Food Storage recipes

Had the opportunity to take this cuteness (forgive the wind blown hair and cracker on her lip)

 to the Zoo in Salt Lake not long ago.

Excuse the side track...

 

While in the Salt Lake, we took the opportunity to visit the Church Distribution Center.

That is where I picked up 11 free recipes using Food Storage.

 Isn't that exciting?!!

I thought so, now I want to share them with you!

 

There are:

5 using Wheat

2 with Rice

2 with Pinto Beans

2 with Oats

 

 

Here are a few to try, with more to come later.

 

Blender Pancakes

 

1 c. wheat

1 1/2 c. milk  (Think powder milk!)

1 egg

3 T. sugar

1 t. salt

1 T. baking powder

2 T. oil

 

Directions:

Combine wheat and 1 cup of milk in blender. Blend on high for 1 minute. Add remaining ingredients and blend until smooth. Cook on hot griddle. Serve with favorite topping.

 

Yields: 6-8 servings

 

Here is another breakfast idea using your Wheat...

 

Whole Wheat Cereal

 

1/2 C. Whole Wheat Kernels

2 C. boiling water

 

Directions:

In a small grinder, put 1/2 c. Whole Wheat. Grind until fine.

Bring 2 cups of water to a boil. Pour in the ground wheat. Turn heat down a bit so it does not boil over. Cook and stir constantly for 10 minutes. Pour into bowl and add a little sugar and milk. Serve and eat.

 

Yields: 2 servings.

 

LOVE these Whole Wheat Muffins

 

2 C. Whole Wheat Flour

3 T. Vegetable Oil

3 1/2 t. baking powder

1/2 C. Honey

1/2 t. salt

1 1/2 C. Milk

1/2 C. Raisins

 

Directions:

Mix ingredients together with minimal mixing. Fill well oiled muffin pans 2/3 full.

Bake at 350 degrees for 20-25 minutes.

 

Yields: 1 dozen

 

Instant Oatmeal packets

 

Directions: In a snack size baggie, put 1/2 cup quick oats with any of the following:

 

Raisin and Brown Sugar

1 T. packed brown sugar, 1 T. raisins 

 

or

 

Apple Cinnamon

1 T. packed brown sugar, 1/4 t. cinnamon, 2 T. dried apples, chopped.

 

or

 

 Cinnamon Spice

1 T. packed brown sugar, 1/4 t. cinnamon, 1/8 t. nutmeg

 

To enjoy each mix, add 3/4 water. Microwave 1 minute. Stir and serve.



 

What are YOU making for breakfast?

 

Pizza

Continuing with our LUNCH theme, I am going to stick my neck out there and guess that another favorite is pizza.

 

It's easy for kids to eat AND they tend to really like it which gaurantees they will eat it too.

 

 

There are a variety of ways to make a pizza. Here are a few different kinds for your consideration:

 

 

If you made the Pita Pockets from last week, then you already know they are good.

You can either STUFF it with pizza ingredients...

 

OR Top it like a pizza...

either way looks delicious I think.

 

Ever picked up some english muffins at the store or discount bakery and wondered what to do with them besides butter and jam?

 

We like to make individual pizzas with them. Everyone can make their own just the way they want it. Which means, No complaints since they were the creator of it.

 

Don't have any english muffins?

No problem, start with a piece of toast, and spread a little pizza sauce then top it off with what suits you. Wala you have Lunch!

 

These PIZZA PUFF MUFFINS would work well in a lunch pail with a little sauce for dipping.

 

Ingredients

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk (can use powder milk from storage)
• 1 egg, lightly beaten (can use powder egg from storage)
• 4 ounces cheese, shredded (about 1 cup) (yes, there is freeze dried cheese too from storage)
• 4 ounces pepperoni, cut into small cubes (about 1 cup) (I have canned bacon in my storage that would be good here)
• 1/2 cup store-bought pizza sauce
• basil if desired to top muffins with

 

Directions

 

Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

1. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
2. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Tip:

Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.

 

The key is to be creative and USE what you have stored. If you find that you or your family doesn't like what you have stored, then store what you eat!



A few of my favorites

Here are a few ways to Enjoy your wheat.

Blender Wheat Pancakes

1 cup milk  or (3 T. powder milk, 1 cup water)

1 cup wheat (whole kernels)

liquefy for 4 minutes in a blender.

ADD:

3 egg whites or 1-2 eggs or (2 T. powder eggs, 1/4 cup water)

1 Tablespoon sugar

1/4 teaspoon salt

2 Tablespoons oil

1 teaspoon soda

Blend together, then add 2 teaspoons of baking soda. Mix just a little. Cook on hot griddle and enjoy.

These are Really Yummy, and I bet your kids will love them too.

Wheat Muffins

1 Cup oil

2 eggs

1 teaspoon salt

2 cups brown sugar

2 cups milk

2 teaspoons soda

2 teaspoons vanilla

Mix ingredients in blender then add to a bowl full of 4 cups of wheat flour. Mix together well and pour into muffin cups.

Bake 350 for @ 15 minutes

additional add ins could consist of : chocolate chips, cranraisins, walnuts.

Make a double batch cause they wont last long. They also freeze well.

German Pancakes

1 cup flour (try adding some wheat flour)

1 cup milk

6 eggs

1 teaspoon salt

Put a pan in the oven while it is preheating (the 9x11 type or similar). Add 1/2 a cube of butter, let it melt, but watch that it doesn't burn. After it is melted and the oven is preheated, pour the batter mixture into the pan.

Bake 400 for 20 minutes.

Place your pan in the oven while it prheats with a 1/2 stick of butter.

I have also used Pam in place of the butter before.

Gather these ingredients, and mix together well.

Then pour into the hot pan with melted butter.

Be careful not to burn the butter too bad.

Right before you remove it from the oven hurry and call the family together to witness the beautiful sight. It puffs up way high over the edges of the pan and is so fun to see.

You can serve it with syrup, powder sugar, jam, salsa or however you like it. I just plain love it!

Ask David Dalley about his version with pumpkin in it for a special holiday treat anytime of the year.

Puffy Goodness!

 

My favorite way to enjoy it.

Syrup, bluberries and powder sugar for presentation.

 It is wise to gradually put wheat into your everyday cooking and baking. Do you even know if your body can tolerate it. Or if anyone in your family has an allergy to wheat. Waiting until you have no other choice other then wheat is not at good idea. If you can't tolerate it, now is a good time to find out so you can prepare with other options (and there are plenty).

Challenge:

Anytime a recipe calls for Flour, try adding some wheat flour. Before you know it you will be naturally adding all wheat and loving it.