Oatmeal-Chocolate Chip Cookies

Makes : About 4 dozen

All-purpose flour - 1 1/2 cups
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Butter - 1/2 cup, softened
Brown Sugar - 1/2 cup packed
Egg - 1
Vanilla Extract - 2 tsps
Quick-cooking oats - 1 cup
Mini chocolate chips - 1/2 cup

1. Preheat the oven to 350 F.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt until blended.
3. In a large bowl, with an electric mixer on medium-high speed, cream the butter, brown sugar, egg, and vanilla until blended.
4. Gradually beat in the flour mixture until blended. Stir in the oats and the chocolate chips.
5. Drop by teaspoonfuls onto an ungreased baking sheet, at least 2" apart. Bake for 10-12 minutes or until golden.
6. Remove from the oven and cool on a rack for 1 minute.

Egg-Free Shortbread Cookies

Poor little tykes who are allergic to eggs often miss out on treats. This classic shortbread recipe that can be used for any shape of cookie. These make great holiday cookies. Try topping with coloured icings or sprinkles for Halloween, Christmas, or birthdays.

Makes: About 2 dozen

All-purpose flour - 1 1/2 cups

Sugar - 1/4 cup

Butter - 1/2 cup, cut into small pieces.

1. Preheat the oven to 325 F
2. In a large bowl, combine the flour and sugar until blended. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
3. Using your hands, shape the dough into a ball and knead on a lightly floured surface until it is smooth.
4. Using a floured rolling pin, roll the dough out to about 1/2" thickness. Using assorted cookie cutters, cut out into desired shapes and place the cookies on an ungreased baking sheet
5. Bake for 20 minutes or until golden. Remove from the oven and cool on a rack for 1 minute. Remove the cookies to the rack and cool completely.

For chocolate shortbread, add 1/2 cup cocoa to the flour.

Corn Pudding

A delicious, almost desert like pudding. You can use frozen or fresh corn for this recipe. Do not use canned - it's too high in sodium.

Makes: About 3 cups

Milk - 2 cups
Eggs - 3
Maple Syrup - 1 tbsp
Corn Kernels - 1 cup frozen thawed or fresh

1. Preheat the oven to 350 F
2. In a large bowl, whisk together the milk and eggs until smooth and a light lemony color. Gently stir in the syrup and corn.
3. Pour into a 2-quart deep, buttered baking dish. Bake for

Oven-Roasted Root Vegetables

The natural sugars in parsnips, turnips, and carrots achieve glorious warmth when roasted.

Makes : About 5 cups.

Root Vegetables, such as parsnips, turnips, carrots - 2 lbs, peeled and chopped into 1" pieces
Olive Oil - 1 tbsp

1. Preheat the oven to 350 F
2. In a large bowl, toss the vegetables with olive oil until evenly coated. Spread in 1 layer on a baking sheet.
3. Roast in the oven for 30 min or until the vegetables are tender when pierced with a fork.
4. Serve as a finger food or mash to a consistency appropriate for your child.

Stuffed Capsicum

Serves: 3

Capsicums - 3 halved, seeds removed
Olive oil - 2 tbsp
Ricotta cheese - 1/4 cup
Cherry tomatoes - 12-15, halved
Red onion - 1 small, thinly sliced
Lemon rind - 1 grated
Garlic clove - 1 crushed
Basil leaves - 1/2 cup torn

1. Preheat oven to 350 F
2. Toss the capsicum in half the oil, then place on a baking tray.
3. In a medium bowl, add the ricotta, tomatoes, onion, rind, garlic and half the basil. Mix well and use this to fill the capsicum.
4. Sprinkle the remaining oil on the stuffed capsicum and bake for 20-25 minutes.
5. Garnish with remaining basil.