Dee's Health Bread

INGREDIENTS
2 tablespoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 eggs
2 tablespoons lemon juice
1/4c. gluten
1T. bread enhancer
7 cups whole wheat flour
1/4 cup flax seed
1/4 cup oats
1/4 cup sesame seeds
4 teaspoons salt
4 cups wheat flour


DIRECTIONS
In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flour until dough pulls away from the sides of the bowl.
Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
Punch down and shape into 4 round balls. Cover and let rest for 40 minutes.
Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.

Whole Wheat Braids

INGREDIENTS
3 (.25 ounce) packages active dry yeast
3 cups warm water (110 degrees F to 115 degrees F)
1/4 cup of gluten

2t. bread enhancer

1/3 cup honey
3 eggs
1/3 cup vegetable oil
1 tablespoon salt
5 cups whole wheat flour
4 cups whole wheat flour

DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add the sugar, eggs, oil, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down. Divide into nine pieces; shape each piece into a 14-in. x rope and braid three ropes together. Place in three greased 8-in.x 4-in. x 2-in. loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts: One slice equals 112 calories, 2 g fat (0 saturated fat), 13 mg cholesterol, 138 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Cooks note: the gluten and bread enhancer are optional.

Buttermilk Pancakes

1c. buttermilk

1 egg

3T. butter melted

1c. flour

1t. baking powder

1/4 t. baking soda

1/4t. salt

2T. sugar

Mix togeth the buttermilk, egg, and butter. In another bowl, mix the dry ingredients. Add to the milk mixture and whisk quickly. Do not overmix the batter or your pancakes will be tough.

Pour by 1/4 cupfulls onto a hot buttered griddle and cook till both sides are browned. Flipping only once. 2-3min. on the first side and 1-2min. in the second side.

Top with your favorite topping, and enjoy!

Yields:8-3in. pancakes

Apple Muffins

1 1/2 c. milk

1c. oil

1c. honey

2 eggs

1 1/2 t. vanilla

2T. lemon zest (opt.)

4c. whole wheat flour

2T. baking powder

1 1/2 t. baking soda

1t. cinnamon

1 1/2 c. grated apple

1/2 c. your favorite nut! (opt.)

In a bowl with a wire whisk, mix together the wet ingredients. Add the dry, then fold in the apple and nuts if using. Put batter into 18 greased muffin tins. Bake at 375 for 17-20min.

Enjoy plain or with a touch of butter and a dollop of honey or maple syrup!

These muffins my 7 year old brother made. (with a little assistance :)

Dark Chocolate Peanut Candy Squares

1c. flour

3T. cocoa

1/4t. baking powder

1/4t. salt

2 sticks of butter (1c.) melted and cooled till tepid

4 oz. of unsweetened chocolate melts and cooled to tepid

4 eggs

2c. sugar

1 3/4 t. vanilla

9 oz a Rees miniature cups cut into 3rds

2/3 c. roasted peanuts

Preheat oven to 325 degrees. Grease a 9in. pan.

Sift flour, cocoa, baking powder, and salt. Set aside. Then, mix eggs and sugar, add vanilla, melted chocolate, and butter. Add sifted dry ingredients. Mixing well. Fold in 1/2 of the Rees and peanuts. Pour into pan. Sprinkle with remaining Rees and peanuts. Bake for 33-38min. Or until set, don't stab with a knife to tell doneness! It should just look set and not jiggly. Cool completely.

Cut into 16 bars.

These are very rich in peanutty- chocolate goodness!

Dutch Double Dill Bread

1pkg. yeast

2. warm water 110 degrees

2T. oil

3T. honey

1c. yogurt or sour cream

2t. salt

1T. dill weed

1T. dill seed

5c. whole wheat flour

3c. rye flour

IN a bowl, mix together 1/2c. water and yeast. Let sit 5-10min. Combine remaining ingredients except flours in mixer, add yeast mixture, then add flour's 1c. at a time till it forms a soft yet easy to handle dough. Knead. I let the mixer knead it, but you could hand knead it if you wanted.

Place dough in a greased bowl and let rise for 1hr. (omit this step if using the mixer to knead the dough) Punch dough down, and shape into 2 round loaves (you may put the dough into 2 greased loaf pans) Place round loaves on a greased cookies sheet, you may have to use two sheets, remember that your loaf will double in size! Let rise about 45min. (more or less) or till doubled in size. Bake at 425 for 15min. then reduce temp. to 350 and bake another 20-25min. till loaf is brown and sounds hollow when tapped. Cool, then slice and enjoy!

Yields: 2 loaves 16 slices per loaf

Nutritional Values

Calories 117

Protein 4g.

Carbohydrates 23g.

Fat 2g.

Cholesterol 1mg.

Sodium 138mg.

Rodeo Roundup Wrap's

2 T. red wine vinegar

1 T. dijon mustard

2 tsp. minced garlic

1/4 cup plus 1 tsp. oilve oil

1 lb. yukon gold potatoes, peeled and cut into 1 inch cubes

Kosher salt ( if using table salt, decrease the amount by half

1/4 c. milk

2 T. butter, shoftened

2 T. sour cream

2 T. chopped freah chives

Pepper

1 c. corn kernels

1 1/4 pounds London broil or any other type of beef chunk , cut into 1/4-inch-thick strips

1/3 c. barbecue sauce

Four 10- or 11-inch flour tortillas

Preheat grill or broiler. Combine the vinegar, mustard, garlic and 1/4 cup oilve oil in a large bowl. Add meat, stir to coat, and marinate 15 minutes. Place te potatoes and 1 T. kosher salt in a large saucepan and cover with water. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pirced with a fork. Add milk, butter, sour cream, and chives and mix well. Season with 1/2 tsp. kosher saltand 1/4 tsp. pepper. Heat the remaining 1 T. oil in a large skillet over medium heat Add the corn, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Cook until the corn is tender, about 3 minutes. Remove from heat. Season the beef with salt and pepper. Cook on the grillor under broiler until browned but still rare inside, about 5 minutes, turning once Transfer to skillet with corn. Add BBQ sauce and stir to combine. Divide the potatoes among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge. Divide the meat mixture among the tortillas and wrap.