100% whole grain version:

Increase wheat gluten to 1/2 Cup, increase the whole wheat flour to 3 1/2 Cup, omit the bread flour.
Dough should be sticky for best results.

100% whole grain version:

Increase wheat gluten to 1/2 Cup, increase the whole wheat flour to 3 1/2 Cup, omit the bread flour.
Dough should be sticky for best results.

1/2 C butter
1 1/2 C sugar
1 egg
1 t vanilla
1 C pumpkin
1/2 t salt
1 t baking powder
1 t baking soda
1 t nutmeg
1 t cinnamon
2 1/2 C flour
2 C chocolate chips

Cream the butter and sugar, then beat in eggs.  Alternately add half the pumpkin, mix in, add half the rest of the ingredients (except the chocolate chips), mix in, add the rest of the pumpkin, mix, add the rest of the ingredients.  Fold in the chocolate chips.

Drop by heaping tablespoons onto a cookie sheet and bake at 375 for 10 minutes, or until the cookies just become firm and begin to brown.  Cookies will not spread or flatten during cooking.

1 1/2 C margarine
4 C sugar
1/2 C molasses
4 eggs
2 t vanilla
1/2 t salt
1 t baking powder
1 t baking soda
3 C rolled oats
6 C flour
2 C chocolate chips
1 C chopped nuts

400 degrees, 8 minutes

Pictures in frames, with caption
How to add captions to images in the editor, as in my first two articles:

• Tree and Plant Frost Protection
• Winterizing Plants and Trees

First drag the image to the right place in your article.  Then, select the option to view the source of the article.  Find the image link which should look something like this:

and add a "vspace" attribute which will serve to space the image away from the caption:

Next, add a container code, before the image code, which will be styled to hold the image and caption and provide the separating space and border:

This is the code for a left-aligned image.  For a right-aligned image the margin, padding, and alignment have to be slightly different:

Note that in both cases the "width" attribute on the container needs to be set the same as the "width" attribute in the image element, which was automatically set for you when the picture was dragged into the editor (225 in this case--don't forget that it needs a "px" appended to it, even though there is no such suffix on the attribute in the image element).

Finally, we add the text of the caption and mark the end of the container:

Here's another example with a different image, this time right-aligned:

Now you can return to the normal view to see what it looks like.  It is all right to edit the caption text from the normal editor page, but dragging the image somewhere else could have strange side effects.  If you decide you need to move or change the image, you will need to return to the source view and cut-and-paste the whole block of code into a new location, or delete it if you wish.

Avoid placing photos at the very end of the article with this method, where they may end up overlapping site features that end up below the article after it is published.  Also, be careful of stacking these photos up against each other as strange effects can occur.

Optimized for a large bread machine dough mixer, I get two batches of rolls from this recipe.  The tomato flavor is not particularly strong, but it does turn the rolls orange.  I use the cornmeal masa for making tamales and corn tortillas, available on the grocery store flour aisle or in the Mexican ethnic section.  The italian herb mix is found in most spice sections; I use the Costco variety.

Ingredients
1 1/4 Cup milk
1/3 Cup olive oil (or other oil)
2 eggs
1/2 C honey
1 (~6oz) small can of tomato paste
2 tsp salt
2/3 Cup cornmeal flour
2 Cups whole wheat flour (preferably hard white winter wheat)
1/4 Cup wheat gluten
2 1/2 Cups bread flour
1 Tbsp dried italian herb seasoning
1 Tbsp yeast

Break up the paste a bit before adding the dry ingredients--I start the mixing cycle on the machine with only the wet ingredients and then cancel the cycle when the paste starts to get mixed in.  Add everything in the order listed and let the bread machine run until its done making dough.  Dough should be on the wet side for maximum rise and softness, but you may need to adjust the flour/milk to get the right consistency to properly knead in the machine.

Form as desired, using the instruction in the 'Fluffy butter rolls' recipe or whatever is your favorite.  Proof 90 minutes and bake at 350F for 8-12 minutes or until rolls just start to brown (which can be hard to determine given the color of the rolls).

Optimized for a large bread machine dough mixer, I get two batches of rolls from this recipe.  Very light and "squishable".  I use the cornmeal masa for making tamales and corn tortillas, available on the grocery store flour aisle or in the Mexican ethnic section.

Ingredients
1 1/4 Cup milk
1/2 Cup butter
2 eggs
1/2 Cup honey
2 tsp salt
2/3 Cup cornmeal flour
2 Cups whole wheat flour (preferably hard white winter wheat)
1/4 Cup wheat gluten
2 Cups bread flour
1 Tbsp yeast

It helps to break the yolks and swirl the liquids around a bit before adding the rest of the ingredients.  Add everything in the order listed and let the bread machine run until its done making dough.  Dough should be on the wet side for maximum rise and softness, but you may need to adjust the flour/milk to get the right consistency to properly knead in the machine.

Divide the dough in half and roll one half into a 16"x20" rectangle.  Cut lengthwise with a knife, and then cut each half into triangles, slashing alternately to the left and right, perpendicular to the first lengthwise cut.  Starting at the wide end of each cut piece, roll it up and pinch the point gently into the roll to secure it.  This is easiest if no flour is used on the rolling pin or board, but it can take some practice to handle the stickiness of the dough that way.  Place each roll on a lightly greased baking sheet with sufficient distance from one another to prevent them from touching after they've doubled in size.

Repeat with the second half of the dough.

Proof in a warm place (75-90F) 90 minutes (I turn the oven on for 20 seconds and then off, and then place the rolls in it to rise).

Remove the rolls from the oven if necessary and preheat to 350F.  Bake 6-10 minutes, or until rolls start to brown on top.  Let cool just a bit before serving, as they are easily smashed when warm.