You are here

Soft White Wheat Recipes

Total Time : 1 hour Prep Time: 15 minutes Bake Time : 30 minutes Servings : 39 bar-shaped cookies


2 Tablespoons vegetable shortening, butter or margarine (to grease the pan & the aluminum foil)

2-1/2 cups rolled oats

2/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 cup all-purpose flour **use whole wheat flour**

1/4 teaspoon baking soda

1/2 cup mini chocolate morsels

1/2 teaspoon salt

1/2 cup honey

1/2 cup vegetable oil

1 1/2 teaspoons vanilla extract

Optional: 1/2 cup raisins (or raisins/chopped nuts mixed)


  • Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
  • In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
  • Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
  • Wrap in plastic wrap or store in air-tight container.


1 c whole wheat berries

5 c water

3 Tbsp vegetable oil

½ c orange juice

2 Tbsp red wine vinegar

2 tsp ground coriander

½ tsp ground cinnamon

2 Granny Smith apples, cored, and diced

2 Tbsp fresh mint, finely chopped

½ c cashews, toasted, coarsely chopped

1 green onion, minced

1 c dried, sweetened, cranberries feta cheese (optional)


Pick over the wheat berries for any foreign bits, then rinse. Bring wheat berries to a boil, reduce heat, and simmer for 1 hour or more until tender. Drain and cool.

In a small bowl, mix vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside. To wheat berries, add apples, mint, shallots, and cranberries. Toss with dressing to coat. Prior to serving, add roasted cashews. Tip: If you make this salad ahead of time, you will need to add more dressing before serving, as some of the ingredients will absorb the liquid. (Godfrey, Crystal. I Can't Believe It's Food Storage)


1 ¼ c whole wheat flour

¾ c quick oats

1/3 c brown sugar

½ tsp cinnamon

1/8 tsp ginger

1/8 tsp nutmeg

1/8 tsp cloves

¾ tsp baking powder

½ tsp soda

½ tsp salt 2 eggs (2 T. dry egg powder + 1/4 c. water)

1 c pumpkin

1/3 c veg. oil

1/3 c honey

Chopped walnuts, craisins, raisins (optional)


Mix dry ingredients. Add wet ingredients and mix until moist. Spoon into muffin cups. May be refrigerated overnight and cooked in the morning. Bake 400º for 15-20 min. (Thanks to


1/2 cup plus

2 tablespoons whole wheat flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup reduced-fat spreadable margarine

2 tablespoons orange juice

2 tablespoons beaten egg

3/4 cup grated carrots

1/4 cup raisins


In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins. Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Be sure that your oven is heating exactly as it registers. Read your entire recipe carefully BEFORE you start to mix. Follow measurements and instructions accurately.


1/3 cup mashed potatoes

1/2 cup potato water

1 1/2 cup milk

2 eggs, beaten

2 to 4 tbsp. honey or raw sugar

2 tsp. salt

2 to 4 tbsp. oil [olive oil is preferred]

2 yeast cakes

2 tbsp. warm water

6 to 7 cups sifted whole wheat flour


Combine mashed potato, potato water, milk, eggs, honey, salt, and oil. Add yeast cakes softened in 2 tbsp. warm water. Add 2 1/2 cups flour to make a sponge. Let rise 1/2 hour. Add about 3 1/2 cups flour to make a medium stiff dough and knead well. Let rise until double in bulk. Knead again and shape into balls about the size of an egg. Use oil generously in greasing muffin tins. Dip top of roll in oil before setting in muffin tin. Let rise 1 to 1 1/4 hours. Bake for 20 minutes at 400F. Parker House rolls may also be made from this recipe. These rolls are delicious when warmed up the next day.


Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer