Patricia's Wheat Muffins

1 cup milk (1/3 cup powdweed milk & 1 cup water)

2 cups whole wheat flour

!/4 tsp salt

1/2 cup melted margarine1 tsp vanilla

1 cup brown sugar

1 tsp soda

1 egg

Mix dry ingredients together in a med size bowl..( if you are using powdered milk, mix dry milk with dry ingredients)

in large measuring cup, combine liquid ingredients..Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins

Diane and Valerie's Wonderful Brown Rice Waffles

From Diane Hopkins, Latterday Family Resources, LDFR.com

Mix in a large mixing bowl:

4 cups brown rice flour (just grind brown rice in your grain mill)

1 1/4 tablespoons baking powder

3/4 teaspoons salt

4 eggs

2 3/4 cups milk (or water) --may use dry milk

Put the dry ingredients in a large mixing bowl. (If using dry milk, add the dry milk powder to the dry ingredients.) Mix well and make a hole in the center of the dry ingredients. Carefully separate the egg whites from the yolks, reserving the whites in a mixing bowl. Make sure that none of the yolk gets in with the egg whites or they won’t beat well. Beat the whites just until soft peaks form that bend over at the tip. Put the yolks in the center of the flour mixture along with the liquid milk (or water). Stir just until mixed. Gently, gently fold the beaten egg whites into the batter so that all the air stays in them—this makes your waffles light and delicious! Cook in a waffle baker until crisp. Serves 4.

Valerie's Three Bears Porridge

1/2 cup cracked wheat

1/2 cup oats

1/2 tsp cinnamon

1/4 cup raisins

3 cups boiling water

honey to taste

Add dry ingredients to boiling water. Mix well. Simmer about 25 minutes. You can cook the raisins

with the cereal or add it last.

Valerie's Granola

12 cups old-fashioned rolled oats (one large round box)

1 cup wheat germ

2 cups shredded coconut

1 cup sesame seeds

3 cups chopped nuts, one or more kinds

(sliced almonds, pecans, walnuts)

1-1/2 cups honey

1-1/2 cups water

1-1/2 cups oil

1/2 to 3/4 cup molasses

1-1/2 tsp. salt

2 tsp. cinnamon

3 tsp. vanilla flv.

1 tsp almond flv.

1 tsp. maple flv.

Combine dry ingredients (except spices and salt). Combine wet ingredients, heat well for better mixing.

Pour over dry, mix well. Spread into several 13x9 baking pans. Bake at 300E for 30 minutes to start

with. Stir and check crunchiness. Bake to your desire. HINT: As granola cools, it gets crunchier.

Avoid over baking. Feel free to substitute any other ingredients, just keep the total number of dry

ingredients the same, for example--instead of 12 cups of oatmeal, you might put in 10, and add 2 cups of

sunflower seeds...

Optional ingredients:

* wheat germ, or bran

* sunflower seeds

* corn meal

* wheat flour

* dry fruits (added after granola cools slightly)

Valerie's Johnny Cake

1 1/2 c. cornmeal

1 t. salt

1 T. flour

1 t. soda

2 T. oil

2 eggs, beaten

1 1/2 c. milk

Mix dry ingredients together. In a separate bowl, mix wet ingredients together. Combine wet and dry ingredients. Cook on a hot griddle. You know the griddle is hot enough when a drop of water bounces on the surface.

Valerie's Onion Bagels

1 1/2 cups warm water

1 TBSP yeast

2 tsp. salt

3 TBSP sugar

3 TBSP butter

1/3 cup onion flakes

4 1/2 cups bread flour

In large mixing bowl add all the ingredients except the flour. Make sure water is very warm and stir to

dissolve yeast and let set for 5 minutes.

Stir in flour, holding back 1/2 cup. After flour leaves side of bowl use oiled hands to knead. Add

additional flour to make a medium dough (not sticky). Knead dough for about 5 minutes until smooth

and elastic. Keep oil on hands during the kneading process to minimize dough sticking to hands.

Cover and let dough rest for 10-15 minutes.

Divide dough into 12 equal parts, rolling them into balls. Using oiled hands, poke your index finger into

the center of the balls and twirl to create hole. Let dough rest for 10-20 minutes. Fill large stew pot (at

least 12 inches in diameter) with 2-3 inches of hot water. Bring the water to boiling during the time the

bagels are raising. (Now is also the time to start the next batch if you are making more than one recipe.)

Pre-heat the oven to 400 degrees now.

