Whole Wheat Cookbook

Orange Juice Muffins

2007-03-27T12:18:00.000-04:00

Ingredients:

1 1/2 cups all purpose flour
1/2 cup whole-wheat flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/2 cup golden raisins
1 tablespoons sugar
Cooking spray

Instructions:
Preheat oven to 400 degrees.

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well.

Make a well in center of mixture. Combine juice, oil, rind and eggwith a whisk; add to flour mixture, stirring just until moist. Stir in raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 tablespoon sugar. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack.

Blackberry Pound Cake

2007-03-26T23:11:00.000-04:00

INGREDIENTS:

1 cup whole wheat flour
1/2 cup all purpose flour
1 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cooking oil
2/3 cup milk
2 beaten eggs
1 teaspoon vanilla
2 cups frozen blackberries

Preheat oven to 350 degree F. Grease and flour loaf pan (9x5x3"). Set aside. Combine flour, sugar, baking powder, baking soda and salt. Mix in remaining ingredients except berries. Beat until smooth. Fold in frozen blackberries. Keep berries frozen when added to batter to prevent juices from turning cake purple. Spoon batter into prepared pan. Bake 60 minutes or until a wooden toothpick inserted in the center cake comes out clean. Cool 5 minutes and remove from pan. Cool completely.

Notes:
This easily prepared cake will be very dense and is perfect with a cup of coffee or tea. The whole wheat gives a unique texture and taste.

Number of Servings: 12

Whole Wheat Crepes

2006-10-03T00:24:00.000-04:00

2 tbsp. vegetable oil
3 eggs
1 1/4 c. whole wheat flour
2 tablespoons wheat germ
Dash salt

Assemble blender. Put all ingredients into blender container in order listed. Cover and process at blend until smooth. Use electric crepe maker following manufacturer's directions or preheat lightly greased saute pan. Pour in enough batter to cover bottom (scant 1/4 cup or 50 ml); tilt to spread batter thinly and evenly. Flip crepe when bottom is browned and top is set. Brown second side. To keep for later use, separate crepes with waxed paper, wrap, and freeze. 20 to 25 crepes.

Italian Whole Wheat Focaccia Crackers

2006-07-18T15:03:00.000-04:00

1/2 pk (1-1/8 teaspoons) active dry yeast
1/2 ts sugar
3/4 c warm water
1 1/3 c all-purpose flour
1/2 c whole wheat flour
3/4 ts salt
2 tb shortening
olive oil for the tops

"This is an adaptation of Italian focaccia. It is one of the most crispy and crunchy crackers, as well as one of the most substantial. Try serving Focaccia Crackers with soft cheese or garlic-flavored cream cheese. It is somewhat more difficult to make than most other crackers, but worth twice the trouble. 375~F. 20 to 30 minutes.

In a small bowl, combine the yeast with the sugar and 1/4 cup of the warm water. Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes.

Combine the flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Stir in the yeast mixture and the remaining 1/2 cup warm water. Blend to form a dough that will hold together in a cohesive ball.

Knead well by hand for about 10 minutes on a lightly floured surface or by pulsing about 25 seconds in the food processor. Knead until the dough is smooth and springy to the touch.

Place the dough in a lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours.

Punch the dough down and turn it out onto a lightly floured surface or pastry cloth. Roll it into a rectangular shape approximately 1/4 inch thick. Place the dough on a lightly greased or parchment-lined baking sheet, cover with a damp towel, and let it rise for another 35 to 45 minutes.

Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout. Cover it with a damp towel again and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours.

Preheat the oven to 375~F. With your fingers or a soft pastry brush, lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very crisp. Cool on a rack. When cooled, break into small, irregularly shaped pieces, or into 2 large crackers that can be broken off as they are nibbled.

VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your favorite herb after brushing with the olive oil.”

Bread Machine Bagels

2006-07-17T15:50:00.000-04:00

Ingredients:

3/4 cup water -- lukewarm
1 1/4 cups white bread flour
3/4 cup wheat flour
2 tablespoons brown sugar
1 1/3 tablespoons gluten
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

Directions:

1. Insert ingredients in bread machine according to manufacturer's instruction s. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - appro ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line . Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above direction s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

Wheat Chocolate Chip Cookies

2006-07-14T15:45:00.000-04:00

Ingredients:

3/4 cup margarine
1 cup white sugar
1 cup light brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups sifted whole wheat pastry flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.
In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.

