Ingredients:

• 8 cups rolled oats
• 1 cup wheat bran
• 1 1/2 cups pumpkin seeds
• 1 cup chopped walnuts
• 1/2 cup ground flax seed
• 1/2 cup flour
• 1 1/4 cups olive oil
• 3/4 cup sucanat w/molasses
• 1/2 cup molasses
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves

1. Stir together oats, wheat bran, pumpkin seeds, walnuts, flax seed, and flour.
2. Combine remaining ingredients in sauce pan and stir for 4 minutes over medium heat.
3. Add wet ingredients to dry ingredients and mix.
4. Press granola into two 10″ by 17″ baking trays lined with baking paper.
5. Bake at 325 for 38 minutes, then loosen the granola from the tray.

– makes approximately 16 cups

Ingredients:

• 1/4 cup water
• 1/3 cup cocoa
• 4 Tablespoon butter
• 1/3 cup sucanat w/molasses
• 3 Tablespoons molasses
• 1 1/2 – 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

1. In a saucepan stir the water and cocoa over medium  heat till combined. (adding extra water if needed)
2. Cream butter, sucanat, and molasses.
3. Stir together flour, salt, and baking soda.
4. Add cocoa mixture to butter mixture and mix.
5. Next add flour mixture. Add as much flour needed to make a smooth and pliable dough.
6. Divide dough in half. Roll each piece 1/8″ thick onto a 2 baking stones.
7. Lightly poke the dough about every 1/2″ with the handle of a knife to give it a textured appearance.
8. Bake at 375 for 13 minutes.
9. Cut  it  into  2″ x 2″ squares or desired size.
10. Let cool.

Whipped Cream

• 1 pint whipping cream (2 cups)
• 1/4 cup honey
• 1 teaspoon vanilla

1. While whipping the cream, drizzle with honey and vanilla until foamy.
2. Spread the whipped cream over half the pieces.
3. Place the other half of the pieces on top of the whipped cream.
4. Place the treats  in a container. Place wax paper in between each stack of treats.
5. Freeze and serve.

Ingredients:

• 1 stick butter
• 1/2 cup vanilla yogurt
• 1/2 cup sucanat w/honey
• 1/4 cup honey
• 1 egg
• 3 cups flour
• 1 1/2 cups blueberry granola
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 container blueberry jelly

1. Blend butter, yogurt, sucanat, honey, and egg.
2. Stir flour, granola, baking soda, and salt.
3. Add the dry mixture to the wet mixture and mix.
4. Roll into balls. Press down the centers of each cookie with your finger.
5. Fill the hole with blueberry jelly.
6. Bake at 350 for 19-20 minutes.

– makes about 3 dozen

Double Pie Crust:  (not one of my originals)

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons butter
• 7 Tablespoons cold water

1. Stir together flour and salt.
2. Cut in butter.
3. Add water and mix. Add extra flour if the dough is too wet.
4. Divide dough in half.
5. Roll dough out on a floured surface.
6. Place dough in two 9″ pie pans.

Pie Filling:

• 2/3 cup sucanat w/molasses
• 1 Tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 15 ounce can pumpkin
• 2 eggs, beaten
• 1 1/4 cup buttermilk
• 3 cups pecan halves
• 1/2 teaspoon cinnamon
• 1/2 cup molasses

1. Stir together sucanat, cornstarch, cinnamon, nutmeg, ginger, and salt.
2. Add pumpkin.
3. Blend in eggs and buttermilk.
4. Pour evenly into pie crusts.
5. Stir together pecans, cinnamon, and molasses.
6. Drop the pecans over the pies.
7. Bake at 350 for 55 minutes.

Makes two 9 ” pies

Ingredients:

• 2 large bananas
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sucanat w/honey
• 1/2 cup honey
• 1 stick butter
• 1/2 cup crushed, and drained pineapple
• 4 cups flour
• 1 cup coconut
• 1 teaspoon salt
• 2 teaspoons baking soda

1. Blend bananas, eggs, vanilla, sucanat, honey, butter, and pineapple.
2. Stir flour, coconut, salt, and baking soda.
3. Add flour mixture to wet mixture and mix.
4. Drop by heaping tablespoons on to a baking stone.
5. Bake at 350 for 12 minutes.

