Joseph's Grainery

Curried Lentil Vegetable Soup

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 15 May 2012 15:17:00 +0000

Curried Lentil Vegetable Soup

If you like lentils, and even if you don't, you're going to love this Curried Lentil Vegetable Soup that our friend Angela passed along. This is one lentil recipe you don't want to miss out on. Rumor has it that this recipe won first place at the National Lentil Festival a few years back.

Ingredients for Curried Lentil Vegetable Soup:
by Joan Norton

1 Tbs olive oil
1 large onion, chopped
2 large carrots, chopped
1 yellow bell pepper, diced
3 cloves garlic, minced
2 Tbs curry powder
4 14oz. cans chicken broth
1 1/2 c Joseph's Grainery Lentils
1 14 1/2 oz. can of diced tomatoes (we used tomatoes with green chiles for a little kick)
1 tsp salt
1/4 tsp ground red pepper (or more)
1 10 oz bag spinach

Directions: Cook onion, carrots, bell pepper, and garlic in olive oil over medium heat until softened, about 3 minutes. Stir in curry powder. Add broth, lentils and tomatoes; cover and simmer for 25-30 minutes. Stir in salt, red pepper and spinach. Cook just until the spinach wilts, about 2 minutes.

Top with sour cream, cheese, corn chips.

Whole Wheat Fruit and Nut Bread

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 08 May 2012 12:18:00 +0000

Whole Wheat Fruit and Nut Bread

Looking for a hearty, yet sweet loaf of bread? This Whole Wheat Fruit and Nut Bread is your answer. This isn't a quick loaf of bread to make, as there is a fair bit of chopping, but it sure does taste good! Paired with a cup of tea, I think my Grandpa would agree that this would make a great mid morning snack.

Ingredients for Whole Wheat Fruit and Nut Bread:
(adapted from Whole Grain Gourmet)

2 1/4 tsp active dry yeast
1/4 tsp sugar
1/4 c warm water, (110 to 115 F)
3 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp salt
1 Tbs brown sugar
3 Tbs honey
3/4 c warm milk, (110 to 115 F)
1/4 c unsalted butter, melted
1 egg
1 c walnuts, chopped
1/2 c cranberries
1/2 cup prunes, chopped
1 egg white mixed with 1 tablespoon water
About a tablespoon of each of the following to sprinkle on top of the bread before baking:
flaxseeds, finely chopped walnuts, Joseph's Grainery Cracked Wheat Cereal, chia seeds and rolled oats

1 Tbs unsalted butter, melted (for brushing the top of the baked bread)

Directions: Prepare a loaf pan with non-stick spray. Mix the dry yeast and sugar in 1/4 cup warm water. Let the mixture sit until it bubbles (about 5 minutes).

In large bowl, combine 2 cups flour, salt, brown sugar, honey, warm milk, 1/4 cup melted butter, and yeast mixture. Beat 4 minutes at medium speed of mixer with bread attachment, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 30 seconds at medium speed. Add nuts, fruit, seeds 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 with olive oil spray then spray both sides of dough with spray.

Place bowl with dough in cold oven and cover bowl with kitchen towel. On a shelf below the dough, place a pan with hot water. Let rest 10 minutes inside oven.

Remove dough from oven and roll into 12x8 rectangle on cutting board, then roll up tightly into jelly roll, beginning on short end of dough. Pinch seam and ends to seal. Place seam side down in greased loaf pan and back in oven to rise for about 2 hours until double in size. Make sure to add fresh hot water to the pan in the oven.

Once dough has risen, remove dough from oven along with the pan containing hot water. Turn oven on to 350 F. Brush top of dough with egg white mixture. Sprinkle with flaxseeds, finely chopped walnuts, Joseph's Grainery Cracked Wheat Ceral, chia seeds and rolled oats. Brush on a little more egg white mixture so the oats will stick to top of bread. Sprinkle turbinado sugar all over the top.

Bake bread for 30 to 35 minutes or until golden. Remove bread from pan and cool on wire rack. Brush top with melted butter. Let cool completely before slicing...or you'll have a mess on your hands.

