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.