hort club recipe submissions

hi everyone, here is the long-awaited third collection of recipes submitted by hort club members. the recipe project started as a way to share ideas and inspiration for using all the vegetables and fruit we have grown in the field over the summer. however, if you have an awesome new recipe that features other delicious foods not grown locally please feel free to submit anything you like. we try to have a theme for each collection -- this latest set was on baking. for the next series of recipes, we are going to do a dual theme -- "hiding vegetables in baking/cooking" and "carrots". if you have any recipes that you'd like to share based on these themes or just based on whatever food you've been enjoying lately, or if you have any requests for future themes, please send them to me at del321@mail.usask.ca. if possible send them in a plain text format as it is easier for me to open/edit as needed. enjoy!


Lentil Oatmeal Chocolate Chip Cookies -- Grant Wood


P 166 Discover the Pulse Potential
Sask Pulse Growers

1 cup brown sugar
3/4 cup margarine
1 egg
1 1/2 tsp vanilla
3/4 cup lentil puree
1 1/2 cup all purpose flour
1/2 tsp ml salt
1 tsp baking soda
2 cups quick cooking rolled oats
1 1/2 cups ml chocolate chips
3/4 cup chopped pecans

my modifications:
I use 1/2 cup of margarine, but Karen thinks the cookies are too dry
I use 1 1/4 cups cooked lentil (not pureed)
I mix everything in a food processor rather than a bowl. Less mess and easier. My
kids don't like cookies with rolled oats therefore I put everything through the
processor so they can't recognize it
I don't add the pecans
I use tbsp size scoops rather than tsp scoop sized cookies

* preheat oven to 1908C (3758F)
* in a bowl, cream together sugar and margarine. Add egg and mix just until blended.
Add vanilla and lentil puree, and mix until blended.
* sift flour, salt and soda together
* add flour mixture to creamed mixture. Mix until just blended
* add oats, chocolate chips and pecans and mix lightly
* scoop 1 tsp (5 ml) portions of dough onto a greased cookie sheet, 1 inch (2.5 cm) apart, and flatten with a moistened fork
* bake 12 - 15 minutes. Do not overbake.
* makes 36 cookies

How to cook lentils
* I use green lentils because they are locally grown
* rinse before using
* do NOT soak (some cookbook instructions are to the contrary)
* use twice the amount of liquid as lentils because lentils double in bulk with cooking
* boil gently approx 30 ñ 45 minutes (according to type and variety)
* do NOT pressure cook


Blueberry Oat Muffins -- Grant Wood

1 cup rolled oats
1 cup buttermilk
3/4 cup lightly packed brown sugar
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup oil or melted margarine
1 egg
1 cup frozen blueberries

Combine oats and buttermilk in small bowl and let stand. Combine flour, baking powder,
baking soda, salt and brown sugar in large bowl. Stir with whisk until well blended.
Combine oil and egg in small bowl, and beat with whisk. Add oil / egg mixture to oat /
buttermilk mixture. Mix well. Add oat mixture to dry ingredients. Stir lightly until all
ingredients are just moistened (donít over stir). Gently fold in blueberries. Fill well-
greased muffin cups three-quarters full. Bake at 400F for 15 to 22 minutes. Makes about
1 dozen large muffins.


APPLESAUCE CAKE -- danielle levesque

1/2 cup margarine or shortening
2 cups sugar
1 egg (optional -- cake still works without egg but is more dense)
1 1/2 cups applesauce
1/2 cup water
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground cloves

cream shortening and sugar. add other "wet" ingredients. in separate bowl, sift together dry ingredients. mix wet ingredients and dry ingredients together until just smooth. pour mixture into greased and floured 9x13 baking pan (or two round cake pans). bake at 350C for 40-50 minutes.


RHUBARB PECAN MUFFINS -- danielle levesque

2 cups flour (i use 1 cup white and 1 cup whole wheat)
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup chopped pecans
3/4 cup grated zucchini or applesauce or 1 egg
1/4 cup vegetable oil
3/4 cup orange juice
1 1/4 cups chopped fresh or frozen rhubarb

in large bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. add zucchini/applesauce/egg, oil, and juice and mix until just moist. stir in rhubarb. spoon into muffin tins, bake at 350F for 25-30 minutes.


"ANYTHING GOES" FRUIT MUFFINS -- danielle levesque

1 1/2 cups milk or soy milk
1 1/2 cups rolled oats
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup grated zucchini or applesauce or 1 egg
1/3 cup olive oil
1/3 cup sugar
1/2 cup walnuts or pecans (optional)
1 cup fruit of your choice -- blueberries, saskatoons, chopped apple, etc.

stir together milk and oats. let sit 10 minutes to soak. add "wet" ingredients and sugar and mix together. in separate bowl, sift together dry ingredients. mix wet and dry until just smooth. gently stir in fruit and nuts if using. spoon into muffin cups and bake at 400F for 20-25 minutes.