Sisters in Blogging

Dehydrated Apple Recipies

2010-05-01T12:00:00.000-06:00

We had a great night! It was almost like a Thanksgiving Feast! So many people helped out and had great ideas. I want to express a huge Thank You to Dawn and all those who helped out. Through all their work, stress, and time, we now have some wonderful ways to use our food storage - and it was great fun tasting all the recipes so we know which ones our family will actually eat. Remember, one of the points of food storage is to store things your family will eat and are accustomed to.

To re-hydrate the apples - most resources suggest that you use equal parts of apples to hot water, such as 1 cup of apples to 1 cup of hot water and let it sit for at least 5 minutes. I like to let mine sit for longer. Then you can drain off the liquid or better yet use the liquid in whatever recipe you are making and it will add more flavor!

2010-03-23T12:08:00.000-06:00

Michael Barr will be back on Thursday March 25th at 7:00 p.m. at the church. We have a few new sheets of info to add to the others that we have posted. These are demonstrating how to do laundry without power. Have fun experimenting!

Canning Meats and Butter

2010-02-09T23:07:00.002-07:00

Dawn, Karen, and Lisa have done it again. They have made something I was nervous to do, seem so easy. I haven't tried canning meat yet, but I sure plan to as soon as some hamburger goes on sale. I did try canning the butter though. We did it for family night and it worked out great. I poured the butter in the jars, Sarah put the lids on, and Scott tightened them down. Then we all went in and watched a movie and shook jars. I didn't have enough room in my jars for all the butter so I put what was left of the butter in a tupperware type jar and we shook it with the rest of the jars. I wanted to have a sample of what it would be like with me doing it, since recipes turn out just a little different with each cook, to know if I wanted to can more butter in the future. Generally, whenever butter has melted and then sits, it tends to get that gritty texture and it just doesn't seem to taste right. But to my surprise (not that I doubted Dawn) the sample butter in the tupperware blended back together just fine and we have used it on our toast for the last week.

Just a few side notes from the meeting:

A cold-pack canner, some call it a water-bath canner is not the same as a pressure canner. If you buy or receive an old pressure canner or if you haven't used yours in a while, make sure to get the pressure checked just to be on the safe side.

A 22-lbs turkey cans about 9 pints.

Recommended book: "Pressure Perfect"

The Utah State Extention Office (4-H) is a great resource for canning. They are in Provo on Center Street and just off University Avenue.

When canning butter make sure to use salted butter.

All of them recommend canning with someone, especially if you are going to do a big batch. It sure helped to have three of us taking turns shaking the jars. You get tired after awhile.

Breads, Rolls, and Pie

2010-02-09T22:39:00.000-07:00

What a fantastic night of delicious food!! We have such talented sisters in our ward and they all shared their tips and secrets. I must say that the best part of coming to these activities is the tasting of all the wonderful recipes. Diane demonstrated her recipe for pie crust and it's not temperamental at all. My recipe is picky if there is not enough oil, too much oil, or too much handling so I think I'll switch over to her recipe now. There's 6 pages of recipes here and they are all delicious. Okay I know I've used that word already but they really were delicious. Hope you enjoy them as well.

Cardboard Apple Box Oven

2009-09-13T22:21:00.000-06:00

We made some cardboard apple box ovens that cook just like a regular oven and you use charcoal briquettes. Each briquette is about 25 degrees of heat, so if you need it to be about 350 degrees, just use about 14 briquettes. Basically you take either the top or the bottom of an apple box and cover any holes that it might have with more cardboard and tape in place. You'll cut out a section for a window on one of the large sides, then you cover the whole box with heavy duty aluminum foil. Each of the seams (areas where two pieces of foil overlap) then needs to be covered with a metallic type tape you find in hardware stores. You will also need to cut the window part out again. Cut it in an "X" pattern (see video)and fold back and tape. You'll use a turkey roasting bag cut just larger than the window and tape it in place on the inside. And you're done.

Lay a strip on foil down on the ground to put the lighted briquettes on. You'll also use four cans (soda or something like a can of corn) that are the same size, filled with water or sand. Put the cans in the corners and make sure the box can go over them. Put a cookie rack or similar grate on top of the cans, this is where your food will sit. Cover and let the "oven" preheat. Then put your food on the rack and cover leaving a small space at the bottom for air to keep circulating for the coals. You can use a small rock to prop it up.

