basic wheat bread (for the kitchen-aid)

1/2 c milk
3 T milk
2 t salt
2 t butter
2 packages active dry yeast
1 1/2 c warm water
5-6 c flour

Place milk, sugar, salt, and butter in a small saucepan. Heat over low until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water. Add lukewarm milk mixture and 4 1/2 c flour. Mix for one minute on speed 2.

Add remaining flour, 1/2 c at a time until dough sticks to dough hook and cleans the side of the bowl (about 2 minutes at speed 2).

Place dough in greased bowl, cover, and let frise for about 1 hour, or until dough has doubled.

Punch bowl down and either divide in half and shape into two loves or roll out into rolls.

Make for about 30 minutes at 400 degrees.

freshly ground whole wheat oatmeal chocolate chip cookies

2 c butter
3 1/2 c sugar
2 T molasses
4 eggs
2 T hot water
2 t vanilla
1 t salt
2 t baking soda
2 t kitchen specialties dough enhancer
5 c whole wheat flour
6-9 c oats

Add any and or all of the following: semi sweet chocolate chips, walnuts, dates, coconut, raisins, craisins, butterscotch chips, peanut butter chips, etc.

Combine and blend butter, sugar, molasses, eggs, hot water, and vanilla in a bowl. In a separate bowl, mix all of the dry ingredients (minus the oats) together. Combine the two mixtures. Mix in the oats and optional chips/nuts.

Spread the dough evenly onto two or three cookie sheets. Preheat oven, bake at 350 degrees for about 15-20 minutes. Cut into bars when cooled.

BYU Mint Brownies

Sugar-n-Spice, Cougareat Food Court

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.