Brown Sugar Zucchini Bread
1/4 cup butter, at room temperature
1/4 cup vegetable oil (or 1/4 C. applesauce)
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor.)

Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the electric mixer bowl, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth. Fold zucchini, and lemon zest into batter. Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean. Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

This dessert is SO delicious and SO easy

Apple Brown Betty
Filling:
2 C. boiling water
4 C. dried apple slices
Topping:
1/2 C. whole wheat flour
1/4 C. oatmeal
1/4 t. cinnamon
1/4 C. brown sugar
1/4 C. butter

Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.

This dessert is SO delicious and SO easy when you use your apple slices. Apple slices make any baked apple dessert a BREEZE to make. Just think…no peeling, slicing, worrying about your apple slices turning brown! You simply hydrate the apples in hot water for 5 minutes and follow your recipe. A total lifesaver when you are short on time…although…aren’t we all? Another great reason to turn your baked apple recipes into food storage recipes every time!

Delicious recipes with Wheat

Susan’s Whole Wheat Piecrust

Yield Crust for one 9-inch single –crust pie double all ingredients for double crust pie.

1-cup (4 ounces) traditional whole-wheat flour
1 Tbs buttermilk powder (optional)
1 Tbs confectioners’ sugar
¼ teaspoon salt
6 Tbs (3/4, 3 ounces) cold unsalted butter
2 Tbs (1 ounce) orange juice
2 to 4 Tbs (1 to 2 ounce) ice water

Whisk together the flour, buttermilk powder (if using), sugar, baking powder and salt in a medium bowl. Cut the butter into small cubes and work it into the dry ingredients using your fingers, a pastry blender or fork, or mixer until the dough is unevenly crumbly. This isn’t exact science; the goal is a crumbly mixture featuring uneven bits of butter, with the butter being in recognizable pieces.Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful; if it holds together willingly and doesn’t seem at all dry or crumbly, you’ve added enough liquid.

Beverly’s Wheat Angel Food Cake

¾ cup whole-wheat flour
¼ cup cornstarch
1 ½ cups sugar
12 large egg whites
½ tsp. cream of tartar
1 tsp. Vanilla or almond extractGrind ¾ cup wheat to fine. Put whole-wheat flour, cornstarch, and ¾ cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks, being sure there are no pieces of yolk mixed with the whites. Add salt and cream of tartar. Whip until whites stand in peaks. Gradually add the remaining ¾ cups of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of flour mixture over the beaten egg whites and blend for just a second. Do Not thoroughly Blend. Add rest of flour mixture and blend only until thoroughly mixed. Pour into an angel food pan and bake 1 hour @ 325*F.

Wheat Thins-Whole Wheat Food Storage Recipes

Karen S. sent this recipe to me it is so easy and SO delicious….not to mention CHEAP to make. Normal Wheat Thins in the store can run almost $3.00 a box but with this recipe, you’ll be saving money in no time! Here is what Karen had to say about the recipe and how to make them.
“I really wanted to make crackers from scratch! So I bought a box of Wheat Thins and read the ingredients, and then did a google search to see if I could find a copycat recipe with similar ingredients. I found one on Bob’s Red Mill web page that sounded good, so I tweaked it a little and gave it a try. They turned out really good! So here is that recipe, with pictures and instructions.”

In a medium bowl, whisk together:
3/4 cup whole wheat flour (whole white wheat flour is my personal preference)

3/4 cup all-purpose flour

1/4 tsp. salt

1/4 tsp. baking soda

2 T. brown sugar

1 1/2 T. dry buttermilk powder*

2 T seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional
*although buttermilk powder is a somewhat unusual ingredient, it can be found in most grocery stores in the baking isle. I use it all the time in place of fresh buttermilk in recipes. It’s quite handy and has a long shelf life. If you’d rather use fresh buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water later.

“Now here’s the really cool thing you can do with this. You can mix up a whole bunch of batches of these crackers up to this point and bag them up in Ziplocs and put them in the freezer where they will sit just waiting for your next cracker emergency. I like to keep several cracker mixes in my freezer, labeled with the ingredients I need to add.”

And those ingredients are:
1/2 cup water3 T. oil or melted butter
Add these to the ingredients in your bowl (either freshly mixed, or dumped out of the bag from your freezer) This is olive oil I’m using here, but use whatever you have.

