true

<div><meta charset="utf-8"><div>By Blake Corey, SAIT Polytechnic</div><div>1st Place Winner of the 2007 Barley Baking Contest Bread Category</div></div> <p>To make starter (or what bakers call poolish), combine 1 cup of bread flour with 1 cup of water and 1 tablespoon of yeast. Cover and let sit at room temperature for 12 to 18 hours. The longer the starter sits, the sharper the flavor.</p> <p>To make bread, dissolve coffee in water; add barley flour and let rest for 1 hour. Sift together yeast, bread flour, salt, powdered milk and Vital Gluten. Add remaining ingredients and mix until gluten develops; dough will be elastic-like. Cover and let rise until 1.5 times original size. Using additional bread flour, knead and then shape into loaves. Let rise until 1.5 times original size and bake at 400F for 30 to 45 minutes. </p> <p>Yield: 2 loaves.</p> 13 <div><ul><li>1 cup water</li><li>2 tablespoons instant yeast</li><li>2-1/2 cups barley flour</li><li>1-1/4 cups bread flour</li><li>1 tablespoon sugar</li><li>1 tablespoon powdered milk</li><li>2-1/2 teaspoons shortening</li><li>1-1/2 teaspoons salt</li><li>? cup starter (see below)</li><li>2 tablespoons Vital Gluten</li><li>5 teaspoons instant coffee</li></ul></div> 60% Barley Coffee Bread false

<div><br></div> <p>In a large mixing bowl, combine water, honey and yeast. Let sit for approximately 10 minutes to proof the yeast. In the meantime, mix the flour and salt in a separate bowl. Add half the dry ingredients and stir into a batter. Add the lemon juice and oil and then begin slowly adding some of the remaining flour mixture. When the mixture becomes quite thick and difficult to handle, turn the mixture out of the bowl and knead vigorously for 10 minutes by hand, or 5 minutes by machine.</p> <p>Cover the dough with a damp cloth and let it rest for 20 minutes, then knead by hand again for 2-3 minutes, form into 3 or 4 loaves and put into greased baking pans. Cover with a damp cloth and let rise until double in bulk (about 1 hour). Bake in a 360F (185C) oven for about half an hour or until done.</p> 89 <div><ul><li>3 3/4 cups water, fairly warm</li><li>3 Tbsp honey or sugar</li><li>2 Tbsp regular yeast</li><li>2 1/4cups whole barley flour</li><li>6 3/4 cups white bread flour</li><li>1 Tbsp salt</li><li>3 Tbsp lemon juice</li><li>3 Tbsp oil or shortening</li></ul></div> ABC Bread false

<div><meta charset="utf-8">By Molly MacRae, SAIT Polytechnic1st Place Winner of the 2008 Barley Baking ContestBread Category</div> <ol><li>Combine flours, water, and beer and let stand unrefrigerated for 4 hours or overnight.  </li><li>Soak the barley flakes in water for 30 minutes; drain well and add to flour mixture.  </li><li>Add yeast, vital gluten, sugar, butter, egg yolk, and salt to flour mixture; mix with a dough hook for 1-2 minutes on low speed, then 3-5 minutes on medium speed. </li><li>Cover and let rest for half an hour.  </li><li>Roll dough out to 1/8" thick, brush generously with melted butter, then sprinkle with brown sugar, cinnamon, and apple. </li><li>Roll dough up into a tight log. </li><li>Cut log into 2 inch pieces and place close together in a greased round baking pan, cut side up.  </li><li>Bake 18-20 minutes at 400F. </li><li>Once slightly cooled, spread icing on top. </li></ol>Yields 12 buns. For icing, cream together icing sugar and cream cheese with a mixer until smooth, then add maple syrup until all is incorporated. 7 <div>Dough</div><div><ul><li>1 cup barley flour</li><li>1/4 cup bread flour </li><li>2/3 cup water </li><li>3/4 cup Guinness beer </li><li>1/4 cup barley flakes*</li><li>3 tsp yeast, fresh</li><li>1 tsp vital gluten</li><li>2 tsp sugar</li><li>2 tsp butter, melted</li><li>1 tsp egg yolk</li><li>1 tsp salt </li></ul>Filling</div><div><ul><li>1/2 cup butter</li><li>1/2 cup brown sugar</li><li>1 Tbsp cinnamon</li><li>1 large granny smith apple, chopped</li></ul>Icing</div><div><ul><li>1 cup icing sugar</li><li>1 cup cream cheese</li><li>2 Tbsp maple syrup</li></ul>*barley flakes are available at most health food stores</div> Apple Barley Cinnamon Buns true

<div><br></div> <p>Cream together apple sauce, canola oil and brown sugar. Mix in one egg and add remaining ingredients. Drop by spoonfuls on a greased cookie sheet. Bake for 10 to 12 minutes at 350F (180C). Makes about 18 cookies.</p> 18 <div><ul><li>1/4 cup apple sauce </li><li>1/4 cup canola oil </li><li> 1/2 cup brown sugar </li><li>1 egg</li><li>1/2 tsp baking soda </li><li>1/2 tsp salt</li><li>1/2 tsp cinnamon</li><li>1/4 tsp ginger</li><li>1/4 tsp nutmeg</li><li>1/2 tsp vanilla1 cup rolled oats</li><li>7/8 cup whole barley flour</li><li>1/2 cup raisins</li></ul></div> Apple Sauce Raisin Cookies false

<div><br></div> <ol><li>In a medium bowl, cream together butter and sugar. </li><li>Mash the bananas and stir in. </li><li>Beat in eggs one at a time and stir in buttermilk. </li><li>In a separate bowl, stir in flour, baking powder, nutmeg and nuts. </li><li>Stir liquid ingredients into dry ingredients, and pour into greased loaf pan. </li><li>Bake at 350F (180C) for one hour or until an inserted toothpick comes out clean.</li></ol> 34 <div><ul><li>1/2 cup butter</li><li>3/4 cup sugar</li><li>3 ripe, medium bananas</li><li>2 eggs</li><li>1/4 cup buttermilk</li><li>2 cups whole barley flour</li><li>4 tsp baking powder</li><li>1/4 tsp nutmeg</li><li>1/2 cup chopped walnuts</li></ul></div> Banana Loaf false

<div><br></div> <ol><li>Soak barley overnight, drain. </li><li>Lightly brown the ground beef. </li><li>Add green pepper, onion, and garlic and saute lightly. </li><li>Stir in drained barley and put in slow cooker. </li><li>Add remaining ingredients and mix together. </li><li>Cook on high for 3 to 4 hours until barley is soft and chewy.</li></ol> 68 <div><ul><li>1 1/2 lbs Ground beef</li><li>1 chopped green pepper, medium</li><li>1 chopped onion, medium</li><li>3-4 chopped garlic cloves</li><li>1 can whole tomatoes (540 mL)</li><li>1 can beef broth</li><li>2 tsp salt</li><li>1/4 tsp black pepper</li><li>1 Tbsp brown sugar, firmly packed</li><li>1 Tbsp vinegar</li><li>1 cup whole kernel corn (optional)</li><li>1 cup pot barley or hulless barley</li></ul></div> Barley and Beef Mulligan false

<div><br></div> <p>Cook the broccoli and celery until tender and crisp. Drain, saving the cooking liquid. Arrange the barley in a greased 9 x 9 in. (2.5L) baking dish. Top with broccoli and celery. Combine the cream of mushroom soup, cheese, and liquid. Pour over the barley-broccoli mixture. Bake at 180C (350F) for 45 minutes or until bubbly. Makes 4 servings.</p> <p>Variation: Substitute 3/4 cup (175 mL) of grated cheddar cheese for processed cheese spread. Use 1/2 cup (125mL) of liquid.</p> 69 <div><ul><li>2 cups fresh or frozen broccoli cut in bite-size pieces</li><li>1 cup chopped celery</li><li>2 cups cooked pot barley</li><li>1 10 oz (284 mL) can condensed cream of mushroom soup</li><li>3/4 cup processed cheese spread</li><li>1/4-1/2 cup liquid (broccoli cooking water plus additional water)</li></ul></div> Barley and Broccoli Casserole false

In heavy saucepan, heat oil and add onion, garlic, and carrots. Cook, stirring often, for 4 minutes or until onion has softened. Stir in barley, and then pour in stock. Put mixture into a casserole dish, cover and bake in a 350F (180C) oven for 1 hour. Stir in corn, parsley, salt and pepper to taste. Bake for another ten minutes or until heated through and barley is tender. Serve hot. Can also be covered and refrigerated for up to 2 days. To reheat, stir in 1/2 cup stock or water. 70 Ingredients 1 Tbsp canola oil 1 onion chopped 3 cloves garlic, minced 2 carrots, finely chopped 1 cup pearl/pot barley 3 cups vegetable or chicken stock 2 cups corn niblets 1/2 cup chopped fresh parsley Salt and pepper to taste Barley and Corn Casserole false

<div><div><br></div><div><br></div></div> <ol><li>Cook barley in 2 1/2 cups (625 mL) water with 1 tsp (5 mL) salt. Bring water to a boil, cover and simmer for 35 minutes. Cook rice in a separate pot, according to instructions. Place cooked barley in food processor with parsley and chop for 20 - 30 seconds.</li><li>Peel and seed orange and cut into small pieces. Cut tomatoes in half, and finely chop green onions. Mix the orange, tomatoes, onion, apricots and cranberries together with the barley and rice in a large bow.</li><li>Make dressing by pressing or grating garlic and mixing it with juice, vinegar and mustard. Whisk in oil and season with salt and pepper. Toss dressing with barley mixture and sprinkle pecans on top.</li></ol><br /> Can be served at room temperature or chilled. Serves 10 - 12. Keeps for up to 3 days if refrigerated. 77 <div><div><ul><li>1 cup pearl barley </li><li>1 cup white rice (basmati, converted or minute)</li><li>1 cup parsley</li><li>1 orange</li><li>6 cherry tomatoes</li><li>2 green onions</li><li>1/2 cup dried apricots, chopped</li><li>1/2 cup dried cranberries or raisins</li><li>1 cup pecans, roughly chopped & toasted</li><li>Salt & pepper</li></ul><ul><li>Dressing:</li><li>1/4 cup orange juice</li><li>1 large garlic clove</li><li>3 Tbsp balsamic vinegar</li><li>2 tsp Dijon mustard</li><li>1/4 cup olive oil</li></ul></div><div><br></div></div> Barley and Rice Salad false

<div><br></div> <ol><li>Mix water and oil together in a blender and add lecithin. </li><li>In a large bowl, measure the flour and salt, and add the liquid. </li><li>Stir and then quickly knead the dough. </li><li>Shape into a ball and allow to sit for five minutes. </li><li>Then roll out the dough, adding flour if necessary. </li><li>Use like any pie crust in pies and tarts.</li></ol> 49 <div><ul><li>1/2 cup water</li><li>1/2 cup oil</li><li>1/4 tsp liquid lecithin (optional)</li><li>1 cup whole barley flour</li><li>1 cup all purpose flour</li><li>Pinch of salt</li></ul>Variation courtesy Ginny Bates:</div><div><ul><li>1/3 cup oil</li><li>1 tbsp liquid lecithin</li><li>1 tsp salt</li><li>Adding the liquid lecithin will help the crust to flake</li></ul></div> Barley and Wheat Pie Crust false

<div><br></div> <ol><li>Mix dry ingredients. </li><li>Quickly add wet ingredients. </li><li>Stir only to moisten. </li><li>Do not beat. </li><li>Cook on hot buttered griddle.</li></ol> 58 <div><ul><li>1 cup whole barley flour</li><li>1 cup buckwheat flour</li><li>2 tsp baking powder</li><li>1/4 tsp sea salt</li><li>2 well beaten eggs</li><li>2 cups milk</li><li>1 Tbsp honey (melted)</li><li>1 Tbsp melted butter</li></ul></div> Barley Buckwheat Pancakes false

<div><br></div> <ol><li>Beat the egg with the sour cream and buttermilk. </li><li>Sift the dry ingredients. </li><li>Stir in egg mixture and let stand 5 minutes. </li><li>Ladle onto a hot, oiled nonstick skillet. </li><li>Flip pancakes to lightly brown each side. </li><li>Serve with desired topping. </li></ol>Serves 4. 59 <div><ul><li>1 egg</li><li>1/3 cup sour cream or yogurt</li><li>1/3 cup buttermilk</li><li>1 1/2 tsp baking powder</li><li>1/2 tsp salt</li><li>1 tsp sugar</li><li>1 cup whole barley flour</li></ul></div> Barley Buttermilk Pancakes false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Heat oil in a large pot over medium-high heat; add squash, onion and bell pepper. Cook 3 minutes, stirring several times. Add barley; cook, stirring three or four times, until toasted slightly, about 3 minutes. Add broth, water, sage, thyme, salt and pepper to taste. Cover; heat to a boil. Reduce heat to a simmer; cook, covered, until barley is just tender, about 35 minutes. Remove from heat; stir in lemon zest.</p> 105 <div><ul><li>1 tbsp olive oil</li><li>1 small butternut squash, peeled, cut into 1 1/2 inch pieces</li><li>1 yellow onoin, chopped</li><li>1 small red bell pepper chopped</li><li>1 cup pearl barley</li><li>1can low sodium chicken broth</li><li>1/2 cup water</li><li>1/2 tsp dried sage, crumbled</li><li>1/2 tsp dried thyme</li><li>1/2 tsp salt</li><li>freshly ground pepper to taste</li><li>1 tsp grated lemon zest</li></ul></div> Barley Butternut Squash Pilaf false

<div><div><br></div><div><br></div></div> <p>Boil barley in water until soft all the way through; drain. Spread cooked barley on a cookie sheet and let stand until surface of barley is dry to the touch. Heat oil in a pan or pot on low heat. Add barley and fry until golden brown; remove from pan and place on drain cloth or paper towel to rid barley of excess oil. When barley has cooled, chop finely with a heavy knife.</p> 88 <div><div><ul><li>1 cup pot barley</li><li>4 cups water</li><li>2 cups canola oil</li></ul></div></div> Barley Crunch true

