05 November 2008

Healthy Flax Oil Dressing

1/4 cup flax seed oil
1/4 tsp. each garlic and onion powder
3 T. fresh lemon juice (more or less)
1/4 cup chopped fresh tomatoes
1 tsp. basil
1 tsp. chives
pinch of salt

Process in a blender.

Soft Pretzels

I want cheese on my please.

all-purpose flour 2-3 cups
granulated sugar 2 tbsp
salt 1 tsp
active dry yeast (1 package) 1 tbsp
water 1 cup
butter or margarine 1 tbsp
flax seed 1/4 cup
egg yolk 1
water 1 tbsp


In a large bowl, combine 1 cup flour, sugar, salt and yeast. In a saucepan, over medium-high heat, heat water and butter to 120 to 130 degrees.
Add warm liquid to the yeast mixture; beat until well combined.
Stir in flaxseed and enough flour to make a soft dough. Turn out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth and no longer sticky, about 4 minutes.
Place dough into a well greased bowl and cover loosely with well greased plastic wrap. Let rise in a warm place until doubled, about 45 to 60 minutes.
Line baking sheet with foil. Lightly grease and set aside. Punch dough down, knead about 5 times.
Divide dough into 12 equal portions. Cover portions not being rolled. Roll each portion into a 16 inch rope; shape into a pretzel.
Place on baking sheet, cover and let rise 5 minutes.
Beat together egg yolk and water. Lightly brush on pretzels.
Sprinkle pretzels lightly with coarse salt and flaxseed, if desired.
Bake 15 minutes or until golden brown.
Serve with mustard or melted cream cheese for dipping.

Flax Cinnamon Buns

Nothings better than warm cinnamon buns in the morning.

Dough:

milk 2% 3/4 cup
egg 1
all-purpose flour 3 cups
ground flax seeds 3/4 cup
granulated sugar 4 tbsp
salt 1/2 tsp
margarine or butter 5 tbsp
fast rising instant yeast 3 tsp


Filling:

margarine or butter 4 tbsp
granulated sugar 1/3 cup
cinnamon 1 tbsp
nutmeg (optional) 1/2 tsp


Icing Sugar Glaze:

powdered sugar 1 cup
milk 2% 2 tbsp
vanilla 1/2 tsp


Measure ingredients for dough and place in bread machine pan as recommended by manufacturer. Select Dough Cycle.
Remove dough from pan and place on floured surface. Cover and let rest 15 minutes.
Roll dough into a rectangle, about 10x15 inches. Spread margarine or butter over dough to within 1 inch of the edges.
Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough.
Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces.
Place rolls onto a greased 13x9 inch pan. Cover and let rise until double in volume, about 30 to 45 minutes.
Preheat oven to 375 degrees for 20 to 25 minutes or until golden brown.
Let cool in pan 10 to 14 minutes. Drizzle with icing sugar glaze. Cut apart and remove from pan.
Yield: 12 servings

Flax Cookies

Delicious cookies that the kids will love.

butter 1 1/3 cups
granulated sugar 1 1/4 cups
lightly packed brown sugar 1 1/2 cups
flax seed 2 1/3 cups
large eggs 3
vanilla 1 1/2 tsp
all-purpose flour 3 1/2 cups
baking soda 1 tbsp
oatmeal 3 cups




In a bowl, cream butter and sugars; add flax seed.
In another bowl, beat eggs and vanilla together. Combine with flax mixture.
Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
Form dough into 1 1/2 inch round logs. Place in freezer and chill.
Preheat oven to 350°F.
Slice into 1/4 inch medallions.
Place on baking sheet leaving about 2 inches between cookies.
Bake 13 to 15 minutes.
Remove from sheet and cool.
Yield: 108 cookies

Two-hour Buns

Hmmm.... goes great with the meatloaf.

fast rising instant yeast 2 tbsp
all-purpose flour 8 cups
ground flax seed 3/4 cup
granulated sugar 1/2 cup
eggs 2
salt 1 tsp
lukewarm water 3 cups


In a bowl, mix yeast, 4 cups flour and ground flax.
In a large bowl, beat sugar, eggs and salt. Add water and stir.
Add flour mixture to the liquid and beat until well blended.
Add remaining flour and knead.
Let rise 15 minutes.
Punch down and let rise again 15 minutes.
Punch down and form into buns.
Place on greased baking sheet allowing 2 inches between buns.
Let rise one hour.
Preheat oven to 350°F.
Bake 20 minutes. Remove and cool on a rack.
Yield: 4 dozen 4 inch buns

Orange Bran Flax Muffins

- Can also make with chocolate.

oat bran 1 1/2 cups
all-purpose flour 1 cup
flax seed* 1 cup
natural bran 1 cup
baking powder 1 tbsp
salt 1/2 tsp
whole oranges (washed, quartered, seeded) 2
brown sugar 1 cup
buttermilk 1 cup
canola oil 1/2 cup
eggs 2
baking soda 1 tsp
raisins** 1 1/2 cups


In a large bowl, combine oat bran, flour, flax seed, bran, baking powder and salt. Set aside.
In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
Pour orange mixture into dry ingredients. Mix until well blended.
Stir in raisins.
Fill paper lined muffin tins almost to the top.
Bake in 350°F oven for 18 to 20 minutes or until wooden pick inserted in centre of muffin comes out clean.
Cool in tins 5 minutes before removing to cooling rack.
*Flax seed may also be ground. Measure first, then grind or mill.
**For chocolate lovers, substitute white chocolate chips for raisins.

Banana bread with Flax seed

1-1/4 cups all purpose flour
3/4 cup ground flaxseed
2/3 cup white sugar
2 teaspoons baking power
¼ teaspoon salt
2 eggs
¼ cup skim milk
¼ cup canola oil
1 cup mashed bananas (about 3 medium or 2 large)
½ teaspoon vanilla
1/3 cup chopped walnuts


Preheat oven to 350 F.
In large bowl, mix flour, flax, sugar, baking powder, and salt together.
In food processor or bowl, mash bananas. Then add eggs, milk, oil, and vanilla, and mix in well together.
Mix wet ingredients into dry ingredients just until moistened.
Fold in chopped nuts.
Coat 8 ½ by 4 ½ inch loaf pan with non-stick spray.
Pour batter in loaf pan. Bake for about 50-55 minutes until dark brown, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for at least 10-15 minutes before unmolding to cool completely on the rack.
Preparation time: 15 minutes

Baking Time: 50-55 minutes