Dissolve honey and yeast in warm water. Stir together whole wheat flour and salt. Pour yeast and water into flour mixture, add olive oil, and mix well. Allow to sit for 10 minutes to absorb water. Then turn out onto surface sprinkled with all purpose flour and knead for about 8 – 10 minutes until smooth and elastic, adding just enough flour as you go to keep it manageable. Grease inside of clean bowl with oil or butter. Place dough in and turn to grease. Cover with moist towel or plastic wrap or plate and let rise in warm place until doubled, about 1 – 2 hours.

Gently deflate and pinch or cut into about 10 pieces. Cover with tea towels and let rest about 10 minutes. Roll each ball out on lightly floured surface to about 5 or 6 inch circles approximately 1/4 inch thick. Recover with tea towels. Let rise 20 – 30 minutes.
Preheat oven to 500*F with rack at lowest setting. Preheat baking stone or cookie sheet, or you can also bake right on the oven rack. Bake two or three at a time about 2 minutes, until puffed and lightly browned. Remove with metal tongs or spatula.
Cover with tea towel as they come out of the oven. Store in zip loc plastic bag.

Measure sesame seeds, olive oil and 1 Tbsp liquid into blender. Blend until pureed. Add chickpeas, about 1 Tbsp liquid, lemon juice, garlic cloves, salt, and chili powder or red pepper flakes. Puree again in blender until smooth. Add additional liquid if necessary to blend, but should be thick. Taste and adjust if necessary, adding extra garlic, lemon, chili powder, or salt. Garnish with a pinch of paprika powder and drizzle a tablespoon or so of olive oil over the top. Serve with pita bread or vegies.

Place first three ingredients in blender and blend until even crumbs. Dump into bowl. Melt butter and pour over top. Mix together until evenly moist. Dump into 9″ pie pan and press evenly up the sides and across the bottom. Bake at 350* for about 10 minutes, or fill and bake.

Cream butter or margarine and sugars until fluffy. Beat in eggs and vanilla. In separate bowl, stir together dry ingredients – flour, cocoa, baking soda and salt. Then stir dry into wet ingredients until combined. Add chips and combine well. Drop by spoonfuls onto ungreased cookie sheet and bake at 350* for about 10 minutes, or just until the tops appears dry. The middle will still be moist. Let sit for a minute or two after removing from the oven, just until you can transfer them to the cooling rack without them falling apart. Cool. Store in air-tight container to keep soft and chewy.

Substitute regular chocolate chips, carob chips, raisins, dried cranberries, or nuts, as you like.

2 cups all purpose flour
1 cup whole wheat flour
1/4 cup ground flax
1/4 cup oat bran (opt)
2 1/2 tsp (1 pkg) yeast (raw yeast if you have it, otherwise use active dry)
1 tsp salt
1 cup milk
1/4 cup brown sugar
2 Tbsp butter
1 tsp vanilla
1 egg

Combine flours, flax, oat bran, yeast and salt. Stir together milk, brown sugar, butter and vanilla and heat until warm and butter is melted. When liquid is a wrist comfortable temperature, stir in to dry ingredients. Add egg and knead well. Cover and let rise about 1 hour (30-60 minutes, depending on how warm your kitchen is).

Roll out into a rectangle and spread with:
2 Tbsp butter
2/3 cup brown sugar
1 Tbsp cinnamon

Roll up like a jelly roll and cut into 12 even slices. Place in greased pan. Cover and allow to rise a second time. Bake at 350* about 25 minutes and until lightly brown on top.

Remove immediately from pan.

Glaze with the following:
2 Tbsp cream cheese (or use 1 – 2 Tbsp butter)
1 Tbsp butter
1/2 cup icing sugar
1/2 tsp vanilla

Beat until smooth and drizzle over top.

If you would like to get some raw yeast, try asking at your local bakery, or at your grocery store’s bakery. Sometimes they are willing to sell it by the pound, which can be much less expensive than off the shelf. Always helpful if you bake a lot!

Stir together flour and sugar. Cut in butter. Add vanilla. Press into 9 x 13 pan. Bake at 350*F for 20 minutes. Remove from oven and cool to room temperature.

Mix cream cheese, 1 cup of the whipped topping, and the powdered sugar together until smooth. Spread over crust.

