Granola

10 cups regular oats
1/2 cup whole wheat flour
1/2 cup powdered milk
1 tablespoon cinnamon
1 teaspoon salt
1 cup coconut
1 cup nuts of your choice

1 cup honey
1 cup oil
2 tablespoons vanilla
1 cup raisins
flavored creamer (optional)

Mix dry ingredients. Microwave oil and honey for 1 minute. Add to dry ingredients and mix. Add vanilla and creamer (just a splash or so to make it slightly wet). Mix. Squeeze in hands to form clumps. Place on baking sheet. Cook in 320 degree oven for 30 minutes, stirring halfway through. Store in Ziploc Bag or airtight container.

Buttery Soft Pretzels

Ingredients:
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

Sophia Horsley

Bread Bowls

Ingredients:
2(.25oz) yeast
2 1/2 cups warm water
2 tablespoons salt
2 tablespoons vegetable oil
7 cups all purpose flour
1 tablespoon cornmeal
1egg white
1 cup water
Directions:
1. In large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min.
2. Add slat, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electic mixer at medium speed after each addition.
3. When the dough has pulled together, tun it out onto a lightly floured surface and knead until smooth and elastic, about 6 min. Lightly oil a large bowl, place the dough in the bowl and tun to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 min.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cormeal. cover and let rise in a warm place, free form drafts, until doubles in size, about 35 min.
5. Preheat oven to 400 degress.
In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves the half of this egg wash.
6. Bake for 15 min. Brush with remaining egg mixtue, and bake 10-15 more min. or until golden. Cool on wire racks.
7. To make bowls: cut a 1/2 thick slice form top of each loaf; scoop out centers, leaving 3/4 inch thick shells. Fill with soup and enjoy!

Kelli Yarn

Pumpkin Muffins

Angelia Beal

1 spice cake mix
1 c. canned pumpkin
1/2 c. water

Mix together until just combined. Pour into greased muffin tins. Cook 15-18 min. at 350 degrees. Low fat, too!

Pumpkin Bread

Submitted by: Jennifer Williams
Cream together:
4 eggs
2 cups sugar
1 cup (2 sticks) softened butter
1/4 cup vegetable oil


Add:
1 15/12 oz. can pumpkin

Add and mix well:
3 cups flour (add 2 tablespoons for high altitudes)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

If desired: add 1 cup chopped walnuts and 1 cup semi-sweet chocolate chips

Bake at 350 degrees for 35 - 38 minutes