BREADS & SUCH
Modern chefs and
health spas alike are embracing the exciting, satisfying textures and flavors
of ancient grains. Whole grains, the
seeds and fruits of cereal grasses, are packed with energy. They supply the nutrients your body needs to
properly digest and assimilate their natural goodness.
On the other hand, most processed grains are stripped of their
nutritious outer layers (the bran and sometimes the germ) removing most of
their key nutrients, such as Vitamin E, protein and fiber. What remains is the starchy inside, lacking
flavor and texture. Adding whole grains
to your diet is good for body and soul. “All grain is ordained for the use of
man and of beasts, to be the staff of life” (D&C 89:14). Sir Francis Bacon (1561-1626) said: “Acorns were good until bread was found.”
Greek Pita Bread
2 ¼ tsp
yeast
3 cups
flour
1 ½ tsp
salt
¾ tsp
sugar
1 Tbsp
olive oil
1 cup plus
3 Tbsp warm water
Mix yeast,
sugar and water and let set for about 5 minutes.
Mix flour
and salt. Add yeast and water mixture
and olive oil to flour and knead with an electric bread mixer. Place dough in an oiled bowl and cover with
towel. Place in a warm location until
doubled in size. Divide dough into 12
balls. Roll out on floured board about 6
inches across. Let rise for 30
minutes. Bake on a stone at 450-475
degrees for 4 minutes, two minutes on each side. If you don’t have a stone bake on a cookie
sheet at 500 degrees for 4 minutes.
Yvonne’s Two Hour Bread
From grinding the wheat to
out-of-the oven in under two hours! Moist
and delicious, my grandchildren’s favorite, especially with honey butter! -
Mix:
8 cups
whole grain flour (wheat or spelt)
2
Tbsp yeast
½ - ¾ cup gluten
(If you don’t have gluten, use extra oil as per instructions below.)
2 Tbsp Dough Enhancer, (available from the Kitchen
Kneads store in
Mix above
ingredients until yeast is well blended with the flour.
Add:
6 cups of semi-hot water (from the tap, not boiling water).
Mix
together for 1 minute with an electric bread mixer (2 minutes by hand, stirring constantly).
Let
mixture sit with a cloth over the bowl for exactly
10 minutes (to get yeast working).
Add:
1 cup honey
½ cup oil (Use
2/3 cup oil if you want bread to be extra, extra moist or if you didn’t use
gluten.)
2 Tbsp
salt
6-7 additional cups of whole grain flour
Mix all
together for 6 minutes with electric bread mixer or 10 minutes by hand. (I have been told that Kitchen Aid type mixers need 10 minutes of mixing. I use a Bosch
bread mixer).
Set oven to 170º
Grease pans well. Divide dough
into 4-5 loaves (five 8” pans or
four 9” pans or whatever fits...), and put in pans and immediately set in
preheated oven. Bake for exactly 20
minutes. (It’s a good idea to set a
timer!)
After
baking 20 minutes at 170º, turn oven to 350º
(without opening oven door), and bake 30
minutes more.
After bread is done baking to a golden brown, remove bread from tins to cool
completely before storing (if it lasts that long!) Freezes well and lasts for days stored at
room temperature and it is always moist!
You can also use this recipe to
make rolls and sweet rolls. Make as
above, but let rolls rise outside of the oven until double in size and then
bake at 375 degrees for 15-20 minutes.
Ezekiel Bread
Ezekiel bread is said to be inspired by the biblical verse Ezekiel
4:9: Take thou also unto thee wheat,
and barley, and beans, and lentils, and millet, and fitches, and put them in
one vessel, and make thee bread thereof.
1/2 cup dry barley
1/2 cup dry pinto beans
1/2 cup dry navy beans
1/2 cup dry lentils
1/2 cup warm water (110º)
2 pkgs. active dry yeast (1/4 oz. each)
6-7 cups whole wheat flour
1 tsp sugar
3 cups water
1 cups rye flour
1/3 cups honey or brown sugar
1/4 cups millet or cornmeal
2 tsp salt
In a
large heavy pot combine barley, pinto beans, navy beans, and lentils; cover
with water and bring to a boil. Reduce heat and let simmer two hours, adding
water from time to time as needed, about 10 cups in all. Stir often with a
wooden spoon but do not stir up the bottom of the pot if mixture becomes caked
on the bottom. (Soaking will remove any burned part on bottom.)
