recipes with wheat flour, sugar, eggs, baking soda, vegetable oil, sherry wine, nutmet, salt, vanilla pudding mix, powdered sugar

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: : Chocolate Cream Coffee Cake : : Dough : : 2 pkgs. HODGSON MILL ACTIVE DRY YEAST : : 1/2 c. warm water, 100-110 degrees F. : : 1 c. milk : : 1/2 c. margarine : : 1 tsp. salt : : 1/2 c. unsweetened cocoa : : 4 c. HODGSON MILL UNBLEACHED FLOUR : : 2 eggs : : 1 c. HODGSON MILL BEST FOR BREAD FLOUR : : Vegetable oil to coat a large bowl and three, 9-inch pie tins. : : Filling : : 1 8 oz. package cream cheese : : 1/2 c. sugar : : 1 tsp. vanilla : : 1 egg, beaten : : Glaze : : 1 c. confectioners sugar : : 7 tsp. milk : : 1/4 tsp. vanilla extract : : 1/4 c. sliced almonds : : Add yeast to warm water and let stand for 10 minutes. : : In a large measuring cup or medium-sized saucepan, combine milk, margarine, sugar, and salt. Heat to 135 degrees F. (1 1/2 minutes in a microwave or 4 minutes in a saucepan). Stir in cocoa and 1 cup of naturally white flour and mix well (you may use a mixer). To this, add 2 eggs and the yeast mixture. Now add 3 cups unbleached flour and the HODGSON MILL BEST FOR BREAD WHITE FLOUR to make a soft dough. On a lightly floured surface, knead dough until smooth and satiny, 10 minutes by hand or 4 minutes in an electric mixer of food processor fitted with a dough hook. Put dough in oiled bowl, turning once to coat thoroughly. Cover with a damp towel and allow to rise in a warm draft-free place until doubled, about 1 hour. : : Meanwhile, in a medium-sized mixing bowl, combine cream cheese, sugar, vanilla, and egg. Mix until well blended. Refrigerate until ready to use. : : Roll out dough onto a lightly floured surface. Divide into 3 equal portions and rest for 10 minutes. Roll each portion into a circle 12 inches in diameter. Place a circle of dough in each prepared pie tin. Spread 1/3 cream cheese filling in the bottom of each circle. Cut the dough that hangs over the edge of tin at 1-inch intervals. Fold one piece over the first, continuing around the circle until all pieces are overlapped and folded over the filling. Do not cover. All to rise in a warm, draft-free place until doubled, about 40 minutes. : : Preheat oven to 350 degrees F. Bake for 25 minutes. : : In a small mixing bowl, blend confectioners sugar, milk, and vanilla to make glaze. When coffee cakes have cooled, drizzle with glaze and sprinkle with sliced almonds. : : : : -------------------------------- : : Insta-Bake Bran Muffins : : 1 1/2 c. HODGSON MILL INSTA-BAKE : : 1 c. HODGSON MILL WHEAT BRAN : : 1/3 c. sugar : : 1/4 c. raisins : : 1 egg, beaten : : 2/3 c. water : : 1/4 tsp. vanilla : : Preheat oven to 400 degrees F. Grease 12 muffin cups; set aside. Measure dry ingredients into mixing bowl; add egg and all remaining ingredients. Stir just until blended. Fill preheated muffin cups about 2/3 full. Bake for 20 minutes, or until golden brown. : : : : ---------------------------------- : : White Whole Wheat Angel Food Cake : : 3/4 c. HODGSON MILL WHITE WHOLE WHEAT FLOUR : : 1/4 c. HODGSON MILL PURE CORNSTARCH : : 1 1/2 c. sugar : : 12 large egg whites : : 1/2 tsp. salt : : 1 1/2 tsp. cream of tartar : : 1 tsp. vanilla or almond extract : : Combine whole wheat flour, cornstarch and 3/4 cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg white making sure there is no yolk mixed in with the whites. Add salt and cream of tartar. Whip until whites will stand in peaks. Gradually add remaining 3/4 cup sugar and flavoring. Sprinkle 1/3 of the flour mixture over the beaten whites; fold in carefully. Fold in second 1/3 of the mixture. Add last third and fold only until it is thoroughly mixed. Pour into angel food cake pan. Bake at 1 hour at 325 degrees F. Invert pan to cool. : : : : ------------------------------- : : Homemade Graham Crackers : : 4 c. HODGSON MILL WHOLE WHEAT FLOUR : : 1 c. butter : : 1 c. brown sugar : : 1 tsp. baking soda : : 1 tsp. cream of tartar : : 1 egg, slightly beaten : : 1/2 c. hot water, approximately : : HODGSON MILL UNBLEACHED WHITE FLOUR Buy Now! : : Preheat oven to 350 degrees. Cut butter into flour till coarse. Add sugar, soda, cream of tartar, egg and enough hot water to make dough that can be rolled like pastry. Roll 1/8 to 1/4 inch thick on a board sprinkled with a little white flour. Cut into 3 inch squares. Place on an ungreased baking sheet. Bake 15 to 20 minutes. Cool on rack. Brush tops with butter. : : --------------------- : : Whole Wheat Pumpkin Muffins : : 2 c. sugar : : 1/2 c. vegetable oil : : 3 eggs : : 1 1/2 c. pumpkin : : 1/2 c. water : : 3 c. HODGSON MILL WHOLE WHEAT FLOUR : : 1 1/2 tsp. baking powder : : 1 tsp. baking soda : : 1 tsp. salt : : 1/2 tsp. cloves : : 3/4 tsp. cinnamon : : 1 tsp. nutmeg : : 1 c. raisins (optional) : : 1 c. walnuts : : Preheat oven to 400 degrees. In a large bowl, mix together sugar, oil, eggs, pumpkin and water. In a small bowl, mix together flour, baking powder, soda, salt and spices. Add to first mixture and blend together with electric mixer. Add raisins (if desired) and walnuts. Let stand one hour at room temperature. : : Grease muffin tins (enough for 24 muffins). Bake 15 minutes. : : Yield 24 muffins. : : : : ------------------------ : : Honey Whole Wheat Bread : : 1 1/8 c. warm water (110 degrees F.) : : 3 Tbsp. honey : : 1/3 tsp. salt : : 1 1/2 c. HODGSON MILL WHOLE WHEAT FLOUR : : 1 1/2 c. HODGSON MILL BEST FOR BREAD FLOUR : : 2 Tbsp. vegetable oil : : 1 1/2 tsp. HODGSON MILL ACTIVE DRY YEAST : : Place ingredients in the pan according to your machine’s directions. Set for Whole Wheat or Basic/Normal cycle.

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