Recipes Just a few of some that either I have made up or really love, enjoy.

Healthy Recipes

WMD Brownies

2/3 C WW flour

1 1/2 T Cocoa powder

1 1/2 t baking powder

1 t stevia extract powder

1/4 t salt

1 finely chopped peeled apple

1/3 C water

3 egg whites

1 T vanilla

These are great, I was hankering for some chocolate cake and this is what happened.  I put more cocoa powder into it and added 1/2 cup of semi sweet chips, WAY too much chocolate for my liking so this should work nicely, the thing is, I added up all the calories, hahaha I can eat these all day long! 419 calories in a 8x 8 pan! I do good??????

So put it all in the bowl, mix well, oven 350 for 20 minutes and VIOLA! There you go!

WMD's WW Hunka AKA Hunza Bread

Dissolve

2 1/4 t yeast in

1 1/2 C warm water

Dump in (LOL, LOVE IT!)

1/4 C wheat germ

1/4 t salt

3 egg whites

1 1/2 C raisins

1t ginger

1T cinnamon

3 C fresh ground WW flour

Whip it up in the Kitchen Aide (or whatever large mixer) for about 2 minutes, dump into 2 spray (greased) loaf pans.  Allow to rise til double, bake at 350 for 30 minutes.

I'm thinking that this would be terrific with cream cheese but it's great all alone too.

WMD's Squash Bread

4 T butter (substitute with margarine or light butter)

3/4 C honey

3 egg whites

1 whole egg

1 1/2 cups pureed cooked squash (I used one whole acorn but pumpkin etc. works great)

1 C raisens (soaked)

2 C WW Flour  (fresh ground)

1 t baking powder

1/2 t baking soda

1/4 t salt

2 t cinnamon

1 t ginger

1/2 t nutmeg

1/8 t of the following:

  allspice

  cardamon

  cloves

Mix it all up and bake in a greased small loaf pan at 350 for 50-60 minutes.  This is a great fall bread and can be made up with any of the squashes, we just love it.

WMD's Creamed Corn Bread

8 T margarine divided

2 C Cornmeal (fresh ground)

1 1/2 C WW flour (")

4 T sugar

2 T baking powder

1 t salt

1 16 oz can creamed corn

2 C milk

3 egg whites

1 whole egg

Toss half of the margarine into a 9 x 13 pan in a 425 oven.  Meanwhile mix all of the rest of the ingredients.  Dump into the hot pan (caution, hot).  Bake for about 30-35 minutes

GRAPE NUTS

9 C ww flour

2 C brown sugar ( I omitt the sugar)

2 tsp salt

3/4 cup melted butter

1qt. buttermilk

2 tsp soda

1 tsp vanila

Dissovle soda in butter milk. Mix dry ingredients and add remaining ingrediets. Bake in two 9X13 pans at 350. when cool crumble and spread on cookie sheets. Bake at 150 until completely dry

Ezekiel Bread

Combine these and mill:

7 C wheat berries

1 C barley

1/4 C pinto beans

1/4 C soy beans

1/4 C Lentils

1 C Rye or Spelt

In mixer (really large) bowl combine:

5 C warm water

1/2 C oil

1/2 C molasses or honey

2 T scant yeast

1/3 C gluten

5 C above milled flour

Mix together and let sponge for 15-30 minutes (sit and bubble)

Then add:

1 1/2 T salt

1/3 C whole millet

& enough flour to clean bowl. This can only be mixed in the big Champ or other large mixer, I have to dump it on the counter and knead it in by hand. I use almost all of the above flour to make this bread. Knead for 5-6

minutes, shape into 4 loaves, rise, bake 350 for 30-35 minutes.

This is a terrific bread loaded with all of the necessary nutrients, great stuff. Wendy

WMD’s Bran Muffins

Ingredients

½  C wheat germ     

2 C whole wheat flour

1 ½ bran flakes

2 T sugar or sub of your choice

1/4 t salt

1/4 t baking soda

1 1/4 baking powder

2 C sour milk or buttermilk

1 egg

½ C molasses

2 T melted butter (flax oil)

1 T cinnamon

1 C raisens

For Holiday muffins just add 1/8 - 1/4 t of your favorite spices,  Nutmeg, cardamon, allspice, ginger, etc.

Combine all dry ingredients.  Combine all wets, stir well.  Combine all wet and dry, stir just enough to moisten.  Fill grease muffin cups 2/3 full and bake at 350 for 20-25 minutes.  I make small muffins and large ones, the small ones are usually done in 7 minutes for my oven.

