THESE ALMOND PANCAKES ARE A REAL BREAKFAST TREAT.
I came back from our anniversary cruise with even more of me to love. Too much! So I'm reining in my appetite and eating more healthfully. These almond pancakes make a nice breakfast treat. Gluten free and filling. I think you'll enjoy them, too!
Ingredients:
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1/4 cup almond milk
1 tbsp coconut oil, melted
1 tbsp honey
1/2 tsp almond extract
Directions:
Mix together dry ingredients in a medium sized mixing bowl. Add eggs and beat well. Then add almond milk and almond extract and mix. Place on griddle on medium heat. (I dish them on using a soup spoon.) Watch them carefully and lower heat if necessary as they can burn easily. Serve with a dab of butter and fresh berries or a small spoonful of jam.

I've had this recipe since my kids were little. A fun little treat!
Ingredients:
2 1/4 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
2/3 cup butter, softened
3/4 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups milk
24 small chocolate eggs, unwrapped
Directions:
Cream together butter and sugars, then add eggs and vanilla. Combine dry ingredients in a sifter and sift in, adding alternately with the milk. Fill 24 greased or lined muffin cups 1/3 full and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full. Bake at 350 for 20 minutes. Top with colored buttercream or chocolate frosting.

Autumn is here and that means it's time to start making soup. This Zucchini Soup is the perfect one to help you to kick off fall and use up the last of the zucchini from your garden. Easy to make and yummy! Serves 8
Ingredients:
3 medium sized zucchini, cut into cubes (don't peel)
1 small onion
1 clove garlic
1 1/2 cups chicken or vegetable broth
6.5 ounce tub of spreadable cheese (I use Alouette garlic and herbs)
salt and pepper to taste
Directions:
Grind onion, garlic and zucchini in your blender or food processor along with some of the broth. Add the rest of the broth and the cheese and mix well. Season and pour into pot. If it's thicker than you prefer add a little more broth. Cook over medium heat until done. It won't take long!
Enjoy with French bread

These oatmeal cookies with chocolate covered Heath toffee bits were a huge hit at our beach party. Thought you might enjoy them!
OATMEAL COOKIES
Ingredients:
3/4 cup oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 cup flour
1/2 tsp salt
3/4 tsp soda
2 cups oatmeal
1 package (8 oz) milk chocolate Heath toffee bits
Directions:
Mix together sugars and oil and add egg. Combine dry ingredients and sift into mixing bowl with oil, sugars and egg. Mix well. Drop by spoonfuls onto an ungreased cookie sheet and flatten slightly. (The size of your cookie will depend on the size of the spoon you use - I use a soup spoon.) Bake at 350 for ten minutes or until lightly browned.
Makes 2 dozen.

CONGRATULATIONS TO KAREN LeMORE, WHO WON THE SET OF RACHAEL RAY POTS AND PANS IN OUR STARTING OVER ON BLACKBERRY LANE CONTEST. HERE'S KAREN'S RECIPE FOR EASY HASH BROWN QUICHE. I CAN HARDLY WAIT TO TRY IT. I'M SURE YOU'LL WANT TO, ALSO!
HASH BROWN QUICHE
Submitted by Karen LeMore from Jacksonville, Florida
Ingredients
3 cups peeled and diced potatoes
1/2 cup chopped onion
1/2 tsp salt
3 eggs
3/4 cup milk
1 cup grated cheddar cheese
3 TBSP cooking oil
Optional: Diced ham or crumbled bacon
Directions
* Preheat oven to 400 degrees. Sauté onions and potatoes in oil. Pat evenly into a quiche dish or pie plate. Bake for 20 minutes. * Reduce oven to 375 degrees. Whisk eggs, milk, and salt in bowl. Spread ham and cheese over potatoes. Pour egg mixture on top. * Bake for 30 minutes.
Notes
Great dish for breakfast or for dinner!

We have a new recipe to post in honor of STARTING OVER ON BLACKBERRY LANE. These blackberry scones are bound to be a hit next time you have your girlfriends over for brunch!
Ingredients:
2 1/2 cups flour
1Tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 cup blackberries
1/2 cup (1 cube) butter
1/4 to 1/2 cup sugar, depending on your taste
2/3 cup milk
Directions:
Sift together flour, salt, baking powder and soda into a large bowl, then mix in butter as for pie crust using a fork. Add sugar, then add milk and mix until it forms a dough. Form the dough into two balls and knead on a floured surface. Shape into two flat rounds and cut into quarters. Bake on an un-greased cookie sheet 12 - 15 minutes at 400. Cool on wire rack. Serve with jam and Devonshire cream.

Now that Punxsutawney Phil has predicted more winter for us, I thought you might enjoy this hearty lentil-barley soup. Good on a winter's day and good for you.
Ingredients:
2 Tbsp olive oil
3/4 cup chopped onion
6 cups water
3/4 cup lentils
1 can tomatoes, pureed
3/4 cup barley
2 tsp salt
1 tsp cumin (I actually use a little more because I love the taste of cumin.)
1/2 tsp garlic
1 medium sized carrot, finely diced
1 cooked chicken breast, cut into small pieces (optional)
Directions:
Sauté onion in olive oil until translucent. Add water and lentils and cook for 20 minutes. Add tomatoes, barley, carrots, and seasoning and simmer for 45 minutes. The last ten minutes of that, add your chicken breast.
Serve with French bread.

As many of you know, I usually come up with a fun recipe to accompany whatever new book I have out. This one for Crispy Gumdrop Cookies is bound to be a hit with your family. And Santa will thank you if you leave out a plate of them for him!
Ingredients:
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 cups flour
2 cups crispy rice cereal
1/2 tsp soda
1/2 tsp salt
1/2 tsp baking powder
3/4 cup gumdrops, cut up
1 tsp vanilla
1 egg
1 1/2 cups flaked coconut
Directions:
Cream butter and sugars; add egg and vanilla and cream until fluffy. Sift together flour, baking soda, baking powder and salt into creamed mixture. Stir i cereal, coconut and cut up gum drops. Shape into 3/4 inch balls (Mine wind up more about an inch and I prss them down a little so they'll be flat when they come out). Bake on an ungreased cookie sheet for 10 minutes at 350 or until lightly browned. Cool slightly, then remove from the sheet. Makes about 5 dozen (unless you make the balls bigger or you eat a bunch of the dough- both of which I do!)

This is one of my all-time favorite fall soups! Hope you'll enjoy it.
Ingredients:
1 medium butternut squash
1 Tbsp butter
1 cup coarsely chopped onion
2 cans chicken broth (I actually make my own  broth, collecting it each time I bake chicken. Once I have a large yogurt container full I know I'll have enough broth for soup.)
1/2 tsp ground nutmeg
1 tsp garlic
1 tsp thyme
salt to taste
Directions:
Peel squash and cut into pieces. Simmer them in the broth in a large pot over medium heat. Meanwhile, melt the butter in a pan and sauté the onion. Once that's sauteed you can add it to the pot. Simmer until squash is tender, then set it aside to cool slightly. Put it in a food processor or blender and mix until smooth. (I use a blender, doing the soup in small batches and then putting it into a large bowl. After that I transfer it back to the pot. Someday, I'll get a real food processor and save myself some steps!)
That's it. Easy and delicious. Freezes well, too, so you can put some aside to have on hand for a blustery day.