Cranberry Oatmeal Cookies

These are my all time favourite cookies! Jeff claims that he doesn’t like them, but the dough sure keeps disappearing…

2/3 cup butter
2/3 cup packed brown sugar
2 eggs
1 ½ cup rolled oats
1 ½ cups Partially Sifted Flour
1 tsp salt
6 oz / 170g craisins (dried cranberries)
2/3 cup white chocolate chips

Preheat oven to 375ºF. Cream together butter, sugar and eggs. Mix together rolled oats, Partially Sifted Flour and salt. Combine dry ingredients to butter mixture a bit at a time. Finally, mix in the craisins and white chocolate chips. Spoon onto a cookie sheet and bake for about 10 minutes or until nice and golden. 

Perogy Dough

Jeff absolutely loves these perogies. Sadly, they are a rare commodity around our farm since it is a bit time consuming to make these little guys. 

2 cups Partially Sifted Flour
½ tsp salt
1 egg
½ cup sour cream
¼ cup butter softened, cubed

Knead the ingredients together just until mixed – you don’t want the dough to get tough! Refrigerate for 20 – 30 minutes before rolling out the dough. Roll the dough out on a slightly floured surface and use whatever is handy to cut circles – a can, a cup, a cookie cutter… Fill with your favourite filling, such as mashed potatoes with cheddar and chives. Wet the edges of the dough and seal with a fork. Boil the perogies until they float and enjoy with a dollop of sour cream or freeze for another day.

Wheat Berry Salad

This salad is an awesome alternative to pasta salad for a summer time picnic.

1 cup Wheat Seed
½ cup crumbled feta cheese
2 tbsp toasted pine nuts
3 tbsp black olives, pitted and halved
Dressing:
2 tbsp lemon juice
1 clove garlic, minced
2 tbsp olive oil
¼ cup chopped fresh dill
3 green onions, sliced
2 tbsp chopped fresh parsley

Rinse wheat seed and cover with water overnight. The next day, boil until soft – about 45 minutes then let cool. While the wheat is cooling, whisk together dressing ingredients and let set for an hour. Mix the cooked wheat seed, feta, pine nuts, olives and dressing together. The salad is best if it sits in the fridge for an hour or overnight first.

Buckwheat Apple Cake

Buckwheat flour has a very distinct flavour (think of buckwheat honey) which pairs well with the cinnamon and apples that this recipe calls for. We've had it for both dessert or breakfast. 

1/2 cup butter
3/4 cup sugar
4 eggs
2 cups buckwheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
2 tsp vanilla
6 medium apples peeled and roughly chopped

Preheat oven to 325°F. Beat together the butter and sugar until fluffy. Add in the eggs one at a time. Mix in the vanilla, baking powder, cinnamon and buckwheat flour until well mixed. Finally, fold in the apples. Pour batter into a greased cake or loaf pan. Bake for about 1 hour or until a toothpick comes out clean.

Barley 'N' Blueberry Muffins

Or really any kind of muffin you please … rhubarb and pecan anyone?!

2 cups Barley Flour
½ cup sugar
4 tsp baking powder
½ tsp salt
½ tsp cinnamon
2 eggs
¼  vegetable oil
1 cup milk
1 cup fresh or frozen blueberries

Preheat oven to 400ºF. In a large bowl, combine Barley Flour, sugar, baking powder, salt and cinnamon. Beat in eggs, oil and milk just until moist. Add in blueberries (or whatever else you choose). Pour batter in a greased or lined muffin tin almost full. Bake for about 15 minutes or until centre springs back when lightly touched.