"GREAT HARVEST" PUMPKIN BREAD
2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil (or 1 cup bean puree)
4 eggs, beaten lightly (1/4 cup dry egg powder + 1/2 cup water)
2/3 cup water
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil (or 1 cup bean puree)
4 eggs, beaten lightly (1/4 cup dry egg powder + 1/2 cup water)
2/3 cup water
1 cup semi-sweet or milk chocolate chips (optional)
Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans.
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean
Best Chocolate Chip Cookies Ever
1 c. butter or margarine, softened
3/4 C. White Sugar
1 C. Brown Sugar
2 Eggs
1 tsp. Vanilla
3 C. Wheat Flour
3/4 tsp. Salt
3/4 tsp. Baking Soda
1 (12-ounce) bag Chocolate Chips
Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour,
salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. drop
onto greased cookie sheet by heaping tablespoons. Bake at 350 for 8-10 minutes until
lightly browned. Makes about 3 dozen.
Cinnamon Burst Bread
(like Great Harvest’s)-Makes 4 Loaves
3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at health food stores, these are like compacted bits
of cinnamon. These can be purchased here)
11-12 cups flour, use at least half whole wheat
Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat
well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make
bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup
flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough
into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30
minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful,
the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!
http://everydayfoodstorage.net
Whole Wheat Potato Rolls
Be sure that your oven is heating exactly as it registers. Read your entire recipe carefully
BEFORE you start to mix. Follow measurements and instructions accurately.
1/3 cup mashed potatoes
1/2 cup potato water
1 1/2 cup milk
2 eggs beaten
2 to 4 tbsp. honey or raw sugar
2 tsp. salt
2 to 4 tbsp. oil [olive oil is preferred]
2 yeast cakes
2 tbsp. warm water
6 to 7 cups sifted whole wheat flour
Combine mashed potato, potato water, milk, eggs, honey, salt, and oil. Add yeast cakes
softened in 2 tbsp. warm water. Add 2 1/2 cups flour to make a sponge. Let rise 1/2
hour. Add about 3 1/2 cups flour to make a medium stiff dough and knead well. Let rise
until double in bulk. Knead again and shape into balls about the size of an egg. Use oil
generously in greasing muffin tins. Dip top of roll in oil before setting in muffin tin. Let
rise 1 to 1 1/4 hours. Bake for 20 minutes at 400F. Parker House rolls may also be made
from this recipe. These rolls are delicious when warmed up the next day.
-The first time I made these, they turned out wonderfully light. The next several times,
though, they were like rocks. So, follow the directions carefully and don’t give up.
Baking with wheat is a skill that takes practice!
Whole Wheat Carrot Muffins
Ingredients
1/2 cup plus 2 tablespoons whole wheat flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup reduced-fat spreadable margarine
2 tablespoons orange juice
2 tablespoons beaten egg
3/4 cup grated carrots
1/4 cup raisins
Directions
In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking
soda and salt. In a small bowl, beat the margarine, orange juice and egg on
medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients
just until blended. Fold in carrots and raisins.
Coat muffin cups with cooking spray or use paper liners; fill half full with batter.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pan to a wire rack. Yield: 6 muffins.
Whole Wheat Pumpkin Muffins
1 ¼ c whole wheat flour
¾ c quick oats
1/3 c brown sugar
½ tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
¾ tsp baking powder
½ tsp soda
½ tsp salt
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 c pumpkin
1/3 c veg. oil
1/3 c honey
Chopped walnuts, craisins, raisins (optional)
Mix dry ingredients. Add wet ingredients and mix until moist. Spoon into muffin cups. May be refrigerated overnight and cooked in the morning.
Bake 400ยบ for 15-20 min.
Bake 400ยบ for 15-20 min.
(Thanks, Everydayfoodstorage.net)
Wheat Berry Salad with Apples and Cashews
1 c whole wheat berries
5 c water
5 c water
Pick over the wheat berries for any foreign bits, then rinse. Bring wheat berries to a boil, reduce heat, and simmer for 1 hour or more until tender. Drain and cool.
