Orange Juice Muffins

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

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

• 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

• 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

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

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:

1. Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.
2. 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.
3. 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

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