Mix both the puddings together with the milk until it begins to set. Spread over cream cheese layer. Chill 1 to 2 hours in fridge.

Top with more whipped topping, chocolate shavings or chips, and fresh berries.

Soak bran cereal in buttermilk for 15 minutes. In separate bowl, mix together flours, sugar, salt, cinnamon and baking soda. In another bowl, lightly beat eggs, then add oil, pineapple, honey and raisins. Make well in dry ingredients and pour in egg mixture and buttermilk mixture. Stir just until smooth.

Honey Glaze (to grease muffin tins with):
1/4 cup butter, softened
6 Tbsp brown sugar
6 Tbsp white sugar
2 Tbsp honey
1 Tbsp water

Cream butter and sugars. Add honey and water and beat until fluffy. Coat 20 – 24 muffin tin cups and spoon in batter until about 3/4 full.

Bake at 400*F for 18 -20 minutes or until top springs back when lightly touched. Immediately turn out of pans and leave upside down on rack to cool.

Prepare cake according to package directions and bake in a 9 x 13 pan.

Heat pineapple with juice, and sugar over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Poke holes into hot, freshly baked cake with a fork and pour pineapple mixture over top. Let cool to room temperature.

Make pudding according to package directions, allow to set, and spread over cooled cake.

Spread whipped topping over the pudding.

Toast coconut on a baking sheet at 325*, stirring every few minutes, until some of the coconut begins to get light brown. Remove from oven and sprinkle over the top of the cake. Chill at least one hour in the fridge.

Bolivian Meat Pies

Dough:
1 Tbsp sugar
3/4 cup milk
2 1/4 tsp yeast
1 1/2 Tbsp olive or canola oil
1 1/4 tsp salt
2 1/2 cups flour (approx)

Scald milk, and cool to wrist-warm temperature. Stir in sugar and yeast. When dissolved, add salt and oil. Add about 1 cup flour and beat 100 strokes. Gradually work in remaining flour until dough is no longer sticky. Knead until smooth. Cover and allow to rise 1 hour or until doubled. Meanwhile, prepare filling.

Filling:
1 Tbsp oil
1 Tbsp butter
1/2 large onion, finely chopped
1/2 green bell pepper, chopped
1 jalapeno (opt), finely chopped
2 cloves garlic, diced
1 – 2 tomatoes, chopped
2 potatoes, peeled and cubed
1 1/2 – 2 lbs chicken breast, chopped
3 – 4 Tbsp raisins (can double)
1 tsp salt
1/2 tsp pepper
1 cup chicken broth
pinch cumin
opt. handful of green olives, capers, or peas

Heat oil and butter in pan over medium heat. Saute onion and green pepper, jalapeno and garlic. Add potatoes, tomatoes and chicken. Season with salt, pepper and cumin. Saute a few minutes until chicken is browned. Add broth and raisins. Cook until potatoes are almost tender. Stir in any additional ingredients and turn off heat. Allow to cool enough to handle.

When dough has risen to double, punch down. Rest for 10 minutes, then roll dough out into circles about 4″ in diameter. Fill with a scoop of filling so it will be full, but not overflowing. Pinch edges together at the top and place on greased cookie sheet. Brush tops with egg white and bake at 350*F until lightly browned on the outside.

Variations:
- Use beef or pork instead of chicken.
- Make vegetarian with chickpeas instead of meat

Optional additions:
shredded green cabbage or lettuce
fresh salsa
sour cream
grated cheddar or monterey jack cheese

Cut chicken breast into thin strips. Toss with cornstarch, sugar, garlic cloves, chopped onion, cumin, oregano, vinegar, red pepper flakes, chili powders, salt and pepper. Allow to marinate for a minimum of 1 to 2 hours, or overnight.

Slice onion and bell pepper into thin strips.

Heat 1 Tbsp oil in wok over medium-high heat. Stir and cook about half the chicken until cooked through and no longer pink inside. Set aside. Repeat. Taste and add additional seasoning, eg. tabasco or garlic powder if needed.

Heat additional Tbsp of oil, stir and fry onion and bell pepper until onion is carmelized and pepper is tender. Toss chicken in with onions and pepper, add lime juice and heat a couple minutes.

Serve rolled up in warm tortillas, with a little shredded cabbage or lettuce, sour cream and any other toppings desired.