Whole Wheat Strawberry Donuts

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 01 May 2012 21:35:00 +0000

Freshly Glazed Whole Wheat Strawberry Donuts

My mouth is starting to water as I'm looking at this photo. MaMa thinks this is a fun way to jazz up our breakfast routine and I definitely agree! MaMa says they are light and flavorful, yet still make you feel like you've had a decadent treat. I'm not sure what all that means...I just know I'm off to ask her to make another batch of them...

Ingredients for Whole Wheat Strawberry Donuts:

1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c unbleached all purpose flour
1/2 c sugar
1 1/2 tsp baking powder
3/4 c buttermilk (need a buttermilk substitute?)
2 eggs
1/4 c honey
2 Tbs unsalted butter, melted
1 tsp vanilla
1/2 c strawberries, crushed with a fork

Directions: Preheat your oven to 400°F. Prepare the donut pan with cooking spray. Set aside.

In a bowl, combine the dry ingredients. Add the remaining ingredients and stir until just combined. Spoon the batter into the donut pan, filling each donut ring about 2/3rds full. Bake for 10-12 minutes, until golden brown around the edges. Allow the donuts to cool in the pan for about 3 minutes before moving them to a cooling rack.

Once cooled completely, dip in strawberry glaze that you've made by pureeing 3 medium sized strawberries and then mixing the puree with 2 - 2 1/2 cups of powdered sugar.

Eat immediately for a ooey-gooey treat, or if you have the will-power, let the glaze dry. Either way, they're delicious!

This recipe was adapted from one on Chocolate & Carrots.

Retail Opportunity

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 24 Apr 2012 21:35:00 +0000

Get your very own Joseph's Grainery! Here's the deal...

Cousin Katie - Vice President of "The Hard Sell"

Do you have three square feet of floor space in your business that you would like to see generate some income? Let us install a Joseph's Grainery in your store.

An entire Joseph's Grainery in just 3 square feet!

Gift shops, florists, bakeries, produce, yard and garden, western ware, health food...it's not just limited to grocery stores. If you believe in the goodness of whole grains and don't mind making a little money, email or give us a call and you can have your very own Joseph's Grainery generating income and making you a source for the goodness of local whole grains.

Each Grainery presents your customers with our complete product line and can be tailored to meet your needs. That three square feet can generate $100 of profit per square foot every time you turn over your stock of life giving grain products. Let us put a Joseph's Grainery in your place of business and you can start harvesting the profit.

Harvest the Profits with a Joseph's Grainery in your place of business!

No money down, no interest. You pay when we restock the shelves. Contact us at 509-397-3670 or email for more information.

Gluten Free Peanut Butter Cookies

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 17 Apr 2012 05:07:00 +0000

Gluten Free Peanut Butter Cookies

Who knew that Gluten Free Peanut Butter Cookies could taste so good? We went to some friends house for a play date last week and my friends' MaMa (you might remember her as MaMa's friend Patience who shared her Multigrain Chicken Soup and Chocolate Chocolate Chip Muffins with us) and had used our Lentil Flour to make these yummy cookies! They were so good, I asked my MaMa to make them for me.

Ingredients for Gluten Free Peanut Butter Cookies:

1/2 c Joseph's Grainery Lentil Flour
1/2 c creamy peanut butter
1 c brown sugar
1 egg, lightly beaten
1 tsp vanilla extract

Directions: Preheat your oven to 350 degrees. In a medium bowl mix together the ingredients until well combined. Using your a cookie scoop, scoop the cookie dough into balls and place about 1 inch apart on a greased cookie sheet. Flatten the mounds of dough with the tines of a fork, making a crosshatch pattern on the cookies. Bake about 10 minutes, or until golden around the edges. Transfer to racks to let cool.

I can't keep my hands off of these Gluten Free Peanut Butter Cookies!

Now In Stores - Pataha Flour Mills

noreply@blogger.com (Joseph's Grainery Recipes) — Wed, 11 Apr 2012 04:25:00 +0000

Guess what Garfield County, Washington? We're excited to let you know that you can now get Joseph's Grainery Whole Grain Products at Pataha Flour Mills! You can get a great dose of history while you're there too. What an amazing glimpse into history and the way they used to do things.

