Do you have wheat stored, but haven't been able or willing to spend $250 on a grain mill?  Have you wondered if there's a way to make bread with it anyhow?  THERE IS!    This bread is moist, tender, with a good crumb and impressive natural gluten strength.   The overnight soak is the magic trick here:  as the mash sits, enzymes break down proteins and allow gluten to begin forming  on its own, enzymes break down starches into sugars for flavor and to feed the yeast you add the next day, and the soaking lets the little hard bits of wheat soften up, leaving no trace of grittiness or graininess. You will not need to add dough enhancer, Vitamin C, vinegar, vital wheat gluten, or any thing else to get great !

If you use the 2 1/2 c of wheat kernels, the bread ends up about 2/3 whole wheat;  if you use a high-speed blender (like BlendTec or Vitamix) , you can use 3 cups and end up with bread that is 85% whole wheat.

Blender Wheat Bread

2 1/3 cups (17 oz) wheat kernels (65% )  OR 3 cups- 22oz , if using a Vitamix 
2 1/2  cups water

Combine in blender; mix on high speed for two minutes.  If it seems too hard on your motor, add 2 Tbsp. water.  Let the mash soak, covered and at room temperature, 8 hours or overnight.   After soaking, add:

2 1/2  cups all-purpose flour (11 oz) 
1 ½ tsp. salt
2 Tbsp. oil
2 Tbsp. honey
4 ½ tsp. yeast (1 ½ Tbsp. or 2 envelopes)
1/4 c. hottest tap water (no hotter than 130 F)

Knead for five minutes, dough should be just thick enough to clean the bowl's sides.  Add flour if needed, but the dough should be tacky and very soft.  It’s had enough kneading  when it passes the windowpane test. (See slide show.)  Cover and let rest 20 minutes.  Coat two 8x4 loaf pans with nonstick cooking spray.  Pour ½ cup water on the oven floor (avoid the heating element!).  Turn the oven on 350 degrees for ONE MINUTE to warm it, then turn heat off.  Divide dough in half.  With wet hands, shape each loaf and place in a pan.  Place pans in the warmed oven.  When the top of the loaf has risen about ½” above the edge of the pan (around 30-40 minutes later), remove from oven and preheat the oven to 400 degrees.  When oven is hot and dough has risen to about ¾” above the rim, bake loaves for 20-25 minutes, until the sides are browned. Remove from pans; cool on a rack at least 20 minutes before slicing.

   If using a high -speed blender, use 3 cups of wheat kernels in the mash. When adding flour the next day, use 1 1/2 cups flour instead of the 2 1/2 cups. 


How long can a soaker sit?  It’s best right around 8-12 hours up to 24 hrs.  If you need to have it go longer, refrigerate it from the beginning to slow down enzyme activity.

How high does the ideal proof go? (3/4”)  Does the poke test work? Yes if you use a wet finger or have let it rise uncovered.

How smooth can I get the puree in a blender, and does it matter much? It doesn’t need to be super smooth with this method; soaking eliminates any hard bits.

How long does it take to rise without a warm oven? Depends on your kitchen temperature, but around 1 hour.

Is the 20 minute autolyze necessary for flavor or texture? It’s OK without it, but rises better and tastes a little nicer (sweeter) with it.

How many minutes does it need to rise in the oven?   About 30-40.

How long does it really take to bake at 400? This depends on whether your loaves are identical in size, where any hot spots are in your oven, and how accurate its thermometer is.    My evenly-sized loaves took 21 min.

Surely many of you are in the same boat.

Out of the eight of us in the house, we've learned that one child can't have wheat.  She's so sensitive that eating one 1/4" piece of bread caused her arms to turn hot pink and start to weep.  But the rest of us are fine.  We're still in the process of determining if she reacts to gluten, or to just the wheat itself, so for now everything must be wheat-free AND gluten-free.  And dairy-free, while we're figuring out if that's an issue too.  For some strange reason, I prefer to cook only one meal, per meal.  And special 'gluten-free' foods are pricey.  Really pricey.  So I'll let you know how I've adapted.  Hopefully it'll help you or someone else having to adapt to whatever allergy or special needs diet strikes just one or two in your family.  

Eight Tips for feeling (more) normal when someone has special dietary needs

1- Plan on preparing most of your family's foods.  
Unless you have nothing against quadrupling your family's food budget.  Not kidding.   If you didn't cook much before, brush up on the basics.  They'll do for now.  And for a while.

