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3-Grain Belgian Waffles

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup WW Bread Flour
½ Cup Rye Flour
½ Cup Corn Meal
1 Teaspoon baking powder
1/8 Teaspoon Sea Salt
1 Egg
2 Cup Soymilk
1 Tablespoon Corn Oil
1 Tablespoon Rice Syrup or Maple Syrup
2 Tablespoon Water

Sift together the flours, baking powder and salt into a large bowl. In a small bowl, beat together the egg, soymilk, oil, water, and syrup. Add to flour mixture and blend until smooth (batter will be thick). Lightly oil waffle iron and heat; spoon batter onto waffler and cook according to your waffler's directions.

Yield: 5 Large Waffles

Variation: Add ¼- ½ Teaspoon cinnamon; add any chopped seasonal fruits, sunflower seeds, or nuts to batter; top cooked waffles with berries and fruit sauce for a simple dessert.

Walnut Pancake Topping

by Nina Latimer
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Lowfat Cottage Cheese
2 Tablespoon Apple Juice Concentrate
¼ Cup Chopped Walnuts

Blend Cottage Cheese and Apple Juice Concentrate together in blender or food processor until mixture is smooth and creamy. Stir in the nuts, and serve on pancakes, muffins, etc.

Wheat Germ Muffins

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

4 Tablespoon Margarine or Butter
2 Tablespoon Honey
1 Tablespoon Molasses
1 Egg
1 Cup Buttermilk
1 Cup Soy Flour
½ Cup All-Purpose WW Flour
½ Cup + 1 Tablespoon Toasted Wheat Germ
1 Teaspoon Baking Soda, Sifted
¼ Teaspoon Salt

Preheat oven to 350. Cream together shortening and sweeteners. Beat in the egg and milk. In a separate bowl, mix together all the dry ingredients. Fold gently into creamed mixture, just until moistened. Grease a 12-muffin tin. Fill each cup ½ full of batter. Bake at 350 about 25 minutes until done.

Whole Wheat Biscuits

by Carl Houtman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup WW Flour
1 Cup White All-Purpose Flour
½ Cup Powdered Milk
1 Tablespoon Baking Powder
1 Pinch Salt
Scant ¼ Cup Olive Oil
¾ Cup Water

Preheat the oven to 400. Mix the dry ingredients well in a low bowl. Work the oil into the dry ingredients until the mixture resembles coarse dry crumbs. Stir the mixture briskly. When all the flour is damp, use a floured hand to roll out onto a well-floured surface. Knead 4-5 strokes. With a floured rolling pin roll to ½ inch. Use a floured glass to cut into 3-4 inch circles. Repeat the rolling process with the extra dough, or shape into other fun shapes. Pat the excess flour off and place on an ungreased cookie sheet. Bake at 400 for 15 minutes until lightly browned.

Whole Wheat Soy Bread

by Mary Ellen Finucane
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2+ Cup WW Bread Flour
½ oz OR 2 pkg active dry yeast
1 ¾ Cup Milk
1/3 Cup Honey
3 Tablespoon unsalted butter or oil
½ Teaspoon Sea Salt
3 Cup Soy Flour
½ Cup Sunflower Seeds

In a large bowl combine 2 Cup WW flour and yeast. Heat milk honey butter and salt until warm (115 degrees) and butter is almost melted, stirring constantly. Add to flour mix. Beat at low speed of an electric mixer for ½ minute, scraping the bowl. Beat at high speed for 3 minutes. Using a spoon, stir in soy flour, seeds and enough WW flour to make the dough easy to handle. Knead until smooth and elastic (about 10 minutes) on a floured board, adding more flour if needed. Shape into a ball, place into a greased bowl, turn once and cover. Let it rise in a warm place until it doubles - about 1 ½ hours. Punch down and divide in half. Cover and let rest 10 minutes. Shape into loaves and place in greased 8" x4" x2" loaf pans. Cover and let rise until nearly doubled (about 1 hour).
Bake at 375 for 30-40 minutes covering with foil for the last 10-15 minutes if needed to prevent over-browning.

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