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MOLINO MILLS RECIPES

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Does anybody besides me remember Molino Mills?  Back in the day they were a go-to source for 'health food' (whole grains, sprouting seeds, soy beans, other vegetarian specialities) and were famous for their wonderful recipes.  Where else could you find directions for making a chiffon cake with whole wheat flour?  They are long gone, BUT I ran across one of their recipe books while digging around in out of print books & magazines.  Some of the ones I found most unusual/interesting one are below.  As I copied them to save to my archives I thought maybe sharing was in order...

 

CANNING WHEAT (I had this in my archives but for the life of me could not find out where it came from....Lo and Behold!  Here 'tis!)

Place 3/4 cup Red Cereal Wheat (listed in their ingredients section as hard Montana & North Dakota spring wheat)  in a pint jar.  Add 1/3 tsp salt and fill the jar with boiling water to within 1 inch of the top.  Adjust the lid, place in pressure cooker and process 1 hour at 10 pounds pressure.

=         =          =          =

If you want a QUICK, NOURISHING BREAKFAST this is it.  Once a week while preparing dinner, put on the steamer and cook enough grain for the week.  Store unused portion in jars in refrigerator.  Re-heat a little as needed for cereal or add to other dishes.  for variations at breakfast, keep jars of several different steamed grains ready to reheat.

=          =          =          =

 

MILLET CASSEROLE

Saute 1 onion and 3 stalks celery.  Brown 1 pound ground beef and add dash of garlic salt.  Add 1 cup of Hulled Millet (may be browned first).  Place in baking casserole dish and mix in the following: 1 can mushroom soup, 2 cans water, 1 can mushrooms, 1/2 tsp poultry seasoning, 1 tsp salt, 1/4 tsp pepper, 1 tsp MSG (OPTIONAL), 1/2 cup hulled sunflower seed.  Bake 1 hour at 300 degrees F.  Alkaline forming & easily digestible.

=          =          =          =

 

POTATO FLOUR GRAVIES

Stir potato flour into the hot fat before adding water or milk.  It browns quickly and imparts a fine flavor to the gravy.  Brown rice flour, gluten flour, rice polish or whole wheat flour also make excellent gravies.  Generally use 4 TB flour to each int of liquid.

 

 

They also had a section of wheat free recipes....for example: 

 

BANANA SPICE CAKE

2 1/2 c brown rice flour, sifted

1 tsp vanilla

2 1/2 tsp baking powder

1/2 tsp soda

3/4 tsp salt

1/8 tsp cloves

2 eggs

1 1/4 tsp cinnamon

1/2 tsp nutmeg

1 1/2 c (around 4) ripe bananas

1/2 c oil

1 1/4 c brown sugar

3 TB sour cream

Sift together: flour, baking powder, soda, salt and spices.  Add oil to sugar gradually; stir in eggs one at a time.  Next add sour cream and vanilla.  Add mashed bananas alternately with flour.  Pour into 2 well greased 8 inch layer cake pans  Bake at 375 F for 25 min or until done.

 

And last but not least, it had info on making your own mock meats from gluten as cutlets, steaks, roasts, patties, mock meatloaf and the like.  

 

If anyone is interested I can type them up - there are a lot of them!  I don't know if those who must avoid wheat would have an interest in rice flour pie crusts, waffles & such or if they already have recipes....

 

For right now though, I'm going to sleep its 3 am.....

 

 

 

 

 

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BAKING DESSERTS WITH WHOLE WHEAT RECIPES FROM THE EL MOLINO MILLS COOKBOOK (ABOVE)

 

I tried to get most of the typos found and corrected but you might still find a few.  I do have a tendency to type about wheat berm instead of germ.....

