Whole Wheat Oatmeal Zucchi Scones w/pecans by Farmer Nichols)

preheat oven to 450

mix dry ingredients: 1 cup whole wheat; 1/2 cup white; 1/4 cup sugar; 1 T baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 1/4 c. oatmeal
mix wet ingredients separately: 1 egg, 1/2 c plus 2 Tablespoons oil; 1/4 cup milk; 1 cup grated summer squash (mix yellow and green for technicolor effect)

combine and pat out into round; cut into scones; bake for 10 to 12 minutes on greased cookie sheet

Cinnamon Rolls Thanks Jeanna!
• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.
Note: My rolls don't work for me at 400 degrees anymore. I now bake them at 375 degrees.

Pots de Cremes Thanks Heather!

2 blocks (2 oz.) unsweetened baking chocolate, broken into pieces
2 egg yolks, slightly beaten
1 cup light cream
2 tablespoons butter
2/3 cup sugar
1 tsp vanilla

Sweetened whipped cream for garnish.

Combine baking chocolate pieces and light cream in medium saucepan. Cook over low heat, stirring constantly with wire wisk, until chocolate flecks disappear and mixture boils. Add sugar and continue cooking and stirring until mixture begins to boil. Remove from heat; gradually add to beaten egg yolks. Stir in butter and vanilla. Pour into six creme pots or demitasse cups; press plastic wrap directly onto surface. Chill several hours or until set. Garnish with sweetened whipped cream.

Six servings

Flourless Chocolate Cake with Carmel Sauce Thanks Kirsty!

• 1 cup (2 sticks) butter, cut into pieces
• 8 ounces semisweet chocolate chips (about 1 1/2 cups)
• 1 1/4 cups sugar
• 1 cup sifted unsweetened cocoa powder
• 6 large eggs

Caramel sauce
• 1 1/2 cups sugar
• 1/4 cup water
• 1 1/2 teaspoons fresh lemon juice
• 1 cup whipping cream
• 2 tablespoons (1/4 stick) unsalted butter

• Vanilla ice cream
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
For caramel sauce:
Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

Mexican Wedding Cookies Thanks Mama!
Mexican Wedding Cookies
4 sticks of softened butter
12 tbs powdered sugar
4 tsp. vanilla
4 c flour
3 c chopped walnuts

Mix butter and sugar together, add vanilla, stir in flour and last add the nuts. Roll into balls, bake for 20 minutes at 350, let cool, roll in a bowl of powered sugar and EAT!

Fudgey Cocoa No-Bake Treats Thanks Betty!
2c sugar
1/2c butter
1/2c milk
1/3c cocoa
2/3c peanut butter (creamy or peanut)
3c quick-cooking rolled oats
2t vanilla extract

Plce piece of wax paper on cookie sheet. Combine sugar, butter, milk and cocoa in medium sauce pan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Removed from heat, cool for 1 minute. Add peanut butter, oats, and vanilla, stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper. Cool completely. Store in cool, dry place. Makes 4 dozen. Prep 20min, cook 5min, cool 30min.


Grandma Lou’s Breakfast Cookies Thanks Mom!
Bake at 350 for 9 min.
1c brown sugar
1c Amish Country natural roll butter
½ c sour milk
2 fresh brown farm eggs
2T natural molasses
½ c natural raisins
½ c walnuts
2c natural rolled oats
1c natural wheat/bran flour
1c unbleached white flour
½ t salt
1t baking soda
1t cinnamon
½ t all spice.

Monkey Bread Thanks Kirsty!
1 c butter (melted)
1 c chopped walnuts (optional)
20-24 frozen Rhodes bread dough rolls (no more-the rolls will rise!)
1 c brown sugar
1 sm. Package of butterscotch pudding (not instant)
1 tbs. cinnamon

Put the frozen dough balls in a bundt pan, pour melted butter over rolls, evenly sprinkle each of the other ingredients over the buttered rolls. Cover bundt pan with a towel and leave out over night for the rolls to thaw and rise. In the morning, bake at 350 for 35 minutes, tip bundt pan over place on a plate. Enjoy hot sticky rolls for breakfast!

Bob’s Red Mill Bran Flax Muffins Thanks Bob!
Bake at 350 for 18min.
1 ½ c natural wheat/bran flour
¾ c Flaxseed meal, ¾ c bran
1c brown sugar
2t baking soda
1t baking powder
½ t salt, 2t cinnamon
1 ½ c organic carrots
2 apples
½ c natural raisins, 1c walnuts
¾ c milk
2 fresh brown farm eggs
1t vanilla

Downey House B&B Honey Granola (La Conner, WA) Thanks Heather!
5c old fashioned rolled oats (not quick-cooking)
1c coconut
1c wheat germ
1c chopped raw almonds
1/2 c sesame seed
1/2c sunflower seed
1/2c brown sugar (I added)
1/2t salt
1/2t cinnamon (I added)
1/2c honey
1c corn oil
2t vanilla extract

Preheat oven to 300 degrees. In a large bowl, combine oats, coconut, wheat germ, almonds, sesame seed, sunflower seed, brown sugar, salt, cinnamon, stir and set aside. In a small saucepan, warm honey with oil and vanilla extract over medium heat. Add to dry ingredients and mix thoroughly. Spread mixture evenly in a greased 10x15 inche jell-roll pan. Bake for 40 minutes, stirring every 10 mintues, until cereal is lightly browned. Store in an airtight container. Makes 9 cups. Enjoy plain, over yogurt or with milk!

Cold Coffee Cake Thanks Heather!


1 ¾ cup flour
2 cups sugar
¾ cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
½ cup vegetable oil (¼ cup crisco + ¼ cup butter)
1 tsp vanilla

Combine all dry ingredients, then add wet; beat two minutes on medium speed. Pour batter into a greased 9x13” pan. Bake at 350* for 35-40 minutes. (If using two round cake pans, bake for 30-35 minutes.)


½ cup butter
1 cup brown sugar
¼ cup milk
2 cups powdered sugar (sifted)

Heat butter in medium saucepan until melted, then stir in brown sugar and heat until boiling, stirring constantly. Boil and stir over low heat for two minutes. Stir in milk and heat to boiling again. Remove frosting from heat, cool to lukewarm temperature. Beat in powdered sugar until frosting is smooth. Spread on cooled cake immediately before frosting sets.

No-Knead Crusty Bread Thanks Kirst!

3 cups all-purpose flour
¼ teaspoon instant yeast
1 1/2 cups warm water
1 1/2 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl dissolve yeast in warm water. Add flour and salt
then stir until blended; dough will be shaggy and sticky. Cover bowl
with plastic wrap. Let dough rise at least 12 hours, overnight, at
warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly
flour a work surface and place dough on it; sprinkle it with a little
more flour and fold it over on itself once or twice. Cover loosely
with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface
or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat
bran or cornmeal; put dough seam side down on towel and dust with more
flour, bran or cornmeal. Cover with another cotton towel and let rise
for 1- 2 hours. When it is ready, dough will be more than double in
size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450
degrees. Put dutch oven in oven as it heats. When dough is ready,
carefully remove pot from oven. Slide your hand under towel and turn
dough over into pot. Shake pan once or twice if dough is unevenly
distributed; it will straighten out as it bakes. Cover with lid and
bake 30 minutes, then remove lid and bake another 15 to 20 minutes,
until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.