Sunday, September 19, 2010

Chicken Azteca (Pantry Recipe)

14 oz chicken broth
30 oz canned chicken (undrained)
30 oz can black bean (rinsed and drained)
30 oz canned corn
16 oz jar salsa
15 oz can Mexican-style cheese (queso)
1 c long grain rice
1 c sour cream powder
1 tsp cumin

Pour broth into pot. Whisk in sour cream powder until dissolved. Add all other ingredients and cook until rice is done, stirring occasionally.

*If you don't want to use sour cream powder and have fresh available then wait until the end of cooking and add 1 cup fresh sour cream to your pot.

**You can find cans of Mexican Queso in the Mexican section of your supermarket.

Sunday, September 12, 2010

Cheesey Garlic Mashed Potatoes

4 c Hot water
2 c Instant potato flakes
2 Tbls dried sour cream
2 Tbls dried cheese sauce mix
1 tsp dried garlic
2 Tbls Dried parsley


In a pot, bring water almost to a boil and then remove from heat. Add potato flakes and stir until thickened. Stir in sour cream, cheese, garlic, and parsley. Serves 8.

Hash Brown Potatoes

2 Tbls Dried onions
2 Tbls Dried green pepper (opt)
1 c water
2 c Dried shredded or diced potatoes
2 tsp salt
6 c boiling water
8 Tbls butter flavored shortening

In a small bowl, rehydrate onions and green pepper in 1 cup water for 15 minutes, then drain.

Pour dried potatoes into a pot of salted, boiling water. Turn down heat and simmer until potatoes are tender, about 15 minutes. Drain and pat dry. Mix onions, green pepper, and potatoes.

Melt shortening in a pan and add potato mixture, flattening evenly. Cook over medium heat until browned, then carefully flip over with a spatula and brown other side. Makes 8 servings.

Chicken Salad Sandwich

15oz chicken chunks
2 Tbls dried celery
1 tsp dried onion
2 c sprouts
Whole wheat bread

Drain chicken chunks. Combine chicken, mayonnaise, celery, and onions in a bowl and mix well. Spread on bread and add some sprouts.

Peanut Butter Rolls Ups

Peanut Butter
Dried banana chips or rehydrated apple slices

Spread peanut butter and honey on tortilla. Then add banana chips or apple pieces on top. Sprinkle with cinnamon. Roll up and serve.
*You can also make these on regular bread

Pinto Beans

2 c pinto beans
12 c water
1 tsp salt
2 Tbls dried onions
1 tsp dried garlic
8 cubes beef bouillon
1/4 tsp turmeric

Wash beans and place in crock pot. Add water and all spices. Cook on low 8-10 hours. Serve with tortillas and salsa if desired.
*For stove top cooking, place ingredients in a pot and bring to a boil stirring occasionally for 30 minutes. Turn heat down, cover and simmer about 3 hours, or until beans are tender.

Sunday, June 13, 2010

Hamburger Patties & Meatballs - Wheat Meat

2 1/2 c Moderately packed ground gluten (see Basic Wheat Meat recipe)
2 Eggs
2 Tbls Beef Soup Base
2 Tbls White flour
1/4 tsp garlic powder
1/4 c chopped onion (or 2 1/2 Tbls dried onion)
1/4 c BBQ sauce (Opt. - for hamburger patties only)

Mix all ingredients in a bowl. (Only use BBQ sauce if you are making hamburgers)

For Meatballs
Form meatballs a little smaller than a walnut. The mixture will be quite moist (add another egg if it is too dry). Place meatballs on a paper plate 5 at a time and over with plastic wrap. Microwave just until set. DO NOT OVERCOOK! Meatballs should be soft still but the eggs should be set. It only takes about 20 seconds, depending on your microwave.

To cook in conventional oven, add 2 TBLS oil to the misture and bake meatballs on a cookie sheet at 300 until just set. Serve immediately or freeze for later.

Simply add the warm meatballs to your already cooked spaghetti and serve.

For Hamburger Patties
Make as above but add BBQ sauce to recipe and form hamburger patties rather than meatballs.

