Boiled Cookies Recipe

½ cup butter

¼ teaspoon salt

½ cup cocoa

3 cups quick oats

½ cup milk

2 cups sugar

½ cup peanut butter

1 teaspoon vanilla

Mix butter, sugar, milk, cocoa and salt in a saucepan.

Bring to a boil and continue to boil for one minute, stirring constantly. Add oats, peanut butter and vanilla and stir until peanut butter is dissolved.

Drop by teaspoonfuls onto waxed paper. Cool. For a crunchy cookie, nuts or coconut may be added with the oatmeal.

Unleavened Cookies Recipe

2 cups sifted whole wheat flour

1 cup butter

3⁄4 cup brown sugar

2 cups shredded coconut

1 egg

Preheat oven to 375 degrees.

Sift measured flour and cut in butter with 2 knives or pastry blender.

Add sugar, coconut and slightly beaten egg and knead with hands until the dough holds together and the egg has disappeared.

Shape dough into a roll approximately 2 1⁄2 inches in diameter, wrap in waxed paper and chill until firm enough to slice, approximately 1 hour.

Slice the dough 1/8 inch thick and place on ungreased cookie sheet and bake 10 to 12 minutes at 375 degrees.

Peanut Butter Cookies 2 Recipe

1 cup peanut butter

1 cup sugar

1 egg

Preheat oven to 350 degrees.

Mix all ingredients together.

Drop by teaspoonful on cookie sheet.

Use fork to press down making crisscross design.

Bake for 10 minutes.

Makes 2 dozen.

Peanut Butter Cookies Recipe

1 cup chunky peanut butter

1 cup sugar

1⁄2 teaspoon vanilla

1 egg

Preheat oven to 350 degrees.

Mix peanut butter and sugar. Stir in remaining ingredients.

Shape in 1 inch balls and put on ungreased cookie sheet. Press with fork to flatten slightly.

Bake at 350 degrees for 12 – 15 minutes.

Coconut Butter Cookies Recipe

1 cup butter 1 egg

2/3 cup brown sugar (packed)       ½ teaspoon salt

1-1/3 cup flaked coconut                  2 teaspoons vanilla

1-3/4 cup sifted flour

Cream butter and sugar. Beat in egg, salt and vanilla. Add flour gradually. Stir in coconut. Drop by teaspoonfuls on ungreased cookie sheet.
Flatten a little. Bake at 350 degrees about 10 minutes, or until browned around the edges. Makes 4-1/2 dozen.

Naan Tortilla Recipe

¾ cup milk

½ teaspoon salt

3 ½ Tablespoons butter

½ Tablespoon olive oil

2 ¼ cups all-purpose flour, unsifted and divided

On the stove or in the microwave, heat the butter and milk just until the butter is melted. Stir 2 cups flour and the salt together and add to the butter and milk mixture. Sprinkle the work surface with some of the remaining ¼ cup flour and knead the dough for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky. Wrap the dough with cling wrap and rest at room temperature for 30 minutes or so. Dust the work surface again with flour, cut the dough into 4 pieces, roll into balls and, then, roll out into about 1/8” thick rounds.

Heat ½ Tablespoon olive oil in a non-stick pan over medium heat – or lower, if you have a heavy based skillet (Note #1). Place one flatbread at a time in the pan and cook for about 1 to 1 ½ minutes – it should bubble up. Flip and cook the other side, pressing down if it puffs up. There should be smallish golden brown spots on both sides. Stack the cooked tortillas and keep wrapped with a tea towel – the moisture helps soften the surface making the tortillas even more pliable. Continue to cook the remaining pieces. Optional: Brush or spray tortillas with olive oil or melted butter for a more luxurious finish. For a garlic butter version, mix minced garlic with the butter before brushing on.

Recipe Notes:

Higher heat and thinner dough equal a crispier crust. Though still pliable inside, the thin, crispy crust on the outside might crack when rolled around fillings. However, the larger dark spots on the crispier crust make the tortilla look like authentic naan – just like what you get in Indian restaurants!

The dough keeps in the refrigerator for approximately 3 days. Tip: Roll out the rounds, ready to cook, before refrigerating, but be sure to keep the rounds separated using baking paper or cling wrap. Cooked tortillas/naan keep well in the freezer.

This recipe works great with whole wheat flour, but does not work with almond flour. See note #5 for Gluen Free.

Dairy free/vegan substitutions: olive or coconut oil may be substituted for the butter and almond milk may be substituted for the dairy milk to make it dairy free/vegan.

Gluten free flour works fairly well, but you may need to use a bit of extra flour to roll it out – just add more as required. The texture is slightly different – a bit chewy – and you may not be able to roll the dough out into neat rounds.

Oatmeal Crackers Recipe

1 1/3 cups flour

2 cups rolled oats

1⁄2 cup butter or margarine

2 tablespoon sugar

1 teaspoon salt

1⁄2 cup boiling water

Preheat oven to 350 degrees.

Combine dry ingredients.

In separate bowl, cover butter with boiling water. Add liquids into dry mixture. Mix.

Roll out thin and cut like crackers.

Bake at 350 degrees for 5 – 10 minutes.

Flat Bread Recipe

1 cup wholewheat flour

1 egg

1 cup unbleached white flour

1⁄2 teaspoon salt

1⁄2 cup plus 2 tablespoons milk

Preheat oven to 375 degrees.

Mix flours and salt. Make a well and break egg into it.

Pour in a bit of milk and whip egg and milktogether. Pour in rest of milk. Stir until well coated.

Put on a floured board and knead until smooth and elastic.

Roll 1⁄4 inch thick, cut in squares and bake at 375 or 15 to 20 minutes.

Unleavened Bread Recipe

1⁄2 cup hot water

1⁄2 cup butter

1-1/3 cups wholewheat pastry flour

2 cups oatmeal flour

Sesame seeds

2 – 4 tablespoons brown sugar

Nut meats

Preheat oven to 350 or 375 degrees.

Mix hot water and butter. Add salt, flours, brown sugar, sesame seeds and nuts.

Roll out very thin. Place on 2 or 3 cookie sheets. Score into squares.

Bake at 350 degrees to 375 degrees until light brown.

When cool, break into scored squares.

Tortillas Recipe

1 cup cornmeal

1 1⁄2 cups water

3 tablespoon margarine

1 tablespoon salt

1 1⁄4 cups whole wheat flour

Bring water to boil in small saucepan. Add half the margarine. Stir in cornmeal quickly; then cook over very low heat for 5 minutes.

Stir in remaining margarine and set aside to cool.

Mix flour and salt. Stir into cooled cornmeal and knead, adding water if necessary or more flour until a soft dough is formed.

Pinch off 12 pieces and roll into 2 inch balls. Flatten each ball between palms or against board, making a flat circle.

Roll with rolling pin to 6 or 7 inches. Keep turning circle to keep it round, and sprinkle board and pin with cornmeal as needed to prevent sticking.

Cook on a hot ungreased griddle for 1 1⁄2 minutes on each side, or until flecked with dark spots.

For crisp corn chips, increase the amount of margarine and roll the tortillas somewhat thinner.