Wheat Recipes

Best-Ever Chocolate Chip Cookies

from “The Essential Mormon Cookbook”

1 C. Butter or Margarine, softened
3/4 C. White Sugar
1 C. Brown Sugar
2 Eggs (2 T. dehydrated eggs + 1/4 C. Water)
1 tsp. Vanilla
3 C. Whole Wheat Flour
3/4 tsp. Salt
3/4 tsp. Baking Soda
1 (12-ounce) bag Chocolate Chips

Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. drop onto greased cookie sheet by heaping tablespoons. Bake at 350 for 8-10 minutes until lightly browned. Makes about 3 dozen.


Blender[Wheat} Pancakes

http://everydayfoodstorage.net/handouts/brunch.pdf

(I ground my wheat like it says, but it was very hard on my blender. I will use already ground wheat flour the next time. “Blandtec” seems to be a good blender, recommended by many online. If you have a good strong blender this is an easy way to make pancakes, and they taste great!)

1 Cup Milk ( 3 T. Dry powdered milk + 1
C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!)
onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.


Happy Tacos

1lb ground beef
1 pkg taco seasoning
3/4 cup water
1 cup cooked cracked wheat
12 taco shells

Brown meat in large skillet. Drain fat. Add seasoning, cracked wheat and water. Boil. Reduce heat and simmer 5 minutes. Enjoy with you favorite toppings.


Best Ever Biscuits

2 cups flour (1 cup white, 1 cup wheat)
1 Tbsp. baking powder
1/4 tsp baking soda
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt

Mix the dry ingredients. Then cut in:

1/2 cup butter

Then add:

2/3 buttermilk

Gently stir. Gently knead dough on counter (add more flour as needed). Pat to about 1-inch thickness and cut out biscuit shapes with a cup. Bake at 450 for 10-12 minutes.


Tea Party Scones

1 cup sour cream or yogurt
1 teaspoon baking soda
4 cups flour (2cups wheat, 2 cups white)
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
craisins (optional)

In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in craisins. Turn out dough on a lightly floured surface, and knead briefly. Roll or pat dough into 3/4 inch thickness. Add flour if dough is too sticky. Cut into shapes or wedges and place 2-inches apart on the prepared baking sheet. Lightly sprinkle with a little white sugar. Bake 12-15 minutes or until golden brown on the bottom. Makes 18 scones.


Honey Whole Wheat Bread

6-7 cups whole wheat flour
2 T yeast
1 T salt
2 1/4 cup warm water
1 egg
1/3 cup honey
1/4 cup softened butter or margarine

mix 3 1/2 cups of flour, yeast, and salt in a large bowl
Combine water, honey, and butter in mixture.
Add flour mixture and beat
Add egg
Add remaining flour and mix or knead on countertop
Let dough rise for 2 hours
Divide dough in half and knead each loaf for a few minutes
Shape and place in loaf pans, seam side down
Cover and let rise 30 minutes
Place pans on lower rack so that the tops of the pans are at the center of the oven, pans should not touch each other
Bake at 375 for 35-40 minutes or until golden brown
Loaves should sound hallow when tapped.


Chocolate Chip Flax Muffins

1 1/2 cups whole wheat flour
3/4 cup flax meal
3/4 cup oat or wheat bran (you can buy this packaged or just chop some oats finely)
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups grated carrot (about 3 medium)
2 cups grated apple (1 large or 2 small)
1/2 cup raisins (optional)
1/2 cup chopped nuts, walnuts or pecans (optional)
3/4 cup milk
2 eggs beaten
1 tsp vanilla
1-2 cup chocolate chips

Combine dry ingredients and mix with a wire whisk
Add grated carrots and apples; mix well
Add remaining ingredients and mix.
Bake at 350 for 20-25 minutes.
Makes 2 dozen

Note: you can grind flaxseed and oats in a blender or coffee bean


Whole Wheat Pancakes

1 1/2 cups whole wheat flour
2 T sugar
1 T baking powder
3/4 tsp salt
1/4 tsp baking soda
2 eggs
1/2 yogurt (vanilla makes for a great flavor)
1 cup milk
2 T oil

Mix dry, then add beaten eggs and the rest of the wet ingredients. Gently combine and bake on a griddle.


Pumpkin Muffins


Served at the cooking class on "Wheat and Bread Making"

1 1/2 cup sugar
2/3 cup butter or oil
1 can pumpkin puree
2/3 cup water
4 eggs
2 cup whole wheat flour
1 1/2 cups oat bran or oat flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp baking powder
1 1/2 cups cranberries, chopped
2/3 cup chopped pecan or walnuts

Heat oven to 350 degrees
Grease 2 muffin pans
Mix sugar and butter, add pumpkin, eggs, and water.
Add remaining ingredients and mix well until combined.
Bake 18-20 minutes (about 14 minutes for mini muffins).
Makes 2 dozen regular-sized muffins.
Note 1: Use can use chocolate chips instead of cranberries and nuts.
Note 2: These freeze well.


Artisan Bread


Served at the cooking class on "Wheat and Bread Making"

Ingredients:

3 cups warm water
1 1/2 TBSP Kosher salt
1 1/2 TBSP yeast
6 1/2 cups flour (some white, some whole wheat)
... later you will need: additional flour for kneading and dusting, cornmeal, 2 cups boiling water

Directions:

1. Mix all ingredients in Kitchen Aid mixer using your hook attachment.
2. When combined place in a large bowl with a loose fitting lid or cover loosely with Saran wrap.
3. Let sit on the counter for 2 hours (or, if you are not planning on making the bread today, put it in the fridge.)
4. Cut out a grapefruit size piece of dough (1/4 of the dough) and place on a floured surface. (Use lots of flour, dough will be sticky.)
5. Knead a couple of times and let sit for 20 minutes in a warm place on a slide with cornmeal or 40 - 60 minutes if it has been in the fridge. (Mine took about double this time to rise because my house was cold.) (What is a slide? Anything you can slide the dough off from one surface to another without requiring you to pick it up and risk the rising dough to fall. The cornmeal will keep it the dough from sticking to the slide. Just give it some forward motion and watch it fly.)
6. Heat oven to 400* with your bread stone already inside. (I don't have a bread stone so I used an upside down standard cookie sheet and it worked just fine for me.)
7. Add 2 cups of boiling water to a pan on the lower shelf of the oven.
8. Slide the dough onto the hot bread stone in the oven. (Here is where you use that forward motion.)
9. Bake for 30 minutes.
10. The dough will get a little more sour tasting each day you let it sit in the fridge. It is too sour by day ten.