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I would encourage you to do something every week to help with your personal preparedness. Learn something, buy something, teach something or do something. Doing a little each week will pay off .

Tuesday, August 31, 2010

More info on Grains

Please begin this time with prayer.....
More on Wheat

So far we have discussed the importance of wheat in your storage, briefly touched other grains and talked about water storage.

After 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:

Wheat Berries

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.)

To Make:

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!

Sprouting Wheat

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.

Equipment Needed:

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)

Important notes:

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

Sauteed Sprouts

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

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 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, which is a disorder that causes problems in your intestines when you eat gluten, which is in wheat, rye, barley and oats. You can do a search on the Internet to find out more about it. If you have a family member with this problem, you need to up the storage of other grains for them.

Please begin your time with prayer. Ask the spirit to teach you what you need to know for your family and personal circumstances.

Follow Up from last Week:

Assignment: Cook something with wheat in it

I have heard back from some of you that have done this and your families did ok with it! WOO HOO!

You can take your regular recipes that use flour and substitute wheat flour in them.

Here is a guide for substituting wheat flour for white flour in the recipes you already use:

It takes about a pound of wheat to make a pound of bread.

It takes 2/3 C. wheat to make 1 C. of flour.

It takes 2 C. of wheat for a small loaf of bread, approximately.


My "Tia" Ferna sent this along to me–Thank you!

Dear Paula.

I have a few notes on Wheat Storage" Wheat Flour for White Flour substitution.

1 cup minus 2T. wheat Flour =I cup white Flour

Hints for Using wheat.

1. If possible, grind wheat just before you use it to retain its full nutrition. it is rich vitamin E and wheat germ, both of which are lost after grinding.

2 Wheat sprouts are good as snacks or in salads. The sprouts add Vitamin C and Vitamin A to your diet.

3. Uses for wheat;

a. flour b. cereal c. chili d. substitute for potatoes in stew e. substitute for rice in fruit salad [cooked] f. Add [cooked] to tossed Salad. g. Cereal: 2 cups water & 1 cup wheat with a little salt in a slow cooker, makes a great hot cereal in the morning if cooked all night. Brown sugar and Soy Silk Creamer makes a tasty dish for breakfast.


Week # 2- GrainsAs you know we talked last week about wheat. There are other grains you can use to add variety. If you add other grain do not reduce your wheat more than 300 lbs per person per year. I am not including any recipes for grains right now. We will cover usage of these grains later on. Right now I want you to get familiar with wheat. This information is strictly educational, so you can decide what you need in the grain section.

Find which level you are on to find amounts needed:

3 months

6 month

1 year amounts


75 lbs

150 lbs

300 lbs


25 lbs

50 lbs

100 lbs

BARLEY--Great to give soups added zest, excellent as a hot drink, pudding, also used in bread, muffins, pastry, cereal

BUCKWHEAT - Can be used in breads, pancakes, muffins, cereals, etc.

CORN--This stores well whole. You can sprout it, cook it into soups, grind into flour for corn bread and tortillas. A great change of pace from other grains Corn was an important staple to the early pioneers. Sometimes they used it whole as in corn chowder, but more often than not it was made into corn tortilla’s, corn muffins and mush. Popcorn also fits into this are. Popcorn is a great morale booster and a great "stress" food–when we do the section on "stress busters" we will talk about this in detail.

OATS–Is great as a cereal, in muffins, granola, breads, pies. It can be also used as a sub for white flour when ground into flour. Mixed with other grains will make stronger flavors more mild. Oats come in Oat Groats which is it’s whole grain form that will store for a long time. Oatmeal, which is rolled oat groats will weevil much faster. It will need to be rotated more often. If it is not sealed in cans, you need to put it in the freezer in zip loc bags to keep out the moisture about 48 hours to kill the weevil larvae and then keep it the zip bags to store it.

RICE--Brown rice has high protein value (wheat has 53.5 % per pound, brown rice has 37.5 %. Can be used in all kinds of cooking, cereals, main dishes, ground into flour for bread etc. Brown rice will go rancid quickly so it needs to be stored in the freezer. It is hard to store long term.

