OVENLESS BAKING

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Cover the pan with foil (punch holes to allow moisture to escape) and set it in a kettle on a rack over boiling water. Close the pot tightly with a lid and steam the bread from 11/2 to 2 hours, or until it's springy to the touch.

BAKING POWDER BISCUITS

This recipe yields light biscuits with a golden crust, as good as if you'd baked them in an oven. Make them in your skillet and serve them piping hot for a hearty meal.

WHOLE WHEAT BISCUITS

2 cups whole wheat flour
2 teaspoons baking powder
1 /2 teaspoon salt
1/4 cup butter
3/4 cup milk

Sift the flour, baking powder, and salt into a bowl. Cut in the butter with a fork, add the milk all at once, and stir vigorously until the dough stiffens. Turn it out onto a floured board and knead the sponge several times. Then roll the dough to a thickness of 1/2 inch and cut it into the desired shapes.

Heat a large oiled skillet to a moderate temperature (around 300°). Place in it as many biscuits as will fit, cover the pan, and bake the contents 10 minutes on each side. Remove and cool the finished batch, and the others in the same fashion.

Variations: Add 1/2 cup of grated, sharp chedar cheese to the dough just before you mix in the milk. also try a springkling of you favorite spice or herb ,or some green onion or chives

COOKIES

These nutrition cookies are easily made in an skillet and they taste so good that many will disappear before you've finished the batch.

OATMEAL RAISIN COOKIES

1 /2 cup hot
1 /2 cup oil
1 egg, beaten cup milk
1 1/4 cups oatmeal
1 1/4 cups whole wheat flour
1 teaspoon cinnamon:
1 teaspoon baking powder
1/4 teaspoon salt
1 /2 cup raisins
1/2 cup nuts and seeds

Blend the oil, honey, and egg, and mix in the milk. Sift together the flour, baking powder, cinnamon, and salt, and add them to the liquid ingredients. Then stir in the oatmeal, nuts, seeds, and raisins until the mixture is thoroughly combined.

Drop the batter by teaspoonfuls onto a medium hot skillet, cover the pan with its lid, and turn the cookies after 10 minutes or when they're browned on the bottom. Let them bake another 10 minutes and remove them from the skillet. Repeat the process until all the batter is used. This recipe makes 3 dozen cookies.

LEMON SUGAR COOKIES

2 1/4 cups whole wheat flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup raw sugar
1 egg, beaten
1/2 teaspoon lemon extract

Sift together the flour, baking powder, and salt. Cream the butter and sugar until smooth, then combine them with the beaten egg to make a fluffy paste. Stir in the lemon extract. Then add the dry ingredients to the liquid mixture gradually, beating continually until smooth.

Shape the dough into balls the size of walnuts and place the nuggets in a moderately hot, greased skillet, leaving enough room to flatten them with the bottom of a floured glass. Cover the pan and bake the cookies 6 8 minutes on each side. When they're crisp and golden, remove them to cool and repeat the process until all the dough is used. If you like, glaze the morsels while they're hot with honey or other frosting. This recipe makes 4 dozen cookies.

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