Working on 3 months Supply---This is what your focus needs to be for now.
When done with this, you can work on another 3 months supply.
Evaluate your wheat storage. If you are just starting, start by gathering what you need in 3 month increments. For 3 months you need 75 lbs of wheat per person. When would you like to have that done by?
How much do you need for your family?
How many in your family?________times 75 lbs. equals________
How much money do you have per week or month to gather needed items?__________
If you have $30 per month, at apx. $10 per bag of wheat (50 lbs.) In one month you could buy enough wheat for 2 people for 3 months. Wheat needs to be a priority.
Working on 6 months worth
Evaluate your wheat storage. What do you need to do each month so you have 6 months supply of wheat for each person in your family? When would you like to have that done by? This week decide how much of you grain totals you want to be in wheat. Set some goals about when you want to have this completed by. Gather containers to store your wheat in. Make sure the wheat you have is stored properly.
Working on 12 months worth
Evaluate your wheat storage. If you are at this point, you have figured out what you are doing. You probably just need a little reminder to make sure you have adequate supply. You are probably ready to add some diversity to your grains, which we will address next week. What do you need to do each month so you have 12 months worth for each person in your family? When would you like to have that done by? On paper decide how much of your grain totals you want to be in wheat. Make sure your wheat is stored properly
((¸¸.·´ ..·´ *-:¦:- Paula -:¦:-
On to Victory!Please begin this time with prayer.....
So far we have discussed the importance of wheat in your storage, briefly touched other grains and talked about water storage.
Ater this week, we will be talking about other things. I haven’t wanted to move on until you are comfortable with wheat. I have heard from several of you that you are cooking with wheat and your families have done fine with it and getting much more healthy! WOO HOO!
Challenge–One more week to make something with wheat, next week we are moving on to other grains.
Also if you have any grains recipes, that you would like to share please send them to me, so I can pass them along. ~*~*~*~*~*~*~
In addition to baking, here are a few more things you can do with wheat:
In a crock pot cook 3 cups water and 1 cup of wheat for 8 hours or so. You now have wheat berrieds. Put them in a container in your fridge and add to hamburger dishes, casseroles, soups etc.
Bulgar is probably one of the easiest whole wheat food to prepare and is very versatile. Bulgar can be used to replace rice in most dishes, for breakfast, snacks, salads, add to soups, chili or any of your meat, to extend it (ie taco’s spaghetti, etc.)
1 - Place wheat in saucepan with enough water to cover over wheat 2 inches. Bring to a boil. Turn off heat and let rest 1-2 hours.
2 - Add more water if needed and bring to a boil. Turn off heat and let rest another 1-2 hours.
Drain (save water for soups, other cooking or watering plants.
3 - Dry this in over at 200* for 1 hour. When it is dry, it is ready to use.
Bulgar Wheat Pilaf
3 cups veggie stock or water if using water, add 2 cups bulgar wheat 1 head celery, sliced 1 large onion, sliced bring water to boil, add veggies, simmer 5 minutes add bulgar wheat, bring back to boil, cover and simmer 25 minutes, remove from heat and let stand 5 mor more minutes. Use as a side dish, alternative to rice. Or add more veggies, such as mushrooms, peas, green beans, etc for a one pot supper.
Bulgar Wheat Pilaf#2
2 parts broth, veggie or ? 1 part bulgar wheat 1 onion, chopped 1 cup sliced mushrooms 1 cup fresh green beans, 1 inch pieces 1 teaspoon each thyme and marjoram or sage salt and pepper to taste put liquid in saucepan bring to boil, add everything else, bring back to boil, reduce to low simmer, cover, and cook for 20 - 25 minutes. Remove from heat and let stand, covered for another 10 minutes.
Bulgar Breakfast Bowl
3 cups basic bulgar
½ cup water
Heat Bulgar in water, serve hot with milk and sweeten to taste–add fruit if desired.
Health Nut Cereal
1/2 c. of each: Brown rice Cracked wheat or Bulgar Oatmeal (thick rolled oats)Wheat flakes
Simmer the first 3 ingredients in 3 to 4 quarts water for 45 minutes. Add the last two ingredients, and simmer for 30 more minutes. Cool and refrigerate. Use daily for breakfast by heating desired amount of cereal in microwave in glass container till hot. Add milk if desired and top with granola. All ingredients are available in health food stores.