We tried it out that night and made 2 sheets of cookies and a casserole and muffins and they turned out great. The cookies took 3-4 minutes longer than in her oven at home but that was all.

Spaghetti Pie Recipe

2009-09-13T22:09:00.000-06:00

Sorry the recipe wouldn't let me post it with the Four night post - but that okay - it was such a good dish it deserves it's own post.

Spaghetti Pie - Karen said this is a great recipe that you can make ahead and freeze for a busy night, just allow extra time for it to cook.

Flour Night

2009-09-13T20:53:00.000-06:00

Hey everyone - sorry it's taken so long to add a post but things have been busy this summer and we took July off from having any classes since everyone was busy. Below is a copy of the handouts from our last Provident Living cooking class. It was on Flour and it was fabulous. We we able to sample many yummy things - and the spaghetti pie was a hit.

More Emergency Info

2009-06-03T15:07:00.000-06:00

We are so glad that Michael Barr came and showed us lots of great things that will help make our lives much more comfortable and easy in an emergency. Below you'll find the handouts he brought. I believe it contains all of the information about the items he showed us.

I haven't checked yet to see if the papers about canning butter are exactly the same yet but as I scanned over them, they looked the same.

By the way, Michael and his wife are serving a mission for the Church of Jesus Christ of Latter Day Saints at the Springville, Utah Cannery. They are also called to speak to groups about emergency preparedness and so they have tried and tested all of these items plus many more to share what works the best. One comment that he kept making was to make sure to have extra of these items because you never know if "it will get lost, stolen, or broken." He also mentioned that the booklet "All Is Safely Gathered In," which can be found at ProvidentLiving.org,

has a list of food and things that we should have on hand and puts it in order of what is most important to get. Look on the left side and click on "Family Home Storage." He also said that what is listed is just the bare minimum. The list is almost exactly like the list the the pioneers in the handcart companies were told to gather as they crossed the plains. As I think of the hardships they went through, it definitely makes me want to store more food.

One thing that is not on the handouts is how to wash clothes in an emergency. He has used a container that either had an accordion-style plunger and one with an "unbaptized" toilet-plunger, and an old-fashioned washboard. He had 3-4 tubs; first one to wash in(he also used a homemade laundry soap like the one that's posted.) Then he put it through an old fashioned ringer and in the first rinse tub then through the ringer again. Again through the ringer and into the 2nd rinse tub that has a little vinegar in the water to totally get rid of all the soap residue that can stay on clothes. Ringer once more. And the 4th tub was just a check if all the soap was completely out, which it was. He had made a clothes rack out of PVC pipe to hang everything on and it only cost about $10.00.

More Oat Recipes

2009-05-30T10:55:00.000-06:00

Honey Oatmeal Bread
5 ¾ to 6 ¼ cups all-purpose, whole wheat flour, or a mix
2 ½ cups oats (quick or old fashioned, uncooked)
1/3 cup honey
2 Tbs. quick rising yeast
2 ½ tsp. salt

1 ½ cups water
1 ¼ cup low-fat milk
4 Tbs. (1/2 stick) butter

In a large bowl, combine 3 cups flour and next 4 ingredients; mix well. In a small saucepan, heat water, milk, and butter until very warm (120–130 degrees). Add to flour mixture. Blend on low speed of electric mixer until dry ingredients are moistened. Increase to medium speed; beat 3 minutes. By hand, gradually stir in enough flour to make a stiff dough. Turn out dough onto lightly floured surface. Knead 5–8 minutes or until smooth and elastic. Shape dough into a ball; place in a greased bowl, turning once to grease both sides of the dough. Cover and let rise in a warm place 30 minutes or until doubled. Place in two grease 8x4 or 9x5 loaf pans. Cover and let rise again in a warm place 15 minutes or until nearly doubled in size. Heat oven to 375. Bake 35–40 minutes or until dark golden brown. Remove pans to wire rack. Cool completely before slicing.

Chocolate Oatmeal No-Bake Cookies
2 cups granulated sugar
2 cups mini marshmallows
6 Tbs. unsweetened cocoa powder
½ cup (1 stick) butter
½ cup whole milk
3 cups oats
1 cup chopped hazelnuts (optional)
1 cup shredded coconut (optional)
2/3 cup Nutella (chocolate hazelnut spread)
1 tsp. vanilla
pinch salt

In a large saucepan, combine sugar, marshmallows, cocoa powder, butter, and milk. Cook and stir over medium heat until mixture comes to a full boil. Continue boiling 1 minute without stirring. Remove pan from heat. Immediately add remaining ingredients; mix well. Working quickly, drop mixture by rounded measuring tablespoonfuls onto waxed paper. Refrigerate till well chilled. Transfer to airtight containers, separating layers with waxed paper. Store in refrigerator.

