Homemade Cream of Wheat

 I'm surprised I haven't posted this cereal yet but making the Rye Porridge yesterday reminded me of this one. This 'cereal' was most of my children's first 'baby food cereal'.

Once I even made this by sprouting, drying, and grinding the wheat but I must say- it was yucky!

I mean- some of you may like it, but to us, it tasted- green- green as in grass.

Yeah, like that! 

Does this taste exactly like boxed? No. It's the whole grain and the boxed isn't.

Cheaper? MUCH! If I have my numbers right, about .34 cents for the whole pot!

It is about the same consistency as boxed, perhaps a little finer with the flour and personally I like it with coarser ground wheat to where it's closer to a grit. :)

You can use milk or cream in the place of part of your water in the recipe to make it more true to it's name, or even top it with a drizzle of heavy cream.

You can sweeten simply with sugar or top with spices, fruits, etc- or my favorite is butter and honey. 

HOMEMADE CREAM OF WHEAT

1 cup whole wheat flour

5 cups water

dash of salt

Whisk flour into water in pot with salt. 

Heat until thickened. Approx 5 to 10 minutes.

Serve!

Easy peasy!

And- if you have leftovers, you can serve small portions topped with fruit for dessert at lunch!

John 12:24  Verily, verily, I say unto you, Except a corn of wheat fall into the ground and die, it abideth alone: but if it die, it bringeth forth much fruit.

Homemade Wheat Flakes Cereal

I've tried these several times now and I finally have them where I like them.

My first few batches, the flakes were so thick and hard, that it was like chomping on flint rocks. 

(If yours happen to turn out like that, no worries, just whirl them in a blender and make them more like "Grape Nuts".)

But being a bit tenacious by nature, I kept thinning the batter down until I have a nice, thin flake!

Yaaah!

AND- if you can't or don't want to eat wheat, you can make your own corn flakes, rice flakes, etc.

You will just need to adjust your liquids to make sure your batter is really thin.

These have a wonderful flavor and they don't have all that ekaodfa'e'rakjhfsdpghaejasulose stuff in them that you can't say!

Yep, with these flakes, you'll be able to read all of the ingredients! A real bonus, huh?

Taste and pronunciation go hand in hand these days ;-)

Homemade Whole Wheat Flakes

2 cups freshly ground whole wheat flour

1/2 t salt

1/2 cup sugar (your choice)

2 1/2 cups water

Pour all ingredients into a blender and whirl until smooth. (Use a hand mixer or whisk if you need to. Just be sure to break up all the lumps.)

Pour on 3 buttered, lipped cookie sheets. Be sure to turn the pan so the batter spreads out evenly. 

(Thick spots mean thick places and longer baking.)

(approx. 13x18 size)

Bake at 350 for 20 minutes.

Allow to cool for 1 to 2 minutes. 

Break off the crisp outer edges and place the remaining part back in the oven and continue to bake until all of it has crisped. 

(This may take up to an additional 20 minutes if your battered pooled in the center.)

The outer edges are nice and crisp. Break them off and toss the center back in.

This makes about 1 quart of dried cereal. 

It's a bit time consuming too. 

But- if you want cereal, especially one without ejflsdkhuhfjsdklose- you got it!
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This post is linked to HomeMakerOnADime,KatheWithAnE,Our Delightful Home,

Quick Dinner Muffins

Do you ever find yourself in a time-pinch and need a quick bread and you don't have time to wait for yeast?

Me too!

This often happens to me at lunch. 

I can get a pot of soup together pretty quickly but bread takes a little more planning and with school and other things, sometimes I forget the bread!

(See? And you all just thought I had everything organized, all day, every day!:)

One alternative is to bake bread a couple of times a week, cool and slice it, store it in a Ziploc bag in the refrigerator, and take the needed slices out and pop them in the toaster. (That's my breakfast trick.) 

But I think you'll find these muffins are a quick and easy fix in a pinch.

