RECIPES - BREAD & CEREALS

[Buck Conner1]

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OLD RECIPES - BREAD & CEREALS

WHOLE WHEAT BREAD
Makes 3 loaves
1 Tbs.. dry yeast   ¼ cup warm water 2 cups hot water 2 Tbs. shortening ½ cup brown sugar              2 tsp salt 1 cup cold water ½ cup dry milk 7-8 cups whole wheat flour.
Mix yeast and warm water and set aside.  Pour hot water over shortening, sugar and salt.  Mix dry milk with 1 cup whole wheat flour, add hot water mixture and 1 cup of cold water, then add yeast mixture.  Add 6-7 more cups of whole wheat flour.  Knead until smooth and elastic and let rise almost double--then time as follows:  Let rise 40 minutes - punch down; 20 minutes - punch down; 20 minutes - punch down.
Shape in 3 loaves and place in 3 small greased bread pans.  Allow to rise until double in bulk.  Bake at 375^o for 40-45 minutes.
 
SOFT AND DELICIOUS TWO-HOUR WHOLE WHEAT BREAD
Makes 4 loaves
5 cups warm water 
2 Tbs. yeast
_ cup honey  
_ cup oil  
2 eggs         
 _ cup potato flakes 
6 cups whole wheat flour                
1 Tbs. salt 
4 to 5 cups unbleached flour
Dissolve yeast as per package instructions.  Make a sponge using all ingredients down to, and including salt.  Use bread mixer or hand-held electric beaters.  Let rest about 10 minutes.  Add remaining flour gradually as needed to make a soft dough.  Knead on floured board; cover with plastic wrap and let rise until double.  Punch down; shape into four loaves; place in greased bread pans.  Cover and let rise again until double.
Bake at 350^o for 30 to 40 minutes.  Put hot bread on a towel to cool for a soft crust.
 
TORTILLAS
2 cups flour          
 1 tsp salt  
¼ cup shortening               
½ cup warm water
Mix flour and salt.  With fork cut in shortening.  Add water and mix with fork to make stiff dough.  Form a ball and knead on lightly floured surface.  Divide dough into 10 pieces and shape into to balls.  Roll out to paper thin.  Bake on very hot ungreased griddle until freckled about 20 seconds on each side.  Serve warm with refried beans, tomato sauce, sprouts, cheese, fajitas or use to make enchiladas.
 
BLENDER WHEAT PANCAKES
Makes 6 to 8 pancakes
1 cup milk             
1 cup uncooked whole wheat  
2 eggs  
2 Tbs. oil
2 tsp baking powder  
2 Tbs. honey or sugar  
1½ tsp salt
Put milk and wheat in blender.  Blend on highest speed for four or five minutes or until batter is smooth.  Add and blend on low, eggs, oil, baking powder, honey, and salt.  Bake on hot griddle.
Variations


WAFFLES
Add one additional Tbs. wheat Increase oil to 4 Tbs.
WHEAT WAFFLES
Makes 8 waffles
2 cups flour (1 cup white and 1 cup wheat) 
4 tsp baking powder 
½ tsp salt  
2 Tbs. honey 
or sugar 
1 ¾ cup milk  
6 Tbs. salad oil                
2 eggs
Mix dry ingredients together, including nonfat dry milk.  Stir in remaining ingredients.  For lighter waffles, separate eggs.  Beat egg whites and carefully fold in.
 
BULGUR WHEAT
Wash wheat in cool water and discard water.  SimULGUR WHEATmer wheat in excess water until all water is absorbed and wheat is tender.
Spread wheat thinly on cookie sheet or shallow pan and dry in oven at 200° F. until very dry so that it will crack easily.
Wet  surface of dried wheat slightly and rub kernels between hands to loosen and remove chaff.
Crack wheat in moderate size pieces, using a mill, grinder or leave whole.
This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes.  If the recipe calls for cooked wheat or bulgur, simply boil in water for 5-10 minutes, it will approximately double in volume.
It makes an excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used.
Soaked overnight in salt water, may be added to yeast bread recipes to give a nut like taste.
 
HONEY BUTTER
½ cup butter or margarine 
¼ tsp vanilla  
1 egg yolk    
½ cup honey
Whip softened butter or margarine.  Add vanilla and egg yolk.  Add honey gradually while whipping.  Makes 1 cup.
 
