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.

Lentil Soup

2 cup dry Lentils
1 fresh tomato or 1-8oz can tomato sauce
2 garlic cloves
¼ small onion, coarsely chopped
1 bunch – cilantro

Pick through lentils to remove any pebbles. Soak at least 4-6 hours. Rinse and then cover with 4 – 5 cups of cold water and cook over medium heat, adding minimal salt for taste. While that is cooking: in blender, combine tomato/tomato sauce, garlic, and onion. Sautee with a small amount of oil in a saucepan. When lentils are nearly cooked through, add tomato mixture and cilantro to lentils until cooked through.
Contact D'Ana with questions.

Cooking Beans

1 part beans to 2-3 parts water
Salt to taste
Onion (1/4 for every cup of beans)
Epazote (black beans)

Pick through beans to remove any pebbles/debris. Soak overnight. Rinse and then return to pot with 2-3 parts water, depending on how brothy you want them. Add salt, onion, and epazote. Cook over medium heat until cooked through.

“Frijoles Enchilados” – Spicy Beans

½ cup California Chili Pods
1 teaspoon ground Cumin
1 Garlic clove
1 tablespoon Chicken Bouillon
1 tablespoon Oregano
1 cup cooked Pinto beans

Soak or boil the chili pods until tender
Add all of the ingredients to the blender (except beans) and blend thoroughly with enough of the water the pods were boiled in to cover the ingredients
Strain the sauce to separate the seeds (toss the seeds away) returning the rest of the mixture to blender. Add beans and mix until smooth.
Contact D'Ana with questions.

Yucatan Black Bean Soup

• 1 pound black beans
• 6 cups water
• 4 cups rich chicken stock
• 1/4 cup olive oil
• 2 medium white onions chopped
• 6 cloves garlic, minced
• 3/4 teaspoon cumin powder
• 1 1/2 teaspoon oregano leaves
• 2 teaspoon salt
• 1 1/2 cups cooked rice
In small bowls for garnish, serve:
• chopped green onions, including tops
• lime wedges
• sour cream
• chopped jalapeno peppers and/or chopped Caribbean chilies

Pick over the dry beans. Place beans and water in a soup pot; cover and simmer about 45 minutes. Add chicken stock and simmer till beans are tender, usually about 1 hour. Dip out about 2 cups of bean mixture and run it through a blender or food processor to puree it; then put it back into the pot.
Put the oil in a skillet and saute the onion, garlic, cumin, and oregano until the onions are soft. Add everything to the soup pot except the garnishes. Simmer about 20 minutes more.
Serve with garnishes of choice as toppers.
Contact D'Ana with questions.

Pinto Bean Fudge

Cooking Pinto Beans:

PLACE in crockpot:
2 cups pinto beans, rinsed and sorted
8 cups cold water

LET STAND overnight(or at least 6 hours)at room temperature.

In the morning, DRAIN and RINSE beans.

RETURN beans to crockpot.

COVER with water.

COOK on high for 8 hours.


STIR together:
1 cup cooked, soft Pinto Beans, drained and mashed (I used a blender to puree the beans)
1/4 cup milk
1 Tbsp Vanilla

MELT:
6 oz Semi-Sweet Chocolate Chips
6 Tbsp Butter

ADD chocolate and butter mixture to beans.

MIX well.

STIR in gradually:
2 lbs Powdered Sugar

SPREAD into lightly buttered 9 inch baking dish.

CHILL 1 to 2 hours.

CUT into pieces.

REFRIGERATE.

Slow Cooker "Baked" Beans

PLACE in slow cooker:
3 cans (15oz each) pinto beans, drained, rinsed
1 cup of Barbecue sauce
1 small onion, chopped
1/4 cup firmly packed brown sugar
2 tsp mustard

MIX well.

COVER with lid.

COOK on low for 4-6 hours or on high for 3 hours.

Makes 10 servings (1/2cup each)