Place hamburger patties on a greased cookie sheet and bake until just set. You can serve immediately with all the fixins or freeze until later.

To reheat you can thaw and then throw them on the grill just like a regular hamburger. Remember though, you are only reheating, not cooking them. If desired, brush with more BBQ sauce while grilling.

Ground Hamburger - Wheat Meat

2 1/2 c moderately packed ground gluten (see Basic Wheat Meat recipe)
2 Tbls Beef Soup Base
2 Tbls Vegetable Oil
2 Tbls white flour
1/4 tsp garlic powder
2 Large eggs
1/4 c Finely minced onion (or 2 1/2 Tbls dried onion)

Grinding Raw Gluten
When you have finished making your basic wheat meat (raw gluten), form the gluten dough into balls about the size of an orange. Place on greased cookie sheet and bake at 350 for about 45 minutes. Balls will puff up considerably and brown like rolls. They will be a tough, leathery texture. Remove from oven and allow to cool.

When cool, tear balls into pieces and put through a meat grinder. When ground it has the appearance of ground beef. You can use a food processor instead of a meat grinder, but the texture will not be quite the same.

In a bowl mix 2 1/2 cups of your ground "meat" and all of the above ingredients. Then press onto a greased cookie sheet. Bake at 300 for 15-20 minutes, just until the eggs are set. DO NOT OVERCOOK! It should not seem cooked but rather it should just seem set. If you do over cook it will become hard and unchewable. If this happens you can sometimes place the "meat" in a plastic bag for a few minutes to restore the texture.

Cool the cooked "meat" and then tear into pieces to resemble cooked hamburger. Add to your recipe just before serving. It does not need to be cooked further and if you add it to your recipe too early, it will absorb too much liquid and the meat like texture is lost.

Basic Wheat Meat

10 c Flour*
5 c Cold water (approximate)

*Use wheat flour for beef and other red meats; white flour for chicken, shrimp, or other light meats.

Combine flour and water in mixer. Using dough hook, knead for 5 minutes. It should be the consistency of bread dough.

Cover bowl with plastic wrap or a towel to keep the dough from drying out and let rest in the fridge for a minimum of 20 minutes. If desired it can be covered with cool water and left in the fridge overnight.

After the dough has rested, divide into 1/4ths and work with one portion at a time, keeping the remainder covered as you work. Place a piece of the dough in a strainer which is placed in a large bowl of cold water. While keeping the dough immersed at all times, stretch and compress the dough to wash out the bran and starch. The volume of the dough will diminish considerably during this process but keep your dough in one lump. In a few minutes of working your dough, it will begin to resemble over chewed bubblegum in texture. Kind of like pulling apart a well chewed piece of Hubba Bubba :)

Rinse the now rubbery glob of gluten in a fresh bowl of clean water and leave it under water while you repeat the process with the remaining 3 pieces of dough. This is a picture of all my dough completely washed.

You should NOT throw out the water you used to wash your dough. Instead, pour it into a gallon+ pitcher and place in the fridge overnight. If it is allowed to sit it will divide into 3 distinct layers. The top layer of clear water can then be poured off and used to water houseplants, pets, or used to mix your powdered milk, or make bread with it, etc. In this picture you can see mine has not yet completely separated.

The second layer is starch. It can be used to thicken gravies, stews, sauces, etc. Just use 4-7 Tbls of raw starch for every 2 cups of liquid in your recipe. Be aware, however, that the starch will only remain good for about 2 days in your fridge. To store it longer, place in the freezer.

The final layer is bran. Rinse the bran using a strainer and cheese cloth. It will stay good, when well rinsed, 4-6 days in the fridge. To keep it longer you need to freeze it or powder it. I used it immediately to make bran muffins, but you can also use bran to make bran flakes for cold cereal.

So, in your bowl with clean water, you now have your raw wheat meat, or gluten, which can be used to make ground beef, roasts, chicken chunks, shrimp, etc. depending on how you prepare it. Look for other recipe posts of mine to find more recipes for the preparation of specific meats.

