Wheat Stroganoff

SOAK OVERNIGHT:
½ cup wheat
1 ½ cup water

BROWN:
1 lb hamburger
¾ cup onion
wheat, drained

ADD:
1 can vegetable soup
1 can cream of mushroom soup
1 cup sour cream

SIMMER for 10 minutes.
SERVE over:
Noodles or Rice

Blender Pancakes

COMBINE and MIX in a blender on HIGH for 2 minutes:
1 cup Wheat Kernels
1 cup Milk

ADD and then BLEND for 2 more minutes:
½ cup Milk

ADD and BLEND well:
2 eggs
1/3 cup oil
1 tsp Salt
1 Tbsp Honey

JUST before cooking,BLEND:
1 Tbsp Baking Powder

COOK on griddle.

ADD:
Syrup
Powdered Sugar

Chocolate Chip Oatmeal Cookies

CREAM until light and fluffy:
1 cup real Butter
1 cup Brown Sugar, packed
¾ cup White Sugar

ADD and BEAT one at a time:
1 Egg
1 Egg substitute (1 Tbsp ground Flax seed and 3 Tbsp Water)

ADD:
1 tsp Vanilla

COMBINE:
2 cups Wheat Flour
2 cups Quick Oats
1 tsp Salt
1 tsp Baking Soda

ADD flour/oat mix to creamed mixture.
MIX well.

ADD:
2 cups Chocolate Chips

SPOON onto cookie sheets

BAKE:
8-10 minutes on 350 degrees

Peanut Butter Oatmeal Bars

COMBINE :
½ cup shortening
2/3 cup peanut butter
1 1/3 brown sugar, packed
2 T dried whole egg
¼ cup water
3 T milk
1 ¼ tsp vanilla
(Note: shortening will be in small lumps)

STIR together:
1 ¾ cup whole wheat flour
½ tsp baking soda

BLEND into shortening mixture.
ADD:
2/3 cup quick oats

SPREAD into lightly greased 9x13 inch pan.
BAKE at 375 for 15-18 minutes.
COOL and CUT into squares.

Spiced Oat-N-Wheat Pancakes

MIX well:
2 cups whole wheat flour
1 cup rolled oats
¼ cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp cinnamon
¼ tsp ground cloves
¼ cup dry buttermilk
¼ cup dry nonfat milk
2 eggs
¼ cup oil
2 ¼ cup water

COOK large spoonfuls of batter on an oiled or buttered griddle over medium-low heat.
SERVE with maple syrup.

Fudge Brownies

MIX:
¼ cup oil
¼ cup applesauce
1 cup sugar
1 tsp vanilla
2 eggs

COMBINE:
½ cup baking cocoa
½ cup whole wheat flour
½ tsp baking powder
1/8 tsp salt
½ cup chocolate chips

STIR chocolate mixture into the applesauce mixture.

COAT 8x8 pan lightly with nonstick spray.

SPREAD batter into pan.

BAKE 35 minutes on 350 degrees.

Chocolate Chip Cookies

(Made with white beans)
BEAT:
½ cup cooked white beans
1 cup brown sugar

ADD:
4 eggs
1 tsp. vanilla

SIFT together:
2 ¼ cups wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

ADD flour mix to bean mix.
BLEND well.

STIR in:
2 cups chocolate chips
1 cup pecans (or walnuts) chopped

COVER and refrigerate dough for 1 hour.

PREHEAT oven to 350°F.
DROP by tablespoonfuls onto greased cookie sheet.
BAKE: 10-15 minutes
YIELD: 4 dozen

HARDTACK (Unleavened Bread)

MIX:
1 cup water
4 tablespoons oil
2 2⁄3 tablespoons sugar
1 teaspoon salt

ADD:
2 1⁄3 cups whole wheat flour

STIR well.

ROLL out dough to 1⁄4-inch thickness.
CUT into 2-inch squares.
POKE several holes in each square with a fork.

