Last Updated: January 6, 2001

Toni's Favorite Recipes:

1. Toni's Veggie Burgers

  • 15 cups cooked mixed beans
  • 5 cups finely chopped onions
  • 15 cloves minced garlic (can reduce by half)
  • 4 tsp. pepper
  • 4 tsp. powdered mustard
  • 7 tsp.salt
  • 7 tsp. oregano
  • 3 tsp. chili powder
  • 4 cups bread crumbs
  • 15 eggs (beat before adding)
  • 4 cups large flakes oatmeal
  • 1 cup wheat germ
  • 4 cups ketchup
  • 2 1/2 cups cornmeal

Mix all the ingredients together in a large bowl. Use 1/2 cup of the mixture to shape each burger. Bake burger patties in oven on greased cookie sheet at 350 F for 15 min. Let cool on plates. Freezes well, use wax paper between patties. Barbecue on medium high for 3 min. on each side and enjoy. You can half the recipe.

Yield: Makes approx. 60 burgers.

2. Toni's Hummus

  • 1 can (540 ml) chickpeas, drained and rinsed (2 cups cooked)
  • 3 tablespoons (45 ml) lemon juice
  • 1/2 cup tahini
  • 4 cloves minced garlic
  • 1/2 tsp. (2 ml) ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. hot red pepper (or tabasco) sauce
  • 1/2 tsp. freshly ground pepper

Mash chick peas (use food processor), add lemon juice, tahinni, garlic, cumin, salt, hot pepper sauce and pepper. Mix well and add more tahinni and/or lemon juice to desired consistency for spreading. Refrigerate for a few hours to let tastes develop. You may freeze. Garnish with parsley and paprika. Serve with pita bread slices, crackers, taco chips or melba toast and enjoy.

Yield: approx. 2 cups. May double recipe.

3. Grandma's Ginger Snaps

  • 4 large eggs
  • 4 cups white sugar
  • 2 cups butter (soft)
  • 2 cups molasses
  • 2 tablespoons ground ginger
  • 2 tablespoons cinnamon
  • 4 tsp. soda dissolved in 2 tablespoons hot water
  • 8 cups flour

Beat eggs with sugar, soft butter and molasses. Stir in spices and soda. Sift in flour, working it in until a smooth dough is formed.

At this point, cover the dough tightly and let it rest in a cool spot. (Refrigerate) Bake them when you have time. (In 15 minutes, or later after you put the kids to bed)

Roll dough into balls, dip in sugar and place on lightly oiled cookie sheets.

For soft cookies, 6 to 8 minutes in a 350 F oven will be enough. For cookie dunkers, 10 minutes will make them rock hard.

Freeze 7 dozen or so, but keep some handy for tea.

May half the recipe.


It's light, moist, high in protein and low in fat. This bread toasts well and is filling. Most ingredients are available at regular food store, except for the lecithin, gluten and soya flour which are available at health food stores.

  1. In a large bowl soak for two hours:
    • 3 c. whole wheat flour in 6 c. water.
  2. Make a multigrain porridge by cooking:
    • 1 c. cereal with 3 c. water.
    Let sit to cool.
  3. After two hours make the yeast mixture by combining:
    • 3 tblsp. granular yeast in
    • 1 c. warm water (112 F)
    • 3 tblsp. honey
    Let stand for 10 minutes.
  4. While the yeast mixture is growing to the large bowl with the whole wheat flour add and stir after each addition:
    • 3 tblsp. soya flour
    • 3/4 cup rye flour
    • 3 tblsp. sea or bio salt
    • 3 tblsp. millet flour
    • c. gluten powder
    • 1/3 c. molasses
    • c. flax seeds
    • the cooked cereal
    • c. liquid lecithin
    • 1 c. skim milk powder (optional)
  5. Add the yeast mixture and stir Blend in one cup at a time unbleached white flour (about 6 cups or more) until it is of a good kneading consistency.
  6. Put flour on the counter before placing the dough on it and knead for at least 10 minutes. Add more flour to the dough if it is sticky.
  7. Place in a greased pan (vegetable oil) and cover. Let rise for 1 hrs. or near double in size.
  8. Then, remove the dough from the pan and knead down. Form into loaves and place in greased (use equal parts of liquid lecithin and vegetable oil) loaf pans, cover and let rise until double in size. About 1 hrs.
  9. Bake for 50 minutes at 350 F. in a conventional oven. Adjust for convection oven (325 F. for 45 min.)
  10. Makes 6 large loaves. This recipe can be tripled or doubled.


