Erin, thanks for such a great and informative evening on cooking with wheat. The food was amazing, demo amazing and so very informative. We appreciate all the work you put into it and the great advice you had. For those that missed it, below are the recipes, and highlights of what was discussed. For those of you that attended and noticed I left some info out, please comment with your suggestions.

ALSO, LaRue is able to get wheat grinders cheap. You can get an electric that retails for $239 for a price of $140, or an hand grinder for $55! For more info please call her, you can get a hand grinder or an electrical grinder - orders need to be placed NOW!

BUYING WHEAT

Wheat grain is purchased from either Walton Feed or at Honeyville Grain from the ladies that attended the DK Wheat demo at Erin's. Some buy it form WinCo, however I understand that WinCo gets their supply from Walton Feed, so you might as well go to the source.

LASTING POWER

In grain (berry) form it will last pretty much forever. It is when it is ground into flour that the life shortens to about 3-6 months because once ground, the nutrients have a shorter life span in giving off nutritional value (I can't remember exactly why). 

KEEPING WHEAT

Keep the wheat grain in sealed containers and pull out when necessary to grind. Upon grinding it will stay good for a few months at room temperature in a four container, but a way to keep it longer is to pack in ziploc baggies and place in your freezer. This way the micro-organisms 'stop' growing and nutrients last much longer. Same concept to freezing seeds and yeast product. Correct me if I'm wrong Erin or anyone.

DIFFERENT WHEATS

So I guess there are two different kinds of wheat. They yucky wheat (hard red wheat) and the yummy (hard white wheat). The consensus at the demo was that hard white wheat is what you want if you are partial to white flour, am I confusing you all yet? HOWEVER, hard white wheat is NOT the same as white flour wheat, it just has a closer taste factor and cooking factor match. 

The drawback to hard white wheat is it isn't usually available at the grocery store in bulk, and is much more expensive if you choose to buy there in small "gouremet" 1 lb. bags. Definitely buy at Walton Feed or Honeyville Grain and you're cost shouldn't be much more than hard red wheat. If you are wondering too, which you have in your pantry, the ladies thought Western Family is hard red wheat. SO sorry ladies, eat up the yuck and then move on. HAHA just kidding. Now this blog post is getting too long. 

THE MYSTERY SOLVED: White Flour vs. Wheat Flour (Hard Red or Hard White)

From what I gathered, again correct me if I'm wrong; White flour has little nutritional value due to the fact that when it's processed the wheat germ is processed out (which contains most of the nutrients). On the flip side, because the germ is gone (the living part) white flour lasts WAY longer in your pantry. For more info I would consult the all knowing Wiki on this matter.

White's caloric count is higher than the equivalent wheat substitute. 

And did I say it's pretty non-nutritious (white). Wheat also has protein so if you are a slacker and don't have meat in your food storage, then I guess you could survive on wheat flour instead of glue (white). 

RECIPE SUBSTITUTUION

Now that you are all excited to get cooking with wheat, remember that if you are a white wheat family, make the transition slowly. Their digestive systems (and yours) might not be able to handle a heavy dosage of wheat to begin with. Make it a gradual transition.

With that said, there's no formula given from Erin except that you should just start subbing small amounts like 1/4 c. wheat if it calls for 1c. white and gradually make the transition each time you cook the recipe. That way you can see how the texture and consistency of the recipe changes and decide if it works for you, and at what ratio would be reasonable. 

Next, Erin suggests changing the fat content. She subs out butter for oil in some cases to lessen the saturated fat, and often you can cut out fat because you don't need as much oil as butter. I don't know ratios, Erin help?

I also can't remember why you sub out fat in relation to wheat, if you know please comment!

Lastly, if you are not to keen on the denseness of wheat, try using super moist ingredients especially in your cakes and breads. Cherie suggests applesauce, I use vanilla or plain yogurt, and in certain recipes sour cream can do the trick. 

GLUTEN INTOLERANCE

Lastly for those that have Celiac or a gluten intolerance, there is wheat without gluten for you special people. I've seen the good stuff on Amazon.

Again thanks Erin and to all those who participated. If any of you have a wheat recipe you'd like to share please comment or post it!

DK Recipes : Cooking With Wheat

Recipes from Erin Jensen

:::::

Tuna Spread with wheat berries
1/2 cup cooked wheat*
1 small can water-packed albacore tuna, drained
chopped celery
chopped green onions
mayo or salad dressing

Mix everything together. Good on toast points, Ritz crackers, or in Pita bread.