PASTA - Pasta is also in the grains group. It is a familiar food, easy to cook with, because it is bland it is good help with upset tummies, not used to the other grains. Nutritionally not as high as whole grains, but adds a nice variety Pasta needs to be rotated more often than your grains, keep that in mind as you add it to your storage.

RYE--Rye has all the amino acids needful for your body--excellent breads, scones, pancakes, and cereals.

MILLET–Used in cereals, soup, and casseroles as well as breads

FLOUR is needs to be rotated more often than whole grains. It needs to be kept in an airtight container. It must be rotated. The main purpose in food storage for this to this would be to help you make the transition to wheat in your diet, also good for medical needs, and other misc. things. Please send questions, comments, your recipes, your experiences, to share!!!

Wheat Grinder

FYI - We learned that it takes about 1,250 cranks on the "back to basics" hand grinder to make a loaf of bread. If you are making several loaves of bread, you will need everyone who is eating to help with this process. It is a "Little Red Hen’ project! FYI it takes twice as many turns of the crank on our BIG electric grinder (that converts to manual with a handle) than it does for the "back to basics".

Bread Basics:

In the wintertime and in a cold house, bread takes longer to rise. So, here is an idea to help with that. On TOP of the stove, you are using to bake your bread in, put a large roasting pan and put the pans inside of it to rise. It works great!


Assignment this week:: Keep practicing with wheat. You should all have the recipes from last week, or better yet use your own with the guidelines listed above. Before we move on with other cooking, we need to get more familiar with wheat.

Just an idea. In our family we have divided up the preparedness topics and everyone in the family is in charge of an area....we have done this since our children were little. It not only helps but it is good for them to emotionally be better prepared, because they are helping and doing something about an unpleasant situation that could come.

¸.·´ ..·´¨¨))
((¸¸.·´ ..·´ *-:¦:- Paula -:¦:-
-:¦:- ((¸¸.·´*

This year.... transform everything!
On to Victory!

@ Copyright Bucket Ideas

Colored Popcorn

Pink Sugar Popcorn

6 quarts popped popcorn

1/4 cup butter or margarine

2 cup water

1 tsp. salt

1 tsp vanilla

1/2 tsp red food coloring

Mix sugar, water, butter and salt in heavy saucepan. Bring to boil and cook for 4 minutes, Remove from heat and add vanilla and food coloring. Stir and pour over popcorn. Mix.

Old Fashioned Pink Popcorn

6 quarts popped popcorn

2 cups sugar

3/4 cup milk

1 Tbls butter

1 tsp light corn syrup

1 tsp vanilla

several drops red food coloring

Cook to soft ball stage, add vanilla and coloring. Pour over popcorn and spread on wax paper to set.

Pink Circus Popcorn

2 cups sugar

2/3 cup milk

1 Tbs Karo Syrup

1/4 tsp salt

1 tsp vanilla

1/4 tsp red food coloring

This covers 3 poppers of corn (1/3 cup each)

Red Hot Popcorn

4 quarts popped Pop Corn 1/2 cup butter1/2 cup granulated sugar 1/4 cup light corn syrup3/4 cup red cinnamon candies 1/4 tsp. baking soda

Melt butter in medium saucepan; stir in sugar, corn syrup and cinnamon candy. Heat to a boil; continue boiling, stirring constantly, until candy is dissolved completely. Boil without stirring for 3 minutes. Remove from heat; stir in baking soda.Pour over popcorn, mixing well. Allow to cool completely on foil or buttered wax paper. Break apart and store in tightly-covered container. Makes about 4 quarts.

Popcorn Pastels

For a dramatic evvect, make 2 batches in contrasting colors.

4 quarts popped pocorn 1 2 cup sugar

2 cup light corn syrup 2 Tbs. butter

2 tsp salt 1/4 tsp cream of tartar

3-4 Tbls. Jell-o 1 tsp baking soda

Preheat oven to 250* Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in oven. Cut 2 large pieces of wax paper to fit 2 cookie sheets and butter them.

