Recipes and Menus

Homemade Breadcrumbs

2010-10-16T17:54:00.000-07:00

No one in my family eats the ends of loaves of bread and I hated throwing them away. So I decided to find out how to make bread crumbs. It is so easy. All I did was let the ends/heels/butts get slightly stale and dried out and then just broke it up into pieces and put it in the food processor. I keep it in a mason jar or you could just keep it in an old bread crumbs container. To make seasoned bread crumbs, just add some italian seasoning or fresh herbs.

(Tip courtesy of Jen Maloy)

- You could do this with either homemade or store purchased bread.

Reese's Chocolate Chewy Cookies

2010-10-16T17:49:00.000-07:00

2 cups flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1¼ cup butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 8 ounce package Reese’s Peanut Butter Chips

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Stir together dry ingredients. Beat butter and sugar in a large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beat well. Stir in peanut chips. Drop by rounded teaspoon onto cookie sheet that has been lined with waxed paper. Freeze dough. When frozen, take 12 dough balls each and seal in small Ziploc bags. Label bag with recipe name and baking instructions. Freeze. (Makes about 3 dozen - or 3 bags full - of cookies.)

To serve, preheat oven to 350 degrees F and place balls of dough on cookie sheet. Bake 11 to 13 minutes or until edges are lightly brown.

(Recipe from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg)

Chicken Packets

2010-10-16T16:55:00.000-07:00

2 cups cooked, chopped chicken
3 ounces cream cheese, softened
1 tablespoon of the green part of the green onion, chopped fine
2 tablespoons milk
Salt to taste
½ cup crushed seasoned crouton crumbs
2 packages refrigerated crescent rolls
¼ cup melted butter

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Mix chicken, cream cheese, onions, milk and salt in a medium bowl (mixing with hands works best) to make filling and store in a 1 quart freezer bag. Put crouton crumbs in another 1 quart bag, attach it to bag of chicken filling, and freeze them both. Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree F oven for 20 minutes. Makes 8 packets.

(Recipe from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg)

- You could easily substitute bread crumbs for the croutons. I've tried both and we prefer the crunchier crouton option.

Oatmeal Cookies

2010-07-17T12:06:00.000-07:00

1/4 cup shortening
1/3 cup sugar
2 tablespoons water
3/4 cup oats
1/3 cup whole wheat flour
1/4 teaspoon salt
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In bowl, cream sugar and shortening together. Add water. Combine oats, flour, and salt and stir into sugar mixture. Mix well. Drop by tablespoonful on ungreased baking sheet. Flatten to 3/8". Bake at 375 degrees for 10-13 minutes or until lightly browned. Crispy when cooled.

NOTE: For more tender cookies, increase shortening. Dough can be patted into a pie pan and baked for a sweetened pie crust.

Oat Crackers

2010-07-17T12:05:00.000-07:00

1 1/2 cups oats
1 1/4 cups whole wheat flour
1/2 teaspoon salt
1/2 cup water
1/3 cup oil
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Mix dry ingredients into a bowl. Stir in oil and water. Let sit 5 minutes. Roll dough 1/8" thick on lightly oiled cookie sheet. Score. Bake at 325 degrees for 20-25 minutes.

Norwegian Oatmeal Crackers

2010-07-17T11:43:00.000-07:00

2 cups warm water
1/4 teaspoon salt
1 1/2 teaspoons sugar
2 teaspoons sugar
2 teaspoons oil
1/2 cup dry milk
2 1/2 cups oats
2 cups whole wheat flour
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Put first four ingredients together in a mixing bowl and stir. Mix oats and milk together and then stir into liquid mixture. Let stand about 10 minutes or until all the water is absorbed. Add flour. Knead on floured board until dough stays together. Roll out thin on greased cookie sheet and cut into shapes. Bake about 10-12 minutes at 350 degrees until lightly toasted and crispy.

Toasted Oat Crumbles

2010-07-17T11:40:00.000-07:00

2 cups oats
2 tablespoons sugar
1 tablespoon dry milk
1/4 teaspoon salt
1 tablespoon oil
1/4 cup water
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Mix all dry ingredients well. Stir water and oil together and drizzle onto oats. Toss to mix. Spread on greased cookie sheet in small crumbles. Bake about 10-15 minutes at 350 degrees or until oats are lightly browned. Stir for even browning.

