Highwood Crossing - Recipe Ideas

1/2 cup Highwood Crossing Flax or Canola oil
1/4 cup Balsamic vinegar
2 tablespoons Orange juice
2 teaspoon Soy sauce
1 teaspoon Dry mustard
1 teaspoon Curry powder
1 clove Garlic, crushed

Combine ingredients in a small glass jar or cruet,
shake well. Refrigerate and use within 1 week.

8 cups Vegetables (potatoes, carrots, beets, onions, peppers)
1/4 cup Highwood Crossing Canola oil
Pinch Salt and pepper

Cut vegetables in chunks and place in a large, shallow pan. Drizzle 1/4 cup of Highwood Crossing Canola oil over the veggies and roast for 45 minutes in 350 degree oven, stir & cook another 15 minutes for a wonderful main or side dish.

1 19oz. can Chickpeas, drained
4 cloves Garlic, minced
4 tablespoons lemon juice
4 tablesoons Highwood Crossing Flax oil
1/2 teaspoon Tabasco
1/2 teaspoon Cumin

Puree chickpeas, garlic, lemon juice, flax oil, tabasco and cumin in a food processor or blender until mixture is smooth for a wonderful dip.

Flax Maple Syrup

1/4 cup Pure maple syrup
1/4 cup Highwood Crossing Flax oil

Mix ingredients together – giving a nutritional boost to maple syrup and for kids who love their pancakes.

Roasted Red Pepper Dip

1/2 cup Bread crumbs
2 large Red peppers
1/2 cup Red onion
1 teaspoon Red pepper flakes
2 cloves Garlic
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 cup Red Wine
1 tablespoon Red wine vinegar or Apple cider vinegar
1/4 cup Highwood Crossing Canola Oil

Char the whole peppers on the open flame of your BBQ or gas oven, turning occasionally until the skin blisters and turns black (or in a 350°F oven on a baking sheet. Oiling the peppers lightly and roasting until the skins are blistered)

Remove the seeds and stem being careful to reserve the juice and the skin in doing so. In a food processor or blender, purée the peppers, bread crumbs, read onion, chili flakes, garlic, salt and pepper. Slowly add the red wine, red wine vinegar and oil. Taste for seasoning and adjust if necessary.

Warm Heirloom Tomato and Basil Soup

2 lbs Heirloom Tomatoes
3 cloves Garlic
3-4 Shallots
1/4 cup Highwood Crossing Canola Oil
2 tablespoons Red Wine Vinegar or Red Wine
3/4 teaspoons Chili Flakes
1 tablespoon Salt
1 teaspoon Pepper
2 cups Tomato Juice
1/2 cup Basil

Chop the garlic and the shallots finely. Saute in a large saucepan over medium heat in half the amount of oil until shallots are soft and translucent. Rough chop the tomatoes and stir into the garlic and shallots. Stir in the chili flakes, salt and pepper. Pour in the vinegar and tomato juice and simmer for 15 minutes. Add the basil and the remaining canola oil and puree mixture in a blender or food processor.

Baby Potato and Grainy Mustard Salad

1 lb Baby potatoes
1/2 Red onion
2 Tomatoes
1/4 cup Basil, chives, mint or parsley
1/4 cup Grainy Mustard
1/4 cup White Wine (or Orange Juice)
2 tablespoons White Wine Vinegar or Apple Cider Vinegar
2 tablespoons Honey
1/4 cup Highwood Crossing Flax Oil
1 tablespoon Flaxseed

Cut the baby potatoes into bite-sized wedges. Place in cold water and bring to a boil – testing the potatoes for doneness as soon as the water begins to boil and ensuring that the potatoes are not over cooked. When the potatoes are cooked al dente, drain them and cool them on a flat tray. Slice the red onion, tomato, and basil and place in a medium sized serving bowl. Whisk together the mustard, white wine, white wine vinegar, honey and flax oil. Add the potatoes to the serving bowl and stir in dressing mixture. Sprinkle with flax seed to garnish.

Recipes using whole grains!

Fast & Fresh Breakfast

1 1⁄2 cup Water
1⁄2 cup Highwood Crossing Instant Oat Flakes
1⁄4 teaspoon Salt
1⁄4 teaspoon Cinnamon
3 tablespoons Ground flax seed
1 Apple, chopped

Bring water to a boil and add remaining ingredients. Cook for approx. 5 minutes and stir once or twice. Makes 4 (1⁄2 cup servings).

