Cooking with Basic Food Storage: More Delicious Wheat Recipes

Whole Wheat Cornbread
1 c whole wheat flour
1/4 c brown or white sugar
4 tsp baking powder
3/4 tsp salt
1 c yellow cornmeal
2 eggs
1 c milk
1/4 c shortening

Combine flour, sugar, baking powder, salt and cornmeal. Add eggs, milk and shortening. Mix well. Bake in greased 9 inch square pan at 425 degrees for 20-25 minutes. Also makes 12 muffins.
Variations: Add 1/2 c grated cheese or 1/2 c crisp bacon.

Old Fashioned Whole Wheat Raisin Nut Muffins
2 c whole wheat flour
3/4 c brown sugar, packed
1/2 c nonfat dry milk powder
1 tsp soda
3/4 tsp salt
1/2 c chopped nuts
1/2 c raisins
1/2 c coconut, optional
1 egg
1/4 c oil
1 c plus 2 T cold water

With a pastry blender, mix together whole wheat flour, brown sugar, nonfat dry milk, baking powder, soda and salt. Mix in nuts, raisins and coconut (optional.) Beat egg with a fork. Stir in oil and water. Add to flour mixture. Mix just enough to combine with all ingredients moistened. Spoon into paper baking cups or well-greased muffin tins. Bake in preheated 400 degree oven for about 17-20 minutes. Makes 12-18 muffins.

Honey Wheat Variety Muffins
1 c all purpose flour
1/2 c whole wheat flour
2 tsp baking powder 1/4 tsp salt
1 beaten egg
1/2 c milk
1/2 c honey
1/4 c cooking oil
1/2 tsp finely shredded lemon peel

In a mixing bowl, stir together flour, baking powder and salt. Make a well in the center. In another bowl, combine beaten egg, milk, honey, oil and lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into greased or lined muffin cups and fill 2/3 full. Bake at 400 degrees for 18-20 minutes or until golden. Makes 12.

Sunflower Nut Wheat Muffins: Prepare as above except stir 1/2 c sunflower seeds into flour mixture. (If using salted nuts, reduce salt to 1/8 tsp.)
Fruit Wheat Muffins: Prepare as above,except fold 1/2 c fresh or frozen blueberries, raisins, snipped pitted whole dates, or chopped apple into batter.
Honey-Nut Wheat Muffins: Prepare as above, except fold 1/2 c chopped walnuts, pecans, peanuts or toasted almonds into batter.

Homemade Noodles
1 beaten egg
1/2 tsp salt
3 T milk
1 c whole what flour (or white)

Combine all ingredients. Place dough on heavily floured counter and press out with hands. Sprinkle more flour on top of dough and then roll out with rolling pin until very thin. Let dry for 1-3 hours. Roll up heavily floured dough loosely and slice thin (1/4 inch) and unroll. Drop into boiling soup or salted water and cook 10-15 minutes. Yield: 3 c cooked noodles.

Whole Wheat Egg Noodles
6 Eggs
1/2 tsp salt
1 tsp oil
2 c whole wheat flour

Beat eggs thoroughly. Add salt, oil and flour. Mix well. Roll mixture out on floured board with wax paper between rolling pin and dough. When 1/8 inch thick, cut with sharp knife or pizza cutter into strips. Boil in salted water or broth. Can be frozen for later use.

Light Whole Wheat Bread
5 1/2 c hot water
2/3 c honey
2/3 c oil
2 T salt
2 c white flour
3 T yeast
9-12 c whole wheat flour

Mix hot water, honey, oil and salt in mixer. Add white flour and yeast. Then add whole wheat flour. Knead 2-3 minutes. Form into loaves. Place into 5 loaf pans. Let rise. Bake at 325 for 25 minutes.

