KITCHEN AID Batch of Wheat Bread (3 Loaves)

3 Regular Loaves of Whole Wheat Bread

3 ¾ c. warm water
¼ c. powdered milk
¼ c. wheat gluten
6 T. sugar 

6 T. oil

1 T. + ¾ t. yeast 

4 c. wheat flour

1T. + ¾ t. salt
3 ½ c. wheat flour 

DIRECTIONS:

1. Beat all ingredients except the last measurement of wheat flour

2. Knead in the last flour for 7 minutes.

3. Grease hands, counter, and 3 pans. 

4. Shape into 3 loaves and place in pans.

5. Cover with towel and allow to rise 45-60 min

(until 1 inch above pan tops)

6. Bake at 350* for 30-35 minutes or just until golden brown on top. 

(28-30 min for the recipe below that uses white flour instead of gluten)

7. Remove from pans with a spatula and cool on racks.

3 Regular Loaves of Almost Whole Wheat Bread

3 ½ c. warm water
¼ c. powdered milk
6 T. sugar 

6 T. oil

1 T + ½ t. yeast 

1 ½ c. white flour

1 T + ½ t. salt
6 c. wheat flour 

Chicken Enchiladas

Serves 8
White Sauce:
1/4 c. olive oil
1/4 c. diced onion
1/4 c. wheat flour
2 c. skim milk
2 t. chicken boullion
1/2 t. salt
1 small can diced green chilis (4oz)
1/2 c. sour cream (add after thickened)

Other ingredients:
8 Wheat flour tortillas
1 1/2 lb cooked chicken
(3 cups or 2 breasts)
1 1/2 c. shredded mozzarella cheese

Directions:
1. Saute onion in olive oil. Whisk in wheat flour, then skim milk.
2. Thicken with remaining ingredients- adding sour cream last.
3. Divide the white sauce in half.
4. Stir the chicken into one part of the white sauce and spread onto 8 tortillas.
5. Sprinkle the cheese into the tortillas, then wrap them up.
6. Spread a little of the white sauce on the bottom of a 9x13 casserole dish.
7. Place the enchiladas in the pan and drizzle the remaining sauce on top of the tortillas.
8. Bake at 350 for 15 minutes just to heat up.
8. We serve it with lettuce, tomatoes, and rice.

Chicken Alfredo

Serves 8
White Sauce:
1/4 c. olive oil
1/4 c. chopped onion or 1 t. minced garlic
1/4 c. wheat flour
2 c. skim milk (6 T. dry  milk + 2 c. water)
2 t. chicken boullion
1/2 t. salt
1 c. shredded mozzerella cheese

Alfredo Seasoning:
(add to white sauce)
1/2 c. sour cream or greek yogurt
1 T. dry basil (1/4 c. fresh)
3 c. cooked & salted chicken (1.5 lbs/ 2 large breasts)

Noodles:
Serve over 1 lb whole wheat pasta

Apple Crisp and Apple Rhubarb Crisp

APPLE CRISP
Ingredients:
8 c. Apples, sliced
1 t. Cinnamon

2 c. Quick oats
1 c. Wheat flour
1/2 c. Brown sugar
1/2 c. White sugar
1 t. Cinnamon
1/2 t. Salt (only 1/4 t. if using butter)

1/2 c. Canola oil (or melted butter)
1/2 c. Applesauce

Directions:
1. Peel and slice apples.
Place in the bottom of two 9"cake pans. Sprinkle cinnamon on top. Press down flat.
2. In a bowl, stir dry crumble ingredients. Mix in oil and applesauce with the back of a fork.
3. Sprinkle on top of apples.
4. Bake at 350 for 40 minutes.
(Serves 8 large servings- 2 pies)


RHUBARB APPLE CRISP (This is a Tart Dessert)
Ingredients:
3 c. rhubarb, diced
8 c. Apples, sliced
1/2 c. sugar
1/4 c. flour
2 t. vanilla
1/2 t. cinnamon

1 c. brown sugar
6 T. canola oil
1 1/3 c. oats
3/4 c. flour
1/4 t. salt

Directions:
1. Preheat oven to 375*
2. Mix together first set of ingredients
3. Spread out on a jelly roll pan
4. Mix second set of ingredients and spread on top
5. Bake for 35 min