
12
WHOLE WHEAT PEANUT BUTTER COOKIES
Taken from “Wild Flour” by Denise Fidler, the Country Baker.
1 1/2 cups soft butter
4 cups raw or regular sugar
2 1/2 cups natural peanut butter (unsweetened or sweetened)
1 Tbsp. vanilla
4 large eggs
5 cups soft whole wheat pastry flour
2 tsp. baking soda
1 tsp. salt (only if using unsalted butter)
Mix pastry flour, baking soda and salt in bowl and set aside. In BOSCH
mixing bowl, cream together butter, sugar and peanut butter. Then
add vanilla and eggs and cream for 3 minutes. Mix dry ingredients into
the creamed mixture. Place by spoonful onto greased cookie sheets
2 inches apart and flatten with a fork dipped in flour. Bake at 350° for
15 minutes. Cool for 1 minute and place on wire racks to cool. (Makes
about 8 dozen)
LIGHT ANGEL FOOD CAKE
12 large egg whites
1/4 cup cornstarch
2 1/4 cups powdered sugar
3/4 cup whole wheat flour
1/2 tsp. salt
1 tsp. vanilla or almond extract
1 1/2 tsp. cream of tartar
First mix 1 1/4 cups of the powdered sugar with the wheat flour and
cornstarch in a small bowl and set aside. Then separate the egg whites
completely, add salt and cream of tartar to them and whip
on high speed until egg whites stand in peaks. Switch mixer to low
speed and gradually add 1 cup powdered sugar plus flavoring. Then
stop the mixer and sprinkle in 1/3 cup of the flour mixture. Blend
lightly again adding the remaining flour mixture. Blend only until mixed.
Pour into angel food cake pan. Bake on 375° for 30-35 minutes or until
done.