Baking Day 2/21

Today's baking day I tried a new recipe for some healthy whole wheat graham crackers. They did got go over too well with dh and the kids, they all say they taste blah. They say that because they are not sweet. I think they are pretty good and would be good with hot coffee or tea. We are also going to frost some of them with vanilla frosting - Yum! Next time I make these I am going to substitute the honey with molasses. I think these would be great with molasses in them!

Whole Wheat Cinnamon Grahams
6 c. whole wheat flour
1 1/2 c. oats
1 c. brown sugar
2 tsp. salt
2 tsp. baking soda
3 Tbsp. cinnamon
3/4 c. honey
1 1/2 c. oil
1 c. cold water

In large bowl mix the dry ingredients together. Make a well in center of bowl. In a separate bowl, combine honey, oil, and water. Mix well, then add to the dry ingredients. Stir until you get a thick stiff dough. Grease two 10 x 15 pans. Put half the dough in each sheet and press flat. Use a pizza cutter to cut each pan of dough into 24 squares.

Bake at 400 degrees for 13-18 minutes - until lighly browned. Cool on racks, reslice and break apart and store in air tight container or ziplock bag.

Homemade Cinnamon Rolls w/ Cream Cheese Frosting
Dough:
1 c. warm milk
1/4 c. melted butter
1/4 c. sugar
1 tsp. salt
2 eggs, lightly beaten
1 Tbsp. yeast
4 c. flour

Filling:
1/2 stick butter, melted
1/2 c. sugar
4 tsp. cinnamon

1. In a large mixing bowl, combine and stir ingredients in order listed. Knead dough and add additional flour as necessary to make a soft but not sticky dough. Knead dough for 5-10 minutes, until smooth and elastic.

2. Place dough in a greased bowl, turning once to grease both sides, and cover with a clean towel. Set dough in a warm place to rise until double in size. If you have a bread machine, you can use the dough setting in place of steps 1 and 2 here.

3. Mix sugar and cinnamon in a small bowl. On a lightly floured surface roll dough into a 12 x 20 rectangle. Spread with melted butter and sprinkle with cinnamon sugar mixture.

4. Roll dough into log and pinch edges and ends to seal. Slice into 12 slices (I use dental floss to do this)

5. Place rolls, cut side down in greased 9 x 13 pan. Cover and rise until doubled.

6. Bake at 350 degrees for 18-20 minutes.

Frosting:
8 oz cream cheese, softened
1/2 stick butter, softened
1/2 tsp. vanilla
2 c. powdered sugar
Milk

Cream butter and cream cheese in bowl. Mix in vanilla and then add powdered sugar. Add milk to achieve desired consistancy.

Frost rolls while still warm.

Corn Beef Cheese Ball
8 oz cream cheese, softened
8 oz extra sharp or colby cheese, grated
1 Tbsp. minced onion
2 Tbsp. milk
2 oz. Carl Budding Corn Beef or Deli Dried Beef, finely chopped
Chopped walnuts, optional

1. Combine cheeses, onion, and beef with hands. Add 2 Tbsp. milk to mixture so cheeseball is more easily spreadable.

2. Roll mixture into ball; roll in chopped nuts.

3. Wrap in plastic and refrigerate until needed. Serve with crackers or pretzels.

Homemade Chex Mix (this is from a Crispix cereal box)
7 c. Crispix or Corn Chex (or off brand equivalent)
1 c. salted peanuts
1 c. pretzels
3 Tbsp. butter, melted
1/4 tsp. garlic salt
1/4 tsp. onion salt
2 tsp. lemon juice
4 tsp. worcestershire sauce

1. Combine cereal, nuts, and pretzels in 13 x 9 pan. Set aside.

2. Sir together remaining ingredients. Pour over cereal mixture. Stir to evenly coat.

3. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

Oatmeal Chocolate Chip Muffins
see recipe here