Cooking With Basic Food Storage: Simple and Foolproof Honeywheat Bread

Honeywheat Bread

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

1.  In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2.  Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3.  Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4.  Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Variations:

To make cinnamon raisin bread, roll it out, sprinkle a little water on it then sprinkle about 1/2 cup cinnamon / sugar mixture and lots of raisins on top. Roll it back up tightly and pinch the ends together. 

You can also have put a little more whole wheat flour and less bread flour to make it healthier. 

Source:  Allrecipes.com, STibbs photo

Cooking with Basic Food Storage: Yummy Whole Wheat Pasta

Have you ever eaten homemade pasta?  It is to die for. . . so much better than the kind you buy at the store.  Here is a recipe for whole wheat pasta using your food storage.  Enjoy!

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon sea salt
4 eggs
2 teaspoons olive oil

Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.

Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together. To cook fresh pasta, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.

Source:  allrecipes.com

Cooking With Basic Food Storage: Simple Wheat Bread

Ingredients


3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Hint to cut rising time in half:  After clothes have come out of the dryer and the dryer's still hot, place the covered dough in the dryer & close the dryer door. Of course you don't turn the dryer on, but the heat from it causes the dough to rise faster.

Source:  allrecipes.com

Cooking with Basic Food Storage: Pumpkin Chocolate Chip Cookies Using Whole Wheat Flour

In the mood for chocolate and pumpkin?  Here's a delicious recipe that combines the two in a cake-like tasty cookie using whole wheat flour.  These are "mookies," a cross between a muffin and a cookie.  Mmmmm! 

Pumpkin Chocolate Chip Cookies 

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil or 1/2 cup applesauce (healthier version)
• 1 egg
• 1 cup flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• You may add other fall spices like ground cloves, ginger, and nutmeg to taste (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts (if desired).

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Source:  allrecipes.com

Cooking with Basic Food Storage: Apple Raisin Bread

There's nothing better in the fall than the flavor combination of apples and raisins.  Enjoy these two scrumptious versions of apple raisin bread.  The first one uses oatmeal, potato flakes and powdered milk from your food storage.  The second one uses wheat and wheat bulgur.  Enjoy!

APPLE JUICE RAISIN BREAD

3c apple juice


2 c raisins

1/2 c butter or margarine

2 pks reg yeast ( sub 5tsp active dry)

3t vanilla

2 eggs lrg

6c unbleach flour

1c reg oatmeal

1c mashed pot flakes

1c powdered milk

1c chopped nuts I use pecans

1/3 c sugar

3tsp salt regular

1tsp cinnamon

Heat juice and soften raisins in the juice. Dissolve yeast in 1/4 c warm water. Check temp and when it is 110 add yeast, butter, sugar, salt cinn. and eggs and vanilla. Mix well. Have the flour, potato, milk powder, oatmeal in another large bowl. Pour all liquid in and stir to make a mass. Will clean bowl. May sprinkle on more flour as you go but should be a nice soft pliable dough. I usually spray my hands with oil as I knead. It becomes lovely after 10 min or so. Knead in nuts. Let rise 1 -1 1/2 hrs. This rises beautifully. de gas and shape boules Makes 4 loaves. Rise again 1 1/2 hrs. Bake at 350 for 50 min. Cover with foil if gets too dark at the end. I also double this recipe and use a 13 qt bowl. It is a WORK OUT !

APPLE RAISIN WHEAT BREAD


2/3 c. milk

1/4 c. cracked wheat bulgar

2 pkgs. active dry yeast

1/2 c. lukewarm water

1 egg

2 tbsp. vegetable oil

2 tbsp. honey

2 tsp. salt

1 c. peeled, chopped tart apple

1 1/2 c. whole wheat flour

2 1/2 c. all-purpose flour

1 1/2 c. seedless raisins
Heat the milk to lukewarm in a saucepan. Stir in bulgar and remove from heat and set aside.

In a large bowl dissolve the yeast in the lukewarm water. Add the egg, oil, honey, salt, apples and the milk-bulgar mixture. Beat just until blended. Add the whole wheat flour and 1 cup of all-purpose flour. Beat at low speed to blend with an electric mixer for 2 minutes.

With a wooden spoon, add enough of the remaining flour to make a dough that you can knead and also add the raisins. Turn the dough out onto a lightly floured board and knead for about 8 minutes or until you have the dough that is not longer sticky.

