Showing posts with label whole grain. Show all posts
Showing posts with label whole grain. Show all posts

Whole Wheat Apple Cinnamon Bread

Wednesday, September 26, 2012

Welcome to another delicious addition to our apple recipe collection here at Recipe Shoebox, where we are sharing an apple recipe a day!     Don't be fooled by the dark color of this bread into thinking that this is heavy or dense.  Nope!  This is whole wheat bread is soft crumbed, delicious,  and chock full of apples!  This recipe makes two loaves...one for you and one for a friend, although if you're like us you may want to keep them both for yourself after trying it!  Enjoy!   
Click here for printable recipe

Recipe by Lara.


The ingredients:
2 cups white whole wheat flour* ( I like King Arthur brand)
1-1/3 cups all purpose flour*
2 cups sugar
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 Tbs. cinnamon
1 tsp. allspice
1/2 tsp. cloves
4 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 tsp. vanilla
4 cups chopped apples (we used 4 Granny Smith apples)

TOPPING:
3 Tbs. brown sugar
3 Tbs. sugar
2 tsp. cinnamon

Directions:
* NOTE:
  If desired, you can substitute all purpose flour for the wheat flour.

In a large bowl, mix the dry ingredients (flours, sugar, baking soda, baking powder, salt, cinnamon, allspice, and cloves) together.  Set aside.
In a separate bowl, mix together well beaten eggs, vegetable oil, applesauce, and vanilla.  Mix until well combined.  Pour over dry ingredients and stir until flour mixture is barely combined. 

Gently fold in apple chunks and pour batter into two well-greased 8x4-inch loaf pans. 

In a small bowl, mix together topping ingredients and sprinkle evenly over the loaves. 

Bake at 350 degrees for 50-55 minutes, or until a toothpick comes out clean. 

Allow bread to cool in the pans for about 10 minutes, then running a knife gently around the edges, loosen sides and remove from pans.  Allow to cool completely on a wire rack before slicing.

Enjoy!   

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Whole-Grain Cheddar Cheese Pancakes

Tuesday, May 17, 2011

Whoa, wait a second....what did that say?  Is there actually CHEDDAR CHEESE in these pancakes? 

Well, dear blog readers, let me answer your querying glances at the computer screen with a resounding YES--there is a whole cup of shredded cheddar cheese in these fluffy round hotcakes of goodness and to quite delicious results, I might add.   The cheese adds richness, taste,  and protein while maintaining the pleasant crisp/soft texture that make this stack of pancakes as unique as they are good!  I highly recommend  butter, jam, and powdered sugar on top to make the savory/sweet connection complete!  Enjoy!  


Click here for printable recipe.  


The ingredients:

1 cup milk
1 large egg
1 Tbs. oil
1 Tbs. honey or sugar (I used honey)
1 cup whole-wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded cheddar cheese
Desired toppings:  butter, jam, powdered sugar, etc


Directions:
In a medium size bowl, mix together milk, egg, oil, and honey (or sugar).  Add whole-wheat flour, baking powder, and salt and stir just until combined.  Gently fold in shredded cheese. 

Spoon by 1/4 cupfuls onto hot greased griddle and cook until golden brown on both sides.  Makes about 10 pancakes.  To keep pancakes hot until ready to serve, place finished pancakes on a cookie sheet, then cover with foil and place in the oven on WARM. 

Serve hot with butter, jam, and a sprinkle of powdered sugar. 

Enjoy! 


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Carrot Cake Pancakes with Maple-Cream Cheese Spread

Thursday, September 30, 2010

With the remnants of Tropical Storm Nicole hovering over the DC area today, we're in smack the midst of a drenching, dripping kind of day.  The kind of day where staying home and curling up with a good book sounds really nice right about now.   Too bad life with five kids rarely allows for that kind of indulgence, so instead I'll settle  for these thick autumn inspired pancakes to warm me up on my way out into the soggy world.   They were the perfect whole grain breakfast treat to keep us warm and cozy on this drippy day and the maple-cream cheese topping accented them with a nice creamy element.  Now I just need to find my umbrella....


