Applesauce Oat Muffins

1 1/2c. oats
1 1/4. c. flour
1/2 c. packed brown sugar
1t. baking powder
3/4 t. salt
3/4 t. cinnamon
3/4 t. baking soda
1c. applesauce
1/2 c. milk
3T. oil
1 egg

Topping
1/4 c. oats
1T. Brown sugar
1/8 t. cinnamon
1T. melted butter


Mix the wet ingredients and dry ingredients in separate bowls. Mix together just until combined. Put into 8 paper lined muffin tins. Sprinkle evenly with topping. Bake at 400 for 12-18min. Cool 10min. before removing from pan.
Yields: 8 muffins

Super-Duper Chocolate Pecan Cookies

1/2 c. butter softened

1/3 c. peanut butter

1/3 c. white sugar

1/3. packed brown sugar

1 egg

1t. vanilla

1 1/4 .c flour

1/2 t. baking soda

12oz. chocolate chips

1c. chopped pecans

Preheat oven to 350. Lightly grease cookie sheet. Beat butter, peanut butter, and sugars till fluffy. Add egg and vanilla. Ad remaining ingredients. Place on cookie sheet by 1/3 c. fulls. Bake for 10-12min. Or till done.

Makes 12 cookies

Note: You may make these smaller, just make sure you reduce the baking time, or else......burnt cookies! Your brother would eat them though I am sure, that is if you have one.

Cinnamon Swirl Bread

3 -3 1/4 c. flour
1/4 c. sugar
1 1/2 t. salt
1pkg. yeast
1c. very warm water 120-130 degrees
2T. oil
1 egg
Butter
1/4 c. cinnamon sugar

Mix 1 1/2 c. of water, sugar, salt, yeast in a bowl mix on low speed for 1 min. then on med. speed for 1 min. Add egg, beat till smooth. Then mix in the rest of the flour till it is a easy to handle consistency. Knead. Stretch out dough into a rectangle. Spread with 1T. butter, and sprinkle with 1/4 c. of cinnamon sugar. Fold in sides and roll up. Place in a greased loaf pan and let rise in a warm place for 1 hour. Bake at 375 for 30-35min. till a golden brown, when warm brush with butter. Let cool 5min. then remove from pan.
Yields 1 loaf

Sun Dried Tomatoe and Rosemary Focaccia Bread

2 1/2 to 3 cups of flour

2 T. chopped fresh or 1 T. dried rosemary leaves

1 T. sugar

1 tsp. salt

2 1/4 tsp. dry active yeast

3 T. olive oil

1 c. very warm water(120 to130 degrees)

2 T. olive oil

1/4 c. grated Parmesan cheese

4 T. Sun Dried tomatoes

Mix 1 c. flour,the rosemary,sugar,salt and yeast in large bowl. Add 3T. oil and the warm water. Beat with a electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough in a lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Place dough in large greased bowl. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes until almost doubled in size. Dough is ready if indentation remains when touched. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10 inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spry let rise in warm place 30 minutes or until double. Heat oven to 400. Gently make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 T. of oil; sprinkle with cheese and tomatoes. Bake 15 to 20 minutes or until golden brown. Serve warm or cool.

Cherry Almond Muffins

1 3/4 c. flour

1/2 c. plus 1T. sugar

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/2 c. cold butter

1 egg

3/4 c. sour cream

1t. almond extract

Topping

1/3 c. flour

2T. sugar

2T. cold butter

1/3 c. chopped sliced almonds

Filling

8oz. cream cheese

1 egg

1/2 t. vanilla

3/4 c. cherry preserves

In a bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter, till it resembles coarse crumbs. Beat egg, vanilla and sour cream in another bowl till smooth. Add to dry ingredients and mix just till combined.

In another bowl combine topping ingredients, set aside.

In a mixer beat filling ingredients till smooth, set aside.

In muffin pan place paper liners, you may grease them instead though. Put in 1/2 of the batter, top with 1T. of the cream cheese filling, and 11/2 t. of the cherry preserves. Top with more batter. sprinkle with topping. Repeat with remaining muffins. Bake at 350 for 20min. Cool 5 min. before removing from pan.

Yields: 12 muffins

Super Quick Cookie Bars

3/4 c. softened butter

3/4 c. white sugar

3/4 c. brown sugar

1T. vanilla

2 eggs

2 1/4c. flour

1t. salt

1t. baking soda

1c. milk chocolate chips

1c. white chocolate chips

Cream butter and sugars together. Add vanilla and eggs. Mix in the flour, baking soda, and salt, then add chocolate chips. Pat into a 15x10in. pan. Bake at 350 for 12-15min.

Cool slightly and serve!

Gingerbread Scones

1 ¾ c. flour
¾ c oats
1/3c. br. Sugar
2t. ginger
1 1/2t cinnamon
1/8t. cloves
1/4t. salt
2t. baking powder
¼ t. salt
½ t. soda
½. Buttermilk
2 ½ T. molasses
1t. vanilla
1/3c. Cranberries or cherries
Zest of one lemon

Egg wash
1 egg
1T. milk

In a bowl, mix together the dry ingredients. In another bowl mix the wet ingredients. Cut the butter into the dry ingredients. Add wet ingredients, just until blended. Shape into a 7in. circle. Cut into 6 triangles. Brush with egg wash, sprinkle with extra oats. Bake on a greased baking sheet at 400 for 15min.