Whole Wheat Yogurt Bread

2006-07-08T18:12:00.000-04:00

This recipe is made for a bread maker. All ingredients should be placed in the pan in the order shown.

1 ts Active dry yeast
2 ¼ c Whole wheat flour
1 tb Dry milk powder
1 tb Butter
1 tb Sugar
2 tb Sesame seeds
1 ts Salt
½ c Plain yogurt
½ c Warm water

Potato Wheat Bread

2006-06-22T18:21:00.000-04:00

This recipe uses a breadmaker, but I'm sure you can make it without one.

Ingredients:

3 tablespoons butter
2 1/2 tablespoons sugar
1 1/3 teaspoon salt
1/4 cup potato flakes
1 cup bread flour
2 cups whole wheat flour
1 tablespoon vital gluten (opt.)
2 tablespoons wheat germ
2 teaspoons yeast
1/3 cup sunflower seeds; optional

Directions:

Add ingredients to bread pan, according to manufacturer's directions. Use light crust and basic white bread cycle. Add the sudnflower seeds at the beep or just before final kneading.

This recipe for Potato Wheat Bread serves/makes 1.5 lb loaf.

Grain 'N Nut Pancakes

2006-06-21T17:48:00.000-04:00

3/4 cup Quaker oats
3/4 cup whole wheat flour
2 T. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 3/4 cups buttermilk
1/4 cup canola oil
1 egg or 1/4 cup Egg Beaters
1/4 cup sugar
4-6 Tbsp. chopped nuts of choice

Spray griddle and preheat to medium. Grind oats in blender or food processor until fine, like flour. Combine the oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder and salt in a medium bowl. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth. Combine dry ingredients with wet, add nuts and mix well with mixer. Use 1/3 cup of batter onto the skillet and cook 2 to 4 minutes per side or until brown. Makes 8 pancakes.

Whole Wheat Dinner Rolls

2006-06-20T14:09:00.000-04:00

1 1/4 cups organic whole wheat flour

2 TB evaporated cane sugar

1/2 tsp sea salt

1 package active dry yeast (.28 ounces)

1 cup warm milk (105 to 115°F)

3 TB butter, melted

1 large egg, room temperature and lightly beaten

1 cup unbleached white flour

Have all ingredients at room temperature to start. In a large bowl, mix the whole wheat flour with the cane sugar, sea salt and yeast. Add the warmed milk, melted butter and lightly beaten egg. Beat until smooth. Add the unbleached white flour, mixing until fully incorporated. The batter should be smooth. Cover and allow the dough to rise until doubled in bulk, about 45 minutes to one hour.

Meanwhile, lightly spray 12 muffin tins with extra virgin olive oil spray. Set aside.

Once raised, stir the batter down. Spoon even amounts of the dough into prepared muffin tins. Allow this to rise until the dough comes just over the top of the muffin tins, about another 45 minutes to one hour.

Preheat oven to 400°F. Bake the rolls for 15 to 20 minutes or until golden brown.

Beet Veggie Burgers

2006-06-17T15:21:00.000-04:00

1 Tbs finely grated raw beet
1/2 cup cooked oats (quick or regular rolled oats)
1 cup whole wheat bread crumbs
1/2 cup walnuts, coarsely ground
1/4 cup almonds, coarsely ground
2 Tbs sesame seeds
1 Tbs Vegix seasoning or instant vegetable broth
1/4 cup green pepper, minced
1/4 cup celery, minced
1/4 cup onion, minced
1 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp mustard powder
2 Tbs soy sauce
1 Tbs nutritional yeast flakes (optional)

Mix all ingredients together well. Form into patties and gill
until cooked through. Serve on whole wheat rolls with tomato
slices and your favorite condiments.

Pita Bread

2006-06-16T17:38:00.000-04:00

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets

Makes 8 (6-inch) pita loaves.

Preperation:
Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.

Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

Banana Wheat Custard

2006-06-15T19:04:00.000-04:00

1 1/2 c. cooked wheat
1/2 c. mashed banana
1 T. lemon juice
1 tsp. lemon rind grated
1 tsp. vanilla
1/3 c. sugar
2 c. milk
2 eggs slightly beaten
1 T. butter
Pinch salt

Mix all ingredients in baking dish. Place baking dish in pan of water and place in oven. Bake at 350° F for 40 to 50 minutes.

Wheat Casserole

2006-06-13T15:36:00.000-04:00

2 eggs
2 c. cooked wheat berries
1/4 c. oil
1 med. onion grated
1 c. milk
1 tsp. salt
2 c. grated cheese
1/4 c. fresh choped parsley ( 1 tsp dried)

Beat eggs until thick. Add grated cheese. Add oil, milk, cooked wheat, onion, salt and parsley. Mix well. Pour into casserole dish . Bake at 350° for 1 hour. Do not overbake. Turn off oven. Let set awhile. (6 servings)

Whole Wheat Banana Bread

2006-06-12T15:34:00.000-04:00

1/2 c. butter/margarine softened
1 1/2 c. firmly packed brown sugar
2 eggs slightly beaten
1 c. mashed bananas
1 tsp. vanilla
1 1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped pecans

Cream the butter and sugar until light and fluffy. Add eggs, banana and vanilla, beating well. Combine dry ingredients, blending well; stir into banana mixture. Mix in milk and pecans. Spoon batter into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350° F 60 -70 minutes. (makes 1 loaf)

Cracked Wheat Sausage

2006-06-11T23:16:00.000-04:00

This recipe is quite interesting. You can make sausage patties without using any meat at all, because it used the special ingredient; cracked wheat. These are a great alternative if you are craving the high fat version.

1 c. cooked cracked wheat
1 tsp. worcestershire sauce
1 1/2 tsp. sage
1 tsp. brown sugar
2 - 3 dash onion salt
1 egg
2 - 3 dash garlic salt
3 - 4 drops liquid smoke
1 tsp. beef flavor base

Mix and form into patties. Fry in small amount of oil. (if too moist, add a bit of oatmeal or bread crumbs)

Wheat Pretzels

2006-06-10T17:25:00.000-04:00

Here is a "twist" on a fun treat. Take a bite into these great whole wheat pretzels.

2 c. all purpose flour
3 T. oil
2 c. whole wheat flour
1 1/3 c. warm water (120°-130°F)
1 pkg. dry yeast
1 T. honey
1 tsp. salt coarse salt

Preheat oven to 425°F. Grease large baking sheet. Stir together flours. Combine 1 ½ cups mixed flours, yeast and salt. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes. Add enough more flour to make moderately stiff dough. Knead 3 - 5 minutes or until smooth. Cut into 12 pieces and roll each into a pretzel; place on greased baking sheet and sprinkle the coarse salt on top. Bake for 20 minutes or until lightly browned.

Cracked Wheat Carrot Loaf

2006-06-09T15:15:00.000-04:00

Here is a recipe using cracked wheat. The ingredients show it using white flour as well, but you could substitute wheat flour and a bit of gluten or about tablespoon vinegar to soften up the bread.

1/2 c Boiling water
1/4 c Cracked wheat
1 Package active dry yeast
1/4 c Warm water
1/3 c Skim milk; warm
1/4 c Margarine
1/4 c Brown sugar; firmly packed
1 ts Salt
1 c Carrot; shredded
1 Egg
2 2/3 cups all-purpose flour
2/3 c Oat Bran Cereal

In small bowl pour boiling water over cracked wheat; let stand 15 minutes. Drain excess water; set aside. Dissolve yeast in warm water. In lare bowl combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved yeast and cracked wheat. The margarine may not melt completely. In small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add enough remaining all-purpose flour to make a moderatelly stiff dough. Turn out onto a lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. Shape into ball. Grease large bowl. Place dough ub bowl turning once to coat surface. Cover; let rise in warm place about 1 1/2 hours or until nearly double in size. Grease 9" by 5" loaf pan or coat with vegetable pan-coating. Punch dough down; shape into loaf. Place in prepared pan. Cover; let rise in warm place about 1 hour or until nearly double in size. Meanwhile heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum foil after 20 minutes of baking. Remove from pan; cool on wire rack.

Honey Wheat Cookies

2006-06-08T14:02:00.000-04:00

These are a great healthy treat. They use absolutely no sugar because they are sweetened with honey.

