Ultragrain Whole Wheat Flour Recipes by Ardent Mills

GOODNESS! It’s whole grain.

delicious recipes

featuring Ultragrain® Flours.

The taste and goodness you’ve been looking for. How do you add the health benefits of whole grains to your cooking and baking without sacrificing taste? Easy—with all natural Ultragrain flours! Now you can enjoy the benefits of vitamins, minerals, antioxidants, fiber and other phytonutrients found in whole grains without the grainy texture or bitter taste. Ultragrain All Purpose Flour and Ultragrain White Whole Wheat Flour, the first 100% whole wheat flour to combine the benefits of whole grains with the taste, texture and appearance of refined white flour. Ultragrain is milled from specially selected white wheat using a patented process, retaining 100% whole grain nutrition while delivering the ultra-smooth texture and mild flavor of refined white flour. Use Ultragrain flours in all of your favorite recipes. Your family won’t notice a difference, but they’ll be getting whole grain nutrition in every bite. Here are 25 taste-tempting ways to get started. All you have to do is choose your favorite Ultragrain flour—All Purpose or White Whole Wheat. See how wonderful whole grain goodness can taste. For more information visit ultragrain.com.

1 Stir flour to lighten it 2 Lightly spoon flour into a dry measuring cup 3 Level off with the straight edge of a knife or metal spatula

Ultragrain All Purpose Flour • 9 grams of whole grain per serving • Retains the taste and appearance of traditional all purpose flour products you love •P rovides a cup-for-cup replacement for traditional all purpose flour • All natural

100% Ultragrain White Whole Wheat Flour •3 0 grams of whole grain and 3g fiber per serving • Ultra-smooth texture improves traditional whole wheat recipes • Non-grainy, lighter color and smoother, milder taste than whole wheat flour • Delivers the benefits of whole grains with many of the qualities of refined white flour • Blend in refined white flour recipes or substitute in whole wheat flour recipes • All natural

Index pg.

Breakfast

pg.

Meals

Fluffy Honey Wheat Drop Biscuits

Tuscany Florentine Calzone

Blueberry-Lemon Yogurt Muffins

Crispy Oven-Fried Chicken

Cinnamon Apple-Walnut Muffins

Tomato and Mozzarella Pizza

Streusel-Topped Blueberry Muffins

Handmade Flour Tortillas

Fluffy Pancakes

Cinnamon Raisin Rolls

Desserts

Apricot-Pecan Scones

White Chocolate Glazed Lemon Biscotti

Bacon-Cheddar Scones

Chewy Oatmeal Raisin Cookies

Cranberry-Orange Wheat Scones

Grandmaâ&#x20AC;&#x2122;s Best Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

Breads

Tea-Time Shortbread Cookies

Banana-Pecan Bread

Apple-Cranberry Crostata

Carrot-Cranberry Bread

Celebration Cupcakes

Mediterranean Olive Batter Bread

Braeburn Apple Pie with Cinnamon-Infused Crust

Peach-Blueberry Crumb Top Pie

BREAKFAST

Fluffy Honey Wheat Drop Biscuits

Drop biscuits made with a touch of honey Hands On: 10 minutes

Total: 30 minutes

Makes: 12 servings (1 large biscuit each)

INGREDIENTS: No-stick cooking spray 2 cups UltragrainÂŽ White Whole Wheat Flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt

1 cup lowfat buttermilk 3 tablespoons honey 4 tablespoons cold unsalted butter, cut into pieces Melted butter, optional

DIRECTIONS:

1. Preheat oven to 400Â°F. Lightly spray baking sheet with cooking spray; set aside.

3. Drop dough by heaping tablespoons onto prepared baking sheet to make 12 biscuits. Bake 15 to 20 minutes or until lightly browned.

2. Combine flour, baking powder, baking soda and salt in large bowl. Combine buttermilk and honey in another bowl. Cut cold butter into flour mixture with pastry blender or two knives until mixture resembles coarse pea-size crumbs. Make well in center, add buttermilk mixture and stir just until moistened.

4. R emove from oven. Brush with melted butter, if desired. Serve warm.

BREAKFAST

Blueberry-Lemon Yogurt Muffins Tender moist muffins filled with the goodness of oats, yogurt and blueberries Hands On: 10 minutes

Total: 25 minutes

INGREDIENTS: No-stick cooking spray 1 cup Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1 cup quick-cooking oats, uncooked 1/2 cup firmly packed brown sugar 1/2 cup butter, softened 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt

Makes: 12 servings (1 muffin each)

1 cup plain nonfat yogurt 4 tablespoons unsalted margarine stick, melted 1 large egg 1 teaspoon vanilla extract 1 cup blueberries, fresh or frozen, thawed & drained 1 teaspoon grated lemon peel (zest)

DIRECTIONS: 1. Preheat oven to 425ºF. Spray 12-cup regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.

3. Divide batter evenly between prepared muffin cups. Bake 12 to 14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin cups and cool completely on wire rack.

2. Stir together yogurt, margarine, egg and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir just until blended using rubber spatula. Do not overmix. Fold in blueberries and lemon peel.

