Coffee Creamer

Ingredients:
2 cans evaporated milk
2 cups powdered nonfat milk
3/4 cup french vanilla syrup
3/4 cup water
1 cup sugar

Directions:
Blend well. Store in refrigerator. Shake well before each use.

Note: This doesn't have quite the same feel as store-bought creamers. It ends up making your coffee taste much more like a latte or a cappuccino.

Cooked Oatmeal Scones

taken from Seasonal Ontario Food

Ingredients:
2 tablespoons butter - (dairy-free Earth Balance turned out just fine)
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk - (rice milk was just fine)
1 3/4 cups soft whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

Directions:
Melt the butter and honey together, and mix them into the cool, cooked oatmeal. (If you are really on top of making these, you can mix the butter and honey into the oatmeal while it is still warm, and set it aside until it is moderately cool.)

Preheat the oven to 350°F.

Mix the milk in with the oatmeal, half at a time.

Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any.

Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.)

Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet - or parchment paper is easier and neater - at 350°F for 15 to 20 minutes.

Orange Raspberry Smoothie

Ingredients:
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)

Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.

Cranberry Smoothie

Ingredients:
1 cup cranberry juice
8 oz vanilla yogurt
1 pint fresh strawberries
1 banana, sliced

Directions:
Blend until smooth.

Cream Scones

Ingredients:
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla

Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.

Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.

Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.

Pumpkin Apple Streusel Muffins (from Allrecipes)

Ingredients:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree

1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.