Appetizers

Creamy Horseradish Dip

by Michelle VanLaningham

1 (8 oz.) cream cheese
1/2 c. mayonnaise
1/3 c. horseradish sauce
1/4 c. green onion, chopped
4 T. bacon, chopped

Combine cheese, mayonnaise and horseradish until well blended. Stir in green onions and bacon. Serve cold with cubed bread or crackers.

Dried Beef Spread

Courtesy of the Wheat Foods Council

8 ounces fat-free cream cheese, softened
1 c. low-fat sour cream
2 Tbsp. finely chopped green onions
1 Tbsp. finely chopped green pepper
2 1/2 ounces dried beef, chopped

Mix cream cheese and sour cream. Add remaining ingredients. Pour into a baking pan and bake at 350 degrees for 15 minutes. Cool completely in refrigerator before serving. Spread over crackers, bagels or bread. Makes 2 1/2 cups.

Nutritional analysis per tablespoon: 16 ca, 1.5 g protein, 3.5 g carbohydrates, 0.76 g fat, 4 mg cholesterol.

Spinach Dip

by Michelle VanLaningham

1 pkg. ranch salad dressing
1 pkg. frozen creamed spinach
1 c. mayonnaise
1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1 1/2 c. shredded cheddar cheese
1/2 bunch green onions, chopped

Let spinach thaw and cream cheese soften at room temperature. Mix all ingredients together until well blended. Refrigerate until ready to serve. Hollow out one loaf round or oblong bread (UNSLICED). Cube or tear into bite-size pieces. Place chilled dip into hollow portion of bread. Serve immediately.

Breads and Rolls

Apple Carrot Spicy Bran Muffins

by Michelle VanLaningham

1 c. oat or wheat bran
1 1/2 c. whole-wheat flour
2 tsp. baking powder
1 T. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
1/2 tsp. ground cloves
1/4 c. dark brown sugar
1 c. skim milk
1/4 c. Egg Beaters (or one whole egg)
1/4 c. honey
1 large apple, finely chopped
1 large carrot, finely chopped

Sift dry ingredients together. Add wet ingredients. Fold in apple and carrot. Mix well. Spoon batter into greased muffin tin. Bake at 425 degrees F for 15 minutes or until browned. Makes 12.

Basic Bagels

4 1/2 –5 cups all-purpose flour, divided
4 Tbsp. sugar, divided
1 Tbsp. + 2 tsp. salt, divided
2 pkgs. Active dry yeast
11/2 cups water
2 Tbsp. butter or margarine
1 egg white + 1 Tbsp. water

Mix 11/2 cups flour, 3 Tbsp. sugar, 1 Tbsp. salt and the yeast. Heat the water and butter to 120–130 degrees F. Add to yeast mix; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in enough flour to make a stiff dough. (Dough should be firmer than for most other yeast breads.)

On floured board, knead 10 minutes. Set in greased bowl and turn to grease top. Cover; let rise in warm place for 1 hour. Punch down; let rest 15 minutes.

In skillet heat to a simmer 1 inch water with remaining 1 Tbsp. sugar and 2 tsp. salt.

Divide dough into 12 pieces and shape into smooth balls. With floured finger, poke a 1-inch hole in each. Cover and let rest while forming the rest of the bagels.

Drop 3 or 4 at a time into simmering water. Cook 3 minutes; turn and cook 3 minutes. Turn again; cook 1 minute longer. Drain on paper towels. Repeat cooking rest of dough. Complete simmering and draining as quickly as possible. Place on greased baking sheet and bake at 375 degrees F for 5 minutes.

Remove from oven and brush with egg white mix. Sprinkle with coarse salt, sesame, caraway or poppy seeds. Return to oven and continue baking 15–20 minutes. Yield: 12 bagels

Nutrition Information: One bagel provides 209 calories, 5.6 g protein, 40.4 g carbohydrates, and 2.4 g fat.

Variations: Bagels

Sweet Classic Raisin Bagel: Add 1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg to the initial flour, sugar, salt and yeast mixture. After adding the 1/2 cup flour and beating at high speed for 2 minutes, stir in 1/2 cup dark seedless raisins and enough flour to make a stiff dough.

Onion Poppy Seed Bagel: Heat 1/4 cup instant minced onion in skillet, stirring until golden brown. Set aside. Following basic recipe, after adding the 1/2 cup flour and beating at high speed for 2 minutes, stir in the minced onion, 2 Tbsp. poppy seeds and enough flour to make a stiff dough.