 

You can mix up your flour according to your preference as well.

They're slightly sweet, making them perfect for a spicy or salty soup.

They have an almost biscuit like texture.

My kids love one with their meal and one stuffed with homemade jelly for dessert ;-)

(Two birds, one stone! Well, two purposes, one bread!)

So fluffy too!

2 cups whole wheat flour*

1 cup plain, all-purpose flour

1 T baking powder

1/4 t baking soda

1/2 t salt

1/4 cup sugar**

1 egg

1/3 cup oil

1 3/4 cup buttermilk***

Mix dry ingredients in a bowl. Make a well in the center for wet ingredients. Mix the center, then gradually stir in the dry mixture. This should make a thick batter that's thoroughly moist.

Scoop into greased muffin pan. 

Bake at 400 for approx. 20 minutes. 

Makes 12.

*I grind extra flour and store in the freezer for quick foods. You can also mix up your flours or even use all wheat or all white.

 **You can also add more sugar and fruits etc., to make this a sweet muffin for treats or breakfast.

***You can use plain milk but they won't be as fluffy. Also, depending on the flours you use, you may need a little more or less liquid so adjust accordingly. 

 

Apple-Cinnamon-Raisin Baked Pancake

Baked Pancakes are great for breakfast, but they also make a great snack for starving teen boys who need more protein and less sugar :)

This recipe has very little sugar and can be eaten plain or with syrup, honey, powdered sugar, fruit sauces, jams, or just about anything. 

These puff up similar to popovers, then deflate slightly, as you can see by the bottom picture. This recipe is similar in taste to French Toast.

Apple-Cinnamon-Raisin Baked Pancake

1 large apple, cored and sliced thinly

1/3 cup raisins (can omit)

2 1/2 T brown sugar

1/2 t cinnamon

4 eggs

2/3 cup milk

2/3 cup wheat flour (can use spelt or all-purpose or other)

2 T melted butter

Preheat oven to 350. 

Spray a glass pie plate.

Place sliced apples in plate. Sprinkle on the raisins, brown sugar, and cinnamon.

Bake 15 minutes until apples are tender.

Increase oven temp to 450.

Whisk eggs, milk, flour, and melted butter together.

Pour batter over apples and bake for 15 minutes.

The sides will puff up and deflate slightly as the pancake cools.

Look at those pretty sides! So cool and rustic looking :)

Notice the sides deflate slightly as it cools.

The children ate this for a snack with just a drizzle of maple syrup.Yum!

Whole Wheat Chocolate Chip Bar Cookies

Cream together:

2 sticks of butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 t vanilla

Blend in:

1/2 t salt

2 t baking soda

3 1/2 cups whole wheat flour

Lastly, work in:

1 1/2 cups chocolate chips

Spread on buttered, lipped 12x17 cookie sheet.

Bake for 25 minutes, until golden brown.

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This post is linked to -Show and Tell Saturday
Young and Crafty

Quick Sticks

This is a perfect solution to having bread, when you've forgotten it until dinner time!

1 T yeast

1 1/2 cups water

3 3/4 cups wheat flour (approx)

1/4 cup milk powder

1 T honey

1 t salt

1 T gluten

1 T oil

1 egg

Sprinkle yeast in warm water. Add milk powder, salt, oil, and honey. Pour in flour, gluten and honey and mix until dough forms. Continue kneading until dough is smooth and elastic. 

Divide dough into 12 balls. Roll out into sticks and place on baking sheet.

Allow to rise until doubled. (30 minutes approx.)

Bake at 350 for 22 to 25 minutes until golden.

Butter if desired and sprinkle with garlic powder and parsley or Parmesan. 

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This post is linked to:
We Are That Family

Local Wheat, Where to Buy, Grain Mills, and More!

Did you gals see the post I put up right under this one? Yes- the one about my second born turning 17. Well, I measure my "how long I've been grinding wheat and making bread" by him :)  ..I started somewhere right before or right after he was born. ...I remember having wheat buckets in the house when he was a baby.:)

Now- where can you buy wheat locally?

