Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

3 cups old fashion oats ( not instant)
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 tablespoon wheat germ ( optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1/2 cup honey
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup dried fruit, cranberries, cherries, apricots, dates, figs, or raisins

Preheat oven to 325
Combine oats, nuts, seeds, wheat germ, cinnamon and salt in a large bowl

In a small saucepan bring to a boil, water, oil, honey, brown sugar, vanilla.  
Pour over dry ingredients and toss together until well coated

Spread on a cookie sheet and bake until golden brown.
It may be sticky until it is completely cool
Break apart and add fruit

Apples 3 pounds
Raisins 4 ounces
Lemon juice 1 ounce
sugar 8 ounces
Mix apples, raisins, lemon and sugar and let macerate.  Drain liquid

sugar 8 ounces
cinnamon to taste
grated lemon zest to taste
walnuts ( optional) 4 ounces

Combine sugar, walnuts, and add to drained apples
Add lemon zest and cinnamon
Use in pastries and strudel

butter 12 ounces
sugar 8 ounces
salt 3/4 teaspoon
almond extract 1 teaspoon
egg yolks 4 ounces
pastry flour 1 pound

cream butter, sugar, salt, almond flavoring with eggs
Add flour to combine
portion and bake

Water 1 quart
Sugar 1 pound 8 ounces

corn starch 4 ounces ( add water for slurry)
corn syrup 4 ounces
lemon juice 1 ounce
fruit puree 1 pint

Bring water and sugar to a boil
dissolve starch in water and stir into sugar mixture.  cook until thick and clear
add corn syrup, lemon juice, and fruit puree
return to a simmer
adjust color if necessary with puree and coloring

Raspberries 1 pound 8 ounces
red current jelly 8 ounces
sugar 4 ounces

Puree raspberries and put through a sieve
combine ingredients and simmer to thicken as desired

Sugar 1 pound
Water 1 1/2 pint

cornstarch slurry 3 tablespoon

Lemon juice 4 ounces
Lemon rind 2 teaspoons
Nutmeg 1/4 teaspoon
salt 1/4 teaspoon
butter 2 ounces

Bring sugar and water to a boil
Add cornstarch and cook 5 minutes
Remove from heat and add lemon juice, rind, nutmeg and salt
incorporate the butter in small pieces until combined and smooth

Sugar granulated 1 pound
cornstarch 1.5 ounce
salt 1/4 teaspoon

water boiling 1 quart

lemon juice 1/3 cup
butter 1/2 ounce

Mix dry ingredients
Add boiling water to dry ingredients and cook until clear
Add lemon juice and butter
mix until smooth

Water 1 pint
corn syrup 1 quart
combine until smooth

Sugar, granulated 12 ounces
cornstarch 2 ounces
salt 1 teaspoon
cocoa 3 ounces
water cold 1 cup
water boiling hot 3 1/2 cup
butter 6 ounces
vanilla 1 teaspoon

Mix dry ingredients 
Add cold water gradually to form a smooth paste
Add boiling water slowly while stirring.  Boil 5 minute or until thick 
Remove from heat
Add butter combine until smooth

3 cups rolled oats, use old fashioned not instant
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small diced fruit, such as dried cranberries, raisins etc
1/2 cup nuts like sunflower seeds, pecans, walnuts pumpkin seed etc

Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl, combine
place oil, hone and vanilla and mix together then pour over the oat mixture
spread to a thin layer on a baking sheet
bake about 20 minute it will harden as it cools
add fruit and nuts

will keep for about 2 weeks
 great on yogurt or ice cream

CAKE FLOUR 2 LB
BREAD FLOUR 10 OZ
SUGAR 2 LB
BAKING SODA 1/2 OZ
BAKING POWDER 3/4 OZ
SALT 1 OZ

VEGETABLE SHORTENING 12 OZ
EGGS 1 LB
CORN SYRUP 8 OZ
BUTTERMILK 1 LB 2 OZ
BANANA 2 LB

SIFT TOGETHER DRY INGREDIENTS TO COMBINE

COMBINE LIQUID INGREDIENTS AND MIX WELL TO COMBINE
ADD LIQUID INGREDIENTS TO DRY IN 3 BATCHES ON LOW SPEED
ADD WALNUTS
MAKE UP IN DESIRED SIZE MUFFIN TINS
BAKE AT 400 UNTIL GOLDEN BROWN

