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Banana Bread Pancakes

2 c whole wheat flour
2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
2/3 c. milk
1 T. vanilla extract
3 large ripe bananas, mashed
2 T. butter, melted

For the Vanilla Maple Glaze:
1/2 c. maple syrup
3/4 c. powdered sugar
1 t. vanilla extract

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl and whisk.  Slowly add the ilk, vanilla, and butter stirring to combine making sure to scrape down sides if needed.  Fold in the mashed bananas.

Heat a skillet or grill to medium heat.  Pour the batter onto the skillet using 13 c. measuring cup and cook until bubbles form on top.  2-3 minutes.  Flip and cook 1-2 min more, until deep golden brown.  Repeat with remaining batter.

For the glaze  Whisk together mape syrup, powdered sugar and 1 t vanilla extract in a bowl and stir until sooth.  You can add ore syrup or sugar to taste.  Pour over pancakes.

Whole Wheat Yeast Waffles (overight)

1-1/4 cup (313ml) milk
1 cup (250ml) water
3 T. butter or 3 T. olive oil
2-3 T. honey
2 2/3 c. (650ml) whole wheat flour
3 eggs
2 t. active dry yeast
1/2 t. (2ml) salt

Heat milk, water, butter ad honey at 120 degree   I large mixing bowl, combine flour, eggs, yeast, salt ad warmed milk mixture.  Mix at low to moisten, then medium high for 1 minute.  Cover and refrigerate several hours or overnight, stirring occasionally.

Preheat Waffle Maker.  Pour 3/4 c. over grids.  Close waffle maker, bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve while hot with toppings.  Yield 7 waffles

Cream Scones

CREAM SCONES – Camie C (Sarah D)

2 c. all-purpose flour

1 T. baking powder

1/2 t. salt

1/4 c. sugar

3/4 c. mix ins (see ideas below) - I use #4 below

1 1/4 c. heavy cream, plus more for brushing

turbinado sugar for sprinkling

Combine the flour, baking powder, salt, and sugar in a bowl.  Whisk to blend well.  Add the 'mix-ins'.  Stir the dry ingredients with a rubber spatula while pouring in the cream, continuing to stir until a soft, sticky dough is formed.  Turn the dough out onto a lightly floured surface and knead briefly (8-10 times).  Pat the dough by hand into a circle 1/2 to 3/4 inches thick.  Cut the circle into 8 wedges and place the wedges and inch or so apart on an ungreased or parchment-lined baking sheet (metal cookie sheet with no sides).  Brush each scone with some cream and sprinkle generously with the raw sugar.  At this point you can freeze the wedges and bake from frozen, or you can bake at this point.  Scones are best when served warm.  Bake at 425 until golden brown and springy to the touch (otherwise they are damp in the center)--about 15 minutes.

Mix-in ideas: nuts, dried fruits, chocolate chips

1-dried tart cherries and golden raisins

2-chocolate chips

3-white chocolate chunks with quartered apricots

4-chocolate chips with dried tart cherries -  my favorite!

5-1/2 c. dried currants and zest of one orange

I hope you like them!

Heart-shaped Cherry Scones

1 cup dried cherries (sour preferably)
1 c. warm water
1 c. flour
1 c. whole wheat flour
1/4 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/2 c. chilled butter-cut in bits
1 large egg yolk
3/4 c. buttermilk

1.  Soak cherries in warm water.  Let stand until softened, 1 hour.  Drain and discard liquid.

2.  Preheat oven to 375 degrees

3.  In a medium bowl, mix together all-purpose flour, wheat flour, sugar, baking powder, baking soda, salt, and nutmeg.  Using a pastry blender cut butter into flour mixture until coarse crumbs form.

4.  Mix together egg yolk and buttermilk

5.  Make a well in the center of flour mixture.  Add egg mixture and cherries all at once to well, tossing with a fork until a soft dough forms.

6.  On a floured surface, knead dough 10 times.  Using a floured rolling pin, roll dough to a one inch thickness.  Using a floured three-inch heart-shaped cookie cutter, cut out scones.  Gather trimmings, and roll dough to a l inch thickness, and cut out more scones.

7.  Place scones, 1 inch apart, on an ungreased baking sheet.  Bake until golden, 18 to 20 minutes.

Dee Ann's Whole Wheat Bread

This is the bread recipe I like best.  It only takes about an hour and a few minutes.   I grind white wheat and make it every week.  It stays fresh and tastes delicious.  It makes 4 loaves.  Or, many times I will make three loaves and a pizza crust.  To make a pizza crust just roll 1/4 of the dough onto a pizza stone and cook immediately.  It will keep for a few days, and then you have a crust whenever you would like.  Sometimes I make a loaf of cinnamon bread by rolling out the dough, covering with butter, and sprinkling sugar and cinnamon.  You can make bread sticks, hamburger buns, or calzones--anything you can imagine.  It costs approximately 50 cents a loaf to make. 

