Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.

~Elizabeth Russell

Cinnamon & Sugar Toast

Snickerdoodles

1 1/2 cups organic evaporated cane juice crystals

1/2 cup butter, softened

1 tsp. organic vanilla extract

2 organic eggs

2 3/4 cups organic whole wheat pastry flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. sea salt

3 T. organic evaporated cane juice crystals

1 tsp. organic ground cinnamon

Cream the butter and cane juice crystals until light and fluffy.  Add the vanilla and eggs; blend well.  Combine the next four ingredients and add to the wet mixture; blend well.  Combine the remaining cane juice crystals and cinnamon in a shallow bowl.  Shape the dough into 1-inch balls and roll in the cane juice and cinnamon mixture.  Place on a baking stone about 2-inches apart.  Bake for 8-10 minutes at 400* or until lightly golden.  Remove immediately from baking stone and let cool completely.

Pear Bread

3 cups organic white whole wheat flour

1/4 tsp. aluminum-free baking powder

1 tsp. baking soda

1 tsp. sea salt

1 T. organic ground cinnamon

3/4 cup organic extra virgin olive oil

3 T. organic ground flaxseed meal + 9 T. water (or you can use 3 organic eggs)

2 cups Rapadura

2 medium-large organic Bartlett pears, peeled and shredded

1 cup chopped organic walnuts

2 tsp. organic vanilla

Combine all ingredients and blend well.  Divide batter evenly between two 8x5 loaf pans that have been that have been greased and floured.  Bake at 325* for 75 minutes.  Cool for 10 minutes before removing from pans.  Baked loaves freeze well.

16oz. bag organic chiocciole (or pasta of your choice), cooked according to package directions and drained well

2 T. organic unsalted butter

Organic white whole wheat flour

1 cup organic milk (plus extra)

4oz. organic raw sharp Cheddar cheese

Melt butter in a saucepan over medium heat; add enough flour to form a thick paste.  Keep heat on medium, slowly add 1 cup milk, and stir constantly until mixture thickens.  Add sharp Cheddar cheese and stir until smooth; add more milk to reach desired consistency.  Stir well.  Pour over cooked pasta and mix well to cover evenly.

A quick and easy favorite at my house.

Homemade pizza ... a family favorite.

1 T. yeast

2 1/2 cups organic white whole wheat flour

1 tsp. sea salt

1 tsp. Rapadura

2 T. organic extra virgin olive oil

3/4 cup warm water

Mix all ingredients together with your hands to form a dough.  Let sit for 30 minutes.  Punch down dough and roll out onto a pizza stone.  Top with organic tomato sauce, seasonings (we are partial to organic genovese basil or Italian seasoning), organic mozzarella cheese, and anything else you wish.  Bake at 425* for 20 to 22 minutes, or until cheese is melted and golden.  Enjoy!