Ingredients:

1/2 cup butter or margarine, softened
1/2 cup natural peanut butter
1/2 cup honey
1 egg
1 tablespoon vanilla extract
1 cup sifted whole wheat flour
1/2 cup dry milk powder
1/2 cup wheat bran
1 teaspoon baking soda

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

Tip for Whole Wheat Bread

2006-06-07T23:09:00.000-04:00

If you are trying to make bread with only whole wheat flour and no white flour a lot of times the bread turns out really thick. To avoid this try, adding about a Tablespoon or two of regular white vinegar. I don't know how this works or why, but I was told to try it and it works great. The bread softens right up. Good Luck!

Oatmeal Applesauce Bread

2006-06-07T23:04:00.000-04:00

Ok, sorry I havn't been posting in a while. I just moved and hopefully will be able to keep up posting from now on. Here is a great recipe for Oatmeal Applesauce Bread. I think this recipe would still work even if you were to use less white flour and more wheat flower.

1 Tablespoon yeast
2 cups less 1 Tablespoon unbleached white flour
1 cup whole wheat flour
1 Tablespoon gluten flour
1/3 cup oatmeal
1 1/2 Tablespoon brown rice syrup
1 Tablespoon Soy Quick (Ener-G Foods instant soymilk powder)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup less 2 tablespoons apple cider or apple juice
2 Tablespoons applesauce
1 cup apple, peeled and chopped

Whole Wheat Pizza Crust

2006-05-29T17:06:00.000-04:00

2 (1/4 oz.) pkgs. active dry yeast
1 tsp. sugar
1 1/4 c. warm water (110 to 115 degrees)
2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tbsp. olive oil
1 tsp. salt
Cornmeal, if desired

Sprinkle yeast and sugar over warm water in glass measure. Stir to dissolve. Let stand until foamy (about 5 minutes). Combine flours, oil and salt in large bowl. Pour yeast mixture into bowl. Stir until dough cleans side of bowl. If dough is too dry, add more water, 1 teaspoon at a time. Knead dough on floured surface until smooth and elastic (8 to 10 minutes). Transfer dough to oiled bowl, turn oil side up. Cover with plastic wrap. Let stand in warm place until doubled in size. Divide dough into thirds; shape into balls. Let stand 10 minutes. Grease three pizza pans. Roll each ball of dough on lightly floured surface. Add toppings of your choice. Bake in a preheated 425 degree oven on lowest rack until crust is golden (15 to 25 minutes).

Nutty Orange Wheat Bread

2006-05-24T17:40:00.000-04:00

3 cups all-purpose or bread flour
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1 tablespoon orange peal, grated
1 1/4 teaspoons salt
2 cups milk
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
3 1/2 cups whole wheat flour
1 1/2 cups walnuts, chopped
1 cup all-purpose flour

In a large bowl combine flour, yeast, grated orange peel, and salt.
In a saucepan heat milk, water, honey and oil until warm. Gradually add to the flour mixture, beating with an electric mixer on low speed until smooth; about 2 minutes. Beat at high speed for 2 minutes. Stir in whole wheat flour and chopped walnuts. Use additional flour while kneading to make a soft dough. Cover, and let rest for 10 minutes.
Punch down and divide into 6 large sized equal balls. Place 3 balls each in a greased 9-inch loaf pan. Allow to rise until doubled, about 1 hour.
Bake at 375*F for 45 minutes or until done. Remove from the pans and cool on a wire rack.

Makes 3 loaves.

Whole Wheat Cinnamon Rolls

2006-05-19T11:16:00.000-04:00

Well, here we go again. Here is another great recipe for wheat cinnamon rolls. What a healthy, tasty treet!

Ingredients:

1 package active dry yeast or quick-rise yeast
1/2 teaspoon sugar
1/8 cup warm water (105° to 115°F)
1 cup fat-free milk
1/4 cup sugar
1 teaspoon salt
2 tablespoons shortening
1 large egg
2 cups whole wheat flour
1 1/2 cups bread flour or all-purpose flour

Cinnamon Smear:

1 cup brown sugar, packed
1/4 cup margarine
1/4 cup flour or cake crumbs
1 to 1 1/2 tablespoons fat-free milk
2-3 teaspoons cinnamon or to taste

Directions: In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes. Add milk, 1/4 cup sugar, salt and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add bread flour. Dough will be soft and slightly sticky.