These are nice moist muffins. Enjoy!

WMD's Acorn Squash Bread

4 T butter substitute

3/4 C honey

2 eggs (or egg sub or 4 egg whites)

1 1/4 C well mashed cooked squash

2 C WW flour

1 t baking soda

1 t baking powder

1/2 t salt

1 t cinnamon

1 t ginger

1/2 t nutmeg

1/2 t cardamon

You can add nuts or raisins or whatever you like to this bread, combine honey and butter sub, then dump in the rest, bake in a loaf pan at 350 for about 1 hour.

WMD's Take on Manicotti

1st Layer

tomatoes = to 1 16 oz can of tomatoe puree or you can use a can with no salt

1 C water

2 t Italian herb seasonings (rosemary, basil, thyme, oregano, sage)

1/2 t garlic powder

2nd Layer

1 8- ounce pkg of macaroni uncooked

3rd Layer

1 1/2 lbs (low or no fat) of cottage cheese

1/2 t onion powder

1/2 t garlic powder

4 ounces part skim mozzarella cheese thinly sliced or grated fine.

Combine separately, then layer into a casserole dish in the order listed above.  Cover, cook at 350 for about 1 hour, add on the mozzarella and return to the oven for melting.

WMD's Healthy Hamburger Helper

8 ounces of a small macaroni

1/2 lb lean ground beef

1 C chopped onion

1 T minced garlic

1 1/2 t Italian herb seasonings

1 1/2 t basil

1/2 lb chopped mushrooms

1 6 oz can no salt added tomatoe paste

3 C water (depends on the size of the pasta and if you pre-cooked it add only 1C)

sprinkling of Teriaki sauce

Brown beef, saute onion, garlic, and mushroom, combine then toss in the rest of the ingredients. Cover simmer til noodles are done.

Tuna Bake

2 cans tuna, drained

1 C uncooked rice

1 C water

1 C low fat milk

2 ribs of celery diced

1 green pepper diced

1 onion diced

1 15 oz can whole tomatoes smushed

2 T garlic minced

2 T WW flour

sprinkle of dill

sprinkle of pepper

1/4 C sharp cheddar grated for inside

1/2 C " " " for topping

Mix all together in a 9 x 13, cover, cook 1 hour on 350.

Homemade yogurts wonderful and we consume alot.

I just pour 2 quarts of milk (I use 1%) into a Tupperware bowl, heat for 18 minutes in the microwave (do it in a pan if you don't like the nuker :-)) cool to 110,(candy thermometers can be purchased in the grocery store) dump in 1 C plain yogurt... mix well. Line crock pot with a towel, a trivet in the bottom, put the bowl into the crock. Crock goes to low, top goes on with a little slit open over the bowl for the heat to escape. After about 6 hours you will have a great yogurt that you can eat by the cup with 1 T of some non-sugar jam or fruit, or for use in your recipes.

All of my burritos are fun to prepare, I do this when I have alot of leftovers as everything has to be already cooked up. I will think of what the family likes and put them into a burrito form.

Breakfast Burrito

Butter

Scrambled eggs

Cheese

Ham

Potatoes

WW Tortillas

For a dinner one try:

Mexican Dinner Burrito

Ground beef made with taco seasonings

Refried beans

cheese

green chilies

salsa

WW Tortillas

Italian Dinner Burrito

Meatballs or Sausage (or a worm burrito-use spaghetti!)

Sauce

Mozzarella or provolone

WW Tortillas

You can change any of them to whatever your family likes, I use the leftover meat and potatoes that are already cooked from suppers and whatnot. Just make up as many as you can and freeze them. To eat you can either microwave with a wet paper towel on top of it or you can pop them into a toaster oven or conventional oven til warmed through, treat them just as you would something from the freezer section at your grocery store BUT no preservatives here :-) ever so much better for you then the ones from the grocers, enjoy!!

