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Oatmeal (Raisin) Cookies
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225ml Sunflower Oil
2 eggs
1 cup white sugar
1 cup brown sugar
2 cups oatmeal
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
¼ tsp. salt
1 tsp. Vanilla
½ cup coconut (optional)
½ cup raisins (optional)
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Mix all ingredients and bake at
350'F for 8-10 minutes.
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| Apple Cake
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| 5
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apples
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4
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eggs
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5 tbsp -- 75 ml
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sugar
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1 c -- 250 ml
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sunflower oil
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2 tsp -- 10 ml
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cinnamon
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2 tsp -- 10 ml
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vanilla
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3 c -- 750 ml
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flour
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1/2 c -- 125 ml
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orange juice
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2 1/3 c -- 580 ml
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sugar
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1 1/2 tsp -- 7 ml
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baking soda
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1/2 tsp -- 2 ml
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salt
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1 1/2 tsp -- 7 ml
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baking powder
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Peel and slice apples. Add sugar and cinnamon. Set aside. Mix flour, sugar, salt, eggs, sunflower oil, vanilla and orange juice. Mix.
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Add baking soda and baking powder. Mix well. Mix in apples or put in alternate layers.
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Bake in bundt pan or angel food pan. Drizzle with icing sugar. |
Bake at 350°F -- 180°C for 1 hour and 30 minutes.
This Recipe is from "Hospitality - Cooking The Doukhobor Way"
Published by: U.S.C.C. Centennial Cookbook Committee
Box 760, Grand Forks, B.C. V0H 1H0
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| Best Chocolate Chip Cookies
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| 1/2 c -- 125 ml
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butter
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1 c -- 250 ml
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Sunflower oil
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1/2 c -- 125 ml
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shortening
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3 1/2 c -- 875 ml
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flour
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1 c -- 250 ml
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sugar, brown
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2 1/2 tsp -- 12 ml
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baking soda
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1 c -- 250 ml
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sugar, white
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1 tsp -- 5 ml
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salt
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1
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egg
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1 1/2 c -- 375 ml
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Cornflakes, crushed
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2 tbsp -- 30 ml
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milk
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1 c -- 250 ml
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rolled oats
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2 tsp -- 10 ml
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vanilla
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2 c -- 500 ml
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chocolate chips |
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Cream together butter, shortening and sugars.
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Add egg, milk, vanilla and oil. Mix well.
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Add flour, baking soda and salt. Mix.
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Add Cornflakes crumbs, rolled oats and chocolate chips. Mix well.
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Drop by teaspoon or tablespoon on cookie sheet.
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Bake until lightly browned. |
bake at 350°F -- 180°C for 12 minutes.
This Recipe is from "Hospitality - Cooking The Doukhobor Way"
Published by: U.S.C.C. Centennial Cookbook Committee
Box 760, Grand Forks, B.C. V0H 1H0 |
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| Sunflower Wheat Bread
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| 2 3/4 cups bread flour, plus extra for kneading
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1/3 cup instant, nonfat dry milk
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2 cups hot water (120 to 130 degrees Fahrenheit)
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1/3 cup instant, nonfat dry milk
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2 packages (1/4 oz each) active dry yeast
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1/4 cup NuSun sunflower oil
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1 tablespoon granulated sugar
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1/4 cup honey
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2 cups whole wheat flour
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1 teaspoon salt
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1 cup quick or old-fashioned oats, uncooked
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1 cup raw sunflower kernels |
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In large bowl, combine bread flour, hot water, yeast, and sugar. Beat with an electric mixer on low speed for 3 minutes. Cover with a damp towel and let rise in warm place until double, about 30 minutes. Stir in the whole-wheat flour, oats, dry milk, sunflower oil, honey, and salt. Mix well. Stir in the sunflower kernels.
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Turn dough out onto floured board and knead in enough bread flour to make a moderately stiff and elastic dough, about 6-8 minutes of kneading. Shape into a ball and place in a greased bowl. Cover and let rise until double, about 30 minutes.
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Punch the dough down and turn out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes.
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Preheat oven to 375 degrees Fahrenheit. Shape dough into 2 loaves and place in 8 x 4 x 2 inch loaf pans. Cover and let rise until double, about 30 minutes. Uncover and bake for 35 minutes or until bread makes a hollow sound when tapped in the middle. If top of bread darkens too much, cover with aluminum foil for the last 15 minutes of baking. Remove from pans and cool on wire rack.
