Olive Garden Style Breadsticks

WHEAT/WHITE Breadsticks:
(Small Batch: 16-24)      (Bigger Batch: 24-36)
Ingredients:
2 c. warm water              3 c. warm water
2T+2t. wheat gluten       1/4 c. wheat gluten
2T+2t. sugar                   1/4 c. sugar
4t. yeast (saf instant)      2 T. yeast
2c. wheat flour               3 c. wheat flour
2t. salt                             1 T. salt
2 c. white flour              3 c. white flour

Directions:
1. Mix all the ingredients except salt and last part of white flour with beaters.
2. Let rest for 5 minutes
3. Beat in the salt, then knead in the white flour for 6 minutes.
     Let sit for 10 more minutes.
4.  Divide into pieces and roll out into breadsticks
5. Place on 2 (or 3)  jelly roll pans.... 8-12 on each pan
(See pictures below)
6. Let rise, covered for 30 minutes
7. Preheat oven to 400* (let rise for 10 more minutes while preheating)
8. Bake for 14 minutes, just until golden brown on top
9. Melt 1-2 T. butter and spread on top, then sprinkle generously with garlic salt
before or after baking

WHITE BREADSTICKS:
(Makes 16-24)                    (Makes 24-36)
Ingredients:
1 2/3 c. water                2 1/2 c. warm water
2 T. sugar                     3T + 1t. sugar
1 T. yeast                     5 t. yeast
2 c. white flour            3 c. white flour
1 1/2 t. salt                  2 1/2 t. salt
2 c. white flour            3 c. white flour

WHOLE WHEAT BREADSTICKS:
(Makes 48- 4 pans- 12 on each pan)
Ingredients:
8 c. wheat flour
6 T. gluten
6 T. sugar
2T. + 2t. yeast
4 t. salt
4 c. warm water
6T. oil (for on top with garlic salt)

Alfredo Dipping Sauce:
1/4 c. butter, melted
1/2 t. garlic powder
1/4 t. salt
1/16 t. pepper
1 c. sour cream
--heat through, then add--
1 T. greek yogurt
6 T. mozzarella cheese

Low in Sugar Cake with Cottage Cheese Frosting

Healthiest Frosting- Low fat, Low sugar, High Protein
Creamy Frosting Ingredients:
1 c. cottage cheese
1/4 c. sugar (1/3 c. for chocolate frosting)
(2T. cocoa for chocolate frosting)
1 t. pure vanilla (2/3 t. for chocolate frosting)
(don't double the vanilla if using immitation- it will be too runny)

Frosting Directions:
1. Blend cottage cheese in blender until smooth
2. Strain on a colander in fridge for 2-8 hours to remove excess water
3. Beat with flavorings and refrigerate 30 min (while making cake)

Healthiest Cake- Low fat, Low sugar, Whole Wheat
(and moist!)
Dry Ingredients:
1 c. wheat flour
(6T. cocoa for chocolate cake)
1/3 c. brown sugar
1/3 c. white sugar
3/4 t. baking soda *
1/2 t. cinnamon
1/2 t. salt

Wet Ingredients:
1/2 c. + 2T water
1/4 c. canola oil
2 T. applesauce
5 T. milk
5 T. greek yogurt
(or 10T buttermilk can replace milk and greek yogurt)
1 egg
1/2 t. vanilla

Directions:
1. Mix dry ingredients.
2. Stir in wet ingredients.
3. Pour into greased and floured pans.
4. Bake at 350* for 13-30 min.
(30 min for one 9" circle cake pan or one 7x7 square cake pan (dollar store)
20-25 for two 7 1/2" shallow round cake pans,
5. Cool, then frost

*baking soda keeps it moist & dense- baking powder is too fluffy and tastes muffin-like)

TOFU LEMON PIE with Graham Cracker Crust

(Makes 6 regular muffin or 24 mini muffin-size pies )
Tofu Filling Ingredients:
1 pkg silken tofu (454 g)
1/4 c. honey
1/4 c. sugar
2 T. fresh lemon juice (1/2 lemon)
1 T. grated lemon rind
1 T. canola oil
1/2 T. real vanilla
1 egg

6 Regular/24 Mini Muffin GRAHAM CRACKER CRUSTS
Easy Crust Ingredients:
4 1/2 graham cracker sheets (2/3 c. crushed)
2 T. butter, melted
1 T. water

Scratch Crust Ingredients:
1/3 c. wheat flour          1T. +1 t. applesauce
2T +2t. oat flour            1t. butter, melted
2 T. sugar                      1t. honey
dash (1/12 t.) salt           1t. water
1/6 t. baking soda

