1 cup cornmeal, such as Butterworks Farm Early Riser1 cup whole wheat pastry flour1 ½ tsp baking powder½ tsp baking soda¼ tsp salt2 cups frozen raspberries, blackberries and/or blueberries¼ cup butter, melted and cooled 2 eggs lightly beaten¾ cup buttermilk½ cup honey1 tsp grated lemon zest
1 1/2 c. maple sugar1 c. applesauce1 stick butter1 egg3 c. whole wheat pastry flour1 t. baking soda1 t. vanilla (optional)1 c. buttermilk1-2 c. blueberries (to taste)
2 cups whole milk
1 TB cider vinegar 2 cups whole-wheat pastry flour1/4 cup yellow cornmeal1/4 cup maple sugar (you can use maple syrup, but cut back 2 TB on the milk)2 tsp baking powder2 tsp baking soda1 tsp salt
2 cups plain whole-milk yogurt2 large eggs, lightly beaten3 TB unsalted butter, melted and cooled
Additional butter for greasing griddle
1 pint raspberries
Sponge Ingredients:
¼ c. warm water
1 Tb yeast
1 c. milk
1 ½ cups whole wheat flour
1 Tb honey
Mix ingredients together and let sit, covered, in the refrigerator overnight.
Dough Ingredients:
¾ c plain yogurt
¼ c. milk
4 Tb. Butter
¼ c honey
1 tsp salt
1 tsp baking soda
1/c c wheat bran
4 cups whole wheat flour
2 eggs, beaten
2 cups whole wheat pastry flour
2 tsp ground cinnamon
3 large eggs, beaten
3 large eggs, beaten
2 cups grated carrots (4-6 medium carrots)
3/4 cup milk
1/2 cup butter
8 oz cream cheese, softened
1/2 cup honey
3/4 cup honey
1 tsp cinnamon
2 tsp baking soda
2 cup chopped apples
1/2 tsp salt
There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org