Alternate No-Bake Recipe
In medium saucepan add:
½ cup butter
2 cups sugar
4 Tbs. cocoa
½ cup milk

Boil 1 minute. Remove from heat and add:
½ cup peanut butter
1 tsp. vanilla
3 cups oats
½ cup coconut (optional)

Drop in spoonfuls on wax paper to cool.

Apple Crisp
10 cups dehydrated apple slices
¼ cup lemon juice
6 cups hot water

Topping:
1 cup butter
1 cup oats
1 cup flour
1 cup sugar
1 cup brown sugar
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. salt

Butter a 13x9 pan. Fill with dried apples and drizzle with lemon juice. Pour hot water over apples and allow to soak 15 minutes, stirring occasionally.

For topping cut butter into 1/4-inch pieces and toss with remaining dry ingredients. Carefully spoon topping onto rehydrated apples. (Pan should be very full but will bake down.) Bake at 375 for 1 hour or until lightly toasted on top. Best when served hot with vanilla ice cream.

This dessert can be prepared hours ahead of time, stored in the fridge, and then baked while your family or guests enjoy dinner.

Some Oat Recipes

2009-05-22T14:33:00.000-06:00

Here's a few of the recipes from the oats class:

Granola
Combine in a large bowl:
4 cups rolled oats
1/2 cup coconut
1/3 cup sunflower seeds
1 cup slivered almonds
1/3 cup sesame seeds
3/4 tsp. salt
1 tsp. cinnamon

Mix separately, then add to the above mixture:
1/3 cup oil
3/4 cup honey (slightly warmed to liquify)
1/2 tsp. vanilla

Mix thoroughly, spread on large cookie sheet, and bake at 350 for 18-22 minutes. Remove from cookie sheet while still warm to avoid sticking. Add:
1 cup raisins or any other dried fruit

Granola will be soft when baking time is through. It will crisp as it cools.

Apple Cinnamon Muffins
Mix together:
1 cup whole wheat flour
1 cup rolled oats
1/4 cup honey or sugar
1 Tbs. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt

Add to dry ingredients and stir till just moistened:
1 cup milk
1 egg
1 Tbs. oil
1 large apple, cored and chopped small (or dried apple flakes, moistened)
1/2 cup raisins

Spray muffin tins with oil and fill 2/3 full. Bake at 400 for 12-14 minutes.

Oatmeal Pancakes (Waffles)
This is really waffle batter, but it makes great pancakes too.

1/2 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
2 Tbs. sugar
1/3 cup powdered milk
2 eggs, separeted
1 cup water
3 Tbs. vegetable oil
1 cup rolled oats

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended. In small bowl, beat egg whites till stiff; set aside. (If you don’t want to take the In large mixing bowl, combine egg yolks, water, oil, and oats; beat slightly and allow to stand for 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. Cook in pan until pancakes are full of bubbles on top and undersides are slightly browned. Serve with applesauce, jam, or maple syrup.

Oatmeal Crème Brulée
2 cups quick oats
1/3 cup sugar
¼ tsp. salt
3 1/3 cups skim milk
2 eggs, lightly beaten
2 tsp. vanilla
1/3 cup packed brown sugar

Heat oven to 350. Spray a square baking dish with Pam. Combine oats, sugar, and salt in a large bowl. Combine milk, eggs, and vanilla in a medium mixing bowl Mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40-45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Return to oven. Bake until sugar melts, 2-3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1-2 minutes.

Instant Oatmeal Packets
Makes 10 packets of instant oatmeal: Blend ½ cup oats until powdery. Into each of the 10 packets (individual ziplock baggies), combine:

¼ cup unpowdered oats
2 Tbs. powdered oats
1/8 tsp. salt
1 tsp. sugar (optional)

Close the top and store in a dry place.

Microwave: Empty packet into a microwaveable bowl. Add 2/3 cup water or milk. Cook on high for about 90 seconds. Stir.

Conventional: Empty packet into pan. Add ½ cup boiling water; cook and stir over high (or medium) heat till thickened, about 1 minute (about 5 min. if you use old-fashioned oats).

Oatmeal Cake
Mix 1 cup oats and 1 ½ cups hot water. Set aside.