Place the dough in a greased bowl; cover with a damp cloth and let rise until doubled in bulk, about 1 to 1 1/2 hours. Punch the dough down and divide into 2 loaves.

Place the loaves into 2 greased 8x4 inch loaf pans. Cover and let rise just above the tops of the pans, about 45 minutes to 1 hour. Bake in a preheated oven at 350 degrees for 30-40 minutes or until the loaves are nicely browned and sound hollow when tapped. Cool in pans for 5 minutes, then turn out onto racks to cool completely.

Sources: http://www.thefreshloaf.com/node/10171/apple-juice-raisin-bread, http://www.cooks.com/rec/doc/0,194,154189-225206,00.html

Cooking with Basic Food Storage: Whole Wheat Carrot Bread

I saw this recipe in the newspaper today and thought it sounded good.  Please comment if you make it and you're pleased with the results. 

Whole Wheat Carrot Bread

2 c milk
1/4 c (1/2 stick) butter plus more for brushing
1 (1/4 ounce) envelope active dry yeast
5 1/2 to 6 1/2 c all-purpose flour
1 1/2 c whole wheat flour
1/4 c firmly packed brown sugar
1 1/2 c (about 3 medium) cooked carrots, mashed
1 1/2 tsp salt

In a 1 quart saucepan, heat milk until it just comes to a boil, stir in the butter until melted.  Cool to warm (105 to 115 degrees).

In a large mixer bowl, dissolve the yeast in 1/4 c warm water.  Add the milk mixture, 2 c all-purpose flour, the whole wheat flour, brown sugar, carrots and salt.  Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. 

By hand, stir in enough remaining all-purpose flour to make dough easy to handle, not sticky.  Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up.  Cover and let rise in a warm place until it doubles, about 1 hour.  Dough is ready if indentation remains when touched. 

Punch down dough; divide in half.  Shape each half into a loaf.  Place, seam side down in 2 greased 8x5 inch loaf pans.  Cover, let rise until double, about 1 hour. 

Heat oven to 350 degrees.  Bake bread 35 to 45 minutes, until loaf sounds hollow when tapped.  Remove from pans immediately.  Brush tops with butter.  Makes 2 loaves, 12 slices each. 

Source:  Linda Cicero (Cook's Corner), The Express Times, 5/12/2010

Cooking with Basic Food Storage: Peach Crisp and Apple Crumble

In my opinion, a perfect winter dessert incorporates all the yummy ingredients of a warm cinnamon-laden crumbly topping combined with baked fruit. So I'm sharing two recipes I've recently made which meet my winter dessert criteria and use food storage. My kids loved both but I preferred the apple crumble. I thought the Peach Crisp was a little juicy but they both were pretty tasty. In order to utilize more of my food storage, I used whole wheat flour.

Apple Crumble

1/2 c flour (whole wheat or regular)

1 1/2 c rolled oats

1 c brown sugar

1/2 c butter

4 c apples (about 7 medium)

1 tsp cinnamon

1 tbsp lemon juice

Preheat oven to 350. Cut apples into small pieces. Toss the apples with lemon juice and place in a lightly buttered baking dish. In a bowl, mix the flour, oats and brown sugar. Melt the butter in a saucepan or the microwave, and incorporate into the oats mixture. Spread the mixture over the apples. Place in an oven and bake at 350 for approximately 30 minutes.

Easy Peach Crisp

2 cans (15 1/4 oz. each) Sliced Peaches

1/3 c flour

1/3 c packed brown sugar

1/3 c old fashioned oats

1/4 tsp cinnamon

1/4 c butter or margarine, melted.

Place fruit in 1 quart shallow baking dish. Combine flour, sugar, oats and cinnamon. Mix in butter until crumbly. Sprinkle over fruit. Bake at 375 degrees, 30 minutes or until golden brown. Serve with ice cream, if desired.

Cooking with Basic Food Storage: Another recipe for bread in one hour and ten minutes from start to finish!

I stumbled across the Chef Brad website today and found a recipe that makes 5 loaves of bread from start to finish in one hour and ten minutes. Mmm! It is delicious and quick and my kids love it! Click below to find it!

http://chefbrad.com/grain/free-recipes_view.php?recipeid=132&category=Bread&rcatid=3

Cooking with Basic Food Storage: Oatmeal Raisin Bites using Whole Wheat and Oats

As some of you know, I have been on weight watchers for the last few months. It has been a great experience and I have lost over 50 lbs. Despite my lifestyle changes, I still crave sweets every now and then. Imagine my delight when I tried this delicious recipe which also uses my food storage. As the recipe says, "These oatmeal-raisin cookies may be small, but they have a big granola taste and they're loaded with fiber, too." I loved them and so did my family. For any weight watchers aficionados, one cookie is one point!

