Ok, so I found this recipe for wheat pancakes in a blender! I had to try it and share with my family. So...as most of you know, I am not a wheat expert and I didn't even know what to do with wheat!
Well, I made the pancakes just as the recipe says and they were actually good. They were heavy, but maybe someone know how to make them lighter?? I used everything from my food storage! Powdered milk, powdered eggs, honey, baking powder, oil, salt, whole wheat! I impressed myself. So here is the recipe. We used fresh strawberries that I got from the produce co-op, yummy!
Blender Wheat Pancakes
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.
Berry Syrup
2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar
Mix together and let stand for 10-15 minutes before serving.
Monday, August 31, 2009
Friday, August 21, 2009
Fresh Flour Tortillas
I am totally getting into Food Storage! I know now why I was called to this position. We have been trying so many new things and trying to make more things from items we have instead of buying it at the store. I got this recipe from April Grow in the PS Ward, she is awesome.
Keith and I made them today and then we made home made quesadillas with meat and cheese and put our home made salsa on top with a little sour cream. YUMMY!
I wanted to post this earlier but I had to try it first!
Flour tortillas
Ingredients:
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, or a mixture of flours. Kamut gives it a corn tortilla texture)
1/2 teaspoon salt
1/4 cup oil (I use olive oil) or vegetable shortening
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup)
Directions:
Stir the flour, salt & baking powder into a medium mixing bowl.
Into the dry ingredients cut in the shortening, or add the oil and water, gently stirring just until you get a sticky dough. Don’t handle too much or they’ll be tough. It should take about 10 seconds.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with a damp cloth so they don’t dry out.
Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4″ thick. Don’t roll the dough out more than once or the tortillas will be tough. Start in the middle of your dough and roll up, then start in the middle and roll down. Start in the middle and roll to one side, repeating to the other side. It takes just a few seconds to roll them out.
Heat a dry griddle or heavy skillet over high heat for 5 minutes (I use my pancake griddle to keep three going at a time. Put one on, roll out another, turn #1 and add #2, roll another, remove #1 and turn #2, roll #4 and and add, remove #2, flip #3, etc. They’re all cooked in just a couple of minutes). Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Wrap in damp tea towel to keep warm as you cook the other tortillas or place cooked ones wrapped in the damp towel in a low 200 oven to keep warm. Serve warm.
Number Of Servings:6-8
Keith and I made them today and then we made home made quesadillas with meat and cheese and put our home made salsa on top with a little sour cream. YUMMY!
I wanted to post this earlier but I had to try it first!
Flour tortillas
Ingredients:
2 cups flour (you can get creative with your flour choices like whole wheat, spelt, or a mixture of flours. Kamut gives it a corn tortilla texture)
1/2 teaspoon salt
1/4 cup oil (I use olive oil) or vegetable shortening
1 teaspoon baking powder
1/2 cup warm water (may possibly need to add more, up to 3/4 cup)
Directions:
Stir the flour, salt & baking powder into a medium mixing bowl.
Into the dry ingredients cut in the shortening, or add the oil and water, gently stirring just until you get a sticky dough. Don’t handle too much or they’ll be tough. It should take about 10 seconds.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with a damp cloth so they don’t dry out.
Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4″ thick. Don’t roll the dough out more than once or the tortillas will be tough. Start in the middle of your dough and roll up, then start in the middle and roll down. Start in the middle and roll to one side, repeating to the other side. It takes just a few seconds to roll them out.
Heat a dry griddle or heavy skillet over high heat for 5 minutes (I use my pancake griddle to keep three going at a time. Put one on, roll out another, turn #1 and add #2, roll another, remove #1 and turn #2, roll #4 and and add, remove #2, flip #3, etc. They’re all cooked in just a couple of minutes). Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Wrap in damp tea towel to keep warm as you cook the other tortillas or place cooked ones wrapped in the damp towel in a low 200 oven to keep warm. Serve warm.
Number Of Servings:6-8
Tuesday, August 18, 2009
Kraft Coupon and Rebate
I just found this and wanted to share!
http://www.kraftfoods.com/SiteCollectionImages/ImageRepository/BTS/ShoppingList.pdf
http://www.kraftfoods.com/SiteCollectionImages/ImageRepository/BTS/ShoppingList.pdf
5 Gallon Buckets
We have the opportunity to purchase the food grade 5 Gallon Buckets again! Azrcka Bedgood of Lost Mountain is working on a list to purchase another pallet of buckets.
For those of you that don't know about them, the cost is $3.36 each and it includes a lid!
That is a great price compared to the price that I paid last year from Walton Feed.
The way it works is, as soon as she gets enough money to buy a pallet of 144, she buys them. She has it out to the entire stake to order. I personally purchased 5 last month and when I started putting food storage in them, I realized I NEED more!
“How much will fit in a 5 gallon bucket”
* Rice = 34-36 lbs.
* Wheat = 34-36 lbs.
* Cracked Wheat = 25-28 lbs.
* Popcorn (unpopped of course) = 34-36 lbs.
* Corn = 32-36 lbs.
* Cornmeal = 22-27 lbs.
* Flour = 23-25 lbs.
* Rolled oats = 15-19 lbs.
* Macaroni = 16-23 lbs.
* Powdered Milk = 22-25 lbs.
* Sugar – white = 29-34 lbs.
* Sugar – brown = 30-36 lbs.
* Salt = 36-38 lbs.
* Navy beans = 35-38 lbs.
* Whole or Split peas = 33-35 lbs.
* Black Beans = 33-35 lbs.
* Lentils = 30-33 lbs.
* Black eye peas = 30-33 lbs.
There you have it and I hope it helps.