BREAKFAST

Cinnamon Apple-Walnut Muffins

Moist apple muffins with the nutritional benefits of unpeeled apples, walnuts and 100% Ultragrain® Hands On: 25 minutes

Total: 45 minutes

Makes: 18 servings (1 muffin each)

MUFFINS: Baking spray 2 cups Ultragrain® White Whole Wheat Flour 1 tablespoon baking powder 2-1/2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/4 cup firmly packed brown sugar 2 eggs

1 1 2 1

tablespoon vanilla extract cup unsweetened applesauce cups chopped unpeeled baking apples cup chopped walnuts

TOPPING: 1 tablespoon granulated sugar 1/8 teaspoon ground cinnamon 1 tablespoon unsalted butter, melted

DIRECTIONS: 1. Make Muffins: Preheat oven to 400°F. Spray 18 medium muffin cups with baking spray. Combine flour, baking powder, cinnamon and salt in medium bowl; set aside. 2. Cream softened butter, granulated sugar and brown sugar in large bowl on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, mixing until blended. Stir in vanilla.

3. Add flour mixture alternately with applesauce, one-third at a time, mixing just until combined. Fold in apples and walnuts. Divide batter equally between prepared muffins cups. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in centers comes out clean. 4. Make Topping: Combine sugar and cinnamon in small dish; set aside. 5. Cool muffins in pan 5 minutes. Remove from pan and place on wire rack. Brush with melted butter. Sprinkle with reserved sugar mixture. Serve warm.

BREAKFAST

Streusel-Topped Blueberry Muffins

Scrumptious blueberry muffins topped with a confectioners’ sugar streusel topping. Perfect anytime of the year! Hands On: 20 minutes

Total: 40 minutes

Makes: 18 servings (1 muffin each)

MUFFINS: Baking spray 3 cups Ultragrain® White Whole Wheat Flour 1 cup granulated sugar 2 tablespoons baking powder 1 teaspoon grated lemon peel 2 large egg whites 1-1/2 cups fat free milk 1/2 cup unsalted butter, melted (1/2 cup = 1 stick) 1-1/2 cups dried blueberries

TOPPING: 1/4 cup confectioners’ sugar 3 tablespoons Ultragrain® White Whole Wheat Flour 2 tablespoons unsalted butter, softened

DIRECTIONS: 1. Make Muffins: Preheat oven to 400°F. Spray 18 medium muffin cups with baking spray. Combine flour, sugar, baking powder and lemon peel in medium bowl; set aside. Whisk together egg whites, milk and melted butter until combined in another bowl. 2. Add liquid mixture to dry ingredients; mix with rubber spatula just until combined. Fold in blueberries. Spoon batter equally into prepared muffin cups.

3. Make Topping: Place confectioners’ sugar, flour and butter in small bowl. Mix with fork until crumbly. Sprinkle evenly over tops of batter. 4. Bake 18 to 20 minutes or until golden brown and wooden pick inserted in centers comes out clean. Cool muffins in pan 5 minutes. Remove from pan and place on wire rack. Serve warm.

BREAKFAST

Fluffy Pancakes

Light and fluffy buttermilk-style pancakes made with minimal fat Hands On: 5 minutes

Total: 20 minutes

INGREDIENTS: 1 cup fat free milk 2 tablespoons canola oil 1 teaspoon lemon juice 1-1/4 cup Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1 tablespoon granulated sugar

Makes: 5 servings (2 pancakes each)

1 1/2 1/4 1

teaspoon baking powder teaspoon salt teaspoon baking soda large egg No-stick cooking spray

DIRECTIONS: 1. Pour milk into small bowl and whisk in oil and lemon juice; set aside. Place flour, sugar, baking powder, salt and baking soda in medium bowl; blend well. Form a well in center of dry ingredients; set aside. 2. Add egg to milk mixture; whisk together. Pour mixture into the center of dry ingredients. Gently whisk together just until combined; a few lumps will remain. Do not overmix. 3. Spray large nonstick griddle or skillet with cooking spray. Heat griddle over medium heat until hot. Pour four 1/4 cupfuls of batter separately onto griddle.

4. C ook about 1-1/2 to 2 minutes or until large bubbles form on top and bottom is golden brown. Turn with wide spatula; cook 1 minute more or until second side is golden brown. Keep warm. Repeat until all batter is used. Sprinkle with confectioners’ sugar or serve with pancake syrup, if desired.

COOK’S TIPS: If you prefer a thinner pancake, add 1 or 2 tablespoons additional milk. For a fruit topping, melt 2 tablespoons orange marmalade, then blend it with 2 cups sliced strawberries, blueberries or raspberries.

BREAKFAST

Cinnamon Raisin Rolls

Cinnamon rolls with raisins and the nutritional benefits of whole wheat Hands On: 1 hour 30 minutes Total: 2 hours 45 minutes

DOUGH: 3-3/4 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1/2 cup granulated sugar 1 teaspoon salt 2 pkgs (1/4 oz each) active dry yeast 1/2 cup water 1/2 cup lowfat (1%) milk 6 tablespoons unsalted margarine stick, cut into pieces 1 egg No-stick cooking spray

Makes: 15 servings (1 roll each)

FILLING: 4 tablespoons unsalted margarine stick, melted 1/2 cup firmly packed brown sugar 1/2 cup raisins 1 tablespoon ground cinnamon ICING: 3/4 cup confectioners’ sugar 1 tablespoon unsalted margarine stick, softened 1/2 teaspoon vanilla extract 1 tablespoon low fat (1%) milk

DIRECTIONS: 1. Make Dough: Combine 2 cups of the flour, granulated sugar, salt and yeast in large bowl; mix well. Heat water, milk and margarine in small saucepan over low heat until very warm (120 to 130°F). Add warm liquid and egg to flour mixture. Mix with electric mixer on low speed until moistened; then mix 3 minutes on medium speed. Stir in 1-1/4 to 1-3/4 cups additional flour with spoon until dough pulls cleanly away from side of bowl. 2. Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands while working in an additional 1/4 cup flour, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 4 to 6 minutes. Cover loosely with plastic wrap; let stand on floured surface 10 minutes.

