Fire and Ice Salad

Ingredients
5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
1 tablespoon mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

Directions

1.In a large bowl, combine the tomatoes and onion; set aside. In a small saucepan, combine the vinegar, sugar, water, mustard seed and cayenne. Bring to a boil; boil for 1 minute. Pour over tomatoes and onion; toss to coat. Cover and refrigerate for at least 2 hours. Add cucumber; toss to coat. Refrigerate overnight. Serve with a slotted spoon.

CRACKER CANDY

Line cookie sheet with foil. Arrange 40 saltine crackers in pan.

Cook:

1 c. brown sugar
1 c. butter

Bring to boil and cook 3 minutes, stirring constantly. Pour over crackers and spread with a spoon. Bake at 450 degrees for about 5 minutes. Watch closely to make sure it does not burn. Remove from oven and sprinkle on one 12 ounce package of chocolate chips (I like Hersheys). Let stand to melt. Spread and refrigerate. Break apart and serve. Tastes a lot like Heath or Skor candy bars

Grain and Nut Whole Wheat Pancakes

Ingredients

1 1/2 cups old-fashioned oatmeal
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 cup milk
1/4 cup vegetable oil
1 egg
1/3 cup sugar
3 tablespoons chopped walnuts (optional)

Directions

1.Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.

2.In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.

3.Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Hyacinth Everything Cookies

Ingredients:

1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots

Directions:


Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients. With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes. Eat. Feel unguilty because there’s no chocolate in cookie. Eat twelve more. Drink some milk. Eat one more. Faint. Then sleep off your sugar crash for four hours.

Apple Bread

Ingredients
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and coarsely chopped
1 cup broken walnuts


Directions

1.In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

**** I added about a cup of applesauce cause the dough was to dry. ****

Pumpkin Seeds

Ingredients

One medium sized pumpkin
Salt
Olive oil

Method

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Cough Syrup

Health Benefits: Radishes are moderately high in Vitamin C and contain properties that appear to be beneficial for symptoms of colds, flu, fever, cough, respiratory problems, and digestive disorders.

For digestive problems, put a handful of radish leaves in boiling water, cover, and let sit for about 20 minutes. ... Read MoreStrain, add honey to taste and drink as a tea.

For colds, flu, and the associated symptoms, grate one radish and mix with honey to taste. Let this mixture stand for 10 hours in a dark place. Take 2 teaspoons three times a day as a cough syrup.