Recipe sharing is great...i hope I just have ideas that are worth sharing. The big questions that we all have is how do I cook with my food storage? Hopefully in this blog you will have ideas to use and maybe trigger some of your own to share with others.
happy eating!
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In the July 2008 Ensign William Stephensen has an article about nutrition and the word of wisdom. It follows the guidelines in the Word of Wisdom and encourages us to be obedient with our diets. I have a strong testimony that having a balanced diet can improve your temporal and spiritual wellbeing.
To read the article click here.
To read the article click here.
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4 comments:
Catherine! This is an absolutely amazing idea for a blog! Thank you so much for thinking of it. My friend LeeAnn has quite a few cool recipes for food storage. She's forwarded me a few and I'll get some more so you can start posting some yummy things we can make.
I've bookmarked your blog in hopes that you get some GREAT recipes in the future :) I am just getting started with food storage so I'm trying to find all the help I can get!
Hey Awesome blog. I'll send over some receta's. melissa
I didn't know how else to get this to you. I have one for white bread too. Let me know if you want it. and let me know if you want me to submit recipes another way (i.e. email) This ends up being really long as just a comment.
Whole Wheat Foolproof Bread
6 cups hottest tap water
1 ½ tablespoon salt
½ cup oil
½ cup honey
2 tablespoons dough enhancer
3 tablespoons Saf Yeast
10 cups wheat kernels (about)
6 4X8 pans
Freshly grind wheat into flour (medium setting). Add water and several cups of freshly ground whole wheat flour to Bosch mixing bowl with dough hook in place. Add the salt, honey, oil, dough enhancer and instant yeast and jog briefly. (If the quality of your wheat is suspect try adding 3-4 tablespoons gluten also.) While mixing dough, slowly add flour until dough pulls away from the side of the mixing bowl. This normally will take most of the wheat you have ground. It is better to add too little flour than too much flour. Knead the dough until the gluten in the whole wheat flour is properly developed. This takes about 10-12 minutes. Turn oven on to pre-heat to 150. Shape into loaves and place in pans previously greased (Shortening or Pam). Turn oven off. Put loaves in warm oven to rise until double in size. (This will take approximately 25 minutes.) When loaves are double in size, set oven to 350 and turn it on (leave loaves in oven). Bake for 30-35 minutes. When loaves are done, immediately remove from pans and let cool on wire rack. (Hint: so pans won’t stick, wipe out while hot and don’t wash them.)
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