healthy whole wheat pancakes

 These are fast, easy, healthy, and kids love them!

2 cups whole wheat flour

2 Tbls baking powder

1 tsp salt

2 tsp cinnamon

1 1/2 cups milk

2 eggs

5 Tbls applesauce

2 tsp vanilla

I added fresh blueberries to mine.

Delicious!


Recipe adapted from simpledailyrecipes.com

whole wheat bread

ingredients

4 cups warm water
1 Tbsp salt
3/4-1 cup honey
1/2 cup wheat gluten
1/4 cup oil
5 cups whole wheat flour (+ about 3 more cups after first mixing)
2 Tbsp instant yeast

Beat all these ingredients together for 5 minutes.  Add more whole wheat flour until the dough pulls away from the sides.  Knead for 8 more minutes on lowest speed with bread attachment.  Shape the dough into loaves.  Let rise (about 45 minutes), then bake at 350 degrees for 30 minutes.

Makes 3 loaves
Recipe from Emilee Wells (Toledo 1st Ward)

all-bran muffins

1 cup butter
2 cups sugar
4 eggs
2 cups boiling water
1 qt. buttermilk (or 4 TBS white vinegar + milk to make 4 cups)
5 tsp. baking soda
5 cups flour (1/2 whole wheat)
1 TBS salt
1/4 pkg ALL-BRAN cereal (about 4 cups)
2 cups bran flakes cereal

Cream together the butter, sugar, and eggs.
Add the rest of the ingredients to the mix.

Store mixed muffins, covered in the refrigerator.  Will keep for about 3 months - so I'm told.
Use as desired - a few at a time.

Makes about 5 dozen large muffins.

Grease muffin tins or use liners.
Bake at 400 degrees for about 20 minutes.

oh boy waffles & cinnamon syrup

Oh Boy Waffles
4 1/2 cups flour (or 2 1/2 cups white + 2 cups whole wheat)
4 tsp baking powder
1 1/2 tsp salt
3 T. sugar
4 beaten eggs
4 1/2 cups milk
1/2 cup oil

Mix well in mixer or with a wire whisk.  Great for cooking in a Belgian waffle maker.
Makes approximately 20 waffles.

Cinnamon Syrup
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1-2 tsp cinnamon
1/2 cup whipping cream

In a medium saucepan, stir all ingredients together EXCEPT cream.  Stirring constantly, bring to a boil over medium heat.  Boil 2 minutes.  Remove from heat, stir in cream.  Cool 30 minutes.  Syrup will thicken as it cools.  Serve warm.

Recipes from the kitchen of Sherrie Heywood

pumpkin bread

ingredients

1 cup(s) (packed) light brown sugar

2 large egg whites

1 cup(s) pure pumpkin (not pumpkin pie mix)

1/4 cup(s) canola oil

1/3 cup(s) low-fat plain yogurt

1 teaspoon(s) vanilla extract

1 cup(s) all-purpose flour

3/4 cup(s) whole wheat flour

1 1/2 teaspoon(s) baking powder

1 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground nutmeg

1/2 teaspoon(s) baking soda

1/2 teaspoon(s) salt

directions

1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.
2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Read more: Healthy Pumpkin Bread Recipe - Good Housekeeping 

whole wheat pizza dough

Ingredients

• 1 package dry yeast
• 1 1/4 cups lukewarm water
• 1 1/2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt

Directions

Proof yeast in a measuring cup with lukewarm water.

In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.

On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

Yield: 4 (7-inch) pizzas

{recipe from foodnetwork.com}

banana & chocolate loaf

ingredients

serves 8

4 oz butter, softened

2 ripe bananas

1/2 cup golden superfine sugar

2 eggs

1 1/2 cups self-rising flour

1/4 cup unsweetened cocoa

1 tsp baking powder

1-2 tbsp milk

1/2 cup semisweet chocolate chips

method

1  Grease a 2-lb loaf pan.  Peel the bananas and place in a large bowl.  Mash with a fork.

2  Add the butter, sugar, and eggs, then sift the flour, unsweetened cocoa, and baking powder into the bowl.  Beat vigorously until smooth, adding enough milk to give a reluctant dropping consistency.  Stir in the chocolate chips.