If you live near or visit Muddy Pond in the Monterrey area, you can have the lady who runs the Variety Store order it for you. Orders can take a while, depending on when she's expecting 'the truck' and what she needs to order. (A minimum is required on her part, so sometimes there's a bit of a wait.)

There's also a coop, Morningside Buying Club, that offers wheat, grains, and SO much more. (Especially if you like "natural" and organic products.)

They usually place orders once or twice a month, I think. There are several ways to get your order. You could drive to their farm, however, they have a local family who picks up all the orders, separates them and allows everyone to come by their home and pick up the orders. They live close to the library, the lady at Morningside would give you the details when you ordered.
(You can buy small quantities at Good Shepherd, but it's more economical to buy in bulk. I suggest buying it in a bucket the first time so you can re-use the bucket. Wheat must be stored air-tight so weevils don't get into it.)

I have on hand right now; hard white wheat, soft white wheat, spelt, kamut, rye, oat groats, and who knows what else. I recommend that you start with hard white wheat. (I would NOT start with hard red. It has some better nutritional properties (like a higher protein content) but it is a VERY heavy grain and difficult for newbies to get used to, in most cases, as it makes for very dense loaves. I have used it in the past, but my family balks at it so I've not continued to purchase it.)

Now- how do you turn wheat (wheat berries) into "flour"?

Grain Mills- here's a few:

My first mill was similar to this and lasted years- until it jumped from a high shelf and busted when it hit the floor. ...And it even ran for a while after that...before I saw a little tiny flame inside one day :)            But this kind works well, and it's the most frugal.



The one I use now is like this one. It is actually 2 separate pieces and was formerly known as a Whisper Mill. (Don't be fooled about the noise levels of mills; if you look on youtube, you can find videos testing the decibels and they are all very close.) One part of this is 'the mill' which grinds the grains into flour, the other part is a bucket that catches the flour once it has been ground.


This is another very popular mill. I've known several ladies who had them and loved them too. I might have picked this one when I bought my last mill, except it was considerably more expensive when I was buying and I bought a refurbished mill which cut my price even more. But I think this one would be a nice buy.

There are non-electric mills as well. You can also buy small mill attachments for Kitchen Aides, but I couldn't say for sure how good they work nor how fine your flour would be.

What do you get once you're ground the wheat (or other grains) into flour?

Well- you get a "plain" unleavened, whole-grain flour. Leaven would be something that would cause your flour/bread to rise, like baking soda, baking powder, or yeast.  You didn't add that when your ground your grains, therefore, it will not be there- unless YOU put it there ;-)

What can you do with your flour?

The same thing you can do with a plain flour! Yes- for real! Is there a difference in store-bought plain white flour and fresh ground wheat flour? Yes! It may need a tad more liquid, but don't sweat it, you'll get used to it and it's not that significant.

I suggest you start using it in the recipes that you already make. Do you make pancakes from plain white flour? Just substitute for wheat. Worried your family won't like this change? Start by using half white and half wheat. 

Now- if you are used to using self-rising- you will have to find a recipe that uses baking soda and/or baking powder. Your fresh flour won't rise without something to lift it! :)

Care of your flour and the BIGGEST difference:

MOST importantly- after your flour is ground, you need to use it right away, or freeze it. The oil in your wheat germ is now exposed to oxygen and it will begin to go rancid. 

Ever bought bagged wheat flour from the store? It's a little bitter. 

Fresh wheat flour is sweet. No bitter after taste- at all!

Want to make a yeasted loaf bread?

This is the EASIEST, almost fool-proof recipe that I've ever tried. You can skip the Dough Enhancer that this recipe calls for, it's not necessary. (It does give your bread a more 'store-bought' kind of texture, but I've made bread for years without that.) I make this bread weekly. It's my favorite 'go-to' dough when I'm in a hurry because it doesn't require a long rising period and it mixes up very well and quickly in my Kitchen Aid.

