Filling: 2 C. boiling water Topping: 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.
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
Sunday, September 26, 2010
Apple Brown Betty
Friday, May 8, 2009
Whole Wheat Cinnamon Rolls...yum!
Filling 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. Mechele Eckman Recipe thanks to Basic Living in RexburgDough
Frost with a light powdered sugar glaze while still warm.
Saturday, January 31, 2009
So excited!!!
Thursday, January 15, 2009
FYI...
Monday, December 22, 2008
Sunday, November 23, 2008
Quinoa....
(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.
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...
Dry Milk can be used in any recipe.
Replacing Fat in Recipes (ie: Butter, Margarine, Shortening)
Integrating Whole Wheat...
Monday, November 17, 2008
Saturday, November 15, 2008
Researching other Grains....
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,
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!!!
Wednesday, November 12, 2008
Quote of the Day...
"Organize yourselves; prepare every needful thing"
(Doctrine and Covenants 109:8).
~President Gordon B. Hinckley (1910-2008)
Tuesday, November 11, 2008
Grains Class...
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 --
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.