Sprinkled Sugar Cookies

1 cup margarine
1 cup sugar
1 egg
1/2 Tbs vanilla extract
1/4 tsp almond extract
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
Sprinkles for rolling

Cream butter and sugar together until light and fluffy. Add in egg, vanilla and almond extract. Mix until the egg and extracts are combined. Carefully add in dry ingredients and mix until fully incorporated.

Pour sprinkles into a bowl or plate. Scoop out dough balls and roll them in the sprinkles. Place the sprinkle covered dough balls on baking sheet and lightly press down on the top of each cookie to flatten them a bit. Bake for 10 minutes or until golden around the edges.

*(Cookies taste best the next day when they are completely cooled.)

Maple And Pecan Crusted Salmon

Pecan Crusted Salmon:

2 Tbs oil

⅓ cup maple syrup

1 tsp soy sauce

Salt

Pepper

Mustard (just a little)

Chopped pecans

Chives

Mix together oil, maple syrup, soy sauce, salt, pepper and mustard. Sprinkle over chopped pecans and chives and bake for 20 minutes.

The Crazy Lady's Oatmeal Craisin Cookies

1/2 cup oil
1/2 cup sugar
1 egg
1/2 tsp vanilla
3/4 cup flour
1/4 tsp baking soda
1/2 tsp salt
3/4 cup thick oats
3/4 cup thin oats
crasins

Taco Seasoning

4 parts chili powder
2 parts ground cumin
1 part paprika
1 part cayenne pepper
1 part dried oregano
2 part garlic powder
1 part salt
1/4 part black pepper

'Fluffy' Buttermilk Pancakes (Lorble's Favorite)

1 1/2 cups barley flour
2 tsp baking powder
1/2 tsp baking soda
2-3 Tbs cane sugar
1/4 tsp salt
1 1/2 cups buttermilk
2 Tbs canola oil

Whisk together dry ingredients. Whisk together wet ingredients. Add wet ingredients to dry ingredients and mix until just combined (batter should be slightly lumpy).

Adapted from: Just a Taste

BBQ Ribs

2 Tbs hoisin sauce
6 Tbs sugar
2 Tbs soy sauce
Ribs

Hoisin Sauce:
4 Tbs soy sauce
2 Tbs peanut butter
1 Tbs sugar
2 tsp rice vinegar
1 clove garlic
2 tsp sesame oil
1 tsp chinese hot sauce (chili oil)
1/2 tsp back pepper

Chocolate Chip (Almond Milk) Muffins

Dry Ingredients:
1 cup cane sugar
2 1/2 cups barley flour
1/2 tsp fine salt
3 1/2 tsp baking powder

Whisk together dry ingredients.

Wet ingredients:
3/4 cup almond milk
3/4 cup canola oil
2 eggs
1 tsp vanilla

Whisk wet ingredients together until combined.

Pour wet ingredients into dry ingredients and give 15 brisk stirs to combine.

Add 3/4-1 cup of chocolate chips and give another 10 brisk stirs (batter will not be smooth- that's alright, just make sure its mostly...)

Divide batter into 12-16 muffin liners.

Bake at 180C for 20-24 minutes. (Toothpick test for doneness)