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Ethanol Producers And Consumers
Distiller Grain Co-products
 

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Contact EPAC:

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406-785-3722

Fax: 406-785-2252

Ethanol is alcohol fuel made from the starch in a kernel of grain. Other nutrients, such as protein, fiber, germ, vitamins, and minerals remain in the mash that is left after the milling processing. A bushel of grain will yield by weight about 1/3 ethanol, 1/3 carbon dioxide, and 1/3 high protein distillers grains (dg). A sixty pound bushel of wheat will yield twenty pounds dg and about 2.5 gallons of ethanol.

Distillers grains are often utilized as a high protein supplement in livestock feed. However, dg are suitable for human consumption if you begin the process with human grade grain, and observe food quality standards through out the process.

Laboratory testing has been done on dg produced from wheat in a plant that maintained food quality standards. Test results from private labs and the U.S.D.A. lab at Beltsville, Md, proved protein content as high as 42%, and fiber content as high as 10%. Protein and fiber are associated with healthy diets. Recipes have been developed to utilize dg in foods such as cereal, crackers, cookies, cakes, pizza crust, summer sausage, meat balls and more.

Some U.S. grain is exported to parts of the world where people are desperate for food. Some countries lack the facilities necessary to prepare whole grain to a food form they can eat. Missionaries have told that some places do not have a heat source available with which to cook the raw grain. This could result in grain being under utilized.

A solution is to process grain to ethanol and distillers grains and ship the processed dg to other countries where it could be incorporated into traditional native foods, thereby enhancing their diet. Another choice is to develop the dg into a food bar, similar to a granola bar that is easily eaten, convenient to distribute, and full of nutrition because it includes the protein, fiber, germ, vitamins, and minerals from the grain.

EPAC has proposed, and, many congressmen support the idea of supplying dg foods to third world nations. They also support the idea of incorporating the nutritious dg into domestic food programs such as school lunches and meals on wheels.

EPAC asks your cooperation in gaining this worthy goal.


DISTILLER GRAIN RECIPES (Click here for a printable rich text format page.)

APPLE CINNAMON MUFFINS

BLUEBERRY MUFFINS

ORANGE NUT BREAD

FRESH APPLE BREAD

CARROT CAKE

ZUCCHINI PARMESAN BREAD

HERBED VEGETABLE THINS CRACKERS

PUMPKIN BARS

CREAM CHEESE FROSTING

BANANA BREAD

BREAD

GINGERSNAPS

BEST-EVER BREAD STICKS

PEANUT BUTTER CUPS


JAN HAGLE

COCKTAIL MEATBALLS

GRANOLA

WHOLE WHEAT CRACKERS

HERBED VEGETABLE THINS

MEXICAN WEDDING CAKE

CHOCOLATE CHIP COOKIES


COFFEE rAISIN BAR (Posted Tuesday, March 30, 2004 07:10 PM)

Here is a coffee bar recipe with raisins that is good.    

3/4 cup flour
3/4 cup ddg
5/8 tsp baking soda
5/8 tsp bake powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1 tblsp instant coffee powder
1/2 cup water
1/2 cup raisins
1/4 cup chopped nuts

heat over to 350

grease and flour a 15 x 10 pan.  combine dry ingredients. cream butter and sugar together, add eggs and vanilla. dissolve instant coffee in water, add to creamed mixture alternately with dry ingredients. Fold in raisins and nuts. Bake for 20 to 25 minutes. frost while still slightly warm,
Frosting, mix together 1 1/2 tsp coffee powder, 1 1/2 Tblsp milk, and 1 cup powdered sugar,
 
cool and cut into bars.


