Bulgar wheat breakfast

1/2 t. olive Oil
1/4 c. uncooked bulgur wheat
1/2 med apple, chopped
1 T. raisins
3/4 c. hot water
1 t. honey
1 T. chopped almonds
Cinnamon

Add the olive oil to a small pan on medium heat.  Add the bulgur and sauté for 3 minutes, stirring frequently.  Add apples, raisins, and hot water.  When the mixture begins to oil promptly remove from the heat, cover and set aside for ten minutes.  After ten minutes, add honey and stir.  Top with almonds and then sprinkle the cinn over the top serve warm

Bread Sticks

 

Feather Light Rolls

 

Whole Wheat Rolls and Honey Butter (one of Dee Ann's favorites)

 

Mary's Scones

2 ½ cup whole wheat (or white flour)
1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar

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.

Wheat Berry Delicious Salad

Salad:

• 1 cup wheat berriesAdd to list
• 3 cups water
  Cook wheat berries about 45 minutes until softened.  Drain and cool.  
  In a salad bowl mix together the cooked wheat berries and the following ingredients.
• 1 15-ounce can garbanzo beans (rinsed well and drained)Add to list
• 1 English cucumber, peeled, seeded and diced Add to list
• 1 organic green bell pepper, seeds removed and diced
• 1 carrot, diced (about 1 cup) Add to list
• 1/4 red onion, diced (or a little more--to taste)
• 1/3 bunch parsley, chopped Add to list
• 1/2 c. low-fat cottage cheese

Dressing:

Whisk or stir together the dressing and pour over the salad, mixing well.

• 1/2 cup mayonnaise (or vegan mayonnaise) Add to list
• 2 tablespoons lemon juice Add to list
• 2 tablespoons apple cider vinegar Add to list
• 1 teaspoon dried dill Add to list
• 1 teaspoon unrefined sea salt Add to list
• 1 teaspoon dried basil Add to list
• 1 teaspoon minced garlic