Whole Wheat Oatmeal Chocolate Chip Cookies Tuesday, May 17 2011 

These taste great, and combine the amazing ingredients of whole wheat, oatmeal, peanut butter, and chocolate chips. What more can we ask for?! 🙂

Crystal shares this family recipe here. I reduced the sugars (brown and white) to 1/2 cup each, and only put 1 cup of chocolate chips. They were so well liked at our church’s youth group that they ate them all! Probably a good thing! 😉

Sour Cream Coffee Cake (whole wheat!) Saturday, May 14 2011 

Yummy whole wheat coffee cake! With layers inside, containing brown sugar, cinnamon and walnuts. Yum!

I made the above-pictured whole wheat coffee cake for Christmas morning, to celebrate Jesus’ birthday! My 2.5-year old had great fun pushing in all the candles, then blowing them all out. 🙂 The picture is half a recipe, a full recipe makes it much thicker.

Sour Cream Coffee Cake

3 cups whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sugar
3/4 cup butter or margarine, softened
1 1/2 tsp vanilla
3 eggs
1 1/2 cup sour cream
Brown sugar filling (recipe below)
Vanilla Glaze (recipe below)

Heat oven to 350. Grease bottom and side of angel food cake pan (tube pan), 10×4″, 12-cup bundt pan or 2 loaf pans, 9x5x3″, with shortening.

Make brown sugar filling, set aside. Mix flour, baking powder, baking soda and salt, set aside. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until well blended.

For angel food or bundt cake pan, spread one-third of the batter in pan, then sprinkle with one-third of the filling; repeat twice. For loaf pans, spread one-fourth of the batter in each pan, then sprinkle each with one-fourth of the filling; repeat once.

Bake angel food or bundt cake pan for about 1hr, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan to wire rack. Cool 20 minutes. Drizzle with vanilla glaze.

Brown Sugar Filling
1/2 cup packed brown sugar
1/2 finely chopped nuts
1 1/2 tsp ground cinnamon

Vanilla Glaze
1/2 cup powdered sugar
1/4 tsp vanilla
2-3 Tbsp milk
Mix all ingredients until smooth thin enough to drizzle.

Whole Wheat Cinnamon Rolls Friday, May 13 2011 

The sticky buns variation (below recipe) is my favourite!

Cinnamon Rolls

3 1/2 cups warm water
5 cups wheat flour
1/2 cup oil
1/2 cup honey
1 Tbsp salt
1/4 cup gluten flour
1/2 cup dry milk
2 eggs
3 Tbsp instant yeast
4-6 extra cups wheat flour

Mix water, honey, oil, gluten, powdered milk and slightly beaten eggs. Mix in 5 cups flour and mix for one minute. Add 1 cup flour and yeast on top of flour. Mix. Add salt, then quickly add remaining flour in 1/2 increments until dough is no longer sticky and kneads well. Knead 8-10 minutes.

Place in greased bowl, cover, and let rise until doubled. Punch down. Roll out dough on greased surface. Generously spread butter and sugar on dough. Sprinkle with cinnamon. You can also add chopped nuts, raisins or dried fruit. Roll up dough and cut into 1″ slices with a serrated knife. Put 12 rolls into grease 9×13″ pan. Cover, let rise for 30 minutes to 1 hour. Bake at 375 for 20-30 minutes. Frost. Makes 3 dozen.

To make it sticky-buns style, spread some butter and brown sugar at the bottom of the pan before placing the cinnamon rolls to rise/cook. Turn over once baked for a yummy sticky coating. No frosting needed!

100% Whole Wheat Bread Friday, May 13 2011 

Looking for a good bread recipe? Give this one a try. Remember that depending on your location, the results will vary due to elevation and humidity. Try different recipes and find the one that works best for you!

100% Whole Wheat Bread

(Makes 3 loaves)

3 cups warm water
1 1/2 Tbsp yeast
1/3 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp lemon juice
1/3 cup oil
2 Tbsp gluten flour
Whole wheat flour

Dissolve yeast, water and sugar, let sit 3 minutes. Add salt, lemon juice, oil, and gluten flour. Add wheat flour until the dough is no longer sticky. Knead to develop the gluten. Depending if you knead by machine or hand, it may take 8-12 minutes. Place in a slightly greased bowl, cover, let rise until it doubles in volume (about 1hr). Punch down, let rise another 30-45 min until it has risen again. Punch down, divide into 3 sections, shape into loaves. Place in greased bread pans, cover and let rise until doubled. Bake at 375 for 25 minutes or until golden brown. Cover the tops with foil paper towards the end of cooking time if the crusts get darker than desired. Cool completely on cooling rack. Freezes well! When thawing out, remove loaf from bag so the moisture doesn’t make bread soggy.

Adding ground flax, or multigrain mix in the dough is a wonderful healthy addition!

Ways to shape the bread:

Kaiser buns
Tear-apart buns

Click here to read how different areas/elevation affect bread recipes.

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