If you're headed that way, stop in, say hi, buy some whole grain products and tell them Joseph's Grainery sent you.

Pataha Flour Mills
50 Hutchens Hill Rd
Pataha City, WA 99437

509-843-3799

Whole Wheat Naan Bread

noreply@blogger.com (Joseph's Grainery Recipes) — Fri, 06 Apr 2012 02:37:00 +0000

Whole Wheat Naan Bread - easy and delicious.

My favorite thing to have when we go out for Indian Cuisine is some cheesey Naan Bread, so MaMa thought it would be fun to find a recipe for a whole wheat naan bread that she could make for me at home. That she did, I love it! MaMa likes them too, as they are very simple and easy to make.

Ingredients for Whole Wheat Naan Bread:

2 1/2 tsp (1 pkg) active dry yeast
1 1/2 c warm water
2 Tbs maple Syrup
2 tsp salt
3-4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

Directions: In a large bowl, combine the water and yeast. Whisk in the maple syrup and allow to sit for about 5 minutes. Then whisk in the salt. With a wooden spoon, gradually add the flour until it forms a dough that follows the spoon. knead the dough in the bowl for just a few minutes. Cover and allow to rise for 1 hour.

Over medium heat, allow a skillet to warm up while you roll out golf ball sized balls of dough on a lightly floured surface. Roll each ball out to about 1/4 inch thickness. Spray the skillet with cooking spray. Transfer the rolled out dough to the hot skillet. Cook until golden brown (about 60-90 seconds), the flip over and cook the other side until it is golden as well. Pair with your favorite curry dish or even just a bowl of tomato soup.

Thanks to Cheeky Kitchen for the inspiration to try our hand at Whole Wheat Naan Bread.

Homemade Hot Dog Buns

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 26 Mar 2012 22:19:00 +0000

Homemade Hot Dog Buns made with Whole Wheat Flour

What kid doesn't like a good hot dog, or beef brat in this case? Looking for a way to make lunch time a little healthier? MaMa made these homemade hot dog buns with whole wheat flour and boy, where they good! These homemade whole wheat buns are definitely heartier than your typical store bought variety and have so much more flavor. They are a great way to introduce whole grains into your kids diet, trust me, I'm a kid. ;)

Ingredients for Homemade Hot Dog Buns:

1 c milk
2 Tbs unsalted butter, softened
1 large egg
1/2 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
2 3/4 c all purpose flour
1/4 c sugar
1 tsp salt
1 Tbs instant yeast

Directions: In the bowl of your mixer, combine the milk, butter, egg, flours, sugar, salt and yeast and knead with the dough hook until you have smooth dough. Scoop up the dough, grease the bowl and place the dough back in the greased bowl. Cover the bowl with a damp cloth and let the dough rise for about an hour.

Punch down the dough and divide it into about 10 pieces, shaping each piece into a bun shape. Place them on a greased baking sheet, cover with a damp towel and allow to rest for 30 minutes.

Preheat your oven to 375 degrees. Bake the buns for about 12 minutes, until golden.

The recipe says you can freeze these if you don't plan on eating all 10 within a couple of days, we haven't tried freezing them yet, but plan on it.

We found this recipe for homemade hot dog buns in Jennifer Reese's Make the Bread, Buy the Butter.

Chocolate Chocolate Chip Muffins

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 20 Mar 2012 04:47:00 +0000

Chocolate Chocolate Chip Muffins made with whole grain flours

MaMa can't keep my paws off of these Chocolate Chocolate Chip Muffins made with whole grain flours. Her friend brought a batch of them over to us when my little brother was born and we liked them so much we asked for the recipe. MaMa made this batch with the intention of eating them as a quick and easy breakfast treat, but I'm asking for them at every snack time, and she thinks they're pretty healthy, so I've gotten a few as snacks too. I'm definitely not complaining!