<div><div><br></div><div><br></div></div> <ol><li>In a small bowl combine the flour, baking powder, baking soda and salt. </li><li>In a medium-sized bowl stir together the oil (or applesauce), sugar, milk and vanilla, then add the beaten eggs and mix well. </li><li>Stir in the dry ingredients and the dried fruit and nuts. Drop by spoonfuls onto a baking sheet. </li><li>Bake at 375F (190C) for about 10 minutes.</li></ol><br /> Makes approximately 30 delicious cookies. 19 <div><div><ul><li>2 cups barley flour</li><li>1 tsp baking powder</li><li>1/4 tsp baking soda</li><li>1/4 tsp salt</li><li>2/3 cup canola oil or 1 cup unsweetened applesauce </li><li>1 cup brown sugar</li><li>2 tbsp milk or water</li><li>1/2 tsp vanilla</li><li>2 eggs</li><li>1 1/2 cups dried fruit or nuts or a combination</li></ul></div></div> Barley Drop Cookies true

<div><br></div> <p>Cream together sugar, butter and egg. Add molasses and barley malt and mix well. Sift together flours, soda and spices and stir into creamed mixture.</p> <p>Roll dough into balls, and then roll balls in sugar and place on ungreased cookie sheets. Bake in a preheated 350F oven for 10-12 minutes, or until they start to colour around the edges.</p> <p>Makes about 3 dozen, but they won't last long!</p> 20 <div><ul><li>1 cup sugar</li><li>2/3 cup butter</li><li>1 egg</li><li>1 Tbsp barley malt syrup</li><li>3 Tbsp molasses</li><li>1 cup barley flour</li><li>1 cup all purpose flour</li><li>2 tsp baking soda</li><li>1/2 tsp EACH cloves, ginger and cinnamon</li><li>1/2 tsp salt</li></ul></div> Barley Gingersnaps false

<div><br></div> <ol><li>In a large bowl, combine the first 11 ingredients. </li><li>In a medium bowl, melt butter in microwave. </li><li>Add malted barley and microwave for another 10 minutes and mix together. </li><li>Add eggs and beat well, then stir in yoghourt. </li><li>Add the liquid mixture to the dry ingredients and stir just until moistened. </li><li>Place into a lightly greased loaf pan. </li><li>Sprinkle sesame seeds on top. </li><li>Bake at 350F (180C) for 40 minutes or until a toothpick inserted comes out clean. </li><li>Turn out onto a cooling rack.</li></ol> 35 <div><ul><li>1 cup barley flour</li><li>1 cup all-purpose flour</li><li>1 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1 tsp parsley flakes</li><li>1 tsp dried dill weed</li><li>1/2 tsp dried oregano leaves</li><li>1/2 tsp dried basil leaves</li><li>1/2 tsp ground thyme</li><li>1/2 tsp ground marjoram</li><li>1/2 tsp salt</li><li>1/4 cup butter</li><li>1/4 cup malted barley*</li><li>2 eggs</li><li>1 cup yogurt</li><li>1 tsp sesame seeds</li></ul>*can be substituted with honey</div> Barley Herb Loaf false

<div><br></div> <ol><li>Preheat oven to 350 F.</li><li>Add oil to a large saucepan or roasting pan and heat on top of the stove. Add the onions, celery, green pepper and garlic; mix well. Saute 5 to 10 minutes, scraping bottom of pan periodically.</li><li>Add the tomatoes (with juice), broth/water and barley. Turn the heat to high and bring to a boi, stirring often. Add the bay leaves, salt, cayenne, oregano, black pepper and thyme; mix well. Cover, reduce heat to simmer and cook for 5 minutes. Stir in the sausage.</li><li>Place the covered pan in the oven and cook for 30-40 minutes. Check and stir after 30 minutes, adding more liquid if needed. Remove the bay leaves before serving. Serves 6.</li><li><strong>Note:</strong> Pearled barley can be found in supermarkets, usually near the rice and dried beans, and bulk form at health and natural food stores. Recipe instructions call fro regular pearled barley. You also may use quick-cooking barley, which is pre-steamed to shorten the cooking time to about 10-minutes. Adjust the cooking time per package instructions.</li><li>You may substitute ham, beef smoked sausage, chicken or shrimp for the turkey sausage. Add chicken or shrimp later in the cooking process to avoid overcooking or precook and stir in during final 10 minutes to warm.</li><li>Recipe courtesy of Dallas News and chef Sarah McKay.</li></ol> 110 <div><ul><li>1 tbsp canola oil</li><li>1 1/2 cup onion, diced in 1/2 inch thick pieces</li><li>1 cup celery, sliced 1/4 inch thick</li><li>1 cup green bell pepper, diced in 1/2 inch peices</li><li>2 cloves garlic, minced</li><li>1 (28 ounce) can tomatoes, chopped in juice</li><li>5 cups water or broth</li><li>2 cups pearled barley, uncooked (see note)</li><li>2 whole bay leaves</li><li>1 tsp salt</li><li>1/2 tsp ground cayenne pepper</li><li>1 1/2 tsp dried oregano</li><li>1 tsp black pepper</li><li>1 tsp dried thyme</li><li>1 cup turkey sausage, sliced 1/2 inch thick (see note)</li></ul></div> Barley Jambalaya false

<div><br></div> <ol><li>In a medium bowl, combine barley flour, sugar, baking powder and salt. </li><li>In a smaller bowl beat together egg and milk. </li><li>Add this to the flour mixture and stir until combined well. </li><li>Ladle onto a hot, lightly greased griddle (380F). </li><li>When edges begin to dry and bubbles appear, turn to brown the other side.</li></ol> 57 <div><ul><li>2 cups Hamilton's Barley Flour</li><li>2 Tbsp granulated sugar</li><li>1 Tbsp baking powder</li><li>1/2 tsp salt</li><li>1 egg</li><li>2 cups milk</li></ul></div> Barley Pancakes false

<div><br></div> <p>Mix broth and seasonings. Simmer 45 minutes or until tender. Salt to taste.Variations:Add shredded carrots and green pepper in the last few minutes of cooking. Serve with entree. If serving with pork or poultry chop 1 small apple, 1 small onion and a stalk of celery and add to the pilaf in the last five minutes of cooking. Season with thyme or sage.</p> 74 <div><ul><li>1 cup pearl barley</li><li>3 cups chicken or beef stock</li></ul></div> Barley Pilaf false

<div><br></div> <ol><li>In a large bowl, mix together dry ingredients. </li><li>Add wet ingredients. </li><li>Turn onto a floured surface and knead lightly. </li><li>Pat or roll into a 10 x 8" rectangle or two circles. </li><li>Place on greased baking sheets. </li><li>Score into shapes half way through loaf. </li><li>Bake at 400F (200C) for 15 minutes or until centre springs back when lightly touched. </li><li>Let cool for 10 minutes before removing from the pan.</li></ol> 38 <div><ul><li>2 cups whole barley flour</li><li>2 Tbsp granulated sugar</li><li>2 1/2 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1 egg </li><li>1 cup plain yogurt</li><li>1 Tbsp butter</li></ul></div> Barley Scones true

<div><meta charset="utf-8">By Sara Morley, SAIT Polytechnic</div><div>1st Place Winner of the 2008 Barley Baking Contest Pastry Category</div><meta charset="utf-8"> <ol><li>Melt butter and set aside to cool.  </li><li>Prepare two 8 inch round cake pans by greasing with shortening and then placing a wax paper circle on the bottom of the pan. </li><li>In a bowl sift all dry ingredients together.  </li><li>In a second large bowl, mix water and eggs.  </li><li>Add dry mixture to wet mixture and mix on low for 1 minute. </li><li> Whisk on high for 6 minutes.  </li><li>Fold in cooled liquid butter.  </li><li>Bake at 375F for 20-25 minutes or until a tooth pick that has been inserted comes out clean.  </li><li>Once baked, flip out on to a baking sheet that has been sprinkled with granulated sugar or onto cooling racks.  </li><li>Once cooled, split cake in halves 2 inches thick. Spread vanilla icing on top and sides of one half of the cake; layer second cake half on top ice.  </li></ol>Yields 2 cakes. 9 <div><ul><li>1/2 cup cold water</li><li>4 1/2 eggs</li><li>2 Tbsp milk powder</li><li>1 1/4 cups sugar, granulated</li><li>4 Tbsp emulsifier (k-68)* </li><li>1 tsp baking powder</li><li>3/4 cup barley flour</li><li>3 Tbsp bread flour</li><li>4 Tbsp butter1 cup vanilla icing</li></ul>*emulsifier (k-68) can be purchased at most local bakeries</div> Barley Sponge Cake false

<div><br></div> <p>In a medium saucepan, combine all ingredients and bring to a boil, stirring constantly. Reduce heat and cook uncovered for 5 to 7 minutes until desire consistency is reached, stirring occasionally. Cover and let stand for 2 minutes before serving. Serves 4. </p> <p>Variations: Add raisins and sliced apricots 2 minutes before the end of cooking. To make simple barley porridge, cook 1 part barley flakes with 2 parts water and salt to taste.</p> 87 <div><ul><li>4 cups water</li><li>1 cup barley flakes</li><li>1/3 cup cracked wheat</li><li>1/4 cup cornmeal</li><li>3/4 tsp salt</li></ul></div> Barley Super Cereal false

<div><br></div> <p>Place barley, parsley and mint into a food processor and process for 30 seconds (don't overdo it). Peel the cucumber if desired, coarsely chop it and put in large bowl with the barley mixture. Whisk together the olive oil, lemon juice, cinnamon, salt and pepper. Add to cucumber-barley mixture and mix well. Chop tomatoes and stir in shortly before serving. Garnish with fresh mint leaves. Serves 4 to 6.*Place 1 cup (250mL) pearl barley in 2 cups (625mL) water with 1 tsp (5mL) salt. Bring water to boil. Cover and simmer for 35 minutes. Chill.</p> 78 <div><ul><li>3 cups cooked & chilled pearl barley*</li><li>1 1/2 cups fresh parsley</li><li>1/2 cup fresh mint OR1/4 cup dried mint</li><li>1/2 cup green or red onion, finely chopped</li><li>1 small cucumber</li><li>3 tomatoes </li><li>1/4 cup olive oil </li><li>1/4 cup fresh lemon juice </li><li>1/2 tsp cinnamon </li><li>1 tsp salt </li><li>Freshly ground pepper to taste</li></ul></div> Barley Tabouli false

<div><br></div> <ol><li>Beat eggs by hand until fluffy then add remaining ingredients and beat until smooth. </li><li>Pour batter onto heated, lightly greased waffle iron and cook until light brown (about 5 minutes).</li><li>I add 1/2 cup of raisins in the mix, but you can add anything from ham, berries, apple, banana etc. to increase the flavor and nutrition.</li></ol> 60 <div><ul><li>2 eggs</li><li>1 3/4 cups milk</li><li>1/2 cup canola oil</li><li>2 cups whole grain barley flour</li><li>4 tsp baking powder</li><li>1 Tbsp sugar</li></ul></div> Barley Waffles false

<div><br></div> <p>Take the lemon zest and juice from the lemons and add to barley and water in a saucepan and bring to the boil. Lower heat and simmer covered as gently as possible, for 2 hours. Strain. Add lemon juice and sugar to taste. Cool, and then chill. Serves 4 to 6.</p> 83 <div><ul><li>1/4 cup pearl barley</li><li>4 cups water</li><li>2 medium lemons</li><li>Lemon juice</li><li>Sugar to taste</li></ul></div> Barley Water false

<div><br></div> <p>Mix ingredients in a food processor to form dough. The consistency of the dough may vary from cornmeal-like beads to actual dough depending on the size of the eggs. Remove from food processor and knead, adding water (only if necessary) to make dough of rolling consistency. Roll to 1 or 2 mm thick (1/16 inch), and cut into strips of desired length. Place into boiling water, and bring water back to a boil. Boil 1 minute and drain.</p> 76 <div><ul><li>2 cups whole barley flour</li><li>1 cup white flour</li><li>4 eggs</li><li>1 Tbsp oil</li></ul></div> Barley Wheat Pasta false

<div><br></div> <ol><li>In a large pot, combine the barley and water and bring to a boil. </li><li>Reduce heat and simmer for 10 minutes. </li><li>In the meantime, chop vegetables into bite-sized pieces. </li><li>In another pan, brown the beef and drain fat. </li><li>Add all ingredients (except the cheddar cheese) to the barley bring to a boil again and then continue to simmer until the barley is tender, approximately 1 hour. </li><li>If the soup becomes too thick, add water as needed. </li><li>Sprinkle each serving with cheddar cheese. </li></ol>Serves 6-8. 62 <div><ul><li>9 cups water</li><li>1/2 cup barley, pot or pearl</li><li>1/2 lb ground beef</li><li>1/2 medium onion</li><li>1 bunch of broccoli</li><li>2 large tomatoes</li><li>2 stalks of celery</li><li>1 medium zucchini</li><li>1 10 oz. can sliced mushrooms </li><li>Oxo beef bouillon packages 7-9 </li><li>garlic powder, chili powder, salt, and pepper (to taste) </li><li> Grated cheddar cheese (optional)</li></ul></div> Barley, Beef & Broccoli Soup true

<div><br></div> <ol><li>In a separate bowl, combine 1 cup warm water, sugar and yeast. </li><li>Let stand until yeast becomes visibly active. </li><li>In a large mixing bowl, combine yeast mixture with remaining ingredients, except for 4 cups of all-purpose flour. </li><li>Mix together well and let sit for approximately 30 minutes, until a sponge is formed and doubled in bulk. </li><li>Mix in enough of the remaining flour to produce soft, smooth dough and knead for 15 minutes (12 minutes by mechanical dough hook). </li><li>Separate into 4 loaves, cover and let rise in a warm place until doubled in bulk. </li><li>Bake for 20 to 25 minutes in a 375F (190C) oven.</li></ol> 16 <div><ul><li>3 cups whole barley flour </li><li>3 cups whole wheat flour </li><li>5-6 cups all-purpose flour </li><li>up to 5 cups water </li><li>1000 mg vitamin C </li><li>2 Tbsp regular yeast </li><li> 2 Tbsp sugar </li><li> 1 Tbsp salt </li><li> 1/3 cup canola oil</li></ul></div> Barley/Whole Wheat Bread false