3 Tbsp vegetable oil
½ c orange juice
2 Tbsp red wine vinegar
2 tsp ground coriander
½ tsp ground cinnamon
2 Granny Smith apples, cored, and diced
½ c orange juice
2 Tbsp red wine vinegar
2 tsp ground coriander
½ tsp ground cinnamon
2 Granny Smith apples, cored, and diced
2 Tbsp fresh mint, finely chopped
½ c cashews, toasted, coarsely chopped
1 green onion, minced
½ c cashews, toasted, coarsely chopped
1 green onion, minced
1 c dried, sweetened, cranberries
feta cheese (optional)
In a small bowl, mix vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside.
To wheat berries, add apples, mint, shallots, and cranberries. Toss with dressing to coat. Prior to serving, add roasted cashews. Tip: If you make this salad ahead of time, you will need to add more dressing before serving, as some of the ingredients will absorb the liquid.
(Godfrey, Crystal. I Can't Believe It's Food Storage)
Road Trip Bars
Total Time : 1 hour Prep Time: 15 minutes
Bake Time : 30 minutes Servings : 39 bar-shaped cookies
Bake Time : 30 minutes Servings : 39 bar-shaped cookies
Ingredients
2 Tablespoons vegetable shortening, butter or margarine (to grease the pan & the aluminum foil)
2-1/2 cups rolled oats
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour **use whole wheat flour**
1/4 teaspoon baking soda
2-1/2 cups rolled oats
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour **use whole wheat flour**
1/4 teaspoon baking soda
1/2 cup mini chocolate morsels
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1-1/2 teaspoons vanilla extract
Optional: 1/2 cup raisins (or raisins/chopped nuts mixed)
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1-1/2 teaspoons vanilla extract
Optional: 1/2 cup raisins (or raisins/chopped nuts mixed)
Directions
- Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
- In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
- Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
- Wrap in plastic wrap or store in air-tight container.
- Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch baking pan. Line pan with the folded foil across length of pan with 2 inches folded over both sides. Generously grease foil with vegetable shortening.
- In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt. Add honey, oil and vanilla extract, plus any optional nuts and raisins. Mix well and spoon into baking pan. Using the bottom of a measuring cup, press mixture firmly into the pan until evenly distributed and smooth on top.
- Bake 25 to 30 minutes, until bars are slightly darker at the edges than the center. Cool on a wire rack 15 minutes. Cut with a serrated knife into 3-by-1-inch bars.
- Wrap in plastic wrap or store in air-tight container.
~ Sharon
Blender Pancakes (this is the BEST recipe for getting started with wheat!)
1 c. milk (or may use 3 Tbsp. powdered milk and 1 c. water)
1 c. wheat
Mix in blender 3-4 minutes until wheat is blended well. Add:
2 eggs
2 Tbsp. oil
2 Tbsp sugar or honey (or banana for banana flavored pancakes)
2 tsp. baking powder
1 ½ tsp. salt
Blend well, allow to blend for longer time if you want fluffier pancakes.
Pour directly onto hot griddle.
For waffles, add 1 Tbs. more wheat and increase oil to 4 Tbsp.
Whole Wheat Bread
1/2 cup warm water
2 T. yeast
1 T. sugar
Combine and allow to sit and bubble.
In separate bowl:
1 cup powdered milk
5 cups warm water
2/3 cup oil
2/3 cup honey
2 tsp. salt
Mix powdered milk and salt. Add 3 cups whole wheat flour. Add yeast mixture then 3 more cups whole wheat flour. Add 7-8 cups white flour (you may substitute wheat flour for this). Knead in mixer for 8 minutes to activate gluten. Allow to rise for 1 ½ hours. Pound down dough, let rise 1 more hour in bowl. Form into pans and let rise 1-1 ½ hours. Bake at 375 for 20-25 minutes
Honey Whole Wheat Bread
Ingredients:
2 cups all-purpose flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour
Directions:
Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.
