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.