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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
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# 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
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# 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
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# 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.
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# 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
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# 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.
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# 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. -
Filled Cookies
[front of card]
Spry Cook Book
Filled Cookies
1 cup shortening 1 tsp vanilla
2 cups brown sugar 1 pound pitted dates
2 eggs beaten 2/3 cup orange juice
3 1/3 cups sifted all purpose flour 2 tbsp honey
2 tsp baking powder
1 tsp salt
Method
1 Use the butter cake method of
mixing 2 shape dough into
two rolls about 3 in in diameter
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3) wrap in wax paper and chill one
night in a cool place. (Filling) Cook
dates and orange juice in top of
double boiler untill hot mass.
Stir in honey and cool. Cut
chilled dough into thin slices and
place on greased Baking sheet
add tsp of filling and top with
a second slice. Bake at
375° for 12-15 min.
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# Filled Cookies
*From Spry Cookbook*
## Ingredients
### Cookie Dough
- 1 cup shortening (Spry)
- 2 cups brown sugar
- 2 eggs, beaten
- 3 1/3 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Date Filling
- 1 lb pitted dates
- 2/3 cup orange juice
- 2 Tbsp honey
## Instructions
### Cookie Dough
1. Cream shortening and brown sugar together until light and fluffy.
2. Add beaten eggs and vanilla; mix well.
3. Sift together flour, baking powder, and salt; add to creamed mixture and mix until a firm dough forms.
4. Divide dough in half and shape each half into a log approximately 3 inches in diameter.
5. Wrap each log in wax paper and refrigerate overnight.
### Date Filling
1. Combine dates and orange juice in the top of a double boiler.
2. Cook over boiling water, stirring occasionally, until the mixture forms a thick, cohesive paste.
3. Stir in honey.
4. Cool completely before using.
### Assembly and Baking
1. Preheat oven to 375°F. Grease baking sheets.
2. Remove chilled dough logs from refrigerator and slice into thin rounds approximately 1/8 to 1/4 inch thick.
3. Place half the slices on prepared baking sheets.
4. Place 1 tsp of cooled date filling in the center of each slice.
5. Top each with a second dough slice and press edges gently to seal.
6. Bake at 375°F for 12 to 15 minutes until lightly golden at edges.
7. Cool on pan for a few minutes before transferring to a wire rack. -
Low Calorie Dressing
Low Calorie Dressing
1/3 cup apple jelly - break up with egg beater.
add 2c orange juice
2 tablesp. lemon juice
2 " vinegar
2 " honey
Beat together until well blended.
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# Low Calorie Dressing
## Ingredients
- 1/3 cup apple jelly
- 2 cups orange juice
- 2 Tbsp lemon juice
- 2 Tbsp vinegar
- 2 Tbsp honey
## Instructions
1. Break up apple jelly with an egg beater.
2. Add orange juice, lemon juice, vinegar, and honey.
3. Beat together until well blended. -
Honey Mustard Dressing
Honey Mustard Dressing
1/3 c Honey Process 1st 5 items
1/4 c Dijon mustard in blender; add
1 Clove minced garlic oils gradually
2 T Lemon juice
1/4 c rice Wine Vinegar Makes 1/2 cups
1 C Canola oil
1/2 tsp Sesame oil
Back:
Blend
1 T dijon mustard
1 T brown mustard
1 T honey
1 T olive oil
1 tsp Vinegar (rice)
Use Blender: Add oil last & slowly
(less
oil)
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# Honey Mustard Dressing
*Makes 1 1/2 cups*
## Ingredients
### Main Dressing
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 1/4 cup rice wine vinegar
- 1 cup canola oil
- 1/2 tsp sesame oil
### Less Oil Blended Version
- 1 Tbsp Dijon mustard
- 1 Tbsp brown mustard
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp rice vinegar
## Instructions
### Main Dressing
1. Place the first 5 ingredients (honey, Dijon mustard, garlic, lemon juice, and rice wine vinegar) in a blender and process.
2. With blender running, add canola oil and sesame oil gradually.
### Less Oil Blended Version
1. Combine Dijon mustard, brown mustard, honey, and rice vinegar in a blender; process to combine.
2. Add olive oil last and slowly while blending. Note: use less oil if desired. -
Homemade Vanilla Flavoring
Homemade Vanilla Flavoring
½ cup boiling water (let water boil
a few minutes)
1 or 2 vanilla beans
1 tsp. liquid soy lecithin (avail. at
health food stores)
2 Tbls. honey
2 Tbls. oil
Cut up vanilla bean in small pieces
and add to boiling water. Let stand 6-8
hours in a sealed container so there is
no volatile action and so the flavor
does not escape. After soaking, pour
the bean and water into blender and
liquefy. Strain. Return to blender and
add 1 tsp. lecithin, 2 Tbls. honey and 2
Tbls. oil. Blend a few seconds. Pour
into bottles with tight seals and refrig-
erate. Shake before using.
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# Homemade Vanilla Flavoring
## Ingredients
- 1/2 cup boiling water (let water boil a few minutes)
- 1 or 2 vanilla beans
- 1 tsp liquid soy lecithin (available at health food stores)
- 2 Tbsp honey
- 2 Tbsp oil
## Instructions
1. Cut up vanilla bean in small pieces and add to boiling water.
2. Let stand 6–8 hours in a sealed container so there is no volatile action and so the flavor does not escape.
3. After soaking, pour the bean and water into blender and liquefy.
4. Strain.
5. Return to blender and add 1 tsp lecithin, 2 Tbsp honey, and 2 Tbsp oil.
6. Blend a few seconds.
7. Pour into bottles with tight seals and refrigerate.
8. Shake before using. -
Easy Yogurt
Easy Yogurt
3 cups instant powdered milk in
dry form
1 envelope unflavored gelatin
1 Tbsp. honey
1 large can evaporated milk (13
oz.)
3 Tbl. plain yogurt
Dissolve gelatin in one cup boiling
water. Add honey and let mixture cool
a bit. Preheat oven to 275°. Mix 3 cups
powdered milk with 3 cups water in
large bowl. Add evaporated milk and 2
more cups tepid water and the gelatine
mix. Add yogurt starter. Stir thou-
roughly. Turn the oven off. Leave it in
the oven overnight or 8-10 hours.
Transfer to covered container and
store in refrigerator.
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# Easy Yogurt
## Ingredients
- 3 cups instant powdered milk, dry form
- 1 envelope unflavored gelatin
- 1 Tbsp honey
- 1 large can (13 oz) evaporated milk
- 3 Tbsp plain yogurt
- 1 cup boiling water
- 3 cups water
- 2 cups tepid water
## Instructions
1. Dissolve gelatin in one cup boiling water.
2. Add honey and let mixture cool a bit.
3. Preheat oven to 275°.
4. Mix 3 cups powdered milk with 3 cups water in a large bowl.
5. Add evaporated milk and 2 more cups tepid water and the gelatin mix.
6. Add yogurt starter. Stir thoroughly.
7. Turn the oven off. Leave it in the oven overnight or 8–10 hours.
8. Transfer to covered container and store in refrigerator. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week.