Whole Wheat "Conference" Cinnamon Rolls

adapted from Better Homes and Gardens cookbook
submitted by Ashley Boyer

Basic Roll Dough
1pkg. Active dry yeast (1 TBS)

1/4 cup warm water

1 cup milk scalded ( hot)

1/4 cup raw honey

1/4 cup butter

1 tsp. Salt

3 ½ cups whole wheat flour (I used 1/2 cu of white flour and 3 whole wheat)

1 egg

Soften yeast in warm water until bubbly. Heat milk in small pot on stove. Combine milk, honey, butter, and salt; cool to lukewarm. Add 1-1/2 cup of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.(I usually knead my dough about 5 min.) Place in greased bowl, turning once to grease surface. Cover and let rise til double (about 1 ½ hr.) Punch down. Shape as desired.

For Cinnamon Rolls.

On lightly floured surface, roll ½ of dough to rectangle about 16x8in. Spread dough with 1 TBS. Melted butter, and sprinkle with maple syrup (could use brown sugar instead). Sprinkle with Ground cinnamon. (Can add raisins if desired) Roll up lengthwise, pressing dough after each turn, and seal edge; cut in 1 in slices. Place cut side down in greased pan. (Repeat process with other half of dough) Cover; let rise til double (another hour). Bake in over 375 deg. For 15 to 17 min.

Frost with icing while warm, if desired.

2 Tbs. Butter

1 cup powdered sugar

milk to thin to right consistency

1/2 tsp vanilla

Raisin Oat Scones

brought by Kim Wilson

1 3/4 cups  flour

1/3 cup sugar

1/4 t. salt

3/4 t. baking soda

1 t. baking powder

1/2 cup butter or oil,

3/4 cup rolled oats

1/3 cup raisins

Zest of one lemon or orange

2/3 cup buttermilk (or 2/3 c milk + 2/3 Tablespoon Vinegar)

Egg Wash:

1 large egg

1 T. milk or cream

Directions:

Preheat the oven to 375 degrees F. 

Mix ingredients.  Stir in the buttermilk just until the dough comes together.

Roll dough into a circle 7 inches round and 11/2 inches  thick.  Cut into 8 triangular sections.  Place on baking sheet.  Make an egg wash and brush the tops of the scones with this mixture. 

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Quiche Lorraine

brought by Kristin Marshall

recipe from Lion House Cookbook

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Method:

Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle with green onions and green pepper. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 6 servings.

Vanilla Crepes

brought by Christy Evans
recipe from Christina Sorenson

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted buter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/2 cup of bater into the pan and tip to spread the batter to the edges. When bubbles form on the top adn the edges are dry, flip over adn cook until lighly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or evenice cream of cheese to serve.

*For a fun twist called my Monte Cristo crepes--fill crepes (once cooked) with turkey, ham and swiss cheese and warm them on a griddle or grill until cheese is melted and outside of crepe is a bit golden brown. Then sprinkle a light dusting of powdered sugar and spread raspberry preserves across the top. Or serve preserves on the side for dipping.

Seeded Dakota Bread

Brought by Heather Brown

Adapted from Beth Hensperger, Bread for Breakfast


This bread has TONS of seeds. It has a great texture and is loaded with protein and fiber.

           

            2 cups warm water

            ½ cup muesli mix or cracked wheat or bulgur

            2 tablespoons active dry yeast

            ⅓ cup honey

            3 tablespoons canola

            2 tablespoons unsalted butter, melted

            3 tablespoons chopped walnuts (I replaced the nuts with hemp seeds, chia seeds and flax seeds)

            ½ cup raw sunflower seeds

            ⅓ cup shelled raw pumpkin seeds

            1 tablespoon sesame seeds

            1 tablespoon poppy seeds

            1 tablespoon salt

            5 ¼ to 5 3/4 C All Purpose or bread flour (I used my wheat-free flour mix)

In the work bowl of a mixer, pour the warm water over the bulgur. Let stand 15 minutes. Sprinkle with the yeast and stir in the honey. Let stand until foamy about 10 minutes.

Add the oil, butter, nuts and seeds, salt, whole wheat flour, and 1 cup of white flour. Beat on low speed until smooth, about 1 minutes. Add the remaining flour ½ cup at a time, until a rather stiff, sticky dough is formed that just clears the sides of the bowl. (I find this dough to be quite stiff, even with a little less flour than she called for)

Turn the dough out and knead until soft and springy, about 1 minute (again, I found this dough to be pretty stiff but it did get springy and stayed pretty sticky). Place in a greased bowl, turn to coat and cover the dough. Let rise at room temperature until doubled, about 2 to 2 ½ hours (mine too less time).

Line a baking sheet with parchment or grease 2 loaf pans. Divide dough in half and shape your loaves. Cover and let rise till doubled, about 45 minutes.

