Freshly ground flours
contain no preservatives and should be stored in the refrigerator or
freezer to retain their freshness. Baked goods should also be refrigerated
or frozen to keep that “just baked” goodness and to prevent
spoilage.
1-1/2 pounds of wheat
yields about 4 cups of flour
1 pound of oats yields
about 3 cups of flour
1 pound of corn yields
about 3-1/2 cups of flour
1 cup of millet yields
about 2-1/2 cups of flour
Use freshly ground flour
for any of your favorite baking recipes. Following are some new, Champion
tested recipes you will enjoy.
APPLE
RAISIN SQUARES
1 cup whole wheat flour 1
cup all purpose flour 1 teaspoon
baking soda 1 teaspoon baking
powder 1/2 teaspoon cinnamon 1/2
teaspoon salt 2 eggs 1/2
cup raw sugar 1/2 cup liquid margarine 1/4
cup corn, safflower, or light olive oil 1
teaspoon vanilla 2 cups finely
chopped tart green apples 1
cup raisins 1 cup chopped
walnuts Preheat oven to 350 degrees
F. In a medium bowl, combine flours, baking soda, baking powder, cinnamon
and salt. Mix well. In a large bowl, whisk together eggs, margarine,
oil, sugar, vanilla, and apples. Add raisins and nuts.
Add the flour mixture,
stirring just until thoroughly mixed.
Pour into 2 greased 8x8
inch square pans. Bake for 35 o 40 minutes until center tests done.
Cool and cut into squares.
Makes about 18 servings.
CRISPY CORN BREAD
Nothing beats the taste
of freshly ground cornmeal
1-1/2 cups yellow cornmeal
1
cup all purpose flour
1/4 cup
sugar
1 tablespoon baking
powder
1/2 teaspoon salt
2
eggs
1-1/2 cups nonfat milk
1/4
cup liquid margarine
1/4 cup
corn, safflower, or light olive oil Preheat oven to 400 degrees
F. Combine cornmeal, flour, sugar, baking powder, and salt in a large
bowl. Mix well.
Mix eggs, milk, liquid
margarine, and oil in a medium bowl. Stir milk mixture into cornmeal
mixture, just until moistened.
Pour batter into greased
9x5x3 inch loaf pan. Bake until golden, and center tests done, 35 to
40 minutes. Carefully remove from pan and cool completely on rack.
Makes 1 loaf cornbread.
CRANBERRY
MUFFINS
Tart and tasty treats
3/4 cup whole wheat flour
1/2
cup oat flour
1 cup all purpose
flour
2 tablespoons wheat
germ
2 teaspoons baking
powder
1/2 teaspoon
baking soda
1 teaspoon
ground cinnamon
1
egg
3/4 cup firmly
packed brown sugar
1
cup buttermilk
1/4
cup corn, safflower or light olive oil
1-1/2
teaspoons grated orange peel
1-1/2
cups chopped cranberries Preheat oven to 375 degrees
F. Spray muffin pans with non-stick spray. Set aside.
In a medium bowl, combine
flour, baking powder, baking soda and cinnamon. Mix well.
In a large bowl, beat
egg lightly. Stir in brown sugar, buttermilk, oil, orange peel and
cranberries. Blend well. Add flour mixture and gently fold together
until dry ingredients are moistened.
Fill muffin cups 3/4 full.
Bake 20-25 minutes or until a toothpick inserted in center comes out
clean. Serve warm.
Makes 18 muffins.
Note: Cranberries homogenize
easily fresh or frozen.
ENERGY
BARS
An easy alternative to
candy bars for quick energy.
1-1/2 cups whole wheat
flour
3/4 cup all purpose flour
1/2
cup brown sugar, firmly packed
1/4
cup wheat germ
1 teaspoon
each baking powder and cinnamon
1/2
teaspoon salt
2 eggs
1/3
cup corn, safflower, or light olive oil
1/4
cup molasses
1/4 cup raw
sugar
1 tablespoon finely
grated orange peel
1
cup orange juice
1
cup chopped dried figs
1/2
cup golden raisins
1/2
cup chopped almonds Combine flours, sugar,
wheat germ, baking powder, cinnamon, and salt. In smaller bowl, blend
eggs, butter, honey molasses, orange peel, vanilla, and orange juice
with wire whip. Add liquid to dry ingredients; whip until smooth. Add
figs, raisins, and almonds.
Spread in a greased 9x13
inch baking pan. Bake in a 350 degree F oven 35 minutes, until it tests
done.
Makes about 24 bars.
