WHOLE WHEAT SUGAR COOKIES

1 cup sugar
1/2 cup margarine
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 tablespoon grated orange peel
2 tablespoon milk
1 teaspoon cinnamon
2 teaspoons sugar

Topping: 1/2 teaspoon cinnamon, 2 teaspoons sugar

Cream together sugar and margarine, add egg. Mix dry ingredients. Add to creamed mixture with liquid ingredients. Mix well.

Shape into 1" inch balls and place on lightly greased cookie sheet 2" inches apart. Flatten slightly with glass dipped in a cinnamon sugar topping.

Bake 8-10 minutes in preheated 375 degree oven.

WHEAT FOLD OVERS

1/2 cup cooked wheat kernels
2 tablespoons favorite jam
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/4 cup margarine or butter
1/2 cup margarine or butter
1/2 cup brown sugar

Filling: Combine wheat and jam. Cover and refrigerate.

Dough: Stir together the dry ingredients in small bowl. Cream margarine or butter. Beat in sugar until fluffy. Add the egg and vanilla and beat well. Add dry ingredients and blend well. Cover and chill for 2 hours.

Roll out dough to 1/8 inch thickness and cut in 2 1/2 inch circles. Place 1 teaspoon filling center of each circle and fold in half. Seal edges with fork.

Bake on un-greased baking sheet at 375 degrees for 10 -12 minutes. Cool on rack.

Yields (24).

WHOLE WHEAT ANGEL FOOD CAKE

3/4 cup whole wheat flour
1/4 cup cornstarch
1 1/2 cups sugar
12 large egg whites
1/2 teaspoon salt
1 1/2 teaspoon cream of tartar
1 teaspoon vanilla or almond extract

Combine whole wheat flour, cornstarch and 3/4 cup sugar in a small bowl and stir until thoroughly mixed. Set aside.

Separate egg whites being sure there is no yolk mixed with the whites. Add salt and cream of tartar. Whip until whites will stand in peaks. Gradually add remaining 3/4 cup sugar and flavoring.

Sprinkle 1/3 of the flour mixture over beaten whites; fold in carefully. Add second 1/3 of the flour mixture over beaten whites, fold in carefully. Add last 1/3 and fold only until it is thoroughly mixed.

Pour into angel food cake pan and bake 1 hour in 325 degree oven. Invert pan to cool.

WHOLE WHEAT CHOCOLATE SHEET CAKE

2 1/2 cups whole wheat flour
1 cup sugar
2 teaspoons cinnamon
1/4 cup cocoa
1 cup vegetable oil
1 1/2 teaspoons baking soda
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla

Optional Icing:

1/4 cup cocoa
1/2 cup butter or margarine
1/3 cup low fat milk
3 cups confectioners’ sugar
1/2 cup chopped nuts

Heat oven to 350 degrees.

Mix flour, sugar and cinnamon together in large bowl. Bring cocoa, water and oil to boil. Pour over flour mixture and mix 1 minute.

Dissolve soda in buttermilk and add, along with eggs and vanilla, to mixture in bowl. Mix 2 minutes pour into greased and floured 10 x 15 x 1 inch jelly roll pan.

Bake 20 minutes.

Icing: Bring cocoa, butter or margarine and milk to boil. Remove from heat and beat in sugar and nuts. Frost cake while still warm.

Makes (24) servings.