Peanut Butter Brownies (Andrea Smith)

2 c rolled oats, blended
1 c whole wheat (pastry/regular) flour
1 tsp baking powder
½ tsp kosher salt
1 c butter, softened
1 c creamy peanut butter
2 eggs
2 tsp vanilla extract
1 c brown sugar, packed
1 c granulated sugar

Preheat oven to 350°. Blend oats in a blender. Add to mixing bowl with wheat flour, baking powder, and salt. Sift together. Add the remaining ingredients and mix. Spread batter in 9x13 dish. Bake for 20 min. Allow bars to cool, then frost using Quick Chocolate Frosting recipe below.

Quick Chocolate Frosting
1/3 c milk (5 Tbsp)
½ c butter, softened
1 tsp vanilla extract
½ c cocoa powder
2½ c powdered sugar

Blend ingredients with a hand mixer in a large bowl. Spread over brownies and serve.

Texas Caviar (365daysofcrockpot.com)

This recipe is very similar to my Fresh Bean Salsa. I really liked starting from dry beans and adding the wheat berries. It was tasty, but I felt it lacked a tiny bit of pizzazz that the Fresh Bean Salsa had, so I indicated below which things I'd like to add to give it that extra punch. Still, this made a great salsa! It's more like a lunchtime meal for me with how filling it is.

½ c dried black beans

½ c dried white beans

½ c wheat (to make into wheat berries)

½ yellow onion, diced

1 green bell pepper, diced

1 bunch green onions, diced (I used 2; try 3+)

1 jalapeno pepper, diced

3 fresh tomatoes on the vine, diced

1 Tbsp minced garlic (3 cloves)

1 bunch chopped fresh cilantro (I used ½)

1 lime, zested and juiced (I'm adding next time)

½ tsp ground coriander

½ tsp salt (I'm adding next time)

¼ tsp black pepper (I'm adding next time)

1 pckg zesty Italian dressing mix (shake with next 3 ingredients before adding)

2 Tbsp white vinegar

1 Tbsp water

2 Tbsp olive oil

Tortilla chips

Rinse and drain the black and white beans separately. Place in separate slow cookers so that the white beans won’t turn gray. Rinse wheat and place in another crock pot (or add to the white beans). Add 4 cups water to each slow cooker (add 8 if you combine wheat and beans). Cook on HIGH for 3-4 hours, or until tender and cooked through (check at 3). You can prepare these all ahead of time. When the wheat and beans are cooked, drain off all the water. In a large bowl combine the beans, wheat berries, and all the remaining ingredients. Cover and chill in the refrigerator for 2 hours before serving. Serve with tortilla chips.

Wheat Sprout Snacks (Karen Gilmore)

1 c sprouted wheat

½ c cherry or orange flavored Craisins

½ c sunflower seeds

½ c blanched peanuts

Toss together and pour into an open dish. Place on the counter top in view of children and watch them snack! You too.

Eat within a day or two since sprouts will wilt without moisture.

Whole Wheat Chocolate Chip Cookies (Karen Gilmore)

$5.23 ($0.07 per cookie; $0.87 per dozen)

Updated 2/27/15. Makes 6 dozen cookies.



3¼ c white wheat (makes 5 c flour)*
1¼ c butter
1 ½ c white sugar
1 ½ c brown sugar
4 tsp vanilla
4 eggs
5 1/2 c freshly ground white whole wheat flour*
2 tsp baking soda
2 tsp salt
1 Tbsp gluten flour or dough enhancer
2 c chocolate chips

Grind wheat. Cream butter and sugars. Add vanilla and eggs and mix well. Add flour, soda, salt and gluten. Then add chocolate chips. For best-tasting cookies refrigerate dough for 24-36 hours. Bake on ungreased cookie sheet at 350° for 10 min.

*If using hard red wheat, use only 3½ c and add 1c white flour.

Variation 1: use Andes Peppermint Crunch baking chips. Holy yumminess!

Variation 2: use green mint chips for St. Patrick's Day.

Quick Pizza Dough (April Ashton)

Updated 11/11/12. Makes one cookie sheet of dough.

1 c warm water
1 Tbsp instant yeast
1 Tbsp sugar
1 tsp salt
1 1/2 Tbsp oil
2½ c white flour*

Add the water, yeast and sugar first. Then salt, oil and flour. Mix until bread is pulling away from side of the bowl. Mix for about 4 min or knead till elastic. Let rest for a few min. Roll dough into desired shape. Pull off an extra portion if the dough is very thick. Roll that onto an extra (smaller) pan (about ½ a cookie sheet). Poke with a fork to avoid bubbles, then top with desired toppings. Bake at 450° for 14 min. Crust should be slightly brown.

