Recipes

BREADS AND CEREALS

WHOLE WHEAT BREAD

Makes 3 loaves.

1 Tbs.. dry yeast
¼ cup warm water
2 cups hot water
2 Tbs. shortening
½ cup brown sugar
2 tsp. salt
1 cup cold water
½ cup dry milk
7-8 cups whole wheat flour

Mix yeast and warm water and set aside. Pour hot water over shortening, sugar and salt. Mix dry milk with 1 cup whole wheat flour, add hot water mixture and 1 cup of cold water, then add yeast mixture. Add 6-7 more cups of whole wheat flour. Knead until smooth and elastic and let rise almost double--then time as follows:

Let rise 40 minutes - punch down;
20 minutes - punch down;
20 minutes - punch down.

Shape in 3 loaves and place in 3 small greased bread pans. Allow to rise until double in bulk. Bake at 375^o for 40-45 minutes.

TORTILLAS

2 cups flour
1 tsp salt
¼ cup shortening
½ cup warm water

Mix flour and salt. With fork cut in shortening. Add water and mix with fork to make stiff dough. Form a ball and knead on lightly floured surface. Divide dough into 10 pieces and shape into to balls. Roll out to paper thin. Bake on very hot ungreased griddle until freckled about 20 seconds on each side. Serve warm with refried beans, tomato sauce, sprouts, cheese, fajitas or use to make enchiladas.

BLENDER WHEAT PANCAKES

Makes 6 to 8 pancakes.

1 cup milk
1 cup uncooked whole wheat
2 eggs
2 Tbs. oil
2 tsp. baking powder
2 Tbs. honey or sugar
1½ tsp. salt

Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add eggs, oil, baking powder, honey, and salt, and blend on low. Bake on hot griddle.

Variation (Waffles):

Add 1 additional tablespoon of wheat.
Double the oil (4 Tbs.).

WHEAT WAFFLES

Makes 8 waffles.

2 cups flour (1 cup white and 1 cup wheat)
4 tsp. baking powder
½ tsp. salt
2 Tbs. honey or sugar
1 ¾ cup milk
6 Tbs. salad oil
2 eggs

Mix dry ingredients together, including nonfat dry milk. Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites and carefully fold in.

BULGUR WHEAT

Wash wheat in cool water and discard water. Simmer wheat in excess water until all water is absorbed and wheat is tender. Spread wheat thinly on cookie sheet or shallow pan and dry in oven at 200F. until very dry so that it will crack easily. Wet surface of dried wheat slightly and rub kernels between hands to loosen and remove chaff. Crack wheat in moderate size pieces, using a mill, grinder or leave whole. This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes. If the recipe calls for cooked wheat or bulgur, simply boil in water for 5-10 minutes, it will approximately double in volume. It makes an excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used. Soaked overnight in salt water, may be added to yeast bread recipes to give a nut like taste.

HONEY BUTTER

Makes 1 cup.

½ cup butter or margarine
¼ tsp vanilla
1 egg yolk
½ cup honey

Whip softened butter or margarine. Add vanilla and egg yolk. Add honey gradually while whipping.

SOURDOUGH STARTER

2 cups warm water
2 cups flour
1 package dry yeast
1 Tbs. sugar

Put warm water into crock. Sprinkle yeast over water and stir with wooden spoon until dissolved. Add flour and sugar. Mix until smooth. Cover and set aside 36 to 45 hours. Stir each time you are in kitchen. Use 1 ½ cups of the starter in bread recipe. To store remainder, beat 2 cups flour and 2 cups warm water into remaining starter batter. Let stand in warm place at least 5 hours. Cover and store in refrigerator. Allow water needed in bread to warm to room temperature before using. Never add anything to starter but the flour and water needed to keep it going. Do not use metal spoons or containers.

SOURDOUGH BREAD

1 package dry yeast
1 ½ cups sourdough starter
2 Tbs. sugar
3 ½ to 4 cups flour
2 tsp salt
1 egg

Mix starter, yeast and 1 cup warm water. Let stand until yeast is dissolved. Add remaining ingredients, except egg. Punch down. Form into loaves. Cover and let rise until doubled. Beat egg and brush over unbaked loaves. Bake in 400 degree oven for 30-35 minutes.

