Sunday, June 12, 2011


Cindy H.

1 c shortening
2 c sugar
2 eggs
2 c applesauce
2 tsp soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
3 ½ c flour
1 tsp salt
1 c chopped nuts
2 c oats
1 c choc chips or raisins (opt)

Cream shortening and sugar. Add eggs and applesauce. Mix well. Add remaining ingredients. Mix well. Drop by rounded spoonful onto greased baking sheet. Bake at 350 degrees for 10-12 min.


Cindy H.

Pour 2 cups boiling water over 4 cups dried apples.
Let stand at least 5 minutes.

½ c flour
¼ cup oatmeal
½ tsp cinnamon
¼ c brown sugar

Combine well and then cut in ¼ cup butter. Place apples with the remaining liquid in a greased 9x9 pan. Sprinkle topping over apples. Bake at 350 degrees for 55 minutes.


Cindy H.

½ c whole wheat flour
2 tsp baking powder
¼ tsp salt
2 T sugar
½ c nonfat powdered milk
2 eggs separated
3 T oil
1 c water
1 cup oats
In medium bowl combine flour, baking powder, salt, sugar, and powdered milk. Stir until well blended. In a small bowl beat egg whites until stiff, set aside. In a large bowl combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, and then beat until blended. Mix in dry ingredients, and then fold in beaten egg whites. Cook on a hot griddle.


Cindy H.

½ c warm water
2 T active dry yeast
1 cup boiling water
¾ c rolled oats
½ cup honey or molasses
1 c buttermilk
1/3 c oil
2 c flour
½ tsp soda
1 T salt
3-3 ½ c flour

In a small bowl, stir yeast into ½ cup warm water. Allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 1 cup water to boiling; stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses. Sift 2 cups flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of the remaining flour until dough is stiff enough for kneading. Turn out onto a floured surface and knead 8-10 minutes or until a soft, elastic ball forms. Place dough in a clean greased bowl and cover. Allow to rise until double, about 1 ½ hours. Punch dough down and divide into two portions. Cover and allow to rest 10 minutes. Form two loaves and place in greases loaf pans. Cover and let rise until double. Bake at 350 degrees for 45-50 minutes. Remove and cool.


Cindy H.

1 ½ c flour
1 ¼ oats
½ c packed brown sugar
¾ c butter
½ c strawberry or raspberry preserves
1 c fresh or frozen blueberries

Preheat oven to 375. In large bowl mix flour, oats, and brown sugar. Cut butter into flour mixture until crumbly. Set aside 1 cup of crumb mixture. Press remaining crumb mixture in the bottom of greased 9x9 baking pan. Spread preserves over crust. Sprinkle blueberries over preserves and evenly sprinkle remaining 1 cup crumb mixture over top. Bake 35-40 minutes or until golden brown. Remove to a cooling rack and cool completely before cutting into squares.

Homemade Granola Bars

Recipe and photos by For the Love of Adapted recipe from Alton Brown

•2 cups of old-fashioned rolled oats
•1/2 cup sliced almonds
•1/3 cup of honey
•1/4 cup of brown sugar
•2 tbsp unsalted butter, plus extra for pan
•2 teaspoons vanilla extract
•1/4 teaspoon kosher salt
•1/2 cup of shredded coconut
•1/4 cup of semi sweet chocolate chips

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees.
Spread the oats and almonds onto a baking sheet pan. Place in the oven and toast for 10 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown sugar mixture, next add the coconut and chocolate chips then stir to combine. Spread mixture evenly into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow them to cool completely. Cut into squares or bars, wrap individually in saran wrap then store in an airtight container for up to a week.

Wednesday, June 8, 2011

Chewy Granola Bars

Cindy H.

•2 cups rolled oats
•3/4 cup packed brown sugar
•1/2 cup wheat germ
•3/4 teaspoon ground cinnamon (optional)
•1 cup all-purpose flour (any kind)
•3/4 cup raisins (optional) ***See Note
•3/4 teaspoon salt
•1/2 cup honey
•1 egg, beaten
•1/2 cup vegetable oil or melted butter
•2 teaspoons vanilla extract (optional)

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your mix. You can toss in things like puffed rice cereal or cheerios. You can sub some of the oil with applesauce. Basically you can do whatever you want!

