Kids and nursing moms need plenty of snacks and desserts all day long!  There is plenty of variety here: chocolate, fruit, cakes, and cookies.

2 1/3 cups flour
1/4 tsp. salt
1/2 cup oil
6 tbsp. cold water
In a large bowl, stir together flour and salt.  In a small bowl, combine the oil and water.  Add to flour mixture all at once and stir lightly with a fork until just moistened.  Form pastry into two balls and flatten slightly.  Roll out into a 12" circle and use as directed in your recipe.
2 1/3 cups flour
1/4 tsp. salt
1/2 cup oil
6 tbsp. cold water
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 EnerG egg yolk
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
In a large bowl, cream together the margarine and sugar until smooth.  Stir in molasses and egg yolk replacer.  In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.  Cover, and chill for at least one hour.  Roll dough out onto lightly floured surface to 1/4" thickness.  Cut into desired shapes with cookie cutters.  Bake at 350 for 9-12 minutes until firm.  Cool on wire racks.  Decorate with sugar cookie icing if desired.
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 EnerG egg yolk
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
1 double pie crust (homemade or store-bought)
1/2 cup sugar
3 tbsp. flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. lemon zest
5 cups pears, peeled and sliced
1 tbsp. margarine
1 tbsp. lemon juice
Place one pie crust in the bottom of a pie pan.  Combine sugar, flour, salt, cinnamon, and lemon rind in a large bowl.  Toss with pears.  Dot with margarine.  Sprinkle with lemon juice.  Roll out remaining crust over the top of the pears. (shown with lattice crust).  Bake at 450 for 10 minutes.  Reduce temperature to 350 and bake an additional 45-50 minutes.
1 double pie crust (homemade or store-bought)
1/2 cup sugar
3 tbsp. flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. lemon zest
5 cups pears, peeled and sliced
1 tbsp. margarine
1 tbsp. lemon juice
1 cup powdered sugar
2 tsp. rice milk
2 tsp. corn syrup or brown rice syrup
1/4 tsp. almond or vanilla extract
In a small bowl, stir together powdered sugar and milk until smooth.  Beat in corn syrup and extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup.
1 cup powdered sugar
2 tsp. rice milk
2 tsp. corn syrup or brown rice syrup
1/4 tsp. almond or vanilla extract
1/2 cup oats
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup margarine
1 tbsp. honey
1/4 cup buttermilk substitute
Grind oats using a grinder or food processor until fine (or use oat flour).  In a medium bowl, stir together ground oats, flour, baking soda, and salt.  Cut in the margarine until the lumps are coarse crumbs.  Stir in the buttermilk substitute and honey to form a stiff dough.  On a lightly floured surface, roll the dough to 1/8" thickness.  Cut into desired shapes with cookie cutters.  Place on a baking stone and bake at 400 for 5-7 minutes or until edges are lightly browned.  Cool on wire racks.
1/2 cup oats
3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup margarine
1 tbsp. honey
3/4 cup sugar
3/4 cup plus 1 1/2 tbsp. english breakfast tea
3 tbsp. whiskey
1 cup golden raisins
2/3 cup raisins
2 tbsp. dried apricots, roughly chopped
1 cup plus 1 1/2 tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon
1 egg replacer
6 tbsp. honey
1 can frosting (or half batch homemade buttercream frosting)
1-2 tsp. cinnamon
Place sugar into a medium bowl and add tea and whiskey.  Stir to dissolve sugar.  Add golden raisins, raisins, and apricots and stir to combine.  Cover and leave fruit overnight at room temperature to macerate.  Line 9 muffin tin cups with cupcake liners.  In a medium bowl, combine flour, baking powder, and cinnamon.  Stir into fruit mixture.  Add egg and gently combine.  Spoon into prepared cups and bake at 350 for 20-25 minutes or until a toothpick comes out clean.  Brush with honey and allow to cool.  Stir together frosting and cinnamon.  Frost cupcakes.
3/4 cup sugar
3/4 cup plus 1 1/2 tbsp. english breakfast tea
3 tbsp. whiskey
1 cup golden raisins
2/3 cup raisins
2 tbsp. dried apricots, roughly chopped
1 cup plus 1 1/2 tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon
6 tbsp. honey
1 can frosting (or half batch homemade buttercream frosting)
1-2 tsp. cinnamon
1 frozen banana
6-8 oz. pear juice
3-5 ice cubes
1 tsp. agave nectar
1/4 tsp. vanilla
Combine all ingredients in a blender and process until smooth.
1 frozen banana
6-8 oz. pear juice
3-5 ice cubes
1 tsp. agave nectar
1/4 tsp. vanilla
2 cups apples, peeled, cored, and finely diced
2 tbsp. lemon juice
3 tbsp. brown sugar
1/4 tsp. cinnamon
1 tsp. cornstarch or arrowroot dissolved in 1 tsp. water
5 tortillas (6")
2 tbsp. margarine, melted
1/2 tsp. cinnamon
1 1/2 tbsp. sugar
double pie crust (homemade or store-bought)
7 cups apples, peeled and thinly sliced (about 6)
2 tbsp. lemon juice
1 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. margarine (optional)
5 cups thinkly sliced, peeled, green tomatoes
1 cup raisins
1/4 cup orange juice
1 tbsp. lemon juice
1 cup sugar
3 tbsp. flour
2 tsp. orange zest
1 tsp. cinnamon
1/2 tsp. allspice
double pie crust (homemade or store bought)
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