Rice Krispie Squares

These are one of my family’s favorites, especially my daughter, who needs gluten free dishes. The photo above shows the Chocolate Variation (which I had to take quick before they were all gone). Enjoy!

4 tablespoons butter

4 cups (10 oz) marshmallows

6 cups rice Krispie cereal

1 teaspoon vanilla

Melt butter in a large saucepan over low heat. Add marshmallows and stir constantly until melted and smooth. Remove from heat. Stir in vanilla. Stir in rice krispies until the cereal is completely coated. Using a buttered spatula, press into a buttered 10” X 7” X 2” pan. Allow to cool.

Chocolate Variation: Once butter is melted add 2 oz semi sweet chocolate (2 squares) and stir until it melts, then add marshmallows and proceed as above.

Peanut Butter Variation: Once butter is melted stir in ¼ cup peanut butter and a cup of peanuts, then add marshmallows and proceed as above.


Giant White Chocolate and Macadamia Nut Cookies

2 ¼ cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ cup (1 stick) butter

½ cup vegetable shortening

¾ cup sugar

¾ cup packed brown sugar

1 tablespoon sour cream

1 ½ teaspoons vanilla extract

2 eggs

6 oz chopped white chocolate

1 cup chopped macadamia nuts

Preheat oven to 350F. Sift flour, baking soda, and salt into a medium bowl. Beat butter, vegetable shortening, sugar, and brown sugar together in a large bowl until light and fluffy. Beat in sour cream and vanilla. Beat in both eggs, one at a time. Stir in flour mixture. Stir in chopped white chocolate and macadamia nuts. Drop batter by ¼ cupfuls onto baking sheets lined with parchment paper (5 – 6 mounds per sheet, spaced 3 inches apart). Flatten the mounds with your fingers to make 2 ½ inch rounds. Bake until cookies are golden brown, about 14 minutes. Cool on baking sheets 5 minutes and then transfer to wire racks to cool completely. Makes about 20 cookies.

You can substitute regular chocolate chips and nuts of your choice.

Blackberry Squares

I use my homemade blackberry preserve for this, since we’ve got lots of blackberries around here.


1 cup all purpose or whole wheat flour

1/3 cup powdered sugar

½ cup (1 stick) butter or margarine

Cooking spray

1 cup oatmeal

1 ½ cups whole wheat flour

¾ cup (1 ½ sticks) chilled butter, diced

1 cup brown sugar

1 tsp ground ginger

1 ½ cups blackberry preserve

Preheat oven to 350F. In a large bowl combine 1 cup flour, 1/3 cup powdered sugar and butter with pastry blender or paddle attachment of mixer until mixture is crumbly.  Press firmly into the bottom of an 11 X 7 baking dish coated with cooking spray. Bake for 20 minutes until lightly browned. Put on a rack to cool for a few minutes.

Spread the blackberry preserve over the crust.

Whisk together the oats, flour, sugar, and ginger. Rub in the butter until the mixture resembles fine bread crumbs. Spread evenly over the blackberry layer and press down lightly. Return the baking dish to the oven and bake for 20 minutes until the crust is golden brown.

Rhubarb Crisp

We grow rhubarb in the garden of the Motherhouse, so we make all sorts of things during the summer from rhubarb. This is my favorite (and a favorite of several of our regular visitors).

2 lb rhubarb

½ cup sugar

Zest and juice of one orange


1 cup oatmeal

1 ½ cups whole wheat flour

1 cup (2 sticks) chilled butter, diced

1 cup brown sugar

1 tsp ground ginger

Preheat oven to 375 F.

Cut the rhubarb into ½ inch lengths and put in a 7-8 cup ovenproof dish. Mix in the sugar, orange zest and juice. Let stand for a few minutes.

Whisk together the oats, flour, sugar, and ginger. Rub in the butter until the mixture resembles fine bread crumbs. Spread evenly over the rhubarb and press down lightly.

Bake for 25 – 30 minutes until the crust is golden brown.

Orange Pecan Slice and Bakes

These are what used to be called “ice box cookies” because they have to be cooled before you slice them to bake them. Of course there aren’t any ice boxes to be found outside of museums now, so these days they’re typically called “slice and bakes”. You can substitute other extracts for the Grand Marnier I used here, such as lemon or maple or peppermint extract. Enjoy!

½ cup butter

½ cup sugar

½ cup brown sugar (packed)

1 egg

1 teaspoon vanilla

1 teaspoon Grand Marnier

1 ¾ cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ chopped pecans

In a large bowl, cream butter, and sugars until light and fluffy. Beat in the egg, vanilla and Grand Marnier. Whisk together the flour, baking soda, and salt in another bowl. Gradually add to the butter mixture to form a soft dough. Stir in pecans. Shape into two rolls about 9 inches long, wrap in plastic, and put in the freezer for a half an hour to 45 minutes to firm up.

