Sunday, January 18, 2009

Cooking With Preps, Part Two

In a post last fall, I posted some simple recipes for cooking with preps out of your food storage...

Now we will get a bit more complicated recipes, but they are really good!

Wheatberry Blender Pancake Mix:

1 cup milk (3 tablespoons powdered milk + 1 cup water)
1 cup Wheat kernels, whole and uncooked
2 eggs (2 tablespoons powdered eggs + 1/4 cup water)
2 teaspoons baking powder
1 1/2 teaspoon salt
2 teaspoons Oil
2 teaspoons honey or sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until mixture is smooth.
Add all other ingredients to mixture in blender and blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!)
onto hot greased prepared griddle or large frying pan.
Cook, flipping pancakes when bubbles pop and create holes.
Serve hot with honey/syrup/jam.

Indian Fry Bread

Mix together:
2 cups white flour
2 cups whole wheat flour
1/2 cup non-instant powdered milk (read the labels!)
2 teaspoons baking powder
2 teaspoons honey or sugar
When that is well mixed:
1 1/2 cups very hot water

Work fast working ingredients together and knead for 5 minutes.
Take golf-ball sized pieces from the dough , pull and stretch with hands into a circle of about 6 to 8 inches. (Oil your hands a bit first with salad oil or shortening so dough doesn't stick to hands)
You can also roll out the dough balls on a counter--oil the counter a touch first--put a piece of waxed paper over the dough ball and roll it out.
Fry in hot oil. I usually fry mine in a cast iron skillet in about an inch of oil.
Drain them on a plate or in a basket lined with paper towels or a clean dish towel.
I top mine with a lot of different things, these are so versatile!
Re-fried beans and grated cheese
Lettuce, diced tomatoes, onions, olives, some cilantro and salsa
Sugar and cinnamon
Chicken or tuna salad

Basic Granola
2 1/2 cups Sugar
1 1/2 cups Water
6 Tablespoons Oil
1 1/2 Teaspoons Salt
10 cups Rolled Oats (uncooked)

In a pan, combine the sugar, water, oil and salt. Heat until sugar is dissolved, but do not boil. Pour syrup over the oats and stir until well coated. Add a little more rolled oats if the texture seems too moist. Place in baking pans or on cookie sheets about 1/2 inch deep. Bake at 425 degrees F, 20-30 minutes, stirring occasionally. Bake 15 minutes longer if you want it crunchier. Store in an airtight container.
Add-ins (after cooking:)
Slivered almonds
Dried Cranberries
Shredded Coconut
Dried (crystallized) Pineapple
Dried diced Apple
Dried Apricots
Just add in whatever appeals to you...Nuts, Dried Fruit, Chocolate Chips...mix together with your add-ins well. I usually let it *rest* after I add in goodies for 3 days in a tightly sealed container.
You can eat Granola *out of hand*, as a cold cereal or as a hot cereal when you add hot milk.

So there's a few good recipes for you!

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