After brushing bagels with egg white mixture, sprinkle tops with more instant minced onion.

Whole Wheat Bagel: Follow recipe for Basic Bagel except use 11/2 cups whole wheat flour and 3–31/2 cups all-purpose flour. Use 2 Tbsp. honey in place of 3 Tbsp. water.

Mix 11/2 cups whole wheat flour with 2 cups white flour. Into mixing bowl, measure 11/2 cups of the flour mixture, 1 Tbsp. salt and yeast. Continue following basic directions adding the rest of the whole wheat/all-purpose flour mixture. If more flour is needed to make a stiff dough, use additional amounts of all-purpose flour. 

Chocolate Cheesecake Muffins

Winning Muffin Entry – 1985 Nebraska State Fair
Omadeane Talley, Lincoln

1 3-oz. pkg. cream cheese
2 Tblsp. sugar
1 3/4 cup all-purpose flour
1/2 cup sugar
3 Tblsp. unsweetened cocoa 
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, beaten
3/4 cup milk
1/3 cup oil
3 tsp. sugar
1/4 tsp. cinnamons
1/4 cup pecans, ground

In a small bowl, beat cream cheese and 2 Tblsp. sugar until light and fluffy; set aside.  In large bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder and salt.  Make a well in center of dry ingredients.  Combine egg, milk and oil; add all at once to dry ingredients, stirring just until moistened (batter will be lumpy).  Spoon about 2 Tblsp. chocolate batter into each of 12 greased or paper-lined baking cups.  Drop a teaspoonful of cream cheese mixture into each muffin and top with chocolate batter.  Combine 3 tsp. sugar, cinnamon and pecan; sprinkle onto muffins.  Bake at 400 degrees F for about 20 minutes.  Cool slightly on wire rack.

Date Nut Bread

1 1/2 cups chopped dates
1 1/2 cups hot water
2 tablespoons butter or margarine, softened
2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup coarsely chopped walnuts
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 eggs, beaten
1 1/2 teaspoons vanilla extract

In a bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. Stir in the eggs, vanilla and date mixture just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375 degrees F for 45–50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns too quickly. Cool for 10 minutes before removing from pans to wire racks.

Double Orange Scones

2 cups all-purpose flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
2 tsp grated orange zest
1/4 cup cold butter or margarine, diced
1/2 cup drained, chopped mandarin oranges
1/3 cup skim milk
1 egg, beaten or egg substitute
1 egg white, beaten
1 Tbsp. sugar

Preheat oven to 400 degrees F. Lightly coat cookie sheet with cooking spray. In a large bowl, combine flour, 3 Tbsp. sugar, baking powder and grated orange zest; mix well. Using a pastry blender, cut in butter or margarine until the mixture resembles coarse meal.

Stir in oranges, milk and egg just until the dough leaves side of the bowl. Turn dough onto a lightly floured surface and knead lightly 10 times. 

Place on greased cookie sheet and roll or pat dough into an evenly shaped 8-inch circle. Cut into 8 wedges with a sharp knife; separate slightly. Brush with beaten egg white; sprinkle with 1 Tbsp. sugar.

Bake 15–16 minutes or until edges are a light brown. Immediately remove from cookie sheet and serve warm.  Makes 8 scones.

Nutrition Analysis: One scone provides 211 calories, 5 g protein, 33 g carbohydrates, and 7 g fat.

Honey Wheat Bread

by Michelle VanLaningham

1 pkg. dry yeast
1 c. warm water
1 c. milk, scalded
2/3 c. honey
1 T. salt
3 T. butter or margarine
3 1/2 c. whole wheat flour
3 c. white unbleached flour

Soften yeast in warm water; set aside. Heat milk until skin forms. In large mixing bowl, put honey, salt and 3 tablespoons butter or margarine, add hot milk and stir together well until butter melts. Cool to lukewarm, then add softened yeast mixture; stir well. Add whole-wheat flour and mix well. Stir in white flour until necessary to knead by hand, working in flour until dough does not stick excessively to hand and dough is smooth and satiny. Grease dough and place in greased bowl. Cover with cloth and let rise in warm place until doubled and light-weight (about two hours). 

Punch down and knead; divide in half. Shape into two loaves and place in two well-greased loaf pans. Cover and let rise again until doubled (about two hours) in warm place. Bake at 350 degrees F for 35–45 minutes until brown and loaf sounds hollow when tapped. Butter hot loaves and remove from pans when cooled (but not cold).

