Ahhh! Oh I love this!

 

In a pan heat a cup of water and a cup of sugar. I added some chopped lemonbalm and applemint to the mixture. Stir occassioanlly bringing close to a boil. Or to a boil as you so choose. Add perhaps half a cup of lemon juice or the juice from one lemon. Also add another cup of water. Stir in and return to heat. Add two cups of rasberries. Frozen works just fine. Stir in and allow to heat and thaw. Stir occasionally and bring to a boil. Continue to stir occassioanlly until the rasberries are pretty mushy. Than you can pour through a sieve. Retaining the liquid. With a spoon work the rasberries around the sieve. If you get sick and tired of trying to get the rasberries through the seive without the seeds just dump it into the mixture. But make sure that the rasberries are mushy and pretty liquid. No solids but the seeds and the herb leaves allowed.

 

Refridgerate until cold and than add to an ice cream maker. Or if you don't have an ice cream maker put into a long shallow container. Mixing the frozen edges into the middle every twenty minutes or so. Until it's all frozen or aomething like that.

 

This is relaly extremly good and I think that I'll go have some more now. Bye

 

Sooooooo Good!!!!!!

 

Get some whole wheat bread preferubly thick and from a bakery or home baked. Not the thin store bread you so often buy.

 

Cut it into thick slices and on one slice spread a good layer of pesto. This is avalable from most stores and is easily home made. Home made being the better of the two.

 

Grate carrots onto the pesto. A thick layer is nice.

 

On the other slice of bread spread goat cheese. Than layer some spring greens or just layer some lettice.

 

For tomato lovers put a few slices of tomatoes on the lettice and than put the peice of pesto and carrot over it. Slice in half and enjoy!

 

Or simply join without the tomato and it's even better. (Unless of course you like tomatoes.)

 

These are extremly yummy! They're also a double batch but since everyone loves these soooo much you'll want a double batch!

 

dough

 

-2 packets active dry yeast, or 5 tspoons active dry yeast

-1/2 cup steaming water it doesn't need to be boiling.

-1/2 warm milk (I like to heat it in a cast iron pan. Than it'll have a little iron in it and be alot healthier for you. Don't boil the milk. Scald if you will but not boil.)

-1/2 cup sugar. And than just a dash or two more. Be creative. But not 3/4 cups or that much!

-1/2 butter softened. Or shortening or margarine. Your choice.

-4 and a 1/2 cups to 5 cups flour.

This is important. You can put two eggs in. But than it's not as good. Plus you'll be a murderer! In a bowl mix together 3 tblspoons + 1 tspoon flour, 1 tspoon baking soda, 2 tspoons baking powder. Than like you'd beat eggs with a fork beat in 6 tblspoons water. The soda will froath up but just keep beating it until it's well mixed.

 

Put the warm water in a bowl add the yeast. After a minute or two mix in the butter, egg substatute mix, sugar, milk, and 2 and 1/2 cups flour. Mix it until mixed, not too much. Than add flour until it's a nice consistancy. Today I did 4 and 1/2 cups flour. Do whatever you feel's right. And don't mix it too much. Spray the top with oil and put a piece of plastic wrap onto. Place in a warm place and allow to rise to twice it's size. About a hour and a half. Doughs ready if impression remains.

 

cinnamon roll mix, inside.

 

a stick of butter, warm and soft. Melted in you prefer.

lots of sugar, maybe 2 cups

Loads of cinnamon. I always do this part by feel.

 

In a bowl mix the sugar and cinnamon. You'll mix it well and it'll look good. You would do apples and this stuff together. This is not good enough. You want it to be really cinnamony. If there isn't enough than the rolls won't taste very good. Maybe a 1/4 of a cup. Maybe more. I just dump a load into the sugar.

 

Now when the doughs ready prepare a dry flat surface. (Not the floor.) Like a table top or counter. Flour it lightly and turn out half of the dough onto the floured surface. (You make two loaves) With a lightly floured rolling pin roll the dough out. You don't want it too thin. Around an 1/8 of a inch to a fourth. Or about 15x9 inches.