PASTRY FLOUR 2 POUNDS 8 OUNCES
BAKING POWDER 2 OUNCES
BAKING SODA 1/2 OUNCE
SALT 1/2 OUNCE
SUGAR 2 OUNCES

SHORTENING 2 OUNCE
BUTTER 2 OUNCE

CURRENTS (OPTIONAL) 8 OUNCES
BUTTER MILK 2 POUNDS 4 OUNCES

COMBINE DRY INGREDIENTS
CUT IN SHORTENING AND BUTTER

STIR IN CURRENTS

ADD BUTTER MILK AND COMBINE
FORM INTO 8 OUNCE ROUND BALLS
CUT A DEEP CROSS AND BAKE

YIELD 5 LBS, 13 OUNCES

BREAD FLOUR 1 POUND 4 OUNCES
PASTRY FLOUR 1 POUND 4 OUNCES
SALT 3/4 OUNCE

SUGAR 2 OUNCES
BAKING POWDER 2 1/2 OUNCE
SHORTENING (REGULAR LIKE CRISCO) 14 OUNCES OR USE BUTTER
MILK 1 POUND 10 OUNCES

BISCUIT METHOD

YIELD 5 1/2 DOZEN

BAKING 425 ABOUT 15 MINUTES

SCALING APPROXIMATELY 1 POUND PER DOZEN 2 INCH BISCUIT ROLLED OUT INTO 3/4 INCH THICK

VARIATIONS:  BUTTER MILK BISCUITS,USE BUTTERMILK INSTEAD OF MILK
CHEESE BISCUITS ADD 12 OUNCES GRATED CHEDDAR CHEESE TO DRY INGREDIENTS
CURRANT BISCUITS ADD 6 OUNCES DRIED CURRANTS TO DRY INGREDIENTS, INCREASE SUGAR TO 4 OUNCES AND SPRIKLE TOPS WITH CINNAMON SUGAR BEFORE BAKING
HER BISCUITS ADD 2 OUNCES FRESH CHOPPED PARSLEY OR OTHER HERBS TO DRY INGREDIENTS

FLOUR 2 CUPS
BAKING POWDER 1 T
SALT 1/2 t
SUGAR 1/2 T
WATER (WARM) 1 CUP
SHORTENING MELTED 2 T

SIFT TOGETHER DRY INGREDIENTS
COMBINE WARM WATER WITH MELTED SHORTENING
ADD LIQUID INGREDIENTS TO DRY INGREDIENTS AND MIX TO A SOFT DOUGH
REST
ROLL OUT TO 1/2 INCH THICKNESS
CUT INTO 2 1/2 OUNCES
FRY IN HOT GREASE

GREAT FOR TACO'S, USE CHILI, OR BLACK BEANS, LETTUCE, CHEESE, TOMATOES, OLIVES, SALSA, SOUR CREAM ALL THE FIXINGS FOR YOUR FAVORITE NAVAJO TACO.

BACON 8 SLICES
SHORTENING 2 TBSP
EGGS 2 EACH
YELLOW ONION MINCED 1 EACH
JALAPENO STEMMED AND FINE DICED 5 EACH
JALAPENO PICKLING JUICE 1 T
SUGAR 1 T
BAKING SODA 1 tsp
SALT 1 tsp
GROUND CUMIN 1 tsp
GOUND BLACK PEPPER 1/4 tsp
CORN MEAL 2 CUPS
BUTTER MILK 1 1/3 CUP