 

CHIFFON CAKE (makeover)                                                WHOLE WHEAT CHIFFON CAKE

     before                                                                                          after

2 1/4 cups flour                                                                    2 1/4 cups whole wheat pastry flour

1 1/2 cups sugar                                                                   1 cup brown sugar

3 tsp baking powder                                                           1/2 cup skim milk powder (non-instant)

1 tsp salt                                                                                3 tsp double acting baking powder

1/2 c oil                                                                                  1 tsp salt

8 unbeaten egg yolks                                                          1/2 cup oil

3/4 cups cold water                                                             8 egg yolks

2 tsp vanilla                                                                           3/4 cup skim milk or orange juice

grated rind of 2 lemons                                                      2 tsp vanilla

1/2 tsp cream of tartar                                                       grated rind of 2 lemons or oranges

                                                                                                8 egg whites

                                                                                                1/2 tsp dream of tartar

 

Sift dry ingredients together (flour, sugar, skim milk powder, baking powder, salt).  Add remaining ingredients (except egg whites) and beat until smooth.  Fold in beaten egg whites last and put into a large tube pan.  Bake at 350 F for 1 hour.  Makes a large cake.

Variations:

1)  Replace 1 c whole wheat pastry flour with 1 c carob powder.

2)  Replace 1 c whole wheat pastry flour with 1 c El Molino Muffin Mix.

3)  Replace white flour in recipe with an equal amount of pastry whole wheat flour.

4)  Replace white sugar with dark brown sugar or with the same amount of honey using slightly less liquid.

5) Replace about 1/2 c sugar with 1/2 c powdered skim milk.

6) In any recipe calling for chocolate, replace with carob powder; also replace about 1/3 of the flour with carob powder.

7) Grated lemon rind adds flavor to cakes with Carob Powder.

8) Replace 1/2 to 1 cup flour with any of the following: wheat germ flour, wheat germ, soy flour, brown rice flour, hulled sunflower seed meal, El Molina Muffin Mix, rice polishing, rice bran, etc.

9) In all kinds of carob powder cakes and spice cakes, the replacement of 5% of the wheat flour with potato flour greatly improves the taste and texture of the cakes and keeps the cuts from becoming dry.  Soya flour has the same effect.

 

CHAMPION FRUIT CAKE

3 times FIRST PRIZE WINNER at fairs by Christing Jakubecy

This recipe is as good the next day…as it is months away. 

1 c raisins

1 c dates

2 c brown sugar

1/2 c figs

5 TB butter or margarine

Combine with 2 cups boiling water and let simmer over low fire ten minutes.  Cool. 

2 tsp cinnamon

1 tsp cloves

1 tsp soda

1 tsp salt

3 c whole wheat flour or pastry whole wheat flour

Sift all dry ingredients with flour 3 times.  Add:

1 c chopped pecans

1 c chopped walnuts

1 1/2 c mixed candied fruit

1/2 c candied cherries

Combine with cooled first mixture.  Stir well.  Place in pan which has been well greased and lined with greased paper.  Decorate top with candied pineapple slices, cherries, shelled nuts, blanched almonds, etc.  Bake at 300 F for 2 hours or until done.  Makes a 4 1/2 lb fruit cake.  For smaller fruit cakes bake about 1 hour and 20 minutes.  Will stay moist a long time covered with a damp cloth.

 

SOYA APPLESAUCE CAKE

1 1/2 c El Moline Pastry Whole Wheat Flour

3/4 c El Moline Soya Flour

1/2 c skim milk powder (non instant)

4 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/2 c El Molino Wheat Germ

1 c dark brown sugar

1/2 c oil

4 eggs

3/4 c applesauce

1 c raisins

Sift dry ingredients except wheat germ; cream sugar, oil and eggs.  Mix in dry ingredients with wheat germ and add to creamed mixture alternately with applesauce.  Beat well.  Turn into greased 12 x 8 inch and bake at 350 F for 40-45 minutes.

