Sarah Felt's Whole Wheat Bread

This recipe comes from a great cook - I can say; that because everything I've ever tasted that she's made has been delicious.  Thanks Kristi O.  from the Regal Country Ward

printable recipe

3 1/2 C whole wheat flour

1/4 C gluten

1 T + 1 tsp. instant yeast (I like SAF)

1 T sugar

2 1/2 C hot water (I use hot water from the tap)

Put this in a kitchen aid and mix well. Put a towel over top and let it rise for 10 minutes.

Then add:

1 T salt

1/3 C oil

1/3 honey or brown sugar

1 1/4 T lemon juice (about half a lemon)

2 1/2 C whole wheat flour

(You can substitute as much white flour as you may want.)

Beat for 5-10 minutes until dough pulls away from the side of the bowl. Let rest for 2 minutes. Beat for 1 minute more. Divide into 2 and shape. Place in greased pan. Pre-heat oven for about 2 minutes. Turn off and place bread in oven to rise for 20 minutes. Do not remove loaves from oven. Turn oven back on to 350* and bake for about 30 minutes. Remove from pans and cool on rack. For a softer crust, butter the top when it comes out of the oven.

Oatmeal Cookies "the Best"

3 eggs, well beaten
1 cup raisins
1 tsp vanilla
1 c butter
1 c brown sugar
1 c white sugar
1 ½ c flour
1 tsp salt
1 tsp cinnamon
1 ½ c oatmeal
½ c wheat germ
¾ c chopped pecans
Combine eggs, raisins, and vanilla and let stand for 1 hour covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, wheat germ and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Yields 6 dozen.

printable recipe
from: Stake Taster Table before General RS Meeting

I Can't Believe It's Food Storage

Do you feel more comfortable if you have a plan to follow?  Kristi O. from the Regal Country ward has a recommendation for you.   (Coincidentally it's written by one of my favorite food storage bloggers.)

 The book is "I Can't Believe It's Food Storage" by Crystal Godfrey.  It is an excellent source for both planning and accumulating food storage, as well as, cooking and eating what you store.  The  author discusses in detail powdered milk, powdered eggs, whole wheat, dried beans, dried veggies and fruit.  There are recipes and even a few family home evening lessons.  She has information I have not seen anywhere else- especially the section on powdered milk.  Great resource!  She also a website www.everydayfoodstorage.net.  These book has really helped me formulate a plan and build up my food storage.  It is really motivating when I can feel like I can actually use those powdered eggs if I need to.  :)

The book is available on Amazon but probably in other places as well.

Cresent Rolls

	3 tsp dry active yeast	2 eggs.
	2 cups warm water	½ c butter, softened
	½ cup mashed potato flakes	1 ½ tsp salt
	2/3 c dry milk	6 – 6 ½ cups flour
	½ cup sugar
	Combine yeast, water, potato flakes, dry milk, sugar, eggs, butter, salt and 3 cups flour. Blend well, add flour to desired consistency. Knead (in the mixer until the dough is smooth and elastic). Remove from the mixer and knead 8 – 10 times. Divide dough in half, roll each half into a 12-in circle and cut into 16 pie slices. Roll up from the wide end. Place on a greased (or wax paper covered) sheet. Cover and freeze. After frozen remove from pan and put in a freezer bag. To bake, remove from freezer, put on greased pan cover and let thaw overnight in fridge. Raise one hour bake 15-17 minutes at 350 degrees. printable recipe