Whirligigs
1 1/2 c warm water
1 package dry yeast
1 tsp honey
2 c whole wheat flour
1 tsp salt
1 1/2 to 2 c all purpose flour
2 T olive oil (approximately)
Coarse (kosher) salt

Place 1/4 c of the warm water in a large bowl. Sprinkle the yeast over it and stir in the honey. Let stand until bubbly, about 5 minutes. Add the remaining warm water to the yeast mixture and stir in the whole wheat flour, salt and about 1 1/4 c of the all-purpose flour. The dough will be slightly sticky. Transfer to a well-floured board and knead, adding more flour as needed, until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until double in volume, about 1 hour. Punch the dough down, cover and let rise once more until doubled in volume about 45 minutes.

Preheat oven to 450 degrees. Brush four baking sheets with some of the olive oil and sprinkle with coarse salt. Punch the dough down once more. With floured hands, scrape a heaping tablespoon of dough onto a well-floured board. Roll the dough into a thin rope no more than 1/2 inch thick and about 12 inches long. Place on a prepared baking sheet. Repeat with the remaining dough. Brush each dough stick with more olive oil and sprinkle with coarse salt. Bake until golden and crisp, about 20 minutes. Cool on a rack. Makes about 24 bread sticks.

Source: Traverse Mountain 1st Ward Pantry Cookbook

Cooking with Basic Food Storage: Wheat Mix with Recipes

Wheat Mix
6 c whole wheat flour
3 c all-purpose flour
1 1/2 c instant nonfat dry milk
1 T salt
1 c sugar
1/2 c wheat germ
1/4 c baking powder
2 c vegetable shortening

In a large bowl, combine whole wheat flour, white flour, dry milk, salt, sugar, wheat germ and baking powder. Mix well. With a pastry blender, cut in shortening until evenly distributed. Place in airtight container and store in a cool, dry place. Use within 10-12 weeks. Makes about 14 cups.

Quick Wheat Breakfast Cake
1 egg, slightly beaten
3/4 c water
2 1/4 c wheat mix
1 c chopped raisins
1/2 c brown sugar, firmly packed
2 tsp cinnamon
1/2 c chopped nuts

Preheat oven to 375 degrees. Butter an 8 inch square pan. Combine egg and water in a medium bowl. stir in wheat mix and raisins until moistened. Spread into prepared pan. Combine brown sugar, cinnamon and nuts in small bowl and sprinkle on top of cake. Bake 25-30 minutes until a toothpick inserted in the center comes out clean. Cut into 16 two inch squares. Serve warm. Variation: Substitute orange peel and orange juice for part of the water in the recipe--mmm.

Favorite Wheat Pancakes
1 egg, slightly beaten
1 1/2 c water
2 1/4 c wheat mix

Combine egg and water in medium bowl. Stir in wheat mix until just moistened. Cook on a hot oiled griddle for about 3-4 minutes until browned on both sides. Makes about 15 four inch pancakes.
Variation: Top with sliced peaches and cinnamon syrup.

Quick Wheat Muffins
3 c wheat mix
2 T sugar
1 egg, slightly beaten
1 c water

Preheat oven to 400 degrees. Generously butter muffin pans. In a medium bowl, combine wheat mix and sugar. Blend well. Combine egg and water in a small bowl. Add all at once to dry ingredients. Stir until just moistened; batter should be lumpy. Fill prepared muffin pans 2/3 full. Bake 15-20 minutes or until golden brown. Makes 12 large muffins.

Source: Traverse Mountain 1st Ward Pantry Cookbook

Credit, ATM, and Debit Cards: What to Do if They're Lost or Stolen

Many people find it easy and convenient to use credit cards and ATM or debit cards. The Fair Credit Billing Act (FCBA) and the Electronic Fund Transfer Act (EFTA) offer procedures for you to use if your cards are lost or stolen.

LIMITING YOUR FINANCIAL LOSS
Report the loss or theft of your credit cards and your ATM or debit cards to the card issuers as quickly as possible. Many companies have toll-free numbers and 24 hour service to deal with such emergencies. It's a good idea to follow up your phone calls with a letter. Include your account number, when you noticed your card was missing, and the date you first reported the loss.

You also may want to check your homeowner's insurance policy to see if it covers your liability for card thefts. If not, some insurance companies will allow you to change your policy to include this protection.

