Here it comes, another of my foodstorage classes...Saturday July 18 at 10am. If you email me I will send you the address.
I guess this class is for me since I really don't like dry milk. I will get out of my comfort zone and try new recipes (or old ones, using dry milk) and honey, but not always together. I will have a variety of milks to try (non fat dry milk, morning moo- milk alternative, boxed milk- in a variety of flavors) for whoever shows up, to sample. I promise i will not force you to drink anything you don't want to!
Now HONEY...I LOVE HONEY. I use it in a lot of recipes and it is one of those essential food storage items I have to have on hand. It stores FOREVER! Even if it gets hard and crystalizes, I can place it in a pan of hot water and melt it back down (and even boiled it all over my stove top- not fun to clean up!) I am not a perfect cook! I have my "Lucy and Ethyl" moments. I practice a lot too, I may even practiced on YOU!
I have a busy 2 weeks ahead getting recipes and information together for my class, a " 5 ingredient or 15 minute dish" for Enrichment night and a Chocolate cookoff (starring my Butt cake- see recipe below) and all the other mundane household duties.
If you have a great recipe using dry milk or honey, email it to me.
Why Honey, it's time we GOT MILK!
Thursday, July 9, 2009
Tuesday, June 9, 2009
Wheat blender pancakes
Over the years I have never found a recipe I really like, until now!
This recipe requires a blender and a griddle (or skillet). It is easy to mix up, if you don't mind the blender on for 4-5 mins.
Blender Wheat Pancakes
Put 1¼ cup milk and 1 cup uncooked whole wheat in a blender. Blend on highest speed for four to five minutes. Add 1 egg, 2 tsp. honey or sugar, and ½ tsp salt. Blend for 1-2 minutes. Add 2 tsp. baking powder and blend until combined. Bake on hot non-stick or greased griddle, turning once.
My kids have no idea these have wheat in them....
By the way I used white wheat instead of red wheat.
I had leftovers and put them in a ziploc bag and froze them for another day.
This recipe requires a blender and a griddle (or skillet). It is easy to mix up, if you don't mind the blender on for 4-5 mins.
Blender Wheat Pancakes
Put 1¼ cup milk and 1 cup uncooked whole wheat in a blender. Blend on highest speed for four to five minutes. Add 1 egg, 2 tsp. honey or sugar, and ½ tsp salt. Blend for 1-2 minutes. Add 2 tsp. baking powder and blend until combined. Bake on hot non-stick or greased griddle, turning once.
My kids have no idea these have wheat in them....
By the way I used white wheat instead of red wheat.
I had leftovers and put them in a ziploc bag and froze them for another day.
Monday, May 4, 2009
Whole wheat Flax seed bread
Since I have been making this more and more, people have been asking for my recipe.
I am always happy to share. I know many people have tried it themselves, but it didn't work for them. It could take some practice, since not every mixer is the same, ovens could vary, places to let it rise vary in temperatures, but just keep trying! It is well worth the time.
Suzi’s whole wheat flax seed bread
Turn on the oven to 350.
2 T yeast
1 ½ T salt
2 T lecithin granules
1 c. of flax seed, ground in blender (or 1/3 c oil)
½ c honey
5 ½ c warm water plus 2 T lemon juice (NOT fresh squeezed) ***not cold!
Mix together so all ingredients are well mixed.
Grind 8 c of wheat and 1 c. of oatmeal (regular or quick). It will make about 12 c of flour
Add 6 c. of flour to the wet mixture and knead.
Add
½ c vital wheat gluten
Mix well
Add
6 remaining c. of flour
1 c. bread flour
Knead well until dough starts to stick together and is not so sticky.
Oil a large bowl (I use a Tupperware, That’s a bowl) and place dough in it and knead a little to make one big ball. Place bowl in a warm place and cover and let rise until double in bulk. Punch down and divide into 3 bread pans (I use Pampered Chef stoneware pans). Cover and let rise about 20 mins. Bake for 26 mins. At 350 degrees. The loaves will be a light brown and sound hollow when tapped gently.
You can make cinnamon bread or even cinnamon rolls with this recipe but I find the rolls to be very hardy and thick, not light and fluffy.
I used to RUIN RHODES rolls and have been making this recipe for 7 years, so it is doable for the novice. I have a Ktec Kitchen champ that is programmed for bread, so it kneads it for the right time each recipe. Having the right equipment does make a difference!
