Healthy Chocolate Chip Zucchini Muffins

Healthy Chocolate Chip Zucchini Muffins

Makes 12 muffins

from Confessions of a Fit Foodie

1 1/2 c gluten free 1:1 flour (can sub all purpose, whole wheat or oat flour)

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

2 eggs

1 t apple cider vinegar

1/2 c maple syrup

1/2 c almond milk (or whatever milk you prefer)

1/4 c melted coconut oil

1 t vanilla extract

1 1/2 c grated fresh zucchini* (do not need to wring out the zucchini)

1/3 c chocolate chips (dairy free if desired)

*if your zucchini is super watery you can add 1/3 c old fashioned oats

Heat oven to 350 degrees and prepare muffin tin with parchment liners.  In a large mixing bowl, whisk together dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients, through vanilla. Combine wet and dry ingredients and stir gently until just combined.  Stir in zucchini, (oats if using), and chocolate chips.  Divide into 12 muffin cups and bake for 18-20 minutes until toothpick comes out clean.  

Fluffy Cottage Cheese Pancakes

These pancakes are super fluffy, tender and delicious!  We all loved them.  And they boast quite a bit more protein than your average pancake recipe.

Fluffy Cottage Cheese Pancakes

slightly adapted from Natasha's Kitchen 

serves 6 (approximately 15 pancakes)

4 large eggs

16 oz small curd cottage cheese

3 T honey

1 t vanilla

1 c + 2T all purpose flour (measured correctly, spoon flour into measuring cups and level)

1 t baking soda

In medium bowl, whisk eggs until well beaten.  Add cottage cheese, honey and vanilla and whisked until combined.  Add flour and baking soda and whisk into wet ingredients until just combined.  Heat a non stick skillet or griddle over medium low heat and spray with non stick or olive oil spray.  When hot, scoop 1/4 c of batter onto pan and cook until golden and puffed up, about 2-3 minutes per side (make sure the first side is well cooked and set up before flipping as the batter is quite heavy and will create a mess otherwise).  Serve warm with desired toppings: maple syrup, fruit, whipping cream or jam.

Fluffy Blender Rolls

These are super easy and very delicious!

Fluffy Blender Rolls

from Mel's Kitchen Cafe (see original post for FAQs and notes)

makes 24 rolls

INGREDIENTS

• 2 ½ cups hot water, not boiling; just hottest water from tap
• ½ cup (113 g) salted butter
• ⅓ cup (71 g) granulated sugar
• 2 teaspoons salt
• 2 large eggs
• 7 cups (994 g) all-purpose flour 
• 1 ½ tablespoons instant yeast 
• 6 tablespoons butter, melted

INSTRUCTIONS 

• To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
• In a large bowl, whisk together the flour and yeast.
• Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
• Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
• Divide the dough in half.
• For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
• For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
• Cover the rolls and let rise until puffy, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.

Aunt Marian's Biscuits

Aunt Marian's Biscuits
yields 8

2 c flour

1/2 tsp cream of tartar

2 Tbsp sugar

4 tsp baking powder

1 scant tsp salt

1/2 c shortening

2/3-3/4 c milk

Sift together all dry ingredients.  Cut in shortening until crumbs are the size of peas.  Add milk and mix until dough cleaves from the sides of the bowl.  Turn onto slightly floured counter.  Knead 20 times.  Pat 1/2-3/4 inch thick.  Cut into circles.  Bake at 425 degrees for 12-15 min on a parchment lined baking sheet.

Copycat Starbucks Lemon Loaf

Copycat Starbucks Lemon Loaf
from Yesterfood

Cake:
1 1/2 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs, room temperature
1 c sugar
2 T unsalted butter, softened
1 t vanilla extract
2 t lemon extract
1/3 c fresh lemon juice
1/2 c canola oil
zest of one lemon

Glaze:
1 c powdered sugar
2 T whole milk or half and half
1/2 t lemon extract

1.  Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan.
2.  In a large mixing bowl, combine dry ingredients, whisk to combine.
3.  In another mixing bowl, combine eggs, sugar, butter, and vanilla extract.  Mix on low until combined.  With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
4.  Pour the wet ingredients into the dry ingredients and stir until smooth.  Add the oil and zest into the batter and mix until combined.
5.  Pour batter into prepared pan and bake for 45 minutes, until a toothpick comes out with just a few moist crumbs attached.  Removed from oven onto a wire cooling rack.  Cool for 10-15 minutes while you prepare the glaze.  Whisk glaze ingredients together in a small bowl until smooth.  Pour glaze over warm cake and let cool completely in pan.  Store tightly covered. 