Ingredients for Chocolate Chocolate Chip Muffins:

2 1/2 c Joseph's Grainery Barley Flour
1 3/4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 3/4 c brown sugar, packed
1/2 c cocoa powder
1 1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 egg whites
1 egg
2 c unsweetened applesauce
1 3/4 c milk
2 Tbs canola oil
2 1/2 tsp vanilla
1 1/4 c semisweet chocolate chips

Directions: Preheat your oven to 350 degrees. Prepare a muffin tin by lining with papers or spraying the cups with cooking spray. In a large bowl, whisk together the egg whites, egg, applesauce, milk, oil, and vanilla. Add the dry ingredients and stir until just moistened. Fold in the chocolate chips.

Fill the muffin cups three-fourths full with batter. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to cool on wire racks.

Happy St. Patrick's Day!

noreply@blogger.com (Joseph's Grainery Recipes) — Sat, 17 Mar 2012 12:38:00 +0000

We made Whole Wheat Sugar Cookies in the shapes of shamrocks to say Happy St. Patrick's Day. We'd forgotten how delicious these cookies are made with Joseph's Grainery Soft White Whole Wheat Pastry Flour.

We hope you remember to wear green and that you don't get pinched too many times today!

Irish Soda Bread with Barley Flour

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 13 Mar 2012 21:55:00 +0000

Irish Soda Bread made with Barley Flour

MaMa keeps telling me that I'll need to wear green on Saturday or I'll get pinched. I don't quite understand, but she tells me it has something to do with St. Patrick's Day. So to get ready for the big pinch-fest, we thought we'd make a loaf of Irish Soda Bread with our Barley Flour.

Ingredients for Irish Soda Bread:

3 c Joseph's Grainery Barley Flour
1 Tbs baking powder
1/3 c sugar
1 tsp salt
1 tsp baking soda
1 egg
2 c buttermilk (need a buttermilk substitue?)
1/4 c unsalted butter, melted

Directions: Preheat your oven to 325 degrees. Spray a loaf pan with cooking spray. In a large bowl combine flour, baking powder, sugar, salt and baking soda. Beat the egg and buttermilk together and add to the flour mixture. Stir by hand until just combined. Stir in the melted butter last and pour into the prepared pan. Bake for 1 hour or until a toothpick comes out clean. Cool on a wire rack.

Thanks to Country Momma Cooks, where we originally found this recipe and adapted it to our whole grain version.

Peanut Butter Brownie Trifle

noreply@blogger.com (Joseph's Grainery Recipes) — Wed, 07 Mar 2012 00:38:00 +0000

Peanut Butter Brownie Trifle made with Whole Wheat Brownies

WARNING: MaMa says I need to tell you that this Peanut Butter Brownie Trifle is definitely NOT a low calorie recipe. Read on, only if the words peanut butter, brownie and whipped cream in the same sentence doesn't scare you away, but rather makes your mouth water with anticipation. ;)

Remember these Whole Wheat Brownies? As if they weren't decadent by themselves, we decided to take them to a whole new level of indulgence when we saw this recipe on Lue Belle's and decided we needed to whole-grain-ify it.

Ingredients for Peanut Butter Brownie Trifle with Whole Wheat Brownies:

1 batch of Whole Wheat Brownies with Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 box of instant vanilla pudding
1 1/2 c creamy peanut butter
1 bag of Reese's Mini Peanut Butter Cups, cut into quarters
1 container Cool Whip (or real whipped cream)

Directions: Prepare the brownies as directed in this recipe. Make the pudding according to the packages instructions, but add the creamy peanut butter by whisking it into the pudding after it has set.

Once your brownies are cooled and cut into small chunks, the Reese's are quartered and you've created the peanut butter pudding mixture, it's time to start layering. Start with brownies and Reese's on the bottom, then spread a layer of the pudding and then the cream. Continue layering in this order until you've filled your trifle bowl or you've run out of ingredients, which ever comes first. Finish it off by topping with a layer of the whipped cream and sprinkling the remainder of the Reese's over the top.

Make sure you aren't counting calories, or you simply won't be able to enjoy this dessert in all it's glory.

