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http://www.ehow.com/how_4929857_environmentally-friendly-ant-repellant.html

How to Make Environmentally Friendly Ant Repellant
By csjheron, eHow Member Rating
Rate: (0 Ratings)

Warmer temperatures and springtime rain bring a wealth of many-legged creepy crawlers into your home. Both small and large ants send out troops during this time of year to scope of acceptable food supplies. If you’re worrying that the ants will be carrying off your furniture soon, take a look at the steps below to safely rid your home of these annoying critters. Get ahead of the infestation and protect your family and pets with these environmentally safe methods to repel and remove the ants once and for all.

Difficulty: Easy
Instructions
Things You’ll Need:

* Apple cider vinegar
* Spray bottle
* Borax
* Scented talcum powder
* Black pepper
* Cinnamon

1.
Step 1

Mix a solution of half vinegar and half water in an empty spray bottle. Use the solution to clean counter tops, windowsills, and baseboards. Spray along the creases of woodwork, around door frames and windows where you notice the ants entering your home. Vinegar is completely safe for pets and humans.
2.
Step 2

Sprinkle talcum powder (baby powder) along the baseboards, windows, and counter edges to discourage the ants from foraging for food.
3.
Step 3

Mix a solution of 2 tablespoons powdered borax (laundry booster), 1 cup of water, and 2 cups of sugar. Stir the mixture completely and place drops near points of entry, on countertops, and behind appliances. The sugar attracts the ants that consume the borax and take it back to their nest. This solution should be used over the course of a few days. Allow the ants to consume the mixture and return to their nest repeatedly without interference. If the ants aren’t responding to the mixture, try using butter or mayonnaise in place of the sugar. Animals or humans should not ingest this borax mixture.
4.
Step 4

Visit your spice cabinet for a very simple and environmentally safe solution to repelling ants in your home. Sprinkle black pepper at entry points or behind canisters on the counter tops. Use cinnamon in the same manner. Sprinkle bay leaves, whole cloves, or cayenne pepper along windowsills and around door frames to discourage ants from entering your home. Peppermint, sage, and spearmint can also be used outside your home to treat the nest area.
5.
Step 5

Keep your counter tops clean and avoid eating in other rooms in the house. Crumbs are an ant’s nirvana. Vacuum frequently to remove crumbs from the floor and discourage foraging ants from finding food sources in your home.

http://www.itsfrugalbeinggreen.com/category/cleaning

Air Fresheners = Air Pollution

by Carrie on April 8, 2009

in cleaning, green

Air fresheners have always bothered me. How is something that puts more junk in the air making things fresher and cleaner?

If you think your house has a scent problem here are some green things you can try to make it smell better:

* clean everything
* open windows
* place bowls of baking soda, vinegar, or charcoal out to absorb scents

If you just want to give your house an extra boost of good smell try baking something yummy.

http://www.itsfrugalbeinggreen.com/2009/04/prevent-water-pollution-by-not-using.html

Prevent Water Pollution by Not Using Antibacterial Soaps

by Carrie on April 7, 2009

in cleaning, green

Antibacterial soaps are a big water pollution problem in California (and probably around the world). Much of our waste water flows into streams, rivers, bays, and the ocean. The antibacterial chemicals triclosan and triclocarban are being ingested by fish, birds, and marine mammals. Avoid antibacterial products unless you specifically have a wound you need to disinfect.

Another side effect of the excessive use of antibiotics is super resistant bacteria like MRSA. I myself suffered from a staph infection about 5 years ago (contracted from a pedicure, fortunately just a regular staph infection not MRSA). My doctor instructed me to clean those infection sites with antibacterial soap on a regular basis which is a good use of antibacterial soap, but if you don’t have something that needs disinfected, use regular soap.

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=4018a3cb8bf09110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=related

Fresh Spearmint Ice Cream

Fresh Spearmint Ice Cream
From:
Martha Stewart Living

There’s not a drop of food-coloring in this old-fashioned ice cream. Its pale color and sprightly flavor speak to its purity and its short ingredient list: milk, cream, sugar, eggs, and fresh-from-the-garden mint.
Ingredients

Makes 3 cups; serves 4 to 6

* 1 cup packed fresh spearmint, preferably Kentucky Colonel
* 1 cup whole milk
* 2 cups heavy cream
* 2 large eggs
* 3/4 cup sugar

Directions

1. Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.

2. Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.

3. Meanwhile, whisk together eggs and sugar in a medium bowl.

4. Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

5. Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).

[Granny would next, add chocolate sauce or shaved chocolate to top it off...]

http://cheaphealthygood.blogspot.com/2009/04/156-cheap-healthy-recipes-for-ten.html

156 Cheap, Healthy Recipes for Ten Common Leftover Herbs
(Sorry for the lateness of the usually-on-Wednesday article, everybody. Finding oregano recipes was much harder than I thought.)

When it comes to fresh herbs, I kind of wish sage was snack food, and go through parsley like most people go through underwear. Basil is a most beloved boat-floater, and during summer salsa season, nothing comes between me and a verdant bunch of deliciously soapy cilantro.

However.

Right now, there are four half-used packs of fresh herbs (dill, sage, thyme, and &*#^$&*% oregano) sitting in my fridge. I can throw thyme in just about anything, but odds are the dill and oregano will make their homes in a Staten Island landfill very, very soon.

It’s a problem I often run into: I prefer cooking with fresh herbs because the flavor is markedly better than the dry ones, yet I rarely use a whole package before it goes bad. Freezing is always an option, but … I forget to do it. A lot.

In order to correct this behavior (and stop blowing $1.79 every time I need a teaspoon of dill), I embarked on a mission: a mission to find simple, healthy recipes that use up a buttload of leftover herbs. (And yes, “a buttload” is a true unit of measurement.) The results are below, and here’s what you need to know about ‘em:

* The herb is a primary ingredient.
* Each recipe is healthy and inexpensive according to the standards we usually use on this site. (See our FAQ.)
* I’ve only made dishes with the CHG tag, and can subsequently vouch for them. All other recipes come from individual food blogs (which I generally trust) or aggregate recipe sites (All Recipes, Epicurious, etc.), where they’ve garnered at least an 85% approval rating from reviewers.
* After each recipe title, I list the amount of the herb necessary to make the dish. Keep in mind that this is relative: two tablespoons of parsley isn’t a lot of parsley, but two tablespoons of rosemary is a LOT of rosemary.
* Remember: recipes can be scaled up or down, depending on how much you’re making.

And with that … lots of recipes.

[She has a list of 156 recipes that use lots of herbs, on LOL, 156 web sites, check it out, several recipes are tempting.
granny]

http://www.culinate.com/recipes/collections/Contributors/Jim+Dixon/olive_oil_cake_with_honey-roasted_rhubarb/print

Olive-Oil Cake with Honey-Roasted Rhubarb
By Jim Dixon, from the Jim Dixon collection
Introduction

I adapted this cake recipe from Tenuta di Capezzana, the Tuscan olive-oil producer. It’s easy and incredibly delicious. The rhubarb, however, was my own invention. I started just roasting it with olive oil, then sprinkling it with sugar to eat, but the honey works much better. I also like how the rhubarb holds its shape, instead of breaking down like it does when you stew it. We ate a lot of rhubarb growing up, and it’s one of my favorite things, but I’m adamant about never mixing it with strawberries.

Ingredients

Cake
3 eggs
2½ cups sugar
1½ cups extra-virgin olive oil
1½ cups milk
~ Grated zest of 2 to 3 oranges or lemons
2 cups unbleached all-purpose flour
1 tsp. baking powder
~ Large pinch of salt

Rhubarb topping
6 stalks rhubarb
2 Tbsp. extra-virgin olive oil
1/3 to ½ cup honey

Steps

1. Preheat the oven to 350 degrees. Butter and flour a 12-inch cake pan (I usually make this in a 12-inch cast-iron skillet).

2. In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.

3. In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients and slowly add the egg mixture, stirring just until blended. Do not overmix. Pour the batter into the prepared pan.

4. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. I let the cake cool in the skillet and serve it directly from the pan, but you could let it cool completely, loosen the sides with a knife, and invert onto a serving plate (hold the plate against the cake pan and flip; hopefully it will come out in one piece).

