Mom's Peanut Butter Cookies

To make you feel like a kid again...

Ingredients
(1 1/4 cups) flour
(1/2tsp) baking soda
(1/4tsp) salt
(2/3 cup) peanut butter
(1/2cup) shortening - can be substituted with 1/2 cup of butter minus the (1/4tsp) salt
(2/3cups) lightly packed brown sugar
(1/2cup) granulated sugar
1egg

Preparation
1. Preheat oven at 180°C (350°F).
Sift together flour, baking soda and salt.
2. Cream together peanut butter, shortening, brown sugar and granulated sugar.
3. Blend in egg to peanut butter mixture.
4. Stir in dry ingredients and combine until moist and smooth.
5. Shape into small balls and place on a greased baking sheet about 7cm (3") apart.
6. Press down on balls with a floured fork until about 1.5cm (1/2") think. I press down twice to make a crisscross pattern.
7. Bake in oven for about 12 to 15 minutes or until nicely browned.

Makes 4 dozen cookies

Source for substitution: allrecipes.com

Blueberry Healthy Muffins

Good for your heart and your taste buds

Ingredients
(3/4 cup) whole-wheat flour
(3/4 cup) all-purpose flour
(1/2 cup) toasted wheat germ
(2tsp) baking powder
(1/4 tsp) salt
(2/3 cup) brown sugar
(3/4 cup) 2% milk
(1/4 cup) vegetable oil
2 eggs, lightly beaten
(1tsp) vanilla extract
(1 1/2cup) blueberries

Topping ingredients
(2tbsp) toasted wheat germ
(1tbsp) brown sugar
(1/4 cup) rolled oats

Preparation
1. Preheat oven to 190°C (375°F) and line 12 muffin cups.
2. In a bowl whisk together flour, wheat germ, baking powder, salt and brown sugar.
3. Make a well in center of bowl and add milk, oil, eggs and vanilla extract.
4. Gently mix until just combined and fold in blueberries.
5. Divide batter among muffin cups.
6. Combine topping ingredients in a small bowl and sprinkle over tops.
7. Bake 20-22 minutes.
8. Let sit in pan for 10 minutes. Transfer muffins to a rack to cool.

Makes 12

This recipe was taken from "Whole Living Magazine", July/August 2010

Chocolate Chip Banana Mufins

Comforting...

Ingredients
500ml (2 cups) flour
5ml (1 tsp) baking soda
5ml (1 tsp) salt
250ml (1 cup) semi-sweet chocolate chips
125ml (1/2 cup) butter at room temperature
175ml (3/4 cup) sugar
2 large eggs
5ml (1 tsp) vanilla extract
250ml (1 cup) ripe bananas, mashed

Preparation
1. Preheat oven to 180°C (350°F) and prepare 12 muffin cups.
2. In a large bowl mix together flour, baking soda and salt.
3. Stir in chocolate chips.
4. Cream together butter and sugar with an electric mixer.
5. Beat in eggs one at a time to the butter mixture.
6. Add bananas and vanilla.
7. Incorporate butter-mixture to flour mixture. Stir until batter is moist but still lumpy.
8. Fill muffin cups 3/4 full of batter.
9. Bake 25 minutes.

Makes 12 muffins