Wednesday, May 14, 2008
Sunday, May 11, 2008
As for the website--I will probably continue to blog about my food storage experiences. (Unless the new food storage guru wants to take it over--then I will happily hand over the reins.) Heaven knows that I still want to discuss the merits of Quinoa--my new favorite "super food."
Monday, May 5, 2008
My goal over the last year has been to make food storage fun and "main stream." Sometimes my announcements and newsletters are a bit goofy, but this effort is supposed to be fun. This is something we can get excited about! I love finding new "food storage recipes" or going down to the storage room to count my cans. One of the happiest days of the year was when I filled up my water barrels. I would bet that those who have gone to the food storage center with me have found it to be a hoot. Just ask the Farnsworths--they are my most loyal participants. Have you not noticed their happy countenances, the bounce in their step, and the brilliant sunshine that follows them everywhere? That is just what happens when you get into the food storage experience! Check out my latest bread making party on www.onlinebucket.blogspot.com. You'll never see a happier baker!
Silliness aside, I hope you understand the seriousness of this effort. There has been a significant run on grains lately that has invited a bit of global hysteria. I imagine that "this, too, will pass," however, it does remind us how fragile our world is. Our job isn't to predict the future or protract current events to enormous proportions, but merely to follow the prophets' counsel to lay up in store. I liken food storage to tithing--it is fire insurance. Remember, the only time you need insurance is when it's too late to apply. Don't wait, my friends--make a plan and do it. If you don't know where to start, just ask me!
The blog has an enormous amount of resources. Recipes, tips, and links to many sites have been made available.
Monday, April 28, 2008
In this picture I am pouring my premeasured wheat into the grinder. It really is magical! Notice the concentration of the subject and the kitty magnet on the fridge.
A careful cook overseeing the kneading process. I really need a bigger mixer. I would love to make 4 loaves at a time.
Hmm, the finished product. Yummy! See how it makes you feel when you make your bread!
The King of the Kitchen showing off--righteous pride!
The two bakers! Check out the garb! We really know our way around the kitchen.
There really is nothing better. Husbands, please be warned. If you make the bread, don't think your wives will offer to help clean up the mess--it doesn't happen!
Saturday, April 12, 2008
I know a lot of people who claim they have a “ton” stored. I find they feel safe and secure knowing they have a bunch of food in the pantry. However, when push comes to shove, most people have no idea how much of the essentials they have and how long it would actually last. Even worse, they have never sat down to calculate how much they need or made a plan to start accumulating. It's no different from retirement planning or even cleaning the house. You identify what needs to be done, make a plan as to how you will accomplish your goal, and then do one thing at a time.
So here are the steps:
- Figure out how much you need. There are calculators galore, if you can't find one, give me a call today. If you are just starting, work first on gathering a three-month supply.
- Quantify how much you have. That's right—you start at one (1) and just proceed sequentially until you've counted your food storage.
- Compare what you need vs. what you have. First ensure you have a three-month supply then figure shortages for a year's supply.
- Start at the top of the list and gather items systematically until you have everything you need. Rome wasn't built in a day and neither is your food storage. Don't stress about it—just make a plan and stick to it.
Please utilize the website---www.onlinebucket.blogspot.com. I am posting tried and true recipes as well as cool food storage links. I am also begging you to give me your recipes that are food storage-ish. I am proud of all you who have stepped up and started a serious effort in following the prophets' counsel to get a year's supply. I know you will be blessed for your efforts in ways you will never guess.
Rolling in dough,
P.S. The Bucket is one year old this month—if you've been missing out you can catch up on the website.
Tuesday, March 18, 2008
Wednesday, March 5, 2008
1 1/3 cups water
3 tablespoons vegetable oil
3 eggs separated
Preheat waffle baker. Combine WHEAT MIX, water, oil and egg yolks. Beat until just blended. In medium glass or metal bowl, beat egg whites until stiff (or until you give up) Fold into wheat mixture. Bake according to waffle baker instructions. Makes 3 or 4 large waffles.
FOR PANCAKES: Omit oil and 2 eggs and increase water to 1 1/2 cups instead of 1 1/3.
