Whole Wheat Tortillas

This blog has been neglected because life happens. :o) Here's a great recipe for whole wheat tortillas that are amazing! I wanted something I can make at home - I'm not happy with the sodium content (or the price) of the store whole wheat tortillas. I found the original recipe on AllRecipes and tweaked it a bit today...

Whole Wheat Tortillas

1 c. unbleached white flour
4 c. whole wheat flour
2 tsp. salt
1/2 c. canola oil
1 1/2 c. boiling water
additional flour for rolling

Mix flours & salt together in large bowl (or food processor) then add the oil. Mixing with hands or pastry blender until it is thoroughly mixed (looks like tiny crumbs).

Pour boiling water in and mix with fork. If dough is too dry add a bit more water until it sticks together. Transfer to floured board and knead until dough is smooth. Form into golf ball-size balls and place on tray. Cover with damp cloth. Let sit for 1-8 hours (I waited 1 hour and they turned out fine).

Roll each ball on floured board into a very thin circle. Place on hot griddle and watch until bubbles form then flip and cook 30 seconds on other side. If you cook them too long they'll be brittle.

These can be frozen and then thawed for future meals. Enjoy - you may never eat another store bought tortilla again! :o)

Whole Wheat Bagels

This recipe is also from The New Book of Whole Grains (Bumgarner).  It takes a bit of time, but so worth it!  The end result is a dense 100% whole wheat bagel that is delicious spread with fat-free cream cheese!  :o)

Whole Wheat Bagels

1 1/4 c. boiling water

3 T honey

1 T salt

2 T yeast

1/4 c. lukewarm water

4-4 1/2 c. whole wheat flour

Combine boiling water, honey & salt in large bowl; cool to lukewarm.  Dissolve yeast in 1/4. cup lukewarm water.  Add to honey mixture when it has cooled.  Stir in 2 c. flour to develop gluten.  Add remaining flour; kneading until dough is smooth and elastic.  

Shape into 12 balls.  Poke hole in middl eo feach one, pulling gently to enlarge working into donut shape.  cover lightly with dry cloth, let rise 30 minutes.

Preheat oven to 375F.  In large pot of salted water, boil bagel 4-5 at a time for 7 minutes turning once.  Bake on ungreased baking sheet 30-35 minutes.

Makes 12 bagels.

To Freeze: Slice each bagel almost completely through and place in Ziploc freezer bag. 

To Serve: Thaw at room temperature, microwave or toaster oven.

Bran Muffins

This recipe is originally from The New Book of Whole Grains (Bumgarner) that I had requested from my local library.  I had been looking for a good bran muffin recipe that was made from whole grains with honey.  This recipe is great & freezes well, too! 

I add 1/4 cup of ground flax seed for extra nutrition. I also add 1 tsp. of cinnamon.  I have made the recipe twice, once with yogurt and once with buttermilk and both taste great!  :o)

Bran Muffins

1/3 c. sunflower oil

1/2 c. honey

1 egg

2 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 c. wheat bran

1/4. c. ground flax seed

1 c. buttermilk (or yogurt)

Cream together oil, honey & egg.  Stir together dry ingredients and add to honey mixture alternating with buttermilk (yogurt).  Batter will be thick.  

Spray muffin tin well!  Fill & bake 15-20 minutes at 400F.  Check at 15 minutes - that's when they're usually done in my oven.  

Makes 1 dozen.

To Freeze: Cool & bag in Ziploc Freezer bags.

To Serve: Thaw at room temp or microwave.

Blueberry Banana Bread

I have a whole foods cookbook that I LOVE!  It has a great recipe for banana bread I've made before and decided to change just a bit today after finding a package of frozen blueberries in the freezer that I had forgotten about.

changed slightly from the Banana Bread recipe in the American WholeFoods Cuisine book by Nikki & David Goldbeck

Blueberry Banana Bread

1 1/2 c. whole wheat flour

1/4 c. wheat germ

1 tsp. cinnamon

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. chopped nuts (I omitted due to my son's allergies)

1/4 c. oil

1/2 c. honey

3/4 tsp. vanilla

1 egg, lightly beaten

1 banana mashed

1/2 c. blueberries

Combine dry ingredients (including nuts).  Combine wet ingredeitns and stir into dry mixture until thoroughly combined.  This will make a THICK batter.  Spread into an oiled 8.5x4 loaf pan.  Bake 45 minutes at 350F or until toothpick inserted comes out clean.  Cool for 10 minutes in pan; transfer to cooling rack and cool completely.  Makes 1 loaf.