Credit Card Loss or Fraudulent Charges (FCBA)
Your maximum liability under federal law for unauthorized use of your credit card is $50. If you report the loss before your credit cards are used, the FCBA says the card issuer cannot hold you responsible for any unauthorized charges. If a thief uses your cards before you report them missing, the most you will owe for unauthorized charges is $50 per card. Also, if the loss involves your credit card number, but not the card itself, you have no liability for unauthorized use.

After the loss, review your billing statements carefully. If they show any unauthorized charges, it's best to send a letter to the card issuer describing each questionable charge. Again, tell the card issuer the date your card was lost or stolen, or when you first noticed unauthorized charges, and when you first reported the problem to them. Be sure to send the letter to the address provided for billing errors. Do not send it with a payment or to the address where you send your payments unless you are directed to do so.

ATM or Debit Card Loss or Fraudulent Tranfers (EFTA).
Your liability under federal law for unauthorized use of your ATM or debit card depends on how quickly you report the loss. If you report at ATM or debit card missing before it is used without your permission, the EFTA says the card issuer cannot hold you responsible for any unauthorized transfers. If unauthorized use occurs before you report it, your liability under federal law depends on how quickly you report the loss.

for example, if you report the loss within two business days after you realize yr card is missing, you will not be responsible for more than $50 for unauthorized use. However, if you don't report the loss within two business days after you discover the loss, you could lose up to $500 because of an unauthorized transfer. You also risk unlimited loss if you fail to report an unauthorized transfer within 60 days after your bank statement containing unauthorized use is mailed to you. That means you could lose all the money in your bank account and the unused portion of your line of credit established for overdrafts. However, for unauthorized transfers involving only your debit card number (not the loss of the card), you are liable only for tranfers that occur after 60 days following the mailing of your bank statement containing the unauthorized use and before you report the loss.

If unauthorized transfers show up on your bank statement, report them to the card issuer as quickly as possible. Once you've reported the loss of your ATM or debit card, you cannot be held liable for additional unauthorized transfers that occur after that time.

PROTECTING YOUR CARDS
The best protections against card fraud are to know where your cards are at all times and to keep them secure. For protection of ATM and debit cards that involve a Personal Identification Number (PIN), keep your PIN a secret. Don't use your address, birthdate, phone or Social Security number as the PIN and do memorize the number.

The following suggestions may help you protect your credit card and your ATM or debit card accounts.

FOR CREDIT AND ATM OR DEBIT CARDS:

• Be cautious about disclosing your account number over the phone unless you know you're dealing with a reputable company.


• Never put your account number on the outside of an envelope or on a postcard.


• Draw a line through blank spaces on charge or debit slips above the total so the amount cannot be changed.


• Don't sign a blank charge or debit slip.


• Tear up carbons and save your receipts to check against your monthly statements.


• Cut up old cards--cutting through the account number--before disposing of them.


• Open monthly statements promptly and compare them with your receipts. Report mistakes or discrepancies as soon as possible to the special address listed on your statement for inquiries. Under the FCBA (credit cards) and the EFTA (ATM or debit cards), the card issuer must investigate errors reported to them within 60 days of the date your statement was mailed to you.
  
• Keep a record--in a safe place separate from your cards--of your account numbers, expiration dates, and the telephone numbers of each card issuer so you can report a loss quickly.
  
• Carry only those cards that you anticipate you'll need.
  

FOR ATM or DEBIT CARDS:

• Don't carry your PIN in your wallet or purse or write it on your ATM or debit card.


• Never write your PIN on the outside of a deposit slip, an envelope or other papers that could be easily lost or seen.


• Carefully check ATM or debit card transactions before you enter the PIN or before you sign the receipt; the funds for this item will be fairly quickly transferred out of your checking or other deposit account.


• Periodically check your account activity. This is particularly important if you bank online. Compare the current balance and recent withdrawals or transfers to those you've recorded, including your current ATM and debit card withdrawals and purchases and your recent checks. If you notice transactions you didn't make, or if your balance has dropped suddenly without activity by you, immediately report the problem to your card issuer. Someone may have co-opted your account information to commit fraud.

