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.
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.

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

• 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.

Ingredients:

• 1/2 cup chopped pecans
• 1 cup rolled oats
• 1/3 cup sucanat w/honey
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 cups flour
• 2 sticks room temperature butter
• 3/4 cup buttermilk ( Milk can be used )

1. In a food processor or blender chop pecans, oats, sucanat, baking powder and salt till fine.
2. In a separate bowl, stir together the oat mixture and the flour . Mix in butter.
3. Add milk and roll out dough to about a 1/4 inch thickness.

• 3-4 apples peeled, cored and thinly sliced
• 2-3 Tablespoons sucanat w/honey
• 2 Tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. Stir together sucanat, flour, cinnamon and nutmeg.
2. Add apples and stir till coated.
3. Spread apple mixture over half the dough.
4. Place the other half of dough on top of the apple mixture.
5. Cut into squares. Seam together sides.
6. Place on greased cookie trays or pizza stones.
7. Bake at 350 for 15 minutes.

Makes about 3 1/2 dozen 2×2 inch squares

-Toast before serving

-You may store them in a freezer or refrigerator to keep freshness