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Note: This recipe can be used in a bread machine as well. Simply follow bread machine directions for adding wet and dry ingredients and bake as directed above.
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Makes two 8 x 4 x 2 inch loaves.
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| Good Day Granola
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8 cups rolled oats (not instant)
1 1/4 cups firmly packed brown sugar
1 1/2 cups unprocessed bran
1 1/2 cups natural wheat germ
(not toasted or honeyed)
3/4 cup roasted sunflower kernel, no salt
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1/2 cup sunflower oil
3/4 cup honey
2 teaspoons vanilla
2 cups raisins
1/2 cup flaked coconut
1/2 cup dried mixed fruit, chopped |
Stir oats, brown sugar, bran, wheat germ, and sunflower kernels in a large bowl.
Put sunflower oil, honey, and vanilla in a small saucepan. Heat, stirring until bubbly. Pour liquid over dry ingredients and mix thoroughly.
Divide oat mixture evenly and spread on two rimmed cookie sheets. Bake in a pre-heated oven at 325 degrees Fahrenheit for 15-20 minutes, stirring once to keep granola evenly browned. When completely cool, add raisins, coconut, and dried fruit.
Calories 160 (26% from fat); Fat 4.75g (sat .8, mono .95g, poly 2.69g); Protein 3.65g; Carb 27.4g; Fiber 2.52g; Chol 0.
Makes about 18 cups.
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| Spinach & Cranberry Summer Salad
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1 10 oz package pre-washed fresh spinach
1/3 cup dried cranberries
1/4 cup sunflower kernels, roasted
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Vinaigrette
1/4 cup raspberry vinegar
1/4 cup raspberry jam
1/4 cup sunflower oil |
Blend dressing ingredients. To serve, mix salad ingredients and drizzle with dressing, tossing to coat.
Calories 227; Fat 9.62g (sat 1.18g, mono 1.94g, poly 5.96g); Protein 4.78g; Carb 31.25g; Fiber 1.90g; Chol 26mg.
Makes 6-8 side dish servings.
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| Delicious Carrot Salad
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1 kg carrots
4 - 5 hardboiled eggs
Peel carrots, cut slices (little wheels?)
and boil until tender.
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Dressing
1 red onion chopped
1 bunch of parsley chopped
1 tbsp. Dijon mustard
1 tbsp. mayonnaise
1 tbsp. plain yogurt
½ tsp. salt, some pepper etc.
2 tbsp. lemon juice
5 - 6 tbsp. sunflower oil
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Mix all ingredients and add to warm carrots. Let sit for about 2 hours.
Add sliced eggs before serving.
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| Sunflower Cookies
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1 cup sunflower margarine
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
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1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups oats, rolled
1 cup coconut, flaked
1 cup raw or roasted sunflower kernels |
| In medium size mixing bowl, combine margarine and sugars until well-blended. Add vanilla. Stir together the flour, baking soda, baking powder and salt; mix well. Add to margarine mixture. Stir in oats, coconut, and sunflower kernels. Drop by rounded tablespoons onto ungreased baking sheet. Bake at 350°F 8 to 10 minutes, or until cookies are brown around the edges. May substitute chocolate chips or raisins for coconut.
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4 dozen cookies |
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| Chocolate Zucchini Loaf
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1/2 cup sunflower oil
1/2 tsp vanilla
2 eggs beat with a beater
1 ¾ cups sugar
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Add in a "take turn" way and beat with a beater.
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¼ tsp salt
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Add
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2 ½ cups flour
5 tsp cocoa
1 tsp baking soda
½ tsp cinnamon
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Mix and add
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2 cups shredded zucchini
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Add to mixture
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Pour into prepared form. Add a (1) cup of chocolate chips. Sprinkle top of batter and bake at 325' for about an hour.
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| Rhubarb Muffins
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Muffins
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Topping
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3 c -- 750 ml
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rhubarb, diced
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1/2 c -- 125 ml
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sugar, brown
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1 1/3 c -- 330 ml
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flour, whole wheat
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1/2 c -- 125 ml
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nuts, chopped
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1 1/3 c -- 330 ml
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flower, all purpose
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2 tbsp -- 30 ml
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butter
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1 c -- 250 ml
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sugar, brown
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1 tsp -- 5 ml
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cinnamon
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1 tsp -- 5 ml
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baking soda
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1/4 tsp -- 1 ml
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salt
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Topping
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1 c -- 250 ml
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yogurt or sour cream
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Combine all ingredients.
