Oatmeal Cookies

“I am not sure where this recipe originates, but it has been in my Mom’s recipe box for as long as I can remember and I have been making it since I was a kid. These cookies have quickly become a favourite and the recipe has been requested so many times, that we just had to add it to the website. I hope you enjoy making and eating them as much as we do!”

 ~  Kurt

Makes about 36 cookies.

Basic Recipe:

¾ cup butter or margerine, softened
1 cup brown sugar
½ cup granulated sugar
1 egg OR 1 tbsp.ground flaxseeds (heaping) and ¼ cup water
2 tbsp water (as needed)
2 tsp vanilla
2/3 cup whole wheat flour (or mixture of 1/3 c. whole wheat and 1/3 c. all purpose flours)
¾ tsp baking soda
3 cups oatmeal (large flakes are better, but ‘quck oats’ also work)


Option 1: Double Chocolate Chip Oatmeal Cookies (Kurt’s favourite)

Make basic recipe and add:
¼ cup  cocoa
1½ cups chocolate chips
(Try substituting ½ c of the chocolate chips for dried cranberries or coconut for something different.)

Option 2 : Cran-Raisin Oatmeal Cookies (Liz’s favourite)

Make basic recipe and add:
1 tsp cinnamon
¾ cup dried cranberries
¾ cup raisins


Preheat oven to 350 F


1. Mix together butter and sugars until creamy in a large mixing bowl.
2. Add the egg, water and vanilla mix in.
(alternately, instead of the egg, mix the 1 tbsp. ground flax seeds and ¼ c. water in a small glass or measuring cup and let stand for 5 min. until it is gooey and then add to the wet ingredients.)
3. In a small mixing bowl, combine the flour and baking soda and then mix into the large bowl.
4. Mix the oats into the batter and then any additional ingredients from the “optional” recipes.
5. Spoon compacted balls of the batter onto cookie sheets, flatten the balls out a bit with the spoon, and bake for 12 to 15 min.
6. When done in the oven, let the cookies sit to cool on the pan for several minutes for them to firm up.


Pumpkin Spice Muffins

This basic recipe is adapted from The Chopra Center Cookbook, by Deepak Chopra. It has quickly turned into the favourite muffin we serve here at Sugar Ridge and group after group raves about it. Try it yourself at home…. but we know you will be back for more!

Makes twelve muffins.

Dry Ingredients:

2 c. whole wheat flour (preferably “soft”)
1/2 c. granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt


Wet Ingredients:

1 c. soy / rice milk
1 tbsp. vegetable oil
1/4 c. maple syrup
3/4 c. pumpkin puree
1/2 c. sliced almonds, sunflower seeds or your favourite nut/seed
1/2 c. raisins or dried cranberries (I use a bit of both!)

Heat oven to 350 degrees.


1. Grease muffin tin.
2. Mix dry ingredients in a large mixing bowl and the wet ingredients in a smaller one.
3. Pour the wet ingredients into the large mixing bowl and combine with the dry to make a smooth batter.
4. Mix in nuts/seeds and dried fruit.
5. Scoop the bater into the muffin tins and bake for 20 – 25 minutes.

Muffins should be golden brown, and check by an inserted toothpick coming out clean. If not, put them in for 5 more minutes.


If you don’t have maple syrup, brown sugar can be substituted, but you will have add a few extra tablespoons of milk to increase the moistness. Add a bit at a time… 

The Best Rice Pudding in The World

This recipe has been my favourite rice pudding for over a decade now.  It is from the 1996 Milk Calendar, by James Barber (the Urban Peasant), and I now use it regularly to tempt the tastebuds of guests here on retreat!

2/3 cup arborio rice (the rice being arborio is key!)


4 cups milk
6 tablespoons granulated sugar
6 tablespoons butter
Grated rind of 2 lemons
Cinnamon, optional

Preheat oven to 250F (120C)


1. Mix the rice, milk, sugar, butter and lemon rind together in a bowl and pour the mixture into a greased 2 quart baking dish.
2. Bake for 2 hours, stirring occasionally.
3. Sprinkle with cinnamon and serve hot or cold.