Recipes - definitely Well Used and definitely Good:

Good:

Homemade PANCAKE MIX – Delicious!

6 c. whole wheat flour 1 c. sugar
3 c. all-purpose flour ½ c. wheat germ
1 ½ c. instant nonfat dry milk ¼ c. baking powder
1 Tbs. salt 2 c. vegetable shortening

• In a large bowl combine all dry ingredients.

• With a pastry blender cut in shortening until evenly distributed.
• Put in an airtight container and Label container with the recipe:
1 egg 1 ½ c. water 2 ½ c. Pancake MIX
• Store in a cool dry place. Use within 12 weeks. Makes a bout 14 cups.

Gran
ranola Ba
B a rs Wheat Berries
YUMMY!
Breakfast:
Breakfast:
1 c. Honey
1/3 c. Brown Sugar 1 cup WHEAT
1/3 c. Butter-softened 3 cups water
1/3 c. Oil
1 tsp. Vanilla ½ tsp salt

MIX, then add
1 c. whole wheat Flour
CROCK POT: Combine ingredients. Cook six to
1 tsp. Baking Soda eight hours or overnight on low setting.

MIX, then add
1 c. Nuts (chopped up) STOVE TOP: Combine ingredients. Cook about one hour, or
soak overnight and cook for 30 min.
1 c. dried Fruit (chopped up)
(or mix with choc. Chips) 1. Drain water and spoon into cereal bowls,

MIX, then add 2. Pour in the Milk and add a spoonful of honey.
4 c. Oats

MIX, press into greased 9x13 ** Any wheat you didn’t eat you can put it in a container or small bags

BAKE 20-25 min. at 350 in the fridge or freezer.
 Chewy Chocolate Chip Cookies
By Valerie Lee

1 c. shortening 1 tsp. baking soda

1 c. brown sugar 1 tsp. salt
1 c. white sugar 1 tsp. vanilla
2 eggs 1 bag chocolate chips
2 ½ c. ground wheat flour

Cream shortening and sugars together with hand mixer. Add eggs and salt, soda and vanilla.
Beat until smooth. Add 1 cup flour. Beat again. Add rest of flour, mix by hand and add chips.
Bake 375 for about 8 min., just until starting to turn light brown. Do not over bake! Makes 3
doz.

*TIP: use a silpat liner on your cookie pan and your cookies are perfect bottom to top!

Pumpkin
Chocolate Chip Muffins
By Erin Falgoust

2 c. canned pumpkin
2/3 c. oil
3 eggs
2 c. sugar
2 tsp. baking soda
½ tsp baking powder
1 tsp salt
1 tsp ground clove
1 tsp cinnamon
1 tsp nutmeg
Mix above, then add flour stirring until just moist,
Now add chips:
3 c. flour (1 c. wheat 2 c. white)
12 oz. bag chocolate chips

Fill muffin cups and Bake 375 for 11-13 min. or until pop-up at touch.
**You can also freeze these and eat later in sac lunches or as a snack!
 Pizza Crust By Valerie Lee

3 pkg. yeast or 6 ¾ tsp. yeast

1 c. warm water
3 tsp. sugar
Mix in small bowl and set aside to rise
3 c. cold water 4 ½ TBsp. oil
3 TBsp. sugar or honey 1 ½ tsp. salt
2-3 garlic cloves 2 tsp. basil
2 tsp. oregano 2 TBsp. Lemon Juice
3 cups whole WHEAT flour 3 cups white flour
Add yeast bowl & MiX together then add:
3 more cups of white flour - add one cup at a time till dough pulls from sides of bowl.

Mix 9 min. in mixer (or knead by hand) . Let rise in bowl 30 min (or until doubled).
Divide into 3 and Roll out and put on Pizza stone/pan.
Add toppings and Cook at 400 degrees for 12-14 min. Makes 3 round crusts.

Chili By Valerie Lee

1 onion 1 can tomato sauce 1 TBsp chili powder

1 green pepper chopped 3 cans diced tomatoes (15 oz.) ½ TBsp cumin
1 c celery chopped small 1 Tbsp sugar 1 lb ground meat( or less), cooked
1-2 hot peppers (optional) salt to taste 1/2 cup cooked WHEAT berries
2 cans black beans (drained & rinsed)

1. Sauté onion, celery, and green pepper in olive oil until onions are clear. Add tomatoes and tomato sauce,
spices, sugar, beans, meat & wheat.
2. Cook 20 - 50 minutes, on medium low, to blend flavors together, stirring occasionally.
3. Top with grated cheese & dollop of sour cream
** You can substitute tomato cans with 1 qt jar canned tomatoes, I like to add 2 cans diced and about 4 fresh
tomatoes chopped up

Feather Light Rolls Zucchini Bread

By Debbie Andersen 3 eggs
2 tsp vanilla
9-10 cups whole WHEAT flour 2 c. zucchini, shredded
2 ½ TBsp dry yeast 4 Large eggs 1 c. crushed pineapple
½ cup dry milk 4 tsp salt 1 c. oil
3 cups warm water 2 c. sugar
2/3 cup oil 1 c. wheat flour
½ cup honey 1 TBsp Dough Enhancer (opt) 2 c. white flour
1 tsp salt
• Mix 5 cups flour, yeast & dry milk in large bowl. 2 tsp baking soda
• Add: water, oil, honey & dough enhancer. Mix well 1-2 ½ tsp. baking powder
in. Turn off mixer-cover-and let sit for 10 min. 2 tsp cinnamon
• Add: eggs, salt, mix then add rest of flour 1 cup at a 1 c. nuts (or raisins)
time until dough cleans the side of the bowl.
Knead 5-6 min. Shape into rolls. Let rise until very light. Bake Mix well, Bake 1 hour 350,
at 350 degrees 18-20 min. (don’t over bake) 2 Large loaves or 3 small loaves.
3
 Orange Rolls
By Betsy Denney

