Whole Wheat Waffles

Serving: 6

Difficulty: Intermediate

2 eggs

1 3/4 c. milk

1/4 c. extra virgin olive oil (or coconut oil)

1/4 c. plain applesauce

1 t. vanilla

_______________________mix together

1 3/4 c. whole wheat flour

1/4 c. oatmeal

2 T. brown sugar

4 t. baking powder

1/4 t. kosher salt

________________________mix together

Combine wet and dry ingredient and stir until all lumps are gone.  Heat waffle machine and cook according to manufacture specifications.  Makes 6 medium waffles.

Recipe By: Tracy Lytle

Whole Wheat Strawberry Poptarts

I found a really cool blog Cheekykitchen.com.  I cannot wait to try more of her recipes.  This recipe for poptarts was amazing!  This is her recipe with a few of my own changes in italics.

Crust:
1 C whole wheat
1/2 C white flour (I used 1 1/2 cups of soft white wheat berries, milled)
2 t sugar (I used brown sugar)
1/2 t salt
½ c. cold butter, sliced
4-5 Tbsp. cold milk 

In large bowl, stir together flours, sugar, and salt. Cut in slices of butter using a pastry cutter (or fork, if you have to) until the largest pieces resemble peas. It’s important that you don’t touch the crust with your bare hands, no matter how tempting that mixing option might be. You want the butter to stay as cold as possible and your hands will warm it up and make the crust less flaky. Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Use a fork to stir the dough after you’ve added each Tablespoon of milk. Quickly form the crust into a ball. Refrigerate until ready to use. (I stuck it in the freezer for 20 minutes and it was perfect!)

1 prepared batch of  Whole Wheat Pie Crust (listed above)

Fresh Strawberry Filling:
1 T. butter, sliced
1 c. strawberries
1 tsp. lemon juice
½ c. sugar (I cut this in half)
1 T. cornstarch (I did not have cornstarch on hand so I substituted whole wheat flour)

Glaze:
2 c. powdered sugar
1 T. honey
1 tsp. vanilla
2-3 T. heavy cream (I used whole milk and it came out fine)
Pink Icing gel
Sprinkles

In a small saucepan, combine all Strawberry Filling ingredients. Heat over medium-high heat until mixture begins to thicken. Allow to cool. On a lightly-floured cutting board, roll pie crust ¼” thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4” tall x 3” wide. Spoon a 2-3 Tablespoons of the strawberry mixture on top of one of the rectangles. Gently place a second rectangle of pie dough atop. Secure edges together by pressing them gently with the tines of a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.

To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled strawberry tarts. Allow frosting to harden before serving.

ENJOY!

Light Wheat Rolls

I love homemade bread and rolls and this one isn't that difficult. It makes alot, but we eat them for breakfast, lunch and dinner. Enjoy!

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 5 Minutes
Yields: 2 Dozen

Ingredients

2 package active dry yeast (0.25 ounce packages)
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup sugar
1 teaspoon salt
1/4 cup butter melted and cooled
1 egg beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter melted

Instructions
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. (I often just pull into 24 rolls and bake them on a cookie sheet instead) Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.