Jenny's Whole Wheat Bread in a Bosch
6 c. warm water, approx. 115 degrees
2 Tbsp. sea salt
2/3 c. canola oil
2/3 c. honey
3 Tbsp. dough enhancer
1/3 c. vital wheat gluten (if you use Grandpas Grain hard white wheat you can skip this)
3 Tbsp. instant yeast
6-8 c. fresh ground wheat flour to begin with
Add all ingredients and use the monetary switch to mix well. Turn the machine to speed
1 and continue to add wheat flour only until the dough begins to pull away from the sides
of the bowl. When you can see the sides pull clean as well as the dough coming clean
from the bottom of the bowl you know you have enough flour (do not add too much
flour) the dough should be sticky and does not come together at this point , but the bowl
is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel
your dough is too dry, simply add a few Tbsp water to moisten, if dough starts sticking
simply add a little white flour (not wheat flour as the gluten will not mix enough to
activate).
Oil your hands, remove dough from mixer onto slightly oiled counter, divide your dough
into 4-5 large loaves depending on your pan size. We like 8 ½” x 4 ½” and usually get 5
loaves. Shape loaves, and place in a well greased or sprayed pan, never use oil. Let rise
until dough has doubled or is approx 2” above the rim of the pan. This will take 30-60
min depending on the room temperature. You can also place loaves in a oven set to 100
degrees. You will know that your dough has risen enough if, when you push on it with
your finger it is slow to bounce back. This means that the gluten has been full expended
and can’t rise more. It is necessary to make sure your dough has risen enough before
baking to prevent cracking at the ends of the bread when it is cooked.
Once dough has fully risen, turn the oven to 350 and set the time to 35 minutes. When
the timer goes off, pull your bread out and slide out of pan. Push on the side. If it bounces
right back you will know that it is done. To make the top soft, lightly mist with water
when it is right out of the oven.
Cook on cooling rack then put into bread bags. Freeze on the same day that the bread was
baked and keep for up to 30 days in the freezer.
Whole Wheat Cookies
1 cup shortening
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla
2 eggs
1 tsp soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cup whole wheat flour
3 cups oatmeal
1/2 cup nuts (optional)
Roll in balls and then in sugar bake on greased cookie sheet @ 350 degrees 8-10 min.
~Karla
Cracked Wheat Taco Meat
1 c. cracked wheat (not sure how to do this? Check out this video)
2 ¼ c. water
1 cube beef bullion
1/8 c. dehydrated onions
Pour all ingredients into pot. Stir well. Cook on low for approximately 30 min. or until wheat is soft, stirring often. Remove from heat once soft and let cool.
Add:
1 package taco seasoning mix
3-4 cloves garlic, minced
1 onion, chopped
1 egg
Mix thoroughly and brown mixture in 1-2 Tbsp. olive oil. Add refried beans to meat mixture (optional). Serve on tacos.
You may also skip the second set of ingredients and use in recipes requiring meat like Shepherd’s Pie. Leftovers can be frozen.
No-Knead Bread
This is a recipe that one of our customers sent us. He loves it and makes it often. Basically it's the No-Knead Bread.
The recipe is:
3 c. flour
1/4 tsp. yeast
1 1/4 tsp. salt
Mix ingredients around in bowl for a couple seconds. Add:
1 1/2 c. cool water
Mix around again with your hands to form a dough. Once it comes together it is done. Leave for 12 hours. After 12 hours, take the dough and lightly pat with flour - dough will be stringy. Fold over so you have a nice round top. Preheat a pot with a lid in a 500 degree oven. Place dough in pot and cover. Bake at 500 degrees x 30 minutes with the lid on, remove lid and cook an additional 15-20 minutes.