1 c. Bulgar wheat 1 c. water
Soak wheat in water for 20 minutes. Add: 2/3 c. lemon juice 1/2 can tomato paste 1 bunch parsley, chopped fine 1 bunch scallions, chopped fine 2 green peppers, chopped fine 2 sm. cucumbers, chopped fine 2 tomatoes, chopped fine. Add salt if needed, chill and serve in pita (pocket bread)
1 lb. ground beef 1/2 c. chopped onion 2-3 tsp. chili powder or taco seasoning 1/4 tsp. salt 1 (8 oz.) can tomato sauce 1 (8 oz.) can tomato juice 1/2 c. shredded carrots 1/3 c. Bulgar wheat (opt.) Tortilla chips 1/2 c. shredded cheddar cheese
In a 10" skillet, cook hamburger and onion until onion is tender. Drain and stir in salt, and spices, cook for 1 minute. Add tomato sauce, tomato juice, carrots and bulgar wheat. Bring to boil, reduce heat and simmer, uncovered for 10 minutes, stirring occasionally. Serve over tortilla chips. Add cheddar cheese over top.
A little variation on this contributed by Linda Packer
Using Wheat in Our Everyday Meals
Wheat is ideal for cereals, soups, salads, main dishes. The usual pro-portions to cook are 1 part wheat to 2 parts water plus ½ to 1 tsp salt. Wheat can be steamed, cooked in a crock pot, pressure cooker or by oven. Preheat oven to 300* F Combine wheat and water in a pan and bring to a boil. Boil 5 minutes. Remove from heat, cover and place in oven, Turn oven off. Leave undisturbed overnight or for about 8 hours. Thermos Method-Preheat 1 quart thermos with boiling water. Boil 1 cup wheat and 2 cups water for 3 minutes. Place in thermos. seal and let stand overnight.
Cook enough whole wheat to last a week. The ready to use wheat may be stored airtight in the refrigerator for up to 2 weeks. 1 cup wheat makes 4-6 servings. You can also freeze ready to use wheat, freeze in one cup portions. Serve cooked wheat in the place of rice, in casseroles, chili, spaghetti sauce. sloppy joe’s. soups, stews. salads, sandwich spreads, etc.
Yummy Tuna Salad recipe using cooked wheat
1 can tuna 1/3 cup diced celery
½ cup cooked wheat 1 tsp onion
½ cup salad dressing
Blend together and serve, Decisions on a leaf of lettuce, with a dill pickle, good for sandwiches with a slice of tomato. great to stuff a tomato or eat on crackers....Thank you Linda!
It is virtually impossible for a family to store enough fresh vegetables to last a long period of time,. By sprouting seeds fresh vegetables are only 2-3 days away, year round. Nutritionally dried seeds grains and legumes provide only a small portion of the total nutrients the body requires. Once they are sprouted, the vitamins minerals, amino acids and proteins can increase from 2 ½ times to 60 times when the seed is sprouted.
Most home baked goods can be enhanced by adding sprouts. Substitute 1 cup spouts in any recipe for ½ cup flour. and ½ cup liquid. Chop spouts or leave whole. You can add to salad’s, soups, dips etc.
Almost all seeds are sprouted the same way, with only a few exceptions. After a few tries you will find out what state your family likes the best.
quart jar, piece of gauze or nylon stocking and strong rubber band.
Place 1/4 cup wheat in quart jar and cover with 2 cups warm water.
Soak 6-8 hours or overnight.
Secure fabric on top of jar with rubber band
Place jar in warm dark place.
Dump water off wheat and rinse
Rinse seeds at least 3 times each day always draining well
When sprouts attain desired length, store sprouts in fridge to retard further growth, (2-3 days)
Do not sprout tomato. potato, as they are poisonous or treated garden seeds.
When using sprouts in bread, do it at the end of the mixing process.
Other grains can be sprouted, we will cover those details in the grains section
1 cup raw sprouts of choice
1 T onion flakes
2 T butter
tsp soy sauce
Melt butter in frying pan, then add onion and sprouts. Saute 3-5 minutes. Stir in soy sauce, serve hot.
Wheat Grass is also known as a blood purifier. To obtain this grass, after you have soaked your wheat, put in a tray and cover with a damp cloth between rinsing. Let grow for more than 3 days into a very thin grass blade about 6-7 days. Then clip grass with scissors and utilize them with liquids.
Gluten-also known as "Wheat Meat"–This is a huge section of Wheat cooking–I think I am going to save it for a later time. I think you have enough information right now to get acquainted with wheat. Next week we will be discussing other grains.
QUESTION....How long does whole wheat stay fresh if stuck in the freezer immediately after it has been grounded?