 

WHOLE WHEAT SPONGE CAKE (egg leavened)  Mary Alexander

4 eggs separated (room temperature)

1/2 c cold water

1/3 c oil

1 c brown sugar

1 2/3 c pastry whole wheat flour

1 1/4 tsp lemon flavoring

1/4 tsp salt

Beat egg yolks adding the cold water in about 3 dashes, also salt.  Beat until light and stiff.  Add sifted sugar gradually, then oil and flavoring.  Fold in sifted flour, then the stiffly beaten egg whites.  Bake in an unoiled tube pan 250 F for 15-20 min or until cake has risen, then increase heat to 350 F to finish baking.  Invert to cool.   This cake may be varied by using nuts or fuits in it.  It may be baked in a tube, layer, loaf or gem pans.

 

CAROB SPONGE CAKE         Mrs Jean Cross  

3 large eggs, separated

1 c carob powder

1/4 tsp oil of peppermint

Beat whites of eggs until stiff.  Flavor to taste with oil of peppermint.  Beat yolks and fold into whites.  Fold in sifted carob powder.  Bake at 300 F for 45 min.  Caution – do NOT exceed recommended baking temperature.  Finely chopped or slivered nuts may be added.

 

WHOLE WHEAT SPICE CAKE

2 1/2 c whole wheat flour

3 tsp baking powder

1/2 tsp soda

1/2 tsp salt

1 tsp cinnamon

1/2 c skim milk powder (non-instant)

2/3 c vegetable oil

1 c dark brown sugar

4 eggs

1 c buttermilk

Sift dry ingredients into bowl, make a well; add oil, eggs, buttermilk and stir until well mixed.  Bake in long loaf pan at 350F about 45 min or until cake shrinks away from sides of pan.

 

FLUFFY FROSTING

1 c dark brown sugar         

1 egg white

1/4 tsp cream of tartar

1/2 c boiling water

1 tsp vanilla (optional)

Mix sugar, egg white and cream of tartar together in bowl, add boliing water and beat vigorously until frosting stands in peaks.  Spread on cooled cake.

 

SPICY BANANA SOY BARS Anne Mihaylo

3 tsp baking powder

1 c whole wheat pastry flour

1 c soya flour

1 c skim milk powder (not instant)

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allspice

1 c chopped walnuts

1/2 tsp nutmeg

2 large eggs

1/2 c oil

1 c dark brown sugar (packed)

1/2 c buttermilk

1 1/2 c mashed bananas

Sift dry ingredients (flour, soya flour, skim milk, salt, cinnamon, allspice, nutmeg) together; add brown sugar, nuts and mix well.  Make a well and add oil, egg, buttermilk, and mashed banana.  Mix until well blended.  Bake in long loaf pan at 350 F for 45 min or until cake shrinks from sides of pan.  Cut into bars while still warm and cool on wire rack.  Set pan on rack as soon as it comes out of oven so bottom will not become soggy.

 

CAROB DATE NUT LOAF     Ethyl B Spear

1/2 c butter or margarine

1 c honey or brown sugar

1/2 c carob powder

1 tsp vanilla

1/2 tsp salt

4 eggs, separated

1 lb coarsely chopped stoned dates

1 lb whole walnut or pecan meats

1 c whole wheat flour

Place dates and nuts in a bowl, cover with sifted flour and salt.  Mix well.  Cream honey, butter and carob powder and add vanilla and beaten egg yolks.  Mix well.  Add flour and mix well.  If too dry, add 1 TB water and mix in.  Fold in the stiffly beaten egg whites.  Bake in square cake pan well oiled and lined with waxed paper.  Bake at 350 F for about 1 hour. 

 

ORANGE DATE LOAF

1 lg orange

1 c sliced dates

2 TB oil

1 c honey

1 egg, beaten

2 c whole wheat flour

1 tsp baking powder

1/2 tsp soda

1/2 tsp salt

1 tsp vanilla

1/2 c chopped walnuts

Juice the orange into a 1 cup measure; fill the cup with hot water.  Pour mixture over the dates and let it cool.  Grind orange rind.  Cream oil and honey (or sugar if used instead).  Blend in egg, then sifted dry ingredients alternately with date mixture.  Stir in ground orange rind, also vanilla and nuts.  Pour into greased loaf pan (about 9 x 5 x 2 and bake at 325 F for 1 hour and 20 min or until done.