Oatmeal Porridge with Apple and Banana

3 cups Water
3⁄4 teaspoon Salt
1⁄2 teaspoon Cinnamon
1 1/3 cups Highwood Crossing Rolled oats
1 Apple; peeled, cored and diced
Half Banana, diced

In saucepan, bring water, salt and cinnamon to boil. Gradually stir in rolled oats then apple and banana, return to boil. Reduce heat to low; simmer, stirring occasionally, for 3-5 minutes or until porridge is thickened. For even thicker porridge, cover and let stand for 2 – 3 minutes. Makes 4 servings.

Easy Crockpot Steelcut Oats

1 cup Highwood Crossing Steel Cut Oats or Power Grains Cereal
1 cup Dried Cranberries
1 cup Dates, chopped
4 cups Water
1/2 cup Milk

Lightly butter the crockpot to prevent sticking. Add all ingredients and cook on low for 8-9 hours.

Chai Oatmeal

1 1⁄2 cups Milk
1⁄4 teaspoon Salt
1⁄4 teaspoon Cinnamon
1⁄4 teaspoon Ground coriander
1⁄4 teaspoon Cardamom
1⁄4 teaspoon Ground tumeric
2 teaspoons Honey
3⁄4 cup rolled Highwood Crossing Rolled Oats
2 tablespoons Oat bran

Pour the milk into a medium sized saucepan. Add the salt and the spices, and whisk to blend them into the milk. Place the pan over medium heat. Just before the milk comes to a boil, lower the heat, and let the milk simmer, about 5 minutes. Stir in the vanilla and honey, and whisk until the honey dissolves.

Sprinkle in the oats and oat bran, and stir once or twice. Cover the pan, and leave it over low heat for about eight minutes, stirring occasionally. When the oatmeal has thickened to your liking, serve it hot, with a topping of chopped dried fruit or nuts. Makes 2 servings.

Oatmeal with apricots and apples

1 1⁄2 cups Water
1⁄4 teaspoon Salt
1⁄2 cup Highwood Crossing Steel Cut oats or Rolled Oats
1⁄2 cup Milk
1/3 cup Dried apricots, diced
1/3 cup Apple, diced

In a medium sauce-pan, bring the water and salt to a simmer over medium high heat. Stir in the oats, reduce the heat, cover, and cook at a low simmer for about 25 minutes.

Stir in milk and cook for 10 minutes more or until the liquid is absorbed but the oatmeal is still moist. Stir in the apricots and apples. Cook about 5 minutes longer, or until heated through and to your desired consistency. Serve sprinkled with Highwood Crossing Granola.

Power Grains Puddin'
by Julie Van Rosendaal

1 cup Highwood Crossing Power Grains Cereal
1 L 2% Milk
1/3 cup Sugar or honey, or to taste
1 teaspoon Vanilla
A handful Raisins (optional)
A shake Cinnamon (optional)

Put the Power Grains cereal in a pot and cover with 2 cups of water; let sit overnight, or all day while you're at work, for up to 24 hours.

When you're ready to make pudding, drain most of the water off, set the pot over medium heat and add half the milk. Cook, stirring often, until most of the milk is absorbed. Add the rest of the milk and cook until it is mostly absorbed again (this will take about half an hour each time). Stir in the sugar or honey. Remove from heat and stir in the vanilla and raisins, if you're using them. Refrigerate until cool, and sprinkle each serving with cinnamon, if you like. Serves 4-6, depending how hungry you are.

Steel Cut Oat Pilaf

3 tablespoons Highwood Crossing Canola oil
1 cup Highwood Crossing Steel Cut Oats
2 cloves Garlic
1 tablespoon Parsley, minced
1 teaspoon Fresh thyme
1⁄2 teaspoon Fresh marjoram
1 3⁄4 cup Chicken or vegetable stock
1 small Onion, diced
1 Celery, minced
1 Carrot, diced
1 tablespoon Tamari
To taste Salt and pepper

Saute oats until lightly browned. Add garlic and herbs, onion and celery. Add stock and seasonings. Lower heat, simmer, covered for 20 minutes or until stock has been absorbed and the oats are just tender. Remove from heat and let steam covered, for 10 minutes. Fluff with a fork and serve.