Irish Soda Bread

by Michelle VanLaningham

4 c. flour
1/4 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 c. margarine
3–4 T. caraway seed
2 c. raisins
1 1/3 c. lowfat buttermilk
2 egg whites, beaten
Milk

Combine flour, sugar, salt, baking powder, baking soda. Cut in margarine until mixture is course meal. Stir in caraway seeds and raisins. Combine buttermilk and egg, stir into dry mix until moistened. Turn out onto floured surface and knead lightly until smooth. Shape dough into a ball and place on a 7-inch round loaf pan. Cut a 4-inch cross about 1/4 inch deep on top. Brush with milk. Bake at 375 degrees F for 60 minutes or until golden brown.

Italiano Breadsticks

1 1/4 tsp. (1/2 pkg) active dry yeast
3/4 cup warm water, 105–115 degrees F
1/4 cup grated Parmesan cheese
3/4 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. black pepper
1/8 tsp. garlic powder
1/4 cup vegetable oil
 2 1/4–2 1/2 cups bread or all-purpose flour

Egg wash: 1 egg plus 1 Tbsp. water, beaten
Sesame seeds, optional

Dissolve yeast in water in large bowl.  Stir in cheese, salt, basil, oregano, pepper, garlic powder and oil. At medium speed, gradually beat in 1 1/2 cups of flour, mixing 2 minutes.  Gradually stir in remaining flour to make dough easy to handle. 
           
Knead with dough hook 8 minutes or by hand 10–12 minutes. Place in greased bowl; turn greased side up.  Cover; let rise in warm place (80 degrees F) free from draft until double.

Punch dough; let rest 5 minutes.  With hands, roll into an evenly shaped 10-inch roll.  Cut into 20 1/2 inch slices.  Shape into ropes or twists.

Ropes: Roll each side into an 8 to 10-inch rope of uniform thickness.

Twists: Roll each slice into a 12-inch rope. Fold in half and twist together, pinching ends to seal.

Place sticks on greased baking sheets about 1 inch apart to allow for expansion.  Let rise uncovered 20 minutes.  Brush with egg wash and sprinkle with sesame seeds.

Preheat oven to 350 degrees F. Bake 20 minutes or until browned and crisp. Remove from baking sheet at once and cool on rack.  Makes 20 bread sticks.

Nutrition Analysis: one bread stick provided 91 calories, 2.5 g protein, 12.1 g carbohydrates, 3.5 g fat

Molasses Spice Muffins

1/2 cup butter, softened
1/2 cup white sugar
2 eggs
1/2 cup molasses
1 cup whole wheat flour or whole white wheat flour
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
2 tablespoons powdered buttermilk
1/2 cup water
1/2 cup raisins or dried cranberries

Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.

Bake for 20–25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

New England Raisin Bread

1981 Nebraska State Fair Winner

1 1/2 cups lukewarm reconstituted dry milk (95 degrees F)
1 cake compressed yeast
1/2 cup sugar
1 tsp. salt
4 egg yolks, beaten
1/2 cup margarine (room temperature)
5 1/2–6 cups enriched all-purpose flour
1 cup seedless raisins

Put milk into large mixer bowl with yeast, sugar, salt and beaten egg yolks. Beat on low speed until yeast is dissolved. Gradually beat in 3 cups of flour. Beat on medium speed until well mixed.  Add margarine; beat again. Then gradually add 2 1/2–3 cups flour. Use mixer as long as possible. Stir the last of the flour in by hand. Lastly, stir in seedless raisins.

Turn out onto floured board and knead 10 minutes. Put into greased bowl and let rise until double. Punch down and let rise again until almost double. Turn out onto board and divide in half. Form into rounds and let rest 10–15 minutes. Form into loaves and put into 2 greased bread loaf pans. Butter loaves generously and sprinkle with cinnamon sugar mixture. Let rise again and bake at 375 degrees F 30–35 minutes.

Oatmeal Cookie Pancakes

by Ginny

1 c. old fashioned oats
1 c. all-purpose flour
1/2 c. brown sugar
2 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/4 c. chopped walnuts
3/4 c. sour cream
3/4 c. whole milk
2 large eggs
1 t. vanilla extract
2 really ripe bananas, mashed
3/4 c. raisins
1/4 c. butter melted

Mix dry ingredients (the first seven) in a bowl.  In another bowl, mix the wet ingredients (the next four).  Whisk the wet ingredients into the dry until just combined, then fold in the bananas and raisins.  Stir in the melted butter.

