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CHEF BRAD RECIPES
Taken from “Cooking with Chef Brad - Those Wonderful Grains” by Brad E. Petersen. All
rights reserved. Use by permission only.
OLD FASHIONED CORN BREAD
• 2 cups freshly milled popcorn
• 2 cups freshly milled high gluten fl our
•
1
⁄2 cup sugar
•
1
⁄3 cup powdered milk
•
1
⁄2 cup canola oil
• 1 tsp. salt
• 2 Tbsp. baking powder
• 2 cups water
• 2 eggs
• 2 Tbsp. bacon grease, or other grease substitute
Mix all ingredients in BOSCH mixing bowl for 2 minutes. Preheat oven to 400°. Place large
cast-iron skillet in oven with 2 Tbsp bacon drippings. When skillet is very hot, remove from
oven and pour in batter. Place back in oven and bake for 15-20 minutes.
APPLESAUCE MASON JAR CAKE
• 3
1
⁄2 cups multi-grain fl our (wheat, millet, rye, spelt, etc.)
• 2 cups raisins
• 2 cups nuts
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. cloves
• 2 cups white sugar or brown, packed
• 1 cup butter (softened)
• 1 egg
• 2 cups thick applesauce
Sift a little fl our over the raisins and nuts. Resift the remaining fl our with the salt, baking
soda, cinnamon and cloves. Sift fl our mixture with sugar. Cream butter, adding sugar
gradually until light. Beat in egg. Stir fl our mixture gradually into the butter mixture until
the batter is smooth. Add raisins, nuts and applesauce. Grease widemouth tapered mason
jars and fi ll barely over half full. Bake at 350° for about 45 minutes. As soon as baking is
done, place sterile lid and ring on hot jar to preserve for later use. Can also be baked in
small greased bread pans.
WHOLE WHEAT PEANUT BUTTER COOKIES
Taken from “Wild Flour” by Denise Fidler, the Country Baker.
• 1
1
⁄2 cups soft butter
• 4 cups raw or regular sugar
• 2
1
⁄2 cups natural peanut butter (unsweetened or sweetened)
• 1 Tbsp. vanilla
• 4 large eggs
• 5 cups soft whole wheat pastry fl our
• 2 tsp. baking soda
• 1 tsp. salt (only if using unsalted butter)
Mix pastry fl our, baking soda and salt in bowl and set aside. In BOSCH mixing bowl,
cream together butter, sugar and peanut butter. Then add vanilla and eggs and cream for
3 minutes. Mix dry ingredients into the creamed mixture. Place by spoonful onto greased
cookie sheets 2 inches apart and fl atten with a fork dipped in fl our. Bake at 350° for 15
minutes. Cool for 1 minute and place on wire racks to cool. (Makes about 8 dozen)
LIGHT ANGEL FOOD CAKE
• 12 large egg whites
•
1
⁄4 cup cornstarch
• 2
1
⁄4 cups powdered sugar
•
3
⁄4 cup whole wheat fl our
•
1
⁄2 tsp. salt
• 1 tsp. vanilla or almond extract
• 1
1
⁄2 tsp. cream of tartar
First mix 1
1
⁄4 cups of the powdered sugar with the wheat fl our and cornstarch in a small
bowl and set aside. Then separate the egg whites completely, add salt and cream of
tartar to them and whip on high speed until egg whites stand in peaks. Switch mixer to
low speed and gradually add 1 cup powdered sugar plus fl avoring. Then stop the mixer
and sprinkle in
1
⁄3 cup of the fl our mixture. Blend lightly again adding the remaining fl our
mixture. Blend only until mixed. Pour into angel food cake pan. Bake on 375° for 30-35
minutes or until done.
Classic
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