2- Eat naturally wheat-free foods
Keep a list around so you can focus on what CAN be eaten rather than all the CAN'Ts.  It's empowering and encouraging.  While you're still getting used to what's okay and not, go through your kitchen and pantry, and write down everything that is GF already, including all plain spices and herbs (blends might not be; check), canned/fresh/frozen fruits and vegetables, rice, plain beans, flax, buckwheat, meat in its natural state, eggs, peanut butter, olives, potato chips, popcorn, jam, ketchup...  See a bigger list here, halfway down the page.  There's a GF year-supply list here.  You know, I've been telling myself for years that we oughta eat more rice and beans.  They're cheap, store well, and are filling. 
Those have suddenly become more popular at my house.

3- Make a list of 10-15 meals your family likes that are gluten/wheat-free and can be made using what you typically have on hand.  Include both super-quick meals and more involved ones.  Be willing to spend about an hour doing this; it'll save you much more time than that in the long run.  Get input from your kids.  Tape the list someplace handy like the inside of your cooking supplies cupboard.  No more panic or feeling helpless at a change of dinner plans!

4- When you cook some specialty gluten-free food, go ahead and make a big batch.  Then freeze the rest in individual serving sizes.  For my 10-year-old, the ziptop "snack size" baggies are the perfect size.  There's a gallon-sized ziptop bag labeled for her in the freezer. What's in it changes often.  Right now it has GF waffles and breadsticks, spaghetti (made with specialty GF pasta) and sauce, seasoned rice, dairy-free homemade ice cream (made in my blender), and GF chocolate chip cookies.  Remember treats. They've saved my daughter from feeling deprived with all these new "don't"s.  Whenever my husband pulls out the ice cream, she pulls out her freezer bag and gets something sweet too.  I also keep one loaf of GF bread in the freezer, for sandwiches and toast.  She pulls out a couple slices whenever needed.

5- Keep a small plastic bin full of GF baking supplies, like the photo above. It's handy for all kinds of things. My 'essentials' include a bag of GF flour mix (homemade or storebought), xantham gum, some white flour like rice, tapioca, or potato starch, and a whole-grain GF flour like brown rice, lentil, oat, or sorghum.  Mine also has a bag of dairy-free chocolate chips in it, good for a lot more than just cookies.  I've found flours like tapioca, potato starch, and rice flour at the Asian market for a fraction of the price.

6- Try a new GF recipe at least once a week.  And maybe only once a week, depending on how overwhelming it is to you.  Have that other family member cook with you, so she'll learn to cook for herself later.  If you love bread, stick with the quickbreads for a while.  They're much simpler.  I think the easiest way to learn, other than just trying a new GF mix each week, is to buy a copy of of Living Without magazine.  Or sign up for their free weekly newsletter, which includes a recipe.   I love the magazine format because you can learn in 5-minute increments.

7- Remember to watch out for cross-contamination
I think this is actually the hardest one.  You might want to have TWO jars of mayonnaise and jam open, one of each labeled as GF.  Otherwise it's really easy for bread crumbs from one person to end up in the jar, where they'll cause the allergic person grief.  Remember that toasters carry crumbs.  Wipe the counters really well.  Consider having a second set of measuring cups, possibly mixing bowls and cooling racks too, depending on severity of reaction.  If you have a regular wheat grinder you can grind your own GF flours, using things like rice, beans, oats, lentils, quinoa, etc, BUT only use a mill that has not been used for wheat.  Unless you want to invite problems.  Some things can be ground in a blender, like oats, if those are OK for your family member.

8- Read labels.  Always.  Always.
Learn which ingredients have hidden gluten.  You'll be surprised at what you find.  Sometimes good surprises.  Sometimes lame ones.  Realize too that sometimes companies change their ingredients, and something that didn't have gluten/wheat in it before, might the next time you buy it.  Knowing exactly what you're eating is a good idea anyway.

You can do this!  :D

Love, Rhonda
If you're new to cooking with whole wheat, I recommend you also read Wheat Basics.

If you’re using whole-wheat flour instead of all-purpose flour, there are a couple things to know for successful baking.  Whole grains contain fiber-rich bran and nutrient-rich germ, as well as the starchy endosperm.  Processed white flour contains only the starchy part, not the bran or germ.  Because of this, you'll need to adjust your ingredients a little bit, either reduce the amount of flour by 2-3 Tbsp. per cup used, OR increase liquid by 3-4 Tbsp. per cup used and increase leavening by about 1/3.   Otherwise, your baked goods will be more dense, heavy, and flat than they need to be.   See more on this below.

is the outer protective layer of the kernel, it's very high in fiber and minerals, and vitamins.  That fiber  is very absorbent.  Because of this, whole wheat flour (measured by weight) absorbs about 25% more liquid than processed white flour does.   Bran also makes it harder for gluten to form; its sharp edges tend to cut the tiny gluten strands.  Soaking the dough – mixing at least the flour and liquid, then letting it sit for a few hours or overnight - softens the bran.  That’s one reason European breads have long rise times. The technique works well for pancake batter and cake batter- leave eggs out of the batter until ready to bake, or soak covered in the refrigerator.

