Wheat Berry Cereal

1 cup rinsed wheat berries
2 1/2 to 3 cups water
1/4 - 1/2 t. salt

Place ingredients in crock pot on low setting before you go to bed and in the morning it’s ready!   Drain and serve with milk/cream/yogurt, brown sugar, berries, craisins, raisins.  Refrigerate leftovers and reheat later or use in soups, salads, casseroles.

Mary's Delicious Scones

2 ½ cup whole wheat (or white flour)             1/2 c.butter 

1 T. baking powder                                         ¼ c. sugar
½ t. salt                                                           2/3 – 1 cup milk, light cream or buttermilk

Put flour, baking powder and salt into large bowl, whisk to mix well.  Add butter and cut in with pastry blender until mixture looks like fine crumbles.  Add sugar, toss to mix.  Add milk and stir with fork until a soft dough forms* (at this point you can add raisins, dried cranberries, choc chips or nuts).  Scoop out and drop by large spoonfuls onto ungreased cookie sheet.  Bake in preheated 425 degree oven about 12 minutes or until light brown on top.  Cool on rack.  Serve with butter, preserves or honey or topping of your choice.  DO NOT OVERBAKE!

*You can also fix these in triangle forms.  Do this by forming dough into ball, put onto a lightly floured board and give 10-12 kneads.  Pat dough into a large circle, about ½ inch thick.  Cut into wedges.  Place scones on an ungreased cookie sheet slightly apart for crisp sides, touching for soft sides

Applesauce Muffins

¼ c. unsweetened applesauce                     2 t. baking powder

1 large egg                                                     ¾ t. baking soda

2 T. oil                                                            ½ t. cinnamon

¼ c. honey                                                     ¼ t. nutmeg

2 c. flour (half white/half whole wheat)           Optional:  ¾ raisins, chopped nuts, etc.

Mix together applesauce, egg, oil and honey.  In a separate bowl, combine the whole wheat and white flours, baking powder, baking soda, cinnamon and nutmeg.  Add to applesauce mixture--stirring just to moisten the dry ingredients. Add raisins and fill the 12 greased muffin cups.  Bake at 375 for approximately 20 minutes.

Granola – Carmen Jensen

7 cups oatmeal

½ Cup sunflower seeds

¼ cup powdered milk

1 cup coconut

½ cup slivered almonds

½ cup honey

½ cup oil (You can cut this down by half)

Preheat oven to 325 degree F.  Mix dry ingredients.  Heat honey and oil in the microwave.  Stir over oats mixture.  Grease baking sheet.  Spread onto baking sheet.  Bake at 325 Degree F for 15 minutes to toast.  Serve warm or cold, with milk.

Whole-Wheat Cranberry Muffins (Almond-Spice Muffin)

1  c. whole-wheat flour                                                ½ c. skim milk

½ c. unbleached, white all-purpose flour                    ¼ c. melted butter or olive oil

2 t. baking powder                                                       ¼ c. honey

½ t. ground cinnamon                                                 1 large egg, lightly beaten

Pinch of salt                                                                1 ½ c. cranberries, coarsely chopped

Preheat oven to 400 degrees.  Lightly spray 10 muffin tins cups with nonstick cooking spray or line them with paper liners.  Set aside.  In a large bowl stir together the flours, baking powder, cinnamon and salt.  In a small bowl, stir together the milk, butter, honey and egg.  Add the milk mixture to the dry ingredients and stir vigorously 30 seconds.  Stir in the cranberries.  Divide the batter among the muffin cups and bake 12 to 15 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean.  Makes 10

German Pancakes

6 eggs

1 c. flour

1 c. milk

3-4 T. butter

Melt butter in a 9 x 13 inch pan.  Blend in a blender or beat together eggs and milk.  Add flour and then add melted butter.  Leave a small amount of butter in the pan.  Pour all the mixture into the baking pan and bake for 25 minutes at 400 degrees.  Serve with powdered sugar, syrup or orange sauce.