Heat griddle or skillet over medium heat and brush with additional butter.  Cook pancakes (each about 1/3 c. until bubbles form on the top, then turn.  Cakes will cook in about 2 minutes on each side.  Serve with honey or maple syrup or with ice cream or whipped cream as a dessert.

Tip: Microwave bananas for 15 seconds and they will become super soft for mashing if you do not have soft bananas on hand. 

Pan Dulces

1 cup milk
6 tablespoons butter
1 (.25 ounce) package active dry yeast
1/3 cup white sugar
1 teaspoon salt
2 eggs
4–4 1/2 cups all-purpose flour
1/2 cup white sugar
2/3 cup all-purpose flour
4 tablespoons butter, softened
2 egg yolks

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour and butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven 15–20 minutes, or until sugar topping is lightly browned.

Refrigerator Potato Rolls

1 pkg. active dry yeast
1/4 cup warm water, 110–115 degrees F
2/3 cup shortening or butter
1/2 cup sugar
2 tsp. salt
1 cup hot mashed potatoes*
1 cup hot potato water
3 eggs, beaten
7–7 1/2 cups bread or all-purpose flour, divided**
1 1/2 tsp. grated lemon zest

Dissolve yeast in water; set aside. In a large bowl, combine shortening or butter, sugar, salt, potatoes and potato water; let cool to lukewarm (110–115 degrees F).

Add yeast, eggs, 2 cups of flour and lemon zest; beat 2 minutes. Gradually add enough remaining flour to make a soft dough. Knead until smooth and elastic, 15 minutes by hand or with a dough hook.

Place in lightly oiled bowl, turning to coat.*** Cover; let rise in warm place (80 degrees F) until double. Punch down, cover, and let rise again.

Punch down dough, cover and let rise 10 minutes. Shape as desired. Cover, let rise in warm place (90 degrees F) until double. Bake 13–14 minutes in a preheated 400 degrees F oven. Remove rolls and cool on wire racks. Yield: 36 rolls

Nutrition Analysis: One roll is 145 calories, 3 g protein, 22 g carbohydrates and 5 g fat.

*Three medium unseasoned potatoes boiled in 3 cups water will yield about 1 cup mashed potatoes.
**Half of the flour may be whole wheat flour
***Dough may be placed in a sealable bowl and refrigerated 1–2 days. Punch down dough as necessary.

Tupper Rolls

9 cups of flour
1 1/2 cups water
1 1/2 cups scaled milk
4 beaten eggs
2/3 cup sugar
1 tbsp salt
2 pkgs. yeast
1/4 cup melted butter

For cinnamon roll filling, use 1/2 cup butter or margarine, 1/2 cup sugar, and 2 tsp. cinnamon.

Put flour in large bowl with lid and make a well in the center. In another bowl mix water, scaled milk, eggs, sugar, salt, and yeast and stir. Pour into well and put the lid on. Leave the lid on till it pops off, or about 20 min. Pour melted butter around the edge of the flour. Stir in the flour and knead 5–10 min.
           
Place the dough back in the bowl and put the lid on. Let it sit until the lid pops off. Set it in the microwave to keep it warm. Make into cinnamon rolls or dinner rolls and let rise for 30 min. Then bake at 350 degrees F for 25 min.

Whole Wheat Dinner Rolls

2 cups water
3/4 cup cooking oil or shortening
2 tablespoons molasses or dark corn syrup
3 3/4 to 4 1/4 cups all-purpose flour
3 cups whole wheat flour
1/2 cup sugar
2 teaspoons salt
2 packages dry yeast
2 eggs

Heat water, oil and molasses to 120–130 degrees F. In large bowl, combine warm liquid, 2 cups all-purpose flour, 1 cup whole wheat flour, sugar, salt, yeast and eggs. Beat 4 minutes at medium speed. Stir in remaining whole wheat flour and enough all-purpose flour to make a stiff dough. On well-floured surface, knead dough until smooth and elastic, about 5 minutes. Place in greased bowl. Cover and let rise until double, 45–60 minutes. Coat a 9x13-inch pan and an 8x8-inch pan with a nonstick spray. Punch down dough. Divide dough into 36 pieces; shape into balls. Place in pans, cover and let rise in warm place until double (30 to 45 minutes). Bake at 375 degrees F 15–20 minutes or until golden brown. Immediately remove from pans. Makes 36 rolls.

