Posts Tagged ‘baking’


These might not actually be graham crackers because they don’t have graham flour in them, but that’s what they were called by the author of the cookbook in which these were printed. I don’t know which cookbook that was because I photocopied this recipe a long time ago.

3 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon

6TBS butter
1/2 cup honey

1/4 cup water

Sift together dry ingredients
Melt together butter and honey. Pour this into the dry ingredients.
Mix with a fork.
Add the water, then push the dough together with your hands. Don’t knead or overmix. Place the dough on a floured surface, and roll with a well-floured rolling pin to 1/8″ thick. Cut rectangles with a knife, prick them with a fork, and place on a lightly greased baking tray. Bake for 10 minutes in a 375 oven. Cool on a rack.

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These were fun to make. Sugar cookies rolled in toasted coconut, then baked. I think they would have turned out more “nest-like” if we’d made dough balls and just made thumbprints in them before they were baked, instead of trying to shape them into nests, because they just flattened out in the oven. J had a lot of fun sorting out the jellybeans so that she could find speckled ones that looked like eggs.


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Making His Signature Dessert


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Granola Energy Squares

Here they are Michelle! From The New Lighthearted Cookbook by Anne Lindsay. I haven’t tried them though, so if you do, and they’re good, let me know. Hey, let’s have a race to see who can make them first…

1/2 cup butter, melted

3/4 cup corn syrup

2 cups quick-cooking rolled oats

1 cup wheat bran

1 cup sunflower seeds ……….oh no, those are going to slow me down. I’m going to have to go shopping.

1 cup dried apricots, dates or raisins, or a combination……or, in my house, chocolate chips.

1/2 cup chopped nuts (walnuts, almonds, pecans)

1/4 cup sesame seeds……think I’ll leave those out.

In a large bowl, combine butter and corn syrup; stir in rolled oats, bran, sunflower seeds, dried fruit, and sesame seeds.

Firmly press into lightly greased 9×13-in cake pan; bake in 350 oven for 15 minutes or until golden. Let cool and cut into squares. Store in airtight container for up to 1 week or freeze for up to 2 months.

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Thanks to Operation Ogre Mother, big girl L made supper, which freed me up to make apple pie for dessert.

It seemed a good time to try out the whole wheat pie crust recipe that had so darn many healthy ingredients it looked too good to be true, and sadly, was, so if you saw the recipe on my previous post, I would have to say don’t even bother. Unless you like a crunchy, chewy, thick, stodgy consistency to your pastry.

Still, it gave me a chance to pull out my all time favorite pioneer gadget. The apple peeler/corer/slicer.

It doesn’t really save time with apple preparation, but it sure is gintchy.

The apples come out looking like this:

The skins sometimes end up like this:

and it even makes an apple Slinky™. How great is that?

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I’m All About Flax


Made this recipe for the first time today. Tasted great, and extra-healthy. From Simply in Season, a World Community Cookbook (“recipes that celebrate fresh, local foods”).

Whole Wheat Flax Bread

3 cups warm water

2 TBS active dry yeast

Combine in a mixing bowl and stir until dissolved. Set aside until bubbly, 5 minutes.

3 cups whole wheat bread flour

3 TBS honey

3 TBS oil

Add and stir until smooth.

2-3 cups bread flour

1 1/2 cups ground flax seed

1/3 cup raw sunflower seeds

2 tsp salt

1/3 cup flax seeds (optional)

Add, stirring in enough flour to make a stiff, smooth dough. Knead about 10 minutes. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk, about 1 hour. Punch down, divide in half, let rest 5 minutes, shape into loaves and place in greased loaf pans or shape into round loaves and place on a greased baking sheet sprinkled with cornmeal. Cover and let rise again, about 1 hour. Bake in preheated oven at 375F for 30 minutes.

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mexico map

This is my cookie Mexico.I made it with J and Mom. Mom was our guide. The smarties are the major cites.The blue smarte is Mexico City. The chocolates are mountains. And the icing is to stick everything on. Sorry about the Rio Grande. We forgot to put it on the cookie. When we ate it it tasted as good as gold $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ Wait wait does gold taste good? Sooooooooooooo it tasted as good as… a cookie!!!!!!!!! Ya  

 Editor’s note: It took several days to plan, two days to create, and only a few minutes to consume.        

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Work In Progress

Theo's map of Mexico

Here’s the map of Mexico that Tee made.


Here’s the cookie dough.

Next step is trying to get that dough to look like that map.

To be continued……


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