Sunday, September 26, 2010

Apple Brown Betty


2 C. boiling water
4 C. dried apple slices

1/2 C. whole wheat flour
1/4 C. oatmeal
1/4 t. cinnamon
1/4 C. brown sugar
1/4 C. butter

Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.

Friday, May 8, 2009

Whole Wheat Cinnamon Rolls...yum!


  • 2 cups warm milk    
  • ½ cup potato flakes 
  • ½ cup warm water
  • 1 egg                    
  • 1 Tbsp. SAF yeast             
  • 1 Tbsp. Vital Wheat Gluten
  • 1/3 cup honey         
  • 1/3 cup oil                        
  • 5 to 6 cups whole wheat flour
  • 2 tsp. salt


  • ¼ cup softened butter
  • 1 1/4 cups packed brown sugar
  • 4 Tbsp. cinnamon
  • Nuts or Raisins: about 2 cups (optional)

Combine in your mixer: warm milk, potato flakes, warm water, egg, yeast, vital wheat gluten, oil and honey and 2 cups of flour.  Mix and let it sponge for 30 minutes.  Add salt and the rest of the flour quickly.  Mix just until the dough cleans the sides of the bowl.  If you need a little more flour to clean the sides of the bowl, add it now.  Once the bowl is clean do not add any more flour.  You want the dough to be very soft.  Let it rise in the bowl until double.  Beat down.  Roll out dough into a rectangle on a lightly oiled counter.  Sprinkle on the filling and roll up.  Cut into 24 even pieces with a sharp knife.  Place on a cookie sheet.  Cover them with plastic wrap and let rise until double.  Bake at 350 degrees for 20 to 25 minutes.  Makes 24 rolls.
Frost with a light powdered sugar glaze while still warm.

Mechele Eckman

Recipe thanks to Basic Living in Rexburg

Saturday, January 31, 2009

So excited!!!

SO some of you may remember Megan McDonald - 
well she has a blog -- with many of the recipes she uses for her family... 
So here is the link & I will link it in the side bar as well 
so you can see when she updates. YAY! 

Thursday, January 15, 2009


Whole Wheat Bread Class
in Rexburg
1:00pm Friday the 16th

Call Store to get details
there is a link and the number
in the left hand column of this page
under "locals"

Monday, December 22, 2008

Thought this article was interesting...

Hope every one is well and 
having a wonderful Christmas Season!

Sunday, November 23, 2008


(pronounced /ˈkinwɑ/ KEEN-wah or /ˈkinoʊə/ KEE-no-uh,
Spanish quinua, from Quechua kinwa

is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. It is a pseudocereal rather than a true cereal as it is not a grass. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.
Nutritional value of Quinoa

Quinoa, uncooked
Nutritional value per 100 g (3.5 oz)
Energy 370 kcal 1540 kJ
Carbohydrates 64 g
Starch 52 g
Dietary fibre 7 g
Fat 6 g
polyunsaturated 3.3 g
Protein 14 g
Water 13
Thiamin (Vit. B1) 0.36 mg 28%
Riboflavin (Vit. B2) 0.32 mg 21%
Vitamin B6 0.5 mg 38%
Folate (Vit. B9) 184 μg 46%
Vitamin E 2.4 mg 16%
Iron 4.6 mg 37%
Magnesium 197 mg 53%
Phosphorus 457 mg 65%
Zinc 3.1 mg 31%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

A few Quinoa grains close up.
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[5] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[5]

(Source - Wikipedia)

Uses - Replacement for rice in any meal
some eat it cooked with milk and sugar

as you could see in the nutritional facts above --
it is way high in fiber and protein
along with many other essential nutrients!

(see link with recipes below)

Well we talked a little bit about quinoa at Christine's Grains Class --
& I talked to Chris Black yesterday
who has been researching where she could find some of this
around here and she came up with this....
She said the the price there was the best she could find in all her research!

They had these in California where we lived before we came here and these stores are absolutely amazing!!!! Unfortunately Idaho has not yet out any in! But they have lots of Locations in UTAH --- I know lots of you are going out of town for the upcoming Holiday! I know Chris Black said this will be one stop in her trip down -- it will be well worth the time spent!!!

I found a whole bunch of QUINOA RECIPES
on the site by just typing quinoa into the Whole Foods Market search bar.

they have a great recipe BLOG found HERE. called WHOLE STORY
which I have linked in the blog list to your right so you can see
when they have added something new.

Tuesday, November 18, 2008


Dry Milk can be used in any recipe.

Adding additional milk to a recipe will enhance the nutritive value of the recipe.

In any recipe calling for milk, simply ad the dry milk in with the other dry ingredients. sift to blend then add water called for in the dry milk in with all the other wet ingredients.

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk.

Recipes call for many types of milk.
All of the following can be made from powdered milk!!!

Whole milk
1 cup water
1/3 cup powdered milk

Evaporated Milk
1 cup water
2/3 cup evaporated milk

Whipped Evaporated Milk
Makes 3 Cups

1 cup evaporated milk
2 T Lemon Juice

Thoroughly chill evaporated milk.
Add lemon juice and whip until stiff.
Sweeten and flavor as desired.

Condensed Milk
1/2 Cup Hot Water
4 cups powdered milk
2 cups Sugar
1/4 cup butter
Blend in blender very well. Can be stored in fridge or frozen.