Don't have wheat yet? Start with white and learn to make your own bread. If you like it- then go for it! Wheat is so good- and good for you!
And remember my silly stories of my first few loaves! I was encouraged to keep making "bricks" for our "future house" :)
But now- ah- bread----

And YOU can do this too!
More questions?
Please write them below- or email me: laptopmail (at) twlakes (dot) net

Chocolate-Chocolate Chip Rolls with Hot Fudge Sauce

You know a gal has serious chocolate-sugar addiction issues when she bakes things like this, don't you? Could I offer an excuse? See- I normally make homemade pizza on Friday nights- and I was out of cheese- so this was really an attempt (Scout's honor, and fingers crossed ;-) to appease my family! ...Perhaps you would have believed me if I hadn't used DARK cocoa in this recipe? ...But there is SOME truth to my 'excuse' for this recipe :-) Honest!

Dough:

2 cups lukewarm water

1 cup cane sugar

1/2 cup melted butter, 1 stick

1 tsp. salt

1 1/2 T yeast

2 eggs, well beaten

1/4 cup dark cocoa (can use regular)

8 cup soft whole wheat flour (approx)**

1 cup unbleached flour (approx)

Filling:

1/4 cup melted butter

1 1/2 cups brown sugar (approx)

1 1/2 cups chocolate chips

(*opt. chopped nuts)

Mix water, yeast, salt, sugar, and butter. Mix in half of the wheat flour, cocoa, and the eggs. Continue to add wheat flour gradually. 

Use the unbleached flour to knead dough by hand until it is pliable. 

Roll out half of the dough at a time in a large rectangle.

Spread melted butter over the dough, along with the brown sugar and chocolate chips. Roll up, longways. Slice. (I prefer to slice with dental floss for a nice clean cut.)

Place in 9x13 sprayed dish.

(This will make 2 to 2 1/2 pans of rolls.)

Allow to rise until doubled.

Bake at 350 for approx.  24 minutes.

Dh asked for a nut on his :)

Hot Fudge Sauce

1 cup sugar

2 T plain flour

1/3 cup (dark) cocoa

1 cup milk

3 T butter

2t vanilla

Pour milk, butter, and vanilla into a small pot and heat until the butter is melted.

In a bowl, whisk the dry ingredients together and add to milk mixture. Whisk until smooth.

Heat to a boil, whisking constantly. Boil for 3 minutes until thickened. 

Drizzle over baked rolls.

*Can double and store in the refrigerator to use later for ice cream!

*You can freeze these and thaw for single serve. I think I'll hide myself a few in the freezer :) 

**If you use regular whole wheat, I recommend using 1/2 unbleached or plain white flour to keep them from being too heavy.

Freezer Cooking: Apple Pie Pockets

Last week was very busy for me so I didn't get anything done- but eating some of what I had stored the week before. It was a blessing to have it in the freezer and ready to go!

Using the recipe that I normally do for Whole Wheat Breakfast Bread, I rolled out a couple of dozen circles and stuffed them with yummy apple pie filling. 

The filling had been given to me but I normally would make my own with:

about 4 cups chopped, peeled fresh apples, 

3/4 c cane sugar, 

1 1/2 t cinnamon, 

and a dab of butter and a splash of lemon juice;

simmered until the apples were soft. 

These are more bread-y-like 'pockets', so you want to roll them out pretty thin. 

Scoop about 2 T of filling inside, fold in half, place on lightly buttered cookie sheet, crimp the edges with a fork, and allow to rise while you preheat the oven to 350.

Bake for 22 to 26 minutes until golden on top and bottom.

Cool on a baker's rack. 

You can frost these now, if you like, then flash freeze and simply lay them out to thaw the night before you need them.

If you prefer them warmed, freeze unglazed. And bake them frozen at 325 for about 22 minutes.

Glaze: 2 cups of powdered sugar whisked well with 1/3 cup milk.

