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.

Wheat Thins

1 1/4 C whole wheat flour
1 1/2 T sugar
1 t garlic salt
4 T butter
1/4 C water
1/4 t vanilla

Combine the flour, sugar, and garlic salt in a medium bowl. Cut the butter (or use reconstituted powdered butter) into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.

Spray a flat working surface and a rolling pin with Pam. Roll the dough into a large rectangle. It should be very thin like you want your crackers. Use a pizza cutter to cut wheat thin size squares and place them on your greased cookie sheet. They can be close together as the dough will not rise or expand. Sprinkle with extra garlic salt if desired.

Bake the crackers, one sheet at a time, at 400 until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to burnt.

Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

These are really good and you can substitute other flavors for the garlic salt, like cheese, or cinnamon.

Graham Crackers - Take Two

1 3/4 C whole wheat flour
1/4 C white bean flour
1/3 C dry powdered milk
1/4 t baking soda
1 t (scant) baking powder
1/2 t cinnamon
pinch of salt

Mix in a bowl. Make a nest and add:

1/3 C oil
1/2 C warm honey
1 t lemon juice (or vinegar)
1 T vanilla
2 T water

Mix until well moistened. As wheat flours differ in moisture content, you may need to add more or less wheat flour to stiffen or soften dough.

Roll out as thin as you can on large cookie sheet that has been sprayed with non-stick spray. Sprinkle with cinnamon and sugar if desired. Prick with a fork. Bake at 350 for 8-10 minutes until golden brown. Remove from oven and cut with a pizza cutter. Makes one cookie sheet worth.

Potatoes and Ham

3 C Dehydrated Potato Dices
5 C Milk
1/2 C Margarine
1/2 C Flour
1 C Cheese Powder
2 C Freeze Dried Ham
Salt and Pepper

Reconstitute potatoes and ham. Combine milk, margarine, flour, and some salt and pepper. Simmer until it begins to thicken. Mix in cheese powder and stir until thickened. Put potatoes and ham in a 9x13. Pour sauce on top and mix thoroughly. Bake in oven at 350 for 30-45 minutes.

Monday, January 18, 2010

Creamed Vegetables

2 c. reconstituted vegetables
3 c. liquid
1 1/2 c. White Sauce Mix.
2 T. Onion Soup Mix

Use liquid from the reconstituted veggies and enough water to make 3 cups. Stir in white sauce mix and onion mix. Cook on stove top over med heat until thick, stirring constantly. Combine cooked veggies and sauce. Serve over baked or mashed potatoes, rice or toast.

Creamy Casserole

Double recipe of Creamed Vegetables
2 - 4 c canned or freeze dried meat
2 c cooked rice
Salt and Pepper to taste

Mix all ingredients in a 9x13 and top with bread crumbs or cheese if you have it.

Bake at 350ยบ about 30 minutes, until heated through. You can mix up this recipe by changing the vegetables and meats you use to add variety to your diet.

Homemade Onion Soup Mix

This can be made up in larger batches and stored in the pantry to use when you need it. Just like Lipton oinion soup - great for flavoring sauces, rice, and more.

4 teaspoons beef bouillon granules or 2 beef bouillon cubes, crushed
8 teaspoons dried onion
1 teaspoon onion powder
1/2 teaspoon garlic powder

Blend ingredients together and store in a ziploc container.

White Sauce Mix

This is a handy mix that can be made up and kept in the fridge up to 6 months to make cooking a meal quicker.

4 c. instant dry milk
4 c. powdered butter, sifted
2 t. salt
4 c. flour
1 t. white pepper
Mix ingredients together, store in covered container, label and date. Use within 6 months. (unbleached white flour makes a slightly thinner sauce; increase sauce mix in recipes).

To reconstitute and use:

Thin White Sauce
1 c. warm water
1/3 c. white sauce mix

Medium White Sauce
1 c. warm water
½ c. white sauce mix

Thick White Sauce
1 c. warm water
¾ c. white sauce mix

Whisk sauce mix into water. Continue stirring over medium-high heat until boiling. Lower heat and simmer 1 minute.

Irresistible Peanut Butter Cookies

3/4 c creamy peanut butter
1/2 c butter flavor Crisco shortening
1 1/4 c light brown sugar, firmly packed
3 Tbls milk
1 Tbls vanilla
1 egg (or 2 TBLS powdered egg + 4 TBLS water)
1 3/4 c flour
3/4 tsp salt
3/4 tsp baking soda

Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat until well blended. Add egg and beat until just blended.

Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Flatten slightly with crisscross pattern with tines of fork.

Bake at 375° for 7-8 minutes until just beginning to brown. Cool 2 minutes and remove from baking sheet.

Homemade Crescents

1/2 c warm water
2 Tbls yeast
3 Tbls sugar
1 c warm milk
1/3 c margarine, softened (or powdered butter)
1 tsp salt
4-5 c flour

Dissolve the yeast and sugar in the warm water. Add the milk, margarine, and salt. Mix in enough flour to make a slightly sticky dough. Rise until double. Roll out and cut into triangles. Roll triangles up to create crescents. Let rise again. Bake at 425 for 12 minutes.

Maple Syrup

2 c white sugar
1/4 c brown sugar
1 c water

1 tsp vanilla
1 tsp maple flavoring

Stir together first 3 ingredients in pan on stovetop. Cover and simmer for 10 minutes. Remove from heat and add final two ingredients.