<div><br></div> <p>In 3 cups (1L) boiling water, cook barley over medium-high heat for 35 to 40 minutes or until tender but firm. Drain and rinse with cold water. Drain and place in serving bowl. Add beans, onions, parsley, and peppers. Separately, combine vinegar, garlic, cumin, salt and pepper: whisk in oil. Toss gently with the bean mixture. Can be covered and refrigerated up to one day. Serve at room temperature. Makes 6 servings.</p> 79 <div><ul><li>1/2 cup pearl barley</li><li>1 can (19 oz) chick peas rinsed and drained</li><li>1 can (19 oz) red kidney beans rinsed and drained</li><li>1 can (19 oz) white kidney beans rinsed and drained</li><li>1/4 cup chopped green onions</li><li>1/4 cup chopped fresh coriander or parsley</li><li>2 jalapeno peppers, chopped</li></ul></div><div><ul><li>Dressing: </li><li>1/3 cup red wine vinegar</li><li>1 clove garlic, minced</li><li>1/2 tsp cumin</li><li>1 tsp salt</li><li>1/2 tsp pepper</li><li>1/2 cup olive oil</li></ul></div> Bean and Barley Salad false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>To toast the almonds, spread in an ungreased baking pan. Bake on high 350F oven for 10 minutes or until golden brown; stir once or twice to ensure even browning. In a medium pot, bring vegetable broth to a boil. Stir in barley. Cover and reduce heat; simmer for 10 - 12 minutes or until tender. In a large salad bowl, place drained kidney beans, bell pepper, zucchini, almonds and scallions. Transfer cooked barley to salad bowl. Add oil, vinegar and salt and pepper to taste. Toss well.</p> 104 <div><ul><li>2 cups low sodium vegetable broth</li><li>1 cup quick cooking barley</li><li>1 can kidney beans, drained and rinsed</li><li>1 large red bell pepper, diced</li><li>3/4 cup diced zucchini</li><li>1/2 cup slivered almonds, roasted</li><li>1/3 cup diced scallions</li><li>2 tbsp extra-virgin olive oil</li><li>1 tbsp balsamic vinegar</li><li>Salt and pepper to taste</li></ul></div> Bean, Barley and Almond Salad false

<div><br></div> <ol><li>Cut beef into 1-inch cubes. </li><li>In a large pot, heat oil on medium-high heat. </li><li>Add beef and stir until browned on all sides. </li><li>Add barley and water and bring to boil.</li><li>In the meantime, prepare other ingredients and add to water. </li><li>Simmer 1 1/2 to 2 hours, until vegetables are tender. Add salt and pepper to taste. </li></ol>Serves 8. <p>Per serving<br /> </p><ul><li>Energy: 273 calories</li><li>Protein: 22 g</li><li>Fat: 10 g</li><li>Carbohydrates: 25 g</li><li>Dietary fiber: 4 g</li><li>Sodium: 655 mg</li></ul> 61 <div><ul><li>2 Tbsp canola oil</li><li>2 lb boneless stewing beef</li><li>1/2 cup pot barley</li><li>11 cups water</li><li>2 tsp parsley</li><li>2 tbsp Worcestershire sauce</li><li>1/2 tsp garlic powder</li><li>7 pkgs beef bouillon (salt reduced)</li><li>1 bay leaf</li><li>1 medium turnip</li><li>3 carrots</li><li>2 medium potatoes, sliced</li><li>1/2 large onion, diced</li><li>2 stalks celery, sliced</li></ul></div> Beef & Barley Stew false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>In medium saucepan heat oil. Add barley and toast, stirring for 3 minutes. Add vegetable stock. Bring to a boil. Reduce heat to a simmer. Cover and cook for 30 minutes. Drain. In a large bowl, combine the barley, beans, yellow pepper, tomatoes, corn and chives. Mix. In a small bowl, combine the lime juice and olive oil. Blend together with a fork. Pour over barley black bean salad, add salt and pepper, toss to coat. Top with shredded cheese.</p> 102 <div><ul><li>2 tsp canola oil</li><li>1/2 cup pearl barley, rinsed</li><li>2 cups vegetable stock or water</li><li>1/2 tsp salt</li><li>1 can black beans rinsed and drained</li><li>1 small yellow bell pepper, thinly sliced</li><li>8 cherry tomatoes, sliced in half</li><li>1/2 cup corn kernals</li><li>1/4 cup chopped chives</li><li>3 tablespoons lime juice</li><li>1/4 cup olive oil</li><li>1/2 tsp salt</li><li>1/4 tsp pepper</li><li>1/4 cup shredded cheese, Chedder or Monterey Jack</li></ul></div> Black Bean Barley Salad false

<div><br></div> <ol><li>In a large bowl, combine barley flour, sugar, baking powder, salt and cinnamon. </li><li>In a smaller bowl, beat eggs. </li><li>Mix in oil and milk. </li><li>Pour this into the flour mixture and stir until well combined. </li><li>Stir in the blueberries. </li><li>Fill 12, greased or paper-lined muffin cups almost full. </li><li>Bake at 400F (200C) for 18 minutes or until centre springs back when lightly touched. </li><li>Let cool for 10 minutes before removing from the pan.</li></ol> 30 <div><ul><li>2 cups whole barley flour</li><li>1/2 cup granulated sugar</li><li>4 tsp baking powder</li><li>1/2 tsp salt</li><li>1/2 tsp cinnamon</li><li>2 eggs </li><li>1/4 cup canola oil</li><li>1 cup milk</li><li>1 cup fresh or fzn. blueberries</li></ul></div> Blueberry Muffins false

<div><br></div> <ol><li>Sift together flour, cocoa, salt. </li><li>Add honey. </li><li>Stir in margarine, eggs, water and vanilla and beat until smooth. </li><li>Add nuts. </li><li>Grease bottom of an 8 x 8" (20 x 20 cm) pan and spread batter evenly in pan. </li><li>Sprinkle with chocolate chips. In a 325F (160C) oven, bake for 25 to 35 minutes.</li></ol> 54 <div><ul><li>3/4 cup whole barley flour</li><li>1/2 cup cocoa</li><li>1/4 tsp salt</li><li>1 cup honey</li><li>1/2 cup butter or margarine</li><li>2 eggs</li><li>3 Tbsp water</li><li>1 tsp vanilla</li><li>1/2 cup chopped walnuts</li><li>1/4 cup chocolate chips</li></ul></div> Brownies false

<div><br></div> <ol><li>In a large kettle, cook chicken in water until tender. </li><li>Cool broth and skim off fat. </li><li>Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. </li><li>Simmer, covered, for at least 1 hour or until vegetables and barley are tender. </li><li>Remove bay leaf and adjust seasoning. </li></ol>Makes about 6 cups of soup. 63 <div><ul><li>2 - 3 lb broiler-fryer chicken</li><li>2 quarts water1 </li><li>1/2 cups diced carrots</li><li>1 cup diced celery</li><li>1/2 cup pot barley or barley flakes</li><li>1/2 cup chopped onion</li><li>1 chicken bouillon cube (optional)</li><li>1/2 tsp dried sage</li><li>1 tsp salt</li><li>1 bay leaf</li><li>1/2 tsp poultry seasoning</li><li>1/2 tsp pepper</li></ul></div> Chicken Barley Soup false

<div><br></div> <ol><li>In a large bowl, beat sugar, eggs, vanilla and oil for 4 minutes. </li><li>In another bowl, combine barley flour, cocoa, baking powder, baking soda and salt. </li><li>Mix dry ingredients into liquid mixture alternately with boiling water, starting with dry ingredients. </li><li>Beat until smooth. </li><li>Pour into greased 9 x 13 pan (3L). Bake at 350F (180C) for 45 minutes or until centre springs back when lightly touched. </li><li>Cool, and then frost with favorite icing.</li></ol> 42 <div><ul><li>2 cups sugar</li><li>2 eggs</li><li>2 tsp vanilla</li><li>2/3 cup canola oil</li><li>3 cups whole barley flour</li><li>2/3 cup cocoa</li><li>2 tsp baking powder</li><li>2 tsp baking soda</li><li>1 tsp salt</li><li>2 cups boiling water</li></ul></div> Chocolate Cake true

<div><br></div> <ol><li>In a large bowl, cream butter and sugar. </li><li>Beat in eggs, baking soda, salt and vanilla. </li><li>Stir in barley flour, then chocolate chips and nuts, if desired. </li><li>Drop by spoonfuls onto ungreased cookie sheet. </li><li>Bake at 375F (190C) for 10 minutes, or until lightly browned. </li><li>Remove cookies from cookie sheet after they have cooled for a few minutes.</li></ol>Makes about 4 dozen cookies. This recipe can be doubled with excellent results. 21 <div><ul><li>1 cup butter or margarine</li><li>1 1/4 cups white sugar</li><li>2 eggs</li><li>1 tsp baking soda</li><li>1/2 tsp salt</li><li>2 tsp vanilla</li><li>2 1/2 cups Hamilton's barley flour</li><li>1 cup chocolate chips</li><li>1/2 cup chopped nuts (optional)</li></ul></div> Chocolate Chip Cookies false

<div><br></div> <ol><li>Combine the boiling water and oats, sprinkle chocolate chips on top and let sit for 20 minutes. </li><li>In another bowl, cream the butter and sugars. </li><li>Beat in eggs one at a time and hazelnut flavoring. </li><li>Add oat mixture and beat well.</li><li>Combine dry ingredients, add to the creamed mixture and mix well. </li><li>Pour into a greased 9 x 13 pan and bake in a 350F (180C) oven for 30 minutes or until toothpick inserted in centre comes out clean. </li><li>Cool on wire rack.</li></ol> <ol><li>To make icing, warm cream and stir in instant coffee until dissolved then set aside until cool. </li><li>Soften butter, stir in flavorings and icing sugar, then add enough of the cream mixture to make a nicely spreadable icing. </li><li>Frost the cake when it has cooled.</li></ol>Note: If you don't have hazelnut flavouring, almond also works well. 43 <div><ul><li>1 1/2 cups boiling water</li><li>1 cup quick cooking oats</li><li>1 1/4 cups semisweet chocolate chips</li><li>1/3 cup softened butter or margarine</li><li>2/3 cup white sugar</li><li>2/3 cup demerara sugar</li><li>1/2 tsp hazelnut flavoring</li><li>3 eggs</li><li>1 1/2 cups barley flour</li><li>1 tsp baking powder</li><li>1 tsp baking soda</li><li>1 tsp salt</li></ul>Icing:</div><div><ul><li>1 1/2 tsp instant coffee granules</li><li>4 tblsp half and half cream</li><li>1/3 cup butter or margarine</li><li>1/2 tsp vanilla</li><li>1/4 tsp hazelnut flavoring</li><li>4 cups icing sugar</li></ul></div> Chocolate Hazelnut Oatmeal Cake false

<div><br></div> <ol><li>In a medium bowl, mix together first five ingredients. </li><li>Beat in milk, vanilla and butter, and then stir in nuts. </li><li>Turn batter into a greased 1.5 liter casserole dish.</li><li>In a small bowl, mix together the first two sauce ingredients and sprinkle over batter. </li><li>Pour 2 cups boiling water over top.</li><li>Bake at 325F (160C) for 50 - 60 minutes, or until toothpick inserted comes out clean. </li><li>Serve warm. </li></ol>Makes 4-6 servings 53 <div><ul><li>1 cup whole grain barley flour</li><li>3 Tbsp cocoa</li><li>2 tsp baking powder</li><li>1/4 tsp salt</li><li>3/4 cup white or light brown sugar</li><li>1/2 cup milk</li><li>1 tsp vanilla</li><li>2 Tbsp butter, melted</li><li>1/2 cup chopped nuts (optional)</li></ul>Sauce:</div><div><ul><li>1 cup light or dark brown sugar</li><li>1/4 cup cocoa</li><li>2 cups boiling water</li></ul></div> Chocolate Pudding false

<div><br></div> <ol><li>Mix together flour, sugar, baking powder, and salt in a bowl. </li><li>Crumble and mix butter into dry ingredients. </li><li>Crack two eggs into a measuring cup, then add milk to make 1 cup. </li><li>Add egg/milk mixture to dry ingredients and mix until a nice dough forms. </li><li>Press and roll dough into an approximately 12" x 8" rectangle. </li><li>Spread butter/margarine onto rolled dough, and then sprinkle generous amounts of brown sugar and cinnamon onto dough. </li><li>Adding a sprinkle of raisins is tasty as well.</li><li>Roll up dough into a tube shape, and slice into 12 sections. </li><li>Bake in a muffin tin for 15 to 20 minutes at 375F (190C). </li><li>Drizzling your favorite white icing recipe over the cooked Cinnamon Swirls can add great flavor. </li></ol>Recipe makes 12 servings. 40 <div><ul><li>2 cups whole grain barley flour</li><li>1 cup white flour</li><li>1/2 cup sugar</li><li>1 Tbsp baking powder</li><li>1/2 tsp salt</li><li>3/4 cup butter or margarine</li><li>2 large eggs</li><li>1/2 cup milk</li><li>To taste brown sugar</li><li>To taste cinnamon</li><li>To taste raisins (optional)</li></ul></div> Cinnamon Swirls false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Preheat oven to 300F. In a large bowl, combine barley and oat flakes, coconut, rolled oats and cocoa. Melt butter, syrup, vanilla and sugar in a medium sized saucepan. Stir until sugar dissolves - do not allow bubbles to form. Pour butter mixture over barley-oat mixture. Combine well. Using a fork, press mixture evenly into a lightly greased or parchment paper lined pyrex dish, 9"x13". Bake for 20 minutes. Allow to cool for 15 minutes. Slice into 15-20 pieces.</p> 106 <div><ul><li>1 cup barley flakes</li><li>1/2 cup oat flakes</li><li>2 tbsp dried shredded coconut</li><li>3 cups rolled oats</li><li>1/4 cup unsweetened cocoa powder</li><li>1 1/4 cups unsalted butter</li><li>3 tbsp corn syrup</li><li>1 tsp vanilla</li><li>1 1/2 cups soft brown sugar</li></ul></div> Cocoa Oat Bars with Barley Flakes false