Mix together:
1 cube softened butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
½ tsp. salt

Add oatmeal mixture to above ingredients. Blend well then add:
1 ½ cups flour
1 tsp. baking powder
½ tsp. baking soda

Mix all well and pour into greased and floured cake pan. Bake at 350 for 40–45 minutes.

Topping: Mix all ingredients in a small pan.
1 cube butter or margarine
4 Tbs. milk (1/4 cup)
1 cup coconut
1 cup brown sugar
1 cup chopped walnuts

Cook over low heat. Cook 1 mintue after it starts bubbling. Pour onto cooled cake

Whole Wheat Blender Pancakes
1 cup wheat berries (uncooked)
1 cup milk

Blend at high speed about 4 mintues until thick and creamy and wheat is chopped. Then add:
½ cup milk
¼ cup oil
½ tsp. salt
2 eggs
4 tsp. baking powder
4 Tbs. brown sugar

Blend an additional 3 minutes on medium speed. Cook as pancakes or waffles.

Granola Bars
2 cups rolled oats
½ cup sunflower seeds
1 cup sliced almonds or other nuts
½ cup wheat germ or shredded coconut
½ cup honey
¼ cup dark brown sugar
2 tsp. vanilla
½ tsp. salt
1 Tbs. unsalted butter
6 ½ oz. (3/4 cup) dried fruit

Butter a 9x9 pan; set aside. Mix first 4 ingredients and place on a cookie sheet. Bake at 350 for 15 minutes. Combine remaining ingredients except fruit on a small saucepan and cook over medium heat until sugar is dissolved. When oat mixture is finished cooking, remove from oven and decrease heat to 300 and immediately add sugar mixture to oat mixture. Pour into baking dish and press evenly (Tip: butter the back of a spoon and use it to spread the mixture around). Cook 20 minutes and allow to cool completely then cut into squares. Store in an airtight container. To make more chewy, add another 2 Tbs. honey and only bake 15 minutes.

Breakfast Oatmeal with Fruit
¼ cup rolled oats
¼ cup walnuts, crumbled
1 Tbs. raisins
1 Tbs. dried cranberries
1 Tbs. brown sugar (more or less to taste)
½ tsp. cinnamon (more or less to taste)
½ cup water

Microwave 2 minutes. Add ½ cup frozen blueberries and microwave an additional 90 seconds. Add milk if desired.

Complete Proteins

2009-05-16T12:51:00.000-06:00

This is a chart of foods you can combine to make a complete protein. It's from the night we canned oats.

Emergency Class Info

2009-05-16T12:37:00.003-06:00

Here's the handouts from the emergency class. If you click on the picture, you can see a larger image.

Recipies from Food Storage

2009-04-25T09:22:00.000-06:00

Hey sisters! Here are some of the recipies that people brought for our March 17th's enrichment night dinner. I'll add more as I get time. Mary

Green Bean Casserole (Nicole Fawcett)

1 (10 3/4 oz.) can Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed

1 1/3 cups French's Orginal or Cheddar Fried Onions

Mix soup, milk and pepper in a 1 1/2qt baking dish. Stir in beans and 2/3 cup of French's fried onions. Bake at 350 degrees for 30 min. or until hot. Stir. Top with remaining 2/3 cup fried onions. bake 5 min. until onions are golden.

Falafel (Bonnie James)

1)Soak for at least 12 hours or overnight: 1 1/4 cups dried chickpeas, rinsed

2)Stir together: 1/3 cup tahini (sesame seed paste)

1/3 cup cold water

4 tsp fresh lemon juice

pinch of salt

3)Drain beans and rinse. Place in food processor and finely chop. (If using a blender, do it in batches) Add:

1/2 cup chopped onion

1/4 cup packed parsley leaves

2 garlic cloves, chopped

2 tsp. ground cumin

1 1/2 tsp salt

1/2 tsp ground coriander

1/2 tsp baking soda

1/4 tsp ground red pepper

1/2 tsp turmeric

4) Process until coarsely pureed. Remove to a bowl and stir in 2 Tlbs flour.

5) With wet hands, form the chickpea mixture into 12 balls. Let stand for 15 minutes. Heat in a deep skillet until hot: 1/2 inch of vegetable oil or Crisco.

6) Fry the chick pea patties, in batches, turning occasionally until golden, 6-8 minutes. Drain on paper towel. Divide falafel among 4 pitas.