Nutritional Analysis: 141 calories per serving, 21 g carbohydrates, 5 g fat, 12 milligrams cholesterol, and 3 g protein.

Main Dishes

Bulgur Vegetable Chili

4 cups tomato juice, boiling
1 1/2 cups bulgur
2 cloves garlic, minced
1 cup chopped onion
2-3 stalks celery, chopped
2-3 carrots, chopped
2 teaspoons cumin
2 teaspoons basil
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 tablespoons oil
1 large green bell pepper, chopped
1 1/2 pounds fresh tomatoes or 1 28-ounce can whole tomatoes, chopped
1 15-ounce can red kidney beans
1 15-ounce can no-salt-added tomato sauce
2 tablespoons lemon juice

Combine boiling tomato juice and bulgur, cover. Soak 15 minutes. Sauté garlic, onion, celery, carrots, cumin, basil, chili powder, salt, pepper and cayenne pepper in oil. Add bell pepper and simmer until tender. Add tomatoes, beans, tomato sauce, lemon juice, and bulgur mixture; simmer just until heated through. Serve hot with bread sticks or bread and grated cheese. Makes 12 one-cup servings.

Note: Chili is thick and may easily be thinned by simply adding more tomato juice.

Nutritional Analysis: 167 calories per serving, 32 g carbohydrates, 3 g fat, 0 milligrams cholesterol and 6 g protein.

Creamy Beef Noodle Combo

by Michelle VanLaningham

1 lb. ground beef
1/2 c. onion, chopped
1 (4 oz.) can mushrooms, chopped
1 can cream of mushroom soup
1 c. celery, sliced
1/2 c. bell pepper, chopped
1/4 c. pimento, sliced
1 c. milk
1 T. Worcestershire sauce
1 tsp. salt
2 c. noodles

Cook and stir meat and onion until browned, drain fat. Add mushrooms (with liquid) and remaining ingredients. Heat to boiling, reduce heat, cover and simmer, stirring occasionally until noodles are tender.

Pastie

Pie dough ingredients:
2 1/2 cups of flour
1 1/4 cups butter Crisco or regular Crisco shortening
1/2 cup cold water
1 tsp. salt

Mix the flour and salt.  Then cut in shortening with pastry blender (or use two knives cutting against each other).  Keep cutting in until it all seems to be cut in together.  Now put in the water all at once and mix with a spoon, until you have a clump of dough that stays together.  Now this dough will be very moist, so you can now work just enough flour in with your hands to make it a pliable and soft dough.  Hint: Use a lot of flour when rolling, also.

Filling Ingredients:
1 1/2 pounds of 1/4-inch cubed steak (round, sirloin, ground chuck or sirloin, etc.)
4 cups of 1/2-inch cubed pealed potatoes
1 cup of 1/4-inch (or chopped) onions
1/2 cup of 1/4-inch cubed rutabaga (carrot can be substituted)
2 tsp. salt
1/2 tsp. pepper

Mix it all in a big bowl. Divide the dough into 6 equal portions and roll out one at a time into a 10" circle (use lots of flour on your rolling surface),  fill each with one good size cup of the filling, and place 1/2 TBLS. of oleo on the top. Now fold the crust over the mixture.  (It now is a half circle). Roll the excess edge up to meet the form of the ingredients, you should have by now a half moon shape. Make about four 1/4 inch slits on the top with a sharp knife. Gently pick up the pastie with a spatula and place on a large cookie sheet and cook them in pre-heated oven for 1 hour at 375–400 degrees F.

Stuffed Manicotti

by Michelle VanLaningham

8 manicotti shells
1 lb. lean ground beef
2 T. instant minced onion
1/4 c. green pepper, minced
1 T. dry parsley flakes
1 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
1 (16 oz.) spaghetti sauce
Grated Romano or parmesan cheese

Cook manicotti shells following directions on package, drain thoroughly and let cool slightly. Combine browned ground beef, onion, green pepper, parsley flakes, salt, pepper and egg; blend thoroughly. Fill a plastic bag with meat mixture and close top, making sure to remove all air. Clip hole in end to fill shells. (May also use a cookie press for this step or just spoon into shells).  Hold manicotti shell in one hand and fill half way. Stop and turn shell to fill other side.

