whole wheat brown sugar muffins.

Recipe from: Harker family cookbook

We love these quick and easy muffins. The original recipe calls for all purpose flour, but I use Whole Wheat, and I think I like them even better. On a Sunday when I don't have time (read: don't feel like taking time) to make rolls or bread, I'll make these muffins to go with our meal. The kids devour them!

From here: http://bakeitandloveit.blogspot.com

Whole Wheat Brown Sugar Muffins

Mix:

1/2 cup softened butter

1 cup brown sugar

1 egg

Add:

2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

1 cup milk

1 cup chopped walnuts

Fill greased muffin tins 2/3 full, and bake @ 375 for 15 minutes. Makes 1 dozen

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100% whole wheat bread

Recipe and image from here : http://bakeitandloveit.blogspot.com/
I have yet to try this, i saw it on a blog and rather than forget the blog I posted it on our blog. I really want a good 100% whole wheat bread recipe. If this does not live up to my standards I'll take it off.
This is my very favorite Whole Wheat Bread recipe. I'll tell you why.
a.) It is delicious
b.) It is easy
c.) It is fast--as in from start to finish...just over an hour!

Serious. Okay, if you include the time you spent grinding your wheat, then maybe an hour and a half. Still, not too shabby if you ask me.

I found this recipe through a friend a couple of years ago, and never looked back. I have played with and tweaked it to just how we like it. For instance, I've made it 50% White 50% Whole Wheat before. I've actually made this recipe with all white flour, and it makes a great White Bread recipe too. If I've been low on milk, I've used all water for the liquid and it turns out fine. I've also played with the wheat that I use. I prefer to use all Red Winter Wheat, but Spencer thinks it's a bit too coarse, so now I make it with a mixture of 50% White Winter Wheat, and 50% Red Winter Wheat. Just tweak it to how your family will like it best.

Give it a try. Your family, friends, neighbors and your mailman/mail woman will all thank you!

Favorite Whole Wheat Bread

{adapted from recipe HERE}

1 1/2 cups milk

1 1/2 cups water

1/2 cup honey

3 Tbsp instant yeast

8 Tbsp Vital Wheat Gluten--{I use the Bob's Red Mill}

1/2 cup oil

1 Tbsp salt

8 cups freshly ground Whole Wheat flour

Mix water and milk together and microwave until very warm {115 degrees is about right}. Add honey and yeast, and stir well until yeast is dissolved. Set aside for 10-15 minutes to let the yeast activate. It should have doubled or tripled in size. Add 4 cups of the flour and 4 Tbsp of the gluten, and mix well. Add the oil and the salt. Mix well. Add the rest of the flour and the rest of the gluten and continue to mix until all the dough is pulled from the sides of the bowl. Dough should be soft and pliable.

Cut dough into 3 equal pieces, and shape into loaves by tucking the sides underneath snugly, then place in greased bread pans. Cover with a towel and let rise in a warm place for 20 minutes. {I like to place mine of the top of my oven while it's warming}

Bake for 30 minutes @ 325 degrees.

As soon as they come out of the oven, brush tops generously with butter, remove from pans and set on cooling racks to cool.

:: Notes from my kitchen ::

• 
  
  
  this bread freezes very well. once it's cooled, just slice it and place it into a ziploc freezer bag before placing it in your freezer.


• 
  
  
  you can use store bought whole wheat flour, but you won't get as good of results as with freshly ground flour. whole wheat flour loses it's nutrients very quickly after being ground. 3 or 4 days. i like to grind up a bunch and keep it in the freezer so that i have whole wheat flour on hand when i want it. frozen, it will last for a couple of months before losing nutrients.


• 
  
  
  if you don't have a wheat grinder and are not in the market to buy one, don't worry. check around with your friends and ask to use their grinder. i'm always happy to let anyone grind wheat if they need to.


• 
  
  
  if you're not going to store your flour in the freezer, only grind as much as you'll need. for this recipe, i usually grind 3 1/2 cups each of the red wheat and the white wheat.


• 
  
  
  don't worry about your loaves looking pretty. this will come with time and practice.

My last piece of advice for you: grab a warm piece of bread and slather that baby with butter and honey or your favorite jam. Heaven, I tell you.

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Black bean burgers

This recipe is very good. I have substituted quinoa for the brown rice. Maesyn even liked it.

Recipe from here

Burgers:

4 pieces day-old or toasted whole wheat sandwich bread

2 tbsp olive or canola oil, divided

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp minced jalapeno pepper, membranes and seeds removed

1 tsp ground cumin

1 (15 oz.) can black beans, drained and rinsed

1 1/4 cups cooked brown rice

2 tsp fresh lime juice

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup chopped cilantro

Cilantro-Lime Mayo:

1/2 cup mayonnaise

2 tsp fresh lime juice

2 tbsp finely chopped cilantro

1/2 tsp ground cumin

1/4 tsp freshly ground black pepper

4 whole-wheat buns

1/2 cup cotija cheese (found in most supermarkets)

4 large slices tomato

12 slices avocado

Burgers:

In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:

In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.

Lightly toast the whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado. Serve.

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Bacon and Chedder Cheese Spread

2- 8 oz. packages cream cheese, softened

1/2 cup mayonnaise

1/3 cup grated parmesan cheese

1/2 cup grated cheddar cheese

1/4 cup finely chopped green onion

10 crispy cooked bacon slices, crumbled OR 1 cup flake crab

Crackers

Combine cream cheese and mayo, mixing until well blended. Add remaining ingredients mix well. Chill for at least 2 hours. Serve as a spread or formed as a cheese ball.

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Tomatillo Dressing

1 package Hidden Valley Buttermilk Ranch Dressing mix

1 Cup Buttermilk

1 Cup mayonnaise

2-3 tomatillos

1/2 to 1 clove garlic, minced

1/2 bunch cilantro, chopped

1 teaspoon lime juice

1/2 small jalapeno, seeds removed

Blend all ingredients together in a blender until well combined, chill or serve immediately

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Lime Rice

In a saucepan, saute:

2 tablespoons butter

1 yellow onion, chopped

4 cloves garlic, minced

In a large pot, bring to boil the following:

6 2/3 cups water

8 teaspoons chicken bullion

1/2 bunch cilantro, chopped

2 teaspoons cumin

2 small cans diced green chiles

1 Tablespoon lime juice

1/2 teaspoon pepper.

Bring to boil, then add 3 cups rice and contents of saucepan (mentioned above). Cover, and bring to boil again. Then turn heat down to lowest setting and let cook for approx. 20 minutes. If needed, add 1/4 cup water while cooking. Fluff with a fork.

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Costa Vida Sweet Pork

3.5 lbs. pork roast

1 bottle mild to medium taco sauce (8 oz.)

1 Tablespoon cumin

1 Cup brown sugar

1- 12 oz. can of Coca-cola

Slow cook the pork roast in a Crock-pot until falling apart. Drain as much juice as possible from the cooked roast. Return roast to Crock-pot, turn heat to medium. Add the rest of the ingredients. Stir until completely combined. Cover and let heat one hour on low.

Serve with Lime Rice, Tomatillo Dressing, and taco salad fixings!

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