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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

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... the eggs one at a time, beating well after each addition. Beat in vanilla. Gradually beat in dry ingredients in thirds. Stir in chocolate chips and nuts. With a spatula, spread the dough evenly across ...
... of half-and-half. Gradually beat in the flour mixture until thoroughly combined. To shape dough into twisted braids: roll dough into 1 inch balls and then roll dough out to about 6 inches long. Fold ...
3. Chocolate Snickerdoodle
(Recipes/Cookies)
... and fudgy on the inside with an intense chocolate flavor, these cookies are almost like a brownie. The kids loved it, the adults loved it, an all-around winner. For the kids, I rolled the dough in ...
... and 1/2 cup more flour. Beat 4 minutes at high speed. Add about 1/2 cup more flour, enough to make a soft dough that is not too sticky. Beat 6 minutes at high speed. Take dough out of bowl, spray bowl ...
5. Lemon Bars
(Recipes/Treats)
... Beat in vanilla extract. Press the dough evenly into the baking pan. Bake for 15 to 20 minutes until the crust is a very light brown. It is important to add the filling to the hot crust so while the ...
6. Cherry Chocolate Chip Cookies
(Recipes/Cookies)
... at reduced speed until combined. Gradually beat in flour mixture. Stir in chocolate chips and cherries. Scoop dough into balls on parchment paper, about 1 inch apart. Bake for 12-14 minutes or until ...
7. Tuscan Penne Pasta Salad
(Recipes/Salad)
...  This recipe was inspired by a salad served at our favorite bakery. We now live too far away to eat there, but the dish lives on with us through this recipe. If only I could re-create their sourdough ...
... chopped nuts. Roll or scoop dough into 2-inch sized balls and place 2 inches apart on cookie sheet. Bake for 12 minutes. Cool 2 minutes on baking sheet before transferring to a cooling rack. Makes ...
9. Whole Wheat Snickerdoodle
(Recipes/Cookies)
... flour mixture until thoroughly combined. Roll dough into 1 1/2 inch balls and then roll in cinnamon mixture to cover. Place cookies two inches apart on a cookie sheet. Bake for 10 - 12 minutes or until ...
... baker since she was a teenager. She approaches baking with a precision that rivals aircraft engine manufacturing, weighing every ingredient and meticulously sizing up cookie dough on a baking sheet. She ...
Thank you all for the feedback! Roni - I can't wait to try your whole wheat pizza dough. It looks great! ...
... them the recipe...family has no clueof their healthliness, they just gobble them...I usually triple the batch...you can also freeze, I put the cooled dough in plastic wrap, roll into tube, then freeze..semi ...
... the molasses. I used walnuts, raisins, and pumpkin seeds, plus added some ground chia seeds for extra omega 3. Delicious! I had so much that I pressed the extra dough into a square baking dish and made ...
...hey added to the dough 4 bananas mixed with 8 dates...Believe me it will make better and moister ( and then you dont need to add Honey and molasses ) ...
I made these last night. I followed the recipe except that I did not chill the dough (didn't think I needed to), I didn't have molasses, so I didn't add that and I added 1/2 cup of Flax. THEY ARE AWESOME!!!! ...
I made these cookies today..yum! I used 1/4 cup honey and 1/4 cup brown sugar (didn't have enough honey) and added an extra egg white (per recipe suggestion to hold dough together) and they turned out ...
How many calories is each cookie? How many cookies does the dough make? ...
... I prefer flatter, crispier cookies). My dough was not very thick at all, so it definitely needed ~30 minutes to chill in the fridge, but after that it was easy to roll into balls. Next time I think I will ...
So, I made these cookies and I must say the dough is DELICIOUS, HOWEVER, you really should have warned people to flatten them out because if you don't they bake into poofy balls. I like my cookies a little ...
These look delicious. BUT, what if I don't want to use the grated dark chocolate in the dough? Can I substitute it with something else or simply leave it out without substituting? ...
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