Honey~Whole Wheat Bread

Recipe:

• 3 cups whole wheat flour
• 1/3 cup honey
• 1/4 cup shortening
• 1 Tbs salt
• 2 packages or 4 1/2 tsp regular or quick active dry yeast
• 2 1/4 cups very warm water (120 to 130 degrees)
• 3 to 4 cups all-purpose flour

Directions:

1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool. Enjoy!

Honey~Wheat Yeast Rolls

Recipe:

• 1 1/2 cups whole wheat flour
• 2 to 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 package or 2 1/4 tsp regular active dry yeast
• 1 1/4 cups water
• 1/2 cup honey
• 1/2 cup butter
• 1 egg

Ingredients 

1. In large bowl, mix whole wheat flour, 1 cup of the all-purpose flour, the salt and yeast. In 1-quart saucepan, heat water and 6 tablespoons each of the honey and butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 to 1 1/2 cups all-purpose flour until soft, smooth dough forms (dough will be sticky). Cover; refrigerate 8 hours or overnight.
2. Lightly grease 12 regular-size muffin cups with butter. Place dough on floured work surface; gently push fist into dough to deflate. Divide dough into 12 equal pieces; divide each into 3 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. Cover; let rise in warm (80°F to 85°F) place 45 minutes to 1 hour or until doubled in size.
3. Heat oven to 375°F. Uncover dough; bake 18 minutes or until golden brown. Immediately remove from pans to cooling racks. Cool 15 minutes.
4. Meanwhile, in 1-quart saucepan, heat remaining 2 tablespoons each honey and butter until melted. Brush over warm rolls. Enjoy!

Family made buttery pancakes

Crispy ~ Warm ~ Fluffy ~ buttery ~ pancakes are just another one of the family's favorites! Want to know a secret or two I learned for making them? when you pour the batter in the pan, wait to flip then till it's bubbly on top then they're ready to be flipped to the other side. also try putting the eggs in the bowl first and beating them till they're fluffy to help make your pancakes fluff-up. =) Enjoy!

They should look about like this when they're ready to be flipped.

Recipe:

• 1 egg
• 1 cup all-purpose or whole wheat flour
• 3/4 cup milk
• 2 Tbs butter
• 1 Tbs brown sugar
• 3 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla
• stick of butter

Directions:

1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except the stick of butter butter until smooth. For thinner pancakes, stir in an extra 1 to 2 Tbs milk.
2. Heat griddle or skillet over medium heat or to 375 degrees, (sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle or skillet with butter if necessary.
3. For each pancake, pour slightly less than 1/4 cup batter unto hot griddle or skillet. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.

Joy's Waffles

Our family goes crazy over waffles so we try and make them as often as we can! We even make extras, wrap them in foil to freeze them as an easy toast then ready-to-go breakfast for the early house leaving ones of the family. Enjoy!


Recipe:

• 2 eggs
• 2 cups all-purpose or whole wheat flour
• 1 Tbs sugar (we usually use brown sugar but regular sugars fine too!)
• 4 tsp baking powder
• 1/4 tsp salt
• 1 3/4 Cups Milk
• 1/2 cup vegetable oil, coconut oil or melted butter
• 2 tsp Vanilla

Directions:

1.  Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
2. In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.
3. Pour slightly less than 3/4 cup batter onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.
4. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Top with fresh berries. Repeat with remaining batter.