Recipe Courtesy of Chef Becky Selengut Serves: 4-6 Ingredients 2 lbs. russet potatoes — about 2 large ones 1 egg — beaten ¼ cup + 2 Tbsp. Bluebird Hard White Wheat Flour, fine ¼ cup + 2 Tbsp. Bluebird Emmer Flour ¼ tsp. sea salt Method Preheat the oven to 350 degrees. Pierce the potatoes… Continued
Copyright: Bluebird Grain Farms yields: 1 pie Preheat oven to 375 degrees. Cherry Pie Filling 4 cups fresh pitted pie cherries 1 cup of sugar 1/2 teaspoon pure almond extract 3 tablespoons quick-cooking tapioca Pinch of sea salt Crust 3 Cups Bluebird Pasayten Hard White Flour OR Bluebird Einkorn Flour 1/2 teaspoon salt 1 tablespoon sugar… Continued
Adapted from Better Homes and Gardens Bread Cookbook, 1963 Yields 2 loaves Ingredients 1 Packaged (1 tbsp.) dry yeast 1/4 Cup Water 2 1/2 Cups Hot Water 1/2 Cup Honey 3 Teaspoons Salt 1/4 Cup Butter *Whole Wheat Bread Flour (Bluebird’s Methow Hard Red Wheat or Pasayten Hard White Wheat Flour) *Sunflower, Pumpkin, Sesame, and… Continued
Recipe adapted from The Silver Palate Ingredients 1 cup (2 sticks) butter, softened 2 cups sugar 3 eggs 3 cups Bluebird Grain Farms Einkorn Flour (our Pasayten Hard White Flour also works well if you prefer a denser cake) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tightly packed Tablespoons grated lemon… Continued
Yields 2 crusts/1 pie Ingredients Pie Crust 1 1/2 cup Organic Einkorn Flour 1 1/2 cup Pasayten Hard White Whole Wheat Flour 1 teaspoon salt 3 tablespoons sugar (optional) 1 cup (2 sticks) chilled butter, cut into small pieces 6 tablespoons of ice water Filling 2 pints of fresh blackberries, approximately 1.5 lbs. 1/2 cup… Continued
Ingredients: 4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda… Continued
Yield 6 to 8 Ingredients 8 cups of sliced plums 1 1/2 cups of granulated sugar 4 tablespoons instant tapioca 1 teaspoon fresh ground ginger 1 teaspoon freshly squeezed lemon juice Biscuit topping 1 cup Einka flour 1 cup Hard white flour 2 teaspoons baking powder 1 tablespoon sugar 1 teaspoon salt 1/2 cup chilled… Continued
Yields 2 dozen cookies ( 1 1/2 diameter) Ingredients: 1 ¼ cup einka flour (Bluebird’s whole grain einkorn flour) 1 cup pasayten hard white flour ½ teaspoon baking soda ½ teaspoon salt 1½ teaspoons ground cinnamon 1 teaspoon ginger ¾ teaspoon cloves ¼ teaspoon allspice 1½ (12 Tbs) sticks unsalted butter at room temperature ½ cup… Continued
Recipe Adapted from Moosewood Restaurant Book of Desserts Yields 1 crust Ingredients: 1 1/2 cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon salt 2 tablespoons sugar (optional) 1/2 cup chilled butter 3 to 4 tablespoons ice water Preparation time: 10-15 minutes Baking time (Pre-baked pie shell): 25-30 minutes @ 375… Continued
Made with Bluebird Dark Northern Rye Flour By: Michelle Pearson Ingredients 1/2 cups packed brown sugar 1/2 cup granulated sugar 1 teaspoons vanilla extract 1/4 cup milk 1 teaspoon vanilla 1 cup Bluebird Dark Northern Rye Flour 1 cup Bluebird Pasayten Hard White Flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon… Continued