3. Spray 13x9-inch baking pan with cooking spray. Roll dough into 20x12-inch rectangle on lightly floured surface. For Filling: Spread melted margarine on dough leaving a 3/4-inch margin on one 20-inch side. Combine brown sugar, raisins and cinnamon in small bowl; sprinkle evenly over margarine. Starting with the 20-inch side with sugar mixture, roll up tightly; pinch seam to seal. Cut into 15 slices with serrated knife. Place slices, cut side up, in prepared pan. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 40 to 55 minutes. Meanwhile, preheat oven to 375°F. 4. Uncover dough. Bake 18 to 23 minutes or until lightly browned. Let stand 15 minutes. Make Icing: Blend together confectioners’ sugar, margarine, vanilla and milk in small bowl. Spread over warm rolls.

BREAKFAST

Apricot-Pecan Scones

Delicate scone prepared with dried apricots and toasted pecans, perfect for tea Hands On: 20 minutes

Total: 35 minutes

INGREDIENTS: 1/2 cup chopped dried apricots 2 tablespoons water 2 cups UltragrainÂŽ All Purpose Flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt

Makes: 8 servings (1 scone each)

1/3 1/4 3/4 1

cup margarine stick cup chopped pecans, toasted cup heavy (whipping) cream egg, beaten

DIRECTIONS: 1. Preheat oven to 400Â°F. Combine apricots and water in small bowl; let stand 15 minutes. 2. Combine flour, sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

3. Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, 1/2 inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar. 4. B ake 15 minutes, or until golden brown. Immediately remove from baking sheet; carefully separate into wedges.

BREAKFAST

Bacon-Cheddar Scones

Traditional-style scones flavored with crisp bacon, sharp cheddar cheese and green onions—perfect with tomato or vegetable soup

Hands On: 20 minutes

Total: 40 minutes

Makes: 16 servings (1 scone each)

INGREDIENTS: No-stick cooking spray 2-1/2 cups Ultragrain® White Whole Wheat Flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon ground black pepper 1/4 teaspoon kosher salt 1 cup fat free milk

1 egg, slightly beaten 1/2 cup cold unsalted butter, cut into pieces (1/2 cup = 1 stick) 1-1/2 cups shredded sharp cheddar cheese 1 pkg (2.1 oz each) fully cooked bacon, chopped (1 package = 2/3 cup chopped) 1/4 cup sliced green onions

DIRECTIONS: 1. Preheat oven to 400°F. Spray baking sheet with cooking spray; set aside. 2. Combine flour, sugar, baking powder, pepper and salt in large bowl. Whisk together milk and egg until blended in another bowl. Cut butter into flour mixture with pastry blender or two knives until mixture resembles coarse pea-size crumbs. Make well in center, add milk mixture and stir just until moistened. Mix in cheese, bacon and green onions.

3. Divide dough in half. Place half on lightly floured surface and roll into 6-inch circle, about 1 inch thick. Cut into 8 wedges and place wedges 1 inch apart on prepared baking sheet. Repeat with remaining dough. 4. Bake 20 to 25 minutes or until golden brown. Remove from baking sheet and cool 5 minutes on wire rack. Serve warm.

COOK’S TIPS: To give scones a richer, almost glazed appearance, brush wedges with a mixture of 1 beaten egg and 1 tablespoon water or milk just before baking.

BREAKFAST

Cranberry-Orange Wheat Scones Scones flavored with dried cranberries and fresh-squeezed orange juice

Hands On: 25 minutes

Total: 45 minutes

INGREDIENTS: No-stick cooking spray 2 cups Ultragrain® White Whole Wheat Flour 3/4 cup quick-cooking oats 2 tablespoons baking powder 1 tablespoon grated orange peel 1/4 teaspoon kosher salt

Makes: 16 servings (1 scone each)

1/3 1/3 1 1 6

cup fat free milk cup orange juice egg, slightly beaten tablespoon vanilla extract tablespoons cold unsalted butter, cut into pieces 3/4 cup dried cranberries 1 tablespoon raw cane sugar

DIRECTIONS: 1. Preheat oven to 425°F. Spray baking sheet with cooking spray; set aside. 2. Combine flour, oats, baking powder, orange peel and salt in large bowl. Whisk together milk, orange juice, egg and vanilla until blended in another bowl. Cut butter into flour mixture with pastry blender or two knives until mixture resembles coarse pea-size crumbs. Make well in center, add milk mixture and stir just until moistened. Mix in cranberries.

