Country Spice Bread

Ingredients

• 1 1/4 cup warm water
• 1/4 cup butter or margarine
• 1 package Country Spice Bread Mix
• 2 1/4 teaspoon active dry yeast
• 1 cup dried fruit and/or nuts (optional

Cooking Directions

1. You can use a bread machine (dough cycle) or mix by hand.
2. For a bread machine add ingredients per your machine's instructions and start on the DOUGH cycle.
3. By hand, dissolve yeast in warm water and add 1/4 cup melted butter.
4. Stir in mix.
5. Let dough rise twice.
6. Form loaf in greased bread pan and let rise til double.
7. Bake at 375 for about 30 minutes.
8. Enjoy!

Cinnamon Rolls (Country Spice)

Ingredients

• 1 1/4 cup Warm Water
• 1 package of Country Spice Bread Mix
• 3/4 cup butter or margarine
• 2 1/4 teaspoon active dry yeast
• 1 tablespoon cinnamon
• 1 cup brown sugar
• 1 cup sugar
• 1 cup dried fruit or nuts (optional)

Cooking Directions

1. You can use a bread machine (dough cycle) or mix by hand.
2. For a bread machine add ingredients per your machine's instructions and start on the DOUGH cycle.
3. By hand, dissolve yeast in warm water and add 1/4 cup melted butter.
4. Stir in mix.
5. Kneed until smooth and elastic.
6. Roll it out into a rectangle on a floured surface (or piece of parchment paper).
7. Cream together 1/2 cup butter, sugars, cinnamon, dried fruit or nuts.
8. Spread cinnamon mixture onto to top of dough, leaving 2 inches bare on one end to seal the roll.
9. Starting on the opposite end of the dough from bare edge, roll up tightly. (This is easier if you have rolled it out on parchment paper.)
10. Grease a 9x13 inch pan.
11. Begin slicing 1 inch slices of the rolled up dough and place into the greased pan. (If you have used parchment paper, slice through the paper, using the paper to lend structure to the roll as you move it to the pan -- then remove the paper from the roll and slide it into place.)
12. Continue until the whole roll has been sliced and placed in the pan.
13. Let rise for 45 minutes.
14. Bake at 375 for about 20-30 minutes (until brown).
15. Enjoy!

"On the Go" Breakfast Bars or Muffins

After baking, freeze or store leftovers in refrigerator

Ingredients

• 1 package "On the Go" Breakfast Bar Mix
• 1/2 cup light olive oil
• 1 cup unsweetened applesauce
• 3/4 cup agave syrup or honey

Cooking Directions

1. Mix cranberries, blueberries, and slivered almonds into the flour mixture.
2. In another bowl blend together olive oil, applesauce and agave or honey.
3. Pour into flour mixture, blend well. Spread into 8x11, lightly oiled pan.
4. Bake at 350 degrees for 20-25 minutes. Let cool.
5. Cut into 3x2 inch bars. Wrap and Freeze.
6. For Muffins - Pour batter into muffin cups. Bake at 350 degrees for 20-25 minutes. Makes 12 muffins.

Chocolate Chip Cherry Cookies

Yield: 2 dozen cookies

Ingredients

• 1 cup plus 1.5 tablespoons Unbleached White Flour
• 1/3 teaspoon kosher salt
• 1/3 teaspoon baking soda
• 1 stick unsalted butter
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 3/4 teaspoon pure vanilla
• 5 ounces semi-sweet chocolate chips
• 4 ounces chopped 60% cocoa chocolate
• 1/2 cup dried cherries
• 2 eggs

Cooking Directions

1. Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
2. Whisk together the flour, salt and baking soda in a large bowl.
3. Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
4. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
5. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough.

Chewy Ginger Snap Cookies

Hint~for a crisper cookie, replace butter with shortening.

Cook Time: 10 minutes

Yield: 2 dozen cookies

Ingredients

• 1 egg
• 1 package Ginger Snap Cookie Mix
• 1/2 cup butter
• 1/2 cup molasses (not blackstrap)

Cooking Directions

1. Blend softened butter, egg, and molasses.
2. Stir in mix and knead until smooth.
3. Form walnut size balls and flatten slightly on a lightly greased cookie sheet. (12 per sheet)
4. Bake at 350 degrees for 10 minutes.