Sunday, May 23, 2010


Cream (NOT ultra-pasteurized)

This is not technically a food storage recipe since it is made using cream, but it is useful information just the same.

Let cream come to room temperature. (For old fashioned tasting butter, let cream sour before whipping) Whip cream with mixer.

First soft peaks will form. Then it will begin to form stiff peaks.

Finally the butter will congeal and separate from the buttermilk by-product.

Separate milk from butter and place butter in a large bowl.

"Wash" the butter by filling bowl with cold water and kneading the butter in it. When water gets cloudy, drain water and refill. Repeat these steps until the water remains clear. It is important to wash all the buttermilk out or your butter will go rancid quickly.

Return butter to mixer and add salt. Approximately 1 tsp per pound of butter. If you accidentally add too much, repeat washing step. Mix in salt. Store butter in fridge, or in an airtight container on the counter.

For flavored butter, add garlic, or any other seasoning. Buttermilk by-product can be used in recipes or while baking.

Vanilla Yogurt

2 c Whole Milk
1 1/3 c Instant nonfat dry milk
1/4 c Plain yogurt with live cultures and NO additives
1/4 c Sugar
2 tsp Vanilla
1 3/4 c Warm water

This is not technically a food storage recipe since it is made using non-food storage items, but it is useful information just the same.

Mix milk, powdered milk, and sugar together. In the top of a double boiler heat until it reaches 180 degrees. Do not boil. Cool to about 100 degrees and discard skin, if any.

Blend yogurt with warm water and vanilla, and add to the milk.

Mix well and pour into clean, warm canning jars (I heated mine up to 100 degrees in the oven first). Incubate in wonder oven 4-7 hours.

Place in fridge. Yogurt will thicken as it cools. Stir before serving.

Popped Wheat

1 1/2 c whole kernal wheat
vegetable oil
garlic salt

Soak wheat in quart jar filled with water for 3 days, changing water everyday. After the third day, drain and pat off moisture. Heat 1/2" oil in skillet to 400 degrees. Evenly spread 1/2 c what over bottom of skillet and heat with lid on until wheat pops and heavy sizzle subsides. Drain on paper towels and season with garlic salt.

It does not pop fluffy and white like popcorn but it will pop so you will need a lid. Do not let it overcook but if you don't leave it long enough, it will be too chewy. It tastes like popcorn but is meatier. My kids liked it.

Sunday, May 16, 2010

Peanut Butter Chews

1/2 c peanut butter
1/2 c corn syrup
1/8 c powdered sugar
1/4 cup dry milk (or more)

Mix peanut butter and corn syrup; gradually add powdered sugar. Stir until smooth. Then add dry milk a little at a time and mix well until mixture is stiff enough to handle. Roll into snakes and cut with scizzors so that each piece is about the size and shape of a tootsie roll. Eat immediately or store in the fridge.

Wheat Applesauce Cake

2 c whole wheat flour
1 c sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1 c applesauce
½ c oil
Nuts, dates, raisins (opt)

Mix all dry ingredients. Stir in applesauce, oil, nuts, dates and raisins in desired. Bake in 8x8 greased cake pan at 350 degrees F. for 35 minutes or until done. Top with hot applesauce (Don't skip this part or it will be too sweet).

Sunday, May 2, 2010

Magic Mix

2 1/3 C. Non instant Powdered Milk
1 C. All Purpose Flour
1 C. Real Margarine (not spread) or Butter, at room temperature

Combine dry milk, flour and margarine/butter into a large bowl and mix with electric mixer until it looks like corn meal. Keep mix tightly covered in the refrigerator, it will stay good up to 2 months.

If you do not have butter or margarine you can also use the following recipe to get a similar mix that can be substituted for most magic mix recipes:

4 c instant nonfat dry milk
1 c flour
1/2 c vegetable oil

Same instructions.

Magic Mix - Pudding Pops

1/2 c sugar
2 c Magic Mix
2-3 Tbls cocoa
2 c water
1 tsp vanilla
1/2 c evaporated milk

Combine sugar, magic mix and cocoa in a saucepan. Mix well. Stir in water. Stir over medium heat until pudding bubbles.