CORN BREAD
Makes one loaf
1_ cups flour  
 _ cup sugar
5 tsp baking powder   
1 tsp salt
1 _ cups yellow cornmeal 
2 eggs, beaten  
1 _ cups milk             
_ cup margarine, melted
Mix flour, sugar, baking powder, and salt in a large bowl.  Stir in cornmeal until well blended.  Add eggs and milk, stir to smooth batter.  Stir in melted butter just until blended.  Do not over stir.  Pour into well-buttered 9 x 5 x 3 loaf pan.  Bake at 425^o for 40 to 50 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes, loosen around edges and turn out to cool.
 
SOURDOUGH STARTER
2 cups warm water   
2 cups flour  
1 package dry yeast  
1 Tbs. sugar
Put warm water into crock.  Sprinkle yeast over water and stir with wooden spoon until dissolved.  Add flour and sugar.  Mix until smooth.  Cover and set aside 36 to 45 hours.  Stir each time you are in kitchen.  Use 1 ½ cups of the starter in bread recipe.
To store remainder, beat 2 cups flour and 2 cups warm water into remaining starter batter.  Let stand in warm place at least 5 hours.  Cover and store in refrigerator.  Allow water needed in bread to warm to room temperature before using.  Never add anything to starter but the flour and water needed to keep it going.  Do not use metal spoons or containers.


SOURDOUGH BREAD
1 package dry yeast   
1 ½ cups sourdough starter  
2 Tbs. sugar  
3 ½ to 4 cups flour   
2 tsp salt           
1 egg
Mix starter, yeast and 1 cup warm water.  Let stand until yeast is dissolved.  Add remaining ingredients, except egg.  Punch down.  Form into loaves.  Cover and let rise until doubled.  Beat egg and brush over unbaked loaves.  Bake in 400 degree oven for 30-35 minutes.
 
SOURDOUGH PANCAKES
1 cup sourdough starter     
2 tsp baking soda  
2 eggs (beaten)   
2 cups flour  
2 cups milk    
3 Tbs. melted shortening   
1 tsp salt 
2 Tbs. sugar
About 12 hours before planning to serve pancakes, mix starter batter with the flour, milk and salt.  Let stand in bowl, covered with cheesecloth in warm place.
Just before baking pancakes, remove 1 cup of batter to replenish starter in crock.  To remaining batter in the bowl add soda, salt, eggs, shortening and sugar.  Mix well.  Bake on lightly greased hot griddle.  For thinner pancakes, add more milk.
 
SOURDOUGH ENGLISH MUFFINS
2 cups sourdough starter  
6 Tbs. yellow cornmeal  
¾ cup buttermilk       
1 tsp baking soda
2 ¾ to 3 cups flour  
¼ tsp salt
Mix together sourdough starter and buttermilk.  Combine flour, 4 Tbs. of the cornmeal, soda, salt and add to the buttermilk mixture.  Stir to combine using hands when necessary.
Turn onto lightly floured surface; knead until smooth, adding more flour if necessary.  Roll dough to  _ inch thickness.
Cover and let rise a few minutes.  Using a 3 inch cutter, cut muffins.  Sprinkle sheet of waxed paper with the remaining cornmeal.  Cover and let rise until very light, about 45 minutes.  Bake on medium hot, lightly greased griddle about 30 minutes, turning often.
Cool and split.  Toast and serve with butter.  Makes 12 - 14 muffins.


DELICIOUS OATMEAL PANCAKES
Makes 8 to 10 pancakes
½ cup whole wheat flour    
2 tsp baking powder ¼ tsp salt   
2 Tbs. sugar
_ cup nonfat powdered milk              
2 eggs, separated  
1 cup water      
3 Tbs. vegetable oil  
1 cup rolled oats
In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended.  In small bowl, beat egg whites until stiff; set aside.  In large mixing bowl, combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended.  Mix in dry ingredients, then fold in beaten egg whites.  For small pancakes, drop 2 tablespoons batter onto griddle, or pour 1/4 measuring cup full, if larger pancakes are desired.
Bake until cakes are full of bubbles on top and undersides are lightly browned.  Turn with spatula and brown other side.  Serve with applesauce or jam or butter and maple syrup.
 