10 1/2 Cups white whole wheat flour--leveled, not rounded & freshly ground 
1/2 Cup Sugar
2 T. Instant yeast
5 T. gluten or dough enhancer (optional, but it will help the bread raise higher)
1 Rounded T. salt
1/2 Cup powdered milk
1/3 Cup olive oil
3 Cups hot tap water
1 Cup applesauce (can substitute one cup hot water and add a little more flour, but it won't be quite as tasty)

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.  Rest for about a minute and dump onto clean counter or sill pad.  Divine into 4 loaves 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.

See below for a six-loaf recipe.  Adapted by Sharisse.

11 cups of wheat (measure and then grind the wheat and put flour into Bosch bowl)
3/4 c. sugar
1/ 1/2 T. salt
4 1/2 T. Instant yeast
4 1/2 T. Gluten
3/4 c. dry milk

Put all ingredients in Bosch and mix well and add dry ingredients:

1 1/2 c. applesauce
1/2 c. olive oil
4 1/2 c. hot water

Knead for 10 minutes.  Add more flour or water, if needed.
Place in greased bowl and let rise for 15 minutes
Dump on sill pad or clean dish towel.  Let rest briefly and form into 6 loaves.  Let loaves rise for 25 minutes and then bake at 350 degrees for 22 to 25 minutes, depending on the type of bread pan that you are using.  Cool 1 hour and bag.

Add-a-Grain Bread printed from Cooks.com

The price of wheat is going UP, UP.  I have generally purchased wheat in 25 lb. bags for about $6.25--white wheat and hard red winter wheat.  I just looked and the price has gone up from $6.25  to $11.45 for the 25 lb. bags.  That's almost double! So, my brother is looking for a tasty whole wheat bread with seeds and nuts.  (My sister and I taught him to cook from the time he could stand on a chair and see over the kitchen counter.)   I am going to try this one today and see what I think.  Anyone who has a yummy homemade seed-nut bread recipe please comment.  I grind my wheat and make bread pretty regularly, but I haven't experimented with nuts and seeds.   2 1/4 c. whole wheat flour 2 pkgs. dry yeast or 2 T. instant yeast 1 3/4 c. milk 1/3 c. honey or molasses 3 tbsp. oil 2 tsp. salt 3 c. flour and/or grain options 1/2 c. chopped nuts or sunflower seeds (opt.) GRAIN OPTIONS: 3 c. whole wheat or rye 2 c. rolled oats 1 c. buckwheat 1 c. wheat bran or cornmeal 1/2 c. wheat germ Cracked wheat or rye, steel cut oats, bulgar or buckwheat oats - 1 c. (combine with 1 c. boiling water, let stand for 5 minutes, drain well) Combine whole wheat flour and dry yeast. Heat milk, honey, oil and salt until lukewarm. Add to whole wheat and yeast. Beat at least 3 minutes on high speed using electric mixer. Stir in white flour and/or grain options (use any combination, but total must equal 3 cups) and nuts or seeds. If consistency is too wet, add whole wheat flour. Knead 6 to 8 minutes. Let rise in greased bowl. Punch down; divide in 2 and let rest 10 minutes. Form loaves, put in greased bread pans. Brush with water. Top with crushed oats, wheat germ or cornmeal. Let rise. Bake at 375 degrees for 30 to 40 minutes.

Whole Wheat Waffles adapted from Alton Brown 2005 Good Eats

2 c. whole wheat flour (or white if you desire)
1/2 t. baking soda
1 t. baking powder
1 t. salt
3 t. sugar
3 whole eggs, beaten (or powdered eggs)
1/4 c. melted butter or olive oil
2 c. buttermilk (works well with powdered buttermilk reconstituted or 2 c. reconstituted powdered milk + 1 t. lemon juice)
Vegetable spray for waffle iron

In a medium bowl whisk together the flours, soda, baking powder, salt and sugar.  In another bowl beat together eggs and melted butter or oil, and then add the buttermilk.  Add the wet ingredients to the dry and stir until combined.  Allow to rest for 5 minutes.  Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations.  Close iron top and cook until he waffle is golden on both sides and is easily removed from iron.  Serve immediately or keep warm in a 200 degrees oven until ready to serve.

Whole Wheat Bread (instant yeast)

Easiest Whole Wheat Bread #1 -- Leslie Probert (CEW 2007, Handout #26)

Lemon juice in this recipe acts as a dough enhancer, which gives bread a fine, light texture.  Gluten, a natural protein derived from wheat, provides elasticity, strength, and added texture, helps retain moisture, prevents crumbling and extends the shelf life of the bread.  If you do not want to store gluten flour, whole wheat flour can be substituted.

