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12/25/09 7:10 P

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I have bought and used white whole wheat flour(Eagle Mills brand at Wal Mart) in my biscuits and gravy(made white gravy with milk and flour) and they turned out great.

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THE SALAD IS THE MAIN DISH


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12/17/09 5:07 P

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Pumpkin Icecream
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=840495


Banana Icecream
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=847128


Peanut Butter Icecream
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=840413


emoticon emoticon emoticon emoticon emoticon emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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12/11/09 12:45 A

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thanks
I'll let you know

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THE SALAD IS THE MAIN DISH


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12/9/09 11:12 P

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Well, you could maybe use cocoa powder. But, you see what happened, is I was originally trying to make the fudge (scroll down to to earlier posts)
I think the chocolate makes it a bit creamier and overall, the brownies only have about 7 grams of fat each.

I used steviva (or stevia) in the cream cheese and raw cane sugar in the brownie, but by ALL MEANS. Please do try using stevia in the brownie also. You will just need to add a little more of something else (maybe yogurt, sour cream or even applesauce or fruit puree) to make up for the lost bulk that 3/4 cup of sugar takes up.

Let me know how yours turn out! emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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12/9/09 10:23 P

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on your chocolatey cream frosting do you use all three of the sugars or pick one? Can you use cocoa powder or does the chocolate squares work better ?

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12/9/09 9:40 P

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Oh! By the way... these brownies really are delicious. And they are not too bad calorie or fat wise (considering it's a brownie)


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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LORENVER's Photo LORENVER Posts: 6,711
12/9/09 5:43 P

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That's great. I love brownies and making them a little less bad sounds good to me.

Loren

Indianapolis IN - Eastern Time Zone.

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I miss you Dad (I know you'd be proud of me).
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12/9/09 12:53 P

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No. I don't think so. I used the Power Flour. It is a mixture of whole grain flours. I would have used WW though (I just happen to have a BUNCH of Power Flour made up already)
I usually use WW in my brownies.

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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LORENVER's Photo LORENVER Posts: 6,711
12/9/09 6:09 A

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Since brownies are already dark I wouldn't if using regular whole wheat flour would really change the taste...?

LV

Indianapolis IN - Eastern Time Zone.

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Your stomach shouldn't be a waist basket.
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I miss you Dad (I know you'd be proud of me).
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12/9/09 12:29 A

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yum brownies. I tried a brownie recipe from the spark recipes and didnt turn out to well. So i will try yours.

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12/8/09 11:05 P

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OK. Here it is!

Raspberry Cream Cheese Brownies. Originally in Cooking Light Double Holiday Issue. But, I think I have now changed it enough to call it my OWN! (ahem)

Brownie recipe:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=842525


Chocolately Cream Cheese Frosting or Filling:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=842060


Power Flour:
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=832809


Since I have no such thing as White Whole Wheat flour here in the Great White North, I used Power Flour from Tosca's book. You can use White WW or all-purpose if you like. I am sure the results would be similar...

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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12/8/09 9:32 P

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you bet! I'll make them tonight since I have my 18 year old step son to EAT them for me! LOL!

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/8/09 8:32 P

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Let us know how those turn out

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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12/8/09 8:20 P

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That's OK. It's gonna make a GREAT topping for these Raspberry Cheescake Brownies! emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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LORENVER's Photo LORENVER Posts: 6,711
12/8/09 5:43 P

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Poor Fudge!

Loren

Indianapolis IN - Eastern Time Zone.

Warrior Dash September 10th 2016
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Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
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12/8/09 10:10 A

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OK... I UNSHARED my No Sugar Added Holiday Fudge. It tastes great, but it is NOT fudge. It is more like a chocolate cream cheese frosting or filling. You need to eat it with a SPOON! I'm gonna try making these Chocolate, Cream Cheese Brownies. Maybe the STUFF in my fridge will be useful for that. I hate to just waste it. emoticon

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"If it tastes good; Spit it out!" ~ Jack Lalanne

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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/8/09 12:49 A

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Thanks for the grammar lesson. that makes sense.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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KELLKAT's Photo KELLKAT Posts: 2,227
12/8/09 12:41 A

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Oh, you cooking fiends! I wish I enjoyed cooking as much as I used to...

btw... I'm pretty sure "effect" is a noun, and "affect" is a verb.

