Recipe submitted by April R. --our Saturday morning special!
2/3 cup all-purpose flour
1/3 cup whole- wheat flour (White wheat is best)
2 Tbsp. sugar
2 tsp. baking powder
¼ tsp. salt
1 egg
2/3 cup milk
2 Tbsp oil
Mix ingredients together (I like to mix wet first and then add the dry to it). Cook in a skillet or griddle and use your favorite topping.
We no longer use white flour with this recipe anymore. We have slowly over the years added more and more wheat flour until we weren’t using white flour. These are DELICIOUS! Even hungry teenage boys who devour great amounts of food can’t eat too many of these. They are so filling, yet not too heavy.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, February 16, 2010
Wheat Muffins
Recipe submitted by April R.
4 cups whole-wheat flour
½ tsp. salt
2 tsp. baking soda
¾ cup brown sugar (or ½ c. honey)
1 ¼ cups milk (or 1/3 cup powdered milk + 1 ¼ cup water)
½ cup oil
2 tsp. vanilla
2 eggs
Mix dry ingredients together. If you use powdered milk, mix it with flour mixture. Combine liquid ingredients in separate bowl. Add to dry ingredients. Stir just until moistened. Spoon into greased muffins tins and bake at 350 degrees for 15 min. (you can add 3-4 mashed bananas or raisins)
4 cups whole-wheat flour
½ tsp. salt
2 tsp. baking soda
¾ cup brown sugar (or ½ c. honey)
1 ¼ cups milk (or 1/3 cup powdered milk + 1 ¼ cup water)
½ cup oil
2 tsp. vanilla
2 eggs
Mix dry ingredients together. If you use powdered milk, mix it with flour mixture. Combine liquid ingredients in separate bowl. Add to dry ingredients. Stir just until moistened. Spoon into greased muffins tins and bake at 350 degrees for 15 min. (you can add 3-4 mashed bananas or raisins)
CRUNCHY WHEAT CEREAL
Recipe from Mesa Home Storage Center
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course 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.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course 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.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
CINNAMON APPLE ROLLS
Recipe submitted by Juanita Smith
Makes about 8 rolls
3 cups flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk (may reconstitute powdered milk)
1/2 cup oil
2 cups chopped apples (may reconstitute dehydrated apples, chopped)
1/2 cup brown sugar
1 tsp. cinnamon
1 cup brown sugar
1/2 Cup chopped nuts
Combine flour, 2 Tbsp. sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just enough to hold dough together. Place on lightly floured surface and knead. Roll into 1/4 inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly-roll fashion. Cut into 1 inch thick pieces. Combine 1 cup brown sugar, 1/2 cup oil and nuts in bottom of 13x9x2 inch pan. Place rolls in pan. Bake at 425 degrees F. for 15 - 20 minutes, until golden brown. Immediately turn upside down onto large platter or cookie sheet. Serve warm.
Makes about 8 rolls
3 cups flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk (may reconstitute powdered milk)
1/2 cup oil
2 cups chopped apples (may reconstitute dehydrated apples, chopped)
1/2 cup brown sugar
1 tsp. cinnamon
1 cup brown sugar
1/2 Cup chopped nuts
Combine flour, 2 Tbsp. sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just enough to hold dough together. Place on lightly floured surface and knead. Roll into 1/4 inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly-roll fashion. Cut into 1 inch thick pieces. Combine 1 cup brown sugar, 1/2 cup oil and nuts in bottom of 13x9x2 inch pan. Place rolls in pan. Bake at 425 degrees F. for 15 - 20 minutes, until golden brown. Immediately turn upside down onto large platter or cookie sheet. Serve warm.
Pumpkin Bread
Recipe from Betty Crocker cookbook (modified) and made by Juanita Smith frequently.
2/3 cup shortening
2 2/3 cups sugar
4 eggs 1 can (16 oz.) pumpkin
2/3 cup water
1/3 cup barley flour (optional)
3 cups whole wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. pumpkin pie spice
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 81/2x41/2, 21/2 inches, may use several mini pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt , baking powder and pumpkin pie spice. Pour into pans. Bake until wooden toothpick inserted in center comes out clean, about 1 hour 10 minutes for regular sized loaves. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
* If using spiced canned pumpkin, omit spices.
2/3 cup shortening
2 2/3 cups sugar
4 eggs 1 can (16 oz.) pumpkin
2/3 cup water
1/3 cup barley flour (optional)
3 cups whole wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. pumpkin pie spice
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 81/2x41/2, 21/2 inches, may use several mini pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt , baking powder and pumpkin pie spice. Pour into pans. Bake until wooden toothpick inserted in center comes out clean, about 1 hour 10 minutes for regular sized loaves. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
* If using spiced canned pumpkin, omit spices.
