Whole Wheat Recipes

I'll be posting the rest of the recipes over the next couple days!!

Lemon Bars (with Whole Wheat)
by Jamie Perkins (page 179 in the Galleria Gourmet)

Crust:
1 cup butter
½ cup powdered sugar
½ tsp salt
2 cups whole wheat flour

Filling:
4 eggs, slighly beaten
2 cups sugar
½ tsp baking powder
¼ cup whole wheat flour
¼ cup lemon juice

Cream butter and powdered sugar. Add other crust ingredients and mix. Pat into 9 x 13 greased pan. Bake at 350 for 15-20 minutes. Mix filling and pour over hot crust. Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar.

Wheat Thins
by Kitchen Stewardship

Click the link above for the recipe.

Holly's Famous Bread Recipe

1 1/2 cup Warm Water

1/3 cup Brown Sugar

1 TBSP & 1 tsp Yeast

1 cup Bread White Flour

4-6 cups Whole Wheat Flour

1 1/2 cup Warm Unsweetened Applesauce

2 tsp Salt

1/4 cup Oil or 1 cup Grown Flax Seed

Grease two loaf pans. Put yeast, water and brown sugar in mixing bowl. Let stand until bubbly and doubled. Add remaining ingredients. Mix and let rise until doubled in size. Knead down and divide into loaf pans. Let rise again. Bake at 350 degrees for 30-35 minutes. **Splenda brown sugar may be substituted, use half of the amount called for.

For a downloadable PDF format click here

Here is a great website with tips for great bread: The Urban Homemaker

Whole Wheat Brownies (we didn't make these last night, but they sound great!)
by King Arthur's Flour

1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups Whole Wheat Flour
2 cups semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; line the pan with parchment paper if desired.

2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.

3. Return the mixture to the heat (or microwave) briefly just till it's hot (about 110°F to 120°F) but not bubbling. Don't worry if it separates; just stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

4. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder, and vanilla.

5. Add the eggs, stirring till smooth.

6. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan.

7. Bake the brownies for 30 minutes, until a cake tester or sharp knife poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.

8. Cover and let sit overnight before cutting and serving; this gives the bran a chance to soften and become "invisible" in your mouth.