In mixing bowl combine water, oil and honey. Set aside for honey to melt. Sift flour and arrowroot separately before measuring. Combine dry ingredients, including both nuts, and mix well. Add vanilla to liquids. Add dry mixture all at once and stir only until it disappears; do not overbeat. Fill muffin papers (or oiled muffin cups) full. Bake in preheated 375° oven for 22 - 25 minutes. Center of muffin should feel firm. Makes 9 or 10 muffins, plain, or about 12 of variations that add fruit, such as APPLE-NUT MUFFINS. Optional: One slightly beaten egg may be added to liquids for a little more rise and slightly improved texture. Note: If you choose to use 2 Tbsp lemon juice or vinegar in place of the Vitamin C Crystals, be sure to reduce the water by that amount.
Grind nuts in blender about 15 seconds. Combine with other dry ingredients in mixing bowl. Without washing it, combine liquids in blender; blend 10 seconds (or mix in small bowl) and stir into dry mixture. Cook pancakes on preheated, ungreased, non-stick griddle or frypan.** When bubbly and brown, turn.*** As batter thickens you may need to add another Tbsp or two of water to keep cakes thin (should be no more than 1/4 inch thick). Yields 24 four inch cakes.
*Whenever possible coordinate oil with nuts, i.e. almonds and almond oil, walnuts with walnut oil or peanuts with peanut oil. With other nuts use safflower or sunflower oil.
**This formula does not do well on stainless steel surfaces; pancakes get torn in turning and pan is difficult to clean. Non-stick works best.
***If you want to use pancakes as flatbread, remove to wire racks to cool. When cold, stack, wrap, and refrigerate. May toast in a toaster oven or place on wire racks on cookie sheets in moderate oven for a few minutes. Make mini sandwiches; try sliced chicken or turkey garnished with mayo, lettuce and tomato. Excellent with peanut butter, too. Umm! Who misses bread now?
Optional Seasoning: 1/2 tsp caraway seeds, OR 1/2 tsp chili powder, OR 1/4 tsp onion powder + 1/8 tsp garlic powder.
Combine soda, Vitamin C and seasonings with other dry ingredients. Mix as directed. Scatter sesame seeds directly on cookie sheet. Roll half of dough at a time, rolling quite thin, 1/8 - 1/4 inch. Cut into 1 1/2" squares or triangles, prick with fork and bake 15 minutes at 350°. Separate crackers and place on wire racks. Place wire rack on cookie sheet and return to oven to crisp another 5 - 7 minutes. Cool completely before storing in airtight container. Repeat with other half of dough. For a saltine-type cracker, sprinkle unbaked crackers VERY LIGHTLY with salt. Yields 3 or 4 dozen.
Beat Yolks till color is uniform. Add water and beat two minutes. Add sugar and blend. Combine flour, cornstarch and salt. Sift 3 - 4 times. Add to egg yolks and water mixture and then beat 3 - 4 minutes. Add vanilla. Beat egg whites with cream of tartar until stiff. Fold into egg yolks mixture making sure that they are evenly mixed. Bake in an angel food cake pan 1 hour and 15 minutes at 325°.
Measure 1/2 cup of juice concentrate for cake; reserve remaining 1/4 cup for glaze. Chop prunes; mix with undrained pineapple and juice concentrate in a 2 - 3 quart saucepan. (or combine thse three in processor to chop fruit. Then pour into saucepan.) add raisins or currants and spices. Bring fruit to boil and simmer 5 minutes; set aside to cool. Stir in oil and lecithin. In separate bowl, combine dry ingredients and mix them thoroughly. Grease a 9"x9" glass baking dish. When fruit mixture is luke warm, add eggs and vanilla and beat for 2 minutes with wooden spoon. Add dry ingredients and stir until they disappear. Pour batter into prepared baking dish. Bake at 350°s for 35 - 40 minutes, until cake springs back when touched lightly in center. Make glaze when cake is removed from oven. *If you don't tolerate these spices, substite spices of your choice.