In large saucepan combined sugar,m corn syrup, butter, salt, cream of tartar. Bring to boil, stirring constantly. Cook and stir until mixture reaches 250*. Stir in jello and cook until reaches 260*. Remove from heat and stir in baking soda. Stir in quickly. Remove popcorn from oven and pour mixture over popcorn. Reduce oven to 200* and bake for about an hour, stirring 2-3 times. Turn onto buttered wax paper

Jello Popcorn

1-3 oz. pkg. Jello

1 cup sugar

1 cup karo syrup

Bring to full boil, remove from heat and pour over popcorn.

Nutty Popcorn

Krazy Krunch

4 quarts popped popcorn 3 cups pecans

2 cups almonds 2 tsp vanilla

2 2/3 cup sugar 2 cups butter

1 cup corn syrup

Combine sugar, butter, syrup and cook over medium heat to soft ball. Add vanilla and pour over popped corn and nuts. Pour on buttered flat surface and cool. Then break into desired size pieces

Popcorn Crunch

2 cup melted butter

2 cup honey

Blend and pour over

3 quarts popped corn

1 cup nuts

Mix well

Cracker Jack Popcorn

5 quarts popped popcorn 3/4 cup salted skinned peanuts

2 cups sugar 1/4 tsp cream of tarter

2 cup boiling water 1 tbs butter

2 tsp baking soda

In heavy large saucepan place sugar, cream of tarter and blend well. Add boiling water and bring to a gentle boil. Cover and cook for 5 minutes. Remove lid, do not stir, continue cooking. Watch for syrup to turn a golden caramel color. (If it gets too cark it will be bitter.) Remove from stove immediately and quickly stire in butter and baking soda. Stir well. Pour over popcorn and nuts and toss to coat evenly. Spread on wax paper to harden. Store in coverd container

Popcorn Peanut Clusters

Like sticky Cracker Jacks!

3 quarts popped popcorn 3 6 oz cans peanuts

1 cup sugar 2 cup molasses

2 cup dark corn syrup 1 tbs butter

1 tbs lemon juice.

Mix popcorn and peanuts in large bowl. Combined remaining ingredients in large saucepan, cook and stir over medium heat until sugar is dissolved. Add popcorn and peanuts, return to heat and cook, stirring constantly for 5 minutes. Mixture should be sticky. Spread out on buttered baking sheet and cool enough to handle. Shape into bite size clusters. Wrap individually and store in loosely covered container.

Toffee Nut Crunch

2 quarts popcorn 1 cup chopped pecans

1 cup almonds 1 cup butter 1 2 cup brown sugar 1/2 cup corn syrup 2 tsp soda 2 tsp salt

Spread popped corn and nuts in shallow pan. Place in preheated oven of 250*. Combine butter, sugar, corn syrup and salt in saucepan over medium heat, stirring only till dissolved. Boil till mixture reaches 248* (firm ball). Remove fro heat and stir in soda. Pour mixture over corn and gently stir to coat. Return to oven for 45 minutes, stirring every 15 minutes to coat all the corn evenly.

Candy Popcorn - Sweet and gooey! Kids love it!

4 quarts popped popcorn

1 2 cups candy (jelly beans, gumdrops, candy corn, candy canesBanything but chocolate.)

3 cups mini marshmallows 3 cups peanuts

1 1/3 cup sugar 2 cup butter

3/4 cup light corn syrup 1 tsp vanilla

Stir together popcorn, candy marshmallows and peanuts and set aside. Combine sugar, butter and corn syrup, bring to a boil and book for 3 minutes. Add vanilla and a few drops of food coloring if desired, pour over popcorn mixture, mix well. Set out on wax paer and break into pieces when hardened or make balls.