3  Spoon the mixture into the prepared pan and bake in a preheated oven, 350 degrees for 50-60 minutes, or until well risen and the tip of a knife inserted in the center comes out clean.  Let stand in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

recipe from BEST EVER BAKING published 2011

aunt phyl's rolls

Dissolve in milk:
1 1/2 cups scalded milk
2 teaspoons salt
1/2 cup margarine
1/2 cup sugar


Add 2 cups flour - beat


In a separate bowl make a yeast mixture of:
2 tablespoons yeast
1/2 cup water
2 eggs




Let this sit for a few minutes while the yeast is activated.
Add the yeast mixture to the other mixture.


Add 2 cups of flour - mix.
Add 2 more cups flour - mix well.  (Electric mixer - about 8-10 minutes with bread attachment)


Let rise.  (about 45 minutes)
Punch down.  Knead a little.  Roll out and shape rolls.
Let rise again.  (about 20-40 minutes)
Bake at 375 degrees for 8-10 minutes.

banana bread (penny kidd's bill's grandma's)

2 eggs beaten

1 cup sugar

1/2 cup crisco

3 bananas mashed

1/2 tsp salt

1/2 tsp soda

1/2 tsp baking powder

2 cups flour

Makes 1 large loaf or 3 little loaves

Bake at 350 for 40-45 min for small loaves or 50-60 minutes for large loaf

whole wheat bread - aunt norene (aka grandma thomas)

11-12 cups whole wheat flour
2 tbls yeast
1/2 cup warm water + 1 tbls sugar
5 cups hot tap water
1 1/2 tbls salt
2/3 cup oil
2/3 cup honey


1.  Grind 9 cups of wheat (makes about 11 cups flour)
2.  Sprinkle 2 tbls yeast in 1/2 cup warm water . . . let work.  (One tbls of sugar in water and yeast will speed up the process)
3.  Combine 5 cups hot tap water and 7 cups freshly ground whole wheat in mixer and mix on low speed about one second.
4.  Add 1 1/2 tbls salt, 2/3 cup oil, 2/3 cup honey, yeast mixture and about 4-5 cups flour to mixture. Mix well.
5.  Let mixer knead bread for 10 minutes on low speed.
6.  Place dough in greased pans.  Let rise 1/3 in bulk for approximately 35 minutes.
7.  Bake at 350 degrees and turn out immediately.


6 small bread pans - 30 minutes
3 large pans - 40-45 minutes
5 medium pans - 35-40 minutes

Simple 1 Hour Bread

8 cups white bread flour

1/2 cup sugar

5 tsp. salt

3 Tbsp. instant yeast

3 Tbsp. oil

3 1/2 +2 Tbsp. cups very warm water

1. Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.

2. Mix for 5 minutes. (Do not add anymore flour after the dough has finished mixing.)

3. Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth consistency. It will stick way less to your hands if you spray them too before handling the dough.

4. Divide dough into 3 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place in pans. Cover with a kitchen towel and let rise for 25 minutes.

5. Bake loaves at 350 for 25 minutes, or until they are golden brown.

6. If you want a soft crust, rub golden browned tops with a stick of real butter while still warm.

Spicy Pumpkin Muffins

Ingredients
3/4 cup pumpkin puree
1 cup Splenda granulated sweetener
6 tablespoons buttermilk
3 tablespoons canola oil
3 tablespoons molasses
1 large egg + 1 large egg white
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
11/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
Instructions
1. Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick baking spray.
2. In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.
4. Spoon batter into prepared muffin cups.
5. Bake for 20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Information Per Serving:
Calories 150 : Fat 5g (0 saturated) : Carbohydrate 22g : Fiber 1g : Protein 4g Sodium 180 mg
(Sensational Splenda Recipes)

best blueberry muffins

1 cup sugar

1/4 cup oil

1 cup milk

4 tsp. baking powder

2 2/3 cup flour

1/2 tsp. salt

1/2 cup shortening

2 eggs

Mix all ingredients well. Add 2 cups of blueberries which have been coated with flour. Fill greased muffin tins 3/4 full. Sprinkle sugar on top.

Bake at 375 for 15-20 minutes.

Works best with fresh blueberries.