2 cups flour

1 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/4 cup margarine

1 egg replacer

1 tsp. orange zest

3/4 cup orange juice

3 cups cranberries, chopped

In a medium bowl, combine flour, sugar, baking powder, salt, and baking soda.  Cut in margarine until crumbly.  Add egg replacer, orange zest, and orange juice all at once; stir until just moist.  Fold in cranberries.  Pour into a 9x5 loaf pan.  Bake at 350 for 60-70 minutes or until a toothpick comes out clean.

2 cups flour

1 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/4 cup margarine

1 egg replacer

1 tsp. orange zest

3/4 cup orange juice

3 cups cranberries, chopped

1 cup water

2 tbsp. margarine

1 1/2 tsp. salt

3 cups bread flour

2 tbsp. vance's dari free (or dry milk)

1 tbsp. sugar

2 tsp. yeast

Place all ingredients in order into bread machine.  Set on Basic setting.

1 cup water

2 tbsp. margarine

1 1/2 tsp. salt

3 cups bread flour

2 tbsp. vance's dari free (or dry milk)

1 tbsp. sugar

2 tsp. yeast

28 oz. can artichoke hearts, drained

15 oz. can white beans, drained and rinsed

4 tbsp. lemon juice

2 cloves garlic

4 green onions, chopped

1 tbsp. "soy" sauce

1/8 tsp. cayenne pepper

Combine all ingredients in a food processor and process until smooth.

28 oz. can artichoke hearts, drained

15 oz. can white beans, drained and rinsed

4 tbsp. lemon juice

2 cloves garlic

4 green onions, chopped

1 tbsp. "soy" sauce

1/8 tsp. cayenne pepper

2 1/3 cups flour

1/4 tsp. salt

1/2 cup oil

6 tbsp. cold water

In a large bowl, stir together flour and salt.  In a small bowl, combine the oil and water.  Add to flour mixture all at once and stir lightly with a fork until just moistened.  Form pastry into two balls and flatten slightly.  Roll out into a 12" circle and use as directed in your recipe.

2 1/3 cups flour

1/4 tsp. salt

1/2 cup oil

6 tbsp. cold water

Filling:

1 1/2 cups cranberries, chopped

1/4 cup water

2/3 cup sugar

2 tbsp. cornstarch or arrowroot

Streusel:

1/4 cup sugar

1/4 cup flour

1 tbsp. margarine

1 tbsp. sliced almonds (optional)

Cake:

1 1/2 cups flour

1/2 cup sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. nutmeg

3 tbsp. margarine

2 egg replacers

1/2 cup buttermilk substitute

1 tsp. vanilla

To prepare filling: in a small saucepan, combine cranberries and water.  Bring to a boil.  Lower the heat and simmer, covered, for 5 minutes or until tender.  In a small bowl, stir together the 2/3 cup sugar and cornstarch, then stir into cranberry mixture.  Cook over medium for 4 minutes, stirring constantly for 4 minutes or until thickened.  Remove from heat.  (You could use whole-berry cranberry sauce in place of this step)

To prepare streusel:  Mix together streusel ingredients in a small bowl and set aside.

To prepare cake:  In a large bowl, stir together flour, sugar, baking powder, baking soda, and nutmeg.  Using a pastry blender, cut in the margarine until mixture resembles coarse crumbs.  In a small bowl, combine egg replacers, buttermilk substitute, and vanilla.  Add to flour mixture and stir until just combined.

Spread two-thirds of the batter into a lightly greased 9x9 or 11x7 baking pan.  Spread the cranberry filling over batter.  Drop the remaining batter in small mounds on top of the cranberry filling.  Sprinkle with the stresel topping.  Bake for 35-40 minutes or until golden.  Serve warm.