Basic Granola

2010-07-17T11:33:00.000-07:00

3 cups uncooked quick oats
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon whole wheat flour
1/3 cup dry milk
3 tablespoons oil
9 tablespoons water
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Put dry ingredients in a bowl. Stir oil and water together and pour over dry ingredients. Mix until clumpy. Crumble onto greased baking sheets. Bake at 350 degrees for 10-15 minutes, checking and stirring often to evenly bake until dry and lightly toasted. Store in airtight container. Eat as snack or cereal with milk.

Oat Gruel

2010-07-17T11:32:00.000-07:00

Cook 1 tablespoon powdered oats with 6 tablespoons water, 1-2 teaspoons dry milk, 1/2 teaspoon sugar and a pinch of salt. Cool and serve. Can thin further with milk, fruit juice, or more water. Ideal for babies or sick people.

Instant Oatmeal

2010-07-17T11:28:00.000-07:00

In a blender, pulse 1 1/2 cups oats until mixture is powdery. Measure into 10 packets (reusable Ziploc-type sandwich bags) the following ingredients:

1/4 cup unpowdered oats
2 tablespoons powdered oats
3 pinches of salt
3/4 teaspoon sugar

Close top securely.

Microwave directions: Empty packet into microwaveable bowl. Add 2/3 cup water or milk. Microwave at HIGH for 1 minute. Stir. Serve with milk.

Stove top directions: Boil 2/3 cup water. Empty packet into pan. Cook and stir until thickened, about 1 minute. Pour milk over cereal just before serving.

Hot Oatmeal Cereal

2010-07-17T11:26:00.000-07:00

1 cup oats
1/4 teaspoon salt
2 cups water
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Bring salted water to boil. Add oatmeal and stir. Cook 2 minutes, stirring occasionally. Serve with milk and sugar. 2 servings.

Horchata

2010-07-17T11:08:00.000-07:00

1 cup white rice
1 quart warm water
1/2 cup milk
1/4 cup sugar (or to taste)
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
Whole cinnamon sticks, for stirring (optional)
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In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.

Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.

Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.

NOTE: This will not taste good without flavoring. Offer horchata, warm or cooled, to children when they are sick and can't keep anything in their tummies. Save strained rice for another use.

Toasted Rice

2010-07-17T11:07:00.001-07:00

Spread uncooked rice evenly on a baking sheet. Place in a pre-heated 400 degree F oven for 6-10 minutes or until golden brown, stirring occassionally.

Easy Rice Pudding

2010-07-17T11:05:00.000-07:00

2 cups water
1/4 teaspoon salt
1/4 cup uncooked rice
1 cup water
1/4 cup sugar
3/4 cup dry milk
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Bring 2 cups water to a boil. Stir in rice and salt. Return to boil and lower heat. Cooked covered for 20 minutes. Combine dry milk and sugar. Stir 1 cup water into milk mixture until smooth. Mix milk mixture with rice. Return rice to simmer and cook 10 minutes more until rice is done. Shut off heat. Let sit 30 minutes before serving or chill.

Rice Cake Treat

2010-07-17T11:02:00.000-07:00

1/2 cup cooked rice
1 teaspoon oil
1/2 cup flour
4 teaspoons sugar
1/2 teaspoon dry milk
1/8 teaspoon salt, scant
6 tablespoons water
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Measure rice into a bowl. Stir in oil. Add flour, sugar, dry milk and salt. Stir in water. Batter should make small thin crunchy pancakes. Drop by teaspoonful into medium-hot oil. Fry until golden on each side. Serve hot.

Creamy Rice Breakfast

2010-07-17T11:00:00.000-07:00

1 cup cracked, uncooked rice
3 1/2 cups water
1/2 teaspoon salt
1 tablespoon oil
6 tablespoons dry milk
3 tablespoons sugar
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Bring 3 cups salted water to a boil. Stir in cracked rice. Add oil, cover and cook on low heat 20-30 minutes. Stir occasionally. Combine dry milk and sugar. Mix with 1/2 cup water. Stir into rice. Continue cooking until rice is done. Remove from heat. Stir, cover and let steam several minutes.

Rice Cereal

2010-07-17T10:57:00.000-07:00

Rice cereal is usually a baby's first sold food. Grind rice to appropriate coarseness before cooking for babies or puree /mash it after it is cooked. Then cook it using the Basic Cooked Rice directions, although extra water may be needed.

