Anne’s Whole Wheat Gingerbread Cookies

Anne Kruse shares her Whole Wheat Gingerbread Cookies using the 1874 Turkey Red Whole Grain Wheat Flour. Try some!
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Sassy Anne's Whole Grain Gingerbread Cookies
2 1/2 Cup. Turkey Red Whole Wheat flour
1/2 C. ground flax
1 tsp baking soda
1 tsp allspice
1/2 tsp ground cloves
1/4 tsp nutmeg
2 tsp ginger
1 tsp cinnamon
1 tsp grated orange rind
1/2 C butter or oil
1/4 C water
1 egg
1/4 C molasses
1/4 C honey
Combine wet then dry ingredients.  Dough may be stiff (mine was not).  Refrigerate.for 15-30 minutes or more.
Roll dough to 1/8 inch thick. Cut cookies as desired.  Bake 350 for 10-12 minutes.
These cookies are not very sweet.  If you want a sweeter cookie I would use brown sugar in place of the honey and increase to 1/2 cup.
But the frosting will sweeten up the cookies.
Frosting
4 ounces cream cheese
1/4 cup plain yogurt
1 Tbsp honey
1/2 tsp lemon juice
1/2 tsp vanilla
Sassy Anne's Whole-Grain Gingerbread Cookies
Anne’s Whole Wheat Gingerbread Cookies

Whole Wheat Pie Crust and Berry Filling

Susan Owen of St. Peter, MN shared her mother’s berry pie whole wheat pie crust recipe and she is graciously sharing it with you!

raspberrypie1

Whole Wheat Pie Crust

1 ½ cup whole wheat flour

½ cup vegetable oil

1 tsp salt

1 ½ tsp sugar

2 Tbls milk

Mix all well and pat into pie pan. Fork bottom and bake at 375 for 12 minutes.

Let cool.

Cream Cheese Layer (optional)

6 oz. cream cheese, light is fine

1/3 cup sugar

Beat above together and add:

½ cup sour cream

2 tsp lemon juice

½ tsp vanilla

Spread atop cooled crust. Chill for 4 hours.

Berry Filling Layer

1 cup sugar

1 cup water

2 Tbls corn starch, sifted

3 Tbls berry flavored gelatin (to match chosen berry: strawberry, raspberry)

Cook over stove top until clear. Cool.

Place washed and dried berries (amount to fill pan) over cooled pie crust or cream layer (optional).

Pour cooled filling over berries evenly.

Chill and serve.

Keep refrigerated.

 

Whole Wheat Pie Crust and Berry Filling

The Good and the Bad

This morning as I drove onto my farm, I noticed that most of my 1874 Turkey Red Winter Wheat was lying flat on the ground. It was planted in the most protected area of the farm. Most storms and wind come from the West here and there’s a hedgerow to the West, but this was must have blown in a bit more from the South.

Turkey Red_Flat

Just the other day, it looked more like this.

1874 Heritage Wheat
1874 Turkey Red Winter Wheat

And a few days ago, it was blowing nicely in the breeze, like this.


As I began to assess what to do next, I thought that maybe it would be best to just process what was happening. To acknowledge that this was happening, and just to sit with it for a while.

So that’s why I’m writing this post.

My farm is built on the assumption that while agricultural knowledge through science is vast, there is still something to learn about how agricultural systems (and economic and cultural systems) as a whole work together. This is knowledge that could be called ecological, or cultural or sustainable.

And so the bedrock value of my farm is experimentation, learning and and the resulting knowledge gained from success and failure. My hunch is that in the tension between success and failure (however defined) is the beginning of knowledge, and the essential part of learning.

So, for now, I will sit with this fact, and see what I can learn from it.

UPDATE: 12 hours after this was written, the wheat stood back up (for the most part). See standing “resurrection” wheat below.

 

The Good and the Bad

Ben Penner Farms – Certified Organic

Ben Penner Farms is a 36 acre certified organic farm located in Belle Plaine, MN. I grow alfalfa, hard red winter and spring wheat, food grade soybeans, lentils, black beans, pinto beans and organic vegetable starter plants. If you are interested in buying organic whole grains and beans, please email me at ben.penner@gmail.com.

Ben Penner Farms – Certified Organic