Click here for printable recipe.  

The ingredients:
SPREAD:
3 ounces cream cheese, at room temperature
2 Tbs. maple syrup
1/4 tsp. ground cinnamon



PANCAKES: 
1/4 cup walnuts, chopped
1 cup shredded carrot
1-1/2 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp. baking powder
1-1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. salt
1-1/2 cups milk
1/3 cup packed brown sugar
2 eggs
1/4 cup vegetable oil

Directions:   To make the spread:  In a medium bowl, stir together the cream cheese, maple syrup, and cinnamon until blended and smooth.  Set aside.  Makes 1/3 cup. 

To make the pancakes:  Preheat the oven 300°.  Spread the walnuts on a baking sheet and toast until fragrant (about 5 minutes).  Chop the nuts and set aside. 

Meanwhile, place the carrot in a small microwaveable bowl.  Cover loosely with plastic wrap and microwave on high power for 1 minute or just until tender.  Set aside to cool.

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, allspice, salt, and walnuts until blended.  Make a well in the center of the flour mixture.  Add the milk, sugar, eggs, and oil and whisk the ingredients together until blended.  Add the cooled carrot and stir just until blended.  If batter is too thick, additional milk can be added a tablespoon at a time.

Preheat a large nonstick skillet or griddle over medium-high heat and coat with cooking spray.  Ladle 1/4 cup batter for each pancake and cook until bubbles form on the surface.  Flip with spatula and cook for 1 minute longer, or until cooked through and golden brown.  To serve, spoon a rounded teaspoon of the maple cream cheese spread on each pancake and drizzle with additional maple syrup, if desired.  Makes 12-14 pancakes.

Enjoy!

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Whole-Grain Stuffed French Toast

Monday, March 22, 2010

It's always a challenge finding good, wholesome foods that my family will eat.  This recipe from the Food Network magazine was just the right balance of whole grain, low-sugar goodness for me and enough crunch and citrus flavor to please the kids.  With just a light sprinkle of powdered sugar over the top, the kids devoured these savory stuffed French toasts without a drop of syrup.   I also liked that they were hearty enough to last them all the way to lunch...an impossible feat with a bowl of cereal. 


Click here for printable recipe.  

The ingredients:
8 slices whole-grain bread
4 Tbs. light cream cheese (I didn't measure. See note below.)
4 Tbs. low-sugar orange marmalade (I didn't measure)
2 large eggs
egg whites
Zest and juice of one orange (about 1/3 cup of orange juice)
1-1/2 cups bran flakes cereal
1-2 Tbs. vegetable oil
1-2 Tbs. butter
2 Tbs. powdered sugar

Directions:  Spread 4 bread slices with cream cheese and the other 2 slices with the orange marmalade (NOTE:  I didn't measure.  I just spread a generous layer of each until it looked good).  Combine to make 4 sandwiches.  
Whisk the whole eggs, egg whites, orange zest, orange juice, and vanilla in shallow bowl.  Place the bran flakes in a resealable plastic bag and crush with a rolling pins or your hands.  Pour the crumbs onto a plate.  Dip both sides of each sandwich in the egg mixture, 



then in the crumbs, gently pressing the crumbs onto the bread.  

Heat 1 tablespoon each of oil and butter in a skillet or griddle over medium heat.  Add the sandwiches in batches and cook until the outsides are golden and crispy and the insides are melted (about 3-4 minutes per side).  Add more oil and butter as needed.  

Slice the French toast sandwiches into triangles.  Cream cheese filling will be quite hot, so let cool slightly before serving.  Sprinkle lightly with powdered sugar.  Makes 4 servings.  Enjoy!  