After
two hours, remove from heat, cover and set aside. Mixture should be pasty and
thick. Do NOT puree.
In a
large bowl sprinkle yeast on warm water; add sugar and stir until yeast is
dissolved. Using a wooden spoon, mix in 3 cups of water, rye flour, honey or
brown sugar, millet or cornmeal, oil and salt. Thoroughly mix in 3 cups
prepared bean mixture. Batter should be lumpy - do not puree beans. Add whole
wheat flour, 1 cup at a time, mixing well after each addition to make a soft
dough.
Turn out onto a well floured surface and knead
in enough remaining flour to make firm but slightly sticky dough. Form into a
ball and put into a well greased bowl, turning once to grease entire dough
surface. Cover with a light towel and let stand in a warm place until doubled
in bulk, about 2 hours.
Punch
down dough and divide into 3 equal parts. Shape each part into a loaf and put
into a well greased 9x5 inch loaf pans or 2 long loaves may be formed and
arranged on a well greased cookie sheet. Cover with a towel and let stand in a
warm place until doubled in bulk, about 1 to 1 ½ hours.
Bake at 350 degrees for 40 to
50 minutes until loaves are lightly browned on top and make a hollow sound when
tapped. Cool in pans on wire rack for 10 minutes. Remove from pans and cool
completely. Wrap in plastic wrap or foil when cool. Loaves may be frozen.
Johnny Cakes
This is a very old
recipe that was probably introduced to the Pilgrims by the Indians and most
likely had a place at the table for the first thanksgiving. There are as many regional variations on this
recipe as there are variations on its name.
Johnny cakes may be known as journey cakes, ashcake, battercake, corn
cake, batter bread, corn cake, cornpone, hoe cake, mush bread, Shawnee cake, or
corn dodgers depending on where you hail from.
2 cups cornmeal
1 tsp salt
2 tsp shortening
1 3/4 cups boiling water
Pour the boiling water over the other
ingredients. Beat well. When cool, form
into thin cakes. Bake 30 minutes in hot
oven or Dutch oven until crisp. Serve
with butter or gravy. Johnny Cakes can
be cooked on a hot buttered griddle, baked in the oven, or cooked on a clean,
buttered hoe.
Wheat Pretzels
Rumor has it that the first
pretzels were made hundreds of years ago by a diligent, frugal monk who was
also a baker. Tired of discarding his dough scraps, the monk decided to roll
them out and knot them to resemble hands and arms in prayer.
Soft pretzels should be eaten
within a few hours of being baked since they have a tendency to become soggy.
You can, however, stick them in a 350°F oven for approximately 10 minutes to recrisp. Whole-wheat flour adds another twist to
pretzels. In addition to the added fiber, the whole wheat adds texture and
flavor.
To make 12 ounces dough:
1 1/2 cups whole-wheat flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil
To make 1 pound dough:
2 cups whole-wheat flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil
1. Combine
whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food
processor; pulse to mix. Combine hot water and oil in a measuring cup. With the
motor running, gradually pour in enough of the hot liquid until the mixture
forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to
2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process
until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic
wrap with cooking spray and place it, sprayed-side down, over the dough. Let
the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat
oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest
a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10
to 14 minutes. Serve immediately.
Whole Grain Pancakes
Our daughter sent this recipe to us
and titled the recipe “Dad, you’ll never go back.” She was right. He’ll never go back since he
tried this recipe. It takes a little
more effort, but it’s all natural and the taste is marvelous. Use maple syrup, hot apples sauce, or other
fruit to top! -
1 ½ cup whole grain flour
3 tsp
baking power
3 Tbsp sugar
¾ tsp salt
3 eggs
1 ¼ cups
milk
3 Tbsp
softened butter
1 tsp
vanilla
Combine
all ingredients and stir until smooth.