Sprinkle mixture on each muffin.
Bake.
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1/2 c -- 125 ml
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Sunflower oil
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2
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eggs
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| 1 c -- 250 ml
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nuts, chopped
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Muffins
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In large mixing bowl combine rhubarb, flour, sugar, baking soda and salt.
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In a separate bowl blend together yogurt, oil and eggs. Stir into rhubarb mixture just until moistened. Fold nuts.
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Spoon batter into greased or paper lined muffin cups.
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bake at 350°F --180°C for 25 - 30 minutes.
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This Recipe is from "Hospitality - Cooking The Doukhobor Way"
Published by: U.S.C.C. Centennial Cookbook Committee
Box 760, Grand Forks, B.C. V0H 1H0
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| Whole Wheat Cake
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| 1 1/3 c -- 430 ml
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flour, whole wheat
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1 3/4 c -- 430 ml
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brown sugar
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2 tbsp -- 30 ml
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cornstarch
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1 c -- 250 ml
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walnuts, chopped
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5
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eggs, separated
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1 tsp -- 5 ml
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vanilla
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2/3 c -- 160 ml
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water
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1/2 tsp -- 2 ml
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salt
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1/2 c -- 125 ml
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Sunflower oil
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1 c -- 225 g
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dates, finely cut
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| Crisp Coconut Melts
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| 3/4 c -- 180 ml
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butter
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1 c -- 250 ml
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rolled oats
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1 c -- 250 ml
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Sunflower oil
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3 c -- 750 ml
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flour
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1 c -- 250 ml
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sugar, brown
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1 1/2 c -- 375 ml
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Rice Krispies
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3/4 c -- 180 ml
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sugar, white
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1/2 tsp -- 2 ml
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salt
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1
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egg
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1 tsp -- 5 ml
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cream of tarter
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1 c -- 250 ml
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coconut, medium moist
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1/2 tsp -- 2 ml
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baking soda
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Cream together butter and sugar. Add egg and Sunflower oil. Mix well.
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Add remaining ingredients. Mix well.
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Drop by teaspoon or tablespoon on ungreased cookie sheet, flatten slightly.
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Bake until lightly browned. |
bake at 350ºF -- 180ºC for 12 minutes.
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This Recipe is from "Hospitality - Cooking The Doukhobor Way"
Published by: U.S.C.C. Centennial Cookbook Committee
Box 760, Grand Forks, B.C. V0H 1H0
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| Apple Sunflower Strudel
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| 1 2/3 cups all-purpose flour
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2 tablespoons cornstarch
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1/4 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1 tablespoon vinegar
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5 1/2 cups tart apples, chopped
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2 tablespoons sunflower oil
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1 1/2 tablespoons lemon juice
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1 egg, slightly beaten
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1/2 cup, plus 2 tablespoons raw
sunflower kernels (divided)
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1/4 cup warm water
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2 tablespoons, plus
1 teaspoon butter (divided)
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1/4 cup granulated sugar
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2 teaspoons honey
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1/2 cup brown sugar, packed
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vanilla ice cream (optional)
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| In medium bowl, mix flour, salt, vinegar, oil and egg. Add water; mix. Knead until dough is smooth. Place in a bowl. Cover and set aside one hour.
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Mix sugars, cornstarch, and cinnamon. On a floured pastry cloth, roll dough to a 12x8-inch rectangle. Spread apples over dough; sprinkle lemon juice, sugar mixture and 1/2 cup sunflower kernels over apples. Dot with 2 tablespoons butter.
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Using pastry cloth to lift pastry, roll dough jell roll fashion. Seal edges. Place on greased cookie sheet. Bake at 400°F 35 minutes. Mix honey and 1 teaspoon butter, spread on crust. Sprinkle 2 tablespoons sunflower kernels over top. Bake 10 minutes longer. Serve with vanilla ice cream, if desired.
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Makes about 8 servings.
