If you are not too sure about using all whole wheat in cookies. First try the recipe with half white flour and half whole wheat flour, they are super good!
1 cup butter
3/4 cup sugar
1 cup brown sugar
2 eggs
1 t. vanilla
3 cups whole wheat flour
3/4 t. salt
3/4 t. baking soda
3/4 cup oats
2 cups chocolate chips
Cream together butter and sugars. Add eggs and vanilla. In a separate bowl, mix together flour, salt, and baking soda. Add dry ingredients to creamed mixture. Add rolled oats and chocolate chips. Stir to combine. Drop by spoonfuls onto baking sheet. Bake at 350 for 10-12 minutes. Watch to make sure they do not overcook.
Showing posts with label Wheat Flour Recipes. Show all posts
Showing posts with label Wheat Flour Recipes. Show all posts
Thursday, July 31, 2008
Thursday, March 20, 2008
Basic Batter for Muffins, Pancakes-- even Cake!
Basic Bran Batter
Blend and set aside to cool:
4 cups 100% bran cereal buds or 100% All Bran
2 cups boiling water
Cream together:
1 cup vegetable oil
2 1/2 cups brown sugar
4 eggs
Add and mix well
2 T. Baking soda
2 t. salt
4 cups buttermilk or
(4 T. vinegar or lemon juice plus enough milk to equal 4 cups)
Bran and water mixture from above
7 cups whole wheat flour
Store in covered container in the refrigerator. Will last up to 5 weeks in fridge!
Makes 13 cups batter
3 cups of batter will make about one dozen muffins.
Bake at 350 until 18-20 minutes. Watch carefully.
For pancakes add 2 t. baking powder to 1 1/2 cups batter for fluffy pancakes fry on non-stick skillet.
or For 9x13 cake use 6 cups of basic batter. Bake at 350* for 30-40 minutes or until done.
Blend and set aside to cool:
4 cups 100% bran cereal buds or 100% All Bran
2 cups boiling water
Cream together:
1 cup vegetable oil
2 1/2 cups brown sugar
4 eggs
Add and mix well
2 T. Baking soda
2 t. salt
4 cups buttermilk or
(4 T. vinegar or lemon juice plus enough milk to equal 4 cups)
Bran and water mixture from above
7 cups whole wheat flour
Store in covered container in the refrigerator. Will last up to 5 weeks in fridge!
Makes 13 cups batter
3 cups of batter will make about one dozen muffins.
Bake at 350 until 18-20 minutes. Watch carefully.
For pancakes add 2 t. baking powder to 1 1/2 cups batter for fluffy pancakes fry on non-stick skillet.
or For 9x13 cake use 6 cups of basic batter. Bake at 350* for 30-40 minutes or until done.
Friday, January 25, 2008
English Trifle
2- 6-servings pkgs. instant vanilla pudding
6 c. milk
1 24oz carton frozen sliced strawberries in sugar, thawed
2 T. cornstarch
3 c. graham cracker crumbs (see recipe in wheat flour recipes)
½ stick butter, melted
½ c. sugar
1 16 oz.carton cool whip
Combine the pudding mix with the milk and allow to thicken. Thicken the strawberries and juice with the cornstarch. Cool before using. Combine graham crackers, butter and sugar.In a large glass bowl, create layers as follows:strawberry mixture, pudding mixture, cool whip, ending with strawberry mixture on top.
6 c. milk
1 24oz carton frozen sliced strawberries in sugar, thawed
2 T. cornstarch
3 c. graham cracker crumbs (see recipe in wheat flour recipes)
½ stick butter, melted
½ c. sugar
1 16 oz.carton cool whip
Combine the pudding mix with the milk and allow to thicken. Thicken the strawberries and juice with the cornstarch. Cool before using. Combine graham crackers, butter and sugar.In a large glass bowl, create layers as follows:strawberry mixture, pudding mixture, cool whip, ending with strawberry mixture on top.