FRY BACON UNTIL CRISP
DRAIN AND KEEP FAT
MELT SHORTENING WITH 2 TABLESPOONS OF BACON FAT
WITH THE REST OF THE BACON FAT GREASE MUFFIN TINS
CRUMBLE BACON AND SET ASIDE

BEAT EGGS IN A LARGE BOWL ADD REMAINING INGREDIENTS EXCEPT CORNMEAL AND BUTTERMILK
BEAT WELL
ADD IN CORN MEAL
ADD IN BUTTER MILK UNTIL JUST COMBINED
POUR INTO GREASED MUFFIN TINS
BAKE AT 475 FOR 15 MINUTES UNTIL DONE

EGG 3 EA
SUGAR 2 CUPS
VEGETABLE OIL 1 CUP
GRATED RAW ZUCCHINI 2 CUPS
VANILLA EXTACT 3 tsp

AP FLOUR 3 CUPS
SALT 1 tsp
BAKING SODA 1 tsp
DOUBLE-ACTING BAKING SODA 1/4 tsp
GROUND CINNAMON 3 tsp

COURSELY CHOPPED HAZEL NUTS OR WALNUTS

MIX EGGS, SUGAR AND OIL UNTIL CREAMED
ADD ZUCCHINI AND VANILLA AND STIR

COMBINE DRY INGREDIENTS TOGETHER
ADD TO EGG ZUCCHINI MIXTURE
STIR UNTIL WELL BLENDED

ADD NUTS AND POUR INTO TWO 9 X 5 X 3 PANS
BAKE IN PREHEATED 350 OVEN
UNTIL GOLDEN BROWN
COOL FOR 10 MINUTES
REMOVE FROM PANS

BUTTER 1 CUP
SUGAR 1 CUP
DARK BROWN SUGAR 1 CUP
EGGS 4 EACH
PUMPKIN (CANNED) 2 3/4 CUP

ALL PURPOSE FLOUR 2 3/4 CUP
PUMPKIN PIE SPICE 1 T
BAKING POWDER 2 tsp
BAKING SODA 1 tsp
SALT 1/2 tsp
PECANS 1 CUP

CREAM BUTTER AND SUGAR IN LARGE MIXING BOWL UNTIL LIGHT.
ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ONE
BEAT IN PUMPKIN

COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING POWDER, BAKING SODA, SALT AND PECANS
ADD TO PUMPKING MIXTURE
MIX UNTIL JUST BLENDED
SPOON INTO 2 GREASED AND FLOURED 8X1/2 X4 1/2 LOAF PANS
BAKE IN PREHEATED 350 OVEN
BAKE UNTIL GOLDEN BROWN AND UNTIL A TOOTHPICK COMES OUT CLEAN
ABOUT 1 HOUR
COOL FOR 10 MINUTES
REMOVE FROM PANS AND COOL ON WIRE RACK

sugar 12 ounces
grated orange zest 1 ounce
pastry flour 1 pound 8 ounces
nonfat milk solids (dry milk) 2 ounces
baking powder 1 ounce
baking soda 2 teaspoons
salt 2 teaspoons
chopped walnuts 12 ounces

eggs 5 ounces
orange juice 6 ounces
water 1 pound
melted butter 2.5 ounces

Mixing muffin method, blend sugar and orange zest thoroughly before adding remaining ingredients to ensure even distribution

Scaling 1 pound 4 ounces per 7 3/8 x 3 5/8 inch loaf pan
or 1 pound 10 ounces per 8 1/2 x 4 1/2 inch loaf pan

Baking 375  about 50 minutes

VARIATIONS:  Lemon nut bread; substitue grated lemon zest for orange zest and omit the orange juice and add 2 ounces lemon juice.  Increase the water to 1 pound 4 ounces

All purpose flour 2 cups
Baking soda 1 tsp
salt 1/2 tsp
Sift together dry ingredients

Butter, softened 1/2 cup
sugar 1 cup
Cream butter and sugar together

eggs 2 each
butter milk 1/3 cup
Combine and whisk together, and to creamed butter and sugar