*Possible Suggestions: Dried cranberries, apricots, cherries, blueberries, prunes, sunflower seeds, pumpkin seeds, pretzels, coconut, walnuts, almonds, pecans, sesame seeds, flax seeds (whole or ground), mini chocolate chips, couple of TBSP Peanut Butter, etc.


Cindy H.

For Snacking or use as a Cereal

7 c oats
¾ c brown sugar packed
1 c chopped nuts
¾ c oil
1/3 cup water
2 tsp vanilla
1 Tbsp honey
**1 c craisins or raisins – add after baking

In a large bowl mix dry ingredients together. In a separate small bowl mix wet ingredients. Add wet ingredients to the large bowl and mix until well coated. Spread on a large baking pan (such as a jelly roll pan) or in a 9x13 pan. Bake 30 minutes at 350 degrees. **If using a 9x13 pan, stir the granola half way through baking. Remove from oven and stir in 1 cup of craisins or raisins. Eat warm while soft or let cool and it becomes a crisp granola snack or cereal.

Sunday, June 5, 2011

Cinnamon roll oatmeal – one serving

Amy D.

¼ cup old fashioned oats (heaping and firmly packed into measuring cup)
2/3 cup water (cold)

Microwave 2 minutes on high power

Wait about 1 minute, then lightly stir in 1 firmly packed tablespoon of light brown sugar and about ½ teaspoon of cinnamon and about 1 tablespoon milk (or less if you like really thick oatmeal)

Don’t stir too much or the oatmeal ends up starchy and tastes nasty!

Other combinations I make frequently:

Blueberry Muffin Oatmeal
Substitute White sugar for brown sugar, omit cinnamon, still add the milk and add a small handful of frozen blueberries

Apple Pie Oatmeal
Substitute white sugar for brown sugar, still add cinnamon, milk and add a handful of chopped fresh or frozen apples – I like Fuji or Granny Smith best

Pecan Maple Oatmeal
Substitute maple syrup (real, although pancake syrup is ok I guess – I don’t like it, but it still tastes ok) for milk, add a handful of chopped pecans and the cinnamon

Peach Cobbler Oatmeal
Substitute white sugar for brown sugar, still add cinnamon, and a handful of frozen peaches, drizzle milk on top

Strawberry Shortcake Oatmeal
Substitute white sugar for brown sugar, omit cinnamon, and a handful of frozen strawberries, drizzle milk on top

The add-ons are endless – (1) brown sugar, chopped pecans, yellow raisins with cinnamon and nutmeg (2) white sugar, chopped apples with walnuts, craisins, cinnamon and nutmeg

Sometimes I don’t stir the milk into the oatmeal and just drizzle it on top. It is yummy and ends up tasting kind of like vanilla ice cream on top.

I like to have cinnamon in my oatmeal since it helps stabilize blood sugar. I don’t bother with salt, since it doesn’t change the flavor much for these recipes of oatmeal. A key to having good oatmeal instead of soupy, glue-like is to stir it as little as possible. If your water is hot to start off it affects the texture too. Cold water is better and leaves the oatmeal with some texture.

Thursday, May 19, 2011

Fruit Crisp

Brenda R.

1/2 cup brown sugar
1 cup oats
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp allspice
5 TBSP butter, melted
5 cups chopped fresh fruit, or 2 (15oz) cans fruit, drained
3 TBSP brown sugar
1 TBSP flour
1 TBSP orange juice (I just used some of the syrup from the can of peaches)

1.Heat oven to 400 degrees.
2.Combine topping ingredients in a medium sized bowl, set aside.
3.In an 8-inch square pan, toss filling ingredients.
4.Sprinkle topping over fruit.
5.Bake until fruit is bubbly and topping is crisp, about 30 minutes.

Wednesday, May 18, 2011

Moist Cocoa Lentil Cake

Jennifer S.

2 cups boiling water
2/3 cup washed lentils
1/4 tsp salt
1 cup oil
1 tsp vanilla
1 1/2 cups sugar
4 TBS cocoa
1 1/2 tsp soda
4 large eggs (can use powdered)
2 cups sifted flour
1/2 tsp salt

Add lentils and salt to boiling water. Cover and simmer for 40 minutes. Drain, reserving liquid. Add 1/4 cup liquid back to lentils. Make puree in blender or food processor. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix sugar, oil, eggs and beat well for 2 minutes. Add vanilla and pureed lentils to creamed mixture. Sift and add remaining ingredients. Beat for an additional 2 minutes. Pour into prepared cake pan. Bake for 30-35 minutes. Cool and frost.

