Wednesday, May 30, 2012

Whole Wheat Tortillas

2/3 cup whole wheat flour
1 1/3 cup all purpose flour
1 1/2 teaspoons salt
2 teaspoons baking powder
6 tablespoons olive oil
2/3 cup HOT water less one teaspoon

Combine all flour, salt and baking powder in large mixing bowl. Mix well. Add olive oil and mix together until it feels like small granuals. Make a well in the center of your flour mixture. Pour your HOT water into the well. Using your hands (wash them first)   :)   mix until the dough is well mixed. Turn out onto the countertop and knead the dough for at least 4 to 5 minutes. The dough will be smooth and slightly firm. If your dough is sticky you need to add a bit of flour to your kneading surface until it is no longer sticky. Once you have finished kneading your dough, form it into a ball and place dough back in the bowl. Cover with a towel and let sit for 15 - 30 minutes.

Once your dough has rested you will start making your tortillas. Get a ball of dough about the size of a golf ball, Roll it into a ball, then flatten as much as you can with your hands. Place dough on surface and roll out with a circular motion. I use a smaller rolling pin, it is much easier than a full size rolling pin. Cook on a hot pancake griddle. I prefer cast iron.  Lay a kitchen towel flat on the counter. Put the hot tortillas on one end of the towel and cover with the other half of the towel to keep warm.

I will post pictures soon.

Tuesday, May 22, 2012

Whole Wheat Dinner Rolls

Whole Wheat Dinner Rolls

1 Tbsp. white sugar

1/4 cup warm water (100 degrees Fahrenheit)

1/4 cup flaxmeal

1 package active yeast (2 teaspoons)

1/2 cup mashed potato flakes

1½1/2 cups whole wheat flour

1 1/2 cups all purpose flour

1 cup warm milk

3 Tbsp softened butter

2 Tbsp sugar

1 teaspoon salt

1 egg

1. Dissolve 1 Tbsp sugar and yeast in warm water. Set aside

2. Mix flaxmeal in 1 cup warmed milk. Set aside

3. Put Mashed potato flakes into mixing bowl. Add butter and mix. Add milk and flaxmeal mixture. Add one egg well beaten. Mix well.

4. Add yeast mixture. Mix well.

5. Add salt, 2 Tbsp. sugar, whole wheat flour and one cup all purpose flour. Mix well, Turn out onto countertop and knead the remaining 1/2 cup of flour into dough as you knead the dough. You must knead the dough until it is all worked in and dough is elastic in consistency. Kneading takes up to ten minutes.
Cover and let rest for 15 minutes. Form into balls about the size of a small golfball, and put in pan that has been sprayed with cooking spray. Cover with towel and let raise for one hour. Bake in 400 degree oven for 25-30 minutes. Makes 15 rolls. You can melt butter and brush the tops of the rolls once they are done cooking if you like.
Picture Pending....

Monday, May 14, 2012

Oatmeal Yummy Cookies

Oatmeal Yummy Cookies

2 T. Flax meal

¼ cup hot water

¾ cup whole wheat flour

¾ cup all purpose flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. sea salt

1½ cup quick oatmeal

2/3 cup brown sugar (can substitute date sugar if desired)

½ cup finely chopped walnuts

½ cup finely chopped sunflower seeds

½ cup butter (can use healthy shortening if desired. Do not use margarine)

2 eggs

Mix Flax meal into hot water and set aside. In a large, separate bowl add whole wheat flour, flour, salt, baking powder, baking soda, walnuts and sunflower seeds. Microwave or heat butter until it is slightly liquid. Set your butter aside and let cool. Mix dry ingredients well. Crack your eggs into a separate bowl and beat well with a small fork. Add butter to dry ingredients and mix. Add flax meal and water mixture. Add eggs. Mix well until all ingredients are mixed in. Let dough rest for fifteen minutes. Spray your cookie sheets lightly with cooking spray. Drop balls of dough onto cooking sheets. Your dough will spread so don’t get them too close together. Bake in 350 degrees oven for fifteen minutes. Remove from oven, and let them cool for two minutes. Place cookies on cooling racks.

 (c) copyright 2012 Danni Andrew