Preparedness: Wheat Recipes
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lisamiut
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« on: September 22, 2006, 10:49:44 PM »
Here we go... great ideas abound!  Please add yours!

Article from the Herald about wheat: http://www.heraldextra.com/content/view/192756/
« Last Edit: September 28, 2006, 10:52:45 AM by SavvyShopper » Report to moderator   Logged
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« Reply #1 on: September 23, 2006, 08:42:28 AM »
Easy Whole Wheat Peanut Butter Cookies
Yield: 3 dozen

1 cup peanut butter
1/2 cup honey
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 1/4 cups whole wheat flour
1 tsp baking powder

Preheat oven to 350 degrees.  In a large bowl, mix together the peanut butter, honey, buter, brown sugar and egg until smooth.  Combine the whole wheat flour and baking powder and stir into the batter until blended.  Roll into small balls, and place on a greased cookie sheet.  Flatten slightly using a fork.  Bake for 13 to 15 minutes in the preheated oven or until cookies are slightly toasted at the edges.

Courtesy of allrecipes.com
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« Reply #2 on: September 23, 2006, 08:44:09 AM »
Whole Wheat Honey Bread (for your breadmaker)
Original recipe yield: 1 - 1 1/2 pound loaf.

INGREDIENTS:
1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
1 tablespoon dry milk powder
1 1/2 tablespoons shortening
1 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

Courtesy allrecipes.com (this got 5 stars!!)
« Last Edit: September 23, 2006, 08:48:10 AM by lisamiut » Report to moderator   Logged
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« Reply #3 on: September 23, 2006, 09:40:24 AM »
A while ago I posted this recipe for Blender whole wheat pancakes.  I love this recipe and so does my family.  Here is the link for anyone who is interested.

http://www.savvyshopperdeals.com/component/option,com_smf/Itemid,2/topic,326.0
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« Reply #4 on: September 27, 2006, 08:56:30 AM »
SESAME WHEAT BRAIDS
3 pkgs. (1/4 oz. each) active dry yeast
2 1/4 cup warm water
1/3 cup sugar
1 tbsp. vegetable oil
1 cup whole wheat flour
2 eggs
1 tbsp. water
1 tbsp. salt
5-6 cups flour
2 tsp. sesame seeds

In a large mixing bowl, dissolve yeast in water.  Add sugar and oil and mix well.  Stir in whole wheat flour; let stand until mixture bubbles, about 5 minutes.  In a small bowl, beat eggs and water.  Remove 2 tbsp. to a cup or small bowl; cover and refrigerate.  Add remaining egg mixture and salt to batter; mix until smooth.  Add 4 cups flour and beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 20 minutes.  Punch dough down and divide in half.  Divide each half into thirds.  Shape each into a rope about 15 inches long.  Place three ropes on a greased baking sheet; braid.  Pinch ends firmly and tuck under.  Brush with the reserved egg mixture; sprinkle with sesame seeds.  Repeat, placing second braid on the same baking sheet.  Let rise until doubled, about 15-20 minutes.  Bake at 350 degrees for 20-25 minutes.  Remove from baking sheet to cool on a wire rack.  Makes 2 loaves.
« Last Edit: September 29, 2006, 09:16:01 PM by slhishere » Report to moderator   Logged
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« Reply #5 on: October 06, 2006, 10:22:43 PM »
Wheat Quick Recipe
4 cups whole wheat flour
4 cups white flour (or 100% whole wheat flour)
1/3 cup baking powder
4 tsp. salt
1/2 cup sugar
2 cups shortening
1 1/4 cups dry milk

Knead all ingredients together until well blended.  Store in gallon airtight container in the refrigerator.  Use with any bisquick or quick mix recipe.

Pizza Dough using Wheat Quick
Combine 2/3 cups milk and 2 cups Wheat Quick.  Stir with a fork into a soft dough.  Grease pizza pan. Dip fingers in dry wheatquick and form dough around pizza pan.  Bake at 400 degrees for 20-25 minutes.
« Last Edit: October 06, 2006, 10:24:44 PM by slhishere » Report to moderator   Logged
Stacy H.
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« Reply #6 on: October 06, 2006, 10:28:12 PM »
Whole Wheat Tortillas
4 cups whole wheat flour
1 cup warm water
1/4 tsp. baking powder
1 1/2 tbsp. salt
1/4 cup oil

Combine all ingredients and knead for 5 minutes.  You may find you need just a bit more water, but the dough should be very stiff.  Let stand for 10 minutes.  Shape into 18 balls and let stand 10 more minutes.  Roll VERY thin on cutting board (or between two sheets of wax paper) to form a 6 inch circle.  Bake on a lightly greased griddle.  Makes 18 tortillas.
« Last Edit: October 06, 2006, 10:30:08 PM by slhishere » Report to moderator   Logged
Stacy H.
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« Reply #7 on: October 06, 2006, 10:32:28 PM »
This is my favorite breakfast.

