Tuesday, March 18, 2008

Wednesday, March 5, 2008

Wheat Waffles or Pancakes

2 1/4 cups WHEAT MIX (see below)
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.

Quick Wheat Muffins

This is a pretty good muffin recipe. It won't blow you away by any means, but I call it, Simple Goodness. Eat with honey or jam, and you'll feel good about your wholesome treat.

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.

Wheat Mix Recipe

Some of our family's favorite recipes come from this wheat mix.

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.

Andrew's Favorite Bread Recipe

Whole Wheat Bread

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

Tried and True Recipes

Wheat and Hamburger Casserole

*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
1 egg
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

Sunday, March 2, 2008

The Bucket March 2008

On February 21st many of us felt the rumblings of the earthquake in Nevada. I, along with a few other choice souls, was in the Ogden Cannery preparing to make some beef stew. I did not feel anything peculiar, but within seconds, I was receiving text messages and emails on my trusted Blackberry device. I immediately asked myself, “Am I prepared? If the quake struck close to home, would I be able to provide for my family?” I realized there were a few things that I still didn't have in storage. While we had plenty of containers, I hadn't filled them with water. While empty buckets make for a temporary source of clean air, their true purpose is to store clean, potable water. Upon purchasing a few cases of beef stew, I immediately set out to fix my water shortage.

One of the main impediments that delayed my water storage was obtaining my RV hose to fill the barrels. I drove down to the certain RV dealership in Kaysville and found a 50-foot retractable RV hose. It worked perfectly! Within 45 minutes, I had enough water to last my family several weeks. The whole time I asked myself, “Why did I wait so long to do something so easy that could tremendously affect the well-being of my family?”

As I finished up my project, I was absolutely giddy. I was humming, smiling from ear to ear, and my toes were tapping. I spent the rest of the day driving up to Big Sky, Montana to go fly fishing—a justifiable reward for my noble efforts.

My next project is kerosene. Unfortunately, this is the most expensive item for your preparation needs. It is easy to find but takes a bit of cash. I suggest getting about 15 gallons to start, along with a high efficiency kerosene heater. That will last you a few weeks. It isn't perfect, but it may last long enough for the gas company to restore your utilities. Once you get the basics, you can add to it 5 gallons at a time. If you look on http://www.onlinebucket.blogspot.com/, you will see what a certain ward member did with his kerosene. The man is a genius!

Watered down,