1786 Bath Road, Kingston ON, CA
Facebook Google Plus
A healthy lifestyle is easer than you think!

Coconut Lemon Bars

A fresh a sweet dessert perfect for any occasion. Serves 24.

  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 3/4 cup butter (chilled)
  • 4 large eggs
  • 1 1/2 cups white sugar
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened, flaked coconut

  • Mix together the flour and powdered sugar, cut in cold butter until coarse crumbs form.
  • Grease a 9 x 13 baking dish and press into bottom to form a crust.
  • Bake at 350 F for about fifteen minutes.
  • In another bowl, beat together the eggs, juice, white sugar and baking powder until smooth.
  • Pour into dish on top of prebaked crust, sprinkling coconut on top.
  • Bake for an additional twenty minutes or until golden.
  • Let cool then cut into squares.

Gingerbread Cookies

A classic staple for the Holiday season, gingerbread men are a popular favorite. Makes 2 dozen.

  • 3.5 ounces dry butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ginger
  • 1 teaspoon cinnamon

  • Cream together the pudding mix, brown sugar and butter. Add in the egg.
  • In a separate bowl, mix together the dry ingredients; slowly combine with the pudding mixture. Cover dough and chill for about one hour.
  • Heat the oven to 350 F (175 C). Grease baking sheets or line with parchment paper. Roll dough to an eight of an inch in thickness, use cookie cutter to cut desired shapes. Place cookies on prepared sheets about two inches apart.
  • Bake for ten minutes until golden brown. Let cool then decorate as desired.

Holiday Pumpkin Pie

A classic favorite that is quick and easy to make. Makes one 9 inch pie.

  • 15 ounces canned pumpkin
  • 14 ounces condensed milk (sweetened)
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

  • Heat oven to 425 F (220 C). In a large bowl, whisk together the canned pumpkin, condensed milk, eggs, salt and all spices until well combined. Pour into pie crust. Bake in preheated oven for about fifteen minutes.
  • Lower heat to 350 F and continue bake for an additional forty minutes or until set. Let cool.