Whole Wheat Pancakes

1 egg
1 cup wheat flour
3/4 cup milk
1-2 Tbsp honey
2 Tbsp butter
1 1/2 tsp baking powder
1/2 tsp salt

Beat eggs until fluffy.  Beat in remaining ingredients.

Whole Wheat Waffles

2 eggs
2 cups wheat flour
1/2 cup butter or oil
1 3/4 cup milk
1 Tbsp honey
4 tsp baking powder

Beat eggs until fluffy.  Beat in remaining ingredients.

Whole Wheat Honey Carrot Cake

1/2 cup coconut oil or softened butter
1 cup honey
2 large eggs
2 cups finely grated carrots
1/4 cup orange juice
2 tsp. vanilla
2 cups of wheat flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 cup raisins (optional)
1/3 cup walnuts (optional)

Mix all of the wet ingredients in a bowl.  In a separate bowl, mix all of the dry ingredients.
Add the dry to the wet.  Bake at 350* for 25-30 minutes in a bundt pan.

Food Storage Checklist #22

To do:

• learn how to make a dessert with wheat.  Try whole wheat peach cake. 
• make some foolproof whole wheat bread.
• update your 3-month supply.

To purchase:

• 75 lbs of wheat.
• 1/4 lb of yeast.
• some paper plates and tissue.
• something from your 3-month supply.

Creamy Chicken Soup With Dumplings

Soup:
1 cup diced carrots
3/4 cup chopped celery
1/2 cup chopped onion
6 cups water
6 chicken bouillon cubes
1 - 1 1/2 lbs chopped chicken, cooked (or one can)
1 tbp. Italian seasoning

Dumplings:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder

1 tbsp sugar
1 tsp salt
3/4 cup milk

Roux:
2 tbsp butter (I use olive oil)
3 tbsp flour
2 cups of water

1.  Prepare the soup by combining all the ingredients.  Bring to a boil, stirring occasionally until vegetables are soft.

2.  Mix all the ingredients for the dumplings and drop by tablespoon into the boiling water.  Cover while boiling for three minutes.

3.  For roux, melt butter (or oil) and whisk flour into it.  Cook over medium until lightly browned.  Add 2 cups of water, whisking until blended and thickened .  Stir mixture into soup and simmer for another 2 minutes.

Hot Pockets

I made homemade hot pockets last night for dinner, and Darin went crazy over them, so now we've decided to make them and freeze them for lunches. 

Some ideas for the filling (all fully cooked, of course):
roast beef & swiss
ham & cheddar
chicken, broccoli & cheese
pizza sauce & pepperoni and/or sausage
ground beef & cheddar
cut up hot dogs & cheese
chunky stew
meatballs & sauce



Dough:
2 teaspoons sugar
1/4 cup warm water
1 package active dry yeast, 2 1/4 tsp
2 1/2 cups flour (you can 1/2 & 1/2 with wheat flour)
3/4 cup milk
1/2 tsp salt
1 Tbsp butter

Heat milk to temperature just below boiling point. A thin skin forming over milk indicates sufficient heating; remove from heat; let cool to room temperature.

In a KitchenAid mixing bowl, add sugar, warm water and gently stir in yeast. Let stand 5 minutes, do not stir, mixture will bubble up. Blend in milk, salt, butter and flour; mix well, for about 5-10 minutes, or until pulling away from the sides of the bowl. Form dough into a small ball and cover bowl with damp cloth; let rise 30 minutes in warm area.

Divide bread dough into 12 portions and roll out into about 6 inch circle. Divide filling among 12 circles, about 1/3 cup for each. Place cheese on top of filling. Pull edges around filling and pinch to close.

Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350* for 20 to 30 minutes. Makes 12 servings.

For freezing, just put in a ziploc bag, squeeze all the air out, and put in the freezer.  To reheat, cook in the microwave for 1-2 minutes.   

Blueberry Breakfast Cake

1 stick butter

1 tsp. lemon juice

3/4 cup + 3 tbsp sugar (set 1 tbsp aside for sprinkling on top)

1 egg

1 tsp. vanilla

2 cups flour (set aside 1/4 cup of this to toss w/blueberries)

2 tsp. baking powder

1 tsp. salt

2 cups blueberries

1/2 cup milk

 

1. Preheat the oven to 350ºF. Cream butter with lemon and sugar (keep 1 tbsp. separate).

 

2. Add the egg and vanilla and beat until combined. 

 

3. Toss the blueberries with 1/4 cup of flour.   

 

4. Add the milk, flour, baking powder and salt to the batter a little at a time. Fold in the blueberries.

 

4. Spread a 9-inch square baking pan with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 55 minutes, checking with a toothpick. 

