Triticale Cookies

Author: Cameron K. and Alejandra A.

½ cup unsalted butter

½ cup brown sugar

¼ cup and 1 Tbsp sugar

1 egg

2 Tbsp water

1 tsp vanilla

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 + ½ cup Camas Triticale Flour

1.        Measure the dry ingredients: baking powder, baking soda, salt and Triticale flour in a medium size bowl.  Whisk to combine.

2.        In a separate bowl, cream the softened butter, brown sugar, and sugar.  This may take 2-4 minutes with an electric mixer on low/medium speed.  The mixture should lighten in color.

3.        In a smaller bowl combine the water, vanilla, and egg and beat to combine.  Slowly add this to the creamed mixture until it is all incorporated.  Then increase the speed to medium/high and beat for an additional 3-5 minutes until it increases in volume and lightens in color.  Should look very fluffy and pale.

4.        Turn off the mixer and add the dry ingredients.  Fold in with rubber spatula or with the mixer on low until completely incorporated but no longer than 1 minute of mixing.

5.        Cover with the plastic, either turning the dough out onto plastic wrap or covering the bowl and chill for at least 30 minutes.

6.        Preheat the oven to 400 degrees.  Scoop the cookies onto a parchment lined baking sheet. Bake for 9 minutes for smaller cookies, (about the size of a golf ball), or 11-13 minutes for larger cookies.

7.        Allow to cool on a wire rack for 15 minutes.  Serve and enjoy!

Camas Country Mill Aebleskiver Mix

You will need: 2C of Aebleskiver Mix, 4 eggs separated, 2C milk, 4 Tbs unsalted butter melted, plus more for cooking.

Put 2C Aebleskiver Mix in a medium bowl and set aside. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs melted butter. Whisk the yolk mixture into the Aebleskiver Mix until well combined; the batter will be lumpy. In another bowl, using an electric mixer with a whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form – approx. 2-3 minutes. Using a rubber spatula, gently stir the egg whites into the batter in two additions. Put 1/4 tsp butter in each well of the aebleskiver pan over medium heat. Heat until the butter begins to bubble. Pour 1 Tbs batter into each well. Optional to add 1 tsp of filling in the center of each pancake and top with 1 Tbs batter. If you aren’t using a filling, pour 2 Tbs into each well. Cook until the bottoms are golden brown and crispy – approx. 3-5 minutes. Using two wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 more minutes. Transfer to a plate and repeat with the remaining batter.

Filling suggestions: Jam, peanut butter, chocolate, fruit

Serving suggestions: Syrup, whipped cream, butter, jam

Package makes 3 batches. Each batch makes approximately  40 pancakes.

Ingredients: Flour, baking powder, salt, sugar

One Pot Lentil Brownies

Ingredients:

½C butter

1C chocolate chips

3/4C Camas Country Brown Pardina Lentils (cooked)

2 large local eggs

¾ C sugar

1 tsp. vanilla

1/3 c. CCM Pastry Flour

¼ C cocoa

¼ tsp. salt,

1Tbs. ground Flax Meal

Melt butter in pan with 1/3 of the chocolate chips. Stir to keep from burning. Set aside.

Put lentils on towel to blot dry. Place in food processor. Add eggs sugar vanilla and cooled butter/chocolate mixture. Pulse until smooth.

Pour mixture back into pan (no heat). Add flour, cocoa and salt. Stir until just combined. Stir in remaining chocolate chips.

Pour batter into 8X8” oiled pan.

Bake for 25-30 minutes at 350 degrees.

When done, edges will pull away from the sides but the middle will still be moist.

Let cool completely before cutting.

Spelt Hazelnut Cookies

Spelt Hazelnut Cookies

2 C Camas Country Mill Spelt Flour

½ C Sugar

5 oz Hazelnuts, toasted and finely chopped.

16 Tbsp butter, softened

1 tsp Vanilla extract

Preheat oven to 325 degrees. Cream sugar and butter in a mixer until light and fluffy. Add vanilla extract and Camas Country Mill Spelt Flour. Mix well. Add hazelnuts and mix to combine. Chill dough for 30 minutes. Roll into two logs and cut into ¼ inch slices. Place slices on parchment paper or silicon cookie sheet. Bake for 18-20 minutes.

Optional – for a savory butter cookie, cut sugar in half and add ¼ tsp salt and 1 Tbsp finely chopped rosemary.

Makes approx. 45 cookies

Wheat Berry Chili

Wheat Berries add a unique crunch to chili!