Stir together to make a soft dough. It will be very soft and sticky

“Don’t over-mix the dough. It should be stirred just until the flour is all absorbed, and not kneaded at all. Once it’s all incorporated, cover the bowl with plastic wrap and let sit for about 10 minutes. This lets the whole wheat flour absorb all the liquid that it wants.
After you let it rest, divide the dough in half (eyeball it) and plop half of it on the bottom of a regular baking sheet that has been greased or sprayed well with Pam. You can also use a silicone liner, which is what I usually do, but for these pictures I showed just a plain old baking pan because not everyone has silicone liners. If you do have one, by all means, use it. If you do, you don’t need to grease it at all.”

“Once your blob is on the pan, cut a piece of saran wrap the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.”

“If your pans are kind of warped like mine, you may not get too far rolling with a rolling pin, but this is a really soft dough, and you can just press it and smooth it with your hands. This is where the silicon liners really come in handy– you can have the silicone liner flat on your counter, roll the dough and THEN put it on your warped pan to bake! But if you have just a pan to work with, smooth it out the best you can with your hands.”

“One half of the dough will cover the sheet pan entirely. It will be very thin. When you have it all smoothed out, remove the saran wrap. It will come right off.”

“We’re almost there! Now just the finishing touches. I use a pizza cutter to score the dough into cracker squares. You don’t have to cut all the way through the dough, but you can. Just don’t press too hard because I don’t want you to scratch your pan or damage your silpat because then you’ll be mad at me. Just lightly score so that you can break the crackers apart easily after they’re baked.”

“After you do several lines vertically, turn the pan to make some horizontal cuts. Finally, sprinkle the dough with a generous sprinkling of salt (table salt, sea salt, kosher salt, whatever you have), and you can sprinkle it with some extra seeds or whatever floats your boat. I used some extra sesame seeds here. You can get creative here with garlic salt, onion salt, etc.”

“There they are, all beautiful and ready for the oven. See how my edges aren’t straight, and some of the dough has oozed over the side of the pan? Doesn’t matter. People will eat them anyway. If you want to get really picky you can trim the edges with your pizza cutter, but why?”
“Oh, and don’t tell your 6-year-old daughter that pricking with a fork is not necessary. She thinks it’s an important job!” *Note from Crystal-YEAH, get you kids involved! They’ll love making their own crackers!*
“Now Bake at 350 for 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but they’ll most likely crisp up as they sit. If they don’t, you can always stick them back in the oven to crisp for a few minutes.”

Food Storage Comfort Food

Graham Crackers-from Karen in Chubbuck, ID

1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon
Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.Blend until smooth. Combine dry ingredients in a separate bowl, and then add dry mixture to the wet ingredients and blend well with electric mixer.Slowly add water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
Divide the dough in thirds and roll one third out on waxed paper till at least 1/16″ thick. It should be very thin. Use a knife to trim into rectangle slightly smaller than the sheet pan you will be using. Grease the baking pan with a light coating of shortening. Turn the dough over onto the baking sheet and remove the wax paper.
Use a knife to score the dough into smaller crackers. Use a toothpick (or fork) to poke holes over the entire surface of the dough. Bake for 22 to24 minutes, or until the dough begins to turn light brown around the edges. Turn the baking sheet around halfway through baking time for even browning. Cool the crackers before breaking them apart along the scored lines. Repeat process for remaining dough. If desired, you can sprinkle Cinnamon/sugar mixture over the dough before baking to make cinnamon grahams.

Buy and Use Basic Food Storage

Basic food storage items, such as whole grains and cereals, are among the cheapest and most nutritious foods there are. If you're having trouble finding money for food storage, one effective solution is to buy some basic food storage and begin using it.The savings can be dramatic. For example, a 50-lb bag of oatmeal that costs $19.60 yields approximately 400 servings (1 serving = 1/2 C dry oatmeal, or approx 2 oz). That's about 4.9 cents a serving. In contrast, 400 servings of a dry cereal that costs .45 cents a serving would cost $180. If you eat the oatmeal instead of the dry cereal, you'll save $160. -- enough to buy 8 more bags of oatmeal!As another example, whole wheat bread made from scratch costs approximately 25 cents a loaf. Buying an equivalent loaf costs anywhere from $2 on up. If your family eats ten loaves of bread a week, baking bread instead of buying it would save at least $17.50. That's enough to buy about 75 pounds of wheat. 75 pounds of wheat will make many, many loaves of bread, freeing up even more money for food storage. Admittedly, using basic food storage foods takes some work. If all of this sounds too overwhelming, just pick one food that fits into your lifestyle and that you know your family will eat. Even if you start out small, you'll begin realizing savings immediately.