3 cups WHEAT MIX (see recipe below)
2 tablespoons sugar
1/2 cup of raisins or cran-raisins (I've never added these--I'm a wimp)
1 egg slightly beaten
1 cup water or apple or orange juice (I like using apple juice--Kristy says there is zero difference)
Preheat oven to 400. Butter muffin pans. In bowl, combine WHEAT MIX and sugar. Blend well. Combine egg and liquid together in small bowl. While not officially part of the recipe, I add about 1/8-1/4 cup of honey. Yummy! Add all at once to dry ingredients. Stir until just moistened; batter should be lumppy. Bake 15 minutes. Makes 12 muffins.
9 cups of whole wheat flour (Grind about 6 1/2 to 7 cups of wheat)
1 1/2 cups of instant nonfat dry milk
1 tablespoon of salt
1 cup of sugar
1/2 cup wheat germ (optional)
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl (and I mean large), combine whole wheat flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Put in a large, airtight container. (I usually use one of my empty wheat cans with a plastic lid) Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups of wheat mix. We have had zero difficulty in using the mix in the required time. With all the muffins and pancakes we eat, it is gone in a flash.
Grind about 5 cups of wheat and set aside. (Depending on grinder you may need more or less--experimentation is the key.) In mixer bowl, mix on low with a bread hook:
- 2 cups of warm water
- 1/4 cup vinegar (apple cider or white distilled)
- 3 1/2 cups of whole wheat flour
In small bowl, combine & set aside:
- 1/2 cup warm water
- 1 tsp honey
- 1 packet active dry yeast
When the dough in the mixer has formed some gluten, add:
- 1/4 Tblsp salt
- 1/4 cup vegetable oil (canola or olive)
- 1/4 cup honey (measure oil first, then the honey won't stick) This is where I stray from the recipe a touch. I like to put in more honey than suggested. I probably use a little more than 1/3 cup total.
Continue to run the mixer. When the yeast mixture has at least doubled in height, turn off the mixer and add:
- the yeast mixture
- 1 1/2 cups of additional whole wheat flour
Start the mixer slowly so everything doesn't end up on the ceiling, then add up to 1 1/2 cups more flour (sometimes you need to add more), all the time allowing the mixer to run on low. You are watching for the dough to clean the sides of the bowl. Once you are satisfied that this is happening, set the timer for 10 minutes and let it knead. When the ten minutes is up, turn off the mixer and let the dough rest for 15 more minutes (this can be eliminated if you are in a hurry--but I don't recommend it). While you are waiting, prepare your pans by lightly coating with oil. Pour a small amount of vegetalbe oil on the counter to prevent sticking and dump the dough on the counter, then divide into two loaves. Allow bread to rise in the pans on the counter for 30 minutes, or until the dough is above the top of the pans (sometimes my loaves grow really well, sometimes they are slow going--don't worry--after 30 minutes, call it good). Preheat the oven to 350 and turn it down to 320 as soon as you put the bread in. Bake for 40 minutes.
About the order of ingredients and other things: Salt hampers the formation of gluten, so it is not added at the beginning. Vinegar is a natural dough enhancer.
I want you all to give the recipe a try. I have loved the bread! I eat it warm--nuked or toasted--with honey or jam.
Recipe submitted by Julie G
*2 cups whole wheat berries, cooked
1 clove garlic, minced
1 lb of hamburger
1 tsp cumin or oregano
1 cup onion, chopped
1 qt. jar tomatoes or 2 –16 oz diced tomatoes (I drain a little juice off of the tomatoes)
½ cup green pepper, chopped
1 tsp. chili powder
2 – 8 oz cans tomato sauce
1 tsp. garlic powder
1 sm can chopped olives
2 cups grated Jack cheese
Brown hamburger with onions and green peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in an oven proof casserole dish, to with cheese and bake at 350 degrees for 30 minutes. Serves 8
*To make wheat berries you simply cook in crock pot on low over night. 2 cups water to 1 cup of wheat.
Whole Wheat Rolls
¾ cup scalded milk
3 tablespoons margarine
¼ cup honey
2 teaspoons salt
¼ cup water
1 pkg. yeast
2 cups white flour
1 cup whole wheat flour
Combine scalded milk, shortening, honey and salt. Add yeast to water, stir to dissolve. Add to milk mixture; add beaten egg; blend in half of the flour. Beat well. Add remaining flour and mix well. Knead on slightly floured board until smooth (or I let it mix in my mixer for 6 or 8 minutes). Place in slightly greased bowl, cover and let rise until double in bulk. Punch down. Form into rolls. Let rise until doubled. Bake at 400 degrees for 10 minutes, then reduce heat to 375 for 10 more minutes.
Submitted by Naoma M