You want this pretty thin.

You could use Crystal's white dough if you like and you could also fry these if you like :)

They're great for breakfast!!!

Whole Wheat Chocolate Chip Bars

These are yummy and moist. They set up better after they are completely cooled, but they're oh so hard to stay out of until then!

2 cups whole wheat flour

1/2 t salt

1/2 t baking soda

1 cup brown sugar

1/4 cup cane sugar (or white)

3/4 cup melted butter

2 eggs

1 1/2 t vanilla

1 cup chocolate chips

Mix dry ingredients together. Beat in eggs and vanilla. Drizzle and stir in melted butter just until blended. Stir in chocolate chips. Bake at 325 for 25 to 28 minutes until golden in sprayed 9X13. Allow to cool completely.

Strawberry Pinwheels

Just like Cinnamon Rolls, only stuffed with homemade Strawberry Jam!

I never tire of finding new things to make with Marilyn's Whole Wheat Bread Dough. The dough is always reliable and a quick rise- and well, it's just down-right fun!

This time, I took a batch and made a dozen rolls with it and used the other half of the dough to make these for dessert and for snack time.

I must admit, it is one of the messiest things that I've done with this dough so far!

I rolled the dough out into a rectangle and spread about a pint of jam over it. I rolled it up into a jelly roll and sliced with dental floss. Some of the jam will run out, you can scoop it up and drizzle it back over your rolls once they're in a 9x13.

Bake at 350 for between 22 and 30 minutes. My rolls are giants so it depends on the size how long your baking time will be. 

***You may need to place your baking dish on a light colored pan during part of the baking time as the sugar from the jam may try to burn. I baked my on the pan until the last 7 minutes or so. It may add to your baking time to do this but it will stop the jam from burning.***

You can top with powdered sugar, eat as is, make a powder sugar drizzle, or any number of things. I topped with a Cream Cheese Frosting.

4oz cream cheese

3 T butter

1 1/2 t vanilla

1/3 cup milk

approx. 3 cups powdered sugar

Beat until smooth and spread over your rolls.

Orange Apricot Muffins

This is an odd combination but very tasty! Orange and apricot blend well and you can barely taste the hint of honey. Great for breakfast or snacks. Can there be too many snacks? ;-)

2 1/2 cups whole wheat flour
1/4 cup melted better (or other fat)
2 eggs
1 1/2 T baking powder
1/2 t salt
2/3 cup cane sugar*
1/3 cup honey*
1 1/2 cups milk
3/4 cup chopped, dried apricots
juice and zest from 1 orange

Mix flour with sugar, salt, and baking powder. Blend in we ingredients.
Fold in zest and chopped apricots. Bake at 400 for 12 minutes.
*Can use all plain sugar.

White Chip and Walnut Muffins

I decided to change these up a bit and add some nuts. Too yummy!

2 1/2 cups whole wheat flour

1/2 t salt

3/4 t baking soda

1 cup cane sugar (or white)

1 cup white chips

1/2 cup walnut pieces (or more)

1 t vanilla

1 3/4 cup buttermilk

2 eggs

Mix flour, salt, soda, sugar, chips, and nuts. Make a well in the center for vanilla, buttermilk, and eggs. Beat the wet ingredients lightly, then stir into flour until flour is well moistened.

Bake at 375 for 12 to 14 minutes.

Brown and White Muffins

Muffins solve a whole lot of problems for me! They're quick, they're sweet, and I can make quite a few in a short amount of time :-)

They are very good for breakfast but I LOVE to have them around for snacks. I can pack them with all sorts of things, like fruit and nuts, or just make them fun- like these!

(And shhh- if you'll notice- there's no oil! Nice chewy texture as a result.)

2 cups whole wheat flour

1/3 cup cocoa powder

1/2 t salt

1/2 t baking soda

1 cup cane sugar (or white)

1 t vanilla

2 eggs

2 cups kefir, buttermilk, or yogurt

1 cup white baking chips

Preheat oven to 400. Spray muffin tins with non-stick.