Oatmeal Raisin Bites

1 1/2 cups rolled oats

3/4 c whole-grain wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 c butter, softened

1/4 c sugar

1/2 c brown sugar

1 large egg

1 tsp vanilla extract

1 c raisins, chopped (I chopped them in the blender)

Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, salt and cinnamon; set aside. Using an electric mixer, cream butter and both sugars until incorporated. Add egg and vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.

Drop rounded teaspoons of batter about 1 inch apart onto 2 ungreased cookie sheets. Bake for 9-10 minutes for chewy cookies or 11-12 minutes for crispy ones. Remove from oven and let cookies rest for about 2 minutes. Cool on wire rack.

Cooking with Food Storage: Wheat Bread Machine Bagels

Wheat Bread Machine Bagels
3/4 cup water -- lukewarm
1 1/4 cups white bread flour
3/4 cup wheat flour
2 tablespoons brown sugar
1 1/3 tablespoons gluten
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

Directions:

1. Insert ingredients in bread machine according to manufacturer's instruction s. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).
4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.

** Bagel Success Hints
** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line . Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above direction s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

Source: http://wholewheatcookbook.blogspot.com/

Cooking with Basic Food Storage: Yummy Whole Wheat Bread on the Table in 1 hour and 20 minutes!

This wheat bread recipe arrived in my e-mail yesterday courtesy of my sister, Emily. She wrote, "It is the best one I've found and you can make it in about an hour an twenty minutes, including baking time, so I thought I'd pass it on. Bread is so expensive so I'm trying to save money by making my own. Also, homemade bread just tastes a million times better, anyway!" So there you have it, a glowing recommendation. If I wasn't up to my ears in zucchini, I would be baking it today. Instead I'm right in the middle of making "bikini bread," as my daughter calls it!

Wheat Bread

6 cups whole wheat flour
1 tablespoon rapid rise yeast
1/4 cup high gluten flour
500 mg. Vitamin C
3 cups very warm water
4 tablespoons oil
4 tablespoons honey or sugar
2 teaspoons of salt

Mix 3 cups wheat flour with gluten and yeast. Add vitamin C (I just crush half of a 1000 mg tablet. It helps the yeast grow better) and warm water; mix 1 minute. Cover bowl and let sponge 10 minutes.

Add oil, honey or sugar, and salt, Quickly add remaining flour one cup at a time until the dough forms a ball and cleans from the sides of bowl (depending on humidity, sometimes I have to add a total of 7 cups of flour for the dough to feel right). Knead 7-10 minutes. Roll into 2 or 3 loaves (depending on pan size). Preheat oven to 200 degrees and put the loaves in. Rise dough in oven until double, 20 - 30 minutes (you can also just rise the loaves on the counter if you have time). Leave in oven. Turn heat to 350 degrees and bake for 25 minutes. Remove from pans to cool. Coat with butter.

Cooking with Basic Food Storage: Whole Wheat Bread for a Bread Machine

Back in the '90s, bread machines were all the rage. I convinced my husband to buy me one by making homemade bread for a few weeks and telling him I would make bread everyday if he purchased one for me. For a while, I used the bread maker often but the frequency of bread making has diminished dramatically over the years. Now, in an attempt to be more frugal and eat more healthily, I recently re-discovered my bread maker in the basement and am enjoying its delights. For those of you who want to get accustomed to eating foods made with home storage, pull out the old bread maker and try this mouth wateringly delicious easy-to-make whole wheat bread recipe.

Whole Wheat Bread (Machine)

1 1/2 c water

2 T butter

1/3 c honey plus enough molasses to make 1/2 c total liquid

4 c whole wheat flour

2/3 c oatmeal

1 tsp salt

2 T powdered milk

3 T gluten

2 1/4 tsp yeast

Place all the ingredients in bread machine (liquid on bottom). Follow your machine instructions.