Preheat oven to 250 F. Unwrap dough. Slice rolls into 1/8 inch slices. Place one inch apart on a baking sheet lined with parchment paper. Bake for 22 minutes or until edges are golden brown. Remove to wire racks to cool.

Cheese and Halibut Pasta

One 375 ml box of macaroni or other pasta

One onion sliced thinly

2 cloves garlic smashed

2 tablespoons olive oil

2 tablespoons butter

1 lb halibut

245 gm (1/2 lb) shredded sharp cheddar

¼ cup chopped parsley

Salt and pepper to taste


Preheat oven to 400 F. Bake halibut in pan coated with cooking oil for 10 min. Set aside.

Cook pasta in a pot of salted water for 4 – 5 min. Reserve a cup of salt water from this pot and drain the pasta.

Saute the onions in large pan over medium heat till transparent and limp. Add garlic, sauté for 1 minute. Add butter, reserved salt water, and macaroni. Stir. Flake fish and add to mixture. Add shredded cheese. Combine until moisture is absorbed. Add salt and pepper to taste. Stir in parsley.

Scrapple Recipe

Adadi, one of the Novices of my Order (his heraldry is depicted above) shared the following recipe which he inherited from his ancestors. Since I’ve reasearched ancient recipes for my book Ancient Recipes for Modern Kitchens, this appealled to me. He gave me permission to share it with you. Here’s his recipe and comments:

“The Recipe I have picked comes from my mothers side of the family the first documented use of it is 1517 it is something we have passed down. It is a recipe for Scrapple, a type of breakfast sausage type meat loaf.

Sage 1 Small Can

Course Cornmeal 5lbs bag

1 Beef Tongue

1 Beef heart

3lbs Beef liver

1 Boston butt (Ham 5lbs or more)

Boil all meat in a big pot until cooked.

Remove all meat from broth. Ground all meat then place all back into pot. Turn heat on and cooke when comes to a boil add sage (entire Can) add cornmeal 4 cups stir. Then Add 1 cup at a time stirring as you go. When the mixture is thick place in loaf pans to form. When cooled remove from loaf pan and wrap in butchers paper and place in freezer. Take out let thaw and slice 1/2” thick place in frying pan brown on both sides and enjoy.

Can be eaten with breakfast with eggs. Lunch on bread. Dinner with Hominey.

I enjoy it and looking forward to making this at my house to share with another generation.

Gruyere Scones With Cumin

3 cups flour

2 tablespoons baking powder

1 teaspoon salt

2 ½ tablespoons sugar

1 ½ teaspoons cumin

¾ cup (1 ½ sticks) butter

1 cup plain yogurt

1 large egg

9 ounces gruyere cheese grated (about 3 cups)

Whisk flour, sugar, salt, baking powder and cumin in a large bowl. Add butter and rub in to form coarse

crumbs. Beat egg into the yogurt. Add yogurt mixture and 2/3 of the cheese to the flour mixture and

combine to form a soft dough.  Roll out on a floured surface about 1 inch thick and cut out with cookie

cutter. Place scones on a baking sheet lined with parchment paper. Sprinkle the remainder of the cheese on top of the scones. Bake at 400 F for 25 minutes.

Balsamic Pepper Pasta Salad

This is one of my daughter’s favourites for lunch and I love it too.

8 oz pasta (rotini or whatever you like)

1 red or yellow pepper, seeded and coarsely chopped

3 tablespoons olive oil

1 tablespoon balsamic vinegar (sometimes I use regular balsamic, other times white balsamic, depending on my inclinations)

2 teaspoons Italian seasoning (or 1 teaspoon basil and 1 teaspoon oregano)

2 cloves garlic, minced

1/2 cup manzanilla olives

1/4 – 1/2 cup freshly grated parmesan cheese

Cook the pasta and drain, rinse with cold water to cool. Mix all of the ingredients together in a large bowl. Refrigerate.

Cranberry Oat Nut Bars

I put these in my lunches all the time. I use whatever nuts catch my fancy: pecans, walnuts, almonds, whatever. Frequently I create mixtures of nuts for this.

1 ½ cups steel cut oats

1 stick (1/2 cup) unsalted butter

1 cup brown sugar (packed)

2 large eggs

2 tablespoons milk

2 teaspoons vanilla

1 cup all purpose flour

½ teaspoon nutmeg

½ teaspoon salt

½ teaspoon baking soda

1 ½ cups chopped nuts

1 1/3 cups dried cranberries

Preheat oven to 350F. Generously grease a 9’ X 9’ pan with butter or spray.

Beat butter and sugar until fluffy. Beat in eggs, milk, and vanilla. Whisk together flour, nutmeg, salt, and baking soda in a bowl. Beat flour mixture into butter mixture. Stir in oats, nuts, and cranberries. Press into the greased pan. Bake until golden and tester comes out clean, 30 – 35 minutes. Cool in pan then cut into bars.