Grandma Ludwig Chocolate Sauce
1 c. sugar
3 T. cocoa
3/4 c. evaporated milk
1/2 c. butter
Boil in a double boiler (water underneath) until it thickens. Stir periodically! It takes about 20 minutes.
Aunt Margaret's Butterflake Rolls
Aunt Margaret's White Butterflake Rolls
1 ½ T. yeast
1 t. sugar
½ c. warm water –
Mix together and set aside
1 c. milk, scalded
1 square butter
½ c. sugar
2. t. salt
Mix together in a mixer and then add
1 c. flour and beat it up.
By then the milk is cooled. Put 2 cups more flour in the mixture and then slowly add the yeast mixture and a little more flour.
Put three eggs in, one at a time. Mix well and then put dough hook on and knead for about 15 minutes. The dough should be smooth and bubbly.
5 ½ to 6 c. of white bread flour + butter for rolling out
Spray a large bowl with Pam and put the dough in to rise. Turn dough over and let it rise until double. Probably an hour or longer.
These are rolled out as Butter Fans.
Roll dough into 27 x 14-inch rectangle, ¼ inch thick. Cut crosswise into eighteen 1 ½ inch strips. Brush with melted butter. Make 6 strips; cut into 9 portions. Place cut side down in the greased muffin pan. Let rise. (at least an hour)
Bake at 350 to 375 degrees for approximately 15 minutes. Aunt Margaret used to put a little more butter over the top with a pastry brush while they were still hot. VERY YUMMY!!
High Altitude Peanut Blossoms
INGREDIENTS
• 48 Chocolate Kisses
• 1/2 cup Shortening
• 3/4 Cup Creamy Peanut Butter
• 1/3 cup Granulated sugar
• 1/3 cup packed light brown sugar
• 1 Egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• Granulated sugar
INSTRUCTIONS
Heat oven to 375° . Remove wrappers from chocolate.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Einkorn Wheat Recipes
6 MUST-HAVE
EINKORN RECIPES
Enjoy these fan favorite recipes in a format you can print enjoy again and
again. 2 entrees, 2 breakfasts, 1 dessert, and 1 snack!
1
CREAMY CHICKEN SOUP WITH
BUTTERY EINKORN BREADSTICKS
INGREDIENTS
Bread Sticks
6 tablespoons Butter
2 cups Milk
1 1/2 tablespoons Aluminum Free
Baking Powder
5-6 cups Einkorn Flour
2 tablespoons Sucanat
1 1/2 teaspoons Salt
2 tablespoons Coconut Flour
Seasonings of Choice
Soup
4 Potatoes
4 Carrots
3 stalks Celery
1 can Chicken 12.5 oz
1/2 tablespoon Real Salt
Pepper To taste
1/2 teaspoon Garlic Powder
2 tablespoons Parsley
1/4 cup Parmesan Optional
1 cup Milk
1/2 cup Einkorn Flour
DIRECTIONS
Soup
1. Chop potatoes, carrots, and celery.
2. Combine vegetables in pot with chicken and spices. Cover with water and boil until
vegetables are cooked.
3. In separate bowl, combine 1 cup of milk, 1/2 cup of einkorn flour, and 1/4 cup of Parmesan
and stir with wire whisk.
4. Pour flour/milk mixture gradually into boiling soup while stirring with whisk.
Einkorn is fantastic
for thickening soups!
5. If it stops boiling at that point, bring it back to a boil and then stir for 1 minute. If it
doesn’t stop boiling when you pour the mixture in, stir for one minute and remove from heat.
6. Add water if it’s thicker than desired.
7. Salt to taste.
Bread Sticks
1. Cut butter into chunks and place in jelly roll pan. Place pan in oven while oven preheats to
425ºF.
2. Combine milk, 4 cups of einkorn flour, sucanat, baking powder, salt, and coconut flour in
mixer and mix.
3. Add 1-2 cups more of einkorn flour until it cleans the sides of the bowl. Don’t overdo it.
4. Sprinkle flour on counter top. Roll dough out into rectangle 1/4-inch thick.
5. Cut into inch-wide strips of whatever length you desire.
6. Remove pan from oven. To place the bread sticks in pan, dip one side in butter from pan
and lay on the other side.