Monday, February 15, 2010
Fruity Homemade Oatmeal Mix
Recipe submitted by Megan B. and Gretchen Z.
1 1/3 cup non-dairy creamer (or 1 1/3 c dry milk powder)
6 cups rolled oats
1 cup dried apples or other dried fruit
1/2 cup sugar
1/4 cup brown sugar-packed
1 tsp. salt
1 Tbsp. ground cinnamon
1/4 teaspoon ground cloves
In a large bowl, combine ingredients. Store in an airtight container in a cool dry place for up to 6 months. To make single-serving packets, place 1/3 cup mix into several snack-size Ziploc bags. To prepare for breakfast, mix 1/3 cup mix with 2/3 cup water. Microwave on high for 2 minutes.
1 1/3 cup non-dairy creamer (or 1 1/3 c dry milk powder)
6 cups rolled oats
1 cup dried apples or other dried fruit
1/2 cup sugar
1/4 cup brown sugar-packed
1 tsp. salt
1 Tbsp. ground cinnamon
1/4 teaspoon ground cloves
In a large bowl, combine ingredients. Store in an airtight container in a cool dry place for up to 6 months. To make single-serving packets, place 1/3 cup mix into several snack-size Ziploc bags. To prepare for breakfast, mix 1/3 cup mix with 2/3 cup water. Microwave on high for 2 minutes.
Basic Crunchy Granola
Recipe submitted by Megan B. and Gretchen Z.
2 cups chopped nuts or seed (e.g. walnuts, slivered almonds, sunflower seeds)
5 cups rolled oats
2 2/3 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
1 cup dried fruit (e.g. raisins, cranberries) (optional)
Preheat over to 225 degrees F. Line a large baking sheet with foil. Spray with non-stick cooking spray. In a large mixing bowl, combine oats and nuts. Set aside.
In a medium saucepan, combine brown sugar and water. Cook over medium heat until sugar is completely dissolved. Remove from heat, add vanilla extract and salt. Pour over the oatmeal mixture and mix well.
Spread the granola onto the baking sheet. Bake about 30 minutes. Do not over bake! Granola is easy to burn! Remove from heat before the mixture turns brown.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.
2 cups chopped nuts or seed (e.g. walnuts, slivered almonds, sunflower seeds)
5 cups rolled oats
2 2/3 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
1 cup dried fruit (e.g. raisins, cranberries) (optional)
Preheat over to 225 degrees F. Line a large baking sheet with foil. Spray with non-stick cooking spray. In a large mixing bowl, combine oats and nuts. Set aside.
In a medium saucepan, combine brown sugar and water. Cook over medium heat until sugar is completely dissolved. Remove from heat, add vanilla extract and salt. Pour over the oatmeal mixture and mix well.
Spread the granola onto the baking sheet. Bake about 30 minutes. Do not over bake! Granola is easy to burn! Remove from heat before the mixture turns brown.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.
Apple Cinnamon Rolls
Recipe submitted by Megan B. and Gretchen Z.
Using whole-wheat flour and dehydrated apples. A basic recipe wheat bread dough (50% wheat, 50% white flour)
1 cup dehydrated apple slices
1/2 cup melted butter
1/2 cup sugar
1/4 cup brown sugar
2 tsp. cinnamon
Prepare a batch of your favorite bread dough, using 50% wholewheat flour and 50% white flour. Optionally, you may increase the amount of sugar in the dough—5 cups of flour, you can use about 2/3 cups sugar.
Allow the dough to fully rise. You can even mix the dough just before bedtime and use it early the next morning. Roll dough out on a floured board until it is about ½ inch thick.
Rehydrate dehydrated apple slices by mixing 1 cup apples to ½ cup hot water. Let sit for 5-10 minutes. Drain off any excess water. Mix with melted butter, sugars and cinnamon. Spread evenly over the bread dough.
Roll the dough up into a log; seal seams. Slice the log into 1 inch thick pieces. Carefully place each slice onto a greased baking sheet, 3-4 inches apart. Slightly flatten each roll.
Cover, let rise about 30 minutes. Bake in a 400 degree oven until nicely brown, about 15 minutes. Remove from baking sheet immediately.
