(NAPSA)—According to the USDAdietary guidelines, Americans should makeat least half of their grains whole grains. Making it easier to follow these guidelines are two new products that let you add whole wheat nutrition to your diet without sacrificing flavor, texture or color. Ultragrain All-Purpose Flour with Whole Grain tastes and bakes like refined white flour, but is the only all-purpose flour blended with 30 percent Ultragrain whole wheat, giving it 9 grams of whole grain per serving and twice the fiber of other allpurposeflours. Ultragrain 100% White Whole Wheat Flour has 100 percent whole grain nutrition with the taste, texture and appearance of refined flour, but with 30 grams of whole grain per serving and four and a half times the fiber of refined flour. They both provide more dietary fiber and protein with fewer calories and carbohydrates than refined wheatflour. Try this delicious whole grain cookie recipe or use a whole wheat flour in one of your family’s favorites. Grandma’s Best Chocolate Chip Cookies Hands on: 25 minutes Makes: 24 servings (1 cookie each) 1% cups UltragrainAllPurpose Flour with Whole Grain \% teaspoon baking soda \Y% teaspoon koshersalt % cup unsalted butter, softened % cup firmly packed brown sugar % cup granulated sugar 1 egg 1% teaspoons vanilla extract 1% cups semi-sweet chocolate morsels Preheat oven to 375 F. Com- bine flour, baking soda and Soft and chewy chocolate chip cookies can be made even better with whole wheatflour. salt in medium bow]; set aside. Cream butter, brown sugar and granulated sugar in large bowl with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Add egg and vanilla, beating until well blended. Gradually add flour mixture beating on low speed after each addition. Stir in chocolate morsels. Drop cookie dough by rounded tablespoons onto baking sheets, 14 inches apart. Bake 8 to 10 minutes. Serve warm or remove to wire rack and cool completely. Baking Tips eAn easy way to add more whole grain nutrition to your favorite recipes is to substitute the same amount of a whole wheat blend of all-purpose flour for standard all-purpose flour. Your baked goods will still be delicious yet more nutritious and your family won't notice the difference. For more whole grain goodness, simply mix 4 cup of a 100% White Whole Wheat Flour with % cup traditional white flour for every cup of flour called for in your recipes. Gradually replace more white flour with whole wheat flour until your recipe has the consistency and flavor that you prefer. More Recipes Learn more and get great recipes at www.ultragrain.com. Share your Ultragrain recipes at www.facebook.com/ultragrain.
