Tuesday, November 23, 2010


I thought I might give out some of my all-time favorites...just for a few days...if you want these, you better copy them NOW because I'm going to remove them right after Thanksgiving...this is because it is one of my all-time favorite "insider" recipes. This roll recipe is absolutely wonderful...so if you want it, copy it now. I'm also going to give out my tip for adding fiber to my mashed potatoes (which is completely undetectable)! I think I'll also give out my recipe for a whole wheat pie crust that I really love. Happy Thanksgiving!!!

Quick and Easy Buttery Rolls

1 C lukewarm milk (you can warm it in the microwave for about 30-45 seconds) 1⁄2 C butter, softened 1⁄4 C sugar 1 T honey

2 eggs 1 tsp salt 31⁄2 C whole wheat flour (sifted) 2 tsp dough enhancer 1 T gluten 1 packet yeast or 21⁄2 tsp

Preheat oven to 375 degrees. Put ingredients as listed above in bread machine and choose the “dough” option. This will knead and heat your dough to the perfect temperature for rising. When dough is finished, roll into 11⁄2-2 in. sized balls. Butter a baking dish and line with dough balls. Cover with saran wrap and let rise about 20-25 minutes. Bake for 15-20 minutes or until tops are golden brown. Using a butter knife, spread softened butter over the rolls until tops are coated. Delicious! Makes about 20 dinner rolls.

Variation: Roll out into a large circle about 1⁄4 inch thick or less. Cut dough like a pizza with large triangles. Roll from fatter side to thinner side to make crescent rolls and follow directions above for rising and baking. Note: If you don't have a bread machine, just knead the dough on medium speed in your stand mixer for 10 minutes and then let dough rise for an hour. Form dough into balls and continue as instructed above. You HAVE to use a machine to knead as the dough is too sticky to knead by hand.

Deluxe Mashed Potatoes **V**

6 potatoes, peeled and cubed water to cover potatoes 1⁄2 C wheat berry puree 1⁄4 C nonfat dry milk

1⁄4 C softened butter 2 tsp salt

Boil potatoes for one hour and then drain off water. Add wheat berry puree, salt, dry milk and butter and mix with mixer to desired consistency.

Variations: Add 1-2 cloves of minced, cooked garlic and 1⁄2 C cheddar cheese

Remember...for the wheat berry puree...check out the section titled Ways to Use Your Wheat

Fabulous, Flaky Whole Wheat Pie Crust

1 C + 2 T finely ground and sifted whole wheat flour 1 tsp wheat germ (optional) 1⁄2 C shortening (substitute part or all with Butter Flavored Crisco...it is MUCH BETTER!) 1 T sugar (or to taste) 1 T cold water 1/8 tsp salt (or to taste)

Preheat oven to 450 degrees. Sift whole wheat flour twice. Cut shortening, salt, sugar and wheat germ into flour. Add cold water and mix with hand. Put ball of dough between two large pieces of saran wrap and roll in a circle until about 1/8-1⁄4 in. thick. Pat dough into pie pan, and prick with fork every inch of sides and bottom. Bake for 10 minutes.

If it is a filled pie, bake for 45 minutes to an hour, according to recipe directions. Until pie filling is finished cooking and pie crust is golden brown. You may need to cover the edges of the crust with foil if they appear to be getting overdone. Note: If making a quiche or dinner recipe with pie crust, you can choose to half the sugar to reduce the sweetness of the crust.

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