– Makes over 6 dozen

Ingredients:

• 6 cups rolled oats
• 1 1/2 cups shredded coconut
• 1 cup chopped almonds
• 1/3 cup wheat germ
• 1 stick butter
• 3/4 cup water
• 1 cup sucanat w/honey
• 1 Tablespoon vanilla
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

1. Stir together oats, coconut, almonds and wheat germ.
2. In a saucepan melt the butter.
3. Add remaining ingredients to melted butter and stir on medium heat till blended.
4. Add butter mixture to oat mixture and stir.
5. Spread the granola evenly into paper lined cookie sheets.
6. Bake at 300 for 28 minutes, stirring every 10 minutes.

-Makes 10 cups

Ingredients:

• 1 stick room temperature butter
• 1/2 cup honey
• 1/4 cup sucanat w/honey
• 1/2 cup milk
• 4 3/4 cups flour
• 1 Tablespoon baking soda
• 1/2 teaspoon salt

1. Blend butter, honey, sucanat and milk.
2. In a separate bowl stir flour, soda and salt.
3. Add dry ingredients to wet ingredients and mix.
4. Roll half the dough out 1/4″ thick on a baking sheet.
5. Spread half of one of the fillings below over the dough.
6. Fold the dough in half over the filling, then cut it in half width wise. With your fingers seam the dough around the filling.
7. Do the same to the other half of the dough.
8. Bake at 350 for 13 minutes.
9. Cut into 2×3 inch bars.

– Makes about 26 2×3 inch bars

Apple Cinnamon Filling:

• 2 medium size red apples, peeled and diced
• 2 Tablespoons sucanat w/honey
• 1 Tablespoon flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

1. In a bowl stir sucanat, flour, cinnamon and nutmeg.
2. Add the diced apples and stir till they are evenly coated.

Date Filling:

• 3 cups sliced dates

Ingredients:

• 2 ripe bananas
• 1 stick butter
• 1/4 cup honey
• 1/2 cup sucanat w/honey
• 3 3/4 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 container black cherry jelly
• chocolate chips

1. Cream bananas, butter, honey and sucanat.
2. In a separate bowl stir flour, salt and baking soda.
3. Add the flour mixture to the banana mixture and mix.
4. Shape dough into balls. Press down the center of the balls with your finger. Fill the hole with cherry jelly. Sprinkle a few chocolate chips over each cookie.
5. Bake at 350 for 18 minutes.

– Makes over 3 dozens cookies

Ingredients:

• 1/4 cup chopped pecans
• 3/4 cup rolled oats
• 1 teaspoon salt
• 1 teaspoon sucanat w/honey
• 1/2 stick butter, cut into tablespoons.
• 1 cup flour
• 1/4 cup buttermilk (milk can be used)

1. In a food processor chop pecans, oats, salt and sucanat.
2. Pulse in butter. (about 10 pulses)
3. Add flour.
4. With motor running pour in buttermilk.
5. Shape into a 1″ tall by 2″ wide log and wrap in plastic wrap.
6. Place in refrigerate for at least 3 hours or up to 2 days.
7. Cut into 1/4 inch slices. Bake at 325 degrees for 25 minutes or until crispy.

Makes about 5 dozen

• 1 cup milk (Buttermilk can be used)
• 3/4 cup sucanat w/molasses
• 1/2 cup molasses
• 3 eggs
• 15 ounce can pumpkin
• 2 cups flour
• 1 Tablespoon baking soda
• 1 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon

1. Mix together milk, sucanat, molasses and eggs.
2. Add pumpkin.
3. In a separate bowl stir together flour, baking soda, salt, ginger, nutmeg and cinnamon.
4. Add flour mixture to wet mixture and mix until blended.
5. Spread into a greased 9×13 inch pan and bake at 350 degrees for 35-40 minutes.
6. Cool, then frost with the following recipe or frosting of your choice.Garnish with pecans or walnuts.

Cream Cheese Icing: (not one of my original recipes)

• 12 ounces cream cheese, brought to room temperature
• 2 Tablespoons honey
• 1 1/2 teaspoon vanilla

1. Mix together all ingredients.