Variations:

• For just banana bread - omit blueberries & add 1 c. mashed banana
• For pumpkin bread - omit blueberries & banana and instead add 1 c. pumpkin puree.

To Freeze: Slice and place in Ziploc freezer bag.

To Serve: Remove from freezer and thaw on plate, microwave or in toaster oven.

Soft, Moist & Gooey Cinnamon Rolls

These cinnamon rolls are AMAZING. They are the BEST homemade cinnamon rolls I've had and I've tried a few homemade recipes before finding this one.  My family LOVES them and we make them for special occasions like Christmas morning & Easter morning and the kids request them for their birthday breakfasts, too.  

Note the recipe will make 24 rolls = I'll make either 2 9x13 pans with 12 rolls in each pan OR 4 pie plates with 6 rolls in each pan.

To Freeze: Place rolls in pan and cover with 1 layer Saran wrap and 1 layer foil.  Make frosting and divide into smaller containers (2 if making 9x13 pans or 4 if making 4 pie plates).

To Serve: Thaw pan of rolls COMPLETELY in fridge 2 days prior to baking.  Thaw the container of frosting overnight in the fridge.  (Note: The rolls need to be thawed completely and then allowed to rise in the fridge - may take more or less than 2 days - I haven't time it exactly. :o) 
Bake at 350F for 15-20 minutes and spread frosting on top.  Enjoy!

Pumpkin Bread

I just tried a new recipe this afternoon for Pumpkin Bread made with honey instead of sugar.  My kids are LOVING it, though I did add about a 1/2-3/4 cup of mini chocolate chips to it and swapped the white flour for whole wheat pastry flour and I left out the ginger (my preference).  It's a lot lighter than the other recipe (see my Facebook) that's really good but fully loaded with sugar.  :o)

To Freeze: Cool and place in Ziploc bags.

To Serve: Thaw & warm.

Double Chocolate Muffins

This Double Chocolate Muffin recipe is so good.  We often use these muffins as dessert at our house for the kids whenever I make them which is why they not only have the bread label but the dessert label, too.

The only things I changed in the recipe is that I replaced the oil with applesauce and often use mini chocolate chips instead of regular size chocolate chips.  Enjoy!

To Freeze: Cool and place in Ziploc freezer bags.

To Serve: Thaw or microwave for a few seconds. 

Biscuits

Biscuits
(adapted from a recipe from Taste of Home's website)

4 tsp. baking powder
3 tsp. sugar
1 c. unbleached all-purpose flour
1 c. whole wheat flour
1/2 tsp. salt
1 stick butter
1 egg
2/3 c. milk


In a small bowl, combine the flour, baking poweder, sugar & salt.  Cut in butter until mixture resembles coarse crumbs.  In a small bowl, whisk egg and milk; stir into dry ingredients until just moistened.

Turn dough onto lightly floured surface; roll to 3/4" thickness; cut with pizza cutter (or use a circle biscuit cutter).  I opt for ease so I use the pizza cutter. :o)

To Freeze: Lay biscuits flat on baking sheet or cutting board and place in freezer to "flash freeze."  Once frozen, remove biscuits and store in Freezer Ziploc bag.


To Serve:  No thaw needed.  Place on greased baking sheet and bake 12-15 minutes at 400*F.

Options:

• To make Garlic/Cheddar biscuits, divide dough in half and to one half add 1/2 c. shredded cheddar and 1/2 tsp. garlic powder.
  
• You can use 2 c. all-purpose flour instead of 1 c. white & 1 c. wheat 
  
• You can also use a 1/2 c. shortening instead of butter or margarine