Ingredients:

Directions:
reheat oven to 325º F.

Mix oil, agave, and salt in a large bowl. Dump in remaining ingredients except for any dried fruit and stir until well coated. Spread out granola onto a parchment paper covered cookie sheet or baking dish and bake for 10 minutes.

Stir well and bake for another 10 minutes, until oats are slightly golden.

Add any dried fruit and allow to cool. Oats will get crispy as they cool, do don’t worry if they seem soft when they’re hot.

Apple, Currant and Flax Granola

*If you want to preserve all the nutrients of the flax seeds, add them to the granola after baking when it has cooled slightly. Baking them will destroy some of the good stuff.

I don’t need to tell you that you can add kind of nuts, dried fruits, or seeds to this you want, do I? So what are you doing, buying granola? Make it!

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Ingredients:

Directions:
Heat oven to 450′. Place 2 teaspoons brown sugar, 2 teaspoons margarine and 3 pecan halevs in each of 12 muffin cups. Place in oven until melted. Mix baking mix and water till soft dough forms. Beat vigourously 20 strokes. Gently smooth dough into a ball and knead 5 times. Roll into 15×9 rectangle. Spread with 2 Tablespoons margarine, srpinkle with 1/4 cup sugar and the apple. Roll tightly beginning with teh 16 inch side. Cut into 12 slices. Place cut side down in muffin cups. Bake 10 minutes. Immediately invert pan on serving plate. Leave pan over rolls a few minutes.

Yield:
"12 rolls"

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Ingredients:

Directions:
Sift dry ingredients together. Blend in dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix well. Turn out on board or pastry cloth. Roll or pat to desired thickness. Cut biscuits. Dip in melted margarine and place on a greased pan. Freeze on pan. Thaw out the night before. Bake at 450 ∞ for 12 minutes.

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Ingredients:

Directions:
With an electric mixer, cream together the butter and ground walnuts. Beat in the vanilla. On low speed, slowly add the confectioners’ sugar, salt, and flour and beat until well blended. Scrape the dough onto a sheet of wax paper or plastic wrap, flatten, cover, and chill until firm, about 3 hours.

When you’re ready to bake the crescents, preheat the oven to 350° and lightly butter two baking sheets.

Divide the dough into two parts. Because this dough softens quickly as it warms, keep the part you’re not using in the refrigerator until you’re ready to roll it out. Roll each half of the dough between two pieces of wax paper into a 9 X 15-inch rectangle. Cut the rectangle into fifteen 3-inch squares and cut each square diagonally into two triangles. Roll and pinch each triangle into a crescent shape. Place each crescent on a baking sheet.

Bake the crescents for 10 to 15 minutes, until the edges are golden brown. Cool. Using a sieve, dust the crescents liberally with confections’ sugar. Store in a tightly covered container.

(Serves –)

If you like, instead of rolling out the dough, simply make ¾-inch balls and form them into crescents.

Ingredients:

Directions:
Mix all ingredients together.

Put in 2 well greased loaf pans.

Bake at 325 ∞ for 1 hour.

(Serves –)