Chocolate Chip Berry Granola Cookies

Chocolate Chip Berry Granola Cookies 

Ingredients:

1 1/2 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Brown sugar 

1/2 C. Butter 

2 Eggs 

1 C. Chocolate chips 

1 C. Medium shredded coconut 

1 C. Berry Granola 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, baking powder and baking soda together in a small bowl. Set aside 

4.  Mix butter and sugar together in a large mixing bowl and form a smooth paste 

5.  Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy 

6.  Mix coconut, berry granola and chocolate chips into large bowl and combine all ingredients together well 

7.  Stir in flour and mix together with wet ingredients until mixture forms a drop dough that comes together and can be formed into drop cookies 

8.  Drop small amounts of cookie dough onto cookie sheet setting them 2 inches apart 

9.  Bake in preheated oven for 10 minutes until lightly browned 

10. Remove from cookie sheet and place on a wire rack to cool completely before storing in container to keep fresh  

Servings:  22 cookies 

Blueberry Breakfast Rolls

Blueberry Breakfast Rolls 

Ingredients:

1 1/2 C. Warm water  ( 95 to 110 degrees F )

2 tsp. Active dry yeast 

1 tsp. Granulated sugar 

1/2 tsp. Salt 

1 Tbsp. Melted butter 

2 Large eggs 

4 Tbsp. Granulated sugar 

4 1/2 C. All purpose flour 

1 1/2 C. Fresh blueberries 

Granulated sugar for topping 

Directions:

1.  Grease a 12 cup muffin pan and set aside 

2.  Sprinkle yeast over warm water in a large mixing bowl and allow to stand for 10 minutes until yeast becomes foamy 

3.  Add salt, eggs, melted butter, sugar and 2 cups of flour to yeast mixture and stir to make a dough of oatmeal consistency 

4.  Stir in remaining flour to make a dough that comes away from the bowl and maintains its shape when formed with your hands 

5.  On a lightly floured surface form dough and punch down with your fists and fold dough under until you have a smooth dough on top that is elastic and holds it shape well when shaped with your hands

6.  Place dough in an lightly oiled bowl and set in the oven with just the light on for warmth for 1 hour

7.  When dough has doubled in bulk take out of the oven and punch down. 

8.  Place dough back in the oven for another 45 minutes with just the oven light on for warmth 

9.  When dough has risen for the second time punch down and divide dough into 12 portions 

10.  Preheat oven to 350 degrees Fahrenheit 

11. Take one portion and make into a small rectangle with the palm of your hand to flatten out 

12.  Put a small amount of blueberries in the middle of the rectangle and roll up jelly roll style and pinch ends together with your fingers. 

13.  Place the roll seam side up in greased muffin cups and then sprinkle tops with granulated sugar before setting in the oven to bake for 20 minutes or until lightly browned around the edges 

14.  Remove from the oven and allow to cool before removing from muffin cups 

15.  Gently run a knife around the edges of rolls to loosen them and then pull them out and put on a serving plate

16.  Store covered in refrigerator for a longer storage time 

Servings:  12 Rolls