Peanut Butter Chocolate Chip Scones

noreply@blogger.com (Joseph's Grainery Recipes) — Wed, 29 Feb 2012 22:48:00 +0000

Peanut Butter Chocolate Chip Scones made with Joseph's Grainery Barley Flour

Yes, these Peanut Butter Chocolate Chip Scones are as good as they sound. I keep calling them cookies and asking MaMa if I can have another cookie, but she's informed me now that the proper culinary term is "scone". If you're looking for a yummy whole grain breakfast treat, then this is a great bet.

Ingredients for Peanut Butter Chocolate Chip Scones with Barley Flour:

2 c Joseph's Grainery Barley Flour
1/2 c unsalted butter, cold, cut into small pieces
1 Tbs creamy peanut butter
1/3 c brown sugar, packed
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
3/4 c semi-sweet chocolate chips
1/2 c buttermilk
1 large egg, lightly beaten
1 tsp vanilla
1 Tbs milk (for brushing)

Ingredients for Peanut Butter Icing:

3/4 c powdered sugar, sifted
2 Tbs milk
2 Tbs creamy peanut butter
1/2 tsp vanilla

Directions: Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, stir together flour, brown sugar, baking soda and salt.

Cut in the butter and peanut butter using a pastry blender, until the mixture resembles coarse meal. Stir in the chocolate chips by hand. Make a well in the center and add the buttermilk, egg and vanilla. Stir to combine, do not over mix.

Transfer the dough to a floured work surface and knead a few times. Pat the dough into an 8 inch circle and cut into 8 wedges. Transfer the wedges to the prepared baking sheet, making sure to space the wedges about 2 inches apart. Brush each wedge with milk and then bake until golden brown, about 15 minutes.

Once the scones are done, remove from the oven and prepare the glaze. In a small bowl, whisk together all the ingredients until completely smooth. Once the scones have cooled, drizzle the glaze over them. Let them continue to cool and the icing to harden.

I had a hard time keeping my hands off of them while they were cooling...

They were just too tempting! You can't tell that I knew I wasn't supposed to be touching them, can you?

Thanks to A Farm Girl Dabbles for sharing this delectable recipe and inspiring us to try a whole grain version!

Chocolate Whole Wheat Cookies

noreply@blogger.com (Joseph's Grainery Recipes) — Thu, 23 Feb 2012 03:14:00 +0000

Chocolate Whole Wheat Cookies begging to be eaten.

We made these Chocolate Whole Wheat Cookies a few weeks back, but somehow MaMa and I missed posting them. MaMa blames sleep deprivation, but I keep telling her she can't use that excuse much longer, now that my brother is almost 8 weeks old. If you're looking for a chocolatey, sweet treat, then these chocolate drizzled cookies will be right up your alley.

Ingredients for Chocolate Whole Wheat Cookies:

1 c unsalted butter, at room temp
1 c sugar
1 c brown sugar
2 large eggs
2 tsp vanilla
2 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 tsp baking soda
1/4 tsp salt
3/4 c cocoa
1 c chocolate chips

Directions: Preheat your oven to 350 degrees. Line your baking sheet with parchment paper or a silicone mat.

In the bowl of your mixer, cream together the butter and sugars until smooth. Add in the eggs,one at a time, and then the vanilla until blended. Slowly add the dry ingredients and mix until combined. Using a cookie scoop form tablespoon sized balls of dough, place 2-3 inches apart on the prepared baking sheet. Bake for 8-10 minutes, remove from oven and allow to rest on the baking sheet for 3 minutes before moving to a cooling rack.

Place chocolate chips in a microwave-safe bowl, and melt by microwaving in 30 second increments. Drizzle over the cookies and allow to harden.