Mix flour, salt, baking soda, cocoa, and sugar. Blend in vanilla, eggs, and kefir (or other).

Fold in the chips right before pouring into muffin tins.

Bake 12 to 15 minutes being careful no to over bake.
**For best results, bake in cupcake papers. The white chips sometimes sink and stick to dark metal pans.

Whole Wheat Triple Chocolate Braided Bread

Chocolate and wheat- these are two of my favorite things!

This bread is a little dense and will require some patience. But- good things come to those who wait!

For the dough:
3 cups whole wheat flour
2 1/2 t instant yeast
1 cup warm water
1/3 cup brown sugar
1/3 cup cocoa
1/2 t salt
1/4 cup melted butter
1 large egg
1/8 cup plain flour for kneading and rolling

For the filling:
1 8oz pkg cream cheese
1/3 cup melted semi sweet chocolate chips
1/4 cup plain flour
1/3 cup cane sugar (or white)
1 egg yolk
1 t vanilla

For the glaze:
2 cups powdered sugar
1 t vanilla
1/4 cup heavy cream (or milk)
several T warm water (about 3 or 4)

Directions for the dough:
Dissolve yeast in warm water. Add salt, sugar, and cocoa. Blend in half the flour and melted butter. Stir in the egg. Add remaining flour slowly. You will want to leave this dough on the slightly sticky side. Allow to rise for about 40 minutes.

For the filling:
Allow cream cheese to come to room temp and whip until fluffy. Blend in melted chocolate chips and vanilla. Mix in the egg yolk and sugar. Add flour and scrape the bowl to make sure everything is incorporated.

Assemble dough and filling:
Divide dough into equal thirds. Roll each piece out into a rectangle; about 6X15.
Spread one third of the filling in each rectangle, keeping it within one inch of the edges. Roll each rectangle up and pinch closed. Lay the three rolls on baking sheet and braid. Pinch and tuck under both ends. Allow to rise 1 hour. Bake at 350 for 40 to 45 minutes on light colored baking sheet.

For the glaze:
Mix powdered sugar, vanilla, and cream. Add warm water, one tablespoon at a time until you have the glaze thin enough to drizzle. Tuck a sandwich baggie into a cup with the top open and pulled over the edges of the cup. Spoon the glaze into the baggie, pull the baggie out and twist, forcing the glaze down into the corner. Snip the corner with a pair of scissors and drizzle over your loaf once it has cooled for 15 to 20 minutes. Slice and serve! (For best slicing, use an electric knife or one with a jagged edge.)

***This post is linked to:

Raising Homemakers
HandyManCraftyWoman
Lil' Luna 
SavvySouthernStyle 
TheThrifyHome 
WeAreThatFamily
Grocery Cart Challenge 
While He Was Napping 
Fingerprints On the Fridge

Whole Wheat Chocolate Chip Waffles

I don't know whether these should be breakfast, dessert, or a snack- they're just so yummy!

But they would certainly be good for any of those categories and since they are all whole wheat, you wouldn't even have to feel bad about grabbing one on the way out the door for a 'quick fix'.

I cooked some of these up to have for breakfast this week but they will also be handy if we need a 'quick fix'!

This is a big batch, so you can feed a big family, and/or have some for the freezer!

4 1/2 cups whole wheat flour

3 cups milk

1 stick of melted butter

6 eggs

3 T baking powder

1/2 T salt

2 1/2 T cane sugar (or white or honey)

1 cup mini semi-sweet chocolate chips

Mix flour, salt, sugar, and baking powder in large mixing bowl. Stir in milk, eggs, and melted butter.

(*Tip: always beat pancake or waffle batter with a mixer to ensure no dry lumps!)

You may stir in chocolate chips but I prefer to sprinkle them on the batter before closing the waffle iron. This way I can ensure that each waffle gets about even, rather than have the chips sink to the bottom of the batter between each batch.