Cracked Wheat Cereal
1 cup coarse ground whole wheat
3 cup water
1/2 tsp. salt

Combine ingredients in a saucepan.  Cook over direct heat about 20 minutes, stirring frequently.  Put in a bowl and serve with milk and honey.
« Last Edit: October 06, 2006, 10:34:16 PM by slhishere » Report to moderator   Logged
Stacy H.
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« Reply #8 on: October 06, 2006, 10:51:46 PM »
WHOLE WHEAT CREPE BATTER
2 cups nonfat dry milk, reconstituted
1 cup whole wheat flour, finely ground
pinch of salt
2 whole eggs
1 tbsp. melted butter or oil
oil or butter for frying

Sift flour with salt into bowl.  Make a well in the center of the flour, and add eggs.  Pour in half of the milk slowly, stirring constantly.  Stir in melted butter.  Beat well or until smooth.
Add remaining milk, cover and let stand at room temperature for al least 30 minutes before using.  The batter will thicken as it stands.  If it is too thick, add a little more milk.

Heat crepe or omelet pan over moderate heat.  Add a few drops of oil.  Turn pan so it is coated.  Add 2-3 tbsp. butter, immediately rolling it around clockwise  to coat base of pan evenly.  Cook over fairly high heat until crepe is light brown.  Turn quickly.  Cooked crepes can be frozen.  Place waxed paper between each crepe.  Wrap and freeze.
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Stacy H.
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« Reply #9 on: October 07, 2006, 09:03:30 AM »
Here's a yummy whole-grain bread recipe that was also a Pillsbury grand-prize winner.

Whole Wheat Raisin Loaf
2 to 3 cups all-purpose flour (divided)
1/2 cup sugar
3 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 pkg. active dry yeast
2 cups milk
3/4 cups water
1/4 cup oil
4 cups whole wheat flour
1 cup rolled oats
1 cup raisins
1 tbsp. butter, melted
1 tsp. sugar, if desired

Combine 1 1/2 cups all-pupose flour, 1/2 cup sugar, salt, cinnamon, nutmeg and yeast; mix well.
In saucepan, heat milk, water and oil until very warm (120-130F). 
Add warm liquid to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.
Stir in whole wheat flour, rolled oats, raisins and an additional 1/4 to 3/4 cups all-purpose flour until dough pulls cleanly away from sides of bowl.
Knead in remaining 1/4 to 3/4 cups all-purpose flour until dough is smooth and elastic. 
Place dough in greased bowl; cover loosely with greased plastic plastic wrap and cloth towel. 
Let rise in warm place until light and double in size (20-30 minutes).
Grease 2 loaf pans.  Punch dough down.  Divide dough in half and shape into loaves.  Place in greased pans.
Cover and let rise (30-45 minutes).
Bake in a preheated 375 degree oven for 40-45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped.
Immediately remove from pans and cool.  Brush tops with melted butter and sprinkle with sugar.  Enjoy!!!

Stacy
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Stacy H.
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« Reply #10 on: October 07, 2006, 09:24:55 AM »
This is a great recipe to use to start using your wheat and getting your family used to eating it.

Banana Bread

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 1/2 cups (3 med) mashed ripe bananas
1/4 cup butter, softened
2 tbsp orange juice
1/4 tsp lemon juice
1 egg
1/4 to 1/2 cup raisins, if desired OR
1/4 cup to 1/2 cup chopped walnuts, if desired

Heat oven to 350 degrees.  Grease and flour bottom only of loaf pan.
Combine all ingredients, except raisins or walnuts; beat 3 minutes at medium.  Fold in raisins or walnuts.  Pour into pan.
Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool on wire rack.  Wrap tightly and store in fridge.

stacy
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