Pinto Bean Fudge

Jennifer S.

1 cup warm cooked pinto beans
3/4 cup melted butter or margarine
1 cup cocoa
1 tablespoon vanilla
2 pounds powdered sugar
1 cup chopped pecans (optional)

Mash or sieve beans. Add melted butter or margarine, cocoa and vanilla. Mix in powdered sugar gradually. Add nuts if desired. Press into a 9 x 13 inch oiled or non-stick pan. Store in the refrigerator.

Monday, May 9, 2011

Never Fail Whole Wheat Bread

Simple Recipes Using Food Storage

8 1/2 C warm water (105-115 degrees)
1 C potato pearls
1 C NON instant powdered milk
1/2 C honey
6 T yeast
1/2 C vegetable oil
3 T salt
22 C whole wheat flour

Sprinkle yeast on water, add honey and oil. Let stand for 5 mins, until bubbly.
Add potato pearls, powdered milk, salt and 10 C of flour. Mix using electic mixer, or stand mixer with dough hook for about 5 mins. Let stand for 15 mins.
Add remaining flour and knead by hand if using electric mixer or in stand mixer for 5more mins.
Divide and shape into 6 loaves. Place into well greased baking pans. Set aside and let dough double.
Bake at 350 degrees for 20 mins, turn oven temp down to 325 and bake for an additional 20 mins.
Immediately turn out onto cooling racks. Brush tops with butter or loosely cover with foil to keep crust from getting too hard.

Wheat Raisin Chocolate Chip Cookies

Simple Recipes Using Food Storage

1 1/2 C butter or shortening
1 1/2 C sugar
1 1/2 C brown sugar, packed
4 eggs
2 t vanilla
2 1/2 C wheat flour
2 1/2 C white flour
1/2 t salt
2 t baking soda
2 T hot water
1 C nuts, optional
1 C raisins
12-oz pkg chocolate chips

Preheat oven to 350 degrees.
Beat butter or shortening in a bowl till soft. Gradually add both sugars, beating until light and fluffy. Add vanilla. Add eggs one at at time, beating well.
Mix together both flours and salt. Gradually add to sugar mixture, beating on low speed until well combined.
Dissolve baking soda in hot water and add to dough.
Stir in nuts, raisins and chocolate chips.
Place by generous TBS on greased cookie sheet. Bake at 350 degrees for 10-12 mins. Allow to cool on cookie sheet.

Mountain Breakfast Meal

Simple Recipes Using Food Storage

1 C cracked wheat
3 C water
1 tsp salt
1 tsp butter
1/3 C honey
1/3 C raisins

Place all into a saucepan. Bring to a boil for 2 mins, stirring occasionally. Cover and remove from the heat. Let sit for 2-3 hours, or over night for best taste and texture. Reheat with or without milk. Or eat cold with or without milk.

Cracked Wheat

Simple Recipes Using Food Storage

Cracked wheat is whole wheat berries, broken into smaller pieces when placed into a wheat mill or grinder set on a coarse setting. Or in a food processor for a few seconds. Only grind what you will be using, extra can be placed in an air tight container and put in the freezer.

Pancake or Waffle Batter

Simple Recipes Using Food Storage

3 C milk or buttermilk
3 eggs
1 1/2 C whole wheat flour
2 tsp salt
1 1/2 tsp baking powder
3 T sugar
1/3 C applesauce
1 1/2 C flour

Mix well. Cook on hot greased griddle or in hot waffle iron.

2-Hour Whole Wheat Bread

Simple Recipes Using Food Storage

5 C warm water
2 T yeast
1/3 C honey
1/3 C oil
2 eggs
1/3 C potato flakes
1 T salt
6 C whole wheat flour
4-5 C unbleached white flour

Disolve yeast per pkg directions. Combine all ingredients except for 2 C of flour, using a bread mixer or electric beaters. Let rest for 10 mins. Add remaining flour gradually as needed to make a soft dough. Knead on floured board or counter, cover with plastic wrap and let rise until double. Punch down and shape into four loaves, place in greased loaf pans. Cover and let rise until double again.
Bake at 350 degrees for 30-40 mins. Remove from pans and place on a towel to cool ro a soft crust.

