Post by MrsDeweySmith on Jul 6, 2005 15:51:47 GMT -5
Here is some of what I've been working on over the course of the day today...
Wheat Baking Mix (a homemade Bisquick of sorts)
3 cups Wheat flour (I use Prairie Gold...a hard white wheat)
7 cups flour (I use a regular bread flour here)
6 Tbs baking powder
1.5 Tbs salt
1.5 tsp cream of tartar
1/4 cup sugar
2 cups instant nonfat dry milk powder
2 cups shortening
blend all dry items together, sift or use whisk to blend thoroughly. Cut in shortening (use hands, two forks, pastry blender...) until mix resembles crumbs.
Store in airtight container in cool location -- keeps 2 weeks at room temp, 1-2 months in fridge. Use in any recipe in place of Bisquick
Biscuits
1/2 cups baking mix
1/3 cup water
Stir together and knead lightly on floured board. Pat or roll 1/2" thickness, place on ungreased sheet. bake 425 for 10 minutes.
Pancakes
1/5 cups baking mix
1 cup milk
1 egg
Coffee Cake
1/3 cup milk
1 egg
1/4 cup sugar
2 1/4 cups baking mix
1/2 cup brown sugar
3 Tbs butter/margarine
1/2 tsp cinnamon
1/4 cups nuts (optional)
Beat milk, eggs and add sugar and baking mix, blending well. Pour into greased 8" pan. Combine brown sugar, cinnamon, butter and nuts if desired. Sprinkle over batter and bake 375 for 25 minutes.
****************************************
Cool Rise Wheat Bread
Almost no-fail, versatile recipe
2 pkgs yeast
1 3/4 cups warm water
1/3 cup sugar
1.5 tsp salt
3.5 - 4.5 cups flour
1 egg
1/4 cup oil
2 cups wheat flour
This combines as with any bread recipe -- work your wheat flour in with the wet ingredients, knead in the white flour. Here are some thoughts on rising bread:
Cover bowl with plastic and a towel let rest 20 minutes. punch down and shape into 2 loaves (or 24 rolls...1 loaf and 12 rolls) Cover loosely with plastic and refrigerate for 2 - 24 hours...or seal in freezer bags and freeze for 1 - 4 weeks. When ready to bake, bring out, uncover and let stand at room temp 10 minutes then shape and use -- let thaw and allow to rise if bringing out of freezer)
OR place kneaded dough in greased bowl, cover tightly and refrigerate 2 - 24 hours...2 hours before baking, shape into desired form, cover and rise until doubled.
OR place in greased bowl, cover and rise at room temp until double. Punch and shape into desired form
Bake at 350 for 15 minutes (rolls) or 30 minutes (loaves). cool on racks.
****************************************
Whole Wheat Peanutbutter Cookies
1 cup shortening or applesauce
1 cup crunchy peanutbutter
1 cup brown sugar
2 eggs
2 cups wheat flour (Prairie Gold is our wheat flour)
1.5 cups flour (bread flour is my only other flour)
1 tsp baking soda
1 tsp baking powder
cream shortening (or applesauce) and peanutbutter
add brown sugar, beat well. add eggs and beat til fluffy
add flours, soda and powder. Mix well and chill several hours. Shape into 1" balls, place on greased sheets and press flat with lightly sugared fork
bake at 350 for 12 minutes
**************************************
This is my next project...the younger children love graham crackers
Wheat Graham Crackers
3.5 cups wheat flour
1/4 tsp salt
1/2 cinnamon
1/2 cup brown sugar
1/3 cup instant nonfat dry milk powder
1.5 tsp baking powder
1/4 cup oil (we only use olive oil...)
3/4 cup water
combine dry ingredients. Mix oil and water together, blend with dry ingredients and mix well. Chill 1 hour.
turn dough onto lightly floured board. divide into 3 parts. on waxed paper, roll each part to 1/8 thickness. cut into 2" squares, peel off waxed paper and place on lightly oiled sheet. prick with fork and bake at 375 for 15 minutes to golden brown.