Light-as-a-Feather Whole Wheat Pancakes

1 1/3 cups whole wheat flour                          ¼ t. salt

1 large egg or powdered eggs                        1 T. brown sugar

1 1/2 teaspoons baking powder                      ¼ t. baking soda

1 1/3 cups buttermilk                                      1 T. oil

      

Directions: Preheat griddle.  In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.  Pour ¼ cup batter for each pancake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once. Alternatives:  Omit soda, use 2 t. baking powder and 1 1/3 c. milk.  Add ½ c. fresh or frozen blueberries for variety. 

Oatmeal Pancakes

2 cups oatmeal                                               1 t. salt

2 cups milk                                                      2 eggs

1 cup flour                                                       ¼ c. oil

2 ½ tsp baking powder                                   2 T. sugar

Mix all and pour onto hot, greased griddle.  They freeze well, if you can’t eat them all.

Cottage Cheese Pancakes

1 c. cottage cheese                                        3 T. melted butter or olive oil
4 eggs                                                             pinch of salt
1 c. flour (whole wheat or white)                     1 t. sugar

Blend cottage cheese and eggs in the blender and blend on low speed until smooth.  Then add flour, butter, salt and sugar. 

Chocolate Waffles -- Alton Brown 2005 GoodEats "The Waffle Truth"

1 ½ c. flour                                                      3 whole eggs, beaten

3 T. sugar                                                        3 to 4 T. melted butter or oil

½  c. cocoa powder                                        1 t. pure vanilla extract

1 t. baking powder                                           2 c. buttermilk, room temperature

1 t. salt                                                                        ¾ c. chocolate chips

½ t. baking soda                                             vegetable spray for waffle iron

Preheat waffle iron according to manufacturer’s directions.  In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt and baking soda.  In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk.  Add the wet ingredients to the dry and stir in the chocolate chips just until combined.  Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron.  Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron.  Serve immediately or keep warm in a 200 degrees oven until ready to serve.

Strawberries 'N Cream Pancakes

2 eggs 1 c. white flour
2 c. buttermilk
2 t. baking powder
1 t. soda
1 T. sugar
1 c. whole wheat flour
1 t. salt

¼ c. olive oil or butter
1 c. sliced, fresh strawberries or frozen strawberries that have been thawed and drained

Beat eggs until fluffy. Add buttermilk and 1 t. soda. Sift together dry ingredients. Add gradually to egg mixture, beating well after each addition. Stir in oil or butter and berries gently. Bake on lightly greased griddle. Serve with strawberry sauce and sour cream sauce or with maple syrup and butter.

Strawberry Sauce – Heat strawberry Simply Fruit or All Fruit that you can purchase from the grocery store in the jelly/jam section. Or, if you use frozen strawberries in your pancakes, drain the syrup from the berries and boil it for five minutes with ½ c. of sugar and ¼ c. of water. (This tastes great with frozen strawberry jam from your freezer)

Sour Cream Sauce Mix 1 c. of sour cream with ¾ c. of sugar and ½ t. vanilla.

Dee Ann's Favorite Bread Recipe

11 Cups white whole wheat flour--leveled, not rounded & freshly ground
1/3 Cup oil
1/2 Cup Sugar
3 T. Instant yeast
1 Rounded T. salt
1/2 Cup powdered milk
3 Cups hot tap water + 2 T.
1 Cup applesauce (can substitute one cup hot water and add a little more flour, but it won't be quite as tasty)
2-4 T. gluten or dough enhancer (optional but it will help it raise higher)

A Bosch mixer makes this easier, but it can be made by hand. Mix dry ingredients. Then add wet ingredients. Mix and check consistency. Knead for 10 minutes. Spray a large bowl with Pam, place dough inside, cover and let rise for 15 minutes. Place on clean counter or cloth and gently shape into loaves.  Spray loaf pans well with Pam, carefully place loaf of bread in sprayed pan, cover with cloth and let rise for 25 minutes.  Bake at 350 degrees in a preheated oven for 25 minutes.  Spread butter over top of bread when you remove from oven, if desired.  Release bread from pans and cool on a cooling rack.  Then bag in plastic bags to keep fresh.

