Light & airy custard palate pleazer after any meal.

Can be topped with fresh fruit or cold compote. Sooo good you want to eat them all.

You’ll need:

1/4 Cup Unbleached White Flour
1 Cup Organic Sugar
1/4 teaspoon Sea Salt
2 Tablespoons melted Butter
1/3 Cup freshly squeezed Lemon Juice
1 teaspoon fresh Lemon Zest
1-1/2 Cups Organic Milk
3 Egg Whites stiffly beaten to soft peaks
3 Slightly beaten Egg Yolks
Fresh Strawberries or other fresh fruit cut up or mashed (optional)
Unsweetened Shredded Coconut (optional) – coat custard cups after greasing with sprinkling of shredded coconut before adding lemon mixture

8 glass custard cups greased
1 cookie sheet or other shallow pan
1 large mixing bowl
350 degree oven for about 45 minutes

To prepare:

Preheat oven. Place greased custard cups on cookie sheet. Mix flour, sugar, and salt together in mixing bowl. Stir in melted butter. Add lemon juice & zest and mix. Add beaten yolks and milk. Whip egg whites to soft peaks and gently fold through batter which will be very liquidy. Ladle mixture into greased custard cups till 3/4+ full. Place pan in middle of oven and pour water into pan about 1/2 “ up the sides of the custard cups. Carefully push in rack and bake for about 45 minutes until cake tops are formed and slightly brown. Carefully pull rack from oven and remove cups. Refrigerate till cool. To serve them, they can be eaten from the cups or inverted and topped with your favorite crushed fruit, berries or whipped cream.

Treat your kids with this sweet & healthy, chunky, chewy snack for school or after.

Maybe you should double it for the crowd they’ll bring home with them.

My son’s friends always raided my kitchen with these high on their list.

You’ll need:

1 Cup – Butter – 2 sticks-room temperature
1-1/2 Cups Organic Sugar, just cane or mix ‘n match to your sweet tooth
4 Eggs separated
1-1/2 teaspoons pure Vanilla
3 Cups Unbleached White Flour
1-1/2 teaspoons Cinnamon
1/2 teaspoon Sea Salt
3 Cups Assorted Nuts, whole, unsalted: Brazil, almonds, macadamia, your choice but with crunch and mouth feel in mind and keeping the Brazils in for the oil and feel
3 Cups Dates fresh and cut into large chunks
1-1/2 teaspoons Baking Soda (level) dissolved in 2 Tablespoons boiled water

2 Cookie sheets greased or parchment papered
350 degree oven for about 20-22 minutes

To prepare:

Preheat oven. Sift together flour, cinnamon, salt. Cream butter & sugar in electric mixer. Add yolks, vanilla, and baking soda water. Mix. Add flour mixture in 3 portions. Mix well. Beat egg whites till soft peaks. Meanwhile add nuts and dates by hand and mix thoroughly. Fold in beaten egg whites. Spoon by Tablespoon onto cookie sheets. Don’t worry. You may need only one sheet depending on your Tablespoonful size. Bake in middle of oven for 20-25 minutes. Cool on sheet. Healthy and yummy!

An old standard but with a taste.

This is something that not only monkeys could love!

Another ‘slice to-go’ snack.

You’ll need:

1-1/4 Cups Unbleached White Flour
1/2 Cup Whole Wheat Pastry Flour
2 teaspoons Baking Powder
3/4 teaspoon Sea Salt
1/4 teaspoon Baking Soda
1/3 Cup Vegetable Oil Canola or other light oil, same if using butter
2/3 Cup Organic Sugar: can mix ‘n match different organic sugars to suit your sweet tooth
2 Whole fresh Eggs beaten
Zest of 1/2 Lemon
1 Cup mashed ripe Bananas, 2 or 3
1/2 Cup chopped Walnuts (optional) or substitute sunflower seeds or your choice
1/2 Cup Golden Raisins

One glass loaf dish or pan greased
Parchment paper (optional) cut to inside of baking dish bottom for quick release
2 medium bowls
Electric mixer or can be mixed by hand with wisk, your choice
350 degree oven for about 50 minutes

To prepare:

Preheat oven with rack in middle. Sift together first 5 ingredients into bowl and resift 3 times (makes loaf lighter). Cream shortening and sugar in a mixing bowl until smooth and fluffy. Add eggs and lemon zest and beat well, scraping bowl sides & bottom to mix through. Add mashed bananas and mix. Add flour mixture in 4 portions and beat until smooth after each. Add walnuts and raisins for a few seconds only to mix through but not to crush. Turn into prepared dish and bake in middle of the oven for about 50 minutes or until cake tester (or knife) inserted into bread comes out clean. Remove to cake rack and cool before slicing. This is by far the yummiest banana cake ever, and it’s gone in sixty seconds, so you’d better plan on doubling this recipe!

