Recipes

Ingredients

• 1½ cups shredded zucchini (about 1 medium zucchini)

Dry Ingredients

• 1 cup Swany White whole wheat flour
• ½ cup Swany White quick oats
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• dash of nutmeg

Wet Ingredients

• 2 extra large eggs
• ⅔ cup olive oil
• ⅔ cup honey
• 1 capful of pure vanilla extract

Mix Ins

• ¼ cup golden raisins
• ¼ cup chopped walnuts

Topping

• 2 tbsp golden raisins
• 2 tbsp chopped walnuts

Instructions

1. Preheat your oven to 350 F and prepare a 9×5-inch loaf pan with parchment paper for easy removal.
2. Using a good old fashioned grater, shred the zucchini. and set aside. **Do not squeeze out the excess moisture.
3. In a large bowl, mix the dry ingredients. Whisk thoroughly to combine.
4. In a separate mixing bowl, add all of the wet ingredients and mix until fully blended.
5. Combine the wet and dry ingredients being careful not to over mix- the bread will be tough!
6. Gently fold the golden raisins and walnuts into the batter and then add the shredded zucchini, reserving a pinch or two to sprinkle on the top of the loaf.
7. Pour batter into your lined loaf pan.
8. Sprinkle the remaining raisins and walnuts over the top. Tuck them into the batter to prevent burning.
9. Bake for about 40-60 minutes, checking at the 40 minute mark. A toothpick should come out clean when inserted.
10. Cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling.
11. Cut into slices and enjoy!

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.

Ingredients

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

Directions

1. Preheat the oven to 350 degrees F and prepare a 12-cup muffin pan with muffin liners or butter.
2. Combine the flour, oats, baking powder, salt and baking soda in a large bowl.
3. In another bowl, whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs.
4. Then, fold the sour cream mixture into the flour mixture and mix until just combined.
5. Fold in the blueberries, batter may be lumpy.
6. Divide batter evenly among the prepared muffin pan.
7. Sprinkle with oats and turbinado sugar if desired.
8. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 to 24 minutes.
9. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
10. Enjoy!

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.

Ingredients

Base/Crust:

• 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

Filling:

• 1-3/4 cups sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/3 cup lemon juice

Topping:

• Confectioners’ sugar

Directions

• 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. 
• Refrigerate leftovers.

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!

Ingredients

• 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

Directions

• 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.

Credit All Things Considered

No matter its origins, this cake is simply DELICIOUS!

Ingredients

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

Instructions

1. 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:

1. Mix the all dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt) in large bowl.
2. In a another bowl combine the eggs, buttermilk, oil and vanilla and mix well.
3. Add the wet ingredients to the dry ingredients combine.
4. Stir in boiling water. creating a thin batter, and pour into prepared pans.
5. Bake for 25 – 35 minutes or until a toothpick inserted in center comes out clean or with few crumbs.
6. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the coconut frosting:

1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. 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. 
3. Once thickened, remove mixture from heat and stir in vanilla, nuts and coconut.
4. Allow to cool completely before layering it on the cake.

For the Chocolate Frosting:

1. Melt butter.
2. Stir in cocoa powder.
3. Alternately add powdered sugar and milk, beating to spreading consistency.
4. Add vanilla

** 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:

1. Place one of the cake rounds on your serving stand or plate. 
2. 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. 
3. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
4. Spoon remaining coconut frosting on top of the cake. 

Courtesy of Tastes Better From Scratch

Most of us think of Christmas when there is the mention of gingerbread, but this sweet and spicy cake is good any time of the year.

Ingredients

• 1/2 cup white sugar
• 1/2 cup butter
• 1 egg
• 1 cup unsulphured molasses
• 2 1/2 cups Swany White Flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup applesauce (optional, but will add to moistness of cake)
• 1 cup hot water

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a 9 inch square pan by buttering it and dusting it with flour.
3. Cream together the sugar and butter until lightened in color and fluffy. You can do this by hand or use a stand mixer.
4. Next, beat in the egg, and mix in the molasses until fully combined.
5. Add in the flour, baking soda, salt, cinnamon, ginger, and cloves until all are just combined. Do not over mix.
6. With a whisk, add in the hot water and applesauce.
7. Bake for 40-45 minutes in preheated oven until the cake springs back up when touched or a knife comes out clean.

It is June, and in Minnesota, that means it is strawberry season. What better way to enjoy this delicious summer fruit than with fresh baked shortcake.

Ingredients

2/3 cup sugar

1/4 cup shortening

1 large egg, room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

1-1/2 cups Swany White Flour

2 teaspoons baking powder

1/2 cup whole milk

Directions

1.) In a bowl, cream sugar and shortening until smooth.

2.) Add egg and vanilla and beat mixture well.

3.) Next, combine dry ingredients

4.) In a separate bowl, add alternately with the milk in to the creamed mixture.

5.) Spread batter into a greased 9-in. square baking pan.

6.) Bake at 350° for 20-25 minutes.

7.) Cool on wire rack.

8.) Serve with fresh strawberries and whipped cream.

The month of May has arrived and with it the tradition most commonly celebrated in the US as a celebration of Mexican culture and heritage, Cinco de Mayo. Many people celebrate with large fiestas with traditional Mexican fare. This year, try these easy homemade tortillas for your tacos, burritos, and quesadillas. They are relatively easy to make and they taste much better than anything you will find in the store.

INGREDIENTS

• 2 cups Swany White flour
• 1/2 teaspoon salt
• 3/4 cup water
• 3 tablespoons olive oil

DIRECTIONS

• In a large bowl, mix together the flour and salt.
• Once combined, stir in the water and oil, and mix until a dough forms.
• Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
• Let rest for 10 minutes.
• Divide dough into about eight portions and roll each portion into a 7-in. circle, on a lightly floured surface.
• In a large skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.
• Serve with your favorite fixings.