1⁄2 tablespoon cornstarch

1 cup pumpkin

1/3 cup brown sugar

2 tablespoons sugar

1/8 teaspoon allspice

1⁄2 teaspoon cinnamon

1/8 teaspoon ginger

1 cup milk

1⁄2 can canned milk

1⁄2 teaspoon salt

Blend eggs and canned milk. Add the dry ingredients and blend.

Add pumpkin an remaining milk alternately until thoroughly blended.

Pour into a pastry lined pie plate and bake at 425 degrees for 12 minutes or until the pumpkin is set and a knife comes out clean.

1 egg, beaten

1/3 cup oil

1/2 cup honey

1 teaspoon vanilla

2 cups quick oats

dash of salt.

Beat egg, honey, vanilla and salt.

Stir in oats.

Drop by heaping teaspoonfuls on greased cookie sheet.

Bake 15 minutes at 325 degrees.

This is a very versatile recipe.

Put 3 or 4 chocolate chips on each cookie (or mix in batter) and they taste like a different type of cookie.

Use ½ cup oil and add 1 cup chopped coconut and you have macaroons.

Use peanut butter in place of oil and you have peanut butter cookies.

1-1/2 cup brown sugar packed

1 cup butter

1-1/2 cups whole wheat flour

2 unbeaten eggs

1 cup almonds, chopped fine

½ cup rolled oats

2 Tablespoons grated lemon rind

1 teaspoon lemon extract

Cream butter, gradually add sugar and cream well.

Blend in eggs.

Add flour and mix thoroughly.

Stir in almonds, oats, lemon rind, and lemon extract.

Drop by scant teaspoonfuls at least 3 inches apart onto greased baking sheets.

Bake at 350 degrees for 7 to 10 minutes until edges are golden brown.

Remove from baking sheets immediately.

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.

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.

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.

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.

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.

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.

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.