WMD CHEWIEST GRANOLA BARS

3 C raw honey

1 1/2 c butter

18 oz Peanut butter

4 ts Vanilla extract

1 c Sunflower seed

6 c Quick oats

1 c Coconut, grated

2/3 c Wheat germ

1 c Raisins

2 c Carob chips

2 c Other nuts or dried fruit no sulfide

1/2 t allspice

2 T cinnamon

1/2 t cardamom

1T cocoa powder

1/2 t ginger to taste

put 1/4 C water over the top before baking

You may substitute any raw nuts or dried fruits (non sulfide) that you like for any amounts above. We add, sesame seeds, pumpkin seeds, almonds, brazil, mango, berries or date pieces depending on what the end needs to be like. Preheat the oven to 350 degrees F. Coat the inside of a large turkey pan with light oil. In a large bowl, combine the honey, butter, peanut butter and vanilla extract, and stir well to the consistency of a paste. Stir in remaining ingredients and work the mixture so that several large clumps adhere together. Using your fingers, press the mixture into the pan. Bake at 350 degrees for 25-30 minutes until the preparation turns golden brown. Watch it carefully towards the end. Allow to cool completely before cutting into bars. I put these into snack baggies and freeze them for take along.

WMD GRANOLA MIX

10 c Old Fashioned Rolled Oats

1 c Wheat Germ

1/2 c Shredded Coconut

2 c Shelled Raw Sunflower Seeds

1 c Sesame Seeds

3 c Chopped Nuts raw pumpkin, sunflower, almonds, brazil or anything you like chopped to same size

1 1/2 c raw honey

1 1/2 c pure Water

3 C Whole wheat flour

1 1/2 c Extra Virgin Olive oil

1/2 c Molasses

1 1/2 ts Celtic Sea Salt

2 ts Cinnamon

1/2 t ginger

1/2 t cardamom

1/2 t nutmeg

3 ts Vanilla

2 C Raisins Or Other Dried Fruit, pineapple, mango, date pieces or berries, anything you like. Chopped to same size.

Preheat oven to 325 degrees F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts Blend well. Mix wet and salt, spices and vanilla. Pour the syrup over the dry ingredients and stir until well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 minutes or so, stirring occasionally. Bake 15 minutes longer for crunchier texture (stir too) but watch carefully because it can burn easily. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers and label as Granola mix. Store in a cool dry place and use within 6 months. Makes about 20 cups of mix. I imagine this can be done in a dehydrator too.

WMD Fresh Spaghetti Squash

One spaghetti squash, cut in half, spray on Extra Virgin Olive Oil (EVOO) and bake for about 30 minutes or until fork tender. Allow to cool enough to handle.

1 onion

2 cloves minced garlic

sauté in a bit of EVOO

then add:

2 T fresh minced oregano

2 T fresh minced basil

2 C fresh diced tomatoes

optional but would be terrific with:

bell pepper

mushrooms etc.

Celtic sea salt and pepper to taste.

Once this the sauce is warmed through and the tomatoes are the way you like them,,, anywhere from just warmed up to add more and cook it down... then add the squash by taking a large spoon and gently scooping out the "spaghetti". Toss with a bit of cheese of your choice and see if your family doesn't gobble it right up. Serve with garlic toast.

Great tasting, not too healthy

Cranberry Swirl Coffee Cake

This was given to me by a beloved mentor and friend.

1/2 C butter

1 C sugar

2 eggs

1 t baking powder

1 t baking soda

1/2 t salt

2 C flour

1/2 pt. sour cream

1 t almond flavoring

1 8 oz. can whole cranberry sauce (I use the Ocean Spray jelled sauce 16 oz can, mix about 1/3 into the batter then swirl the rest)

1/2 C chopped nuts (I use sliced almond and put them into the batter too)

Grease, bundt pan, heat oven to 350. Cream butter and sugar. Add eggs. Then I dump in baking powder, soda, salt, flour and add the sour cream and flavoring and almonds fairly rapidly. Put a layer of batter into the bottom of the pan. Scatter layer of cranberries, swirl, layer, swirl til finished. Bake for 50-55 minutes, cool 5 minutes before removing from pan.

Topping

3/4 C confectioners sugar

1/2 t almond flavoring

Add warm water so topping will drizzle from spoon. Pour over warm cake.

WHOOPIE PIES

4 C     Flour               1 C      Baking Cocoa

2 C     Sugar               2      Eggs

3 t      Baking powder          2 t      Vanilla

1/2 t     Salt               1 C     Thick Sour Milk

1C     Shortening          1 1/2C      Cold Water

Cream: sugar, salt, shortening, vanilla and eggs.  When well combined dump: in dry ingredients. Start mixing and then add wets pretty quickly but not so fast that it sloshes out.  Drop by T full onto greased cookie sheet (lined with aluminum). Bake 350 degrees for 10 minutes or til set.

