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Provided by the National Sunflower Association
If you have a Sunflower Recipe that you would
like to share, please forward the recipe along with a photo to
harshman@lpchamber.com.
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Sunflower
Cheese Balls |
 |
4 ounces
Muenster cheese, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/8 teaspoon red pepper
2/3 cup roasted, salted sunflower kernels |
Combine
cheeses, blend thoroughly. (Use food processor, if possible.)
Add Worcestershire sauce, paprika, and red pepper; blend. Refrigerate
at least 30 minutes. Roll in sunflower kernels immediately.
Refrigerate cheese balls 2 hours. Serve with whole-grain crackers,
bread sticks or miniature bread slices.
Makes 25 cheese balls |
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Sunflower
Cookies |
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1 cup sunflower
margarine
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups oats, rolled
1 cup coconut, flaked
1 cup raw or roasted sunflower kernels |
In medium
size mixing bowl, combine margarine and sugars until well-blended. Add
eggs and vanilla. Stir together the flour, baking soda, baking powder
and salt; mix well. Add to margarine mixture. Stir in oats, coconut,
and sunflower kernels. Drop by rounded tablespoons onto ungreased
baking sheet. Bake at 350°F 8 to 10 minutes, or until cookies are
brown around the edges. May substitute chocolate chips or raisins for
coconut.
4 dozen cookies |
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European
Chocolate Sunflower Cake |
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2/3 cup raw
sunflower kernels
3/4 cup all purpose flour
3 tablespoons cocoa
2 teaspoons baking powder
3 eggs
2 egg whites
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup sunflower oil
1/4 cup red currant or raspberry jelly
Vanilla filling
Chocolate icing |
Cover
bottoms of two 9-inch round cake pans with waxed paper; grease sides
of pan with waxed paper.
In a blender or food processor, process sunflower kernels to a coarse
flour consistency. Sift together flour, cocoa and baking powder; mix
with ground sunflower kernels and set aside.
Separate eggs. Beat 5 egg whites and salt until stiff. Beat oil with
egg yolks; add to egg whites and sugar. Continue beating until mixed.
Fold in flour mixture. Pour into pans. Bake at 350°F 15 minutes. Turn
out onto racks; peel off waxed paper. Cool
Take one cake section and place top down on plate. Spread jelly over
cake. Spread with Vanilla Filling. Top with second cake layer; frost
with Chocolate Icing.
Vanilla Filling; Into top of double boiler, mix 1/3 cup sugar,
3 tablespoons flour and 1/4 teaspoon salt. Gradually blend in 1
slightly beaten egg, 2 slightly beaten egg yolks and 1 cup warmed
milk, stirring until smooth. Cook and stir until mixture thickens.
Remove from heat; stir in 1 teaspoon vanilla. Cool to room
temperature.
Chocolate Icing: In Top of double boiler, melt 1 tablespoon
butter and 4 ounces semi-sweet chocolate. Add 1/3 cup whipping cream
and mix well using a wire whip. Remove from heat and add 1 3/4 cups
powdered sugar and 1 teaspoon vanilla. Ice top and sides of cake.
Sprinkle top of cake with 1/4 cup raw or roasted sunflower kernels.
8 to 12 servings |
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Country
Hearth Bread |
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6 lbs water
2 lbs rye sour
8 oz honey
6 lbs, 8 oz clear flour
2 lbs whole-wheat flour
1 lb, 9 oz cracked wheat
1 lb oats
8 oz buckwheat
4 oz malt, non-diastatic
1 lb, 1 oz toasted kernels
1 1/4 oz yeast |
Mix water,
rye sour, and honey. Add remaining ingredients and develop. Add
toasted kernels. Mix on low until incorporated. Take to bench for 15
minutes. Scale 2-pounds, 4 ounce dough pieces. Give full proof. Bake
wih steam in hearth oven at 400 degrees Fahrenheit for about 30
minutes.
Approximately 9-10 loaves |
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