Wheat Muffins

Simple Recipes Using Food Storage

2 C whole wheat flour
1 C brown or white sugar
1/4 tsp salt
1 tsp baking soda
1 C milk or 1/3 C powdered milk with 1 C water
1 egg
1/2 butter melted
1 tsp vanilla

Mix dry ingredients together and a medium bowl. If you are using powdered milk put milk powder in the dry bowl without the water.
In a large measuring cup combine the wet ingredients, remember to add the cup of water if you are using powedered milk.
Pour over dry mix. Stir until just moistened. Spoon into greased muffin tins and bake at 350 degrees for 15 mins.

Whole Wheat Bread

Simple Recipes Using Food Storage

2 pks. dry yeast (2 TBS)
3 1/2 cups warm water, 120 degrees
1 TBS salt
1/3 cup honey
1/3 oil
7 cups whole wheat flour, approximatly

Plave warm water, yeast and honey in bread mixer (ie Bosch). Mix on low for a few seconds. When the yeast hasd activated (bubbles) add the oil and salt. Mix briefly. Then add about half the flour. Knead. Slowly add the rest of the flour until dough just pulls away from the side of the mixing bowl. Dough will still be a little bit sticky. Allow the mixer to knead the dough for about 12-18 mins to fully develop the gluten.

After kneading, cover and let dough rise in bowl until almost doubled. Punch down. With well oiled hands remove dough from bowl and shape into loaves. Dough should be elastic with a silky appearance, and should not stick to you, its self or the bowl.

Place in well greased loaf pans. Cover and let rise in a warm place until doubled. A warm oven (not over 85 degrees also works well).

Bake at 350 degrees for 30-45 mins, depending on the size of the loaf and loaf pan. When loaves are done remove immediately from pans and let cool on a wire rack. Wipe pans down while hot and you won't even have to wash them!

This recipe is also very good and yields a lighter bread if half wheat and half white flour is used. This is they way I usually make it. I also butter the tops of the loaves lightly after removing them from the oven for a softer crust.

Monday, May 2, 2011

Naturally Sweetened Bread Maker Strawberry Freezer Jam

Anna J.

For anyone who's interested in trying this, my in-laws and I sweeten jam with frozen fruit juice concentrate, the 100% juice kind. We also use highly diluted 100% white grape juice when bottling fruit. White grape juice has a mild flavor and works well in most recipes as a substitute for sugar. Sometimes it's fun to liven things up, though. Blueberry pomegranate, apple raspberry, cranberry blends (be sure they're 100% juice), or even Concord grape juice concentrates can be fun to experiment with in jam recipes.

One day I noticed my bread maker had a "Jam" setting. Concept! Here's a simple recipe we came up with:

2 cups crushed strawberries
1 can apple raspberry 100% juice concentrate
1 Tbsp. lemon or pineapple juice
3+ Tbsp. low/no sugar pectin

Select "Jam" setting on bread maker. When cycle is finished, pour into labeled, freezer-safe containers. Refrigerate to set up.

Okay... for a delicious treat, spread cream cheese on a graham cracker and top with this jam. (Kinda defeats the whole "no sugar" thing, but it is tasty.)

Monday, April 18, 2011

Basic Dough

Steve W.

This was the "hands on" class to be at sisters!! If you missed it here is the awesome recipe that Brother W. shared with us. He made it look so easy (And it was!)
I need to take pictures during the classes and post them here with the recipe. I will do that next month with the Strawberry jam class.

Whole Recipe
6 c. warm (not hot) water
1 c. white sugar
1 c. brown sugar
3 TBS yeast
1/2 c. salad oil
1 TBS salt
5-lb sack of flour (wheat, white, or combination)

Half Recipe
3 c. warm (not hot) water
1/2 c. white sugar
1/2 c. brown sugar
1 1/2 TBS yeast
1/4 c. salad oil
1 1/2 tsp salt
1/2 of a 5-lb sack of flour (wheat, white, or combination)

