You may not think to use rye in pancakes, but it gives pancakes a wonderful nutty flavor that you will love! Compliment it with any fruit compote or just good old maple syrup and you will have one delicious breakfast.
3/4 cup Swany White rye flour
3/4 cup Swany White flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 tablespoons sugar
1 egg, lightly beaten
1/2 cup plus 1 tablespoon milk
In a medium bowl, whisk together all dry ingredients: rye flour, flour, salt, baking powder, and sugar.
Then whisk in egg and milk until just combined.
On a hot griddle, pour 1/4 cup batter and wait for bubbles to form and, flip carefully with a spatula.
Let cook until just cooked through, another 1-2 minutes.
We all know that buying pasta is convenient, but making your own pasta is super easy and nothing really compares to the taste of fresh pasta especially when it is paired with the delicious flavors of summer like fresh tomatoes and basil. And when you add rye, you not only get a healthy kick, you also get a wonderful earthy flavor.
1 Swany White rye flour
½ cup Swany White flour
½ teaspoon sea salt
1 large organic egg (beaten)
¼ cup filtered water
To prepare the pasta, mix the flours with salt in a big bowl.
Make a well in the middle, add the beaten egg and water and whisk to combine.
Knead mixture for 10 minutes until you achieve an elastic dough.
Set aside to rest for 30 minutes then roll the pasta dough as thin as possible with a rolling pin on a well-floured surface ( you can use a pasta machine as well).
Use a sharp knife to cut fettuccine strips, dusting them with rye flour so they don’t stick.
Bagels were first introduced by Polish-Jewish immigrants in the late 19th century, and quickly became popular. We love this crunchy on the outside and chewy on the inside bread. It can be served toasted or not, sweet or savory, and you can really smear just about any spread you like on it. They take a bit of time to make, but they are so worth it!
Ingredients: 2 teaspoons active dry yeast 1 ½ tablespoons granulated sugar 1 ¼ cups warm water (this may need to be adjusted as needed) 3 ½ cups Swany White flour plus extra for kneading) 1 ½ teaspoons salt
1. In ½ cup of the warm water, pour in the sugar and yeast. Let it sit for five minutes without stirring, and then stir the mixture, until it all dissolves in the water.
2. In a large bowl, combine the flour and salt and make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup of the remaining warm water into the well and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want the dough to be moist and firm after you have mixed it.
4. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic.
5. Lightly brush a large bowl with oil and turn the dough to coat.
6. Cover the bowl with a damp dish towel and allow to rise in a warm place for about 1 hour. The dough should double in size.
7. Punch the dough down, and let it rest for another 10 minutes.
8. Divide the dough into 8 pieces and shape them into a round. Now, take a dough ball, and press it gently against your work surface, moving your hand and the ball in a circular motion pulling the dough into itself until a dough ball forms. Repeat with 7 other dough rounds.
9. Bring a large pot of water to a boil and then reduce the heat.
10. Using a slotted spoon or skimmer, lower the bagels into the water and boil. The bagels will float to the top, when that happens, let them float for one minute, flip them and boil for another minute. **For a chewier New York style bagel, boil two minutes on each side.
11. If you plan to top your bagels with stuff, do so as you take them out of the water, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
12. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
13. Bake in a 400 degree oven for 20 minutes, until golden brown.
Summer is in full swing and so is berry season! This muffin recipe is a great way to make use of the sweet summer blueberries, and actually can be adapted to use any of the berries you may be picking. The whole wheat flour and oats make this muffin not only delicious, but packed with healthy nutrients too.
1 1/2 cups Swany White Whole Wheat Flour
1/2 cup Swany White Oatmeal, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup reduced-fat sour cream
1/2 cup packed light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 large eggs
1 cup blueberries
Turbinado sugar, optional, for sprinkling
Preheat the oven to 350 degrees F and prepare a 12-cup muffin pan with muffin liners or butter.
Combine the flour, oats, baking powder, salt and baking soda in a large bowl.
In another bowl, whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs.
Then, fold the sour cream mixture into the flour mixture and mix until just combined.
Fold in the blueberries, batter may be lumpy.
Divide batter evenly among the prepared muffin pan.
Sprinkle with oats and turbinado sugar if desired.
Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 to 24 minutes.
Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Who doesn’t love a good hot dog, especially when it comes to summer picnics and barbecues? During this season of sunshine you can step up your hot dog game with this delicious pretzel hotdog bun then next time you light up the grill.
1 cup milk
1/4 cup light brown sugar
2 tablespoons honey
1 packet active dry yeast
2 tablespoons unsalted butter
2 small cloves garlic, grated
3 cups Swany White flour, plus more for dusting
1 cup bread flour
1/2 cup baking soda
Pretzel salt or coarse ground sea salt, for sprinkling
In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to about 105 to 110 degrees F.
