Wheat Recipes

CREAMY CRACKED WHEAT CEREAL – stove (or as meat extender 1 c meat:½ c-1 cup cooked cracked wheat)

1 c cracked wheat (from blender)                     3.5 cups water              1 tsp salt

Combine and stir until boiling.  Boil until most of the water is evaporated, about 8 minutes.  Eat as cereal (with sugar, honey, syrup, nuts, raisins/cranberries) or like grits (butter, salt).

CREAMY CRACKED WHEAT CEREAL - microwave
1 c cracked wheat (from blender)   3 cups water      1 tsp salt

Combine and microwave in 2 minute increments for about 10 minutes. 

CREAM OF WHEAT (FARINA)—6 servings

4.75 c water                                                     1 cup farina

Boil water, stir in farina gradually.  Constantly stir while it boils 2 minutes or until thick.  Serve hot with milk and sugar.  *For one serving in microwave, use 1 c water and 3 T farina, stirring every 30 seconds.  Watch so that it doesn’t boil over.

WHEAT WAFFLES

1.75 c whole wheat flour                      1 T baking powder                    2 egg yolks

1.75 c milk                                            ½ c oil                                      2 egg whites

Combine dry ingredients.  In separate bowl, beat egg yolks and add milk and oil.  Add this to flour mixture and stir ‘til just combined.  Beat egg whites until stiff peaks form.  Gently fold these into batter, leaving a few fluffs of white.  DON'T OVERMIX.  Cook on hot iron.  *To make this faster, just add the eggs whole instead of separating.

WHEAT PANCAKES
1 c whole wheat flour       1 T sugar     2 tsp baking powder1 egg                                2 T oil          1 c milk from instant powder

Combine dry ingredients in one bowl and wet ingredients in another.  Combine and stir until just moistened.  Fry on greased skillet.

WHEAT SCONES

2 c flour               2 tsp baking powder                 6 T sugar/honey           ½ tsp soda        ½ tsp salt              ½ c butter                                1 egg                             1/3 c milk

Blend all dry ingredients.  Cut in butter until mixture is crumbly.  Add egg, honey and milk.  Stir until JUST combined.  Ball dough and roll on floured surface to ½ inch thick and 8 inches diameter.  Place on greased cookie sheet and cut into 8 pieces, separating them slightly.  Brush top of dough with milk, then sprinkle with a sugar/cinnamon mix.  Bake at 400 for 8 minutes or less.  Drizzle with powdered sugar/milk icing.  *If using beans for butter:  increase beans to 2/3 cup and milk to 2/3 cup and omit the egg.

WHEAT MUFFINS—makes 16

2 c whole wheat flour                1 c brown sugar    1 egg from gelatin           1/4 c oil

¼ tsp salt                                   1 tsp soda           1 c milk from instant powder               

Mix dry ingredients in one bowl and wet in another.  Stir together until JUST combined.  Pour into greased muffin pans 2/3 full and bake at 350 about 15 min.  

BLENDER WHEAT PANCAKES
1 c wheat kernels       1.5 c milk (made from instant)     4 T oil      2 eggs from powdered

½ tsp salt                   3 T brown sugar                 2 tsp baking powder     1 tsp soda

Blend wheat and milk 4 minutes in blender.  Add eggs, salt, oil and sugar and mix.  Then add leavenings and mix slightly.  Fry on hot griddle.

GERMAN PANCAKES

12 eggs                         1 c milk             1 cup white flour                      2 cubes butter

Melt butter in 9x13 pan at 350 degrees.  Mix the rest.  Pour into pan when butter melts.  Cook 20 minutes.

BANANA BREAD

1 c sugar                     1 tsp soda                       2 eggs                          ½ c butter         
2 c wheat flour           3 T sour milk or sour cream                  3 mashed bananas        

Mix butter and sugar, then add eggs, bananas and milk.  Put all dry ingredients together and add all at once to wet.  Mix until JUST moistened.  Put in 3 small greased pans or 2 large on 350 for 25-30 min or until knife comes clean.

ZUCCHINI BREAD

2 c sugar               ½ tsp salt               1 tsp baking powder      1 T cinnamon               
1 T vanilla              3.5 c whole wheat flour            2 beaten eggs  
2 cubes soft butter                  2 c. shredded zucchini

Whisk sugar and butter; add eggs.  Combine dry ingredients; add to wet.  Mix until JUST moistened.  Put in greased pans.  Cook at 325 for 45 minutes or until knife comes out clean.

ZUCCHINI COCONUT BREAD—Bake at 325 for 60-75 minutes.
2 c sugar             1 c oil                           3 eggs               3 c shredded zucchini              1.5 c coconut      2 tsps vanilla                 3 c wheat flour            1 tsp baking powder      1 tsp soda            1 tsp salt

 Mix all wet ingredients in one bowl, all dry in another.  Mix until just moistened.  Pour into two greased bread pans.

BISCUITS1 c whole wheat flour                           1 cup all-purpose flour              1 T baking powder½ tsp baking soda                                 5 T sugar                                  ½ tsp salt1 stick (1/2 cup) cold butter            1 c very cold milk

Preheat oven to 450 degrees F.   In a large bowl combine dry ingredients.  Cut in butter until mixture resembles coarse meal. Add milk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 10 to 12 minutes or until brown.  Makes 8.

TORTILLAS--*Add 4 T Parmesan and ¾ c shredded cheddar before adding water to make cheese tortillas.