<div><br></div> <ol><li>In a medium-sized bowl combine barley flour, baking powder, salt and herbs. </li><li>In another bowl stir together cottage cheese, milk and oil. </li><li>Add to the flour mixture, stirring until moistened. </li><li>Turn out onto a floured surface and knead 5 or 6 times until smooth. </li><li>Place on a greased baking sheet and pat into an 8 circle. </li><li>With a floured knife, cut circle into 10 wedges and separate each wedge slightly. </li><li>Brush with beaten egg yolk and, if desired, sprinkle with herbs or parsley. </li><li>Bake at 400F for 30 minutes until slightly browned.</li></ol> 39 <div><ul><li>2 cups Hamilton's barley flour</li><li>3 tsp baking powder</li><li>1 tsp salt</li><li>1 tsp dry mixed herbs (oregano, thyme, basil, rosemary) </li><li>1 cup 2% creamed cottage cheese </li><li>3 tbsp milk</li><li>1/3 cup vegetable oil</li><li>1 egg yolk for topping, slightly beaten</li></ul></div> Cottage Cheese Pan Biscuit false

<div><br></div> <ol><li>Combine flour, sugar, baking powder and soda, salt and pecans in a large bowl. </li><li>In a separate bowl, stir wet ingredients together. </li><li>Add to dry ingredients and stir to moisten. </li><li>Fill greased medium muffin cups at least 3/4 full. </li><li>Bake at 375F (190C) for 25 to 30 minutes.</li></ol> 31 <div><ul><li>2 cups whole barley flour</li><li>3/4 cup sugar</li><li>1 1/2 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1 tsp salt</li><li>3/4 cup chopped pecan</li><li>1 egg</li><li>1/4 cup canola oil</li><li>2 tsp grated orange peel</li><li>3/4 cup orange juice</li><li>1 1/2 cups chopped cranberries, fresh or frozen, thawed</li></ul></div> Cranberry Muffins false

<div><br></div> <p>Combine flours, sugar, baking powder, salt, baking soda. Cut in shortening until mixture resembles coarse cornmeal. Combine beaten eggs, orange juice, rind; pour all at once into dry ingredients, mix enough to dampen.</p> <p>Coarsely chop berries and cherries and dust with flour. Fold into batter. Pour into well-greased 9" x 5" (23 x 13cm) loaf pan. Bake at 350F (180C) for 55 to 60 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes, remove, and cool on rack. When loaf is completely cooled, wrap in aluminum foil, and store overnight for easy slicing.</p> 36 <div><ul><li>1 cup whole barley flour</li><li>1 cup all purpose flour</li><li>3/4 cup sugar</li><li>2 tsp baking powder</li><li>1 tsp salt</li><li>1/2 tsp baking soda</li><li>1/4 cup shortening or margarine</li><li>2 eggs, beaten</li><li>3/4 cup orange juice</li><li>1 Tbsp grated orange rind</li><li>1 cup cranberries</li><li>1/2 cup glazed green cherries</li><li>1 Tbsp all-purpose flour</li></ul></div> Cranberry Orange Loaf false

<div><br></div> <ol><li>Stir together dry ingredients, and then cut in butter until butter is in pea-size pieces. </li><li>Beat eggs, milk and extract together and add to flour mixture. </li><li>In a separate bowl, mix cranberry sauce and raisins. </li><li>Grease the bottom of a 13" x 9" (33 x 21cm) pan. </li><li>Spread half the dough mixture in pan. </li><li>Spread cranberry mixture evenly on top. </li><li>Drop remaining dough by small spoonfuls over entire surface (cranberry mixture will not be entirely covered by remaining dough). </li><li>Bake for 25 - 30 minutes in a 400F (200C) oven. Allow to cool slightly, and stir icing sugar, juice, and orange rind together in the meantime. </li><li>Drizzle glaze over top while square is slightly warm. </li><li>Cut into squares once it has cooled.</li></ol> 55 <div><ul><li>1 1/2 cups whole barley flour</li><li>3/4 cup all purpose flour</li><li>3/4 cup sugar</li><li>3/4 tsp baking powder</li><li>3/4 tsp salt</li><li>3/4 cup butter</li><li>2 eggs</li><li>1/2 cup milk</li><li>1 tsp almond extract</li><li>1 can whole berry cranberry sauce</li><li>1/2 cup raisins</li><li>1 1/2 cups sifted icing sugar</li><li>2 Tbsp orange juice</li><li>1 Tbsp grated orange rind</li></ul></div> Cranberry Orange Squares false

<div><br></div> <p>Grease 8 cup (2 litres) casserole dish. Cook barley in a large pot of water (about 6 cups) for about 40 minutes, until tender. Heat butter in a frying pan. Add garlic, onion and mushrooms and cook on medium heat until the onion is soft and liquid has evaporated. Mix with barley, canned tomatoes, olives, herbs, sour cream, parmesan cheese, and half the tasty cheese in a bowl. Mix well. </p> <p>Spoon into casserole dish and place slices of fresh tomatoes around the edge of the dish. Sprinkle with remaining cheese and bread crumbs. In a 350F (180C) oven, bake uncovered for about 40 minutes or until browned. Serves 6-8.</p> 71 <div><ul><li>2 cups pearl barley</li><li>2 Tbsp butter</li><li>2 cloves garlic, crushed</li><li>1 medium onion, sliced</li><li>10 oz can button mushrooms, drained and chopped</li><li>14 oz can dice tomatoes, drained</li><li>1/3 cup chopped black olives</li><li>1 Tbsp fresh chives, chopped</li><li>1 Tbsp fresh basil, chopped</li><li>1 cup sour cream or yogurt</li><li>1/2 cup grated Parmesan cheese</li><li>1 cup grated tasty cheese (cheddar or mozzarella)</li><li>2 medium tomatoes, sliced</li><li>1/4 cup stale bread crumbs (optional)</li></ul></div> Cream Barley with Tomatoes and Mushrooms false

<div><br></div> <ol><li>Mix together first 6 ingredients. </li><li>Add next 5 ingredients and mix well. </li><li>Add remaining 3 ingredients and mix gently until combined. </li><li>Drop by spoonfuls onto a lightly greased cookie sheet. </li><li>Bake at 350F (180C) for 10 minutes - do not overcook.</li></ol>Makes about 5 dozen cookies - a big batch, but they'll go fast! 23 <div><ul><li>1 cup yogurt</li><li>1/2 cup canola oil</li><li>3/4 cup brown sugar</li><li>1/2 cup white sugar</li><li>2 eggs</li><li>1 tsp vanilla</li><li>2 cups whole barley flour</li><li>1 tsp baking powder</li><li>1 tsp baking soda</li><li>1 tsp salt</li><li>2 cups quick cooking oats</li><li>2 1/2 cups rice krispies</li><li>1 cup chocolate chips OR raisins</li><li>1 cup pecans, chopped</li></ul></div> Crispy Barley Cookies false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Add cranberries, almonds and sesame/sunflower seeds to a large bowl. Mix well. Add barley flakes and oats. Toss to combine. In medium saucepan, heat together almond nut butter, agave syrup, rice syrup and vanilla extract over medium low heat. Heat for 5 minutes or until mixture is just about to come to a boil. Remove from stove. Pour saucepan contents over barley-oat mixture and mix well using large spoon. Press mixture into a greased 8 inch square cake pan. Let stand for 30 minutes or until firm. Cut into squares.</p> 100 <div><ul><li>1/4 cup sesame seeds</li><li>1/4 cup sunflower seeds</li><li>1/2 cup almonds, chopped</li><li>1/2 cup dried cranberries</li><li>1 1/2 cups barley flakes</li><li>1 1/4 cups large rolled oats</li><li>1 cup smooth almond nut butter</li><li>1/4 cup agave syrup or nectar</li><li>1/2 cup rice syrup</li><li>1 tsp vanilla extract</li></ul></div> Crispy Barley Oat Almond Squares false

<div><br></div> <ol><li>In a medium bowl, combine the flours and salt and cut in the shortening. </li><li>Mix together until crumbly. </li><li>In a measuring cup, beat the egg yolk then add enough milk to make up 2/3 cup. </li><li>Beat into the flour mixture until a ball starts to form. </li><li>Divide the dough in half, knead if required, and roll out half onto an edged cookie sheet.</li><li>Crush 1 cup cornflakes and sprinkle evenly over dough. </li><li>Peel and core apples and thinly slice onto flakes. </li><li>Sprinkle lightly with sugar and cinnamon. </li><li>Roll out remaining dough and cover apples. </li><li>Pierce top layer with fork. </li><li>Lightly beat egg white and brush on top. </li><li>Bake at 375F (190C) for 40 minutes.</li><li>In a small bowl mix together the icing ingredients into a smooth paste. </li><li>Drizzle icing over top of the still-warm pastry.</li></ol>*You can also use other fruits or fruit pie fillings to suit your taste. 56 <div><ul><li>1 1/2 cups all purpose flour</li><li>1 cup barley flour</li><li>1 cup shortening</li><li>1 tsp salt</li><li>1 egg, separated milk</li><li>1 cup cornflakes or Special K</li><li>4 large apples*</li><li>1/2 cup sugar</li><li>1 tsp cinnamon</li></ul>Icing: </div><div><ul><li>1/2 cup icing sugar</li><li>1/4 tsp vanilla</li><li>2 tsp water</li></ul></div> Danish Apple Bars false

Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>. <p>Preheat oven to 350F. Prepare a 9" square baking dish wish with a light coating of cooking spray or line it with parchment paper. In a small saucepan, place ingredients for filling: dates, water, brown sugar. Bring to a boil Reduce heat and let simmer for about 10 minutes. Keep stirring until the mixture is thick and smooth. Remove from heat and add lemon and orange juice, and orange rind. Let cool. In a large bowl, combine canola oil, applesauce and packed brown sugar and mix well. Set aside. In a medium bowl, combine oatmeal, oat and barley flour, and baking soda. Add to applesauce mixture and combine until the mixture looks crumbly. Don't over blend. Spread half the crumb mixture in your prepared dish. Pat to smooth. Cover with cooked date filling, spreading evenly, then cover with remaining crumbs. Pat to smooth. Bake in your preheated over for 25 to 30 minutes. Increase heat slightly and bake for a few minutes longer, to lightly brown mixture. Cut in squares while hot and allow to cool in pan.</p> 108 <div><div><div><ul><li>Base and topping</li><li>1/2 cup oat flour</li><li>1/2 cup barley flour</li><li>1/2 tsp baking soda</li><li>1/2 cup canola oil</li><li>3/4 cup unsweetened applesauce</li><li>1 cup packed brown sugar</li><li>1 1/2 cups large flake rolled oats</li></ul><ul><li>Date filling</li><li>2 cups chopped, pitted dates</li><li>1/3 cup cold water</li><li>2 tbsp brown sugar</li><li>grated rind of 1/2 orange</li><li>2 tbsp orange juice</li><li>1 tsp lemon juice</li></ul></div></div></div> Date Squares false

<div><br></div> <ol><li>In a medium bowl, cream butter and shortening, and slowly add sugars. </li><li>Add eggs and vanilla.</li><li> Combine flour, baking soda and salt in a separate bowl, then add to butter-sugar mixture. </li><li>Stir in the chocolate chips and nuts. </li><li>Drop by spoonfuls onto an ungreased cookie sheet. </li><li>Bake at 375F for 10 to 12 minutes. </li><li>Let cool on cookie sheet before removing. </li></ol>Yield: 4 dozen. 22 <div><ul><li>1/2 cup butter</li><li>1/2 cup shortening</li><li>1 cup sugar</li><li>1/2 cup brown sugar</li><li>2 eggs</li><li>1 tsp vanilla</li><li>2 cups barley flour</li><li>1 tsp baking soda</li><li>1/2 tsp salt</li><li>2 cups chocolate chips1 cup walnuts or pecans</li></ul></div> Double-Chocolate Chip Cookies false

<div><br></div> <p>Barley Water: <br /> </p><ol><li>Bring water and barley to a boil in a large pot. </li><li>Lower heat and cover. </li><li>Simmer very gently for about two hours. </li><li>Strain barley into a container and set liquid aside. </li></ol>Expect to have about 2 cups of barley and 5 cups of barley water. <br /> <ol><li>Cool slightly, then add lemon juice and sweetener, to taste.</li><li> Serve chilled or as hot drink. </li></ol>Makes 5 servings.  <p>Variations: <br /> </p><ol><li>Add fruit juices such as orange or cranberry to barley water.</li></ol>Barley Pudding: <br /> <ol><li>Add milk to pudding mix and cook in a saucepan according to package directions. </li><li>When done, stir in cooked barley. </li><li>Drain juice from can and add orange segments to barley pudding. </li></ol>Serve warm or chilled. Makes 5 servings.  <p>Variations: Substitute your choice of fresh fruits in lieu of the orange segments in the pudding, and try other pudding flavours such as banana or butterscotch.</p> 50 <div>Barley Water </div><div><ul><li>1/2 cup pearl barley</li><li>8 cups water</li><li>1/4 cup lemon juice</li><li>4 tsp sugar or honey</li></ul>Pudding</div><div><ul><li>1 carton cooked vanilla pudding mix</li><li>3 cups milk for pudding mix</li><li>2 1/4 cup cooked barley, set aside from barley water</li><li>1 can mandarin orange segments</li></ul></div> Easy Barley Pudding & Barley Water false