When the bagels just begin to appear to be raising is the time to drop them into the boiling water. Place

4 at a time in the water and boil for approximately 1 minute on each side. (If bagels sink in the water,

they haven’t risen enough; give them more time before boiling.) When boiling process is finished, lift

the bagels out with a slotted spatula and place on a cloth to absorb the excess water. Pat bagels dry with

another cloth. While bagels are on the cloth drying is the time to drop the next 4 in the water. Before

they come out of the water, place the drying bagels on a 12 x16 cookie sheet that has been sprayed with

PAM.

Add 3 TBSP water and 2 tsp sugar to an egg. Mix well with a fork and coat the tops of each bagel using

a soft brush. (You can also eliminate the sugar and use 1 tsp salt in its place, or use egg white only

instead of the whole egg.)

When all bagels are on the sheet place in the oven on a rack located high in the oven. Bake for 30

minutes. Adjust oven temperature down if bagels brown too much.

Traditionally bagels are heavy and chewy. If the process is too slow, the dough will raise too much and

will cause the bagels to be difficult to handle and they won’t look like bagels.

For Cinnamon Raisin Bagels:

use these ingredients:1 1/2 cups water, 1 TBSP yeast, 1 tsp. salt, 1 egg yolk, 1/2 cup sugar, 1 1/2 tsp

cinnamon, and 1/2 cup raisins, 3 TBSP butter, 4 1/2 cups bread flour. Exact same directions for mixing

and cooking.

Yvonne's Easy Cranberry Syrup

1 cup dry cranberries (3.5 ounces)

1 cup hot water

1 T. cornstarch (makes a thick, sauce-like syrup. For a thinner syrup, use ½ tablespoon)

1 T. lemon juice

In medium-sized microwave safe bowl, mix the cranberries and hot water. Cover the bowl and cook at high heat in the microwave for two minutes. Remove the bowl and let the berries steep for ten minutes.

Use an electric food blender to puree the berry and water mixture. The mixture should look like a thick juice.

Place the cornstarch in a small saucepan. Add two or three tablespoons of the pureed fruit to the pan and stir to make slurry of the cornstarch. No lumps should remain. Add the rest of the fruit mixture, the sugar, and the lemon juice and stir.

Heat the syrup on a medium setting until the mixture begins to bubble and the syrup thickens, stirring, to keep from scorching the liquid. Remove from the heat and let cool. The syrup will become thicker as it cools. This makes about 12 ounces of syrup.

Yvonne's Extra Light and Fluffy Pancakes

Ingredients

1 cup sifted all purpose, pastry, or cake flour

1/8 teaspoon salt

½ tablespoon baking powder

2 egg yolks

¾ cups milk, more or less

4 tablespoons butter, melted

2 eggs whites

1 tablespoon sugar

Directions

1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed well ingredients all at once. Stir until just combined. (over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.

Yvonne's Mix and Match Granola

4 cups rolled oats, wheat, or barley (any combination)

½ cup sunflower seeds or sesame seeds

½ cup honey, maple syrup, or a thick syrup made with ½ cup brown sugar and 2-3 tablespoons water

¼ cup canola oil

1 teaspoon vanilla and/or other extract

¾ cup raisins or other dried fruit (optional)

½ cup walnuts (optional)

½ teaspoon salt

Directions

Preheat oven to 325 degrees

1. In a large bowl, mix all the dry ingredients together except for the dried fruit. Set the dried fruit aside.
2. In another bowl mix the sweetener, oil, and extract together.
3. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier.

Spread the granola in a shallow baking pan. Bake at 325 degrees for ten minutes. Use a spatula and turn the 1. fruit. Set the dried fruit aside.

2. In another bowl mix the sweetener, oil, and extract together.

3. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier.

4. Spread the granola in a shallow baking pan. Bake at 325 degrees for ten minutes. Use a spatula and turn the granola on the baking sheet. Place the granola back in the oven and bake for another ten minutes or until fairly dry and starting to brown. Remove the granola from the oven and stir in the fruit.

Tips

1. Granola will become crisper and crunchier as it cools.
2. Because of the oil, granola will not stay fresh long. Store in an airtight container and use within two weeks. Freeze for longer storage.

English Muffins

From The Knead For Bread.com--Bake these on top of the stove in a flash.

1 1/4 c. lukewarm water

4 c. bread flour

2 1/2 t. instant yeast

1/2 t. salt

2 small egg whites

fine cornmeal

In a large bowl pour in lukewarm water. Add instant yeast, baking soda and 2 c. flour.