Preheat oven to 375º and bake 35-40 minutes until deep golden brown. Immediately remove and transfer to racks to cool.

Gingerbread Waffles

Brought by Heather Brown

Recipe adapted from Isa Chandra Moskowitz - Vegan Brunch

         2 cups almond milk (or your

         favorite milk. I used regular dairy milk, but I’ve used soy milk a lot)

         1 teaspoon apple cider vinegar

         3 tablespoons canola oil

         ¼ cup molasses

         ½ cup brown sugar (I used Xagave – a sugar substitute)

         1 teaspoon pure vanilla extract

         2-inch knob ginger, peeled and

         grated (about 3 tablespoons)

         2 ¼ cup all-purpose flour (I used a whole grain wheat-free flour blend, you can also use whole wheat flour)

         ½ teaspoon salt

         2 teaspoons baking powder

         1 ½ teaspoons cinnamon

         ¼ teaspoon ground cloves

Preheat your waffle iron. In a large mixing bowl use a fork to vigorously mix together milk, vinegar, oil, molasses, brown sugar and vanilla. Mix until the molasses is mostly dissolved. Mix in the grated ginger. Add remaining dry ingredients and mix together until smooth. Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions.

Serve warm plain, with butter, syrup or powdered sugar.

These waffles freeze well. Just pop the frozen waffles in the toaster to reheat. 

Autumn Harvest Recipes

Marbled Pumpkin Cheesecake Muffins

-Heather Brown

Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla

Muffins:
1 3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 ¼ teaspoon baking soda
½ teaspoon cinnamon
1/8 teaspoon each nutmeg, allspice and cloves
1/3 cup vegetable oil
1 large egg
1 1/4 cups canned pumpkin (not pie filling)
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.

Prepare filling. Beat together cream cheese and sugar, then stir in egg and vanilla. Set aside.

In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon and spices.

In another mixing bowl, blend oil, egg, pumpkin and vanilla. Add flour mixture to pumpkin mixture and stir until combined.

Fill muffin cups about 1/3 of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.

Bake for 23-25 minutes. Let cool on a wire rack.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Overnight Caramel French Toast

Overnight Caramel French Toast

Ingredients:

French Baguette:

better if it's one day old--you may use French Bread but it is not as effective because it absorbs more of the egg mixture

Egg Topping:

3 Eggs

1/2 Cup milk

1 tsp vanilla

1/4 tsp salt

Caramel Sauce:

1 Cup brown sugar

6 Tbsp butter

1/3 Cup whipping or heavy cream

1 Tbsp corn syrup

Directions:

1. Slice bread into 1-1/4" pieces.

2. On medium heat, heat all caramel sauce ingredients just until the butter melts. Do not boil.

3. Pour heated sauce into 9x13" glass dish.

4. Combine all egg ingredients into a shallow dish. Dip bread slices and coat both sides.

5. Place coated bread slices in the caramel sauce in 9x13"dish.

6. Cover with plastic wrap and refrigerate overnight.

7. Bake in oven at 400 degrees for 20-25 minutes (probably self explanatory but don't forget to take off the plastic wrap before baking).

Enjoy...I have found it is best served right out of the oven....if you wait too long the syrup gets really gooey and sticky and is a little harder to eat.

Courtesty of Heather Koelliker's best friend Hannah Stoehr

Healthy Banana-Blueberry Muffins

Healthy Banana-Blueberry Muffins
Adapted from Martha Stewart’s Everyday Food

1 cup whole-wheat flour
1 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) unsalted butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
2 large eggs
2 ripe bananas
1/3 cup milk
1 tsp. vanilla
1 cup frozen blueberries

Topping:
½ cup oats
1/3 cup brown sugar, packed
2 Tbsp. butter, melted

Preheat oven to 375º. Spray muffin tin with nonstick cooking spray or line with paper liners. In a bowl, whisk together flours, baking soda, and salt. In a large bowl, beat butter and sugars with a hand mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have ¾ cup); stir in milk and vanilla. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries. Divide batter among 12-14 muffin cups. In a small bowl, mix together ingredients for topping. Sprinkle over muffins. Bake until a toothpick inserted in the center of a muffin comes out clean, 23-28 minutes.

Optional: Replace 1 cup all-purpose flour with ¾ cup all-purpose flour and ¼ cup wheat germ.
Alternate crumb topping (for any muffins): Combine 4 tbsp. flour, 4 tbsp. white sugar, and 1 tsp. cinnamon. Cut in 2 tbsp. of soft butter or margarine with a fork until crumbly. Sprinkle over muffins before baking.