I'm just saying... Kelley


“You are never given a wish without also being given the power to make it come true. You may have to work for it, however.” - Richard Bach


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12/8/09 12:28 A

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Well. I just had a SNEAK PEEK at it. If it firms up a bit, I think it will be GREAT! But, right now, it is kinda soft. The recipe does say to leave it overnight, so we'll see. I'll keep ya posted.



~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 11:57 P

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I'm sorry; maybe I did something wrong when making the fudge. I was hoping you'd try it too and let me know how it went.

that pumpkin ice cream sure sounds good!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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12/7/09 11:09 P

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Ah, ANI! Ruining my fun! It tasted good out of the bowl! emoticon LOL!

I will try making the Cream Cheese Brownies in Cooking Light Mag, sometime this week. I also have to say, that PUMPKIN ICECREAM is DIVINE! I used the heavy cream (off the top of my raw milk) pumpkin puree and organic cane sugar, some spices. YUMMY! Tatses like a frozen pumpkin pie!

Edited by: FIT_ARTIST at: 12/7/2009 (23:10)
~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 11:02 P

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I tried this recipe once and it was terrible. Just plain weird. Let me know how it turns out for you Laura. I admit I didn't use the 95% fat free cream cheese as I stay away from that kind of stuff--how can cream cheese be 95% fat free??! What's in it?

Of course I'm a fudge maniac and love the old fashioned, beat-it-up-in-the-pot fudge recipes like Momma used to make. Nothing like it!! REAL fudge.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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12/7/09 9:43 P

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No Sugar Added Holiday Fudge

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=841575


~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 8:30 P

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Yah, I forgot about the apple thing though I have used that trick in the past. thanks for the idea/reminder.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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LORENVER's Photo LORENVER Posts: 6,711
12/7/09 8:00 P

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Wow, thanks for the recipe!

Loren

Indianapolis IN - Eastern Time Zone.

Warrior Dash September 10th 2016
Sprint Triathlon September 14th 2014.
Marathon, Indianapolis Indiana October 16th 2010.

Your stomach shouldn't be a waist basket.
~Author Unknown

I miss you Dad (I know you'd be proud of me).
~Loren


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12/7/09 7:48 P

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A slice of apple also works. emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 5:50 P

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In case some of you haven't ever made your own brown sugar I'll offer this help. Put the erythritol crystals in a bowl. Drizzle in the molasses and then start pressing the molasses into the crystals using quick, pressing motion. At first it will seem like nothing is happening and then you will notice the molasses breaking into smaller and smaller bits and the white crystals start to turn a light brown. Just keep pressing and mixing adding more molasses if you want. The more molasses the darker of a brown "sugar" you will get.

Another helpful hint for those of you who might not know: If you forget and leave your "brown sugar" out too long or if over time it just gets so hard that you can't even dig into it, just put a slice of soft bread on the top and cover tightly over night. In the morning you will have your moist, loose "brown sugar" again! This technique will work with regular brown sugar as well. You never need to throw out brown sugar that gets hardened.

Love to you.
Ducky

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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12/7/09 5:25 P

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emoticon emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 3:57 P

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Here is one of my recipes that I promised. I took it right out of my antique Better Homes and Gardens New Cookbook---"New" right LOL! And I made some changes.