Whole Grain Pizza Crust
½ Tbsp
yeast
1 tsp
sugar
½ cup warm
water
1 ¾ cups
whole-wheat flour
¾ tsp salt
1 Tbsp
Italian seasoning
1 Tbsp oil
Combine
water, yeast, and sugar and let stand for 5 minutes. Place 1 ½ cups flour and ¼ tsp salt and
Italian seasoning in medium bowl; stir in yeast mixture and oil. Knead until smooth and elastic. Let rise 30 to 45 minutes or until double in
size.
Sky High Biscuits
Flaky and golden, these biscuits have pleased diners since
pioneer days. They are quick and easy to make and so much better than those in
a can. You can make and shape them ahead; bake and serve hot from the
oven. 15 minutes prep time.
3 cups whole wheat flour or spelt flour
4 1/2 tsp baking powder
3 Tbsp sugar
1/2 tsp salt
3/4 tsp cream of tartar
3/4 cup butter (take from fridge and cut quickly into little pieces)
1 egg, beaten
1 cup milk
In a bowl combine the flour, baking powder, sugar, salt
and cream of tartar.
Cut in butter until mixture resembles coarse cornmeal,
but there will be a few bigger chunks, which is okay.
Add egg and milk, stirring quickly and briefly.
Knead lightly on floured board.
Roll or pat gently to 1-inch thickness. Cut into 1 to 2
inch biscuits (fancy shapes if desired). Place in a greased 10-inch iron
skillet or on a 9-inch square pan. For crusty biscuits, separate on a cookie
sheet.
Bake at 450 degrees for 12 to 15 minutes.
Whole
Wheat Waffles
Put in blender and blend for 5 minutes:
1 cup whole wheat flour
1 ½ cups milk
Add and Blend:
2 eggs
1 Tbsp brown sugar
5 Tbsp oil
1 tsp salt
Add last and blend:
1 Tbsp baking powder and let stand about 5 minutes
Cook 3½ minutes in medium hot waffle iron.
PORRIDGE & CEREAL
Porridge is a simple dish made
by boiling coarsely ground grain or meal in water or milk. Porridge is one of the easiest ways to digest
grains and is traditionally used in many cultures as a weaning food and to
nurse the sick back to health. Almost
every culture has recipes for porridge made from their traditional grain. In
Hummus – Mid Eastern Dish
Not only is hummus one of the most recognized
Middle eastern dishes, it is also one of the most versatile. The dip, made from
chickpeas and sesame paste, can be served as an appetizer, side dish or as a
light meal. Try it with warm, toasted pita wedges, your favorite veggies, or in
lieu of butter on your bread. No matter how you try it, hummus is a delicious
food that your taste buds won't forget!
4 cups cooked garbanzo beans
2 Tbsp
tahini
4 cloves
garlic
2 tsp
ground cumin
1/3 cup
lemon juice
3 Tbsp
olive oil
pinch of
cayenne pepper,
extra
lemon juice, optional,
extra
virgin olive oil, to garnish
paprika and
chopped fresh leafed parsley, to garnish
Drain one
can of beans. Place beans including
water from one can along with garlic in blender. Mix until smooth. Add remaining ingredients. Blend well.
Refrigerate until ready to serve.
Tahini can be found in food stores such as Kitchen Kneads. Serve with
flat bread.
Hot Wheat Cereal
For each serving needed, use:
1/4 cup wheat
1 cup water
1/4 tsp salt (vary to taste)
Crack the wheat in a blender on
high speed until broken into very fine pieces.
An easy way to do this is to feed the wheat from a funnel that is held
tightly in the hole of the blender lid while the blender is running. This feeds the wheat more slowly and cracks
it more uniformly. Run the blender for
several seconds after all the wheat has been added and it reaches the
consistency you want (almost a powder, but not quite).
Bring water to a hard boil in a
medium saucepan. Add salt. Reduce heat to medium and immediately add cracked
wheat slowly while stirring vigorously
to avoid lumping. Stir occasionally
while cooking. Simmer for 10-15 minutes
or until cereal thickens. Eat with milk
and sugar or honey. Also good with
berries or bananas.
