Fruit Smoothies

Fruit Smoothies



  • 1 quarter strawberries, hulled
  • 1 banana, broken into chunks
  • 2 peaches
  • 1 cup orange or peach or mango or apple juice
  • 2 cups ice


  1. In a blender, combine strawberries, banana and peaches.
  2. Blend until fruit is pureed.
  3. Blend in the juice.
  4. Add ice and blend to desired consistency.
  5. Pour into glasses and serve.

100% Whole Wheat Bread

 100% Whole Wheat Bread

  • 1 cup lukewarm water
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1/4 cup honey, molasses, or maple syrup
  • 3 1/2 cups 100% Whole Wheat Flour
  • 2 1/2 teaspoons instant yeast
  • 1/4 cup nonfat dried milk
  • 1 1/4 teaspoons salt


1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3) Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.

Cornbread Pancakes

Cornbread Pancakes

Makes about 10 to 12 pancakes

  • 1 cup yellow corn meal
  • 1 cup whole wheat or all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 4 tablespoons oil
  • 2 tablespoons vinegar

In a medium bowl, mix the dry ingredients and blend in all the wet ingredients.

Heat griddle with medium heat.  Pour about a 1/4 cup of batter onto griddle and cook 1 1/2 – 2 minutes, then flip.  Cook another minute until golden brown on both side.  Just like when you’re making regular pancakes.

Serve hot with butter, next to your favorite soup, beans or chili.

Hot Fudge Pudding Cake

Hot Fudge Pudding Cake


  • 1-1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 1/2 cup Cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup butter or margarine, melted
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup packed light brown sugar
  • 1-1/4 cups hot water
  • Whipped topping


  1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
  2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
  3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes.
  4. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.
    About 8 servings.

Breakfast Burritos

Breakfast Burritos


1/2 cup butter

1 cup hash browns

5 slices bacon, crumbled

4 sausage patties, cut into small pieces

1 onion, diced

6 eggs

4 tortillas

1 cup chopped green chili

1 tbs chicken buillion

1 tbs flour

1 cup milk

1 cup shredded cheese

salt, pepper and garlic to taste



1. Cook bacon and sausage. Crumble into pieces.

2. Add butter, onion and hash browns.

3. Cook until done. Do not brown the hash browns.

4. Add eggs. Season to taste. Cook until egg whites are solid.

5. To make sauce: Heat green chili to boiling. Add chicken buillion. Make a roux with flour and milk and mix well. Pour into green chili. Add water if it gets too thick. Once it has reach gravy consistency, add cheese.

6. Warm tortillas.

7. Put egg mixture into tortillas and roll. Pour gravy over the top. Enjoy!










This recipe was found in the 1986 cookbook, I Hear America Cooking. These “little pies” are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days.




      • 2 cups dried apricots
      • 1/2 cup brown sugar, packed
      • 1/2 cup golden raisins
      • 1/2 cup pecans, chopped ( or pinon nuts)
      • 1/3 cup granulated sugar
      • 1/2 teaspoon cinnamon


    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1/4 lb unsalted butter
    • 5 tablespoons vegetable shortening
    • 1/4 cup ice water ( more or less)


  1. FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
  2. In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
  3. Remove puree from heat, then add raisins & nuts, & set aside to cool.
  4. FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
  5. Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
  1. When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
  2. Spread the fruit mixture on top, ALMOST to the edge.
  3. Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
  4. In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
  5. Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.