Tips & Recipes

Maggie's Favorite Cookies April 28 2016

Cookies make the world a better place. So, in 2008 when our Manager, Maggie, was diagnosed with Celiac disease she thought she would never again enjoy the pleasures of a good homemade cookie. Luckily, after years of experimenting with gluten free flour blends and recipes she has been able to make a gluten free cookie that is worthy of eating.


  • 7 TBSP butter
  • 2 TBSP Favorite Peanut Butter (Optional)
  • ¼ Cup White Sugar
  • ¼ Cup light brown sugar
  • 1 egg, large
  • 1 tsp vanilla
  • 1 ½ cups Pamela's Baking & Pancake Mix
  • 1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)
  • Optional: ½ Cup chopped nuts
  • Optional: ½ Cup Peanut Butter Chips


Preheat oven to 350°. Cream butters and sugars together. Mix in egg and vanilla, then dry mix. Add chocolate chips and nuts and incorporate. Place scoops of dough (1 TBSP sized) on parchment lined or greased cookie sheet. Lightly flatten. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.

Pro Tip:
Use USA Pan cookie sheets. Sold at The Green Light!
USA Pan bakeware has been designed with many of the same standard features of industrial baking pans.  Each pan is constructed of aluminized steel, the material of choice for commercial bakeries.  Metal thicknesses have been selected that allow even heat distribution and maximum service life.  Our pans also use steel wires in the rim construction of most pans to provide additional strength and resist warping.

Each pan is coated with AMERICOAT© Plus, a proprietary silicone coating that nearly all North American bakers prefer over dark non-stick coatings.   AMERICOAT© Plus is a clear non-stick, environmentally friendly coating that is specifically formulated for superior baking and does not contain any PTFE’s or PFOA’s.

Another unique feature of USA Pan bakeware is the corrugated, or fluted, design.  The corrugation maximizes pan strength and prevents warping, denting and other effects of everyday use.  Corrugation also minimizes surface contact with baked goods which translates into an evenly baked product that is easily released.

Got Stock? March 19 2014

I love having homemade stock on hand any time of the year.  I not only use it for soups, but also for pasta dishes, marinades and reductions.  I typically buy a whole Hutterite chicken from The Good Food Store, and after removing all the meat, I put the entire carcass in a large (8 or 10 qt) stockpot with some diced onions, herbs and about 8 cups of water.  Simmer for about an hour and then use a slotted spoon to take out all the bones and cartiledge.  An easier method would be to use a muslin cloth, soup sock or cheesecloth.  At The Green Light you can buy a 4", 18/8 stainless steel cooking infuser and fill it full of fresh rosemary, thyme or bay leaves. This handy apparatus, pictured here (cost $8.50), comes with a cap that has a chain and loop attached so you can hang it over the edge of your pot.  You can even use the infuser for ciders and teas.  Cinnamon sticks and cloves, orange rinds and mint, or cardamom seeds and fresh ginger if you make your own chai.

Kid's Winter Activities March 04 2014

Fun winter activities for the kids!

After witnessing the crazy amounts of snow that we’ve been pummeled with, here are some fun ways to take advantage of the aftermath!

Snow Globes

Items needed:  regular blow-up balloons, food coloring, freezing weather!

This is a simple activity, but the finished product is fun, colorful and decorative.  Fill multiple balloons with water to your desired size.  Before tying off, squirt food coloring into the balloon.  After tying the balloons, place them outside overnight so that they can freeze (may take a little longer depending on the temperature).  When the entire balloon is frozen, cut away the balloon.  You are now left with a beautiful and bright ice globe!

Snow Paint

Items needed:  empty spray bottles, water, food coloring, and snow!

Just mix the water and food coloring in the spray bottles, go outside, and let the snow be your canvas!

February's Tip and Recipe February 19 2014

Gardening season is just around the corner, and I like to wake up my beds with a shovel, natural fertilizer and amendments and get them ready for the warmer weather, spring rains and seeds.  One activity that I made into a ritual is to save all of my eggshells that I used in between gardening seasons.  I put them in a Pyrex dish and once it has a decent pile up, I bake them at 300 degrees for about 10-15 minutes (mind the aroma).  Once cooled, I fill my blender with the eggshells and pulverize them into a fine powder.  When the early spring comes around, I mix in (depending upon how much soil or ground you are trying to cover) the powdered eggshells with my nutrient-rich soil and any other amendments (for me, its poultry manure as we have lots of chickens and turkeys running around our property).  This is a good way of utilizing eggshells from all the baking during the holidays and everyday breakfasts while saving money on gardening nutrients.  Have too much eggshell powder?  Share them with a fellow home gardener!

Recipe of the month:

I’m sure we are all baked out after the holidays, but this recipe is a tasty one during these cold days.  It is a great alternative for birthday cakes and would make a tasty dessert to share with that special person on Valentine’s Day!  Recipe courtesy of Jessy Stevenson.  Enjoy!


  • 3 cups whole wheat flour
  • 1 tbsp baking soda
  • 2 tsp baking powder
  • 1 ½ tsp salt
  • 1 tbsp cardamom
  • 1 ½ tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp allspice
  • ½ tsp ground ginger
  • 3 cups carrots
  • 1 ½ cups Pistachios
  • 4 eggs
  • 1 ½ cups honey
  • ½ cup pure maple syrup
  • 1 ½ cups coconut oil
  • ½ cup greek yogurt
  • 2 tbsp vanilla

Preheat oven to 350 degrees and prepare one  9” springform pan.  Mix flour, baking soda, baking powder, salt & spices together in a separate bowl.  Combine eggs, honey, maple, oil, yogurt, and vanilla and mix in a separate bowl.  Mix wet ingredients into dry.  Add carrots and 1 cup of Pistachios.  Pour into springform pan and back for 45-60 minutes.  Let cool 20-30 minutes and then frost.  Sprinkle remaining ½ cup of Pistachios on top.


  • 2 ¼ cups powdered sugar
  • ½ cup brown sugar
  • 8 tbsp butter, softened
  • 1/8 tsp salt
  • ½ cup maple syrup
  • 1 tsp vanilla
  • 2 tbsp coconut milk

Mix all ingredients together until smooth and let thicken before spreading onto cake.