Cream Cheese Stuffed Whole Grain Waffles

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 13 Feb 2012 13:34:00 +0000

Whole Grain Cinnamon Waffles Stuffed with Cream Cheese and Smothered with Syrup

On their own, our Joseph's Grainery Whole Grain Pancake Mix makes fantastic regular waffles. MaMa's gone and outdone herself again and tucked a fun surprise inside these delicious whole grain waffles. She says that Cream Cheese Stuffed Whole Grain Cinnamon Waffles would be the perfect thing to serve your valentine for breakfast in bed tomorrow. ;)

Ingredients for Whole Grain Cinnamon Waffles stuffed with Cream Cheese:

2 c Joseph's Grainery Whole Grain Pancake Mix
1 tsp cinnamon
1 1/2 c milk
2 eggs
2 Tbs oil

4 oz cream cheese, room temp
1 1/2 Tbs sugar

Directions: Plug in and turn on your waffle iron. Prepare the pancake mix, by combining the mix, cinnamon, milk, eggs and oil. In a seperate bowl, cream together the cream cheese and sugar. Pour about half of amount of waffle batter that you'd typically pour on your waffle iron. Place about a tablespoon of the cream cheese mixture on top of the batter.

Pour the other half of the batter that you'd typically add, covering the cream cheese. Close the waffle iron and let it cook.

Let the waffle iron do it's thing, once they are done, smother the waffles with syrup and enjoy!

We got our inspiration for this post from a recipe we saw on Cheeky Kitchen.

Slow Cooker Whole Wheat Chocolate Cake

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 07 Feb 2012 04:49:00 +0000

Whole Wheat Chocolate Cake just scooped out of the crockpot.

Oooey, Gooey Chocolate Goodness. MaMa had me at "Oooey"...I'm 3 years old, that's a word I know and love. This Slow Cooker Whole Wheat Chocolate Cake was just up my alley. MaMa likes it because it's so easy, simple to make and easy clean up!

We originally spotted this on Cheeky Kitchen and adapted it for our whole grain ways.

Ingredients for Slow Cooker Whole Wheat Chocolate Cake:

4 eggs
1 c brown sugar
3/4 c cocoa powder
1/2 c melted butter
1 packet chocolate pudding
1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 c milk
8 oz plain yogurt or sour cream
1 1/2 c chocolate chips
1 tsp vanilla

Directions: Spray your slow cooker with cooking spray. Put all your ingredients into the slow cooker and mix well. Put the lid on the crock pot and let it cook away on low for about 5 hours, or until the edges start to pull away from the walls of the slow cooker and a knife inserted into the middle comes out pretty clean.

Once done, let the cake cool for 30 minutes before serving. We like to top it with whipped cream and caramel sauce. Yumm!

S'mores Bars with Whole Grain Flours

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 30 Jan 2012 14:28:00 +0000

S'mores Bars made with Whole Grain Flours - A Gooey, Delicious Treat

Looking for something to warm you up this Winter, but don't want to sit outside for a camp fire? Meet one of my new favorite treats - S'mores Bars made with whole grain flours. What a treat, although MaMa makes me eat these at the kitchen table, since they are a little messy and I'm a little messy.

Ingredients for S'mores Bars made with Whole Grain Flours:

1 c (2 sticks) unsalted butter, at room temp
1 1/2 c brown sugar, packed
2 eggs
1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c Joseph's Grainery Barley Flour
2 c graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 c marshmellows, mini size or quartered regular size
2 c chocolate chips

Directions: Preheat your oven to 350 degrees. Line a 9x13 pan with foil. Spray the foil with cooking spray.

In the bowl of your mixer, on medium speed, cream together the butter and sugar. Add the eggs one at a time. Reduce the mixer speed to low and add the flours, graham cracker crumbs, baking powder and salt. Divide the dough in half and press half of the dough into the bottom of the pan. Spread the marshmellows and and chocolate chips out over the base. Scatter the remaining dough over in clumps. You don't need to cover the entire top, the marshmellow and chocolate chips will peek through.

Bake for 30 to 35 minutes, or until golden brown. Remove from pan, peel off foil and cut into bars.

Love me some S'mores Bars!

This recipe was adapted from one found on MyRecipes.com.

Whole Wheat Snickerdoodles

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 23 Jan 2012 14:34:00 +0000

Kid-approved Whole Wheat Snickerdoodles

Dad and I have been after MaMa to make some Whole Wheat Snickerdoodles, and guess what, she finally did! They were sooo good!

