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Alpen Cookies
Card 1 Front:
Alpen* Cookies 350° 9-10min 4 dozen
1c. sifted all purpose flour
pinch salt
1/2t. baking soda
1/2c. margarine or butter
1/2c. sugar
3T. boiling water
1t. honey or light molasses
1C. Alpen (granola)
Sift dry ingredients together and Alpen. Blend
thoroughly. Drop rounded teaspoonsful of mix
on greased cookie sheets. Keep the spoonsful abt
2" apart as cookies spread slightly. Bake 350°,
9-10 min. or until golden brown. Cool cookies
a few minutes before removing from pan.
Card 1 Back: blank
---
# Alpen Cookies
*Makes 4 dozen*
## Ingredients
- 1 cup sifted all-purpose flour
- Pinch salt
- 1/2 tsp baking soda
- 1/2 cup margarine or butter
- 1/2 cup sugar
- 3 Tbsp boiling water
- 1 tsp honey or light molasses
- 1 cup Alpen (granola)
## Instructions
1. Sift dry ingredients together with Alpen. Blend thoroughly.
2. Drop rounded teaspoonfuls of mix onto greased cookie sheets. Keep the spoonfuls about 2 inches apart, as cookies spread slightly.
3. Bake at 350°F for 9–10 minutes, or until golden brown.
4. Cool cookies a few minutes before removing from pan. -
Whole Wheat Bread
Card 1 Front:
Whole Wheat Bread
4 to 4½ cups whole-
wheat flour
1 TBS active dry yeast
1½ cups warm water
1 TBS honey
1 TBS safflower oil
1 tsp sea salt
In a large mixing bowl, dissolve yeast in ¼
cup of the warm water, then add remain-
der. Dissolve honey in this mixture and
let sit for a few minutes; then add 2 cups
of the flour and beat with a wooden spoon
until smooth. Cover and set in a warm
place to rise for about 1 hour until light
and foamy. Mix salt and oil into batter.
(over)
20
Card 1 Back:
Add flour a little at a time and mix until stiff and easy to handle.
Place dough on a lightly floured board and begin kneading. Knead
for 20 minutes or so, adding more flour a little at a time until
smooth, elastic, and not sticky. The exact quantity of flour will
vary slightly each time; this, as well as the proper consistency of the
kneaded dough will be learned with experience. When kneading is
complete, dough should be springy enough to almost resume shape
when pressed in lightly with finger. Shape into loaf, and place in a
lightly oiled standard size bread pan (about 9 x 5 x 3 inches). Cover
and set in a warm place to rise until doubled in bulk, about 1 hour.
Preheat oven to 350° and bake for about 1 hour until crust is a deep
golden brown. Remove from pan at once and cool before slicing.
natural recipes boston, mass © 1974
94 bourne st. 02130 (617)522-0299
---
# Whole Wheat Bread
*Recipe by Natural Recipes - 1974*
## Ingredients
- 4 to 4 1/2 cups whole-wheat flour
- 1 Tbsp active dry yeast
- 1 1/2 cups warm water
- 1 Tbsp honey
- 1 Tbsp safflower oil
- 1 tsp sea salt
## Instructions
1. In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add remainder.
2. Dissolve honey in this mixture and let sit for a few minutes.
3. Add 2 cups of the flour and beat with a wooden spoon until smooth.
4. Cover and set in a warm place to rise for about 1 hour until light and foamy.
5. Mix salt and oil into batter.
6. Add flour a little at a time and mix until stiff and easy to handle.
7. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience.
8. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger.
9. Shape into loaf and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches).
10. Cover and set in a warm place to rise until doubled in bulk, about 1 hour.
11. Preheat oven to 350°F and bake for about 1 hour until crust is a deep golden brown.
12. Remove from pan at once and cool before slicing. -
Super Fudge
Card 1 Front:
Dear Barbara: I am a procrastinator!
But here is the recipe you wanted.
1 cup honey, 1 cup peanut butter,
heated in pan. Stir in quickly:
• 1 cup carob powder (a chocolate
substitute), i cup sesame seeds,
1 cup sunflower seed, a half cup
of shredded coconut and a ½ cup of
chopped dates. Pat into a greased
square (8 x 8) or (9 x 9) pan and
refrigerate to harden. Cut into
squares and keep refrigerated, if
possible.
