Post by Granny Smith on May 15, 2013 10:59:14 GMT -5
Whole Wheat Convenience Mix:
Makes 13 cups
3 cups whole wheat flour
1/2 cup wheat germ (optional)
5 cups all-purpose flour
1/2 cup sugar
2 cups nonfat dry milk
1/4 cup baking powder
1 cup canola oil
1 tablespoon salt
Put all ingredients except oil in large bowl and mix well with a spoon. Mix in oil with pastry blender or fork until finely distributed. Store in airtight container in the refrigerator (use within a month) or freezer.
Whole Wheat Bread:
1 egg
1 1/4 cup water
4 1/2 cups Whole Wheat Convenience Mix
Beat the egg and water in a large bowl. Stir in the whole wheat mix just until dry ingredients are moistened. Turn into a greased 9- x 5- x 3-inch loaf pan and bake at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with a spatula and turn right side up on rack. Cool thoroughly before slicing.
Whole Wheat Muffins:
Makes 18 muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium muffin cups, filling them 2/3 full. Bake in 400°F oven for 15 to 20 minutes.
Whole Wheat Pancakes:
Makes about 15 3-inch pancakes
1 egg
1 cup water
2 1/4 cups Whole Wheat Convenience Mix
Beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix, just until dry ingredients are moistened. Pour batter onto greased, hot griddle and cook over medium heat until browned on both sides and cooked through. Serve hot with applesauce or syrup.
Whole Wheat Coffee Cake:
1 egg
1/2 cup water
2 1/4 cups Whole Wheat Convenience Mix
1/2 cup raisins
Crumb Topping
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons margarine
Mix the sugar, flour, and cinnamon together until there are no lumps of sugar. Add the margarine and mix until topping is fine and crumbly.
Preheat oven to 400°F. In a separate bowl, beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix and raisins just until dry ingredients are moistened. Spread evenly in greased 8- x 8-inch baking pan. Sprinkle with Crumb Topping and bake in preheated 400°F oven about 25 minutes. Cut in squares. Best served warm.
Makes 13 cups
3 cups whole wheat flour
1/2 cup wheat germ (optional)
5 cups all-purpose flour
1/2 cup sugar
2 cups nonfat dry milk
1/4 cup baking powder
1 cup canola oil
1 tablespoon salt
Put all ingredients except oil in large bowl and mix well with a spoon. Mix in oil with pastry blender or fork until finely distributed. Store in airtight container in the refrigerator (use within a month) or freezer.
Whole Wheat Bread:
1 egg
1 1/4 cup water
4 1/2 cups Whole Wheat Convenience Mix
Beat the egg and water in a large bowl. Stir in the whole wheat mix just until dry ingredients are moistened. Turn into a greased 9- x 5- x 3-inch loaf pan and bake at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with a spatula and turn right side up on rack. Cool thoroughly before slicing.
Whole Wheat Muffins:
Makes 18 muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium muffin cups, filling them 2/3 full. Bake in 400°F oven for 15 to 20 minutes.
Whole Wheat Pancakes:
Makes about 15 3-inch pancakes
1 egg
1 cup water
2 1/4 cups Whole Wheat Convenience Mix
Beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix, just until dry ingredients are moistened. Pour batter onto greased, hot griddle and cook over medium heat until browned on both sides and cooked through. Serve hot with applesauce or syrup.
Whole Wheat Coffee Cake:
1 egg
1/2 cup water
2 1/4 cups Whole Wheat Convenience Mix
1/2 cup raisins
Crumb Topping
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons margarine
Mix the sugar, flour, and cinnamon together until there are no lumps of sugar. Add the margarine and mix until topping is fine and crumbly.
Preheat oven to 400°F. In a separate bowl, beat the egg slightly with the water in a bowl. Stir in the Whole Wheat Convenience Mix and raisins just until dry ingredients are moistened. Spread evenly in greased 8- x 8-inch baking pan. Sprinkle with Crumb Topping and bake in preheated 400°F oven about 25 minutes. Cut in squares. Best served warm.