 

ORANGE PECAN BREAD

2nd prize 1965 Pomona fair – Mrs C. A. Henderson

2 3/4 c whole wheat flour

2 1/2  tsp baking powder

½ tsp soda

1 tsp salt

2 TB butter or margarine

1 c honey ( clover preferred)

1 egg

2 TB grated orange peel

3/4 c orange juice

2 c broken pecan meats

Beat softened butter into honey until creamy; add unbeaten egg and orange peel and mix well.  Add to dry ingredients alternately with orange juice, mixing well after each addition.  Stir in nut meats and spoon into well-greased 5 x 9 inch loaf pan.  Bake at 325F for 1 hour 10 min until done. 

Hint:  when baking with honey use a mod. slow (325 F) oven to prevent scorching.

 

RAISIN LOAF

1 c dark brown sugar

1/3 c oil

1 c raisins

1 c currants (if not available use 2 c raisins)

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/2 tsp salt

1 c water

Stir together.  Cook 3 min.  Cool.  Add:

2 c pastry whole wheat flour

1 tsp baking powder

3/4 c coarsely chopped walnuts

Bake at 300 F for 1 hour and 20 min in a paper-lined loaf pan.

 

SUNSHINE CAKE (with carob powder)

Courtesy of Living Foods Study Group of Pasadena

4 lg eggs, separated

1 c brown sugar

1/3 c water

3 tsp baking powder

3 tsp vanilla

grated rind of large lemon

1 1/4 c pastry whole wheat flour, mixed with

1/4 c carob powder, sifted

Have ingredients sat room temperature.  Sift baking powder with 1/2 c flour.  Beat egg yolks until light and thick.  Add sugar gradually and continue beating.  Add flavoring and lemon rind.  Add water and cup of mixed, sifted flours alternately; then the baking powder mixture; and lastly fold in the stiffly beaten whites of eggs.  Place in one greased tube pan.  Bake at 325 F for 40-50 min. When done, invert pan.  When cooled, cut out of an.  Frost with whipped cream if desired, or with the Carob Frosting.

 

CARA-COA CAKE

1/2 c soft butter or margarine

1 3/4 c brown sugar

2 eggs

1/2 c cara-coa carob powder

1 tsp soda

1 tsp salt

1 tsp instant coffee

2/3 c buttermilk

1 1/2 tsp vanilla

1/2 c water

2 1/2 c sifted El Molina unbleached white pastry flour or pastry whole wheat flour

2/3 c chopped nuts or El Molino Hulled Sunflower seeds (optional)

Cream shortening and sugar well, add eggs, beating until fluffy.  Blend carob powder with water.  Stir into creamed mixture.  Blend well.  Combine dry ingredients, sift together three times; add to creamed mixture alternately with buttermilk, beating after each addition.  Add vanilla and nuts.  Bake in two 8 inch oiled layer cake pans at 350 F for 30-35 min.

 

CAROB FROSTING

cream 2 tb butter with 2/3  c powdered milk (non-instant).  Add 1/3 c carob powder, mixing well; then add 1/4 c honey, 4 TB cream and 1 tsp vanilla.  Beat until smooth and spread on cooled cake.

 

CARA-COA FROSTING

Melt --- 1 c caro-coa nuggets in bowl over hot water.

Add --- 1 c sifted confectioners sugar and 3 TB evaporated milk

Beat --- until smooth and glossy

Frosts --- one 9 inch square or 18 cup cakes

 

CARA-COA FUDGE FROSTING

Combine:

1 c brown sugar

1/3 c rich milk (half and half)

1 TB cara-coa carob powder

Stir until sugar is thoroughly dissolved, then cook over med flame to soft ball stage when tested in cold water (or 234 F on a candy thermometer).  Remove from heat.  Add:

2 TB butter or margarine, and 1 tsp vamilla.  Allow to cool to lukewarm, beat until thick.

 

CARA-COA BUTTER CREAM ICING

Sift together:

3 c confectioners’ sugar

1/3 c caro-coa carob powder

3/4  instant coffee

Soften: 1/2 c butter or margarine, beat in one egg and 3 TB cream. 
Add sugar mixture, beating well.  Spread between layers, top and sides of cake.

