I ground my wheat then made cornbread, pancake, waffle, and a no-bake cookie mix (we'll see if it's worth it to make that mix, because it already has too many steps!)
Usually I put my mixes in yogurt cartons and store them in the fridge (because of the whole wheat), but I though I'd try baggies this time. I wrote my add-ins on the bags and plan to save the bags to re-fill later.
Too bad my kitchen was left like this!
Waffles (variation from BHG Cookbook):
1 3/4 C WW flour*
1-2 T sugar
1 T baking powder
1/4 t salt
Very heaping 1/4 C dry powdered milk (or however much you need to equal 1 3/4 C milk depending on your dry milk product)
When ready to use, add:
2 eggs, beaten
1/4 - 1/2 C oil
1 t vanilla
1 1/2 - 1 3/4 C water (depending on how runny you want your batter)
Pancakes (variation from BHG Cookbook):
1 3/4 C WW flour*
1-2 T sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
Heaping 1/4 C dry powdered milk (or however much you need to equal 1 3/4 C milk depending on your dry milk product)
When ready to use, add:
1 egg, beaten
1 1/2 C water
3 T oil
Any mix-ins (fruit) or 3/4 - 1 C pumpkin and some cinnamon.
Waffle/Pancake Mix
7 C flour (or combination such as 4 C WW flour, 1 C oat bran, 1 C wheat bran, 1 C spelt)
1/2 C sugar
1/4 C baking powder
1 t salt
1 1/2 C powdered milk
1 C oil
Put all the above ingredients in a mixer. Drizzle the oil in while mixing to combine. Store in fridge in a plastic bag.
Use 2 C mix, 1 C water, 1 t vanilla, and 2 eggs per batch.
Cornbread (variation from BHG Cookbook):
3/4 C white flour
1/4 C WW flour
3/4 C corn meal
2 - 3 T sugar
2 1/2 t baking powder
3/4 t salt
When ready to use, add:
2 eggs, beaten
1 C water
1/4 C oil
Spray 8x8 dish, bake at 400 for 15 - 20 minutes.
* Sometimes I replace up to 1/2 C of the WW flour with oat bran, wheat bran, or corn meal.
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