APPLE CINNAMON MUFFINS
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 cup gated apple
1 1/2 cups all purpose flour
2 tablespoons DDG
1/2 teaspoon cinnamon
1/2 cup white sugar
2 teaspoons baking powder

1/2 teaspoon salt
Heat oven to 400 degrees. Yields 12 muffins, or 24 mini muffins

Grease bottom of muffin cups, or use paper cupcake liners. Beat egg, stir in milk, oil and apple. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 25 - 30 minutes, (10 to 15 minutes for mini muffins) or until golden brown. Check with toothpick to make sure middle of muffins are done.
Immediately remove from pan.

BLUEBERRY MUFFINS
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cup all purpose flour
2 tablespoons DDG
1/2 teaspoon salt
1 cup fresh blueberries or 3/4 cup well drained frozen blueberries

Heat oven to 400 degrees. Yields 12 muffins, or 24 mini muffins

Grease bottom of muffin cups, or use paper cupcake liners. Beat egg, stir in milk, oil. Mix in remaining ingredients just until flour is moistened. Gently stir in blueberries. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 25 - 30 minutes, (10 to 15 minutes for mini muffins) or until golden brown. Checking with toothpick to make sure middle of muffins are done. Immediately remove from pan.

ORANGE NUT BREAD
2 1/4 cups all purpose flour
1/4 cup DDG
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1/2 cup milk
4 teaspoons grated orange peel
3/4 cup orange juice
1 egg
1 cup finely chopped nuts

Heat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan, or two 8 1/2 x 1 1/2 x 2 1/2 inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden tooth pick inserted in center comes out clean. Remove from pan(s), cool thoroughly before slicing.

FRESH APPLE BREAD
5 cups all purpose flour
1 cup DDG
3 teaspoons baking soda
1 1/2 cup crisco
3 cups sugar
6 eggs
3 cups chopped apples
4 1/2 tablespoons evaporated milk
2 cups chopped nuts

Beat together crisco and sugar, add eggs and beat well. Mix flour, DDG, baking soda together. Add alternately with the evaporated milk. Stir in chopped apples, making sure the mixture is well blended. Fold in chopped nuts. Pour into greaed loaf pans and bake at 325 for 50 - 60 minutes.

CARROT CAKE
1 1/2 cups DDG
1 1/2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
Sift above together. Next, beat together
1 1/2 cup liquid oil
4 eggs
1 teaspoon vanilla
Beat together with flour mixture, add 2 1/2 - 3 cups shredded carrots (tightly packed)
1 cup raisins (soak in hot water 10 minutes, and drain well)

Bake at 350 degrees for 1 hour or more. Makes 1 bundt or angel food pan, or 2 loaf pans.
Frost with cream cheese frosting:
8 oz. cream cheese 1/4 cup butter
2 teaspoons vanilla 1 pound powdered sugar

ZUCCHINI PARMESAN BREAD
2 cups flour
1 cup shredded zucchini
1/3 cup sugar
3 tablespoons grated Parmesan cheese
1/2 teaspoon soda
1 teaspoon baking powder
1 1/2 teaspoon salt
2 eggs, beaten
1/3 cup margarine, melted
1 cup buttermilk
1 tablespoon grated onion.
1 cup DDG

Combine flour,DDG, zucchini, sugar, cheese, soda, baking powder and salt. In another bowl, combine eggs, margarine, buttermilk and onion. Stir in flour mixture. Batter will be thick. Spread in a greased and floured 9x5x3 loaf pan. Bake 350 degrees for 1 hour.


HERBED VEGETABLE THINS CRACKERS
1 1/2 cup whole wheat flour
1/2 cup DDG
1/4 cup shortening.
2 teaspoons Mrs. Dash
1/4 cup sugar
1 teaspoon salt or celery salt
1/2 teaspoon soda
3/4 cup warm water
1 tablespoon oil
1/4 cup dried vegetable flakes

Mix dry ingredients. Add water and oil. Mix with fork until well blended. Divide dough in half. Let stand 10 minutes. Roll on lightly oiled cookie sheet. Cut and prick well with fork. Bake 400 degrees until light golden brown.

