Recipes 

Bea Ekblad’s Chocolate Cake

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Melt 4 Chocolate squares in 1 cup boiling water
Mix together:

  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder

Add:

  • 1 cup sour cream
  • 1/2 cup melted butter
  • 2 eggs beaten
  • 2 tsp vanilla
  • 2 cups sugar

Bake at 350 degrees for 20-25 minutes if a layer cake or 30-35 minutes if a flat cake. NOTE: This cake is very sensitive to baking time – if it’s one minute too long it will be dry, and one minute too soon, and the middle will fall.

Amy DeMaster’s Bread Recipe

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1Tbsp plus 1/3 cup brown sugar
2 cups warm water
4 1/2 tsp active dry yeast
3/4 cup powdered milk
2 tsp salt
5-6 cups whole wheat flour
1 egg
oil

Proof yeast in 2 cups warm water with 1Tbsp brown sugar.  Combine remaining 1/3 cup brown sugar, powdered milk, salt, and 4 cups flour in stand mixer bowl.  Mix for 15 seconds, then add water/yeast mixture and egg combined with enough oil to make 1/3 cup.  Mix for 1 1/2 minutes, then gradually add 1-2 cups flour to achieve the right consistency.  Mix for 4 more minutes.  Dough should form a ball.  Place in oiled bowl and turn to coat.  Cover and let rise for ~1 hour.  Punch and knead dough, then form into 2 loaves and put into loaf pans.  Let rise again for another hour or so.  Bake for 50 minutes at 350.

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Sue Holbrook’s mother’s Wheat-Seed Bread made with Ben Penner Farms’ Whole Grain Organic Spring Wheat Flour.

Wheat-Seed Bread
2 pkgs. yeast
2 C. warm water
1/3 C. canola oil
1/4 C. honey
2 Tblsp. molasses
1 scant Tbsp. Salt
1/4 C. @ sesame seeds, Hulled sunflower seeds, and wheat germ
41/2-5 C. whole wheatflour
11/2 C. white wheat flour
In a large bowl, dissolve yeast in water.  Add 2 C. wheat flour and stir for 3 min – cover and let rest for 10 min-Then add the oil, molasses, honey, salt, and seeds. When that is stirred in, add flour 1 C. at a time until you can knead it – and until it is firm enough – Let rise until double.
Divide into 2 parts and let rise for 10 min (covered). Make into loaves and put into sprayed pans – let rise and bake 360 for around 25-28 min – or until brown. Set out on cooling racks .
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This next recipe was featured in the St. Peter Food Co-op’s Summer Edition of the St. Peter Food Co-op’s Quarterly Magazine.
I recently made it for a crowd of 20+ people where I octupled it (meaning 8X – and yes, I had to look it up) for a family event. We called it Breakfast for Dinner and it was a huge hit with everyone – especially the kids. Try it and let me know what you think!
Here’s the recipe:
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Blueberry Buttermilk Whole Wheat Pancakes

1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons melted butter or vegetable oil
1/2 teaspoon vanilla
1 tablespoon honey or brown sugar
1/2 cup blueberries
Combine the flour, baking powder, and salt in a medium mixing bowl. In another bowl, beat the egg and then stir in the buttermilk, butter or oil, vanilla, and honey. Add the buttermilk-egg mixture all at once to the dry mixture and stir just until combined. Fold in the blueberries. Pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. After about two minutes, flip the pancake over and cook about one minute more. Serve with maple syrup or your favorite pancake topping. Makes approximately eight four-inch pancakes or six five-inch pancakes.
Future Flour
Wheat berries before they are milled.

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!

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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.

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