Brownie Pudding

1 C sifted whole wheat pastry flour (after you've sifted it put the little pieces of bran back into it for nutrition--the sifting just gets rid of lumps and incorporates air)
3/4 C erythritol (sugar substitute)product (I used Lakanto)
2 Tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 C milk
2 tbsp oil (I used cold pressed organic sunflower oil)
1 tsp vanilla
3/4 to 1 C chopped walnuts
3/4 C brown sugar (I made my own brown sugar by mixing several drops of blackstrap molasses into Steviva Blend--works fantastic!)
1/2 C cocoa
1 3/4 C hot water

Sift together first 5 ingredients. Add milk, salad oil, and vanilla; mix till smooth. Stir in nuts. Pour into greased 8x8x2-inch pan. Mix together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over entire batter. Bake at 350 degrees fahrenheit for 40 minutes or till cake part (atop the sauce) is done. Serve warm or chilled. Top with walnut halves or whipped cream. Makes 8 servings

PS: I think it turned out too sweet. Next time I'm going to cut down the "sugar" to 1/2 cup in the cake part and remove 2 tablespoons from the pudding part (the brown "sugar").

If you've never made a pudding-cake before it's extremely yummy. Even though you pour water on top of the batter you end up with rich chocolate cake floating on top of a rich, creamy chocolate pudding. It's gooey and good and everyone goes nuts about it! It can also be served with vanilla ice cream.

Edited by: ANIDUCK at: 12/7/2009 (15:59)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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12/7/09 2:30 P

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I bought some Nutri-blend flour. Closest thing to White Whole Wheat here. It has some of the bran in it still. It has same fiber asd regular whole wheat.

Anyhow, I'll be stopping back to post a CLEANED up CHOCOLATE FUDGE recipe. (yep! Chocolate Fudge)

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

My BLOG:
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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 1:00 P

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I believe that the reason that "white" wheat is sometimes said to be easier to digest is only due to the fact that people believe it has less gluten in it. But remember, it has to be the "soft" or "pastry" variety for the easier-to-digest thing to hold true and then it won't matter whether it's red or white. Hard white wheat is still high gluten and can be use to make a good, sturdy bread. It will just have a lighter color if that is an affect (effect?) you want to produce.

Summing up:
Wheat is either red or white
Wheat is either soft or hard
Hard wheat is high protein, high gluten
Soft wheat is low protein, low gluten
You can have: "hard white" or "soft white"
You can have: "Hard red" or "soft red"
Flours are either whole grain or not whole grain (unless thy are a blend)
Organic, stone ground is the superior choice

Any grammar whizzes out there who can clarify the effect/affect thing for me?

Edited by: ANIDUCK at: 12/7/2009 (13:16)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 12:51 P

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And remember, labels that say "wheat flour" aren't "whole wheat" unless they say "100% whole wheat". This is a little tricksy thing that bread and other baked goods get away with. It can say "wheat flour" and come in a earthy-colored package and still be junky white flour. It must say "whole wheat" to designate that there is SOME whole wheat in the deal. But if you want it to contain ALL whole wheat (no mixing with inferior white flour) then regulations state that it has to say "100% whole wheat" on the label.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/7/09 12:37 P

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I need to correct and/or clarify something that was said about the difference between whole wheat and white whole wheat.

First: yes, there are several types of wheat as it is grown in the wheat fields. Some is called "red" and some is called "white" and some are "soft red" and some are "soft white". When you buy these from reputable sources they will often label them "hard red wheat" or "hard white wheat" or "soft, etc. Okay. These are whole wheat grains in their original, whole forms. The hard varieties are high protein and high gluten used for most bread baking. the soft varieties have less gluten and are most often used for pastries, pie crusts and when ground into flour are called "pastry" flours.

Then, grain is milled into flour. "Whole" wheat is the whole dang thing all ground up whether it is hard, soft, white or red.

Conventional "all-purpose" flours have the bran and germ removed ('cuz people don't like that yucky stuff in their baked goods...their loss ha!) Plus they are bleached, bromated, subjected to high heat grinding and who knows what else.

There is a new fangled flour on the market these days called "white whole wheat". I read somewhere that they grind the bloody tarnation out of the wheat using conventional methods that heat up the grain (unlike cooler, stone grinding) and something is done to the poor defenseless grain to make it shelf stable. BECAUSE, as all you clean eaters know, whole grain doesn't last as long on the shelf on account of the germ which contains oil. Manufacturers and grocers want to be able to control their losses so...enough of that!