I am always happy to share. I know many people have tried it themselves, but it didn't work for them. It could take some practice, since not every mixer is the same, ovens could vary, places to let it rise vary in temperatures, but just keep trying! It is well worth the time.
Suzi’s whole wheat flax seed bread
Turn on the oven to 350.
2 T yeast
1 ½ T salt
2 T lecithin granules
1 c. of flax seed, ground in blender (or 1/3 c oil)
½ c honey
5 ½ c warm water plus 2 T lemon juice (NOT fresh squeezed) ***not cold!
Mix together so all ingredients are well mixed.
Grind 8 c of wheat and 1 c. of oatmeal (regular or quick). It will make about 12 c of flour
Add 6 c. of flour to the wet mixture and knead.
Add
½ c vital wheat gluten
Mix well
Add
6 remaining c. of flour
1 c. bread flour
Knead well until dough starts to stick together and is not so sticky.
Oil a large bowl (I use a Tupperware, That’s a bowl) and place dough in it and knead a little to make one big ball. Place bowl in a warm place and cover and let rise until double in bulk. Punch down and divide into 3 bread pans (I use Pampered Chef stoneware pans). Cover and let rise about 20 mins. Bake for 26 mins. At 350 degrees. The loaves will be a light brown and sound hollow when tapped gently.
You can make cinnamon bread or even cinnamon rolls with this recipe but I find the rolls to be very hardy and thick, not light and fluffy.
I used to RUIN RHODES rolls and have been making this recipe for 7 years, so it is doable for the novice. I have a Ktec Kitchen champ that is programmed for bread, so it kneads it for the right time each recipe. Having the right equipment does make a difference!
Wheat 101
I am teaching another wheat class on May 20 at 7pm. for an Enrichment night. If you want directions, email me and I can send you directions and an address. I love teaching these classes and getting people informed about wheat and all the fun (yes FUN) things to do with it. I always offer a Taster's Table with yummy samples of foods made with wheat. You can email me at lilsuzihomemaker@gmail.com
I hope to see you there!
I hope to see you there!
Extreme Lemon Sugar cookies
A LONG time ago, when I was single, I met this cute young lady at my single's ward. We got along great and had a lot of really great discussions and life lessons we learned together. After she got married and I got married, she moved around a lot and we lost touch. I wondered what happened to my friend Micki, until I read is the paper about her awesome website and cookbook...oliveoildesserts.com. I contacted Micki and we recently met at a Home Show where I purchased her cook book. I am always a sucker for a good cookbook (which I have been known to read like novels).
I wanted to make a cookie that was "better for you" and contained no chocolate. I tried Micki's Extreme Lemon Sugar cookies and Looooooooooooove them. I love lemon and I love cookies,
and these were not disappointing (sorry for eating while I type).
I thought I would wet your appetite with a new favorite:
2/3 c pure olive oil
1 c granulated sugar
1 large egg
2 1/2 t vanilla extract
2 T lemon zest (one large lemon)
2 T fresh lemon juice (no seeds please)
2 1/4 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c additional sugar for rolling
1/2 powdered sugar for dusting
Preheat oven to 375. Coat cookie sheets with olive oil cooking spray.
In a mixer bowl add olive oil, suagr, egg, vanilla, lemon zest and lemon juice. Blend until smooth.
Add flour, baking powder, baking soda and salt. Mix until well blended.
Drop by teaspoons or by a small cookie scoop into sugar and roll until well coated. Place on prepared cookie sheets. Bake 8 mins., cool on wire racks, dust while warm with powdered sugar.
Thanks Micki for a great lemony cookie!
I wanted to make a cookie that was "better for you" and contained no chocolate. I tried Micki's Extreme Lemon Sugar cookies and Looooooooooooove them. I love lemon and I love cookies,
and these were not disappointing (sorry for eating while I type).
I thought I would wet your appetite with a new favorite:
2/3 c pure olive oil
1 c granulated sugar
1 large egg
2 1/2 t vanilla extract
2 T lemon zest (one large lemon)
2 T fresh lemon juice (no seeds please)
2 1/4 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c additional sugar for rolling
1/2 powdered sugar for dusting
Preheat oven to 375. Coat cookie sheets with olive oil cooking spray.