Add vanilla and beat. Stir in evaporated milk, and cool slightly. Stir again and then pour into ice cube trays, paper cups, or popsicle molds. Insert plastic spoons, or popsicle sticks if necessary. Freeze.

Magic Mix - Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Magic mix - White Sauce

2/3 C. Magic Mix
1 C. Water

In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)

Magic Mix - Cream of Chicken Condensed Soup

1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Magic Mix - Vegetable Cheese Sauce

1 C. water
2/3 C. magic mix
1/4 C. cheddar cheese, shredded (or powdered cheese + white bean powder)

Combine water and magic mix in a pot over medium high heat. Stir constantly with whisk until it bubbles and thickens. Stir in shredded cheese until melted in sauce. (or if you are using food storage only, stir in powdered cheese to taste. Add 1 tsp white bean powder to thicken if needed)

Sunday, March 21, 2010

Frozen Fruit Cocktail

9 large white peaches
1/2 lb seedless red grapes
1/2 lb seedless green grapes
1 c fresh blueberries
2 c sliced, fresh strawberries
1 c other berries (blackberries, raspberries, etc)

Juice Base
1/2 c lemon juice
1 1/2 c prepared orange juice
1 1/2 c sugar
1 2/3 c crushed pineapple (with juice)

Mix juice base ingredients in a large bowl. Peel (blanching is easiest) and slice peaches into juice mixture. Add the rest of the fruit as well. Stir well. Scoop into quart or pint freezer containers, leaving some headroom for expansion, and freeze. Make sure there is plenty of juice in each conatainer as that is the best part!

Thaw for about one hour before serving. Fruit should still be frozen but able to break apart at serving time. Serve as a salad or with 7-Up in a glass.

This recipe makes approximately one gallon. Double recipe to fill 8-10 one quart containers.

Tuesday, March 2, 2010

Thumbs Up Soft Pretzels

This recipe makes 8 pretzels - I guarantee it won't be enough! These are my kids favorite snack, they ask for them constantly. Change them up by using different flavorings on them like they do at the mall. Our favorite is garlic salt.

1 1/8 c warm water
1 1/2 teaspoons active dry yeast
3 Tbls corn syrup
3 c bread flour
1 1/2 tsp salt

2 quarts water
1/2 cup baking soda

garlic salt

Mix 1 1/8 cup water and yeast and allow to sit. Put in mixing bowl and add corn syrup. Mix in flour and salt. Knead for about 5 minutes in mixer. Place in a large greased bowl and let it rise until double (about one hour)

Punch dough down and divide dough into eight balls. Roll each into a 20 inch rope; form into pretzel shape. Let rise about 5 minutes.

In a saucepan, bring 2 quarts water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon or spatula; drain on a clean towel.

Place pretzels on a baking sheet covered with parchment paper. Bake at 415 degrees F for 8-10 minutes or until golden brown. Spritz or lightly brush with butter. Sprinkle with garlic salt and serve warm.

Try other flavors like cinnamon sugar, coarse salt, cream cheese............

Pretzels do not keep, or reheat, well but it won't be a problem, they won't last long enough to save :)

Favorite Cold Cereal

This is my favorite, and easiest, homemade cold cereal recipe:

7 cups quick cooking oats
1 cup wheat germ
1 cup oat bran (or wheat bran)
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup honey
1/2 cup water
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 cup chopped dates (optional)
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)

Preheat oven to 275 degrees F (135 degrees C).

In a large bowl, mix oats, wheat germ, and oat bran.

In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the oat mixture until evenly moist, and transfer to a large, shallow baking dish.

Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly brown. Mix dates, pecans, and coconut into the dish, and continue baking about 15 minutes. Watch carefully so it doesn't overbrown.

Allow to cool, and store in airtight containers.

Apple-Cinnamon Oatmeal Mix

I make up a large batch of this and keep it in a air tight container so the kids can easily make it for breakfast before school. If your kids don't like the dried apples feel free to substitute any dried fruit.

6 cups quick cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves

In a large bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 8 cups total.