 

CAROB NUT BROWNIES

2/3 c El Molino pastry whole wheat flour

1 tsp baking powder

1/2  tsp salt

1/2 c butter or margarine

2/3 c brown sugar, or 1/3 c honey mixed with 1/3 c brown sugar

2 eggs

1 tsp vanilla

4 TB El Molino Carob powder mixed with: 1 TB melted butter

1 c chopped nuts or El Molino Sunflower Seeds

3 TB milk

1 tsp ground coriander seed (optional)

Cream butter and sugar until well blended.  Add eggs, salt, vanilla, coriander seed and carob powder containing melted butter.  beat vigorously.  Sift baking powder with the flour.  Add flour, milk, and chopped nuts to mixture.  Spread in a 9x9 inch pan lined with waxed paper.  Bake for 30 minutes at 350F.  Cut brownies before they have cooled. 

 

Carob Powder adds flavor and appeal when added in various amounts to: hot cakes, or waffles, cakes, cookies, ice cream shakes, candies, puddings, icings, etc. 

Use your favorite recipes with carob powder in place of chocolate or cocoa. 

General Rule:  3 level TB carob powder plus 2 TB liquid (milk or water) equals 1 square of chocolate.

 

CAROB FUDGE

2 c brown sugar

6 TB carob powder

2 TB butter or margarine

2/3 c milk

pinch salt

sprinkling of hulled sunflower seed or hulled sesame seed, or nuts

     (flavor may be improved by lightly toasting sunflower seed or sunflower seed)

1 1/2 tsp vanilla

Combine carob powder with sugar; add milk, butter and salt.  Boil to soft ball stage (225 to 230 F).  Add vanilla and seeds or nuts, beat until mixture is creamy.  Pour into well buttered dish and cut in squares.

 

CAROB CANDY, UNCOOKED

2/3 c carob powder

1/2 c heavy cream

1/2 c honey

1 tsp vanilla or peppermint flavoring

2 TB soya powder

Enough powdered milk to thicken.  Add a cup or more of any kind of nuts, sunflower seeds, sesame seeds or coconut.

 

CARA-COA FUDGE SAUCE

Combine:

1 c cara-coa nuggets

1/4 c honey

1/2 c evaporated milk

Cook over low heat, stirring until nuggets melt.  Blend well, cool.

 

FLAKY PIE CRUST (Makes 2 9-inch crusts)

2 c sifted pastry whole wheat flour]

1 tsp salt

2 TB wheat germ

3/4 c margarine

4-5 TB ice water

Sift flour with salt into medium bowl, add wheat germ.  With pastry blender, cut in shortening, until mixture resembles coarse cornmeal.  Sprinkle ice water, 1 TB at a time, over pastry mixture, mixing lightly with a fork.  Pastry should be just moist enough to hold together.  Divide pastry in half, shape into a ball.  On lightly floured board or pastry cloth, roll out half of pastry to an 11-inch circle; fit into pie pan.  Trim bottom crust even to edge of pan.  Roll out second half of pastry and place over filling.  Seal edge, make a few gashes near center for steam vents.  For one crust pie, make one half of the recipe and roll out as above.  Place in pie pan and bake at 450F for 8-10 minutes. 

 

WHOLE WHEAT PIE CRUST (Makes two 9 inch crusts)

2 c pastry whole wheat flour

1 1/2 tsp salt

1/2 c peanut oil

1/4 c cold whole milk

Lightly stir oil and milk into sifted flour and salt and roll out and bake as described above.