Top with half of a 7-oz jar of pizza sauce and shredded mozzarella cheese.

Additional fun toppings: ham, olives, Alfredo chicken, tomatoes, pineapple; BBQ chicken, cilantro and green onions. Tip: Let your kids slice olives with an egg slicer.

*You can substitute up to 1 cup of white wheat flour for the regular flour with good results. Add 1 tsp of wheat gluten if you do.


For variation, make pizza balls and dip them in pizza sauce.

Divide the dough into 15 balls. Add a slice of pepperoni and mozzarella cheese to each. Seal. *Spray a 9x13 pan with olive oil. Arrange the pizza balls. Spray again with olive oil, and sprinkle with garlic and herbs. Bake at 425° for 17 min. Dip in heated pizza sauce.

*Try melting butter in the bottom of the pan first, then rolling each ball in that.


For Valentine's Day, divide the dough and let the kids each make their own heart-shaped pizza.


For Halloween, cook your pizza on a circular pan and make it look like a Jack-o-Lantern:


Or make Candy Corn Pizza (from ourbestbites.com)

Make a thick ring of cheddar around the outside edge and a thick layer of mozzarella in the center. (You can see that mine isn't thick enough to cover the pizza sauce completely.) Cut into wedges.

Pita Bread (SimplyLivingSmart.com)

$0.26 ($0.065 per pita)

2 hours. Makes 4 pita breads.



½ c + 2½ Tbsp warm water
½ Tbsp yeast
1 tsp sugar
½ tsp salt
½ Tbsp olive oil
½ c whole wheat flour
½ c + 2 Tbsp white flour

Pour warm water, yeast and sugar in a mixer. Let sit until bubbly. Add remaining ingredients and mix for 3 min. Rise 1 hour.* Divide dough into 4 equal portions and roll into rounds. Cover and rise 14 min. Bake at 500° on a dry, preheated, stone or cookie sheet for 4 minutes or until slightly golden brown. (There is no need to bake both sides.) Remove and wrap in a clean dishtowel to retain softness. When ready to stuff, cut the pita in half and fill with your favorite fillings. Enjoy! (Fill with anything. Humus is great-chickpeas, garlic & lemon juice.)

Pumpkin Apple Streusel Muffins

35 minutes. Yields 24 (or 12 muffins, 2 mini-loaves).

Oh, how I love thee, let me count the ways! These muffins are heavenly -- moist, flavorful, and warming to the soul! Lovely in the fall and winter.

Updated 12/14/11.

2 c all-purpose flour

½ c whole wheat flour

2 c sugar

1 Tbsp pumpkin pie spice*

2 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

½ tsp salt

2 eggs, lightly beaten

1 c pumpkin

¼ c vegetable oil

¼ c applesauce

2 c finely chopped peeled apples (1 large/2 med)

Streusel

2 Tbsp flour

¼ c sugar

½ tsp ground cinnamon

4 tsp butter or margarine, softened (1.3 Tbsp)

Preheat oven to 400°. In a large bowl, combine first 7 ingredients; set aside. In another bowl, combine eggs, pumpkin and oil. Stir pumpkin mixture into dry ingredients just until moistened. Stir in apples. Spoon batter into greased muffin tins, filling ¾ full. Combine streusel ingredients and sprinkle over batter. Bake at 400° for 20-25 min or until toothpick comes out clean.

*Substitute for Pumpkin Pie Spice (abountifulkitchen.com)

3 Tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 1/2 tsp allspice
1 tsp cloves

Combine all ingredients in a bowl. Mix with a fork or small whisk.
Store in a jar or small Ziploc bag.

Pumpkin Bread (Jill Tew)

1 hour. Makes 2 medium loaves or 4 small loaves.

2 eggs


¼ c oil


¼ c applesauce

1 c pumpkin


1½ c sugar


1 c white flour


2/3 c whole wheat flour

¼ tsp baking powder


1 tsp baking soda


½ tsp salt


½ tsp cloves or allspice


½ tsp nutmeg


½ tsp cinnamon


2/3 c semi-sweet chocolate chips
(optional)

Mix together wet ingredients. Mix in dry ingredients. Stir in chocolate chips. Pour into greased loaf pans. Bake 1 hour at 350° for regular loaves, 35 min for small loaves. Makes 2 medium loaves or 4 small loaves or 18 muffins.