To prepare oatmeal: Shake mix well. In a saucepan, bring 1 cup water to a boil; slowly stir in 1 cup mix. Cook and stir over medium heat for 1 minute. Remove from the heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

Apple Brown Betty

2 c. boiling water
4 c. dried apple slices
1/4 c sugar

1/2 c. whole wheat flour
1/4 c. oatmeal
1/4 t. cinnamon
1/4 c. brown sugar
1/4 c. butter

Pour boiling water over dried apples. Mix in sugar. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.

Sunday, February 28, 2010

Mormon Baked Beans

2 c. small white beans
6 c. water
2 T. Dehydrated onion
1/4 c. oil
1/4 c. brown sugar
3 T. Honey
1/4 t. Dry mustard
1 1/2 t. Salt
1/8 t. Pepper
1/2 c. bacon or bacon bits (optional)

In the morning put beans and water in crock pot on low for 3-4 hours. Drain beans (save the liquid) and place in baking dish.

Stir together oil, sugar, honey, mustard, salt, pepper and 1 cup of reserved liquid from crock pot. Pour over beans and stir gently. Add enough of remaining bean liquid to almost cover beans.

Bake at 300ยบ 2-3 hours. Stir in bacon or bacon bits last 30 minutes.

Friday, February 19, 2010

Apple Fritters

Fritter Batter
2 c flour
3 tsp baking powder
1 tsp salt
1/4 c sugar
2 tsp cinnamon
2 eggs, beaten (or 4 TBLS powdered eggs + 1/2 c water)
1 c + 2 TBLS milk (or reconstituted powdered milk)
3 c apples, peeled and diced (or 3 c reconstituted dried apples)
oil for frying

Fritter Glaze
4 c powdered sugar
2 tsp pure vanilla extract
1/4 c milk (or more to desired consistency)

Heat oil in a deep frying pan.

Mix all dry ingredients together in a bowl with a wire whisk.

Add egg and milk to the dry ingredients and mix well. Add apples to the batter and blend well.

Drop by spoonfuls into hot oil and fry until dark golden brown, 1-2 minutes per side. Once done frying, set on paper towels.

For glaze, mix all glaze ingredients together until desired consistency is acquired, adding more powdered sugar or milk if need be.

Dunk warm fritters in glaze, covering fritters liberally.
Place fritters on a wire wrack with parchment paper underneath it, for easy cleanup. Let glaze harden and enjoy! Makes 24 small fritters. Not nearly enough as far as my family was concerned :)

Sunday, February 14, 2010

Moist Homemade Cornbread

This is the best cornbread you'll probably ever eat. It can be made with store bought cornmeal but I doubt it will taste as good as freshly ground. It is well worth it to grind it yourself. It's SO easy! Just purchase some plain popcorn in a bag and run it through your wheat grinder. I did it on medium but you can make it into fine grain, or coarse, depending on personal preference.

Also, if you don't store buttermilk you can easily make it by putting 1 TBLS of lemon juice, or vinegar, in a 1 cup measuring cup and then filling it up the rest of the way with milk. Let sit a few minutes before adding to the recipe.

1/2 cup butter (NOT margarine)
2/3 cup white sugar
2 eggs (or 4 TBLS powdered eggs + 1/2 water)
1 cup buttermilk (or 1 TBLS lemon juice + 1 scant cup of milk)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F. Grease an 8 inch square pan.

Grind popcorn in your wheat grinder if desired to make homemade cornmeal. You don't have to for this recipe, but I highly recommend it. I used white popcorn because I like it better but it doesn't matter what kind you use.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Super moist, yummy, cornbread. I think that I could live for a year off this alone :)

Tuesday, February 9, 2010

Blender Wheat Pancakes

2 Cup Milk (6 T. Powdered Milk and 2 C. Water)
2 Cup Wheat Kernels, whole & uncooked
4 Eggs (4 T. powdered eggs 1/2 C. Water)
4 tsp Baking Powder
3 tsp Salt
1/4 c Oil
1/4 c Honey or Sugar
cinnamon to taste (opt)

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,and cinnamon to above batter. Blend on low.

