We’re quite fond of granola at our house, but we routinely run into two problems: it’s kinda expensive and it tends to have a lot of sugar in it.┬áThis version is much cheaper, so when I’ve got the time I make this instead of buying granola. It recreates what we like pretty well :D. I guess you could categorize this as a “copy cat recipe” for the Flax Seed Plus Granola, if you’d like.

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This spaghetti sauce recipe is an old, old, old standby in my world. My mother apparently acquired this recipe from a natural food fair kinda place right after she and my father had decided to become vegetarians. It is a wonderful source of protein, easy to make, very tasty (I personally vastly prefer it to marinara sauce because it is much more flavorful and much more filling), and it freezes very well.

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No, I have not suddenly gone crazy and decided that road kill is vegetarian … this is just the name I’ve always known this dish by. I think the original idea is that the rice pokes out of the┬áball shape a little bit when they cook, so they look a bit like little scared porcupines. I’ve never really seen it myself (who ever saw a red porcupine, anyway? Even Sonic was blue…and supposed to be a hedgehog!), but the name certainly catches the attention. Also, I can’t think of anything better that doesn’t make them sound gross, which they aren’t.

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I’ve heard of a lot of things called “Santa’s Thumb Prints” , and most of them are tasty. The only thing the recipes appear to have in common is that they all have a circle of jam dropped into the center of the cookie. The ones my mother makes are nutty and a nice brown color; the ones I had at a party the other day (called “Santa’s Thumb Prints” by the lady who brought them) were more like a sugar cookie dough and were mostly off-white. Both were extremely tasty, and I’m sure you’ve probably run across many other things that go by this name that aren’t quite like either of these examples. One way or the other, here is a natural-sugar version of this holiday cookie. I guess it falls somewhere between what my mother makes and the smooth sugar-cookie variety in texture and flavor. You’ll just have to give it a try and let me know what you think of it :-).

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No, this does not contain any actual butter! I believe the name comes from the fact that you can spread it on toast just like butter–buttering with apples, as it were :-). More accurately, it is somewhere between apple sauce and jam or marmalade; you use it like jam (up to and including in a PB&J, if you like the flavors that way!), but it’s made of very very cooked apples, like applesauce. As a matter of fact, I will mark where you can stop in this recipe and have wonderfully tasty homemade applesauce.

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