Whole Wheat Tortillas
5-6 cups wheat flour
5-6 cups wheat flour
1/2 cup oil
1 tsp salt
2 cups hot water
pinch baking powder
Knead until dough is formed. Shape into balls and keep in warm place. Roll dough out thin and bake on hot griddle.
Adding wheat to your hamburger is a win-win! You not only incorporate wheat into your diet but your hamburger becomes healthier and your meat will go further!
Taco Filling with Wheat
1 lb. hamburger (cook and drain fat)
2 c. water
1/2 c. uncooked cracked wheat
Stir and simmer at least 30 minutes. Add seasonings. The wheat will absorb water, the meat's flavor and any seasonings. The meat-wheat mixture has a similar texture to regular meat filling and can be refrigerated for later use.The wheat kernels will continue to swell, so you may need to add additional water when reheating.
Pizza dough
1 1/2 c warm water
2 T sugar
1 T yeast
1 tsp. salt
3 1/2-4 1/2 c wheat flour
Add sugar, salt, and yeast to water. Slowly add flour until stiff. Rise for about an hour.
Makes enough dough for 2 pizzas. 425 degrees for 10-15 min.
Chewy Fruit Oatmeal Bars
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
8 oz. vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 Tbs. oil
2 Tbs. fat free milk
2 tsp. vanilla
Combine in large bowl and mix well.
In medium bowl, combine the following:
1 c. whole wheat flour
1/2 c. white flour
1 tsp baking soda
1 tsp. cinnamon
Add dry ingredients to yogurt mixture and mix well. Stir in:
3 c. oats
1 c. diced fruit (I like to use dehydrated apple slices or strawberries, but it would be good to throw in whatever you have)
Spread into ungreased 9x13" pan and bake at 350 x 28-32 minutes until light golden brown. Cool completely. Cut into bars, makes 2 dozen.
I also like to crumble this and pour milk over for a yummy snack.
Low-Fat Whole Wheat Blueberry Muffins
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar
Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.
Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.
Wheat Applesauce Cake
Ingredients:
2 cups whole wheat flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup applesauce
1/2 cup oil
Nuts, dates, raisins (opt)
2 cups whole wheat flour
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup applesauce
1/2 cup oil
Nuts, dates, raisins (opt)
Directions:
Mix all the dry ingredients. Then stir in the applesauce, oil, and nuts or fruits (opt). Bake in a 9×9 pan at 350 degrees for about 35 minutes. Top each piece with warm apple sauce when serving.
Mix all the dry ingredients. Then stir in the applesauce, oil, and nuts or fruits (opt). Bake in a 9×9 pan at 350 degrees for about 35 minutes. Top each piece with warm apple sauce when serving.
Special Notes:
When serving this cake do NOT leave off the dollop of warm applesauce on each piece. It balances out the sweetness of the cake and makes all the difference.
When serving this cake do NOT leave off the dollop of warm applesauce on each piece. It balances out the sweetness of the cake and makes all the difference.
Easy Wheat Bread
Makes 4 medium size loaves
4 cups hot water
1/3 cup oil - canola or olive
1/3 cup honey
1 Tbsp salt
3 Tbsp yeast
Mix well. Then keep mixer on slow while adding:
4 1/2 cups wheat flour
4 1/2 cups white flour
Knead for 8 minutes. Divide into 4 loaves and place in greased pans. Let double in size.
Place in cold oven. Turn to 350 degrees. Set timer for 27 minutes.
Hot Moist Breakfast Cookie in a Bowl
This recipe was shared from a customer in Arizona
1 c white whole wheat
1 c barley
Rinse and cover by 2 fingers deep of filtered water. Bring to boil, turn down to med and cook for 30 min.
Add:
1 c steel cut oats
1 pinch salt
Cook 15 min, stir, and check that there is still some water in the pan - you're going for mostly separate dry cooked grains, not a soupy creamy mush like we usually think of for quick oats. You want just about 1-2" of water left down at the bottom of the pan. Continue cooking for 15 more minute until all water is absorbed.
