Shelf Stable Recipes: Wheat Applesauce Cake

Grains, Shelf Stable Recipes, Wheat, Wheat Recipes
Submitted by: Sherida R From:Sacramento, CA WHEAT APPLESAUCE CAKE Ingredients: 2 cups whole wheat flour 1 cup sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cloves 1 cup applesauce 1/2 cup oil Nuts, dates, raisins (opt) Directions: Mix all the dry ingredients. Then stir in the applesauce, oil, and nuts or fruits (opt). Bake in a 9x9 pan at 350 degrees for about 35 minutes. Top each piece with warm apple sauce when serving. Special Notes: When serving this cake do NOT leave off the dollop of warm applesauce on each piece. It balances out the sweetness of the cake and makes all the difference.
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The Great Cake Debate

Extreme Food Storage Makeover, Wheat Recipes, White Flour Recipes
Jodi's dad is one of the hardest people to win over to the whole wheat camp. He hates everything that Grandma Lori makes with whole wheat which makes her a little hesitant to keep cooking with it. He's typically not even willing to try something if he catches on that there might be whole wheat in it. So this Thanksgiving we concocted a sneaky plan ... Two Innocent-Looking Pumpkin Cake Batters One is made with 100% fresh ground whole wheat flour, the other is made with store-bought white flour. (Hint, white flour is on the left) Can You Tell the Difference? The whole wheat cake (right) was a little darker. The white flour cake (left) rose a little higher. We are thinking we could probably add a little more leavening…
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Blasts from the Past: My Favorite, Ultimate Food Storage Recipe

Bean Recipes, Events, Julie's Progress, Recipes, Wheat, Wheat Recipes
My favorite recipe I've made since venturing into cooking with Food Storage is an Enchilada Pie recipe. I told you all about it back in my cooking challenge post. Since then, I've added another twist on the recipe. I realized I was out of enchilada sauce MID RECIPE a few weeks ago. I had gotten far enough that there was no turning back, but I DID not want to run to the store. Does that EVER happen to any of you? I somehow got confused about how much enchilada sauce I had stored (My husband forgets to tell me we're down to 2 or 3 left when I get him to get one out of the basement for me). Anyways, I found this recipe on allrecipes, and to my amazement…
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Food Storage Recipes: Enchilada Pie

Bean Recipes, Beyond the Babysteps, General, Julie's Progress, Recipes, Wheat, Wheat Recipes
So this is my ABSOLUTE FAVORITE "food storage" recipe! I learned it at a class I went to about a year ago and couldn't believe how delicious it was. What I love about it is how many "advanced" food storage concepts it has that I have tackled slowly. At first I made this recipe with store bought tortillas, canned beans, and canned cream of chicken/mushroom soup - but I promised myself bit by bit I would make it using all the "advanced" techniques. Now that I have had a lot more experience using my food storage, I make it the real way and it tastes so much better - I wont make it any other way. So here's to sharing it with you and to giving you a special cooking…
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Whole Wheat Tortillas

General, Grains, Julie's Progress, Recipes, Wheat, Wheat Recipes
In a couple days, I'm going to be sharing with you my FAVORITE food storage recipe. It's a recipe I would have never had the courage to try a year ago because of all the "food storage" techniques required, but after slowly learning how to use a lot of this food, I have been making this recipe ALL the time! The recipe I'll be sharing calls for whole wheat tortillas, so if you're up for the challenge of trying it out when I share it, get a head start by trying these! Ingredients: 3 cups of whole wheat flour (fine) 1/2 tsp baking powder 1 tsp salt 1 cup of warm water (may need a little more) 1/3 cup cooking oil (I use olive) Jodi always mocks me for not…
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Food Storage Recipe: Honey Whole Wheat Bread

Wheat Recipes
Honey Whole Wheat Bread Recipe Ingredients: 2 cups all-purpose flour 1 tsp. salt 1 package quick rise yeast ¾ c. milk (can also use powdered milk) ¾ c. water 2 T. honey 2 T. vegetable oil 2 c. whole wheat flour Directions: Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to…
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Food Storage Recipes: Blender Wheat Pancakes

Powdered Eggs Recipes, Wheat, Wheat Recipes
When Julie and I first started our food storage adventures we thought that buying a wheat grinder was very scary and expensive. I started out by grinding a bit of wheat using my friend's WonderMill. But I really wanted to find other ways to use my wheat that didn't involve grinding. So when I first saw Crystal's amazing and gorgeous 4th of July pancakes made with wheat in a blender I was so excited to try it out. These Blender Wheat Pancakes are still a staple meal in my home even though I do in fact have a wheat grinder now. My kids LOVE it when I make pancakes ... especially for dinner! The other night we were having so much fun I snapped a few pics for you to…
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Food Storage Recipe: Granola Bars

Grains, Oats, Oats Recipes, Wheat, Wheat Recipes
I realized back in my Whole Wheat Update Post I never gave you the recipe I have been using for Granola Bars. Since I don't really like oatmeal for breakfast that much, I figured trying out different granola bar recipes would be a good way to use my oats. I got this recipe from Granola bars can be tricky, some people like them crunchy some like them soft. This recipe is pretty basic and you can switch out the chocolate chips for raisins or whatever your family likes. Easy Granola Bars Ingredients: 4 1/2 cups rolled oats 1 cup all-purpose flour (I used whole wheat flour that I ground) 1 teaspoon baking soda 1 teaspoon vanilla extract 2/3 cup butter, softened -- Better believe I substituted this with Applesauce…
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Whole Wheat Bread – From Start to Finish

Grains, Wheat, Wheat Recipes
Types of wheat Spring or winter: Winter red wheat tends to hava slightly higher protein and is a bit harder than content than spring. Winter red is better for baking bread. There is not a significant difference in hard or soft white wheat. Hard or soft: Hard wheat varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients and are better for pastries, pastas, and breakfast cereals. Red or white: Red wheats tend have a stronger wheat flavor than white wheats. Most red wheat varieties are hard, and most white wheat varieties are soft, but you can find soft red and hard white if you really prefer one over the other. Storage If unopened, the optimum shelf life of wheat is 12…
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Julie’s Whole Wheat Recipes and Update

Grains, Julie's Progress, Recipes, Wheat, Wheat Recipes
So as you know from our All I Want for Christmas post, I'm still dying for a Wonder Mill Wheat Grinder, however, a few weeks ago I borrowed my neighbors mill and ground up A TON of wheat. I really thought the amount I ground up would last me for months and months. Truth be told I've already used more than half of it. I'm so excited because I REALLY never thought I could get into the whole rotating, everyday cooking thing as much as I have. Here are the ways I have been using my wheat, for real! BREAD: So for the past few weeks I've made my bread - haven't bought bread in over a month. I have tried lots of recipes for bread machine breads (Ok I'm…
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