Thursday, January 24, 2008
Graham Crackers
1/2 cup evaporated milk
2 tsp. lemon or vinegar
1 cup oil
1/2 cup honey
2 eggs
1 cup brown sugar
6 cups whole wheat flour
(Add 1 tsp. salt and 1 tsp. baking soda to one of the cups of flour)
Mix together milk and lemon juice. Add oil, honey, vanilla, eggs and sugar. Add all ingredients to flour and mix well. Place on 2 greased cookie sheets. Roll out to 1/8 inch thick. (This is important if you want a thin, crisp cracker) Bake at 375* for 10 minutes. Take out of oven and cut in squares with a pizza cutter. Remove from cookie sheet and cool.
2 tsp. lemon or vinegar
1 cup oil
1/2 cup honey
2 eggs
1 cup brown sugar
6 cups whole wheat flour
(Add 1 tsp. salt and 1 tsp. baking soda to one of the cups of flour)
Mix together milk and lemon juice. Add oil, honey, vanilla, eggs and sugar. Add all ingredients to flour and mix well. Place on 2 greased cookie sheets. Roll out to 1/8 inch thick. (This is important if you want a thin, crisp cracker) Bake at 375* for 10 minutes. Take out of oven and cut in squares with a pizza cutter. Remove from cookie sheet and cool.
Pizza Dough
Like most yeast recipes, add the flour last to make sure you add just the right amount. Too much flour will make the dough stiff and difficult to rise.
1 cup warm water
1 Tbls. Yeast
2 Tbls. Oil (Olive oil is good for pizza dough)
1 Tsp. Salt
1 Tsp. Sugar
2 1/2-4 cups of Flour
(Use whatever proportion of wheat to white flour you desire, 50/50 works well,
or try all wheat flour.)
Combine all ingredients. If you have time, let rest in a greased bowl. After dough has risen, take out of bowl and punch down. Roll out onto greased pizza stone or cookie sheet. Top with pizza sauce and toppings of your choice. Bake in 400* preheated oven until crust is done and cheese is melted. If unsure about crust, take a spatula and lift up crust to check for doneness.
1 cup warm water
1 Tbls. Yeast
2 Tbls. Oil (Olive oil is good for pizza dough)
1 Tsp. Salt
1 Tsp. Sugar
2 1/2-4 cups of Flour
(Use whatever proportion of wheat to white flour you desire, 50/50 works well,
or try all wheat flour.)
Combine all ingredients. If you have time, let rest in a greased bowl. After dough has risen, take out of bowl and punch down. Roll out onto greased pizza stone or cookie sheet. Top with pizza sauce and toppings of your choice. Bake in 400* preheated oven until crust is done and cheese is melted. If unsure about crust, take a spatula and lift up crust to check for doneness.
Marta's Best Ever Pancakes
1 3/4 cup milk (can use part buttermilk, if preferred)
1 egg, beat well
1/3 cup oil
1 tsp. salt
3 Tbls. sugar
2 cups wheat flour
(Marta uses 1 1/2 cup wheat, 1/4 oats, 1/4 ground flaxseed)
4 tsp. baking powder
Mix all ingredients only until combined. Batter will be lumpy.
Cook on hot skillet. Makes about 12 pancakes 4 1/2'' in diameter.
For waffles, increase eggs to 3 and oil to 2/3 cup.
1 egg, beat well
1/3 cup oil
1 tsp. salt
3 Tbls. sugar
2 cups wheat flour
(Marta uses 1 1/2 cup wheat, 1/4 oats, 1/4 ground flaxseed)
4 tsp. baking powder
Mix all ingredients only until combined. Batter will be lumpy.
Cook on hot skillet. Makes about 12 pancakes 4 1/2'' in diameter.
For waffles, increase eggs to 3 and oil to 2/3 cup.
Monday, January 21, 2008
Whole Wheat Bread
This recipe is easy, delicious and does not require a lot of ingredients. It is pretty hard to mess up. The best advice I know for making wheat bread is to make sure the dough stays moist. Try not to add to much flour. When kneading on your counter, use oil, to keep your hands from sticking to the dough. Always cover dough lightly with oil when letting dough rise and before placing in the oven to cook. This will also help to keep the dough moist and help it to rise nice and high.