Flour does not keep forever and is more susceptible to spoilage than you might think. If flour is stored improperly or for too long, it can develop an off flavor or give unpredictable results in baking. Flour can absorb moisture from the air. The fat from the germ in whole grain flours can go rancid with time.
Refined white flour can be stored at room temperature for six to 12 months in a tightly covered container. Whole-wheat flour keeps for less than a month at room temperature, so store it in a tightly covered container in the freezer; it will stay fresh for up to a year. You can use the flour directly from the freezer. It will keep 3-4 months without diminishing nutrition.
QUESTION...I've had wheat in my cans for the last 20 years. If it has not been grounded yet is it still full if nutrition or at least some?
Answer: Flour cannot be stored as long as wheat and should never be stored near apples, onions. potatoes, etc. as they will cause the flour to have an odor or flavor. Whole wheat or white flour stored for more that 5 years results in off flavored bread and reduced loaf volume, Whole grain wheat stored for 25 years then ground yielded excellent loaf volume and flavor. Whole wheat flour includes the wheat germ and cannot be stored as long as white flour without developing a rancid taste.
Here's a recipe for whole wheat pizza crust Amazing Whole Wheat Pizza Crust (from allrecipes.com) 1 teaspoon white sugar 1 1/2 cups warm water 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour 1) In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 2) Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. 3) When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4) Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. 5) Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
FYI-There is a condition called Celiac Disease. If you have a family member with this problem, you need to up the storage of other grains for them. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here are a bunch of different wheat recipes I use so you can pick and choose the kind you think your famly would eat. These include breads, breakfasts, and a few treats....we will share more as time goes on. I can't get it to transfer from my document to this without double spacing, I hope when you copy and paste, it will go back to single space...PK
COOKING WITH WHEAT
So let's get started with cooking with wheat. You can use wheat in many various forms; whole, cracked, ground, and sprouted.
EASY QUICK WHEAT BROWNIES1 egg
2 cups sugar
6 Tbls Milk
1 tsp Vanilla
6 TBSP Cocoa 2 cups white wheat flour (or 1/4 wheat and 1 1/2 cups flour--or 1/2 and 1/2)
1/2 tsp salt Mix Pour into Jelly roll pan
Bake for 18 mins or less at 350*Peanut Butter Cookies
1/2 cup shortening (or applesauce)
1 cup brown sugar
1/2 cup peanut butter 1 egg well beaten 2 tbsp Milk 1 tsp soda 1 1/2 cups wheat flour (or 1/2 and 1/2) Cream sugar and shortening. Add egg and peanut butter. Add Milk and dry ingredients, Form balls the size of a golf ball. Put on cookie sheet and smash down both ways with a fork dipped in sugar. Bake 8 mins at 350* . Foolproof Whole Wheat Bread
Combine in mixer and beat 10 minutes5 C. hot tap water
9 C. Whole wheat flour
Combine the following in a measuring cup to mix while above beats:
2 Tbsp. yeast
1 C. water
1 Tbsp sugar
After ten minutes, add the following to the mixture in the mixer bowl:
2 Tbsp. salt
2/3 C. oil
2/3 C. honey
then add yeast mixture to mixer bowl.
Slowly add 4-8 cups white flour to mixer bowl 1 cup at a time until of god consistency. Knead on low 10 more minutes. Allow to raise till double. Punch down, divide dough into 5 and place in pans for second rising. Bake 350 degree oven for 40 minutes.
Four-grain Cereal1/2 c rye
1/2 c whole wheat
1/2 c brown rice
1/2 c millet
4 1/2 c water
1 t salt
Combine all ingredients in a 2-qt casserole. Cover, and bake overnight in a
1500 oven. Serves 6 to 8.Whole Wheat Cooked Cereal
1 c wheat
2 c water
1/2 t salt
Method #1: Combine wheat, water, and salt in a small saucepan. Bring to a boil, and then reduce heat to low. Cover, and simmer for 2 to 3 hours, adding additional water, if needed.
Method #2: Combine all ingredients in a 1-quart casserole dish. Cover, and bake in an 1500 F. Oven for 6 hours or overnight. Yield: 4 servings. Popped Wheat and Seeds - Basic Mix
1 c wheat
1 c sunflower seeds
1 c brown rice
1 c pumpkin seeds
1/4 c sesame seeds
Dry "pop" seeds and grains, one at a time, in a heavy skillet. Mix all together. This mixture is good without salt or seasonings, but if desired, season with the following:
B-B-Q Seed Mix
1 c Basic Mix
2 t Barbeque seasoning (powdered)
1/2 t beef bouillon granules
1/2 t oil
To hot popped seeds and grains, add oil, bouillon, and flavoring. Mix well.