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Sunflower Seed and Whole Wheat Bread

Wednesday, March 3, 2010

 I make homemade bread all the time with 1/2 whole wheat and 1/2 white flour and my family doesn't blink an eye.  This recipe caught my eye because it called for all whole wheat flour (except for 1/4 cup) and didn't call for anything weird.  I decided to use my white wheat flour (see note below for more details), but I was still somewhat skeptical thinking that it would be too heavy and might not raise right with it being 100% whole wheat.   I was wrong though.  Flavor wise it tasted a lot like my normal bread recipe and I loved the texture and crunch the sunflower seeds added.  My kids didn't notice anything was different (other than the sunflower seeds which they liked).  This was a great way to up the nutrition and fiber content without so much as a whimper from my family.   

 
 Click here for printable recipe.



The ingredients:
 Never mind my dog's nose in the picture here.  He is totally obsessed with butter and would not go away while I had it within his sniffing distance.  :)


2 Tbs. active dry yeast
3-1/4 cups warm water (110-115 degrees)
1/4 cup bread flour 
1/3 cup vegetable oil
1/3 cup honey (I used molasses, since it was all I had)
3 tsp. salt
6-1/2 - 7-1/2 cups whole wheat flour
1/2 cup sunflower seeds ( I think it would be better to double this amount)
3 Tbs. butter, melted

Directions:  In a large bowl, dissolve yeast in warm water.  Add the bread flour, oil, honey, salt, and 4 cups whole wheat flour.  Beat until smooth.  Stir in sunflower kernels and enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (I just let mine knead in the Kitchen-Aid).  Place in greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.
 
Punch dough down; divide into three portions.  Shape into loaves; place in three greased 8-inch by 4-inch loaf pans.  Cover and let rise until doubled, about 30 minutes.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Brush with melted butter.  Remove from pans to wire racks to cool.

Enjoy!

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Some notes on whole wheat flour:  

 



















  Whole wheat flour has traditionally been ground from hard RED wheat berries(shown on the left).  Its flavor is robust, but it can be a little heavy by itself for baked goods.  When I bake with regular whole wheat flour,  I usually use half regular white all-purpose flour and half whole wheat. 

White whole wheat flour is the same as traditional whole wheat, except that the wheat berry itself is lighter in color and flavor (shown on the right).  Nutritionally it is identical, but you will find that using it will make your baked goods lighter and softer in texture than with traditional whole wheat flour. 

 
Left:  Red (traditional) whole wheat
Right:  White whole wheat

 
I like to buy my 50-lbs. of white whole wheat berries from here.


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Oatmeal Pancakes with Lemon-Apple Topping

Sunday, February 21, 2010

This DC winter has been like the winters of my childhood in Minnesota.  Our snowfall totals have made us one of the snowiest cities in America this year and have shattered the 120+ year old record  for snow.  It's been fun for the kids to experience first hand what waist deep snow is like and I frankly found the mid-winter break (longer than Christmas break had been) rather relaxing.  One of the best parts of all those snow days has been the relaxed mornings that mean we can sleep in and take our time to make hearty, wholesome breakfasts every day.    This is one of those snowy day breakfasts I discovered, which we instantly fell in love with.  The wholesome pancakes were good in and of themselves, but the lemon-apple topping really made this a stand-out breakfast.   We'll definitely be making these again soon! 
 
 

Click here for printable recipe.



The ingredients:

OATMEAL PANCAKES: 
1-1/2 cups hot milk
3/4 cup old-fashioned oats
egg, beaten
2 Tbs. vegetable oil
2 Tbs. molasses
1 cup all-purpose flour
1-1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
egg whites













LEMON-APPLE TOPPING: 
2 Tbs. butter
5 medium tart apples, peeled and sliced (I used Granny Smith)
1 Tbs. lemon juice
1 tsp. grated lemon peel
1/2 cup sugar
1 Tbs. cornstarch
1/8 tsp. ground nutmeg

Directions:  In a large bowl, combine milk and oats; let stand for 5 minutes.  Stir in egg, oil, and molasses.  Combine dry ingredients; stir into oat mixture just until moistened.



