C6—Lancaster Farming, Saturday, May 17,1980
Bone On The Range
Let the wholesomeness of whole grain help you survive the grind
The water sloshes over the water wheel as the huge
wheel turns the cogs, and belts slap slap as they transfer
power from the water to the grindstones. The stones whir
as the grain filters from the grain bins overhead, through
the stones and to the floor beneath where it is bagged as
whole grain flour.
This scene while commonplace not a century ago has
been all but lost today in the scurry of supermarket carts
through aisles of refined flour. But occasionally the
country cook likes to add the flavor and nch aroma of
whole gram baking to her table, and some families are
using more whole grains for the healthful simplicity they
offer. So on today’s page we’re featuring whole gram
recipes to try and enjoy.
RHUBARB SHORTCAKE
1% cups shortening
% cup sugar
legg
Vz cup milk
IVz cups sifted flour (1 cup of whole wheat flour and Vz cup
of refined flour may be substituted)
V* teaspoon salt
V* teaspoon soda
% teaspoon baking powder
V* cup chopped nuts
Cover rhubarb with boiling water. Let stand 5 minutes,
dram. Cream shortening and sugar, add egg and beat
well. Sift dry ingredients and add alternately with milk.
Fold in rhubarb and nuts. Bake in an 8-mch greased
square pan at 350° F. for about 40 minutes. Serve warm
with rhubarb sauce or milk.
Rhubarb Sauce
Cover \Vi cups of rhubarb with water and bring to a boil.
Add Vz cup sugar and 1 tablespoon flour. Cook until thick,
stirring constantly Add Vz tablespoon butter.
Mrs. Warren S. Martin, Ephrata
RALSTON BLACK BREAD
3 cups Ralston instant cereal
4 cups flour
2 tablespoons sugar
3 teaspoons soda
1 teaspoon salt
4 cups water
1 cup molasses
1 cup floured raisins (optional)
Mu ingredients and pour into greased loaf pans. Bake
2M:-3 hours at 250° F. Store any not used immediately in
the refrigerator m a plastic bag
WANTED:
RECIPES!
JUNE DAIRY MONTH
In June, Lancaster Farming will feature dairy
recipes for the entire month. Here is your
chance, whether or not you are actively involved
in dairying to send in your favorite recipe using
milk, cheese, or any other dairy product.
Home on the Range is your recipe column and
we need your recipes to fill it. Only three weeks
remain before the close of the first dairy recipe
issue, so don’t delay, mail that family recipe to
day. Deadlines for dairy month will be May 31 -
June 21.
Special gifts have been chosen for each per
son whose dairy recipe we use It’s our way of
saying thank you to you and to the dairy in
dustry Your small amount of time will be well
rewarded
Send your recipe to Home on the Range, Lan
caster Farming, Box 366, Lititz, PA 17543
Don't forget to include your name, and complete
address.
Reminder Memorial Day Cookout Recipes
Deadline is May 17
Kay Chapman, Benton
Mass marketing and whole grains usually do not
go hand in hand. Many whole grain cooks buy their
flour at local mills or self-service facilities.
1 cup rye flour
1 cup rolled oats
2 cups chopped nuts
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 cup honey
Vz cup oil
1 teaspoon vanilla
Combine the first five ingredients. In a separate bowl,
beat the eggs and add the honey, oil and vanilla. Mix
thoroughly. Add the wet mixture to the dry mixture and
stir well. Pour into a well greased pan and bake at 350° F.
for 30 minutes Cool and cut into squares
Martha Smucker, Lancaster
CREATE-A-WHOLEGRAIN MUFFINS
3 A cup milk
3 A cup bran cereal
legg
Vk cup vegetable oil
legg
V* cup molasses or honey
h * cup firmly packed brown sugar
1 cup Quaker Oats
% cup all purpose flour
1 tablespoon baking powder
teaspoon salt, if desired
Combine milk and bran cereal m medium-sized bowl
Add egg, oil, molasses and brown sugar mix- well Add
combined remaining ingredients, mixing just until dry
ingredients are moistened Fill 12 greased or paper-lined
medium-sized muffin cups 2/3 full Bkae in preheated
400°F oven about 15 minutes Makes 1 dozen muffins
Create your muffins using this basic recipe, and then try
your own For a dinner muffin, use leftover cooked com
Or substitute chocolate milk for whole milk for a flavor
twist Other variations to try substitute % cup un
processed bran for bran cereal; substitute V# cup light or
dark com syrup for molasses, add % cup raisins,
blueberries, chopped dates, apple or nuts; or sprinkle
batter in muffin cups with cinnamon or peanuts
RYESQUARES
PUMPKIN NUT BREAD
1 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Vz teaspoon cinnamon
teaspoon ginger
% teaspoon nutmeg
4 eggs
2 cups sugar
2 cups strained pumpkin
IV* cups melted butter
1 cup chopped nuts
Preheat oven to 350° F. Sift dry ingredients together 2
times. Beat eggs until thick, adding sugar gradually as
you beat. Stir in the pumpkin, then the melted butter. Beat
m dry ingredients and mix well. Fold in the nuts. Pour into
2 buttered and floured bread pans Bake 1 hour or until a
toothpick comes out clean. Makes 2 loaves.
WHOLEGRAIN CRUNCH COOKIES
% cup butter or margarine
1 cup firmly packed brown sugar
% cup granulated sugar
legg
V* cup milk
1 teaspoon vanilla
1 cup all-purpose flour
x h. teaspoon salt
Vz teaspoon soda
2Vz cups Quaker Oats
3 /4 cup wheat germ
Vz cup chopped nuts
Beat the butter, sugars, egg, milk and vanilla together.
Add the combined flour, salt and soda; mu well Stir in
oats, wheat germ and nuts. Drop by rounded teaspoonfuls
onto greased cookie sheet. Bake in preheated 375° F. oven
10 to 12 minutes or until lightly golden brown. Makes about
4% dozen cookies.
Variations: Substitute 1 cup unprocessed bran or bran
cereal for wheat germ; substitute Vz cup sunflower seeds
for nuts and add % cup raisins; substitute 1 cup raisins for
nuts; substitute Vz cup shredded or flaked coconut for
nuts; or add Vz cup chopped dates, dried apricots or
prunes.
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
PEANUT BRITTLE
2tbsp butter
1 cup sugar
hz cup Honey Brook Baking Molasses
3 /4tsp Baking Soda
2 cups roasted peanuts
Melt butter in saucepan Add sugar and Honey
Brook Baking Molasses Mix well Cook over
medium heat, stirring frequently, to 300° or until
syrup, when dropped in very cold watei, becomes
brittle Remove from heat Stir in soda Quickly add
peanuts Pour into 2 large, greased cookie pans Lift
edges and stretch candy as thih as possible when
cool enough to handle. Break into pieces. Makes IV*
pounds.
MgggESWATCH FOR NEW RECIPESBBSgSESE£
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call: (215) 273-3776
ZOOK MOWSSES CO.
West Main St., Honey Brook, PA
-e, Call Toll Free Area Codes - 215 & 717
BOO-562-7464
Mrs. Carl S. Bacon
Janet Gehman, New Holland