Oat Flour Cut Out Cookies

Here is one I came up with: let me know if you like it.

Ingredients:

1/3 C Crisco

1/3 C Butter

1 C Sugar

2 Eggs

1t. Vanilla

1T Milk

1 C Cake Flour

2 1/2-3 C Oat Flour

2 T Baking Powder

1 t Salt

DIRECTIONS:

Cream your fat and Sugar until creamy. Add in the Vanilla and Eggs (one at a time) and Milk.

Combine all dry ingredients omitting about 3/4 C of the Oat Flour. 

Sift dry ingredients with your whisk then slowly add to the wet ingredients. 

Now if needed add the 3/4 C oat flour your omitted slowly until you get the desired consistency. I like it to be fairly sticky still. You definitely do NOT want to over flour these, they are already drier because of the oats. 

Then dump it out onto Saran wrap, fold up and put in fridge for 30 min. 

Roll out- Cut shape- Bake 350 6 min. 

These will be different from what you are used to in a sugar cookie- dryer, flakier, but good flavor!

Frost and it will be even yummier. 

Note: 1 1/4 Cup Oats after you grind it will equal 1 C Oat Flour

Flour Substitutes

To make a standard recipe free of white flour, substitute one of the follow:

1- 3/8 cups barley flour for 1 cup white flour
1 cup corn flour for 1 cup white flour
7/8 cup corn meal for each cup white flour
3/8 cup potato flour for 1 cup of white flour
7/8 cup rice flour for each cup of white flour
1 cup rye meal for 1 cup white flour
1-1/2 cups ground rolled oats or 1 cup oat flour for 1 cup white flour
1 cup whole wheat flour for 1 cup white flour.

1 cup of wheat flour equals...
7/8 cup amaranth
7/8 cup garbanzo bean
7/8 cup chickpea (garbanzo)
3/4 cup corn flour
1 cup cornmeal
3/4 cup millet flour
3/4 cup oat flour
5/8 cup potato flour
3/4 cup potato starch
7/8 cup rice flour
3/4 cup soy flour


Important - Always use a double portion of baking powder with dark flour. Recipes when converting a white flour recipe to a dark flour. Average use is 2.5 tsp. baking powder to each cut of flour.

Substitution of various flour for white flour recipes gives new and exciting flavors. Corn flour thickens sauces better than cornstarch and may be used in the same proportions as white flour. It also combines well with other flours in making muffins

Oat Flour

Oat flour tends to make the mixture pasty or gummy, almost a glue-like texture. Using only oat flour would not work as a white flour substitution for that reason.
Mixing oat flour with rice flour, though, works quite well since their characteristics offset each other.

Rice Flour

Rice flour tends to make the mixture more granular, loose or grainy in texture. This nicely offsets the nature of oat flour when the two are used in combination, making the result a quite acceptable substitute for white flour.

I also read that short grain is what you want to use for baking. Long grain use for breading, sauces and as a thickner but NOT for baking.

And rice flour in cookies will make for a crunchier cookie!

Buckwheat Flour

Despite its name, buckwheat flour has no wheat or gluten in it. It will work the same as white or lite wheat flour in theory, but in practice has such a strong, unique flavor to it that a little of it in any mixture goes a long way.
Of course, if you absolutely love the taste of buckwheat, you could certainly use it as a one to one substitute for white flour.

We add buckwheat to stabilize the other flours and add a touch of that unique flavor to the mixture.

Flax Seed

Ground up flax seed doesn't hold together well enough to be a main ingredient in a flour substitution, but it works well as a minor ingredient.
Flax seed adds in a nice texture and taste to whatever you're baking, and of course comes with numerous nutritional benefits.

No Regrets Chocolate Cake!

Ingredients:

1 3/4 C All-Purp Flour

1 3/4 C Packed Light Brown Sugar

3/4 C Cocoa Powder

1 1/2 t. Baking Soda

1 1/2 t. Baking Powder

1/4 t. Salt

1 1/4 C Reduced- fat buttermilk (add 1T vinegar to low-fat milk, let sit 10min. for buttermilk sub)

3 Large Egg Whites

4 T Light Margarine, melted

1 1/2 t Vanilla

1 C Boiling Water

1 T Confectioner's Sugar

Preheat Oven to 350

Lightly coat a 9x12 baking pan

In a large Bowl, combine first 6 ingredients (flour through salt)

Mix well with a fork to break up brown sugar. Set aside

In a large mixing bowl, combine buttermilk, egg whites, melted margarine and vanilla. Mix on low speed until blended. Gradually beat in boiling water (temper so it doesn't scramble eggs)

Then slowly add flour mixture and, again, mix on low speed until blended.

Pour batter into prepared pan

Bake 25 min. or until toothpick comes out clean

Cool and dust with confectioners sugar

1/2 of the cake has:

245 calories

3g Fat

50g Carbs

2g Fiber

* I actually used whole wheat flour to up the fiber and it turned out great!

 

Challah Bread

Heavenly, Seriously

2 medium loaves 

FOR THE SPONGE
1 cup luke warm water
1/4 cup honey
1 package active dry yeast
1 cup bread flour

FOR THE BREAD
1/4 cup olive oil
1 whole egg
4 egg yolks
1 1/2 teaspoons kosher salt (it's fine to use a different salt)
2/3 cup sugar
2 1/2-3 cups bread flour
1 egg
1 tablespoon water

poppy seed or sesame seed or cinnamon sugar or cheese (optional)

Directions

1 In a large mixing bowl, stir together the water, honey and yeast.
2 Let stand for 5 minutes.
3 Stir in 1 cup bread flour, and cover with a towel.
4 let stand for 30 minutes.
5 Stir in the olive oil, whole egg, and egg yolks until very well mixed.
6 Add the salt, sugar, and the rest of the flour.
7 You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
8 Place dough in a large greased mixing bowl and let rise for 1 hour.
9 Place dough in the refrigerater and let rise over night or at least 6 hours.
10 Turn dough out on a corn mealed surface and cut it into two proportional pieces.
11 Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
12 Let dough rise for 1 hour and preheat your oven to 375F.
13 Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
14 Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
15 Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
16 Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).