Mix until smooth. Allow to sit for 5 minutes uncovered.

Beat the egg whites until stiff peaks form. Fold egg whites into the dough. Start to add in the rest of the flour, 1/4 cup at a time. After the first addition of flour, add the salt. Continue adding flour and stirring.

When the mixture becomes too hard to mix in the bowl, pour it onto a flat surface and knead for 5-6 minutes until the dough becomes smooth and silky.

Add a little oil to a deep bowl. Turn the dough in the bowl till all sides of the dough are coated with the oil. Cover with a clean cloth, or plastic wrap and allow to rest until double, about 1 hour.

Afterwards, pour dough onto a flat surface. Press to release some of the air from the dough. Using a rolling pin roll out dough to a circle 1/2" thing. Allow dough to rest for 3 minutes.

Using a 3" cookie cutter, cut the dough into circles. Place cut pieces onto some cornmeal. Sprinkle the tops with cornmeal. Cover with plastic wrap and allow to rest for 45 minutes.

About 5 minutes before your are ready to cook the muffins begin to heat a griddle to medium or an electric fry pan to 350 degrees. Spray the pan with an oil spray, place muffins on the pan and fry 3-4 minutes on each side. Then turn over and fry again for another 4 minutes on each side.

Buttermilk Syrup, "Sallie's Super Syrup"

My daughter brought it home from a cooking class at BYU-Idaho.)

(You’ll never want maple syrup again! This stuff is to die for! I know the thought of buttermilk may turn you off, but you don’t taste it at all. You will REALLY impress all your friends and family with this recipe! This is what we eat now on our WW pancakes and waffles! It is also good on icecream. Really, you gotta try this stuff!)

1 cup butter

1 cup sugar

1/2 cup buttermilk

Stir and heat in a pot until mixture boils.

Remove from heat. Add:

1 tsp. vanilla

1/2 tsp. baking soda

Stir with wire whip until all mixed.

Pat's French Omelet

3 eggs or (reconstituted egg mix) 1 T. Cold water

1/4 t. salt 1/8 t. pepper

1 T. margarine

(optional) Chopped ham, sauted mushrooms, cooked onions, chopped tomatoes, and cheddar cheese.

Beat all ingredients except margarine or oil, in a medium saucepan melt the margarine or add oil, Pour in the eggs all at once. Let cook until the omelet is set. Add other ingredients such as chopped ham, sauted mushrooms, cooked onions, chopped green peppers, chopped tomatoes and cheddar cheese. Fold the omelet in half with a spatula. Continue to cook over medium heat until cheese melts. Serve. For a variation try ½ cup diced cooked potatoes. It makes a tasty potato omelet.

Pat's Whole Wheat Crepes

2 eggs

Pinch of salt

2 T whole wheat flour

1 c. milk

Beat eggs and salt together Add flour and beat slightly. Gradually add milk. Melt a small amount of margarine or oil in a pan. Pour a thin layer of batter over entire surface of the pan. Cook over medium heat for a short time until bottom s slightly browned. Turn it over and cook lightly. Remove from the pan. Top crepes with a small amount of canned fruit or fresh fruit, powdered sugar, pudding, jam, tuna, chicken. Roll up and eat.

Pat's Apple Syrup

1 c. apple juice

1 cinnamon stick

2 c. sugar

Mix together and bring to a boil; Let simmer 5 minutes and enjoy.

Pat's Homemade Maple Syrup

4 c, granulated sugar 2 c, water

½ c, brown sugar 1 tsp. Maple flavoring

1 tsp. Vanilla flavoring

Put sugar and water in pot and bring to a boil. Let simmer 10 minutes. Remove from

heat and add 1 teaspoon vanilla flavoring and 1 teaspoon maple flavoring. Great for pancakes or waffles.

Pat's Pancakes

1 egg (can use powered egg) 2 Tbsp Olive oil or Granola Oil

1 cup self-rising flour ½ to 3/4 c. milk

1 Tbsp. Granulated sugar or 1 Packet (1/3 dry milk fill cup with water to make 1 cup milk)

Equal 1 tsp. Vanilla flavoring

Mix egg, flour, sugar, and oil and add milk a little at a time. Mix good. Can be mixed with spoon. Heat griddle or skillet. Turn stove between 4 and 5 or medium low. Use olive or granola oil to fry them . These are delicious pancakes.

