Whole Wheat Peanut Butter Brownies
1 C. Peanut butter
4 Tblsp. Shortening
1 C. Brown Sugar
2 eggs
1/3 C. flour
1 tsp. baking powder
½ C. Peanut butter chips
1/3 c. cocoa
¼ tsp. salt
Preheat oven to 350 degrees, grease 8 x 8 or 9 x 9 pan.
Cream peanut butter, shortening and sugar. Add eggs. Add vanilla. In another bowl mix dry ingredients. Pour into wet bowl. Mix until combined. Pour into pan. Bake 30 minutes.
Chicken Tortilla soup
1 can chicken
1 can black beans
1 Rotel tomatoes
1 can corn
2 tomato and chicken bouillion cubes
4 C. water
In saucepan bring water to boil. Add cubes. When dissolved add all remaining ingredients. Bring back to a boil. Then simmer for 30 – 45 minutes. Can also be assembled in a crockpot.
Spam and Pineapple on Rice
By Carrie DiVall
1 can Spam
1 can Crushed Pineapple with juice
Brown sugar
Corn Starch
Water
Cube Spam and brown in skillet. Add Pineapple with about half of the Pineapple juice. Add a few tablespoons brown sugar, about ¼ cup water, and enough cornstarch to thicken. Simmer just until heated through. Serve over rice.
Chocolate Chip Pudding Cake
By Jamie Smith
1 Chocolate Cake Mix
1 small package Chocolate Instant Pudding
1 ¾ C. Milk (used dry milk)
2 Eggs (substituted with food storage ingredients – see below)
Mix then add:
2 C. Chocolate Chips
Bake 50 minutes in bundt pan at 350 degrees
Cool 20 minutes
Invert cake. Sprinkle top with powdered sugar.
1 egg substitute:
- 2 Tbsp. liquid
- 2 Tbsp. flour
- ½ Tbsp. shortening
- ½ tsp. baking powder
Quick and Easy Homemade Wheat Bread
Combine in Mixer Bowl:
3 ½ C. whole wheat flour
1/3 C. gluten flour
1 Tbsp. plus 1 tsp. salt
2 ½ c. hot tap water
Let rest 10 min. Then add:
1/3 C. vegetable oil
1/3 C. honey
2 ½ c. wheat flour
2 tsp. salt
Mix or knead by hand 10 full minutes. Heat oven to warm 1 min. turn off oven. Divide dough into 2 even parts and place in 2 greased bread pans. Place pans in oven and let rise 30 minutes. Turn up oven to 350 and bake 30 minutes until golden.
Yield: 2 (8x4).
Hamburger Soup
(Provident Living 2004)
1 ½ lb. Hamburger, browned
¾ C. onion, diced
¾ C. dry soup mix (from the dry-pack cannery)
2 C. potatoes, diced
1 Tbsp. sugar
3 Carrots, diced
2 c. tomato juice
1 ½ qt. water
1 bay leaf
2 tsp. salt
1 tsp. garlic
1 Tbsp. Worcestershire sauce
½ tsp. pepper
1 tsp. sage
Simmer 1 ½ - 2 hours
Italian Wheat
By Anne Prillaman
4 C. water
2 C. cracked wheat
2 cans tomatoes, chopped
1 tsp. Italian Seasoning
2 tsp. garlic
½ C. ketchup
1 ½ tsp. salt
Simmer in crockpot 4 hours. You can also add 1 lb. sausage. You can use wheat as you would rice for most recipes.
Idaho’s Pinto Bean Pie
By Tara Hart
1 heaping cup of mashed Pinto Beans*
½ C. sugar
1 C. brown sugar
½ cup butter
2 eggs, beaten
Unbaked pie shell
*1 ½ cup cooked beans equals about 1 cup mashed.
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9” unbaked pie shell. Bake at 375 F for 20 minutes, then at 350 for an additional 25 minutes or until inserted knife comes out clean.
Note: This pie tastes like Pecan Pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.
Nutritional analysis per serving: 427 Cal.; 5.74 g protein; 20.5 g fat (42% cal. from fat); 57.25 g carb.; 83 mg cholesterol; 4.1 g fiber; 264 mg sodium
Recipes by Rebecca Chapman:
Apple Crisp
2 1/2 cups dehydrated apples (soak in 2 1/2 c boiling water for ten minutes)
¼ cup sugar
¼ cup all-purpose flour
1 tablespoon lemon juice
1 tsp cinnamon
¾ cup quick cooking rolled oats (if not using quick cooking oats, just blend in a blender to break them up)
¾ cup all-purpose flour (white wheat)
2/3 cup brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup butter
●Preheat oven to 375 degrees.
●Measure out apples in large bowl. Add lemon juice and stir. Combine ¼ cup sugar and ¼ cup flour and mix well. Stir into apples. Transfer fruit mixture to a greased 9 inch baking dish.
●Melt butter in a saucepan and stir in brown sugar.
●Combine remaining ¾ cup flour, oats, spices and salt in medium bowl. Add butter and brown sugar. Stir together and spread over top of apples. This makes a very crisp topping.
●Bake 50 minutes or until golden. Let stand 15 minutes. Serve warm or at room temperature with vanilla ice cream or whip topping.
Homemade Noodles
I don't measure very much, so this is approximate.
4 cups flour (white wheat)
4 eggs
1/2 tsp salt
Knead well in mixer or by hand until smooth. If you need more moisture, add some milk, but give it time to come together before you add anything. It will surprise you.
Divide the dough into two or three batches. If you have a noodle maker, run the dough through the lasagna section, fold into thirds, and run through again several times. Then run through the noodle section. Drop into boiling broth or drape on rack to dry.
If you don't have a noodle maker, roll the dough out on a floured board, fold over, and roll out again a couple of times. Then roll out flat to a (roughly) rectangular shape. Next roll up the dough like a jelly roll. With a sharp knife, cut the roll into slices. Unroll the resulting "pinwheels" and drop into boiling broth or drape on rack.
For the chicken soup: It can be helpful to start this a day or so ahead and make a big batch to use for several meals.
Choose a whole chicken(s) or chicken parts (leg quarters, etc.), whichever is least expensive. Rinse, place in a large stock pot and cover with water. Add aromatics (fresh or dried onion, garlic, carrot, celery) as desired. Bring to a boil, then reduce heat and simmer for at least four hours. Remove from heat and strain the broth. Place in refrigerator overnight, if desired, to make it easier to remove fat which rises to the top. Debone the chicken. If you are making enough for several meals, separate some of the meat and some of the broth into quart ziplock freezer bags and freeze.
When you are ready to put the soup together, bring the broth to a boil in a large pot. Add dried or fresh carrots or peas as desired. Add noodles. Add meat and warm through.Short cut: Use purchased broth or bouillon, and fresh, frozen, or canned chicken, cut into bite-sized pieces.
Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour (white wheat)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots (reconstituted dehydrated)
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
To reconstitute the dehydrated carrots, put about 1 1/2 cups of dried carrots in a bowl with two cups water. Microwave for four minutes, and let stand for ten minutes.
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Thanks to all those that prepared something for the taste table. We do have quite a few recipes without names, so If you would like to let me know you made them, I will add your name to the recipe:)
Crystal
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