Different wheat or grain
varieties (e.g., hard wheat, soft wheat, or spelt) produce slightly different
flavors and consistencies. Try them to
see what you like best, or make your own blend.
For easy pan cleaning, fill the
pan with water and allow to soak until the wheat paste loosens from the bottom
of the pan.
Scottish Porridge
2 cups water
1/4 cup steel cut oats
Pinch of salt
Bring the water to a rolling
boil. Slowly pour the oatmeal into the
boiling water while stirring vigorously with a spoon. Keep stirring until the water returns to a
boil, reduce the heat, cover the pan and simmer on low heat for 15 minutes
while stirring occasionally. Add salt
and simmer for an additional 5-10 minutes until thick but pour-able. Adding the salt too early is said to harden
the grain and prevents it from swelling making a less creamy bowl of
porridge. Serve hot, topped with sugar,
cream, or honey as available.
Impastoiata (Polenta with Beans)
Polenta
was popular in the north of
1 cup
medium coarse or coarse ground corn meal
3 cups chicken stock
1 cup boiled beans
1 Tbsp olive oil
Bring
water and chicken stock to a boil in a heavy pot that distributes heat
evenly. Add salt and reduce heat till
water is simmering. Take cornmeal by the
handful and add to water slowly while stirring briskly with a long handled
wooden spoon to avoid lumps. Cook,
stirring constantly for 20-30 minutes or until it becomes very thick and starts
pulling away from the sides of the pot.
Stir in beans. Serve hot.
HEARTY MAIN DISHES, SOUPS,
AND STEWS
Do you have a
kinder, more adaptable friend in the food world than soup? Who soothes you when
you are ill? Who refuses to leave you when you are impoverished and stretches
its resources to give a hearty sustenance and cheer? Who warms you in the
winter and cools you in the summer? Yet who also is capable of doing honor to
your richest table and impressing your most demanding guests? Soup does its
loyal best, no matter what undignified conditions are imposed upon it. You
don't catch steak hanging around when you're poor and sick, do you? Judith Martin (Miss Manners)
White Bean & Rice Soup
1 cup dried rice
4 cups chicken stock (or 4 tsp chicken bouillon and 4
cups water)
2 cups white beans (cooked)
1 tsp onion powder
1/2 tsp pepper
1 tsp salt
1/2 tsp celery seed
Bring
chicken stock to a boil, add dry rice, cover and turn to low heat. Simmer for about 1/2 hour or until rice is
tender. Add salt, pepper, onion powder
and celery seed and beans. Simmer until
flavors blend. This recipe can also be
used as a casserole by decreasing the water or increasing the cooking time.
Finnish Split Pea Soup
Delicious to the taste, inexpensive, fast, and filling! One of our family’s favorites.
2 cups dry whole split peas
5 cups water or ham or chicken
stock
2 tsp onion powder
Salt
and pepper to taste
Wash peas well. Bring stock to a boil. Add peas and onion powder and cook until
tender. Blend by by hand or mixer until
fairly smooth. Add salt and pepper to
taste.
Creamy Lentils
1/2 cup lentils
2 Tbsp oil
1/2 tsp onion powder
1/8 tsp garlic powder
1/2 tsp thyme
1 tsp cumin
Salt and pepper to taste
Cover lentils with water and bring to a hard boil. Reduce heat, simmer for 20-40 minutes or
until tender. Add additional water as
needed. Drain lentils and set
aside. Sauté seasonings with oil for 10
minutes. Add drained lentils and simmer
until flavors blend.
Chick Pea Stew
2 tsp onion powder
1/8 tsp garlic powder
5 cups vegetable stock
1/2 cup corn meal (medium grind)
1/2 cup chick-peas/garbanzo beans (cooked)
Combine onion powder, garlic
powder, and vegetable stock. Bring to a
boil over medium heat. Stir in corn meal
and chick peas. Cover and simmer over
low heat for 40 minutes. Stir frequently
to prevent corn grits from scorching.