3 c whole wheat flour                           ½ tsp baking powder

1 tsp salt                                              ¼ c or less of oil                      1.25 c warm water

Combine dry ingredients; add water and oil.  Knead until dough is elastic, not sticky.  Form into ping-pong size balls.  Cover with damp cloth and rest 15 minutes.  Press out thin but not translucent.  Dry fry.  Store in fridge and use after they have come to room temperature. 

HOMEMADE NOODLES
1 c whole-wheat flour            1 large well-beaten egg    2 T milk (or more to wet)1/2 tsp salt

Combine flour, egg, milk and salt to make a stiff ball of dough. On a lightly floured surface roll dough until very thin, about 18x20”. Let dry 1-1/2 hours. Cut into 1/2 inch strips with knife.  Store in container that is not airtight.  Drop into boiling soup/water; 8 to 10 minutes.

SNICKERDOODLE
1 c sugar                           1 c whole wheat flour        2 tsp baking powder2 tsp cinnamon                 ½ c milk                             ¼ c melted butter          1 egg

Mix dry ingredients.  Add wet. Pour into 9x9 pan, sprinkle with brown sugar.  Cook at 350 degrees for 10-25 min.

CREAM OF WHEAT PANCAKES

1-1/4 c wheat flour                  1/3 c cream of wheat               1/3 c sugar
1 tsp baking soda                      1 tsp baking powder                 ½ tsp salt
1-1/4 c milk                              ½ c sour cream/yogurt             ¼ c oil
1 egg                                        1 tsp vanilla

Sift all dry ingredients in one bowl.  Whisk together all wet ingredients in another bowl.  Mix until just combined and fry 1/3 cupfuls on greased griddle.

PINEAPPLE UPSIDE DOWN CAKE

1/2 cube butter/margarine          Can of pineapple                       Box of yellow cake mix

1/2 c oil                                        3 eggs (may need to thin if using powdered)               

Brown sugar to taste (could use Stevia if you're cutting sugar)

1 c water (I used the pineapple juice instead--great flavor, covered up the dry eggs)

Heat oven to 350.  Place butter in 9x13 pan and put pan into warming oven to melt butter.  Drain pineapple and reserve juice.  Mix eggs and let stand.  Mix cake mix, water (or juice) and oil.  Add eggs.  Once butter is melted, remove from oven.  Sprinkle brown sugar/stevia to taste over the butter.  Spread drained pineapple on butter.  Cover with prepared cake batter.  Cook 30 min or until center comes clean.  I found the dry eggs were somewhat thick, so I used more pineapple juice and/or milk to thin batter to the usual consistency.  Double butter if doubling pineapple.  All else stays the same.

PUMPKIN SCONES

½ c wheat flour               1 T baking powder        ½ tsp cinnamon             ¼ tsp cloves
½ c sugar                        ½ tsp salt                     ¼ tsp ginger                  6 T cold butter1 large egg                      ½ c pumpkin                  ¼-½ c milk

Sift dry ingredients.  Cut in butter.  Add egg and pumpkin.  Add enough milk to get a stiff dough.  Turn onto greased cookie sheet in one, large circle.  Cut into 8 pieces and separate slightly.  Cook in a 425 oven for 12 minutes.  Serve warm with icing made of powdered sugar and pumpkin pie spice with milk.       

PUMPKIN MINI-MUFFINS

1 c wheat flour             1 tsp pumpkin pie spice             ½ tsp baking soda        
½ tsp baking powder     ¼ tsp salt                                  1 c brown sugar            ¼ c oil                           1 can (15 oz) pumpkin                2 large eggs

Combine all dry ingredients in one bowl.  Beat all wet ingredients in another bowl.  Gradually combine and still until JUST mixed.  Spoon batter into greased mini-muffin (or regular) tins 2/3 full.  Bake 15-20 minutes (or until toothpick comes clean) in 350 oven.  Cool in pans 10 minutes; cool on wire rack completely.  **Using fresh pumpkin?  2 cups fresh pumpkin requires 1.5 cups flour.***

FROSTED ZUCCHINI CAKE
3 eggs                                2 c sugar                      1 cup oil            3 T vanilla
2 cups grated zucchini       2.5 c wheat flour          1 tsp salt          2 tsp baking soda
¼ tsp baking powder            

Mix the wet in one bowl with sugar; mix the dry in another. Combine and pour into greased 9x13. Put in oven for 25 minutes on 350 degrees. Cool completely and frost with:

½ c butter, soft            1 tsp vanilla                 3 oz cream cheese, soft        
2 c powdered sugar       milk if needed

CHOCOLATE ZUCCHINI CAKE
2 eggs                         1 c sugar         ¾ c oil             2 c grated zucchini       2 tsp vanilla
1.5 c wheat flour         ½ sp salt         1 tsp soda       1/3 c cocoa

 Mix wet ingredients with sugar in one bowl; mix dry ingredients in another bowl. Combine and pour into greased 9x13 pan. Bake 20 minutes on 350 degrees. **Use 2 c wheat flour for a dense brownie.

WHEAT NUTS

Boil whole wheat kernels in water until they are plump and begin to split.  Drain wheat and rinse.  Remove excess water by rolling wheat on paper towel.  Heat oil in pan and put 1/3 cup wheat in to cook about 2 minutes.  Drain on paper towel and salt to liking.

BOILED WHEAT

3 c water                      1 c wheat kernels

Boil both together until water boils off.  Rinse.  Use kernels in place of lentils in soup.  Add to other stews, especially veggie stews for greater protein and carb content.