Strawberryhill- Good idea. I'm always looking for new recipes in this category. If you like the Honey Walnut Crunch, you may also like "Sweetly Spiced Crispy Pecans" - recipe at the link below (I've also made the recipe with almonds and walnuts, but we like pecans the best). This recipe improves the nutrition of the nuts because they are soaked and dehydrated. Soaking makes nuts easier to digest (for anyone who gets a bellyache after eating too many nuts), and their nutrients are more readily available. So soaking them improves the nutrition. Another nutritional plus - palm sugar is a nutritional improvement because it's low-glycemic (doesn't raise blood sugar like granulated sugar) and a nutritional profile that is far and above a better choice than brown sugar (you can see a comparison chart here: http://coconutpalmsugar.com/Nutritional_Information.html) Another plus.... No burned batches because they are dried in a dehydrator. FYI: Walnuts contain large amounts of triple unsaturated linolenic acid and are more susceptible to rancidity, so you can do a couple things to improve the shelf-life - soak them in lightly salted water overnight and dehydrate until they are crispy dry; and always store them in the refrigerator or freezer. As soon as I get walnuts home from the store I soak, dehydrate, and freeze them. High heat will cause the walnut oil to go rancid much faster. I make all our snack foods: microwave sweet potato chips, baked whole-grain "chips" (nothing more than freshly-milled flour, water and seasoning/s of choice - baked on a cookie sheet), dehydrated zucchini and cucumber chips, dehydrated apple slices, granola (especially good with a dollop of homemade coconut milk kefir), gluten-free crackers made with almond pulp, sprouted and seasoned lentils dehydrated until crispy, Lentil Granola Bars (made with sprouted lentils, unsweetened coconut, cacao nibs, chia seeds), homemade "KIND" bars (good for traveling)... At least once a month I make a gelatin-based snack from an assortment of recipes found on-line. Lots of health benefits in gelatin. One recipe is made with blueberries, another is made with fresh orange and lemon juice, "Pumpkin Jello" was good for Thanksgiving week, there are a few coffee-flavored ones that are nice, and in December I made one that was very fudge-like. So "Knox Blocks" can be for adults too ;-). COCONUT-PINEAPPLE GUMMIES 1/2 c. coconut milk, full-fat or light (I use reconstituted powdered coconut milk or make my own with unsweetened coconut) 1/2 c. pineapple juice (I also use pineapple/orange juice) 6 T. gelatin powder 2 T. raw honey (or palm sugar nectar or agave nectar) 1/2 t. vanilla Before heating, combine all ingredients in a pan and stir until lumps are gone. Heat on med-low 5-minutes until gelatin dissolves. Pour into an 8x8-inch glass dish. Cool in refrigerator until it sets. Cut into 1-inch blocks. Perhaps homemade sugar-free marshmallows will be my next use for gelatin now that we are in the middle of cocoa season. -Grainlady Here is a link that might be useful: Savouring Today - Sweetly Spiced Crispy Pecans

Angela, Oleo used to be a margarine I think. I used Butter flavor Crisco. I should have put that in my notes up there. Also I got 36 regular sized muffins, don't have Texas size muffin pans.

Here is another recipe I have used for many years; it always gets rave reviews. To my way of thinking, this is one of those recipes that tastes like you have spent hours preparing the dish from scratch. Toasted Almond Pudding 1 stick margarine -- melted and cooled 1 cup flour 7 ounce can coconut 1 cup blanched-slivered almonds 1/4 cup brown sugar 2 3.4 oz boxes French vanilla instant pudding 2 cups milk 8 ounce tub Cool Whip® Mix margarine, coconut, flour, brown sugar, and almonds together. Put in a large jelly roll pan or a large cookie sheet with very shallow sides. Bake at 325 degrees, stirring frequently, until mixture is brown. Cool and reserve some for topping. Mix together vanilla pudding, milk, and cool whip; chill. Spread toasted almond/coconut mixture evenly in bottom of 9 X 13 glass dish. With a light touch spread the pudding mixture evenly over the almond/coconut mixture. Sprinkle the top with reserved almond/coconut mixture. Refrigerate. NOTE: I have used this recipe for many years and have learned that browning the coconut mixture at 325 degrees is just too hot of an oven. I heat the oven to 325, then turn it down to 300 degrees. You do have to watch and stir very frequently.

Marco, Please don't feel overwhelmed. Here is a link so you at least know what Dyna Grow is: http://www.spraysmarter.com/catalog/product/view/id/34216/.html?gclid=CLvomqOlv80CFVBhfgod2Z8Ohw Here is a quickie on fertilization that I recently posted on another thread: Adeniums should be fertilized via bottom watering weekly at 1/4 strength (or less) with one or both of two formulations, in alternating weekly applications: NPK 20-20-20 / 14-14-14 / 10-10-10 for leaf and overall root development and NPK where the P formulation is higher, such as NPK 6-12-6 (tomato food), for bloom development. I use 20-20-20 once a month and tomato food the other three weeks of the month at 1/4 strength. Never splash the leaves with fertilizer ... it will burn the leaves. In terms of all the rest: 1. Get some fast draining cactus soil and mix it 1/2 & 1/2 with perlite. Home Depot sells perlite in large bags. I used to get smaller bags and a great cactus mix at my local florist shop. 2. The reason why you should never use an oversized pot is that all that extra soil will stay wet longer, increasing the chance of rot. You will do best to leave about 1.5 inches of free space all the way around the fattest part of the caudex to allow for growth. 3. The longer the roots are underground, the bigger they will grow. Place a little more than half of that baby under soil. Water in and leave it for a week. Don't fertilize right away. 4. After a week, stick your finger about 2 inches into the soil to determine whether it needs watering. Only water when the soil feels dry 2" down. When you do water, water thoroughly until water runs out the drainage holes. Never let the pot sit on a saucer of water. Usually, once a week during the summer is sufficient. However, it depends on several factors, including climate, pot, soil, etc. Clay pots are great because they breathe, but require more watering. Test the soil with your finger until you can determine the correct watering schedule for your particular tree. 5. Move slowly into direct sunlight over the course of 2 weeks. Give it 2 weeks because we don't want to shock the little guy. 6. Fertilize at 1/4 strength or less. Never fertilize a dry plant. Water one day then bottom fertilize the next. Try to get a schedule going. Most of us do this on the weekend when we have more time. *** Another common rule of thumb is to never water on cloudy, rainy days. The reasoning is you want the heat of the sun to evaporate some of the water so the substrate doesn't stay excessively moist.