Chinese Seed Mix
1 c Basic Mix
1 t chicken bouillon granules
1/3 t ginger
1 T soy sauce
1 c Chinese noodles
1 c deep fried mung sprouts or freeze dried whole green peas
Mix and heat in skillet 1-2 minutes to dry out mixture. Serve hot or cold.CRACKED WHEAT RECIPES
5 c dry beans, reds, pinks, or pintos
1 to 2 (46-oz) cans tomato juice
1 c millet
4 lbs ground beef
6 onions, chopped
1 small bunch celery, chopped
1 large green pepper, chopped
4 t chili powder
1 t allspice
4 T salt
2 1/2 t cumin powder
1/2 to 1 c cracked wheat
Soak beans overnight in 10 cups of cold water. In the morning, drain off water, and add 8 to 10 cups fresh water. Simmer beans until nearly tender, approximately 1 = hours. Add tomato juice as needed. Add the millet, and
cook until beans and millet are completely tender. Partially fry the ground beef in a large skillet. Drain off fat. Add to beans and millet. Add chopped onions, celery, green pepper, remaining tomato juice, and spices. Simmer several hours until flavors are well blended. If chili is too thin, add ½ to 1 cup cracked wheat and continue simmering until wheat is tender. Makes approx. 8 quarts.Cracked Wheat Pilaf
4 T butter
2 1/2 c hot water
1 small onion, chopped
1/2 c vermicelli pieces
1 c cracked wheat
3/4 t onion salt
3 chicken bouillon cubes
3 T chopped parsley
1 t thyme
Melt the butter or margarine over medium heat in a 2-qt saucepan. Add the onion, and saute lightly. Add cracked wheat, stirring to coat the kernels with butter. Stir until lightly toasted, about 5 minutes. Dissolve bouillon
cubes in hot water, and ad to the cracked wheat. Add vermicelli pieces, onion salt, chopped parsley, and thyme. Cover and simmer for 30 minutes or until tender. Serves 4.
Saute 4 T chopped cashew nuts and 3/4 c sesame seeds in a small amount of butter. Add to pilaf mixture. Cover, and simmer as directed.
Add 1/3 c slivered almonds and 3 to 4 chopped green onions to pilaf mixture. Cover, and simmer as directed.
Add 1 cup fresh, frozen, or reconstituted dehydrated green peas to the pilaf mixture. Cover, and simmer as directed.
Basic Whole Wheat Bread Recipe
This recipe yields 5 loaves. Cut in half, makes 3 loaves. Use an electric bread mixer or knead by hand.
Mix in bowl until flour is wet:
5 1/2 c hot tap water (1400F)
1/3 c honey
5 c whole wheat flour
1/2 c Gluten flour
ADD and mix for 15 seconds:
3 T yeast
2/3 c oil (olive or vegetable)
1 T salt
Add seasonings for a variety of flavors at this point.
Continue adding flour (about 7 to 9 cups) until dough forms a ball and does not stick to sides or bottom of bowl. Knead with an electric bread mixer for 6 minutes or by hand about 10 minutes (300 kneadings). With oil on your hands remove the dough from bowl and form into loaves. Before placing loaf size dough into pan, fold and pound with side of fist a few times to get air bubbles out and to make a tighter and more elastic-like loaf. Make a tight ball-shape loaf and put in center of greased bread pan then place in a 125F oven or let rise on counter top till double in bulk. Turn oven up to 350Fand bake for about 30 minutes or until top and bottom crust are brown. Place on a wire rack to cool. Store in plastic bags.
For a Variety of Breads
To the basic bread recipe, add the following ingredients after the yeast has been stirred in.
4 T chopped dry onion
3 C grated white or regular cheddar cheese
1 T garlic powder
Add 1/2 c additional sweetening
2 C dried cranberries
4 T grated orange peel
Cut oil and honey to only 2 T. Replace half the whole wheat flour with white flour, starting with the white first. For a crispy crust, glaze tops of loaves with egg white after bread has been baking about 20 minutes. If desired, sprinkle sesame seeds on top of glazed surface.
6 T chopped stewed and drained tomatoes or any dehydrated vegetables (tomato, bell peppers, carrots, spinach, celery, etc.) which have been softened a few minutes in a little hot water. 4 T each of chopped dry onions
and whole dry basil, oregano and parsley (reserve 1 T parsley to sprinkle on top of loaves before baking.
