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Hard Red Wheat Recipes


1 egg
1 cup white or wheat flour may also be used
dash of salt
onion powder, optional
garlic powder, optional
italian seasionings, optional


If you want old fashioned egg noodles just use the first three ingredients. Mix everything together, you may add a little milk or water, if the dough is too stiff.

The dough should form a ball and pull away from the sides of the bowl.

Roll out fairly thin, or a little fatter if you like a fatish noodle.

When it is to the thickness you desire, remembering they get a little fatter in the boiling
water, roll them up to look like a log.

Take a piece of thread slide it under the log, cross over the top and pull tight. If you
prefer you can use a sharp knife.

Cut noodles between 1/4 and 1/2 inch wide.

Take these pinwheel looking things of noodle dough to the drying area.

Unwind them and lay them in an orderly fashion to dry.

When dry, use like any other noodle.


1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries


Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.


1/2 c. butter
4-5 c. whole wheat flour (or a mixture of white and wheat)
2 eggs
1 1/2 c. sugar
2 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. sour cream


Mix butter, eggs, sugar, sour cream, and vanilla. Add dry ingredients. Chill dough. Spoon into balls and flatten or roll and cut. Bake at 350 for 7-8 minutes.

Fun recipe to make with your kids over the holidays.


1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Whole Wheat Flour
1 1/2 t. Yeast


Dough by Hand:

Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine:

Add ingredients in order your bread machine specifies. You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.

1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional!
8. Bake for 15-20 minutes at 375.


Makes 4 medium size loaves


4 cups hot water
1/3 cup oil - canola or olive
1/3 cup honey
1 Tbsp salt
3 Tbsp yeast
Mix well.  Then keep mixer on slow while adding:
4 1/2 cups wheat flour
4 1/2 cups white flour


Knead for 8 minutes.  Divide into 4 loaves and place in greased pans.  Let double in size.
Place in cold oven.  Turn to 350 degrees.  Set timer for 27 minutes.


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