Cinnamon, Pumpkin and Blueberry Steel Cut Oatmeal
by Michel Nischan

1 cup Highwood Crossing Steel-Cut Oats
1/4 teaspoon Salt
1/2 Cinnamon stick
1/4 cup Preserved pumpkin or pumpkin pie filling
1/4 cup Fresh blueberries

In a medium saucepan, bring 4 cups water to a boil. Stir in oats, salt, and cinnamon stick. Reduce heat slightly and boil 10 minutes, stirring occasionally. Reduce heat to low and simmer 30 minutes; stir frequently until oatmeal thickens. Stir pumpkin into oatmeal; divide between two warm bowls and top each with blueberries. Serves 2

Wheat and Almond Pilaf

1 tablespoon Highwood Crossing Canola oil
1 1/2 cups Highwood Crossing slightly cooked or presoaked wheat kernels
2 Carrots,grated
1/4 cup Almonds, slivered
2 Green onions, chopped
1 3/4 cup Chicken/Vegetable Broth or water

Saute wheat, carrots, almonds and onions 3 minutes. Stir in liquid. Cover and simmer 10-12 minutes. Keep covered and allow to stand 5 minutes. Pilaf will have a nutty flavor and chewy texture.

Power Grain and Kale Salad

2 tablespoons Highwood Crossing Canola Oil
1 Onion, finely chopped
4 cloves Garlic, thinly sliced
1 Carrot, cut into 1⁄4 inch slices
1 cup Highwood Crossing Power Grains
1 cup Chicken stock
1/2 teaspoon Coarse salt
6 ounces Kale, spinach, or chard; stemmed and cut into 1⁄2 inch wide strips
Pinch Freshly ground pepper
Pinch Crushed red-pepper flakes
1/4 cup Shaved Parmesan cheese
1 Lemon, cut in wedges for serving

Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add onion and 2 cloves of garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrots and Highwood Crossing Power Grains; cook 1 minute. Add stock, 1 cup of water, and the salt. Bring to a boil. Reduce heat; simmer, covered for 25 minutes.
Heat the remaining tablespoon of oil in a medium skillet and over medium heat. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale, spinach, or chard; cook, stirring, until wilted, about 3 minutes.

Stir kale, spinach or chard mixture into Highwood Crossing Power Grains mixture. Cover, cook until liquid is completely absorbed and grains are tender but still chewy, about 5 minutes. Season the salad with pepper and crushed red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

Power Grain Salad

1/2 cup Highwood Crossing Power Grains, uncooked
1 cup Celery, thinly sliced
1/3 cup Dried cranberries
1/3 cup Raisins
1/3 cup Fresh parsley, coarsely chopped
1/2 cup Pumpkin seeds, shelled, raw and unsalted
2 tablespoons Shallots, minced

Dressing
1/4 cup Highwood Crossing Flax Oil
1 tablespoon White wine or apple cider vinegar
2 tablespoons Orange juice
1 Orange zest
Pinch Salt and freshly ground black pepper

Place the power grains in a medium size saucepan and add 1 1/2 cups of cold water. Bring to a boil over high heat. Reduce the heat to low and let simmer, uncovered for 25 minutes. Let cool.
In a medium sized bowl mix celery, cranberries, raisins, parsley, pumpkin seeds and shallots with the flax oil vinegar, orange juice and orange zest.
Add cooled power grains to the salad and season with salt and pepper. Serves 4 – 6 people.

If your bread machine manual has been printed in the US, you may find your results not as you had hoped. The reason being the differences in flour between the two countries. In Canada, our wheat is usually higher in protein, and thus higher in gluten. Canadian bread flour tends to be stronger and absorbs more water than its American counterpart. This explains why additional water must be added when using Canadian-made flour in an American bread recipe. We have also found that in order to have a satisfactory 100% whole wheat bread using the bread machine, we add lemon juice and an egg as you can see from the 100% Whole Wheat Bread recipe below. You can also bake the bread in the machine if you choose “Whole Wheat Cycle” instead of “Dough Cycle”. You may have to experiment a bit for best results.

1 egg
1 tablespoon Highwood Crossing Canola Oil
1 tablespoon lemon juice
3 cups Highwood Crossing Whole Wheat Flour
1 1/2 teaspoons Salt
2 tablespoons Sugar
2 tablespoons Fast rising yeast

Place egg, oil, and lemon juice in a 2 cup measure and add warm water up to the 1 1/2 cup mark. Add to bread machine. Add whole wheat flour, salt, sugar and yeast to liquid in bread machine and put on dough cycle. When complete, turn dough onto counter and shape into loaf. Place in greased loaf pan or shape into large round and place on cookie sheet. Slash a few knife strokes on top of round and proof dough in warm, draft-free place for about an hour or until double. Bake at 350 for 25-35 minutes or when golden and sounds hollow when tapped on the loaf bottom. Makes 1 loaf or 12 buns ( bake buns at 350 for 20 minutes).