One of my favorite on-the-go, ‘fast food’ lunches in one slice – dense & delicious, just filling enough depending on the size of the slice, and the energy boost I need to get it all done. For a midday satisfying, tasty snack it gives you and your kids energy to spare – a lunchbox must!

Top it with a dollop of cold apple sauce and it’s a terrific dessert.

You’ll need:

1 Cup Unbleached White Flour
1 Cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 teaspoon Baking Powder
1 Cup Cane Organic Sugars
1 Cup Organic Brown (mix ‘n match any organic sugars to your taste)
3/4 Cup Vegetable Oil: you can mix your favorites together i.e. canola & unfiltered corn oils
3 Large Whole Eggs, beaten
1 teaspoon Pure Vanilla Extract
1-1/2 Cups Zucchini shredded and squeezed or pressed between paper towels
1-1/2 Cups Sweet Potato peeled and shredded
1 Cup Walnuts chopped (can also use almonds or pecans)

NOTE: You can also substitute buttermilk or yogurt for the oil.

One glass loaf dish
One large mixing bowl
Parchment paper (optional)
Food processor or hand grater
350 degree oven for about 1 hour 20 minutes

To prepare:

Preheat oven. Butter one 9 X 5 xX3 inch loaf dish. A piece of parchment paper cut to fit inside bottom of dish makes it easier to lift pieces out. Sift first 5 ingredients together into medium bowl. In a large mixing bowl whisk together by hand sugars, oil, eggs and vanilla till well blended. Mix in shredded zucchini and sweet potato. Add nuts and mix thru then dry ingredients stirring all together. Pour batter into loaf dish. Bake about 1 hour/20 minutes in middle of oven or until inserted cake tester comes out clean. Cool on cake rack. Cut it, wrap it, take it to-go – you’re set for the afternoon…or morning.

This is THE BEST corn bread to go with any of your soup ’n stew meals or appetizers or just to have for a healthy snack. Warmed with butter or eaten cold it’s sensational. Sooo easy to make! Sooo delicious!

The South never tasted soooo gooood! Serves 8-12



You’ll need:

1-1/2 Cups Yellow Corn Meal
2/3 Cup Unbleached White Flour
2 teaspoons Baking Powder
1 teaspoon Sea Salt
3/4 teaspoon Baking Soda
1/2 Cup PLUS 2 Tablespoons Organic Sugar
3 Whole separated Eggs
1-1/3 Cups Buttermilk
1/4 Cup Butter

NOTE: Here you can choose to mix ‘n match organic sugars: using organic cane sugar as the larger amount and make up for the rest with organic brown, Sucanat™, or any other one you like keeping the measurement the same unless you love sweet. Experiment. I still do. If you don’t want to double the recipe, but you want a bigger bread, add a little more of everything with an extra separated egg so that one extra whipped egg white keeps it lite. You can also add a touch of dried fruits and/or frozen, organic veggies — just not ones that are very watery, i.e. raw zucchini.

450 degree oven for about 25-30 minutes
12” Cast Iron Skillet
Electric Mixer w/ whisk
2 Large Mixing Bowls
Strainer for sifting

To prepare:

Preheat oven at 450 degrees with rack in middle shelf. Measure and resift 3 times first 6 ingredients into large mixing bowl. Set aside. Pour measured buttermilk into small mixing bowl. Add beaten egg yolks and mix together. Heat cast iron skillet in oven for 7-10 minutes. Meanwhile beat egg whites. Make well and add milk & egg mixture. Mix well. Put butter into heated skillet and rotate skillet until well greased all around and butter is melted. Pour melted butter into mixture and mix well. Fold in beaten egg whites and turn batter immediately into greased hot skillet. Bake in hot oven 25-30 minutes. Serve and enjoy any which way you want to. Don’t expect any leftovers.