Stone Ground Whole Wheat Recipes

Whole Wheat Pancakes
1 1/3cup whole wheat flour
2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 egg
1 ¼ cup whole milk
¼ cup butter (melted)
optional - any in-season fruit chopped small

Mix dry ingredients. With fork, beat together egg, butter, and milk. Add to flour mixture and stir until batter is smooth. Cook on greased griddle. Serve with honey or maple syrup.  These are great pancakes with lots of texture and flavor.

Whole Wheat Bread Machine Recipe
1 ½ cups Castle Valley Mill whole wheat flour
1 ½ cups bread flour (hard wheat)
1 ½ teaspoons salt
1 ½ tablespoons butter - melted
1/3 cup honey
1 cup warm water (110°)
4 tablespoons milk
1 ½ teaspoons active dry yeast

Put all dry ingredients in first, then butter, milk, honey, and water on top.  Bake on Whole Wheat setting.

Sweet Muffins (12 )
1 egg
½ cup milk
¼ cup oil or butter
1 ½ cup whole wheat flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt

Heat oven to 400°. Grease bottoms of muffin cups. Beat egg, stir in milk and oil. Mix remaining ingredients until flour is just moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 35 minutes or until golden brown. Remove muffins from pan immediately.

“My Grandmother’s Banana Bread”
2 eggs
¾ cup brown sugar
½ cup butter - melted or softened
3 ripe bananas
1 ¾ cup CVM Stone Ground Whole Wheat Flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ cup chopped nuts or raisins (optional)
Beat eggs, add sugar and butter.  Add mashed bananas.  Add flour, soda and salt, beating well after each addition.  Add chopped nuts or raisins.  Pour into 2 greased bread pans.  Bake at 350° for 1 hour.

Zucchini Bread
3 eggs
2 cups brown sugar
1 cup olive oil
1 Tbsp. vanilla
2 cups grated zucchini
1 ¾ cups CVM Stone Ground Whole Wheat Flour
1 Tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
¼ tsp. baking powder
1 cup chopped walnuts (optional)

Mix dry ingredients together in a bowl w/ a whisk. and set aside. Beat eggs until frothy in a large bowl then beat in sugar, oil and vanilla. Stir in zucchini and dry mixture.  Fold in walnuts.  Pour batter into 2 oiled and floured loaf pans and bake in a preheated 350° oven for 1 hour or until a toothpick inserted in center comes out clean.  Let loaves cool in pans for 10 minutes and then remove and cool on racks.

Cinnamon Scones
1 cup regular flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk*
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
* If you don’t have this on hand, use 1/3 cup milk and a squeeze of lemon juice for acid.

Preheat the oven to 400 degrees. Mix the flour, baking powder, baking soda, and salt. Cut in the butter and mix until crumbly. In another bowl, mix the egg yolk (save the white for later) with honey and buttermilk until blended. Then, add to the dry mixture. Stir until just combined.
Using floured hands, form the dough into a ball on a floured surface.
Roll or pat it out until it’s roughly a half an inch thick and 8 inches in diameter. Cut pizza style into equally sized pieces.
Put onto a greased baking pan. Then, whisk the egg white until frothy and coat the tops of the scones. Mix the sugar and cinnamon together and sprinkle on top.
Bake for about 10-12 minutes.
If desired, you may top with glaze.  To make the glaze, mix a bunch of powdered sugar with a touch of milk until nice and thick.  Add cinnamon or sprinkle on top of glaze.

CVM Whole Wheat Brownies
1/3 cup oil
1/3 cup organic sugar
1/3 cup honey
2 tsp. vanilla
2 eggs
1/3 cup CVM whole wheat flour
1/3 cup cocoa or carob powder
¼ tsp. salt
Dash cinnamon

Beat oil, sugar, honey and vanilla together.  Add eggs one at a time.  Stir together whole wheat flour, wheat germ, carob powder, and salt.  Add to wet mixture, beating just until blended.  Pour into greased 9x9 pan.  Bake at 350° for 25 minutes.

Microwave Castle Valley Mill Whole Wheat Brownies
½ stick butter (4 Tbs)
4 squares unsweetened chocolate (4 oz.)
1 ½ cups sugar
3 large eggs
1 teaspoon vanilla extract
5/8 cup CVM Whole Wheat flour

Mist an 8-inch, square microwave-safe baking dish with nonstick cooking spray. Place butter and chocolate in a large microwave-safe bowl. Microwave on high until both are melted, 30 to 90 seconds, depending on power and size of your oven (check it every 15 seconds). Add sugar and whisk to combine. Let mixture cool slightly, then whisk in eggs and vanilla. Stir in flour. Scrape batter into prepared baking dish.
Microwave on high until brownies are just set in center, 4 to 7 minutes, depending on power and size of your oven (after 4 minutes, check batter every 15 seconds). Let brownies cool in pan on a wire rack for 10 minutes. Cut brownies into 8 squares and serve.

Whole Wheat Molasses Cookies
¾ cup butter (or ½ cup butter & ¼ cup shortening)
¾ cup packed light brown sugar
1 large egg
½ cup molasses
1 ½ cups all-purpose flour
1 cups whole wheat flour
¼ teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
granulated sugar for rolling cookies

In a mixing bowl with electric mixer, cream butter and sugar until light. Beat in egg and molasses until well blended.
In another bowl, combine the flour, salt, baking soda, and spices. Stir into the creamed mixture until blended. Chill for 1 hour, or until firm.
Heat oven to 350°. Lightly grease a baking sheet.
Shape the dough into small balls about 3/4 inch in diameter; roll in the granulated sugar and place on the prepared baking sheet, leaving about 1 to 2 inches between cookies. Bake for 9 ½ minutes, or until set. Cool in pan on a rack for 2 minutes; remove to a rack to cool completely.
Makes about 4 dozen cookies.

Pumpkin Bread
½ c. olive oil
1/3 c. warm water
2 tsp. baking soda (dissolve in water)
4 eggs
3 c. organic sugar
1 ½ tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
1 ½ tsp. salt
2 c. pumpkin
3 1/3 c. whole wheat flour (Just a little less than a full measuring cup each)

Using a wooden spoon, mix ingredients in above order.  Pour into two greased loaf pans and bake at 350° for 40 to 50 minutes (or until a wooden toothpick inserted into center comes out clean).

Whole Wheat Chocolate Chip Cookies
2 cups CVM Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Chocolate Chips (Semi-sweet)

Preheat oven to 375° F.  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely.

Whole Wheat Peanut Butter Cookies
1 cup peanut butter
½ cup butter, softened
½ cup honey
½ cup packed brown sugar
1 egg
1 ¼ cups whole wheat flour
1 teaspoon baking powder

Preheat the oven to 350°.  In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.
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