3. Divide dough in half. Place half on lightly floured surface and roll into 6-inch circle, about 1 inch thick. Cut into 8 wedges and place wedges 1 inch apart on prepared baking sheet. Sprinkle with half of the raw sugar. Repeat with remaining dough and sugar. 4. Bake 15 to 20 minutes or until golden brown. Remove from baking sheet and cool 5 minutes on wire rack. Serve warm.

COOK’S TIPS: To give scones a richer almost glazed appearance, brush wedges with a mixture of 1 beaten egg and 1 tablespoon water or milk, then sprinkle with the raw sugar and bake as directed.

BREADS

Banana-Pecan Bread

A moist, tender banana bread chock full of toasted pecans with a subtle accent of fresh orange peel

Hands On: 15 minutes

Total: 2 hours 15 minutes

INGREDIENTS: Baking spray 2 cups Ultragrain® White Whole Wheat Flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar 2 egg, slightly beaten

Makes: 1 loaf, 12 servings (1 slice each)

1 cup mashed very ripe bananas (1 cup = about 2-3 bananas) 1/2 cup canola oil 1/3 cup fat free milk 1 teaspoon vanilla extract 1/4 teaspoon grated orange peel 1/2 cup chopped pecans, toasted

DIRECTIONS: 1. Preheat oven to 350°F. Spray bottom of 9x5-inch loaf pan with baking spray; set aside. Whisk flour, baking soda and salt together in medium bowl; set aside. 2. Whisk together sugar, eggs, bananas, oil, milk, vanilla and peel in large bowl until well blended. 3. Stir flour mixture into large bowl; mix just until moistened. Stir in pecans. Pour into pan.

4. B ake in middle of oven for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

COOK’S TIPS: For variation, use 1/2 cup chopped sugar-glazed nuts in place of toasted pecans.

BREADS

Carrot-Cranberry Bread

A delicious moist bread with fresh carrots and dried cranberries

Hands On: 15 minutes Total: 1 hour 30 minutes INGREDIENTS: No-stick cooking spray 3 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1-1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 cup granulated sugar

Makes: 2 loaves, 24 servings (1 slice each) 3 1/2 1 1/2 3

large eggs cup canola oil tablespoon vanilla extract cup applesauce medium carrots, shredded (about 2 cups) 3/4 cup dried cranberries

DIRECTIONS: 1. Preheat oven to 350°F. Spray two 9x5-inch loaf pans with cooking spray; set aside. Combine flour, cinnamon, baking powder and baking soda in medium bowl; set aside. 2. Mix together sugar and eggs in large bowl with electric mixer on medium speed 2 minutes. Gradually add oil and vanilla; mix 1 minute more. Add applesauce; mix well. Stir in flour mixture with a spoon; mix until evenly moistened. Add carrots and cranberries; mix well. Divide batter between two prepared pans.

3. Bake 50 to 55 minutes or until wooden pick inserted into center of loaves comes out clean. Cool in pan on wire rack 10 minutes, then remove loaves from pans and cool completely. Using serrated knife, cut each loaf into 12 slices to serve.

BREADS

Mediterranean Olive Batter Bread Savory yeast bread with feta cheese, kalamata olives and oregano—great with soup or salad Hands On: 15 minutes

Total: 1 hour 30 minutes

INGREDIENTS: No-stick cooking spray 2 cups Ultragrain® All Purpose Flour, divided 1 package active dry yeast 1/2 cup water 1/2 cup (2 ounces) feta cheese crumbles 2 tablespoons margarine stick

Makes: 8 servings (1 wedge each)

1 1 1/2 1 1/3

tablespoon granulated sugar teaspoon dried oregano leaves teaspoon salt egg, beaten cup chopped kalamata olives

DIRECTIONS: 1. Spray 1-quart casserole dish or 9x1-1/2-inch round cake pan with cooking spray; set aside.

4. S poon batter into prepared pan. Cover; let rise in warm place until double in size (about 50 to 60 minutes).

2. Combine 1 cup of the flour and yeast in large bowl. Place water, cheese, margarine, sugar, oregano and salt in medium saucepan. Heat over low heat just until warm (120°F) and margarine almost melts.

5. Preheat oven to 375°F. Bake bread 25 minutes, or until golden brown. Immediately remove bread from pan. Serve warm or cool on wire rack.

3. Add cheese mixture to dry mixture along with egg. Beat with an electric mixer on medium speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in remaining 1 cup flour and olives with a wooden spoon (batter will be stiff).

MEALS

Tuscany Florentine Calzone

Italian pocket pizza with a spinach, mushroom and cheese filling

Hands On: 40 minutes

Total: 2 hours

DOUGH: 3 cups Ultragrain® All Purpose Flour, divided 1 pkg active dry yeast 1/2 teaspoon salt 1 cup warm water (120°F) 2 tablespoons canola oil

Makes: 8 servings (1/2 calzone each) FILLING: 1 tablespoon canola oil 1 small yellow onion, chopped (about 1/2 cup) 1 clove garlic, minced 8 oz mushrooms, sliced (about 2 cups) 6 oz baby spinach leaves, chopped (about 6 cups) 1 cup (4 oz) shredded mozzarella cheese 1/2 cup (2 oz) shredded Parmesan cheese 1 can (15 oz) seasoned tomato sauce for pizza

DIRECTIONS: 1. For Dough: combine 1-1/2 cups flour, yeast and salt in large mixing bowl. Add water and 2 tablespoons oil. Beat with an electric mixer on low speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in as much of the remaining flour as possible. Turn dough onto lightly floured surface. Knead in enough remaining flour until dough is smooth and elastic, about 7 minutes. Place dough in lightly oiled bowl; turn to oil top. Cover; let rise in warm place until doubled in size, about 40 to 50 minutes.

