Oatmeal Raisin Cookies

Ingredients:

• 3 eggs, beaten
• 1 cup raisins
• 1 teaspoon vanilla extract
• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 2 cups rolled oats
• 1 cup chopped pecans

Directions:

1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Almond Meal Banana Muffins

Ingredients:

• 9 oz sliced almonds
• 1/2 teaspoon baking powder
• 2 eggs
• 3 oz sugar
• 3 bananas
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Preheat oven to 300º. Prepare muffin tins.
2. Combine almonds and baking powder in the food processor until finely ground but don’t let it run too long or else it will end up as almond butter. Set aside.
3. Combine eggs, sugar, bananas, and vanilla extract until smooth and fluffy. Combine with almond meal.
4. Pour into each muffin tin and top with thinly sliced bananas and almonds. Bake for 40 minutes and let cool before serving.

Butterbeer

Ingredients:

• 1 cup brown sugar
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon apple cider vinegar
• 3/4 cup heavy cream, divided
• Four 12-ounce bottles cream soda, chilled

Directions:

1. In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees, stirring occasionally which is about a minute of cooking. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.
2. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.
3. In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.

Apricot Smoothie

Apricot Smoothie

Ingredients:

• 1 cup milk or almond milk
• 2 apricots, pitted
• 2 teaspoons honey
• 1/2 cup ice

Directions:
Combine ingredients in a blender and blend until creamy. Pour into a glass and garnish with fresh mint.

Marinated Edamame

Ingredients:

• 1 bag of frozen edamame
• 200 ml of marinated cooking wine sauce 
• Salt

Directions:

1. Boil a pot of water. In the meantime, wash the edamame in warm water.
2. When water boils, put edamame into the pot and cover. Remove lid when water boils again and remove edamame with a strainer into a bowl. Dispose excess water in the bowl.
3. Combine marinated cooking wine sauce with edamame. Do not cover and let cool as this will preserve the edamame’s green color. Season with salt. After it is cool, refrigerate overnight and serve the next day.