PREVENTION magazine calls it
'Super Fudge' -- Other dried fruit
such as apricots or pears could
be substituted for the dates.
Raisins, too, maybe?
If you are interested in some of
these 'health nut' recipes, the
same magazine has brownies, cookies,
and other treats. I'd be glad to
lend it to you.
Mary Jo
Card 1 Back:
Hello!
---
# Super Fudge
*Recipe from the kitchen of Mary Jo — 1976*
## Ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup carob powder (a chocolate substitute)
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1/2 cup shredded coconut
- 1/2 cup chopped dates
## Instructions
1. Heat honey and peanut butter together in a pan.
2. Stir in quickly: carob powder, sesame seeds, sunflower seeds, shredded coconut, and chopped dates.
3. Pat into a greased 8x8 or 9x9 square pan.
4. Refrigerate to harden.
5. Cut into squares and keep refrigerated, if possible.
## Editor's Notes
- **"PREVENTION magazine"** — the sender attributes the recipe name "Super Fudge" to *Prevention* magazine, suggesting this is a recipe the sender found there and is passing along by memory or transcription rather than an original creation. -
Honey Mustard Dip
HONEY MUSTARD DIP BADCOCK CALENDAR 1992
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
Combine all ingredients. Cover and chill.
Makes 1½ cups.
Serve with chips, vegetables or over lettuce
wedges.
Card 1 Back: blank
---
# Honey Mustard Dip
*Badcock Calendar — 1992*
*Makes 1 1/2 cups*
## Ingredients
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
## Instructions
1. Combine all ingredients.
2. Cover and chill.
3. Serve with chips, vegetables, or over lettuce wedges.
## Editor's Notes
- **"BADCOCK CALENDAR 1992"** — This recipe originates from a promotional calendar published by Badcock Home Furniture & More, a furniture retailer based in the southeastern United States. -
Honey-Butter Sauce
HONEY-BUTTER SAUCE THE TAMPA TRIBUNE
½ cup (1 stick) butter Dash of salt
3/4 cup honey ½ c. whipping cream
1/8 tsp. cinnamon
Melt butter in saucepan. Blend in honey, cinn-
amon and salt. Remove from heat and stir in
whipping cream until smooth. Cool.
Yields 1 3/4 cups.
Card 1 Back: blank
---
# Honey-Butter Sauce
*The Tampa Tribune*
*Yields 1 3/4 cups*
## Ingredients
- 1/2 cup (1 stick) butter
- 3/4 cup honey
- 1/8 tsp cinnamon
- Dash of salt
- 1/2 cup whipping cream
## Instructions
1. Melt butter in saucepan.
2. Blend in honey, cinnamon, and salt.
3. Remove from heat and stir in whipping cream until smooth.
4. Cool. -
Honey-Mustard Glazed Catfish
HONEY-MUSTARD GLAZED CATFISH THE TAMPA TRIBUNE
1½ tablespoons butter, melted
1 tablespoon Dijon mustard
1½ tablespoons honey
½ teaspoon ground ginger
½ teaspoon salt
Freshly ground white pepper
2 (5-6-ounce) catfish fillets
Lemon wedges
Stir together melted butter, mustard, honey,
ginger, salt and pepper to taste in bowl. Place
catfish on foil-lined broiler pan. Spread gen-
erously with mustard glaze. Broil 4 inches
Card 1 Back:
from heat for 6-10 minutes, or until fish is
done, basting once. It isn't necessary to turn
fish over.
Serve with lemon wedges.
Makes 2 servings.
---
# Honey-Mustard Glazed Catfish
*The Tampa Tribune*
*Makes 2 servings*
## Ingredients
- 1 1/2 Tbsp butter, melted
- 1 Tbsp Dijon mustard
- 1 1/2 Tbsp honey
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Freshly ground white pepper
- 2 (5–6-ounce) catfish fillets
- Lemon wedges
## Instructions
1. Stir together melted butter, mustard, honey, ginger, salt, and pepper to taste in a bowl.
2. Place catfish on a foil-lined broiler pan.
3. Spread generously with mustard glaze.
4. Broil 4 inches from heat for 6–10 minutes, or until fish is done, basting once.
5. It is not necessary to turn fish over.
6. Serve with lemon wedges. -
Granola
GRANOLA
2 c rolled oats 1/4 c ground flax seeds
3/4 c unsweetened coconut 1/4 c bran and or macro
1/2 c wheat germ wheat flakes
1/2 c chopped nuts 1/2 c ground (course)
1/2 c hulled sunflower seeds chopped roasted soy beans
Heat together: 1/2 c honey, 1/4 c soy or corn oil, 1tsp
vanilla.
