Leftover Fresh-Milled Flour

I finally have a mill now. I've been enjoying baking bread and other goodies with my fresh-milled wheat flour! I often have about 1 to 2 cups of flour left over after my batch of bread is made. So, I thought I would share with you 2 great recipes I make to use up the extra flour. If you don't have time to bake anything else the same day you have milled your wheat flour, remember to place it in the fridge so that it doesn't lose its nutrients quickly. Nutrients in fresh-milled flour have a short shelf life when left out at room temperature. That's why they ENRICH flour we find in the stores. Enjoy these recipes!

Oatmeal Fruit Cookies:
Recipe adapted from "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert
I LOVE this recipe book and highly recommend it!

1/2 cup butter (softened)
1/2 cup oil
1 cup sugar (I use 1/2 cup honey instead)
2 tablespoons mild molasses or honey
Cream together these ingredients in a large bowl (I do it by hand but the recipe suggests using an electric mixer).

1 egg
2 teaspoons vanilla
Beat in.

2 1/2 cups rolled oats
1 1/2 cup whole wheat flour (this is where I use my leftover fresh-milled flour)
1 to 1 1/2 cups dried fruit; cherries, blueberries, apricots, raisins, cranberries, currants etc...(I have used a combination of fresh and dried fruits/berries also but our favourite is just raisins).
1 cup grated coconut or chopped nuts
1 teaspoon baking soda
Combine these dry ingredients in a seperate bowl. Add creamed mixture into dry mixture in 3 additions, stirring just until thoroughly mixed. Add a little extra flour if too wet. Drop by rounded teaspoons on greased/lined baking sheets.

For chewy cookies: 325 F for 18-20 minutes; place cookies in air-tight container after cooling.
For crisp cookies: 375 F for 11-13 minutes. Cool on wire rack.

Peanut Butter Cookies
Recipe adapted from "Pillsbury: The Complete Book of Baking"
Fresh-milled whole wheat flour adds a healthful touch to these all-time favourites!

1/2 cup sugar (I use only 1/3 cup of sugar or 1/4 cup honey)
1/2 cup firmly packed brown sugar (I use 1/3 cup of sugar or 1/4 cup honey)
1/2 cup butter, softened
1/2 cup peanut butter (I use less butter and up to 1 cup of peanut butter~the natural kind containing peanuts only!)
2 tablespoons of milk
1 teaspoon vanilla
1 egg
1 3/4 cup flour (I use my leftover fresh-milled whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
Sugar

In large bowl, beat sugars and butter until light and fluffy. Add peanut butter, milk, vanilla and egg. Blend well. Stir in flour, baking soda and salt. Mix well. Shape into 1 inch balls and flatten with fork dipped in sugar. Bake at 375 F on ungreased cookie sheet, 2 inches apart, for 10 - 12 minutes. Remove from cookie sheet and cool.

Enjoy!