Courtesy of Jenn Iverson

Breakfast Casserole

Breakfast Casserole

1 package frozen hash browns
1 cup milk
1 lb. fully cooked ham, diced
4 cups (16 oz) grated cheddar cheese
7 eggs
½ tsp. mustard
1 tsp. salt
1/8 tsp. pepper

Thaw hash browns completely. Place in a 9 x 13 pan. Sprinkle cheese and ham over hash browns. Beat eggs, and while mixing add milk, salt, pepper, and mustard, making sure mustard is incorporated. Pour this mixture carefully over hash browns. Cover and bake at 375º for 1 hour. Uncover and bake another 15 minutes, or until eggs in center are completely cooked.

Courtesy of Jenn Iverson

French Toast Casserole with Cinnamon Syrup

French Toast Casserole

Spray 9x13" pan with non stick spray.
Break a loaf of French (Italian) style bread apart and place in pan. (I actually cut mine in cubes.)

Mix together:
6 oz cream cheese- softened
8 eggs
6 tablespoons butter - melted
1/4 cup maple syrup
1/2 cup milk
Pour mixture over the French (Italian) bread. Refrigerate overnight. Remove in the morning and bake at 350 degrees for 35-40 minutes.

Cinnamon Syrup
2 cups sugar
1 cup Karo syrup
1/2 cup water
1 teaspoon cinnamon
1 (12 oz) can evaporated milk

Combine all ingredients except for evaporated milk in a saucepan and boil for 2 minutes. After 2 minutes remove pan from heat and cool for 5 minutes. Then add evaporated milk and whisk until combined. Serve warm over french toast casserole or store in refrigerator for up to 2-3 weeks. (This makes a lot of syrup so if you don't want extra in your fridge just half the recipe)

Courtesy of Heather Brown

Crepes

CREPES

Ingredients :

2 c flour
3 c milk
4 eggs
1 tbsp sugar
1 tbsp vanilla extract

Directions
Mix the ingredients well with a beater - make sure there are not a lot of lumps. Put 3-5 drops of oil in a hot frying pan (I use non-stick cooking spray). Use 1/3 c batter for one crepe. Put the batter in the hot frying pan and move the pan around so the batter evenly covers the bottom of the pan. Around 1 minute, shake the pan to see if the crepe is cooked. Shake it and flip it in the air to cook the other side (if you're up to try to flip it in the air - if not, use a spatula). Eat with sugar, jelly, nutella, ice cream, etc. If you want it salty (to use for dinner), replace the sugar and vanilla for a pinch of salt.

STRAWBERRY FILLING
Put sugar (around 1/4 cup?) in a bowl with strawberries in it and let it sit for a few minutes (10-30 minutes?) to get the strawberry juices out and mixed with the sugar. I never really measure the sugar or strawberry amounts.

CREAM CHEESE FILLING
Mix cream cheese with enough sugar and vanilla to make it taste good. I probably use around 1-2 tsp vanilla.



Courtesy of Desirae Young

Strawberry Jam Muffins

Stawberry Jam Muffins

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
Strawberry jam

-Sift together flour, baking powder, sugar, and salt into a bowl. Set aside.
-In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened.
-Spoon into cupcake wrapper-lined or greased muffin tins, filling each cup one-third full. Drip 1/2 to 1 teaspoon strawberry jam into the center; covering with batter to 2/3 full.
-Bake in a 375* F oven for 15-20 minutes, or until golden brown. Remove from oven. Let cool on wire racks.

Makes 1 dozen muffins
***Kim brought this to the August recipe club

Apple Steusel Pumpkin Muffins
1 stick butter, softened
2/3 cup brown sugar
2 teaspoons vanilla
2 eggs
1 cup pumpkin
1 teaspoon ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons yogurt
milk to ¾ cup
2 cups whole wheat white flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 apple, chopped in small pieces

STREUSEL TOPPING:
2 tbsp. all-purpose flour
1/4 c. sugar
1/2 tsp. cinnamon
4 tsp. butter

Directions:

Preheat oven to 400°. Butter a 12 count muffin pan.

Cream the butter until smooth. Add the brown sugar and again cream until smooth. Add the eggs, vanilla, pumpkin, salt, and spices and mix well.

Sift the flour, baking powder and baking soda into the butter/egg mixture, stir very little to combine. Add the 2 tablespoons of yogurt to a measuring cup and top off with milk until it measures ¾ of a cup; stir to combined the milk and yogurt. Add the yogurt milk to the batter along with the apple pieces and stir very little to combine.

Spoon the batter into the muffin cups. Sprinkle streusel topping over batter.

Bake for 15 minutes or until golden brown on top and a knife comes out relatively clean. Cool for about 5 minutes and then remove from muffin tin and cool on a rack.

.
Streusel Topping: In small bowl, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly.


Bake muffins at 350 degrees for 35 or 40 minutes until done. For 6 giant muffins, increase baking time to 40 or 45 minutes.

Courtesy of Kim Wilson