*To cook wheat berries: cook in crock pot with enough water to cover liberally; cool and drain. Or boil on the stove (3 cups water to 1 cup wheat berries) until chewy.

::::::

Blender Pancakes or Waffles
Combine in blender the following ingredients and mix on speed 3 for 2 minutes:
1 cup hard white wheat kernels (or a mix of wheat, oats, kamut, spelt, etc.)
1 cup milk
Add and mix for 2 more minutes:
1/2 cup milk
Add:
2 eggs
1 teaspoon salt
1/3 cup oil
1 tablespoon honey
Blend well.
Just before cooking add:
1 tablespoon Rumford Baking Powder or other double- acting baking powder.
Blend in gently.

Cook on hot griddle or in waffle iron. You can add chocolate chips, chopped nuts, or fresh/frozen (thawed) blueberries, bananas, apples, etc., on top of each pancake directly after pouring on griddle for more fun.

:::::
Apple, Carrot, and/or Zucchini Cake
4 cups grated apple, carrot, and/or zucchini
2 cups sugar
2 eggs
1/2 cup oil
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking soda
1 cup chopped walnuts (optional)

Preheat oven to 350ºF. Grease and flour or spray a 9 x 13 inch pan. In a large bowl, blend the apples, carrots and/or zucchini with sugar and eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts, if using. Pour batter into prepared pan. Bake for 40 minutes. Serve warm or cooled, with whipped cream, cream cheese frosting, or warm caramel sauce.

::::::
Cornbread
about 1 tablespoon butter
2 cups stone-ground cornmeal
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
4 eggs
1/2 cup oil or melted butter
1/4 to 1/2 cup honey to taste
2 cups milk

Preheat the oven to 425°F. Put the butter in a 9 x 13 baking pan and set in the oven while it’s heating. Meanwhile, stir the dry ingredients together and make a well in the center of the bowl. In another bowl, whisk together the wet ingredients. As soon as the oven is hot, remove the pan and brush the butter around the edges. Quickly mix the wet and dry ingredients together, then pour the batter into the pan and bake in the middle of the oven until golden brown on top and beginning to pull away from the edges, about 25 minutes. Serve hot right from the pan. (Adapted from Vegetarian Cooking for Everyone by Deborah Madison.)


:::::
Basic Muffins
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 to 3/4 cup packed light brown sugar
about 1 to 2 cups rolled oats
2 eggs, lightly beaten
1 1/3 cups milk
1/3 cup oil or melted butter

Preheat the oven to 375°F. Spray, oil, or butter muffin tins (12 regular muffins). Mix the dry ingredients in one bowl and the wets in a second bowl, then combine them with a few swift strokes. Using a rubber spatula, stir the batter up from the bottom of the bowl to make sure that there aren’t any pockets of flour. Don’t beat the batter and don’t worry about a slightly uneven appearance. Spoon or scoop the batter into the tins, going nearly to the top for a nicely rounded muffin. Bake in the upper third of the oven until browned and well risen, about 25 minutes. Turn out the muffins and serve. (Adapted from Vegetarian Cooking for Everyone by Deborah Madison.)

Add dried fruits and/or nuts and/or fresh fruit at the end for variation. One of my favorites is chopped dates and pecans or walnuts.

::::::
Chocolate Chip Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
(or 1/2 cup butter, softened, and 1/4 cup oil)
3/4 cup firmly packed brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla
chocolate chips
chopped nuts, optional

Preheat oven to 375ºF. In small bowl, combine flour, baking soda, and salt; set aside. In large bowl, cream butter (or butter and oil) and sugars until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and nuts.

Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake 8–10 minutes or until golden brown. (Adapted from the recipe on the back of a bag of chocolate chips.)

:::::: from Adrienne Berry

Light Pineapple Upside-down Cake
Vegetable oil subs in for butter in this cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.

Preparing Fresh** Pineapple: Slice off top and bottom ends so pineapple sits level on board. Slice off skin in wide strips. Then, for this cake, cut pineapple lengthwise into thin wedges, and slice off core from the tip of each wedge. Cut into "sticks" and arrange in groups of four in baking pan, alternating direction.

**From food storage use uncut pineapple circles, one can should suffice.

Prep: 20 minutes
Total: 1 hour 20 minutes plus cooling (can be made in under an hour including baking. In Driggs, I found 45-50 minutes baking time was about perfect, 1 hour made the cake too dry.

