3 1/2 cups whole wheat flour
1/4 cup safflower oil
1/2 cup water
1/3 cup soy milk
3 T. maple syrup
1 1/2 t. salt

In a large bowl, place the flour and drizzle in the oil. Using your fingers, work the two together until it forms a crumbly mixture. In a small bowl, place the remaining ingredients, and whisk well to combine. Add the wet ingredients to the flour mixture, mix well, and with your hands form it into a ball of dough. Transfer the dough to a floured surface. Divide the dough in half. Roll out one half of the dough thinly, cut eighteen 5-inch circles, and set them aside. Gather up the scraps, add the scraps to the remaining half of dough, roll out the dough thinly, and cut eighteen 6-inch circles. Fill the 6-inch circles of dough with up to 1/3 cups of desired filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and then crimp the edges with a fork. Use a spatula to carefully transfer the filled turnovers to 2 non-stick cookie sheets and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold. Allow them to cool completely on racks before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in airtight containers after baking for later use.

Yield: Dough for Eighteen 6-inch turnovers

Zucchini Brownies

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 eggs
2 cups grated zucchini
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts.
Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.