CHIP DATE PECAN LOAF

Preheat oven to 300F
Add 1 cup chopped dates to 1 cup boiling water and add 1 tsp baking soda.
Set aside for about 20 minutes.
In mixing bowl, beat 1 egg well.
Add 1 cup brown sugar and stir for about 1 minutes on medium speed. Add 1 tsp vanilla
and 1 tbsp melted butter,
continue stirring on medium speed for another minute.
Add ½ tsp salt and date mixture,
mix well.
Add ½ cup pecans or walnuts and ½ cup chocolate chips
Cook for about 1 hour, or until center starts to feel firm. 

CHOCOLATE RASPBERRY STREUSAL BARS

If you don't have time to make a fruitcake, try this square recipe..

Preheat oven to 325F and grease a 9” x 13” glass pan.
Blend together:
1 ½ cups all-purpose flour
1/2cup icing sugar
Add 2/3 cup cold unsalted butter and cut in until coarse crumbs
Press into the pan and bake for 20-25 minutes or until edges are lightly golden.
Remove from oven.
STEP 1: Mix together & set aside:
1 cup each coarsely chopped maraschino cherries, chopped pecans, walnuts or almonds.
Mix together in separate bowl:
½ cup raisins
3 Tbsp. rum or water
1 Tbsp. orange peel
Cover and microwave on HIGH for 1 minute.
Cool for 5 minutes.
STEP 2:In a large bowl whisk
2 eggs and then whisk in ¼ cup brown sugar
2 Tbsp. all-purpose flour
¾ cup corn syrup
2 tsp. vanilla
STEP 3: Stir the raisin mixture into the above mixture, including any liquid as well and then stir in the cherries and nuts.
STEP 4: Pour the above over the prepared crust, spreading evenly. Bake at 350F until filling is set and edges of crust are deep golden, about 25-30 minutes.
Cool pan on rack.Cut into 2 inch squares. Will keep well in airtight container in fridge for 1 week or in freezer for 1 month. 

MAPLE BAKED BEANS

 In refrigerator, overnight soak 2 cups navy beans.
In the morning, drain beans.
Cover with 8 cups water- bring to a boil. Reduce heat and cook until tender, about 1 hour. (Skim off foam that rises to the top).
Drain, reserving 2 cups of cooking liquid.
Using 1/4lb. lean salt pork, cut thru at 1” intervals, leaving on the rind (opt. Sharon used 1 lb. bacon cut up). Place in a bean pot or baking dish. Add:
The beans
Reserved cooking liquid
2 medium onions, thinly sliced
½ cup pure maple syrup
¼ cup molasses
½ cup ketchup
1 tbsp prepared mustard
1 tsp ground ginger
½ cup brewed coffee
1 ½ tsp salt
½ tsp pepper
Cover and bake at 300F for 2 ½ hours, uncover and bake 1 hour longer. Remove salt pork
From Harrowsmith Country Life Magazine, April 1996 

MEDITERRANEAN BARLEY & BROWN RICE BAKE

 This recipe is from “ Lighthearted Everyday Cookbook By Anne Lindsay. Rinse under cold water
½ cup brown rice
½ cup pearl or pot barley
In a saucep
Stir in rice and barley; cover and reduce heat; simmer for 40 minutes or until water is absorbed and rice is tender.
Grease 11 X 7” baking dish lightly oil, spread rice mixture in bottom.
In saucepan with small amount of boiling water, cook until tender crisp: 3 cups of sliced zucchini
2/3 cup of chopped onions
1 sweet green or yellow peppers, cut in strips.
Spread over rice mixture
In small bowl combine and pour over vegetables:
2/3 cup water
½ tsp. sugar
1 tsp. dried basil or oregano
1/3 cup tomato paste
1 clove of minced garlic
Arrange tomato slices on top.
Cover and bake in 325 F for 25 minutes or until heated through. Sprinkle with ¾ cup mozzarella or cheddar cheese.
Bake uncovered for 5 minutes or until cheese melts   

MULTI BEAN SOUP

This is one of my favourite bean soup recipes from Chatelaine, January 1995
Step 1: In a large bowl, place and cover with water
1 ¼ cup mixed beans(1/4 cup of each kind- ex.black turtle,kidney,navy,yellow eye,black eye or beans of your choice). Let soak overnight.
Step 2: In the morning, mix and set aside-1/4 cup each green lentils, pot barley and split peas
Step 3: In a large saucepan, combine: 1 crushed garlic clove
2 large carrots, chopped
2 onions, chopped
2 celery stalks, chopped
Prepare 8 cups chicken stalk and pour 1 cup over the veggies.
Bring to a boil, uncovered, over medium heat.
Step 4: Place barley mixture in a sieve, rinse under cold running water and drain.
Add to saucepan along with remaining stalk.
Add: 1-28oz. can tomatoes and juice drained beans
¼ tsp. Dried thyme
1 Bay Leaf
¼ tsp. each black pepper and cayenne.
Bring to a boil, skimming off the foam.
Cover and reduce heat to low- simmer stirring occasionally until the beans are tender,about 2-2 1/2 hours.
Stir in 1 sweet red or green pepper, chopped.
Simmer for 5 minutes and stir in ½ cup chopped parsley.
Serve with whole grain bread and a green salad
Refrigerate up to 3 days or freeze. Yield: 14 cups    

RED BEANS & RICE NEW ORLEANS STYLE

 In a non-stick skillet, heat over medium heat:
1 tsp oil and cook stirring often for five minutes
3 cloves garlic, minced
1 green pepper, chopped
2 onions, chopped
1 stalk celery, chopped
Stir in:
1 tsp thyme
½ tsp salt
½ tsp dried oregano
¼ tsp crushed red chili pepper
Pour in: 1 cup beef or vegetable stock Take 2 cups cooked kidney beans (prepare the evening before by soaking overnight and cooking in morning)
With fork, crush 1/3 of the beans
Add to skillet along with:
¼ lb lean ham, cubed- stir well
Bring to boil, reduce heat and simmer, stirring occasionally, for about 20 minutes or until thickened Serve over rice.
Garnish with parsley
Yield: 4 servings 

WILD RICE SOUP

 Rinse and drain 1/3 cup uncooked wild rice.
Boil together:
Rice with 4 cups water and 1 Tbsp. oil Reduce heat and simmer for 30 minutes.
In Dutch oven, sauté in
½ cup butter-
2 stalks chopped celery
2 chopped carrots
1 chopped medium onion
When almost tender, blend in ½ cup flour and cook, stirring 10 minutes. Add: 3 cups chicken soup broth [using our bulk soup bases:1 tsp. for 1 cup water] and undrained rice.
Boil and then reduce heat, simmering 20 minutes until rice is tender.
Near the end, add 1 cup evaporated milk[2%] and season with rosemary, poultry seasoning and salt

WILD RICE CASSEROLE WITH DRIED CHERRIES

 In a large saucepan,
melt1/3 cup of butter
Add and sauté until tender:
1 cup diagonally chopped celery
¾ cup chopped green onion
1/3 cup minced fresh parsley
Bring to a boil and add to above:
2 cups chicken broth
1¼ cups water
Add
¾ cup wild rice
1 tsp. salt
1 tsp. fresh marjoram
Cover and bake in casserole for 1 hour at 350F
Stir in and cook for another 20 mins ½ cup long grain white rice
¼ cup water
Stir in 1 cup dried cherries at the end of cooking time.
All water should be absorbed and rice tender.
Fluff casserole with a fork.


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