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!
Monday, May 4, 2009
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.
Wednesday, March 25, 2009
Chocolate Fudge Bundt cake
I have a family of Chocolate addicts. I like it but they LOVE it. This is the best chocolate cake ever and needs no frosting. It is not for the "Low fat diet" crowd, and it will disappear fast.
1 Chocolate fudge cake mix (from your food storage)
1 small pkg of chocolate pudding-dry (from your food storage)
6 eggs
1 cube of melted butter
1 c. sour cream
1 12 oz. pkg of chocolate chips (from your food storage-LOL)
1/2 c water
Hershey's dark chocolate syrup (from your food storage of course)*Since my family is addicted to chocolate, I must have all forms of chocolate on hand or severe withdrawls may occur.
Preheat oven to 350
Open your cake mix. Spray the bundt pan with oil and then sprinkle a little of the cake mix along the inside of the bundt pan. Mix all ingredients including the rest of the cake mix, and except the chocolate syrup. It will be very thick, but mix until everything is well incorporated. Dump the mixture in the bundt pan and spread evenly. Bake in the oven for about 30-35 mins. or until an inserted cake tester comes out clean (and the cake pulls away from the edges of the pan). Let cool for about 20 mins. Place a platter over the bundt pan and hang on tight as you flip the cake. It will still be warm so use hot pads to hold the bundt pan. Let it cool a bout 10 more mins. and take the bundt pan off the cake. Drizzle the Hershey's syrup over the cake and let cool completely.
I usually place a large bowl over the cake, so no one can see, taste, nibble or cut into it. I have made this a few times now and know it is a favorite with my extended family and my husband and 3 kids.
1 Chocolate fudge cake mix (from your food storage)
1 small pkg of chocolate pudding-dry (from your food storage)
6 eggs
1 cube of melted butter
1 c. sour cream
1 12 oz. pkg of chocolate chips (from your food storage-LOL)
1/2 c water
Hershey's dark chocolate syrup (from your food storage of course)*Since my family is addicted to chocolate, I must have all forms of chocolate on hand or severe withdrawls may occur.
Preheat oven to 350
Open your cake mix. Spray the bundt pan with oil and then sprinkle a little of the cake mix along the inside of the bundt pan. Mix all ingredients including the rest of the cake mix, and except the chocolate syrup. It will be very thick, but mix until everything is well incorporated. Dump the mixture in the bundt pan and spread evenly. Bake in the oven for about 30-35 mins. or until an inserted cake tester comes out clean (and the cake pulls away from the edges of the pan). Let cool for about 20 mins. Place a platter over the bundt pan and hang on tight as you flip the cake. It will still be warm so use hot pads to hold the bundt pan. Let it cool a bout 10 more mins. and take the bundt pan off the cake. Drizzle the Hershey's syrup over the cake and let cool completely.
I usually place a large bowl over the cake, so no one can see, taste, nibble or cut into it. I have made this a few times now and know it is a favorite with my extended family and my husband and 3 kids.
Monday, March 23, 2009
Food Storage Shelf Life
Food Storage shelf life
So you’ve followed the emergency preparedness guidance of the experts by stocking up on food storage for yourself and your family. No matter what the future brings, your outlook is bright because you know you’re ready for even the direst times. But how long will your preparation efforts last? Do they have an expiration date? There are varying points of view on this topic, but the short answer is your food storage will have a “sustain life” shelf life of at least 20 years.
There are many conflicting opinions on this issue. The main problem with the lack of expiration date consistency is there are different levels of food expiration. When your food is used within the “best if used by” range, you will experience its full taste and nutritional value. When your food is stored longer, chemical changes can occur. Over time, minerals and carbohydrates in food do not transform much. Proteins and fats, however, can deteriorate in quality and cause off-tasting food. Vitamins are also susceptible to heat, light, and oxygen destruction.
Calorie intake is the most important life sustaining factor. Because calories do not mutate or fade drastically over time, the life of food storage products has more than one level.
If you want your food storage to have the best taste and highest nutrients, it is recommended that most items be used within 2-5 years. However, if you plan to use your food storage to sustain life, many items can last up to 20+ years. Once opened, most foods should be used within 6-18 months. However, many opened foods can remain life sustaining for up to 5 years if they are kept well covered and stored in a cool, dry area.
Please see the table below for our “best if used by” recommendations.