Denise's "Georgie Porgie" Cereal

(from the book, Wheat Cookin Made Easy, By Pam Crockett)

1 part wheat or 1 cup wheat

2 parts water or 2 cups water

Put in crock pot on low all day or overnight.

Add any of the following: grated apples, bananas, raisins, cinnamon, honey,

brown sugar, etc. Sandy's favorite: 1/2 cup berries with a cup of yogurt.

Add fresh, thawed frozen, or canned fruit.

Recipe for Preserving Children

Submitted By:  Denise Valentine, Harlem (from the book, Wheat Cooking Made Easy

By:  Pam Crockett)

One or more children, toddlers and up.

 Take children and tuck into bed early, Let rest for 12 hours, with door slightly ajar, to admit nightlight coming from the hall. 

In the morning, dress them and put them in the cheeriest and brightest corner of the kitchen.

 To each child serve:

 1 cup orange juice

2 slices of homemade whole-wheat toast

1 bowl of Georgie Porgie

1 glass of milk

Remove children to tall green grass; add a brightly colored kite for flying, and a dog or two for chasing.

Cover gently with blue sky and play in the sunshine until lightly brown.  They are guaranteed to be happily preserved.

Denise's Amazing Brazilian Blender Pancakes

Ingredients:

4 eggs
2 1/2 cups milk
1 cup oats
1/3 cup wheat grain
1 tsb wheatgerm (optional)
1 tsb flax seed meal (optional)
to sweeten: 1 ripe banana or 2 tbs sugar
1 pinch salt
1/3 cup oats ( not blended)
vegetable oil spray

Blend eggs, milk and wheat grain in blender for about 3 minutes. Add remaining ingredients except 1/3 oats and blend till smooth. Stir in oats (for texture) and pour 1 cup of mixture into HOT skillet sprayed with vegetable oil (mid-high stove). Turn it over when steam is seen coming out of pancake. Leave it on for 1-3 more minutes. Let cool on cookie sheet rack, side by side (to maintain crispiness). Do not stack them until fully cooled or they will be moochie :) ENJOY!

PS: These crepe like pancakes are designed to be thin, slightly crisp on the edge and very nice in texture. The wheatgerm and flax seed meal are optional - I have these items always in my pantry, for vitamin source mainly, and add them to breads, cakes, waffles and any other possible baking good. The same way I add nutritional yeast (loaded with B vit) to sauces or just use in place of parmesan cheese, like some countries do.

Cooking with wheat berries

Suggestions for using cooked wheat berries:

• Mix with cooked rice: Mix cooked wheat 1/2 and 1/2 with steamed rice. Serve in your favorite rice dish: fried rice, rice and gravy, buttered rice, Spanish Rice, etc. The wheat adds texture, flavor and added nutrition.

• Mix with cooked beans: Add a handful of cooked wheat berries to chili or any bean dish for interesting texture, flavor and additional protein.

• Make a salad garnish: Saute a handful of cooked wheat berries in oil, add seasoning you like, add to salad for a crunchy burst of flavor.

• Make bulgar, (see recipe below) the wheat equivalent of "minute rice."

• Make cracked wheat cereal. Grind wheat on a very coarse setting. Bring 3 c. water to boil, stir in 1 c. cracked wheat. Lower heat and cook until grains are soft and cereal is as thick as you like it, about 20 minutes. Add salt to taste. Or bring the water and cereal to a boil. Cook 5 minutes. Cover the pan and leave it overnight. In the morning, breakfast is ready to serve!

• Mix whole wheat and white flour: Grind wheat and then mix the whole wheat flour 1/2 and 1/2 with white flour. This gives added nutrition, color and taste to baked goods.

• Use cracked wheat cereal as a meat extender. Cook 1/2 pound ground beef and mix with 1 cup cooked cereal. Spice as for chili or soup. Use in soups or casseroles.

To cook wheat berries:

Use 1 cup of wheat to 3 cups of water

Method 1. Pour wheat and water in crockpot and cook over night on low. Wheat is soft in the morning and can be used for breakfast cereal. Great with brown sugar and milk.

Method 2. Pour wheat and water into a pressure cooker. Cook on high until regulator jiggles, then turn down the heat to medium and continue cooking wheat for 18 minutes. 

Method 3: Before bedtime, pour wheat and water into a pan with a tight-fitting lid. Bring pot to a boil and cook 5 minutes. Turn off the heat and let the pan steam overnight. Breakfast cereal is ready in the morning.