Sandwich Rolls (Cheri Yorgason)

$1.83 ($0.076 per roll) Makes 24.
Compare: Market Pantry at Target's Petite Kaiser Rolls cost $2.56/12 ($0.21 per roll)

2 hours 20 minutes. 


½ c warm water
2 Tbsp yeast
1 tsp sugar
1 c warm water
½ c sugar
½ c butter, softened (microwave hard butter 15 sec)
3 beaten eggs
2 c white flour
2½ c flour
1 tsp salt

Dissolve the first 3 ingredients, mix with a whisk (or in a regular mixer) and let sit for 3-5 min. Add 1 c water and ½ c sugar and mix. Mix in the butter and eggs. Add in 2 c flour and mix. Add 2½ c more flour and salt. Mix. This mixture will be sticky. Cover with a towel and let rise for 1 hour.

Place on a generously floured surface. You don’t have to knead this dough, but it will need to be placed on the flour, rolled over 1-2 times to make it easier to work with. Flatten it out on the flour about ½ inch thick and cut into circles (use a wide cup). If making sandwiches, fold circles in half. If making hamburger buns, roll out dough ~1” thick. If making hot dog buns, shape them appropriately. Place on greased cookie sheets, cover with towels and let rise for 1 hour. Bake at 375° for 9-10 min. Remove from oven, butter the tops  (or brush with water) and enjoy!

These are excellent as sandwiches! Sliced in half, fill with meat, cheese, lettuce, etc. …yum!

For Valentine's Day, use a heart-shaped cookie cutter to cut out the rolls. Then emphasize the shape by pinching the bottom more drastically and denting in the tops.



For Thanksgiving, shape rolls like turkey feet.



For Christmas, bake round balls in muffin tins, and snip in quarters to make crowns.

Wheat Rolls (Nancy Giles)

$2.89 ($0.12 each)

75 minutes. Makes 24 rolls.



1 c warm water (105°-115°F)
4½ tsp active dry yeast (2 pckg)
½ c butter, melted
½ sugar
3 eggs
1 tsp salt
1 Tbsp gluten or dough enhancer
4½ c whole wheat flour (3½ c white, 1 red)

Combine water and yeast in mixer. Let stand about 5 min until yeast is foamy. Stir in next 5 ingredients. Beat in flour 1 cup at a time. Cover with plastic wrap (and rubber band) and refrigerate 1 hour. Grease 9x13” pan. Turn chilled dough out onto a lightly oiled surface. Divide into 24 equal pieces using a knife. Roll each piece into a smooth round ball. Place balls in 4x6 rows in the pan. Cover and let rise until double in size about 1 hour. Preheat oven to 375°. Bake 15 min. Cover with aluminum foil and bake 5 more minutes until golden brown. Moist and yummy!!

Whole Wheat Bread (Ann Allred)

$1.41 ($0.71 per loaf; $0.04 per slice)
Compare: Great harvest bread cost $4.59/loaf  ($0.27 per slice) at Macey's on 3/8/13.

Updated 3/13/13.

70 minutes. Yields 2 large loaves; 32 slices total.


2½ c hot tap water (*If you live in a moister climate than Utah, you may need to decrease this to 2 cups.)
1½ tsp salt
1 Tbsp gluten flour or dough enhancer*
1/8 c vegetable oil (add more if using hard red wheat)
3/8 c honey (I use my crystalized honey and it works fantastically)
6-7 c whole wheat flour (½ hard white wheat & ½ hard red wheat)
1 Tbsp SAF instant yeast**

1. Grind 4½ c wheat. I grind 2 cups of hard red wheat and 2 1/2 cups of hard white wheat. This makes about 7 cups of flour. (I have used a Nutri-Mill wheat grinder for 10 years and love it! Click here for the link.)

2. In a mixer (KitchenAid with standard mixing paddle) add the water, salt, gluten flour*, oil, honey and 3c flour. Mix until blended. Mix in yeast. Add remaining 3 cups of flour a cupful at a time. Continue adding flour slowly just until the dough cleans the sides of the bowl. (I can usually get about 1 more cup of flour, so ~7 cups total.) The dough will be sticky. Be careful not to add too much flour; it dries out the bread. Let the machine knead for 5 min. Cover and let rise for 10-20 min.

3. Oil cutting board and your hands. Turn the dough out onto the board. Divide into loaves. Form by smacking dough down with hand, then fold long sides over and place in prepared pans. Do not over-work the dough. Let rise once more for 15-20 min.

4. Bake standard-size loaves at 350° for 30 min (over-baking will dry it out!); small loaves for 25. Remove from pans. Brush top with butter. Cool before slicing.