Banana 1 cup
Banana flavoring or vanilla 1 tsp
nuts 1/2 cup
Add to egg and sugar and buttermilk mixture

Add dry ingredients, mix until just incorperated.
Pour in loaf pan
Bake 350 until golden brown and cooked through test with a toothpick

butter 1/4 cup
sugar 1/2 cup
honey 1/2 cup
eggs 2 each
banana (very ripe) 2 each
flour 1 1/2 cup
baking soda 1 1/2 tsp
salt 1/2 tsp
nuts chopped 1/2 cup

Cream butter, sugar, honey and eggs together
Add banana and cream
sift dry ingredients together
Combine ingredients till just mixed
Fill loaf pan
Bake 350 until golden

All purpose flour 2 cups
Sugar 3/4 cup
Baking soda 3/4 tsp
salt 1/2 tsp
toasted walnuts 1 1/4 cup chopped course
Large banana very ripe, mashed well  3 each
yogurt plain 1/4 cup
Eggs beaten lightly 2 large
Butter, melted  and cooled 6 Tablespoons
Vanilla 1 tsp

Preheat oven 350
Combine flour, sugar, baking soda, salt and walnuts together in large bowl set aside
Mix mashed bananas, yogurt, eggs, butter and vanilla together
Lighly fold banana mixture into dry ingredients until just combined and batter looks thick and chuncky
Scape batter into a 9 x 5 x 3 loaf pan
bake until golden brown
about 55 minutes or until a toothpick comes out clean
cool in pan for 10 minutes then transfer to a wire rack

All purpose flour 2 cups
Baking powder 1 TBS
Sugar 1 TBS
Salt 1 tsp
Baking Soda  1/2 tsp
Butter unsalted 4 TBS
Buttermilk 1 1/2 cups

To form and finish bisuits
All purpose flour 1 cup
unsalted butter 2 TBS

Mix dry ingredients together
cut in butter to mixture
add buttermilk until just incorporated
Using a 1/4 cup scoop level amount of dough
onto floured baking sheet
dust tops of dought with flour and with floured hands, shape into balls
Bake at 500 degrees for 5 minutes,
Reduce heat to 450 and continue to bake until golden brown, about 15 minutes

Pastry flour 3 pounds
Bread flour 3 pounds
Baking powder 7 ounces
Salt 1 ounce
sugar 8 ounce

Butter 1 pound
Shortening 1 pound

Buttermilk 4 pounds

Optional:  Cheddar cheese shredded 12 ounces

Sift together dry ingredients
Cut butter and shortening into dry ingredients to crumble
Add buttermilk to mix
Rest 30 minutes
Roll 3/4 inch thick
Cut into 2 1/2 inch circles
Egg wash
Bake at 425

Flour, pastry 2 pounds
Baking powder 1 1/2 ounce
Salt 1 ounce
Sugar 1 pound
All Bran 2 ounces
Nuts chopped 4 ounces
Eggs, beaten ( 8 large) 1 pound
Milk 1 pound 8 ounces
Honey 12 ounces
Shortening melted 7 ounces

Blend flour, baking powder, salt and sugar
Mix in All Bran and nuts
combine eggs, milk, honey and melted shortening
Add to dry ingredients, stirring just enough to moisten them
Using a # 20 scoop, fill greased muffin tins to 2/3 full
Bake at 400
Between 15 to 20 minutes

Sugar 1 1/2 cup
Butter softened 1/2 cup
Lemon peel 1 tsp
Eggs 4 each
Flour 4 cups
Baking powder 5 tsp
Salt 1 tsp
Nutmeg 1/2 tsp
Milk 2 cups
Popy seeds 10 tablespoons

Cream sugar, butter and lemon peel
Add eggs one at a time, beating well after each one added
combine flour, baking powder, salt and nutmeg
Add to creamed mixture, alternately with milk, beating well after each addition
fold in remaining ingredients
spoon into greased muffin tins, 3/4 full
Bake 400 for 15 to 20 minutes