GRAINS AND RECIPES FOR BAKED GOODS
THIS RECIPES GIVES YOU GUIDELINES
AND SUGGESTIONS FOR GRAINS, SOURDOUGH, CEREAL FROM THE GRINDER, PANCAKES, GRIDDLE CAKES, COOKIES, DOUGHNUTS, PIE RECIPES,
BAKING SUBSTITUTION CHARTS AND MUCH MORE. ALL THE HANDBOOKS HAVE MANY PICTURES AND BEAUTIFUL CLIPART.
HERE
ARE SOME TIPS AND RECIPES FROM THE GRAINS HANDBOOK
SUGGESTIONS FOR GRANS: barley, bulger, cracked wheat, buckwheat, couscous, and cornmeal and
much more.
THE CEREAL FAMILY
Cereals contain many vitamins and minerals. The whole grain cereal-those that have part of the bran
or the outer husk are roughage foods. Cereals mostly are eaten for breakfast.
DUTCH APPLE OATMEAL
1 1/4 ROLLED OATS, 1 1/4
CUP WATER, 1-2 APPLES, CHOPPED, 1 1/2 CUP MILK, 1/4 TSP SALT, VANILLA, CINNAMON
Place oats, milk, water and salt in a sauce pan and let stand 10
minutes. Bring to boil, reduce heat and simmer 10-15 minutes until oatmeal is thick and creamy. Stir in apples and honey,
vanilla, and cinnamon.
There is recpes for sourdough french bread, sourdough biscuits, directions
to change any recipe to sourdough and much more. This would be important to have the skill of knowing how to make sourdough
bread if there was a time that there was no yeast. It is always good to have some homesteading skills and it is fun
while you are learning.
PLEASE ENJOY MORE RECIPES FROM THE
GRAINS &
RECIPES FOR BAKED GOODS HANDBOOK.
POLENTA
4 cups boiling water, 1 1/2 cups polenta, 1 tsp salt
Bring the water to the boil, add the salt and stir in the polenta. Cook & stir until the mixture is thick. It takes
about 20 minutes. Be sure to keep stirring and do not burn.
I am Italian. Here is some of my favorite ways to eat
polenta.
FIRST: Polenta with cream,
SECOND: Polenta with good Italian Parmesan cheese.
THIRD: Polenta with a excellent Italian Spagetti Sauce iwth Parmesan Cheese.
You might not want to eat
all 3 dishes at one meal. If you are a polenta lover you could have the first course of polenta with butter and the cheese
& the 2nd course of the spagetti . This is for one meal.
Polenta is good for breakfast also. It is also delicious
with any kind of milk, 2% or whole milk.
BROCCOLI POLENTA
1 cup of cheddar cheese
1 can (10.75 ounces) of Cream of Celery Soup, 1 cup water, salt & pepper to taste
POLENTA INGREDIENTS
3 cups water, 1 tsp salt, 1 cup yellow cornmeal, 1 pound of fresh broccoli florets, from your garden or
farmers market, ( or use one pound of frozen broccoli florets.
RECIPE PREPARATIONS
Whisk soup
and water in a small saucepan until blended. Add the cheese, salt and pepper. Cook over medium heat, stirring occasionally,
until cheese melts.
POLENTA PREPARATIONS
Bring water and salt to a boil in a medium saucepan over medium
heat. Gradually sprinkle in the cornmeal, whisking constantly to prevent lumps. Gently boil, stirring constantly with a wooden
spoon, until the mixture is thick but still pourable, 15-20 minutes.
Meanwhile cook the broccoli. To serve , spoon
polenta on the plates. Add the broccoli and spoon the sauce over the polenta.
Serve with parmesan cheese to your taste
on top.
POLENTA TRIANGLES RECIPE
4 cups milk, 1 cup
water, 1/ 1/2 cups yellow corn meal, 1/2 cups grated parmesan cheese, 1/2 cup of a Italian Blend Cheese, 3 tablespoons
chopped fresh parsley, 1 tablespoon chopped fresh rosemary
Coat a 15 x 1/2 x 10 1/2 baking pan with
non-stick spray.