Basic Cooked Rice

2010-07-17T10:49:00.000-07:00

1 cup rice
1-2 tablespoons oil
1/2 teaspoon salt
2 1/4 cups water
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Combine all ingredients. Cover pan with lid and bring to a boil over high heat. When beginning to boil, turn heat down to very low and cook about 35 minutes, until the water is almost gone. Remove lid only when necessary. Take pan from heat and leave covered. Let rice steam for 10-15 minutes before serving. Fluff with fork before serving.
NOTE: Rice may be soaked 30 minutes in water before cooking to shorten cooking time. When soaked, add oil and cover and cook 15-20 minutes. Steam.

Brown Gravy/Roux

2010-07-17T10:46:00.000-07:00

2 tablespoons fat (bouillon or vegetable stock can also be used)
1 cup water
2 tablespoons flour
1/2 teaspoon salt.

In a skillet over medium heat, brown flour in oil (3-5 minutes.) Add salt and cold water, stirring with a fork or whisk to prevent lumps. Cook until smooth and thick, stirring constantly. Makes one cup.

Unleavened Pancakes

2010-07-17T10:43:00.000-07:00

1 cup flour
1 tablespoon dry milk
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon oil
1 cup water
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Combine in the order listed. Blend well. Cook on griddle or waffle iron. For waffles, add 1 more tablespoon oil.

Noodles/Wheat Crisps

2010-07-17T10:37:00.000-07:00

1/2 cup whole wheat flour
1/2 cup white flour
1/4 teaspoon salt
1/2 cup water

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Combine all dry ingredients together. Stir in water. Knead ball of dough several minutes. Set aside to rest 30 minutes for noodles.

Noodles: Divide dough in two pieces. Roll each piece as thin as possible on floured surface. Cut into desired noodle size or cut into small rectangles. Bring 3 cups water and 1 teaspoon salt to boil. Drop in cut noodles and stir. Cook uncovered 7-10 minutes.

Wheat Crisps: Add 1 teaspoon oil when adding water. Roll dough into rectangle and cut into 1" x 3" strips. Deep fry in hot oil, turning when they start to puff or begin to brown. Turn to lightly brown other side. Remove from oil. Sprinkle with cinnamon-sugar mixture.

Tasty Wheat Wafers

2010-05-03T09:04:00.003-07:00

3/4 cup whole wheat flour
2/3 cup white flour
1/4 teaspoon salt, rounded
1/ 1/2 tablespoons dry milk
1 1 /2 tablespoons sugar
2 1/2 tablespoons oil
1/2 cup water

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Combine dry ingredients. Stir in oil and water. Let sit 2 minutes. Knead dough1 minute on a lightly floured surface. Roll dough very thin in rectangle on ungreased baking sheet. Cut into cracker-size pieces. Bake 15-20 minutes at 350 degrees F or until lightly browned.

Crunchy Wheat Crackers

2010-05-03T09:01:00.000-07:00

1 3/4 cups whole wheat flour
1 1/2 cups white flour
3/4 teaspoon salt
1/3 cup oil
1 cup water

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Combine flours and salt. Briskly stir in oil and water together. Mix dry and wet ingredients till moistened. Knead as little as ossible to make a smooth dough. Roll out very thin on ungreased cookie sheet. Cut to size of cracker desired. Bake about 20 minutes at 350 degrees F. Store in a air tight container when cool and crisp.

Soft Flour Tortillas

2010-05-03T08:58:00.000-07:00

1 1/2 cups whole wheat flour
1 cup white flour
1 teaspoon salt
1/3 cup shortening
1 cup hot water
1/2 cup white flour, as needed.

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In a large bowl, stir together 1 cup white flour, all the whole wheat flour, and slat. Cut shortening into flour mixture. Add water. Knead until dough is smooth and pliable. Finish as in recipe above, except don't roll as thin. These may also be fried in oil.

Sweet tortillas: Add 2 tablespoons sugar to flour when mixing or sprinkle sugar on cooked tortilla.

Whole Wheat Tortillas

2010-05-03T08:51:00.001-07:00

4 cups whole wheat flour
1 1/4 teaspoons salt
1/4 cup oil
1 cup warm water

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Combine dry ingredients in a bowl. Stir in oil and water. Add more water if needed. Knead 5 minuets. Dough should be stiff. Let rest 30 minutes. Make into 1 1/2" balls. Roll balls into a thin circle. Bake on ungreased medium-hot griddle until dough bubbles and is flecked with brown spots. Flip and cook other side. This does not take very long. Stack them under a barely moist towel until all are cooked.