Greek Lentil & Barley Soup (Fakes)
Fakes (pronounced 'Fah-kehs') is a
staple in the Greek kitchen, and is an especially filling and healthy meal. It
is traditionally served with a drizzle of olive oil and lots of vinegar. Though
the vinegar is of course optional, try it, it lifts the lentils and adds
another dimension of flavor!
8 ounces brown
lentils
1 cup pearl barley (optional)
1/4 cup olive oil
1 tablespoon minced garlic (or substitute
garlic powder/salt)
1 onion, minced (or substitute onion
powder/onion salt)
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
¼ cup tomato sauce
Salt and pepper to taste
2 tsp beef buollion
Vinegar to taste (see notes above)
Extra-virgin olive oil, for drizzling over
top of hot soup
Place lentils in a large saucepan, cover
with 1 inch of water. Place over medium-high heat and bring to a boil; cook for
10 minutes, then drain lentils into a strainer.
In a dry saucepan, add olive oil, and turn
heat to medium. Add garlic, onion; cook
and stir until the onion has softened and turned translucent, about 5
minutes. Pour in lentils, 1 quart water,
oregano, rosemary, and bay leaves. Bring
to a boil. Reduce heat to medium-low,
cover, and simmer for 10 minutes.
Stir in tomato sauce, buollion, vinegar, and
season to taste with salt and pepper. Cover
and simmer until the lentils have softened, 30 to 40 minutes, stirring
occasionally. Add additional water if
the soup becomes too thick. Ladle into
soup bowls, and drizzle with extra-virgin olive oil.
Sue’s
6 servings
One of the staples of the Cuban
diet, moros y cristianos is a wonderfully
poetic, historic name for the color combination of black beans and white rice.
The beans are richly spiced (but meatless), and the dish makes great party
fare, either on its own with a big salad of bright tropical vegetables and
fruits, or as a side dish with roast pork or chicken. -Sue Craven
|
1 pound
dried black beans, rinsed and picked over 2 teaspoons
salt 2
tablespoons olive oil 2 cups
coarsely chopped onion 1 large
green bell pepper, seeded and coarsely chopped 3 cloves
garlic, finely chopped 2 teaspoons
ground cumin |
½ teaspoon
cayenne 2 bay
leaves 1 teaspoon
sugar 1
tablespoon vinegar (any kind) Freshly
ground black pepper 2 cups raw
long-grain rice 1 cup
thinly sliced scallions, including green tops |
Rinse and sort beans. Bring to a boil and boil 2 minutes. Soak 2-4 hours or overnight. Drain and rinse well! In a large soup pot, bring 8 cups of water to
a boil. Add the soaked beans and simmer
until the beans are just tender, 1 to 1½ hours. Drain, reserving the cooking liquid, and
return the beans to the pot.
Meanwhile, in a large skillet, heat the olive
oil. Add the onion and green pepper and cook until somewhat softened, about 5
minutes. Add the garlic, cumin, salt, cayenne and cook, stirring, for 1 minute.
Scrape the onion/green pepper mixture into the
precooked beans. Add 3 cups of the reserved cooking liquid, along with the bay
leaves and sugar. Simmer uncovered over low heat for about 30 minutes, until the
beans are very tender. The beans should be quite thick but still soupy enough
to ladle over the rice. Adjust the liquid as necessary. Discard the bay leaves
and season with the vinegar and black pepper. (The beans can he made 2 days
ahead and refrigerated, Reheat before serving with the rice, adding a bit more
liquid if needed.)
For the rice, bring 4 cups of water to a boil in
a large, heavy saucepan. Add the remaining 1 teaspoon of salt and the rice.
Stir, reduce the heat to low, and cook covered until the rice is tender, about
20 minutes.
To serve, mound the rice on a large platter,
make a well in the center, and spoon the beans into it, allowing some to spill
out over the rice. Sprinkle scallions over the top.