Portion out and serve each bowl hot with 1 T Smart Balance spread or butter, handful of dried cranberries, handful of almond slivers, pecans or walnuts (or all 3!) and some honey or brown sugar. Fabulous way to start the day!
Leftovers can just be put into a storage container and will last a week refrigerated. To serve, just portion into a bowl, add 1T water and heat in microwave for 1-2 min until steaming, add toppings and serve.
Hot Pizza Pockets
Fun recipe to make with your kids over the holidays.
1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Whole Wheat Flour
1 1/2 t. Yeast
Dough by Hand:
Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.
Dough in Bread Machine:
Add ingredients in order your bread machine specifies. You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional!
Sour Cream Sugar Cookies
½ c. butter 4-5 c. whole wheat flour (or a mixture of white and wheat)
2 eggs 2 tsp. baking powder
1 ½ c. sugar 1 tsp. baking soda
2 tsp. vanilla 1 tsp. salt
1 c. sour cream
Mix butter, eggs, sugar, sour cream, and vanilla. Add dry ingredients. Chill dough. Spoon into balls and flatten or roll and cut. Bake at 350 for 7-8 minutes.
Whole Wheat Blueberry Pancakes
Egg Noodles
1 egg
1 cup white or wheat flour may also be used
dash of salt
onion powder, optional
garlic powder, optional
italian seasionings, optional
If you want old fashioned egg noodles just use the first three ingredients. Mix everything
together, you may add a little milk or water, if the dough is too stiff.
The dough should form a ball and pull away from the sides of the bowl.
Roll out fairly thin, or a little fatter if you like a fatish noodle.
When it is to the thickness you desire, remembering they get a little fatter in the boiling
water, roll them up to look like a log.
Take a piece of thread slide it under the log, cross over the top and pull tight. If you
prefer you can use a sharp knife.
Cut noodles between 1/4 and 1/2 inch wide.
Take these pinwheel looking things of noodle dough to the drying area.
Unwind them and lay them in an orderly fashion to dry.
When dry, use like any other noodle.
½ c. butter 4-5 c. whole wheat flour (or a mixture of white and wheat)
2 eggs 2 tsp. baking powder
1 ½ c. sugar 1 tsp. baking soda
2 tsp. vanilla 1 tsp. salt
1 c. sour cream
Mix butter, eggs, sugar, sour cream, and vanilla. Add dry ingredients. Chill dough. Spoon into balls and flatten or roll and cut. Bake at 350 for 7-8 minutes.
Whole Wheat Blueberry Pancakes
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk, plus more if necessary
- 1/2 teaspoon salt
- 1 tablespoon artificial sweetener
- 1/2 cup blueberries
Directions
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
Egg Noodles
1 egg
1 cup white or wheat flour may also be used
dash of salt
onion powder, optional
garlic powder, optional
italian seasionings, optional
If you want old fashioned egg noodles just use the first three ingredients. Mix everything
together, you may add a little milk or water, if the dough is too stiff.
The dough should form a ball and pull away from the sides of the bowl.
Roll out fairly thin, or a little fatter if you like a fatish noodle.
When it is to the thickness you desire, remembering they get a little fatter in the boiling
water, roll them up to look like a log.
Take a piece of thread slide it under the log, cross over the top and pull tight. If you
prefer you can use a sharp knife.
Cut noodles between 1/4 and 1/2 inch wide.
Take these pinwheel looking things of noodle dough to the drying area.
Unwind them and lay them in an orderly fashion to dry.
When dry, use like any other noodle.
Pinto Beans Recipies
Some great uses for Pinto Beans!!
