Baked Selections


3 cups all-purpose flour

1 tab. baking powder

1 tea. baking soda

2 tab. sugar (add 2 add'l tab. sugar to other flavors)

1 stick butter (cold and cut into 1/4 inch slices)

1/4 - 1/3 cup of crystallized ginger, finely chopped

1 1/4 cups buttermilk

2 tab. melted butter/raw sugar for glazing (optional)

Preheat oven to 400°F


In large mixing bowl, combine flour, baking powder, soda and sugar.  Mix with fork or pastry blender.  Add butter and blend with fingers or pastry blender until mixture resembles coarse meal.  Mix in ginger. (You can complete to this stage night before and then finish next steps just before baking)  Add buttermilk and stir to combine.   Turn out onto lightly floured board and "gently" knead to form a smooth disk.  Cut this into 4 equal pieces.  Shape each piece into a circle, flatten lightly (3/4-1 inch thick) with palm of hand (don’t overwork the dough) and transfer to baking sheet covered with baking parchment.  Score each disk lightly with knife into 4 triangles and brush each with butter and sprinkle lightly with raw sugar.  Bake 20 minutes or until golden.


You can vary this recipe by using the following rather than the ginger:  dried fruits, nuts or some fresh fruits like pears, peaches or apples.  (Apples and pears are very nice along with the ginger.) Fresh berries do not work well.

Wrap your leftover scones in foil and then place in a large zip bag and freeze (up to a month.)  Take out of freezer and put into a 225°F oven with top of foil unwrapped slightly for about 30 min. until warm -- tastes almost fresh-baked!!

Cream Together in a large mixing bowl:

           1 cup (2 sticks) butter (softened)

1 cup white sugar

1 cup brown sugar

Add:2 eggs

1 teas. Vanilla

Then add to prior Mixture:

           2.5 cups all purpose flour

2 cups oatmeal

½  teas. salt

           1 teas. baking powder

           1 teas. baking soda

After mixing basic cookie dough above, add 8 oz. semi sweet chocolate chips or small chunks, 4 oz. milk chocolate chips or chunks, 4 oz. white chocolate chips or chunks.  You can also add 1.5 cups of chopped nuts if you would like.  Roll into about 1.25 inch diameter balls (or use a cookie scoop) and place on a cookie sheet covered with parchment.  You can bake how many you would like now and freeze the rest of the balls in baggies to pull out and thaw and bake at another time for freshly baked cookies anytime.  Bake in a 375°F oven for approx. 10 to 11 min. (depends on how crisp you like your cookies)

YIELD:  Approx. 3 dozen med-large cookies or 6 dozen small size which is what I make.

Baking time: 10 minutes per batch | makes 3 dozen These “Vegan” cookies are brownie-like and chewy. Be careful not to overbake them -- they may seem like they aren't done after 10 minutes but they are! See the variations for Chewy Chocolate Cherry Cookies and Chocolate Hazelnut (or almond or walnut or whatever) Cookies at the bottom of the directions.

3/4 cup canola oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soy milk
2 cups all purpose flour
3/4 cup dutch processed unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions:        Preheat oven to 350° F
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.  In a large bowl sift together flour, cocoa, baking soda and salt.  In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well.  Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Roll dough into 1 inch balls *and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart. * dough is very sticky, so make sure you flour your hands

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.

For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts -- all are good).

Ginger Buttermilk Scones

5 cups old fashioned  organic oats

1/2 to 1 teaspoon nutmeg (to suit your taste)

1/2 cup organic canola oil

1/2 cup raw organic honey or organic pure maple syrup               (I use the maple syrup)

3/4 cup raw unsweetened large flake coconut

1/2 cup raw sunflower seeds (hulled)

1/2 cup raw pepitas  (hulled)  {pumpkin seeds}

1 cup raw sliced almonds

Preheat oven to 300°F


In large mixing bowl, combine oats and nutmeg.  Then mix in the oil and then the honey OR maple syrup -- mix thoroughly.  Add remaining ingredients and mix well until all of the ingredients seem to be evenly coated with honey and oil.  Place mixture on two parchment lined cookie sheets (ones with short sides work the best.)  Place in oven and bake for 13 minutes and then take out and stir granola on each sheet and then spread out evenly again.  Place back in oven for approximately 15 minutes until golden brown.  Let cool on baking racks and store in an airtight container.  You can also add dried fruits when cool if desired.  I serve with yogurt and fresh fruits for a satisfying breakfast starter!

