Homemade Whole Wheat Ravioli

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4 Servings
ravioli italian
ravioli dough spinach ricotta sausage whole wheat

1 (Ravioli)
1 cup wheat ur
2 cups all purpose ur
1 tsp t
2 s
0.75 cup water
1 (Fillings)
1 Ricotta/nach
0.5 cup nach cooked and drained
0.5 cup otta
1 teaspoon pkin pie spice or nutmeg
1 salt and per to taste
2 nach/Spicy sausage
1 Hot Italian sage casing removed and cooked
0.5 cup nach cooked and drained

1. Clean a large work surface that will be large enough to roll out the dough. If you decide to work with waxed paper instead of directly on the counter, I would recommend taping it to the counter. 2. Sift flours and salt together, then place on work surface in a pyramid shape. 3. Make a well in the center of the pyramid and add the egg. 4. Using your hands, kneed the egg into the flour slowly adding water until the dough is the right consistency (it should be a smooth ball of dough, but not too sticky). 5. Cover the dough with with plastic wrap to keep it from drying out and let it rest for at least 15 minutes. 6. Meanwhile start putting the fillings together. Each one should be mixed individually. 7. Take the dough and cut it into two pieces. Roll each out until it is between 1/16” - 1/8” thick. 8. Place a teaspoon worth of filling along the dough separated by the width of a finger. Continue placing teaspoon sized dollops along the dough until you are out of room. 9. Then place the second piece of rolled out dough on top of the other and press it down between the sections of filling. Using a pastry cutter or sharp knife cut between the raviolis in zig zag patter until you have lots of raviolis cut out. 10. Allow the ravioli to dry for at least an hour before you try to boil them for 15-20 mins each until done. If you prefer to cook them right away you can braise them in a baking dish, with the pasta covered in pasta sauce for 20-30 mins at 375oF. 11. These can also be frozen after the 1 hour drying period.


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Whole Wheat Carrot Cake

12 Servings
Carrots American
Desserts Bake Meatless Vegetarian Carrots American Fall Sweet

1 cup etable oil
1 cup wn sugar
1 cup ar
1 teaspoon illa
4
HEADING
2 cups Whole wheat ur
1 teaspoon t
1/3 cup Nonfat dry k
1 teaspoon ing soda
1 teaspoon ing powder
2 teaspoon namon
3 cups rot shredded
1 cup nuts chopped
Confectioners ar

In a medium mixer bowl, blend oil, sugar and brown sugar on low speed until mixed. Add vanilla, beat in eggs one at a time, blending well. In a seperate bowl, stir together flour, salt, dry milk, soda, baking powder, and cinnamon. Add to egg mixture until well blended. Stir in carrots and walnuts by hand. Pour into greased and floured 10-inch tube or 12 cup fluted tube pan. Bake at 350? for 50 - 60 minutes or until cake tests done. Cool in pan; invert onto a serving plate. Sprinkle with confectioners' sugar on top.


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Whole Wheat Carrot Cake

9 Servings
Whole Wheat Flour
American
Desserts Bake Low Sugar Whole Wheat Flour American

1/2 cup wn sugar splenda
1/2 cup ar
1/2 cup ola Oil
2 s
1/2 teaspoon t
1 teaspoon namon
1 cup Whole wheat pastry ur
1 cup rot grated
1 teaspoon ing powder
3/4 teaspoon ing soda
8 ounce Crushed eapple drained
1/4 cup nuts chopped
FROSTING
3 tablespoon am cheese softened
3 tablespoon garine softened
1/2 teaspoon illa
1/3 cup dered sugar


Mix the first 6 ingridients well. Add the remaining and mix well. Bake at 350 degrees in an 8 x 8 or 9 x 9 square pan for about 40 minutes or until a toothpick comes out clean. Frosting: Using a wooden spoon, whip the cream cheese, margarine and vanilla until smooth. sift in powdered sugar, 1 tablespoon at a time, and stir until a creamy smooth frosting is achieved.


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Wheat free cheesecake crust

12 Servings
Pecans
wheat free
sweet Nutty wheat-free Desert Crust Cheesecake Pecans wheat free

1 1/2 cups coarsly ground ans
3/4 cup finely ground ond flour or just finely ground a
1 white
1 cup confectioners ar
4 tbls. ter or half a stick
1/2 tsp. namon

Preheat oven to 425. In a medium mixing bowl, combine ground pecans, almonds, and egg white. Mix at slow speed while melting the butter in a small sauce pan. Once the butter is melted, add it to the nut mixture. Mix at medium speed, gradually adding the sugar a tablespoon at a time. Add the cinnamon, and mix untill the crust looks even and consistant. Place the crust in an even layer in the bottom of two 8-inch cheesecake pans. Bake the crust for seven minutes, or untill the crust in nice and golden.


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Puffed Wheat Cake

24 Servings
Puffed Wheat
Canadian
Sweet Chocolate soft snacks desert Lunches Puffed Wheat Canadian

2 cups wn Sugar
1 cup ter
1 cup n Syrup
2 tbs. oa
1 pinch of t
1 tsp. illa
12 cups Puffed at

Melt butter in Microwave and pour into a heavy bottom pot with sugar, corn syrup, cocoa, and salt. Stir constantly until boil. Slow boil for about 3-5 minutes or until ( soft ball stage ). Let cool a few minutes and add Vanilla and stir until it starts to thicken. Pour into large bowl of Puffed Wheat and stir. Empty into 2 (9x12) greased pans


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