2. For Filling: Heat 1 tablespoon oil in large skillet over medium heat. Add onion and garlic; cook and stir 4 minutes, or until onion is tender. Add mushrooms; cook and stir 2 minutes, or until mushrooms are tender. Add spinach; cook and stir until spinach is wilted. Remove from heat; stir in mozzarella and Parmesan cheeses.

3. Preheat oven to 400°F. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into fourths. Let dough rest 10 minutes. Pat or roll dough into four 6-inch circles. Spread 2 tablespoons sauce on half of each dough circle leaving a 1-inch border. Top each half with sauce, evenly with spinach filling. Moisten edges of dough with water. Fold dough over filling to make four half-moons. Seal edges by pressing with tines of a fork. Prick tops. Place on greased baking pan. Bake 20 minutes, or until golden brown. 4. Let stand 5 minutes. Serve with remaining pizza sauce that has been heated.

MEALS

Crispy Oven-Fried Chicken Delicious “good for you” crispy chicken, baked in the oven and ready to eat in 30 minutes

Hands On: 10 minutes

Total: 30 minutes

INGREDIENTS: No-stick cooking spray 1/2 cup Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1/2 cup lowfat buttermilk 1 tablespoon hot pepper sauce 1 cup Italian-style bread crumbs

Makes: 6 servings (1 chicken breast each)

2 teaspoons paprika 1 teaspoon Cajun seasoning 6 boneless skinless chicken breasts (6 breasts = about 2 lb)

DIRECTIONS: 1. Preheat oven to 400°F. Line a rimmed 15x10-inch baking pan with foil, then set a large flat wire baking rack on top. Spray rack with cooking spray. 2. Place flour in shallow dish. Stir together buttermilk and hot pepper sauce in another shallow dish. Combine bread crumbs, paprika and seasoning in large resealable plastic bag or in another shallow dish.

3. Pat chicken dry with paper towels. Dip chicken, one piece at a time, into flour until well coated. Dip into buttermilk until flour is wet, then place in plastic bag with bread crumb mixture and shake gently until well coated. Lay the breaded chicken breasts on wire rack. Spray chicken lightly with cooking spray. Bake 20 minutes or until chicken is no longer pink.

COOK’S TIPS: May use a metal cooling rack in place of baking rack.

MEALS

Tomato and Mozzarella Pizza

A simple thicker-crust pizza with tomatoes and fresh basil—perfect to have with soup or cut into smaller pieces and use as an appetizer

Hands On: 25 minutes

Total: 1 hour

INGREDIENTS: 3 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1 pkg (1/4 oz each) active dry yeast 1/2 teaspoon salt 1 cup warm water (120 to 130°F) 2 tablespoons canola oil

Makes: 12 servings (1 slice each)

Olive oil no-stick cooking spray 3 cups shredded part-skim mozzarella cheese (3 cups = 12 oz) 1 can (14.5 oz each) whole peeled tomatoes, drained, sliced 1/2 cup thinly sliced fresh basil

DIRECTIONS: 1. Combine 2 cups of the flour, yeast and salt in large bowl. Add water and oil. Mix with electric mixer on low speed until moistened; then mix 3 minutes on medium speed. Stir in 3/4 cup additional flour with spoon until dough pulls cleanly away from side of bowl. 2. Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands while working in an additional 1/4 to 1/2 cup flour, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 5 to 6 minutes. Divide dough in half. Cover loosely with plastic wrap and let stand on floured surface 10 minutes. Meanwhile, preheat oven to 425°F.

3. Spray two 11- or 12-inch pizza pans or baking sheets with cooking spray. Roll one piece of dough into 12-inch circle on lightly floured surface. Transfer dough to prepared pan. Fold about 1/4 inch of outer edge underneath circle and pinch together to form a rim or rolled edge. Prick dough generously with fork; do not let rise. Repeat with remaining piece of dough. 4. Spray crusts evenly with cooking spray. Sprinkle each crust with 1-1/2 cups cheese. Top each with half of the tomatoes and basil. 5. Bake 15 to 17 minutes or until cheese melts and is bubbly. Cut each pizza into 6 slices to serve.

MEALS

Handmade Flour Tortillas Made-at-home flour tortillas, perfect for wraps, tacos and quesadillas Hands On: 35 minutes

Total: 55 minutes

Makes: 14 servings (1 tortilla each)

INGREDIENTS:

4 1/2 1 1

cups Ultragrain® All Purpose Flour cup canola oil teaspoon salt cup warm water (110 to 120°F) No-stick cooking spray

DIRECTIONS: 1. Combine flour and oil in large bowl; mix well. Dissolve salt in water; gradually stir into flour mixture until soft dough forms. Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 5 minutes. Divide dough into 14 equal balls; place on baking sheet in warm place. Lightly spray dough with cooking spray. Cover loosely with plastic wrap. Let stand 20 minutes.

3. Fold cooked tortillas into quarters if serving immediately, or cool completely and store airtight at room temperature.