Cuban Black Beans
& Rice
This is another
tangy tasty way to cook beans and rice. This
recipe is slightly more tangy and uses only powdered spices to flavor. -
2 1/3 cups
dry black beans
4 cups water
2 Tbsp dried oregano
1 bay leaf
2 Tbsp olive oil
1 tsp onion powder
1 Tbsp ground cumin
1/2 tsp chili powder
2 Tbsp vinegar
1/4 tsp garlic powder
4 cups beef stock or 4 tsp beef
bouillon plus 4 cups water
1 tsp salt
2 cups rice
Black pepper to taste
Soak
the beans in cold water overnight making sure all beans are covered by 2 inches
of water.
Drain
and rinse the beans. Place them in a large soup pot or Dutch oven. Add garlic,
oregano, and bay leaf to 4 cups of water.
Bring to a boil, then reduce heat to low. Cover and simmer until beans are tender,
approximately 2-hours. Drain the beans
and return to the pot or Dutch oven.
Heat
the olive oil in a large skillet over medium heat. Add the onion, chili powder, garlic powder and
cumin. Sauté about a minute to infuse
oil. Stir the onion mixture and vinegar into beans. Season with salt and pepper
to taste.
Meanwhile, in a medium
saucepan, bring 4 cups of stock and 1 teaspoon salt to a boil. Add the rice,
cover, reduce heat to low, and simmer until the rice is tender and the liquid
is absorbed, approximately 15 to 20-minutes.
Serve the beans over the rice.
Curried Rice and Lentils
1 cup long-grained rice
1 Tbsp curry powder
3 1/4 cups water
1/4 cup lentils
3 vegetable bouillon cubes
1/4 garlic powder
1/4 tsp pepper
1 medium onion, quartered and thinly sliced
Combine all the ingredients in a slow
cooker. Cover and cook on low for 4 to 5 hours.
Senate
Bean Soup
This is a tasty meatless version of White Bean Soup. It works well when you want an easy and
inexpensive meal. It’s very tasty.
1 lb. dried great
northern beans (larger white beans)
2-4+ tsp ham
flavoring
2 garlic cloves
3 medium potatoes,
chopped in small pieces
1 cup chopped onion
1 cup chopped
celery
3-4 carrots, grated
1 cup chopped Kale
(optional)
Wash & soak
beans overnight. Add water to make 5 quarts. Add ham flavoring and simmer 2 hours or until
beans begin to mush. Add potatoes,
onion, celery, and garlic. Simmer 1
additional hour. Salt and pepper to
taste.
Meatless Chili
Good and
economical – about 15 cents per 1 cup serving. -
6 cups tomato
sauce
3 cups chopped
tomatoes
5 cups red
beans, cooked
3 cups pinto
beans, cooked
3 tsp beef
bouillon
1 tsp onion
salt
½ tsp garlic
powder
Dash of red
pepper flakes (if you like it spicy)
2 tsp cumin
powder
½ tsp celery
salt or ½ cup chopped celery
1 Tbsp chili
powder
½ tsp black
pepper
2 tsp salt
1 cups water
½ tsp oregano
2 Tbsp sugar
In a large
pot, combine the beef plus all the remaining ingredients and bring to a simmer
over low heat. Cook stirring every 15
minutes, for 2-3 hours. For spicier
chili add additional black pepper and cayenne pepper.
2 1/2 cups dry black
beans
6 cups water
3 Tbsp olive oil
2 onions, chopped – or
2 Tbsp onion powder
3 cloves garlic,
chopped – or ¾ tsp garlic powder
2 tsp celery salt or 6
stalks chopped celery
2 cups water
8 cups chicken broth
1/2 tsp ground cayenne
pepper
1 1/2 tsp ground cumin
2 Tbsp balsamic vinegar
1 Tbsp soy sauce
1/2 tsp ground black
pepper
In a medium-size stock
pot, add dried black beans and 6 cups of water, bring to a boil and cook 2
minutes. Cover & soak 2-4 hours (or
overnight). In another large stock pot,
heat olive oil and add onion, minced garlic and chopped celery. Sauté until
vegetables are softened.
Drain and rinse soaked
black beans. Add pre-soaked beans or drained and rinsed canned beans to
vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat
and simmer.
Add cayenne pepper and
ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2
hours, or until beans are soft.
