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.