FILLING

3      egg whites, beaten     6 C      Confectioners Sugar

3 T     Vanilla               1 1/2 C     Shortening

1/2 C     Flour               1 Jar     Marshmellow creme (optional)

1/2 C     Milk               Mini Marshmellows (optional)

Beat egg whites, sugar, and vanilla, then add the remaining ingredients.  Beat well.  A few drops of peppermint flavor may be used in place of vanilla.  Put together 2 cooled pies and fill with creme.

PRETZEL SALAD

First Layer:

2 2/3 C coarsely crushed pretzels          

3 T sugar                    

3/4 C butter

Second Layer:

8 oz. Cream cheese

1C sugar

8 oz Cool Whip

Third Layer:

1 Large box of strawberry Jello

2 C boiling water

1 pt. frozen strawberries

First Layer; Cream sugar and margarine together.  Add pretzels. Put in 9x13 bake at 350 for 8-10 min. toss into freezer to cool.  Second layer, while baking, cream all together.  Then get third layer going.  When pan is cool spread 2nd layer over.  After jello sets a bit pour gently over top and pop back into the freezer, sets up in less than one hour this way.

TOFFEE COOKIES

2      Eggs                       1 t      Baking soda

1 C      Shortening          1 t      Baking powder

1 C     Sugar                   ½ t      Salt     

1 C      Brown sugar        2 t      Vanilla

2 C     Flour                     1 C     Oats

1 package Toffee-Bits

Cream sugars and shortening, add eggs and vanilla, beat well.  Add all except oats and bits.  Combine well, then add bits and oats.  Drop by heaping T onto greased cookie sheet. Bake at 350 degrees for 12 minutes.

Amish Friendship Bread

Starter Ingredients:

2 1/4 teaspoons active dry yeast

1/4 cup warm water (110 degrees F)

1 cup all-purpose flour

1 cup white sugar

1 cup warm (110 degrees F) milk

Directions:

1.) In a small bowl, soften yeast in water for about 10 minutes. Stir well. In a 2 quart glass, plastic, or ceramic

container combine flour, and sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.

2.) On days 2 thru 4 stir with a spoon.

Day 5 stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and stir.

Days 6 thru 9 stir only.

Day 10 stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and stir. Remove 1 cup and make your first bread, and give one cup to a friend with the recipe. Store the remaining cup in a container in the refrigerator and begin the 10 day process over again. You can also freeze this in 1 cup for later use. Frozen starter take a least 3 hours at room temperature before using.

Making the bread,

Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.

Must have 1 cup live starter (see above)

Day 1:

Do nothing with the starter.

Days 2-5: Stir with a wooden spoon.

Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.

Days 7-9: Stir with a wooden spoon.

Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over

one cup) of the batter, add the following ingredients and mix well.

1 cup oil

1/2 cup milk

3 eggs

1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour

1 cup sugar

1-1/2 tsp baking powder

2 tsp cinnamon

1/4 tsp of the following, nutmeg, allspice, cloves (I add this for the Holidays and sprinkle with red and green sugar sprinkles!)

1/2 tsp baking soda

1 - (5.1 oz) box instant vanilla pudding 1/2 tsp salt 1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 50-60 minutes.

Herman A bit healthier version of the Amish Friendship bread

Herman Wheat'n'Honey Starter

1/2 c Honey or brown sugar

1/3 c Warm water

2 tb Yeast

2 c Milk

1 c Whole wheat flour

1 c White flour or unbleached

1 tb Ginger

1/2 c Whole wheat flour

1/2 c White flour or unbleached

1/4 c Honey or brown sugar 1/4 t

preparation:

Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place to double in size, about 10 minutes. Mix milk, rest of honey or brown sugar, flours & yeast mixture in a glass container, about the size of a gallon Pyrex jar. Stir, using only a wooden spoon, since metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container so Herman can breathe. Herman doubles, even triples at time of vigorous rising. Place Herman in a warm place overnight. Next day refrigerate, loosely covered, and stir each day. This is very important with Wheat'n'Honey Herman Starter as more gases form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on top before stirring each day, but this is OK. On the 5th day measure out 1 c. Herman for baking and another cup to give to a friend, if you wish, then feed the Herman you have left, thusly: SEE ABOVE From day 5 on you may bake with Herman any day you wish, always making sure you have one full cup left for feeding. Feed Herman every five days. If you have a lot left, feed him only 1 T. honey or brown sugar. If you have one cup or a little more left, add the same ingredients as you did on the 5th day.

