500mL (2 cups) lightly packed brown sugar
125mL (1/2 cup) peanut butter
50mL (1/4 cup) CANOLA OIL
2 large eggs
10mL (2tsp) pure vanilla
25mL (5tsp) water
650mL (2 2/3 cups) all-purpose flour
5mL (1tsp) baking powder
5mL (1tsp) baking soda
2mL (1/2tsp) salt
75mL (1/3 cup) chopped peanuts (optional)
YIELD: 48 Cookies
INSTRUCTIONS: Preheat oven to 180 C (350 F). Lightly oil 3 baking sheets of coat each with a nonstick canola cooking spray.
In a mixing bowl, combine brown sugar, peanut butter, canola oil, eggs, vanilla and water. Beat with an electric mixer until smooth.
In a smaller bowl, mix together flour, baking powder and soda, and salt. Stir dry ingredients into the brown sugar mixture until just combined.
Lightly oil hands. Roll the dough between your palms and form into 2.5cm (1-inch) balls. Place the balls 5cm (2-inches) apart on the prepared baking sheets. Flatten cookies with a fork, dipping it into flour or warm water if it sticks. Sprinkle with peanuts, pressing them into the dough slightly.
Bake cookies for 8-10 minutes, or until golden. Transfer to a wire rack to cool.
Note: recipe does not double very well.
Chocolate Chip Cookie Recipe
50mL (1/4cup) CANOLA OIL
125mL (1/2cup) brown sugar, firmly packed
1 egg
25mL (2tbsp) light corn syrup
2mL (1/2tsp) pure vanilla
250mL (1cup) all-purpose flour
50mL (1/4cup) skim milk powder
1mL (1/4tsp) baking soda
1mL (1/4tsp) salt
175mL (3/4cup) instant rolled oats, uncooked
75mL (1/3cup) mini-chocolate chips
50mL (1/4cup) crispy rice cereal
Canola vegetable oil cooking spray
INSTRUCTIONS: Mix canola oil and brown sugar; beat until light and fluffy. Add egg, corn syrup, and vanilla; beat well.
Combine flour, skim milk powder, soda and salt; stir will. Gradually add flour mixture to creamed mixture; mix well.
Stir in oats, chocolate chips and cereal.
Drop dough by teaspoonful, 5cm (2-inches) apart onto cookie sheets coated with cooking spray.
Bake at 180C (350F) for 8-10 minutes, or until lightly browned. Cool on wire racks. Store in airtight container.
Play Dough Recipe
250mL (1 cup) all-purpose flour
50mL (1/4 cup) salt
50mL (1/4 cup) crème of tartar
25mL (1 Tbsp) CANOLA OIL
250mL (1 cup) water dyed your favorite colour
Use food colouring or flavoured crystals
DIRECTIONS: In a heatproof saucepan, mix the dry ingredients. Create a hole in the center and add the wet ingredients.
With the saucepan set on medium heat, stir the mixture until the ‘dough’ leaves the sides of the pan. Remove from the heat. Knead until the dough is smooth.
Store in a sealed plastic bag or container.
Recipe compliments of:
Alberta Canola Producers Commission
www.canola.ab.ca
Dog Bones Recipe
550mL (2 1/4 cups) whole-wheat flour
125mL (1/2 cup) skim milk powder
15mL (1tbsp) brown sugar
1 Egg
125mL (1/2 cup) Canola Oil
125mL (1/2 cup) beef Bouillon
INSTRUCTIONS: In a large mixing bowl, combine all the ingredients. Stir until well blended; turn dough onto a floured surface and knead for 2 minutes.
Roll dough to .5cm (1/4inch) thickness. Cut into dog bone shapes. Place on an ungreased baking sheet.
Bake 30 minutes in 150C (300F) oven. Remove from pan and cool on wire rack. Store in an airtight container.
Recipe compliments of:
Alberta Canola Producers Commission
www.canola.ab.ca
Apple Pudding (Bird Seed Recipe)
This recipe is best placed outside in cool or cold weather, but acceptable all year around.
375mL (11/2 cups) CANOLA OIL
750mL (3cups) chopped apple (seeds and core incl.)
250mL (1cup) brown sugar (packed)
250mL (1cup) raisins (chopped)
750mL (3cups) dry crumbs (bread, cake, or cookie)
250mL (1cup) rolled oats
250mL (1cup) peanut butter
YIELD: 2 1/2 pounds
DIRECTIONS: Stir together all ingredients except the canola oil. Gradually add the oil to the fruit mixture until a small portion just holds its shape when squeezed. Press into muffin cups with paper liners, or pack into a loaf pan or square baking pan lined with plastic or foil. Chill until firm.
TO SERVE: Hang one or two "muffins" or hefty chunks in your bird feed bag, or put into a suet holder.
TO STORE: Refrigerate in a sealed bag up to 3 days, or freeze up to a month.
Recipe compliments of:
Alberta Canola Producers Commission
www.canola.ab.ca
Under The Sea…
500mL (16oz) clear plastic bottle with cap
175mL (3/4cup) CANOLA OIL
7.5mL (1/2Tbsp) blue powdered tempera paint
Water
Funnel
INSTRUCTIONS: Mix oil and blue powdered tempera paint together in a bowl. Let the mixture sit for 10 minutes. This allows any paint that has not dissolved to settle an the bottom of the bowl.
Using the funnel, slowly pour the oil into the soda bottle. DO NOT pour the sediment at the bottom of the bowl into the bottle. Using the funnel, pour water into the bottle until it is full. Screw the cap on the bottle tightly.
Slowly tilt the "ocean" right and left and watch as the waves crash against the sides of the bottle.
Recipe compliments of:
Alberta Canola Producers Commission
www.canola.ab.ca
Marvelous Marbleized Eggs
15mL (1tbsp) food colouring
15mL (1tbsp) vinegar
15mL (1tbsp) CANOLA OIL
Water
Hard-boiled eggs
INSTRUCTIONS: Combine food colouring, vinegar, and canola oil in a small bowl. Add enough water to make the liquid deep enough to cover an egg.
Swirl the liquid around with a spoon. Quickly lower an egg into the solution and remove. Pat the egg dry with a paper towel. For more colourful eggs, repeat the process using a different colour of food colouring.
Recipe compliments of:
Alberta Canola Producers Commission
www.canola.ab.ca
