Whole Wheat Bread

mix together:
1 1/2 c oats
1/2 c sugar
1 T salt
2T oil
2c boiling water
1T lemon juice
4 c whole wheat flour

Leave 12-24 hours so lemon juice can break down wheat and make vitamins available

Dissolve 1T yeast in 1/2c warm water

Add yeast mixture to dough

Knead in about 1c whole wheat flour

let rise, punch down, let rise again

Shape into 2 loaves or 12 rolls

Cook at 350* 30-40 min. Less for rolls.

Strawberry Bread

Ingredients:

2 Cups fresh strawberries mashed or chopped
1/4 cup oil or melted butter
1 cup sugar
1 Tablespoon cinnamon
2 cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped pecans

Mix wet ingredients together.
Sift dry ingredients and add to wet ingredients.
Stir pecans in last.
Pour mixture into well greased glass bread pan and bake at 350* for about 30 min or until a toothpick comes out clean.

Whole Wheat Cookies

1 1/2 cup sugar
1 cup butter softened
1 teaspoon vanilla
1 teaspoon cinnamon
1 large egg
1 3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts (pecans)
1 cup raisins

Pre-heat oven to 375

Beat sugar, butter, vanilla, cinnamon, and egg until well mixed.

Stir in flour, salt and soda

Mix in raisins and nuts

Drop spoonfuls of dough onto ungreased cookie sheet

Bake 8-10 min or until light brown.

Let cool and remove from cookie sheets.

Rice and lentil soup

Bring 4 cups water to a boil.
Add one yellow onion and one clove garlic chopped.
Add 1 heaping Tbs. dried stinging nettle leaf.
Add 1/2c brown rice
Add 1/4c split peas
Add 1/4c lentils

Simmer at least 30min
When beans and rice are soft, add 1-2 roma tomatoes chopped
Add 2ounces lemon juice

Simmer until dinner time

Serves 3-4; doubling is recommended.

Every day bread; based on early American recipe

Boil 2C water

Put 1C cornmeal into a large mixing bowl, add boiling water, mix well

When batter cools add 1T dried yeast. Wait for batter to bubble.

Add 1t. salt

Add enough whole wheat flour to make an elastic/not sticky dough.

Form into a ball cover and let rise to double.

Punch down dough, shape into a loaf, place in an ungreased loafpan and let rise to double.

Place in 375* oven and bake for 45 min.

*may substitute oatmeal for cornmeal, add wheat germ if desired. I do not grease the pan and have no problem with the bread sticking, however putting melted butter over the outside of the loaf before baking might make a softer crust.

Corn bread

1-1/2 cups oatmilk
1-1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose or whole wheat pastry flour
2 tablespoons raw sugar or other sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil

Preheat oven to 425F.

Combine oatmilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.

German Honey Cake (vegan)

1 Cup Honey or molasses
1/2 Cup Sugar

1 teaspoon Cinnamon
1 teaspoon Clove
1 teaspoon Ginger

2 teaspoons Baking Powder

2 Cups flour (I use whole wheat)

Mix honey and sugar, stir for 20 min.

Add Spices

Add Powder

Add Flour last 1/2 cup at a time. When it gets too tough, roll out adding flour as needed.

Place on non-stick cake pan, bake for 15 min. at 375F

Cut into squares straight away. Chocolate Icing is recommended, but optional.