In a large bowl, combine the flour, almonds, and baking powder. Add the milk, eggs, and butter and stir to blend. Set the batter aside for 10 minutes.
Lightly grease and preheat a griddle or large skillet.
Ladle 1/3 cup of the batter onto the griddle and cook until bubbles appear in the batter. Flip the pancakes and cook on the other side until cooked through.

“This salad makes its own dressing�
Prep Time: 10-15 minutes
Chilling: 2 hours
Ingredients:
- 1 head Iceburg lettuce torn into small pieces
- 2 hearts Romaine lettuce torn into small pieces
- 2 heads Endive chopped into bite size pieces
- 2 cups fresh organic spinach torn into small pieces
- 1 ½ cups frozen peas thawed
- 1 cup shredded carrots
- 1 cup canned or fresh cooked corn
- 1 medium onion chopped coarsely
- 1 cup shredded cheddar, swiss cheese (or your choice)
- 1 tablespoon honey
- 6 tablespoons excellent quality mayonnaise
- Salt
- Freshly ground pepper
- Fresh parsley chopped (optional)
Steps:

Wash, dry, and prepare greens. Place 1/3 of mixed greens in bowl. Dot with two tablespoons mayonnaise. Drizzle 1 teaspoon honey or sprinkle with 1 teaspoon sugar over top, a dash of salt and pepper, 1/3 of the peas, carrots, and corn and 1/3 of the cheese. Repeat for three layers. Do Not Toss. Cover and chill for at least two hours, toss and then serve.

Prep Time: 10 minutes
Cooking: 30 minutes
Ingredients:
- 2 whole natural chicken breasts, split in half and split again (cooks more evenly and more reasonably sized servings) = 8 pieces
- 2 tablespoons olive oil
- 2 tablespoons organic butter
- Salt
- Freshly ground black pepper
- 1 lemon freshly squeezed
Steps:

Season chicken with salt and pepper and brown in olive oil in heavy frying pan, turning often. Reduce heat and cook until the chicken is almost cooked through. Remove lid, pour lemon juice over chicken, raise heat and cook until juices have evaporated. Chicken should remain nicely browned and crisp on the outside. Serve with anything.

This serves well hot, cold, or cut up for chicken salad or sliced for sandwiches

Rub brisket or rump roast thoroughly with garlic and season generously with salt and freshly ground pepper. Meanwhile, place tomatoes and juice in large bowl and break up into small pieces with fingers. ( place bowl in sink - they splatter). Heat olive oil in heavy pot (Dutch Oven) – place meat in pot and sear on all sides until lightly browned (about 10 minutes), turning often. When meat is brown add onion, carrots, and tomatoes with all their juices. Cover tighty and cook on low heat for 2-3 hours or until meat is tender. Slice meat on serving platter, cover with gravy and serve. Adjust salt and pepper to taste.

This results in a richly flavored, thick, non-fattening gravy that is wonderful on mashed potatoes, rice, or a crusty bread.

Steps:
Ask your parents to help you put the brown sugar and chocolate into a medium saucepan and heat gently until the chocolate and sugar melt. Take off the burner and stir in Corn Flakes until evenly coated. Spoon the cornflake mixture into cupcake holders and let cool. Feel free to add organic nuts, coconut, or raisins when you add the corn flakes

Steps:
Ask your parents to help you preheat the oven to 350 degrees. Grease pan. Mix dry ingredients in bowl. Add banana, milk, egg, & vanilla. Mix until smooth. Spread into pan and bake about 35-40. Ask your parents to help you take pan in and out of the oven. Let cool and EAT!!

Steps:
1.  Slice Banana long ways – lay side by side
2.  Stick pretzel stix along bottom of bananas for legs and at the head for antennae
3.  Sprinkle with Coconut and raisins
4.  EAT!

Steps:
1.  In small Ziploc bag put ¾ cup milk, 1 tablespoon Rapaduraâ„¢ brand sugar and ¼ teaspoon vanilla
2.  ZIP CLOSED
3.  Put 2-3 cups of ice into the large Ziploc bag
4.  Sprinkle 2-3 tablespoons of salt on ice
5.  Put small CLOSED bag into the large bag with ice
6.  ZIP CLOSE
7.  PUT ON MITTENS and shake for 10-15 minutes until ice cream forms in the small bag
8.  Put ice cream in bowl and EAT!