Apple Crunch Pupcakes
* 2 3/4 cups water
* 1/4 cup applesauce, unsweetened
* 1/4 teaspoon vanilla
* 4 cups whole wheat flour
* 1 cup dried apple chips - you can also use fresh fruit
* 1 tablespoon baking powder
* 1 egg, beaten slightly
* 4 tablespoons honey
Preheat oven to 350 degrees. Spray muffin tin with cooling spray. Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes.
Peanut Butter Biscuits
* 1 cup flour
* 1/2 cup milk
* 2 Tbs peanut butter
* 1/4 cup grated parmesan cheese
* 1 tsp baking powder
* 1 egg white
* 1 Tbs chicken broth
Mix flour and milk until lumpy. Add peanut butter and broth. Mix parmesan cheese with first 4 ingredients. Add egg white. Mix well or until it has the consistency of pancake batter. Add baking powder. Pour onto greased cookie sheet, making 2" drops. Bake at 400F for 15-20 minutes until golden brown. Cool.
The SnickerPoodle
* 1/2 cup vegetable oil
* 1/2 cup shortening
* 1 cup honey
* 2 egs
* 3 3/4 cups white flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/2 cup cornmeal
* 2 teaspoons cinnamon
Mix vegetable oil, shortening, honey with eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Store in airtight container.
