Conversions
All Purpose Flour: I use Hard White Wheat or Hard Red Wheat, cup for cup in recipes calling for all purpose flour.
Self Rising Flour: For every 2 Cups of Self-Rising Flour, Mix together:
2.5 Cups Hard White Wheat
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Real Salt
Bisquik: Cut 5 TBSP of Butter into the Self-Rising Flour mix and use as directed in recipes calling for Bisquik.
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Low Fat Chewy Fruit and Oatmeal Bars
My kids love this in the morning and we all eat it instead of sugary cereal 30 min. to prepare.
Ingredients
3/4 CUP Firmly Packed Brown Sugar
1/2 CUP Raw Honey
1 CUP Plain Low-Fat Yogurt
2 Egg Whites, lightly
beaten
2 Tbsp. Canola or Olive Oil
2 Tbsp. Skim Milk or
Almond Milk
2 tsp. Vanilla
1.5 Cups 100% FRESHLY
MILLED WHEAT FLOUR (Hard White or Hard Red)
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1/2 tsp. REAL SALT or Salt
3 cups Rolled Oats
(quick or old fashioned, uncooked) or (SUB. 2 Cups OATS & 1 Cup WHEAT BRAN)
1 CUP diced dried mixed fruit (I USE WHELCH'S BERRY MEDLEY: cherries, blueberries, cranberries, and golden raisins)
---OR---
Banana:
2 or 3 Mashed bananas
---OR---
Blueberry:
1.25 CUPS Frozen
Blueberries
Preparation
1. Heat oven to 350°F. In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.
2. Spread mixture onto
bottom of greased 13x9-inch baking pan.
3. Bake 28 to 32 minutes or until light golden brown. Cool completely in pan. Cut into bars. Store tightly covered container or ziplock bag for 5-7 days (but they will not last that long!).
Servings: 2 dozen bars
You could also make into muffins. Line Muffins with muffin liners or spray Pam. Fill 3/4 full. Baking times will depend on oven and size of muffin tins. Bake until brown and when a toothpick inserted into muffin comes out clean. Estimate: 18-25 minutes.
Leia’s Chocolate Chip Cookies
2 Sticks Softened Butter
½ CUP Sugar
1.5 CUPS firmly packed Brown Sugar
2 Eggs
2.5 tsp. Vanilla
2.5 CUPS FLOUR
¾ tsp. REAL SALT (any salt will do)
1 tsp. Baking Powder
1 tsp. Baking Soda
24 oz dark chocolate chips
Preheat oven to 350°F.
Cream together the butter, sugar, eggs and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
Combine the dry ingredients into the large mixer slowly.
Fold in chocolate chips.
I use a small ice cream scooper and measure out the cookie dough onto a foil lined half sheet baking sheet. (It is a rounded TBSP of cookie dough per cookie) 3 rows of 4 about an inch apart.
Bake for 14 minutes or until the edges are light brown. Take out while slightly undone b/c they will continue to cook until cooled. Let set then move to cool on cooling rack.
Servings: about 60 cookies
PUCKER UP POUND CAKE
2 sticks Unsalted butter, softened
3 CUPS sugar
6 large eggs
3.5 CUPS Freshly Milled Flour
(Hard White) SIFTED
½ teaspoon baking powder
½ teaspoon salt
1 CUP heavy cream
2 teaspoons lemon extract
(you may use pure vanilla extract or almond flavoring instead)
Generously grease and flour 2, 8" loaf pans. Do not preheat the oven.
Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.
Pour batter into prepared
pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1
hour 15 minutes without opening the oven door. Bake for an additional 15
minutes if necessary. Remove from the oven and cool in pan for 15 minutes.
Invert cake onto cake plate.
REAL BROWNIES
4 oz. unsweetened baking
chocolate, melted
2 oz. semi-sweet baking chocolate, melted
1.5 Sticks butter
2 cups sugar
3 Eggs
1 tsp. vanilla
1 cup flour
¼ Cup or more coarsely chopped walnuts for tops of brownies (optional)
Preheat oven to 350°.
Heat unsweetened chocolate and butter in double boiler until melted. Remove from heat. Stir in sugar. Add eggs and vanilla; mix well. Add flour and stir until well blended. Spread 9x13 pan with parchment or oiled. Sprinkle nuts on top of brownies.
Bake for 20-25 minutes or
until toothpick inserted in center comes out clean. DO NOT OVERBAKE! THESE WILL SET AS THEY COOL.
Lift out of pan onto cutting board. Cut into 12-16 squares.
Servings: about 12 large brownies.
