recipes #3

Granola
this has been a long time coming! but i finally got it i think. see there are tons of good tasting recipes out there, but the texture is all wrong. or not like store bought how it is clumpy. adding egg whites works, but unless you have chickens that doesn't help you for em prep. my sister suggested substituting 1/2 cup quick oats per about 2 cup rolled oats to help it clump together and it totally works with every recipe (well that i have tried =o] )
here is the best tasting one i have had, though it stuck to the wax paper:
http://everybodylikessandwiches.com/2009/12/better-than-from-a-bakery-granola/

and here is my other favorite:

Peanut Butter Granola

3c oats
1/2c peanut butter
1/2c honey
1 T vanilla extract
1/8t salt
4T butter

combine all but oats in a pan on the stove until melted. remove from heat and stir in oats until coated. spread onto baking pan. bake at 350* for 7 minutes. stir every 3 minutes for 15-20 minutes total bake time to avoid burning. cool completely. store in an airtight container.

recipes #2

here are some more recipes for you =o]

60 minute rolls (or briaded loaves)

i have never messed these up. i already posted this recipe in my three month supply post, but it really is the best one for rolls i have.

Sixty Minute Rolls

1/2 c. Cold Water

1 c. Scalded Milk (heat milk just to boiling to "scald" it)

2 T. yeast

1/4 c. Margarine or Butter

3 T. Sugar

1 t. Salt

3 1/2- 4 c. Bread Flour

Combine water and milk in a large bowl. Add yeast, butter, sugar, salt, and 2 c. flour and beat well with a mixer. Stir in additional flour by hand to make a soft dough. Knead well. Let rest for 10 minutes then shape as desired. Let rise until double (about 30 minutes). Bake at 400 for 10-15 minutes or until golden brown. Yield: 3 dozen rolls. (To make these into braids: Divide the dough in two, and then divide each half into three parts. Make 'snakes' and then braid them together, tucking the ends under so they don't burn. Just before baking gently brush each braid with a mixture of butter, garlic and herbs.)

stove top popcorn
when i was showing kent the numbers for our year supply he asked to sit down at the computer chair so i got up, and he added 30lbs of corn and 10 pounds of vegetable oil. i was like, um, what are you doing??? and he said 'i want popcorn dang it!' bah ha ha ha! here is our recipe:

cooking oil
corn kernels
toppings of your choice

in a pot (with a lid), pour in oil to cover the bottom. pour in corn until it covers the bottom. shake/swish the pot around to make sure everything is covered.

put on the lid and turn the heat all the way up. when you hear the first kernel pop, remove the pot from heat and count to 25. return the pot to heat and shake it, holding onto the lid, every few seconds until you don't hear anymore popping. immediately remove from heat. now comes the cool part of adding whatever suits your fancy! this past time i put melted butter on it, then mixed in chocolate, caramel, cinnamon sugar, "popcorn seasoning" from a jar, and cheese powder. YUM!!

butter (failed)
i have a memory of making butter at a pioneer activity at church. a lady put what i assumed was milk in a little container, added a marble and closed the container, then i lined up to shake it to some music. after a while i opened the container and spread butter on my roll.
so i thought making butter was that easy. it was. but it's not. i tried to make butter over the past couple days, and i failed. i made warm frothy milk that smelled disgusting. a couple times. but i don't think it is possible (for me) to make butter out of milk. anything from dry non fat milk to whole milk. i guess the only way you can get butter from your food storage is if you have a cow. or a goat. anyone out there had success and like to share the secret with me?

here are natalie and caleb trying to help me follow the directions in 'country living' for making homemade butter in a jar. it said whole milk would work. HA! my eye. ah well. you win some you loose some. =o]
'til next week.

recipes- intro

for the next little while i am going to be posting about how to make everything from scratch with the items i have in my food storage. they are not in any particular order =o]

Garlic Herb Croutons
when you make your bread from scratch, you will find that it goes stale more quickly since it doesn't contain preservatives. this is a great way to use stale bread! or yeast bread that wasn't quite "successful" in texture ;o]