Product
Optimum Shelf Life Opened Shelf Life
Grains
Whole Wheat Flour 5 years 6-8 months
White Flour 5 years 6-8 months
Hard White Winter Wheat 12 years 3 years
6 Grain Pancake Mix 8 years 1 year
Spaghetti 10 years 2 years
Egg Noodle Pasta 2 years 6 months to 1 year
Quick Oats 8 years 1 year
White Rice 30 years Indefinite
Pearled Barley 8 years 18 months
Cornmeal 5 years 1 year **I would suggest freezing
9 Grain Cracked Cereal 15 years 1 year
Elbow Macaroni 8 years 2 years
Germade 5 years 18 months
Vegetables
Potato Pearls 30 years 2 years ** I would suggest 6-9 months
Bell Peppers 7 years 6 months to 1 year
Mushroom Pieces 8 years 6 months to 1 year
Potato Chunks 12 years 6 months to 1 year
Sweet Corn 7 years 18 months
Tomato Powder 7 years 6 months to 1 year
Sweet Potatoes 8 years 6 months
Green Peas 7 years 1 year
Cauliflower 8 years 6 months to 1 year
Carrot Dices 8 years 6 months to 1 year
Broccoli 10 years 1 year
Celery 7 years 6 months to 1 year
Spinach 7 years 6 months to 1 year
Onions 8 years 6 months to 1 year
Fruits
Pineapple 7 years 1 year
Peach Slices 7 years 1 year
Rasberries 8 years 1 year
Strawberries 8 years 1 year
Blueberries 8 years 1 year
Applesauce 7 years 6 months (refrigerated)
Apple Slices 30 years **I suggest 10years Indefinite ** I suggest 6-9 months
Banana Slices 5 years 1 year
Blackberries 8 years 1 year
Dairy
Instant Milk 20 years 6 months
Chocolate Drink Mix 20 years 6 months
Cheese Powder 15 years 6 months
Meats and Beans
Small White Navy Beans 10 years 5 years
Small Red Beans 10 years 5 years
Sloppy Joe TVP 10 years 1 year
Whole Eggs 5 years 6 months
Taco TVP 10 years 1 year
Sausage TVP 10 years 1 year
Pinto Beans 10 years 5 years
Chicken TVP 10 years 1 year
Beef TVP 10 years 1 year
Ham TVP 10 years 1 year
Kidney Beans 10 years 5 years
Lima Beans 10 years 5 years
Lentils 10 years 5 years
Bacon TVP 10 years 1 year
Basics
Butter Powder 5 years 2 years
Orange Drink 3 years 6 months to 1 year
Iodized Salt Indefinite 2 years
Chicken Bouillon 2 years 6 months
Peach Drink 3 years 6 months to 1 year
White Sugar Indefinite 2 years
Powdered Sugar Indefinite 12 to 18 months
Baking Soda Indefinite Indefinite
Apple Drink 3 years 6 months to 1 year
Baking Powder Indefinite Indefinite** I suggest about 6 months
Beef Bouillon 2 years 6 months
Brown Sugar 6 months 3 months
To maximize the taste, nutritional value, and shelf life of your food storage, follow these tips:
· Keep cans open for the least amount of time possible.
· To maximize freshness, keep oxygen absorbers in your opened cans.
· Scoop food out of your cans instead of pouring. Doing this will limit oxygen intake.
· Reseal your opened cans with their plastic coverings.
· Store your food in a dark, dry, cool place (a garage or cold storage area is highly recommended).
· Limit your opened cans’ contact with humidity.
Please note that the wheat has a shelf life of 12 years unopened. Providentliving.org states wheat can have a shelf life of up to 30 years. I would try rotating my wheat about every 10 years for maximum nutrition.
Remember these are the #10 cans of dried foods, not wet packed items.
So you’ve followed the emergency preparedness guidance of the experts by stocking up on food storage for yourself and your family. No matter what the future brings, your outlook is bright because you know you’re ready for even the direst times. But how long will your preparation efforts last? Do they have an expiration date? There are varying points of view on this topic, but the short answer is your food storage will have a “sustain life” shelf life of at least 20 years.
There are many conflicting opinions on this issue. The main problem with the lack of expiration date consistency is there are different levels of food expiration. When your food is used within the “best if used by” range, you will experience its full taste and nutritional value. When your food is stored longer, chemical changes can occur. Over time, minerals and carbohydrates in food do not transform much. Proteins and fats, however, can deteriorate in quality and cause off-tasting food. Vitamins are also susceptible to heat, light, and oxygen destruction.