Whole Wheat Pie Crust

2010-04-24T12:41:00.000-07:00

2 cups sifted whole wheat flour
1/2 teaspoon salt
2/3 cup shortening
1/4 cup cold water

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Combine flour and salt in a bowl. Cut in shortening to a coarse texture. Place 1/3 cup mixture in a separate bowl and add all of the water. Mix with a fork. Add to rest of flour mixture and continue mixing. Adjust water amount by teaspoonful, if needed. Press dough into a ball and lightly knead a few times. Avoid handling too much. Divide into 2 pieces. Roll out a little less than 1/4 inch thick between flour dusted sheets of waxed paper. Remove papers. Fit into pan, trim overhang to 1/2 inch. Fold overhang under and flute edge. For unfilled pie crust prick well with a fork. Back about 15-18 minutes at 350 degrees F until golden.

Two Crust Pie: Use a larger piece dough for bottom crust. Roll as above. Trim lower crust even with rim. Do not prick. Roll top, place on top of filling and trip 1/2 inch beyond edge of pan. Fold overhand under bottom crust edge and flute. Cut vents in top crust. Bake as filling recipe directs. Cool on rack to avoid a soggy bottom crust.

Unleavened Bread Sticks

2010-04-24T12:39:00.000-07:00

4 1/2 cups whole wheat flour
1 tablespoon salt
1/2 cup shortening, melted
1 1/2 cups water
1/4 cup dry milk
1/4 cup sugar

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Combine 4 cups of the floru, salt, sugar and dry milk. Add melted shortening and water to dry ingredients. Knead dough 5-10 minutes. Use the remaining flour, if dough is sticky. Let rest for 5 minutes. Roll into sticks 1/2 inch by 6 inch and place on greased baking sheet. Let sit 1 hour. Bake about 20 minutes at 375 degrees F.

Sweet Wheat Crackers/Hardtack

2010-04-24T12:36:00.000-07:00

1 cup water
4 tablespoons oil
1 teaspoon salt
2 2/3 tablespoons sugar
2 1/3 cups whole wheat flour

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Combine water, oil, salt, and sugar in a bowl. Add flour and stirl well. Roll out dough to 1/4 inch thickness on a lightly greased cookie sheet. Cut into 1 inch x 2 inch rectangles. Do not separate. Bake at 325 degrees F for 20 minutes or until lightly browned.

Hardtack: Increase sugar to 1/2 cup. Roll out dough to 1/4 inch thickness on lightly greased or floured cookie sheet. Cut into 1 inch squares. Do not separate. Bake. They are very hard. Just suck on them.

Scottish Bannock Bread

2010-04-16T10:24:00.000-07:00

2 cups whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup water

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Mix dry ingredints together. Cut in shortening. Stir in water to make a thick dogh. Knead until very smooth (about 15 minutes.) Form a 1/2 " thick cake or several small, thin ones to cook faster.

Have a well-greased, heavy skillet preheated on very low heat on the stove-top. Place flattened cake in skillet and cover. Watch carefully so it doesn't burn before the center is cooked. When browned, turn the loaf over and continue to cook. The total cookie time will be about 10-15 minutes on each side.

Whole Wheat Saltine Crackers

2010-04-16T09:31:00.000-07:00

1 cup whole wheat flour
3/4 teaspoon salt
2 tablespoons shortening
1 cup water

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Mix flour and salt together. Cut or rub in shortening. Stir in water until mixture is smooth and runny. Pour onto a very, lightly greased cookie sheet with sides. Spread thin. Bake 3-5 minutes at 375 degrees F. Remove from oven, cut to size and shape desired.

Whole Wheat Pancakes

2010-04-16T09:17:00.000-07:00

1 1/2 cups whole wheat flour
1/4 cup sugar
2 tablespoons dry milk
1 teaspoon salt
4-6 tablespoons oil
1 1/2 cups water

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Combine flour, sugar, dry milk and salt. Add water and oil. Stir until all flour is moistened. You may need to thin batter to insure it will cook all the way through. Cook on greased and heated griddle until browned and edges are firm. Turn to brown other side. Makes six 4" pancakes. Serve hot with sprinkle of sugar or Pancake Syrup. Thin pancakes can be sugared and folded over.