Chocolate Chip Cookies

Chocolate ~ Chocolate Chip Vegan Cookies

Good Morning Granola

Pumpkin Cream Cheese Muffins

Muffiin batter:  (12 muffins)

1 egg

1/4 cup organic canola oil

1/2 cup solid-packed organic pumpkin (you can also use fresh-cooked -- muffins will be lighter in color)

1/2 cup (scant) sugar

1/2 cup buttermilk**

1 1/2 cups organic, unbleached all purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

Mix wet ingredients and sugar in their own bowl and then combine them with the dry ingredients that have been mixed together in their own bowl until the dry ingredients are just moistened.

Cream Cheese Filling:  (this is actually enough for two 12 muffin batches)

2 8 oz. packages cream cheese, softened

1 egg

1/2 cup sugar

Mix all ingredients until VERY smooth -- a mixer or food processor works well for this.  I usually make the night before as it makes it easier to scoop into muffins when filling has been chilled overnight.


Heat oven to 400° F. Prepare muffin tins with either oil, pan spray or I use paper liners sprayed with a little pan spray. Fill muffin tins 1/3 full with batter and then add about 1-1 1/2 tablespoons of cream cheese mixture in center and then cover with enough batter to make muffin cups about 3/4 full.  Top with raw pepitas and turbinado sugar (also referred to as “raw sugar.”)

Bake on middle shelf of oven for 18-22 minutes - check with toothpick for doneness (cream cheese filling may still be a bit jiggly when coming out of oven -- it firms up as they cool.)

** When using regular milk instead of buttermilk, change baking powder to 2 tea. and delete baking soda

Lemon ~ Poppyseed Buttermilk Scones

You can vary the recipe listed above and achieve this version that our guests love.  Leave out the ginger and to your dry ingredients that have been combined with the butter, add 2-3 tablespoons of poppy seeds and the zest from one lemon.  I have tried using lemon juice for part of the liquid, but it upsets the baking chemistry.  Add buttermilk and form into 4 larger scones as above or pat/roll your dough 1/2 inch think and cut with a round or fluted biscuit cutter into 15-16 individual scones.  Bake as directed above. (I check after 18 minutes)  Glaze each scone with a moderate amount of glaze  (below) while scones are still warm. Sprinkle with extra poppy seeds if desired.

GLAZE:  Add 2 teaspoons to 1 cup of sifted powdered sugar and zest from 1 lemon.  Stir until smooth.  Double this recipe if you like more glaze on your scones.

3 cups all-purpose flour

1 tab. baking powder

1 tea. baking soda

1/4 cup organic cane sugar

1 stick butter (room temperature and cut into 1/4 inch slices)

1/4 - 1/3 cup dried organic cranberries

1/4 - 1/3 cup sliced raw almonds

1 cup buttermilk

2 eggs, beaten (reserve approx. 1 tab. of beaten eggs to add to 1 -2 tab. reg. milk to brush on tops of scones prior to baking.) 

Raw sugar & slice raw almonds for tops

Preheat oven to 475°F, then turn down to 400°F when putting scones in the oven.


In large mixing bowl, combine flour, baking powder, soda and sugar.  Mix well and add butter and blend with fingers or pastry blender until mixture resembles coarse meal - no large pieces of butter.  Mix in cranberries & almonds.  Add buttermilk and stir to combine.   Turn out onto lightly floured board and knead for about a minutes and pat or roll with rolling pin to 1 inch thick and cut with a 2-3” biscuit cutter and transfer to baking sheet covered with baking parchment.  (Size of cutter will determine how many scones) Re-roll until all dough is formed into scones.  Brush tops with milk/egg mix and sprinkle with sliced raw almonds & raw sugar. Reduce oven to 400°F and bake for approximately 15 minutes until bottoms are browned as well as tops lightly browned.  12-16 scones.

This recipe was adapted from one that was made with currants.  I am going to try that sometime! :-)


Cranberry Almond Buttermilk Scones