The Rural Voice, 1981-04, Page 40i
THE RURAL FAMILY
Grains are
good for you!
The fact that grains are good for you is
enough to turn many people away from
cereal or whole -grain recipes. That's a
mistake because many of the recipes that
use unrefined grains in ways the pioneers
did taste delicious.
The first one, from Agriculture Canada
wouldn't be familiar to those who settled
here years ago though; it's in metric and
uses triticale tlour.
TRITICALE MUFFINS
250 mL sifted all-purpose flour
15 mL baking powder
2 mL salt
50 mL brown sugar
250 mL triticale flour
1 beaten egg
250 mL milk
50 mL melted butter
Sift together first four ingredients. Stir
in triticale flour. Combine egg, milk and
butter. Add to dry ingredients, stirring
only enough to moisten. Fill greased
muffin tins two-thirds full. Bake at 190°C
until lightly browned (20 to 25 min).
Make 12 muffin. ,
An old fashioned oatmeal bread
without yeast is easy to make and yummy
served warm, right from the oven.
OATMEAL BREAD
1 cup rolled oats
11/4 cup buttermilk
'/, cup brown sugar, packed
1 egg beaten
1/4 cup cooking oil
11/2 cups sifted all purpose flour
1 tsp. baking powder
1 tsp baking soda
1/2 tsp. salt
1/4 cup grated cheddar or a milder cheese
Heat oven to 350°. Grease a 11/2 quart
casserole or square pan well. Combine
oats and milk in medium bowl and let
stand 30 minutes.
Beat in sugar. eggs and oil. Sift dry
ingredients together and stir into a
mixture to blend. Pour into your pan,
sprinkle cheese on top. Bake about 55
minutes. Let stand in casserole 5
minutes, then turn out on rack.
Another recipe using oats lets you be
creative, with lots of variations on the
basic oatmeal cookie.
CREATE -A -COOKIE
Add a different ingredient to this basic
recipe and you've created a cookie.
1 cup butter or margarine
11/4 cups firmly packed brown sugar
2 eggs
'/i tsp. vanilla
1'/4 cups all-purpose flour
1 tsp. soda
'/2 tsp. salt
'/z tsp. cinnamon
3 cups oats, uncooked.
Beat together butter and sugar until
light and fluffy. Blend in eggs and
vanilla. Add combined flour, soda, salt
and spices; mix well. Stir in oats. Drop by
rounded teaspoonfuls onto greased
cookie sheet. Bake in preheated moderate
oven (350°F). 10 to 12 minutes. Makes
about 51/2 dozen cookies.
Create a Spicy Cookie: Add 'A tsp.
nutmeg and 1/4 tsp. cloves.
Create a Raisin Cookie: Add I cup
raisins.
Create a Nutty Cookie: Add 1 cup
chopped peatnuts or cashews.
Create a Choco Cookie: Add 1 cup
semi -sweet chocolate pieces.
A very hearty, easy to make recipe
that reminds you bread is indeed the staff
of life.
WHOLE WHEAT BREAD
1 cup milk
11/2 cups cold water
1/4 cup molasses
2 tbsp. light brown sugar
1 tbsp. butter of margarine
1 tbsp. salt
'/: cup warm water (105-15°F.)
2 packages active dry yearst
4 cups sifted all-purpose flour
5 cups unsifted whole wheat flour
2 tbsp. milk (glaze)
Bring milk and cold water to a boil in a
small saucepan. Off heat, mix in
molasses, sugar, butter, and salt; cool to
lukewarm. Place lukewarm water in a
warm Targe mixing bowl and sprinkle in
yeast. Stir cooled mixture into yeast, then
beat in all-purpose flour, 1 cup at a time.
Finally, niix in whole wheat flour, 1 cup at
a time. Place dough in a buttered large
bowl, cover with cloth, and let rise about
1 hour in a warm draft -free place until
double in bulk (oven is good). Punch
dough down and stir briefly (it will be
stiff). Divide dough in half and pat firmly
into 2 well -greased 9"x5"x3" loaf pans,
rounding tops a little; brush tops with
milk to glaze. Cover and let rise 45-50
minutes until almost doubled in bulk.
About 15 minutes before you're ready to
bake. preheat oven to 400°F. When
loaves arc risen, bake 20 minutes, reduce
oven to 375°F, and bake 45-50 minutes
longer or until richly browned and hollow
sounding when tapped. Turn loaves out
immediately and cool on wire racks.
About 105 calories per slice.
There's a place in Kentucky, and about
25 miles from Lexington, that lets you
step back into the last century, and feast
while you relax. It's a restored Shaker
Village, called Pleasant Hill, and paying
guests are accomodated in old buildings
on the 2000 acre non-profit, living
museum. The plain home cooking is
.fantastic and includes this bread.
SHAKER WHEATEN BREAD
1 cup milk
1 T. salt
3 T butter
4 T honey or maple syrup
1 cake yeast
1 C warm water
2 C sifted flour
4 C whole wheat flour
Scald milk; add salt, butter, syrup and
THE RURAL VOICE/APRIL 1981 PG. 39