<div><br></div> <ol><li>Combine all ingredients in a bowl and mix.  </li><li>Drop by spoonfuls onto a baking sheet.  </li><li>Bake at 375F (190C) for 10 minutes or until lightly browned.</li></ol>Makes approximately 30 cookies. 24 <div><ul><li>2 1/2 cups barley flour</li><li>1 tsp baking soda</li><li>1cup brown sugar</li><li>1/2 cup white sugar</li><li>2/3 cup canola or olive oil</li><li>1 tsp vanilla</li><li>2 eggs</li><li>1 cup chocolate chips</li><li>1/2 cup nuts (optional)</li></ul></div> Easy Chocolate Chip Cookies true

<div><meta charset="utf-8">By Nicholus Ratzlaff, SAIT Polytechnic1st Place Winner of the 2006 Barley Baking Contest Pastry Category</div><meta charset="utf-8"> <ol><li>Cream butter, sugar and salt until smooth and creamy. </li><li>Gradually add eggs, then hot espresso and Kahlua or coffee liqueur. </li><li>Add barley and bread flour and mix until incorporated. </li><li>Then add hazelnuts and mix until a dough forms. Roll dough into a long roll, flatten slightly and brush with whisked eggs white. </li><li>Bake at 325F for 30 to 40 minutes, until golden brown. Remove from oven; let cool slightly. </li><li>Slice diagonally 1/2 inch wide and place cut side down on a baking sheet. </li><li>Return to oven and bake at 275F until toasted dry, about 25 to 30 minutes. </li><li>Drizzle tops with or dip one end in melted chocolate (optional).</li></ol> 15 <div><ul><li>1 1/2 cups barley flour</li><li>1 1/2 cups bread flour</li><li>1/2 cup butter</li><li>3/4 cup sugar</li><li>1 teaspoon salt </li><li> 3 large eggs</li><li>1 egg white</li><li>1 tablespoon Kahlua or coffee liqueur</li><li>1 teaspoon espresso</li><li>2 teaspoon baking powder</li><li>3/4 cup ground hazelnuts</li><li>1/2 cup melted chocolate (optional)</li></ul></div> Espresso Barley Biscotti false

<div><br></div> <ol><li>With the egg whites at room temperature, add salt and beat until frothy. </li><li>Add cream of tartar and continue to beat until bubbles are small and white but still shiny. </li><li>Turn the beater to low speed and add half the sugar. Sift the other half of the sugar with the flour and add to the mixture slowly. </li><li>Add vanilla and almond extract and bake in an 8 x 13" pan for 30 minutes at 375F. </li><li>Allow to cool. </li></ol>Cake height will be about 2". 44 <div><ul><li>12 fresh egg whites (1 3/4 cups)</li><li>1/2 tsp salt</li><li>1 1/2 tsp cream of tartar</li><li>1 1/2 cups granulated sugar</li><li>1 tsp vanilla</li><li>3/4 cup whole grain barley flour</li><li>1/2 tsp almond extract</li></ul></div> Fallen Angel Cake false

<div><br></div> <ol><li>Stir the dry ingredients together in a bowl. </li><li>Place the other ingredients in a blender of food processor. </li><li>Blend until the chunks are gone. </li><li>Stir into the dry ingredients. </li><li>Pour into a greased 2-quart bowl, cover with foil and steam 1 1/2 to 2 hours. </li><li>Turn out onto platter and serve with rum or lemon sauce. </li><li>A good dollop of whipped cream works too.</li></ol>Hint: Have this treat on hand by freezing it. It can then be reheated by steaming the thawed pudding for 30 minutes. <p>Note: the carrot and potato may be finely shredded but reduce quantity to 1 1/2 cups (375mL).</p> 51 <div><ul><li>1 1/2 cups barley flour</li><li>1 1/2 cups raisins</li><li>1 1/2 tsp soda</li><li>1 1/2 tsp cinnamon</li><li>1 1/2 tsp nutmeg</li><li>1/2 tsp cloves</li><li>3 eggs</li><li>3/4 cup honey or 1 1/2 cups sugar</li><li>2 cups carrot chunks</li><li>2 cups potato chunks</li></ul></div> Fat Free Carrot Pudding false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Preheat oven to 250F. Place rack in the middle of the oven. In a small sauscepan, stir the syrup and oil with a whisk over lowe for 5 minutes, stirring often. Add vanilla. In a large bowl, toss the flakes, oats, cinnamon, pumpkin seeds, cocnut and nuts. Add the syrup mixture. Stir until dry ingredients are evenly coated. Spread the mixture onto a large non stick or parchment lined rimmed backing sheet - 13"x9". Bake for 70 minutes (1 hour and 10 minutes), stirring the mixture every 15 minutes and rotate the baking sheet. When cool, add currents and apricots. Cover and store at room temperature for 2 weeks, refrigerate for 2 months.</p> 98 <div><ul><li>1 cup maple syrup</li><li>1/4 cup canola oil</li><li>1 tbsp vanilla extract</li><li>1 cup barley flakes</li><li>2 cups rolled oats</li><li>1 tsp cinnamon</li><li>1/2 raw, unsalted pumpkin seeds or sunflower seeds</li><li>1/2 cup unsweetened shredded coconut</li><li>1 cup almonds or pecans, coarsley chopped</li><li>1/2 cup currants</li><li>1/2 cup chopped dried apricots</li></ul></div> Golden Granola false

<div><br></div> <ol><li>In a very large bowl, stir together the bran and buttermilk. </li><li>Mix sugar, oil, and eggs and add to buttermilk mixture. </li><li>Add molasses and water. In another bowl, stir together barley flour, raisins, wheat germ, salt, baking powder, baking soda, and cinnamon. </li><li>Add to the buttermilk mixture and stir just until dry ingredients are moistened. </li><li>Fill paper muffin cups to top edge and bake in a 375F (190C) oven for about 20 minutes. </li></ol>Makes 36 muffins. 32 <div><ul><li>5 cups wheat bran</li><li>5 cups buttermilk</li><li>1 cup brown sugar, packed firmly</li><li>1 cup canola oil</li><li>4 eggs</li><li>1 cup blackstrap molasses</li><li>1 1/2 cups water</li><li>5 cups whole barley flour</li><li>2 cups raisins</li><li>1 cup wheat germ</li><li>1 Tbsp salt</li><li>4 tsp baking powder</li><li>4 tsp baking soda1 tsp cinnamon</li></ul></div> Good Morning Muffins true

<div><br></div> <ol><li>Combine flour, oats, soda, cinnamon and salt. In a separate bowl, cream margarine. </li><li>Add sugars gradually, beating until light and fluffy. </li><li>Add egg and vanilla, mix well. </li><li>Alternate additions of dry ingredients and pumpkin, mixing well after each addition. </li><li>Stir in chips and raisins. </li><li>Drop heaping teaspoons on lightly greased cookie sheet. </li><li>Bake for about 12 minutes at 375F (190C). </li><li>Remove from sheets, cool on rack. </li></ol>Makes about 4 dozen. 25 <div><ul><li>2 cups whole barley flour</li><li>1 cup quick oats</li><li>1 tsp soda</li><li>1 tsp cinnamon</li><li>1/2 tsp salt</li><li>1 cup butter or margarine, soften</li><li>1 cup packed brown sugar</li><li>1 egg, slightly beaten</li><li>1 tsp vanilla</li><li>1 cup pumpkin (canned or fresh)</li><li>1 cup chocolate chips, or orange flavored chips</li></ul></div> Great Pumpkin Cookies false

<div><div><div><br></div><div><br></div><div><br></div><div><br></div></div></div> <p>Make up chicken bouillon in water and add barley. Bring to a boil and simmer for 25 minutes until tender. Drain and refrigerate until cool. In the meantime, prepare vegetables and put into a large salad bowl. Add cooled barley. Whisk dressing ingredients together. Drizzle dressing on top, and toss. Top with feta cheese.</p> 80 <div><div><div><ul><li>3 cups chicken bouillon</li><li>1 cup pearl barley</li><li>1 red pepper cut small thin strips</li><li>1/2 cucumber, cut into chunks</li><li>1 small onion, thinly sliced</li><li>1 large tomato, cut in wedges</li><li>1/2 cup pitted black olives</li><li>4 cups romaine lettuce, torn</li></ul><ul><li>Dressing</li><li>1/2 cup olive oil</li><li>3 Tbsp lemon juice</li><li>1 garlic clove pressed</li><li>1/2 tsp whole oregano</li><li>1/4 tsp salt, pepper, to taste</li><li>1/2 cup feta cheese, crumbled</li></ul></div><div></div></div></div> Greek Barley Salad - Variety 1 false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Combine broth and barley in a medium saucepan and bring to a boil. Reduce the heat and cover. Let simmer for approximately 25 minutes, or until barley is cooked. Stir occasionally. Drain well and chill. Meanwhile, combine the red pepper, cucumber, tomatoe, olives and onion in a large bowl. Whisk together the dressing ingredients in a separate bowl, except for the feta cheese, and set aside. When the barley has cooled, add to the vegetables. Drizzle the dressing over the salad and toss until evenly coated. Crumble feta cheese and sprinkle over top. Serve immediately or cover and refrigerate for use.</p> 107 <div><ul><li>1 cup pearl barley</li><li>3 cups broth; chicken, beef, vegetable</li><li>1 red pepper, diced</li><li>1/2 English cucumber, diced</li><li>1 fresh tomatoe, diced</li><li>1/2 cup black olives, sliced</li><li>1/2 small onion, thinly sliced</li></ul><ul><li>Dressing</li><li>1/2 cup olive oil</li><li>3 tbsp lemon juice</li><li>1 clove garlic</li><li>1/2 tsp oregano</li><li>1/2 cup feta chesse, crumbled</li><li>salt and pepper to taste</li></ul></div> Greek Barley Salad - Variety 2 false

<div><br></div> <p>Cook barley in about 7 cups of water until tender. Drain and chill. Beat the cream cheese with the pudding powder, then add crushed pineapple. Whip the cream, and add a bit of icing sugar and vanilla to stiffen it. Add whipped cream to the cream cheese mixture. Fold with fruit such as banana & kiwi if desired. Serves 8 -10.</p> 82 <div><ul><li>2 cups pot (or pearl) barley</li><li>8 oz pkg cream cheese</li><li>1 pkg instant banana or vanilla pudding powder mix</li><li>19 oz can crush pineapple with juice or</li><li>19 oz can pineapple chunks drain juice</li><li>1 1/2 cups whipping cream icing sugar, vanilla, fresh fruit</li></ul></div> Hawaiian Barley Salad false

<div><br></div> <ol><li>Rinse and drain chick peas and beans. </li><li>Combine all ingredients in a large pot and bring to a boil over high heat. </li><li>Reduce heat and simmer until barley is tender, about 1 hour. </li><li>Stir occasionally. </li><li>Soup will be quite thick. </li><li>More water can be added to reach desired consistency. </li></ol>This soup freezes well. 67 <div><ul><li>5 cups water</li><li>1/2 cup pearl or pot barley</li><li>4 oz diced green chilies</li><li>2x19 oz cans chick peas</li><li>2x19 oz cans white kidney beans</li><li>28 oz can Italian stewed tomatoes</li><li>12 oz can kernel corn</li><li>3 vegetable bouillon cubes</li><li>1/2 medium onion, finely chopped </li><li>1/2 tsp minced garlic</li><li>4 drops Tabasco sauce (or to taste) </li><li>salt & pepper, to taste</li></ul></div> Hearty Barley Bean Soup true

<div><br></div> <p>Add all ingredients to the inner pot in the order given or as recommended by the instructions for your bread machine. Set machine to bake as desired.</p> 17 <div><ul><li>1 1/3 cups water, fairly warm </li><li> 2 Tbsp canola oil </li><li> 3 Tbsp honey </li><li> 1 Tbsp lemon juice </li><li> 1 1/2 tsp salt </li><li> 3 cups bread flour or all-purpose flour </li><li> 1 cup Hamilton's barley flour </li><li> 2 tsp active dry yeast</li></ul>Note: To turn this into a fruit loaf, when the machine beeps, add 1 1/2 tsp cinnamon, 1/3 cup raisins, 2 Tbsp sunflower seeds, 2 Tbsp flax seeds, and 1 Tbsp dried apricot, chopped, (or any combination of dried fruit and seeds).</div> Honey Barley Bread for the Bread Machine false

<div><br></div> <ol><li>Whip egg whites and cream of tarter very stiff. </li><li>Add the first measure of honey and whip again. </li><li>Set aside.</li><li> Put remaining ingredients into the blender, in order, and blend at high speed until almost pale coloured. </li><li>Gently fold blender mixture into the egg whites and turn into an ungreased angel food pan. </li><li>Bake for 60-65 minutes at 350F (180C). </li><li>Turn upside down to cool.</li></ol> 45 <div><ul><li>6 egg whites</li><li>1/2 tsp cream of tartar</li><li>1/4 cup honey</li><li>3/4 cup water</li><li>1/2 cup oil</li><li>6 egg yolks</li><li>1/2 cup honey</li><li>1 1/2 cups whole barley flour</li><li>2 1/2 tsp baking powder</li></ul></div> Honey Barley Chiffon Cake false

