WHOLE (WHITE) WHEAT BREAD Tricia Fuller

WHOLE (WHITE) WHEAT BREAD Tricia Fuller

2/3 cup vital wheat gluten

2 ½ tablespoons yeast

Combine first three ingredients in mixer and give a quick mix (5 seconds).

5 cups hot water (Water temperature needs to be 120 -130 degrees and not any hotter.)
Add water all at once in mixer with dry mixture and mix for 1 minute. Cover mixer with lid or cloth and let sit for 15 minutes. Dough mixture will rise. (I let my dough rise in the Bosch until it is 2 inches just below the top and sometimes it takes a little bit longer than 15 minutes.)
After dough has risen, add the following:

2/3 cup canola oil

2/3 cup honey OR 1 cup sugar

2 tablespoons salt

2 ½ tablespoons lemon juice
Mix for 1 minute and then add 5 cups whole wheat flour, 1 cup at a time. Mix well. (I usually mix about 10 minutes after all the flour has been added.)

Turn oven on 350 degrees for 1 minute and then turn off.

Take dough out of mixer. Divide evenly into six loaves and shape nicely in order to place each loaf in a medium loaf pan. (Use a good quality loaf pan.) Spray loaf pans so they don’t stick. When dough is put into bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread bake evenly and not have the large lump in the middle of your loaf.

Place loaf pans in oven until they have risen to top of pan. Without taking loaf pans out of the oven, turn oven on at 350 degrees. Bake for about 25-30 minutes or at your discretion.

Remove from bread pans and let cool down before placing in a plastic bag. This bread freezes very nice and when thawed it still tastes fresh!

*This recipe is made in a Bosch which has a six quart size bowl. If your mixer’s bowl is not this big, try halving the recipe.

**You can also let the bread rise out of the oven and when ready, put into the oven that has been pre- heated to 350 degrees, and bake for 35 minutes.

BREAKFAST:

Expectations and assumptions are a critical topic in every relationship. Understanding and dealing with our assumptions and expectations is your best tool in growing and strengthening your relationship. Does the husband make every decision? Does the wife manage the finances? Does the husband control activities and the wife sacrifice things she loves? Who drives the car when both are together? How are chores divided? We inherit many of our assumptions from our upbringing as a child. Our values and beliefs are formed during these early years. We grow up knowing what to assume and what to expect from our family. It can become so ingrained, that it is our way of thinking. We presume that others see things our way, and we expect them to have similar assumptions. This can be a real stumbling block to a successful relationship because we regularly find ourselves at odds with many of our partner’s words or actions. The best way to make progress is to take the time to understand where the assumptions came from.

Baked Apple Oatmeal

(6 servings)    

3 cups rolled oats (quick or old-fashioned)

2 cups chopped apples (can use frozen apples, if decrease milk)

2 cups milk

1/3 cup brown sugar

1 Tbsp canola oil

1/3 cup applesauce

1 large egg - beaten

1 and 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1 scoop vanilla protein powder (optional)

Prepare a 2-quart baking dish with a light coating of cooking spray.

Preheat oven to 400 degrees. In a large bowl, combine the oats, baking powder, salt and cinnamon.

In a separate bowl, mix together milk, egg, applesauce, oil, apples, and brown sugar.

Stir the liquid ingredients into the dry and pour into prepared dish.

Bake for 30 minutes.

Spoon into serving bowls and serve with milk and a little extra brown sugar. You can replace the apples with equal an equal amount of blueberries or other fruit. I make a batch of it at the beginning of the week and warm some in the microwave each morning for breakfast.

Breakfast Casserole

1 pkg crescent rolls - pull apart and press in bottom of pan

1 lb. sausage (in a roll).  Slice and layer on rolls

1 pkg. frozen hash brown squares

1 green pepper - chop and layer

1 onion (small) -  chop and layer

Carrots - shred and layer (as many as you want)

Beat 12 eggs and 1/2 cup milk together and pour over casserole.

Top with 2 cups grated cheese

Bake at 350 for 45 minutes or until the middle is cooked through

¼ cup butter

2 cups grated cheese

1 cup grated Swiss cheese

1 cup diced ham or bacon
Mix everything but hash browns together. Spray 13x9 pan with Pam. Spread hash browns in pan. Spread mixture over top.
Breakfast Pizza by Joyce Miskin
1 pkg. crescent rolls—pat in pan

1 lb. browned sausage

1 cup frozen hash browns

1 cup grated cheese

5 eggs

1 ½ cup sugar

¾ cup buttermilk

½ cup butter (or margarine)

2 Tbsp corn syrup

1 tsp baking soda

2 tsp vanilla extract

In a medium saucepan, bring all ingredients to a boil- except for vanilla. Allow to boil gently for five minutes. Remove from heat and add vanilla. Serve warm over pancakes and waffles. Will store for a week in fridge.

1 cup flour

1 egg – separate fold in egg white

1 tsp melted oil or shortening

1/3 cup milk

½ tsp salt

1 tsp baking powder

2 Tbsp sugar

1 can corn kernels

Mix according to muffin method, only beat and fold corn in last. Fry in deep fat. Drop by teaspoon. Dry on paper towels.

Cook in pressure cooker- Ratio 3 water/ 1 wheat

½ tsp. salt

Bring water to boil – add cracked wheat, put on lid, bring to pressure, cook 10 min, let sit 10 min.

Crepes by Dani Lindquist

1 1/2 cup flour

2 cups milk

1 Tbsp sugar

2 eggs

½ tsp. baking powder

½ tsp. salt

2 Tbsp melted butter or margarine
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth. For each crêpe, lightly butter 8 inch skillet; heat over medium heat until butter is bubbly. Pour scant ¼ cup of the batter into skillet; immediately rotate pan until batter covers bottom cook until light brown. Turn and brown other side.
DELUXE HOT CAKES by Daryl and Fern Nelson

1½ cup sifted whole wheat flour

1 Tbsp baking powder

3 Tbsp sugar

¾ tsp salt

2 egg yolks

1½ cup milk

2 Tbsp oil

2 egg whites beaten
Combine in order, folding in beaten egg whites last. Bake on lightly greased hot griddle. If sweater than usual, you may reduce sugar.

DUTCH CRUMB CAKE by Lynda Campbell

1 cup Sugar

2 cups flour

1 tsp. cloves

1 tsp. nutmeg

1 tsp. Cinnamon

1/2 tsp. Salt

1/2 cup margarine

1 egg, beaten

1 cup buttermilk

1 1/2 tbsp. vinegar

1 cup milk

1 tsp. baking soda

2 tbsp. molasses
Combine sugar, spices, flour, and margarine. Take out 1/2 cup of mixture. Add soda to sour milk. Add remaining ingredients. Beat well. Pour in greased 8” square pan. Sprinkle 1/2 cup of reserved mixture on top. Bake at 350 for 30-35 minutes.
FUNNEL CAKES by Lori Allen

1 1/4 cup all-purpose flour

2 tbsp. Sugar

1 tsp. soda

3/4 tsp. Baking Powder

1/4 tsp. Salt

1 egg

3/4 cup milk

4 eggs

2/3 cup milk

3 tbsp butter

2/3 cup flour

Whip eggs until lemon colored. Add milk, flour, and salt. Heat butter into square baking pan. Pour batter into pan of melted butter. Bake at 450 for 15-20 minutes. Serve in squares with syrup and powdered sugar.