Dill Bread

1 C cream-style cottage cheese
3 T butter
2 -1/2 C flour
2 t instant yeast*
1/4 t baking soda
1 t salt
2 T sugar
1 T dried minced onion
2 T fresh dill weed (or 2 t dried)
1 egg well beaten
1/4 cup warm water


Preheat oven to 350 degrees. Heat butter & cottage cheese in a saucepan over low heat until butter is melted. Set aside to cool slightly. Combine flour, yeast, baking soda, salt, sugar, onion, and dill weed in mixing bowl. When butter & cottage cheese are warm to the touch (not hot), add to mixing bowl, along with egg and water. Mix until combined into a thick batter; if dough seems dry add a bit more water. Cover and let rise at room temperature for about an hour, or until doubled in volume. Turn batter into a well-greased 1-1/2 quart casserole dish (4 x 7 loaf pan), cover with plastic wrap and let rise another 45 minutes. Bake for 40-50 at 350 until crust is golden.

Banana Nut Bread

½ c. butter

1 c. sugar

2 eggs

1 c. mashed bananas

¼ c. milk or buttermilk

1 t. lemon juice

2 c. flour

1 ½ t. baking powder

½ t. baking soda

¼ t. salt

½ c. nuts, chopped

Makes one loaf.  Cream butter and sugar.  Add eggs and beat.  Add bananas, milk and lemon juice.  Sift dry ingredients.  Add nuts.  Blend the two mixtures.  Bake in a loaf pan for l hour at 350 degrees.  (Smaller pans cook for about 45 minutes).  Test with toothpick.

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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 mixer and than 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.   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 dough in to rise.  Turn dough over and let ir rise until double.  Probably an hour or longer. 

These are rolled out as Butter Fans.  Roll dough in 27 x 14 inch rectangle, ¼ inch thick.  Cut crosswise in eighteen 1 ½ inch strips.  Brush with melted butter.  Stake 6 strips; cut in 9 portions.  Place cut side down in greased muffin pan.   Let rise.  (at least an hour)

Bake at 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!!

Cranberry Bread

6 c. flour                                                           1 ½ c.(more) fresh cranberries (washed and

3 c. sugar                                                             chopped by hand or food processor)

1 ½ t. baking powder   (3 t.)                             1 ½ c. pecans, finely chopped

1 ½ t. baking soda                                            3 eggs

1 ½ t. salt                                                         2 c. orange juice

1/3 c. butter, melted

1-3 T. orange zest (opt)

Combine flour, sugar, baking powder, soda, and salt.  Stir in cranberries and nuts.

In a separate bowl, combine eggs, orange juice and butter.  Spray with vegetable oil three 5 x 7 or 4 x 8 bread pans.  Bake at 350 degrees for 50 to 60 minutes or until nice golden brown and toothpick comes out clean.  Smaller pans bake at 350 degrees for about 45 minutes.

Everlasting Yeast

1 qt. warm potato water, ½ T. dry yeast, 1 t. salt, 2 T. sugar, 2 c. whole wheat flour.  Stir all ingredients together.  Place mixture in a warm place to rise.  Leave a small amount of everlasting yeast (at least 1/3 c.) for a start next time—Add all
original ingredients (except yeast).  Let stand and then store covered in refrigerator.