100 % Whole Wheat Bread (by hand)

2 1/2 cups Highwood Crossing Whole Wheat Flour
1 cup Oat Flakes
1 /2 teaspoon Salt
2 tablespoons Sugar
2 tablespoons Fast Rising Yeast
1 egg
1 tablespoon Highwood Crossing Canola oil
1 tablespoon Lemon Juice

Mix whole wheat flour, oat flakes, salt, sugar and yeast in a large bowl. Place egg, oil, and lemon juice in 2 cup measure and add warm water up to the 1 1/2 cup mark. Add these liquids to above dry ingredients and incorporate.

Put the dough onto the counter and knead 8 minutes or so. You may need to add a little more flour to keep dough from sticking but kneading also helps with some of the stickiness (try flouring your hands). Let rise 1 hour under inverted bowl to keep draft-free. Deflate dough, then shape to standard loaf or peasant round. Place in greased loaf pan or on a cookie sheet. Slash a few knife strokes on top of round and proof dough in warm, draft-free place for about an hour or until double. Bake at 350 for 30-45 minutes or when golden and sounds hollow when tapped on the loaf bottom. Makes 1 loaf or 12 buns (350-20 minutes).

Russian Rye Bread (bread machine)

1 cup Water
3/4 cup Buttermilk
3 tablespoons Highwood Crossing Canola oil
1 teaspoon Salt
3 tablespoons Molasses
2 1/3 cups Highood Crossing All-purpose flour
1 1/4 cups Highwood Crossing Rye flour
3/4 cup Highwood Crossing Oat flakes
2 tablespoons Cocoa powder
1/2 teaspoon Pepper
1 1/2 teaspoons instant yeast

Put ingredients in bread machine and turn to dough or whole wheat cycle.When cycle is complete tap out dough onto lightly floured area and let rest 5-10 mins. Shape into a ball and place on parchment paper. Cover and let rise 1 hour. Dust lightly with flour, slash in an x, Bake at 400 F for 25-35 mins.

Prairie Flax Bread (by hand)

1 1/4 cup Water
2 tablesoons Brown sugar
2 tablesoons Highwood Crossing Canola oil
1 1/2 cups Highwood Crossing All-purpose flour
1 1/2 cups Highwood Crossing Whole-wheat flour
1 teaspoon Salt
1/3 cup Flaxseed or 2-3 Tablespoons ground flax
3 tablesoons Sesame, sunflower or poppy seeds
2 teaspoons Instant yeast

Mix ingredients well and turn out on counter to knead for 8-10 minutes. Let rise in warm place for about 1 hour. Punch dough down and shape into a round peasant loaf. Let rise for 45 minutes or so and then egg wash and sprinkle seeds on top. Slash in a few places and bake in 400 degree oven for about 20-25 minutes until bottom sounds hollow when tapped.

Nutty Seed Bread (bread machine)

1 1/4 cups Water
3 tablespoons Highwood Crossing Canola oil
3/4 teaspoon Salt
3 tablespoons Honey
1 1/2 cups Highwood Crossing All-purpose flour
1 cup Highwood Crossing Whole wheat flour
3/4 cup Highwood Crossing Oat flakes
1/4 cup Pecans, chopped
2 tablespoon each: Millet, sunflower, sesame, poppy,flax seeds
1 1/4 teaspoon Instant yeast

“Power Grain” Bread (bread machine)

1 1⁄4 cup Water
3 tablespoon Highwood Crossing Canola oil
1 teaspoon Salt
1⁄4 cup Brown sugar, packed
1 cup Highwood Crossing All-Purpose unbleached flour
2 cups Highwood Crossing Whole Wheat flour
3⁄4 cup Highwood Crossing Oat-flakes
1 cup Cooked Highwood Crossing Power Grain Cereal
1 1⁄2 teaspoon Yeast

Add ingredients to machine. Select whole wheat cycle. Or select dough cycle and shape loaf, let rise 45 minutes and bake in a 400 degree oven for about 30 minutes.