SOURDOUGH PANCAKES

1 cup sourdough starter
2 tsp baking soda
2 eggs (beaten)
2 cups flour
2 cups milk
3 Tbs. melted shortening
1 tsp salt
2 Tbs. sugar

About 12 hours before planning to serve pancakes, mix starter batter with the flour, milk and salt. Let stand in bowl, covered with cheesecloth in warm place. Just before baking pancakes, remove 1 cup of batter to replenish starter in crock. To remaining batter in the bowl add soda, salt, eggs, shortening and sugar. Mix well. Bake on lightly greased hot griddle. For thinner pancakes, add more milk.

SOURDOUGH ENGLISH MUFFINS

2 cups sourdough starter 6 Tbs. yellow cornmeal

¾ cup buttermilk 1 tsp baking soda

2 ¾ to 3 cups flour ¼ tsp salt

Mix together sourdough starter and buttermilk. Combine flour, 4 Tbs. of the cornmeal, soda, salt and add to the buttermilk mixture. Stir to combine using hands when necessary.

Turn onto lightly floured surface; knead until smooth, adding more flour if necessary. Roll dough to _ inch thickness.

Cover and let rise a few minutes. Using a 3 inch cutter, cut muffins. Sprinkle sheet of waxed paper with the remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium hot, lightly greased griddle about 30 minutes, turning often.

Cool and split. Toast and serve with butter. Makes 12 - 14 muffins.

POPPED WHEAT TREATS

Boil whole wheat until kernels are plump, tender and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.

In a heavy kettle, heat vegetable oil to 360^o. Put small amount of wheat (about 1 ½ cups) in a wire basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases. Drain on absorbent paper.

Variations:

Season with salt, seasoned salt, garlic, barbecue salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire.
These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.

CRUNCHY WHEAT CEREAL

Makes approximately 5 cups cereal and 2 cups crumbs.

6 cups whole wheat flour
1 tsp. baking soda
½ tsp. salt
1½ cups brown sugar
2 cups buttermilk (2/3 cup powdered milk, 2 cups water, 2 Tbs. vinegar or lemon juice)

Mix ingredients thoroughly. Press or roll evenly to fit two ungreased cookie sheets. Bake at 350^o until golden brown around edges. Turn over with spatula, break into small pieces and return to 200^o oven to dry out thoroughly. Grind chunks in food or meat chopper on coarse blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.

Variations

Add cinnamon to the dough before baking.
Add nutmeg to give a custard or eggnog flavor.
Poultry stuffing can be made by eliminating sugar and adding sage, poultry seasoning, celery salt and bouillon granules.
Make salad toppers by adding garlic salt, onion powder, salt, or other favorite condiments.
You can even make dog and cat food by reducing sugar and adding bouillon, then breaking up to the appropriate size.

BREAKFAST CEREAL

Use wheat either whole or cracked with raisins, honey, or brown sugar. One cup of wheat makes 4 to 6 servings.

Thermos Method

1 cup whole wheat
2 cups boiling water
½ tsp salt

Place in quart-size thermos; screw top lightly. Leave overnight.

Gas Range Method

1 cup whole wheat
2 cups boiling water
½ tsp salt

Place ingredients in a pan over the pilot light all night.

Crock Pot Method

1 cup whole wheat
2 ½ cups water
½ tsp salt

Cook 6 to eight hours or overnight on low.

Cracked Wheat Method

1 cup cracked wheat
2 ½ cups water
½ tsp salt

Bring to a boil. Cook covered on low for 10 to 20 minutes. Cook enough whole wheat to last a week. It may be tightly covered and stored in the refrigerator up to two weeks.

FRUIT AND CEREAL BRUNCH CAKE

2 cups granola or any corn flake type cereal
1 cup orange juice
¼ cup oil
1 egg
2 medium bananas, mashed
1 ½ cups Gold Medal or other brand flour
¾ cup sugar
½ cup raisins
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

Heat oven to 350 degrees. Grease square pan. Mix cereal and orange juice in large bowl; let stand until softened (about 2 minutes). Mix in oil, egg and bananas. Stir in flour, sugar, raisins, baking soda, cinnamon and salt. Spread in pan. Bake until top springs back when touched, about 40-45 minutes. Sprinkle Streusel Topping over warm coffee cake. Set oven control to broil and put cake pan bake in oven for about 1 minute until bubbly.