2 C. Hard Red Wheat berries

3 C. water

1 pound ground beef (if desired)

1 large onion (chopped)

1 green pepper (chopped)

1 t. salt

1 t. chili powder

1/8 t. cayenne pepper

1/8 t. black pepper

1 (8 oz) can tomato paste

1 (8 oz) can whole tomatoes

4 C. beef (or vegetable)broth

Cook wheat berries in water for 1 hour (until tender); add more if necessary.  Drain and rinse with cool water.

In a skillet over medium heat, brown beef (if desired)and onion; drain in a colander and rinse with hot water. Stir in remaining ingredients. Simmer, uncovered 1 hour or until desired consistency is reached. Stir occasionally.  Serves 6

Enjoy!!!

Teff Brownies

Teff Brownies

1 cup butter

2 cups sugar

4 eggs

2 tsp vanilla

1 cup teff flour

3/4 cup unsweetened cocoa powder

1 Tbsp arrowroot or cornstarch

1/2 tsp baking powder

1/4 tsp salt

Cream butter and sugar. Beat in eggs one at a time. Add vanilla extract.  Sift dry ingredients and then blend thoroughly with butter mixture. Pour into greased 13 x 9” in pan. Bake at 350 for 20 minutes. For an extra chocolatey frosting, sprinkle a handful of chocolate chips over top of brownies in last 10 minutes of cooking. Be sure to pull from oven as soon as knife inserted comes out clean.  Spread melted chocolate chips over top of brownies. Let cool completely. Gluten-free brownies are notorious for messy edges.  If your display matters, or you want folks to eat with fingers vs. forks, bake in individual cupcake papers.

UpSide-Down Pear Chocolate Cake

UpSide-Down Pear Chocolate Cake

1 ¾ cups teff flour

1 ¾ cups sugar

3/4 cup unsweetened cocoa powder

2 tsps baking soda

1 tsp baking powder

1 Tbsp arrowroot or cornstarch

3/4 tsp salt

2 eggs

3/4 cup brewed strong coffee, cooled

3/4 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla extract

1-2 large pears, peeled, cored, and sliced

Preheat oven to 350. Lightly oil a 10” spingform pan and line with waxed or parchment paper, oil the paper too.

Sift dry ingredients into medium bowl.

In large bowl, whisk together eggs, coffee, buttermilk, oil, and vanilla. Gradually stir flour mixture into egg mixture until thoroughly blended.

Arrange pear slices in a circular design on the bottom of cake pan. Pour batter on top of pears. Bake for 45-50 minutes, or until a wooden pick inserted in the center comes out clean.

Place on rack and let cool for 30 minutes. Invert cake onto plate. Peel off waxed paper. Cool completely before serving.

Adapted from Jesse Ziff Cool’s Upside-down Pear Chocolate Cake recipe in Your Organic Kitchen,

Camas Cornmeal Polenta

Ingredients

4 C Water

1 tsp Fine salt

1 C Camas Country Floriani Red Flint Cornmeal

3 Tbsp Butter

½ C Freshly grated Parmigiano-Reggiano cheese, plus more for garnish

1-     Bring water and salt to a boil in a large saucepan; pour cornmeal slowly into boiling water, whisking constantly until all cornmeal is stirred in and there are no lumps

2-     Reduce heat to low and simmer, whisking often, until all cornmeal starts to thicken, about 5 minutes. Cornmeal mixture should be still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When cornmeal is too thick to whisk, stir with a wooden spoon. Cornmeal is done when texture is creamy and the individual grains are tender.

3-     Turn off heat and gently stir 2 Tbsp butter into cornmeal until butter partially melts; mix ½ cheese into cornmeal until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 Tbsp butter and about 1 Tbsp cheese.

Enjoy!

Grandmother's Cornbread

Grandmother’s Cornbread

½ C Butter

1/3-1/2 C Raw sugar

2 Local eggs

1 C Buttermilk or nonfat yogurt

½ tsp Baking soda

1 C Camas Country cornmeal

1 C Club wheat pastry or Spelt flour

½ tsp Salt

Preheat oven to 375° and grease an 8” square pan. Melt butter in large skillet over low heat. Add sugar, remove from heat, and set aside. Add baking soda to buttermilk or yogurt. When butter/sugar mixture is cool, add eggs and blend well. Add buttermilk/yogurt mixture. In separate bowl mix cornmeal, flour, and salt until well blended. Do not over mix. Pour batter into prepared pan and bake for 30-40 minutes. Cornbread is done when toothpick inserted comes out clean.

Enjoy!

