Recipe Page
"Good Eats At The Retreats"

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Jim's Potato Soup


Cook potatoes, mushrooms and turnips in stock until soft. Use a stick blender to puree the soup. Add the rest and simmer 2 hours.


    12 cups vegetable broth
    4 large potatoes, diced
     2 large turnips, diced
    1 cup mushrooms
     tablespoon olive oil
     tsp balsamic vinegar
     tablespoon fresh dill
     2 cups frozen mixed vegetables:
         peas, carrots, corn
     salt and pepper as needed 

Oatmeal Date Bars


1 Preheat the oven to 350°F. Cream the butter, sugar. Add applesauce and vanilla.Add the eggs and beat until the mixture is light and fluffy.

2 In a bowl, mix all dry ingredients except dates and walnuts. Add to wet mixture until blended, then add dates and walnuts.

3 Grease 9 x 13 baking pan. Drop/pat mixture evenly into pan. Bake about 35 minutes till toothpick in center comes out clean.. Cut into bars.


    1 cup finely ground oats
    3/4 cup spelt flour
    1 1/2 cups rolled oats
    1 1/2 tsp baking powder
    1 1/2 tsp salt
    1/2 tsp cinnamon
    2 cups dark brown sugar
    4 Tbsp butter
    1 cup applesauce
    3 eggs
    2 1/2 tsp vanilla
    1 1/2 cups walnuts
    1 cup chopped dates

Bean, Mushroom
and Potato Stew


Fry onions in oil till clear. Add mushrooms and cook 10 min. Add all to crock pot and cook for 4-6 hours.

Serving Size: makes 6 servings


    16 oz refried beans
    16 oz canned kidney beans
    pound mushrooms
    1 cup onions
    1 clove garlic
    tsp olive oil
    large potato, chopped into cubes
    large sweet potato, chopped into 
    tsp Worcestershire sauce



Saute onion in oil till soft. Add mushrooms garlic and saute 1 min. Add rice and quinoa and saute for 5 minutes until golden. Add water and bouillon. Bring to a boil and simmer 30 min or until water is absorbed.


1/2 cup onion, diced
1 tsp olive oil
2 cloves garlic diced
3 large mushrooms, diced
3 tsp vegetarian Better Than Bouillon
3 cups water
3/4 cup brown rice
2/3 cup quinoa

Breakfast sausage
and egg casserole


Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes.


1 pound vegetarian sausage

6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
1/2 tsp pepper

Macaroni and Cheese
with Butternut Squash


Combine squash, stock and milk in large saucepan. Boil then simmer till squash is tender. Mash contents of pan with seasonings. Cook macaroni al dente and drain. Add to squash mixture. Add in cheddar and half Parmesan cheese.
Mix and  transfer to 9" square greased baking dish. Top with Parmesan cheese and bread crumbs.
Cover with foil and bake 20 min 375*. remove foil and bake 30-40 min more till crusty and bubbly. Serve hot.


1 small butternut squash (1 pound)
       peeled, seeded, cubed
1 cup vegetarian stock
1 1/2 cups nonfat milk
pinch cayenne pepper
3/4 tsp salt
ground black pepper
1 pound macaroni
4 ounces extra sharp cheddar cheese:
       grated (1 cup)
1/2 cup ricotta cheese
4 Tbsp Parmesan cheese
2 Tbsp bread crumbs

Broccoli Cheese Bites


Combine all ingrediants and pat into greased 9x13 pan. 
Drizzle with olive oil.
Bake at 325*F for 35 miutes
or until top is golden brown.
Cut into 2" squares.


16 oz chopped broccoli (frozen/thawed)
1 1/2 cups grated cheddar cheese
1 Italian breadcrumbs
3 eggs

Double Peanut Butter Paisley Brownies

Preheat oven to 350* F.
Grease 13x9x2 baking pan
Blend butter, peanut butter and sugar beating well. Add eggs one at a time beating well. Blend in vanilla.
Stir together dry ingredients and add into butter mixture.
Stir in peanut butter chips.
Spread half of the mixture into the bottom of the baking pan. Spread the chocolate syrup over the top. Spread the remaining mixture evenly over the top. Use a knife or metal spatula  to make paisley swirls
through all three layers.
Bake 35-40 minutes until lightly browned. 
Cool and cut.


1/2 cup butter or margarine softened
1/4 cup peanut butter
1 cup light brown sugar
3 eggs
1teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons of baking powder
1/4 teaspoon salt
1 10 ounce package of Reese's Peanut Butter chips
1/2 cup Hershey's syrup

Lemon Lush

1st Layer (crust)
1 C. Flour
1 Stick Margarine
½ C. chopped nuts (I used pecans)
Mix all together and spread into 9 x 13 glass pan, bake at 350 degrees until golden brown.  Cool.

2nd Layer
1 Cup Cool Whip
1 Cup powdered sugar
1   8 oz. package cream cheese
Mix all together until creamy, spread over cooled crust.

3rd Layer
2 boxes of instant lemon pudding
         (really can use any flavor)
3 cups of milk
Mix until thickened and pour over 2nd layer

4th Layer
Spread remainder of Cool Whip over 3rd layer

Need a place to stay?
We love the VISTA MOTEL for comfort
and the CAPE ANN MOTOR INN for the view.

The CAPE ANN MOTOR INN is 300 steps from our retreat cottage,
so you can park once and walk!

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