Chocolate Popcorn

Marshmallow Popcorn Treats

2 quarts popped popcorn 2 cup chocolate chips

2 cup butter 34 large marshmallows

Melt butter and marshmallows in large bowl in microwave or over medium heat in large saucepan. Whip until smooth and add popcorn and chocolate chips. Shape into balls, wreaths, candy canes, etc. You can add coloring to marshmallow mixture.

Chocolate Mint Popcorn

2 quarts popped popcorn

1 (1 inch) chocolate covered mints or candy bar

2 tbs butter

Melt butter and mints together over low heat. Pour over popcorn and mix well to coat all pieces.

Heavenly Popcorn

2 quarts unsalted popcorn

1 cup mini marshmallows

2 cup salted peanuts (opt)

1-1.45 oz chocolate candy bar

Spread popped corn on large baking sheet and sprinkle with marshmallows and nuts. Arrange chocolate pieces on top and bake at 300*e for 5 minutes. Remove from oven and toss.

Fudge Popcorn

4 2 cup sugar 1 can milk

Bring to boil and cook for 10 mins. Stir constantly.

Pour over:

3 packages chocolate chips 2 cubes butter

1/8 tsp salt 1 tbs. vanilla

Stir until chips are melted. Pour over 10 cups popcorn, toss.

S=more Popcorn

6 cups popped corn

1 wrapped section of graham crackers smashed

2 pkg small marshmallows

Melt 1 large chocolate candy bar and pour over above mixture.

Chocolate Syrup Popcorn

1 cube butter 6 oz chocolate chips

2 cup powdered sugar 1 (13 oz) can evaporated milk

Melt butter, add chips. When melted add poswered sugar and milk. Boil 5 minutes. Pour over popcorn.

*You can use any kind of chips

**Can use also over ice cream or to make choc milk etc.

Chocolate Popcorn Balls

1 1/2 c. sugar 2/3 c. water2/3 c. white syrup 1/2 c. cocoa without sugar

Cook to soft ball. Remove from heat. Add 1 tsp vanilla. Pour over 2 quarts popcorn and form balls.

Divinity Popcorn

4 c. popped popcorn3 squares Borden's Eagle Brand white chocolate candy coating1 tbsp. Crisco (solid)1 pkg. peanuts (opt.)

Melt the Crisco and white chocolate together. Pour the mixture over the popped corn and thoroughly coat the popcorn. Cool on cookie sheets. Store in tightly covered container

Peanut Butter Popcorn

Popcorn with Peanut Butter, Butter

2 quarts popped popcorn

1 tbs peanut butter

2 tbs butter

Salt to taste

Melt together. Pour over popcorn & mix well.

Butterscotch Popcorn

8 quarts popped popcorn 1 c light corn syrup

1 cup peanut butter

1-12 oz packages butterscotch morsels

Combine syrupp, peanut butter and morsels in a heavy saucepan. Cook over med heat to 225* or soft ball. Pour over popcorn, mix well.

Yummy and Chewy Peanut Butter Popcorn

3 quarts popped popcorn 1 2 cup roasted peanuts 1 cup sugar 2 cup honey 2 cup light corn syrup

In heavy saucepan, combined sugar, honey and corn syrup. Boil hard for 2 mins. stirring constantly. Remove fro heat, add peanut butter and vanilla. Stir well and pour over popcorn. Spread on wax paper to set.

Peanut Butter Popcorn

10 cups popped corn 2 cup sugar

2 cup corn syrup 2 cup peanut butter

2 tsp vanilla 1 pkg p butter chips

Bring sugar and syrup to a boil over medium heat. Boil 1 minute, remove from heat. Stir in peanut butter chips and vanilla. Mix well and pour over popcorn. Smash into buttered 13x9 pan cook and then roll into balls.

Peanut Butter Popcorn Bars

12 cups popcorn 1 cup corn syrup1 cup sugar 1 cup Peanut Butter Butter 13"x 9" baking pan. In medium saucepan, over medium heat, combine corn syrup, sugar and peanut butter. Bring to a boil, stirring constantly. Reduce heat to low, simmer for 3 minutes. Remove from heat and add popcorn; tossing gently to evenly coat. Press into pan; cool. Cut into bars. Store tightly covered.

