Finally! Recipes!

I have been slacking.  There are a few recipes that I have been asked for and I just have not been able to remember to write them down when I am sitting at the computer.  Instead, I have been stricken with extreme guilt at random moments of my day.
I am writing them down NOW!

for Ellen: GRANOLA!  I have made granola... and I have a super easy and cheap recipe that is my favorite.  It is from the More-with-Less Cookbook compiled by Doris Janzen Longacre

Simple Granola

preheat your oven to 250*
combine in a large mixing bowl:
2 cups whole wheat flour
6 cups rolled oats
1 cup coconut (I use unsweetened, but I'm sure sweetened would work just as well) 
1 cup wheat germ

in a separate bowl combine
1/2 cup water
1 cup honey
1 cup oil
2 tsp vanilla
1 tbsp salt 

• combine the wet and dry ingredients and mix thoroughly
• spread out on two greased cookie sheets and bake about 1 hour or until the crumbles are dried and golden
• store in an air tight container
• when cool you can add raisins, chopped dates, dried apples, apricots etc..
• you can also reduce the amount of rolled oats to 5 cups and add 1 cups of nuts instead  

for Carol: Whole Wheat Risen Waffles, Puff Pancakes, the fried chicken and pizza dough.

Whole Wheat Risen Waffles

         From The New York Times Natural Foods Cookbook compiled by Jean Hewitt

1/2 cup luke warm water

1 1/2 tbsp dry active yeast

2 cups warm milk

1/4 cup melted butter or oil

1/8 tsp salt (omit if using salted butter)

2 cups whole wheat flour

2 eggs lightly beaten

• (use a LARGE bowl.  I have had this batter overflow smaller bowls.)
• dissolve the yeast in water, let stand while you warm the milk and melt the butter
• add the milk, butter (or oil) and salt
• beat in the flour and eggs, but do not over beat.  The batter is very thin.  Set the mixture aside for 15 to 20 minutes.
• cook the mixture in a preheated waffle iron.  

Puff Pancakes 

(My personal breakfast favorite.  I throw this together, put it in the oven, and then get the kids ready...  or whatever it is I need to do.)

          from the Betty Crocker's Cookbook (Bridal Edition) 

         

preheat the oven to 400*

melt 2 tbsp of salted butter in a glass pie pan, pull out to let cool a little 

2 eggs

1/2 cup milk

1/2 cup flour

• combine the milk, eggs and flour and mix, do not over mix, just give it a few whirls 
• pour into the pie plate with melted butter
• bake for 20 minutes
• these are best served with fruit, and if feeling extra decadent, with whipped cream on top

My favorite topping for my favorite breakfast is Rhubarb Sauce!  I love harvesting the stalks first thing in the morning, while sipping my cup of coffee, and serving it for breakfast just a little time later. 

Fried Chicken (for Asian inspired stir fry dishes)

          modified from the More-with-Less Cookbook

1/2 lb to 1 lb of chicken, cut into inch sized pieces

5 eggs

flour for dusting

oil for frying

• beat the eggs in a bowl
• pour flour onto a plate
• dust the chicken in flour and dip into the eggs
• fry on medium heat, turning all pieces once until thoroughly cooked
• add left over beaten eggs to the sauce of whatever stir fry you are making as a thickening agent
• add the fried chicken to your dish at the end and toss

Pizza Dough
          from Animal, Vegetable, Miracle by Barbara Kingsolver

3 tsp yeast
1 1/2 cups WARM water (120*)
3 tbsp olive oil
1 tsp salt
2 1/2 cups white flour
2 cups whole wheat flour
cornmeal

• stir the yeast into the warm water and add the oil and salt
• mix the flours and them to the mixture 
• let dough rise for 30 to 40 minutes 
• while the dough is rising prepare toppings
• dust pizza stone or pan with cornmeal
• shape into two 12 inch pizza's (or a bunch of personal sized pizzas)
• top with toppings 
• bake 425* for about 20 minutes

These are a few of the things we would be likely to serve you if you were a guest at our house!
I hope you enjoy making them as much as I do!

Heidi