 

Butter the surface wel, but not too thickly. Or spread the melted butter over it. Than liberally sprinkle the sugar and cinnamon over the dough. I try not to be able to see any of the dough or if you melt the butter wet sugar and cinnamon mixture. The thicker the mixture the better. Now roll the dough up from one side to another. Do it not too tight and not too loose. (I know! But practice will help. Plus you'll want to make more of these yums!) If it's lumpy or uneven pull it until its more even. Streach it. Now with a knife cut the log into slices. About 15 of them. Put them about an inch apart on parchment paper on a baking sheet, Or in those plastic ziploc baking tins. (Parchment is a must! Your local health food store should have it.) Repeat with the other half of the dough. Now cover with plastic wrap (loosely) and place in a warm spot to rise. (warmth speeds up the rising process.) Wehn they're twice their size bake at 375 degrees F for 20 to twenty five minutes. Or, after they've risen a second time you can freeze them and bake them at a later date. This is very good and what I've done alot. And I do recomend that you allow them to rise over night. If not they'll taste salty. (The soda.)

 

When their done take them out of the oven and while warm drizzle frosting over them. The frosting is just vanilla extract, milk and confectioners sugar. Somewhat thick is nice. The warmth withh spread the frosting really well. And enjoy. Eat loads of them and brag to freinds about your new acheivement. These are great to take and give to people or freeze for a later time. They're also good cold (after baking.) or warmed in the microwave!

 

 

1 and a half sticks butter, softened is preferable.

3/4 cups white suagr. (For all people out there, do not! I repeat  do not get plain old white suagr. It was been bleach using charred animal bones. Get organic shuagr. It will be a night light brown, and dry like white sugar.  It's wonderful! And healthier, and vegitarion freindly.)

1 tablespoon vanilla

1 cup packed brown sugar

1 1/2 cups peanut butter (I like the smooth stuff, and again get organic. Sugar is usually put into peanut butter.)

1/3 cups sour cream

2 cups flour

1 1/2 teaspoons baking powder

1 tablespoon baking soda

a dash of salt. (Or for normal people vegasal. It's a mixture of vegtable powders and salt. So you only get about a third of the normal salt intake and you don't need pepper or anything like that. It's very tasty and I personally adore it. Visit your local health food store.)

4 tablespoons cocoa powder. (Mix it with the sugar very well. Make sure their are no clumps.)

A small bag of (vegatarion freindly) chocolate chips.

 

Beat the butter very well. Add the both suagrs, the coaco and vanilla. Mix well. Now add the peanut butter, mix very well. Than the flour, salt, baking powder and soda. Mix well, but not too much. Mix in the sour cream (Its will get a mix texture, not too creamy and not too dry.) Last of all mix in the chocolate chips.

 

Preheat the oven to 375 degrees F.

 

(Okay now, this is the tricky part.) There's something called parchment paper that you should be able to get at the health food store. You put a peice of the paper onto your baking sheet and you don't need to grease the sheet of anything, you don't even need to wash the sheet. Just throw away the paper when your finished.

 

If you refuse to get the parchment I don't know if you need to grease the baking sheet or not. All I can say is good luck.

 

Take a slightly heaping tablepoon and form it roughly into a ball and place it on the baking sheet. About an inch to half an inch apart is good. Put as many as you can on. Makeing sure to make the traditional crossed fork pushes into the top of the cookie.

 

Back for 13 minutes. (You know how one sheet's closer to the bottom of the oven than the other. Well after six and a half minutes change their places. The cooking sheets that is.

 

When thats finished take them out and let them cool slightly on the baking sheets. They're going to be very crumbly so use a spatual to carefully take them off the baking sheets. Otherwise you'll have lots of little peices.

 

These are delisious! They've been described as melt in your mouth, not too sweet and loads of other things. Personally I love them! And I should since their my own personal recipe.