<div>Excerpted from Judith Finlayson's cookbook, Sensational Slow Cooker Gourmet</div> <p>Sprinkle chicken evenly with lemon juice and turmeric; arrange over bottom of slow cooker stoneware.In a skillet, heat oil over medium heat for 30 seconds. Add celery and onions; cook, stirring, until celery is softened, about 5 minutes. Add garlic and ginger; cook stirring, for 1 minute. Add cumin, coriander, cardamom and salt; cook, stirring, for 1 minute. Add barley and toss to coat. Add stock and tomatoes with juice; bring to a rapid boil. Spread over chicken in stoneware.</p> <p>Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. In a small bowl, combine chili pepper and yogurt. Stir into stoneware. Cover and cook on High 20 minutes, until flavours meld. Serves 6</p> <p>Cooks Notes: Works best in a large (minimum 5 quart/5 litre) slow cooker. For best flavour, toast and grind whole cumin, coriander and cardamom seeds rather than buying the ground versions.Simply sir seed in a dry skillet over medium heat until fragrant, about 3 minutes. Immediately grind in spice grinder or mortar.Use the variety of barley you prefer - pearled, pot or whole. Whole (also known as hulled) barley is a nutrious form of the grain.</p> <p>Make ahead: Complete steps 1 and 2.Cover and refrigerate chicken and vegetable mixtures separately for up to 2 days. When you are ready to cook continue with the recipe.</p> 92 <div><ul><li>3 lbs skinless bone-in chicken thighs (about 12)</li><li>3 tbsp freshly squeezed lemon juice</li><li>1 tsp ground turmeric</li><li>1 tbsp olive oil</li><li>4 stalks celery, diced</li><li>2 onions, finely chopped</li><li>4 cloves garlic, minced</li><li>1 tbsp minced ginger root</li><li>1 tbsp ground cumin</li><li>2 tsp ground coriander</li><li>1/2 tsp ground cardamom</li><li>1/2 tsp salt1 cup barley, (see cook's notes) rinsed and drained</li><li>1 cup chicken stock</li><li>1 can diced tomatoes, with juice1 long red or green chili pepper, finely chopped (or 1/2 tsp cayenne pepper)</li><li>1 cup full fat plain yogurt</li></ul></div> Indian-Spiced Chicken and Barley false

Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>. <p align="left"></p><ol><li>Rinse lentils, discarding any blemished or shriveled ones; set aside. In a large saucepan, heat oil over medium heat; cook garlic, carrots, celery, onion and thyme, stirring often, for about 5 minutes or until softened. Stir in lentils and barley; pour in stock. Add bay leaves; bring to a boil. Reduce heat and simmer, covered for 50 minutes. Stir in sweet potato; cover and simmer for 20 minutes or until barley and potato are tender. Discard bay leaves. Stir in dill and parsley. Season with salt and pepper to taste.</li><li>Make ahead: Through step 4, cover and refrigerate for up to 2 days or freeze for up to 1 month. After 4 hours, soup thickens (beacuase barley absorbs the liquid): add 2 cups more stock and reheat.</li></ol> 109 <div><div><p align="left"></p><ul><li>1/2 cup dried green lentils</li><li>2 tsp vegetable oil</li><li>2 gloves garlic, minced</li><li>2 carrots, coarsely chopped</li><li>2 stalks celery, chopped</li><li>1 medium onion, chopped</li><li>1 1/2 tsp dried thyme</li><li>1/3 cup pot or pearl barley</li><li>6 cups chicken or vegetable stock</li><li>2 bay leaves</li><li>1 sweet ptpto, peeled and diced</li><li>1/4 cup fresh dill, chopped</li><li>1/4 cup fresh parsley, chopped</li></ul><p></p></div></div> Lentil, Barley and Sweet Potato Soup false

<div><meta charset="utf-8">By Marnie Fudge, SAIT Polytechnic</div><div>2nd Place Winner of the 2008 Barley Baking Contest Pastry Category</div> <p>Tart Filling <br /> </p><ol><li>Whisk eggs, sugar, and butter together until combined. </li><li>Add all other ingredients and whisk well. </li><li>Bake the shell by baking in a 375F oven for 10 minutes.  </li><li>Remove from oven and fill with the tart filling. Return to oven and bake for approximately 30 minutes at 375F, or until the filling is just set. </li></ol>Tart Crust <br /> <ol><li>In a large bowl, sift together barley flour, bread flour, icing sugar.  </li><li>Using a pastry cutter, cut the butter into the dry mixture until mixture resembles small peas.  </li><li>Refrigerate for 3 hours.  </li><li>Mix cold water and eggs together in a bowl and add to the chilled mixture until all the ingredients are incorporated.  </li><li>Flatten the mixture and refrigerate overnight.  </li><li>Remove from fridge and roll out to 1/8 of an inch thick and place in desired tart pan.</li></ol>Maple Barley Ice Cream <br /> <ol><li>Combine egg yolk, whipping cream, and maple syrup; cook on medium heat stirring constantly until the mixture coats the back of a spoon; set aside and let cool. In a separate bowl, whip egg whites until they form a soft peak; set aside.  </li><li>In a saucepan heat sugar and water until mixture reaches 240F; remove from heat and slowly beat into the bowl of egg white mixture; whip the mixture until cold.  </li><li>Add syrup mixture and mix well. </li><li> Place in an ice cream maker and churn according to directions of the machine. </li><li>Once mixture has been churned add the barley crunch and serve or freeze.</li></ol>Barley Crunch<br /> <ol><li>Boil barley in water until soft all the way through; drain.  </li><li>Spread cooked barley on a cookie sheet and let stand until surface of barley is dry to the touch.  </li><li>Heat oil in a pan or pot on low heat.  </li><li>Add barley and fry until golden brown; remove from pan and place on drain cloth or paper towel to rid barley of excess oil.  </li><li>When barley has cooled, chop finely with a heavy knife.</li></ol> 10 <div> Tart Filling </div><div><ul><li>2 eggs</li><li>1 Tbsp egg white</li><li>1/3 cup sugar</li><li>2 tsp unsalted butter, soft</li><li>1 vanilla pod split and scraped out*</li><li>3 Tbsp whipped cream</li><li>1/4 cup golden corn syrup</li><li>2/3 cup maple syrup</li><li>1/4 tsp salt</li><li>3 Tbsp good quality malt whiskey or scotch</li></ul>*vanilla beans can be found at most health food grocery stores</div><div><br></div><div>Tart Crust</div><div><ul><li>1/3 cups barley flour</li><li>23 grams bread flour </li><li>1/2 cup icing sugar</li><li>1/4 tsp salt</li><li>9 Tbsp butter, unsalted and very cold</li><li>2 large egg yolks</li><li>1Tbsp cold water</li></ul>Maple Barley Ice Cream </div><div><ul><li>1/2 cup barley crunch (recipe below)</li><li>6 egg whites</li><li>1 egg yolk</li><li>1/2 cup sugar </li><li>1 Tbsp water</li><li>1/4 cup maple syrup</li><li>1 cup whipping cream</li></ul>Barley Crunch </div><div><ul><li>1 cup pot barley</li><li>4 cups water</li><li>2 cups canola oil</li></ul></div> Maple Barley Whisky Tart with Praline Barley Maple Ice Cream false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Preheat oven to 375F. In a medium sized bowl, combone milk and eggs or milk and flax. Stir. Set aside. In a seperate large bowl, combine oat and barley flours, brown sugar, salt, nutmeg, cinnamon, cocoa powder, baking powder and baking soda. Mix well. Add banana, maple syrup, vanilla and oil to milk/egg mixture. Stir until combined. Pour banana mixture into dry ingredients. Mix well. Spoon into 10 large paper lined muffin cups. Bake for 25 minutes or until tooth pick inserted in centre comes out clean. Cool on rack for 10 minutes.</p> 99 <div><ul><li>1/2 cup milk - dairy or alternative</li><li>2 eggs (or 2 tbsp ground flax)</li><li>1 cup oat flour</li><li>1 cup barley flour</li><li>1/4 cup brown sugar</li><li>1/4 tsp salt</li><li>1/4 tsp nutmeg</li><li>1/4 tsp cinnamon</li><li>1/4 cup cocoa powder</li><li>2 tsp baking powder</li><li>1 tsp baking soda</li><li>1 cup mashed banana (2 medium sized bananas)</li><li>1/3 cup maple syrup</li><li>1 tsp vanilla</li><li>3 tbsp canola oil</li></ul></div> Maple Syrup Banana Muffins false

<div><br></div> <p>Beat egg with the milk and add to all ingredients listed above those two items. Put into a casserole dish. Stir ketchup, nutmeg, sugar and mustard together and spread on top. Bake uncovered for at least 1 hour in a 350-375 oven (180-190C).</p> 75 <div><ul><li>1 1/2 lbs ground beef (lean)</li><li>1/4 cup chopped onion</li><li>1 clove garlic (optional)</li><li>1 cup barley flakes</li><li>1/4 cup oatmeal</li><li>1/4 cup ketchup</li><li>1 tsp salt</li><li>1/4 tsp pepper</li><li>1 egg</li><li>3/4 cup milk</li><li>1/4 cup ketchup</li><li>1/4 tsp nutmeg</li><li>3 Tbsp brown sugar</li><li>1 tsp dry mustard</li></ul></div> Meat Loaf with Barley Flakes false

<div><br></div> <p>Cook on high for 3 to 4 hours until barley is chewy. (If you would like to add meat, add sausage or ground beef, as desired.)</p> <p>Before serving, mix in 1 to 2 cups of grated cheese and 1/2 cup of sour cream. For additional eye appeal, put the final mixture in an oven casserole dish and top with cheese and paprika. Bake for 30 minutes at 350F. </p> <p>Serves 4 to 5 with meat added or 6 to 8 as a meatless side dish.</p> 84 <div>Soak 1 cup of pot, pearled or whole hulless barley overnight. The next day, in a slow cooker combine:</div><div><ul><li>1/2 Soaked barley (drained)</li><li>1/2 chopped yellow pepper</li><li>1/2 chopped red pepper</li><li>1 chopped green pepper</li><li>1 can onion, medium sized</li><li>1 cup beef broth (284 mL) </li><li>salsa (your choice hot, medium, or mild)</li></ul></div> Mexi-Barley false

<div><br></div> <p>Cook barley in water at a rolling boil for 20 minutes, until tender. Drain and rinse with cold water, rinse again. Chop tomatoes and peppers into 1/2" chunks, and drain corn. Stir all ingredients together, refrigerate. Use within two days.</p> 81 <div><ul><li>1 cup pot or pearl barley</li><li>2 large tomatoes</li><li>3 - 4 green onions, sliced</li><li>1 1/2 cups kernel corn</li></ul></div><div><ul><li>Dressing:</li><li>1/3 cup olive or canola oil</li><li>5 Tbsp apple cider vinegar</li><li>1/4 tsp chili flakes (optional)</li><li>3/4 - 1 tsp chili powder</li><li>3/4 - 1 tsp cumin salt to taste</li></ul></div> Mexican Barley Salad false

<div>Excerpted from Judith Finlayson's cookbook, Sensational Slow Cooker Gourmet</div> <p>In a skillet, heat oil over medium heat for 30 second. Add carrots, celery and onions; cook, stirring, until carrots are softened, about 7 minutes. Add thyme and peppercorns; cook. stirring, for 1 minute. Add barley and toss to coat. Add stock and bring to a boil. Transfer to clow cooker stoneware.Cover and cook on Low for 8 hours or on High for 4 hours, until barley in tender. Add green beans and miso. Cover and cook on High until beans are tender, about 15 minutes. Stir in parsley. </p> <p>Serves 6 as a main course. Ladle into bowls and garnish with Parmesan cheese (if using).</p> <p>Cooks Notes: Works best in a large (5 quart/5Litre) slow cooker. Use the variety of barley you prefer - pearled, pot or whole.</p> <p>Make Ahead: Complete step 1. Cover and refrigerate up to 2 days. When you are ready to cook, continue with the recipe.</p> 93 <div><ul><li>1 tbsp olive oil</li><li>4 carrots, peeled and diced</li><li>4 stalks celery. diced</li><li>2 onions, finely chopped</li><li>1 tsp dried thyme</li><li>1/2 tsp cracked black peppercorns</li><li>1 cup barley (see Cook's Notes), rinsed and drained</li><li>7 cups vegetable or chicken stock</li><li>2 cups sliced green beans</li><li>1/4 cup dark miso</li><li>1/2 cup finely chopped fresh parsley</li><li>Freshly grated Parmesan cheese (optional)</li></ul></div><div><br></div><div>**Miso is a salty paste made from soybeans; look for it in the ethnic or natural foods section at your local grocery store**</div> Miso-Spiked Vegetable Soup with Barley false

<div>Recipe courtesy of the <a target="_blank" href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Place barley, oatmeal, flax seed, wheat germ and oat bran in a medium sized bowl. Mix well to combine. Pour boiling water over all and let sit overnight or until water is completely absorbed. Meanwhile, in another bowl, measure remaining ingredients. Mix well to combine. Add wet ingredients to fruit mixture and mox well. Serve immediately or refrigerate. Muesli keeps well and lasts for about four days.</p> 94 <div><ul><li>1/2 cup barley flakes</li><li>2 cups large flake rolled oats</li><li>1/4 cup flax seed</li><li>1/4 cup oat bran</li><li>3 cups boiling water</li><li>1/4 cup raw, unsalted almonds (coarsley chopped)</li><li>1/4 cup raisins</li><li>2 Tbsp orange juice</li><li>1/4 cup agave nectar or honey</li><li>1 cup plain, non fat yogurt</li><li>1/2 teaspoon cinnamon</li><li>1 large apple (cleaned and grated)</li></ul></div> Muesli false