Replace half of the whole wheat flour with any or all of the following ground grains: Corn, barley, oat, millet, flax, rye and bran.
4 T dry chopped onion
1 T dill seed
1 c Parmesan cheese
3 T whole dry basil leaves
1 T cracked black pepper
1 t cayenne pepper
Replace honey with blackstrap molasses for dark rye. Replace half the flour with rye flour. Add 4 T caraway seeds.
1 c chopped frozen spinach (water squeezed out)
1 c (8-oz) feta cheese
2 T oregano, whole
1 T garlic powder
2 t black pepper
Fabulous French Bread
In large bowl, combine and mix well by hand or bread mixer:
3 c (of 6) flour (I use 2 cups whole wheat, 1 c white)
2 1/2 c hot water
3 T sugar
1 T salt
5 T oil
2 T yeast and remaining 3 c flour (I use white flour)
Dough should be barely sticky, add more flour if necessary. Mix well. Allow dough to rest for 10 minutes and stir again. Repeat five times for a total of 50 minutes. Turn out dough onto oil counter. Knead once or twice. Divide in two. Roll each half into a 9 x 12-inch rectangle. Starting at long edge, roll loosely. Seal edges. Place rolls seam side down on a baking sheet. Brush with cornmeal for a crispy crust (optional). Cut tops diagonally three times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise for 30 minutes. Place in cold oven. Turn temperature to 400 F and bake for 25 to 30 minutes. YIELD: 2 loaves
Stir together and let sit 10 minutes
4 c warm water
4 T each active dry yeast and sugar
Stir into water mixture and knead for 10 minutes:
1/2 c oil
4 t salt
10 c whole wheat flour
Allow to sit for 30 minutes. Roll out 1/8 inch thick onto pans (this is enough dough for 4 pizzas). Top with pizza or spaghetti sauce, mozzarella cheese and other toppings. Bake for 20 minutes at 3750F.Indian Fry Bread
4 c flour (half white)
1/2 c non instant powdered milk
2 t baking powder
2 t sugar
1 1/2 c very hot water
Quickly work ingredients together and knead for a few minutes. Take pieces from ball of dough, pull and stretch with hands into a circle of about 6 to 8 inches. (Or roll out on oiled counter and cut into desired shapes.) Fry in hot oil. Top with chili or refried beans, grated cheese, green onions, lettuce, thawed and slightly steamed green peas, cooked garbanzo beans, olives, etc. With a drizzle of Ranch-type dressing on top.Scones
1 qt buttermilk
8-9 c whole wheat flour or 5 cups whole wheat and 3-4 c white flour
2 T active dry yeast
2 T honey or sugar
2 t salt
1 T baking powder
1/2 t soda
1/3 c oil
Warm buttermilk to 125F. Combine 5 cups flour, yeast and honey in mixer bowl. Add buttermilk and mix 1 minute. Turn off mixer. Add salt, baking powder, soda, oil, and eggs. Turn on mixer and add remaining flour, 1 cup at a time until dough begins to clean the sides of the bowl. Dough should be soft. If dough gets too stiff, drizzle a little warm water over dough as it mixes to soften. Dough may be used immediately or covered and stored in the fridge for 2 to 3 weeks. Dough will continue to rise for a while in fridge. Knead down a few times. When ready to use, roll out room temperature dough on a lightly floured counter top. Cut into desired shape. Let rise. Cook on a non-stick griddle at 3750F turning when brown and cook other side or deep fry in hot oil. YIELD: 72 scones. Serve hot with honey butter, jam or
desired sweetener. Can be used as Fry Bread.Pita Bread
2 c flour
1 T active dry yeast
ADD and mix well:
1 1/4 c water (1200F)
1/2 t salt
Gradually add another 2 c flour until dough cleans sides of bowl. Dough should be moderately stiff. Knead 4 - 5 minutes until dough is smooth and elastic-like. Do not over knead. Form dough into 10 balls. On a floured
counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape. Make sure both sides are covered with flour. Place on a lightweight, non-stick baking sheet. Let rise 30 minutes or until slightly raised. Preheat oven to 5000F. Gently turn the rounds upside down just before placing in the oven. Bake on the bottom rack of oven. The instant hot heat makes the breads puff up.
NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool. While still warm, store in plastic bags or an airtight container. To serve warm, reheat in a 3500F oven. Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc. Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal. MIXES
These are a few of my favorite mixes and what I make with them. I save quite a bit of money making these myself.