An easy variation of brownies - they'll make a big hit with chocolate fans!

  1. Set oven at 350F. Grease a medium cake pan.
  2. 1/2 c. margarine - melt in a saucepan. Remove from heat.
  3. 1 c. white sugar, 5 tblsp. cocoa, 2 eggs - add & beat very well.
  4. 1 c. flour, 1 tsp. vanilla - stir in & mix well.
  5. Turn into the greased cake pan and bake at 350F for 25 minutes.

Make 20 squares. Preparation time: 10 minutes. Suggest serving dusted with icing sugar or peppermint icing is good. Enjoy .


  • 2 tsp. Sugar
  • 1 c. lukewarm water (110 F)
  • 4 tbsp. Yeast
  • 6 c. flour
  • c. white sugar
  • c. oil
  • 1 c. milk (or 1/3 c. skim milk powder + 1 c. water)

Dissolve 2 tsp. sugar in 1 c. lukewarm water. Sprinkle yeast over.

Let stand 10 min. (until foamy)

Measure in a large bowl: 6 c. flour, c. sugar, c. oil, 1 c. lukewarm scalded milk. Add dissolved yeast.

Knead well, for about 10 minutes.

Roll out into rectangle, spread generously with butter or margarine, sprinkle generously with brown sugar and 6 tbsp. cinnamon.

Roll up jelly roll fashion. Cut into " pieces. Place cut side in 9 by 12 greased pan. Cover and let rise 30 minutes.

Bake 325 to 350 F for approx. 20 to 30 minutes.



  • 6 c. whole wheat flour (1/3 rd of the portion can be white flour)
  • 1/3 c. honey (approx., can add more)
  • 1 c. vegetable oil (can have less e.g., 1/2 c.)
  • 1 tblsp. salt
  • 2 c. water (approx.)

Mix together in a bowl. Oil counter top and rolling pin. Divide dough into four portions and roll out to about 1/4 in. (approx. 6 mm.) thick. Brush 4 cookie sheets with oil, pull dough off counter top and place in cookie sheet, pat edges (dough can be strethched to fit). You may brush the dough with oil (I don't, if you want it crisper). Bake at 350 F. for approx. 30 minutes, until light brown. When baked, remove from oven & place on a paper or wire rack. You may brush with water, if you didn't brush with oil before baking and don't want the bread to be too crisp. Makes 4 cookie sheets. Recipe can be doubled.


  • 2 cups white flour
  • 1 tsp. baking powder
  • 6 cups. riced cooked potatoes
  • cup margarine
  • 2 eggs
  • 2 tsp. to 1 tblsp. salt

Cook for 20 minutes enough potatoes to make 6 c. riced cooked potatoes, drain water, let dry then rice.

Beat eggs, add melted margarine & add riced potatoes. Cool.

Mix dry ingredients together & add to potato mixture.

Shape into a log & cut into approx. 15 pieces (approx. 1/3 c. each in size). Keep the log covered with a clean cloth so it doesn't dry out.

Roll out each piece into a large thin circle and lift with a long thin stick (lefse stick or cookie lifter) and bake on a hot dry grill (or frying pan) until bubbles form on top and light brown spots develop on the grill side (a few minutes). Then flip and cook other side (for less than 2 minutes). Lift from grill and put on a large platter and put paper towels between each cooked lefse.

Once all cooked cover to prevent drying. May be frozen with wax paper between each lefse.

To serve: Butter one side of the lefse, sprinkle with sugar and cinnamon (optional) & roll up and cut into pieces and serve.

More to follow . . . . . . . . . . . . . .