Pour thin layer of spaghetti sauce into bottom of shallow baking dish. Arrange filled manicotti in single layer over sauce. Top with remaining sauce and sprinkle with grated cheese. Bake at 350 degrees F for approximately 30–40 minutes. Makes 4 servings.

Side Dishes

Rotini Salad

by Michelle VanLaningham

1 lb. rotini noodles, cooked
1 pt. mayonnaise
1 c. water
1/2 c. vinegar
1 c. sugar
1 med. onion, chopped fine
1 c. celery, chopped fine
1/2 tsp. turmeric
Salt and pepper to taste 

Mix all ingredients well in a large bowl. Cover and refrigerate overnight. Dressing with be thin, but will set up during the overnight hours. Stir well before serving. 

Wheat Berry, Mushroom, and Asparagus Casserole

2/3 cup wheat berries
2 teaspoons olive oil
1 shallot, minced
8 ounces variety or button mushrooms, or combination of mushrooms
1/2 cup fat-free, low sodium chicken broth
1/4 cup dry white wine
2 tablespoons minced fresh tarragon
Dash salt
Fresh ground pepper, to taste
9 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1/4 cup shredded Parmesan cheese

Place wheat berries in a deep bowl and cover with cold water. Allow to stand overnight.*

Drain and place in a small saucepan. Add 11/2 cups water. Cover, heat to a boil, reduce heat and simmer, covered, until tender and most of water is absorbed, about 1 hour; drain.

Heat olive oil in a large skillet over medium-high heat. Add shallot; cook until tender. Stir in mushrooms and sauté until tender. Stir in cooked, drained wheat berries. Stir in broth, wine, tarragon and salt. Season generously with freshly ground pepper.  Arrange asparagus on top of wheat berry mixture. Cover and heat to boiling; reduce heat to medium and cook, covered, about 10 minutes or until asparagus is tender. Sprinkle with Parmesan cheese. Makes 6 servings.

*Cooking tip – soaking wheat berries overnight makes cooking quicker. If you don’t have time to let them soak, combine dry wheat berries and 2 cups water; cover and heat to a boil. Reduce heat and simmer, covered, about 2 hours or until berries are tender; drain.

Nutritional Analysis: Per serving- 83 calories (30% from fat), 3 grams total fat (1 gram saturated), 2 milligrams cholesterol, 9 grams carbohydrates, 5 grams protein, 104 milligrams sodium, 2 grams dietary fiber.

Wheat Berry Pilaf

Courtesy of Midwest Ag Journal

1 cup wheat berries
4 cups cold water
2 tablespoons butter or vegetable oil
1 onion, minced
2 cups chicken or beef stock or water
Bouquet garni*
1/2 cup bulgur wheat, optional
1/2 cup rice, optional
Salt and pepper

Either soak the wheat berries overnight in the cold water or bring them to a boil in the cold water. Simmer for 3 minutes and, with the heat off, leave covered for 1 hour. Drain well. The water may be saved for cooking the berries. Melt butter or heat oil in saucepan. Add onion and cook until wilted. Add wheat kernels and stir until they are coated with butter. Add stock or water. Place bouquet garni on top. Cover and cook 40 to 50 minutes. If you are adding the bulgur wheat and rice, stir in for the last 15 minutes of cooking. Season to taste. Makes 4–6 servings.

*Bouquet garni is a mixture of flavoring ingredients tied together in cheesecloth or inside a stalk of celery and placed in the pot. If you can't get fresh herbs, coarsely crumble dried herbs and tie together in cheesecloth. Combine any of the following: 4 sprigs parsley or chervil, 1/2 bay leaf, 2 sprigs thyme, white portion from 1 leek, 2 cloves. Some people also like to add garlic; I like to add trimmings from celery and scallions. It's all a matter of taste.

Wheat Salad

Courtesy of Midwest Ag Journal

1 1/2 cups wheat berries, uncooked
8 ounces cream cheese
1 carton (12 oz) whipped topping, or use whipped cream
1 can (15 oz) crushed pineapple, or use fresh
2 small packages instant vanilla pudding
2/3 cup chopped walnuts

Soak wheat overnight and drain. Simmer with 5 cups of water on medium heat until water is gone. Cool. Drain pineapple and save separately. Combine cream cheese and dry pudding mixes; whip in pineapple juice. When mixture is smooth, stir in the pineapple and nuts. Fold in the whipped topping or whipped cream. Fold in wheat and nuts. Chill before serving. Makes at least 12 servings.