Mix sugars (you can use all white, all brown, all honey or any combination you like) with water and yeast in a large mixing bowl. Let sit for 15 minutes.
Add oil, salt and half of your flour (remember the combination is up to you). Mix.
Put the rest of the flour on the counter, add to the dough as much flour as needed to make a nice, soft elastic dough. Kneading for 5-10 minutes.
Place dough back into mixing bowl that has been oiled, turning dough over once to evenly coat with oil. Cover with a cloth and let rise until double.
Punch down and let rise until double again (this step is optional, especially if you are in a hurry).
Punch dough down and shape into loaves, rolls, cinnamon rolls, pizza crusts, etc. Shape using oiled hands, or counter, to avoid dough sticking. Place in greased baking pans. Cover and let rise until double (except for pizza crusts, which you can add toppings to and bake right away).
Bake at 350 degrees for about 20 minutes, or until browned.
Pizza also cooks for 20 minutes.

Whole recipe makes 5 large loaves, or about 75 rolls.

Dough and baked goods freeze well.

Blender Wheat Waffles

1 c. milk (make your own: 1/3 c. non-fat dry milk and 1 c. water)
1 c. + 1 Tb. uncooked whole wheat
2 tsp baking powder
2 eggs
2 Tb honey or sugar
4 Tb oil
½ tsp salt

Put milk and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake in waffle iron until done.

100% Whole Wheat Bread (not heavy either)

Alisa J.

3 c. warm water
1/3 c. oil
1/3 c. honey
1 Tb. yeast
1 Tb. salt
1 Tb. dough enhancer (optional)
whole wheat flour (around 6-8 cups)

Mix all of these in kitchen-aide until bread like dough formed. I leave it going for an additional 5 min. or so. Take amount of dough for one loaf and throw it down on greased counter a few times. Put in greased loaf pan and pat down all around so flat. Let rise only once (about an hour) then bake for 35 min. at 350.
Makes 2 loaves.

Whole Grain Spelt Bread

(I mix in my Bosch mixer, but you could do it by hand)

4 cups slightly warm water
3 Tbsp yeast
2/3 cup honey (or half honey and half sugar)
About 12 or so cups freshly ground spelt flour
4 tsp salt
4 tsp xanthan gum (or ground flax seed) (acts as a binder for the spelt)
1/2 cup oil

Mix water, yeast and sweetener together, then add part of flour with salt and xanthan gum.
Then add the oil, and work the rest of the flour in until the dough is nice and elastic, but not dry. You want it a little moist. Let it set and rise for 10 - 30 minutes, then place on greased counter or board and make into 4 loaves by kneading and shaping.
You can bake in loaf pans or on cookie sheet. Let the loaves rise until almost double original size and bake at 350 degrees about 30 minutes until done.

I use the same recipe for pizza dough or hamburger buns, or olive bread (by working quartered kalamata olives and fresh rosemary leaves into dough while shaping the loaf like a French bread). We love the olive bread with olive oil and balsamic vinegar.

Whole Wheat Cake

Ruth T.

½ C. shortening
1 ½ C. sugar
3 eggs
1 tsp. vanilla
2 ¼ C. whole wheat flour
1 C. warm milk
1 tsp. baking soda
1 tsp. baking powder

¼ c. brown sugar
¼ c. butter
4 Tbsp. flour

Mix shortening, sugar and eggs. Add rest of ingredients. Pour into 13x9 pan.
Mix topping with fingers and crumble over cake.

Bake at 375 for 35-45 minutes
Serve with fruit and whipped cream.

Applesauce Cake

Ruthie T.

2 cups sugar
1 rounding Tablespoon cocoa
1 cup shortening
3 cups applesauce
4 cups flour (can use 2 cups wheat/2 cups white)
2 tsp. baking powder
2 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp salt
1 Tablespoon vanilla
1 cup nuts & raisins (optional)

Cream sugar, cocoa, and shortening until light and fluffy. Add applesauce. Add flour, spices, baking powder, and baking soda; mix all together. Add vanilla, nuts, and raisins. Pour into greased and floured 12x17 inch cookie sheet. Bake at 375 for 25 minutes. Frost cake with caramel frosting when cool.

Carmel Frosting
1/2 cup butter
1 cup brown sugar
1/4 cup cream
3 1/4 cups powder sugar
1 tsp. vanilla

Melt butter; add brown sugar. Bring to a boil and stir for one minute. Cool slightly. Add cream and beat until smooth. Beat in powdered sugar until of spreading consistency. Add vanilla and spread on cake.