Tuesday, August 11, 2009

Food Storage Class

Tonight for our Self-Reliance class, we watched a great food storage presentation on DVD given by Wendy DeWitt. She had lots of great ideas and ways to make food storage easier and delicious! I think you can watch the whole presentation on YouTube. Here are the links:










I hope the links work for you. If not, just go to http://www.youtube.com/ and search for "Wendy DeWitt." Her videos come right up.

Also, she refers to a "book" in the videos. Here is the link to her book. It is a 26 page PDF document and you can print it out. It has some awesome information in it: http://www.theideadoor.com/PDF%20Files/RS/EverythingUnderTheSun.pdf


Monday, August 10, 2009

More Wheat Recipes

I am behind on posting the recipes from our recent classes, so I am going to catch up on a few of those now.

Whole Wheat Tortillas:

1 c wheat flour

2 c bread or all purpose flour

1 t salt

Combine in a mixer or with bowl and spoon.

Add 1/3 c oil or shortening

Stir or cut into flour. Add 1 cup warm water. Stir with a spoon, or in a mixer with dough hook on speed 2 for 3 minutes. If not using a mixer, knead for 3 minutes on a floured surface. Cover and let rest for 30 minutes. Cut dough into 12 golf-ball sized pieces.. Flatten into discs and dip in flour. Roll out to 10" diameter on a well-floured countertop. Heat a 10-12" saute pan on medium heat. No grease needed. Place tortilla on pan and heat each side for 1-2 minutes. These may be frozen till needed or refrigerated for a couple of weeks.

They are so yummy, I don't know how I can every eat store bought ones again!

Wheatberry Pineapple Chicken Salad

1 can (15-1/4 ounces) crushed pineapple, drained

1/2 cup mayonnaise

1/2 teaspoon salt

1 can (10 to12-1/2 ounces) chicken, drained

1/2 cup slivered almonds

1 cup cooked whole wheat

Mix together the pineapple, mayonnaise, and salt. Add chicken, almonds and wheat. Stir well. Chill several hours before serving. It is delicious!!!

Wheat Cinnamon Rolls

3 c hot water

2 cubes butter

1 c honey

6 eggs

1 1/2 t salt

2/3 c powdered milk

3 T yeast

15 c wheat flour

Combine all ingredients and just 2 cups of wheat flour and mix on low speed until moist. Continue adding flour one cup at a time until dough begins to pull away from the sides of the bowl. Increase speed to medium on mixer and let knead for 10 minutes. Place dough in lightly oiled bowl and let rise until doubled. Punch it down and divide in two equal pieces. Roll out each piece in a rectangle and heavily spread with butter, sprinkle with brown or white sugar and cinnamon. Roll into a long roll and but into about 1 inch pieces. Place them on a greased baking sheet and let rise again. Bake at 350 for 20 minutes or until done. (I don't think I baked them for a full twenty minutes, they were about done by 10).

Caramel Frosting

2/3 c butter

1 c brown sugar

1/2 c evaporated milk

Heat all ingredents in saucepan until it comes to a boil. Turn heat to low and cook for 2 minutes. Removed from heat and cool for 10 minutes. Beat in 3 cups of powdered sugar.

These turned out surprisingly light and fluffy for being made from all wheat flour. Yummy!