7) Drizzle with half the tahini sauce, then top with:

1 1/2 cups shredded lettuce

3/4 cup diced tomatoes

3/4 cup diced peeled cucumbers

1/4 cup diced red or green onion, otional

8) Drizzle with remaining sauce.

Chicken Enchiladas (Christine Russell)

2 cups cooked chicken

10 8" flour tortillas

2 cans cream of chicken soup

8 oz. (can use 16 oz) sour cream

4 oz chopped green chilis (drained) or cayenne pepper seasoned to taste

1 cup shredded cheddar cheese

1-2 cups cooked rice (optional)

Preheat oven to 350 degrees. Grease a 9x13 pan. Mix soup, sour cream, and green chilis. Add chicken. Scoop filling into tortillas. Sprinkle cheese on top. Roll up and place in pan side by side on top of rice. Spread extra filling and cheese over top. Cover and bake 35 min.

Flour Tortillas (Christine Russell)

1 1/2 cup whole wheat flour (can use regular)

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup VERY warm water

1/2 heaping tsp shortening (can use oil - add until soft dough)

Mix dry ingredients. Add water and mix to make very stiff dough. Knead in shortening to make soft dough. Pinch off 1 1/2 inch balls and let rise 1/2 hour. Roll out very thin, oiling counter in between each tortilla. DO NOT REROLL INTO BALL as this will make it harder to spread. Grill in skillet sprayed lightly with oil. Use for fajitas, burritos or enchiladas. Makes 6-8 tortillas.

Chili Macaroni (Karen Spencer)

28 oz of macaroni

1-8oz can of tomato sauce

2-15 oz cans of chili

1-6oz can of olives (optional)

Cheese(optional)

Cook macaroni until tender and drain. Mix in the cans of chili and tomato sauce. Dice or slice olives and stir in. Pour in 9x13 pan and sprinkle with cheese (any kind) and bake at 375 for 30 minutes.

Cake Mix Cookies (Roxanne Barlow)

1 box cake mix (any flavor)

1 stick of butter, softened

1 egg

Mix well and bake at 350 degrees for 8-10 minutes

72 hour kits, things each of us should know how to do.

2009-03-26T21:06:00.000-06:00

Hey If anyone would like to scan the three sheets of paper and then post it that would be great. I would love to have that information. :)

Thank you Dawn for the classes. They are awesome!

Laundry Detergent

2009-03-26T21:02:00.000-06:00

Make your own! Heres to all those who missed out this past tuesday on the AMAZING class that Dawn Houston has put together.

Finely grate 1 bar of Ivory Soap
Mix in : 1 cup Borax
1 cup arm and hammer washing powder
Use about 2 TBS for 1 load

Creamy Potato Soup

You can layer the ingredients in a pint jar for a great gift idea, you just have to mash the potatoes down really well. This soup mix can also be premixed so it can make just one serving at a time. Just remix ingredients before you make one serving because the powered creamer tends to settle to the bottom.

1 1/2 cups potato flakes

1 cup powdered coffee creamer (you can use powdered milk)

4 tsp chicken bouillon (you can use chicken gravy mix in the envelopes and it tastes the same)

1 Tlb dry parsley flakes

2 Tlbs dried, grated parmesan cheese

1/2 tsp Mrs. Dash

1/2 tsp dried minced onion

1/2 tsp salt

Cooking directions for whole jar(5 servings):

Dump soup mix in pan with 5 scant cups of water and cook till hot, stirring occasionally.

Cooking directions for one serving:

Use 1/2 cup plus 1 Tlbs of soup mix to a microwavable cup. Add 1 scant cup of water and cook on high for for 1 1/2 minutes. Stir well and cover. Let sit for 3 minutes.

You can also add any vegetables you would like, i.e.chopped broccoli, corn, mixed veggies, and also top with bacon bits and/or grated cheese.

THANKS SO MUCH!!

2009-03-22T19:59:00.001-06:00

This blog is GREAT! Thanks to all who have had a part in putting it together!!

Re: Food Storage Thoughts and Questions

2009-03-19T13:37:00.000-06:00

I have some thoughts on the first two points:

I have always thought that 72-hour kits should be all in one place, so that you can grab it in an emergency. That is how they can best help you. For a real life example--a lot of the people in New Orleans who had to evacuate their homes because of Hurricane Katrina were without food & water and other things for a while before people like the Red Cross could get to them, but many (mabye most) of them were reached by help within 72 hours. So if they had been able to grab a 72-hour kit on the way out the door, things would have been much better for them. But they might not have had time to gather up all their stuff from different places (or to remember which things to grab) if they had it all but didn't have it in one place.

