Peanut Butter Muffins

These muffins use wheat flour and they are so delicious! My kids love them! I like to make some in mini muffin tins. Great for snacks and lunches! They freeze great too. They are soft and chewy, and the combo of chocolate and PB is soooo good!


1 Cup PB
1 egg
1/3C white sugar
1/3C brown sugar
1C milk
3/4C wheat flour
3/4C all purpose flour
1 T baking powder
1/4 t salt

1/2 cup chopped chocolate chips

Combine peanut butter, egg, and sugars in mixer with whisk. Slowly add milk while whisking. In small bowl whisk together dry ingredients, then stir into wet ingredients in mixer by hand just until combined- no more. Stir in chocolate chips (giving them a rough chop makes them distribute and taste better throughout) Bake at 350 degrees about 12-13 minutes for mini muffins, 15-17 for regular- dont overcook, they will be lightly browned, and when they cool nice and chewy.

Wheat Berry Waldorf Salad

I found this on Superhealthykids.com I have seen many of these types of recipes, but I think this one is the best!

Wheat berries in Waldorf Salad is a match made in heaven; the texture is delightful. You don’t need to mention to your family or guests that it is nourishing; just let them enjoy the texture and flavors.

Ingredients:
1 c. fully cooked wheat berries
1 tbsp. Dijon mustard
1 tsp. sweetener
1 1/2 c. crunchy salad apple; chopped into 1/2 inch pieces
1/4 c. celery (optional)
1/4 c. raisins (optional)
1/3 c. yogurt or mayonnaise
2 tbsp. fresh lemon or lime juice
1/2 c. walnut or pecans pieces
Directions:
Bring wheat berries to boil in 3 ½ cups of water, then simmer for about 60 – 75 minutes. If necessary, add more water. Cool berries and mix with the remaining ingredients.

Whole-Wheat Quick Bread

Whole-Wheat Quick Bread
(mormon essentials cookbook)


When I saw this recipe I wasnt quite sure what it would be like, allthough I loved that it takes no yeast, and from start to finish it takes 1 hour. It has the consistancy of a zuccini or banana bread.
It was delicious! With butter and honey, it almost felt like we were eating cake. My 2 year old ate 3 slices and kept saying "more" So, I love this recipe and because all the ing. are in my food storage, I can make it anytime!

Ingredients:
1 egg, beaten (1 T. dry egg powder + 2 T. water)
2 c. buttermilk (1/3 c. dry milk powder + 2 c. water + 2 T. vinegar or lemon juice, let sit for 5 minutes)
3 T. molasses or honey
2 T. butter, melted
2 c. whole wheat flour
1 t. baking soda
1 t. salt
1 t. baking powder

In a bowl, combine egg, buttermilk, molasses or honey, and butter. In a separate bowl, combine flour, baking soda, slat and baking powder. Stir well; add to first mixture and mix well. Pour into a greased loaf pan. bake at 400 degrees for about 45-40 minutes, until lightly brown. Cool slightly then turn out of the pan onto a wire rack. Slice while warm. Makes 1 loaf.

Oatmeal Cookies

These are made with Whole Wheat Four:

Ingredients:

1/2 C Butter

1/2 C Crisco

1 C White Sugar

1 C Brn. Sugar

2 eggs

1 tsp. Vanilla

1 1/2 C  W.W. Flour

1 tsp. Salt

1 tsp. Soda

2 1/2 C Minute Oats*

2 tsp. Cinnamon

raisins if desired

Directions:

Mix butter, Crisco and sugars in mixer for 1 min. Add eggs, one at a time. Add Vanilla.

Sift together WW flour, salt, soda, and cinnamon. Add to wet mixture and mix 30 sec.

Add Oats and mix for another min. 

Bake 375 for 6-8 min. 

* these oats are the ones that say cooks in minutes rather than the rolled oats that are bigger and take longer to cook. If that's all you have then put rolled oats in the blender and pulse a couple times.

Cracked Wheat

Cracked Wheat Hot Cereal

2 C. Hard Red Wheat

3 C. Water

1t. Salt

2T. Butter

1/4 C. Honey or Brn. Sugar

Put this in the crock pot and set it on low for 6 hours. Depending on how you like your hot cereal adding water might be needed. 

I serve it just like this with juice and the kids love it. They like "popping" the wheat in their mouth. yeah, I don't know.

Chicken Salad Sandwiches

This is the Solid Food Storage Recipe. You can substitute fresh chicken and use grapes for the craisins, etc. But remember for your three month still buy the Food Storage ingredients too!

1-13 oz Can Chicken, shredded

2 -3 T mayo

1/2 C Craisins

1/4 C Walnuts, chopped (optional if you are using the wheat berries)

1/4 C. Wheat Berries, drained from any liquid

1 t. Lemon Juice

2 t. Tarragon

Pineapple tidbits and a Little of the juice if you want is good too

Mix it all up and use liquid from pineapple to get the consistency you want. Serve Cold over a croissant or homemade roll!

Minestrone Soup

Again, this is all Food Storage but sub. fresh and still buy F.S. ingredients too for your three month supply

1 Can Roast Beef, drained, shredded

1 Can Kidney Beans

2 Stalks of Celery (dehydrated celery)

2 Carrots, sliced (can Carrots, drained)

1/2 Onion, diced (3T.dehydrated onion)

1 can Diced Tomatoes (I use 28oz)

4 -6 Cups Beef stock (can use broth and bullion cubes)

Additional water until desired serving amount

1 Cup Elbow macaroni

1/2-1 C Wheat berries

1 tsp. Oregano

1tsp. Parsley

1tsp. Basil

1tsp. Salt/Pepper

You can add some Italian sausage if you want instead of roast beef for your fresh meat

Prepare your vegetables and add to Stock Pot or Crock Pot with everything but your macaroni. Let stew for 4-6 hours. Put macaroni in about 30 min before serving.