Using whole-wheat flour and dehydrated apples. A basic recipe wheat bread dough (50% wheat, 50% white flour)
1 cup dehydrated apple slices
1/2 cup melted butter
1/2 cup sugar
1/4 cup brown sugar
2 tsp. cinnamon
Prepare a batch of your favorite bread dough, using 50% wholewheat flour and 50% white flour. Optionally, you may increase the amount of sugar in the dough—5 cups of flour, you can use about 2/3 cups sugar.
Allow the dough to fully rise. You can even mix the dough just before bedtime and use it early the next morning. Roll dough out on a floured board until it is about ½ inch thick.
Rehydrate dehydrated apple slices by mixing 1 cup apples to ½ cup hot water. Let sit for 5-10 minutes. Drain off any excess water. Mix with melted butter, sugars and cinnamon. Spread evenly over the bread dough.
Roll the dough up into a log; seal seams. Slice the log into 1 inch thick pieces. Carefully place each slice onto a greased baking sheet, 3-4 inches apart. Slightly flatten each roll.
Cover, let rise about 30 minutes. Bake in a 400 degree oven until nicely brown, about 15 minutes. Remove from baking sheet immediately.
Homemade Syrup
Recipe submitted by Megan B. and Gretchen Z.
3 cups granulated sugar
1 ½ cups water
3 tbsp molasses
1 tsp vanilla
1 tsp maple flavoring
Bring all to a boil, stirring until sugar dissolves (a good rolling boil). Turn off burner, but leave pot on burner
until bubbling stops.
3 cups granulated sugar
1 ½ cups water
3 tbsp molasses
1 tsp vanilla
1 tsp maple flavoring
Bring all to a boil, stirring until sugar dissolves (a good rolling boil). Turn off burner, but leave pot on burner
until bubbling stops.
Wheat Mix
Recipe submitted by Megan B. and Gretchen Z.
Makes 14 cups of wheat mix.
6 cups whole wheat flour
3 cups all purpose flour
1 1/2 cups instant nonfat dry milk
1 tablespoon salt 1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl, combine whole wheat flour, all purpose flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender or heavy duty mixer, cut in shortening until mixer resembles cornmeal texture.
Put in large airtight container. Label with date and contents store in cool, dry place. Use within 10 to 12 weeks.
Wheat Mix From the Make a Mix Cookbook makes: Quick Wheat Breakfast Cake, Quick Wheat Muffins, Favorite Wheat Pancakes, Wheat Waffles
Makes 14 cups of wheat mix.
6 cups whole wheat flour
3 cups all purpose flour
1 1/2 cups instant nonfat dry milk
1 tablespoon salt 1 cup sugar
1/2 cup wheat germ
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl, combine whole wheat flour, all purpose flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender or heavy duty mixer, cut in shortening until mixer resembles cornmeal texture.
Put in large airtight container. Label with date and contents store in cool, dry place. Use within 10 to 12 weeks.
Wheat Mix From the Make a Mix Cookbook makes: Quick Wheat Breakfast Cake, Quick Wheat Muffins, Favorite Wheat Pancakes, Wheat Waffles
Wheat Waffles
Recipe submitted by Megan B. and Gretchen Z.
2 ¼ cups Wheat Mix
1 1/3 cups water
3 tablespoons vegetable oil
3 eggs, separated
Preheat waffle maker. In a large bowl, combine wheat mix, water, oil and egg yolks. Beat until just blended.
In a medium bowl, beat egg whites until stiff. Fold into wheat mixture. Bake according to waffle maker instructions. Make 3 to 4 large waffles.
2 ¼ cups Wheat Mix
1 1/3 cups water
3 tablespoons vegetable oil
3 eggs, separated
Preheat waffle maker. In a large bowl, combine wheat mix, water, oil and egg yolks. Beat until just blended.
In a medium bowl, beat egg whites until stiff. Fold into wheat mixture. Bake according to waffle maker instructions. Make 3 to 4 large waffles.
Favorite Wheat Pancakes
Recipe submitted by Megan B. and Gretchen Z.
1 egg, slightly beaten
1 ½ cups water
2 ¼ cups wheat mix
Combine egg and water in a medium bowl. Stir in wheat mix until just moistened. Cook on a hot oiled
griddle about 3 to 4 minutes, until browned on both sides. Makes about 15 4-inch pancakes.
1 egg, slightly beaten
1 ½ cups water
2 ¼ cups wheat mix
Combine egg and water in a medium bowl. Stir in wheat mix until just moistened. Cook on a hot oiled
griddle about 3 to 4 minutes, until browned on both sides. Makes about 15 4-inch pancakes.
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