HERMAN CINNAMON ROLLS

1 c Herman

1/4 ts Salt

2 ts Baking powder

1 c Flour

1/4 ts Soda

1/4 c Oil

Margerine

Stick butter, melted

1 c Brown sugar

1/2 c Nuts

Mix Herman, salt, baking powder, flour, soda and oil. Form into dough. Knead lightly. Roll into 1/4 inch thickness on floured surface. Spread with soft margerine. Sprinkle with cinnamon and sugar. Roll up as for jelly roll, cut into 1/2 inch slices. Spread topping in bottom of 9 x 13. Place roll slices on top, flat side down. Bake in 350

oven for 30 minutes. Remove immediately by overturning on cookie sheet. Topping: Combine 1 stick melted margerine, 1 c. brown sugar and 1/2 c. nuts.

Herman Chocolate Cookies

2 c Brown sugar

4 Eggs

2 ts Vanilla

4 tb Cocoa

1 ts Baking powder

1 c Shortening

1 c "Herman" starter

3 c Flour

1 ts Soda

1/4 ts Salt

Chopped nuts are optional

Combine all ingredients in usual manner until well blended. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for about 10 minutes. Note: You may frost with chocolate icing.

HERMAN PEACH COBBLER

1 cup Herman Starter

1/2 cup oil

3 eggs

1/2 cup milk

1 teaspoon vanilla

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 6 ounce box instant pudding mix (your favorite flavor)

1 large can (29 OZ) peach slices -- drained

Mix herman starter, oil, eggs, milk and vanilla. Add all dry ingredients. Mix well. This is a thick batter. Drain peaches and place in a greased 9 x 13 inch baking pan. Spoon batter over peaches. Bake at 325 for 30 to 40 minutes. Serve warm with half and half or cream.

Herman Biscuits

Makes 1 dozen

1 cup Herman Sourdough Starter

1 cup all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup vegetable oil

Directions

1Bring Herman Starter to room temperature.

2Stir together flour, baking soda, baking powder and salt.

3Stir flour mixture and oil into Herman Starter. It will form a soft dough.

4On a lightly floured surface knead dough until smooth. Pinch off small pieces of dough and shape into balls OR roll dough out and cut with a biscuit cutter. Place biscuits onto a greased baking sheet, cover and let rise in a warm place for 1 hour.

5Preheat oven to 350 degrees F (175 degrees C).

6Bake in biscuits in the preheat oven for about 30 minutes or until golden. Serve warm.

Katie's Famous Homemade Bisquit Mix

My beloved daughter started making these when she was 5 and loves that she can do this all by herself.

Mix

10C flour

1/3 C baking powder

1/4 C sugar

4 t salt

2 C shortening that doesn't require refrigeration

Mix all really well, store in a tightly covered container for up to six weeks at room temperature.

To make bisquits

(Katie usually doubles this for our family)

2 C mix, make well in center

1/2 C milk

mix with scrubbed hands, then drop onto ungreased cookie sheet.

Preheat oven to 400, bake for about 12 minutes or until slightly brown and done inside

To make muffins

3 C mix

3 T sugar

1 C milk

1 egg

400 oven 20-25 minutes or til golden

To make pancakes

2 C mix

2 eggs

1 C milk

Cook on griddle or skillet

Household Recipes

Laundry Soap

It's really easy.

1 Bar Felz Naptha (found in large grocery stores on the top shelf in the

laundry aisle)

1 Bar Lirio Laundry Soap

1 Bar Castille (we have hard water)

1 Bar of Ivory Soap

1 C Borax (Mule Team stuff)

1 C Washing Soda (Arm and Hammer makes a yellow box)

20 or so drops of your choice of essential oil

Total of 5 gallons of water.

Finely grate all of the bar soaps, melt in just enough water to float. Stir continually and keep a close watch on it that it doesn't overflow. Just after it gets hot enough to start wanting to over flow it's usually melted. At that point you combine the rest of the stuff in the hottest tap water possible. Once it's a stirred up well I pour it into 1 gallon vinegar jugs. I started off with milk containers. You need to leave about 4 inches of headspace for shaking, this will gel up nicely and be ready for use in 24 hours. I use about 16 oz. per large load and save lots of money every month. Experiment with the recipe until you find the quality that you like. Alot of people only use the Felz so if that's all you can get, try that too. Enjoy. Wendy

More coming :-)