 

*You can substitute wheat flour for white flour if you like.

Carmelitas

Dough:
1 cup cream
1 1/2 cup butter
1 1/2 cup brown sugar, packed
2 cups wheat flour
2 cups rolled oats
2 tsp. baking soda

Press half of mixture in a 9X13 pan.  Bake at 350* for 10 minutes.

Meanwhile, melt the following over med. heat on the stove top to make the caramel.  Then bring to a boil, stirring for 10 minutes.

1 cup brown sugar
1 teaspoon white flour
1/2 cup butter
2 egg yolks
2/3 cup evaporated milk
1 teaspoon vanilla (add after done boiling)

Remove pan from oven  and sprinkle 6 oz chocolate chips.  Pour caramel over chocolate chips.  Crumble remaining dough mixture over the caramel and return to the oven and bake for 15-20 minutes. 

Blueberry Buckle Coffee Cake

2 cups wheat flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup olive oil
3/4 cup milk
1 egg
2 cups fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
Glaze (below)

Heat oven to 375*.  Grease square pan, 9x9x2".  Blend flour, sugar, baking powder, salt, oil, milk & egg;  beat about 30 seconds.  Carefully fold in blueberries.  Spread batter in pan.  Sprinkle with Crumb Topping.  Bake 45-50 min or until toothpick inserted in center comes out clean.  Drizzle with Glaze.

Crumb Topping
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1 stick softened butter

Mix all ingredients until crumbly.

Glaze
3/4 cup powdered sugar
3/4 tsp. vanilla
3-4 tsp. hot water

Mix all ingredients until drizzling consistency.

Homemade Pizza

Dough:
1 1/2 cups warm water
2 1/4 tsp. yeast
1 tsp. sugar
2 Tbsp. olive oil
3 1/2-4 cups flour (I used half wheat flour, half white)
2 tsp. salt

In a large mixing bowl, add the warm water, the yeast, and the sugar.  Let proof for about 10 minutes until it becomes foamy.

Mix in the olive oil, flour, and salt.  Mix on low speed for about 10 minutes.  Place in a bowl sprayed with Pam.  Turn the dough around until coated with oil, cover with a clean towel and let sit in a warm room for about an hour, or until doubled in size.

Punch dough down and roll or press out onto a pan that has been sprayed with Pam and sprinkled with a little corn meal.

Bake at 400* for 10 minutes, then remove, add your sauce, cheese, and toppings, bake for another 10-15 minutes.

Thin Crust Dough:
3/4 cup lukewarm water
1 tsp. yeast
2 cups wheat flour
1 1/2 tsp. salt

Follow the directions above, but bake at 500*F for 5-10 minutes.

Sauce
1 can tomatoes (I used a jar I had bottled from our garden OR 1 cup THRIVE tomato dices)
1 small can of tomato sauce (OR 1/4 cup THRIVE tomato powder and 1/2-3/4 cup water)
1 tsp. dried garlic or garlic powder or 3 cloves of fresh garlic, sauted in oil
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp cayenne (red) pepper for a bit of a kick

Simmer for 1/2 -1 hour, or until desired consistency.

Peaches and Cream Pie

3/4 cup wheat flour
1 (3 ounce) package non‑instant vanilla pudding mix  (about 1/4 cup of cannery pudding)
3 tablespoons butter
1 egg 
1/2 cup milk


1 (8 ounce) package cream cheese
1/2 cup white sugar
2 1/2 cups canned sliced peaches, syrup reserved

1 tablespoon white sugar
1 teaspoon ground cinnamon

1. Preheat the oven to 350*. Drain peaches and reserve the syrup; set aside.

2. Combine flour, pudding mix, butter, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.

3. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.

4. Bake for 30 to 35 minutes. Do not over bake.

Chocolate Chip Pumpkin Bread

3 cups sugar
1 cup vegetable oil (or white bean puree)
4 eggs
16 oz pumpkin
3 1/2 cups wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves--allspice & ginger
1/2 cup water
1 cup chopped walnuts
1 cup chocolate chips

Mix all wet ingredients; add dry. Fold in walnuts and chocolate chips.

Bake at 350* for 60-70 minutes, until toothpick comes out clean. Makes 2 loaves.

Whole Wheat White Bean Hamburger Buns

4 c. hot water
1/3 c. powdered milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted

Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy.

Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.