Combine ingredients in a small saucepan. Boil 7 - 8 minutes until syrupy. Prick hot cake several times with fork and dribble hot glaze over it, spreading to cover cake with thin glaze. Allow cake to cool in pan. Cut in squares to serve. Delicious warm or any time.
Mix the above and keep it for 2 hours. Add spices and vegetable. On medium heat warn the non stick skillet and make the cakes like pancakes, Takes about 3 min on both sides to till light golden on both sides to completely cook. Let cook on cooling rack. Oil use could be kept minimal. This is very nutritious recipe.
Serving suggestions: Serve with your favorite fruit chutney.
Or with plain yogurt - lightly spiced with salt and roasted cumin seed powder will also do well.
Variation - green peas, carrots, spinach goes well with this recipe. Add more vegetables if desired, 3-4 tbs. Oil for pan frying - use non-stick skillet for better results.
Sift dry ingredients together in a large bowl. Add egg, oil, milk, and honey. Mix well. Pour into a greased 8 inch square pan. Bake in a 400° oven for 20 - 25 minutes.
Melt butter in heavy skillet, sauté onion and celery, add seasoning. Mix millet, bread crumbs, and eggs. Combine mixtures and add broth. Makes about 2 1/2 quarts stuffing for chicken or turkey. Can be baked in greased casserole dish in 350° oven for 35 - 40 minutes.
Bring to boil. Turn to low, simmer. Cook for 45 minutes with lid on. Serve with butter. (Optional: add honey, raw sugar).
Add all dry ingredients, mix well. Add egg, oil, kiefer and millet. Mix well. Add to hot skillet with canola or other oil. Bake at 450°s for 20 - 25 minutes.
Add the millet to the water in a sauce pan. Boil, cover, reduce heat to medium and cook for 15 minutes. Remove from heat, let stand 10 minutes.
Add enough milk to make medium soft dough. If dough gets too stiff, business will not be light. Turn on floured board. Roll over or flour three or four times. Do not knead. Flatten dough, cut with biscuit cutter. Turn each biscuit into oiled Pyrex dish. Bake at 450°s about 20 minutes, until brown.
Cook on grill or waffle iron. If waffles, options are blueberries, pecans dropped on batter of each as you cook. Delicious.
Cooked millet can be added to any bakery recipe in the amounts of 1/2 cup, 3/4 cup or 1 cup, depending on the size of the recipe. The results will be a more moist, slightly heavier product. It is especially good with home milled flours; wheat, spelt, barley, rice, etc.
Add all dry ingredients to a large bowl but add vegetable stock last, mix together then add olive oil, kosher gelatin and slowly add warm water or soy milk while stirring until the batter thickens or optional then let stand for 2 - 3 minutes while sitting add nonstick spray to nonstick pan on low heat then add pancake batter to pan and bring in between low to medium heat but let the millet cakes simmer for a while on both sides before browning on both sides because millet needs time to cook.
If vegan is not desired add any stock, eggs and milk to recipe.
Add 2 Tbsp of sauce to low to medium pot with 3/4 cup of water and stir but don't let the sauce thicken because hoisin sauce is already thick add more water if it starts to thicken and spread over pancakes. Makes 3 - 4 pancakes.
Pour the millet and broth into a sauce pan. Cook over medium heat for 20 minutes or until grain is tender. Test like pasta.
Remove from heat and fluff with fork.
Move millet into large bowl. Add chick peas, onion, pepper and olives (if desired).
In a small bowl whisk vinegar and oil until well combined. Pour dressing over salad. Stir to combine. Can be served right away; we enjoy it chilled overnight.
Place wheat in a large bowl and cover with boiling water. Let stand 30 minutes until the water is absorbed. Seed and finely chop tomatoes and green onions. Once the wheat is ready, mix together all of the ingredients. Refrigerate and serve cold. Best if kept overnight.
