Toffee Almond Sandies

Abbey Cooks

A lot of guests have been asking for this recipe.  You can find it here at Taste of Home
Toffee Almond Sandies

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November 10, 2018 Read More

Scottish Shortbread

Abbey Cooks

Easy to make and ready in no time. This is a go-to cookie for busy days with many guests.

Makes enough batter to fill a large baking sheet (approximately12'x16')

5 cups white flour
3/4 cup cornstarch or potato starch
1 cup sugar
2 cups cold butter (4 sticks)
(1-2 cups ground almonds -optional)  If using 2 cups ground alm

October 04, 2018 Read More

Vegan Oatmeal Cookies

Abbey Cooks

This recipe I copied directly from the PBS link below.  The only thing I changed for the Guest House was the cashews.  I substituted raw sunflower seeds instead. I believe the raw cashews would have made a sweeter cookie.  But we are a long way from town and there was no chance to make the trek to Redway.   Next time

July 14, 2018 Read More

Cottage Cheese Noodles

Abbey Cooks

An easy to prepare casserole that is a monastery standby during our Guest House Openings.  We prepare Cottage Cheese Noodles using all non gluten ingredients.  You can of course use white flour as a thickener for the sauce instead of rice flour and opt for wheat egg noodles.


6 oz noodles (Your choice - medium width flat noodles are best.  We use rice vermicelli noodles)
2 TBSP butter
1/4 cup finely chopped onion
2 TBSP white rice flour or other thickener
1/2 tsp dry mu

July 14, 2018 Read More

White Bean Soup with Butternut Squash

Abbey Cooks


This is a variation of the the following recipe from Twelve Months of Monastery Soups by Br. Victor-Antoine d'Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri, page 163.

1 pound dry white beans
12 cups water
2 onions
1 butternut squash, peeled, seeded, and cut in small cubes.
2 leeks
1 celery stalk
a few leaves of garden greens (spinach, chard, etc)
4 garlic cloves
6 tablespoon olive oil
2 vegetable bouillon cubes (or to taste)

September 21, 2015 Read More
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