The germ is also high in vitamins and minerals, as well as protein, some fiber and fat (vitamin E).   Its name comes from the same Latin root as the word "germinate"; germen , which means to sprout or shoot.   The germ is the part of the grain that can grow into a plant.  It is dense and heavy, and therefore you'll need more leavening in the recipe.  The vitamin E, which is an oil, is the reason for whole wheat flour's short shelf life; this type of fat oxidizes quickly, which makes it slightly rancid.  Store fresh-ground flour in the fridge or freezer to prolong its life and vitamin content.  If you leave the flour at room temperature, it's at its best within 24 hours, but is still good (though less nutritious) for about a week.  It won't make you sick after that, just won't give you all the benefits it would have when more fresh.  Neither does it taste as good.  That's why bread made from freshly ground flour tastes so much better than bread made with whole wheat flour from a bag at the store.

To recap:  
either use about 20% less flour (2-3 Tbsp. less per cup used),
or increase water by about 3-4 Tbsp. per cup of liquid and add about 1/3 more of any leavening agent you’re using (1 tsp. more per Tbsp).  

Fresh-ground flour is fluffy and less packed in the cup, so there’s already less there.  For the most accurate measuring, go by weight, not volume.
Tiny Spicy Chicken is great over rice, with a little fruit to help balance out the heat.   Bok choy is great on the side.

Do you have children or grandchildren who are afraid of what’s lurking under their beds?  Here’s the perfect solution, found on Meridian magazine online a couple months ago:

The Monster Under the Bed
"I overheard my two young adult sons talking.  One asked, “Do kids really think there are monsters under their beds?”  The other one answered: 'I never did.  There was always so much food storage under there that I knew there was no room for a monster.'”

 So let's all chase out those monsters!  For a lot of suggestions on storing food when you have little space, see the Food Storage Made Easy page.


This recipe came from a class at the Macey’s in Logan, back when I lived there.  “Tiny Spicy Chicken” was one of the entrees at Mandarin Gardens, a local Chinese restaurant.  Maybe it’s a Cache Valley specialty, because I haven’t run into anyone not  from there who has had this dish. 


Tiny Spicy Chicken

3 lbs. boneless, skinless chicken, cut into 1 ½ “ cubes
garlic salt
2 beaten eggs
1 cup cornstarch
¼ c. oil

            Sprinkle chicken with garlic salt, let sit for 1 hour in the fridge.  Heat oil in a large frying pan.  Dip chicken into eggs, then roll or shake in a bag with cornstarch.  Brown chicken pieces in the oil, until golden brown.  Put in a greased 9x13 pan.

Shortcut method: use 1- 1 ½ lbs. fully cooked chicken nuggets, frozen is OK.  (Don't use 3 lbs nuggets; they have too much breading that soaks up this sauce.)

½ -1  tsp. chili paste*

1 c. sugar
½  c. ketchup
2 tsp. soy sauce
Dash of salt
½  c. chicken broth
¼  c. brown sugar
½ c. vinegar

 Sauce will be very runny.  Pour over chicken (if using chicken nuggets, mix the sauce in the 9x13 pan, then add the chicken) and stir to coat.  Bake at 425 degrees for 10-15 minutes, stirring once or twice during that time.  Serve over rice.

Alternate cooking methods: bake at 325 degrees for 1 hour, stirring a couple times, or put in a crockpot and cook on low for 5-8 hours.

*Sambal chili paste can be found in the Asian section at Macey's grocery store, it probably can be found at most other grocery stores.  If you don't have it, or can't find it, substitute red pepper flakes.  Start with 1/4 tsp., put it in the sauce, then taste to see if it's as hot/mild as you like.
Chili paste is made from whole, hot chilies, ground up, and mixed with a little vinegar.  It includes the seeds, so it packs a punch.

If you use raw chicken breasts, the recipe takes about 1 1/2 hours to make.  If you start with these, you can have it done in 20 minutes.

