|Wheat: Chemistry and Utilization|
|by Albert W. Hoveling|
This new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses.
Results 1 - 10 of 489 for whole wheat cake
Dissolve yeast in water. Blend sugar, salt, and butter together. Add warm soy milk to yeast mixture. Add liquid to flour and then add sugar mixture. ...
Melt butter in ... bubble, remove from heat and pour over puffed wheat. Mix. Put in buttered pan 9 x 12 inch and press down well with spoon. Cut in squares.
Grease and flour ... bowl combine flour, wheat germ, baking powder, ... 10 minutes. Remove cakes from pans and ... spreading consistency (about 30 minutes).
In a large ... bring to a boil. Boil 2 minutes. Add puffed wheat and pour into a 9 x 13 inch pan. This makes an inexpensive treat for a large group of kids.
Combine in a ... Pour over puffed wheat and stir with ... the puffed wheat. Transfer to buttered 9 x 9 inch baking pan and press mixture evenly into pan.
Mix together shortening, ... of cream of wheat farina in 2 ... cooled layer of cake. Place on ... and spread. Cut into squares when cake is all stacked.
Sift all dry ... well. Add instant wheat and raisins. Beat ... 9 inch round cake pans which have ... salt, 1 teaspoon vanilla. Blend and beat thoroughly.
Heat oven to ... Beat all-purpose flour, whole wheat flour, yogurt, 2/3 ... inserted in center comes out clean, 35 to 40 minutes. 1 coffee cake (9 servings).
Mix first 6 ... saucepan and boil for 5 minutes. Cool slightly and pour over Puffed Wheat and raisins. Pack in 8 x 8 pan and refrigerate. Serving Size: 6
Melt butter. Add syrup, sugar, cocoa. Boil to hard ball stage. Remove from heat. Add vanilla. Add puffed wheat. Press into greased pans.
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