5 cups of all purpose flour
1 cup of whole wheat flour
1 tablespoon yeast
1 1/2 teaspoon salt
1 teaspoon sugar
3 to 3 1/3 cups water. Varies due to reletive humidity, types and brands of flour etc.

Dissolve yeast and sugar in 1 cup of warm water. Let stand for 5 minutes. Mix flours and salt together in a mixing bowl. Mix all ingredients for 8-10 minutes. I use a Kitchen Aid stand mixer for 8 minutes on slow speed, and 2 minutes on medium speed. Put into large oiled bowl and let rise for 2 hours. Punch down dough and let rest for 5 minutes before kneading. Knead for 3-5 minutes by hand adding flour to keep it from sticking to counter top. Put into oiled baking sheet or cut in half and put in loaf pans. Let rise until doubled in size. Bake in a 350 degree oven for 45-50 minutes.

1 3/4 cups water
1/4 cup apple juice
1-2 teaspoons honey
2/3 cups steel cut oatmeal
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
3 tablespoons canned pumpkin

Bring water to a boil, apple juice and add oats and spices. Cook simmering for 12 minutes. Add canned pumpkin and honey, Cook for 2-5 more minutes depending on how dry you like it.

Optional: Top with a shot of canned whip cream.
serves two

Here is my favorite tomato salsa recipe(Kurt’s Killer Salsa) for chips and dip. The basic recipe was taught to me back in 1980 by Lynne Palen of the Rendezvous Restaurant in Frisco, Colorado. My version is close to what Lynne taught me, but probably a bit hotter since I love the jalapeños! Please refer to a good canning guide book like Stocking Up if you plan on canning this salsa. If you are making it for a big party it should hold well for up to two weeks refrigerated.

20 medium size fresh tomatoes diced, (13-15 cups diced)
1/2 yellow onion diced
3 cloves fresh garlic minced
1 tablespoon salt
10 fresh jalapenos diced, 5 or less if you want it milder
1 Tablespoon dried oregano

Combine all ingredients and simmer for 45 minutes uncovered.
Add 1 Tablespoons of lemon juice per jar if you are canning the salsa.
makes about 6 pints

20-25 fresh habaneros seeded and sliced
1/4 cup minced onion
1 clove garlic minced
1 T olive oil
water to cover
2-4 tablespoons vinegar, I prefer Braggs or Spectrum apple cider vinegar

In a 2 quart pot saute onions and garlic in oil for 3 minutes on medium low heat stirring often. Add habaneros and saute for 5 minutes stirring about once per minute. Add water to cover and cook uncovered for about 20 minutes at a simmer or until most of the water is cooked off and habaneros are soft. Remove from heat and cool to about room temperature. Scrape habaneros with a rubber spatula into a food processor and add 2 tablespoons vinegar. Blend until desired consistency is reached. Taste and add more vinegar if desired. I like it a bit thick for eating with tortilla chips. You can get a thinner, tabasco sauce like consistency by adding all off the 4 tablespoons of vinegar. Careful as this is a very hot salsa. I recommend wearing plastic gloves when handling the habaneros.

2 cups flour
1 1/2 cups oat bran
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 egg
2 bananas
1/2 cup molasses
2 granny smith apples diced

Mix the dry ingredients in a bowl and set aside. Put buttermilk in a blender with molasses, egg and bananas and mix just until blended. Stir into dry ingredients. Add diced apples. Grease muffin pans and bake at 375 degrees for 20 minutes then lower heat to 350 for 5 more minutes.
Note. For sweeter muffins add 1/2 cup of diced dates. I find the molasses and bananas are sufficient sweetener if the bananas are ripe enough.
These will be a dense muffin, not to be confused with mass produced grocery store muffins that are more cake like than muffin.

2 cups frozen blueberries
3/4 cup apple juice
1/4 cup water
6 oz plain or fruit yogurt
Optional: 1 tablespoon flax seed oil, 1 banana or apple

Add all ingredients to a blender and blend until it reaches your desired consistency.
serves two