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| Kidney Bean Salad
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2 cans kidney beans, drained
1 head lettuce or 1 large bunch specialty greens
12 ounces bacon (optional)
2/3 cup roasted sunflower kernel
1 medium apple
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1 small mild onion
1 tablespoon fresh or 2 teaspoons
dried chives
3 tablespoons sunflower oil
4 tablespoons red wine vinegar
salt and pepper to taste
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Rinse the kidney beans with cold water and drain. Wash lettuce and break into small pieces. Dice bacon very finely and fry in small frying pan. Quarter, core, and slice apple. Dice onion very finely. Wash chives and snip into 1/8 inch pieces. Prepare the salad dressing with oil, vinegar, salt, pepper, and chives. Place the lettuce in a large bowl, distribute kidney beans, onion, and apple pieces over the lettuce and sprinkle with sunflower kernels and bacon. Add salad dressing shortly before serving.
| Tip: If salad is destined for a picnic, take the salad dressing separately and add just before serving. To decrease fat content, omit bacon.
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Makes 6 servings.
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| Linguini with Blue Cheese and Sunflower Seeds
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10 oz linguini
1 shallot or 3 green onions
3 oz blue cheese
1 TBSP sunflower oil
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1 3/4 cup light sour cream
1/2 tsp white pepper
1/3 cup roasted sunflower kernel |
| Cook linguini according to package directions. Peel shallot or onions and cut into small pieces. Fry shallot or onion in butter. Add sour cream. Heat shortly until sauce thickens. Crumble blue cheese with a fork, add to sour cream mixture, and heat until melted, stirring occasionally. Season with white pepper. Add 1/4 cup sunflower seeds to the blue cheese sauce. Serve the sauce over the hot, cooked noodles and top with chopped parsley and remaining sunflower kernels.
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4 servings
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This Recipe is from: National Sunflower Association
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| Pumkin Cake
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2 1/2 c -- 625 ml
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flour
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1 c -- 250 ml
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Sunflower oil
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2 tsp -- 10 ml
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baking powder
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2 c -- 500 ml
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sugar
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2 tsp -- 10 ml
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baking soda
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4
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eggs, beaten
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1 tsp -- 5 ml
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salt
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2 c -- 500 ml
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pumpkin, cooked
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3 tsp -- 15 ml
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cinnamon
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1/2 c -- 125 ml
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dates, raisins, or nuts
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or mixed candied fruit |
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Sift flour, baking soda, baking powder, salt and cinnamon together
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Mix oil and sugar and add eggs. Blend in pumpkin then flour mixture. Add fruit or nuts.
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Bake. Makes 2 large or 3 small loaves. |
bake at 350°F -- 180°C for 1 hour.
This Recipe is from "Hospitality - Cooking The Doukhobor Way"
Published by: U.S.C.C. Centennial Cookbook Committee
Box 760, Grand Forks, B.C. V0H 1H0
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| Sunflower Carrot Muffins
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| 1 cup all purpose flour
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1 1/2 cups finely shredded carrot (about 2 medium-size carrots)
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1 cup whole wheat flour (or all purpose)
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1 can (8 oz) crushed, unsweetened pineapple, with liquid
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1/2 cup firmly packed brown sugar
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1/2 cup 1% low-fat milk
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1/3 cup raw sunflower kernels
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1 large egg, slightly beaten
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3 teaspoons baking powder
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2 tablespoons NuSun sunflower oil
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1 teaspoon cinnamon
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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Preheat oven to 400 degrees Fahrenheit. Coat a 12 cup muffin pan with non-stick cooking spray. In a large bowl, combine the flour, brown sugar, sunflower kernels, baking powder, cinnamon, and salt. Mix until ingredients are thoroughly combined.
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In separate bowl, combine shredded carrot, crushed pineapple and its juice, milk, egg, sunflower oil, and vanilla.
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Make a deep well in the center of the dry ingredients. Pour the carrot mixture into it. Mix with a large spoon just until the dry ingredients are combined. Do not beat or over mix.
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Spoon batter into each muffin cup, filling each one approximately 3/4 full. Bake 20 to 22 minutes or until golden brown and toothpick inserted in center of muffin comes out clean. Let muffins cool in pan 5 minutes. Remove from pan; cool completely on a wire rack or serve warm.
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Makes 12 medium muffins.