Filling:

1 1/2 cups cranberries, chopped

1/4 cup water

2/3 cup sugar

2 tbsp. cornstarch or arrowroot

Streusel:

1/4 cup sugar

1/4 cup flour

1 tbsp. margarine

1 tbsp. sliced almonds (optional)

Cake:

1 1/2 cups flour

1/2 cup sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. nutmeg

3 tbsp. margarine

2 egg replacers

1/2 cup buttermilk substitute

1 tsp. vanilla

3/4 cup uncooked orzo pasta

1 lb. cooked chicken breasts, cut into bite-size pieces

1 cucumber, chopped

1 small red onion, chopped

1/4 cup parsley, minced

2 tbsp. lemon juice

1 tbsp. olive oil

1 tsp. salt

1/4 tsp. pepper

1/4 cup feta cheese (optional)

Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the cucumber, onion, parsley, and chicken.  Drain pasta; stir into chicken mixture.  In a small bowl, whisk the lemon juice, oil, salt, and pepper.  Pour over salad; toss to coat.  Serve warm or cold.  Just before serving, sprinkle with feta if desired.

3/4 cup uncooked orzo pasta

1 lb. cooked chicken breasts, cut into bite-size pieces

1 cucumber, chopped

1 small red onion, chopped

1/4 cup parsley, minced

2 tbsp. lemon juice

1 tbsp. olive oil

1 tsp. salt

1/4 tsp. pepper

1/4 cup feta cheese (optional)

1/2 cup margarine

1/2 cup sugar

1/2 cup molasses

1 EnerG egg yolk

2 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

In a large bowl, cream together the margarine and sugar until smooth.  Stir in molasses and egg yolk replacer.  In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.  Cover, and chill for at least one hour.  Roll dough out onto lightly floured surface to 1/4" thickness.  Cut into desired shapes with cookie cutters.  Bake at 350 for 9-12 minutes until firm.  Cool on wire racks.  Decorate with sugar cookie icing if desired.

1/2 cup margarine

1/2 cup sugar

1/2 cup molasses

1 EnerG egg yolk

2 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1/2 tsp. nutmeg

2 avocados

1/3 cup self-rising flour

1 tsp. oil

1 tsp. corn starch

dash salt

dash white pepper

1/4 cup water

oil for frying

Heat 1/2" oil in a medium saute pan.  Cut avocados into six to eight pieces.  Combine flour, oil, corn starch, salt, and white pepper.  Coat avocado pieces with batter.  Spoon into pan and fry until golden on each side.

2 avocados

1/3 cup self-rising flour

1 tsp. oil

1 tsp. corn starch

dash salt

dash white pepper

1/4 cup water

oil for frying

1 double pie crust (homemade or store-bought)

1/2 cup sugar

3 tbsp. flour

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. lemon zest

5 cups pears, peeled and sliced

1 tbsp. margarine

1 tbsp. lemon juice

Place one pie crust in the bottom of a pie pan.  Combine sugar, flour, salt, cinnamon, and lemon rind in a large bowl.  Toss with pears.  Dot with margarine.  Sprinkle with lemon juice.  Roll out remaining crust over the top of the pears. (shown with lattice crust).  Bake at 450 for 10 minutes.  Reduce temperature to 350 and bake an additional 45-50 minutes.

1 double pie crust (homemade or store-bought)

1/2 cup sugar

3 tbsp. flour

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. lemon zest

5 cups pears, peeled and sliced

1 tbsp. margarine

1 tbsp. lemon juice

3/4 cup flour

1 1/3 cups oats

1/4 tsp. salt

1 tsp. baking soda

1/2 cup margarine, softened

2/3 cup brown sugar

2 egg replacers

1 cup bananas, mashed

1 tsp. vanilla

Topping:

3/4 cup oats

1/3 cup brown sugar

2 tbsp. margarine, melted

1/2 tsp. cinnamon

2 tbsp. walnuts, chopped (optional)

Stir together flour, oats, salt, and baking soda.  In a large bowl, cream margarine and brown sugar.  Beat in egg replacres, then bananas and vanilla.  Beat the flour mixture into the banana mixture.  Spread into a 7x11 or 8x8 pan.  In a medium bowl, combine topping ingredients until crumbly.  Sprinkle over the top of the batter.  Bake at 350 for 40-45 minutes or until a toothpick comes out clean.

3/4 cup flour

1 1/3 cups oats

1/4 tsp. salt

1 tsp. baking soda

1/2 cup margarine, softened

2/3 cup brown sugar

2 egg replacers

1 cup bananas, mashed

1 tsp. vanilla

Topping:

3/4 cup oats

1/3 cup brown sugar

2 tbsp. margarine, melted

1/2 tsp. cinnamon

2 tbsp. walnuts, chopped (optional)