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Curried Lentil Soup Recipe


2 jars with tight-fitting lids
1 lb. red lentils
1 TBL salt
6 tbsp. minced dried onion
2 tbsp. curry powder
1 tsp. garlic powder
1 lb. green lentils
1/2 package dried apple rings
2 tbsp. dried parsley leaves

In bottom of each glass jar, place 8 ounces red lentils; top with 1 1/2 teaspoons salt, 3 tablespoons dried onion, 1 tablespoon curry powder, 1/2 teaspoon garlic powder, 8 ounces green lentils, 1/2 cup apple pieces, and 1 tablespoon parsley, in that order.

Seal jars and store at room temperature up to 1 month.

Prepare labels with cooking instructions and attach to jars.

Add these cooking directions to each label before giving as a gift: Place lentil soup mix in 3-quart saucepan with 7 cups water. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally. Makes 8 cups soup.


Pumpkin Oatmeal Chocolate Chip Cookies


1 cup brown rice flour, spelt flour or all purpose flour (use brown rice for gluten-free)
3/4 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
pinch of ground nutmeg
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1 cup sucanat or coconut sugar
1/4 cup extra virgin coconut oil, liquid state
1/2 Tablespoon ground flaxseed
1 teaspoon pure vanilla
1/4 cup vegan chocolate chips or carob chips

1) Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.

2) Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.

3) Combine wet and dry ingredients.
Stir in z cup chocolate chips. Mix well.

4) Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won't spread very much so you can space them about 1 inch apart.

Bake for 15-16 minutes.

Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.


Pie Pops


Refrigerated pie crust
Pie filling of your choice: apple, cherry, blueberry
6 inch lollipop sticks

1) Begin by unrolling your prepared pie crust onto a floured surface. You can roll it out further using a rolling pin if you like {you might get an extra circle from it}.

2) Use a round biscuit cutter or glass to punch out circles. You'll need 2 circles for each pie.

3) Place a dollop of pie filling in the center of half the circles. I suggest cutting the fruit in the filling so it's not so chunky inside the pie pop.

4) Lay a lollipop stick on the fruit filled base.

5) Wet the outer edge of the dough with a little water or egg wash, then place the next layer of crust on top. Crimp the edges with the tines of a fork to seal.

6) Transfer to a baking pan using a spatula, and bake according to pie crust directions or until golden brown.

Let cool completely before serving.

NOTE: use the egg wash (1 beaten egg with a little water added) to paint over pie crust before baking to add a little shine.


Cocoa Molasses Toffee


1 cup molasses
3 cups sugar
2 cups whipping cream
4 tablespoons butter
4 tablespoons cocoa powder
3/4 teaspoon salt


Makes about 150 pieces, depending on the size you cut them

1) Line a 9x13" jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.

2) Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can't see the color turning - the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees F.

3) Meanwhile, warm the cream over medium heat until hot but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan.

4) When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge.

5) After it has cooled all night, break into the scored pieces with a knife - this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.


Coffeehouse Chocolate Spoons


6 ounces semisweet chocolate pieces
20 -24 plastic spoons
6 ounces white baking bar


1) In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth.

2) Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate.

3) Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.

4) In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth.

5) Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.

6) Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar.

7) Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.

8) Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks.

Makes 20 to 24 chocolate-covered spoons.

To Present This As a Gift: You will need matching teacup and saucer, cellophane bags, and ribbon. Wrap bags around spoons and secure with ribbon. Present in coffee cup.


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