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Megan’s Whole Wheat Bread

Ingredients
4 cup lukewarm water
2 tablespoon yeast
1/2 cup honey
2/3 cup oil
2 tablespoon salt
Whole Wheat or Spelt Flour

Directions
Dissolve yeast in water. Add honey, oil, and salt, mixing well. Add flour 2 cups at a time until you have a nice dough. Turn out onto a well-floured board and knead, adding more flour until the dough is no longer sticky. Rise in a warm place in an oiled bowl until double. Punch down, form into loaves. Allow to rise again until 3/4 full size then bake at 350 degrees for 50-60 minutes or until the loaf slips out of the pan and sounds hollow when tapped.

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Oatmeal Crisps with blueberries & walnuts

Ingredients
2 cup Wood Praire Farm whole wheat or spelt flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla
3 cup old fashioned oats
1 cup dried blueberries
1 cup chopped walnuts

Directions
Blend first 5 ingredients in medium bowl. Beat butter and sugar, beat in eggs and vanilla. Stir in oats, blueberries, and walnuts. Drop batter by spoonfuls onto a cookie sheet. Bake until golden brown, about 10-12 minutes in a 350 degree oven.

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Zucchini Oatmeal Muffins

Ingredients
1 1/2 cup all purpose flour
1 cup WPF whole wheat flour
1/2 cup WPF rolled oats
1 1/2 cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup walnuts (optional)
4 eggs
1 medium zucchini, grated
3/4 cup vegetable oil

Directions
Preheat oven to 400 degrees. Grease muffin tin. In large bowl, mix first 7 ingredients. In medium bowl, beat eggs slightly; stir in zucchini and oil. Stir egg mixture into flour just until flour is moistened. Spoon batter into muffin pan. Bake 20-25 minutes or until golden and toothpick inserted in center of muffin comes out clean.

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Roasted Carrots and Parsnips with Shallots

Ingredients
1 lb carrots (WPF chantenay carrot is perfect)About 5 large
1 lb parsnips(4 large)
3 tablespoon extra-virgin olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, softened
2 tablespoon minced shallots
2 tablespoon finely chopped fresh chives
1 1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped

Directions
Heat the oven to 450 degree F. Cut the carrots and parsnips into 2×1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned…40-45 minutes. Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately. Fine Cooking, March 2005

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Buttermilk Potato Soup

Ingredients
4 small onions, thinly sliced
3 cup buttermilk
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon coarse salt, plus more to taste
2 lb potatoes, such as Rose Gold, ALl Blue, and Swedish Peanut; cut to similar size
Freshly ground pepper
1 tablespoon dill, roughly chopped

Directions
Place potatoes in a medium saucepan, cover with cold water and add salt. Bring to a boil, and reduce to a simmer; cook until tender, 10 to 20 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Heat buttermilk in a saucepan over medium low heat. Drain potatoes, and let cool briefly. Divide potatoes between soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper and garnish with dill. Serves 4. From marthastewart.com

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Apple Crisp

Ingredients
1 cup Wood Prairie Spelt flour
1/2 cup water
1/2 teaspoon cinnamon
4 tablespoon sugar
4 tablespoon flour
4 apples, cored and sliced
1/2 cup Wood Prairie Rolled Oats
2/3 cup sugar
1/2 cup butter

Directions
Preheat oven to 350 degrees. Toss together the apples, flour, sugar & cinnamon. Grease a 9*13 glass baking dish and layer in the apples and add the water. Combine the spelt flour, oats, 2/3 cup sugar and butter. Blend together and spread this streusel topping over the apples. Bake for 45 to 50 minutes until the apples are tender.

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Skinny Scalloped Potatoes

Ingredients
3 lb potatoes, cut 1/8 in. thick
2 tablespoon unsalted butter
3 large garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounce grated Swiss cheese (can be decreased to reduce fat)
10 ounce chicken stock

Directions
Grease a 9 x 13 pan with half of the butter. Assemble the scallop in 4 layers, using 1/4 of the ingredients each time. Pour broth over the top, dot with butter and bake at 375 degrees for 90 minutes. Long Weekends, by Lee Bailey

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Colcannon

Ingredients
1/2 teaspoon white pepper
1 teaspoon salt
1 tablespoon parsley, chopped
1-2 cloves minced garlic
1 cup heavy cream or milk
4 Large potatoes, peeled and diced
1 cup chopped green cabbage
1 leek, diced

Directions
In a heavy oven proof saucepan boil cream, potatoes, salt, pepper and garlic for 5 minutes. In a separate pan cook vegetables until tender. Combine with potatoes and bake at 400 for 20 minutes.