Butter Milk or Sour Milk
1 Cup water
1 T vinegar or lemon juice
1/3 cup powdered milk

Drinkable powdered milk
Powdered milk is better used in recipes than to drink. To improve the flavor of powdered milk, mix half whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill for several hours.

Rice Milk
1/2 cup rice
1/2 to 1 T. brown sugar or other sweetener
2 cups water
1/2 tsp vanilla extract (opt.)

Place ingredients inn a blender (Vita-Mix works best).
Run on high 2-3 minutes or until smooth. Shake well before using.

Sour Cream
Don't have any?? Mix one cup milk with one T. lemon juice.
Let sit for ten minutes. Can use in recipes like stroganoff.

(More of the Blalock's notes)

Replacing Fat in Recipes (ie: Butter, Margarine, Shortening)

White Beans can be used 
to replace most fat in baking.

Method 1: Cover beans with water and cook until very soft. Mash until consistency of shortening (or use blender). Replace in recipes cup for cup.

Example: Recipe calls for 1 cup of margarine - use 1 cup of mashed beans. 

You may need to add some liquid to your recipe to get the dough consistency you want.
*note - mashed beans do not last very long in the fridge - 
so store them in the freezer in freezer bags.

Method 2: Grind beans in your wheat grinder. Store in an air tight container. Replace fats in the recipe - cup for cup - as above. You will need to add liquid since the beans will be part of the dry ingredients.

Applesauce can be used to replace some or all of the fat in recipes. It can also be used in things like whole wheat muffins, pancakes, etc. to make them not so dry. 

Pureed Plumbs for a plumb tree can also be used for moisture.

"More of the Blaylock's Notes"

Integrating Whole Wheat...

Remember the Blaylock's Preparedness lesson...?

Well here are some wonderful thoughts and ideas pulled from notes from that day --- 
just to refresh our memories...

Using whole wheat flour...

Use wheat in recipes that your family already likes. Then it is not totally unfamiliar to you and you know the recipe is good.

Don't switch to total whole wheat with out building up to it. Your system will not be used to it - and you will end up sick. Work up gradually.

Try wheat in desserts first - who can turn down a cookie??

Do not feel like  you must use 100% whole wheat. Half white - half whole wheat often give excellent results.

How to substitute Whole Wheat into your favorite recipes.

Wheat flour is heavier that white flour and needs more leavening
In yeast breads, use more yeast and let it rise longer.
In baking powder leavened products, increase baking powder by 1 tsp for every three cups of whole wheat flour.
Recipes using baking soda need not be adjusted.

In baked products using eggs; separate the eggs and beat the whites until stiff. Then fold in just before baking. for extra lightness, an extra separated egg may be added. good for waffles and especially cakes.

Monday, November 17, 2008

Quote of the day...

"It wasn't Raining when
Noah built the ark."

Saturday, November 15, 2008

Researching other Grains....

Found a great site this morning - 
while looking for a new breadmaker recipe -- 
working with Gluten Free Recipes...

it is Called 

Friday, November 14, 2008

Thought this was cool!

Butter bottled
(Google “bottled butter”)

Real butter is best but margarine works too.

Heat pint jars in the oven @ 250 for 20 minutes.
Heat lids in boiling water for 3 minutes.

Slowly stir and melt the butter in a pan.
After it has boiled for 5 minutes, 

stir and then scoop the butter into the hot jars.
Use a funnel to keep butter off the rims.

Place the hot lid and ring on the jar and wait for the “plink.”

Shake jars several times over the next 15-20 minutes. The separation will stop.

While still slightly warm, put the jars in the refrigerator.
Check every 10-15 minutes, shaking jars each time.

Eventually the butter will harden. Leave in refrigerator for one more hour.

Bottled butter can store on your shelf  for at least 3 years!!!

Photos and instructions can also be found HERE.

Wednesday, November 12, 2008

Quote of the Day...

"The best storehouse is the family storeroom...
"Organize yourselves; prepare every needful thing"
(Doctrine and Covenants 109:8).

~President Gordon B. Hinckley (1910-2008)

Tuesday, November 11, 2008

FYI!!!! there is a sale!

Grains Class...

Today we had an enrichment activity that focused mostly on the use of fresh grains in our everyday meals - Kristine Ward led the discusion in her home -- & was full of excitement and information about all the grains she can get her hands on.

According to Kristine this is a book to have... click on the link below...

Cooking & Baking with Fresh Ground Flour
Complete Grain Guide

by Christine Downs

She made a Waffles using a recipe from this book --
slightly altered.
The Recipes is as follows...

Simple Whole Wheat Waffles / Pancakes
pg. 18 of Cooking & Baking with Fresh Ground Flour by Christine Downs

1 cup freshly ground red or white hard wheat flour
1/4 level tsp salt
2 level tsp Baking Powder
4 eggs
1 cup Milk
2 tbsp melted butter

1. Combine the flour salt and Baking Powder in a medium size bowl
2. Beat the eggs and milk until batter is smooth. Stir in the Melted Butter. Mix Well.
3. Pour the batter into Hot, well oiled waffle iron or skillet. Cook until brown.

These were quite wonderful even with out any toppings - honestly no need for butter or syrup! -- although I was in charge of the toppings and was sure to bring plenty of less than healthy choices there. haha.