1. Place one side in the buttered pan 2. Lift and turn over
3
3. Lay on other side 4. Place close to previous one
7. Season with salt and whatever else you want (garlic is great) before baking.
8. Bake for 12-15 minutes.
4
HONEY MUSTARD CHICKEN WRAP
WITH EINKORN TORTILLA
INGREDIENTS
Einkorn Tortillas
6-8 cups Freshly Milled Einkorn
Flour Approximate
1 Tablespoon Sea Salt
1 ½ cups hot tap water
1 Cup melted coconut oil
Wraps
Shredded Chicken
Tomatoes Sliced
Avacados Sliced
Lettuce
Honey Mustard Dressing
Purple Onion Sliced
Einkorn Tortillas
1 Quart of Honey Mustard
Dressing
1 cup Honey
1/2 cup Dijon Mustard
1/3 cup Apple Cider Vinegar
2 clove Garlic
2 tablespoons Lemon Juice
2 cups Olive Oil
DIRECTIONS
Tortillas
1. In a mixer, combine water, coconut oil, salt, and 3 cups of einkorn flour. Mix thoroughly.
While mixing, gradually add more flour (3-5 cups) until dough sticks to itself and is soft but
not sticky. The amount of flour depends on how settled your flour is, so just pay attention to
consistency. Err on the side of a little wet. Being a little wet is preferable to too dry
You’ll Never Go Back to
Regular Wheat Tortillas.
5
2. Divide the dough in however many tortillas you want. This batch will make sixteen
tortillas the size for wraps and more for smaller things like tacos.
3. Roll out on floured surface with rolling pin until very thin. See pictures below for example.
(If you have a tortilla press, you may use that)
4. Cook on hot skillet.
5. Enjoy with all your favorite wrap, taco, and burrito recipes!
6
Wrap
1. Make Honey Mustard Dressing. Blend honey, mustard, vinegar, garlic, and lemon juice.
While blending, gradually add olive oil.
2. Assemble wrap ingredients on tortilla in desired amounts.
3. Fold in one end, and roll up.
7
EINKORN PEANUT BUTTER COOKIES
INGREDIENTS
4 whole eggs
1 1/4 cups Palm Shortening Or
Butter
3 cups Powdered Sucanat
2 tablespoons Vanilla
1 1/2 cups Peanut Butter
3 cups Einkorn Flour
2 tablespoons Coconut Flour
2 teaspoons Salt 1 1/2 if using butter
2 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
2 2/3 cups Oats Blended
12 ounce Peanut Butter Chips
Optional
DIRECTIONS
1. Cream first five ingredients.
2. Add remaining ingredients.
3, Mix all ingredients together (Don’t
overmix or it becomes too oily)
4. Spoon onto cookie sheet and flatten slightly with a fork.
5. Bake at 325º in convection oven (350º in normal oven) for 8-10 minutes.
Melt-in-your-mouth Favorites
EINKORN BERRY CEREAL
INGREDIENTS
2 1/2 cups Water
1 cup Einkorn Berries
1 pinch Salt
1/2 can Coconut Milk
Fresh or frozen fruit
Honey or other sweetener
DIRECTIONS
1. Put water, berries, and
salt in a pot (Crockpot
overnight or boil on stove
for 45 minutes)
2. Add coconut milk
3. Sweeten to taste with
honey or other sweetener.
4. Add fresh or frozen fruit.
Start the day off right with this healthy and delicious hot cereal!
SOURDOUGH EINKORN CRACKERS
WITH HOMEMADE PESTO
INGREDIENTS
Crackers
1 1/2 cups Hot Tap Water
3/4 cup Melted coconut oil
1 tablespoon Real Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
6 cups Einkorn Flour
2 cups Sourdough Start
1 cup Grated Cheddar Cheese
Optional for variation
Pesto
1 cup Fresh Basil Slightly Packed Or 1 cup of spinach and 3 drops of basil essential
oil
1/4 cup Avacado Oil
2 small clove Garlic Or 1 large clove
1/4 cup Pine Nuts or Sunflower Seeds
1/4 teaspoon Real Salt
1/2 cup Parmesan Cheese
DIRECTIONS
Crackers
1. To get coarse flour, blend 6 cups of einkorn berries in a blender (Blend 2-3 cups at a time
for 60-90 seconds)
2. Thoroughly mix first five ingredients and 4 cups of flour.
3. Add sourdough start and mix.
4. Add remaining flour until right consistency. It should be one mass pulled completely away
from sides of bowl and should not be sticky.