Cooking with Basic Food Storage: Whole Wheat Sweets

One of the best ways to introduce whole wheat foods to your family is by making treats utilizing whole wheat flour. Here are a few delicious recipes to try:

Whole Wheat Chocolate Chip Bars
1/2 c butter or margarine
1 c oil
2 c brown sugar
4 eggs
1 tsp vanilla
1 tsp salt
2 c whole wheat flour
2 c quick oats
1 c nuts
1 c chocolate chips

Cream together margarine, oil, sugar, eggs and vanilla. Add dry ingredients and mix well. Add nuts and chocolate chips. Place in 9x13 cake pan and bake at 350 degrees for 30 minutes.

Whole Wheat Snickerdoodles
1 c shortening, butter or margarine
1 1/2 c sugar
2 eggs
2 3/4 c whole wheat flour
2 tsp cream of tartar
1/2 tsp salt
1 tsp baking soda
2 T sugar
1 tsp cinnamon

Cream together 1 1/2 c sugar and shortening. Add eggs and beat well. Combine flour, cream of tartar, salt and soda. Add to sugar mixture and mix well. Roll into approximately 1 inch balls. Combine 2 T sugar and cinnamon. Roll dough balls in cinnamon/sugar. Place on ungreased cookie sheet about 3 inches apart. Slightly flatten. Bake at 400 degrees for 8-10 minutes. Remove from cookie sheet and cool on rack. Makes about 4 dozen cookies.

Peanut Butter Cookies
1 c softened butter
1 c peanut butter
1 1/4 c honey
2 eggs
1 tsp vanilla
4 c whole wheat flour
1/2 tsp salt
2 tsp baking soda

Blend butter until smooth. Add peanut butter and blend again. Add honey and blend again. Add eggs one at a time and beat until well mixed. Add vanilla. Add dry ingredients and mix well. Roll into balls and put onto ungreased cookie sheet. Use a fork dipped in cold water to flatten and make a criss-cross pattern. Bake at 350 degrees for 10 minutes on the top rack of the oven. Remove from pan immediately and cool.

Cinnamon Pecan Coffee Cake

For the topping:
3 T whole wheat flour
3 T all purpose flour
3 T unsalted butter, chilled
1 1/2 tsp ground cinnamon
2/3 c chopped pecans
1/4 c firmly packed light brown sugar

For the cake:
3/4 c whole wheat flour
1 c all-purpose flour
Pinch of salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 c lightly packed brown sugar
3/4 c granulated sugar
8 T unsalted butter, room temperature
1 large egg
1 1/3 c buttermilk

Preheat oven to 350 degrees. Lightly butter a 9X13 inch cake pan. Make the topping: Combine the two flours in a medium size bowl. Cut in the butter with a knife, then blend with a pastry blender until the butter is totally incorporated into the flour. Add the cinnamon, pecans, and brown sugar, mixing well with your fingers. Set aside.

Make the cake: Combine the two flours with the salt, baking soda, baking powder, and cinnamon in a bowl. Set aside. Place the two sugars with the butter in the large bowl of an electric mixer and beat until smooth. Add the egg and continue to beat until light. Stir the flour mixture into the butter mixture in three batches, alternating with three batches of the buttermilk. Pour the batter into the prepared cake pan. Sprinkle the topping evenly over the batter. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a rack before serving. Serves 12.

Whole Wheat Applesauce Cake
2 c wheat flour
1 c sugar
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
2 tsp cloves
1/2 tsp nutmeg
4 tsp cocoa
1 c applesauce
1/2 c oil

Mix all ingredients together in a large bowl. Add applesauce and oil ad beat well. Pour into ungreased angel food cake pan or 9X13 cake pan. Bake at 350 degrees for 35 minutes. Frost your favorite icing or serve hot with whipped cream.

Source: Traverse Mountain 1st Ward Pantry Cookbook

Cooking With Basic Food Storage: Bulgur Wheat Recipes

Bulgur Wheat
Wash Wheat in cool water and discard water. Simmer wheat in excess water until all water is absorbed and wheat is tender. Spread wheat evenly on cookie sheet or shallow pan and dry in oven at 200 degrees until very dry so that it will crack easily.

Wet surface of dried wheat slightly and rub kernels between hands to loosen and remove chaff. Crack wheat in moderate size pieces, using a mill or grinder or leave whole.

This processed bulgur, when thoroughly dried, is easily stored and may be used in many wheat recipes. If the recipe calls for cooked wheat or bulgur, simply boil in water for 10-15 minutes--it will approximately double in volume. It makes an excellent meat extender when used in meat loaves, meatballs, chili and recipes where rice is used. Soaked overnight in salt water, it may be added to yeast bread recipes to give a nut-like taste.

