Meg Dickey, I gotta say I love you. Love the soaked buttermilk biscuits and make them all the time. Now, I am in love again. This soaked applesauce cake is perfect for breakfast. Start the soak the night before and measure the rest of the ingredients. When you wake up the next morning, you just take one minute to stir it all up and put it in the oven. By the time you take a shower and get dressed, you have hot cake, ready to serve.
http://megdickey.wordpress.com/2009/12/14/soaked-applesauce-cake/#comment-348
Monday, May 31, 2010
Wednesday, May 12, 2010
Wednesday, May 5, 2010
Simple Cinnamon Drop Cookies
click on image to enlarge
This is just an adaptation from the red/white checkered "Better Homes" cookbook
1 cup room temperature butter
1 1/2 cups sucanat
2 eggs
2 tsp vanilla
2 cups whole wheat flour (freshly ground hard or soft white wheat preferred)
1/4 tsp baking soda
1 tsp cinnamon
Blend together butter and sucanat. Add eggs and vanilla. Beat one minute. Add flour and baking powder and mix thoroughly. Drop onto a silpat or parchment lined cookie sheet. Bake at 375 for 8 or 9 minutes.
Whole Grain Banana Cake
click on image to enlarge
This cake is divine. Definitely company worthy and easy to make. I substituted melted butter for the peanut oil and opted not to sprinkle it with the coconut. My daughter hates coconut. I also used freshly ground hard white wheat for the pastry flour. This comes from the same site where I found the yummy oatmeal cookies I posted a couple of months ago. The picture on the site is prettier than mine; check it out.
http://www.wholegraingourmet.com/recipes/41-cake/81-whole-grain-banana-cake.html
Cake Ingredients:
•1 1/2 cups whole grain pastry flour
•1 tsp baking powder
•1/2 tsp baking soda
•1 tsp ground cinnamon
•1/4 tsp salt
•3/4 cup sucanat (Evaporated Cane Juice)
•3 large eggs
•1/2 cup peanut oil
•2 large ripe bananas
•1/2 cup milk (any kind)
•2 tsp vanilla extract
Frosting Ingredients:
•4-oz cream cheese, room temperature
•1/4 cup butter, room temperature
•3 tbsp wild honey
•2-3 tbsp milk
Topping
•Unsweetened coconut flakes
•Toasted pecans
Cake Preparation:
1.Preheat oven to 350F.
2.Grease a 9-inch round cake pan, bottom and sides.
3.In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon and salt.
4.In a small pan over low heat melt sucanat in oil- just till its partially liquidfied, may still be a bit crumbly.
5.In a large bowl, whisk together eggs, bananas, milk and vanilla extract.
6.Add sucanat liquid to dry mix and stir till covered in mixture.
7.Add egg mix and stir until no streaks of flour remain visible.
8.Pour into prepared pan.
9.Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
10.Turn cake out of the pan onto a wire rack to cool completely before frosting.
Frosting Preparation:
1.Beat cream cheese and butter together
2.Slowly add honey and milk until creamy smooth.
3.Top cool cake with frosting, pecans and unsweetened coconut flakes.
Tisha's Lentil Enchiladas
click on photo to enlarge
click on photo to enlarge
Ingredients
1 cup finely chopped onion
1 clove garlic, minced
2 tsp unrefined oil or butter
1 cup dried lentils
1 heaping tablespoon of my taco seasoning (see post with crock pot pinto beans)
2 cups broth, any kind
1 cup thick salsa
8 whole wheat tortillas (see previous post)
1 1/2 cups shredded cheese
1 can enchilada sauce (we like Stokes pork flavored sauce; clean ingredient list and yummy)
lettuce, tomato, black olives, sour cream, etc.. for toppings
Directions
Saute onion and garlic until tender. Add lentils and spices. Cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat to medium-low; cover and simmer for 30 minutes. Uncover. Cook 10 minutes more, allowing liquid to reduce. Add salsa. Heat through. You may need to put this in a colander to remove some of the cooking liquid. Spoon 1/4 cup lentils into tortillas. Roll and place in a 13x9 pan. Cover with enchilada sauce and cheese. Bake at 350 for 20 minutes. Top with desired toppings
The BEST Whole Wheat Tortillas Ever
I've made lots of whole wheat tortillas and have often found the results to be too "wheaty", too thick, and just not right. I'm a tortilla connoisseur. When we lived in Nampa, Idaho (a town with a high Mexican population), I found a little bakery called "Rita's." If you are ever in Nampa, please go eat the lingua tacos (yup, this is tongue; just trust me) from their walk-up window. Then go inside their little shop. Buy their flour tortillas . Also buy their little cinnamon sugar coated cookies. Both are made with white flour but its a treat that you won't find anywheare else, so I think you should splurge. Anyway, I digress...... tortillas......Because of Rita's, I must have my tortillas thin and cooked just right. THIS recipe is the one:
Ingredients
4 cups whole wheat flour
1 tsp salt
1/4 tsp baking powder
1.5 cups boiling water
Directions
Put flour, salt, and baking powder into a good mixer and mix, using the paddle blade. Pour boiling water over this and mix thorougly. Switch to dough hook and knead for 2 minutes. This helps the gluten in the flour develop and absorb the water. Shape into 24 balls right on your counter and lay plastic wrap over the top. You can freeze them at this point if you want. Let them rest on the counter for at least 20 minutes or up to 24 hours (this would be considered "soaking" as I've described in an earlier post about getting more from your whole grains, but without an acid solution).
Heat a cast-iron griddle or non-stick pan to medium high heat. Roll out on an unfloured, ungreased countertop (if you need flour, just use a tiny bit). I'm not super picky about shape. Mine are often square-ish. Roll as thinly as you can and stretch the dough when you pick it up to place it on your hot griddle.
Cook on both sides.
Slip the hot tortilla into a zip-lock bag and zip it up. Keep doing this. The trapped steam keeps the tortillas soft.
If you want to freeze these, let the bag cool and then place it in the freezer.
Nutritional Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 67.7
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 102.3 mg
Total Carbs: 14.7 g
Dietary Fiber: 2.4 g
Protein: 2.7 g
Ingredients
4 cups whole wheat flour
1 tsp salt
1/4 tsp baking powder
1.5 cups boiling water
Directions
Put flour, salt, and baking powder into a good mixer and mix, using the paddle blade. Pour boiling water over this and mix thorougly. Switch to dough hook and knead for 2 minutes. This helps the gluten in the flour develop and absorb the water. Shape into 24 balls right on your counter and lay plastic wrap over the top. You can freeze them at this point if you want. Let them rest on the counter for at least 20 minutes or up to 24 hours (this would be considered "soaking" as I've described in an earlier post about getting more from your whole grains, but without an acid solution).
Heat a cast-iron griddle or non-stick pan to medium high heat. Roll out on an unfloured, ungreased countertop (if you need flour, just use a tiny bit). I'm not super picky about shape. Mine are often square-ish. Roll as thinly as you can and stretch the dough when you pick it up to place it on your hot griddle.
Cook on both sides.
Slip the hot tortilla into a zip-lock bag and zip it up. Keep doing this. The trapped steam keeps the tortillas soft.
If you want to freeze these, let the bag cool and then place it in the freezer.
Nutritional Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 67.7
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 102.3 mg
Total Carbs: 14.7 g
Dietary Fiber: 2.4 g
Protein: 2.7 g
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