Cooking recipes

Have you been picking blueberries this summer?  Were fortunate enough to live in a place where berries grow in abundance, and weve been blueberry-picking several times this summer.  This has been one of our favorite ways to enjoy them.  Blueberries are so tasty fresh, but I have to admit, I love them even more when theyre cooked and they burst with juices and flavor.  These muffins are super easy to whip up and they are quite healthy too!  You can use fresh or frozen berries; and yogurt, buttermilk, or non-dairy milk.  Weve tried them all ways and theyre delicious anyway you do it!  Enjoy!



Whole Wheat Blueberry Muffins
*I made them once using almond milk, but I made my own "buttermilk" by using 1.5 Tbsp lemon juice + almond milk up to 1 1/2 cups.  Ive also made them with yogurt - couldnt even tell a difference!
Yield: 12 muffins

2 1/4 c. whole wheat flour (I use white wheat, but either red or white works)
1 c. brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 c. blueberries, fresh or frozen (heaping cup)
1 tsp. vanilla extract
1/3 c. vegetable oil
1 1/2 c. buttermilk, plain yogurt, or non-dairy milk*

Preheat the oven to 400 degrees.  Lightly grease the cups of a muffin tin.

Whisk together all of the dry ingredients, including  the blueberries.  In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt.  Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Spoon the mixture into the 12 muffin cups, filling almost all the way full.  Bake the muffins 18-20 minutes, until a toothpick inserted into the the middle of one of the center muffins comes out clean.

Remove muffins from the oven, let stand 5 minutes, and then remove from the pan and let cool on a wire rack.  Store leftovers loosely covered at room temperature.  They also freeze beautifully, if you have any left...
Source: King Arthur Flour

This is simple, basic, delicious, hearty whole wheat bread. I got this recipe from my mom and Ive made it a lot. Sometimes I do part wheat, part white flour depending on what Im in the mood for. Any way you make it, its delicious. (Usually I do all wheat, but the last time I made it, I did half and half just to switch it up and it was great!) Enjoy!


Dont worry about measuring your flour. Just add enough so it clears the sides of the bowl. It may be 8 cups, or it may be 13 cups. The dough will be slightly sticky.

Whole Wheat Bread

5 c. hot water
2/3 c. vegetable oil
2/3 c. honey
4 tsp. salt
2 T. yeast
10-12 c. whole wheat flour (about; see note above)

Combine hot water, oil, honey, and salt in mixer bowl. Add 6 c. whole wheat flour and blend thoroughly. Add yeast and blend again. Add rest of flour 1 c. at a time and knead for a total of 10 minutes in mixer. (When dough clears the sides of the bowl (cleans your bowl), youve added enough flour. Dont add anymore!)

Preheat oven to 250 degrees. Grease 3 bread pans (9x5 in.). Rub oil in on your hands and remove dough 1/3 at a time. Form in hands until the top is smooth, then place in the bread pans. Turn off oven and place the loaves in the warmed oven for 20 minutes to rise. After 20 minutes, turn oven to 350 degrees and bake for 45 minutes (leave the bread in the oven the whole time). Remove from pans, brush with butter, and let cool.