Calorie intake is the most important life sustaining factor. Because calories do not mutate or fade drastically over time, the life of food storage products has more than one level.
If you want your food storage to have the best taste and highest nutrients, it is recommended that most items be used within 2-5 years. However, if you plan to use your food storage to sustain life, many items can last up to 20+ years. Once opened, most foods should be used within 6-18 months. However, many opened foods can remain life sustaining for up to 5 years if they are kept well covered and stored in a cool, dry area.
Please see the table below for our “best if used by” recommendations.
Product
Optimum Shelf Life Opened Shelf Life
Grains
Whole Wheat Flour 5 years 6-8 months
White Flour 5 years 6-8 months
Hard White Winter Wheat 12 years 3 years
6 Grain Pancake Mix 8 years 1 year
Spaghetti 10 years 2 years
Egg Noodle Pasta 2 years 6 months to 1 year
Quick Oats 8 years 1 year
White Rice 30 years Indefinite
Pearled Barley 8 years 18 months
Cornmeal 5 years 1 year **I would suggest freezing
9 Grain Cracked Cereal 15 years 1 year
Elbow Macaroni 8 years 2 years
Germade 5 years 18 months
Vegetables
Potato Pearls 30 years 2 years ** I would suggest 6-9 months
Bell Peppers 7 years 6 months to 1 year
Mushroom Pieces 8 years 6 months to 1 year
Potato Chunks 12 years 6 months to 1 year
Sweet Corn 7 years 18 months
Tomato Powder 7 years 6 months to 1 year
Sweet Potatoes 8 years 6 months
Green Peas 7 years 1 year
Cauliflower 8 years 6 months to 1 year
Carrot Dices 8 years 6 months to 1 year
Broccoli 10 years 1 year
Celery 7 years 6 months to 1 year
Spinach 7 years 6 months to 1 year
Onions 8 years 6 months to 1 year
Fruits
Pineapple 7 years 1 year
Peach Slices 7 years 1 year
Rasberries 8 years 1 year
Strawberries 8 years 1 year
Blueberries 8 years 1 year
Applesauce 7 years 6 months (refrigerated)
Apple Slices 30 years **I suggest 10years Indefinite ** I suggest 6-9 months
Banana Slices 5 years 1 year
Blackberries 8 years 1 year
Dairy
Instant Milk 20 years 6 months
Chocolate Drink Mix 20 years 6 months
Cheese Powder 15 years 6 months
Meats and Beans
Small White Navy Beans 10 years 5 years
Small Red Beans 10 years 5 years
Sloppy Joe TVP 10 years 1 year
Whole Eggs 5 years 6 months
Taco TVP 10 years 1 year
Sausage TVP 10 years 1 year
Pinto Beans 10 years 5 years
Chicken TVP 10 years 1 year
Beef TVP 10 years 1 year
Ham TVP 10 years 1 year
Kidney Beans 10 years 5 years
Lima Beans 10 years 5 years
Lentils 10 years 5 years
Bacon TVP 10 years 1 year
Basics
Butter Powder 5 years 2 years
Orange Drink 3 years 6 months to 1 year
Iodized Salt Indefinite 2 years
Chicken Bouillon 2 years 6 months
Peach Drink 3 years 6 months to 1 year
White Sugar Indefinite 2 years
Powdered Sugar Indefinite 12 to 18 months
Baking Soda Indefinite Indefinite
Apple Drink 3 years 6 months to 1 year
Baking Powder Indefinite Indefinite** I suggest about 6 months
Beef Bouillon 2 years 6 months
Brown Sugar 6 months 3 months
To maximize the taste, nutritional value, and shelf life of your food storage, follow these tips:
· Keep cans open for the least amount of time possible.
· To maximize freshness, keep oxygen absorbers in your opened cans.
· Scoop food out of your cans instead of pouring. Doing this will limit oxygen intake.
· Reseal your opened cans with their plastic coverings.
· Store your food in a dark, dry, cool place (a garage or cold storage area is highly recommended).
· Limit your opened cans’ contact with humidity.
Please note that the wheat has a shelf life of 12 years unopened. Providentliving.org states wheat can have a shelf life of up to 30 years. I would try rotating my wheat about every 10 years for maximum nutrition.
Remember these are the #10 cans of dried foods, not wet packed items.
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