Put all together and bake on cookie sheet. Stir every
5 minutes for 15 minutes. Oven 350
I added raisins. Chopped dates can be added if desired
Store coconut can be used in place of unsweetened.
Card 1 Back: blank
---
# Granola
## Ingredients
- 2 cups rolled oats
- 3/4 cup unsweetened coconut
- 1/2 cup wheat germ
- 1/2 cup chopped nuts
- 1/2 cup hulled sunflower seeds, chopped
- 1/4 cup ground flax seeds
- 1/4 cup bran and/or macro wheat flakes
- 1/2 cup ground (coarse) roasted soy beans
### Liquid Mixture
- 1/2 cup honey
- 1/4 cup soy or corn oil
- 1 tsp vanilla
## Instructions
1. Heat together the honey, soy or corn oil, and vanilla.
2. Combine all dry ingredients together.
3. Pour the liquid mixture over the dry ingredients and mix to combine.
4. Spread onto a cookie sheet and bake at 350°F, stirring every 5 minutes for 15 minutes total.
## Notes (from card)
- Raisins may be added.
- Chopped dates can be added if desired.
- Store-bought (sweetened) coconut can be used in place of unsweetened. -
Favorite Bread Sticks
Card 1 Front:
Favorite Bread Sticks
1 pkg. dry yeast
1 ½ c. warm water
1 Tble. malted milk powder
1 Tble. honey
1 tea. salt
4 to 4 ½ c. unsifted flour
Dissolve yeast in water and honey. Add
remaining ingredients. Knead lightly -
add more flour if necessary for dough
Card 1 Back:
to form a ball. Divide dough into 12 pieces
& shape into long rope 12-14 inches long or
24 small sticks. Place on grease cookie
sheet & Brush tops with melted butter.
Sprinkle with seasoning salt, coarse salt,
parmesan cheese, poppy seeds, sesame
seeds, herb mixture, etc. Allow to rise
15-30 min. Bake 400° for about 20
min. until lightly brown
---
# Favorite Bread Sticks
## Ingredients
- 1 pkg. dry yeast
- 1 1/2 c. warm water
- 1 Tbsp. malted milk powder
- 1 Tbsp. honey
- 1 tsp. salt
- 4 to 4 1/2 c. unsifted flour
### Toppings (as desired)
- Melted butter (for brushing)
- Seasoning salt
- Coarse salt
- Parmesan cheese
- Poppy seeds
- Sesame seeds
- Herb mixture
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add remaining ingredients. Knead lightly, adding more flour if necessary for dough to form a ball.
3. Divide dough into 12 pieces and shape into long ropes 12–14 inches long, or 24 small sticks.
4. Place on a greased cookie sheet and brush tops with melted butter.
5. Sprinkle with any desired toppings: seasoning salt, coarse salt, parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
6. Allow to rise 15–30 minutes.
7. Bake at 400°F for about 20 minutes, until lightly brown. -
Whole Wheat Bread
Whole Wheat Bread
5 cups lukewarm water
1 pk dry yeast.
½ cup honey - or 1 cup
2 Tbs salt
10-12 cup flour.
mix - beat & knead in bowl
until well mixed. Dough should
Card 1 Back:
be some what soft + sticky.
Let rise until double.
Punch down and knead - let
rise again Then punch down
and put into loaf
bake 50 minutes - 350°
3 loafs
---
# Whole Wheat Bread
*Makes 3 loaves*
## Ingredients
- 5 cups lukewarm water
- 1 pkg dry yeast
- 1/2 cup honey (or 1 cup)
- 2 Tbsp salt
- 10–12 cups flour
## Instructions
1. Mix, beat, and knead in bowl until well mixed. Dough should be somewhat soft and sticky.
2. Let rise until double.
3. Punch down and knead. Let rise again.
4. Then punch down and put into loaf pans.
5. Bake 50 minutes at 350°F. -
Favorite Bread Sticks
Favorite Bread Sticks
1 pkg dry yeast
1 1/2 c. warm water
1 Tablespoon malted milk powder
1 Tablespoon honey
1 teas. salt
4 to 4 1/2 c. unsifted flour
Dissolve yeast in water + honey. Add m. milk
powder, salt, + flour. Knead until dough
forms a ball. Divide dough into 12 large
Back:
pieces or 24 small pieces. Form into rope.
