Mama Huang's Cookbook

4 medium sweet potatoes
2-4 T Olive oil
Salt and pepper
1/4 – 1/2 C brown sugar
2-3 T butter, cut into 1/4″ cubes

Preheat oven to 400 deg.
Peel and slice potatoes into 1/2 inch slices.
Line 1-2 baking sheet(s) with parchment paper.
Place 1/2 the potato slices into a gal ziploc bag, add 2 T olive oil and shake till slices are covered with oil. Repeat with the remaining slices.
Lay slices flat on baking sheet(s).
Sprinkle  with salt and pepper.
Bake 20 mins.
Sprinkle the brown sugar and butter over the slices.
Bake another 10 min.
Serve immediately.

1 C WW flour
1 C flour
2 T yeast
1/2 C cornmeal
1/2 C oatmeal
1/2 C wheatgerm
1 C chicken broth
1 egg
1/2 C peanut butter
1/2 C chopped parsley (for good breath!)

Mix all ingredients.
Add flour as needed to make a soft dough.
Flour cutting board or counter and roll dough into 1/4 inch thick.
Cut with small cookie cutters.
Place on parchment on cookie sheets.
Bake 400 deg, 15-20 min, till light golden.
Turn off oven and allow treats to cool in the oven.

10 C old fashioned rolled oats. I guess can use steel cut if you want it to be more chewy.
2 C whole wheat flour
2 C wheat germ
2 C raisins or dried blueberries or coconut flakes if desired
1 1/2 – 2 C sliced almonds
4 t vanilla
1/2 C water
2C honey
1/2 C oil

Mix all dry ingredients.
Mix wet ingredients in separate bowl, add to dry ingredients and combine well.
Spread in shallow pans.
Bake at 250 deg, gently stirring every 20-30 min, until deep golden, almost dry, about 2 hours.
Let cool.
Store in airtight containers.