*Alternately, cook at 325 degrees for 55 minutes.

Light and Crispy Waffles

Light and Crispy Waffles
from Our Best Bites
makes 10-12 waffles

1 1/2 c all purpose flour
1/2 c cornstarch
1 t baking powder
1/2 t baking soda
1 t table salt
2 c buttermilk (or whole milk)
2/3 c vegetable oil
2 eggs
1 T sugar
1 1/2 t vanilla

Whisk together dry ingredients.  Add wet ingredients and whisk until combined.  Allow to stand for 30 minutes.

Heat a Belgian waffle maker.  Ladle a generous 1/3 c batter onto waffle iron and cook until golden brown.  Serve with syrup, fruit or whipped cream, as desired.

Artisan No-knead Bread

Artisan No-Knead Bread (aka"Magic Bread")
from simplysogood.com

3 c. unbleached all purpose flour
1 3/4 t salt
1/2 t. yeast
1 1/2 c. water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12-18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached temperature, place a cast iron pot with a lid in the oven and heat the pot for 30 min.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball (lightly, don't handle too much).  Cover with plastic wrap and let sit while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to overn for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Lemon Cheese Braid

Lemon Cheese Braid
Yield 12-14 servings

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour, divided

FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel

ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar,milk, butter, eggs, salt, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14 inch by 12 inch rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips, 3 inch into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.

French Bread

This is a very simple and fast french bread that is great with soup, spaghetti, sandwiches or really any other use you can dream up.  It only takes a couple of minutes to mix it together but sure to allow time for the bread to raise.  My kids love it!

French Bread
2 loaves

2 pkgs. yeast
2 1/2 c. warm water
2 t. salt
6 1/2 c. flour (approximately)

Mix ingredients in a mixer with a dough hook attachment.  Let rise in bowl until double (about 1 hour).  Shape into two loaves.  Place on a cookie sheet that has been greased and sprinkled with cornmeal.  Cut slash marks across the top of the loaves with a knife.  Let rise until double (about 30 min).  Bake at 350 degrees for 30 minutes.

Grandma's Banana Bread (Updated)

I grew up on this banana bread.  My mom made it whenever there were overripe bananas to be had but the original recipe came from my grandma.  I've always loved this banana bread both because it's delicious but also because it reminds me of childhood and my mom and grandma.  Recently, however, I tried to update it a bit from it's original form to cut back on the amount of butter and sugar.  As it is now written, the recipe has half the amount of butter and a quarter less sugar than the original. I think it turned out really well without sacrificing the original flavor.  This is how I make it all the time now.  Delicious!

Banana Bread
1 loaf

1/4 c. butter
1/4 c. applesauce (or 2 T. non-fat plain greek yogurt)
3/4 c. sugar
2 eggs (or 1/2 c. egg substitute)
1 t. soda dissolved in 1 T. sour milk
3 ripe bananas
2 c. flour
1/2 t. baking powder
pinch of salt

Cream butter and applesauce and then add in sugar.  Beat in eggs and the soda dissolved in sour milk.  Finely mash the bananas and add to the mixture.  Add remaining dry ingredients and combine.  Pour into a bread loaf pan sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.

Buffalo Chicken Garbage Bread

This was a quick and easy Friday night dinner a couple of weeks ago at our house.  We usually do homemade pizza but I thought I'd mix it up a bit.  It's the same idea but rolled up....think pizza cinnamon rolls....that doesn't sound very appetizing, maybe not :).  Anyway, I've since tried it with marianara, pepperoni, mozzarella, and olives which was really yummy.  The possibilities are endless!

Buffalo Chicken Garbage Bread
from Pinterest  

 Ingredients:
2 boneless chicken breasts
1 tsp. olive oil
1 pizza dough (I used store bought and let it sit out for about 20 minutes)
8 oz. of shredded mozzarella cheese
3 oz. of shredded cheddar cheese
1/2 cup of Franks Wing Sauce (Buffalo)
1/3 cup of ranch or blue cheese dressing

Directions:
Pre-heat oven to 425°F. 