As far as storing food in bulk, I think you are right that it is just going to be lost if you can't use it quick enough after opening it. So if it is something like that jar of spaghetti sauce, just store it in the smaller jars that you can use.

If you look on the Church's Provident Living web site (http://www.providentliving.org/channel/0,11677,1706-1,00.html) they talk about having a 3-month supply: "Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage." I think of the 3-month supply as being extra of what you normally use, in the same size of containers as what you normally use.

Food Storage Thoughts and Questions

2009-03-17T20:35:00.001-06:00

Okay, so I'm really trying to do better about getting our family's food storage together. As a result I have some thoughts and questions I thought I'd share. Maybe some of you have the same questions. I'd love any feedback!

Do you think that everything in your 72 hour/month supply needs to be stored together in one place? Or is it perfectly appropriate to have the extra toilet paper in one place, the extra diapers in another place, and the food in yet another place? Do you think that whenever we need to use this stuff that we'll still be in our homes, or will we need to gather our things quickly and leave?
A lot of people seem to do their food storage in bulk. I'm wondering if that's really a good idea for everyone. I don't buy our normal groceries in bulk because we rarely go through, say a jar of spaghetti sauce, before it goes bad. When I think of food storage it needs to be things that don't need to be refrigerated. So if I have a huge jar of spaghetti sauce stored and then we open it, but can't refrigerate it, then a lot is lost. What do you think?
Are there any good ways to store things like sugar and rice besides canning? Is seems that canning is tricky to come by here.

I'm sure there are more thoughts to come. . . just thought I'd share. Thanks to all the people in the ward that are giving us a push and lots of good advice to get us going! :)

Whole Wheat Pizza Crust

2009-03-15T10:44:00.000-06:00

1 cup warm water
1 Tbs. honey
¼ cup wheat germ (or more wheat flour)
2 ¼ tsp. yeast (1 packet)
1 Tbs. olive or vegetable oil
2 ¼ cups whole wheat flour
¾ tsp. salt

Mix all ingredients and knead well for about 5–8 minutes until smooth an elastic. (Tips: Slap/throw on the counter a few times during kneading process. If the dough is sticky, oil your hands and the board to avoid using too much flour.) Cover in a bowl and let rise 1 to 1 ½ hours or until dough has doubled in size. Heat oven to 400. Punch down and pat dough into a greased 13x9 pan, a 12-inch pizza pan, or a cookie sheet. (Tips: Brush dough with olive oil for better flavor and looks. Put cornmeal under the dough to help lift it off the pan once cooked.) Cover and let rest 10 minutes in a warm, draft-free place. Cook at 400 for about 8–10 minutes, then add sauce and toppings and cook another 8–10 minutes until cheese is well melted.

Pizza Sauce

2009-03-15T10:23:00.000-06:00

Pizza Sauce from Tomato Sauce
2 8-oz. can tomato sauce (or 1 15-oz. can)
1 Tbs. Italian seasoning
1 tsp. sugar
½ to 1 tsp. garlic powder
½ to 1 tsp. onion powder
¼ tsp. salt
¼ tsp. oregano

Mix all ingredients together and simmer 10–15 minutes. Place on partially cooked pizza dough.

Very Basic Pizza Sauce
1 15-oz. can crushed tomatoes (or use 28-oz. and double ingredients)
1 large garlic clove, minced or pressed through garlic press
1 Tbs. olive oil
salt and pepper to taste

Process tomatoes in a food processor or blender until very smooth. Heat garlic and oil in a small pan over medium heat until garlic is sizzling, about 40 seconds. Stir in tomatoes; bring to a simmer and cook, uncovered, until sauce thickens enough to coat the back of a spoon, 15–20 minutes. Season to taste with salt and pepper.

Graham Cracker Recipes

2009-03-15T09:45:00.000-06:00

Basic Graham Crackers
1/2 cup butter or margarine
2/3 cup brown sugar
2 3/4 cup whole wheat flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 cup water

Cream together butter and brown sugar. Add flour, cinnamon, and baking powder. Gradually add water. Let stand 30 minutes. Roll 1/8 inch thick. Cut in squares and bake on greased cookie sheet at 350 for 20 minutes. Makes 3 dozen, depending on size. (You can also press the dough into a large cookie sheet, make cut lines in it, then bake it. Cut along lines before completely cooled.)

