Bev's Recipe Collection

• 2 T buttermilk
• 1/2 C cold water
• 2 T lemon juice
• C sucanat with molasses (or brown sugar)
• 1/2 C honey
• 1 C extra light olive oil
• 2 t vanilla
• 2 eggs, beaten lightly
• 1 t salt
• 1 t baking soda
• 6 C flour

Mix together milk and lemon juice; let stand.  Beat well in a large bowl the sucanat, honey, oil, vanilla, and eggs.  Stir salt and soda into flour.  Mix milk mixture and other liquid mixture together.  Add flour mixture to the liquid mixtures and mix well.  Add additional flour as needed to make a stiff dough.

Divide dough into equal parts to place on baking stones or greased and floured cookie sheets.  Roll each to about 1/8 inch thickness.  Prick every 1 or 2 inches with fork tines.  Bake at 400 degrees for 13 minutes or until light brown.  Cut into squares immediately.

(Thanks to Theresa Cussimanio of Marietta, GA who shared this on-line, and to Ruth Bray for finding it!)

• 1 C butter (or 1 stick of butter & 1/2 cup melted coconut oil)
• 1/2 C honey granules (or sugar)
• 1/2 C sucanat with molasses (or brown sugar)
• 2 eggs
• 2 t vanilla
• 3 C flour
• 1 1/2 t salt
• 1 t baking soda
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1 C semi-sweet chocolate chips
• 1 C roasted pecan pieces

Brown the butter (optional). Cream butter, sugar, eggs, and vanilla in a large bowl.  Mix in dry ingredients, then fold in the chocolate chips and pecans.  Bake at 350 degrees for 10 minutes (or place in 9 x 13″ pan and bake for 15 minutes).

(adapted from Better Homes and Gardens New Cook Book)

• 1 1/2 C peanut butter
• 1 1/2 C butter, room temperature
• 1 1/2 C sucanat (or brown sugar)
• 3/4 C molasses (or honey)
• 1 1/2 t vanilla
• 3 eggs
• 4 1/2 C flour
• 1 T baking soda
• 1 1/2 t salt

Cream the peanut butter and butter.  Add the sucanat, molasses, and vanilla and mix till fluffy.  Add the eggs and mix.  Add the flour, soda, and salt and mix.  Shape into balls and flatten with a flour coated fork.  Bake at 350 degrees for 10-12 minutes.

(Another rare original recipe from me.  Be prepared, this makes a LOT!)

• 1 C butter (room temperature)
• 2 C flour
• 1 C almonds, chopped
• 1 t. vanilla
• 3 T sucanat with honey (or sugar)

Mix and roll into small balls.  Bake at 325 degrees 20 minutes (or until golden brown).

(from a Hebrew website)

• 1 head cabbage, grated
• 1 pint sour cream
• 3/4 C sugar (I use sucanat with honey)
• 3 T vinegar
• 1 1/2 t salt

Combine, chill, serve.

(My mom gave me this family recipe years ago.)

• 3 C oats
• 1 1/2 C flour
• 1 C sucanat with molasses (or brown sugar)
• 1 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 2 sticks butter
• 2 eggs
• 1 t vanilla
• 1 C golden raisins

Mix dry ingredients, then add wet, folding in raisins last.  Bake at 350 degrees for 13 minutes.

• 2 pounds ground beef
• 1 T minced garlic
• 50 oz. spaghetti sauce
• 32 oz. chicken broth
• 36 oz. frozen mixed vegetables
• 6 C dry noodles
• shredded cheese

Brown ground beef, adding garlic halfway through. Drain and rinse. Place in a slow cooker with the spaghetti sauce, chicken broth, and frozen vegetables. Cook all day on low or all afternoon on high. Cook pasta. Serve beef mix over the pasta and sprinkle with shredded cheese.

• 2 C cornmeal
• 2 C flour
• 1 t salt
• 2 T and 2 t baking powder
• 2 eggs
• 2 C buttermilk
• 1 stick butter

Mix dry ingredients in bowl.  Add eggs, milk and butter.  Beat until smooth, about 1 minute.  Do not overbeat.  Bake in a greased 9″ x 13″ pan for 20 minutes at 425 degrees.

(I found this recipe on the back of Bob’s Red Mill 100% Stone Ground Cornmeal, and doubled it.)

• 3 apples, chopped
• 2 ribs celery, chopped fine
• 1/4 C raisins
• 1/4 C chopped walnuts
• 1/3 C mayonnaise

Mix all ingredients, except apples.  Chop apples and quickly dip in lemon juice, before combining with other ingredients.  Chill and serve.

(adapted from www.torahbytes.org)

• 3 apples, chopped
• 4 1/2 carrots, grated
• 3/4 C raisins
• 3/4 C walnuts, chopped
• 3/4 C vanilla yogurt
• 1 1/2  T honey

Mix yogurt and honey together.  Stir into dry ingredients.  Chill.  Serves 9