Desserts

Butterscotch Applesauce Bars

by Michelle VanLaningham

3 c. vanilla wafers
1/2 c. raisins
1 c. butterscotch bits
1/4 c. wheat germ
2 c. applesauce
1/2 c. chopped nuts or sunflower seeds 

Spray bottom of an 8x8-inch pan with glass cooking spray. Crush the wafers into large chunks. Place half the wafers in the pan. In a bowl, mix the raisins, butterscotch bits, wheat germ and applesauce. Add the nuts or sunflower seeds. Spread over the wafers in the pan. Press the rest of the wafers over applesauce mixture. Cook on 100 percent microwave power (high) for 8 minutes. Let cool for at least 15 minutes before cutting into bars. Store in refrigerator. Makes 16 bars.

Carrot Raisin Bars

1/4 cup margarine
1 cup white sugar
1 cup brown sugar
3/4 cup applesauce
3 eggs
1/3 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups grated raw carrots
3/4 cup raisins

Glaze:
3–4 tablespoons orange juice
1 teaspoon margarine
2 cups powdered sugar

Using an electric mixer, cream together margarine and white sugar. Add brown sugar, applesauce, eggs and orange juice; mix thoroughly. Shift or stir together the flour, soda, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in carrots and raisins. Pour into a 10 1/2x15-inch pan coated with non-stick spray. Bake at 350 degrees F 20–25 minutes, or until toothpick inserted in the center comes out clean. Cool.

Glaze: Warm 3 tablespoons orange juice with margarine until melted. Add powdered sugar plus additional orange juice if needed. Spread over bars. Makes 36.

Nutritional Analysis: 109 calories per serving, 22 g carbohydrates, 2 g fat, 18 milligrams cholesterol, and 2 g protein.

Chocolate Chip Bars

2/3 cup melted butter
2 1/4 cup brown sugar
3 eggs
1 tsp. vanilla
2 3/4 cup flour
1/2 tsp. salt
2 1/2 t. baking powder
1 pkg. chocolate chips

Preheat oven to 350 degrees F (190 degrees C). Lightly grease and flour 15 1/2x10 1/2-inch pan. In a large bowl, combine butter and sugar. Beat in eggs, one at a time. Beat in vanilla. Add dry ingredients. Stir in chocolate chips. Spread in pan. Bake 27–30 minutes.

Chocolate Pudding Cake

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups sugar
1/4 cup cocoa
1 cup low fat milk
1/4 cup vegetable oil
1/2 cup chopped nuts (optional)
1 1/3 cups brown sugar
1/2 cup cocoa
3 1/2 cups boiling water

Blend flours, baking powder, salt, sugar and 1/4 cup cocoa. Stir in milk, oil and nuts. Spread batter in ungreased 9x13-inch or 12x10-inch pan. Sprinkle batter with a mixture of the brown sugar and remaining 1/2 cup cocoa. Pour boiling water over the batter and brown sugar/cocoa sprinkle. Bake at 350 degrees F 35–45 minutes, or until cake is done and pudding underneath is bubbling. Serve warm or cold by cutting into squares and turning upside down on plate so pudding sauce is over the cake. Makes 20 servings. Note: This recipe can be halved and baked in a 9x9-inch pan.

Nutritional Analysis: 168 calories per serving (without nuts), 34 g carbohydrates, 3 g fat, 0.5 milligrams cholesterol and 2.5 g protein.

Cowboy Cookies

by Michelle VanLaningham

1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
2 c. flour
2 c. quick oats
1 tsp. baking powder
1 pkg. chocolate chips 

Cream together shortening and sugars until fluffy. Add eggs one at a time. Sift remaining ingredients into wet mixture. Mix well. Spoon by rounded teaspoon onto cookie sheet. Bake at 350 degrees F 10–12 minutes.

Easy Chocolate Crackle Cookies

1 (18.25 ounce) package devil's food cake mix
1/2 cup butter flavored shortening
1 tablespoon water
2 eggs
1 cup confectioners' sugar

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix, and mix until smooth. Roll the dough into walnut-sized balls, and roll the balls in the confectioners' sugar.

Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 minutes in the preheated oven. These are best served the same day, as the confectioners' sugar becomes absorbed by the cookie giving it a pasty look. This can be fixed by dusting the cookies with sugar again.