Graham Crackers Variation
3 cups whole wheat flour
2/3 cup brown sugar
3 Tbs. butter or margarine
3 Tbs. vegetable oil
2 Tbs. molasses
1 tsp. vanilla
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream (can omit, but makes very crumbly crackers)

Mix all ingredients except sour cream, then blend in sour cream. Sprinkle cookie sheet with flour. Roll out dough until thin on cookie sheet, or between two sheets of wax paper and then put dough on cookie sheet. Use a pizza cutter or knife to score into squares. Bake at 375 for 6–8 minutes. Makes about 4 dozen.

Wheat and Oat Graham Crackers
1 cup whole wheat flour
1/3 cup sugar
1/3 cup butter or margarine
1 Tbs. milk
1/2 cup oat flour (You can make oat flour by processing oats in the blender)
1/2 tsp. baking soda
1 Tbs. honey

Sift together both flours, sugar, and baking soda in a mixing bowl. Heat butter, honey, and milk until butter is melted. Pour mixture into dry ingredients and stir until smooth. Let chill 30 minutes. Roll out dough to 1/4 inch. Cut into squares. Bake at 250 for 15 minutes. Don’t overbake. Prick crackers with a fork as they come out of the oven. Excellent crushed and used as graham crackers crust for pies and tarts (or press about 2/3 of the dough into a pie shell and bake.)

Finance Class Handout

2009-03-13T19:50:00.001-06:00

Here's the tips from the "Saving Money" class from Enrichment (I added some of the advice given in class; feel free to add more comments!)

* Use it up, wear it out, make it do, or do without! *
* Remember the Lord's Law of Abundance *
(Jacob 2:12–19)

Manage Your Funds
1. Whatever your income, always live below your means
2. Pay tithing
3. Save, save, save!
4. Save your change (a quart jar holds about $50)
5. Save for an emergency to avoid credit debt
6. Make money work for you: Shop for the best banks, insurance policies, and investments
7. Make credit cards work for you: Get one with bonuses and pay the balance each month
8. Raise financially independent children
9. Get out of debt and stay out (interest is expensive!)
10. Create a budget and stick to it
11. Never turn down free money: If your employer offers matching for retirement plans, take it!
12. Cash in rebates—read the fine print and get your money
13. Organize! to avoid buying things you already own
14. Beware of “shopper’s momentum”: Pay for each purchase separately—you’ll spend more carefully
15. Write down every dollar you spend
16. Give and share

Recycle
17. Rethink: holey socks, raggedy jeans and shirts—pillows, sock puppets, jean quilts, purses…
18. Compost food scraps to make your own fertilizer
19. Wash and reuse: plastic silverware, butter tubs, ziplock baggies, bread bags, produce bags…
20. Use the back side of papers
21. Consider a roast an investment
22. Repurpose leftovers: Make them into casseroles and soups, stuff them into enchiladas or ravioli…
23. Use tennis balls instead of dryer sheets (cut a slit in them first)
24. Paint or reupholster old furniture
25. Two-liter soda bottles: Punch holes in the bottom and “plant” those beside seedlings to water the plant at root level.
26. Make candles from broken crayons
27. Turn old light bulbs into ornaments with paint
28. Refill water bottles from your sink
29. Tin cans make great pencil holders
30. Donate yarn, egg cartons, spice containers, etc.: Ask elementary school, preschool, or day care teachers if they can use these items for projects

Spend Smart
31. Maintain your car and drive smart: fuel filter, oil changes, tire pressure, gas treatment, easy on the gas peddle…
32. Wait for the best time to purchase: get gas on Tuesdays; dry clean your drapes in January, July, or August; buy last year’s car in Sept. or Oct., even Jan.; buy bulk food in spring and fall; rent an apartment in Oct. or Nov.
33. For sewers: Sew inside seams with large spools of white or black on sale; save colors for top stitching; buy sheets for cheap fabric
34. Buy the best quality you can afford so you don’t have to purchase as often
35. Shop Smart: Watch ads, use coupons wisely, make a list, shop sales and off season, and do your research on big ticket items
36. Be willing to negotiate (and know when you can)
37. Get a local education—in-state tuition costs much less—and search out scholarships
38. Evaluate your memberships—do you use it often enough to justify the expense?
39. Buy in bulk but store in smaller quantities—you’ll use less if going off a smaller amount
40. Shop at thrift stores, check classified ads, and use websites like craigslist and freecycle
41. Grocery ads run on a 12-week cycle; watch and wait for the best price, then stock up
42. Dollar Stores: Pick up good bargains, but if you spend too much per visit, avoid them
43. Make a menu for your meals and stick to your list of ingredients when shopping
44. Sign up for email lists to your favorite stores to get coupons and be notified of sales
45. Find a farmer and see if you can purchase, say, 1/2 a cow
46. Hit Wal-Mart early in the morning to get the clearance deals