2 (8 x 4-inch) Loaves                                      4 (8x4-inch) Loaves

3 ½ c. whole wheat flour                                7 c. whole wheat flour

1/3 c. gluten flour                                            2/3 c. gluten flour

1 ¼ T. instant yeast                                        2 ½ T. instant yeast

2 ½ c. steaming hot tap water (120-130)       5 c. hot tap water

1 T. salt                                                          2 T. salt

1/3 c. oil                                                         2/3 c. oil

1/3 c. honey or ½ c. sugar                            2/3 c. honey/or 1c sugar

1 ¼ T. bottled lemon juice                             2 ½ T. bot. lemon juice

2 ½ c. whole wheat flour                               5 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook.  Add water all at once and mix for 1 minute; cover and let rest for 10 minutes.  Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.  Add last flour, 1 cup at a time, beating between each cup.  Knead for about 8-15 minutes until dough pulls away from sides of the bowl.  This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off.  Turn dough onto oiled counter top; divide, shape into loaves.  Place in oiled bread pans.  Let rise in warm oven for 10-15 minutes until dough reaches top of pan.  Do not remove bread from oven; turn oven to 350 degrees F. and bake for 30 minutes.  Remove from pans and cool on racks. 

If you do not have a mixer with a dough hook and are kneading this by hand gradually add last cup of flour to keep dough from sticking to counter.  You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough.  With wheat bread, always add the least amount of flour possible to keep bread moist.  Knead for 10 – 15 minutes, shape into loaves.

To make a 2-loaf recipe of this bread every other day for 1 year (1 loaf/day), you need 275 lbs. of wheat ground into flour, 4 gallons of oil, 46 lbs. honey or sugar, 8 (1-lb) pkgs. Yeast, 61 c. gluten flour, 3 2/3 quarts lemon juice and 7.3 lbs. salt.

100% Whole Wheat Bread--Englund

1       cup        Warm water

2       Tbls       Yeast,  set aside

Place in mixer:

4       cups       Warm water

½      cup        Oil (vegetable)

1       cup        Honey

2       Tbls       Salt

½      cup        Gluten Flour

6       cups       Whole Wheat Flour (preferably 13-15% protein)

Mix well

Add yeast mixture, mix again

Slowly add:

5-6 cups more wheat flour

Add only enough flour until dough pulls away from bowl and is still sticky

Mix for 10 minutes

Divide into fourths, roll each ¼, shape into loafs.  Cover and let rise until double in size or more.

Bake in Pre-heated oven @ 350° for 30 minutes

Remove from pans immediately and cool on bread racks

Simply Perfect Bread --Sabrina

Regular Batch

14 to 16 cups whole wheat flour (10 to 12 cups whole wheat)

2 rounded tablespoons dry yeast

1/2 cup high-gluten (80%) flour* (optional)

500 mg vitamin C (optional)

6 cups warm water (120 to 130°)

1/2 cup vegetable oil

1/2 cup honey or sugar

1 1/2 tablespoons salt

Medium Batch

10 to 12 cups whole wheat flour (7 cups whole wheat)

2 tablespoons dry yeast

1/3 cup high-gluten (80%) flour* (optional)

300 mg vitamin C (optional)

4 cups warm water (120 to 130°)

1/3 cup vegetable oil

1/3 cup honey or sugar

I tablespoon salt

Small Batch

6 to 7 cups whole wheat flour (5 cups whole wheat)

I rounded tablespoon dry yeast

1/4 cup high-gluten (80%) flour* (optional)

250 mg vitamin C (optional)

2 cups warm water (120 to 130°)

3 tablespoons vegetable oil

3 tablespoons honey or sugar

2 scant teaspoons salt

Mill whole wheat in an electric grain mill. Place 9, 6, or 3 cups fresh flour (depending on desired batch size) into mixer bowl equipped with kneading arm. Add dry yeast, gluten flour and vitamin C. Pulse to mix well. Add water, and mix for I minute.  For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes. This is very important if kneading by hand. Sponging makes lighter bread and reduces kneading time. Add oil, honey, and salt. Turn on mixer, and quickly add remaining flour, I cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour needed may vary. Knead 7 to 10 minutes. If mixing by hand, knead at least 12 to 15 minutes or until dough is smooth and elastic.

Preheat oven to 150° during this time. Lightly oil hands. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set a kitchen timer, and watch closely. Let rise until almost double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn heat to 350°.  Bread may also rise uncovered on countertop until double. Bake in a preheated oven 350° oven for 30 to 35 minutes. Immediately remove from pans; let cool on wire racks. For a soft crust, mist lightly with water from a spray bottle while still hot. Slice

bread when cool, and store in plastic bags in freezer, not refrigerator.

