Spelt Cookies

Spelt is high in gluten so it can be exchanged completely for wheat. It is more easily digested than wheat and is 60% higher in protein. It is high in B vitamins, iron, potassium , magnesium and fiber. Spelt is easily tolerated by those who might have sensitivity to wheat. In my opinion, spelt makes cookies softer and pancakes more fluffy.

I followed a recipe for whole wheat cookies, but made my own moderation. The original called for raisins and I substituted chocolate chips. It also called for chopped nuts and I replaced them with 9 grain cereal.

Spelt cookies
1 cup brown sugar
1 cup butter, softened
1 tsp vanilla
3 eggs
2 3/4 cups fresh ground spelt
1/3 cup dry powdered milk
1 tsp baking soda
1/2 tsp salt
1 cup oats or 9 grain cereal
2 cups chocolate chips

Add additional oats or ground spelt if the consistency feels too runny.

Cream brown sugar, butter, vanilla and eggs. Stir in flour, dry milk, baking soda, and salt. Stir in oats and chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 350 for 10-14 minutes.

Crepes

Basic Crepes

1 c cold water
1 c cold milk
4 eggs
1/2 tsp salt
2 c flour (I used whole wheat flour)
4 Tbs butter melted

Put ingredients into a blender in order listed. Whirl one minute. Scrape down sides and blend another minute. Refrigerate batter at least 2 hours.

Makes about twenty 8 inch crepes

Blintz Filling:

4 oz cream cheese
2 Tbs sugar
2 cups cottage cheese
1 tsp vanilla

blend and refrigerate. serve with fruit.

Steak and Everything Sandwich

1 lb Deli style roast beef, shredded
1 onion, sliced
1 pepper, sliced
1 cup sliced mushrooms
1/3 pkg. cream cheese
6 hoagie buns
1 cup mozzarella cheese

Saute veggies in a little oil. Add shredded meat and cream cheese. Heat until cream cheese is melted and meat is warm. Toast or broil buns. Spoon meat mixture onto buns and top with mozzarella cheese.

Serve with salad or chips

Whole wheat pancakes

I make these a few times a month. I stick them in the freezer and pop them in the toaster when we are ready to eat them. This is another recipe from Rachel

Whole Wheat Pancakes

3 cups white wheat flour (freshly ground)
1/4 cup of sugar
2 T baking powder
1/2 cup powdered milk
2 cups water
1/3 cup oil
2 eggs

Mix all together and cook on griddle.

Lion House Rolls (variation)

I used to make these all the time. They were the one recipe I liked and never had it fail. I got bored of it and branched out to other recipes and almost forgot about this one. I made them again for Sunday dinner and was reminded why I like this recipe so much. They are yummy!!!

Lion House Dinner Rolls
2 Tbs. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, margarine or shortening (I always use butter)
2 1/2 tsp salt (I usually omit salt)
2/3 cup nonfat dry milk
5 - 6 cups flour ( I used 2 cups wheat and 4 white)
1 egg

Combine yeast and water let it sit for 5 minutes to soften. Meanwhile combine sugar, butter, salt dry milk, 2 cups flour and egg. Add softened yeast. Beat together until very smooth. Add the rest of the flour 1/2 cup at a time until the dough pulls from the sides of your bowl and looks satiny. Place dough in an ungreased bowl and let it rise for about an hour. Punch dough down and knead a few times. Roll into desired shape.

Brush the rolls with melted butter, then let them rise again for about another hour. Bake 400 degrees for about 12 minutes. When I lived in AZ, I let these bake about 18 minutes, but in Idaho 12 minutes is enough. Watch them close, they brown easily.

I didnt get a picture of the finished product, we dug into them too fast!

Mini MeatLoaf

These were a hit last night. I was surprised when even Andy commented on how good they were. Double the recipe and stick half in the freezer for a quick meal in the future.

1/2 cup ketchup
2 Tbs. brown sugar
3/4 tsp. dry mustard
1 egg
3 tsp Worcestershire sauce
2 cups Chex cereal, crushed
2 tsp. onion powder
1/2 tsp seasoned salt
1/2 tsp garlic powder
2 lbs. ground turkey

In a large bowl combine ketchup, brown sugar and dry mustard. Set aside 1/3 cup. In separate bowl (I used my Kitchen aid) mix together the remaining sauce, egg, Worcestershire sauce, crushed cereal, onion powder, seasoned salt, garlic powder and ground turkey. Press into muffin tins (about 1/3 cup each). Spoon the sauce you set aside earlier on top of each one. Bake 375 for 35 minutes.

If freezing: flash freeze the mini meatloaves in muffin tins. (dont bake them first, freeze them while they are raw) Leave them in the freezer about an hour. Remove and place in zip lock bag. Seal and re freeze. You can also freeze the 1/3 cup sauce you set aside for this batch. Just spoon it into a small zip lock bag and after it is thawed, snip a corner of the bag and pipe it on top of the mini meatloaf. Bake on a baking sheet after they are thawed at 375 30-35 minutes.

mom's famous Chicken Corden Bleu

Growing up, this was my birthday dinner by request for as long as I can remember!
I LOVE THIS MEAL!!

8 boneless Chicken Breasts
8 slices swiss cheese(about 1 lb.)
8 slices ham (about 1 lb.)
8 strips of bacon
1 can cream of Mushroom soup
1 can cream of Chicken soup
1/2 carton sour cream


Pound Chicken breasts flat. Place one slice of ham and one slice of cheese on top of the chicken. Roll up the chicken and wrap a bacon strip around the chicken with seam side down to keep the chicken from unrolling. Place in baking dish. Mix remaining ingredients and pour over the chicken. Cook uncovered for 3 hours @ 300 degrees. Serve over rice