Gingerbread Men


1/2 cup butter, softened
1 1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cup molasses
1/3 cup warm water
6 cups all-purpose flour
2 teaspoons baking soda
2 tablespoons baker's cocoa
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon

1. In a medium bowl, beat butter. Cream in brown sugar and egg. Add vanilla, molasses and water and mix until smooth.
2. Combine flour, baking soda, cocoa, allspice, ginger, cloves and cinnamon. Stir them into the wet mixture until all of the dry is absorbed.
3. Cover the dough and chill for 15 to 30 minutes.
4. Preheat oven to 350º F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into shapes. Place cookies at least 1/2 inch apart onto ungreased cookie sheets. Use parchment paper if possible.
5. Bake for 8 to 10 minutes. Remove from the cookie sheets to cool on wire racks. Makes an army.

from Kel & English


2 cups all purpose flour
1 cup yellow corn meal (fine stone ground)
1 ½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
1 stick (1/2 cup) butter melted and slightly cooled
3/4 cup sour cream or whole milk yogurt
1/2 cup milk

1. preheat oven to 400° and grease 9" x 5" loaf pan or 12-cup muffin tin.
2. whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl, set aside.
3. in a smaller bowl whisk the eggs until well combined. add sugar to eggs and whisk until smooth and homogeneous. add butter in three additions mixing after each addition. mix in milk, then sour cream or yogurt until well combined.
4. add the wet ingredients to the dry and mix gently with a rubber spatula just until batter is combined - do not over mix.
5. drop batter into loaf pan or muffin tin (don't level or flatten the batter) and bake for 50-55 minutes for loaf or 15-20 for muffins.

Dang Good Hummus

2 cans (15.5 oz) cans garbanzo beans (S&W are best)
1/3 cup garbanzo juice (drain the rest)
1/4 cup lemon juice
3 Tbsp olive oil
1 - 2 Tbsp tahini OR 1-2 tsp sesame seeds
1 1/2 tsp salt
1 - 2 tsp cumin
1 - 2 cloves garlic, minced (optional)

To be mixed in (optional):
3 - 4 roma tomatoes – chopped
1 jar artichoke hearts – chopped
1 can (2.25 oz) chopped olives

1. Blend garbanzo beans, garbanzo juice, lemon juice, olive oil, sesame seeds, salt, cumin, and garlic together in a blender until smooth – don’t over blend.
2. Transfer hummus to a bowl and mix in tomatoes, artichoke hearts and olives.
3. Serve with toasted pita (triangles for a party) or corn chips.

Tomato Soup

1 Tbsp olive oil
1 onion, chopped
3 cans diced tomatoes, divided
1 cup chicken broth
4 oz. cream cheese
salt to taste

1. Sauté the onion in the olive oil over medium heat until tender.
2. Add two cans of the tomatoes, all of the tomato juice and the chicken broth and bring to a simmer.
3. Add cream cheese and let it melt into small pieces.
4. Carefully transfer hot soup to a blender and blend until smooth and even textured. NOTE: Don't fill blender too high and make sure to leave an opening for the steam escape! If necessary, blend in two batches.
5. Return soup to pan, add the last can of the tomatoes, add salt to taste and warm through.
Serve with grilled or toasty cheese.


8 cups regular rolled oats
1 ½ cups brown sugar
8 oz. coconut flakes (unsweetened is best)
1 ½ cups nuts or seeds
½ vegetable oil
¾ cup honey
2 tsp vanilla

1. Heat oven to 325°. Stir oats, sugar, coconut and nuts/seeds together.
2. In a small pan over medium heat, heat the oil, honey and vanilla stirring until bubbling.
3. Thoroughly mix the wet and dry ingredients. Grease 2 10” x 15” rimmed baking sheets, divide granola between the pans, spreading evenly.
4. Bake uncovered for 15 – 20 minutes or until lightly browned, turning two or three times with a spatula.
5. Remove pans from oven, stir a few more times and let cool. Remove with a spatula. Store in airtight container.

recipe from Kel - by way of Carolyn Brooks, by way of Jill Spencer