Burnaby Community Kitchens

  Double Crunch Granola Bars This is an adaptable granola bar recipe.  Feel free to add extras such as dried fruit, coconut, pumpkin or sunflower seeds, and chocolate chips.  You can also remove the nuts if you wish and substitute with other ingredients. Ingredients:  4 cups quick (not instant) oats, uncooked (or 4-1/2 cups large flake oats)   1 ½ cups chopped nuts  1 cup firmly packed brown sugar ¾ cup butter or margarine, melted ½ cup honey or corn syrup  1 teaspoon vanilla  ½ teaspoon salt (optional) Directions:  Preheat oven to 350° F. Combine all ingredients; mix well.  Press firmly into well-greased or parchment paper-lined  15-1/2 x 10-1/2-inch jelly roll pan.  Bake 10-12 minutes or until golden brown and bubbly.  Cool thoroughly; cut into bars.  Enjoy! Adapted from Quaker Oats recipe

  Ingredients: 2 cups peanut butter 2 cups sugar 2 eggs 2 tsp baking soda Method: Mix peanut butter and sugar with electric mixer. In a separate bowl, mix eggs and baking soda. Add egg mixture to peanut butter and sugar. Roll dough into 1 inch balls, place on ungreased baking sheet and flatten with fork. Bake at 350° F for 9 minutes.

makes 48 cookies Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling. Cook Time: 25 Minutes Total Time: 2 Hours 45 Minutes Ingredients For the Dough 2-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife, plus more for rolling dough Heaping 1/4 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into 3/4-inch chunks 8 oz (1 package) cold cream cheese, cut into 1-inch chunks  1 egg yolk  For the Filling   1/2 cup light brown sugar 1/4 cup granulated sugar 1 cup walnuts 1/2 cup raisins 4 teaspoons cinnamon Instructions Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into ...

When you make these delicious crispy cookies, ensure that you spread the batter very thinly on the baking sheet. Ingredients: 2 eggs 3 egg whites 1 ½ cup sugar 1 ½ cup flour 2 teaspoons vanilla extract 5 Tablespoons shredded coconut 2 Tablespoons black sesame 5 cups sliced almonds Directions: Preheat oven to 300 degrees F. Mix eggs and sugar in a large bowl.  Add flour and combine. Add vanilla, coconut and sesame seeds. Line baking sheet with parchment paper.  Put spoonfuls of batter on baking sheet.  Smooth it so that batter is as thin as possible. Sprinkle almonds on top. Bake on lower rack for 12 minutes.  Broil for 2 ½ minutes. Break into small pieces. Enjoy!

These are easy to make.  As they are really delicious, you may want to double the batch! Ingredients: ½ lb. butter, softened 1 cup sugar 1 egg 1 teaspoon almond extract  2 cups flour Whole almonds (optional for decoration) Crystalized ginger, chopped (optional flavouring) Directions: Preheat oven to 350° F. Beat egg in a small bowl.  (Use most of it in the batter but save enough to brush on top of the the cookies.) In a medium mixing bowl, blend butter and sugar. Add most of the egg, and almond extract.  Blend. Add flour and mix well.   Divide dough into half.  Add chopped crystalized ginger to half of dough if desired. Press into two round cake pans. Brush top of dough with remaining egg. Decorate with fork design and add whole almonds. Bake for 35 minutes. Cool for 5 minutes and then cut into wedges. Enjoy!

  Gingerbread Dough yields: 1 house or 48-4” cookies Ingredients: 5 ½ cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cloves 1 teaspoon cinnamon 1 cup shortening 1 cup white sugar 2 eggs 1 cup molasses To make dough: Stir together flour, ginger, baking soda, salt, cloves and cinnamon; set aside. Using electric mixer, cream shortening with sugar; beat in eggs and molasses. Gradually, stir in flour mixture.  Divide and shape into 4 balls; wrap in plastic wrap. Refrigerate for at least 4 hours, or up to 1 week. To bake: Preheat oven to 325 degrees F. Place 1 ball of dough between 2 sheets of waxed paper; roll out to ¼ inch (5 mm.) thickness.  Remove top sheet. Trace shapes using sharp knife/use cookie cutters.  Carefully lift waxed paper and dough onto baking pan.  Put into freezer for about 20 minutes or until dough is hard.   Peel away scraps, and bake your cookies for 12 to 15 minut...

yield: 60 cookies Ingredients 2 cups sifted all-purpose flour  1 tablespoon ground ginger  2 teaspoons baking soda 1 teaspoon ground cinnamon  ½ teaspoon salt  ¾ cup shortening  1 cup white sugar  1 egg  ¼ cup dark molasses  ⅓ cup cinnamon sugar (2 tablespoons cinnamon mixed with 2 teaspoons sugar) Directions  Step 1  Preheat oven to 350 degrees F (175 degrees C). Step 2  Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. Step 3  Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball...

  3 ingredient Shortbread Cookies Ingredients: 1 1/2 cups butter salted and softened at room temperature (3 sticks or 12 oz) 1 cup icing sugar ( confectioner sugar or powdered sugar (4.4 oz)) 3 cups all-purpose flour (13.2 oz)   Daphne Bramham’s Scottish grandmother’s recipe  Ingredients: 1 pound butter 1 cup icing sugar 4 cups flour Splash of vanilla - optional INSTRUCTIONS Preheat oven to 325 F degrees.  Add the butter to a large bowl and blend it until smooth using an electric mixer set at medium speed for about 30 seconds.  Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly.  Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.  Pat dough into an ungreased  cookie sheet , lined with  parchment paper , with the parchment paper hanging off the sides to make it easy to lift out the c...

yield: 3 dozen Ingredients: ½ cup toasted, coarsely chopped almonds   1/3 cup butter 3/4 cup sugar 2 eggs 1 tsp vanilla extract 1/4 tsp almond extract 2 tsp orange zest 2 ¼ cup all purpose flour 1 ½ tsp baking powder 1/8 tsp nutmeg ¼ tsp salt Chopped dried fruit, optional Preheat oven to 325 degrees F. Cream butter and sugar until fluffy.  Beat in eggs, vanilla, almond extract and orange zest. In another bowl, combine flour, baking powder, nutmeg and salt.  Add to the creamed mixture, mixing until blended.  Add nuts. Divide dough in half.  Place on a greased and floured baking sheet and form into 2 logs – about ½ inch thick, 1 ½ inch wide, and 12 inches long.  Space logs about 2 inches apart. Bake in the middle of the oven for 25 minutes or until a light golden brown. Cool for about 5 minutes, then cut slices diagonally about ½ inch thick. Lay the slices onto baking sheet, and return to oven for 10 to 15 minutes, turning over once to dry slightly...