 

CAROB CREAM MINT PIE

1 large egg yolk

3/4 c milk

3 El Molino Caro-coa carob candy bars, 7/8 oz size

1 TB unflavored gelatin

3/4 c brown sugar

1/8 tsp salt

1 c cream

1/4 tsp oil of peppermint

one 9-inch baked pie shell

Slightly beat egg yolk with milk and add broken pieces of carob candy.  Combine with gelatin, sugar and salt in top of double boiler over boiling water.  Stir frequently until candy melts.  Remove from heat and beat until smooth.  Chill until creamy like consistency, then fold in whipped cream flavored with oil of peppermint.  Turn into pie shell.  Chill until firm. For variation omit peppermint flavoring and add sliced bananas to pie shell before adding filling.

 

EL MOLINO MUFFIN MIX RAISIN COOKIES

1/2 c honey

4 TB oil

1 egg

1 1/2 c El Molino Muffin Mix

1/3 c milk

1 c chopped raisins

1 c chopped dates

1 c chopped nuts

Cream oil and honey, add egg and beat well.  Combine muffin mix, nuts & fruits alternately with milk.

Drop by spoonfuls on greased tin.  Bake at 375 F for 10-12 min.  Makes about 3 dozen.

1 tsp cinnamon and 1/2 tsp nutmeg may be added if desired.

For chocolate like cookies, mix 3 TB carob powder with the muffin mix, and add about 2 TB milk.

 

CAROB THINS       Agnes Follett

1/2 c oil

1 TB milk

1 TB honey

1 TB lemon juice

1 c whole wheat flour

1 c unbleached white flour

3 TB carob powder

1/2 tsp salt

Place oil in bowl, and add 3 TB boiling water and milk.  Beat until it is thick and creamy, add honey and lemon juice and beat well.  Sift flour and measure, dip out three rounded tablespoons and replace with three rounded tablespoons of carob powder.  Sift again.  Turn into mixture, mix well.  Form into loaf; roll between two sheets wax paper.  Be sure the paper is no longer than cookie sheet that you plan to bake it on.  Carefully slip wax paper from top.  Prick with fork.  Cut into 1 1/2  inch squares.  Slip paper and all on to cookie sheet.

Bake 8-1`0 min starting at 400 degrees, finish with 350 F.  (These burn easily.)

 

CAROB COCONUT DROP COOKIES   Mrs Jay Sousa

1 c dark brown sugar

1/2 c soy oil

1/4 c milk

2 eggs

3 TB carob powder

2 tsp baking powder

1 c grated fine unsweetened coconut

1/2 tsp veg salt

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1/2 tsp almond extract

1 1/2 c rolled oats

1 c whole wheat pastry flour

Cream oil and sugar, add beaten eggs and milk.  Gradually add dry ingredients which have been mixed together, add almond extract and vanilla.  Mix well and drop by teaspoons on an oiled baking sheet.  Bake at 350 F for 10-12 min. 

 

SESAME SEED COOKIES      Elizabeth Wolfe

1 c hulled sesame seed

1/2 c coconut

2 c unbleached white flour

1 tsp baking powder

1/2 tsp soda

1/2tsp salt

3/4 c oil

1 c brown sugar

1 large egg

vanilla or almond extract to taste

Lightly toast sesame seed and coconut until light brown.  Sift together: flour baking powder, soda and salt. 

Cream oil with brown sugar, add egg, vanilla or almond flavor, toasted sesame seed and coconut.  Beat well and blend in dry ingredients.  shape in balls (about 1 tsp in each ball).  Place on cookie sheet flatten with fork.  Bake at 350 F fort 10-15 minutes.

 

WHEAT GERM DROP COOKIES

1/2 c oil

1/4 c milk

2 1/4 c whole wheat flour

2 tsp baking powder

1 c brown sugar

2 eggs, beaten

1/2 c wheat berm

2 tsp nutmeg

Add oil to the sugar gradually.  Add the milk and beaten eggs, then stir in the ry ingredients and beat well.  Drop by teaspoonfuls on a greased baking sheet.  Bake at 350 F for 5 minutes, then at 325 for 7 min.  Makes about 3 dozen.