I wouldn't buy anything at the grocery store labeled "white whole wheat" flour unless I know for sure that they are referring to "white" wheat. Wheat flour is either whole or not. This new super-market variety "white whole wheat" flour business is just one more way the food industry keeps us stupid and trusting in them...bleeechhh! Go away!!

There is, however a newish flour that is offered by Azure Standard (my favorite food co-op) called "White, Unbleached with Germ". When I want a white flour (which isn't very often) I will use this. It only has the bran removed which is the toughest textural element in whole wheat, and they leave in the germ, which is a highly nutritious element. I find that this flour works well for something delicate like conventional shaped and decorated Christmas cookies or things like that. I'm not trying to be super health-conscious when I offer Christmas cookies anyway so,...

Have I said enough!!??!!??
What is a "tarnation" anyway? Is it part of the wheat kernel?
Quack!!
emoticon emoticon emoticon

Edited by: ANIDUCK at: 12/7/2009 (13:10)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


 current weight: 133.5 
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OK. I know this isn't BAKING, but it is a Holiday Treat!


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12/4/09 9:25 P

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I looked around in some other grocery stores. I guess it is just not here in Canada. There IS Robin Hood Nutriblend flour. It does contain some wheat bran...
www.robinhood.ca/product.details.asp
?p
id=196&prodcid=44


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12/3/09 3:48 P

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It's called a Stone Mill and Mixer. My DH's dad invented it and manufactured them back in the 70's, and each of the kids got one. Even DH's isn't fully functional - the hard plastic bowl part of the mixer is cracked and we can't replace it. Sorry.... But there are lots of wheat grinders available out there.

I'm just saying... Kelley


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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,631
12/3/09 3:20 P

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Kell, what machine do you use to grind your wheat into flour?

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12/3/09 1:29 P

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Red wheat and white wheat are both whole wheat. Just like black beans and kidney beans and pinto beans are all beans - just different kinds. Red wheat is a harder grain, therefore it grinds a little coarser and is a little harder to digest. I don't know that there is any difference in taste. If you buy a package of whole wheat flour, it may well be white whole wheat, as that is what more people prefer and find easier to digest. Check the ingredients on the package to see if it says what kind of whole wheat it is. I've never thought to look for this myself - I guess because I never knew there was a difference until we bought our own wheat, which we grind ourselves!

I'm just saying... Kelley


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12/2/09 4:50 P

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Ok, so white whole wheat is different from 100% whole wheat?

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12/2/09 1:43 P

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I wish I could get white whole wheat here... maybe I need to look harder?

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12/2/09 12:27 P

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When DH and I were trying to decide which wheat to buy for storage, we were told that most people are able to digest white wheat easier than red wheat. We bought both kinds and mix it half and half. DH just explained to me that when ground, WHITE whole wheat DOES have a lighter consistency then RED whole wheat. I guess that means that the WHITE WW would be better for cookies, right?

I'm just saying... Kelley


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12/2/09 12:16 P

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Here is one more:

www.danispies.com/foodforthought/foo
d_
facts/the_bottom_line_on_white_wholeR>.php


It's sounds like its better that regular white flour.


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12/2/09 12:12 P

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Heres another:

www.mayoclinic.com/health/whole-whea
t-
bread/AN01512


www.wholegrainscouncil.org/whole-gra
in
s-101/whole-white-wheat-faq


Edited by: DS9KIE at: 12/2/2009 (12:13)
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12/2/09 12:05 P

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I did a web search and found this:

www.wisegeek.com/what-is-white-whole
-w
heat-flour.htm


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12/2/09 11:39 A

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DSK9IE... I have NO CLUE about this white whole wheat flour... Some members say it is healthier than white flour, although maybe not as healthy as regular whole wheat. All I know is that if you want to make some nice shortbread, biscotti, or sugarcookies, regular whole wheat flour might be a little yucky. (Although...lol)
I have some organic white flour (maybe not the same, but pesticide free) and there is also NUTRIBLEND flour. But, I have NEVER seen this white whole wheat before. It must be an American thing. I have seen it called for in numerous recipes.
I have not seen it or tried it, so I have no comment on WHITE WHOLE WHEAT FLOUR.
emoticon

Edited by: FIT_ARTIST at: 12/2/2009 (11:49)
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KARALVS2SCRAP's Photo KARALVS2SCRAP Posts: 422
12/2/09 8:20 A

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i'm going to have to think about this one!