Cut chicken into cubes.  Season with salt and pepper.  Heat teaspoon of olive oil in skillet and add chicken when hot.  Cook chicken completely and then add 1/4 cup of wing sauce.  Stir to coat chicken and let simmer for a minute or two.  Take chicken off heat and let cool.

On a well floured surface, spread pizza dough into a long rectangle shape.  Add ranch dressing or blue cheese dressing and remaining 1/4 cup of wing sauce.  Spread across the dough.  Add chicken and then top with mozzarella and cheddar cheese.  You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.  Roll the dough like a pinwheel until you reach the end.  Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking. 
Spray baking sheet with light coat of non-stick cooking spray.  Place garbage bread on the pan and bake for 20 to 25 minutes.  Let sit for five minutes and cut into and enjoy!

Orange Sweet Rolls

I LOVE orange rolls but I don't really make them that often because I either don't think of them (i.e. I just always make cinnamon rolls), or I know if I do make them I'll want to eat them all.  That and the fact that I've never had a favorite recipe for them....well, I can't say that anymore because these were fantastic.  I doubled the recipe so I had to freeze a lot of them so I wouldn't gain 500 lbs. :) !  Try them out, you'll love them too!


Orange Sweet Rolls
slightly adapted from Mel's Kitchen Cafe
*Makes about 15 rolls

INGREDIENTS:
Dough:
¾ cup buttermilk, warm
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt

Orange Filling:
6 T. softened butter
3/4 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice (about 1 orange)
1/2 teaspoon grated orange rind/zest reserved from the filling above

DIRECTIONS:
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook. With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)  Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
When the dough is ready, turn it out onto a lightly floured counter and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently spread the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a a length of thread, criss-cross and slice the log into evenly sized rolls. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan.  Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Multigrain Pancakes

We're still in soft food mode here, trying to work around the new braces causing pain for our teen, so last night it was pancakes at our house!  I tried this recipe from Cook's Illustrated last year and fell in love.  These pancakes are hearty, healthy, and sooo tasty.  It's worth the extra step to find the muesli and grind until smooth.  It adds great flavor and texture to these yummy pancakes.  We made them a bit less healthy by topping them with homemade apple pie filling!  Delish!

Multigrain Pancakes
from Cook's Illustrated, Holiday Baking 2010

4 t. lemon juice
2 c. milk
1 1/4 c. (6 oz.) plus 3 T. no sugar added muesli* (see note below)
3/4 c. (3 3/4 oz.) unbleached all purpose flour
1/2 c. (2 3/4 oz.) whole wheat flour
2 T. brown sugar
2 1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs
3 T. butter, melted and cooled
3/4 t. vanilla


1.  Whisk lemon juice and milk together in a medium bowl or 4-cup measuring cup; set aside to thicken while preparing other ingredients.
2.  Process 1 1/4 c. muesli in food processor until finely ground, 2-2 1/2 min.; transfer to large bowl.  Add remaining 3 T. unground muesli, flours, brown sugar, baking powder, baking soda and salt; whisk to combine.
3.  Whisk eggs, melted butter, and vanilla into milk until combined.  Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (few streaks of flour and lumps should remain).  Do not overmix.  Important:  allow batter to rest while pan heats (5 min. or more), otherwise the batter will be too runny. 
4.  Heat skillet or griddle or medium-low heat for 5 min.  Spray with non-stick spray.  Pour 1/4 c. batter onto griddle, using bottom of measuring cup to spread batter out if necessary.  Cook pancakes until small bubbles begin to appear evenly over surface, 2-3 min.  Flip pancakes and cook until goldern brown on second side 1 1/2-2 min. longer.  Repeat with remaining batter.

*Familia brand no sugar added muesli is the best choice for this recipe (I found this at Whole Foods).  If you can't find Familia, look for Alpen or any no sugar added muesli.  Muesli with sugar added will work but you'll need to reduce the brown sugar in the recipe to 1 T.

Whole Grain Sour Cream Blueberry Pancakes

We're having these for dinner tonight, I can't wait!  My sister turned me on to this recipe over the summer and I loved it.  The best part about them?  They are high in fiber and protein and my kids don't even know it!  They love them too!  A win for everybody :).