COOK’S TIPS: To increase the dietary fiber of the tortillas, replace the all purpose flour with Ultragrain® White Whole Wheat Flour and increase the water by 1 tablespoon.

2. Heat large nonstick skillet or cast iron griddle over medium heat. Roll out each ball of dough into an 8-inch circle on an unfloured surface with a rolling pin. Transfer to skillet; cook 30 seconds on each side. Remove from skillet. Repeat with remaining dough.

DESSERTS

White Chocolate

Glazed Lemon Biscotti Twice-baked Italian lemon cookies that are drizzled with white chocolate, perfect with coffee or tea

Hands On: 30 minutes Total: 2 hours 30 minutes Makes: 24 servings (1 biscotti each) INGREDIENTS: 2 cups UltragrainÂŽ All Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) margarine stick, softened 1 cup granulated sugar 2 eggs

1 2 1/2 1/2

teaspoon grated lemon peel tablespoons fresh lemon juice cup white chocolate morsels teaspoon vegetable shortening

DIRECTIONS: 1. Preheat oven to 350Â°F. Combine flour, baking powder and salt in medium bowl; set aside. 2. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, lemon peel and juice; beat just until blended. Stir in flour mixture. 3. Divide dough in half. Shape each half into an 8x3-inch rectangle on an ungreased cookie sheet. Bake 30 minutes, or until center is firm to the touch. Cool on cookie sheet 15 minutes.

4. C ut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on cookie sheet. Bake 15 minutes, turning once, until crisp and edges are lightly browned. Cool completely. 5. Place chocolate and shortening in 1-cup microwave-safe measuring cup. Microwave on High 1 minute, or until melted, stirring until smooth. Drizzle chocolate over biscotti. Let stand until chocolate is set.

DESSERTS

Chewy Oatmeal Raisin Cookies Chewy oatmeal raisin cookies flavored with a hint of ground ginger and cinnamon

Hands On: 30 minutes

Total: 45 minutes

INGREDIENTS: 1-1/2 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt

Makes: 36 servings (1 cookie each)

1 cup unsalted butter, softened (1 cup = 2 sticks) 1-1/2 cups firmly packed brown sugar 2 eggs 1 teaspoon vanilla extract 3 cups quick-cooking oats 1 cup raisins

DIRECTIONS: 1. Preheat oven to 350°F. Combine flour, baking soda, cinnamon, ginger and salt in medium bowl; set aside. Cream butter and brown sugar in large bowl with electric mixer on medium speed 1 to 2 minutes or until creamy.

3. Drop batter by rounded tablespoons onto baking sheets, 1-1/2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet 1 minute; remove to wire rack. Serve warm, if desired, or cool completely.

2. Add eggs, 1 at a time, beating until well blended after each addition. Add vanilla. Gradually add flour mixture beating on low speed after each addition. Stir in oats and raisins.

COOK’S TIPS: For reduced calories and a more cake-like texture, use only 1/2 cup or one stick butter.

DESSERTS

Grandma’s Best

Chocolate Chip Cookies Chocolate chip cookies to remind you of those made by grandmother Hands On: 25 minutes

Total: 45 minutes

INGREDIENTS: 1-1/2 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 2/3 cup unsalted butter, softened 2/3 cup firmly packed brown sugar

Makes: 24 servings (1 cookie each)

1/3 1 1-1/2 1-1/4

cup granulated sugar egg teaspoons vanilla extract cups semi-sweet chocolate morsels

DIRECTIONS: 1. Preheat oven to 375°F. Combine flour, baking soda and salt in medium bowl; set aside. Cream butter, brown sugar and granulated sugar in large bowl with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. 2. Add egg and vanilla, beating until well blended. Gradually add flour mixture beating on low speed after each addition. Stir in chocolate morsels. 3. Drop dough by rounded tablespoons onto baking sheets, 1-1/2 inches apart. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 5 minutes. Serve warm or remove to wire rack to cool completely.

COOK’S TIPS: Add 1/2 cup chopped nuts or use toffee chips in the dough for a flavor variation. Make dough ahead of time and store in airtight container in refrigerator; bake as needed. Store baked cookies in an airtight container up to one week.

DESSERTS

Soft and Chewy

Chocolate Chip Cookies Soft and chewy chocolate chip cookies—a family favorite made with 100% Ultragrain® Hands On: 25 minutes

Total: 40 minutes

INGREDIENTS: 1-1/2 cups Ultragrain® White Whole Wheat Flour 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup unsalted butter, softened 2/3 cup granulated sugar

Makes: 24 servings (1 cookie each)

1/2 1 1-1/2 1-1/4

cup firmly packed brown sugar egg teaspoons vanilla extract cups semi-sweet chocolate morsels

DIRECTIONS: 1. Preheat oven to 375°F. Combine flour, salt and baking soda in medium bowl; set aside. Cream butter, granulated sugar and brown sugar in large bowl with electric mixer on medium speed 1 to 2 minutes or until light and fluffy.

COOK’S TIPS:

2. Add egg and vanilla, beating until well blended. Gradually add flour mixture beating on low speed after each addition. Stir in chocolate morsels.

Make cookie dough ahead and keep in the refrigerator. Then bake when unexpected guests arrive.