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12/2/09 6:32 A

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I have to say Hawg you come up with some of the hardest challenges on Spark!

I look forward to checking out recipes you-all come up with. I'll see what I can do too.

My first (albeit lame) recipe is: Apple Butter. I love apples which are currently in season, and local, Bonus! I don't have any fancy equipment (food mill) I just use what I have. In the slow cooker this recipes can take HOURS (I cook mine for 8 hours).

I don't add sugar, I just use a variety of apples with the skins on, chopped or sliced. Add lots of spices (cinnamon, nutmeg, allspice, etc) and cook in my slow cooker for hours. I then transfer to a blender and mix (this really helps with the skins). Then to cut the time I put them in a large pot and cook on the stove to render them down to a consistency I like (low heat if you want to walk away, higher if you want to baby it). Tada! If you like sweeter use sweeter types of apples (golden delic, fugi, gala) for tart go with tart (granny smith).

Also, if you don't cook as long you end up with spiced apples, the next step is apple sauce.

Loren

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12/2/09 12:07 A

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I might have seen White whole wheat flour at wal mart.

So are you saying that its good type flour and I can use it in baking? What do I look for to make sure its not white flour.

I will check the next time i go shopping.

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12/1/09 9:44 P

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OK. I just got back from the store. There is NO white whole wheat fl;our. I have never seen it there, so I didn't look very hard. Health food store doesn't have it either. What we have here is either A) Robin Hood Nutriblend "white flour with the goodness of whole wheat" or B) Organic all-purpose flour
So, I got B. No pesticides in the stuff always sounds better to me. :)
I also have an ARRAY of other flours... amaranth, kamut, chickpea, barley, brown rice, tapioca, spelt... so I'm sure I can make SOMETHING work!

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12/1/09 9:41 P

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That's GREAT, PRAIRIEDAWNPAM! I even made up a new cookbook and added it.

Clean Eats Recipes TEAM Holiday Recipes
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PRAIRIEDAWNPAM's Photo PRAIRIEDAWNPAM Posts: 8,631
12/1/09 9:01 P

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Whole Wheat Fruitcake
recipes.sparkpeople.com/recipe-detai
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asp?recipe=815913




Sparking and living a South Beach Diet lifestyle since October 15 2007!

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- Complete a super-sprint triathlon
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SAMGERBINE's Photo SAMGERBINE Posts: 1,490
12/1/09 8:58 P

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Not baking at all, but I love this stuff. I put on top of toast, bran muffins, dip my fruit in it...eat it anyway I can.

PB/tofu dip.
1c tofu
1/2 c pb
1/4 c honey

I usually use 1/8 c honey to wean myself off of the extra sugar, but the flavor is much stronger/sweeter w/ the 1/4 c.

I also plan on using it w/ different nut butters

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.




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12/1/09 8:44 P

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You got it BECCIE! I am up for the challenge. I think I will get some of this white whole wheat flour. Regular whole wheat flour sure wouldn't make very nice shortbread or sugar cookies now would it? emoticon

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KFEARS's Photo KFEARS Posts: 1,917
12/1/09 8:35 P

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I believe white whole wheat is just whole wheat ground from hard white wheat as opposed to hard red wheat. I have bought it before. It is still wheat, but not quite as strong of flavor. I have white winter wheat and that is what I grind for my flour now.
Made a couple of interesting pies for thanksgiving. Not clean, but one used barley flour in the crust and the other oat flour. Both were yummy and had more whole grain that a normal pie.. They were out of the King Arthur whole grain baking book. Not a lot there is 100% whole grain, but it is nice for the family who likes to protest anything that remotely tastes of wheat.