Grandmother's Cornbread (Gluten Free)

Grandmother’s Cornbread (Gluten Free)

Ingredients

½ C Butter

1/3-1/2 C Raw sugar

2 local eggs

1 C Buttermilk or plain nonfat yogurt

½ tsp Baking Soda

1 C Camas Country cornmeal

1/3 C Oat flour

1/3 C Buckwheat or rice flour

1/3 C Flax seed meal

½ tsp Salt

Preheat oven to 375° and grease an 8” square pan. Melt butter in a large skillet over low heat. Add sugar, remove from heat, and set aside. Add baking soda to buttermilk or yogurt. When butter/sugar is cool, add eggs and blend well. Add buttermilk/yogurt/soda. In a separate bowl – mix cornmeal, flour, and salt until well blended. Do not over mix. Pour batter into prepared pan and bake for 30-40 minutes, until toothpick inserted comes out clean.

Enjoy!

French Apple Cake

French Apple Cake
~ Adapted from Around My French Table

3/4 cup (95 g) Whole Grain Red Fife Flour
3/4 tsp baking powder
Pinch of salt
4 medium sized apples 
2 large eggs
3/4 cups (150 g) sugar 
1 1/2 tsp vanilla
1/2 cup (115 g) butter, melted and cooled

Preheat the oven to 350°F. Butter a 8 or 9 inch springform pan (or cake pan) and line the bottom with parchment paper.

Whisk flour, baking powder and salt together in a small bowl and set aside. 

Peel and core the apples. Roughly cut into 1 inch cubes, you should have approximately 4 heaping cups of apples weighing roughly 400g.

In the bowl of a standing mixer or with handheld beaters, beat the eggs until frothy. Add sugar and vanilla and continue beating until batter is smooth and pale yellow in colour.

Mix in half of the dry ingredients and once it's incorporated, add half of the melted butter and continue mixing. Repeat with the remaining dry ingredients and melted butter and mix until the batter is smooth and thick. With a rubber spatula fold in the apples until completely coated with batter.

Scrape cake batter into prepared pan. Bake for 50-60 minutes until top is golden brown and a knife inserted comes out clean. Allow to cool before removing from pan, this cake can be enjoyed warm or at room temperature. 

CCM Sourdough

*Prior to beginning, build your leaven with CCM Bread Blend flour. This recipe will require 150g of leaven that floats in water.

Ingredients:

150g leaven made with CCM Bread Blend

1000g CCM Bread Blend

700g water

Method:

Mix well into a rough dough. This is 100% whole wheat flour, so it takes a little longer to hydrate. Cover and let sit for an hour or longer at room temperature.

Add 25g salt and 50g water and mix thoroughly into dough. Cover and place in warm area.

Every 45 minutes, uncover the bowl, and, with wet fingers, reach underneath one side of the dough and pull it up onto the top of itself. Turn the bowl 1/4 turn and repeat until you have turned all four sides. Cover bowl and repeat timing and turning four more times. This takes 3-4 hours.

Turn the dough out onto a floured surface and divide into three loaves about 630g each. Pre-shape them into balls, cover, and let rest 20 minutes. Shape into boules or batards and place them in floured proofing baskets. Cover and let rise in warm area about three hours, until roughly doubled.

Place a baking stone in the oven and preheat to 450F. Place a shallow pan in the shelf underneath for hot water.

When oven is at temp, put 1 C of hot water into the pan underneath the hot stone. Dust tops of loaves with flour and turn out onto a baker’s peel. Slash the tops at least once to prevent them from rupturing. Slide each into the preheated oven carefully.

When the loaves are loaded into the oven, lower the temperature to 375F and bake for 25 minutes, then rotate the loaves front to back and side to side.

Bake another 20-25 minutes, to an internal temperature of 200F. Remove from oven to a rack and cool for at least an hour before cutting!

Enjoy!

Pizza Dough

Emeril’s Pizza Dough – Adapted by Chrystal Wilkerson (MFP) using Camas Pizza Blend

Ingredient Set #1

1 ¼ C water, hot

½ tsp sugar

1 Tbsp yeast

Ingredient Set #2

2 ½ C Camas Pizza Blend

2 Tbsp olive oil

¼ tsp salt

Combine first set of ingredients in bowl of mixer. Let stand about 10 minutes until yeast blooms, then add second set of ingredients – running on speed 2.

Beat until dough is smooth and elastic. If dough doesn’t make a ball and pull away from sides of bowl, add a little more flour until you get a ball, then beat until it is smooth and elastic.

Transfer to an oiled bowl and cover with plastic wrap. Let stand 15-20 mins until doubled in size. Turn out onto oiled cookie sheet and press to edges. Cover with sauce and toppings as desired.

Bake at 425° for 11-15 minutes, until bottom is browned, and cheese is starting to brown.

Serves 4