Mock Pumpkin Pie
2 c. pinto bean puree
3 eggs
1 can evaporated milk
1 c. sugar
3/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
9-inch unbaked single piecrust
**I would also suggest red and yellow food coloring as well to make it look more like a pumpkin pie. It comes out a light brown color without any food coloring.**
Make your pinto bean puree by soaking the beans in 5 times more water than the amount of your beans. You may either soak them overnight or boil them for 2-3 minutes and let stand for 1 hour. Drain off the water, rinse (to drain off some of those bean sugars that cause gas) and cook by a low boil for about 40 minutes until the beans are tender but not falling apart. Allow to cool. Drain, rinse, and put in a blender adding just enough water to blend them into a smooth, thick paste with no chunks (about 1/4-1/2 cup). Scrape down the sides occasionally.
Add remaining ingredients (except piecrust) to blender in order given. mix well, then pour into piecrust. Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degree and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.
Pinto Bean Fudge
1 c. cooked pinto beans, drained and mashed into a thick paste.
1/4 c. evaporated milk
1 Tbsp. vanilla
6 oz. unsweetened chocolate
6 Tbsp. butter or margarine
2 lbs. powdered sugar
pecans or walnuts (optional)
In large bowl, stir beans and milk together, adding milk until the mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch rolls. Chill 1-2 hours before serving.
(Recipes from Godfrey, Crystal. I Can't Believe It's Food Storage)
Stiff Refried Beans
Great, inexpensive addition to any fiesta!
Boil 2 cups water and whisk in 1 cup bean flour (made by grinding dry pinto beans). Cook and stir for 1 minute until mixture thickens. Reduce heat to medium-low. Cover pan and cook for 6 minutes, stirring occasionally. These are similar to canned refried beans.
Canning Pinto Beans
Beans are the easiest thing on the planet to can. If you are new to canning, I recommend starting with some pinto beans.
Ingredients (per quart size jar):
1 cup dry pinto beans
1/2 clove fresh garlic
1/8 of a small onion (chunk)
3/4 tsp. salt
Fill with water, leaving 1 inch head space at top.
Boil flat lids in water for three minutes.
Meanwhile, wipe down rims of jars with damp cloth.
Place flat lids on jars. Screw on bands.
Cook for 50 minutes at 15 pounds of pressure.
Store and enjoy!
Corn Recipes
Dried Corn Bread Recipe
Ingredients
1 cup whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 cup dried corn, coarsely ground
2 eggs, beaten
1 cup reconstituted dry milk
1/4 cup oil or melted shortening
2 tablespoons butter
2 cups boiling water
1/2 cup light or heavy cream
1/2 teaspoon salt
2 teaspoons sugar
At the end of this soaking period, stir in sugar, salt, and butter.
Cook, uncovered, over a low heat for about 30 minutes. (To prevent scorching, make certain heat is low because the corn will absorb most of the liquid.)
Stir in cream and cook 5 minutes longer.
Dried Corn Pudding
2 cups dried sweet corn
2 teaspoons salt
4 1/2 teaspoons sugar
3 1/2 cups milk, scalded
1 tablespoon double-acting baking powder
4 large eggs, beaten lightly
1 cup thinly sliced scallion greens
2/3 cup thawed frozen corn kernels, patted dry
rosemary sprigs for garnish
In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.
2 c. pinto bean puree
3 eggs
1 can evaporated milk
1 c. sugar
3/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
9-inch unbaked single piecrust
**I would also suggest red and yellow food coloring as well to make it look more like a pumpkin pie. It comes out a light brown color without any food coloring.**
Make your pinto bean puree by soaking the beans in 5 times more water than the amount of your beans. You may either soak them overnight or boil them for 2-3 minutes and let stand for 1 hour. Drain off the water, rinse (to drain off some of those bean sugars that cause gas) and cook by a low boil for about 40 minutes until the beans are tender but not falling apart. Allow to cool. Drain, rinse, and put in a blender adding just enough water to blend them into a smooth, thick paste with no chunks (about 1/4-1/2 cup). Scrape down the sides occasionally.
Add remaining ingredients (except piecrust) to blender in order given. mix well, then pour into piecrust. Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degree and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.