Heat the milk, water & salt and pepper to your taste, in a large saucepan over mecium heat
until it is simmering. Whisk in the cornmeal. Cook constanly , 3 minutes or until it is thick and smooth. Remove from
heat, stir in the Parmesan cheese & the herbs. Pour into the baking pan, spreading evenly. Cool, cover and refrigerate
for 30 minutes or until firm.
To serve:
Heat the broiler. Cut the polenta into 6 rows & then cut into rectangles and then cut each one into 2 triangles.
Boil 3 inches from the heat source for 5-6 minutes until it is brown.
POLENTA TART WITH RED FIG TOMATOES AND PARMESAN CHEESE
SERVES 4 TO 6
1 1/2 cups finely ground dry polenta ( cornmeal), 2 cups water, 1/4 teaspoon salt, 1/2 cup grated
Romano or Parmesan cheese, 3 ounces cheddar cheese, 2 cups Red Fig tomatoes ( or any sliced cherry tomatoes), 1/ 4 cup thinly
sliced small onions, 1/4 cup chopped fresh basil leaves, 1 tablespoon extra virgin olive oil.
Preheat
the oven to 375 F. Oil a 10-inch baking pan with olive oil cooking spray and set aside.
Combine the polenta with
water in a sauce pan. Bring to a boil, then reduce the heat to a simmer, stirring constantly for 5 minutes. Stir in the grated
cheese and continue to stir 3 to 5 minutes. Transfer the polenta to the prepared tart pan. Spread it evenly over the bottom
and up the sides of the pan. Bake until dry and crisp on edges, about 30 minutes.
Remove from the oven and spread
a thin layer of the Parmesan or Romano cheese over the crust. Arrange the tomatoes and onions on top of the cheese.
Return to the oven for 5-10 minutes longer, until the cheese is softened and the tomatoes are heated through. Before serving,
remove the tart from the tart pan and sprinkle the top with basil and a drizzle of olive oil.
CORN BREAD RECIPES
MARY'S CORNBREAD
1 cup all purpose flour, 1 cup corn meal, 1/4 cup sugar, 4 teaspoons
baking powder, 1 teaspoon salt, 2 eggs, 1 cup milk, 1/4 cup extra virgin olive oil
Mix the corn meal, flour,
corn meal, sugar. salt, & the baking powder together. Beat the 2 eggs in a small bowl, & add the eggs & the milk
into the dry ingredients and mix well. Add 1/4 extra virgin olive oil and mix well.
Pour into a baking pan
and bake at 425 F. for 20-25 minutes.
OPTION: This recipe can be made into muffins. Fill the muffin
tins 2/3 full. Bake 18-20 minutes. This will make about 6-8 muffins.
CORN MEAL MIX AND MORE RECIPES
CORNMEAL
MIX
8 1/2 cups flour, 3 cups cornmeal, 1/2 cups baking powder, 3 cups powdered milk, 3 cups shortening,
2 teaspoons salt,
Sift the dry ingredients together. Cut the shortening till it is well blended. Mix together.
Place in a tightly closed container.
CORN BREAD FROM CORN MEAL MIX
1/
1/3 CUPS MILK, 2 EGGS BEATEN, 4 1/2 CORNMEAL MIX
Stir till moistened. Bake at 425 F. for 25 minutes.
CORN MEAL SUGARED MUFFINS FROM MIX
2 CUPS CORNMEAL MIX, 1 EGG BEATEN, 1/2
CUP MILK
Combne the ingredients. Stir to moisten. Bake in muffin tins 15-20 minutes at 425 F.
Dip top
of hot muffins in 1/4 cup melted butter, then in 1/4 cup sugar and 1/2 teaspoon cinnamon mixture.
