Better From Home Recipes
Whole Wheat Bread2 T instant yeast
4 cups hot water
1 T salt
3/4 cup honey (or brown sugar)
1/2 cup wheat gluten
1/4 cup oil
5 cups whole wheat flour
1. Dissolve yeast in hot water.
2. Add remaining ingredients and beat together for five minutes.
3. Add more flour (about 3 to 4 more cups) until dough pulls away from the sides of the mixing
bowl.
4. Knead for 10 minutes on as fast a speed as your mixer can handle without tipping over. (This
works the gluten enough to replace the first rise.)
5. Shape into 3 loaves and let rise for about an hour.
6. Bake at 350* for 30 minutes.
Granola
1 big container old fashioned oats
1 tsp salt
1 jar wheat germ
1/2 cup sunflower seeds
1 cup coconut
1 cup chopped nuts (any variety)
½ cup brown sugar
1 cup oil
1 cup honey
1 cup water
In a very large bowl combine all the dry ingredients. Mix all the wet ingredients together and pour
over mix, stir until moistened. Put about 5 to 6 cups of mix on a cookie sheet bake at 375 for 14
minutes, remove from oven and stir granola, then continue to bake for additional 7 to 8 minutes,
until a nice golden brown. Continue with the remainder of your mix. Store in an airtight container.
Bisquick Mix
6 cups flour
3Tbsp baking powder
2 tsp. salt
½ tsp cream of tartar
1 1/3 cup shortening
Combine all dry ingredients. Cut in shortening. Store in airtight container.
Oatmeal Pancake Mix (Adapted slightly from melskitchencafe.com)
*Makes 10 cups of dry mix
INGREDIENTS:
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
2 teaspoons salt
1 tablespoon baking soda
1 cup vegetable or canola oil
DIRECTIONS:
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in
a blender or food processor before adding to the other dry ingredients for a smoother mix. With
mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the
mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your
hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time
until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for
up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain
yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will
soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it.
When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to
finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future
batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
Cream of Soup Replacement (From afrugalsimplelife.com)
Basic White Sauce (thick):
3 Tablespoons butter or oil
3 Tablespoons flour
1/4 teaspoon salt
dash of pepper
1-1/4 cup liquid, milk or stock
Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly.
Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of
condensed soup.
Dishwasher Detergent
1 cup washing soda
1 cup Borax
½ c Kosher salt
Mix above ingredients. Fill rinse agent compartment with vinegar. (Washing soda can be found in the
laundry aisle of the grocery store)
Crockpot Yogurt (from crockpot365.blogspot.com)
8 cups milk (low-fat or whole)
½ cup plain live/active culture yogurt
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for
2 1/2 hours. Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2
cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot.
Stir to combine. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel
all the way around the crock for insulation. Let it sit overnight or for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the
consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in
the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as
a starter to make a new batch.
Helpful Resources
Books
-- “Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch
-- Over 120 Recipes for the Best Homemade Foods” by Jennifer Reese
Websites
www.100daysofrealfood.com -- a blog about cutting out processed foods
blog.superhealthykids.com -- two nutrition educators who blog about ways to make it easier
to feed your kids healthy foods
foodwithkidapeal.blogspot.com -- growing a healthy generation of kids
theNourishingCook.com -- a mom who cooks through the book "Nourishing Traditions" as
well as focusing on eating healthily
nourishedkitchen.com -- cooking in-season, local foods
positivelyprepared.blogspot.com -- fun with food storage, finances and more (LDS)
http://crockpot365.blogspot.com-- tons of different recipes for the crockpot
Great recipe websites:
http://www.thesisterscafe.com/
http://thepioneerwoman.com/cooking/
http://www.ourbestbites.com/
http://www.melskitchencafe.com/
http://allrecipes.com/
http://www.foodnetwork.com
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