Sure thing. The recipe is from the book, "The Amazing Wheat Book" by LeArta Moulton, and is also shown in the video "QUICK WHOLESOME FOODS" by Rita Bingham & LeArta Moulton. It begins with homemade gluten which you can make with regular or whole wheat flour, or using Vital Wheat Gluten and water. The quick method using Vital Wheat Gluten is the one I generally use. I purchase #10 cans (3.5-pounds) of Vital Wheat Gluten from Honeyville Grain (www.honeyvillegrain.com). I use this same ground gluten mixed 50/50 with other kinds of ground meat (beef, turkey, pork...). It has nearly the same amount of protein in it as does beef. Raw Gluten from vital wheat gluten: Mix together thoroughly: 2 c. vital wheat gluten 1/3 c. whole grain or bean flour (any kind) Add 2 c. hot water Stir liquid into flours (takes about 10-stirs) and you will have Raw Gluten. Work and squeeze dough into 4 tight balls. This raw gluten can now be cooked using any of the following instructions for cooking: Steam raw gluten until texture is firm, using one of the following methods (spray pans with Pam): -vegetable steamer - 30 minutes, or until firm -double boiler - 30 minutes or until firm -pressure cooker - 15 minutes at 15-lbs. pressure When cool, grind in a food processor or hand food grinder on medium to large disc. GLUTEN CRUNCH (the "cereal") (You can also use it as a sweet topping similar to granola, for making a pie crust, protein bars, chocolate bars similar to a Nestle Crunch....) 2 c. raw ground gluten (plain, no seasonings or spices) 1 c. coconut, (unsweetened or sweetened) 3 T. melted butter 4 T. honey or raw sugar (I use agave nectar or palm sugar) Combine Ground Gluten and coconut. Melt butter and honey together. Mix all together. Spread on cookie sheet and bake 25-40 minutes at 350-375°F. (Cooking time and temperature depends on how much of the mixture you put on a sheet.) Stir occasionally in order to roast more evenly. Watch carefully so it won't burn. The mixture will take on a dry and roasted effect when done. Let cool. The end product should be crispy. -Grainlady

Ava and others that have a problem with chocolate. Back when it was difficult or too expensive to purchase premade chocolate most cookbooks had substitutions for various things. The substitution for chocolate was oil and cocoa. You could use any type of oil to mix with the cocoa. If you have no problems with this mix your problem not with the cocoa but with something used to make commercial chocolate. While you will not be able to have chocolate chips or anything made with a chocolate bar this allows a couple that I know of to have various chocolate desserts that they make using this mixture. For things like puddings one of the people treats themselves to the highest grade butter rather than their regular cooking oil.

I just got back from the "farm to table" capital of MI and had a FABULOUS albeit expensive visit to a sort of tappas bar, and I'm rethinking my menu. The restaurant was a "small plates" place with an extensive alcohol list, so the idea was to pair exciting foods with exciting alcohol tastes. I had a French sparkling rose that was out of this world, and it should have been for 42 dollars a bottle (I only had a glass but asked if I could buy a bottle and then rethought after I found out why it was so much better than any other rose I had ever had). I'm not going to recreate that fancy of a menu or alcohol list, but I do like the idea of a couple of kinds of booze and keeping hubs busy grilling. But my friends are also still just as picky as ever so nothing exotic. I've known and teased them for decades, they aren't going to develop an adventurous palate at this stage, no matter how fun that might be! And their taste in booze is just as pedestrian. So here's the new menu: The same warm spinach artichoke dip but paired with a cheese plate with assorted fru fru crackers I'm not sure what cheese to pick. I make a nice gorgonzola spread with walnuts I might do, and then maybe havarti and cheddar or smoked gouda or edam. As pedestrian as those are, my friends will still find them exotic. Nothing with a rind god forbid! And I'm doing parmesean in the spinach dip. Now here's where it falls apart for me for one other appetizer. One thing would be proscuitto wrapped melon but I don't think my friends are going to like that. So perhaps a minted melon salad. One other option is a radish, crab and avocado salad, or crab salad inside an avocado half. Again though, not sure if it is worth the trouble as I'm not sure if my friends like avocados! Or crab! Guac and chips might be a safer, less expensive option. Mixed grilled shis ka bobs with rice pilaf on the side. Just chicken and shrimp. Or if I do crab or shrimp salad as an appetizer, maybe chicken and pork and some tofu for me. Grilled corn Peach mousse and ranger cookies, as I have to make some cookies to use up some old trail mix I have left over from summer camp. As for booze, still sangria but maybe a pitcher of daquaris or something like that too. Or perhaps some hard lemonade or hard cider. I love hard cider but it doesn't love me. I wonder if it has that affect on others. Some of my Brit friends say that cider gives them an awful hangover. It irritates my chronic cystitis so I can't drink it.

LOL, Bragu, thanks for the numbers. (grin) FOAS, I don't make them nearly as often as I used to, and the batch makes so many that I just freeze balls of dough on sheet pans then dump them into ziplock bags and keep them in the freezer. I was out, but I'm not any more, and now I have some for next week when Mother comes to stay for a few days. Plus my stepdaughter's husband says they are the best cookie he's ever had and they are coming to visit around Thanksgiving, so I can have some in the freezer all ready to bake.. Cloud Swift, I hope you heal up quickly and completely. Cookies are good medicine, be sure to eat lots! edie, I know that molasses cookies are kind of "old fashioned", but I still like them the best. LindaC, she seemed to be able to handle cookies with both hands and mentioned that she could use some help with an upcoming bake sale. She's definitely not able to bake anything. No good deed goes unpunished... Chloebud, I have to get my baking fix somehow, plus practice for Christmas! Sheilajoyce, My nickname wasn't nearly that nice, LOL, but I do like cookies. And, it gave us enough energy to finish up those QuickBooks, so it was a pretty good day. Annie