Variations

Also add a spoonful or more of wheat berm to each of the following for extra vitamins and flavor:  sandwiches, salads, meat loaf, puddings, jello, desserts, candies, stuffings, frit juices, soups, sauces, pancakes, pies, waffles.

 

PEANUT BUTTER COOKIES (using oats, wheat & soya)  by Lillian Batchelor

1 c oil

2 c brown sugar

1/2 c peanut butter

1 egg

5 TB buttermilk

1 tsp soda

1 1/2 c soya flour

1 1/2 c pastry whole wheat flour

1 tsp salt

1 1/2 tsp cinnamon

1 tsp mace

1/2 tsp cloves

1 1/2 c seedless raisins

1 1/2 c rolled oats

Lightly toast rolled oats in a warm oven.  Mix oil and sugar, add peanut butter and beaten eggs.  Dissolve soda in buttermilk and add to mixture.  Mix Pastry Whole Wheat Flor and Soya flour, salt, cinnamon, mace, cloves, raisins.  Crush rolled oats between palms of hands and add.  Combine first mixture with second mixture.  Drop with tsp on cookie sheets and bake at 375F for 15-18 min.

 

ICE BOX COOKIES

1/2 c vegetable oil

1 c brown sugar

1 egg

2 TB cold water

1 tsp vanilla

pinch of salat

2 tsp baking powder

2 c pastry whole wheat flour

1 c wheat berm

Hulled sesame seed (for dipping)

Mix oil and sugar and let stand a few minutes.  Add well beaten egg, water, vanilla, salt, sifted flour and baking powder.  Stir in wheat germ.  Shape into a roll, wrap in wax paper and chill in refrigerator overnight.  Slice thin and bake in hot oven until brown.  Delicious when top side is dipped in sesame sed before baking.  

 

SOFT MOLASSES COOKIES                 (Mrs Mable R Carry)

3 1/2 c sifted pastry whole wheat flour

1 tsp baking powder

1 tsp soda

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

3/4 c oil

1/2 c brown sugar

1/2 c unsulphured molasses

1/4 c honey

1 egg

3/4 c buttermilk

Sift & mix together the flour, baking powder, soda, salt & spices.  Mix the oil with the sugar, add egg and molasses and honey.  Add flour mixture alternately with the buttermilk.  Chopped raisins may be added if desired.

Drop from teaspoon on greased baking sheet.  Bake at 350 to 400 F for 12 min or until done.  Makes several dozen cookies.

 

MILLET PUDDING                 Mary Butz

2 c milk

1/4 c honey

1/2 tsp vanilla

1/2 tsp lemon extract

1/4 c millet meal

1 or 2 eggs

1 TB molasses

Vanilla Rice custard

Heat 1 1/2 c milk in double boiler with 1/4 c honey.  Mix 1/2 c cold milk with 1/4 c millet meal.  Add millet meal mixture to hot milk and let cook over boiling water for 25 min, stirring occasionally.  Beat 1 or 2 eggs and add hot pudding, beating well.  Pour back into double boiler and let cook 5 min longer.  Stir constantly.  Add 1 TB unsulphured molasses, 1/2 tsp vanilla and 1/4 tsp lemon extract.  Chill and serve with cream or fruit and cream.  Makes 6 svgs.

 

WHOLE WHEAT JELLY ROLL

6 egg yolks

1/4 c oil

3/4 c honey

1/4 c skim milk (liquid)

1 1/2 c pastry whole wheat flour

1/2 c powdered skim

1 1/2 tsp baking powder

1/2 tsp salt

Beat egg yolks until thick and lemon colored.  Add oil, honey and milk, blend well.  Add sifted dry ingredients in two parts and mix well.  Fold in stiffly beaten egg whites.  Turn into wax paper lined jelly roll pan (large) and bake at 375 F 20 to 25 minutes, until a golden brown.  Turn out on a towel, remove wax paper and spread with jam or jelly or pudding and roll immediately. 

