Buckwheat Pancakes II

by Jana

1 c. buckwheat flour

1 c. whole wheat flour

1 beaten egg

1 T. baking powder

1 t. vanilla

1 t. cinnamon

1/2 c. applesauce

2 c. water

Combine dry ingredients until well-blended.  Mix in wet ingredients.  Fry like pancakes.

Buckwheat Pancakes I

by Jana

1 1/2 c. flour
1/2 c. buckwheat
1 t. salt
1 t. baking soda
2 t. baking powder
2 c. buttermilk
2 lightly beaten eggs
1/4 c. honey

Mix dry ingredients.  In a separate bowl, mix wet ingredients.  Combine both with a spoon.  Fry batter like a pancake.

Pizza Crust

by Jana

1 T. yeast

1 c warm water

1/2 t salt

2 t. olive oil

2 1/2 - 3 1/2 c. flour

corn meal

Dissolve yeast in warm water.  Add salt, oil and 2 1/2 c. flour.  Mix with dough hook up to speak #2 for 1 minute.  Add enough flour to make it acceptable dough and mix about 4 minutes.  Great dough and let rise until doubled.  Punch down.  Make into pizza crust then place on oiled and cornmealed surface.

Healthy Vegetable Soup

by Elverda

1 can chicken broth
1 lb ground turkey (sometimes I use a half lb )
1 can black beans
zucchini, celery, peppers, onions
1 large can tomatoes
1 pkg chili  mix (I use one-half package)

I put all veggies through a chopper.
I fry the turkey  without added grease.
Simmer everything until done.  You probably can add anything else you want.

Julie Thornock's Delicious Whole Wheat Bread

by Julie Thornock

Several have asked me for my whole wheat bread recipe, so I am going to post it here. Keep in mind that high altitude may require a bit more yeast and/or time to rise.
High humidity areas will require less water. Remember, it's all about how the dough feels.

350 deg., 4 standard glass loaf pans

In your mixer put:
2 Tbs rapid rise yeast
1 Tbs salt
1/3 C each: sugar (or honey), Vital Wheat Gluten, vegetable oil
[gluten can be found in the baking section above the flour]
Then add
10 C. freshly ground whole wheat flour
4-5 C.water (the longer you let it soak, the cooler the water. For 30 minutes, lukewarm. See instructions below for soaking).

Now for the fun. There are some tips that you don't find in a cookbook recipe that I found in a 1955 book called Wheat for Man. These make all the difference.

You add the smaller amount of water first and turn the mixer on to just mix it. It needs to be quite sticky but not gluey. The mixture should stick to your fingers. Cover it and let it soak. The point is that the ground wheat has bran in it that doesn't absorb water very fast. After letting it soak from 30-60 min, you check the dough. Does it feel rather stiff and dry? Does it feel too wet still? Now is the time to adjust. You want it to be tacky, still sticking to your fingers a little. If it's too wet, add a bit of WHITE flour. If it's a bit dry, add some water. There is some give in this. But if it's too wet, it's better than too dry.

Let knead for 12 minutes. Cover and raise until it's out of the top of the bowl. Really, it's ready when you poke the dough and the indentation stays in.

Turn on mixer to get bubbles out; just a half dozen spins or so. Form into loaves. put in greased (sprayed) pans. I like glass since I think they bake more uniformly, but metal will be fine too. Just make sure they aren't too wide. Compare a glass pan with a metal one, and you may see that metal ones are often quite a bit wider.

Let raise until they are rounded above the top of the pan. Now you start testing for readiness to bake AND TURN YOUR OVEN ON. Poke your floured pinkie finger 1/4" into the corner of a loaf. If it stays put, it needs to raise some more. If it comes out a little, let it raise a little longer, but check every 10 minutes. When it stays mostly in,put it in the oven.

Bake for 30 minutes. To check for doneness, tap the top with your fingernails. It should sound hollow and feel hard. Color is not much of an indicator for doneness. Roll them out of the pans onto a cooling rack and butter the tops to keep them soft. Let them cool completely. Put in bags and put any that you won't use in a few days in the freezer.