5. While the cake is baking, slice a half-dozen or so rhubarb stalks into half-inch pieces. Toss them with a few tablespoons of olive oil, then arrange on a sheet pan and drizzle with about ½ cup honey. Roast at 350 degrees for about 20 minutes. Let cool and spoon over slices of olive-oil cake.

This content is from the Jim Dixon collection.
Copyright © 2006–2009 Culinate, Inc. All rights reserved.

http://www.culinate.com/recipes/collections/Contributors/ellen_jackson/no_knead_bread/print

http://www.culinate.com/recipes/collections/Contributors/ellen_jackson/no_knead_bread

Multigrain No-Knead Bread

From the Ellen Jackson collection
Yield 1 loaf
Introduction

Seasoned baker Ellen Jackson combined whole-grain flours and seeds with the principles of No-Knead Bread to come up with this loaf. Though the famous Sullivan Street Bakery bread calls for instant yeast, Jackson recommends blooming, or proofing, active dry yeast for her loaf.
Ingredients
2 cups lukewarm water
½ tsp. active dry yeast
2 Tbsp. barley-malt syrup, honey, or molasses (see Note)
2 cups all-purpose or bread flour
1 cup light rye flour
1 cup whole-wheat flour
1 Tbsp. salt
2 Tbsp. sesame seeds, lightly toasted
¼ cup sunflower seeds, lightly toasted
2 Tbsp. flaxseeds
~ Wheat bran or cornmeal
Steps

1. Combine the water, yeast, and sweetener in a large bowl. Allow the yeast to bloom (proof) while, in another bowl, you combine the flours with the salt and the seeds.
2. Add the dry ingredients to the bowl with the yeast mixture and stir until blended with a wooden spoon; the dough will be extremely sticky and shaggy. Cover the bowl with a cloth or piece of plastic wrap and let it rest between 12 and 20 hours at room temperature. The dough is ready when its surface is speckled with air bubbles.
3. Lightly flour a work surface and place the dough on it. Dust the top of the dough with some more flour and fold it over on itself a couple of times. Cover the dough with plastic wrap and let it sit 15 to 20 minutes.
4. Meanwhile, line a large bowl or colander with a cotton kitchen towel (not terry cloth) and generously coat it with wheat bran, cornmeal, or flour.
5. Using just enough flour to keep the dough from sticking to your fingers, pick up the dough and gently and quickly shape it into a ball. Put the ball into the prepared kitchen towel, seam-side up. (It’s OK if it looks messy and/or misshapen.) Cover the dough with another flour-dusted towel and let it rise for 1½ hours.
6. After 1½ hours, place a 6-to-8-quart heavy pot (cast iron, enamel, Pyrex, or ceramic) in the oven and preheat to 475 degrees. Let the dough rise for another 30 minutes while the oven is preheating.
7. The dough is ready to bake when it has more than doubled in size and springs back lazily when poked. Carefully remove the hot pot from the oven. Slip your hand under the kitchen towel holding the dough, so that you are cradling the loaf in your palm. In one sure, confident motion, flip the dough into the pot, with the seam side headed for the bottom.
8. Using potholders — remember, the pan is hot — shake the pot to straighten out or redistribute the dough if necessary. Cover the pot with a lid, return it to the oven, and reduce the heat to 450 degrees.
9. Bake for 30 minutes, then remove the lid and rotate the pan. Bake an additional 20 to 30 minutes, until the loaf is deeply browned. If you’re uncertain whether the bread is done or not, carefully turn the loaf out of the pan; if the bottom is quite dark (just short of burned) and sounds hollow when you thump or knock it, it’s ready.
10. Cool on a rack before slicing.

Notes

Look for barley-malt syrup in the baking or health-food section of the store, near the molasses and honey. With a color somewhere between honey and molasses, it has greater depth of flavor and less sweetness, enhancing the yeasty, malty flavor of bread.

Store whole-grain flours in the freezer unless you use them within four to six weeks. Like nuts, seeds should be refrigerated to prevent them from becoming rancid.

Read more about Ellen Jackson’s bread experiments in “All you knead.”

This content is from the Ellen Jackson collection.
Copyright © 2006–2009 Culinate, Inc. All rights reserved.