3 cups warm water
1 1/2 T. Yeast
1/2 cup brown sugar or honey, if you prefer
1/3 cup oil
1 T salt
1 cups white flour
5 1/2 to 6 1/2 cups wheat flour
Mixer Method:
Add all ingredients mix in mixer until thoroughly mixed together. At this point keep adding more wheat flour by 1/3 cupful or so until dough pulls away from sides of mixer. Do not add to much, just a little at a time. The dough should feel stiff and just a little sticky. When you have achieved the right consistency, mix dough for 6-8minutes on low in mixer.
By Hand:
Add warm water, yeast, brown sugar or honey, and oil and whisk until combined. Add flour cup by cup and whisk to incorporate. When dough is too thick to whisk, change to wooden spoon. Once dough pulls from the sides of the bowl, place on greased counter top or glass cutting board.
Knead dough on counter until dough has been worked through about 5 minutes. This lengthens the gluten strands in the bread and makes for a nice consistency of bread when baked. When still learning what is the right consistency for bread dough, set the timer before kneading. When timer goes off after 5 minutes, assume dough is ready to place in bowl to rise. Each time bread is made you will get a better understanding of the consistency you are aiming for in making the dough.
Both Methods:
Now place bread dough in a greased bowl. Turn dough over to grease all sides of dough. Cover with saran wrap or kitchen towel. Place in warm oven or (I like the microwave). After dough has doubled in size, punch down to release all air bubbles that have formed in dough. Divide dough into 3 equal portions. Spread portion out into rectangle, roll up and pinch seam closed. Place seam side down in greased bread pan. After all bread has been placed in pans, oil tops of bread and cover again. Let rise to desired size. I aim for the bread reaching the top of the bread pan or 1 inch above pan. This should take about 1 hour or so.
Place pans in 350* preheated oven. Bake for 30-35 minutes. Bread is done when tops are browned and a hollow sound is made when tapping the bottom of pan. Take bread out of oven and cool on wire rack. If this is not done, bread will be soggy on the bottom. Spread tops of bread with butter. Wait to cool (or not) and enjoy!!
3 cups warm water
1 1/2 T. Yeast
1/2 cup brown sugar or honey, if you prefer
1/3 cup oil
1 T salt
1 cups white flour
5 1/2 to 6 1/2 cups wheat flour
Mixer Method:
Add all ingredients mix in mixer until thoroughly mixed together. At this point keep adding more wheat flour by 1/3 cupful or so until dough pulls away from sides of mixer. Do not add to much, just a little at a time. The dough should feel stiff and just a little sticky. When you have achieved the right consistency, mix dough for 6-8minutes on low in mixer.
By Hand:
Add warm water, yeast, brown sugar or honey, and oil and whisk until combined. Add flour cup by cup and whisk to incorporate. When dough is too thick to whisk, change to wooden spoon. Once dough pulls from the sides of the bowl, place on greased counter top or glass cutting board.
Knead dough on counter until dough has been worked through about 5 minutes. This lengthens the gluten strands in the bread and makes for a nice consistency of bread when baked. When still learning what is the right consistency for bread dough, set the timer before kneading. When timer goes off after 5 minutes, assume dough is ready to place in bowl to rise. Each time bread is made you will get a better understanding of the consistency you are aiming for in making the dough.
Both Methods:
Now place bread dough in a greased bowl. Turn dough over to grease all sides of dough. Cover with saran wrap or kitchen towel. Place in warm oven or (I like the microwave). After dough has doubled in size, punch down to release all air bubbles that have formed in dough. Divide dough into 3 equal portions. Spread portion out into rectangle, roll up and pinch seam closed. Place seam side down in greased bread pan. After all bread has been placed in pans, oil tops of bread and cover again. Let rise to desired size. I aim for the bread reaching the top of the bread pan or 1 inch above pan. This should take about 1 hour or so.
Place pans in 350* preheated oven. Bake for 30-35 minutes. Bread is done when tops are browned and a hollow sound is made when tapping the bottom of pan. Take bread out of oven and cool on wire rack. If this is not done, bread will be soggy on the bottom. Spread tops of bread with butter. Wait to cool (or not) and enjoy!!
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