A few recipes for your wheat ~Carolyn Blender Wheat Pancakes 2 1/2c. water* 6 T. dry milk powder* 2 c. whole wheat, uncooked 4 T. whole egg powder* 4 T. oil 2 t. salt 2 T. baking powder 4 T. honey or sugar Put water, milk powder and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add remaining ingredients and blend. Cook on med. hot, oiled, griddle. Makes 12-18 pancakes. For Waffles: Add additional 2 T. wheat and 4T. oil. *Variation: Substitute 4 large eggs and 2 c. milk for; water, dry milk powder and egg powder. ( I dont know who to credit for this.) Whole Wheat Waffles (shire.net/mormon) 1 c. whole wheat flour 5 t. baking powder 1/3 c. powdered milk 1 T. molasses or sugar 2 eggs 1 1/3 c. cold water 2 T. oil Mix dry ingredients together. Add in wet ingredients. Mix just until blended. Cook on greased waffle pan. Navajo Fry Bread (Debbie Kent) 3 c. flour 2 T. sugar 2 t. salt 2 T. baking powder ¼ c. powdered milk 1 ¼- 1 1/2 c. warm water Oil for Frying Mix dry ingredients together. Add water and mix. Let rise for 5 minutes. (The less handled the better). Take small handful and pat into cake using some flour. Fry in oil over medium heat until golden brown. Serve with honey butter, jam or cinnamon sugar or powdered sugar. Dry Cereal Mix (Wheat Cookin’ Made Easy) 4 c. oats 1 T. sunflower seeds 1 c. Whole Wheat flour 2 ½ c. wheat germ 1 c. coconut 2 t. cinnamon 2 T. sesame seeds 1 c. corn meal 1 t. vanilla ½ c. honey ½ c. vegetable oil Combine dry ingredients and mix well. Add honey, vanilla and oil. Mix thoroughly (with hands). Spread evenly on 2 large ungreased pans and bake 30 minutes at 300º, stir every 10 minutes. Store in airtight container. For variety, dried fruits may be added. Banana Bread (“I’ve got Food Storage Now What?) 2 c. whole wheat flour ¾ c. honey ½ c. butter 1 t. baking soda 2 eggs ½ t. oil 3 ripe bananas, smashed Mix well and fill greased loaf pan, fill ¾ full. Bake at 325º for 60 minutes. Six Week Muffin Mix (Montana Magic) ½ c. shortening 1 ¼ c. sugar 2 eggs, beaten 2 c. buttermilk or sour milk 4 ½ c. whole wheat flour 2 ½ t. baking soda 1 t. salt Cream together shortening and sugar. Add eggs and mix. Add buttermilk and dry ingredients and mix until moistened. Spoon batter into greased muffin tins and bake at 400º for 20 minutes. Cover remaining batter tightly and store in refrigerator up to 6 weeks. Makes about 5 dozen muffins. Chocolate Chip Cookies (Debbie Kent) Makes about 100 cookies 2 c. Crisco shortening 2 c. sugar 1 c. brown sugar 4 eggs 4 t. vanilla 4 c. WW flour (or ½ white) 2 t. baking soda 2 t. salt 2 c. oatmeal 2 c. chocolate chips Beat shortening, sugars, eggs and vanilla until creamy. Add dry ingredients 1 cup at a time, when mixed, add in choc. chips. Bake at 350º for 11 minutes on greased cookie sheet. (recipe can be halved) Graham Crackerless Crust (Montana Wheat) 1 c. whole wheat flour ½ t. salt 1 t. baking powder ½ c. sugar 1 T. dry milk 6 T. butter or marg., melted ½ t. vanilla Mix dry ingredients together. Add margarine and vanilla. Mix well. Press into 9” pie plate. Bake at 400º for 5 minutes.
Posted on: Mon, 16 Jun 2014 22:55:44 +0000