Serves 8 large eaters (MEN), about 12-16 women.
1/3 cup vegetable oil, such as safflower, plus more for pan
1 cup packed light-brown sugar
1 ripe firm pineapple (skin removed), cut into 16 thin wedges and cored (see note, above)
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup whole-wheat flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk (or 2 cups vanilla* or plain yogurt, this is better if using more wheat flour as it keeps the cake moist)
2 large eggs
1 teaspoon pure vanilla extract
Directions

Preheat oven to 350 degrees. Brush an 8-inch (preferred) 9-inch square baking pan (metal or glass) with oil; line with a strip of parchment paper, leaving an overhang on two sides. Brush paper with oil. Sprinkle bottom of pan with 1/4 cup sugar. Trim pineapple wedges to no more than 4 to 5 inches long; arrange in pan in groups of four, alternating direction (with circles, arrange to suit your decorative fancy)!

In a medium bowl, whisk together flours, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together buttermilk (or yougurt), eggs, vanilla, oil, and remaining 3/4 cup sugar. Add flour mixture; mix just until combined. Pour batter over pineapple. Tap pan firmly on counter to settle batter, then smooth top.
Bake until a toothpick inserted in center of cake comes out clean, 45-50 minutes. Cool 20 minutes in pan; invert onto a serving platter (peel off and discard paper). Eat warm, or room temperature. Will last for about 5 days covered and on the counter!

Garden Party Lemon Bundt Cake

Lemon Bundt Cake ::: Sarah McKellar

You will need between five and six T. of lemon juice for this recipe. Because of the amount of juice can vary from lemon to lemon, we suggest you first measure the juice from three lemons you have zested, then juice a fourth lemon if necessary. Serve this cake as is or dress it up with lightly sweetened berries. The cake has a light, fluffy texture when eaten the day it is baked, but if well wrapped and held at room temperature overnight its texture becomes more dense, like that of pound cake, the following day.

Cake Ingredients

3 Lemons, zested and saved, then juiced for 3 T. juice (see note above)

3 c. unbleached all-purpose flour (15 ounces)

1 t. baking powder

1/2 t. baking soda

1 t. salt

1 t. vanilla extract

3/4 c. low-fat buttermilk (preferably)

3 large eggs, at room temperature

18 T. unsalted butter (2 1/4 sticks), at room temperature

2 c. sugar

Glaze Ingredients

2-3 T. fresh lemon juice (see note above)

1 T. buttermilk

2 c. confectioners' sugar (8 ounces)

Directions

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with non-stick baking spray with flour (alternatively, brush pan with mixture of 1 T. flour and 1 T. melted butter). Mince lemon zest to fine paste (you should have about 2 T). Combine zest and lemon juice in a small bowl; set aside to soften, 10 to 15 minutes.

Whisk flour, baking powder, baking soda, and salt in a large bowl. Combine lemon juice mixture, and buttermilk in a medium bowl. IN a small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with a flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add hald of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at med-low speed until patter is throughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.

Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

FOR THE GLAZE: While the cake is baking, whisk 2 T. lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually until glaze is thick but still pourable. Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve. Yields 12-16 servings.

Garden Party Artichoke Bread

Artichoke Bread ::: Tiffany Jenkins

Ingredients

1 loaf french bread

1.5 c. sour cream

.5 c. butter, melted

2 T. Sesame seeds

2 c. shredded Monterey Jack

1 c. shredded Cheddar

1/4 c. grated fresh Parmesan 

1 jar marinated artichoke hearts, drained and chopped

4 garlic cloves, minced

2 T. fresh parsley 

2 t. lemon pepper

Directions

Cut bread in half lengthwise. Hollow out, leaving 1/2 inch shells. Place removed bread in food processor or blender and process until crumbly. In a bowl, combine bread crumbs, sour cream, butter, and sesame seeds; spread onto baking sheet. Broil 4 inches from heat for 8-10 minutes until lightly browned, stirring once. In a bowl, combine crumb mixture, cheeses, artichokes, garlic, parsley, and lemon pepper. Spoon into bread shells. Bake about 25 minutes or until golden brown. Slice and serve. Yields 12 servings. 

Garden Party Chicken Salad

Green Salad With Chicken & Red Oil Vinegar Dressing

Kim Sewell

Salad: 

mixed greens

hard boiled eggs, sliced and fanned

chopped or torn grilled chicken (if you'd like, 

marinade in your favorite marinade before grilling)

crasins

Dressing:

1/4 c. sugar

1/4 to 1/2 t. garlic salt

1 t. ground pepper

1/2 c. oil

6 T. Red Wine Vinegar

2 t. accent (MSG or seasoned salt)

Directions: 

Clean & rinse salad, Toss. Put on plates, top with chopped chicken, crasins and garnish with 1 to 2 fanned eggs on the side. Whisk all dressing ingredients together and drizzle dressing on top, serve cold.