Fruit Cocktail Cake

1983 Bake and Take

1 15-oz. can fruit cocktail
1/4 tsp. salt
1 cup sugar
1 egg
1 cup flour
1 cup brown sugar
1 tsp. baking soda
1/2 cup chopped nuts

Mix fruit cocktail, sugar, flour, soda, salt, and egg together. Stir well. Spread in 9x9-inch pan. Mix brown sugar and nuts. Spread over batter. Bake at 325 degrees F 40–45 minutes. Serve with whipped cream or ice cream.

Low Fat Lemon Loaf

2 Tlbs. margarine, softened                                  
1 tsp. vanilla
2/3 c. sugar                                                        
1 1/2 c. all-purpose flour
1 c. lemon flavored low-fat yogurt                        
3/4 tsp. baking powder
2 egg whites                                                       
1/2 tsp. baking soda

In medium bowl, beat margarine and sugar until fluffy. Add yogurt, egg whites and vanilla; mix thoroughly. Combine flour, baking powder and baking soda. Gradually add to yogurt mixture, mixing well. For loaf, grease and flour pan; pour batter into pan and bake at 350 degrees F for 40 minutes, or until toothpick comes out clean. 

For cupcakes, line muffin tin with paper cups; fill cups 2/3 full and bake at 350 degrees F for 20 minutes, or until tops spring back when gently touched. 

Makes 12 servings.

Calories per serving: 142
Carbohydrates: 27 grams
Fat: 2 grams
Cholesterol:1 milligram
Protein: 3 grams

Mounds Bars

by Michelle VanLaningham

1 stick margarine
1 1/2 c. sugar
3 T. cocoa
3 eggs
1 can Eagle Brand milk
1 c. flour
1 c. nuts
1/2 tsp. salt
1 tsp. vanilla
2 1/4 c. coconut 

Mix all ingredients but milk and coconut well. Pour into greased 9x13-inch pan. Bake 20–25 minutes at 350 degrees F. Mix milk and coconut. Spread evenly over warm brownie mix. Bake 20 minutes, or until set at 350 degrees F. Cool.

Frosting: 
3 T. margarine, melted
3 T. cocoa
2 T. milk
powdered sugar 

Mix above ingredients with enough powdered sugar to make smooth frosting. Spread onto cooled brownie mix.

Pecan Tarts

by Michelle VanLaningham

Filling:
1 c. brown sugar
1 egg
1 T. butter
1 tsp. vanilla 
1 c. pecans

Pastry:
1 sm. pkg. cream cheese
1/4 lb. butter
1 heaping c. flour 

Mix pastry well and take small ball and pat it out into a muffin tin.  Mix filling together well with electric mixer. Put 1 T. in crust. Sprinkle pecans on top. Bake at 350 degrees for 25 minutes. Makes 18.

Shoo-Fly Coffee Cake

1980 Bake and Take

3/4  cup butter or margarine, softened
2  tsp. baking soda
1 cup sugar
1 1/2  tsp. baking powder
1/2  cup light molasses
1/4 tsp. salt
1 1/2 tsp. vanilla
1 1/3 cups sour cream
3 eggs
Filling
3 cups whole wheat flour

Grease fluted tube pan, (10 x 4).  Beat butter, sugar, molasses, vanilla and eggs in large mixer bowl on medium speed, scraping bowl occasionally, 2 minutes.  Combine flour, baking soda, baking powder and salt.  Mix in alternately with sour cream.  Spread one-third of the batter (about 2 cups) in pan: sprinkle with one-third of the Filling (about 6 Tbls.)  Repeat two times.  Bake in 350-degree oven until wooden pick inserted in center comes out clean, 55 to 60 minutes.  Cool slightly; remove from pan. Makes 14–16 servings.

Filling:
1/2 cup brown sugar (packed)
1/2 cup finely chopped nuts
1 1/2 tsp. cinnamon

Whole Wheat Orange Cookies

1980 Bake and Take

1 cup sugar
2 Tblsp. milk
1 tsp. baking powder
1 Tblsp. grated orange peel
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. soda
1 egg
1/2 tsp. nutmeg
2 cups whole wheat flour
1/2 cup butter or margarine

Mix all ingredients except the whole wheat flour. Add flour and shape by hand into 1-inch balls. Roll balls in a sugar-cinnamon mixture (2 Tblsp. sugar and 1/2 tsp. cinnamon). Bake on ungreased cookie sheet 8–10 minutes at 375 degrees F. If a flatter cookie is desired, flatten a bit with a glass before baking.

For more recipes using wheat, visit the Wheat Foods Council.