National Starch, the maker of Hi-maize© 260 has provided us with these great holiday recipes with a twist.  Each delectable treat is tasty and has a good amount of your daily recommended allowance for fiber.  Happy Holidays from Honeyville Grain.

Cranberry-Nut Waffles with Hi-maize© 260 (Offers 5 grams of fiber per serving)

Ingredients	Measurements
Hi-maize© 260	1/3 cup
Cultured Low Fat Buttermilk	1 1/4 cup
All-Purpose Flour	3/4 cup
Eggs, whole	2 medium
Canola Oil	1/4 cup
Baking Powder	1 1/4 tsp
Baking Soda	1/2 tsp
Salt	1/4 tsp
Dried Sweetened Cranberries, chopped	1/3 cup
Walnuts, chopped	1/3 cup

Preparation:

1. Combine all ingredients in a mixer.
2. Mix on low speed for approximately 2 minutes or until batter is uniform.
3. Cook on waffle iron until golden brown.  Makes approximately 8 waffles or 4 Belgian waffles.

For frozen waffles, cook the batter until waffles are slightly browned, firm and dry on the surface.  Freeze individually.  Reconstitute by heating in a conventional oven, a toaster oven, or toaster.

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Pumpkin Chocolate Chip Muffins with Hi-maize© 260 (Offers 6 grams of fiber per serving)

Ingredients	Measurements
All-Purpose Flour	1/4 cup
Hi-maize© 260	3/4 cup, packed
White Granulated Sugar	1/2 cup
Pumpkin - Canned	3/4 cup
Baking Soda	1/2 tsp
Salt	1/4 tsp
Soybean Oil	1/3 cup
Eggs	2 small
Cinnamon - Ground	1/2 tsp
Semi-sweet Chocolate Chips - mini	1/2 cup

Preparation:

1. Preheat oven to 350F.
2. Add all of the ingredients to a mixing bowl.  Mix using a paddle on the lowest speed.  Blend until uniform.  Do not overmix.
3. Add the chocolate chips and hand blend until uniformly distributed.
4. Divide evenly among the muffin pans (miniature muffin pans:  10-12 minutes, large muffin pans:  35-40 minutes).  Makes about 1 dozen muffins.

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Fresh Herb Dinner Rolls with Hi-maize© 260 (Offers 3 grams of fiber per serving)

Ingredients	Measurements	Ingredients	Measurements
Yeast, Dry Active	1 packet	Parsley, fresh chopped	1/2 cup
Sugar, granulated	1 T	Chives, fresh chopped	1/3 cup
Water, warm	1 cup	Bread Flour	4 cups
Milk	1 cup	Egg Whites	1 egg white
Eggs, Whole	2 medium	Water	2 T
Salt	1 1/2 tsp, heaping	Hi-maize© 260	3/4 cup, packed
Butter, unsalted	2 T

Preparation:

1. In a small mixing bowl, dissolve yeast and sugar in the warm water.  Let stand until creamy, about 10 minutes.
2. Combine yeast mixture, milk, eggs, salt, butter, parsley, chives, Hi-maize© and about 1/2 of the flour in mixer bowl; mix on low speed with a dough hook.  Add the remaining flour, 1/2 cup at a time.
3. When the dough is blended, mix on medium speed for 8 minutes.
4. Shape the dough into a ball.  Lightly oil a large bowl and place the dough ball in the bowl, turning to coat with oil.  Cover with plastic wrap and let sit for 1 hour to rise.
5. Grease two 9X13 inch baking pans.  Deflate the dough and turn on a light floured surface.  Divide the dough into 24 pieces.  Shape each piece into a round ball and place into the prepared pans.  Cover the rolls with plastic wrap and let rise for 40 minutes.
6. Pre-heat the oven to 350F.  In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush the wash over tops of rolls.
7. Bake in pre-heated oven for about 20-25 minutes, or until golden brown.  Makes approximately 2 dozen rolls.

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Multi-Grain Artisan Bread with Hi-maize© 260 (Offers 5 grams of fiber per serving)

Ingredients	Measurements	Ingredients	Measurements
A.		B.
Honeyville Grain 6 Grain Cereal Mix	1/2 cup	Whole Wheat Pastry Flour	2 1/4 tsp
Water, warm	3 2/3 T	All-Purpose Flour	2/3 T
Sea Salt	1/4 tsp	Medium Rye Flour	1/8 tsp
Bread Flour	2/3 cup	Water	1/2 T
Whole Wheat Flour	1 1/3 T	Sea Salt	1/3 tsp
Water	1/2 cup	Instant Yeast	1/2 tsp
Instant Yeast	1/2 tsp
Wheat Germ	1/2 tsp, heaping
Hi-maize© 260	1/3 cup, packed

Preparation:

1. Pre-soak the multi-grain mix in warm water with salt overnight at room temperature.  (If not used in 24 hours, refrigerate.)
2. Blend part B in a mixer for 2 minutes on medium-low and 4 minutes in high.
3. Form the dough into a ball, spray lightly with oil and wrap it with plastic wrap.  Set aside and allow to proof at room temperature; after 30 minutes fold by gently stretching the dough and folding over twice, repeat.  Rewrap in plastic wrap for an additional 30-60 minutes.  Fold again with same procedure.
4. Wrap up in plastic and refrigerate for 24 hours.  For longer storage, freeze.
5. After a 24 hour period, blend ingredients in part A until uniform.
6. Add the dough from part B to part A and mix 4-6 minutes on high speed.
7. Proof for about 1 1/2 hours.
8. Scale into units if smaller loaves desired, round and shape, roll the loaves into the grain mix and rest for 20 minutes.
9. Score dough and bake in a convection oven at 450F for 35-40 minutes.  Makes a 1 pound loaf of bread.

* Honeyville Grain 6 Grain Cereal Mix contains:  Red Wheat Flakes, White Wheat Flakes, Barley Flakes, Oatmeal, Rye Flakes, and Sunflower Seeds.

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Chocolate Sponge Cake with Hi-maize© 260 (Offers 3 grams of fiber per serving)

Ingredients	Measurements
Eggs, Whole	4 eggs
Granulated Sugar	1 cup
Margarine, melted	1 1/2 T
Cocoa, Sifted	1/4 cup
Boiling Water	4 T
Self Rising Flour	1 1/8 tsp
Hi-maize© 260	1/3 cup

Preparations:

1. Pre-heat oven to 350F.
2. Lightly grease a 9 inch cake pan and line the base with waxed paper.
3. Beat eggs with an electric mixer until fluffy, then gradually add the sugar and beat for 15 minutes.
4. Combine the butter, cocoa, and boiling water, and fold into egg mixture.
5. Sift flour and then sift again over egg mixture.
6. Add the Hi-maize© 260 and gently fold them together.
7. Spoon the mixture into the prepared cake pan.
8. Bake for approximately 50 minutes or until just firm to the touch.
9. Cool.  Makes 1 cake that serves 10-12.

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Chocolate Chip Cookies with Hi-maize© 260 (Offers 2.5 grams of fiber per serving)

Ingredients	Measurements
Dark Chocolate Chip Morsels	2 1/3 cup
All-Purpose Flour	1 cup
Sweet Butter (room temp.)	1 1/2 sticks
Light Brown Sugar (packed)	1/2 cup
Granulated Sugar	1/2 cup
Whole Medium Eggs (room temp.)	2 eggs
Hi-maize© 260	1 cup
Vanilla Extract	1 1/2 tsp
Salt	1/2 tsp
Baking Soda	1/2 tsp

Preparation:

1. Sift together the flour, salt, baking soda and Hi-maize©.
2. Cream the butter and sugar in a mixing bowl with a paddle attachment.
3. Add the vanilla and eggs and blend until uniform.
4. Add the dry blend to the wet blend and mix until uniform.
5. Add the chocolate chips and mix until they are dispersed evenly.
6. Drop by teaspoonfuls on to an ungreased cookie sheet.
7. Bake 8-10 minutes at 375F.  Makes approximately 4 dozen cookies.

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Ginger Molasses Cookies with Hi-maize© 260 (Offers 3 grams of fiber per serving)

Ingredients	Measurements	Ingredients	Measurements
A.		D.
Unsalted Butter, softened	1 cup	All Purpose Flour	1 cup
Granulated Sugar	1/2 cup	Hi-maize 260	3/4 cup
Brown Sugar	1/2 cup	Baking Soda	1 tsp
		Ground Cinnamon	1 1/2 tsp
B.		Ground Ginger	2 3/4 tsp
Egg Yolk	2 small yolks	Ground Cloves	3/4 tsp
Vanilla Extract	1 1/8 tsp	Ground Allspice	1/8 tsp
		Salt	1/8 tsp
C.
Molasses	2/3 cup	E.
		Crystallized Ginger	5 T
		Sugar in the raw, optional

Preparation:

1. Pre-heat the oven to 375F.
2. Beat ingredients in section A using a paddle attachment at med-high speed until light and fluffy (about 3 minutes).
3. Reduce speed to med-low; add ingredients in section B.  Mix until incorporated.
4. Add C; mix until incorporated, scraping down the sides.
5. Sift together D.
6. Slowly add dry ingredients to existing mixture; mix just until blended.
7. Chill cookie dough (4 hours recommended).
8. Roll dough into small balls.
9. Roll balls in sugar in the raw; place on parchment-lined baking sheet.
10. Slightly flatten cookied with palm of hand.
11. Bake for 10 minutes (longer for crispier cookies).  Makes about 3 dozen cookies.

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* Hi-maize 260 is a registered trademark of National Starch.