"Wheat Thins"

• 1 1/4 cups (5 ounces) whole wheat flour
  

• 2 tsp. sugar

• 1/2 teaspoon salt

• 1/4 teaspoon paprika

• 4 tablespoons (1/2 stick, 2 ounces) butter

• 1/4 cup (2 ounces) water

• 1/4 teaspoon vanilla

• Coarse salt for topping

1. Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor until it resembles coarse meal. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.

2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.

3. Divide the dough in half or thirds. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Use a pizza cutter or a sharp knife to cut the piece into squares.
   

4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt. Repeat with the remaining piece of dough.
   

5. Bake the crackers until crisp and browned, 5 to 10 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast. Remove the crackers from the oven and cool on the pan or rack. These crackers will stay crisp for several days, store in airtight containers.

Peanut Butter Oatmeal Muffins

1 1/2 cups whole wheat pastry flour
1/2 cup quick-cooking rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup brown sugar

1/2 cup peanut butter
2 eggs, beaten
1 cup buttermilk

Preheat oven to 375 F. Line a muffin tin with paper liners or spray with cooking spray.

Stir together flour, oats, baking powder, baking soda, salt, and brown sugar. Make a well in the center of the dry ingredients.

Combine peanut butter, eggs, and buttermilk and whisk until smooth. Pour the peanut butter mixture into the dry mixture and stir gently just until the dry ingredients are mixed in.

Divide the batter between the cups, about 1/3 cup each.

Bake for 18 to 20 minutes, until lightly browned. Cool on a wire rack.

They freeze well.