Feather-light Whole Wheat Rolls -- Dee Ann

2 T. yeast mixed in ½ cup warm water          2 t. salt

(1 t. sugar sprinkled over it)                            3 eggs

1 ¾  c. scalded milk                                        8+c. white whole wheat flour

½ c. butter, olive oil, shortening                      Opt 2 T. gluten

½  c. sugar                                                     

Mix together yeast in warm water with sugar and let stand 10 minutes.  Place cube of butter in a mixing bowl and add scalded milk and mix.  Add sugar; continue mixing.  Add 2 cups of flour and salt.  Mix well.  Add eggs; one at a time.  Add yeast mixture, gluten & remaining flour.  Knead for about 15 minutes.  Add more flour a little at a time until dough sticks together and becomes elastic.  Put in oiled bowl, turn dough and let rise until double.  Divide into three balls.  Roll each ball into a circle.  Brush with melted butter.  Cut each circle into 12 to 14 crescent rolls and roll them up.  Place on greased cookie sheets or pastry lined cookie sheets.  Let double in size (about 1 to 1/2 hours).  Bake rolls at 350 degrees for about 12 minutes. (makes good cinnamon rolls, too)

PizzaCrust Anna

4 ¼ c. flour (extra for the counter) (wheat, white or combination)
1 pkg instant yeast (or 1 T. yeast)
1 ½ t. salt
2 T. olive oil
1 ¾ c. warm water

Hand directions: Whisk 4 cups of flour, yeast and salt. Add the oil and the water. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a lightly floured counter and knead by hand for 10 to 15 minutes, adding the remaining ¼ c. flour or knead with a dough hook in your mixer. Transfer to a bowl and let rise until doubled. Food Processor directions: Pulse 4 cups of the flour, yeast and salt in the food processor. With the processor running pour the oil and water through the feed tube. Process until ball forms, 30 to 40 seconds. Let the dough rest in the machine for 2 minutes. Process 30 seconds longer. Turn the dough out on the counter and knead for about 5 minutes. That’s when you add the last quarter cup of flour. Transfer to a bowl, cover and let rise for about an hour. Makes 3 -12 inch pizzas. Use immediately or wrap balls in plastic wrap and freeze. Take out 4 to 5 hours before you want to use, roll out pizza dough, let rise a few minutes. Bake at 500 degrees on a preheated stone for 8 to 13 minutes. Let stone heat for 30 minutes. Use a pizza peel and corn meal to transfer to stone or place dough on a pastry sheet, transfer to stone and cook on the pastry sheet. Hint: Dough is excellent if you put in a bowl covered with plastic wrap and refrigerate up to 16 hours. When you are ready to make your pizza take it out and let it set at room temperature for 30 minutes.

Pizza sauce: 2 T. extra virgin olive oil, 2 garlic cloves, minced & 1 (28 oz.) can crushed tomatoes. Heat oil and garlic in a medium sauce pan over medium heat. Let garlic sizzle one minute. Add the tomatoes and simmer for about 15 minutes until thick. Season with salt and pepper. Add toppings of your choice

Chanda's Rolls

1. Heat in saucepan 2 cups milk and ½ cup shortening, don’t boil

2. In a glass cup add ½ cup warm water and sprinkle with 2 T rapid rise yeast. Add 1 t. sugar

3. In mixer add 2 eggs, ½ c. sugar, ½ t. salt. Add milk and shortening mixture (cool that down for a minute before adding). Add 3 cups flour. Add water and yeast mixture.

4. Mix again. Add 5-7 cups more flour. Mix 7 minutes.

5. Put in glass bowl with towel over it. Rise until double ½ hour—45 minutes or so.. Punch down. Make into rolls. Use a thread to cut the rolls into baking size.

6. Bake 350 for approximately 10 minutes, then check. Add 5 minute at a time until a total of 20 to 25 minutes. Don’t overcook.

7. For Cinnamon rolls, roll out dough and cover with butter, cinnamon and sugar. Make a powdered sugar frosting with cream cheese and almond flavoring.

8. For orange rolls, roll out dough and cover with butter, sugar and orange zest. Make a powdered sugar frosting with cream cheese and add orange flavoring or orange juice to the mixture.