Chocolate Cranberry Oatmeal Cookies

Chocolate Cranberry Oatmeal Cookies- yield about 4 1/2 dozen cookies

4 oz butter, 1/2 cup

1/2 cup vegetable shortening

1 cup dark brown sugar, packed

1/2 cup granulated sugar

2 tsp vanilla extract

3/4 tsp salt

1 tablespoon cider vinegar

1 large egg

1 tsp baking soda

1 3/4 cup ( 7 oz) fresh milled whole wheat flour

1 cup quick cooking rolled oats

1 cup chocolate chips

1 cup dried cranberries or other dried fruits

Preheat oven to 350 F. Lightly grease two baking sheets. In a large mixing bowl, beat together butter, shortening, sugars, vanilla, salt and vinegar. Add in the egg then the baking soda, vanilla and oats. Stir in the chips and dried fruit. Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake the cookies for 12-14 minutes, until they're golden brown. Remove the cookies form the oven, and cool on a rack.

Mushroom Wheat Berry Pilaf

Mushroom Wheat Berry Pilaf

6 servings as a side dish

2 tsp olive oil

1 1/2 cups chopped onion

1/2 tsp salt

5 loves garlic, minced

1 tablespoon butter

1 pound mushrooms, sliced

1 tablespoon soy sauce

1/4 cup red wine

1/4 cup chicken broth

1 1/2 cups cooked wheat berries

1 1/2 cups leftover cooked rice (white or brown)

1/2 tsp fresh rosemary leaves, chopped

1/2 tsp fresh thyme leaves, chopped

1 tsp lemon zest finely chopped

salt and pepper to taste

Heat olive in in large sauté pan over low heat. Add onions and salt and cook until soft, about 10 minutes. Add garlic and cook for 5 additional minutes. Add butter to pan. When melted add mushrooms, soy sauce and increase heat to medium and cooking 5- 10 minutes until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes. Add wheat berries, rice and seasonings and heat.

To cook wheat berries, soak overnight. Rinse and cover with water. Briing to a boil and then simmer for 1 hour or until soft.