Stir Fried Cracked Wheat

2010-04-16T05:25:00.000-07:00

1 cup coarsely cracked wheat
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon oil

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Sift flour from cracked wheat and set aside for another use. Bring wheat, water and salt to a boil. Cook about 20-30 minutes. Drain wheat through a strainer. Rinse wheat with water. Press to remove excess moisture. Heat oil in heavy skillet. Fry cooked wheat in oil and serve hot.

Popped Wheat Treats

2010-04-16T05:23:00.000-07:00

Soak whole wheat kernels overnight. Simmer until plump, tender and almost ready to split. Drain, rinse and roll in a dry cloth.

In a deep pan, heat oil to 360 degrees F. Put a small amount of wheat (1/4 cup) in a wire strainer and deep-fry in hot oil for 1 1/2 minutes or until popping ceases. Drain on absorbent cloth or paper towels. Seeason with a sprinkle of salt or sugar.

Sweet Wheat Pudding

2010-04-16T05:21:00.000-07:00

1 cup wheat
5 cups water, divided
1/2 teaspoon salt
1 tablespoon oil
1/2 cup sugar
1/2 cup dry milk

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Rinse wheat and soak, covered, 6 hours or overnight, in 4 cups water. After soaking, add salt and oil and bring to a boil. Lower heat and simmer about 45 minutes or until soft. Mix milk and sugar together with 1 cup water and stir into wheat. Cook, stirring constantly, about 5 minutes. For creamier pudding, use craked wheat in place of whole wheat and/or thicken by adding 2-3 teaspoons white flour with the sugar and milk. Serve warm or cold.

Wheat Breakfast Porridge

2010-04-16T05:18:00.000-07:00

4 1/2 cups water
1 cup cold water
1 cup wheat, fine to coursely ground
1/2 teaspoon salt
1 tablespoon oil

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Bring 4 1/2 cups water to boil. Mix the other ingredients in a bowl, and then add to the boiling water. Stir constantly to prevent lumps. Reduce heat and cook 15 -20 minutes. Stir in 6 tablespoons dry milk and 1/4 cup sugar. Serve warm.

Hot Tostum Drink

2010-04-16T05:16:00.000-07:00

Toast wheat kernels under broiler at 300 degrees F until dark brown (about 30 minutes.) Stir often. Be careful not to burn. Cool. Whirl in blender until powdered. Use 2 scant teaspons powder to one cup boiling water. Allow to steep. Strain. Sweeten, if desired.

Popped Wheat Kernels

2010-04-16T05:14:00.000-07:00

1/4 cup uncooked wheat kernels
1 tespoon oil
salt, sprinkle to taste

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Heat a small amount of oil in skillet. Add uncooked whole wheat kernels. Stir to prevent burning. The wheat pops like popcorn but they don't expand as much. Season.

Pre-Sweetened Cereal Nuggets

2010-03-27T13:24:00.000-07:00

Prepare Cooked Whole Wheat Kernels. When wheat has cooled, stir in 3/4 cup sugar and 1/2 cup dry milk and put through a hand or electric food/meat grinder. Spread out on a cookie sheet and bake until dry at 300 degrees F. Stir occasionally.

Crispy-Fried Cracked Wheat Cereal

2010-03-27T13:22:00.000-07:00

Press hot, cooked, cracked wheat cereal into a loaf pan and cool. When cold, unmold and slice in approximately 1/4" slices. Fry in hot shortening, turning to brown on both sides. Serve hot with maple syrup.

Cracked Wheat Cereal

2010-03-27T13:20:00.000-07:00

4 cups water
3/4 teaspoon salt
1 1/3 cups cracked wheat

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Bring salt and water to boiling. Slowly add cracked wheat while stirring. Turn down heat, cover, and simmer about 20-30 minutes. Makes 3 cups. Can be stored up to 2 weeks tightly covered in refrigerator.

Cooked Whole Wheat Kernels

2010-03-27T13:17:00.000-07:00

1 cup whole wheat
1/2 teaspoon salt
3 cups water

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Rinse wheat and add boiling salted water. Reduce heat and simmer 50-60 minutes. Makes about 2 cups. Serve with sugar and milk as cereal, or add to other cooked grains, salads, soups, casseroles or bread dough.