OATMEAL BREAD
Makes 2 loaves
½ cup warm water   
2 Tbs. dry yeast  
¾ cup water, boiling 
¾ cup rolled oats  
1 cup buttermilk 
or _ cup powdered milk, 
1 cup water,
1 tablespoon vinegar or lemon juice)
_ cup vegetable oil          
 ½ cup honey or molasses  
2 cups all-purpose flour  
1 Tbs. salt ½ tsp soda  
3 to 3 ½ cups all-purpose flour
In small bowl, stir yeast into ½ cup warm water; allow to stand until yeast dissolves and bubbles up.  In medium saucepan, bring 3/4 cup water to boiling; stir in oatmeal and cook several minutes.  Remove from heat; add buttermilk, oil, and honey or molasses.
Sift flour, salt, and soda into a large mixing bowl.  Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes.  Gradually add enough of remaining flour until dough is stiff enough for kneading.  Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms.  Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours.  Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.
Form into loaves and place in greased 8 x 4-inch pans.  Cover and let rise until double in bulk.  Bake at 350^o to 375^o for 45 to 50 minutes or until done.  Remove from oven and turn out to cool on wire rack.
 
WHEAT MUFFINS
Makes 12 muffins
2 cups wholewheat flour    
1 cup brown sugar  
¼ tsp salt            
1 tsp soda  
1 cup milk 
_ cup powdered milk 
1 cup water)  
½ cup melted margarine 
1 egg 1 tsp vanilla
Mix dry ingredients together in a medium-sized bowl.  (If you are using powdered milk, mix dry milk with dry ingredients.)  In large measuring cup combine liquid ingredients.  Pour over dry ingredients and stir just until moistened.  Spoon into greased muffin tins and bake at 350^o for 15 minutes.


POPPED WHEAT TREATS
Boil whole wheat until kernels are plump, tender and begin to split.  Drain wheat and rinse.  Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360^o.  Put small amount of wheat (about 1 ½ cups) in a wire basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases.  Drain on absorbent paper.
Variations
Season with salt, seasoned salt, garlic, barbecue salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire.  These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.
 
CRUNCHY WHEAT CEREAL
Makes approximately 
5 cups cereal 
2 cups crumbs
6 cups whole wheat flour  
1 tsp baking soda  
½ tsp salt              
1½ cups brown sugar  
2 cups buttermilk 
2/3 cup powdered milk, 
2 cups water, 
2 Tbs. vinegar or lemon juice)
 
Mix ingredients thoroughly.  Press or roll evenly to fit two ungreased cookie sheets.  Bake at 350^o until golden brown around edges.  Turn over with spatula, break into small pieces and return to 200^o oven to dry out thoroughly.  Grind chunks in food or meat chopper on coarse blade.  Put ground chunks in strainer and sift out small granular pieces.  Larger pieces may be used for cereal and casseroles.  Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
Variations
Add cinnamon to the dough before baking.  Add nutmeg to give a custard or eggnog flavor.  Poultry stuffing can be made by eliminating sugar and adding sage, poultry seasoning, celery salt and bouillon granules.  Make salad toppers by adding garlic salt, onion powder, salt, or other favorite condiments.  You can even make dog and cat food by reducing sugar and adding bouillon, then breaking up to the appropriate size.


BREAKFAST CEREAL
Use wheat either whole or cracked with raisins, honey, or brown sugar.  One cup of wheat makes 4 to 6 servings.
Thermos Method 1 cup whole wheat             
2 cups boiling water
½ tsp salt.
Place in quart-size thermos; screw top lightly.  Leave overnight.
Gas Range Method
1 cup whole wheat 2 cups boiling water ½ tsp salt
Place ingredients in a pan over the pilot light all night.
Crock Pot Method 1 cup whole wheat            
2 ½ cups water ½ tsp salt
Cook 6 to eight hours or over- night on low.
Cracked Wheat Method
1 cup cracked wheat           
2 ½ cups water  
½ tsp salt.
 
Bring to a boil.  Cook covered on low for 10 to 20 minutes.  Cook enough whole wheat to last a week.  It may be tightly covered and stored in the refrigerator up to two weeks.
 
GRANOLA
Makes about 2 quarts
6 cups rolled oats
 ¼ cup sunflower seeds
 ½ cup brown sugar     
½ cup raisins  
1 cup coconut  
1 cup chopped nuts
_ cup sesame seeds.
Mix all ingredients except raisins.  Stir in and coat thoroughly with ½ cup oil_ cup honey  2 tsp vanilla
Spread on cookie sheet and bake at 350^o for 30 minutes.  Last five minutes add 1 cup raisins or other dried fruit.
 
OATMEAL RAISIN MUFFINS
1 egg      
3 tsp baking powder 
 ¾ cup milk     
½ tsp salt  
1 cup raisins      
½ tsp ground nutmeg
 ½ cup vegetable oil  
¼ tsp ground cinnamon  
1 cup white / whole wheat flour   
1 cup rolled oats_ cup sugar.
 