Whole Grain Sour Cream Blueberry Pancakes
from pinchmysalt.com

1 1/2 C. whole wheat flour
1/4 C. wheat germ
1/2 C. oat bran
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. brown sugar
1 1/2 C. lowfat milk
1/2 C. sour cream
2 eggs
2 T. melted butter
1 C. blueberries

1. In a large bowl, whisk together all dry ingredients.
2. In a separate bowl whisk together, milk, sour cream and eggs.
3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Stir in melted butter and blueberries.
4. Drop pancake batter by 1/4 cupfuls (I just use a 1/4 dry measuring cup) onto a hot, greased griddle.
5. Pancakes are ready to flip when the edges stary to dry out and darken.
6. Enjoy!

Yield: 18 pancakes, 6 servings.  Calories: 295, Total Fat: 12 g.

Buttermilk Cornbread

I love cornbread, don't you?  But there are some that can be really disappointing.  You know the kind:  bland, dry, crumbly and not really worth the calories.  This however is moist and cakey, delicious and sooo worth the calories!  It goes perfectly with lots of soups, stews and chilis.  This is my all-time favorite corn bread hands down.  Best ever!  

Buttermilk Cornbread

1/2 c. sugar 
2 eggs
2 c. buttermilk

1 c. oil
2 c. flour
1 c. cornmeal
1 t. salt
2 t. baking soda


Whisk together sugar, eggs, buttermilk and oil.  Add remaining ingredients, whisking to combine.  Spray a 9x13 pan with cooking spray and bake at 400 degrees for 20-25 minutes.

Apple Pancakes with Apple Syrup

This recipe from a friend is one of our favorites after we've been apple picking in the Fall.  It's bursting with apple-y goodness.

Apple Pancakes with Apple Syrup

Pancake batter:
2 eggs
2 c. buttermilk
4 T. oil
2 c. flour
2 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 1/2 c. grated apples

Mix all ingredients together, adding apples last. 

Syrup:
1c. sugar
2 T. cornstarch
1/4 t. cinnamon
1/8 t. nutmeg
2 c. apple juice/cider
2 T. lemon juice
2 T. butter

Combine first 4 ingredients in a saucepan.  Add juices, boil 1 minute.  Add butter, stirring until melted completely. 

Cheesy Ham and Broccoli Calzone

In an attempt to use up the last of my Easter ham leftovers, I tried this recipe from www.goodlifeeats.com.  It was really good!  I doubled the recipe so that I could freeze half and pull out for a quick dinner later.  I like calzones because my kids think they're cool (we sometimes call them pizza pockets) and because they are an easy hand-held, on-the-go food if you're in a hurry.  I didn't have the pizza crust yeast so I substituted instant rise yeast with good results.

Makes 8 calzones

Ingredients:

No Rise Calzone or Pizza Crust:
1 1/3 cup warm water
2 packets Fleischmann’s Pizza Crust Yeast
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 teaspoon salt
1 cup whole wheat flour
2 - 3 cups all-purpose flour
For the Calzone Filling:
1 3/4 cups diced ham
1 3/4 cups small broccoli florets, cut into bite sized pieces
1 1/2 c. (6 oz.) mild cheddar cheese, shredded
2 green onions, sliced thin
1 tablespoon butter
3 tablespoons flour
10 ounces milk
1 cube or 1 teaspoon chicken bouillon
1/4 teaspoon pepper
1 1/2 tablespoon sour cream

Directions:

For the Calzone Crust:
In the bowl of a stand mixer, add the warm water and yeast. Let stand for 5 minutes. After 5 minutes, whisk in the olive oil.
Meanwhile, combine sugar, salt, whole wheat, and 2 cups of all purpose flour in a bowl. Reserve the remaining 1 cup all-purpose in a separate bowl. Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer's dough hook until a soft dough is formed.
If dough is still sticky, add the reserved flour 1/4 cup at a time (while still mixing) until desired consistency is reached. Dough should be soft and moist, but not sticky.
Dough does not need to rise, but keep it covered while you mix up the filling.
For the Calzone Filling:
Preheat oven to 500 degrees F.
Prepare the ham, broccoli, cheese, and green onion. Stir together in a medium-large bowl. Set aside.
In a small sauce pan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk, whisking vigorously as you pour, until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Season with pepper and, if desired, salt. Stir in the sour cream. Add the sauce into the ham mixture and stir to combine.
Divide dough into 8 equal portions and roll them into balls. It helps if you have a kitchen scale.
Roll each ball into an 8 inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of the filling mixture. Pull edge of lower crust over top to form a half circle. Press the layers together to seal.
Lower the oven temperature to 400 degrees. Transfer calzones to a greased baking sheet or a parchment lined pizza stone. If desired, brush with olive oil or an egg wash (1 egg + 1 tablespoon water, beaten). Bake at 400 degrees F for 10-20 minutes, until browned and puffy. Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle.
Note: To freeze - cool completely, then store in a freezer safe ziploc bag in the freezer for up to a month. Defrost in the refrigerator and reheat in the oven or toaster oven at 300 degrees F.

