Banana Chocolate-chip Muffins

Preheat oven to 350 degrees, pre-grease muffin tins.

Mash up a bunch of old bananas, minimum of 3, and measure how many cupfuls you have.

For each cup of mashed banana add in order mixing after each addition:

1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 egg, beaten
1 tsp. of baking soda dissolved in 1 Tbsp. hot water
1 1/2 cups white flour
1/2 tsp. salt
1/2 tsp. vanilla

Then add chocolate chips 1/2 cup for each cup of mashed banana.

Scoop into muffin tins, 2/3 full. Bake for 18 minutes, check for doneness, bake longer if necessary, pullout sooner if needed.

Grandpa's Playdough

Sift together in a medium pot:

1 cup white flour
1/4 cup salt
2 Tbsp. Cream of Tartar

In a bowl mix together:

1 cup water
2 tsp. food colouring
1 Tbsp. veg. oil
2 tsp. flavouring ( to make it smell pretty)

Add liquids to the pot, stir well then cook over medium heat, stirring constantly, for 3-5 minutes. When the playdough forms a ball in the pot turn it out onto a well floured counter and knead about 1 more cup of flour into it til it isn't sticky anymore.

This needs to be stored in an airtight container in the fridge when not being used.

(We've used this for party favours, the children just love it. Nothing like root beer scented playdough!)

Zucchini Pancakes (serves 8)

6 cups grated zucchini
6 eggs
1 onion, minced
1 1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
pinch of oregano

Combine zucchini, eggs,onion. Mix dry ingredients together separately and then add to zucchini mixture. Drop by large spoonfuls onto hot griddle or fry pan. Serve warm with butter or freeze for later.

Oven Roasted Potatoes (serves 8)

leftover baked potatoes, cut into bite sized bits, about 4 lbs.
1/3 cup veg. oil
seasoning salt
pepper
garlic powder
1 onion minced

Toss bits of potato with oil and seasonings. Spread in two 10x15 pans, bake at 375 degrees for 30 minutes. Stir frequently.

(When we make baked potatoes we do the whole 10 lb. bag and serve the leftovers like this the next day.)

Veggie Butter

2 cups softened margarine
1 tsp. oregano
1 tsp. dill weed (the green part, not the seeds)
1 tsp. thyme
2 green onions chopped
1 or 2 small tins of garlic tomato paste
1 large clove garlic well minced
salt to taste

Mix altogether well. Put into small containers and freeze till needed. Wonderful on toast, fresh out he oven bread, and on cheese and alfalfa sprout sandwiches.

Chocolate Roll

1 cup chocolate chips
2 Tbsp. butter
1 cup icing sugar
1 tsp. vanilla
1 egg, beaten
2 cups coloured mini marshmallows
1/2 cup maraschino cherries, drained and cut up
1 cup chopped walnuts
coconut - set aside

Melt the chocolate chips and butter in a pot. Stirring constantly. Add the rest of the stuff except the coconut. Mix well. Cool a bit.

Line a loaf pan with waxed paper, pour in coconut. Scoop in chocolate mix and shape into a roll, coating with coconut. Chill till firm. Store in fridge. Slice to serve.

Butter Tarts (45 tart shells)

3 eggs beaten
1 cup butter
3 cups brown sugar
6 Tbsp. milk
1 1/2 cups raisins
1 Tbsp. vanilla

Mix everything but the raisins together with a beater till smooth. Then add raisins.

Fill store bought unbaked tart shells 2/3 full.

Bake at 450 degrees for 8 minutes THEN 350 degrees for 15-20 minutes.

Cool on cake racks.

Variation: Substitute pecans for the raisins.