If you're looking for some extra healthy recipes, these have quickly become a few of our favorites!

Lion House Whole Wheat Bread

1 pkg (scant tablespoon) active dry yeast
3 c. lukewarm water
1/4 c. molasses or honey
1 Tbsp. butter, softened
1 c. white flour
6 1/2 c. whole wheat flour
1 c. oatmeal (or oat flour)
6 Tbsp. dry milk
2 tsp. salt

In a large mixing bowl, soften yeast in water. Stir in molasses & butter. Combine flours, oatmeal, dry milk & salt in separate bowl. Add dry mixture (1/4 at a time) to yeast mixture, beating until dough forms a ball and leaves sides of bowl. Remove beaters. Cover bowl & let rise for 1 hr. in warm area away from drafts. Spray two 9x5 in. loaf pans. Knead down dough; divide in half and shape into loaves. Place in pans & let rise until about double in size. Bake at 400 for 30 min. or until desired doneness. Remove from pans and cool on wire racks.
Makes two loaves.


Delicious Oatmeal Pancakes (from cannery cook book)

1/2 c. whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
1/3 c. powdered milk
1 c. rolled oats (or oat flour)
1 c. water
3 Tbsp. vegetable oil
2 eggs, separated

In medium bowl, combine flour, b. powder, salt, sugar & powdered milk. Stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large bowl, combine egg yolks, water, oil & oats. Beat slightly & allow to stand 5 min. (I'm too impatient to do that part). Then beat until blended. Mix in dry ingredients, then fold in stiff egg whites, carefully.
Makes 8-10 pancakes.

*To make oat flour, just throw the oats in a blender for about 30 seconds.