Marshmallow Peanut Butter Popcorn

2 pkg microwave popcorn popped

2 cup butter 3/4 cup brown sugar

1/4 cup peanut butter 20 large marshmallows

Pour popcorn into a large bowl. Combine butter, sugar and marshmallows. Cook for 1 min at a time in microwave until the mixture is melted. May take several times.

Stir in peanut butter until well blended. Pour the mixture over popcorn and stir to coat the corn before it cools

Caramel Corn

Gooey Caramel Corn

1 cup brown sugar 1 cube butter

30 large marshmallows 2 quarts popcorn

Mix and cook until marshmallows are melted, pour over popped corn.

Yummy Caramel Corn

1 cube butter 3/4 cup brown sugar

1/4 cup corn syrup 2 quarts popcorn

Melt Butter, add sugar and corn syrup. Bring to a boil. Pour over popcorn. If you want more of a candied corn, use 2 sugar and 2 corn syrup.

Microwave Caramel Popcorn

Melt 1 stick butter in microwaveable bowl. Stir in 1 c brown sugar and1/4 c white syrup; cook on HIGH for 4 minutes. Stir in 1 tsp baking soda. Place 4-6 qts. popped corn in brown grocery bag. Pour syrup onto popcorn and shake. Put bag in microwave and cook on HIGH for 1-1/2 minutes. Remove from microwave and shake. Cook on HIGH for another 1-1/2 minutes.

The Best Caramel Corn!

2 1/4 cup bown sugar 6-8 qts popped corn

1 cube butter 1 cup white karo syrup

1 can Condensed Milk 1 tsp vanilla

Bring just to a boil, stirring constantly. Pour over unsalted popped corn. Enough for a canning kettle full. Stays soft and chewy and is yummy

Butter Molasses Caramel Corn

2 cups sugar 2 cup molasses

1 tsp .salt 1/4 cup water

1 cube butter

Mix and cook to 230* or soft ball stage. Add 1 tsp baking soda. Stir in, pour over popcorn

Even More Caramel Corn

Melt in microwaveBdo not boil

5 cups popped corn

28 candy caramels

2 tbs hot water

Stir till smoothBpour over popcorn.

Divine! Chewy not Sticky Caramel Popcorn

4 quarts popped popcorn 2 cup sugar

2 cup brown sugar 1/4 cup butter

2/3 cup concensed milk 3/4 cup corn syrup

optB1 cup pecans and 1 cup almonds

Baked Caramel Corn

6 quarts popped corn 2 cups brown sugar

2 cup karo syrup 1 cup butter

1 tsp salt 1 tsp soda

Boil over low heat for 5 mins. then add baking soda. Stir well. Pour over popped corn. Put on 2 cookie sheets. Bake 200* for 1 hour. Stir every 15 mins.

Popcorn Balls

Root Beer Popcorn Balls

3-4 quarts popped corn 1 cup salted peanuts

1 cup sugar 2 cups water

2 cup corn syrup 1/4 cup butter

1 tsp root beer extract 1/4 tsp salt

Combine water, sugar, corn syrup, cutter extract and salt. Cook till sugar dissolves and mixture reaches soft ball stage. Pour over popcorn and peanuts, stir. Let stand 8-10 mins and then shape into balls.

Worlds Easiest Popcorn Balls

3 quarts popped corn 1 pkg marshmallows

1/4 cup butter

In a large saucepan, cook marshmallows and butter or margarine over low heat until melted and smooth*. Pour over popcorn, tossing gently to mix well. Cool five minutes. Butter hands well and form 2 1/2 inch balls. Makes about 14 balls. *Add coloring if desired. Mix well

Breakfast Popcorn Balls

1 cup Cereal 2 quarts popped popcorn

2 cup maple syrup 2 cup brown sugar

2 tsp salt 1/4 cup butter

Combined cereal and popcorn in large bowl. In saucepan combine corn syrup, sugar and salt. Cook stirring occasionally over med high heat until mixture comes to a boil, cook till 260* hard ball stage. Remove from heat, add butter, mix with popcorn mixture. Cool and shape into balls about 3 inches big. Cool, wrap.

