Ann has a PDF file of her recipes..I don't think she's had a chance to update it though..if you click on her My Page..you can send her an email request for it. She's so fab about sharing..but if you see something you must try and doing a forum search doesn't yield it..just ask..either Ann herself or one of us probably have it to share with a copy paste... We had a lady year before last that had that problem with Chicken at our concession stand..we use and indoor George Forman kettle style to grill our burgers and season chicken breasts..we had to clean the grill very well before cooking her a burger.

shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag

GWlolo, I didn't use the 1/2 cup of water to proof the yeast. I never proof. And in this case, my concern already was that the batter would be too thin for the Belgium Waffle Maker. I had to add extra flour. No reason why you can't add additional ingredients to this recipe, such as fruit, cheese, bacon, pecans, peppers, etc.. But I would add any additional ingredients, just before baking. I've found that keeping waffles warm for any length of time, will make them soft rather than crisp. My waffle maker is really quick. Takes about two minutes for each batch. I freeze the extra waffles and heat them up in the toaster oven. Crisps them up again. ~Ann

I admit, I don't always post where I get my recipes from. Sometimes I've had them for so long, I honestly don't remember. Also I don't follow recipes to the T, I make changes, so they aren't the original source. Am I wrong? However, I am vehemently against, and get livid when I see a blatant theft of a published recipe being touted as her own, in her own cookbook, or on a blog. The one that got my back up was a Banana muffin recipe that a girl from my area has on her blog, and in her cookbook which you can buy. (I wouldn't). The recipe is word for word from Muffin Mania, a soft-cover cookbook on muffins that was sold in the 80's by a local woman. Her grand-daughters revived the book and made another publishing of it, and it's as popular as it was then. To have someone steal a known recipe and have it in their personal cookbook is wrong, wrong, wrong.