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The LDSCN Weekly Recipe Archive Whole Wheat Uses

Recipes used with permission of
Dixie Shaw, E-mail: info@nutritionlifestyles.com Whole Wheat Bread

• 10 to 12 cups whole wheat flour
• 2/3 cup oil
• 2/3 cup honey
• 6 cups warm water
• 3 tbl wheat gluten
• 2 tbl salt
• 2 tbl instant yeast
• 2 tbl Magic Mill dough enhancer

Combine several cups flour, water, oil, honey and yeast in mixing bowl. With dough hook, mix on low speed for 2 minutes. Add 2 to 3 cups whole wheat flour, salt and dough enhancer. Mix on Low speed while slowly sprinkling additional whole wheat flour into the mixing bowl until the sides of the bowl are clean. Continue kneading for 10 minutes. Remove the finished dough - shape into loaf pans - let rise until double then bake at 350 for 30 to 45 minutes. Top will be golden brown.

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Whole Wheat Pancakes

• 2 cups Whole Wheat flour
• 1 tsp salt
• 2 tsp baking powder (Rumford- non aluminum)
• ½ tsp soda
• 2 cups buttermilk
• 2 eggs
• 2 tbls oil
• 1 tbl honey

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Add together. Mix well
4. Cook on hot griddle.

To make waffles, separate eggs, stiffen egg whites and fold in as last step.

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Mexican Cornbread

• 1 1/3 cup Yellow Cornmeal
• 1/3 cup whole wheat flour
• 1 tsp sea salt
• 1 tbl non-aluminum baking powder (Rumford)
• 1/2 tsp baking soda
• 2 eggs beaten
• 1 cup buttermilk
• 3 tbl olive oil
• 2 tbl honey or sweetener
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 1/2 whole kernel corn
• 1/2 cup shredded soy, cheddar,
• or monteray jack cheese
• 4 oz can green chilies
• or 1/4 cup chopped jalapeno peppers

Combine dry ingredients, Combine remainder and add to dry. Stir until moistened. Pour into hot greased heavy skillet. Bake @375° 30-35 minutes.

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Prune Muffins
(these are much better than they sound)

• 1/3 cup olive oil (safflower or canola)
• 1 cup honey
• Beat the above till fluffy.
• Add 2 eggs, one at a time.
• Mix separately:
• 2 1/2 cups whole wheat flour
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Combine all ingredients with

• 1 cup buttermilk
• 1 cup stewed prunes (boil in water, then mince)
• 1 cup pecans (optional)
• 1/2 cup raisins (optional)

Bake in muffin tins 25 min @ 350 Degrees F.
Makes 18 muffins.

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* Exported from MasterCook *
Wheat & Meat Chili
Serving Size : 4
Categories : Meats and Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Whole wheat kernels
     1/4  cup           Lard
   2                    Onions
   1 1/2  pounds        Ground Beef
   2      tablespoons   Ground Red hot chili
   2      tablespoons   Ground red mild chili
   3                    Garlic cloves
     1/2  teaspoon      Oregano
   2      teaspoons     Cumin
   1      teaspoon      Salt
     1/2  teaspoon      Chile caribe
   8      ounces        Green chiles -- diced
   8      ounces        Tomato paste
  32      ounces        Tomato juice

In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary. Melt the suet or lard in a large heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent.
Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice. Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour. If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.

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Recipe via Meal-Master (tm) v8.02

GRANOLA BARS BW
Categories: Diabetic, Cooky/bars, Desserts
Yield: 24 servings

• 1/3 c Vegetable oil
• 1/3 c Brown sugar, packed
• 1/4 c Molasses
• 6 oz Frozen orange juice concentr
• 2 c Flour, whole wheat or all-p
• 1 ts Baking soda
• 1 ts Ground cinnamon
• 1/2 ts Ground ginger
• 1/2 c Rolled oats
• 1/2 c Raisins; chopped
• 1/2 c Dried apricots; chopped
• 1/2 c Sunflower seeds
• 1/2 c Wheat germ
• 2 tb Sesame seeds

Preheat oven to 350 F. Cream the oil, brown sugar, and molasses together in a bowl. Add the defrosted unsweetened orange juice concentrate.

Combine the flour, baking soda, cinnamon and ginger. Blend into the creamed mixture.

Stir in the oats, raisins, apricots, sunflower seeds, wheat germ, and sesame seeds. This makes a very stiff batter.

Spread in a greased 9 x 13 pan. Bake about 20-30 minutes or until light brown. Cut into bars. These are more like a dense cake than commercial granola bars.

1/24 recipe = 140 calories, 1 starch + 1/2 fruit + 1 fat exchange 3 grams protein, 22 grams carbohydrate, 5 grams fat, 48 mg sodium.

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Pita Bread
Ingredients:

• 1 1/2 teaspoons yeast
• 1 cup flour
• 2 cups whole wheat flour
• 1 Tablespoon honey
• 1 cup sour dough
• 1 1/4 cup water

Instructions:
I set the bread machine for dough, and when ready add flour as needed. then I shape my circles, I have used a rolling pin, but last time tried, with exit, a tortilla maker. Once the "tortillas" are made, you have to leave then about 1/2 an hour to rise. Then you put them, flipping them, so the side that was down is now up, on a cookie tray and into a very (500 degrees) hot oven. When they start inflating you turn them over.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 7 May 01