Heat oven to 400^o.  Grease bottoms only of about 12 medium muffin cups or line with cupcake liners.  Beat egg; stir in milk, raisins and oil.  Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).  Fill muffin cups about 3/4 full.  Bake in preheated oven until golden brown, about 20 minutes.  Remove from pan immediately.
 
BAKING POWDER BISCUITS
2 cups flour           
3 tsp. baking powder
1 tsp salt
_ cup shortening  
¾ cup milk.
Preheat oven to 425 degrees.  Combine flour, baking powder and salt.  Add shortening and use fork to cut in to resemble coarse meal.  Add milk; stir until blended.  Transfer dough to lightly floured surface.  Knead gently, 8-10 times.  Roll dough ½ inch thick.  Cut into biscuits with biscuit cutter or use drinking glass that is floured so the dough comes away from the glass.  Bake on ungreased baking sheet for 12-15 minutes.  Makes 12-16 biscuits.
 
FRUIT AND CEREAL BRUNCH CAKE
2 cups granola or any corn flake type cereal 
1 cup orange juice              
 ¼ cup oil 
1 egg  
2 medium bananas mashed 
1 ½ cups gold medal flour          
 ¾ cup sugar  
 ½ cup raisins 
1 tsp baking soda  
1 tsp cinnamon 
 ½ tsp salt.
Heat oven to 350 degrees.  Grease square pan.  Mix cereal and orange juice in large bowl; let stand until softened about 2 minutes.  Mix in oil, egg and bananas.  Stir in flour, sugar, raisins, baking soda, cinnamon and salt.  Spread in pan.  Bake until top springs back when touched, 40-45 minutes.  Sprinkle Streusel Topping over warm coffee cake.  Set oven control to broil and put cake pan bake in oven for about 1 minute until bubbly.
 
Streusel Topping
½ cup brown sugar, packed  
½ cup chopped nuts  
¼ cup flour  
¼ cup butter  
½ tsp cinnamon          
Mix all ingredients until crumbly.
 
SURPRISE MUFFINS
3 cups flour      
4 tsp baking powder
¼ cup sugar   
1 tsp salt  
¼ cup butter  
3 eggs  
1 cup milk            
1 cup raisins (optional)  
½ cup grape jelly or any flavor jam or jelly you have.
Sift together flour, baking powder, sugar and salt.  Add butter to mixture and cut in with fork.  Mix eggs, milk and raisins; blend into flour mixture.  Stir lightly just to dampen flour.  (If too dry add a few drops more milk) Spoon into greased muffin tin.  Push 1 spoonful of grape jelly down into batter of each muffin before baking.  Bake in preheated oven 425 degrees. for about 20 minutes.  Makes 12
 
WHEAT THINS
1¾ cups whole wheat flour_cup oil 
¾ tsp salt   
1 cup water  
1 ½ cup flour.
Mix dry ingredients.  Add oil, salt and water mixture.  Knead as little as possible to make a smooth dough.  Roll dough very thin.  Score with a knife and desired size.  Prick each cracker a few times with a fork.  Sprinkle dough lightly with salt or onion salt.  Bake at 350 degrees until light brown and crisp, about 30-35 minutes.
 
BANANA NUT BREAD
1 ½ cups flour   
2 ½ tsp baking powder  
½ cup sugar   
½ tsp salt  
½ tsp baking soda            
1 cup crushed cereal _ cup chopped nuts                
1 egg, beaten slightly
¼ cup oil  2 Tbs. water 1 ½ cups mashed banana          
1 tsp vanilla
Preheat oven to 350 degrees.  Grease loaf baking dish.  Stir together flour, sugar, baking powder, salt, baking soda, cereal, and nuts.  Combine egg, oil, water, mashed banana and vanilla.  Add all at once to dry ingredients.  Stir just until moistened.  Spread evenly into pan.  Bake 50 - 55 minutes or until knife inserted in center comes out clean.  Let cool 15 minutes before removing from pan.  Makes one loaf.
 