Knead until smooth and elastic, 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm (95° to 100°F) place until double in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.

Mix smear ingredients together until smooth. Roll dough into a 12 x 16-inch rectangle and spread a thin layer of smear on the dough piece, leaving a 1-inch strip along one of the short edges uncovered. Brush the uncovered 1-inch dough strip with water. Beginning with the short, smeared edge, roll up, pinch to seal the un-smeared edge and cut into 12 rolls.

Place rolls in a greased 9 x 13-inch pan. Cover with a warm, damp towel; let rise in a warm (85°F) place until doubled in size. Bake in 375°F pre-heated oven for 18 to 20 minutes or until golden.
Servings: 12 rolls

Whole Grain Pie Crust

2006-05-18T18:28:00.000-04:00

Here is something I came across that sounded really good. This crust might be really good to make a pot pie with, or maybe some kind of quiche with eggs and spinach! The wonderfully delicious healthy possibilities are endless!

Ingredients:

2 cups whole wheat flour
1 cup ground oatmeal
1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup water

Combine the flour, oatmeal and salt in a bowl. Blend in the oil, and then add the water.

Buttermilk Wheat Bread

2006-05-17T18:04:00.000-04:00

1 1/2 cups buttermilk
1 1/2 tablespoons butter, melted
2 tablespoons white sugar
3/4 teaspoon salt
3 cups all-purpose flour
1/3 cup whole wheat flour
1 1/2 teaspoons active dry yeast

Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

Whole Wheat Funnel Cake

2006-05-12T12:13:00.000-04:00

Get ready for this twist on a classic state fair treat! Funnel Cakes!

Ingredients:

1 cup whole wheat flour
1 1/4 tsps. salt, optional
1/2 tsp. baking soda
3/4 tsp. baking powder
2 tsps. honey
1 egg
7/8 cup warm milk
Oil for deep frying
Honey or maple syrup

Directions:

Sift flour, salt, baking soda and baking powder together. Add honey, egg and milk. Beat until smooth.

Heat about 2 inches of oil in a large cast-iron skillet.(To test the temperature, drop a small amount of batter in hot oil; if it floats to the top and bubbles, it's ready.) Cover the opening of a 5/8-inch funnel with a finger, and pour a small amount of batter into the funnel. Over hot oil, release batter in swirling motions, to form cakes about 6 inches in diameter. Fry until golden. Drain on paper toweling. Sprinkle with confectioner's sugar. Serve with honey or maple syrup.

Apple Wheat Bread

2006-05-11T15:24:00.000-04:00

Since I wasn't feeling great yesterday I didn't make a post, so here is a second one for today.

2 1/4 tsp yeast
2 2/3 cup bread flour
1/3 cup whole wheat
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 tsp salt
2 tbl brown sugar
4 tbl nonfat dry milk
1 tbl unsalted butter
1/2 cup water plus
3 tbl water
3/4 cup coarsely-chopped peeled tart apple
1 tsp lemon juice

Put ingredients in bread pan in the order indicated by your machine's manufacturer. Use basic setting.
This recipe yields a 1 1/2 pound loaf.
Comments: Look in your machine during initial kneading - you may need to add more water or more flour - moistness depends on the moisture in the apple you used.

Whole Wheat Pudding

2006-05-11T15:11:00.000-04:00

What you will need:

1 cup wheat cooked until soft
1 cup grated carrots
1 cup grated potatoes
1 cup chopped raisins
1 cup sugar
1 cup flour
1 tsp soda
1 tsp cloves
1 tsp nutmeg
1 tsp cinnamon
2 Tbsp butter

Mix altogether and add 1 tsp soda and 1 tsp each of cloves, nutmeg, cinnamon and 2 Tbsp butter. Mix well and put in a buttered dish and steam for three hours. Serve with whipped cream.

Whole Wheat Carrot Cake

2006-05-09T14:38:00.000-04:00

The first settlers in the Americans had a limited supply of sugar, and as a sweetner they turned to the naturaly sweet, healthy carrot.