Warm Chocolate Raspberry Pudding Cake

The Beauty of this cake is that hte forsting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although the cake is best served warm, it is also delicious at room temperature.

F R O S T I N G
3 OZ. FINE-QUALITY BITTERSWEET CHOCOLATE (NOT UNSWEETENED)
1/2 C. SEEDLESS RASPBERRY JAM (ABOUT 5OZ.)
1/2 C. HEAVY CREAM

F O R :: B A T T E R
1/2 C . BOILING WATER
1/3 C. PLUS 2 tsp. UNSWEETENED COCOA POWDER (NOT DUTCH PROCESS)
1/4 C. WHOLE MILK
1/2 tsp. VANILLA
1/3 C. SEEDLESS RASPBERRY JAM (ABOUT 3 OZ.)
1 STICK (1/2 C.) UNSALTED BUTTER, SOFTENED
1/3 C. PACKED LIGHT BROWN SUGAR
1/3 C. GRANULATED SUGAR
2 LARGE EGGS
1 C. ALL-PURPOSE FLOUR
3/4 tsp. BAKING SODA
1/4 tsp. SALT
GARNISH : RASPBERRIES


Preheat oven to 350 degrees. Generously butter a 9x2" round cake pan. (*Springform works well).

Make Frosting:
Chop Chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.

Make Cake Batter:
In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until ight and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift flour, baking soda, and salt - add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after addition.

Pour batter evenly over frosting mixture and bake in middle of oven30-35 minutes or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan or on rack, 10-20 minutes. Cake may be made up to one day ahead, cooled copletely in pan and left in pan, covered at room temperature. Reheat cake uncovered at 350 degrees 10-15 minutes.

Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan together with plate (both hand now), and flip cake onto plate. Frosting will cover cake and run onto plate.
*With a springform there will be no need to loosen. Just flip and then pop the pan off cake.

Serve garnished with raspberries.

Chocolate Souffle Recipe

C H O C O L A T E :: S O U F F L E

2/3 C. SUGAR

1/3 C. UNSWEETENED COCOA POWDER

3 T. CORNSTARCH

3/4 C. MILK

1/4 C. BUTTER OR MARGARINE

1 tsp. VANILLA EXTRACT

4 EGG YOLKS

4 EGG WHITES

1/4 tsp. CREAM OF TARTER

POWDERED SUGAR OR SWEETENED WHIPPED CREAM

**Prepare a 1-quart souffle dish as described on page 89, set aside. Preheat oven to 325 degrees F/165 degrees C. In a medium saucepan, combine sugar, cocoa and cornstarch. Gradually stir in mile. Stir constantly over low heat until mixture is thickened and smooth. Remove from heat. Stir in butter or margarine and vanilla extract; set aside to cool. In a medium mixing bowl, beat egg yolks until thickened and lemon-coloured. Stir in cocoa mixture. In a large mixer bowl, beat egg whites until foamy. Add cream of tarter; continue beating until egg whites are stiff but not dry. Stir about 1 c. beaten egg whites into cocoa mixture, then gently fold cocoa mixture into remaining egg whites. Pour into prepared souffle dish. Bake about 55 minutes. Serve immediately sprinkled with powdered sugar or topped with sweetened whipped cream. Makes 6 to 8 servings. 

**Be sure to set out eggs early as they must be at room temperature when you beat them for souffles for maximized volume.

B E T T E R :: T H A N :: A L M O S T :: A N Y T H I N G :: D E S S E R T

1 BORWNIE BOX MIX (CHOCOLATE)

BAG OF SMALL MARSHMALLOWS

BAG OF TWIX BARS

2 C. SWEETENED HEAVY WHIPPING 

FRESH BLUEBERRIES / RASPBERRIES / STRAWBERRIES (SLICED)

Make brownie mix as sirected. Put a small layer of mix on the bottom of baking dish sprayed with PAM or buttered well. Cover layer with small marshmallows. Place twix bars in rows on top of marshmallows. Cover with remaining brownie mix. All of the marshmallows and twix may not be completely covered; that's okay. Bake as directed by the brownie mix. Whip 2 c. heavy whipping cream until fluffy. Sweeten with Splenda & almond extract or sugar and vanilla extract. Clean fresh fruit and slice the strawberries. Carefully mix fruit together and serve a square of brownie topped with whipped cream and fruit.