1. Preheat the oven to 375 degrees. Butter and flour a 9 x 5 inch (1-1/2 quart) loaf pan.
2. Place the oats in a blender or food processor and grind until almost powdery. Pour into a large bowl and mix in the flours, baking powder, baking soda, salt and herbs.
3. In a small saucepan, combine the oil and the honey and heat just until blended. Remove from the heat and stir in the yogurt and beaten eggs.
4. Pour into the flour mixture and stir just until evenly moistened. Do not overbeat. Scrape into the prepared pan.
5. Bake 40 minutes, or until a knife inserted in the center of the bread comes out clean. (If the top of the bread begins to darken before it finishes cooking, lay a sheet of foil over the top of the pan and bake until done.) Cool on a wire rack 10 minutes before removing from the pan. Cool completely before slicing. Makes one 9 x 5 inch loaf.
6. Variations: A great gift idea is to bake this bread 25 minutes in three 5 x 3 x 2-inch baby loaf pans (disposable aluminum ones work well). Cool thoroughly when done, and wrap individually. To make Sage Onion Bread, substitute 1/4 teaspoon powdered sage and 1/4 cup fresh minced onion instead of the basil, dill and rosemary.

1. Preheat the oven to 400 degrees. Lightly butter a baking sheet. In a large bowl, thoroughly combine the flours, baking powder, mustard, salt and cayenne. Cut the butter into bits and rub it into the mixture until it resembles coarse crumbs. Stir in all but 2 tablespoons of the grated cheese. Mix the egg with the milk and stir in until just evenly moistened.
2. Turn the dough onto a lightly floured surface, and knead a few times, or just until pliable. Pat into a 1/2-inch-thick circle and cut the circle into 8 triangles. Place the scones on the baking sheet. Brush the tops lightly with some milk, then sprinkle on the reserved cheese. Bake 17 minutes, or until golden brown. Serve warm, not hot. Makes 8 large scones.

1. In a large bowl combine the flours, baking powder and salt and mix very well. Cut the butter and cream cheese into bits and mix into the flour mixture to coat. With a pastry cutter or your fingers, rub the bits into the flour until coarse crumbs are formed. Stir in the beaten egg with a fork, then slowly pour in the milk, stirring all the while. Let the dough sit for 1 minute to absorb the liquid.
2. Turn the dough onto a slightly floured surface and knead 5 or 6 times to make it pliable. Pat the dough into a round or oblong shape 1/2 to 3/4 inch thick. (Measure it.) With a 2-1/2 inch biscuit cutter or cup, cut out the biscuits and place them, with edges touching, on an un-greased cookie sheet. You should have about 12 biscuits.
3. Preheat the oven to 375 degrees. Place the cookie sheet in the freezer for 10 minutes, or in the refrigerator for at least 15 minutes and up to 4 hours before baking. (Cold biscuits in a hot oven ensure flakiness.) Bake 20 to 25 minutes, or until lightly golden. Serve immediately. Makes 12 biscuits.

1. Preheat the oven to 350 degrees. Butter and flour two 9 x 5 inch (1-1/2 quart) loaf pans.
2. In a large bowl, beat the eggs and sugar until light and fluffy. Beat in the vanilla and the oil, then stir in the zucchini.
3. In a medium bowl, thoroughly combine the remaining ingredients. Stir into the zucchini mixture just until evenly moistened. Scrape into the prepared pans. Bake 50 minutes, or until a knife inserted in the center of a loaf comes out clean. Let sit 5 minutes before turning out onto a wire rack. Cool completely before slicing. Makes two 9 x 5 inch loaves.

1. Preheat oven to 425 degrees. Butter the insides and top of a regular-size (1/3 cup) muffin pan.
2. In a large bowl, thoroughly combine the flours, baking powder, baking soda, salt and cinnamon. Stir in the raisins, walnuts and grated apple.
3. In a medium bowl, beat the egg, then beat in the oil, apple juice concentrate and 1/2 cup water. Stir this into the dry mixture until just evenly moistened. Spoon the batter into the muffin pan.
4. Bake 15 minutes, or until a knife inserted in the center of a muffin comes out clean. Cool for a few minutes before removing from the pan. Serve warm, not hot. Makes 12 muffins.

1. Preheat oven to 425 degrees. Butter the insides and the top of a regular-size (1/3 cup) muffin pan.
2. In a large bowl, thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
3. In a medium bowl, beat the egg. Beat in the milk, and the melted butter. Combine with the dry ingredients until just evenly moistened. Do not over mix. Stir in 1 cup of the cheese.
4. Immediately spoon the batter into the muffin cups. Evenly sprinkle the remaining 1/4 cup of cheese on top of the muffins.
5. Bake 17 minutes, or until a knife inserted in the center of a muffin comes out clean. Serve hot or warm. Makes 12 muffins.

1. Preheat oven to 400 degrees. Rub a little flour into an 8-inch circle on a baking pan and set aside.
2. In a large bowl, thoroughly combine the flours, baking soda, baking powder and salt. Drop in the butter bits and rub them into the flour mixture with your fingertips until coarse crumbs are formed.
3. Stir in the cheese and jalapeno peppers until evenly distributed. Combine the egg with the buttermilk or yogurt and stir it into the mixture until just evenly moistened.
4. Scrape the dough onto a lightly floured surface and knead for 1 minute, or until the dough is just smooth and pliable. Pat it into a 7-inch circle, then place on the floured baking sheet. Cut a shallow X in the top.
5. Bake 35 minutes, or until golden brown. For best results, let cool about 1 hour and serve warm. Makes one 7-inch round loaf. Note: Wear rubber gloves when handling hot peppers so that the volatile oils don't get on your fingertips and later come into contact with your eyes. Jalapenos burn!