18**Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking 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

Easy Granola

5 C. 6 Grain Mix

3/4 C. Brown Sugar

1/2 t. Salt

Cinnamon if desired

1/3 C. Honey

1/4 C. Oil

1 t. Vanilla or desired flavoring

Heat Liquids until bubbly and pour over dry mix, Blend well

Pour into greased cookie sheet

Bake 376 15-20 min. Stir once or twice while baking.

Take out and let it set before storing, it will harden up once it cools off.

Add-in's - I like to add dried cranberries, flax seed, sliced almonds, and sunflower seeds or pumpkin seeds.

Creamy Crockpot chicken soft tacos

(Pic source: Whats for Dinner)
Love this for a quick meal using food storage ingredients!

4 boneless skinless chicken breasts
1 jar Salsa, we like La vicoria for this
*1 can black beans,
*1 can fireroasted diced tomatoes

Put in crockpot for 6 hours or till chicken can be shredded with two forks.
Last 20 minutes of cooking, add 1 cup sour cream.

Fill tortillas with mixture add cheese and enjoy!

Crock Pot Hawaiian Haystacks

Classic Crock Pot recipe that uses food storage and anything left in your fridge!

2 cans chicken (or 10-12 frozen chicken tenders)
1 cup chicken broth
2 cans cream of Chicken soup
1 can evaporated milk
*grated carrot, diced celery

Put all ing on low for 6-8 hours ( or less)
Pour cooked mixture over rice.
Toppings: diced tomatoes, raisins, nuts, coconut, pinnapple, veggies, chowmein noodles etc

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!

Crock Pot Lasagna

(source: Tammy's Recipes)
Slow Cooker Lasagna
* 8 lasagna noodles, uncooked
* 1 lb. ground beef
* 1 tsp. Italian Seasoning
* 28 oz. jar spaghetti sauce
* 1/3 cup water
* 4 oz. can mushrooms
* 15 oz. ricotta or 24 oz. cottage cheese
* 2 cups shredded mozzarella cheese

Preparation
1. Break noodles. Place half in bottom of greased slow cooker.

2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.

3. Layer half of sauce and water, half of mushrooms, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.

4. Cover. Cook on low for 5 hours. (You can also double these ingredients and make 3 layers.)

Make it yourself!

Make your own Sweetened Condensed Milk: (14 oz. can)

1/2 C. Hot Water
1 C. Dry Powdered Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in blender.

Make your own Evaporated Milk: (12 oz. Can)

1-1/2 C. Water
1/2 C. + 1 T. Dry
Powdered Milk
Blend VERY WELL
in blender.

Make your own Buttermilk:

Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes.

For Powder Milk Conversion chart see home page

Favorite Tortilla Soup

(Source: Fiber 35 diet)
Our Favorite. We eat this 3-4 times a month. Its easy, uses your food storage ing, and flavorful.

Ingredients:
Saute 1 onion, and 1/2 jalapeno in olive oil till soft
Add 1tsp cumin and 1tsp chili powder, 1TBS worchestishire sauce
Add the following, then simmer and serve
- 1 can fire roasted diced tomatoes
- 2 cans pinto beans
- 1 box chicken broth
- 1 can white chicken
Garnish with tortilla chips, sour cream, guacamole, cilantro, and fresh lime

Rice Krispie Treats in a Snap!

Who says you need a marshmallow? And it's all Food Storage Ingredients!

Ingredients:
1/2 c. White Sugar
1 c. Light Karo Syrup
3/4 c. Peanut Butter
2 c. Rice Krispies
4 c. Corn Flakes

Directions:
Use a large pot and stir together first three ingredients until melted & smooth. Then stir in the cereal. Spread in a 9×13 pan. 

Whole Wheat Bread-Start to Finish

Just Click Here

Condensed Soups

I learned I can make my very own Condensed Soups! Who knew? This will save you sooooo much money. And I like to make a lot of soup in the winter and it's a great company meal,"just add more water to the soup carol" (Little house fan :) )
Just save your jars and fill it with your condensed soups. I am going to try freezing a jar of my cream of potato today so I will let you know if that's a go or not.

Ingredients

2T butter
1/4 cup flour
1/2 cup stock(low sodium broth can probably be used)--veggie or chicken is usually best, I think
1/2 cup milk(low fat is okay)
salt and pepper
***1/4 cup of whatever your "of" is needed to be...(ie mushroom, celery, chicken, onion, potato, broccoli, cauliflower, etc) finely chopped***

Directions

In small saucepan, put butter and the "of" ingredient and cook until soft, not just tender.(if using chicken, just make sure it's cooked through)
Add flour and stir together. It will be thick and gooey, and that's okay.
Slowly add stock while stirring or whisking to avoid lumps.
Bring to a boil and cook a few minutes until thickened.(if seems too thick, you can add a tsp or so more broth, just don't forget, you've still got milk to add :)
Add milk and salt and pepper and stir until combined and thick. Taste to know your seasonings prior to using it in a recipe so you can adjust salt and pepper as needed.
***the main photo is cream of celery using veggie stock, and the other is mushroom using chicken stock. Please remember, you can combine ingredients to make blend, or add garlic, etc, to make a cream of mushroom with garlic, etc. Just play around and make it to suit your needs and taste!**
PS Please note, this is a CONDENSED version of the soup...it's meant to be thick and not intended to eat straight! ;)