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