Enjoy!!
Deanna
Wheat Baking Mix (a homemade Bisquick of sorts)
3 cups Wheat flour (I use Prairie Gold...a hard white wheat)
7 cups flour (I use a regular bread flour here)
6 Tbs baking powder
1.5 Tbs salt
1.5 tsp cream of tartar
1/4 cup sugar
2 cups instant nonfat dry milk powder
2 cups shortening
blend all dry items together, sift or use whisk to blend thoroughly. Cut in shortening (use hands, two forks, pastry blender...) until mix resembles crumbs.
Store in airtight container in cool location -- keeps 2 weeks at room temp, 1-2 months in fridge. Use in any recipe in place of Bisquick
Biscuits
1/2 cups baking mix
1/3 cup water
Stir together and knead lightly on floured board. Pat or roll 1/2" thickness, place on ungreased sheet. bake 425 for 10 minutes.
Pancakes
1/5 cups baking mix
1 cup milk
1 egg
Coffee Cake
1/3 cup milk
1 egg
1/4 cup sugar
2 1/4 cups baking mix
1/2 cup brown sugar
3 Tbs butter/margarine
1/2 tsp cinnamon
1/4 cups nuts (optional)
Beat milk, eggs and add sugar and baking mix, blending well. Pour into greased 8" pan. Combine brown sugar, cinnamon, butter and nuts if desired. Sprinkle over batter and bake 375 for 25 minutes.
****************************************
Cool Rise Wheat Bread
Almost no-fail, versatile recipe
2 pkgs yeast
1 3/4 cups warm water
1/3 cup sugar
1.5 tsp salt
3.5 - 4.5 cups flour
1 egg
1/4 cup oil
2 cups wheat flour
This combines as with any bread recipe -- work your wheat flour in with the wet ingredients, knead in the white flour. Here are some thoughts on rising bread:
Cover bowl with plastic and a towel let rest 20 minutes. punch down and shape into 2 loaves (or 24 rolls...1 loaf and 12 rolls) Cover loosely with plastic and refrigerate for 2 - 24 hours...or seal in freezer bags and freeze for 1 - 4 weeks. When ready to bake, bring out, uncover and let stand at room temp 10 minutes then shape and use -- let thaw and allow to rise if bringing out of freezer)
OR place kneaded dough in greased bowl, cover tightly and refrigerate 2 - 24 hours...2 hours before baking, shape into desired form, cover and rise until doubled.
OR place in greased bowl, cover and rise at room temp until double. Punch and shape into desired form
Bake at 350 for 15 minutes (rolls) or 30 minutes (loaves). cool on racks.
****************************************
Whole Wheat Peanutbutter Cookies
1 cup shortening or applesauce
1 cup crunchy peanutbutter
1 cup brown sugar
2 eggs
2 cups wheat flour (Prairie Gold is our wheat flour)
1.5 cups flour (bread flour is my only other flour)
1 tsp baking soda
1 tsp baking powder
cream shortening (or applesauce) and peanutbutter
add brown sugar, beat well. add eggs and beat til fluffy
add flours, soda and powder. Mix well and chill several hours. Shape into 1" balls, place on greased sheets and press flat with lightly sugared fork
bake at 350 for 12 minutes
**************************************
This is my next project...the younger children love graham crackers
Wheat Graham Crackers
3.5 cups wheat flour
1/4 tsp salt
1/2 cinnamon
1/2 cup brown sugar
1/3 cup instant nonfat dry milk powder
1.5 tsp baking powder
1/4 cup oil (we only use olive oil...)
3/4 cup water
combine dry ingredients. Mix oil and water together, blend with dry ingredients and mix well. Chill 1 hour.
turn dough onto lightly floured board. divide into 3 parts. on waxed paper, roll each part to 1/8 thickness. cut into 2" squares, peel off waxed paper and place on lightly oiled sheet. prick with fork and bake at 375 for 15 minutes to golden brown.
Enjoy!!
Deanna