BAKE 35 minutes at 350 degrees
Makes approximately 20 crackers

Wheat Muffins & Breakfast Cake

Wheat Mix
COMBINE in a LARGE bowl:
6 cups Whole Wheat Flour
3 cups White Flour
1 ½ cups Powdered Milk
1 cup Sugar
½ cup Wheat Germ
¼ cup Baking Powder
1 Tbsp Salt

MIX well.
CUT in until evenly distributed:
2 cups Vegetable Shortening

STORE in an airtight container in a cool, dry place
USE within 4 weeks

Quick Wheat Muffins
PREHEAT oven to 400 degrees.
BUTTER muffin pans.

COMBINE in a medium bowl:
3 cups Wheat Mix
2 Tablespoons Sugar

BLEND well.
COMBINE in a small bowl:
1 Egg, slightly beaten
1 cup Water

ADD egg and water mixture all at one to dry ingredients.
STIR until moistened. Batter should be lumpy.
FILL prepared muffin pans 2/3 full.
BAKE 15 – 20 minutes or until golden brown.
Yield: 12 large muffins.

Quick Wheat Breakfast Cake
PREHEAT oven to 375 degrees.
BUTTER an 8 inch square pan.

COMBINE in a medium bowl:
1 Egg, slightly beaten
¾ cup Water

STIR in:
2 ¼ cup Wheat Mix
1 cup Raisins, chopped

SPREAD into pan.

COMBINE in a small bowl:
½ cup Brown Sugar, packed
2 teaspoons Cinnamon
½ cup Nuts, chopped

SPRINKLE cinnamon and brown sugar mixture on top of cake.
BAKE for 25 – 30 minutes or until a toothpick comes out clean.
SERVE warm.

Variation: Substitute orange peel and orange juice for part of the water in the recipe.

Thermos Wheat

PREHEAT a thermos by filling it with hot tap water.

BRING to a boil:
2 cups of water
1/2 teaspoon salt

EMPTY the tap water from the thermos.

PLACE in the thermos:
1 cup wheat kernels

ADD the boiling water

SCREW the lid tightly onto the thermos and allow the wheat to cook for about 8 hours or overnight.

DRAIN off any water that has not been absorbed.

SERVE with milk and sugar or raisins.

Sprouted Wheat

PLACE: 3 Tablespoons to ¼ cup wheat in a quart jar.

COVER with lukewarm water.

SOAK for 8-12 hours.

PLACE cheesecloth, nylon or light screen on top of jar and tighten down with ring.

DRAIN water off, rinse and drain again.

LAY jar on side and place in a dark warm cupboard.

RINSE two to three times daily, and be sure to drain well.

The wheat should sprout in 2-3 days. When small sprouts begin to show, rinse, drain and store in the refrigerator in a closed container. Wheat sprouts should be harvested before the first leaves are fully developed and the root is only as long as the seed. Otherwise, they will become tough.

Roasted Wheat Kernels

HEAT in skillet:
½ tablespoon oil

ADD:
¼ cup wheat berries (whole kernels of wheat)

POP like popcorn. They don’t expand as much as popcorn, but they will pop.
SWIRL around in the pan to prevent burning.

While hot, SPRINKLE with:
1/8 teaspoon salt

Makes 1⁄3 cup

Oatmeal Wheat Bread

COMBINE & cool:
2 cups Quick Oats
3 ½ cups Boiling Water

MIX in separate bowl and let sit 5 minutes:
½ cup warm Water
1 Tbsp Sugar
3 Tbsp Yeast

MIX all above with:
1 1/3 cups Brown Sugar
4 Tbsp Vegetable Oil
4 tsp Salt
3 cups Whole Wheat Flour
5-6 cups White Flour

KNEAD about 5 minutes. RISE in warm place until doubled (about 1 hour). PUNCH DOWN.
DIVIDE into thirds, and form into 3 loaves.
RISE again in pans for 30-40 minutes – until the size you want.
BAKE 350 degrees for 35 – 40 minutes.