Buttermilk Bulgur Bread
1 pkg. dry yeast
1/4 c warm water
3 T honey
2 tsp tomato paste
1/2 c fine-ground bulgur
Cornmeal
1/3 c unsalted butter, melted
1 tsp coarse (kosher) salt
2 c whole wheat flour
2 c all purpose flour
1 1/2 c buttermilk, warmed

Place the yeast in a large bowl. Cover with the water, and let stand until the yeast begins to soften, about 3 minutes. Add the honey and tomato paste, and whisk until smooth. Stir in the bulgur and buttermilk; let stand 20 minutes. Stir the butter and salt into the bulgur mixture. Then stir in the whole wheat flour and about 1 1/2 c all-purpose flour to make a stiff dough. Turn out onto a lightly floured surface. Knead for 15 minutes, adding more flour if necessary to keep the dough from sticking. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 1/2 hours. Turn the dough out onto a lightly floured surface; punch it down and divide in half. Roll and pull each half until it resembles a loaf of French or Italian bread. Sprinkle a baking sheet with water, cover loosely with a towel, and let rise in a warm place until doubled in volume, 45 minutes to 1 hour. Preheat oven to 400 degrees. With a sharp knife, slash the surface of the loaves 4-5 times, then brush them again with water. Bake until crisp and hollow sounding when tapped with your finger, about 25 minutes. Cool on a rack. Makes 2 loaves.

Chicken and Tomato Salad
1 c bulgur
1 c chopped, seeded, peeled tomatoes (about 2 medium)
2 c boneless, skinless cooked chicken pieces
3 T chopped fresh basil
1 T chopped fresh mint
3 T red wine vinegar
2 cloves garlic, minced
1/3 c olive oil
Salt and pepper to taste

Cook the bulgur in a large pot of boiling salted water until tender, 20-25 minutes. Drain and set aside to cool. In a large bowl, combine the cooled bulgur, tomatoes, chicken, basil, mint and garlic. Lightly toss, then add the oil, vinegar, and salt and pepper. Sprinkle with parsley. Serves 4-6.

Bulgur Beef Casserole
1 lb. ground beef
1 c basic bulgur
1 large onion, diced
2 cans tomato soup
1/2 c catsup or tomato sauce
1 clove garlic, crushed
1 T parsley flakes
1 tsp celery flakes
Salt and pepper to taste
Grated cheese

Saute meat and seasonings with onion. Combine bulgur with meat mixture, soup and catsup. Pour into casserole. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Serves 6-8.

Source: Traverse Mountain 1st Ward Pantry Cookbook

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

Cooking with Basic Food Storage: Corn Mix

I'm a big fan of cooking mixes. They make food preparation much easier. Here's a corn mix recipe which uses wheat flour and powdered milk from your food storage. I've also included several recipes which you can prepare very quickly using the corn mix.

CORN MIX
2 c Whole wheat flour
2 c Corn meal
1 c Nonfat dry milk powder
2 1/2 tb Baking powder
1 1/2 tsp Salt
1/2 c Oil

Combine all ingredients mixing well until oil is absorbed. Store airtight in the refrigerator. Makes about 6 1/2 cups mix.

RECIPES USING MIX:

QUICK CORN BISCUITS
1 3/4 c Corn mix
1/4 c Water

Preheat oven to 425°. Oil a baking sheet; set aside. Combine mix & water until it holds together, adding a little water if necessary. Pat into a 1/2" thick rectangle and scrore into six 2" squares, taking care not to score all the way through. Place on baking sheet and bake 15 to 20 minutes or until browned. Makes 6 biscuits.

QUICK CORN CRISPS
1 3/4 c Corn Mix
1/4 c Water

Preheat oven to 425°. Oil & flour a baking sheet; set aside. Blend mix & water until it forms a dough that can be rolled, adding a little water if necessary. Roll out to 1/8" thick on a lightly floured surface. Transfer to baking sheet and score into desired shapes. Bake 10 minutes or until browned. Cool on rack, break apart on score lines. Makes 1/2 lb. of crackers.

CORN FLATS
1 1/2 c Corn Mix
1/4 c Water

Combine mix & water to form a ball of dough that can be handled. Cover & let rest 15 to 30 minutes. Divide into quarters. Roll each into a 7" round on a lightly floured surface. Lightly oil a heavy skillet or use the top of your wood stove and heat until very hot. Cook until flecked with brown spots on both sides. Serve while hot.