Cinnamon Buns

For the Dough
3/4 cup Warm water
1/4 cup Orange juice
5 tablespoons Honey, divided
2 tablespoons Active Dry Yeast
1/4 cup Butter, softened
1 cup Highwood Crossing Whole Wheat flour
2 1/2 cups Highwood Crossing All-Purpose Flour, divided
1/2 cup Highwood Crossing Quick cooking rolled oats
1/4 cup Nonfat dry milk powder
1 teaspoon Salt
2 Eggs
1/4 cup Melted butter for pan

For the Filling
1 cup Brown sugar
1 1/2 tablespoon Ground cinnamon
1/4 cup Butter for filling, melted

Combine water, orange juice and 1 tablespoon of honey in a small bowl or measuring cup. Sprinkle the yeast on the top, stir, and let stand until frothy - approximately 10 minutes.

Place the proofed yeast mixture along with the remaining 4 tablespoons of honey, butter, whole wheat flour, 1 1/2 cups of all purpose flour, rolled oats, milk powder and salt into a large bowl or bowl of an electric mixer. If using an electric mixer, mix with the paddle attachment on medium speed until well blended. If not, mixing with elbow grease and a wooden spoon works best. One at a time, add the eggs to the mixture and stir until dough is smooth. Work in the remaining 1 cup of All Purpose flour slowly, as you may need more or less of the flour depending on humidity, heat etc. of your kitchen.

Turn the dough onto a lightly floured board and knead for 8-10 minutes, flouring the dough if it becomes sticky. Place the kneaded dough into a lightly oiled bowl or large Tupperware container with a lid. Ensure that the dough is oiled on all areas and push down into the corners of the bowl or container. Place the lid on the Tupperware or place plastic wrap over the bowl, and let it rise in a warm place until it doubles in sice – approximately 2 hours.

Take the risen dough and punch down into the bowl or container, letting it rest for 5 minutes. Pour the 1/4 cup of melted butter into a 9X13 inch baking pan and spread it evenly over the bottom and sides of the pan.Mix the brown sugar with the cinnamon in a small bowl and set aside.

Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 12x16 inch rectangle. Brush the dough with the melted butter. Sprinkle the brown sugar mixture over the dough, leaving a 1 inch margin along one side edge.

Roll the dough from one long edge to another (jelly roll fashion) starting with the filling covered edge, rolling and pinching it closed. Using a serated knife, cut the log into 12 pieces.

Place the 12 pieces into the prepared pan and let them rise for 1 – 1 1/2 hours, lightly covered with plastic wrap, until they puff up and their sides are touching. Preheat the oven to 350°F. Bake for 25-30 minutes or until golden brown. Invert the buns onto a rack and let cool.

Pumpkin Waffles

1 cup Highwood Crossing Muffin Mix
1⁄2 teaspoon Cinnamon
1 Egg
2/3 cup Milk
1/3 cup Pumpkin puree
1/2 cup Brown sugar
1 tablespoon Oil
1⁄2 teaspoon Vanilla
2 Apples (skin on), sliced
1⁄2 cup Apple juice

In a large bowl, stir together Highwood Crossing Muffin Mix, and cinnamon. In separate bowl, whisk together eggs, milk, puree, 1⁄4 cup sugar, oil and vanilla. Pour wet ingredients over dry ingredients and stir until moistened.

Heat waffle maker; using 1⁄2 cup batter per waffle, cook according to manufacturers instructions.

Meanwhile, in non stick skillet, cook apples and remaining sugar over medium high heat for about 3 minutes or until tender. Pour in the apple juice; cook, stirring for 2 minutes or until syrupy and softened. Spoon over waffles. Makes 8 waffles.

Fruit Cobbler

Mix below ingredients in a 9x 13 pan:

7-8 cups Peaches, plums, pears or apples sliced and pitted
1/2 cup Sugar

Prepare topping in bowl:
1 1/4 cup Highwood Crossing Flaxseed Muffin and Pancake Mix
3 tablespoons Sugar
1/2 teaspoon Cinnamon
2 - 4 tablespoons Highwood Crossing Canola oil
1 Egg
3/4 cup Milk

Mix dry ingredients. Add liquid ingredients and stir until a lumpy batter forms.Spoon topping over fruit and bake in a 350°F oven for 30 minutes or until topping is golden. Makes 5-6 servings. Serve with yogurt, whipped cream or ice cream if desired. Leftovers are great for breakfast!