3. Drop dough by rounded tablespoons onto baking sheets, 1-1/2 inches apart. Bake 8 to 10 minutes or until golden. Cool on baking sheet 5 minutes. Serve warm or remove to wire rack and cool completely.

For a soft-in-the-center cookie, refrigerate dough 2 hours before baking. Then bake as directed. Chilling the dough also will make a more golden, mounded cookie that does not spread as much when baked.

Store baked cookies in an airtight container up to one week.

DESSERTS

Tea-Time Shortbread Cookies

Shortbread cookies made with 100% Ultragrain®—perfect for afternoon tea

Hands On: 15 minutes

Total: 30 minutes

Makes: 32 servings (1 cookie each)

INGREDIENTS:

2 1-1/2 3/4 2/3 3/4 1/4

cups Ultragrain® White Whole Wheat Flour teaspoons baking powder teaspoon kosher salt cup cold unsalted butter, cut into pieces cup confectioners’ sugar cup fat free milk

DIRECTIONS: 1. Preheat oven to 400°F. Combine flour, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse pea-size crumbs.

4. P lace cookies on baking sheets. Prick top of cookies with fork several times. Bake 10 to 12 minutes or until golden. Remove from baking sheets to wire racks.

2. Stir in sugar. Add milk to flour mixture; mix with hands until a soft dough forms (dough will be crumbly and dry until well combined). Turn dough onto lightly floured surface; knead 1 to 2 minutes or until smooth.

COOK’S TIPS:

3. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into circles using a 2-1/2-inch cookie or biscuit cutter. Reroll remaining dough for additional cookies.

Make cookies ahead and store in a tightly sealed container up to one week. For an upscale presentation, dip cookies in melted chocolate.

DESSERTS

Apple-Cranberry Crostata

A rustic, free-form pie loaded with apples and dried cranberries, sprinkled with a buttery crumble topping

Hands On: 45 minutes

Total: 1 hour 15 minutes

Makes: 8 servings (1 piece each)

INGREDIENTS:

1-3/4 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour, divided 7 tablespoons granulated sugar, divided 1/4 teaspoon salt 6 tablespoons vegetable shortening 6 tablespoons ice water 1-1/2 pounds Jonagold, Braeburn or Gala apples, peeled, cored and cut into small chunks

3/4 1/2 1/2 1/8 3

cup dried cranberries teaspoon grated orange peel (zest) teaspoon ground cinnamon teaspoon ground nutmeg tablespoons cold margarine stick Whipped light cream

DIRECTIONS: 1. Combine 1-1/2 cups of the flour, 3 tablespoons of the sugar and salt in medium bowl. Blend in shortening with pastry blender or 2 knives until pebble-size crumbs form. Sprinkle 1 tablespoon ice water at a time over flour mixture and mix with a fork until moist and crumbly. Press mixture into a 5-inch disc on sheet of plastic wrap; cover and chill 15 minutes. 2. Stir together apples, cranberries and orange peel in large bowl while dough is chilling; set aside. Combine the remaining 1/4 cup flour, the remaining 4 tablespoons sugar, cinnamon and nutmeg in another medium bowl. Cut in margarine with pastry blender until crumbly; set aside. 3. Place 2 overlapping sheets of plastic wrap on a damp surface. Place chilled dough on plastic wrap. Top with 2 additional overlapping sheets of plastic wrap. Roll covered dough into 12-inch circle with a rolling pin. Place dough in freezer 5 minutes or until plastic wrap can be removed easily.

4. Preheat oven to 425°F. Line baking sheet with parchment paper. Remove top sheets of plastic wrap from dough. Place dough, wrap side up, on parchment paper; remove remaining plastic wrap. Spread apple mixture on crust in even layer, leaving 1-1/2-inch border. Sprinkle flour mixture evenly over apples. Turn up edge of dough, overlapping and pressing together in ‘pleats’ about 12 times, to fit over apples. 5. Bake 30 minutes or until crust is lightly browned and apples are tender. Let crostata stand 5 minutes before transferring on parchment paper to wire rack to cool. Cut into 8 slices; serve warm with whipped cream.

COOK’S TIPS: Orange zest is the finely grated orange part of the rind. Do not grate into the white part as it is very bitter. A plane grater works well for this task.

DESSERTS

Celebration Cupcakes

Rich yellow cupcakes topped with a creamy frosting— perfect for any celebration

Hands On: 45 minutes Total: 1 hour 30 minutes Makes: 20 servings (1 cupcake each) CUPCAKES: 2 cups Ultragrain® All Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1-1/4 cups granulated sugar 1 teaspoon vanilla extract 2 eggs 1 cup milk

FROSTING: 2 tablespoons Ultragrain® All Purpose Flour 1/2 cup milk 1/2 cup butter, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract

DIRECTIONS: 1. Preheat oven to 375°F. Line twenty 2-1/2-inch muffin cups with paper bake cups. Set aside. 2. For Cupcakes: Combine 2 cups flour, baking powder and salt in medium bowl. Place 1/2 cup butter in large mixing bowl. Beat with an electric mixer 30 seconds. Add 1-1/4 cups sugar and 1 teaspoon vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Gradually add flour mixture alternately with the milk, beating on low speed after each addition just until blended. 3. Fill each cup half full. Bake 18 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool on wire rack.