Place on greased cookie sheet. Brush
tops with melted butter. Sprinkle with
one of the following seasoning salt,
coarse salt, Parmesan cheese, poppy
seeds, sesame seeds, herb mixture,
etc. Allow to rise 15-30 min.
Bake 400° for about 15 min.
---
# Favorite Bread Sticks
*Makes 12 large or 24 small breadsticks*
## Ingredients
- 1 pkg dry yeast
- 1 1/2 cups warm water
- 1 Tbsp malted milk powder
- 1 Tbsp honey
- 1 tsp salt
- 4 to 4 1/2 cups unsifted flour
- Melted butter, for brushing
- Topping of choice: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add malted milk powder, salt, and flour.
3. Knead until dough forms a ball.
4. Divide dough into 12 large pieces or 24 small pieces.
5. Form each piece into a rope.
6. Place on a greased cookie sheet.
7. Brush tops with melted butter.
8. Sprinkle with one of the following toppings: seasoning salt, coarse salt, Parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
9. Allow to rise 15–30 minutes.
10. Bake at 400°F for about 15 minutes. -
Granola
granola
MIX
4 cups rolled oats and rolled
wheat
1-1/2 cups shredded
unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
1/2 cup sesame seeds
1/2 cup bran
1 cup ground toasted
soybeans
HEAT
1/2 cup oil
1/2 cup honey
1—2 teaspoons vanilla
COMBINE honey-oil mix-
ture with dry ingredients and
mix
BAKE on oiled cookie sheets
at 375 degrees for 20—30
minutes stirring now and
then
Back: blank
---
# Granola
## Ingredients
### Dry Mix
- 4 cups rolled oats and rolled wheat
- 1 1/2 cups shredded unsweetened coconut
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup hulled sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup bran
- 1 cup ground toasted soybeans
### Liquid
- 1/2 cup oil
- 1/2 cup honey
- 1–2 tsp vanilla
## Instructions
1. Combine all dry mix ingredients in a large bowl and mix together.
2. Heat together the oil, honey, and vanilla.
3. Pour the honey-oil mixture over the dry ingredients and mix well to combine.
4. Spread mixture onto oiled cookie sheets.
5. Bake at 375°F for 20–30 minutes, stirring now and then. -
Krispie Cream Roll
Krispie Cream Roll (10)
1½ cups whipped cream
8 marshmellows
¼ cup honey
½ cup dates
¼ cup chopped nutmeats
3½ cups oven puffed rice
cereal
Method
①Whip cream till stiff reserving ¾ cup. ②
cut marshmellows into small pieces add
Back:
ing them to the cream. Add honey, dates
and nuts.③ Roll the rice cereal into fine
crumbs. add 1 cup to cream mixture
Blend well. ④ spread remainder of crumbs on
piece of wax paper evenly & place mixture on
& mold into a roll & chill for several
hours. Slice & serve garnished with
remainder of whipped cream. Chopped
nutmeats or fruit slices & Berries.
---
# Krispie Cream Roll
*Serves 10*
## Ingredients
- 1 1/2 cups whipped cream
- 8 marshmallows
- 1/4 cup honey
- 1/2 cup dates
- 1/4 cup chopped nutmeats
- 3 1/2 cups oven puffed rice cereal
## Instructions
1. Whip cream till stiff, reserving 3/4 cup.
2. Cut marshmallows into small pieces; add them to the cream.
3. Add honey, dates, and nuts.
4. Roll the rice cereal into fine crumbs. Add 1 cup to cream mixture. Blend well.
5. Spread remainder of crumbs on a piece of wax paper evenly, and place mixture on top. Mold into a roll and chill for several hours.
6. Slice and serve garnished with remainder of whipped cream, chopped nutmeats, or fruit slices and berries.