Field Tested Receipes

From Karen O. (Thanks!)

Whole Wheat Chocolate Chip Cookies

1 C butter, softened
2/3 C honey
1/4 C powdered milk
2 eggs
1 tsp vanilla extract
2 1/4 c wheat flour
1 tsp baking soda
1 tsp salt
2 C chocolate chips
2/4 C chopped pecans (optional)

Preheat oven to 375 degrees. Lightly grease cookies sheet or use parchment paper. Mix butter, honey, and powdered milk with mixer. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, and salt. Stir into honey mixture. Mix in chocolate chips and pecans. Drop by spoonfuls onto cookie sheet. Bake 7-10 minutes.


Whole Wheat Peanut Butter Cookies

1 C peanut butter
1/2 C honey
1/2 C butter
1/2 C packed brown sugar
1 egg
1 1/4 C whole wheat flour
1 tsp baking powder

Preheat oven to 350 degrees. Mix peanut butter, butter, honey, brown sugar, and egg until smooth. Combine flour and baking powder, stir into the batter until blended. Roll into small balls and place on greased cookie sheet. Flatten with a fork, using a criss-cross pattern. Bake 13 minutes.


Wheat Snickerdoodles

1/2 C butter
3/4 C packed brown sugar
1 egg
1 tsp vanilla
1 1/2 C whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar

cinnamon mixture: 2 TB sugar, 1/2 tsp ground cinnamon

Cream butter and sugar until fluffy, add egg and vanilla. Beat well and add dry ingredients. Shape dough into 1 inch balls and roll in sugar/cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Flatten with a drinking glass with a flat bottom. Bake at 375 degrees. Bake at 375 for 8-10 minutes.

Wheat Night!

We had fun!! And we had a ton of good new food to try. A big THANK YOU to everyone who came and participated.

As promised, the recipes:

Remember, wheat berries can be cooked ahead of time and kept in the refrigerator or freezer.

Blender Wheat Pancakes

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)

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!)

Susie’s Whole Grain Bread

1 TB yeast

1/4 C vital wheat gluten

3 Cup flour (I use a mixture of white winter wheat with any or all of the following: spelt, kamut, amaranth seed, flax seed, whole rolled oats, etc)

2 Cup very warm water.

Preheat oven to 150. Mix the following gently for just about 30 seconds. Cover and let sponge for about 10-15 minutes.

Add:

1/4 C oil

1/4 C honey

1 Tsp salt

Mix on (2) and add flour until it starts to pull away from the sides. Knead until gluten is developed. Form into loaf and put in oven. Turn off oven. Let rise for about 20 minutes. Turn oven on to 350 and set timer for 30 minutes.

WHEAT BERRY WALDORF SALAD
-------------------------

1 c. fully cooked wheat berries
2 tbsp. Dijon mustard
1 tsp. honey or sugar to taste
1 sweet apple
Celery or raisins, if you like
1/4 or 1/3 c. no fat yogurt or mayonnaise
2 tbsp. fresh lemon juice
1/2 c. walnut halves

1 cup wheat berries, cooked in 3 1/2 cups cold water. Boil
the wheat berries for 50 to 60 minutes. Add more water if
needed as they cook. Cool. Add rest of ingredients for 2 to
3 hours.

Hot Breakfast Cereal

• 1 1/4 cups old-fashioned rolled oats
• 1/2 cup raisins
• 2 cups nonfat milk, or reduced-fat soymilk
• 1/8 teaspoon salt
• 1 1/4 cups Cooked Wheat Berries
  
• 2 teaspoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup slivered almonds, toasted (we used pecans)
  

Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See Stovetop Variation.) Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. Stovetop Variation: Bring milk (or soymilk) to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until heated through, about 1 minute more. Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted almonds and serve.



Wheat Berry Chili

• 1 c. wheat berries
• 3 c. water
• 1.5 lbs. ground turkey or hamburger (optional)
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1.5 c. whole kernel corn
• 4 tsp. chili powder, or to taste
• 1/4 tsp. hot pepper sauce
• 1/8 tsp. black pepper
• 8 oz. tomato sauce
• 28 oz. can tomatoes, diced
• 2 c. beef broth
• 2 c. cooked or canned kidney or black beans
• 2 c. cooked or canned white beans
• salt, to taste

Directions:

Cook wheat berries in 3 cups of water for 1 hour until tender; add more water if necessary, drain thoroughly.

Brown optional meat in a 4-quart pot; add onion, and peppers for a minute or two. Add the remaining ingredients, bring to a boil and simmer uncovered for about an hour. Stir occasionally.