Multipurpose baking mix
4 c all-purpose flour
4 c whole wheat flour
1 1/3 c nonfat dry milk
1/4 c baking powder
1 t salt
1 1/2 c vegetable shortening or margarine (do not use oil)
In a large mixing bowl, stir dry ingredients together until well-mixed. Cut in shortening or margarine until well-mixed. Store in closed, covered container. If stored in a pantry, use within one month; or store in a refrigerator. NOTE: If margarine is used, store only in refrigerator-the margarine will go rancid if stored at room temperature for any length of
time. Stir lightly before use. All-purpose flour, cornmeal or rolled oats may be substituted for the whole wheat flour.Pancakes
4 c Baking Mix
2 c water
4 eggs, beaten
In a bowl, stir together ingredients just until blended. The mixture will still be somewhat lumpy. Pour scant 1/4 cup on hot griddle. Cook until edges are dry. Turn; cook until golden. For fluffier pancakes; add a 4 tablespoons lemon juice (or vinegar), 8 teaspoons sugar and 4 teaspoons baking powder. If preparing pancakes to freeze, undercook slightly, freeze individually on cookie sheet, place frozen pancakes into freezer bag. To reheat, place frozen pancakes in a toaster.
NOTE: I find 2 c water makes for an awfully thick batter; I add about 3 cups water. Adjust the water to the consistency you want. YIELD: abt 24 medium sized pancakes Waffles
4 c Baking Mix
1 1/3 c water
4 T vegetable oil
Stir ingredients until well blended. Pour onto hot waffle iron. Bake until steaming stops. Freeze leftover waffles individually on cookie sheet. Once frozen, store in a freezer bag. To reheat, place frozen waffles in a toaster.
NOTE: once again, I do add a bit more water to reach a consistency I prefer.
YIELD: abt 24 twelve inch wafflesBiscuits
4 c Baking Mix
1 c water
Add water to baking mix and stir about 20 times. Turn dough on to lightly floured board. Knead 10 - 15 times. Roll or pat to 3/4 inch thickness and cut with biscuit cutter. Bake on ungreased pan or cookie sheet in a 4000 preheated oven for 12 - 15 minutes. To freeze, place in freezer bag. Reheat in microwave. VARIATIONS: 1/4 c bacon, cooked and minced; or; 2/3 c grated cheese and 1/2 teaspoon garlic powder; or 2/3 c raisins and 2 tablespoons
sugar. YIELD: 20 two-inch biscuits.Shortcake
4 2/3 c Baking Mix
1 c water
6 T sugar
6 T margarine or butter, melted
Stir ingredients until soft dough forms. Spread in two ungreased 8-inch square baking pans. Bake at 4250 for 15 - 20 minutes or until goldenbrown. Slice into squares. Serve with sliced berries and whipped cream. For drop shortcake: after stirring, drop dough by 1/4 cup drops onto ungreased cookie sheets. Bake 10 - 12 minutes or until golden brown. YIELD: 12 servings.Dumplings
2 c Baking Mix
2/3 c water
Stir together baking mix and water. Drop batter by heaping tablespoons onto boiling soup or stew. Cook covered for 10 minutes, then remove lid and cook uncovered for an additional 10 minutes. (I also add various herbs to the flour mixture. For example, poultry seasoning, marjoram, may some chives or dried onions, etc)
ALL of these mix recipes came from the book FROZEN ASSETS by Deborah Taylor Hough, pages 163 - 169.CEREALS
3 c wheat flour
1 c brown sugar
1 c sour milk or buttermilk
2 t soda
1 t salt
Mix thoroughly. Bake at 3000 until golden brown. Crumble and dry.
Wheat Flake Cereal
2 c wheat flour
1/2 t salt
2 c water
2 T honey
Stir water, salt and honey into flour. Spread on cookie sheets (1/2 c to each cookie sheet). Bake for 15 minutes at 3500. Break into bite sizepieces.
Honey Coconut Granola
4 c rolled grain
1 c whole wheat flour
3/4 c honey
1 c coconut
1/4 c cooking oil
1 t vanilla
Thoroughly mix together. Spread on a cookie sheet, bake at 3000 for 20 minutes, stirring occasionally while baking. After cooking, add any or all of the following: 1/4 c sunflower seeds; 1/4 c coarsely chopped almonds or
pecans;1/4 c sesame seeds; and/or 1/2 c raisins or other dried fruit.
((¸¸.·´ ..·´ *-:¦:- Paula -:¦:-
On to Victory!