posted 07-18-2003 03:15 PM            

4 cups whole wheat flour
1/2 cup cornmeal
1 egg
2 tablespoons vegetable oil
1 small apple (grated)
1 teaspoon cinnamon
1 1/3 cups of water

In a bowl combine all ingredients except the apple and water. Grate apple into mixture and add water. Mix until it starts forming together. Turn out on a lightly floured surface. Knead well. Roll out to a thickness of 1/4-inch to 1/2-inch. Take a straight edge and score the dough horizontally then vertically to make a grid of 3/4 squares. Be careful not to score the dough that it completely cuts through the dough. Place on a baking sheet that has been sprayed with a nonstick spray. Bake at 325 for 1 hour.

posted 07-18-2003 03:16 PM            

Light Dough:
4 cups whole wheat flour
1/2 cup cornmeal
1 egg
1/4 cup peanut butter
Dark Dough:
4 cups whole wheat flour
1/2 cup cornmeal
1 egg
2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons cinnamon
1 1/2 cups water

Mix all the ingredients for the light dough together and turn out onto a lightly floured surface and knead. Set aside

Next, mix all the ingredients for the dark dough together and roll out onto a lightly floured surface and knead.

Next roll each dough separate to 1/8-inch thickness in a rectangle shape. Then lightly spray water on the top of the light colored dough. Next place the dark colored dough on top of the light and roll up like a jelly roll. Wrap the roll in plastic wrap and chill in the freezer for 1 hour.

Then cut 1/4-inch slices off the roll until the roll is all sliced. Place the slices on a pan sprayed with a nonstick spray and bake at 350 for 1 hour

posted 07-18-2003 03:17 PM            

4 cups whole wheat flour
1/2 cup cornmeal
1/2 cup rolled oats
1 egg
2 tablespoons vegetable oil
1 teaspoon fresh chopped mint
Juice from one small orange
1 2/3 cups water

Mix all the ingredients together then turn out onto a lightly floured surface and knead. Roll out dough to about 1/8-inch thickness and cut out flower shapes. Place on a baking sheet that has been sprayed with a nonstick spray and bake at 350 for 45 minutes.

Pink Dipping Sauce:
3 cups vanilla chips
1 tablespoon beet powder
1 teaspoon vegetable oil
Yellow Dipping Sauce:
3 cups vanilla chips
1 tablespoon turmeric powder
1 teaspoon vegetable oil
Green Dipping Sauce:
3 cups vanilla chips
1 tablespoon spinach powder
1 teaspoon vegetable powder

In 3 separate double boilers melt the vanilla chips and add vegetable oil and colorings. Dip the tips of the flowers into the color desired and place on a pan lined with wax paper.

posted 07-18-2003 03:18 PM            

1 large sweet potato
1/8 cup honey
1 egg
1 teaspoon allspice

Cook sweet potato and peel off skin. Mix the sweet potato with the egg and honey. Set aside.

Crust:

1 1/2 cups white flour
1/4 cup honey
1/4 cup shortening
3 to 4 tablespoons iced water

Combine white flour, honey and shortening until crumbly. Add iced water 1 tablespoon at a time until mixture binds together. Knead until smooth.

Roll out dough and cut 4-inch circles to form crusts in 4-inch foil pie pans.

Pour sweet potato mixture into crusts.

Bake at 350 degrees for 30 to 40 minutes

posted 07-18-2003 03:19 PM            

2 cups water
2 bananas
1/8 teaspoon vanilla
3 cups whole wheat flour
1/2 tablespoon baking powder
1 egg
2 tablespoon of honey

Preheat oven to 350. In a bowl combine water, bananas, vanilla, egg and honey. Then add whole wheat flour and baking powder. Mix well. Pour mixture into a 8-inch cake pan sprayed with a nonstick spray. Bake for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out dry.

Cinnamon Frosting:

In a mixer, combine the following:

12 ounces non-fat cream cheese (room temperature)
3 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon honey

You can pipe different designs on top by using the carob frosting for color contrast

To make carob frosting, replace cinnamon with the same amount of carob powder

posted 07-18-2003 03:19 PM            

1/2 cup shortening
1/8 cup honey
4 eggs
1 teaspoon vanilla
1/4 cup carob powder
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 cup carob chips

Cream shortening and honey together thoroughly. Add the rest of the ingredients and beat well. Bake in a well greased 15 by 10 baking sheet at 350 for 25 minutes.

Frosting:
12 ounces cream cheese (non fat) room temperature
1 teaspoon vanilla
1 teaspoon honey

In a small mixer, add all ingredients and blend. Spread frosting over cooled brownies. Cut into 3-inch squares. Cut out a paw print out of paper. Hold pawprint over each square and sprinkle with carob powder. Remove stencil carefully.

(We can supply the stencil for you)

posted 07-18-2003 03:19 PM            

4 cups whole wheat flour
1/2 cornmeal
1 egg
1/4 cup carob chips
1 1/4 cups water

Melt carob chips in a double boiler. Mix other ingredients together and add the melted carob chips.

Turn out onto a lightly floured surface and knead. Roll the dough to about 1/8-inch thickness. Next cut rectangles 6 inches long and 1 1/2 wide. Place on a baking sheet that has been sprayed with a nonstick spray and bake at 350 for 45 minutes.

Filling:
12 ounces cream cheeseroom temperature
1 teaspoon vanilla
1 tablespoon honey

Mix all the ingredients together.

Put frosting in a piping bag, pipe frosting between two bars and press together.

Dipping Sauce:
3 cups carob chips
1 teaspoon vegetable oil

After the bar is assembled dip one end into the dipping sauce