No Bake Cookies

2 c sugar
1/2 c reconstituted butter
1/4 c baking cocoa
1/2 c evaporated milk
1 tsp vanilla
1/2 c peanut butter
3 c oats

Boil first 4 ingredients then remove from heat. Add remaining ingredients and mix. Quickly spoon onto tinfoil. 1 spoonful = 1 cookie. Wait until cool to serve.

Sunday, January 17, 2010

Hamburger Buns

1 1/8 cups warm water
2 tsp active dry yeast
2 T sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups white flour
1 t salt
2 T nonfat dry milk
1 1/2 T oil
1/4 cup potato flakes

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.

After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise about one hour and punch down. Now divide dough into 4oz balls. This will be approximately 8 balls of dough. Spray cookie sheet with Pam, or sprinkle with cornmeal. Shape dough balls by rounding dough and pinching bottom together. To see a video on how to shape the perfect hamburgers buns copy and paste this link in a new window:

Shape all your buns and place them evenly on the cookie sheet. let them rest for 5 minutes. Then use the palm of your hands to flatten slightly so they are shaped more like hamburger buns and less like dinner rolls. Let rise for about 30 minutes until they are the desired size. Then, if desired, spray with water (if your rub the water on you might deflate them) and sprinkle with sesame seeds. Bake at 400 for 12-14 minutes or until tops are light golden brown.

Slice in half and build your burger!

Tuna Patties

2 cans Tuna
4 c cooked mashed potatoes
2 eggs
4 t lemon juice
Bread crumbs (opt)

Mix all ingredients but the bread crumbs and oil. When thoroughly mixed, heat frying pan with a little bit of oil. Fry potato mixture in patties like pancakes until golden brown on each side. Sprinkle with bread crumbs before flipping. Makes approximately 16 patties.

White Bean Soup

2 c. white navy beans
8 c chicken broth
1 t. dried rosemary
½ c. dried onion
½ c. dried carrots
½ t. black pepper
1 T. garlic powder
½ C. bacon bits (opt)
2 T. parsley

Put all ingredients in crockpot and cook on low for 6 hours. This is a thinner soup. It is very good with homemade bread. Also good as leftovers.


Homemade refried beans
2c Rice
4c Chicken broth
2 T Parsley
Homemade Tortillas

Boil chicken broth and parsely. Add rice. Cover with lid and simmer until done. Fill tortillas with rice, refried beans, and sprouts.

13 Bean Soup

2 c 13 dry bean mix
6-8 c chicken broth
Garlic salt

Put beans and chicken broth in crockpot on low for about 6 hours. Serve in bowls with a dash of garlic salt.

Perfect Wheat Bread

2 1/2 c warm water
2 T active dry yeast
2/3 c sugar
2 3/4 c whole wheat flour
2 3/4 c white flour
1 tsp salt
1/4 c nonfat instant dry milk
2 T oil
2 T vinegar
1/2 c potato flakes

Mix yeast and warm water and let sit. Add to mixer with sugar. Add whole wheat flour and then the white flour. Add remaining ingredients in order. I usually have to add a small amount more flour to get the consistency that I want. Dough should not stick to the sides of the bowl but should still be quite tacky to the touch. Knead about 12minutes (6 minutes if using a Bosch Mixer).

Cover and let rise until double (approx 1 hour)*. Punch down and place in bread pans. Cover and let rise until double again (approx 30 minutes). Bake in the oven at 375 for about 20 minutes. Makes 2 large loaves.

*When using a wonder oven:

Follow recipe above letting rise until double in the bowl. Then punch it down and put equal amounts of dough into 3 greased cans (like large V-8 cans). Place cans in the smallest pot they will fit in with a lid on securely, and fill pot halfway with warm water. Let dough rise in cans (with lid on the pot) until almost to the tops of the cans. It doesn't take very long so watch carefully.

Remove cans and cover with tinfoil. Use a rubber band or tape to secure to can. Return cans to pot with water and cover with lid. Put pot on the stove and bring water to a boil. Boil for 10 minutes. Immediately place entire pot in wonder oven. DO NOT REMOVE THE LID FROM THE POT! Cover pot with wonder oven lid and close Rubbermaid lid. Leave undisturbed 2-3 hours (can be left in there as long as you want unattended so feel free to run errands while your bread is baking!). Remove pot from wonder oven. Be careful, it will be hot. When cool, slide bread out of cans and slice. Perfect, round, crustless bread.

Graham Crackers


1/2 c evap milk
1/2 c water
2 T lemon juice or vinegar
1 c brown sugar
1/2 c honey
1 c veg oil
2 t vanilla
2 eggs slightly beaten (or reconstituted powdered eggs)
1 t salt
1 t baking soda
6 c wheat flour
cinnamon and sugar (opt)

Mix together the milk, water, and lemon juice in a small container and let sit. Meanwhile, in a separate bowl beat well brown sugar, honey, oil, vanilla, and eggs. Combine both milk and sugar mixture with the salt, baking soda, and wheat flour.

Now divide into 4 equal parts. Place each on separate greased and floured cookie sheets (if you only have one cookie sheet you can bake them one after another). Roll out VERY thin. As thin as you can get it without the cookie sheet showing through. My first batch was way to thick and I ended up with a graham cracker cake. Once it's rolled out, prick with a fork. Sprinkle with cinnamon and sugar if desired.

Bake at 375 for about 15 minutes until they are just golden brown. Cut into strips right away. It will be soft still when you take it out but will get hard like graham crackers very quickly.