Cranberry Pecan Bread

3 c. flour (I used my freshly milled wheat.)
1/2 c. honey
4 t. baking powder
1 t. salt
1 1/2 c. milk
1 egg
2 T. oil (I used coconut oil.)
1 c. cranberries
1/2 c. pecans (or nuts of choice)

Combine dry ingredients.
Mix in wet ingredients.
Add nuts and berries.

Bake 350 degrees 1 1/4 hours or until a toothpick inserted in the center comes out clean.

Butternut Squash and Apples Au Gratin

1 med. butternut squash
3 Granny Smith apples
1/4 c. chicken broth
2 T. flour (I used my milled wheat.)
2 T. butter
2 onions
3/4 c. whole wheat crumbs (I like to used crackers.)
3/4 c. sharp cheddar cheese

Peel squash and apples. Slice thin.
Toss apples in flour. Layer with squash in deep baking dish.
Saute onions in butter until golden.
Pour over squash.
Add broth.

Bake 350 degrees 45 min.
Combine crumbs and cheese.
Pour over squash.
Bake 20 more minutes.

Cranberry Rice Pudding

1 1/2 cups milk
1 cup hot cooked rice (I used brown rice.)
3 eggs, beaten
1/2 cup honey
1/4 cup dried cranberries (I thought it could have stood a few more.)
1/2 teaspoon almond extract
1/4 teaspoon sea salt
Ground nutmeg for garnish

Combine all ingredients in a large bowl. Pour into greased 1 1/2 quart casserole dish. Cover dish.

Place dish in larger dish and pour hot water into the larger dish until 1/2 way up the side of the smaller casserole dish.

Bake 350 degrees 45 minutes (or until set).

Garnish with nutmeg.