Delicious recipes with Wheat

Susan’s Whole Wheat Piecrust

Yield Crust for one 9-inch single –crust pie double all ingredients for double crust pie.

1-cup (4 ounces) traditional whole-wheat flour
1 Tbs buttermilk powder (optional)
1 Tbs confectioners’ sugar
¼ teaspoon salt
6 Tbs (3/4, 3 ounces) cold unsalted butter
2 Tbs (1 ounce) orange juice
2 to 4 Tbs (1 to 2 ounce) ice water

Whisk together the flour, buttermilk powder (if using), sugar, baking powder and salt in a medium bowl. Cut the butter into small cubes and work it into the dry ingredients using your fingers, a pastry blender or fork, or mixer until the dough is unevenly crumbly. This isn’t exact science; the goal is a crumbly mixture featuring uneven bits of butter, with the butter being in recognizable pieces.Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful; if it holds together willingly and doesn’t seem at all dry or crumbly, you’ve added enough liquid.

Beverly’s Wheat Angel Food Cake

¾ cup whole-wheat flour
¼ cup cornstarch
1 ½ cups sugar
12 large egg whites
½ tsp. cream of tartar
1 tsp. Vanilla or almond extractGrind ¾ cup wheat to fine. Put whole-wheat flour, cornstarch, and ¾ cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks, being sure there are no pieces of yolk mixed with the whites. Add salt and cream of tartar. Whip until whites stand in peaks. Gradually add the remaining ¾ cups of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of flour mixture over the beaten egg whites and blend for just a second. Do Not thoroughly Blend. Add rest of flour mixture and blend only until thoroughly mixed. Pour into an angel food pan and bake 1 hour @ 325*F.