Seasonal

1. Mix flour, baking soda and spices in medium sized bowl
2. In large bowl, blend butter, honey and molasses together
3. Beat in egg
4. Gently mix in dry ingredients thoroughly
5. Wrap dough in plastic wrap or waxed paper and refrigerate until firm (approx. 1 hour)
6. Preheat oven 350° F
7. Divide dough into 4 pieces
8. Roll each piece out on a lightly floured surface
9. Cut into desired shapes and place carefully on oiled or buttered cookie sheet
10. Bake in middle of oven for 6-10 minutes, depending on size of cookies
11. Remove from sheet carefully

1. Bring juice, water and salt to a boil in a large saucepan
2. Stir in Arrowhead Mills Organic Rice and Shine Cereal and cinnamon
3. Turn heat to low
4. Simmer 5 minutes
5. Remove from heat
6. Stir in nuts and vanilla
7. Let set until slightly cool
8. Serve squares plain or with a little fruit syrup

1. Combine dry ingredients
2. In a separate bowl beat eggs, add oil, honey and pumpkin
3. Combine the mixtures, then add the orange rind, raisins and dates
4. Stir till all dry ingredients and moistened
5. Fill oiled muffin tins 2/3 full
6. Bake at 375° F. for 30 minutes for large muffins or 20 minutes for mini muffins
7. Allow to cool 5 minutes before removing from the pan

1. Preheat oven at 350°
2. Sift corn, baking mix and baking powder and salt together, set aside.
3. Grease a 13x 9x 2 baking dish
4. Over an open flame using tongs, blacken poblano chili until skin has bubbled all over, transfer blackened chilies to a paper bag and set aside about 15 minutes.
5. Remove stems, peel, seed, and diced roasted poblano peppers
6. Meanwhile in a large bowl, combine, 1/2 the corn, eggs, butter, and stir to combine well. Add stirring, sour cream, baking mixture, onions, and remaining corn blend together, stir in ham, cheese,
7. Transfer pudding batter to prepared baking dish and bake for 40 minutes or until test skewer comes out clean. Pudding should be moist not dry. Let sit for five minutes and cut into squares and serve.

Flaky Crust:

1. Combine flour and salt in a food processor and blend well, add butter and shortening and pulse until crumbly in appearance, pulse in 4 tablespoons of water adding water a tablespoon at a time until dough gathers into a ball away from the sides if the bowl.
2. Wrap dough in plastic and chill for 1 hour.

Chicken pancetta and fennel filling:

1. Preheat oven to 375F
2. Bring broth to a hard boil in a heavy medium sized pot over a medium high heat. Add fennel, cook for 5 mins add chicken, carrots, lower to a simmer and cook for 10 minutes. Meanwhile place pancetta and onions on a baking tray and place in hot oven for 15 minutes or until pancetta is sizzling and onions are lightly golden.
   Set aside.
3. Strain chicken mixture and reserve broth. In saucepan melt butter, whisk in flour and cook stirring for 2-3 minutes. Gradually whisk in milk and cook, whisking until sauce thickens, about 4 mins. Add fennel seeds and season with salt and pepper to taste.
4. Add chicken and pancetta mixture to sauce and divide between 8-10oz soufflé dishes.
5. Roll out chilled dough on a lightly floured surface to about 1/8th inch thick. Cut out 8 rounds, each measuring 1 inch larger in diameter than the soufflé dish. Reroll excess pastry to cut out 8 leaf shapes. Place a cut out round over each soufflé dish and press dough overhang to sides of soufflé dish. Brush on egg wash and place cut out leaf in center of pastry, brush leaf with egg wash. Cut 2 small slits for steam to escape. Place soufflé dishes on a baking tray and bake in oven for 40 minutes or until pastry is golden.

1. Preheat oven 400f Prepare a sheet pan with paper towel
2. Whisk together all ingredients in a small saucepan, simmer over moderate heat, stirring occasionally for 5 minutes. (Glaze can be refrigerated until ready to use will keep for 3 weeks in refrigerator) Meanwhile heat oil in fryer or deep frying pan until oil reaches 450f
3. In a medium bowl combine rice flour and spices and dredge chicken drumsticks, shake off excess flour and fry in batches until golden about 5 minutes and drain on paper towel.
4. Toss drained drums in 1 cup of prepared glaze Set all glazed drums on a lined baking sheet and bake in oven for 15 to 20 minutes until cooked through.
5. Serve warm.

1. Preheat oven 350
2. Butter a 91/2 inch spring form cake pan
3. Combine lemon rind with Arrowhead Mills Organic Vanilla Cake Mixture and arrange peach slices over the base of the prepared pan in a neat circle. Spread the batter over the Peaches and smooth evenly. Bake for 50-mins to 1 hour or until wooden tester comes out clean.
4. Let cake cool in pan for 15 minutes, remove outer ring from spring form pan and let cake cool completely. Carefully with a wide spatchula; turn cake over so that fruit is now on top.
5. In a small pan combine the jam and calvados with a wooden spoon and melt over a low heat.  Brush the warm jam glaze all over the top and sides of cake . Sprinkle toasted almonds over the top of the cake and serve at room temperature with sweetened whipped cream.

1. Spectrum Canola Oil for frying
2. Place fish in a large bowl, pour enough cold water into the bowl to soak the fish for 4 hours. Soak for 4 hours.  Drain, cover with cold water and refrigerate overnight. Drain fish and shred finely.
3. Measure 2 cups of shredded salt cod and set aside in a medium bowl.
4. Combine egg and milk in a small bowl and set aside.
5. Combine rice with baking soda add in salt, pepper and turmeric, stir in flaked cod, onion, green onion, garlic, cilantro and chili, stir in egg mixture.
6. Pour oil into a heavy skillet fill until you have oil is ¼ inch deep in skillet
7. Drop rounded tablespoons of the batter into the hot oil and sauté cake until golden, about 2 mins, remove with slotted spoon and drain on paper towel. Can be re warmed in oven