2 TBsp. dry Yeast

Home style Cornbread
Cornbread ½ cup warm Water
2 cups Milk – Scalded
1 cup Margarine
2 cups Flour ( ½ wheat ½ white) 2 cups Milk 2/3 cup Sugar
2 cups Cornmeal 2/3 c. Oil ½ cup honey
2 tsp. Salt
8 TBsp. Sugar 2 large Eggs, 4 Eggs – beaten
slightly beaten 4 TBsp. Orange peel – grated
4 tsp. Baking Powder 1 TBsp. Lemon Juice ½ cup Orange Juice
9-10 cups Whole Wheat Flour (can use white
1 tsp. Salt or mix of white and whole wheat)
1 cup Walnuts – crushed (opt)
1. Preheat oven to 400 degrees. Lightly grease/spray
1. Soften yeast in warm water
9x13 pan. 2. Scald milk in microwave about 4 min. and combine
2. Mix Dry ingredients with whisk. Form a well in the with margarine, sugar, salt in large mixing bowl.
mix and add wet ingredients. 3. Cool to luke warm
4. Stir in 4 cups flour and beat until very smooth
3. Stir just until everything is combined- there should 5. Add eggs, softened yeast, orange peel and OJ
be scattered clumps of flour, about the size of bbs. 6. Add rest of flour little by little to make a soft dough.
4. Pour batter into pan and bake 22-24 min. Until 7. Cover and let rise until double in size (2 hours)
8. Punch down, cover and let rest 10 min.
starting to brown (especially at the edges) and
9. Cut in half, roll out 2 rectangles, ½” thick.
inserted knife comes out clean. Spread on top -1 cube melted butter and 1 cup
SERVE WARM sugar (can mix with brown sugar)
10. Roll into jelly-like roll. Seal edge and slice in
1” thick slices. Place on cooking sheet, let rise
about 45 min.
11. Bake at 375-400 for 12-15 min.
12. Frost with Margarine, OJ and powder sugar
mixed to make frosting.

CHOCOLATE ZUCCHINI CAKE - YUM!

½c margarine ½ c sour milk
½c oil 2 ½ c flour (1/2 wheat, 2 white)
1 ¾ c sugar 1 tsp salt
2 eggs 4 Tbsp cocoa
2 c grated ZUCCHINI ½ tsp cinnamon
1 tsp vanilla 1 tsp baking powder

Combine all ingredients and pour into greased 9x13 pan.

Mix next 3 ingredients and sprinkle on top:

2/3 c chocolate chips

2/3 c chopped nuts
2/3 c brown sugar

Now Bake cake at 350 for 40 min. 4

 Healthy Harvest Muffins
¾ c. WHEAT flour 2 ripe bananas, mashed well
¾ c. white flour 1/3 c. buttermilk (or regular milk)
¾ c. oatmeal 1/3 c. applesauce
½ c. brown sugar 1 tsp. vanilla
1 ½ tsp. baking powder 2 large eggs, beaten
¼ tsp. baking soda 1 c. chocolate chips
½ tsp. cinnamon 1 c. chopped walnuts
½ tsp. salt
Combine all dry ingredients (except chips and nuts) in a large bowl. In a separate bowl combine all
wet ingredients. Add wet to dry stirring just until moist. Add nuts and chips. Scoop into greased
muffin tins. Bake at 375 for about 12-15 min. Or till toothpick comes out clean.

Oatmeal Honey Bread !

2 c. Quick oats (regular work fine too)
2 c. Boiling Water
1 c. Honey
 Combine in mixer. Let set 2 min. Then add:

¼ c. butter or margarine
2 2/3 c. water
2 c. wheat flour
2 c. white flour (or bread flour)
1 Tbsp. salt
3 Tbsp. dry yeast
2 Tbsp. dough enhancer (opt.)
¼ c. gluten (opt.)
 Mix together and then add:
5-6 c. white flour - Add 1 cup at a time until it comes away from sides of bowl
• Knead on counter a couple times and Split dough into 4 equal lumps.
• Roll out in a square and then roll up like a cinnamon roll and place in greased bread pan.
• Place pans in an oven that has been on warm that you have TURNED OFF.
• Let rise in warm oven for 30-40 min. Cover loaves with a towel while rising.
• Remove towel and turn oven to 350, set timer for 25 -30 min. (this includes the pre-heating time)
• Take out when golden brown on top. Remove and cool on rack.

“To a great extent we are physically what we eat. Most of us are acquainted with some of the
prohibitions, such as no tea, coffee, tobacco, or alcohol. What needs additional emphasis are the
positive aspects ---the need for vegetables, fruits, and grains, particularly wheat. In most cases,
the closer these can be, when eaten, to their natural state --- without over-refinement and
processing, the healthier we will be. To a significant degree, we are an over-fed and
undernourished nation digging an early grave with our teeth, and
lacking energy that could be ours because we overindulge in junk foods.” Pres. Ezra T. Benson