[Photos and hidden links to recipes]

http://www.culinate.com/articles/features/infused_cream/print

The simple pleasure of infused cream
A pastry chef shares her technique
By Kim Carlson
March 23, 2009

Whipped cream is a rich, dependable garnish for your favorite dessert. But once you’ve had it 10 or 20 times, it can become, well, a little uninteresting. Infused whipped cream, however, is not difficult to make, and can enliven even the simplest dessert.
Featured recipes

* Hazelnut-Infused Whipped Cream
* Jasmine-Tea-Infused Whipped Cream
* Espresso Panna Cotta
* Tea Ice Milk

As its name implies, infused cream is nothing more than cream that’s been infused with another flavor, such as tea, brandy, or espresso. Recently, Jehnee Rains, the pastry chef at Bluehour in Portland, Oregon — and a former pastry chef at Chez Panisse in Berkeley, California — showed us how to make Hazelnut-Infused Whipped Cream.

Use Jehnee’s infused cream to top such desserts as chocolate pudding, flourless chocolate cake, pear tart, or — in summertime — a simple bowl of berries.

Or try Rains’ delicious Espresso Panna Cotta and Tea Ice Milk, both creamy desserts that rely on a slightly different technique.

Here then is the how-to:

1.
Toast 2 tablespoons hazelnuts in a baking pan in a 350-degree oven for about 20 minutes. Remove the nuts from the oven, let cool for a few minutes, and then rub off their skins. Chop the nuts in a food processor or with a knife.
2.
Heat 1 cup cream over medium heat until the cream is scalded but not boiling.
3.
Add the chopped nuts to the cream, cover the pan, and set aside to cool for about 30 minutes. Transfer the cream to a bowl and refrigerate it overnight.
4.
Strain the chilled cream into a mixing bowl through a fine-mesh sieve.
5.
Press the nuts with the back of a spoon to extract every last drop of the hazelnut-flavored cream.
6.
Add 2 1/2 tablespoons sugar and whip the cream until soft peaks form.
7.
whipped cream
Serve the freshly whipped cream atop your favorite chocolate dessert, apple pie, or pear tart.

Matzo Meal and Cottage Cheese Latkes
Recipe Name: Matzo Meal and Cottage Cheese Latkes
Picture: Matzo Meal and Cottage Cheese Latkes
Get original file (21KB) [1]
Description:

A flavorful patty of matzo meal, eggs, cottage cheese, and onions, fried in shallow oil
Yield: 20 latkes
Ingredients:

1 1/4 cups cottage cheese
3 eggs, separated
1 teaspoon salt
2 1/4 cups matzo meal (9 ounces)
1 large onion, minced
1/2 teaspoon sugar
3 tablespoons sour cream or plain yogurt or water
ground black pepper
oil, for shallow frying
Instructions:

1. In a large bowl, mash the cottage cheese. Add egg yolks, half of the salt, the matzo meal, onion, sugar, sour cream, and pepper. Mix well.

2. With an electric mixer on high speed, beat egg whites with remaining half of salt until stiff. Fold a third of the egg whites into the cottage cheese mixture, then fold in remaining egg whites.

3. Heat a half-inch layer oil in a heavy frying pan, until a drop of water added sizzles. Form latkes into thin patties (if batter/dough is too wet for your hands, shape with two tablespoons or spatulas).

4. Drop into oil and fry over a medium or medium-high heat until the undersides are golden brown. Turn carefully and brown the second side. Remove with slotted spoon and drain on paper towel. Serve immediately, or keep warm on a baking sheet in the oven.
Matzo Meal and Cottage Cheese Latkes
Additional Notes:

Original recipe from Jewish Cooking by Marlena Spieler. Slight modifications, directions, and photographs are mine. :)
Preparation Time: 20-25 minutes
Cooking Time: 30 minutes
Tammy’s Review:

This is a tasty bread-like patty. I love onions, and these patties have a great onion flavor. They’re easy to make and are a delicious side dish to any meal. My rating: 9/10.