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| Sunflower Pumkin Muffins
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| 1 cup all-purpose flour
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3/4 cup canned pumpkin
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1/2 cup packed brown sugar
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1 egg, slightly beaten
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2 teaspoons baking powder
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1/4 cup milk
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1 teaspoon pumpkin pie spice
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1/4 cup sunflower oil
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1/2 teaspoon salt
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1 cup rolled oats
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1/4 teaspoon baking soda
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1/2 cup raw or roasted sunflower kernels (if salted, omit salt in recipe) |
Combine flour, sugar, baking powder, spice, salt and soda; mix well. Combine pumpkin, egg, milk and oil; add to dry ingredients; mix only until ingredients are combined. Stir in oats and sunflower kernels. Fill muffin tins 3/4 full. Sprinkle with topping. Bake at 425°F 18 to 20 minutes or until wooden pick inserted near center comes out clean.
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Topping: Melt 1 tablespoon sunflower margarine. Mix with 1/3 cup packed brown sugar, 3 tablespoons sunflower kernels, 1 tablespoon flour and 1/4 teaspoon pumpkin pie spice until crumbly.
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Makes 12 Muffins
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| European Chocolate Sunflower Cake
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2/3 cup raw sunflower kernels
3/4 cup all purpose flour
3 tablespoons cocoa
2 teaspoons baking powder
3 eggs
2 egg whites
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3/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup sunflower oil
1/4 cup red currant or raspberry jelly
Vanilla filling
Chocolate icing |
| Cover bottoms of two 9-inch round cake pans with waxed paper; grease sides of pan with waxed paper.
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In a blender or food processor, process sunflower kernels to a coarse flour consistency. Sift together flour, cocoa and baking powder; mix with ground sunflower kernels and set aside.
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Separate eggs. Beat 5 egg whites and salt until stiff. Beat oil with egg yolks; add to egg whites and sugar. Continue beating until mixed. Fold in flour mixture. Pour into pans. Bake at 350°F 15 minutes. Turn out onto racks; peel off waxed paper. Cool
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Take one cake section and place top down on plate. Spread jelly over cake. Spread with Vanilla Filling. Top with second cake layer; frost with Chocolate Icing.
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Vanilla Filling; Into top of double boiler, mix 1/3 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Gradually blend in 1 slightly beaten egg, 2 slightly beaten egg yolks and 1 cup warmed milk, stirring until smooth. Cook and stir until mixture thickens. Remove from heat; stir in 1 teaspoon vanilla. Cool to room temperature.
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Chocolate Icing: In Top of double boiler, melt 1 tablespoon butter and 4 ounces semi-sweet chocolate. Add 1/3 cup whipping cream and mix well using a wire whip. Remove from heat and add 1 3/4 cups powdered sugar and 1 teaspoon vanilla. Ice top and sides of cake. Sprinkle top of cake with 1/4 cup raw or roasted sunflower kernels.
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Makes 8 to 12 servings
This Recipe is from: National Sunflower Association
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| Sunflower Bagel
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2 lbs, 3 oz wheat flour
1 lb, 3 1/3 oz milk
7 oz light cream cheese
2 oz yeast
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1 1/4 oz baking powder
1 3/4 oz butter or sunflower margarine
1/4 oz granulated sugar
1/2 oz sunflower kernels |
Combine ingredients. Mix at second speed of a three-speed mixer until dough is formed. Proof dough at 75 degrees Fahrenheit for about 30 minutes. Roll dough to about 3 inches thick. Using a bagel cutter to make free-form rings, cut about 18 to 20 rings. Place on baking sheet and proof at 85 degrees Fahrenheit with a relative humidity of 70 percent to 80 percent until the three-quarter stage. Cool slightly; plunge dough rings into boiling water for 7 minutes.
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Remove and sprinkle with sunflower kernels while bagels are still wet. Place on baking sheet and bake at 450 degrees Fahrenheit until browned, approximately 20 to 30 minutes.
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18 to 20 bagels.
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| Sunshine Valley Salad
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1/4 cup balsamic vinegar
1 teaspoon prepared mustard
1/2 cup sunflower oil
salt and pepper to taste
1 head each leafy red lettuce and Boston or butter lettuce
12 cherry tomatoes, halved
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1 cucumber, pared, seeded and cut in strips
1 green pepper, cut in small pieces
1 yellow or red sweet pepper, cut in rings or small pieces
1 bunch green onions, cut in thin rings or small pieces
1 small red onion, cut in thin rings
1/4 cup roasted sunflower kernels |
In small bowl combine vinegar, mustard, oil, salt and pepper; mix until thickened. Tear lettuce into bite-sized pieces and place in large bowl. Add tomatoes, cucumber, peppers and onions. Toss; add dressing and toss gently. Sprinkle sunflower kernels over salad. |
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