Pour out batter into pancakes from the actual blender jar if you want (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.

Serve with butter and syrup. YUM!

Saturday, February 6, 2010

Granola Bars

3 c oatmeal
1/2 c oat bran (or wheat flour)
1/2 c wheat germ
1/2 c coconut (opt)

2/3 c brown sugar
1/2 c honey
4 Tbls butter
2 tsp vanilla
1/2 tsp salt

Mix first 4 ingredients and spread on a cookie sheet. Place in 350 degree oven for 10-12 minutes, stirring occasionally until toasted. Meanwhile, mix final 5 ingredients in a pot on the stove and bring to a boil. When it starts to boil, remove from heat and pour over toasted grain mix. Mix well.

Spread evenly on a greased cookie sheet. Place a piece of greased wax paper on top of the granola and flatten roughly into a square shape as thick as a granola bar. Remove wax paper and allow to cool about 30 minutes, or until set. Cut immediately into granola bars (a pizza cutter works well). When cool place in air tight container.


Peanut Butter: Add 1 c peanuts. Substitute 1/2 c peanut butter for 2 of the Tbls of butter.
Oats and Almond: Add 1 c sliced almonds. Add 1 tsp of cinnamon to boiled ingredients.
Fruit & Nut: Add 1 c of your favorite nuts prior to toasting and 1 c of dried fruit after toasting.
Sesame: Add 1 c sliced almonds and 1/4 c sesame.
Chocolate Chip: Make the basic recipe, spread and cool before pressing. Sprinkle with 1 c mini chocolate chips and press firmly but quickly before chocolate melts.

Tuesday, February 2, 2010

Flour Tortillas

4 c flour
1 tsp salt
1/2 (heaping) tsp baking powder
1/2 c oil
1 1/3 c boiling water

Mix all ingredients in food processor. Mix until it forms a ball of dough. Cover with a damp cloth and allow to rest for 15 minutes. Uncover and form into balls about twice the size of a golf ball. Cover with a damp cloth and allow to rest 15 min - 1 hour. Flatten with a tortilla press or a rolling pin. Cook on a hot skillet (no oil necessary), flipping when bubbles form.

We filled ours with refried beans from the cannery. So far they are the yummiest beans I have come across, even though I have tried multiple recipes from scratch. I added some powdered garlic and minced onion to taste. Super delicious. If you store powdered sour cream then you can add that too. Sometimes we have them with canned salsa and/or rice as well. One of our favorite meals.

Wednesday, January 27, 2010

Granola Cereal & Snack

Terrific, yummy, granola recipe. My family eats it for snacks and in a bowl with milk for cereal. We eat it every day.

1/2 c margarine
1/2 c peanut butter
1 c brown sugar
6 T honey
1/2 c milk
2 T cinnamon
4 c oats
1 c 6 grain mix
2 t vanilla
cinnamon & sugar (opt)

In a sauce pan on medium heat melt first 5 ingredients. Bring to a boil. Let boil one minute, stirring constantly. Remove from heat. Add cinnamon, oats, 6 grain, and vanilla. Mix well.

Spread onto a greased cookie sheet. Sprinkle with cinnamon and sugar if desired. Bake at 350 about 30 minutes until it begins to brown. Let cool and break up the big clumps. Eat straight as a snack or pour into a bowl for cereal and eat with milk.

Sunday, January 24, 2010

Grape Nuts Cereal

2 1/2 c whole wheat flour
1/2 c white bean flour
1/2 c dry milk powder
1/2 c brown sugar
1/2 t salt
1/2 t cinnamon
1/4 c melted honey
2 t vanilla extract
approx 6 T water

Mix dry ingredients. Using electric mixer drizzle in honey and vanilla and only enough water to make a fine, crumbly mixture. Do NOT make dough! Mixture should resemble dry commercial Grape Nuts cereal.

Spread evenly on a large baking sheet. Sprinkle with cinnamon and sugar if desired and bake at 325 for 10 minutes. Stir up granules and bake 5-10 minutes longer, or until golden brown and crispy. Allow to cool and serve with milk or store in air-tight container.