Only Whole Wheat Tortillas

2 1/2 c whole wheat flour
1/4 c olive oil (or lard, or similar shortening, but I like olive oil best)
1 tsp salt
3/4 c + 1 tbsp hot water



Mix together flour and salt then use a fork to cut in the fat.  Make sure you cut it into small pieces, no pieces bigger than a pea and best if it's not even half that.
Add in water and knead by hand on the countertop (in the bowl just doesn't work too well).  If it's a little dry add a tiny bit more water.  And by tiny I mean: run your hand under water, shake it off, and continue to knead.


Cut into six pieces for 8-10 inch tortillas or nine pieces for 6-7 inch tortillas. 


There shouldn't be any need for flouring the counter or rolling pin, just roll flat and cook a couple minutes on each side in a preheated and dry skillet over medium heat.  To avoid overcooking and ending up with dry, cracking, tortillas just cook them until they start looking paler around the edges and spotted throughout the middle.


They'll keep in the fridge for at least two weeks.

Olive Oil Chocolate Cookies

Oven 350

2 1/4 c flour
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c olive oil
1/2 c white sugar
3/4 c brown sugar
1 tsp vanilla
3 eggs

One or a mix of the following is optional:
One bag of chocolate chips
1 cup chopped nuts
3/4 c rice crispies.

Combine flour, cocoa, soda, and salt and set aside.
Combine oil, sugars, and vanilla in a mixing bowl and beat until creamy (about 3 minutes), add eggs and beat for another minute or so.  Add dry ingredients and mix until blended.  Stir in optional ingredients.

Chill the dough unless you want super huge and flat pancake looking cookies.  The dough can keep nicely in the fridge for at least 6 days (it's never made it longer than that, so I can't vouch for it past then).

Drop batter onto well greased cookie sheet, or one covered in parchment paper, and bake for 8-12 minutes.

If you make golf-ball sized dough balls it should make about 3 dozen, that is if you can keep your hands off the dough.  That stuff tastes like a mix between chocolate pudding and brownie batter, seriously the best cookie dough ever!


The cookies are a little cake-like and the extra texture of chocolate or something crunchy really makes them awesome when cooked.

Zoverkill Coffee Cake

375 oven

13x9 greased and floured.

Cake:

1/2 c Butter

1 1/4 Sugar

2 Eggs

2 c Flour
1T Baking powder
1t Salt

1 c Milk

2 c frozen berries (optional) 

8 oz Cream cheese

Topping:

1/2 c Brown sugar

1/4 c Flour

3T Butter

Beat butter and sugar together until creamy, add eggs and beat until smooth.

Alternate adding dry ingredients and milk.  If using berries, cover them with 1/4 c flour, otherwise just add 1/4 c flour at the end.

Cut the cream cheese into marble-ish sized cubes and fold into batter (with berries if using them).

Mix topping together with fork until it's a nice crumbly consistency.

Bake 50 minutes to an hour; until toothpick comes out clean (but watch out for those pockets of cream cheese, they can fool you).

I'll take this down if my taste testers don't like it.