Puree soup in batches
in food processor or blender. Return pureed soup to stock pot and simmer.
Add vinegar, sherry,
soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and
chopped green onions.
Simply Sweet Desserts
“The Gathering” Carrot Cake (served at RS Enrichment Fair)
–
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2-3 tsp vanilla extract
2 ½ cups freshly ground spelt flour (2 cups
purchased wheat or white flour can be used)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1/4 tsp nutmeg
3 cups grated carrots
1 cup chopped pecans
FROSTING
½ pound butter, softened
12 oz ounces cream cheese, softened
3 cups
confectioner’s sugar
1½ tsp vanilla extract
1 cup chopped pecans (optional)
Preheat
oven to 350 degrees F. Grease and flour a 12”x17” pan.
In a large bowl, beat together eggs, oil,
white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder,
salt, nutmeg, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared
pan.
Bake in the preheated oven for 40 minutes, or
until a toothpick inserted into the center of the cake comes out clean.
Watch carefully –do not overcook! Let cool in pan for 10 minutes,
then freeze (not necessary but it is easier to frost frozen).
To Make Frosting: In a medium bowl, combine
butter, cream cheese, confectioner’s sugar and 2 teaspoons vanilla. Beat until
the mixture is smooth and creamy. Frost the frozen cake.
Add chopped pecans to top if desired.
World War II Wacky Spice Cake
This cake was
created by homemakers during the war when eggs were scare.
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
3/4 tsp ginger
1 cup vegetable oil
3 1/2 cups spelt flour
2 1/4 cups sugar
1 tsp salt
2 tsp baking soda
1 Tbsp vinegar
1 Tbsp vanilla
2 cups water
Mix all together gently and
pour into a 9” X 13” pan and bake at 350 degrees for 35-40 minutes. Eat with frosting or without, both are
delicious!
Orell’s Autumn Harvest Pumpkin Cake (Served at RS Enrichment Fair)
-Orell Bindrup
1 (15 ounce) can canned pumpkin puree
2 cups white sugar
1 cup vegetable oil
3 eggs
2 ½ cups spelt flour
1 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp ground ginger
2 tsp vanilla extract
1/2 tsp salt
FROSTING
½ pound butter, softened
12 oz ounces cream cheese, softened
3 cups confectioners' sugar
1½ tsp vanilla extract
1 cup chopped pecans (optional)
DIRECTIONS
In a mixing bowl, beat pumpkin, 2 cups
sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking
powder and baking soda, spices, vanilla, and salt. Add these dry ingredients to
the pumpkin mixture, and beat until well blended. Pour batter into a greased
and floured half sheet pan (12” x 17”).
Bake at 350 degrees F for 30 - 40 minutes,
or until cake tests done. Cool. Freeze (which isn’t necessary but it this makes
frosting much easier).
To Make Frosting: In a medium bowl, combine
butter, cream cheese, confectioners' sugar and 2 teaspoons vanilla. Beat until
the mixture is smooth and creamy. Frost the frozen cake.
Ginger Snaps scent from heaven…
This recipe has been a favorite of
our family for several years. These
Ginger Snaps really don’t snap at all, as they are soft and chewy. The recipe calls for Crystallized Ginger
ground fine so they taste twice as good! -
Cream well and long:
¾ cup
butter
1 ½ cups
sugar
2 eggs
1/3 cup of
molasses
1 ½ tsp
baking soda
2 tsp
baking powder
1 pinch of
salt
3 tsp
pumpkin pie spice
2 tsp
apple cider vinegar
5+ Tbsp Sugar Ginger (Finely grind the crystallized ginger in your blender by dropping one
to three chunks in at a time, through the little circle hole cut in the top of
the blender lid, while blender is running on high. Keep your hand cupped around the little
circle or pieces will go flying all over your kitchen!) Find this product in the Chinese food section
of the grocery store or buy Organic Crystallized Ginger at GoodEarth, --it’ll
save money over buying it in the spice section of the grocery store.