Streusel Topping

½ cup brown sugar, packed
½ cup chopped nuts
¼ cup flour
¼ cup butter
½ tsp. cinnamon

Mix all ingredients until crumbly.

SURPRISE MUFFINS

Makes 12 muffins.

3 cups flour
4 tsp. baking powder
¼ cup sugar
1 tsp. salt
¼ cup butter
3 eggs
1 cup milk
1 cup raisins (optional)
½ cup grape jelly (or any flavor jam or jelly you have)

Sift together flour, baking powder, sugar and salt. Add butter to mixture and cut in with fork. Mix eggs, milk and raisins; blend into flour mixture. Stir lightly just to dampen flour (if too dry add a few drops more milk). Spoon into greased muffin tin. Push 1 spoonful of grape jelly down into batter of each muffin before baking. Bake in preheated oven 425 degrees for about 20 minutes.

CINNAMON APPLE ROLLS

Makes about 8 rolls.

3 cups flour
2 Tbs. sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk
½ cup oil
2 cups chopped apples
½ cup brown sugar
1 tsp. cinnamon
1 cup brown sugar
½ cup oil
½ cup chopped nuts

Combine flour, 2 Tbs. sugar, baking powder and salt. Add milk and ½ cup oil; stir just enough to hold dough together. Place on lightly floured surface and knead. Roll into a rectanglur shape, ¼ inch thick. Cover dough with combined apples, ½ cup brown sugar and cinnamon. Roll up jelly-roll fashion. Cut into 1 inch thick pieces. Combine 1 cup brown sugar, ½ cup oil and nuts in bottom of 13 x 9 x 2 inch pan. Place rolls in pan. Bake at 425 degrees for 15 to 20 minutes, until desired brownness. Immediately turn upside down onto large platter or cookie sheet. Serve warm.

PANCAKE AND WAFFLES MIX

Ingredients	6-7 pancakes	12-14 pancakes	18-20 pancackes
Flour	1 cup	2 cups	3 cups
Water	¾ cup	1½ cups	2¼ cups
Oil	2 Tbs.	¼ cup	6 Tbs.
Eggs	1	2	3

Mix ingredients together until dry ingredients are moistened (batter will be lumpy). Bake on hot griddle or lightly greased skillet.

Varient (Apple Pancakes):

Stir in ½ cup finely chopped apples to prepared pancake batter.
Sprinkle cinnamon or nutmeg to taste.

Varient (Nutty Pancakes):

Sprinkle 2 Tbs. broken nuts over cake before turning.

WAFFLES

Makes 6 waffles.

2 Cups pancake mix
1 egg
¼ cup oil
1½ cups milk

Mix all ingredients together until dry ingredients are moistened. Pour batter onto center of hot waffle iron. For even baking or waffles, close lid quickly. Wait for signal light or until steam stops.

Varient (Orange Waffles):

Add 1 Tbs. grated orange peel to batter.

HOT OATMEAL CEREAL

Ingredients	1 Serving	2 Servings	6 Servings
Water	1 cup	1½ cups	4½ cups
Salt	1/8 tsp.	¼ tsp.	¾ tsp.
Oats	1/3 cup	2/3 cup	2 cups

Bring water and salt to a boil. Add oatmeal and stir. Cook 2 minutes, stirring occasionally. Serve with milk and sugar. Can add brown sugar and cinnamon. Add raisins with the oatmeal to the boiling water. Add fruit such as berries, sliced bananas as you serve the cereal.

CREAMY WHEAT

Makes 4 servings.

3¼ cups water
½ cup creamy wheat
½ tsp. salt

In a two quart sauce pan bring water and salt to a rapid boil. Slowly add creamy wheat and stir occasionally until mixture thickens. Lower heat to simmer, and cover. Continue cooking 10 to 15 minutes. Stir occasionally. Serve with milk and/or sugar.

MUESLI

4 Cups quick cooking rolled oats
1 Cup wheat flakes
1 Cup chopped nuts
1 Cup Crunchy Wheat cereal (optional)
Dried apples, apricots, raisins, or other fruit

Mix together and put in covered container. Keep fruit separated until ready to serve.