Directions:
*Try straining all liquid off tofu for a couple of hours
1. Prepare crust and press 1 t. crust mixture per mini muffin (4t. for regular muffins)
 Pre-bake scratch crust at 325* for 10 minutes to crisp it up
2. Blend filling ingredients and fill muffin tins
3. Bake at 200* for 40 minutes, or until set (with a little jiggle)
(30 minutes for mini muffin size)
4. Remove from muffin tins and cool on rack. (So they don't sweat and get soggy)
5. Refrigerate for a couple of hours.
(Double this recipe to make a full pie-
press crust in bottom and sides of a 9"cake pan & increase cooking time to 1- 1 1/2 hours)

*Notes: -1 graham cracker makes 5 1/3 mini muffins if using 1t. crust per mini muffin

             -each graham cracker needs 1/2 t. water in addition to the butter
-Try increasing temperature to 325* and cooking for less time (almost half) to get crisper crust

Navajo Tacos or Scones

FRIED SCONES:

Ingredients:

16 scones:                            40 scones:

2 c. warm water                    5c. warm water

1/4 c. powdered milk            2/3 c. powdered milk

3 T. sugar                                1/2 c. sugar

2 c. flour (2T. gluten opt)        4 c. flour

5 t. yeast (instant)                3T + 1t yeast

2 t. salt                                2 1/2 t. salt

2 c. flour                            8-8 1/2  c. more flour

Directions:

1. Knead 5 min

2. Rise 20-40 min

3. Cut 1/4 "thick

4. Cook in 375*oil (until brown on each side- a couple min)

BAKED SCONES:

8 Whole Wheat Scones:
Ingredients:
2 c. Wheat flour
1 T. Wheat gluten
1/2 t. Salt (little over)
2 1/2 t. Powdered milk
2 1/2 t. Baking powder
4 t. Sugar
1 1/4 c. Water

Directions:
1. Stir dry ingredients
2. Barely mix in wet ingredients
3. Pour like rectangle pancakes onto greased cookie sheet. Pat tops with flour and press out.

4. Bake at 350' for 10 minutes. (Until center is cooked)
5. Top with blended pinto beans (seasoned with taco seasoning), cheese, lettuce, and tomatoes for Navajo tacos or with honey for scones.

12 Whole Wheat Scones:
Ingredients:
3 c. Wheat flour
1 1/2 T. Wheat gluten
1 t. Salt (little under)
4 t. Powdered milk
4 t. Baking powder
2 T. Sugar
2 c. Water (-1T)
Fit 8 on cookie sheet, 4 on 9x13 pan

8 White Scones:
Ingredients:
2 c. White flour
1/2 t. Salt
2 t. Powdered milk
2 t. Baking powder
1T. Sugar
1 c. Water

12 White Scones:
Ingredients:
3 c. White flour
3/4 t. Salt
1T. Powdered milk
1T. Baking powder
1 1/2 T. Sugar
1 1/2 c. Water

Black Bean Fried Rice

Ingredients:

4 c. rice, cooked and salted rice (brown or white rice)

1 c. cooked wheat

4 eggs, scrambled

1 c. onions, sauted

2 c. black beans (or 1 c. ham, diced)

2 T. soy sauce

1 t. seasoned salt (or 1/2 t. garlic salt + 1/2 t. celery salt)

1/2 t. salt (omit if using ham)

Wheat Berry Ranch Salad

Serves  2
1 1/4 c. Cooked Wheat
(1 c. Water boiled with 1/2 c. Wheat)
1 1/2 T. Wheat flour
3 T. Ranch dressing
2 c. Chopped veggies
(tomatoes, broccoli, Peppers, carrots, cucumbers)
1/2 c. Cheese, shredded or chopped
1/2 c. Chicken or ham, cooked & chopped

Serves 12
7 1/2 c. Cooked Wheat
(5 c. Water boiled with 2 1/2 c. Wheat)
1/2 c. Wheat flour
3/4 c. Ranch dressing
12 c. Chopped veggies
(tomatoes, broccoli, Peppers, carrots, cucumbers)
3 c. Cheese, shredded or chopped
3 c. Chicken or ham, cooked & chopped

Canola oil/Butter Spread

Ingredients:
4c. Butter, salted
4c. Canola oil
1t. Salt

Directions:
1. Set out butter until soft
2. Blend/beat butter, 

3. Blend oil & salt into butter until smooth
4. Refrigerate for 24 hours.