2 c. whole wheat flour
1 tbsp. toasted wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1-1/4 c. honey
1/2 c. butter, melted
1 tsp. molasses (optional)
1 tsp. vanilla
4 eggs
3 c. finely shredded carrots
1 c. chopped pecans
Cream Cheese Frosting

Grease and flour two 8- or 9-inch round baking pans. In a mixer bowl combine flour, wheat germ, baking powder, soda, salt and cinnamon. Add honey, butter, molasses and vanilla. Beat with electric mixer on low speed until combined. Add eggs, one at a time, beating well after each. Stir in carrots and pecans. Pour into prepared pans.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks 10 minutes. Remove cakes from pans and cool completely. Frost between layers and top with Cream Cheese Frosting. Store covered in the refrigerator.

Whole Wheat Orange Cinnamon Rolls

2006-05-08T13:10:00.000-04:00

Ingredients:

1 1/4 cups warm water (110° - 115°F)
2 packages active dry yeast
1/2 cup nonfat dry milk powder
6 tablespoons butter, melted
6 tablespoons honey
1 egg, beaten
1 teaspoon salt
3 tablespoons wheat gluten
4 to 4 1/2 cups whole wheat flour

FILLING

1/4 cup butter, softened
1/3 cup honey
1/2 tablespoon orange peel, grated
2 teaspoons ground cinnamon
2 teaspoons flour

Directions: Preheat oven to 350°F.

In large mixing bowl, combine yeast and warm water until dissolved. Blend in dry milk, butter, honey, egg and salt. Add 2 cups whole wheat flour plus wheat gluten to mixture. Beat with mixer on low speed until smooth.

Gradually add enough of the remaining flour to make sticky dough. Knead 10 to 12 minutes with dough hook or by hand until smooth and elastic. (Avoid adding to much extra flour, the dough should be slightly sticky for a moist roll.)

Place in a warm greased bowl, turning to coat top. Cover loosely with plastic wrap and towel; let rise in a warm (80°F) place until double in size. Punch down dough; cover and let rest for 10 minutes.

FILLING: Beat butter, honey, orange peel, cinnamon and flour until creamy. Roll dough into 18 x 15-inch rectangle. Spread the butter mixture to within ½ -inch of edges. Starting at the 18-inch side, roll dough tightly, jelly-roll fashion. Seal edge by pinching with fingertips. Slice into 1½ -inch pieces to make 15 rolls. Place in greased 13 x 9 –inch pan. Cover and let rise until double in size.

Bake in oven for 20 to 25 minutes or until done; cool 10 minutes. If desired, mix together ½ cup confectioner’s sugar and 2 to 3 teaspoons orange juice; drizzle over rolls and serve.

Honey Wheat Pumpkin Muffins

2006-05-05T13:36:00.000-04:00

Ingredients:

1 c solid packed Pumpkin
1 c Milk
1/4 c Melted butter
1/4 c Honey
1 Egg slightly beaten
1 c Whole wheat flour
1 c All purpose flour
1/2 c Sugar
1/4 tsp Salt
1/2 c Chopped walnuts

Preheat oven to 400° F. Combine pumpkin, milk, butter, honey, and egg mixing well... Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened... Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min.

Whole Wheat Flour Tortillas

2006-05-04T14:49:00.000-04:00

Eat mexican while enjoying a nice whole wheat flour tortilla. These might be really good to make enchiladas with.

1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Whole Wheat Zucchini Chocolate Cake

2006-05-03T12:39:00.000-04:00

As soon as I saw this, It was an immediate reaction to post it on here. This cake sounds really good! First of all I love Zucchini. Sounds like an interesting combination with Chocolate and Whole Wheat.

1/2 cup yogurt
1/4 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or milk soured with 2 teaspoons vinegar
1 teaspoon salt
2 1/2 cups whole wheat flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups finely diced, peeled zucchini
1/2 cup chocolate chips

Stir yogurt and oil with sugar, then add eggs, vanilla, and buttermilk. Sift together flour, cocoa, baking powder, salt and soda. Add liquid mixture. Stir in zucchini and turn into greased and floured 9 x 13 inch baking pan. Sprinkle the top with chocolate chips and bake at 325 degrees for 40-45 minutes. When cool, frost with icing if desired.

