Banana Coconut Walnut Muffins

2 1/2 cups whole wheat or all purpose flour

1 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

3 tablespoons apple sauce

1 cup milk

1 egg

2-3 ripe bananas

1/2 cup chopped walnuts

3/4 cup sweetened shredded coconut

Heat over to 350 degrees.

Line muffin pan with muffin liners.

Measure all the ingredients into a large bowl.

Beat on medium speed until well blended.

Distribute into muffin cups.

Bake for 20-30 minutes or until cooked through.

Makes about 14 muffins.

Chocolate Chip Oatmeal Cookies

3/4 cup applesauce
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup chocolate chips
3 cups quick cooking oats

Heat oven to 350 degrees.
Mix applesauce, sugars, egg, water and vanilla.

Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls onto greased baking sheet.

Bake 12-15 minutes or until cooked.

Avgolemono Soup (Egg and Lemon)

1 large can of low sodium chicken broth
1/2 cup rice
3 eggs
1/2 cup lemon juice (squeezed or bottled)

Bring chicken broth to a boil in a large pot.
Add rice.
Cook for 10 minutes or until tender.
Remove from heat.

Crack 3 eggs into a mixer bowl.
Beat until fluffy.
Continue beating and slowly add lemon juice.

Once broth has cooled down, take a cup of broth from the pot.
Slowly add the broth to the egg and lemon mixture that you are still beating.
The beating and slow pour will prevent curdling.
Repeat with another cup of cooled broth.

Once mixed in, pour the egg/lemon/broth mixture into the broth.
Put back onto medium heat and cook until warm.

Add pepper to taste.

Chocolate Chip Coconut Biscotti

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
1/2 cup chocolate chips

Preheat oven to 3oo degrees.

Combine flour and next four ingredients.
Place sugar, vanilla and eggs in large bowl.
Beat with a mixer at medium speed 2 minutes or until thick.
Add flour mixture, coconut and chocolate chips.
Stir to combine.

Turn dough onto heavily floured surfacel; knead lightly 7 or 8 times.
Shape dough into a 15 x 3 inch roll.
Place roll on baking sheet lined with parchment paper (or cooking spray)
and pat to 1 inch thickness.

Bake at 300 for 40 minutes or until roll is golden brown.
Cool for 5 minutes on a wire rack.

Cut roll diagonally into 20 slices.
Stand slices upright on baking sheet and bake for 20 minutes.

Cinnamon Apple Berry Crisp

6 cups of sliced peeled apples (about 6 medium)

1 cup sweetened dried cranberries

1 tablespoon ground cinnamon

1 tablespoon lemon juice

3/4 cup of quick cooking oats

3/4 cup all purpose flour

3/4 cup packed brown sugar

1/2 cup softened butter (or applesauce)

1/2 cup chopped walnuts

Heat oven to 375 degrees.

In a large bowl, mix apples, cranberries, cinnamon and lemon juice.

Spoon into ungreased 11 x 17 or 12 x 8 glass baking dish.

In a large bowl, mix remaining ingredients with fork until crumbly.

Bake 35 to 40 minutes or until apples are tender.

Serve warm. 

Dolmades (Stuffed Grape Leaves)

1 teaspoon olive oil

1/4 cup finely chopped carrot

1 garlic clove, minced

4 scallions, thinly sliced

1 1/4 cups low sodium chicken broth

1/3 cup white rice

3 tablespoons chopped fresh dill

2 tablespoons lemon juice

12 bottled grape leaves, drained soaked and rinsed several times

1/2 cup water

Heat oil in a medium nonstick saucepan.

Saute the carrot and garlic until softened, about 4 minutes.

Stir in the scallions and 1/4 cup of the broth. 

Cook, stirring occasionally so that the liquid evaporates.

Stir in the remaining broth, rice, dill and lemon juice.

Reduce heat and simmer until the broth is absorbed, about 15-20 minutes.

Arrange grape leaves on a work surface.

Spoon rice mixture into the stem end of each leaf. Fold stem end over and fold in sides.

From the stem end, roll up the leaves.

Place them seam-side down in a large skillet. Pour water over the grape leaves and bring to a boil. Reduce heat and simmer covered for about 30 minutes. Let cool to room temperature.

Serve with lemon wedges and tzatziki.