In a saucepan, stir together the salt, millet and water. Cover and bring to a boil, Reduce the heat, stir, cover and simmer gently. After 20 minutes, stir to fluff the millet and taste it. If it is dry and still crunchy, add about 1.4 cups of boiling water and continue to steam, covered, for about 10 minutes more.
In a large skillet, melt the butter. Stir in the millet and enough milk to soften the millet. Give it enough to produce a slightly creamy consistency. Stir in the chives, and season to taste with the salt and pepper. When the mixture is hot, cover the skillet, turn off the heat and let stand for two minutes. Serve immediately like mashed potatoes. Variation: stir in some grated cheddar cheese to taste.
Place all ingredients in the slow cooker and stir. Cover, set cooker on low heat and cook for 8 - 9 hours. Great treat to wake up to!
Variation: Toast the millet lightly before adding to the slow cooker. Watch closely, it burns easily. (To toast: in a fry pan with a little butter, heat and stir continuously until toasted). If you do not have an apple, you may substitute 1 cup apple sauce.
Mix all dry ingredients and set aside. In a large mixing bowel beat eggs and oil. Add milk and mix well. Pour dry ingredients and mix well. Add zucchini half way in mixing and nuts if desired.
Bake at 375° temp for 50 - 70 minutes. Reduce temp by 25° if glass dish and increase time by half.
Mix flour, baking powder, sugar, salt. Mix in margarine until fine crumbs are formed. Add egg and milk, mix and fold in prunes and nuts. Pour into greased muffin pans. Preheat oven to 425°, bake 15 - 20 minutes.
Mix all ingredients in bowl. Drop by teaspoon in deep fryer.
In large container, mix dry ingredients, then blend in shortening. For every six biscuits desired, combine 1 cup of biscuit mix and 3/4 cup of milk. Turn out on floured board and knead 1 minute. Roll app. 3/8" thick and cut with biscuit cutter. Bake on ungreased cookie sheet at 450° for 12 minutes. Unused mix can be stored in refrigerator.
Beat eggs, add sugar, vanilla molasses, and oil, mix well. Mix dry ingredients together and add to first mixture. Mix well, then add nuts and zucchini. Bake at 350° for 40 - 50 minutes. Cool for 10 minutes, then turn out. Use 2 greased and floured pans.
Heat oven to 350°. Grease and flour rectangular baking pan. Beat all ingredients in large mixing bowl on low speed, scraping bowl constantly until well blended. Beat on high speed, scraping bowl. Pour into pan and bake for 25 - 30 minutes.
Mix all ingredients, serve chilled.
Wash and cut spinach into bite sized pieces. Rinse and drain sprouts. Mix all ingredients.
Wash lettuce, cut into bite-size pieces. Arrange all of the ingredients in a salad bowl.
Wash lettuce, cut into bite-size pieces. Arrange all of the ingredients in a salad bowl.
In 2-quart glass bowl break up ground beef in small chunks. Add onion, green pepper. Cover, microwave at high 4 - 5 minutes, and drain. Add tomato sauce, cayenne pepper, and chili powder. Cover and microwave at high 4 - 5 minutes. Use meat to fill prebaked, or packaged taco shells, filling about half full. Top tacos with wheat sprouts and cheese.
Mix ingredients in a bowl. Bake on a hot griddle.
Blend wheat, berries and milk for 4 - 5 minutes. Add remaining ingredients and blend for a few seconds. Pour on a lightly oiled griddle.
In a large bowl pour hot water and boullion cubes, mix well. Add powdered milk, margarine, or lard, mix again. Add egg and whole wheat flour, then knead for 10 minutes. Roll to 1/2" thick, then cut into hot dog shapes. Place on a greased baking sheet and bake for 45 - 55 minutes at 325°. Leave uncovered for 2 hours or until dried out.