Pour mixture in to the bowl of a stand mixer and sprinkle the yeast over it. The should bloom in about 10 – 15 minutes.
In a separate saucepan over medium heat, add the butter and garlic and cook for 2 to 3 minutes.
Combine the Swany White flour and bread flour in a mixing bowl.
Add this flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture.
Mix all ingredients on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl. This will take 5 to 7 minutes.
Line 2 baking sheets with silicone mats or parchment paper.
Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces.
Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
Once rested, lightly dust your work surface again and roll the balls into 7-inch logs.
Place these onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
Preheat the oven to 425 degrees F and place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
With summer well underway, there are many gatherings taking place. From graduation parties to family reunions, people are coming together and sharing their favorite dishes, perhaps many with some tradition behind them. One dessert that always seems to find its way to the pot luck table is lemon bars, yes the ones like your grandma always made. This recipe takes grandma’s classic lemon bars and adds a fresh twist that is wonderfully fragrant and delicious.
3/4 cup butter, softened
1/2 cup confectioners’ sugar
2 cups Swany White flour
1/2 cup ground almonds
2 teaspoons dried lavender flowers
2 teaspoons grated lemon zest
1-3/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon baking soda
4 large eggs
1/3 cup lemon juice
In a small bowl, cream butter and confectioners’ sugar.
Slowly add the flour, almonds, lavender and lemon zest.
Beat all together until crumbly.
Pat mixture into an ungreased 13×9-in. baking dish.
Bake at 350° for 15 minutes or until edges are golden brown.
While base is baking, to make the filling, in another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice
Beat until frothy.
Pour over hot crust and bake at 350° for 20-25 minutes or until light golden brown.
Cool on a wire rack and dust with confectioners’ sugar.
It is summer in Minnesota and that means that there is a whole lot of fishing happening. And there is nothing better than a Minnesota fish fry. This recipe will ensure that your fish is crispy and delicious!
1-1/2 cups Swany White flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 large egg, lightly beaten
2/3 cup water
2/3 cup lemon juice, divided
2 pounds perch or walleye fillets, cut into serving-size pieces
Oil for frying
Lemon wedges, optional
Combine 1 cup flour, baking powder, salt and sugar.
In a separate bowl, combine egg, water and 1/3 cup lemon juice.
Then slowly stir into dry ingredients until smooth.
Place remaining lemon juice and remaining flour in shallow bowls.
Dip fillets in lemon juice, then flour, then coat with egg mixture.
In a large skillet, heat 1 in. oil over medium-high heat.
Fry fillets on each side until golden brown and fish flakes easily with a fork, about 2-3 minutes each side.
Drain on paper towels.
You can serve with your favorite dipping sauces and lemon wedges.
The German Chocolate Cake has been around since about 1957, and while many people think it is a German delight, that is not the case.
In 1852, a gentleman named Sam German invented a style of sweet baking chocolate for the Baker’s chocolate company and it was coined as “German Chocolate”. However, it didn’t become well-known until 1957 when a Texas homemaker sent her now-legendary cake recipe to a Dallas newspaper.
The recipe was so popular that German’s Chocolate sales shot up 73 percent in one year. Newspapers across the country reprinted the recipe.But somewhere along the way, German’s Chocolate Cake lost its apostrophe-s, leaving Germany holding the credit for a classic American dessert.
No matter its origins, this cake is simply DELICIOUS!
For the Chocolate Cake:
2 cups granulated sugar
1-3/4 cups Swany White flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For the Coconut Frosting:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
Pre-heat oven to 375°F and grease two 8 or 9-inch round baking pans. Tip: Cut a round piece of wax or parchment paper for the bottom of the pan also to ensure easy removal of your cake from the pans.
For the Cake:
Mix the all dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt) in large bowl.
In a another bowl combine the eggs, buttermilk, oil and vanilla and mix well.
Add the wet ingredients to the dry ingredients combine.
Stir in boiling water. creating a thin batter, and pour into prepared pans.
Bake for 25 – 35 minutes or until a toothpick inserted in center comes out clean or with few crumbs.
Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the coconut frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
Stir well and bring the mixture to a low boil over medium heat. Be sure to stir constantly for several minutes until the mixture begins to thicken.
Once thickened, remove mixture from heat and stir in vanilla, nuts and coconut.
Allow to cool completely before layering it on the cake.
For the Chocolate Frosting:
Stir in cocoa powder.
Alternately add powdered sugar and milk, beating to spreading consistency.
** You may need to add a small amount additional milk to thin the frosting, or a little extra powder, until you reach your desired consistency.
Assembling Your Cake:
Place one of the cake rounds on your serving stand or plate.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.