TWD~Granola Grabbers

This weeks recipe I would have to say was very good. We made a few changes though, we skipped the peanuts, almonds and raisins. Instead we used pecans, cranberries and added cinnamon extract, we decided to go for a more fall feel! We also accidentally forgot the wheat germ! Whoops! But we did use all whole wheat flour so I think that's maybe why they turned out. We brought these to our church potluck and everyone really liked them! Thank you Michelle for picking this recipe we really enjoyed it!

Mmmm. Fresh Oatmeal cookies!

All Tied Up Pretty Like!

Broccoli Herb Chevre` and Sun Dried Tomato Flat Bread

Flat Bread:

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour (we used whole wheat)
2 tablespoons olive oil
1 teaspoon salt

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.

Toppings;
1/2 c. pizza or spaghetti sauce
3/4c. mozzarella cheese, shredded
4 oz. basil or peppercorn chevre` cheese, Sliced
1/2c. broccoli, Chopped and cooked
1/3 c. sun dried tomatoes, sliced
3 cloves garlic sliced and sauted in olive oil
3T. fresh sage leaves
3T. Fresh basil, sliced or torn into small pieces

Spread pizza sauce over unbaked crust, sprinkle with mozzarella cheese. Then lay your sliced chevre` cheese over that and sprinkle on rest of toppings. Bake for 15min. to 20min. or until browned. After cooked sprinkle with Parmesan cheese and freshly ground salt and pepper.

Serves 8