1 cup warm water
2 tsp. active dry yeast
2 - 3 tsp. honey
1 1/2 - 2 tsp. salt
2 tablespoons butter (soft) or oil
3 heaping cups of splet flour

Pour very warm water into large bowl. Sprinkle yeast on top. Add honey and let "work" for 5-15 minutes. Mix in 1 c. flour, then salt, then another cup of flour, then butter or oil, then last cup of flour. Let rise in warm place until doubled. (A test of whether it has risen all it is going to: stick a finger into the dough deeply - if the indention remains, it is ready to knead). Knead, adding more flour as necessary. Place in greased pan and let rise to just over the top of pan. Bake 15 minutes at 400° (preheated), then 30 minutes at 350°. Cool on rack in pan for 15-30 minutes, then turn out on rack until cool. Glass pans produce more heat.

4 eggs
3 cups flour (heaping)
3-4 tsp. B.P.
1tsp. salt
2 cups milk
2 tsp. sugar or honey
2/3 cup oil

Separate eggs. Beat egg whites until stiff but not dry. Beat yolks in large mixer bowl until golden. Add milk and honey and beat until mixed. Sift flour B.P. and salt in oil for only a few seconds. Fold in stiffly-beaten egg whites. Makes 4 large waffles.

2 cups flour
1/2 cup fine sugar or 1/4 cup honey
1/3 cup rice flour
1/2 pound butter

Cream sugar, butter and rice flour until quite soft and not grainy. Add the flour and mix until it holds together. (use hands if necessary) Seperate into three equal parts. Place brown paper on cookie sheet. Take each third and press into a 6 inch round about 1/4 inch thick. Prick with fork all over and clear through dough. Chill until set in refrigerator. Before putting in refrigerator mark indentions as to number of slices. (8 or 12 ok)

Bake at low temperature 300 to 325° for 40 to 45 minutes. Bake until edges are brown. Do not overbake as it destroys the flavor. When take from oven, cut the slices or wedges through. Let stand in cookie sheet until cold. Then seperate wedges and store.

2 cups spelt flour (heaping)
1 tsp. soda
1 tsp. salt
2 eggs
1 tbsp. honey or 2 tbsp. sugar
2 tbsp. oil
2 cups buttermilk or sour milk(minus 2-4 tbsp.)

Beat eggs in bowl, add honey or sugar and oil, then buttermilk. In another bowl sift flour, soda, and salt. Add liquid ingredients to dry and mix quickly with spoon. Don't everbeat. Bake on hot griddle. Turn when bubbles form. Makes 12-18 pancakes.

2 tbsp. active dry yeast
1/4 cup honey
1 1/2 cups buttermilk, heated to lukewarm
1/2 cup melted butter
5 cups spelt flour, approximately
1 tsp. baking soda
1 tsp. salt

1. Place dry yeast in bowl. Add the honey and while stirring, pour in the buttermilk. Continue to stir until yeast is dissolved.
2. Stir in the melted butter.
3. Mix in the melted butter.
4. Mix in two cups of the flour, the baking soda, and salt. Beat well, cover, and set in a warm place until mixture rises about two inches up the bowl, about 25 minutes.
5. Stir down and add enough of the remaining flour to make a soft dough. Beat well. Cover and let rise in a warm place until nearly doubled in bulk, about 30 minutes. Punch down.
6. Divide the dough into 24 pieces and form each pieces into a ball. Place one inch apar in buttered layer pans or on baking sheets.
7. Let rise until doubled in bulk, about 10 minutes.
8. Preheat the oven to 400°.
9. Bake the rolls about 15 minutes or until golden brown.

Yield: 2 dozen rolls

2 cups spelt flour
3/4 tsp. salt
1 cube butter (1/2 cup)
6 tbsp. cold water

Sift flour and salt into a bowl. Cut in butter with a pastry blender or 2 knives. Sprinkle water, 1 tbsp. at a time, over the mixture, stirring with a fork until it forms a ball. Divide in half and roll each into a circle between two sheets of waxed paper. Dough rolls better if chilled before rolling.