PUMPKIN BARS
2 cups sugar
1 1/2 cup white flour
1 cup vegetable oil
1/2 cup DDG
4 eggs
2 teaspoons baking powder
1 cup walnuts
2 teaspoons baking soda
2 cups pumpkin
1/2 teaspoon cinnamon

Blend together sugar and oil. Add eggs. Blend in dry ingredients. Fold in pumpkin and nuts. Pour into jelly roll pan or cookie sheet. Bake 25 minutes - 350 degree oven. Frost with Cream Cheese Frosting.


CREAM CHEESE FROSTING
Cream together:
1 (3 oz.) pkg. cream cheese
1 teaspoon vanilla
3/4 stick butter
1 3/4 cups powdered sugar
1 teaspoon cream

Spread on bars. Sprinkle DDG on top as you would with walnuts.

BANANA BREAD

1 1/2 cup sugar
1/2 cup sour milk or buttermilk
1/2 cup shortening
1/2 teaspoon soda
2 eggs
2 cups white flour
3 ripe bananas (mashed)  about 1 1/2  cups.
1/2 cup DDG
1 teaspoon vanilla
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans

Cream sugar and shortening, add beaten eggs and bananas which have been well mashed. Sift flour with baking powder, soda and salt. Add to first mixture alternately with milk. Beat well. Add vanilla and nuts. Pour into a large loaf pan or 3 small pans. Bake 35-40 minutes in small pans, 50 ˆ 55 minutes in large pan, or until done. 350 degree oven.


BREAD
Dissolve: 2 tablespoons yeast and 2 tablespoons sugar in 1 cup hot water.
Mix together:
1/2 cup shortening
2 eggs
2 1/2 cups hot water
1/2 cup sugar
3 teaspoons salt
1 1/2 cups DDG

When yeast is dissolved and has started to work, add to above mixture. Stir in flour and knead. Approximately 6 1/2 cups white flour. Flour may vary. Dough should be soft but not sticky. Let raise until double, punch down and let raise again. Make into 6 small loaves and let raise until double. Bake 350 degree oven about 25-30 minutes.
This recipe can be used to make raisin bread or buns.

GINGERSNAPS
2 cups flour
1/2 cup DDG
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
3/4 cup vegetable shortening
1 cup brown sugar
1 egg
1/4 cup molasses
sugar for rolling

Heat oven to 375. Lightly grease 2 baking sheets. Combine the flour, spices and salt. Cream the shortening and brown sugar in large bowl. Beat in the egg. Add molasses and gradually blend in dry ingredients. Chill the dough. Pinch off walnut sized pieces of dough and roll into balls. Roll in sugar, and place 2 inches apart on baking sheets. Bake 10 - 12 minutes until lightly colored and tops of cookies are set but not hard. Transfer to cooling racks.


BEST-EVER BREAD STICKS
3/4 cup milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon margarine
1 package quick rise yeast
1 cup DDG
1/4 cup warm water
1 1/2 - 2 1/4 cups all purpose flour
1 egg, separated
1 tablespoon sesame seeds or coarse salt

Heat milk sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water. Combine milk mixture, yeast, one cup DDG, egg yolk, and 1/2 cup flour. Beat until smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Pinch off golf ball size pieces; roll into pencil size strips. Place on greased baking sheets, 1 inch apart. Cover and let rise 15 minutes. Combine egg white and 1 tablespoon water until frothy, and brush over sticks. Sprinkle with seed or salt. Bake at 400 degrees for 10 minutes, or until golden.

PEANUT BUTTER CUPS
Melt 1 cup margarine. Stir in 1 cup peanut butter. Mix well, then add 3 1/2 cups powdered sugar and 1/4 cup DDG. Press in 9 x 13 pan OR make into individual pieces of candy in paper baking cups. Frost with 1 package melted chocolate chips.
JAN HAGLE
1 cup margarine
1 cup sugar
1 egg, separated
1 cup flour
1 cup DDG
1/2 teaspoon cinnamon
1 tablespoon water
1/2 cup finely chopped nuts.

