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Soft White Wheat Recipes

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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.

- everydayfoodstorage.net

This recipe was shared from a customer in Arizona. Thank you!

Ingredients:

1 c white whole wheat
1 c barley
1 c steel cut oats
1 pinch salt

Directions:

Rinse white whole wheat and barley. Cover by 2 fingers deep of filtered water. Bring to boil, turn down to med and cook for 30 min.

Then Add oats and salt. Cook 15 min, stir, and check that there is still some water in the pan - you're going for mostly separate dry cooked grains, not a soupy creamy mush like we usually think of for quick oats. You want just about 1-2" of water left down at the bottom of the pan. Continue cooking for 15 more minute until all water is absorbed.

Portion out and serve each bowl hot with 1 T Smart Balance spread or butter, handful of dried cranberries, handful of almond slivers, pecans or walnuts (or all 3!) and some honey or brown sugar. Fabulous way to start the day!

Leftovers can just be put into a storage container and will last a week refrigerated. To serve, just portion into a bowl, add 1T water and heat in microwave for 1-2 min until steaming, add toppings and serve.

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