Average vote based on 1 review.
10
out of 10
User Reviews
10
out of 10

Wonderful!
My family loved these. We had a choir concert one night and I was in a huge hurry, but all of my meats were frozen and beans would need to be soaked etc. I had nothing quick! Sooo I tried this. I was out of a few things so I used plain yogurt in place of the cottage cheese and then just threw in a few grates of cheddar cheese. Oh my goodness, my family loved them. They were so tasty. I’m going to make these at Hannukah for sure. Oh I also wanted to add that I pan fried them as I don’t have a fryer. They turned out great.

by lifeinlavender [1] on Thu, 2008-11-13 17:47
Source URL:
http://www.tammysrecipes.com/matzo_meal_cottage_cheese_latkes

Links:
[1] http://www.tammysrecipes.com/files/matzomealandcottagecheeselatkesban.jpg

http://www.tammysrecipes.com/node/1618/print

Herb Cheese Dollars
Recipe Name: Herb Cheese Dollars
Picture: Herb Cheese Dollars
Get original file (18KB) [1]
Description:

A round homemade cheese cracker
Yield: 8 servings
Ingredients:

1/4 cup (1/2 stick) utter, softened
8 ounces (2 cups) shredded sharp cheddar cheese, at room temperature
4 ounces cream cheese, softened
1 1/4 cups flour
1/4 teaspoon basil
1/4 teaspoon graound sage
1/4 teaspoon cayenne pepper
2 tablespoons water
Instructions:

1. In a medium-sized mixing bowl, combine butter and cheeses and mix with an electric mixer. Beat at a high speed until blended thoroughly and no lumps remain. Add remaining ingredients and mix well.

2. Form dough into a long roll, about 1.5 to 2 inches in diameter. Wrap in plastic wrap and chill until firm.

3. Unwrap from plastic, and use dental floss to slice dough into 1/8 to 1/4-inch slices. (Lay floss under dough, bring both ends up, and cross over the top, pulling in opposite directions until slice is cut.)

4. Place slices an inch apart on lightly greased baking sheets. Bake for 12-15 minutes at 400 degrees. Place on wire rack to cool. Store in an airtight container or bag.
Slicing the dough
Herb Cheese Dollars
Herb Cheese Pepperoni Bites
Another serving suggestion:
Top Herb Cheese Dollars with pizza sauce, a slice of pepperoni, and some shredded mozzarella cheese. Place on a baking sheet and bake at 375 degrees until cheese is browned.
Preparation Time: 30 minutes
Cooking Time: 12-15 minutes
Tammy’s Review:

These homemade cheese crackers are very tasty! The flavor is remniscent of “Cheez-Its”. It makes a nice snack, different from the ordinary! My rating: 9/10.

http://www.tammysrecipes.com/node/1593/print

Egg and Onion Matza
Recipe Name: Egg and Onion Matza
Picture: Egg and Onion Matza
Get original file (17KB) [1]
Description:

A soft, homemade unleavened bread squares with egg and onion flavors
Yield: 8 servings
Ingredients:

2 1/4 cups flour
3/4 teaspoon salt
1/3 cup butter
1 egg, beaten
1 tablespoon onion powder
1/2 cup milk
Instructions:

1. Combine onion powder and milk in a small bowl, and allow to soak for a few minutes.

2. In a mixing bowl, combine flour and salt. Cut in butter. Add egg and onion powder/milk mixture. Knead into a smooth, soft dough, adding additional flour if needed.

3. Divide dough in half. On a lightly floured surface, roll each piece of dough into a large rectangle, at least 1/4-inch thick but not more than 1/2-inch thick.

4. Using a pizza cutter or butter knife, cut dough into 2x2-inch squares, or another size as desired. Place squares on a lightly greased, lightly salted cookie sheet or jelly roll pan. Use a fork to prick each square several times before baking.

5. Bake at 450 degrees for 10-14 minutes, until golden and cooked through (but not hard or dark). Remove to wire rack; cool.
Egg and Onion Matza
Preparation Time: 35 minutes
Cooking Time: 10-14 minutes
Tammy’s Review:

This is a yummy homemade matza (unleavened bread). It’s soft, and has a savory onion flavor. We eat this plain (with meals or for a snack), or sometimes with lunchmeat or cheese on top. It freezes well. This is my favorite homemade matza! :) My rating: 10/10.

http://www.tammysrecipes.com/node/1572/print

[Why not dried spinach???granny]

Spinach Tortillas
Recipe Name: Spinach Tortillas
Picture: Spinach Tortillas
Get original file (25KB) [1]
Description:

A soft homemade flour tortilla with spinach
Yield: 8 tortillas (10-12 inches in diameter) or more, smaller tortillas
Ingredients:

9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil
Instructions:

1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook.