<div><br></div> <p>Saute mushrooms, onions, and barley in melted butter. Place in casserole dish and add remaining ingredients. Mix well. Bake covered for one and a half hours at 350F (180C). Remove lid for last 20 minutes.</p> 72 <div><ul><li>1/2 lb fresh mushrooms (can substitute canned)</li><li>1 large onion chopped</li><li>1/4 cup butter</li><li>1 cup pot barley</li><li>4 cups chicken stock or 4 tsp chicken oxo and 4 c. water</li><li>1/2 tsp salt1/8 tsp pepper</li></ul></div> Mushroom Pot Barley Casserole false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Preheat oven to 350 F. Prepare loaf pan with light coating of cooking spray, or line with parchment paper. In a medium sized bowl, combine all dry ingredients. Set aside. In another bowl, mash bananas until soft. Combine all wet ingredients with the bananas. Add to dry ingredients and stir until mixture is lumpy but barely blended. Pour batter into loaf pans. Bake for 50 to 55 minutes or until cracked and golden brown on top. Remove from oven and set on wire rack cool.</p> 101 <div><ul><li>1 cup barley flour</li><li>1/2 cup oat flour</li><li>2 tsp baking powder</li><li>1 tsp baking soda</li><li>3 tbsp canola oil</li><li>1/4 cup applesauce</li><li>3 ripe banans (blended with a fork or you can puree if you like)</li><li>1/4 cup butter/margarine, melted</li><li>1 1/4 cups sugar</li><li>1 tsp vanilla</li></ul></div> Oat and Barley Banana Bread false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Bring 3 cups of water to a boil (or 1 1/2 cups milk and 1 1/2 cups water). Reduce heat, add oats and barley flakes, dried fruit and cinnamon. Cover and simmer for 5 minutes. Add the fresh fruit and maple syrup. Cover and cook over low heat until flakes are heated through, about 2 minutes. Add toasted seeds or nuts. Serve, with extra maple syrup, milk or alternative beverages.</p> 95 <div><ul><li>1 cup rolled oats</li><li>1 cup barley flakes</li><li>3 Tbsp dried fruit</li><li>1/4 teaspoon cinnamon</li><li>1 Tbsp unsalted butter</li><li>1 cup fresh fruit (try strawberries, banana or grated apple)</li><li>2 Tbsp maple syrup</li><li>1/4 cup toasted seeds or nuts</li><li>1/4 cup extra maple syrup</li><li>1 cup milk</li></ul></div> Oat or Barley Grain Porridge for Beginners false

<div><br></div> <ol><li>Boil water and add barley and salt. </li><li>Cook slowly for 45 minutes or until barley is tender. </li><li>Cool. </li><li>Combine milk, salt, sugar, butter, vanilla and eggs and beat well. </li><li>Then add cooked barley, raisins, lemon rind and juice.</li><li>Turn into a well-greased 1.5L (1 1/2quart) baking pan. </li><li>Set pan into a larger baking pan in oven. </li><li>Pour hot water into the larger pan to within an inch of the top of the custard. </li><li>Bake at 160C (325F), for about 1 hour until a knife inserted in the center comes out clean. </li><li>Serve hot or cold. </li></ol>Makes 6 servings. 52 <div><ul><li>2/3 cup pearl barley</li><li>3 cups boiling water</li><li>1 tsp salt</li><li>1 1/3 cups milk</li><li>1/8 tsp salt</li><li>1/4 cup brown sugar</li><li>1 Tbsp butter or margarine</li><li>1 tsp vanilla</li><li>2 eggs, lightly beaten</li><li>1/2 tsp grated lemon rind</li><li>1 tsp lemon juice</li><li>1/3 cup raisins</li></ul></div> Old Fashioned Barley Pudding false

<div><br></div> <ol><li>Chop the onions, leeks, carrots, celery and garlic. </li><li>In a large saucepan, melt butter and add the chopped vegetables with garlic. Soften without allowing them to brown. </li><li>Add the ham or chicken and pearl barley and cook for a few minutes more. </li><li>Stir in the flour, then gradually add the stock or water and season lightly. </li><li>Simmer gently for 1 1/2 to 2 hours or until the barley is tender. </li><li>Add more liquid if necessary. </li><li>If adding egg yolks, mix into the cream and add to the saucepan off the heat. </li><li>Bring back to boil. </li></ol>Sprinkle with parsley and serve. 64 <div><ul><li>2 onions</li><li>2 small leaks</li><li>3 carrots</li><li>2 stalks celery</li><li>1-2 cloves garlic</li><li>1-2 Tbsp butter</li><li>3/4 cup pearl barley</li><li>1 cup cooked ham or chicken, chopped</li><li>2 Tbsp barley flour</li><li>8 cups stock or water salt and pepper to taste</li><li>2 egg yolks (optional) chopped parsley</li><li>1/2 cup sp cream or milk</li></ul></div> Pearl Barley Soup false

<div><br></div> <ol><li>Combine barley and chicken stock. </li><li>Bring to boil, then simmer until tender, about 40 minutes. </li><li>In the meantime, brown pork in oil in a large pot over medium heat, stirring occasionally, about 3 minutes. </li><li>Stir in the onion, carrots and mushrooms and cook 2 minutes more. </li><li>Add tomato sauce, wine and seasonings. </li><li>Bring to a boil; lower heat to a simmer. </li><li>Stir in raisins and red wine vinegar.</li><li>Cover and cook gently for 20 minutes. </li><li>Adjust salt and pepper. </li><li>Sprinkle with a little sugar and stir, if stew is too tangy. </li><li>Serve over hot cooked barley. </li></ol>Serves 4 - 6. 65 <div><ul><li>2 cups pearl barley</li><li>6 cups chicken stock</li><li>1 lb boneless pork loin, cut into 1" cubes</li><li>1 Tbsp canola oil</li><li>1 large onion, coarsely chopped</li><li>2 carrots, scraped and sliced</li><li>8 oz fresh mushrooms, coarsely chopped</li><li>7.5 oz can of tomato sauce</li><li>1 cup dry red wine</li><li>1 tsp dried thyme</li><li>3/4 tsp dried oregano</li><li>1/2 tsp salt</li><li>1/4 tsp cinnamon grinding of black pepper</li><li>2 Tbsp red wine vinegar</li><li>1/2 cup raisins</li></ul></div> Piedmont Pork Stew false

<div><meta charset="utf-8">By Dianne LeMoal, SAIT PolyTechnic1st Place Winner of the 2006 Barley Baking Contest Bread Category </div> <ol><li>Soak walnuts and sunflower seeds for at least 2 hours in room temperature water.  </li><li>To create dough, mix together flours, yeast, salt, sour dough culture and water. </li><li>Then add drained walnuts and seeds and knead well. </li><li>Place in a lightly oiled bowl, cover and let rest for 20 minutes. </li><li>Divide dough into four equal pieces and gently pat into loose rounds, rest dough again for 15 minutes and then shape into loaves. </li><li>Allow dough to rise until double in size. </li><li>Score tops of loaves to allow gases to escape, then bake in preheated oven at 425F for 35 to 45 minutes. </li><li>For a crispier crust, place a pot of water in the oven and allow it to steam while oven heats; remove water just before baking bread. </li><li>Loaves are done when they sound hollow when tapped on bottom. </li><li>Cool the loaf before cutting and eating. </li><li>Crusts will have a slight purple color.</li></ol>YIELD: 4 Loaves* Dry sour dough culture is available at specialty food and baking stores. 14 <div><ul><li>1 cup rye flour</li><li>2 3/4 cups bread flour</li><li>1 cup barley flour</li><li>1 tablespoons fresh yeast</li><li>1/2 teaspoons salt</li><li>1/8 cup dry sour dough culture*</li><li>1 3/4 cups water</li><li>2 tablespoons walnuts, chopped</li><li>4 teaspoons sunflower seeds</li></ul></div> Purple Nut Barley Bread false

<div><br></div> <ol><li>Cream together butter, sugars, soda, salt, spices and vanilla, then beat in egg. </li><li>Stir in remaining ingredients. </li><li>These cookies spread a bit during baking, so space dough two inches apart on a greased cookie sheet. </li><li>Bake for 10 to 12 minutes in a 350F (180C) oven. </li></ol>Makes about three dozen cookies. 26 <div><ul><li>1 cup butter or margarine</li><li>1 cup brown sugar</li><li>1/2 cup white sugar</li><li>1 tsp baking soda</li><li>1 tsp salt</li><li>1 tsp cinnamon</li><li>1/2 tsp ginger</li><li>1/4 tsp nutmeg</li><li>1 tsp vanilla</li><li>1 egg</li><li>2 cups barley flakes or rolled or quick oats</li><li>1 3/4 cups whole barley flour</li><li>1 cup raisins</li><li>3 Tbsp water</li></ul></div> Quick Barley Raisin Cookies false

<div><br></div> <p>Put the pearl barley in a saucepan and cover with water. Bring to a boil and boil for 2 minutes. Strain. Add the sugar, salt, lemon zest, juice and boiling water to the barley and pour into a jug. Cover and leave until cooled. Chill. Strain before using. Serves 3 to 4.</p> 85 <div><ul><li>1/4 cup pearl barley</li><li>2 - 3 lumps of sugar</li><li>1 tsp lumps of sugar</li><li>2 cups boiling water</li><li>pinch salt </li><li>zest of 1 small lemon</li></ul></div> Quick Barley Water false

<div><br></div> <ol><li>Mix the dry ingredients in a medium bowl. </li><li>Mix the wet ingredients in a kitchen machine or beat well. </li><li>Stir liquids into dry mix and mix well.</li><li>Pour batter into greased 9x9 pan. </li><li>Bake at 400F (200C) for 30 minutes or until a toothpick comes out clean. </li><li>Serve with cheese, coffee, tea.</li></ol> 37 <div><ul><li>1 cup unbleached or whole wheat flour</li><li>1/2 cup barley flour</li><li>1/2 cup cornmeal</li><li>1Tbsp baking powder</li><li>1/2 tsp baking soda</li><li>1 tsp ground cinnamon</li><li>1 tsp ground ginger</li><li>2 Tbsp demerara sugar</li><li>1 egg</li><li>1 cup cooked squash (zucchini, applesauce, etc.)1 cup buttermilk</li></ul></div> Quick Breakfast Bread true

<div><meta charset="utf-8">By Marieke Nijenhuis, SAIT Polytechnic1st Place Winner of the 2007 Barley Baking Contest Pastry Category </div> <p>For nests: <br /> </p><ol><li>cream together butter and sugar. </li><li>Add egg yolk and vanilla, followed by cardamon, cup toasted ground hazelnuts, cup shredded coconut and malt barley drink powder; combine well. </li><li>Beat egg whites in a small bowl. </li><li>Combine remaining ground hazelnuts and shredded coconut in another small bowl. </li><li>Roll heaping tablespoonfuls of dough into balls and dip in beaten egg whites and then in hazelnut/coconut mixture. </li><li>Place on a greased cookie sheet and using thumb, press small indent in top of each ball. </li><li>Cover with plastic wrap and chill for 20 to 30 minutes. </li></ol>For filling: <br /> <ol><li>Cream together cream cheese, sugar and salt. </li><li>Add egg yolk, vanilla and sour cream. </li><li>Once combined, slowly add melted white chocolate. </li><li>Remove nests from fridge. </li><li>Pipe filling into nests. </li><li>Bake at 350 F for 10 to 15 minutes or until filling is set and no longer shiny. </li><li>When cool, top with 1/2 teaspoon of raspberry jam. </li></ol>Yield: 2 dozen. 12 <div>For nests:</div><div><ul><li>1/4 cup butter, at room temperature</li><li>1/2 cup brown sugar</li><li>1-1/4 cups barley flour</li><li>1 egg yolk</li><li>1 teaspoon vanilla</li><li>pinch cardamon</li><li>cup toasted and ground hazelnuts</li><li>cup shredded coconut </li><li>2 tablespoons powdered malt barley drink, such as Horlick's (optional)</li><li>2 egg whitescup toasted and ground hazelnuts</li><li>1 cup shredded coconut</li></ul>Filling</div><div><ul><li>cup cream cheese</li><li>1 tablespoon sugar</li><li>pinch salt</li><li>1 egg yolk</li><li>1 teaspoon vanilla</li><li>1 tablespoon sour cream</li><li>3 tablespoons white chocolate, melted</li><li>cup raspberry jam</li></ul></div> Raspberry White Chocolate Cream Nests false

<div><br></div> <ol><li>In a large bowl, combine barley flour, sugar, baking powder, baking soda, salt and nuts. In another bowl, combine egg, canola oil, orange peel, orange juice and rhubarb. </li><li>Add to dry ingredients and stir just until moistened. </li><li>Fill 12, lightly greased or paper-lined muffin cups almost to the top. </li><li>Bake at 375F (190C) for 25 to 30 minutes.</li></ol><br /> Topping (optional)<br /> <ul><li>1/2 cup (125 mL) quick cooking oats, </li><li>1/2 cup (125 mL) brown sugar, </li><li>1/4 cup (50 mL) finely chopped pecans, </li><li>1/4 cup (50mL) melted butter, </li><li>1/4 tsp (1 mL) cinnamon, </li><li>1/4 tsp (1 mL) ground ginger. </li></ul>Combine all in a small bowl. <br /> Sprinkle about 1 Tbsp (15 mL) topping on each muffin before baking. 33 <div><ul><li>2 cups whole barley flour</li><li>3/4 cup granulated sugar</li><li>1 1/2 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1 tsp salt </li><li>3/4 cup chopped pecans</li><li>1 egg</li><li>1/4 cup canola oil</li><li>2 tsp grated orange peel</li><li>3/4 cup orange juice</li><li>1 1/2 cups finely chopped rhubarb or chopped fresh or frozen cranberries</li></ul></div> Rhubarb Pecan Muffins false

<div><br></div> <ol><li>Cream butter and sugar together then add eggs and beat. </li><li>Stir dry ingredients into creamed butter mixture and then add milk. </li><li>Mix well and pour into greased 10" x 13" baking dish. </li><li>Sprinkle saskatoon berries and rhubarb over batter. </li><li>In a separate bowl, combine topping ingredients and spread over the top. </li><li>Bake at 350F for 40 to 45 minutes. </li><li>Serve warm with ice cream.</li></ol> 46 <div><ul><li>1/3 cup butter or margarine</li><li>3/4 cup granulated sugar</li><li>2 eggs</li><li>3/4 cup barley flour</li><li>3/4 cup all-purpose flour</li><li>4 1/2 tsp baking powder</li><li>3/4 tsp salt</li><li>4 cups saskatoon berries</li><li>1 cup rhubarb</li><li>3/4 cup milk (to obtain desired consistency)</li><li>1/2 cup sugar</li><li>3/4 cup flour</li><li>1 1/2 tsp cinnamon</li><li>1/3 cup butter or margarine</li></ul></div> Saskatoon Rhubarb Dessert false