In a mixer bowl add olive oil, suagr, egg, vanilla, lemon zest and lemon juice. Blend until smooth.
Add flour, baking powder, baking soda and salt. Mix until well blended.
Drop by teaspoons or by a small cookie scoop into sugar and roll until well coated. Place on prepared cookie sheets. Bake 8 mins., cool on wire racks, dust while warm with powdered sugar.
Thanks Micki for a great lemony cookie!
Friday, April 10, 2009
Wouldn't it be Rice to Know Beans?
My next class is Saturday April 11 at 10am. (If you want the exact address, email me at lilsuzihomeaker@gmail.com), so I have been making a few recipes that have beans, bean flour, rice and rice flour in them. Some recipes have worked and others need tweaking.
I have packets of information and recipes that will be available at the class or I can email them to you.
I learned so much about beans. And I learned how to make so many things with rice.
Anyone outside our stake is welcome to come to the classes...I like people using their "bean" too!
See you there!
I have packets of information and recipes that will be available at the class or I can email them to you.
I learned so much about beans. And I learned how to make so many things with rice.
Anyone outside our stake is welcome to come to the classes...I like people using their "bean" too!
See you there!
Saturday, April 4, 2009
Black bean brownies
I have working on all my food items for the Taster's table for my next class, next Saturday (Wouldn't it be Rice to Know Beans?) and I decided to try this recipe once again.
I can see your heads shaking...seriously these are so good. My family was once again fooled by me. I don't dare tell them before they eat them what is in them.
Moist, gooey brownie, no need for frosting. The next time you are out of eggs or oil- all you need is a can of black beans (and some Chocolate chips, but who doesn't have those?)
1 box of brownie mix (I used dark Chocolate)
1 can of black beans- do not drain
6 oz choc. chips
6 oz peanut butter chips (optional)
Preheat oven to 350
Dump the can of beans in the blender and puree. In a mixing bowl, add the brownie mix and the bean puree. Stir well, until fully incorporated. Stir in the choc. chips and if you like nuts you can stir those in too.
Spray a 9x13" pan with spray oil and then dump the batter in the pan. Smooth the batter out and place in the oven and bake for 25-30 mins, until the brownies start to pull away from the edges and the top looks baked.
Wait until cool to cut.
No bean taste, no grit and so far no OTHER effects of the beans...if you get my drift.
There is a story about a family and some brownies with a little bit of bad stufff in them. The kids ask their dad if they can watch a movie that has "a little bit of bad stuff in it". He says sure and he will make some special brownies before they watch it. He makes up a batch of brownies for the kids. He tells them he put just a little bit of bad stuff (dog poop) in the brownies.
They obviously don't want to eat THOSE brownies and they did not see the movie.
This is a great object lesson for your preteens and teens. I am all about object lessons for kids. Hopefully something will sink in.
I can see your heads shaking...seriously these are so good. My family was once again fooled by me. I don't dare tell them before they eat them what is in them.
Moist, gooey brownie, no need for frosting. The next time you are out of eggs or oil- all you need is a can of black beans (and some Chocolate chips, but who doesn't have those?)
1 box of brownie mix (I used dark Chocolate)
1 can of black beans- do not drain
6 oz choc. chips
6 oz peanut butter chips (optional)
Preheat oven to 350
Dump the can of beans in the blender and puree. In a mixing bowl, add the brownie mix and the bean puree. Stir well, until fully incorporated. Stir in the choc. chips and if you like nuts you can stir those in too.
Spray a 9x13" pan with spray oil and then dump the batter in the pan. Smooth the batter out and place in the oven and bake for 25-30 mins, until the brownies start to pull away from the edges and the top looks baked.
Wait until cool to cut.
No bean taste, no grit and so far no OTHER effects of the beans...if you get my drift.
There is a story about a family and some brownies with a little bit of bad stufff in them. The kids ask their dad if they can watch a movie that has "a little bit of bad stuff in it". He says sure and he will make some special brownies before they watch it. He makes up a batch of brownies for the kids. He tells them he put just a little bit of bad stuff (dog poop) in the brownies.
They obviously don't want to eat THOSE brownies and they did not see the movie.
This is a great object lesson for your preteens and teens. I am all about object lessons for kids. Hopefully something will sink in.
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