1 c. pureed white beans
1 c. white bean flour
9 1/2 c. whole wheat flour
1 T. salt

Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. You want the dough to be a soft and smooth texture. Mix the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size. I usually cover and put on the stovetop with the oven turned to 2o0* to speed it up.

Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be about the size of a tennis ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.

After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400*. Bake for 10-15 minutes in the preheated oven.

Modified recipe from Deals to Meals.

Peanut Butter Bars

1 1/2 c. shortening
1 1/2 c. peanut butter (creamy or chunky)
1 1/2 c. white sugar
1 1/2 c. brown sugar
3 eggs
3/4 t. salt
1 1/2 t. baking soda
1 1/2 t. vanilla
2 1/3 c. wheat flour
3 c. oats (regular or quick)

Cream the shortening, peanut butter, sugars and eggs together until smooth. Add the remaining ingredients and beat until incorporated. Spread into a greased cookie sheet (jelly roll size) until even on all sides (batter will be thick, you may need to use a fork to press down). Bake at 325 for 13 minutes (bar will seem under done, but will firm up as it sits). This recipe makes a large batch, it can be halved and put in a 9x13 pan if you would prefer.

Chocolate Frosting
1 stick butter
1 t. vanilla
Dash of salt
1/2 c. cocoa powder
3 1/2 c. powdered sugar
1/3 c. milk

Peanut Butter Kisses

1 cup peanut butter
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. baking powder
2 tsp. soda
1 tsp. salt

Cream peanut butter, butter, sugars, eggs, and vanilla. Add flour, baking powder, soda, and salt. Roll into walnut sized balls. Place on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees. As soon as you take them out, push a chocolate kiss in the middle.

Cowboy Muffins

2 cups wheat flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
1 tsp. vanilla

1. Preheat oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

*To make this even healthier, use applesauce instead of oil.

Swedish Meatballs

• 1 egg
• 1/4 cup milk
• 1 pound ground beef
• 1/4 cup dry cream of wheat cereal or oatmeal
• 1/4 cup minced onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat/oatmeal and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. Bake at 350 degrees F for about 20 minutes.
4. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. Bake uncovered at 350 degrees F for another 40 minutes. Sprinkle with parsley before serving.
6. Serve over pasta.

Apple Muffins

1 c. wheat flour
1 c. all purpose flour (or all wheat flour)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter
1/4 c. applesauce
1 c. sugar
2 eggs
2 T. dry powdered milk
1 1/4 t. vanilla
1 1/2 c. apples, shredded or chopped

Cinnamon Topping:
1/3 c. brown sugar
1 T. flour
1/4 t. cinnamon
1 T. butter, melted

Preheat the oven to 375 degrees. Grease a 12 cup muffin pan. In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Sprinkle over the tops of the batter in the muffin pan. Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool.

Katherine's Chili

2 lb. sausage (Hot)
1 lb. hamburger
1 large onion
2 cans green chilies
1-2 green peppers, diced
3 cans black beans, drained (about 1 cup dry beans)
7 cans kidney beans, drained (about 2 1/3 cup dry beans)
8 cans stewed tomatoes
3 T. chili powder
1 T. cumin
2 T. garlic
¼ c. sugar
2 T. salt (or more, if needed)
2 t. pepper
2 T. Montreal Steak Seasoning
1-2 c. wheat berries

Brown sausage, hamburger and onions until tender. Add diced green pepper, green chilies and spices and sauté for a few minutes. Add canned beans and tomatoes and simmer for 30-45 minutes. This batch makes a HUGE pot and works great as a freezer meal.

*Goes great with Yummy Corn Bread!

Whole Wheat Peach Cake

Cake
2 eggs
2 cans peaches drained and mashed
1 1/2 cups sugar
3/4 cup oil
2 cups whole wheat flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt

Frosting
1 cup brown sugar
1 teaspoon white flour
1/2 cup butter
2 egg yolks
2/3 cup evaporated milk
1 teaspoon vanilla
1 cup chopped walnuts (or pecans)
3/4 cup coconut

Combine sugar, eggs, oil, and peaches. In a separate bowl stir together the wheat flour, baking soda, cinnamon, and salt. Add to peach mixture and blend well. Allow to rest for 15 minutes. Pour into a 9 x 13 inch oiled cake pan. Bake at 350 for 35-40 minutes.

For the frosting, combine brown sugar, flour, butter, egg yolks, and evaporated milk. Bring to a boil, stirring, for 10 minutes. Remove from heat. Add vanilla, nuts and/or coconut. Carefully spoon hot frosting onto warm cake.