2. In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.

3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.

4. Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).

5. Pre-heat a griddle or large skillet over medium heat. If using a cast iron or non-stick griddle or pan, you won’t need oil (although you can use a little if you wish).
Rolling out the tortillas

6. On a lightly floured surface, roll each dough portion into a thin circle (or other shape if desired).
Cooking the first side...

7. Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.
Cooking the second side...

I usually start cooking the tortillas while I’m still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)
Homemade spinach tortillas
Preparation Time: 45 minutes
Cooking Time: 5 minutes on each side
Tammy’s Review:

These homemade tortillas are a beautiful green color and have a great spinach flavor. They’re hearty but soft (when served hot and fresh!) and taste wonderful. I liked them so much, I will never want to go back to store-bought spinach tortillas!! My rating: 10/10.

http://www.tammysrecipes.com/node/1565/print

Unleavened Cornmeal Biscuits
Recipe Name: Unleavened Cornmeal Biscuits
Picture: Unleavened Cornmeal Biscuits
Get original file (19KB) [1]
Description:

An unleavened (flat) biscuit made with flour, cornmeal and egg
Yield: 4 servings (number of biscuits varies, depending on size)
Ingredients:

1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 egg, beaten
milk, to make a kneadable dough (a couple tablespoons)
Instructions:

1. Combine flour, cornmeal, and salt. Cut in butter. Stir in egg.

2. Use hands to knead dough, and gradually add enough milk (a couple tablespoons) to make a kneadable dough.

3. On a lightly floured surface, roll dough into a rectangle or square, about 1/4 to 1/2-inch thick. Use a pizza cutter or butter knife to cut into squares.

4. Place shapes on a lightly greased cookie sheet. Bake at 425 degrees for 8-10 minutes, until lightly browned. Serve hot with gravy, or cool on wire racks and store in an air-tight container.
Unleavened cornmeal biscuits
Preparation Time: 20 minutes
Cooking Time: 8-10 minutes
Tammy’s Review:

This is a delicious unleavened cornmeal biscuit. I like to break the biscuits before topping with sausage, hamburger, or chicken gravy. It makes a yummy “unleavened” meal! :) My rating: 9/10.

http://www.tammysrecipes.com/node/1444/print

[has 15 good comments]

Whole Wheat Cinnamon Graham Squares
Recipe Name: Whole Wheat Cinnamon Graham Squares
Picture: Whole Wheat Cinnamon Graham Squares
Get original file (27KB) [1]
Description:

A soft cookie squares made with whole wheat, rolled oats, cinnamon, and honey
Yield: 48 squares
Ingredients:

6 cups whole wheat flour
1 1/2 cups rolled oats
1 cup (packed) brown sugar
2 teaspoons salt
2 teaspoons baking soda
3 tablespoons ground cinnamon
3/4 cup honey
1 1/2 cups oil
1 cup cold water
Instructions:

1. In a large bowl, whisk together the dry ingredients. Make a well in the center of the bowl.

2. In a separate bowl, combine honey, oil, and water. Mix well, then add to dry ingredients and stir until mixture forms a thick, crumbly/stiff dough.

3. Grease two 10x15-inch jelly roll pans. Put half of the dough on each sheet and press flat, using your fingers or a spatula. Using a pizza cutter or butter knife, slice each sheet into 24 squares.

4. Bake sheets at 400 degrees for 13-18 minutes, or until lightly browned, switching racks half-way through baking.

5. Remove pans from oven to wire racks, and allow the cookies to cool on the pans. Re-slice, remove from pans, and store in an air-tight container or bag.
Whole Wheat Cinnamon Graham Squares

Whole wheat cinnamon graham squares
Additional Notes:

This recipe was originally from Sarah G. in Missouri, though I changed it slightly and re-wrote the directions. :)
Preparation Time: 20-25 minutes
Cooking Time: 15 minutes
Tammy’s Review:

These cinnamon graham squares are like cookies rather than graham crackers. They’re so delicious, and a healthier treat or snack. :) They’re also very easy to make!! We love them. My rating: 10/10