Sooooo Handy! and Healthy toooo!

Convenience Cooking with Wheat Berries
To make using wheat berries convenient, cook a big batch all at once, then freeze so you have the wheat on hand when you need it. The easiest way to cook a batch is to use the crockpot; put the wheat and water in before you go to bed (one cup dry wheat plus 3 cups water yields 2 cups of cooked wheat berries -- for a big batch, try 3 C wheat plus 9 C water), and it'll be ready in the morning. Drain and freeze small amounts (try 1 or 2 cups) in freezer bags. Then, whenever you cook with hamburger, pop a bag of wheat berries in the microwave, thaw (it only takes a minute or so), and stir the wheat into whatever you're making.

Whole Wheat - in Italian Food? Yes, and in Mexican and Chinese too!
Cooked wheat berries provide an excellent way to extend cooked, crumbled hamburger in almost any dish. Use about 1 C of wheat berries to 2 C of hamburger. You can't tell a difference in taste, but you can in cost (a cup of wheat berries costs only a few cents) and in fat (the wheat berries are virtually fat-free). You can slip in wheat berries anywhere you use cooked, crumbled hamburger: lasagna, spaghetti, sloppy joes, tacos, enchiladas, chili, beef and broccoli, sweet and sour, and on and on.
If your family won't eat a dish if they can see the wheat, try these tricks:
Crack the wheat before you cook it. It will cook faster, and "blend in" better.
Use the cracked wheat in dishes where it's "mixed up" with other ingredients (as in lasagna and enchiladas, for example).

Family enjoyed this recipe from Everyday Food Storage

EZ Wheat Bread
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat.
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)
EZ White Bread
1 1/8 cups warm water
1 3/4 - 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Beverly's Wheat Angel Food Cake

3/4 cup whole wheat flour
1/4 cup cornstarch
1 1/2 cups sugar
12 large egg whites
1/2 tsp cream of tartar
1 tsp. Vanilla or almond extract

Grind 3/4 cup wheat fine. Put whole wheat flour, cornstarch, and 3/4 cup sugar in a small bowl and stir until thoroughly mixed. Set aside separate egg whites from egg yolks, be sure there isn't pieces of yolk mixed with the whites. Add salt and cream of tartar. Whip until whites stand in peaks. Gradually add the remaining 3/4 cups of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of flour mixture over the beaten egg whites and blend for just a second. DO NOT THOROUGHLY BLEND. Add rest of flour mixture and blend only until thoroughly mixed. Pour into an angel food pan and bake 1 hour @ 325*F

Red or White WHEAT

Two Different {TYPES}
of Food Storage Whole Wheat


“The main difference between hard red wheat and hard white wheat is color genes. Both have similar fiber and protein levels. But whole-grain bread from hard white wheat is less bitter--some say sweeter--than whole-grain bread from hard red wheat. That’s because white wheat’s outer kernel contains fewer tannins and phenolic compounds.” (Scientists redesign white wheat Agricultural Research, June,1994 by Linda Cooke)
They also taste different. Red wheat has a more “nutty” flavor while white wheat’s mild flavor makes it easier hidden in bakery items.

the scoop on Wheat

10 Reasons to {LOVE}
Whole Wheat
1. It’s more nutritious, providing several more minerals, vitamins (18 more to be exact!), and
natural photochemicals than white flour.
2. Relax! It has More B Vitamins which are known to help with nerves & stress.
3. Get cleaned out. Whole wheat provides more fiber, preventing constipation & diverticulosis.
The American Dietetic Association recommends 20-35 grams daily, the average American
consumes only 12 grams.
4. Lose weight and keep it off! Whole wheat has a lot of fiber which has almost no calories,
keeps you fuller for longer, absorbs 3x it’s weight in water, cuts absorption of calories,
cleans out impurities, requires more chewing, and takes 1/2 as much to fill you up and takes
longer to digest.
5. Reduces your risk of colon cancer & other diseases.
6. Lowers blood pressure, cholesterol levels, and risk of adult on set Diabetes.
7. Cheaper! It will lower your food costs by at 30% to 50%!
8. Lowers doctor visits, bills, & medications.
9. Lowers Dentist Bills by cutting down on tooth decay.
10. Eating Whole Wheat keeps your body both emotionally and physically used to wheat.