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thanks Laura. remember that I'm a chocoholic and I have been without for 3 days. Help me find something with chocolate and healthy too, please.

A man's growth is seen in the successive choirs of his friends.
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We design our lives through the power of our choices

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12/1/09 7:39 P

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Check you arsenal ANI! Christmas is comin' whether we want it to or not. I would rather have a high calories healthy treat, over a HIGH calorie UNHEALTHY treat anyday! emoticon

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ANIDUCK's Photo ANIDUCK Posts: 10,947
12/1/09 7:31 P

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Hawggy, I have an organic unbleached flour that only has the bran removed, not the germ. It makes for a less grainy baked product. It's not a whole food but it's closer than regular unbleached white.

I'm going to see what kinds of sweet treats I have in my arsenal of recipes that would be a healthier choice. Actually, I know I have lots of recipes like that I just have to make one and that is something I shy away from these days. Why? Because just because it's "clean" and has whole foods in it doesn't make it low calorie!! In fact, most of those things are quite calorie laden and so, so good that they are hard to resist eating. I've got to get the goodies out of the house as fast as I can!! I don't have any kids at home to take up the slack!!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it's a sudden bleeding emergency. But in terms of chronic care, they're terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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12/1/09 5:35 P

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I'm going to work on it...hmmmm

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.




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12/1/09 5:15 P

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Any type of baking...pies, tarts, cookies, bars, muffins, etc...

BECCIE. The point of this challenge is to try sweets that aren't typical. HEALTHY choices here!

Those NO BAKE cookies are not really healthy. emoticon

Edited by: FIT_ARTIST at: 12/1/2009 (17:16)
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I started the Jillian Michaels 30 day shred and have been told from home not to eat sweets. emoticon that includes the no bake cookies. So I won't join this challenge.

A man's growth is seen in the successive choirs of his friends.
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DH and I put together a Poor Mans Cake using coconut oil and WW flour, with chia and egg replacer in place of eggs, and omitting the candy in favor of just nuts, dates and raisins.

Does that count - or does it have to be cookies?...

I'm just saying... Kelley


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12/1/09 2:11 P

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I actually have a recipe for healthier shortbread cookies. It uses white whole wheat flour. I don't know much about that stuff. Is it clean? How do they make it white?
Anyhow, I have never seen it in the grocery store. I haven't looked for it before though, either...
Hmmm... I may check into that.
Anyhow, I hope we can come up with some great ideas! I feel MUCH MERRIER eating healthier goodies! LESS GUILT afterwards.
Be sure to either post your recipe here, or a LINK to your cookie recipe in the spark database would actually be better!

HAPPY BAKING!

~Laura

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PTPHELAN's Photo PTPHELAN Posts: 1,164
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I made the flax cookies from Eat Clean Diet Cookbook last weekend. I think they are great, but I don't think my neighbors, who look forward to my Christmas cookies, would agree. Hope you all can pass on some great recipe ideas.

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hmm good idea, I was wondering how I will make my shortbread cookies clean.

Rebecca


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Interesting challenge!!!! I must go look.
I'll be back!!

Didi

GOALS FOR 2009

Maintain a healthy weight and lifestyle (110-118lbs)

Run 1000miles in 2009

Strength train three times weekly

Run 2 out of Province Half Marathons:-

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Without sacrafice there is no victory!!!





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I am challenging EACH and EVERY member to come up with ONE holiday BAKING RECIPE. A recipe make-over or favorite clean cookie recipe. Not looking for CLEAN TURKEY ideas. This recipe is for those of us who are SWEET TOOTH challenged.
The recipe does not have to contain sugar, but it is something you may bring to a Christmas Cookie Exchange.
In the end, what I would like to see is some GREAT COOKIE IDEAS!


~Laura

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