Sunday, January 17, 2010

More Convenient Mixes

Wheat Mix
6 c whole wheat flour
3 c all-purpose flour
1 1/2 c instant nonfat dry milk
1 T salt
1 c sugar
1/2 c wheat germ
1/4 c baking powder
2 c vegetable shortening

In a large bowl, combine whole wheat flour, white flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Place in airtight container and store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups.

Quick Wheat Breakfast Cake
1 egg, slightly beaten
3/4 c water
2 1/4 c wheat mix
1 c chopped raisins
1/2 c brown sugar, firmly packed
2 tsp cinnamon
1/2 c chopped nuts

Preheat oven to 375 degrees. Butter an 8 inch square pan. Combine egg and water in a medium bowl. stir in wheat mix and raisins until moistened. Spread into prepared pan. Combine brown sugar, cinnamon and nuts in small bowl and sprinkle on top of cake. Bake 25-30 minutes until a toothpick inserted in the center comes out clean. Cut into 16 two inch squares. Serve warm. Variation: Substitute orange peel and orange juice for part of the water in the recipe--mmm.

Favorite Wheat Pancakes
1 egg, slightly beaten
1 1/2 c water
2 1/4 c wheat mix

Combine egg and water in medium bowl. Stir in wheat mix until just moistened. Cook on a hot oiled griddle for about 3-4 minutes until browned on both sides. Makes about 15 four inch pancakes.
Variation: Top with sliced peaches and cinnamon syrup.

Quick Wheat Muffins
3 c wheat mix
2 T sugar
1 egg, slightly beaten
1 c water

Preheat oven to 400 degrees. Generously butter muffin pans. In a medium bowl, combine wheat mix and sugar. Blend well. Combine egg and water in a small bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15-20 minutes or until golden brown. Makes 12 large muffins.

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