
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
- Stir together oats, wheat bran, pumpkin seeds, walnuts, flax seed, and flour.
- Combine remaining ingredients in sauce pan and stir for 4 minutes over medium heat.
- Add wet ingredients to dry ingredients and mix.
- Press granola into two 10″ by 17″ baking trays lined with baking paper.
- Bake at 325 for 38 minutes, then loosen the granola from the tray.
– makes approximately 16 cups
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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
- In a saucepan stir the water and cocoa over medium heat till combined. (adding extra water if needed)
- Cream butter, sucanat, and molasses.
- Stir together flour, salt, and baking soda.
- Add cocoa mixture to butter mixture and mix.
- Next add flour mixture. Add as much flour needed to make a smooth and pliable dough.
- Divide dough in half. Roll each piece 1/8″ thick onto a 2 baking stones.
- Lightly poke the dough about every 1/2″ with the handle of a knife to give it a textured appearance.
- Bake at 375 for 13 minutes.
- Cut it into 2″ x 2″ squares or desired size.
- Let cool.
Whipped Cream
- 1 pint whipping cream (2 cups)
- 1/4 cup honey
- 1 teaspoon vanilla
- While whipping the cream, drizzle with honey and vanilla until foamy.
- Spread the whipped cream over half the pieces.
- Place the other half of the pieces on top of the whipped cream.
- Place the treats in a container. Place wax paper in between each stack of treats.
- 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
- Blend butter, yogurt, sucanat, honey, and egg.
- Stir flour, granola, baking soda, and salt.
- Add the dry mixture to the wet mixture and mix.
- Roll into balls. Press down the centers of each cookie with your finger.
- Fill the hole with blueberry jelly.
- 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
- Stir together flour and salt.
- Cut in butter.
- Add water and mix. Add extra flour if the dough is too wet.
- Divide dough in half.
- Roll dough out on a floured surface.
- 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
- Stir together sucanat, cornstarch, cinnamon, nutmeg, ginger, and salt.
- Add pumpkin.
- Blend in eggs and buttermilk.
- Pour evenly into pie crusts.
- Stir together pecans, cinnamon, and molasses.
- Drop the pecans over the pies.
- 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
- Blend bananas, eggs, vanilla, sucanat, honey, butter, and pineapple.
- Stir flour, coconut, salt, and baking soda.
- Add flour mixture to wet mixture and mix.
- Drop by heaping tablespoons on to a baking stone.
- 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
- Stir together oats, coconut, almonds and wheat germ.
- In a saucepan melt the butter.
- Add remaining ingredients to melted butter and stir on medium heat till blended.
- Add butter mixture to oat mixture and stir.
- Spread the granola evenly into paper lined cookie sheets.
- 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
- Blend butter, honey, sucanat and milk.
- In a separate bowl stir flour, soda and salt.
- Add dry ingredients to wet ingredients and mix.
- Roll half the dough out 1/4″ thick on a baking sheet.
- Spread half of one of the fillings below over the dough.
- Fold the dough in half over the filling, then cut it in half width wise. With your fingers seam the dough around the filling.
- Do the same to the other half of the dough.
- Bake at 350 for 13 minutes.
- 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
- In a bowl stir sucanat, flour, cinnamon and nutmeg.
- Add the diced apples and stir till they are evenly coated.
Date Filling:

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
- Cream bananas, butter, honey and sucanat.
- In a separate bowl stir flour, salt and baking soda.
- Add the flour mixture to the banana mixture and mix.
- 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.
- 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)
- In a food processor chop pecans, oats, salt and sucanat.
- Pulse in butter. (about 10 pulses)
- Add flour.
- With motor running pour in buttermilk.
- Shape into a 1″ tall by 2″ wide log and wrap in plastic wrap.
- Place in refrigerate for at least 3 hours or up to 2 days.
- 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
- Mix together milk, sucanat, molasses and eggs.
- Add pumpkin.
- In a separate bowl stir together flour, baking soda, salt, ginger, nutmeg and cinnamon.
- Add flour mixture to wet mixture and mix until blended.
- Spread into a greased 9×13 inch pan and bake at 350 degrees for 35-40 minutes.
- 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
- Mix together all ingredients.