Please let me know ASAP if you would like to order 5 Gallon Buckets.
For those of you that don't know about them, the cost is $3.36 each and it includes a lid!
That is a great price compared to the price that I paid last year from Walton Feed.
The way it works is, as soon as she gets enough money to buy a pallet of 144, she buys them. She has it out to the entire stake to order. I personally purchased 5 last month and when I started putting food storage in them, I realized I NEED more!
“How much will fit in a 5 gallon bucket”
* Rice = 34-36 lbs.
* Wheat = 34-36 lbs.
* Cracked Wheat = 25-28 lbs.
* Popcorn (unpopped of course) = 34-36 lbs.
* Corn = 32-36 lbs.
* Cornmeal = 22-27 lbs.
* Flour = 23-25 lbs.
* Rolled oats = 15-19 lbs.
* Macaroni = 16-23 lbs.
* Powdered Milk = 22-25 lbs.
* Sugar – white = 29-34 lbs.
* Sugar – brown = 30-36 lbs.
* Salt = 36-38 lbs.
* Navy beans = 35-38 lbs.
* Whole or Split peas = 33-35 lbs.
* Black Beans = 33-35 lbs.
* Lentils = 30-33 lbs.
* Black eye peas = 30-33 lbs.
There you have it and I hope it helps.
Please let me know ASAP if you would like to order 5 Gallon Buckets.
Monday, August 10, 2009
Canning Salsa
My sister, mom, husband and I, just finished canning 56 pints of salsa!
Here is the recipe we used. It is based on 15 lbs of tomatoes, we actually used 75 lbs for the 56 pints.
* 3 cups chopped onions
* 6 jalapeño peppers, seeded, finely chopped
* 4 cloves garlic, finely chopped
* 2 12-ounce cans tomato paste (adds body)
* 2 cups bottled lemon or lime juice (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice)
* 1 tablespoon salt (optional)
* 1 tablespoon sugar (optional - you use Splenda if you are on a sugar-restricted diet)
* 1 teaspoon black pepper
* 1 tablespoon ground cumin (optional)
* 2 tablespoons oregano leaves (optional)
I added bell peppers and jalapeno peppers and also added cilantro. It is yummy! It should last us all year.
If you have any questions and want to do it, please call me!
Here is the recipe we used. It is based on 15 lbs of tomatoes, we actually used 75 lbs for the 56 pints.
* 3 cups chopped onions
* 6 jalapeño peppers, seeded, finely chopped
* 4 cloves garlic, finely chopped
* 2 12-ounce cans tomato paste (adds body)
* 2 cups bottled lemon or lime juice (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice)
* 1 tablespoon salt (optional)
* 1 tablespoon sugar (optional - you use Splenda if you are on a sugar-restricted diet)
* 1 teaspoon black pepper
* 1 tablespoon ground cumin (optional)
* 2 tablespoons oregano leaves (optional)
I added bell peppers and jalapeno peppers and also added cilantro. It is yummy! It should last us all year.
If you have any questions and want to do it, please call me!
Tuesday, August 4, 2009
Refried Beans
When we went to the cannery, my family bagged a bunch of dried refried beans. We have been trying to figure out what to do with them other than burritos. This past weekend, I was at my sister-in-law's home in Raleigh and she introduced me to this recipe. Yummy! I like ground beef better or you can even try chicken.
Mexican Manicotti
SERVINGS: 6
TIME: Prep: 20 min. Bake: 45 min.
Ingredients:
* 1-1/2 pounds bulk pork sausage
* 1/2 cup chopped onion
* 1 can (16 ounces) refried (just reconstitute the dried ones)
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1 package (8 ounces) manicotti, cooked and drained
* 1 can (15 ounces) tomato sauce
* 1 can (4 ounces) chopped green chilies, optional
* 2 cups (8 ounces) shredded cheddar cheese
Directions:
In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells.
Place in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 6 servings.
Mexican Manicotti
SERVINGS: 6
TIME: Prep: 20 min. Bake: 45 min.
Ingredients:
* 1-1/2 pounds bulk pork sausage
* 1/2 cup chopped onion
* 1 can (16 ounces) refried (just reconstitute the dried ones)
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1 package (8 ounces) manicotti, cooked and drained
* 1 can (15 ounces) tomato sauce
* 1 can (4 ounces) chopped green chilies, optional
* 2 cups (8 ounces) shredded cheddar cheese
Directions:
In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells.
Place in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 6 servings.
Saturday, August 1, 2009
Canning in Jars
For some reason, (definitely unknown to me) canning, as a method of very long term food storage, fell into disuse. Maybe it’s the hurry/rush syndrome many folks have become addicted to, necessitating “instant” foods, microwave ovens, and mixes for everything from pancakes to casseroles. But for people of a self-reliant inclination—raising a good portion of their own wholesome, chemical-free food and establishing a storage method that is easy and results in tasty food, even years down the road—home canning is the way to go.
And remember, no power outage or mechanical failure will cause your pantry full of home canned food to go bad, as can happen with frozen food.
My non member friend whom I lovingly call "Molly", has gone through extremely hard times with no food to eat or feed her family. She was left with two small twins and two older boys when her husband left, has learned the valuable art of growing, harvesting and canning. She is now jarring about 100 jars of veggies, fruit and salsa during the week.
I grew up canning with my grandmother Neppie Crowe and as I got older I felt that it was not necessary because we could just go to the store and buy what we wanted. Well, the time is here that we learn to do our own and get prepared!
Thanks to Heidi Owen helping me out, I was able to recently do pickled okra for Franchesca and Keith! It is so easy and they love it.
Watch for my next blog where I share different recipes for canning!
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