<div><br></div> <ol><li> In a non-stick skillet, cook sausage over medium-high heat, breaking up with a spoon, until no longer pink. </li><li>Using a slotted spoon, transfer to slow cooker stoneware. </li><li>Drain all but 1 tbsp (15 mL) fat from pan. </li><li>Reduce heat to medium.</li><li>Add onions to pan and cook, stirring, until softened. </li><li>Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring for 1 minute. </li><li>Add barley and stir well. Add tomatoes and chicken stock and bring to a boil.</li><li>Pour mixture over sausage and stir. </li><li>Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. </li><li>Add shrimp and roasted pepper. </li><li>Cover and cook on High for 20 minutes, until shrimp is heated through.</li></ol>*Tips: - If you don't have fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.- <br /> Cajun seasoning is available in many supermarkets and specialty food stores.  <p>If you can't find it, substitute 1 tsp (5 mL) each dried thyme leaves and paprika to this recipe.<br /> Make Ahead Tip: This dish can be partially prepared the night before it is cooked. <br /> Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately. <br /> Refrigerate overnight. The next morning, continue with Step 3.</p> 66 <div><ul><li>1 lb hot or mild Italian sausage, removed from casings</li><li>2 onions, finely chopped</li><li>2 cloves garlic, minced</li><li>1 long red chili or jalapeno pepper, finely chopped</li><li>2 tsp Cajun seasoning (*)</li><li>1 tsp dried oregano leaves</li><li>1 tsp salt (optional)</li><li>1/2 tsp cracked black peppercorns</li><li>1 cup pearl barley</li><li>1 can (28 oz/796 mL) 1 cup tomatoes including juice, coarsely chopped</li><li>3 cups chicken stock</li><li>8 oz medium shrimp, cooked, peeled, and deveined</li></ul></div> Sausage and Barley Jambalaya false

<div>Recipe courtesy of the <a href="http://www.oatbarley.on.ca/">Oat and Barley Council of Ontario</a>.</div> <p>Combine all ingredients in the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Taste and season with salt and pepper, as needed.</p> 103 <div><ul><li>1 pound boneless, skinless check breast halves or thighs, cut into 1/2 inch pieces</li><li>1 can pinto beans, rinsed and drained</li><li>1 can corn</li><li>1 cup pearled barley</li><li>1-2 tbsp chili powder, to taste</li><li>1 tsp ground cumin</li><li>6 cups water</li><li>1 can diced tomatoes, undrained</li><li>1 jar mild or medium store brand salsa</li><li>Salt and freshly ground pepper to taste</li></ul></div> Slow Cooker Chicken Barley Chili false

<div><br></div> <ol><li>Stir peanut butter, margarine, and sugars together. </li><li>Beat in vanilla and egg. </li><li>Add flour, soda and salt and stir well. </li><li>Add remaining ingredients. </li><li>Spoon onto a cookie sheet and bake at 375F (190C) for 10 to 12 minutes. </li></ol>Makes about 2 dozen cookies. 27 <div><ul><li>1/4 cup peanut butter</li><li>1/4 cup margarine</li><li>1/3 cup brown sugar</li><li>1/3 cup white sugar</li><li>1/2 tsp vanilla</li><li>1 egg</li><li>3/4 cup whole barley flour</li><li>1/2 tsp baking soda</li><li>1/2 tsp salt</li><li>1/2 cup rolled oats</li><li>1/2 cup corn flakes (whole)</li><li>1/2 cup raisins or nuts</li><li>1/2 cup chocolate chips</li><li>1 tsp water</li></ul></div> Smart Cookies false

<div><br></div> <ol><li>Combine all ingredients and mix well. </li><li>Drop by spoonfuls onto a baking sheet. </li><li>Bake at 425F (220C) until lightly browned, about 10 minutes. </li><li>Remove from oven and cool on pan for 10 minutes then remove to cooling rack. </li><li>To make glaze, mix together icing sugar, flavorings and cream. </li><li>When cookies are cool, glaze then sprinkle with pecans and coconut. </li></ol>Makes about 5 dozen. 28 <div><ul><li>1 cup butter or margarine, softened</li><li>1 1/4 cups brown sugar</li><li>3/4 cup white sugar</li><li>2 eggs</li><li>2 tsp vanilla</li><li>2 cups barley flour</li><li>1 1/2 tsp baking soda</li><li>3/4 tsp salt</li><li>3 cups rolled oats (or barley flakes)</li><li>1 tsp nutmeg</li><li>1/2 tsp cinnamon</li></ul>Glaze:</div><div><ul><li>4 cups icing sugar</li><li>1 tsp vanilla</li><li>1/2 tsp almond flavoring</li><li>4 Tbsp light cream finely chopped pecans fine coconut</li></ul></div> Spiced Oatmeal Cookies false

<div><br></div> <p>Combine barley flour, sunflower seeds and oil. Gradually add water, adding just enough to form a soft dough. Add salt. Knead and roll on floured surface to 1/8" thickness. Cut into shapes and prick with a fork. Bake at 350F (180C) for 10 minutes or until browned.</p> 86 <div><ul><li>1 cup whole barley flour</li><li>1/2 cup finely ground sunflower seeds</li><li>3 Tbsp cold pressed vegetable oil</li><li>3 Tbsp water</li><li>1/4 tsp sea salt</li></ul></div> Sunflower Crackers false

<div><br></div> <ol><li>Heat oil in a heavy skillet and brown the chicken pieces. Chop onion, celery and red pepper into medium chunks. Remove chicken and saut vegetables in skillet for a couple of minutes.</li><li>In a medium saucepan, combine vinegar, sugar, soy sauce and cornstarch and bring to a boil. Add barley, chicken broth and juice from pineapple and again bring to a boil and cook for 3 minutes. Remove from heat and stir in vegetables and pineapple.</li><li>Place chicken in a large caserole dish and pour sauce on top. Cover and bake in a 350F (180C) oven for about 1 1/2 hours. Serves 4-6.</li></ol> 73 <div><ul><li>1 chicken, cut up</li><li>2 Tbsp canola oil</li><li>1 onion</li><li>2 celery stalks1 red pepper</li><li>1/4 cup white or rice vinegar</li><li>1/4 cup brown sugar</li><li>1/4 cup soy sauce</li><li>2 Tbsp cornstarch</li><li>1 cup pot barley</li><li>2 cups chicken broth14 oz canned pineapple, rings or chunks</li></ul></div> Sweet and Sour Chicken with Barley false

<div><br></div> <ol><li>Blend margarine and sugar together well, and then beat in eggs and almond extract. </li><li>Add all the dry ingredients, and mix well. </li><li>Roll into balls and place on a lightly greased cookie sheet. </li><li>Flatten slightly with the base of a glass, and bake at 350F (180C) for 10 to 12 minutes. </li></ol>Makes about 4 dozen cookies. 29 <div><ul><li>1 cup margarine</li><li>2/3 cup brown (demerara) sugar</li><li>2/3 cup white sugar</li><li>2 eggs</li><li>1 tsp almond extract</li><li>1 1/4 cup whole barley flour</li><li>1 cup whole wheat flour</li><li>1 1/2 cup oatmeal</li><li>1 tsp cinnamon</li><li>1/2 tsp nutmeg</li><li>1/2 tsp salt</li><li>1/2 cup chopped pecans</li></ul></div> The Different Cookie false

<div><br></div> <ol><li>Cream together the sugar, shortening, soup, and water. (Do not dilute soup.) </li><li>In a separate bowl, stir dry ingredients together, then beat into the soup mixture. </li><li>Add raisins last and stir well. </li><li>Grease the bottom of a 8 x 8" (20 x 20 cm) cake pan, and spread the cake batter evenly in pan. </li><li>Bake at 350F (180C) for 35 - 40 minutes, until an inserted wooden toothpick comes out clean. </li><li>Remove from oven and allow to cool before serving. </li><li>If icing is desired, beat ingredients together, and spread on top and sides of cooled cake.</li></ol> 47 <div><ul><li>1 cup sugar</li><li>1/2 cup shortening</li><li>1 10 oz. can tomato soup</li><li>1 Tbsp water</li><li>1 cup whole barley flour</li><li>1/2 cup all purpose flour</li><li>1 tsp baking soda</li><li>1 tsp cinnamon</li><li>1/2 tsp salt</li><li>1/2 tsp cloves</li><li>1 cup raisins</li></ul>Icing:</div><div><ul><li>1/4 cup margarine</li><li>4 oz cream cheese</li><li>1 cup icing sugar</li><li>1 tsp vanilla</li><li>1/4 tsp cinnamon</li></ul></div> Tomato Soup Cake false

<div><br></div> <p>Preparation: Mix ground bacon and pork.Cook ground meat mixture in frying pan with spices. Cool overnight. Boil barley and chopped onions, stirring frequently, until barley is soft. Combine the two mixtures (ground meat and barley/onions). Let the mixture cool to room temperature.Soak casings in cold water to remove excess salt. Finally, run cold water through casings. Feed casings into sausage stuffer and fill with mixture to desired size and firmness. Boil each sausage for about one minute. Allow to cool before bagging and freezing.Serving: Gently pierce thawed sausages on all sides with a fork and place the rings on a pan sprayed with Pam vegetable oil. Heat at 375 F for about 30 minutes, or until casings are brown and crisp. Serve hot!</p> <p>Notes: Sheep casing is thinner than pork or beef.Sausage grinders and stuffers can be purchased at Butchers and Packers Supplies. (#10 stuffer was used in preparing this recipe).</p> <p>This recipe yields roughly 20 25" - 28" long sausage rings.Sausages should not be frozen for longer then one year.</p> 91 <div><ul><li>3 kg. Ground pork</li><li>3 lbs. bacon (ground)</li><li>3 pkg. pearl or pot barley (total of 1.35 kg.)</li><li>3-4 large onions (chopped)</li><li>1/8 cup salt</li><li>2 1/4 tsp. pepper</li><li>2 1/4 tsp. garlic power</li><li>2 1/4 tsp. sage</li><li>2 1/4 tsp. thyme</li></ul></div> Traditional Barley Sausage true

<div><meta charset="utf-8">By Rebecca Hayward, SAIT Polytechnic</div><div>2nd Place Winner of the 2008 Barley Baking Contest</div> <ol><li>Soak barley flour in the water overnight.  </li><li>Roast barley flakes at 350F for 10 minutes; let cool then chop finely.  </li><li>Mix all dough ingredients together until a smooth dough is formed; divide into 4 dough parts. </li><li>Mix all flavor ingredients together and gently knead into each of the 4 dough parts.  </li><li>Cover and let dough rest for 30 minutes.  </li><li>Roll out each part of dough into a rectangle a 1/4 inch thick.  </li><li>Lay dough one on top of the other and then roll into a log shape.  </li><li>Cut the dough into 3 inch pieces; place cut side up on a greased baking sheet and flatten slightly with your hand. </li><li> Let rise until double in size.  </li><li>Brush with egg wash mixture.  </li><li>Bake at 400F until slightly brown, and when tapped on the bottom bread will sound hollow, approximately 20 minutes. </li></ol> Yields 4 loaves. 8 <div>Dough</div><div><ul><li>2 cups bread flour</li><li>3 1/2 cups barley flour</li><li>5 Tbsp vital gluten</li><li>2 cups water</li><li>6 Tbsp yeast, fresh</li><li>4 Tbsp buttermilk</li><li>2 Tbsp canola oil</li><li>4 Tbsp sugar</li><li>2 1/2 tsp salt</li><li>1/2 cup pot barley, cooked</li><li>1/3 cup barley flakes</li><li>1/2 cup potatoes, cooked & mashed</li></ul>Egg Wash</div><div><ul><li>1 egg </li><li>2 Tbsp water</li></ul>Flavor</div><div><ul><li>4 green onions, chopped</li><li>1 garlic clove, chopped</li><li>1/4 cup spinach, chopped</li><li>2 Tbsp feta cheese, chopped</li><li>1/4 cup carrots, cooked & mashed</li><li>1 tsp dill</li><li>4 Tbsp beet powder</li></ul></div> Vegetable Barley Bread false

<div><br></div> <ol><li>Mix dry ingredients together, cutting in shortening until it is in pea size pieces or smaller. </li><li>Beat eggs and milk together and add to flour mixture. Add currants and mix well.</li><li>Divide dough into 4 portions, and roll out one portion at a time on a floured board to 1/4" (6 mm) thickness. </li><li>Use a cookie cutter to cut in rounds. </li><li>Cook on a hot griddle to brown on each side. </li><li>Store in an airtight container.</li></ol> 41 <div><ul><li>1 cup whole barley flour</li><li>2 cups all purpose flour</li><li>1 cup sugar</li><li>1 1/2 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1 1/4 tsp salt</li><li>1 tsp nutmeg</li><li>1 cup shortening</li><li>2 eggs</li><li>1/2 cup milk</li><li>1 cup currants</li></ul></div> Welsh Cakes false

<div><br></div> <ol><li>In a large bowl, beat eggs, sugar, oil, and lemon juice. </li><li>Fold in grated zucchini. </li><li>Sift together flour, soda, powder, and salt. </li><li>Add nuts. </li><li>Fold gently by hand into zucchini mixture. </li><li>Pour into a well-greased, floured pan measuring 9 x 13" (21 x 33cm). </li><li>Bake for 40 to 50 minutes at 350F (180C).</li></ol> 48 <div><ul><li>3 eggs</li><li>1 1/3 cup sugar</li><li>3/4 cup vegetable oil</li><li>1/4 cup lemon juice</li><li>2 cups grated, unpeeled zucchini</li><li>2 cups whole barley flour</li><li>1 tsp baking soda</li><li>1 tsp baking powder</li><li>1/2 tsp salt</li><li>1 cup walnuts</li></ul></div> Zucchini Lemon Cake