5. Let rest in warm place for 4-6 hours.
Forget Processed Crackers. Make
them at home and love both the
ingredients and the taste!
10
6. Roll out dough as thin as possible. Cut into a few large rectangles. (For cheese cracker
variation, knead graded cheese into the dough before rolling out.)
7. Place 1-2 rectangles on hot griddle at a time. Once you’ve laid one down, salt the side
that’s facing up. When it’s starting to bubble slightly and is ready to flip, fork the whole
thing thoroughly.
Lay rough rectangle on Griddle Fork thoroughly before turning
8. Flip over and, while still on griddle, cut into little squares with a pizza cutter.
Cut into little squares after turning
9. Once both sides have browned a little, place on cookie rack to cool. (See above picture for
example of correct coloring).
10. Let cool completely before serving or storing in airtight container.
Note: These are crackers. If they are not cooked long enough or not allowed to cool
long enough, they will be chewy instead of crunchy.
Pesto
1. Blend all ingredients in food processor or blender until desired consistency.
11
EINKORN NATURALLY LEAVENED
PUMPKIN CHOCOLATE CHIP MUFFINS
INGREDIENTS
4 1/2 tablespoons Ground Flax seed (*Or 3 eggs)
1/2 cup Very hot tap water (Not if you're using eggs)
15 ounce Pumpkin
3 cups Sucanat
1 tablespoon Cinnamon
1 1/2 teaspoons Salt
3/4 cup Melted coconut oil
1 cup Pecans
1 tablespoon Vanilla
1/2 teaspoon clove
1/2 teaspoon Nutmeg
1 teaspoon Ginger
1 cup Apple Sauce
1 1/2 cups Sourdough Start
1 to 2 cups Chocolate Chips
7 cups Einkorn Flour Approximately
1/2 cup Warm Water
1 tablespoon Baking Soda
1 teaspoon Baking Powder (Possibly...see directions)
DIRECTIONS
1. Combine the flax and hot water in a mixing bowl and let gel (*If you are using eggs,
wait until after step 4 to add the eggs to batter).
2. Mix in pumpkin, sucanat, cinnamon, salt, coconut oil, vanilla, clove, nutmeg, and
ginger.
3. Mix in pecans, applesauce, sourdough start, chocolate chips, flour, and warm water.
4. Leave on counter at room temperature for 4-8 hours (we like to mix up at night and
bake in the morning) to let culture.
Before After
12
5. Add baking soda (**If the temperature in the house was a little on the cool side and
the consistency isn’t spongy, add baking powder)
6. Bake in greased muffin tins or muffin cups at 375ºF for about 22 minutes (Makes
about 4 dozen).
Snickerdoodles -- Dennis and Colleen Johnson
Snickerdoodles
1 c soft shortening
1 1/2 c sugar
2 eggs
2 3/4 c sifted flour
2 t cream of tartar
1 t soda
1/2 t salt
Mix shortening, sugar and eggs together thoroughly. Sift together dry ingredients and stir in. Chill dough and then roll into balls the size of a small walnut. Roll in mixture of 2 t cinnamon and 2T sugar. Place about 2 inches apart on an ungreased baking sheet. Bake at 350' for about 7 minutes. As soon as top has a slight crackle, take them out of oven. Do not overbake.
Peanut Blossoms -- Margaret Johnson
Peanut Blossoms - Grandma Margaret Johnson
1 c shortening
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
3 2/3 c flour
2 t soda
1 t salt
4T milk
1 t vanilla
48 milk chocolate kisses
Cream shortening, peanut butter with sugar and eggs. Blend well. Sift flour with soda, salt and add to mixture with milk and vanilla. Mix well. Roll mixture into small balls and then roll in sugar and place on a greased cookie sheet.
Bake at 350 for about 7 minutes. Do not overbake. Top with kisses while hot. Cool
Subscribe to:
Posts (Atom)