Crepes

4 C flour
8 eggs
2 C milk
2 C water
1 t salt
8 T butter or margarine melted

Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth, add other ingredients.
Use batter with crepe maker. They fold or roll well and keep for weeks in the freezer, days in refrigerator. Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or refrigerate batter up to three days for use as needed.
Put all sorts of delicious fruit and cream in crepes and roll up. Ideas include: strawberries, blackberries, raspberries, blueberries, powdered sugar and lemon juice. Put whatever your heart desires on your crepe.

Classic Whole Wheat Bread

5 C hot water
1/2 C oil
1 C honey
2 T lemon juice
1 T salt
2 1/2 T yeast
12-14 C whole wheat flour

Combine water, oil, honey, lemon juice, salt and yeast in large bowl. Gradually add flour. Knead until dough is soft and doesn't stick to sides of bowl. Form into five loaves and place in greased loaf pans. Let rise one hour. Bake at 400 degrees for 10 minutes, then turn oven down to 325 degrees and bake 25 minutes more. Remove from pans and let cool on a rack. Brush tops of loaves with Butter. Makes 5 loaves

Aunt Martha's Chocolate Chip Cookies

4 1/2 C flour
2 t baking soda
1 t salt

2 C butter
1 1/2 C sugar
1 1/2 C brown sugar
2 t vanilla
4 eggs
4 C chocolate chips

Combine dry ingredients in bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time; beat in dry ingredients gradually. Stir in chocolate chips. Form cookie balls; place on ungreased cookie sheet.

Bake in 375-degree oven for 9 minutes. Let stand two minutes before removing from cookie sheet. Enjoy