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INGREDIENTS

Universal Black Iron Skillet Piecrust
• 3 cups flour
• 1/4 teaspoon salt
• 1 cup butter
• 3/4 cup cold water(I use less)

Remaining Ingredients

• 1 tablespoon butter
• 1/2 cup flour
• 1 cup sugar, divided
• 4-5 cups fresh blackberries(or frozen) or blueberriesor peaches
• sugar

DIRECTIONS

1. For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
2. Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
3. Roll piecrust to 1/4 inch thickness.
4. Fit into a 10-inch cast iron skillet.
5. Trim excess pastry along edges, reserving trimmings.
6. Prick bottom and sides of piecrust with a fork.
7. Bake at 375 degrees for 8 minutes.
8. Remove from oven; set aside.
9. Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
10. Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
11. Sprinkle with 1/3 flour mixture.
12. Top with 1/3 of pastry trimmings.
13. Repeat layers twice.
14. Sprinkle with additional sugar.
15. Bake at 375 degrees for 50 minutes or until crust is lightly browned.

INGREDIENTS

• 1 cup water
• 2 tablespoons water
• 1 tablespoon molasses
• 2 tablespoons canola oil
• 2 cups bread flour
• 1 cuprye flour
• 2 tablespoons gluten flour
• 3 tablespoons dark brown sugar
• 2 tablespoons cocoa powder
• 1/2 tablespoon salt
• 1 teaspoon instant coffee powder
• 1/2-1 tablespoon caraway seeds (optional)
• 2 teaspoonsyeast

DIRECTIONS

1. Place ingredients in bread machine according to the manufacturer’s recommendations.
2. You may substitute 1 package yeast for 2 tsp yeast.
3. If possible, use the Whole Wheat cycle, light crust.
4. Be sure to check the dough ball after 5 minutes.
5. Add Water or Bread Flour to adjust the consistency.

INGREDIENTS

Macaroni and Ham
• 2 cups elbow macaroni
• 1 cup cooked cubed ham

White Sauce and Cheese

• 1 1/2 tablespoons butteror margarine
• 1 1/2 tablespoons flour
• 1 cup milk
• 1/8 teaspoon salt
• 8 ounces sharp white cheddar cheese(grated)
• pepper, to taste

DIRECTIONS

1. Begin the cooking process of the macaroni- according to package directions; Add cubed ham (to warm) during the final minute or so of cooking the macaroni; Drain and set aside.
2. While water is heating and macaroni is cooking, make your White Sauce: Melt butter in a saucepan over medium-low heat; add Flour and Salt, and cook about 1 minute, stirring constantly with a wire whisk until mixture is smooth and bubbly.
3. Stir the Milk into the mixture and bring to a boil.
4. Stirring constantly, boil mixture for 1 minute.
5. Lower heat and cook until thickened, stirring regularly about 4-6 minutes.
6. (Don’t forget to add the ham to the macaroni as it is cooking!).
7. Remove White Sauce from heat; Add cheese; stir until melted; pepper to taste.
8. Combine cheese sauce with the macaroni and ham in a bowl (or the macaroni pot); stir well.
9. Serve with a yummy green vegetable on the side like green beans or asparagus.
10. Enjoy!
11. CHEF’S NOTES: You may use Medium/Mild Cheddar or maybe even pepperJack with this recipe as well; I would add a little"kick" with the milder cheeses by adding a clove of minced garlic, or by using salami pieces instead of ham- Yum!

INGREDIENTS

• 1 cup dark raisins
• 1/2 cup golden raisins
• 1/3 cup butteror margarine
• 1/2 cup sugar
• 1 egg
• 1/2 cup golden molassesor dark molasses
• 1 1/4 cups whole wheat flour
• 1/2 cupnonfat dry milk powder
• 1/4 cup toasted wheat germ
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup liquid milk
• 1 cup quick-cooking oats
• 1 cup sliced almonds (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Chop raisins (using a food processor if possible).
3. Cream butter, sugar, egg and molasses.
4. Combine flour, dry milk, wheat germ, baking powder, baking soda, salt and ginger in separate bowl.
5. Blend into creamed mixture with liquid milk.
6. Stir in oats, raisins and half the almonds (if desired).
7. Pour into greased 13-by-9-by-2-inch pan and spread evenly.
8. Sprinkle with remaining almonds (if desired).
9. Bake about 30 minutes.
10. Cool in pan and cut into 1-by-4-inch bars.