Pinto Bean Fudge
1 c. cooked pinto beans, drained and mashed into a thick paste.
1/4 c. evaporated milk
1 Tbsp. vanilla
6 oz. unsweetened chocolate
6 Tbsp. butter or margarine
2 lbs. powdered sugar
pecans or walnuts (optional)
In large bowl, stir beans and milk together, adding milk until the mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch rolls. Chill 1-2 hours before serving.
(Recipes from Godfrey, Crystal. I Can't Believe It's Food Storage)
Mock Pecan Pie
Try this one with Easter dinner!
1 1/2 C. cooked, drained PINTO beans
1 1/2 C. brown sugar
1/2 C. butter
3 eggs, beaten (3 T. dry egg powder + 1/3 C. water)
1 1/2 t. vanilla
1/2 t. sea salt if desired
1/2-3/4 C. finely chopped pecans (I used more pecans…enough to generously cover the top of the pie)
1 1/2 C. brown sugar
1/2 C. butter
3 eggs, beaten (3 T. dry egg powder + 1/3 C. water)
1 1/2 t. vanilla
1/2 t. sea salt if desired
1/2-3/4 C. finely chopped pecans (I used more pecans…enough to generously cover the top of the pie)
Cream sugar, butter, eggs, and beans. Add vanilla and salt. Pour into 9 inch unbaked pie shell Sprinkle the chopped pecans over mixture. Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean. Serve with whipped topping or ice cream.
EverydayFoodStorage.netStiff Refried Beans
Great, inexpensive addition to any fiesta!
Boil 2 cups water and whisk in 1 cup bean flour (made by grinding dry pinto beans). Cook and stir for 1 minute until mixture thickens. Reduce heat to medium-low. Cover pan and cook for 6 minutes, stirring occasionally. These are similar to canned refried beans.
Canning Pinto Beans
Beans are the easiest thing on the planet to can. If you are new to canning, I recommend starting with some pinto beans.
Ingredients (per quart size jar):
1 cup dry pinto beans
1/2 clove fresh garlic
1/8 of a small onion (chunk)
3/4 tsp. salt
Fill with water, leaving 1 inch head space at top.
Boil flat lids in water for three minutes.
Meanwhile, wipe down rims of jars with damp cloth.
Place flat lids on jars. Screw on bands.
Cook for 50 minutes at 15 pounds of pressure.
Store and enjoy!
Corn Recipes
Dried Corn Bread Recipe
Ingredients
1 cup whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 cup dried corn, coarsely ground
2 eggs, beaten
1 cup reconstituted dry milk
1/4 cup oil or melted shortening
Directions
Combine whole wheat flour, baking powder, salt, sugar, and dried corn. Beat eggs with milk and oil; add to dry ingredients. Mix lightly. Bake in greased pan or muffin tins 20 minutes, or until done.Shaker Creamy Dried Corn
This shaker dried corn is a creamy corn recipe prepared with dried corn. Simply seasoned, this corn can be served over meats or meals of choice.Ingredients
1 cup dried corn2 tablespoons butter
2 cups boiling water
1/2 cup light or heavy cream
1/2 teaspoon salt
2 teaspoons sugar
Directions
Place corn in a saucepan, pour in boiling water, and let stand at least 1 hour.At the end of this soaking period, stir in sugar, salt, and butter.
Cook, uncovered, over a low heat for about 30 minutes. (To prevent scorching, make certain heat is low because the corn will absorb most of the liquid.)
Stir in cream and cook 5 minutes longer.
Dried Corn Pudding
2 cups dried sweet corn
2 teaspoons salt
4 1/2 teaspoons sugar
3 1/2 cups milk, scalded
1 tablespoon double-acting baking powder
4 large eggs, beaten lightly
1 cup thinly sliced scallion greens
2/3 cup thawed frozen corn kernels, patted dry
rosemary sprigs for garnish
In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.