Add:
4-5 cups
spelt flour (I haven’t tried wheat flour, but I have heard it’s also
good.) Add enough flour until the
sides of the bowl just start to come clean when stirring. You may also put the dough in the fridge for
a short time to make the dough less sticky when rolling into a ball.
Form into
1” balls and roll in sugar and place on lightly greased cookie sheet. Bake at 325 degrees, 15-20 minutes.
Whole Grain Sugar Cookies
These cookies are
lightly sweet, soft, and moist, perfect for kids and adult kids. Frost to suit the season, if desired! -
1
cup white sugar
1 tsp baking powder
1/2
tsp salt
1/2
tsp baking soda
1/2
cup butter
2
Tbsp milk
1
tsp apple pie spice
2
tsp vanilla extract
1
egg
2
cups whole wheat flour or spelt flour
2
tsp sugar
1/2
tsp ground cinnamon
Preheat
oven to 375 degrees F
In
large bowl, combine first 10 ingredients and blend well. Stir in whole wheat
flour.
Shape
into 1 inch balls and place on ungreased cookie sheet, 2 inches apart. Flatten each cookie slightly with a fork.
Combine sugar and cinnamon and sprinkle over each cookie.
Bake
in pre-heated oven for 8 to 10 minutes or until light golden brown.
Honey Roasted Popcorn
Enjoy the fun of
1/3 cup honey
1/4 butter
1/2 brown sugar
4 cups popcorn
1/2 tablespoon milk
Mix in a bowl the honey, butter, brown sugar, and milk. Add popcorn.
Mix. Spread on a pan and bake at 375 for 10 min. Watch carefully! Enjoy!!
Brown Sugar Popcorn
Makes 8
cups of fresh popped corn
¾ cup packed brown sugar
1/3 cup butter
1 heaping Tbsp light corn syrup
Mix sugar, butter, and corn syrup in a heavy pan over medium high
heat. Stir constantly, washing down the
sides of the pan with a pastry brush dipped in hot water one or two times. Bring mixture to a boil and boil for 2 to 2 ½
minutes.
Then add and stir in quickly:
¼ tsp baking soda
¼ tsp vanilla
Coat popped corn immediately with hot caramel.
|
SHELF LIFE: Best if stored in dark, dry, and cooler
location, but almost anywhere will work!
SUBSTITUTIONS:
COOKING GUIDE:
Quick Cook
Method: Sort and rinse beans. Cover beans with 2” of water and bring to a
boil and boil for 2 minutes. Soak for
2-4 hours (or overnight). Rinse really
well and cook as per above to remove complex starches which cause gas and
bloating (or try Beano, an enzyme that helps digest beans and other foods). (Check your pressure-cooking guide for
cooking beans quickly.) Keep cooked
beans in air-tight containers for up to 5 days in the fridge or in the
freezer for up to 6 months. In high
altitude you may need to cook beans a little longer (20-25%). Many beans can be sprouted (as can grains)
for a delicious salad or side dish. |
Estimating Container
Weight:
1 case of 6 #10 cans = about one 6
gallon bucket
(1 #10 can from the Church Mill holds apx. 5 1/2 lbs of wheat, rice,
or beans and therefore 1 case (6 #10
cans) equals one 5 gallon bucket of wheat, beans, or rice if packed really
tight or one 6 gallon bucket holds a little more than one church case. )
Other Necessities:
Bleach
(Be sure sodium hypochlorite is the only active ingredient in bleach when used
for water treatment)
Vitamins
(see below)
Yeast,
baking powder, baking soda, salt
Micronutrient
Deficiencies, to consider:
Vitamin C deficiency:
Causes
scurvy, muscular weakness, joint pain, bruising, depression, cork-screw hair,
gums to hemorrhage and teeth to loosen.
Buy vitamin C tablets or ascorbic acid.
Vitamin A deficiency:
Causes
night blindness, dry eyes, Bitot’s spots, corneal ulceration, soft of bulging
corneas. Buy inexpensive vitamin A to
use with food storage.
Good Basics:
Bouillon
Honey
& Molasses
Canned
Tomatoes
Vinegar
Spices
Dawn Dishwashing Soap
Bar
Soap
Shampoo
Disposable
diapers