I usually just use whole wheat flour in recipes that call for all purpose flour. I just substitute half the white flour for whole wheat.

Usually I do it with pancakes, waffles, muffins, quick breads, or pizza dough.

And cookies and pie crust...just use about 1/2 WW in place of an equal amount of AP flour.
But I don't use it in cakes and other fine pastries.
Linda C

Half whole wheat/half white flour makes delicious brownies and chocolate chip cookies.

My pizza crust recipe uses part whole wheat flour.

King Arthur whole wheat flour is higher in gluten and appropriate for yeast breads because of that. If you use it for making quick breads, cookies, pastry, etc. make sure you keep mixing to a bare minimum or you'll develop too much gluten and get a tough baked good. If you use it for pastry, add a little more fat to help coat the flour and shorten the gluten.

Whole wheat PASTRY flour, milled from soft wheat varieties, is your best choice for whole wheat pastry. King Arthur whole wheat flour is milled from high-gluten hard wheat varieties and therefore not really the appropriate flour to use. Whole Wheat Pastry Flour is also a better choice for biscuits and cake. I'd never use King Arthur Whole Wheat Flour for cakes. You'll end up with a tough crumb. I mill my own whole grain flours, so I can choose the correct type of grain for each use. If you make quick breads, including muffins, using this flour, stir it in by hand rather than with an electric mixer to avoid developing too much gluten.

King Arthur Whole Wheat flour will make wholegrain noodles or pasta, but once again, it's not the correct choice. Pasta and noodles are best made with flour milled from Durum Wheat, not hard wheat.

-Grainlady

WHEAT AND SESAME TORTILLAS
(source: "Natural Meals in Minutes" by Rita Bingham)

2 c. whole wheat flour (you may also use 1/2 ww and 1/2 all-purpose)
3 T. dry milk powder
1/3 c. sesame seeds
extra flour for board
2 T. butter or applesauce (I use coconut oil)
1/2 t. salt
2 T. yogurt (I use kefir)
1/2 c. lukewarm water

Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs (I used a pastry cutter). Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10 minutes (I covered it with a damp towel).

Divide and shape dough into 8 balls (I make at least 16 tortillas out of this dough). Remove one ball at a time and roll paper thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas.
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WHOLE WHEAT SUGAR COOKIES
http://kansaswheat.org/general.asp?id=470
Found at the Kansas Wheat Commission Web site along with many other recipes using whole wheat. See link below.

We love these cookies...

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup granulated sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
2 tablespoons low-fat milk
topping
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar

1 In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside.
2 In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined.
3 Stir in the flour mixture and milk just until combined.
4 Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture.
5 Bake cookies in a preheated 375F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool.

nutrition information per serving (one cookie): 74 cal,
3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber,
1 g pro, 1 mcg folate.