Ingredients for Whole Wheat Snickerdoodles:

1 c butter, room temperature
1 1/2 c + 4 Tbsp Sugar, divided
2 eggs
1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 1/2 c Joseph's Grainery Barley Flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tatar
1 tsp cinnamon

Directions: Preheat your oven to 350 degrees. Prepare a cookie sheet with cooking spray. In the bowl of your mixer, with the paddle attachment, cream together the 1 1/2 cups sugar and butter until fluffy. Add the eggs one at a time.

Gradually add in the flours, baking soda, salt and cream of tartar. Slowly stir until well incorporated. Form the dough into balls.

In a shallow and wide bowl, mix together the 4 Tbsp sugar and cinnamon. Roll the dough balls in the cinnamon sugar mixture and then place on the cookie sheet. Bake for 11 minutes. Don't worry about flattening the cookies, they will do so as they bake. Let cool on a wire rack and then enjoy!

Multigrain Pancakes with Fruit Compote

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 16 Jan 2012 14:36:00 +0000

Joseph's Grainery Multigrain Pancakes smothered with a nut cream and fruit compote.

We love us some Multigrain Pancakes around here, so when MaMa's friend Michelle brought us some fruit compote and a nut cream and suggested we try them on top of pancakes made with our mix, we got pretty excited. It was delicious! All we did was make our Multigrain Pancakes as directed on the packaging. Michelle was kind enough to share her recipes for the compote and nut cream, so here they are...

Ingredients for Fruit Compote:

5-6 pieces of fruit (apples, pears, etc)
2 c of dried fruit (raisins, figs, peaches, etc)
2 c apple sauce
cinnamon to taste

Directions: Cut up the fruit in big chunks and put in a sauce pan. Add the dried fruit and apple sauce. Bring to a boil. Simmer until the mixture starts to break down, about 20 minutes. Serve warm from the stove or store in fridge for 1-2 weeks.

Ingredients for Nut Cream:

3 1/2 c walnuts
1/2 c maple syrup
1/4 c water
2 Tbs cocoa powder (optional, but we like it!)

Directions: Place walnuts in a blender with the maple syrup and water. Blend for 2 minutes until smooth. Try to add as little water as possible to keep it thick, unless you want it more like a sauce. Store in fridge. We've also been putting this on our toasted artisan bread, and oh, it's good!

Three Bear Porridge with Cracked Wheat Cereal

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 09 Jan 2012 13:24:00 +0000

MaMa Bear's Porridge - She likes a lot of brown sugar.

One of my favorite stories right now is Goldilocks and The Three Bears. I ask to have it read to me at least once a day. DaDa thought it would be fun to serve up some Three Bear Porridge using Joseph's Grainery Cracked Wheat Cereal. Now I see why Goldilocks ate all of Wee Tiny Bear's porridge. Here's the recipe that DaDa used...

Ingredients for Three Bear Porridge with Cracked Wheat Cereal:

3 c water
1 c Joseph's Grainery Cracked Wheat Cereal
pinch of salt
1/2 c milk
1 tsp vanilla extract
toppings - brown sugar and craisins...or whatever suits your fancy

Directions: In a large pot, bring the water to a boil. Add the cracked wheat cereal and salt, stir. Reduce the heat to medium low and cook for about 30 minutes, making sure to stir the cereal so it doesn't stick to the pot. Once the cereal starts to thicken, add the milk and vanilla. Stir everything together and cook for an additional 10 minutes. Top with brown sugar and craisins and serve.

What a way to start your day - Three Bear Porridge with Cracked Wheat Cereal

We've Stepped Out of the Kitchen...

noreply@blogger.com (Joseph's Grainery Recipes) — Tue, 03 Jan 2012 22:23:00 +0000

...for the week to spend some time with the newest member of the Joseph's Grainery family!

I'd like to introduce you to my new baby Brougham. He was born just a few days ago and weighed in at 8 lbs 15 oz. My cousin Katie even came for a visit to meet him. I'm adjusting to life as a big brother and we'll be back soon with more delicious whole grain recipes!

