Sunday, July 22, 2012


I don't have a new recipe for you.  But I've been busy experimenting this week and will have something soon. 
We discovered chia this week (yes, like your old crazy chia pet thing).  
These seeds are crunchy, mostly tasteless, and said to be the latest and greatest in health.  Trippy though, because once you add them to water, they create a gelatinous substance around them - kind of like a tapioca, and they can be substituted in recipes for 1/3 of the fat (so I've read), or for an egg (so I've read), or to extend dressings and almost anything else you could dream of (cutting down fats and oils).  They purport to have better/or rival the omega oils and nutrient levels of salmon, flax, spinach, and even broccoli.  

  I read a book about a tribe of indians in Norther Mexico who use these seeds as a staple for their 100+ ultra marathons, and have been intrigued ever since.  Lots of research, and we are trying them in lots of different things, trying to figure out (if) and how we like using them.  

So stay tuned for nifty and tasty chia recipes!
After shopping around, while not cheap, I found some good prices on

Wednesday, July 11, 2012

Cooking with wheat - Tips


Tips for cooking with wheat

  • Wheat flour is heavier than white flour, so try using only 7/8 cup wheat flour for every 1 cup of white flour.  Keep in mind that it will need more leavening as it is heavier. 
  • In yeast breads, use more yeast and/or let it rise longer.
  • In baking powder leavened products, increase baking powder by 1 t. for every 3 cups of whole wheat flour. 
  • Recipes using baking soda need not be adjusted
  • In baked products using eggs, separate the eggs and beat the whites until stiff.  Then fold in the whites just before baking. 
  • For extra lightness, an extra egg may be added - especially for waffles and cakes
  • Try substituting whole wheat flour into familiar recipes you know your family already likes.  Don't feel like you must use 100% whole wheat flour...mix half wheat and half white flour.  

Whole Wheat Chocolate Chip Cookies

Looking for a healthier alternative, or someway to use that wheat food storage?
I love that these cookies don't taste (or look) like they are made from whole wheat.
I got this recipe from a church class on cooking with whole wheat several years ago.  I took them to my book club last night and they disappeared, but the best part was that no one could tell that they were whole wheat!

1 c. shortening
3/4 c. sugar
3/4 c. white sugar

2 beaten eggs

2 T. hot water
1 t. vanilla

1/2 t. salt
1 t. soda
2.5 c. whole wheat flour

6 oz chocolate chips (minimum - add as desired)
1 c. chopped nuts (pecans or walnuts - optional)
1/2 c. coconut (optional)

Cream shortening and sugars.
Add eggs, water and vanilla.
Sift flour, soda, and salt together and add to the creamed mixture.
Add chocolate chips and nuts, then mix.
Drop by teaspoonfuls onto greased cookie sheet.
Bake at 350* for 15 minutes.

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Tuesday, July 3, 2012

4th of July Jello Jigglers

Okay - so I stole the photo while mine are still setting, but what a perfect treat to take to that 4th of July gathering - and the kids (and adults) can't get enough of this new twist on jello squares. 

1 large package raspberry jello (or your preference)
1 large package very berry blue jello (or your preference)
1 small package lemon jello
8 oz cream cheese - softened
1/2 c. mayonnaise
1/2 t. salt
1 c. whipped topping (like cool whip)
1/2 bag miniature marshmallows (regular is fine too, mini just melt more quickly)

Place blue jello powder in bowl, and add 1 3/4 c. boiling water.  Mix until dissolved and pour into a 9 x 13" pan.  Place in refrigerator to set.

Place lemon jello powder in a bowl and add 1 c. boiling water.  Dissolve, then add miniature marshmallows- stir until melted/dissolved.
In a separate bowl combine cream cheese, mayonnaise and salt.  Once combined, add to marshmallow/lemon jello mixture.
Place in refrigerator until slightly set. 

Remove from refrigerator, add whipped topping, then pour over bottom layer once it has set. 
Refrigerate until set.

Place red jello powder in a bowl and add 1 3/4 c. boiling water.  Mix until dissolved, then pour over white/lemon layer, and refrigerate to set. 

Once set, cut into desired shapes using cookie cutters.  

Note - these can be made with any colors.  19 oz. crushed and drained pineapple can be added along with the whipping cream to the lemon mixture if desired.