Whole Wheat Pizzas

There are endless possibilities with our Whole Wheat Pizza Dough Mix. You can make a more traditional pepperoni and cheese pizza pie or get creative with whatever ingredients are fresh and plentiful. Just about anything tastes great on pizza!

Chicken Pesto Pizza

Swap your traditional tomato sauce for some fresh basil pesto. Top it with a bit of mozzarella, romano and parmesan cheeses. Add grilled chicken, fresh halved cherry tomatoes, chopped spinach and grilled red peppers. Our favourite! 

Better Than Store Bought Frozen Pizza

That's right... who needs store bought frozen pizza when you can do it so much better! Mix your crust as usual. Back the crust alone for about 3 minutes or just until it will hold its shape. Next, top it however you like, wrap and freeze. When you don't feel like making dinner preheat your oven to 400°F and pop your frozen pizza (unwrapped of course) right on the rack. Bake it until the crust is golden and the cheese is deliciously melty.

Dessert Pizza

Some might not know this but Jeff is a sucker for sweets. I make this as a special treat once in a blue moon. Make the dough according to the package and bake until it's golden brown. Once it has cooled, top with cream cheese icing (1/4 cup butter, 1/2 cup cream cheese & 2 cups icing sugar) and whatever else you like. We've done strawberry banana, chocolate and caramel and even plain cinnamon. 

Cranberry Oatmeal Cookies

These are my all time favourite cookies! Jeff claims that he doesn’t like them, but the dough sure keeps disappearing…

2/3 cup butter
2/3 cup packed brown sugar
2 eggs
1 ½ cup rolled oats
1 ½ cups Partially Sifted Flour
1 tsp salt
6 oz / 170g craisins (dried cranberries)
2/3 cup white chocolate chips

Preheat oven to 375ºF. Cream together butter, sugar and eggs. Mix together rolled oats, Partially Sifted Flour and salt. Combine dry ingredients to butter mixture a bit at a time. Finally, mix in the craisins and white chocolate chips. Spoon onto a cookie sheet and bake for about 10 minutes or until nice and golden. 

Perogy Dough

Jeff absolutely loves these perogies. Sadly, they are a rare commodity around our farm since it is a bit time consuming to make these little guys. 

2 cups Partially Sifted Flour
½ tsp salt
1 egg
½ cup sour cream
¼ cup butter softened, cubed

Knead the ingredients together just until mixed – you don’t want the dough to get tough! Refrigerate for 20 – 30 minutes before rolling out the dough. Roll the dough out on a slightly floured surface and use whatever is handy to cut circles – a can, a cup, a cookie cutter… Fill with your favourite filling, such as mashed potatoes with cheddar and chives. Wet the edges of the dough and seal with a fork. Boil the perogies until they float and enjoy with a dollop of sour cream or freeze for another day.

Wheat Berry Salad

This salad is an awesome alternative to pasta salad for a summer time picnic.

1 cup Wheat Seed
½ cup crumbled feta cheese
2 tbsp toasted pine nuts
3 tbsp black olives, pitted and halved
Dressing:
2 tbsp lemon juice
1 clove garlic, minced
2 tbsp olive oil
¼ cup chopped fresh dill
3 green onions, sliced
2 tbsp chopped fresh parsley

Rinse wheat seed and cover with water overnight. The next day, boil until soft – about 45 minutes then let cool. While the wheat is cooling, whisk together dressing ingredients and let set for an hour. Mix the cooked wheat seed, feta, pine nuts, olives and dressing together. The salad is best if it sits in the fridge for an hour or overnight first.

Buckwheat Apple Cake

Buckwheat flour has a very distinct flavour (think of buckwheat honey) which pairs well with the cinnamon and apples that this recipe calls for. We've had it for both dessert or breakfast. 

1/2 cup butter
3/4 cup sugar
4 eggs
2 cups buckwheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
2 tsp vanilla
6 medium apples peeled and roughly chopped

Preheat oven to 325°F. Beat together the butter and sugar until fluffy. Add in the eggs one at a time. Mix in the vanilla, baking powder, cinnamon and buckwheat flour until well mixed. Finally, fold in the apples. Pour batter into a greased cake or loaf pan. Bake for about 1 hour or until a toothpick comes out clean.