Oatmeal Chocolate Chip Pancakes

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 26 Dec 2011 13:32:00 +0000

Oatmeal Chocolate Chip Pancakes

Did you receive some Joseph's Grainery Multigrain Pancake Mix for Christmas? What? You haven't already devoured a stack of those delicious and hearty pancakes? Well, first we recommend you try making the pancakes as directed on the packaging, but if you've done that already and looking for a fun twist, may we recommend Oatmeal Chocolate Chip Pancakes?!

Ingredients for Oatmeal Chocolate Chip Pancakes:

1/2 c oatmeal
1 c Joseph's Grainery Multigrain Pancake Mix
2 tsp cinnamon
1 egg
1 tsp vanilla
1 1/2 c buttermilk (need a buttermilk substitute?)
1/4 c chocolate chips

Directions: In a large bowl mix together the dry ingredients. In a smaller bowl, whisk together the egg, vanilla and buttermilk. Add the buttermilk mixture to the dry ingredients and mix until the ingredients are combined. Ladel the pancake batter onto a hot griddle, add a few (or several) chocolate chips to the batter and cook as you normally would cook pancakes. Serve up with your favorite pancake toppings and enjoy!

Merry Christmas from Joseph's Grainery

noreply@blogger.com (Joseph's Grainery Recipes) — Sat, 24 Dec 2011 14:01:00 +0000

We here at Joseph's Grainery wish you the Merriest of Christmases. We pray that you have a wonderful holiday with your family and take a moment to reflect on the best gift this season has to offer...Jesus.

Cookies for Santa - Glazed Egg Nog Cookies

noreply@blogger.com (Joseph's Grainery Recipes) — Mon, 19 Dec 2011 14:34:00 +0000

Glazed Egg Nog Cookies waiting for Santa

Santa isn't coming to our house this year, but don't worry, it's OK with me. I'm terrified of the Guy-In-The-Big-Red-Suit, or as I call him "Ho Ho". I've told MaMa on several occasions that I don't want him to bring presents to our house, so MaMa said she'd tell him not to come. But she said she was sad that she wasn't going to get to make Santa cookies with our Whole Grain Cookie Mix Base, so I told her she could make me cookies instead. That seemed to work for her, so here are Glazed Egg Nog Cookies that would be perfect to serve Santa (if you aren't scared of him, like me).

Ingredients for Glazed Egg Nog Cookies:

3/4 c butter, room temperature
1 1/4 c sugar
1/2 c egg nog
1 tsp vanilla extract
2 egg yolks
2 1/4 c Joseph's Grainery Whole Grain Cookie Mix Base
1/2 tsp baking powder
1 tsp nutmeg
1/2 tsp cinnamon

1 1/2 c powdered sugar
4 Tbs Egg Nog

Directions: Preheat your oven to 300 degrees. Prepare cookie sheets with cooking spray. In the bowl of your mixer cream together the butter and sugar until light and fluffy. Add the egg nog, vanilla and egg yolks. Beat on medium speed until smooth.

Gradually add the cookie mix base, baking powder, nutmeg and cinnamon. Mix on low speed until just combined.

Using a cookie scoop, place cookie dough on the prepared baking sheets, making sure to give them room for spreading. Bake for approximately 15 minutes or until the edges begin to become golden. Cool on a wire rack.

While the cookies are cooling, mix together the powdered sugar and egg nog to make the glaze. Add egg nog to get the desired consistency and then drizzle over the cookies. Sprinkle with nutmeg and allow glaze to set.

Set out for Jolly Ol' St Nick...or devour them yourself, like I did. :)

Joseph's Grainery - Now In Stores - Tri Cities, WA

noreply@blogger.com (Joseph's Grainery Recipes) — Fri, 16 Dec 2011 18:35:00 +0000

You can now purchase Joseph's Grainery Whole Grain Products at the Northwest Regional Food Hub in Richland, Washington. We're very excited that all of you in the Tri-Cities area now have access to our products at their retail location!

Here are their details:

Northwest Regional Food Hub
603 Goethals
Richland, Washington

Online at: www.shopthenorthwest.com

Hours:
Monday 2-5 PM
Wednesday 9 AM - 1 PM
Friday 4-6 PM
Saturdays 10 AM - 6 PM

Stop by, say hi and tell them Joseph's Grainery sent you!