Best Whole Wheat Bread Recipe

This is Sue's favorite whole wheat bread recipe.

1¾ tsp active dry yeast

2 cups white flour

1 cup whole wheat flour

1 cup light rye flour

¼ cup instant potato flakes

1½ TBSP gluten

2 tsp salt

1½ TBSP sugar

1½ TBSP light olive oil

1¾ cups milk, room temperature. Maybe a bit less.

Load it into the bread machine and press go.

Haupia Pudding (Sauce)

This coconut pudding, haupia, is a staple desert at every Hawaiian luau.

Ingredients:

• 2 cups coconut milk
• 1 cup whole milk
• 6 tablespoons sugar
• 5 tablespoons cornstarch
• 1/4 tsp vanilla (if desired)

Preparation:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.

The recipe can be easily modified for personal taste using more or less sugar and cornstarch.

From: http://gohawaii.about.com/od/luaurecipes/r/haupia.htm

Spicy Sloppy Joe Quesadillas

Ingredients:

• ¼ pound bacon

• ½ cup chopped onion

• ¼ cup chopped red bell pepper

• 5 cloves garlic, smashed and chopped

• 1 pound lean ground beef

• 1 teaspoon powdered mustard

• ½ cup medium salsa

• 1 can tomato paste

• 3 teaspoons brown sugar

• salt to taste

• ground black pepper to taste

• large flour tortillas

• 1 cup shredded cheddar cheese

Over a medium flame, fry the bacon until it’s crisp. Set aside and pat dry. In the bacon drippings, fry the onion and garlic. When they’re beginning to get tender, add the chopped bell paper. Continue cooking until all are tender.

Heat another frying pan on a medium-high heat, add some bacon drippings. When it’s hot, add the ground beef and break it into small pieces with spatula. Season with salt and pepper. Cook until done.

While beef is cooking, add mustard, salsa, sugar and tomato paste to the vegetables and cook over low heat. Chop the bacon into moderate size pieces.

When the beef is done, drain it well, add to the mix, and add the chopped bacon. Stir together and cook over medium low heat for 20 minutes.

Heat a large cast-iron frying pan. While the pan is heating, lay out a tortilla, and sprinkle cheese on one half. Cover the cheese with the mixture from the frying pan, and add another layer of cheese. Fold the tortilla in half covering the fillings. Fry without oil in the frying pan until the bottom begins to brown. Turn over and do the same.

Serve hot. Enjoy as it is, or top with shredded cheese, sour cream, salsa, or a combination.

Bird Seed Bread

Either use a KitchenAid or the dough setting on a bread machine.

Load into the bowl:
2 cups bread flour
¾ cup whole wheat flour
½ cup rye flour
2 TBSP toasted sesame seeds
2 TBSP cracked wheat
2 TBSP roasted pine nuts
4 TBSP millet
3 TBSP flaxseed
3 TBSP granola
1½ TBSP gluten
1½ TBSP sugar
1½ tsp yeast
1½ tsp salt
2 tsp oat bran

Mix thoroughly. Add:
2 TBSP butter
1½ cups whole milk; maybe a bit left.

Mix really well. Cover & let it raise for 40 minutes. Grease two cast iron frying pans: one 6”, the other 10”. Butter the pans, and pour some oil into the bottom. Divide the dough 2/3 and 1/3. Shape carefully, and place upside down in the frying pan to cover the top with oil, and then invert to right side up. Let it raise until it’s doubled.

Bake in a pre-heated, 350° oven for 22 minutes, or until the bread is done. Enjoy hot with fresh butter.

Huevos Chili Pepperoni Fajitas

Per serving:
¼ cup diced onion
½ cup chili con carne
15-20 slices pepperoni, cut shoestring style
1 large egg
½ cup shredded Colby (or cheddar) cheese
1 large wheat tortilla
2 leaves romaine lettuce, sliced lengthways

Heat a tablespoon of bacon grease (or butter & oil) in a small frying pan. When it’s melted, toss in the diced onion. As soon as they start to cook, add the shoestring pepperoni shreds. Fry the mix until the onions are cooked, but not brown, about 5 minutes.

Add the chili, fry, stirring, until the chili is heated through and the onions and pepperoni are mixed throughout the chili, about 5 minutes. Crack the egg into the middle of the chili and immediately break the yolk and scramble slightly into the chili.

Begin heating the large tortilla in a large frying pan or griddle. When the bottom of the egg is cooked, scramble some more. Repeat until the egg is cooked through.

Cover half of the tortilla with half of the shredded cheese. Scoop the whole mixture onto the cheese-covered half of the tortilla. Lay the shredded lettuce on top of the chili mixture and cover with the other half of the shredded cheese. Fold the tortilla over and cook on both sides until cheese is melted and both sides are browned.

Serve immediately. Top with sour cream and salsa if desired.

Tumwater Stonehenge Bread

Combine and set aside for 15 minutes:
1/3 cup whole millet
1/3 cup bulgar wheat
2 TBSP roasted sesame seeds
2 TBSP brown sugar
4 TBSP butter
1½ cups boiling water

Load into the bread machine:
4 tsp yeast
2½ c bread flour
¾ cup whole wheat flour
1/3 cup dark rye flour
1/3 cup rolled oats
3 TBSP oat bran
2 TBSP gluten flour
2 tsp salt

When the soaking grains have reached 15 minutes and have cooled, start the bread machine. While it is beginning to mix the dry ingredients, add the wet mixture. Fire off the machine and anticipate good hearty bread!

Comment: This is a very heavy bread. Rather than cooking this in the bread machine, let the machine make the dough, shape it into loaves, let it raise, and cook in the oven.

Taco Egg Hoosh

Ingredients: Serves 2:
¼ lb bacon, diced
3 cloves fresh garlic, minced
½ cup diced sweet onions
½ lb shredded (or ground) beef
½ can (8 oz) chili con carne
¼ tsp chili powder
¼ cup chopped olives
1 jalapeno peppers, diced, drained, dried
2 large eggs
1 cup shredded Colby (cheddar) cheese
1 cup mashed corn chips (no piece bigger than 1”)

Directions:
Heat a medium cast iron frying pan on medium high and add the bacon. As the bacon starts to give off bacon grease, add onions and garlic. As the onions begin to look transparent, the bacon should be nearly done. Add the shredded beef, chili powder, and salt & pepper to taste & stir well. Fry until beef is done, stirring from time to time to keep things from burning.

Add diced jalapeno and stir for a minute or two while you’re getting the chili con carne out. Turn the stove down to medium and add the chili & chopped olives, stirring regularly until the mixture is heated through and beginning to dry. Add eggs, shredded cheese, and broken corn chips. Scramble together. Cook until eggs are completely cooked through.

Serve with a slice of lime and a cold lager beer. Unless you’re having this for breakfast; then serve it with orange juice.