4. F or Frosting: Place 2 tablespoons flour in small saucepan; whisk in 1/2 cup milk until blended. Heat over low heat until thickened. Remove from heat. Cover and cool. 5. Beat 1/2 cup butter in large mixing bowl with electric mixer until fluffy. Add 1/2 cup sugar; beat on high speed 4 minutes. Gradually add milk mixture and 1 teaspoon vanilla; beat on low speed until combined. Beat on high speed 7 minutes, or until light and fluffy. 6. Frost cupcakes with frosting. Decorate as desired.

DESSERTS

Braeburn Apple Pie with Cinnamon-Infused Crust

Pastry crust filled with apples, and sweetened with sugar and spices Hands On: 45 minutes

Total: 1 hour 30 minutes

PASTRY: 2 cups Ultragrain® All Purpose Flour 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup vegetable shortening 1/4 cup cold margarine stick 5 to 6 tablespoons cold water

Makes: 8 servings (1 slice each)

FILLING: 3/4 cup granulated sugar 2 tablespoons Ultragrain® All Purpose Flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 cups peeled sliced cooking apples, such as Braeburn or Granny Smith (about 5) 1 tablespoon lemon juice TOPPING: 1 tablespoon water 1 tablespoon coarse granulated sugar

DIRECTIONS: 1. Prepare pastry: Combine 2 cups flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon and salt in medium bowl. Cut in shortening and margarine with pastry blender or 2 knives until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until flour is moistened and pastry almost clings to side of bowl (add 1 to 2 teaspoons more water, if necessary). Gather pastry into a ball. 2. Divide dough in half and shape each into a round flat disc. Wrap each in plastic wrap and refrigerate 30 minutes. 3. Filling Combine 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon and nutmeg in large bowl. Add apples and lemon juice; toss lightly.

4. Preheat oven to 425°F. Flatten 1 disc of dough gently using your hands on lightly floured surface. Roll dough from center into circle 12-inches in diameter. Transfer dough to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch dough. Spoon filling into pastry. Trim pastry even with rim of pie plate. 5. Roll remaining disc of dough into circle 12-inches in diameter. Carefully place pie crust over filling; trim 1/2-inch beyond edge of pie plate. Wrap excess top crust under bottom crust; press edges together to seal. Flute edge. Brush top crust with water and sprinkle with sugar. Cut 5 or 6 slits in top crust in spoke pattern to allow steam to escape. 6. Bake 45 minutes, or until crust is golden brown. Cover edge with foil during last 20 minutes of baking to prevent excessive browning. Cool completely on wire rack. Cut into 8 slices.

DESSERTS

Peach-Blueberry Crumb Top Pie A tasty combination of peaches and blueberries, flaky pastry crust and a crumb topping

Hands On: 45 minutes

Total: 1 hour 35 minutes

INGREDIENTS: 2-1/4 cups Ultragrain® All Purpose Flour, divided 1 tablespoon granulated sugar 1/4 teaspoon salt 5 tablespoons vegetable shortening 5 tablespoons ice water No-stick cooking spray 4 cups sliced peeled peaches, fresh or frozen, thawed & drained

Makes: 10 servings (1 slice each)

1/2 cup confectioners’ sugar 1 teaspoon ground cinnamon, divided 1 cup blueberries, fresh or frozen, thawed & drained 1/2 cup firmly packed brown sugar 3 tablespoons unsalted margarine stick, softened Whipped light cream, optional

DIRECTIONS: 1. Combine 1-1/4 cups of the flour, granulated sugar and salt in large bowl. Cut in shortening with pastry blender or 2 knives until pebble-size crumbs form. Sprinkle 1 tablespoon ice water over part of flour mixture and gently toss with fork. Push moistened dough to side of bowl. Repeat with remaining water, 1 tablespoon at a time. Add 1 to 2 teaspoons more water if all of flour mixture is not moistened. Press mixture into a 5-inch disc on sheet of plastic wrap; cover and chill 15 to 30 minutes.

2. Preheat oven to 375°F. Spray 9-inch pie plate with cooking spray. Place 2 overlapping sheets of plastic wrap on a damp surface. Remove chilled dough; place on plastic wrap. Sprinkle a little flour over dough; roll dough into 12-inch circle using rolling pin. Place dough, wrap side up, in prepared pie plate; carefully remove plastic wrap. Ease dough into pie plate and press against side of plate. Trim edge, leaving 1/2-inch overhang. Fold the overhang under and pinch to make decorative edge.

3. Combine peaches, confectioners’ sugar, 1/4 cup of the flour and 1/2 teaspoon of the cinnamon in large bowl. Gently stir in blueberries. Spoon mixture into pie crust; set aside. Stir together the remaining 3/4 cup flour, brown sugar, margarine and the remaining 1/2 teaspoon cinnamon in medium bowl until crumbly; sprinkle evenly over peach mixture. 4. B ake 40 to 45 minutes or until peaches are tender and topping is golden brown. Cover edge of crust after 30 minutes if getting too brown. Cool pie at least 30 minutes; cut into 10 slices to serve. Serve warm with whipped cream, if desired.

COOK’S TIPS: To increase the dietary fiber of the pastry, replace the all purpose flour with Ultragrain® White Whole Wheat Flour. Increase the water in the pastry crust from 5 tablespoons to 6 tablespoons. No further adjustments need to be made for the filling or crumb topping.