Monday, November 24, 2014

Thanksgiving Cookies

Did you know there was such a thing as Thanksgiving Cookies?  Me neither.  Once we saw these festive cookies on the New York Times site, we knew we had to give them our whole grain twist.  You'll want to give these cookies a try, whether it be for Thanksgiving or just the next time you want a yummy cookie, you won't be disappointed that you did!

Thanksgiving Cookies


1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
8 oz (2 sticks) unsalted butter
1 1/2 c light brown sugar
3 eggs, lightly beaten
1 tsp baking soda
1/2 lb pitted dated, chopped
2 c walnuts, chopped
powdered sugar, for dusting

Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.  Place the cookie mix in a bowl and whisk in the salt, cinnamon and cloves.  Set aside.

Cream the butter and brown sugar together in the bowl of your mixer.  Dissolve the baking soda in 1 Tablespoon of warm water and mix in.  Stir in the dates and nuts.  Work in the dry ingredients, about a third at a time.  Mix until combined.

Scoop heaping tablespoons of batter onto the prepared baking sheets.  Place them about 2 inches apart.  Allow them to sit for 30 minutes to an hour before baking.

Bake at 350 for approximately 15 minutes, until nicely browned.  Let cool, then dust with powdered sugar.

Tuesday, November 18, 2014

Spaghetti Squash with Garbanzo Beans and Kale

If you love spaghetti squash, then you'll love this recipe for Spaghetti Squash with Garbanzo Beans and Kale.  It's a crazy and unexpected match up of bold flavors that makes every bite so delicious.  This dish is definitely a great taste of Fall!

Spaghetti Squash with Garbanzo Beans and Kale

1 spaghetti squash
2 Tbs olive oil
1 shallot, thinly sliced
1 clove garlic
1/2 Tbs fresh rosemary, minced
pinch of chili flakes
1/4 c Joseph's Grainery Garbanzo Beans, soaked for 24 hrs, drained and rinsed
2 c kale, chopped
1/2 lemon, juiced
1/4 c sun dried tomatoes, chopped
1/4 c roasted cashews
salt & pepper
parmesan cheese

Preheat your oven to 375 degrees.  

Slice your squash in half length wise, scoop out the seeds and pulp.  Put the squash on a baking sheet with the cut side up.  Drizzle the squash with olive oil and season with salt and pepper.  Let the squash roast for about an hour or until the flesh is tender.

Remove the squash from the oven, let it cool for a few minutes so that you can use a fork to scrape the squash into strands.

Place enough oil in a large skillet to coat the pan.  Add the shallot, garlic, rosemary, chili flakes, salt and pepper.  When the shallot is just starting to soften add the garbanzo beans.  Cook for a few minutes until the start to turn a light golden brown.

Add the kale leaves and lemon juice.

Once the kale has started to wilt, add the squash, sun dried tomatoes, cashews and more salt and pepper.  Give it a good stir to mix it all up and then top with grated parmesan cheese.

Wednesday, November 12, 2014

Fall On The Palouse

The colors have changed to Fall around here and the last of the leaves are hanging on.  Definitely a good time for Bill to take a flight in the plane and check out the fields and beautiful Fall scenery.  First thing first, time to see how the winter wheat that was planted several weeks ago is doing...

The Soft White Winter Wheat is looking great!  Drinking up the rain and soaking up any sun we've been getting.  This is the wheat that is perfect for making cookies, cakes and other pastries.  You can find Soft White Wheat in our Soft White Wheat Pastry Flour, Whole Grain Cookie Mix, Cracked Wheat Cereal, Three Grain Cereal and Multigrain Pancake Mix.

Back up in the air, Bill flies over Darrel plowing the fields...

Yep, he's been busy plowing.  You can see the town of Steptoe in the background, along with Steptoe Butte on the right and all of the windmills along the horizon.

And we'll leave you with this fun aerial shot of Colfax and the rolling hill of the Palouse.  You can see the last of the beautiful Fall colors.

Tuesday, November 11, 2014

Thank You!

We want to thank all of the men and women who serve so selflessly to protect and defend our freedoms.  May God bless you and America!

Monday, November 3, 2014

Pumpkin Cinnamon Rolls

Changing colors, falling leaves and Pumpkin Cinnamon Rolls, oh my!  What you don't see in this photo is that these D-elicious (yes, with a capital D) cinnamon rolls were almost gone before I could snap a photo.  We decided to whole grain-ify the Pioneer Woman's Pumpkin Cinnamon Roll recipe and boy were we glad we tried them!

So here's our adapted whole wheat version of her dreamy pumpkin cinnamon rolls...

Pumpkin Cinnamon Rolls with Whole Wheat Flour


For the Dough -
1-1/2 c milk
1/2 c vegetable oil
1/2 c sugar
1 pkg (2 1/4 tsp) active dry yeast
1 c pumpkin puree
1 c all-purpose flour
3 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 c (additional) all-purpose flour
1/2 tsp baking soda 1/2 tsp baking powder
1/2 tsp salt

For the Filling -
1/2 c (1 stick) butter, melted
1/2 c sugar
1/2 c brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1 c pecans, finely chopped (walnuts work too...we didn't have any pecans, so substituted walnuts)

For the Frosting -
8 oz cream cheese, softened
2 c powdered sugar
1/4 c milk
2 Tbs butter, melted
1 Tbs maple syrup (optional)


In a large saucepan, combine 1 1/2 cups  milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.

Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place for 1 hour.

After an hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.

Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans. Turn out dough onto a floured surface and press it into a rectangular shape.  Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.

Drizzle the melted 1 stick of butter over the dough. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans (or walnuts, in our case).

Starting at the top, roll the dough toward you into a large log.  When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring, if using, and beat until combined. Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.
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