Be Frugal
45. Use ivory bar soap or Fels Naptha to rub out stains; make and use your own detergent
46. Stay healthy to avoid added medical bills and higher insurance premiums
47. Use your kitchen for a home spa (e.g., olive oil for dry skin, dish soap for bubble baths)
48. Try the Rule of Half: Cut what you normally use in half (e.g., shampoo, trips to the store, food on your plate) each time until it’s not enough, then go back to the last amount that worked
49. Wait a while to shower, then brush your hair really well to condition it
50. Cook from scratch as often as you can (including baby food) and make your own mixes
51. Ration: toilet paper, toothpaste, snacks, gas…
52. Keep appliances, large and small, clean and in good repair
53. Try cloth diapers
54. Take home and use extra napkins and ketchup packets
55. Check home insulation, windows, doors, roof, etc. to save on heating and cooling
56. Sometimes making it yourself isn’t cheaper—know the difference
57. Eat lower on the food chain
58. Vacuum for longevity: refrigerator coils, air filters, computers, furnace filter, couch, mattresses…
59. Unplug appliances and turn off power strips when you’re not using them (some electronics use electricity even when they’re turned off)
60. Cut the meat you eat in half and use stretchers like beans, wheat, or extra sauce
61. Learn how to fix things yourself so you don't have to hire someone or buy new
62. Turn down the thermostat and wear sweaters

Hello to you!

2009-03-02T22:36:00.000-07:00

Welcome to your blog! If you would really like to share a comment, tip, recipe, or just have a good news minute about the class please feel free to sign in (top right of the page). Just put in the username and password and click on "new post". There you will be able to put pictures, videos and whatevah!
I want to give a BIG thank you to Dawn Houston for putting all of this together. You really have put in so much time and effort to make this class happen.
So now Please feel free, remember this is your blog. Please share the wealth of any information that would be useful for others. No need to be shy for whatever you write it will be anonymous, unless you tell. I know that everyone would appreciate any links to websites or if you know of anything on sale...etc.
username: slatesisters@gmail.com
Password: 2=56abcx (sorry for the crazy password)
until next time, take care

Cracked Wheat Cereal

2009-02-11T14:52:00.001-07:00

3 C. water
1 C. cracked wheat (thats when you put your wheat in a blender)
1/2 tsp. salt
Bring water and salt to boil
Stir in wheat. Cook 6-9 minutes

Cracked Wheat Cereal

2009-02-11T14:52:00.000-07:00

Hot Cereal

2009-02-11T14:49:00.000-07:00

1/4 C quick cooking oatmeal
1/4 C. cracked wheat
1 C. water
1/8 tsp. salt
Put ingredients in a cereal bowl and microwave for 1/1/2 minutes. (Timing will depend on your microwave.) Makes 1 serving.

2009-02-11T14:41:00.000-07:00

This Cream of Wheat was a favorite of the night!

RECIPE:

1/4 C. Wheat Flour

1/4 C. Sugar (or less)

2 C. Milk,

2 Eggs

Stove Top: Cook flour, sugar, and milk over low heat, stirring occasionally every 3-4 minutes. Take a small amount of hot cereal out put in small bow, band beat in 2 eggs. Gradually add egg mixture back into cereal. Cook 2 more minutes.

Wonderful Wheat Recipes

2009-02-10T21:34:00.000-07:00

Whole Wheat Ceral (Berries)
1 cup whole wheat
1/2 tsp
2 cups boiling water
put ingredients in slow cooker. Set on low and leave all night. (its goooood.)
Video is at the bottom of this post.

*It was also mentioned to ease yourself into eating wheat, i.e. substitute 1 cup of wheat flour with white, or drink lots of water to prevent intestinal pain.

Yummy Treat: salty or sugary

This is just regular red/white wheat that Dawn says you can buy at a local grocer or you can get from the cannery. This wheat was first made from the Whole Wheat Cereal (berries) recipe and heres what to do next.