CINNAMON APPLE ROLLS
3 cups flour           
2 Tbs. sugar
4 tsp baking powder  
1 tsp salt
1 cup milk             
½ cup oil   
2 cups chopped apples   ½ cup brown sugar   
1 tsp cinnamon               
1 cup brown sugar  
½ cup oil               
½ cup chopped nuts.
Combine flour, 
2 Tbs. sugar, baking powder and salt.  Add milk and ½ cup oil; stir just enough to hold dough together.  Place on lightly floured surface and knead.  Roll to ¼ inch thick rectangle.  Cover dough with combined apples, ½ cup brown sugar and cinnamon.  Roll up jelly-roll fashion.  Cut into 1 inch thick pieces.  Combine 1 cup brown sugar, ½ cup oil and nuts in bottom of 13 x 9 x 2 inch pan.  Place rolls in pan.  Bake at 425 degrees for 15 to 20 minutes, until desired browness.  Immediately turn upside down onto large platter or cookie sheet.  Serve warm.  Makes about 8 rolls.
 
CINNAMON ROLLS
5 ½ - 6 cups flour 
¼ cup butter  
2 packages yeast (2 Tbs.)          
2 eggs
½ cup sugar_ cup butter melted
1 ½ tsp salt            
¾ cup sugar   
1 cup milk    
1 ½ tsp cinnamon 
1 cup water          
½ cup chopped nuts.
 
Glaze
3 Tbs. butter melted  2 cups powdered sugar  ½ tsp maple or vanilla flavoring.
Preheat oven 375 degrees.  In large bowl, combine 
2 cups flour, yeast, 
½ cup sugar and salt.  Mix well.  In saucepan heat milk, water, butter until warm.  Add to flour mixture.  Add eggs.  Mix until moistened; then beat 3 minutes at medium speed.  By had, gradually stir in enough remaining flour to make a soft dough.  Knead on floured surface until smooth and elastic.  about 5 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm place until light and doubled in size, about 1 hour.  Punch down dough.  Divide into 2 parts.  On lightly floured surface, roll or pat each half into a 12 x 9 inch rectangle.  Brush each part with melted butter.  Combine ¾ cup sugar, cinnamon and nuts.  Sprinkle over buttered surface.  (can also add raisins if desired) Starting with shorter side. roll up tightly, pressing dough into a roll with each turn.  Pinch edges to seal.  Cut each roll into 12 pieces.  Place cut-side down in greased 13 x 9 inch pans.  Cover; let rise in warm place until almost doubled, about 30 minutes.  Bake at 375 degrees for 20 minutes until golden brown.  Combine Glaze ingredients; blend until smooth.  Drizzle over hot rolls.  Makes 24 rolls.
 
PANCAKE AND WAFFLES MIX
Pancakes
                ( 6 )            ( 12 )       (  20 )
mix         1 cup        2 cups       3 cups
water      ¾ cup       1½ cups    2¼ cups
oil           2 Tbs.          ¼ cup      6 Tbs.
egg         1                     2              3
Mix ingredients together until dry ingredients are moistened (batter will be lumpy).  Bake on hot griddle or lightly greased skillet.
 
Apple Pancakes
Stir in ½ cup finely chopped apples to prepared pancake batter.  Sprinkle cinnamon or nutmeg to taste.
Nutty Pancakes
Sprinkle 2 Tbs. broken nuts over cake before turning.
 
Waffles
2 Cups pancake mix  
1 egg  
¼ Cup oil  
1½ Cups milk
Mix all ingredients together until dry ingredients are moistened.  Pour batter onto center of hot waffle iron.  For even baking or waffles, close lid quickly.  Wait for signal light or until steam stops.  Makes 6 waffles.
Orange Waffles
Add 1 Tbs. grated orange peel to batter.
 
HOT OATMEAL CEREAL
                ( 1 )      (  2 )     ( 6 ) serving
water      1 cup      1½ cups    4 cups
salt          _ tsp          ¼ tsp   ¾ tsp
oats         _ cup      _ cup         2 cups
Bring water and salt to a boil.  Add oatmeal and stir.  Cook 2 minutes, stirring occasionally.  Serve with milk and sugar.  Can add brown sugar and cinnamon.  Add raisins with the oatmeal to the boiling water.  Add fruit such as berries, sliced bananas as you serve the cereal.
 
CREAMY WHEAT
3¼ cups water      
½ cup creamy wheat
½ tsp salt
 
In a two quart sauce pan bring water and salt to a rapid boil.   Slowly add creamy wheat and stir occasionally until mixture thickens.  Lower heat to simmer, and cover.  Continue cooking 10 to 15 minutes.  Stir occasionally.  Serve with milk, sugar.  Serves 4 
 
MUESLI
 4 Cups quick cooking rolled oats    
1 Cup wheat flakes
1 Cup chopped nuts
1 Cup Crunchy Wheat cereal (optional)
Dried apples, apricots, raisins, or other fruit
Mix together and put in ovoered container.  Keep fruit separated until ready to serve.