Brush melted butter on your waffle iron between each batch and cook according to your iron's instructions.

(One of my irons has a green light that goes on when it's ready while the other one I have has a red light that goes off when it's ready!)

Cool on wire rack if you are going to store in the fridge or freezer. 

I tied these up in a large double, bread-bag :-)

Top with maple syrup, fruit and powdered sugar, honey, or you might even like Peanut Butter Honey Syrup!
***
This post is linked to:
Skip to My Lou

3-Grain Cookies

 These puff up into a nice big cookie, but there's so much good stuff in them, you won't mind at all!

1 1/2 cups whole wheat flour
1 t sea salt (or plain)
1/2 t baking powder
1/2 t baking soda
1/2 cup barley flakes
1 cup quick oats
1 stick butter, melted
3/4 cup cane sugar (white will work)
1/4 cup brown sugar
3 large eggs
1 t vanilla
1 cup chocolate chips
1 cup chopped walnuts

Mix butter, sugars, eggs, and vanilla. Stir in baking soda, salt, and baking powder. Stir in wheat flour, barley flakes, and oats. Toss in chocolate chips and nuts. Scoop out slightly less than 1/4 cup at a time. Bake at 375 for 12-14 minutes. 

Tips: These would make a great "breakfast cookie". You could cut your sugar bag 1/3 to 1/2 and add fruits instead of chocolate chips if you like too. 

You can also make these in advance and freeze for a "quick fix" morning when you least expect it!

**This post is linked to:
Raising Homemakers
The Thrifty Home
HandyManCraftyWoman

Fig Bars

1/3 cup melted butter
1 cup brown sugar
3 eggs
1/2 t vanilla
1/2 t butter flavoring
1 cup wheat flour
1 t baking powder
1/2 t salt
1 1/2 cups chopped figs

Cream sugar and butter. Beat in eggs, vanilla, and butter flavoring. Mix in salt and baking powder, figs, then

whole wheat flour. Spread in sprayed 9x13. Bake at 350 for approx. 28 minutes. Allow to cool 20 minutes before cutting. They will be a little gooey, but you won't mind! ;-)

Orange Date Muffins

2 1/2 cups whole wheat
1 T baking powder
1 t salt
2/3 cup cane sugar
1/2 cup chopped dates
2T melted butter or other fat
1 egg
1 1/2 cups milk
zest and juice of 1 orange

Mix dry ingredients. Toss in dates and zest, mix well.
Blend in wet ingredients. Stir just until moistened.
Bake at 375 for 20 minutes.

You may want a little more sugar in these, but I think dates are like candy and the more of them you use, the

less sugar that you will need!

Kitchen Tips- store-bought wheat flour

Welcome to Kitchen Tip Tuesdays!

 I love fresh wheat flour and have had a mill to grind my own for around 15 years. But sometimes I run out and its a while before I can order grains again. When I do, I often will get King Arthur or Kroger brand wheat flour in the 5lb bags. But- let's face it- there are a many differences in using FRESH flour and old flour.

It's not as light, the texture isn't as good, and the smell isn't so sweet.

But the main problem? It's bitter. Why? Well, the oils break down and go rancid quite quickly after grinding. (Some say within minutes, others within 24 hours, and still others say within 7 days.) Most people who don't like wheat and wheat flour may not realize that the 'bite' that's bad about wheat is that bitterness that comes from rancidity. Gulp.

But, you can do a few things that will help with this problem when you must purchase store-bought wheat flour.

1- put it in the freezer right away to stop this breaking down of the oils
2- use some plain or bread flour in your recipes to add some 'fluff' 
3- use a pinch extra yeast and a dab extra honey
4- use 1/4 cup of orange juice as part of your liquids to squelch that bitter taste (can't taste the orange)

That 4th tip I find to be the most important because, if it's bitter, the rest just doesn't matter ;-)

Happy Baking!