Mix the following in a large bowl:

2 Eggs
2/3 cup Brown sugar
1/4 cup Highwood Crossing Canola oil
3/4 cup Orange or pineapple juice or pineapple tidbits

In a separate bowl, mix:

1 cup Highwood Crossing Flaxseed Muffin and Pancake Mix
2 teaspoons Cinnamon
1 1/2 cups Carrots, finely grated
3 tablespoons minced candied ginger (optional)

Mix wet with dry ingredients and pour into a greased 8x8 pan. Bake at 325°F for 30-35 minutes. When cool frost with cream cheese icing (1/2 cup or 4 oz. cream cheese and 3/4 cup icing sugar well blended). Refrigerate after serving.

3 Apples, peeled
2 tablespoons Highwood Crossing Canola oil
1⁄2 cup Brown sugar
1⁄2 teaspoon Cinnamon

1 Egg
1/2 cup Highwood Crossing Muffin and Pancake Mix
1/2 cup Milk

Preheat oven to 350°F .

Saute fruit in oil, sugar & cinnamon for about 10 minutes or until soft. Place in 8x8 pan or pie plate or cast iron pan. Beat egg Muffin and Pancake mix and milk until well blended and pour on top of fruit. Bake 35 minutes. Serve in wedges and dust with icing sugar.

5-6 cups Chopped fresh and frozen fruit
1 cup Highwood Crossing Granola
1⁄4 cup Highwood Crossing Muffin and Pancake Mix
1 teaspoon Cinnamon
1/3 cup Packed brown sugar
3 tablespoons Highwood Crossing Canola oil

Preheat oven to 375°F . Place fruit in 8x8 pan, pie plate or cast iron fry pan. Mix remaining ingredients in a bowl and top fruit. Lightly mix into fruit. Bake 40 - 45 minutes.

5-6 cups Chopped fresh or frozen fruit
2/3 cup Highwood Crossing Oat Flakes
1/3 cup Highwood Crossing Muffin and Pancake mix
3⁄4 cup Packed brown sugar
1 teaspoon Cinnamon
1⁄4 cup Highwood Crossing Canola oil

Place fruit in 8x8, pie plate or cast iron pan. Combine remaining ingredients. Sprinkle over fruit and bake at 375°F for 40 - 45 minutes.

1⁄2 cup Brown sugar
1⁄2 cup Buttermilk
1 large Egg
3 tablespoons Highwood Crossing Canola oil
1 1⁄4 cup Highwood Crossing Muffin and Pancake Mix
3⁄4 cup Ground flax seed
1 cup Mashed banana, pumpkin or applesauce

In a large bowl, combine sugar, buttermilk ,egg and oil and whisk until smooth. In another bowl combine muffin mix and ground flax seed. Add dry to wet ingredients and stir just to mix. Add bananas and blend together quickly. Do not overmix. Oil and flour an 8-inch (1.5 L) loaf pan. Pour in batter and bake in pre-heated oven at 350°F for 40 – 50 minutes, until a toothpick inserted in centre of loaf comes out clean. Turn loaf out of pan onto a rack to cool. Makes 1 loaf.

This is a healthy version of a banana bread recipe. Increase sugar to 3⁄4 cup if desired. Feel free to add 1⁄2 cup chopped walnuts, dates, prunes, chocolate chips or dried cranberries too!

1⁄2 cup Milk
2 tablespoons Highwood Crossing Canola oil
1⁄2 cup Sugar
1 Egg
1 teaspoon Vanilla
1 cup Highwood Crossing Muffin and Pancake Mix
2 Apples, peeled and chopped

Combine all ingredients well in a large bowl except for the chopped apples. Spread batter in a greased 8 x 8 pan and top with apples. Sprinkle with 1⁄4 cup lemon or cinnamon sugar (1/4 t. lemon or cinnamon in 1⁄4 c. sugar) and/or sliced almonds or leave plain. Bake in 350°F oven for 35-40 minutes.

3⁄4 cup Ground flaxseed
3⁄4 cup Oat bran
1 1/3 cup Buttermilk
2 3⁄4 cup Highwood Crossing Muffin and Pancake mix
1⁄2 cup Brown sugar
1⁄2 teaspoon Cinnamon
1 cup Chopped dates or puree
3⁄4 cup Blackstrap molasses
1/3 cup Highwood Crossing Canola oil
1 Egg, beaten
1 1⁄2 teaspoon Vanilla

In large bowl mix dry ingredients. Stir in dates. Add remaining ingredients and mix until just combined. Bake 375°F in greased muffin tins for about 25 minutes or until tops are firm to touch.