*Gluten/dough enhancer aids the development of gluten in the dough, which is vital to good elasticity and smooth texture; especially when using older wheat or varieties with less moisture.

**SAF yeast is compressed, and supposedly gives you more bang for your buck (as in, you can use less and still get great dough-rise).

***When my sister Nancy first tried this recipe the dough was super runny, so she just kept adding flour. Later, she discovered a better solution: decrease the water to 2 cups; the dough turned out perfectly. She lived in Texas at the time, and did the same thing in California. Utah is super dry, so this tip may help you if you live outside of a dry climate.

I bought a commercial-grade (heavy weight aluminized steel) 16-inch loaf pan, which I love!



I use this recipe to make one giant loaf. I like the more uniform slices. This pan is amazing. I bought it at Bakedco.com



I used to store my bread in old, clean bread bags or new bread bags (Great Value brand), but recently upgraded to these Sterilite containers, and love the change! In bags, the bread tends to get roughed up a lot by my kids, but these containers protect it really well. They are the perfect size for two regular size loaves (or one mega loaf - above - split in half). I bought them at Target. Thanks for the idea, Nancy!!

Zucchini Bread (Jill Tew)

$1.71 + zucchini ($0.86 per loaf)

70 minutes.



3 eggs
½ c oil
½ c applesauce
2 c sugar (or 1½ c sugar and 1 mashed banana)
3 tsp vanilla
2 c grated raw zucchini*
1½ c white flour
1½ c flour ground from white wheat
1 tsp salt
1 tsp soda
¼ tsp baking powder
1 tsp cinnamon

Preheat oven to 325°. Grate zucchini. Beat eggs, add oil, sugar, and vanilla and beat thoroughly. Mix in zucchini. Add dry ingredients and mix well. Pour into two loaf pans. Bake for 65-70 min (small pans 40 min).

*You can grate and freeze zucchini ahead of time. Just mix in frozen zucchini. No need to thaw.

Waffles (Betty Crocker)

$1.07



2 large eggs
1¾ c milk (or ½ c dry milk, 1¾ c water)
½ c vegetable oil
2 c whole wheat flour
1 Tbsp granulated or brown sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

Heat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth. Pour batter from bowl onto center of hot waffle iron. Bake about 5 min or until steaming stops.

1.5 Times Recipe

3 large eggs

3½ c milk

¾ c vegetable oil

3 c whole wheat flour

1½ Tbsp sugar

3/8 tsp baking soda

3/8 tsp salt

Whole Wheat Pancake Mix (Anita Heap)

$1.74 for the mix. Each batch of pancakes costs $0.62 (including the mix).

Makes 4½ batches for 4 people.

2½ c red wheat flour
2½ c white wheat flour (or all-purpose white flour)
1¼ c instant nonfat dry milk
¼ c sugar
1/8 c baking powder
1 Tbsp salt

Pancakes from mix:
1 egg, slightly beaten
1 c water
3 Tbsp oil
1 ½ c pancake mix

Mix together. Let stand 5 min. Cook on hot griddle.

Whole Wheat Pancakes (my favorite)

$1.09 ($0.05 per pancake)
Makes ~21 pancakes


2 large eggs
½ c powdered milk & 1½ c water (or 1½ c milk)
¼ c vegetable oil
2 c whole wheat flour
2 Tbsp granulated or packed brown sugar
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt

Beat eggs in medium bowl with spoon until fluffy. Beat in milk, sugar and oil. Sift flour, powder and salt together. Add and mix just until smooth. Let sit about 5 minutes so batter will thicken.

Heat griddle to 300° (do not grease or the first batch will turn out funny). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) For each pancake, pour slightly less than ¼ c batter onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

*Cut pancakes with a pizza cutter.

*For variety, make silver dollar-sized pancakes = dippin’ size. Kids can eat them without forks and adults are freed from cutting up all the pancakes!

These are my stand-by pancakes. Everyone loves them, so I use this pancake recipe 99% of the time.

1.5 Times Recipe (~32 pancakes) $1.65
3 large eggs
¾ c powdered milk & 1½ c water (or 1½ c milk)
3/8 c vegetable oil
3 c whole wheat flour
3 Tbsp granulated or packed brown sugar
2¼ tsp baking powder
3/8 tsp baking soda
¾ tsp salt

For St. Patrick's Day:
Divide pancake batter evenly into six small bowls. Using a different color of food coloring dye in each bowl: red, orange, yellow, green, blue and purple. Spoon only a tablespoon or two of batter for each pancake.