• 2 cups chopped strawberries
• 2 seeded and chopped papayas
• 2 cups plain yogurt
• 2 tsp Watkins Mango extract
• 1 Splenda

In a mixing bowl add the yogurt, extract and Splenda and mix thoroughly with a whisk to incorporate completely. Let stand while you chop your favorite fruit. Toss to coat well and serve cold with a sprig of mint.

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup plain non-fat yogurt
• 1 tbsp grated lemon peel
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 2 cups rolled oats
• 1 cup fresh blueberries

Preheat oven to 350˚.

In a mixer bowl add the butter and sugar and beat until creamed together well. Next add the egg, lemon peel and yogurt and mix on high to incorporate thoroughly – turn the mixer off. Next add the flour, baking powder, baking soda, cinnamon. Mix on slow speed and after incorporated add the oats. Slowly add the blueberries, mix lightly by hand to distribute evenly throughout batter.

Fill muffin cups with batter and bake for 25 minutes. Let cool or eat warm, right out of the oven!

• 1/3 cup sugar
• 1/4 salt
• 2 cups soy sauce
• 1 cup water
• 1 cup dry white wine
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tsp Tabasco sauce

Mix all of the above in a bowl with a whisk to incorporate thoroughly. In a 13×9″ pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate at least 8 hours. Place salmon on a rack to drain overnight. Follow your smoker instructions and using alder wood chips, smoke the salmon for 6 hours.

• 1 cup of 2% cottage cheese
• 6 diced  strawberries
• 1/2 cup blueberries
• 1/4 cup craisons
• 2 tbsp slivered almonds, walnuts and or pecans

The recipe below is from that original 1898 Hope starter. These pancakes are moist, tangy and tender, not fluffy. The University of Alaska claims: when the starter is somewhat orange in color it is still good, but when it turns green, throw it out. So make pancakes often and keep this starter alive!

The night before:

• 1 cup warm water
• 1 cup flour
• 3 tbsp of starter (obviously not the first time)

Mix in a bowl and let rise over night.

In the morning:

Remove a cup of starter and add to your jar in the refrigerator (or for the first time). To the remaining dough add:

• 1 tsp salt
• 1 tsp sugar
• 1 tsp baking soda
• 2 eggs

Pour and bake on the griddle. Makes enough for two hungry people.

• 4 Italian hot sausages, removed from casings
• 4 tbsp butter
• 6-8 slices of sourdough bread
• 1 10oz. can of spinach or fresh frozen, thawed and drained
• 1/2 lb freshly grated Gouda cheese
• 6 large eggs
• 1 1/2 cups of milk
• 1/4 tsp salt
• ground pepper to taste
• 1/4 tsp ground nutmeg (optional)

Preheat the oven to 350˚. In a skillet brown sausage and break up any lumps, drain and set aside. Grease a 8″x8″ baking dish with some butter and with the remaining spread it over the bread slices. Place 3 slices butter side up, squeeze to fit. Layer half the spinach, then cheese, then sausage over bread. Place remaining bread slices on top, butter side down this time and top with the remaining spinach, cheese and sausage.

In a mixing bowl whisk the eggs, milk, and spices until blended. Pour this mixture over the layered strata pan slowly to absorb completely. Cover this with foil and place in the refrigerator overnight.

Bake the strata uncovered for 1 hour or until it has risen and is a golden brown.
Let cool enough to slice and enjoy.

• 1 1/2 cup all-bran cereal
• 1/2 cup boiling water
• 1/4 cup vegetable oil
• 1 egg beaten
• 3/4 cup sugar
• 1 cup buttermilk
• 1 1/4 cup all purpose flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 6 oz. of apple butter
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 1/2 cup raisins
• honey to drizzle on top

Preheat oven to 400˚. In a large mixing bowl pour boiling water over 1/2 cup bran cereal, mix in oil and set aside. In another bowl mix egg, sugar, buttermilk and remaining bran cereal. Add both bran mixtures together, then add sifted flour, soda and salt. Next stir in the apple butter, nuts and raisins. Mix all thoroughly. Pour into 12 muffin (paper lined) or greased muffin tins and bake for 15 to 20 minutes. Remove from oven and drizzle with honey and let cool.

• 12 oz or large package of Cherry Jello
• 2 cups of water
• 1 bag or 2 cups of fresh cranberries
• 1 medium orange (use both grated rind and juice)
• 1 cup of sugar
• 2 stalks of celery, sliced fine
• 1/2 cup of chopped pecans
• 1/2 cup chopped walnuts

Dissolve jello in hot water, right in pan. I use a glass 8″ x 8″, and stir completely until clear. Grind the cranberries and orange segments along with the sugar in a food processor. Keep in mind this can be left chunky, but small. Do not over process until smooth!

In a mixing bowl, pour the cranberry orange mixture in and combine with the nuts, grated orange zest and sliced celery. Toss well to combine and pour mixture into jello pan and stir to mix thoroughly. Place the dish in the refrigerator to set. I stir the firm jello to mix it up before serving.

• 1 cup rinsed wheat berries
• 1 cup rinsed pearl barley
• 1 cup of millet seeds
• 1 tbsp grated zest from rinsed orange
• 1/4 cup of fresh orange juice
• 1/4 cup of fresh lemon juice
• 1/4 cup vegetable oil
• 1/4 cup honey
• 1/3 cup chopped fresh mint leaves or 1 tbsp dried
• 1/4 cup chopped dried cherries or craisons
• fresh, washed, chopped strawberries or blueberries as needed

Bring 4 cups of salted water to a boil and add wheat berries. Reduce heat to low and simmer 30 minutes covered. Next, add the barley and simmer an additional 20 minutes.

As this is cooking toast the millet seeds in a hot skillet over medium heat until they start to pop and turn a toasted light brown. Remove from heat after about 5 minutes.

Add the toasted millet to the cooked grains after 50 minutes, and simmer an additional 15 minutes or until all water has been absorbed. Fluff with fork and remove from heat to cool.

Make the dressing by whisking together the orange and lemon juice with the oil, then add the honey, orange zest, dried fruit, and mint. In a large bowl pour the dressing over the mixed, cool grains. Cover and refrigerate at least 2 hours. Top each 1 cup serving with fresh strawberries, blueberries or fruit of your choice.