#1814 - Whole Wheat Rolls

(by Shirley McNevich)

1/3 cup warm water
1 TBSP honey
1 envelope active dry yeast
4 TBSP flax seeds
2 1/4 cups flour
1 3/4 cups whole wheat flour
1 cup warm skim milk
2 TBSP olive oil
1 1/2 tsp. salt
1 egg white (lightly beaten)

In a bowl add warm water and honey--stir with a whisk. Add yeast--stir with a whisk. Let the mixture stand until it gets foamy (7-10 minutes). In a grinder add 3 TBSP of the flax seeds--grind to medium fine. In a bowl add ground flax seeds in the bottom, then add both flours--stir with a whisk. Make a well in the center of the flour. In a separate bowl add warm skim milk, olive oil, and salt--stir. Pour the milk mixture and the yeast mixture into the well in the flour--stir until dough forms. Knead the dough on a floured counter 5-10 minutes or until smooth. Place the dough in a lightly greased bowl--turn the dough so it gets greased all over. Leave the dough in the bowl and cover the bowl with a damp towel for 45 minutes. Remove the dough from the bowl and knead the dough lightly on a floured counter. Divide the dough into 16 dough balls. Place dough balls on greased cookie sheets. Cover the dough balls with a damp towel for 45 minutes. Remove the towel and brush each roll with the beaten egg white. Sprinkle the un-ground flax seeds over the top of the rolls. Bake at 375 degrees for 20 minutes or until lightly browned.

#1195 - Apple Oatmeal Cookies

(by Shirley McNevich)

1 1/2 cups Quaker quick oats
3/4 cup flour
3/4 cup whole wheat flour
1/2 cup Domino's dark brown sugar
1/2 cup raisins (cover with water, bring to a boil, boil for 5 minutes, then drain them)
1 cup finely chopped baking apple (granny smith, etc.)
1 egg
1/2 cup honey
1/2 cup canola oil
1/3 cup milk
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 cup water

In a bowl add oats, flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon--stir. Add drained raisins and chopped apples--stir. In a separate bowl add egg--beat with a fork. Add honey, canola oil, milk and brown sugar to beaten egg--stir. Slowly add dry ingredients to the egg mixture--stir. Keep adding dry mixture and stirring until smooth. Drop by teaspoonfuls on to greased cookie sheets. Dip one finger in the cup of water and flatten each cookie ball. Bake at 375 degrees for 8-10 minutes or until lightly browned.

#444 - Irish Soda Bread

(by Shirley McNevich)

4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 tsp. baking soda
1 tsp. salt
2 1/2 cups buttermilk

Preheat oven to 425 degrees. Grease two baking sheets.In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed and knead lightly. Divide dough into four pieces, then form into four rounded flat loaves. Use a knife to mark each loaf with an "x" and place on greased baking sheets. Bake at 425 degrees 30-45 minutes, until golden brown.

#245 - Whole Wheat Soda Bread

(by Shirley McNevich)

1 cup flour
2 TBSP Domino's dark brown sugar
1 tsp. baking soda
1/2 tsp. salt
2 TBSP cold butter or margarine
2 cups whole wheat flour
1/2 cup Quaker old fashioned oats
1 1/2 cups buttermilk

Preheat oven to 375 degrees. Grease a cookie sheet. By hand in a large bowl, combine flour, brown sugar, baking soda and salt. Mix well. Add butter and mix with your hands. Stir in the whole wheat flour and the oats. In the center of the dough, make a large hole and pour buttermilk in the hole. Mix the dough and buttermilk with a fork until well blended. Drop the dough on to a floured countertop. Knead the dough for 1 minute. Shape dough into a ball and place on the cookie sheet. Flatten out the dough into a 6" circle. Use a knife and cut a cross into the top of the loaf. Bake at 375 degrees for 40 minutes or until brown.