Banana Pancakes with Macadamia Nut Sauce

We just returned from our first trip to Hawaii and it was amazing!  The day we left we ate breakfast at a place in Kailua, Boots and Kimo's, famous for their pancakes with macadamia nut sauce.  We waited about 30 min. for a table for six but boy was it worth it!  These pancakes were amazing and I began the search for a copycat recipe as soon as we returned.  I hope this recipe I found will do them justice. 

Homemade Wheat Bread

I got this recipe from a friend a few years ago.  It has proven to be my favorite wheat bread recipe.  It is fast.  It takes me about 1 1/2 hours from start (grinding the wheat) to finish (taking the loaves out of the oven).  Can't beat that!   It is also fairly light considering that it is an all wheat bread.  We love to make sandwiches with it and it is delicious toasted but my favorite way to eat it is warm, fresh from the oven with butter and homemade strawberry jam.  Yum!

Homemade Wheat Bread
Yield: 4 loaves

4 c. water
1 c. water plus 3/4 c. honey (heat until honey melts, about 1 minute in microwave)
1/4 c. canola oil
2 1/2 T. instant yeast (SAF instant rise yeast)
12-13 c. flour (1/2 hard white wheat berries and 1/2 red wheat berries)
2 T. salt
1/2 c. dough enhancer (optional)
1 T. liquid lecithin (optional)   I haven't used this but the dough enhancer is really great!

Add all ingredients before you start mixing.  Gluten takes about 8 minutes to develop so once all ingredients are mixed and dough is pulling from sides, start timer!

Spray table with Pam, DO NOT add more flour, only oils.  Make a rectangle from mixed dough and pinch and twist into four loaves.  Preheat oven to 150 degrees and then turn oven off.

Put dough in well-greased pan and let rise in the warm oven for 20 min.  Once raised, increase oven temperature to 350 degrees, leaving loaves in the oven, and bake for 27 min. or until golden brown.  After removing from oven, take out of pan and cool on racks.

Helpful tips:
--One cup whole kernel wheat yields about 1 1/2 c. wheat flour.
--If using instant rise yeast, it is not necessary to let the dough rise twice.
--If you are certain that your yeast is fresh, it is not necessary to "proof" the yeast in warm water and sugar before adding to your other ingredients.  Add the yeast in its dry form when the dough is still gooey before adding the last of the flour.
--Lecithin and vitamin C help the texture and quality of your bread as well as added nutrition.  Lecithin adds nutrients, makes a softer crust and is a natural preservative.

Sourmilk Pancakes

Today was another snow day for my kids.  The fourth in as many weeks!  So we decided to make pancakes.  These pancakes are what my kids term, "normal pancakes".  I've tried lots of pancake recipes, most with more whole grains, but none compare in my kids' eyes to "normal pancakes".  These are the ones that we always come back to and they are definitely the favorite.  This recipe is also the one I grew up with, the one that my mom and grandma still use.  For us, these pancakes are definitely a "recipe of home". 

Sourmilk Pancakes
makes approximately 12, 4" pancakes

1 c. milk + 1 t. lemon juice or vinegar
1 egg
1 T. sugar
1 T. oil
1/2 t. salt
1 t. baking soda
1/2 t. baking powder
1 c. flour

Combine milk and lemon juice and let sit for a few minutes.  Add eggs, sugar and oil and whisk to combine.  Combine salt, baking soda, baking powder and flour in a separate bowl.  Add to wet ingredients and stir until well combined.  Pour batter onto a hot griddle, flip, and serve!