With fall and winter months coming, I have been going through my cookbooks finding the recipes of goodies! I am wanting to have a good list of items to make to stock my freezer and to have on hand to pull for those holiday parties and get-togethers.
One of my favorite cookbooks is the Homemade is Better Cookbook from Tupperware Home Parties. When I was growing up, this was one of the cookbooks that my Mom used on a consistent basis. My Grandma had a copy of the same cookbook and since she didn't need it anymore she blessed me with it! I love the different mixes that are in this cookbook that I can put together and store for 6 weeks or more!
One of the mixes that I am going to start making on a regular basis again is the
Whole Wheat Yeast Bun Mix. In the cookbook there is SIX recipes that are printed to use the mix with, however, with a little creativity I am sure that I will be able to use the mix for even more!
Whole Wheat Yeast Bun Mix
8 cups all purpose flour
6 cups whole wheat flour
2 cups nonfat dry milk powder
1 cup packed brown sugar
2 tablespoons salt
1 cup shortening that doesn't require refrigeration
In a bowl, stir together flours, dry milk powder, brown sugar and salt. Cut in shortening till mixture resembles course meal. Transfer to bags or sealed containers. Store up to 6 weeks at room temperature. For longer storage, place in the freezer. To measure, spoon lightly into a measuring cup; level with spatula. Makes 17 cups mix.
Notes: Most of the recipes, call for 2 cups of the mix so I divide the mix into 2 cups and put in quart size ziploc bags and then stick in the freezer ready to pull for use.
Here is three of the recipes using the mix:
Whole Wheat Potato Pancakes
2 large potatoes
1/2 cup whole wheat yeast bun mix
1/2 tsp. salt
2 beaten eggs
2 tbsp. cooking oil
Grate potatoes into a bowl. Sprinkle Bun Mix and salt over potatoes. Gently stir potato shreds until evenly coated. Stir in eggs. Measure 1/3 cup mixture for each pancake. In a large skillet, cook pancakes in hot oil over medium heat about 3 minutes per side or till pancakes are golden brown. Makes 6 pancakes.
Whole Wheat Jam Twists
1 package active dry yeast (2 tsp)
1/3 cup warm water(110°-115°)
1 slightly beaten egg
2 cups whole wheat yeast bun mix
1/4 cup peanut butter
3 tbsp. strawberry or red raspberry preserves
1 tbsp. butter or margarine, melted
In a large mixing bowl, dissolve yeast in warm water. Stir in egg. Add bun mix and beat well. Turn out onto well floured surface. Cover and let rest for 30 minutes. Use rolling pin to roll to a 14x10 inch rectangle. Carefully spread the peanut butter lengthwise over half the rectangle. Carefully spread jam or preserves over the peanut butter, cutting up large pieces of fruit, if necessary. Fold dough lengthwise making a 14x5 rectangle; seal edges. Cut dough crosswise into 14-5x1 inch strips. Loosely twist each strip and arrange about 2 inches apart on a greased baking sheet. Brush strips with the butter or margarine. Cover and let rise in a warm place till double(30-40 minutes). Bake in 375° oven for 12-15 minutes or till golden brown. Cool on wire rack. Store in a sealed container or ziploc bag. Makes 14 twists.
Notes: My mom loved using her homemade jams with this recipe. My favorite combination was peanut butter with homemade blueberry jam! Yummy!
Whole Wheat Butterhorns(Crescent Rolls)
2 packages active dry yeast(4 tsp)
1 3/4 cups warm water (110°-115°)
6 cups whole wheat yeast bun mix
6 Tbsp. butter softened
1/2 cup finely chopped nuts(optional)
melted butter
In a large mixing bowl, dissolve yeast in warm water. Add bun mix. Mix well. Turn out on a lightly floured surface, kneading to make moderately stiff dough that is smooth and elastic.(6-8 minutes total). Shape into a ball. Return to a greased bowl, turning once to grease surface. Cover. let rise in warm place till double(about 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide dough into 3 equal portions. shape into a ball. Cover and let rest 10 minutes. On a lightly floured surface, use rolling pin to roll one ball into a 12 inch circle; spread with 2 tbsp. of the softened butter and sprinkle with 1/3 of the nuts. Cut circle into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place, point down 2-3 inches apart on greased baking sheet. Repeat with remaining dough. Cover rolls; let rise in warm place till nearly double(20-30 minutes) Brush with melted butter. Bake in 400° oven for 10-12 minutes or till done. Remove from baking sheet; cool. Brush again with melted butter, if desired. Makes 36 rolls.
Notes: I skip the nuts on these rolls and make plain warm crescent rolls! Also instead of nuts, I have sprinkled shredded cheddar cheese before rolling up the dough into rolls.
This mix makes good dough for making pizza crust, cinnamon rolls, and sandwich braid bread and much more! I love the versatility of this mix!
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