For the mix:
• 9 cups whole wheat flour
• 2 1/2 cups barley flour
• 2 1/2 cups oat flour
• 2 1/2 cups brown rice flour
• 2 cups rye flour
• 2 1/2 cups cold milled flax
• 4 cups powdered milk
• 3 teaspoons salt
• 1 cup baking powder
Combine all ingredients in a large bowl (or stand mixer fitted with the whisk beater if you have a Bosch or large Kitchen Aid). Stir very well, using a whisk, until the ingredients are evenly distributed. Transfer to 2 gallon sized freezer zip-top bag. Be sure to label the bag with the pancake instructions, as seen below. Store in the freezer for freshness.
For the pancakes:
• 1 cup + 1 tablespoon mix
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1/4 cup sugar, honey, or agave
• 1/2 to 2/3 cup water
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon, optional
• 1/4 cup pureed pumpkin or mashed banana, optional
Preheat a griddle over medium heat for 5 minutes.
Combine the beaten egg, butter, sugar, water, vanilla, and any optional ingredients. Mix well. With a wooden spoon, stir in the pancake batter until well mixed.
Grease pan with spray oil. Add 1/4 cup of batter to the preheated pan for each pancake. Don’t overcrowd. Cook for 1 1/2 to 2 minutes before flipping. Large bubbles should be forming on the top of the uncooked side. Flip and cook for an additional 1-2 minutes. Serve immediately.
Monday, July 19, 2010
Tuesday, September 8, 2009
Fudge Filled Bars
2 cups quick oats
1 1/2 cup flour
1 cup packed brown sugar
3/4 tsp salt
1 cup butter, softened
1 cup pecans, chopped (optional)
1 (14oz) can sweetened condensed milk
1 cup chocolate chips
2 tbsp shortening
Mix oats, flour, brown sugar & salt.
Add butter and mix until crumbly. Stir in pecans.
Set aside 1 1/2 cup for topping.
Press remaining into greased 13x9 baking pan.
In a saucepan, combine milk, chocolate chips & shortening;
cook and stir over low heat until melted.
Spread over crust in pan. Sprinkle with reserved topping.
Bake at 350 for 20-25 minutes, until edges are golden brown.
1 1/2 cup flour
1 cup packed brown sugar
3/4 tsp salt
1 cup butter, softened
1 cup pecans, chopped (optional)
1 (14oz) can sweetened condensed milk
1 cup chocolate chips
2 tbsp shortening
Mix oats, flour, brown sugar & salt.
Add butter and mix until crumbly. Stir in pecans.
Set aside 1 1/2 cup for topping.
Press remaining into greased 13x9 baking pan.
In a saucepan, combine milk, chocolate chips & shortening;
cook and stir over low heat until melted.
Spread over crust in pan. Sprinkle with reserved topping.
Bake at 350 for 20-25 minutes, until edges are golden brown.
Monday, September 7, 2009
Southwest Salad
DRESSING:
1/3 cup olive oil
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 1/2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp salt
1/4 tsp sugar
1/8 tsp black pepper
SALAD:
1 (15oz) can black beans, rinsed & drained
1 cup grilled corn or 1 can corn, drained
3/4 cup red onion, chopped
1/2 cup tomato, diced
1/2 cup red pepper, chopped
2 jalapenos, seeded & chopped
1/4 cup cilantro, finely chopped
In a large bowl, combine salad ingredients.
In a small bowl, whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.
*Note: I didn't follow this recipe exactly. I did two cans of black beans, 3 corn on the cobs, 3 tomatoes, 1/2 red onion, red pepper, yellow pepper & a green pepper. We didn't put any jalapenos in it. We only used 1 batch of dressing for that amount of salad.
1/3 cup olive oil
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 1/2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp salt
1/4 tsp sugar
1/8 tsp black pepper
SALAD:
1 (15oz) can black beans, rinsed & drained
1 cup grilled corn or 1 can corn, drained
3/4 cup red onion, chopped
1/2 cup tomato, diced
1/2 cup red pepper, chopped
2 jalapenos, seeded & chopped
1/4 cup cilantro, finely chopped
In a large bowl, combine salad ingredients.
In a small bowl, whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.
*Note: I didn't follow this recipe exactly. I did two cans of black beans, 3 corn on the cobs, 3 tomatoes, 1/2 red onion, red pepper, yellow pepper & a green pepper. We didn't put any jalapenos in it. We only used 1 batch of dressing for that amount of salad.
Saturday, August 29, 2009
Apple Enchiladas
Ingredients
1 (21 ounce) can apple fruit filling and topping (or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
1 Spoon fruit filling evenly down centers of tortillas.
2 Sprinkle with cinnamon.
3 Roll up, and place, seam side down, in a lightly greased baking dish.
4 Bring butter and next 3 ingredients to a boil.
5 Reduce heat, and simmer, stirring constantly, 3 minutes.
6 Pour over enchiladas: let stand 30 minutes.
7 Bake at 350 for 20 minutes.
1 (21 ounce) can apple fruit filling and topping (or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
1 Spoon fruit filling evenly down centers of tortillas.
2 Sprinkle with cinnamon.
3 Roll up, and place, seam side down, in a lightly greased baking dish.
4 Bring butter and next 3 ingredients to a boil.
5 Reduce heat, and simmer, stirring constantly, 3 minutes.
6 Pour over enchiladas: let stand 30 minutes.
7 Bake at 350 for 20 minutes.
500 Calorie Bars(Gooey Butter Bars)
Bottom layer
1 (18 ounce) box yellow cake mix
1/2 cup melted butter (1/2 c)
1 egg
Top layer
1 (8 ounce) package cream cheese
1 lb powdered sugar (1 lb)
2 eggs
Directions
1Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
2 Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
3 In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
4 Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
5 Let cool before you dig in so you don't burn yourselt and to let it completely set up.
1 (18 ounce) box yellow cake mix
1/2 cup melted butter (1/2 c)
1 egg
Top layer
1 (8 ounce) package cream cheese
1 lb powdered sugar (1 lb)
2 eggs
Directions
1Spray 13x9 in pan, Preheat oven to 350 degrees (a must, timing is critical).
2 Mix cake mix, egg and melted butter in a bowl together with a spoon until cake mix is completely moist. Press into bottom of pan.
3 In another bowl mix cream cheese, the 2 eggs together slowly until it starts to get a little smooth. Then SLOWLY start adding the powder sugar. Mix until smooth and creamy; well blended. Pour over the cake mix crust.
4 Put in the oven right away after its preheated. Bake at 350 for 30 minutes. Top will be golden brown all over, if not it needs just a few extra minutes until it is evenly golden.
5 Let cool before you dig in so you don't burn yourselt and to let it completely set up.
3 Packet Roast
3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours
Saturday, August 8, 2009
Pita Bread
3to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons
vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into Kitchen Aid. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
1 1/2 cups (12 ounces) boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons
vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into Kitchen Aid. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
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