4 T olive oil, butter, or combination
4 cloves of garlic, peeled (i use already diced garlic in a jar)
4-6 thick slices any bread, cut into cubes
salt and herbs to taste
place the olive oil in a large skillet and turn the heat to medium-low. add the garlic and cook, turning occasionally until lightly browned. remove and reserve for another use or toss it. (i just leave the diced garlic in since it is so small.) turn heat to medium and cook the bread in the oil, turning occasionally, until brown all over. turn off the heat and sprinkle with salt and herbs of your choice. store in a covered container at room temperature for up to one week.
i eat at least a handful of these right out of the pan- they are that good!!!

cracked wheat cereal

there are so many variations of this! put anything it in you have =o] here is the basic recipe for one serving:

1 generous cup of water

1/2 scant cup cracked wheat (grind the wheat on a coarse setting so it's not like flour =o])

a pinch of salt

boil the water and salt in a small pot on high heat. stir in the wheat and continue stirring until it just returns to a boil. cover and reduce heat to low. simmer for about 10 minutes. remove from heat and add anything from butter and maple syrup to milk, chopped apples and brown sugar. my current favorite is a splash of milk, raisins and coconut!  

boiling

simmering

when it is done it will look much like rice with steam holes

yum! caleb always asks me for bites =o]



one of many bread recipes i have tried recently:

http://www.kingarthurflour.com/recipes/no-knead-100-whole-wheat-bread-recipe

this one really was good, but it went stale pretty quickly. which is why i think the recipe only makes one loaf- it's like they knew it wouldn't store well. so, totally worth it if you are going to eat it within a couple days. and if you are the type who doesn't like to knead your bread. i LOVE the kneading part! it is theraputic =o]

another good old favorite is the one my mom always used to make, which i posted earlier in my three month supply post.

have fun! 'til next week!

Floods

I talked to my sister who lives in Utah yesterday and she said there are flood watches all over the place there, and with all the flooding happening in the South i thought i would post this while i had the chance. i will be going to Utah next week for my marathon so it will be a couple weeks before i post again. good luck and happy preparing to you!

Floods

And when that day shall come they shall be visited… with thunder… and with storm, and with tempest… -2 Nephi 27:2

Floods happen in every part of the world. Because there is little to no warning, flash floods due to dam breakage or heavy rains usually cause the most damage and are the number one weather related killer in the U.S.

A "Flood Watch" means that there is a possibility of flooding in your area. A "Flash Flood Watch" means that there is a possibility of a flash flood occurring in your area.

A "Flood Warning" or "Advisory" means that flooding is already occurring or will occur very soon in your area. A "Flash Flood Warning" or "Advisory" means that there are already flash floods occurring or that will occur very soon in your area

 To prepare for a flood:

Ø  find out if you live in a frequent flood zone and then identify the nearest safe zones to your home

Ø  make a map of routes to get to higher ground from your home in a car and on foot

Ø  practice flood evacuation drills with your family

Ø  keep at least half a tank of gas in your car

Ø  if you have forewarning of a flood and can get out, prepare a 14-day essentials kit  by adding more food and an extra change of clothes to your existing 72hour kit to throw in your car

Ø  listen to the radio or other warning systems during storms and if a flood is imminent and you have time, move furniture to upper floors and unplug everything

Ø  take steps to preserve your food storage and water

Ø  have flood insurance where applicable

 During a flood you should:

4  listen to the radio and evacuate if instructed to do so

4  barricade your home with sandbags if available and if there is time

4  do not attempt to walk through water that is fast moving or that is deeper than six inches

4  do not attempt to drive through water that is fast moving or that is deeper than the center of your tire

4  if your car stalls leave it and continue to safety on foot

4  take extra precautions at night and stay put if possible as darkness compounds danger in floods

After a flood:

8  do not drink floodwater or eat food that has been contaminated by floodwater

8  wear clothing and shoes to protect your skin from being cut by flood debris and if you are cut wash the cut with antiseptic soap before bandaging it

8  use a flashlight (not candles or gas lamps) to examine damaged buildings as there may be gas leaks

8  be sure everything is dry before plugging back in appliances

8  report dangerous situations to authorities

8  listen to the news reports for updates

8  disinfect anything touched by floodwater as it may contain sewage and chemicals