Holiday Popcorn Balls

6 tbs. butter 3 cups mini marshmallows

2 of 3 oz pkg of Jell o 3 quarts popped corn

In medium saucepan, melt butter over medium heat. Add marshmallows and stir until melted. Blend in dry Jell o. Pour over popcorn and mix well. Make into balls.

Use red Jell o for one batch and green Jell o for another for festive popcorn balls.

Granola Popcorn Balls

3 qts popped corn 1 quart granola cereal

2 cups salted peanuts 1 2 cup molasses

1 2 cup gran sugar

Mix popcorn with the granola and peanuts in a large bowl. Combine molasses and sugar in saucepan and boil over medium heat to 250* or hard ball stage. Pour syrup over popcorn mixture; coat evenly. Let mixture cool to lukewarm. Butter hands and make balls. Wrap in plastic wrap until ready to serve Makes 24..Makes about 24 granola popcorn balls

.Popcorn Lollipops

5 cups popped Pop Corn 1/4 cup butter2 ounces white chocolate 2 marshmallows 2-3 tbs crushed peppermint candy 10 peppermint sticksSmall tube of cake frosting Assorted candies: candy coated chocolate, red hots, licorice, gumdrops. Place popped corn in large bowl. Heat butter and white chocolate over low heat until melted. Stir in marshmallows until smooth. Stir in peppermint candy. Using a 1/4 cup measure, shape corn mixture around top of peppermint stick and flatten. Place on lightly buttered sheet of wax paper. Decorate with assorted small candies (use frosting to attach candy to lollipops). Makes about 10.

Triopicron Balls

2 quarts popped Corn 1/2 cup chopped dried pineapple1/2 cup shredded coconut 1 pkg (12 oz.) White chipsCombine popped popcorn, pineapple and coconut in large bowl. Place baking chips in 1-quart glass measuring cup. Microwave on HIGH for 1 to 2 minutes, to melt completely. Spoon over popcorn mixture, mix well. Form balls. Cool, makes 3 dozen.

Jell-o Popcorn Balls

1 c. sugar1 c. white syrup1 (3 oz.) pkg. Jell-O

6 quarts popcorn

Cook until Jell-O dissolves (not to soft ball stage). Pour over popcorn and make into balls. Very good

Spicy Popcorn

Cheese Popped Corn

6-8 quarts popped corn 1 cube butter

powdered cheese sauce

Pour melted butter over corn and sprinkle with cheese

Mama Mia Popcorn

6 cups popped corn (6 tbs. unpopped) 2 tbs butter

Pour melted butter over corn and sprinkle with Itailan sald dressing mix.

Chile Cheese Popcorn

2 quarts popped corn 1/4 cup butter melted

1/3 cup grated cheese 1 tsp chili powder

1/4 tsp garlic salt

In a large bowl, toss all ingredients until well mixed.

Mexicali Popcorn

3 tbs butter

2 tbs dry taco seasoning mix

2 tbs chopped dried onions

2 quarts popped corn

Salt to taste

Pour melted butter and seasonings over popcorn.

Pillows and Popcorns

6 cups popped corn 4 cups rice chex

1 can french fried onions 1/4 cup butter

2 cup shredded cheddar cheese

Melt butter in 9x13 pan in oven as it preheats to 325*

Sprinkle cheese over top and toss. Bake, stirring once, for 15 minutes until hot and crispy. Season lightly with seasoning salt. Store in covered container.

Cheddar Toss and Heat

4 quarts popped corn

1/3 cup melted butter

2 tsp garlic

2 tsp onion salt

2 cups sharp cheddar cheese grated

Pour melted butter over popcorn. Add garlic salt and onion salt and toss. Add cheese a small amount at a time. Put in baking pan and heat for 5 mins to melt the cheese, stirring gently. Good with apple cider or milk.