In a large bowl add oatmeal and hot water. Mix in powdered milk and cheese or macaroni and cheese, mix well. Add egg and cornmeal, and flour. Knead for 10 minutes, roll to 1/2 inch thick, then cut into hot dog shapes. Place on a greased baking sheet and bake for 1 hour at 300°. Leave uncovered for 2 hours or until dry.
The spelt kernal is more delicate than wheat and needs gentle treatment. It is wise to cut the liquid ingredients by 10 - 15%, or you may increase the amount of flour. All of these recipes need a heaping cup of spelt flour when the amount calls for 1 cup.
When mixing flour and other ingredients, spend less time mixing than with wheat flour. Freshly ground flour is lighter than packaged flour and you may need more.
Pour very warm water into large bowl. Sprinkle yeast on top. Add honey and let "work" for 5 - 15 minutes. Mix in 1 cup flour, then salt, then another cup of flour, then butter or oil, then last cup of flour. Let rise in warm place until doubled. (A test of whether it has risen all it is going to: stick a finger into the dough deeply - if the indention remains, it is ready to knead). Knead, adding more flour as necessary. Place in greased pan and let rise to just over the top of pan. Bake 15 minutes at 400° (preheated), then 30 minutes at 350°. Cool on rack in pan for 15 - 30 minutes, then turn out on rack until cool. Glass pans produce more heat.
Separate eggs. Beat egg whites until stiff but not dry. Beat yolks in large mixer bowl until golden. Add milk and honey and beat until mixed. Sift flour, baking powder and salt in oil for only a few seconds. Fold in stiffly-beaten egg whites. Makes 4 large waffles.
Cream sugar, butter and rice flour until quite soft and not grainy. Add the flour and mix until it holds together. (use hands if necessary) Seperate into three equal parts. Place brown paper on cookie sheet. Take each third and press into a 6 inch round about 1/4 inch thick. Prick with fork all over and clear through dough. Chill until set in refrigerator. Before putting in refrigerator mark indentions as to number of slices. (8 or 12 ok)
Bake at low temperature 300 - 325° for 40 - 45 minutes. Bake until edges are brown. Do not overbake as it destroys the flavor. When take from oven, cut the slices or wedges through. Let stand in cookie sheet until cold. Then seperate wedges and store.
Beat eggs in bowl, add honey or sugar and oil, then buttermilk. In another bowl sift flour, soda, and salt. Add liquid ingredients to dry and mix quickly with spoon. Don't everbeat. Bake on hot griddle. Turn when bubbles form. Makes 12-18 pancakes.
Place dry yeast in bowl. Add the honey and while stirring, pour in the buttermilk. Continue to stir until yeast is dissolved.
Mix in the melted butter.
Mix in two cups of the flour, the baking soda, and salt. Beat well, cover, and set in a warm place until mixture rises about two inches up the bowl, about 25 minutes.
Stir down and add enough of the remaining flour to make a soft dough. Beat well. Cover and let rise in a warm place until nearly doubled in bulk, about 30 minutes. Punch down.
Divide the dough into 24 pieces and form each pieces into a ball. Place one inch apar in buttered layer pans or on baking sheets.
Let rise until doubled in bulk, about 10 minutes.
Preheat the oven to 400°. Bake the rolls about 15 minutes or until golden brown. Makes 2 dozen rolls.
Sift flour and salt into a bowl. Cut in butter with a pastry blender or 2 knives. Sprinkle water, 1 Tbsp. at a time, over the mixture, stirring with a fork until it forms a ball. Divide in half and roll each into a circle between two sheets of waxed paper. Dough rolls better if chilled before rolling.
Cream butter and sugars. Mix in egg, water and vanilla. Sift together baking soda and flour, add to mixture. Add oatmeal, raisins and coconut. Bake at 350° for 12 - 15 minutes.
Bison Cooking Tips and Recipes