.

WHOLE WHEAT APPLESAUCE CAKE

1 1/2 c pastry whole wheat flour

3/4 c soya flour

1/2 c powdered skim milk

4 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/2 c wheat berm

1 c dark brown sugar

1/2 c oil

4 eggs beaten well

1 can applesauce, med size

1 c raisins

Sift dry ingredients together, except the wheat germ and brown sugar, then add and mix well.  Combine oil, eggs, applesauce and raisins to dry ingredients and mix thoroughly.  Turn into a well greased loaf poan and bake 1 hour at 375 F.

 

BUTTERSCOTCH BROWNIES

2 c dark brown sugar, packed loosely

1/2 c oil

2 eggs large

1 tsp vanilla

1/2 c soy grits (soak in 1/2 c hot water)

2/3 c pastry whole wheat flour

2/3 c wheat germ

1/2 c powdered skim milk

2 tsp baking powder

1/2 tsp salt

1 c walnut meats, chopped

Combine sugar oil and eggs, mix well.  Add sifted dry ingredients, wheat germ, soya grits and nuts.  Bake in greased and floured pan at 375 F, 25-30 min.  The brownies will be moist.  Let cool in pan on rack for about 5 min before cutting into squares.

 

OATMEAL SESAME COOKIES

1/2 c oil

1 c dark brown sugar

1 egg, well beaten

1 1/4 c rolled oats

1 1/4 c pastry whole wheat flour

2 TB milk or buttermilk

1/2 tsp soda

1/4 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

1/2 c raisins, chopped

3/4 c sesame seeds

Cream oil and sugar, add beaten egg, mix thoroughly.  Combine milk, raisins, sesame seeds and rolled oats, add to previous mixture.  Add sifted dry ingredients and mix well.  drop from teaspoon on to greased cookie sheet, flatten with fork dipped in cold water.  Bake at 375 F until browned.  This cookie is crisp and keeps well. 

 

CAROB TOLL HOUSE COOKIES

2 c sifted El Molino Pastry Whole Wheat Flour

1/2 tsp salt

1/2 tsp baking powder

1/2 c El Molino Rolled Oats

1 c cara0coa nuggets

1/2 c El Molina Soya Grits, soaked*

2 eggs, beaten

1 1/2 c dark brown sugar

1 c margarine or butter

2 tsp vanilla

Beat sugar, margarine or butter, vanilla with eggs.  add dry ingredients.  Drop onto oiled cookie sheet and bake at 375 F approximately 10-12 minutes.  *To soak Soya Grits:  cover with boiling water for 5 minutes, drain (or substitute Hulled Sunflower Seeds).

 

CARA-COA NUGGET COOKIES

Preheat oven to 375 F.  

Cream until light and fluffy:

1/2 c margarine or butter

1/2 c brown sugar and

1 tsp vanilla

Fold In:

1 beaten egg and mix well.

Sift together:

1 c plus 3 TB El Molino pastry whole wheat flour

1/2 tsp soda

1/2 tsp salt

4 TB cara-coa carob powder (more or less)

2 tsp vanilla

1 pint whipping cream

Heat milk in top of large double boiler.  Combine in blender, the eggs, rice flour, sugar, salt and carob powder.  Blend until smooth, then stir into heated milk in double boiler.  Cook, stirring constantly, about five minutes or until mixture begins to thicken.  Do not over-cook.  Cool.  When ready to freeze, add vanilla and blend one minute.  Add whipped cream to blended mixture, freeze.  (For smooth, creamy texture use ice cream freezer.)  If not using ice cream freezer, put in freezing tray for 20 minutes.  Remove and stir vigorously with fork.  Freeze another 20 min and repeat.  Return to freezer for about 2 hours.

 

Edited by kappydell
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