Serve with some Parmesan cheese if you want too!

Wheat Crepes

I love crepes! They are easy, and you can be creative as you want! I love to have them for a meal, some with sweet some savory filling! These are made with whole wheat flour!



Whole Wheat Crepes
(recipe by Stephanie)
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
4 eggs
1 tablespoon melted butter
1 1/2 cup milk
1. Place all ingredients in a food processor or blender and blend until smooth. Scrape down sides as necessary.
2. Cover and refrigerate for at least 30 minutes, (or overnight).
3. Lightly oil a preheated crepe pan, or a small non stick skillet. Pour a little less than 1/4 cup of batter into the skillet and quickly tilt the pan in a circular motion until batter is spread evenly around the bottom of the skillet. (If you like thinner crepes, use 2 tablespoons of batter. I like mine thicker.)
4. Cook the crepe until bubbly and browned on the bottom (about 30 seconds). Carefully flip the crepe over using a long spatula. Cook for another 20 seconds or until bottom is lightly browned.
5. Fill with desired toppings and roll or fold. Enjoy!

Some desired filling ideas:
Savory- Scrambled eggs and cheese, salsa, sauted onion
Sweet- dice up any fruit you have. I used blueberries, oranges, apples, and some almonds. Mix with yogurt and cool whip.
Also, I like to use fresh or frozen strawberries, toppped with whip cream and chocolate sauce
Lemon juice and powdered sugar is good too! Enjoy!

All Purpose Bread Recipe

I use this one of my rolls, pizza dough, cinnamon rolls and pan loafs. It's full proof for me.

Put Dry ingredients in bowl with paddle attachment

3 Cups Bread Flour

2t. Salt

1/2 C Sugar

1 T. Yeast

Add:

1 Egg

1/2 Cup Oil

2 1/2 C Hot water (100 degrees)

Mix on low speed until blended

Let sit five minutes

Switch to dough hook

Add:

5 C. Bread Flour

*May need to add more depending on humidity that day

*To make Whole Wheat Bread Just follow same process just with Whole Wheat Flour. Just Add the Last 5 Cups of Flour one at a time as Whole Wheat has more Gluten and will sometimes not need as much into a recipe

3-7-2009

I made this today, it is the recipe above just all Whole Wheat. It turns out beautiful, not heavy at all.

* If you want to just add a few cups of whole wheat to this bread recipe, here are the directions. It is again, super easy and yummy.

Put Dry ingredients in bowl with paddle attachment

2 Cups Whole Wheat Flour

1 C Bread Flour

2t. Salt

1/2 C Sugar

1 T. Yeast

Add:

1 Egg

1/2 Cup Oil

2 1/2 C Hot water (100 degrees)

Mix on low speed until blended

Switch to dough hook

Add:

2 C. Whole Wheat flour and 2 C Bread Flour

Also you will need 1 C. of the regular bread flour to add in if necessary, depending on humidity that day you might need more or less.

Click to see steps to bread making

Best Whole Wheat Waffles

These are wonderful, they freeze beautifully! I made the mix ahead of time, then added the wet ingredients. You can double the recipe and freeze them for the week! We love these!

Money Saving Mom's Favorite Whole-Wheat Waffles
(Makes approximately 6-8 waffles.)
1 3/4 cup whole wheat flour
2 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
1 3/4 cup milk (I usually use half milk, half water--unless I have a lot of excess milk to use up!)
1/2 cup oil or melted butter (I usually use half oil, half applesauce. You can use all applesauce, but we don't think they turn out quite as well that way. I've also substituted other pureed fruits and veggies and those work as well. So long as you do half oil/half puree, it doesn't make much difference.)
1 teaspoon vanilla (optional)
Mix all ingredients, and pour into hot waffle pan!
Enjoy!

Blender Wheat Pancakes... The BEST

Mom gave me this recipe when I got married and I have used it for years. Its my favorite Pancake Recipe because its whole wheat and you dont have to grind it!

Blender Wheat Pancakes(Source: EveryDay Food Storage)
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue)
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.

Homemade Wheat Thins!

I ran accross a recipe for homemade wheat thins, and it caught my attention! I needed something to make while watching American Idol so I gave it a go! It was fast, simple, and takes only a few ing. from food storage. This recipe will make a whole box full of crackers! I am so suprised how good they are! Made from whole wheat, with no high fructose corn syrup or sugar, unlike regular wheat thins you buy at the store, these are great for you! I put them in a little baggies and Gracie has been eating them like crazy. (I must admit buying crackers is faster, but I gained great satisfaction in knowing how to make them...and knowing my family will eat them!)
Ingredients:
1 3/4 cups whole wheat flour
3/4 tsp salt
1 1/2 cup white flour
1/3 cup oil
1 cup water
garlic salt, onion powder

Mix flour together. Mix oil, salt and water together, then add to flour. Knead as little as possible to make a smooth dough. (it took me about 3 minutes of kneading) Roll dough out very thin. Not paper thin, but almost! That is the key, real thin!Score with a knife desired size:


Prick each cracker a few times with a fork. Sprinkle dough lwith mixture of garlic salt and onion powder, or italian seasoning dry mix. Bake in 350 degree oven till light brown, about 25 minutes or less.


Tip: Let cool, they will harden and get crunchy the longer they cool. The next day we thought they were alot more crunchy. Also, watch them close in the oven, they will burn fast!