Sunday, May 8, 2011

Ready, Set, Go!

I wanted to start this blog, because I occasionally teach food storage classes, and it drives me nuts trying to decide which recipes to share in a handout. I would really like to write a book-length handout, but that is generally not feasible, so I decided that if I had a blog, I could share all the recipes I want, and you folks can print out the ones you are interested in. I recently did a class for my cousin Eve's LDS ward, and here are the few recipes I gave to them in the handout. I will gradually add more recipes that use food storage ingredients.

The bread recipe is the one I make all the time. If you use white wheat, it will have a milder taste. Most people prefer the white wheat, although I know people who prefer the taste of the red wheat; either one will work fine. And if you have no wheat grinder, try the Blender Whole Wheat Pancakes. That is a great recipe that starts with whole wheat kernels (wheat berries). And no, it won't damage your blender. The egg substitutes I gave you because basic food storage recipes depend on a lot of baking. Most of my recipes call for eggs, and eggs are perishable. You can buy dried eggs, but they don't have a terribly long storage life, and I hate how they smell anyway. These substitutions are cheap, and pretty easy, and will give you a lot more variety from your food storage.

Vicki’s Whole Wheat Bread
2 ½ cups very warm tap water
3 Tbsp. oil
1/3 to ½ cup honey or brown sugar
1 egg (optional)
½ Tbsp. salt
1 Tbsp. yeast
1 Tbsp. gluten flour (vital wheat gluten) (optional)
1 Tbsp. bottled lemon juice or vinegar (optional, acts as a dough conditioner)
Whole wheat flour (usually around 8 cups)
Mix everything but the flour. Add about 5 cups of flour, and mix well. Add more flour until an oiled finger can touch the dough without sticking. Moister dough makes better bread, don’t add too much flour. Whole wheat flour continues to absorb moisture as it sits. Knead with bread mixer 7-10 minutes, or by hand 10-15 minutes, or until dough is smooth and elastic. Remove dough hook, let raise 25 minutes. If you are in a hurry, you can skip this raising. Oil cutting board or clean counter, and hands. Turn dough onto board, shape into 5 small loaves (2 ¾” x 5 ½”) or 2 large loaves (4 ½” x 8 ½”). Raise 25-45 minutes (freshly ground flour is warm and raises faster ). Put in cold oven, turn oven to 350 degrees. Bake 25 minutes or until golden brown.

Blender Whole Wheat Pancakes
1 cup wheat kernels, uncooked
1 cup milk, or water and add 4 Tbsp. non-instant dry milk
2 eggs
3 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
2 Tbsp. oil
Combine wheat and milk in a blender. Blend on high for about 5 minutes. At first it will sound like popping corn, and gradually the popping sound will diminish. Mixture should be smooth. Add remaining ingredients and blend. Cook on hot griddle. Serve with favorite topping.

Sweetened Condensed Milk
½ cup boiling water
2 Tbsp. butter or margarine (optional)
1 cup sugar
2 cups instant or 1 cup non-instant dry milk
Blend very well in blender. May be stored in refrigerator up to 2 weeks or frozen. 1 ¼ cups equals a can of sweetened condensed milk.

Egg Substitutes for use in baking
Before starting recipe for cookies, cake, etc., combine 1 tsp. unflavored gelatin with 3 Tbsp. cold water and 2 Tbsp. plus 1 tsp. boiling water. Allow to stand while preparing other ingredients. This mixture will substitute for 1 egg in a recipe.
1 Tbsp. soy flour plus 3 Tbsp. water
1 Tbsp. ground flax seed and 3 Tbsp. water blended together

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