BUYING A REGISTRATION SERVICE

For an annual fee, companies will notify the issuers of your credit card and your ATM or debit card accounts if your card is lost or stolen. This service allows you to make only one phone call to report all card losses rather than calling individual issuers. Most services also will request replacement cards on your behalf.

Purchasing a card registration service may be convenient, but it's not required. THE FCBA and EFTA give you the right to contact your card issuers directly in the event of a loss or suspected unauthorized use.

If you decide to buy a registration service, compare offers. Carefully read the contract to determine the company's obligations and your liability. For example, will the company reimburse you if it fails to notify card issuers promptly once you've called in the loss to the service? If not, you could be liable for unauthorized charges or transfers.

FOR MORE INFORMATION

The following federal agencies are responsible for enforcing federal laws that govern credit card and ATM or debit card transactions. Questions concerning a particular card issuer should be directed to the enforcement agency responsible for that issuer.

Board of Governors of the Federal Reserve System: Regulates state-chartered banks that are members of the Federal Reserve System, bank holding companies, and branches of foreign banks:

Division of Consumer and Community Affairs
Stop 801 20th and C Streets, NW
Washington, DC 20551
202-452-3693; http://www.federalreserve.gov/

Federal Deposit Insurance Corporation: Regulates state-chartered banks that are not members of the Federal Reserve System:

Division of Supervision and Consumer Protection
550 17th Street, NW
Washington, DC 20429
877-ASK-FDIC (27-3342) toll-free; http://www.fdic.gov/

National Credit Union Administration: Regulates federally chartered credit unions:

Office of Public and Congressional Affairs
1775 Duke Street
Alexandria, VA 22314-3428
703-518-6330; http://www.ncua.gov/

Office of the Comptroller of the Currency: Regulates banks with “national” in the name or “N.A.” after the name:

Office of the Ombudsman Customer Assistance Group
1301 McKinney Street, Suite 3450
Houston, TX 77010
800-613-6743 toll free; http://www.occ.treas.gov/

Office of Thrift Supervision: Regulates federal savings and loan association and federal savings banks:

Consumer Programs
170 G Street, NW
Washington, DC 20552
800-842-6929 toll-free; http://www.ots.treas.gov/

Federal Trade Commission
Regulates other credit card and debit card issuers:

Consumer Response Center
600 Pennsylvania Avenue, NW
Washington, DC 20580
877-FTC-HELP (382-4357) toll-free; ftc.gov

The FTC works for the consumer to prevent fraudulent, deceptive and unfair business practices in the marketplace and to provide information to help consumers spot, stop and avoid them. To file a complaint or to get free information on consumer issues, visit ftc.gov or call toll-free, 1-877-FTC-HELP; TTY: 1-866-653-4261. The FTC enters Internet, telemarketing, identity theft, and other fraud related complaints into Consumer Sentinel, a secure, online database available to hundreds of civil and criminal law enforcement agencies in the U.S. and abroad.

Source: FTC, Bureau of Consumer Protection, Division of Consumer and Business Education

Emergency Preparedness: Family Emergency Health Information Sheet

Below is a link to a Family Emergency Health Information Sheet created by the CDC. This was designed to help in the event of a pandemic but would be helpful in any health-related emergency. The information includes blood type; past/current medical conditions; current medications and dosages; emergency contacts; hospitals near work, school and home; family physician; pharmacy; employer contact; school contact; religious afiliation; veternarian.

It would be helpful to have this sheet completed for every member in your family placed in your Important Document Book (compiling directions included here: http://preparednessmatters.blogspot.com/search/label/Legal%20Information) and keep a copy in your 72 hour kit.

http://pandemicflu.gov/plan/pdf/informationsheet.pdf

Family Home Evening Ideas

The church has several family home evening activities on their website that are preparedness related. Click on the following link to find them:

http://www.lds.org/hf/display/0,16783,4284-1,00.html