Beat egg whites until soft peaks form; fold gently into batter.

 Set aside.  

For apple topping, heat butter in a skillet until foamy.  Add apples, lemon juice, and peel; cook, uncovered, for 8-10 minutes, stirring occasionally.


Combine sugar, cornstarch, and nutmeg; add to apple mixture and cook 2 minutes longer.

While apple topping is cooking, cook oatcakes by pouring batter by 1/4 cupfuls onto a hot greased griddle.  Cook until bubbles form; turn and cook until browned on other side.  Serve warm with hot apple topping.  
 Serve warm over oatmeal pancakes.  Makes 6-8 servings.

Enjoy!

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Maple Oatmeal Bread

Wednesday, December 9, 2009

 There's not much I like better than a hearty, whole-grain slice of bread straight from the oven.  Add some soft melty butter and honey over the top and you may as well give me the rest of the loaf.  :)

This autumn inspired loaf filled our home with a maple aroma that had my mouth watering long before it was finished baking.  You'll want to make sure you add the flour and oats slowly until you get to the right consistency.  The first time I made it it was a tad too dry, but I've adjusted the recipe accordingly, so you  can go ahead as directed for a perfectly scrumptious loaf of Maple Oatmeal Bread.  Yum!




The ingredients:

 Click here for printable recipe

1-1/4 cup warm water (105-115°)
2 tsp. yeast
1 egg (room temperature)

2 Tbs. unsalted butter, softened
1 tsp. salt
1/2 cup real maple syrup (at room temperature)
1-1/2 tsp. maple extract
1-1/2 to 2 cups bread flour
1-1/2 to 2 cups whole wheat flour
1-1/2 to 2 cups old fashioned oats


Directions:
Combine water and yeast and allow to set for 5 minutes. Then add the egg, butter, maple syrup, salt, and maple extract. Mix well. Then add the bread flour, whole wheat flour, and oats one cup at a time. (I added a cup of bread flour, then mixed well. Then a cup of whole wheat flour and mixed well. Then a cup of oats and mixed well.) Add the remaining flour slowly just until you have a soft dough that pulls away from the side of the mixer. Cover bowl with plastic wrap and towel and allow to rise until doubled in volume (about 90 minutes). Knead until smooth and shape into 8x3-inch log and place in buttered loaf pan. Allow to rise for about 45 minutes or until dough is slightly over the tops of the pan. Bake at 375° until deep golden brown (20-25 minutes). Cool for about 15 minutes before removing from the pan. Serve warm with butter and honey or allow to cool completely and slice into sandwich slices.

Enjoy!

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Whole Grain Oatmeal Waffles

Thursday, August 27, 2009

My kids absolutely love having big breakfasts so much that my two older daughters will fight over who gets to make it. The busy-ness of the school year keeps it mostly to the weekends, but now in the summertime I've had to put my foot down and limit them to only a couple times a week. I felt like such a mean mom limiting their cooking time, but I found my waistline just wasn't handling the breakfast battles very well.
This whole-grain waffle recipe I found though is one you won't have to feel guilty about. It has almost no fat, is filled with healthy grains, and when topped with fresh fruit you've got yourself a healthy breakfast feast. And best of all--- my family LOVES them. They have absolutely no idea that they're healthy, they just know they taste good and fill them up! You need to try this simple recipe!




The ingredients:
Click here for printable recipe.

2 eggs, beaten
2 cups buttermilk
1 cup quick cooking oats
1 Tbs. molasses
1 Tbs. vegetable oil
1 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
milk, as needed to thin batter

In a large bowl, mix eggs and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, salt, baking soda, and baking powder; stir into the egg mixture. If batter becomes too thick, thin with a little milk.

Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake according to manufacturer's directions. Serve hot, topped with fresh fruit and maple syrup or whipped cream.

To make pancakes: Drop batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancake. Yield 5 waffles (7-inches) or about 15 standard sized pancakes.

Enjoy!

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Wheat Berry Salad

Friday, August 21, 2009

I have these big buckets of wheat in my house that we got as food storage for a "rainy day". I used to always grind it into fresh flour to make homemade bread with, but I've found the older and busier my kids get, the less I actually get out my wheat grinder (or bake homemade bread). I found this recipe in a little recipe book a friend compiled and I was so excited to use my wheat in some other way than for flour. I loved the hearty texture, and look forward to trying it again and experimenting with other wheat berry recipes.


**NOTE: If you do not happen to have buckets of wheat sitting around your house, you can find wheat berries at your local natural food store. Our Whole Foods grocery store sells them in the bulk section for $1.29/lb. **
Click here for Printable Recipe.


The ingredients:
1 cup hard winter wheat berries
3 cups water
1 cup finely diced red onion
6 Tbs. olive oil, divided
2 Tbs. balsamic vinegar
3 scallions, minced
1/2 red bell pepper, diced
1 carrot, diced
1/2 tsp. freshly ground black pepper
1/2 tsp. Kosher salt

Place the wheat berries and 3 cups of boiling salted water in a sauce pan and cook, uncovered over low heat for about 45 minutes or until soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 tablespoons of olive oil and the balsamic vinegar. In a large bowl, combine the wheat berries, onions, scallions, red pepper, carrot, salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season to taste and serve at room temperature.

Enjoy!

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Oatmeal Dinner Rolls

Thursday, August 20, 2009

This is a recipe I discovered while visiting my parents a few weeks ago. My Mom loves these whole grain rolls (she substitutes half of the flour with whole wheat flour), because they're still light and soft enough that they don't taste as heavy as other whole grain breads. They've got a soft, slightly chewy texture and the flavor the butter and brown sugar brings to them is unique and delicious! We served these to guests who eagerly gobbled them up and wanted to know the recipe. We were feeling kind of lazy when we made these, so we didn't put any effort into rolling them out or shaping them, but even still they're pretty in their own simple way.


Click here for printable recipe. 


The ingredients:

2-1/3 cups water, divided
1 cup oatmeal
2/3 cup brown sugar
3 Tbs. butter
1-1/2 tsp. salt
2 Tbs. active dry yeast
4-5 cups flour (I used half white, half whole wheat)

Directions:  In a saucepan, bring 2 cups water to boil. Stir in oats; reduce heat. Simmer, uncovered for 1 minute.

Stir in brown sugar, butter, salt, and remaining water (1/3 cup). Transfer to a mixing bowl; let stand until mixture reaches 110-115 degrees ( I run my mixer to help cool it off). Stir in yeast. Add 3 cups flour; beat well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; (or knead in mixer) and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool on wire racks. Makes 2 dozen.

Enjoy!

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Lara's Famous Fried Rice

Friday, March 13, 2009

I've been making this hearty, flavorful brown rice for so long that my kids don't even recognize plain white rice as edible. Sauteing it in butter and onions beforehand adds a little extra time to the already longer cooking time necessary for brown rice, but your efforts will be so worth the results! You won't want to go back to plain white rice either.




The ingredients:

2-1/2 cups brown rice*
2 Tbs. butter
1 onion, diced
5 cups water
3 chicken bouillon cubes

Stirring frequently, saute dry rice and diced onion in butter until rice is slightly browned (about 5 minutes). Meanwhile heat water and bouillon until boiling. When rice is browned, add to the boiling water/bouillon. Cover. Turn heat to low. Simmer slowly for 45-50 minutes or until water is absorbed. Serves 6.

*If white rice is used, reduce cooking time to 15-20 minutes.

Enjoy!

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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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