Notes: To make a single flat, use 6 tablespoons mix and 1 tablespoon water.

QUICK CORN MUFFINS
2 3/4 c Corn Mix
1 Beaten egg
2 tbsp Honey, molasses or sugar
1 c Water

Preheat oven to 400°. Oil 8 muffin cups for large muffins or 10 for medium; set aside. Add egg, sweetener and water to mix until moistened. Spoon into muffin cups; bake 15 to 20 minutes, or until lightly browned.

QUICK CORN CHEESE PANCAKES
1 1/3 c Corn Mix
1/2 c Shredded sharp cheddar cheese
1 Beaten egg
1 c Water

Toss cheese in mix to coat. Stir in remaining ingredients; let stand 5 minutes to thicken. Lightly oil a heavy skillet. Using 1/4 cup batter for regular sized or 1/3 cup batter for fillable pancakes, cook until done on both sides.

QUICK CORN FRITTERS
1 1/2 c Corn Mix
1 Egg
1 tsp Molasses
1/3 c to 1/2 water
2/3 c Corn kernels
Oil for deep frying

Add egg/molasses and 1/3 cup water to mix to make a thick batter. Batter should fall from spoon in a thick lump; add water if necessary. Stir in corn. Heat oil for deep frying to 365°. Drop dough into hot oil and cook until browned on all sides. Drain and serve hot. Makes about 20 fritters; 4 servings.

Source: Meal Master version 8.05

Cooking with Basic Food Storage: Italian Whole Wheat Focaccia Crackers

Italian Whole Wheat Focaccia Crackers
1/2 pk (1-1/8 teaspoons) active dry yeast
1/2 ts sugar
3/4 c warm water
1 1/3 c all-purpose flour
1/2 c whole wheat flour
3/4 ts salt
2 tb shortening
olive oil for the tops

This is an adaptation of Italian focaccia. It is one of the most crispy and crunchy crackers, as well as one of the most substantial. Try serving Focaccia Crackers with soft cheese or garlic-flavored cream cheese. It is somewhat more difficult to make than most other crackers, but worth twice the trouble. 375 F. 20 to 30 minutes.

In a small bowl, combine the yeast with the sugar and 1/4 cup of the warm water. Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes.

Combine the flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Stir in the yeast mixture and the remaining 1/2 cup warm water. Blend to form a dough that will hold together in a cohesive ball.

Knead well by hand for about 10 minutes on a lightly floured surface or by pulsing about 25 seconds in the food processor. Knead until the dough is smooth and springy to the touch.

Place the dough in a lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours.

Punch the dough down and turn it out onto a lightly floured surface or pastry cloth. Roll it into a rectangular shape approximately 1/4 inch thick. Place the dough on a lightly greased or parchment-lined baking sheet, cover with a damp towel, and let it rise for another 35 to 45 minutes.

Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout. Cover it with a damp towel again and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours.

Preheat the oven to 375~F. With your fingers or a soft pastry brush, lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very crisp. Cool on a rack. When cooled, break into small, irregularly shaped pieces, or into 2 large crackers that can be broken off as they are nibbled.

VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your favorite herb after brushing with the olive oil.

Source: http://wholewheatcookbook.blogspot.com/

Cooking with Basic Food Storage: Wheat Salad

I saw this picture on the blog, "Preparedness Brings Peace" and it looked so good I had to post it. I can't wait to try making it! Enjoy. . .


WHEAT SALAD

5 cups cooled cracked wheat cereal or cooked whole wheat or bulgar

1/4 cup diced green pepper

1 cup finely diced celery

1/2 to 1 cup mayonnaise (or Ranch Dressing)

1/2 cup diced green onion

1 cup chicken, crab meat, shrimp, tuna, or turkey

Salt to taste

Combine all ingredients and chill well before serving. Serves 8 to 10. This salad does not taste like you are eating wheat. It has a good "meaty" taste to it.

Source: http://preparednessnibblesandbits.blogspot.com/

Cooking with Basic Food Storage: Orange Juice Muffins using Whole Wheat Flour

Orange Juice Muffins
Ingredients:
1 1/2 cups all purpose flour
1/2 cup whole-wheat flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/2 cup golden raisins
1 tablespoons sugar
Cooking spray

Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well. Make a well in center of mixture. Combine juice, oil, rind and egg with a whisk; add to flour mixture, stirring just until moist. Stir in raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 tablespoon sugar. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack.

Source: http://wholewheatcookbook.blogspot.com/