Wheat Peanut Butter Cookies

2006-05-02T11:43:00.000-04:00

Ingredients:

1 cup peanut butter
1/2 cup butter, softened
1/2 cup honey
1/2 cup packed brown sugar
1 egg
1 1/4 cups whole wheat flour
1 teaspoon baking powder

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Crunch Wheat Bread

2006-04-28T13:39:00.000-04:00

Here is an interesting Recipe I found. This recipe is from Australia. Just add all these to you Bread Machine and enjoy a tasty treat from down under.]

3/4 cup Water
2 cup Whole-Wheat Flour
1 tsp Salt
5 tsp Honey
5 tsp Molasses
1/2 tsp Gluten
2 tsp Applesauce
1/2 cup Seeds (any kind, some poppy seads might be good)
2 tsp Yeast

Note: If you are not using a bread machine, be sure to knead the dough and let rise for several hours. As with all 100% whole wheat breads this is necessary to allow enough air into the dough.

Rolled Wheat Spice Cake

2006-04-27T13:37:00.000-04:00

Ingredients:

1 cup rolled wheat*
1 ½ cups all-purpose flour
1 ½ cups boiling water
1 teaspoon soda
¾ cup granulated sugar
¼ teaspoon nutmeg]
1 cup brown sugar
½ teaspoon salt
½ cup margarine
½ teaspoon cinnamon
2 eggs
1 teaspoon vanilla

Preheat oven to 350ºF. Lightly coat 13x9-inch pan with cooking spray. Soak rolled wheat in boiling water 15 minutes. Beat together granulated sugar, brown sugar, margarine and eggs until light and fluffy. Stir together flour, soda, nutmeg, salt and cinnamon. Add to mixture with rolled wheat and vanilla; mix until blended. Pour batter into prepared pan. Bake 30-35 minutes or until cake is done. If desired, in small saucepan, combine topping ingredients. Cook until mixture boils, stirring constantly. Spread over warm cake; broil 2 minutes or until lightly browned. Watch carefully to avoid over-browning. Makes 18 servings.

Variations: In cake, substitute 1 ½ cups hot orange juice for 1 ½ cups boiling water. In topping, substitute 3 tablespoons orange juice for 3 tablespoons milk.

Note on wheat cookies

2006-04-26T12:08:00.000-04:00

I recently read that wheat cookies can be difficult to make. Because of the nature of wheat flour it can be hard to get them to rise properly. The cookies turn out more like thick brownies. To fix this problem it is recommended that you use part wheat floor and part white flour. Good luck!

Wheat Oatmeal Cookies

2006-04-26T11:48:00.000-04:00

Here is a good recipe to try. What better way to get your grains in for the day than with a sweet treat with Oatmeal and whole wheat!

Ingredients:

1 c. raisins or chocolate chips
1 c. shortening
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. salt
2 c. rolled oats
1 1/2 c. whole wheat flour
1 c. chopped nuts (optional)

Boil raisins for 5 minutes, drain. Mix together the shortening and sugars. Mix in the eggs. Add rest of ingredients. Drop onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Whole Wheat Brownies

2006-04-25T13:27:00.000-04:00

Yes, believe it or not you can make brownies with whole wheat, and the kids will love them! I know I did when my mom made them when I was a kid.

Ingredients:

1 c melted shortening
4+ tbsp cocoa
4 eggs, beaten
2 c whole wheat flour
1 c sugar

Mix all the ingredients together. Grease and flour a 9" x 13" pan. Pour the mix into the pan and bake at 350° for 25 minuets.

Wheat Muffins

2006-04-24T11:49:00.000-04:00

What you will need..

2 cups whole wheat flour
3 teaspoons baking powder
1/3 cup powdered milk (optional)
1 egg
Small amount of oil
2 cups cold water or milk
Small quantity of molasses to give the muffins a golden brown color (optional)

Mix wheat flower, baking powder and powdered milk in a bowl. After mixed add the egg, oil, water or milk, and molasses. Stir ingrediants together until well mixed. This should form a batter. You can vary the amount of water or milk to adjust the thickness of the batter depending on how you like it. Put the batter in buttered muffin tins and bake for around 15 minuits at 400° until golden brown.

Eat with honey or butter, if you want a sweater muffin add sugar. Makes about 16 muffins.