Wheat Berry Tabouleh

(you can buy a mix from Walmart, or use this recipe)

• 1 cup wheat berries
• 14 oz. can ready to serve vegetable broth
• 1/4 cup water
• 2 tomatoes, chopped
• 1 cup sliced mushrooms
• 1 cucumber, peeled, seeded, and chopped
• 1 green bell pepper, chopped
• 1/2 cup chopped parsley
• 1/4 cup sliced green onions

Combine wheat berries, vegetable broth and water in heavy saucepan and bring to boil. Cover, reduce heat and simmer for about 1 hour or until berries are tender. Drain if necessary.

In large bowl combine cooked wheat berries, mushrooms, tomato, cucumber, green bell pepper, parsley, green onions. In small jar with screw top lid place oil, lemon juice and salt and shake well until combined. Pour over wheat berry mixture and toss. Serve immediately or cover and refrigerate for up to 24 hours. Serve on lettuce or baby spinach leaves, accompanied by pita chips.

Recap

Awesome turnout tonight!!! A huge thanks to all of those that came and to Anna Combs for the demonstration on making our own laundry soap. If you have any questions about how to use what you took home - ASK!

Homemade Liquid Laundry Soap

4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda
½ - 1 Cup Borax

- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.

-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.

-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)


-Yield: Liquid soap recipe makes 10 gallons.

-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)

-Front Load Machines- ¼ Cup per load (Approx. 640 loads)

This soap is healthy for your washer and plumbing systems.

Rub a bar of Fels Naptha bar into stains.

May alleviate soap allergy symptoms.

The "Bread"

We had a pretty good turnout tonight - you need to let those know who didn't come how much food you ate and make them insanely jealous. Really. Go for it.

Since I was busy with my hands in dough and chatting (what, me?) - I am going to link you to the following site and site for detailed instructions on tonight's recipe. My sister is much more organized when it comes to posting detailed instructions. I tend to skip over stuff.

Don't forget we will have another session using sweet breads for yummy desserts.

Did you get enough to eat?? I know I did, I feel so full I really need to get some sleep.

Also.......the Emergency Essential and Food Storage Center orders have been placed. Doors closed. Finatta. Until the next order that is.

However, I do have 3 cans of Strawberries that need to be sold.....$13.00/ea. Let me know. It is first come, first serve.

I have had some requests for meetings to come - I will try my best to accommodate.

How are we doing on buying can goods when they are on sale? That is the easiest way to build your food storage. Just remember.....

ROTATE

ROTATE

ROTATE

:-)

Consider: Chocolate Syrup

Hershey's Chocolate Syrup:
high fructose corn syrup, corn syrup, water, coco, sugar, potasssium sorbate, salt, mono-and diglycerides, xanthan gum, polysorbate 60, vanillin, artificial flavor.


Homemade Chocolate Syrup:
cocoa, water, sugar, salt, vanilla



HOMEMADE CHOCOLATE SYRUP

½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups

Thank you!

Thanks to everyone who showed up for tonight's kick off! I thought it went wonderfully, didn't you?

Many thanks for all of the suggestions for the blog and for workshops. Next time, bring a friend or neighbor. I know it was a little crowded, but we can work on that problem, so bring them anyway!

Thank you, Janet, for those great black beans burgers; and to Megan for the yummy rolls. The recipes follow:

Hamburger Buns II

1 cup (8 oz) water

2 tablespoons (1 oz) butter

1 large egg

3 1/4 cups (13 3/4 oz) unbleached all purpose flour

1/4 cup (1 3/4 oz) sugar

1 teaspoon salt

1 tablespoon instant yeast

1 teaspoon onion powder (optional)

Combine all ingredients and mix and knead them together- by hand or mixer- until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour.

Divide the dough into 8 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover, and let rise 30-40 minutes, until they're quite puffy.

Preheat the oven to 375 degrees. Bake the buns for 12 to 15 minutes, until they're golden brown. Remove them from the oven and cool them on a rack. Split and use for burgers or sandwiches.

Black Bean Burgers

1 (16 ounce) can black beans, drained and rinsed

1/2 green bell pepper, cut into 2 inch pieces

1/2 onion, cut into wedges

3 cloves garlic, peeled

1 egg

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon Thai chili sauce or hot sauce

1/2 cup bread crumbs

Directions:

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

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2. In a medium bowl, mash black beans with a fork until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Don't forget to keep track of your purchases for the next two weeks. Sort them by fresh, staple, and convenience. Also - keep a list of your meals for two weeks so it will be easier to determine what kinds of food you need to store.