Lightly grease a 15 x 10 jelly roll pan. Mix butter and sugar. Add egg yolk. Blend flours and cinnamon. Stir into butter mixture. Pat into pan. Beat water and egg white until frothy. Brush over dough and sprinkle with nuts.

Bake at 350 degrees for 20 - 25 minutes until lightly brown. Cut into bars immediately.


COCKTAIL MEATBALLS
1 pound hamburger
1/2 cup DDG
1/4 cup sour cream
1/2 tablespoon minced dried onion
1/2 teaspoon of each: garlic salt, worcestershire sauce, nutmeg.
1 egg - slightly beaten

Mix all ingredients well with a fork. Form into tiny meat balls. Brown in skillet on all sides in 1/4 cup oil, OR place on baking sheet in oven (do not have them touching each other) and brown in oven. Makes about 30 meat balls.

Meat balls may be served hot or cold on toothpicks Or they can be placed in a crock pot with gravy or sweet and sour sauce and simmer for at least 1 1/2 hours.

 


GRANOLA
3 cups oatmeal
1 cup DDG
1/2 cup coconut
1 1/2 cups sunflower seeds or sesame seeds

Mix the above ingredients. Mix the following and pour over the above mixture:

1/2 cup safflower oil
1/2 cup honey
1 1/2 teaspoons brown sugar
1 tablespoon vanilla

Spread evenly in pan. Toast at 250 degrees for 1 hour, stirring every 15 minutes. Cool. Add 1 cup chopped walnuts or pecans or raisins. Store in covered container.


WHOLE WHEAT CRACKERS
1 1/2 cup whole wheat flour
1/2 cup DDG
1/2 teaspoon salt
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon cream of tartar
1/2 cup margarine
3/4 cup buttermilk

Mix dry ingredients. Cut in margarine. Add buttermilk. Stir with fork. Let stand a few minutes. Roll VERY thin on cookie sheet. Cut and prick well with fork. Bake 350 degrees until golden brown.

**Crackers take a lot of patience and watching!!!**


HERBED VEGETABLE THINS

1 1/2 cup whole wheat flour
1/2 cup DDG
1/4 cup shortening
2 teaspoons Mrs. Dash
1/4 cup sugar
1 teaspoon salt or celery salt
1/2 teaspoon soda
3/4 cup warm water
1 tablespoon oil
1/4 cup dried vegetable flakes

Mix dry ingredients. Add water and oil. Mix with fork until well blended. Divide dough in half. Let stand 10 minutes. Roll on lightly oiled cookie sheet. Cut and prick well with fork. Bake 400 degrees until light golden brown.


MEXICAN WEDDING CAKE

3/4 cup vegetable shortening
1/4 cup sugar
1 teaspoon vanilla
1 1/2 cup flour
1/2 cup DDG
1/2 cup walnuts
powdered sugar for rolling

Heat oven to 350. Lightly grease 2 baking sheets. In large bowl, cream shortening and sugar together. Beat in vanilla. Gradually add DDG and flour, fold in walnuts. Pinch off walnut sized pieces of dough and roll into balls. Place 1 inch apart on baking sheet. Bake for 20 - 25 minutes until golden. Roll in powdered sugar and transfer to cooling racks.


CHOCOLATE CHIP COOKIES

1 3/4 cup flour
1/2 cup DDG
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 package chocolate chips
1 cup nuts

Heat oven to 375. Stir together flour, baking soda and salt. In large bowl, beat butter, sugar, brown sugar and vanilla until creamy. Add eggs, beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 - 10 minutes. Cool slightly and transfer to cooling rack

EPAC (Ethanol Producers And Consumers) organized as a non-profit organization in 1991, with a thirteen person Board of Directors to oversee and guide activities. Membership includes individuals, businesses and organizations in over 26 states and 3 foreign countries.