Bake:          Time:          Temp:

Regular Batch  30-35 min      350°                       5-6   4" x 8 1/2" loaves

                                                                                                               

Medium Batch   30-35 min      350°                       4    4" x 8 1/2" loaves

                                                                               

Small Batch    30-35 min      350°                       2    4" x 8 1/2" loaves

High-gluten flour* is a high protein (80%) flour available at most health food stores.  It adds volume and improves texture in whole wheat bread.  If using regular gluten flour, double the amount called for in these recipes.

Whole Grain Waffles with Cheddar and Maple-Apple Sauce from Everyday with Rachel Ray

We made the whole wheat waffle recipe on this blog and added orange cheddar cheese.  Instead of a cinnamon stick we used a little ground cinnamon, no nutmeg, These were yummy--the cheese and apple combination was a delight. 
 
4 gala, honeycrisp or golden delicious apples
1 cup real maple syrup
1/4 cup apple cider or apple juice
1 cinnamon stick
2 cups whole grain pancake/waffle mix
2 eggs
2 tablespoons butter, melted, plus more for brushing, if needed
1 1/2 to 2 cups milk
Freshly grated nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Cooking Spray, if needed

Peel, quarter and core the apples, then cut them into chunks. In a large saucepan, combine them with the maple syrup, cider, and cinnamon stick and bring to a bubble. Lower the heat a bit and, stirring occasionally, let rapidly reduce into a thick topping while you make the waffles.

Meanwhile, heat a waffle iron to high. Combine the waffle mix with the eggs, melted butter, 1 1/2 cups milk and lots of freshly grated nutmeg (about 1/2 teaspoon). Stir in the cheese. If the mixture gets too thick, stir in a little more milk.

If the waffle iron is nonstick, fill it with the batter and cook until crisp. If it's not nonstick, spray with cooking spray or brush with more melted butter, then fill and cook the waffles. Top with the maple-apple sauce.

Tortillas --whole wheat

4 c. flour (wheat, white, or a combination)
2 t. salt
1 t. baking powder
1/2 c. olive oil
1 1/2 c. boiling water

Whisk together flour, salt, and baking powder.  Mix in oil.  Stir in boiling water.  The dough should be soft and pliable but not sticky or stiff.  Adjust flour or water to get correct texture.  After dough cools finish mixing it with your hands.  Some oil lumps may remain.  Roll dough out into a circle (or close to a circle).  Grill the tortilla over medium-low heat on a griddle or in a dry pan.  (no oil)  When the tortilla bubbles up, flip it over and bake on the other side.  Makes 7 or 8 tortillas.  (Recipe can be doubled.)  If you want it to be a pita, bake on a stone in a 400 degree oven.

Wheat Berry Muffins

1 c. Sugar
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)

Preheat oven to 350 degrees F.  Mix eggs, butter, sugar, and almond or vanilla extract.  Add flour, baking powder and salt.  Combine.  Gently stir in blueberries.  Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes.  (Watch)  Do not overfill because they puff up pretty high.

Whole Wheat Banana Nut Muffins

1 c. whole wheat flour (freshly ground best)
3/4 c. oatmeal
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 egg
1/2 c. milk
2 T. oil
2/3 c. sugar
1 to 2 ripe bananas
1/2 c. chopped pecans or walnuts

Preheat oven to 350 degrees. 
Mix dry ingredients together in a large mixing bowl and set aside.  Grease bottom of muffin pan or place muffin papers in the pan.  Beat egg in a medium mixing bowl and add milk, oil and sugar.  Mix thoroughly.  Mix in bananas and nut and add to flour mixture.  Mix until flour mixture is moist, but don't over mix.
or--Put all ingredients in a good blender and blend.  (Add nuts last if you want them to be large.)
FILL muffin pans about 3/4 to the top.  Bake for 15 to 18 minutes or until toothpick inserted comes out clean.  (Mini muffins cook about 5 to 7 minutes.)

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.

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)

Wheat Berry Salad

Ingredients
1 1/2 cups hard wheat berries
3/4 cup chopped pecans or walnuts
2 stalks celery, finely chopped
1/2 cup tart dried cherries, chopped
1 scallion, white and green parts, chopped
1/2 cup finely chopped parsley leaves
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 t. cardamom
a little fresh mint, chopped fine
Salt and freshly ground black pepper
pears, apples, etc. (optional)

Directions
In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes.
In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
Per Serving:
Calories 360; Total Fat 17 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 8 g) ; Protein 9 g; Carb 46 g; Fiber 8 g; Cholesterol 0 mg; Sodium 15 mg
Excellent source of: Fiber, Vitamin K, Manganese
Good source of: Protein, Vitamin A, Vitamin C, Copper, Iron

Blueberry Baked French Toast from Natalie R.

http://www.foodnetwork.com/recipes/baked-french-toast-with-blueberries-recipe/index.html
Try it with yummy home-made whole wheat bread.