Cayenne Popcorn

Pop 2 cup popcorn

1/4 tsp cayenne powder

Salt to taste

Popcorn Scrabble

2 quarts popped corn 2 cups pretzels

2 cups croutons 2 cups small crackers

1 cup salted peanuts 2 melted butter

2 tsp salt 2 tsp worcestershire sauce

1/4 tsp chili powder 1/4 tsp garlic salt

1/4 tsp onion powder

Stir together everything but spices. In small saucepan combine other ingredients. Heat until well mixed and dissolved. Pour and toss over popcorn. Bake 1 hour in 250* stirring every 15 minutes.

This and That Popcorn

Popcorn Meat Loaf

5 cups popped popcorn 1 1/4 lbs lean ground beef or turkey1/4 cup chopped celery 1/4 cup chopped onion1/4 cup 2% milk 1 egg2 tbs chopped parsley 1 clove garlic, minced

1 teaspoon salt 1/2 teaspoon pepper1/4 cup chili sauce or ketchup

Preheat oven to 350*. Grease loaf pan, set aside. Process popcorn in a blender until finely ground. Add to ground beef, celery, onion, milk, egg, parsely, garlic, salt and pepper, Mix well

Press meat mixture into pan; spread chili sauce over top. Bake at 350* for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.

Yogurt Popcorn

2 1/2 quarts popped popcorn 1 cup plain yogurt1 cup brown sugar 1/3 cup light corn syrup

Put popped popcorn in a large bowl and keep warm. In a 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup.

Cook and stir over medium heat to hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour over popped popcorn, stirring to coat.

Popcorn Cake

4 quarts popped corn 3/4 cup peanuts

3/4 cup gummi candies 2 cup butter

1/4 cup light corn syrup 1 cup brown sugar1/2 teaspoon vanilla extract Assorted Lollipops3/4 cup small candies (M&M==s, Smartees, etc.)

In a large bowl mix popcorn, peanuts and gum drops; set aside. Lightly spray a bundt pan with cooking spray; set aside. Heat butter, corn syrup and brown sugar in a large saucepan over medium heat, stirring constantly. Bring mixture to a boil and cook, stirring constantly, 2 minutes. Remove from heat and stir in vanilla .Pour hot syrup over popcorn mixture and mix well Add small candies and stir just until evenly distributed. Spoon into bundt pan; gently pushing mixture into pan. Cover pan lightly and cool about 4 hours. Invert cake onto serving platter. Push lollipops into top of cake before serving.

Popcorn Fudge

4 cups popped popcorn1 (18 oz.) package semi-sweet chocolate chips1 (14 oz.) can sweetened condensed milk2 tablespoon butter or margarine1 cup toasted slivered almonds1 teaspoon vanilla

Line 9" x 13@@ pan with foil; set aside.

Melt chips, condensed milk and butter in large saucepan, stirring until smooth; remove from heat. Stir in popcorn, nuts and vanilla.

Spread mixture evenly in prepared pan. Chill 2 hours or until firm. Remove from pan and cut into squares.

Just a couple things I've learned from others. Popcorn can be ground into cornmeal quite well to make corn tortillas, corn bread, etc. I also have a wonderful tortilla recipe that works great. The trick to soft tortillas is to roll it out REALLY thin, preferably with a marble or silicon rolling pin--they seem to work better. I'd love to have a corn tortilla recipe if you find one. I'm sure it's not a simple switch of wheat to corn flour.
Whole Wheat Tortillas
4 cup whole wheat flour
1/4 tsp baking powder
1/4 cup oil
1 cup warm water
1 1/2 tsp salt
1 tsp yeast
Combine ingredients then knead 5 minutes. Roll out into about 15 balls and return to mixing bowl. Cover and allow to rise at least 5 minutes. Roll balls into thin tortillas--the thinner the better--and cook in hot skillet on both sides.