Aren't cans and oxygen packets great?  I opened this can just yesterday.  And yes, 6-21-93 was when it was sealed.

The chicken, coated with sauce, ready to bake.

Baking it condenses the sauce and helps it soak into the coating on the chicken.  It's a little sweet, and a little zippy. 

(originally from 6/17/10)
Ezra Taft Benson

"There are blessings in being close to the soil, in raising your own food, even if it is only a garden in your yard and a fruit tree or two.  Those families will be fortunate who, in the last days, have an adequate supply of food because of their foresight and ability to produce their own" (The Teachings of Ezra Taft Benson, p. 266).

In Google Docs there
 is a file with the recipes  I made for the basic-foods class today; Using Wheat Without A Mill.  It covers different ways to use your wheat (all without a mill- a grinder-), including sprouting it, cooking it whole or cracked, how to crack it in the first place, blender-wheat recipes (including a chart to help you convert your own recipes to use whole wheat with the blender), making malt, and soaking wheat before using it.  The last page also has links to some great recipes and resources for using your wheat.   These links are also listed below.
Please buy wheat!  You cannot beat it for price.  You can buy it by the bag at the cannery, you don’t have to get it in the cans. White wheat there is $5.80 for a 25 lb bag, which is about 23 cents per POUND, which is enough to make one whole loaf of bread.  You pay that much, or more, for each OUNCE of breakfast cereal.  If you don't have a grain mill (grinder), or don't know yet how to use wheat if it's not already flour, now is a great time to jump in and get some wheat anyway.  If you're worried that you won't be able to rotate/use it before it goes bad, don't let that stop you from following the commandment to build your food storage.  It lasts for a long, long time.  Decades or more, if stored right.  Get it, then learn how to use it.  It's healthy stuff to have on hand anyway! It’s also inexpensive insurance.  You'll be glad you have it, and I know you’ll be blessed for following the prophet's counsel.


Notes from what we tasted and learned at the class-:

We sampled Blender Wheat Pancakes, Wheat Puree Bread, Wheat Salad with Chicken and Corn, Strawberry Nut Jello Salad (the 'nuts' are wheat), Gourmet Banana Nut Cookies, cooked wheat, cracked wheat, sprouted wheat, malt powder .  Also covered was the difference between COOKED and SPROUTED wheat, and how to make malt. 

Why  eat it:  it's CHEAP, stores a LONG time, high in fiber, high in some proteins, vitamins, minerals.

 (summary of the class):   How to eat it:  Grind in blender (2 cups for 1 ½ minutes) or food processor (the dry grains or soaked/cooked), crack in blender, cook whole or cracked, sprout and eat as kernels (as breakfast cereal, or ground beef extender, or rice/pasta/nut substitute), make malt, or sprout and eat as wheat grass or wheat grass juice.

Ways to cook wheat:  in a Thermos, rice cooker, crock pot, regular pan, use in breads (quick/yeast), cakes, salads, (including Jello).  You may cook them then freeze for later. 

Why soak grains before eating them- phytates (phytic acid, the form the phosphorus is in) are anti-nutrients, they bind with and so block absorption of minerals, especially zinc, that you need for proper growth and immune system strength. You inactivate phytates by making the grain think it’s sprouting- warm, moist. Also, soaking freshly ground grain in warm liquid also destroys the phytic acid by activating the enzyme phytase.  A diet rich in Vitamins D, C, A, and calcium help mitigate the effect of phytic acid on the body.  Sprouted wheat is a vegetable, does not lose gluten, but the amino acid profile and vitamins change and it becomes more easily digestible.

 Wheat Berries

2 cups hard red winter-wheat berries
7 cups cold water
1 teaspoon salt

Place wheat berries in a large heavy saucepan. Add water and salt.
 Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, follow the make-ahead instructions. Makes about 4 1/2 cups.                    
MAKE AHEAD TIP: Cover and refrigerate  or freeze. 
For Cracked Wheat,  put ¼ to ½ cup of uncooked wheat in a blender, run for 30 seconds or til cracked. 

NUTRITION INFORMATION: Per 1/2 cup: 151 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrate; 6 g protein; 4 g fiber; 263 mg sodium; 0 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 Starch

Ready-made toppings for your cooked wheat:
Pure fruit spreads
Fruit butters, such as apple, apricot, prune, pear
Marmalades, jams, preserves, conserves
Frozen berries and fruits, with or without syrup
Nut butters- peanut, almond, cashew
Lemon and lime curds
Maple syrup
Pure honey, whipped, unfiltered or in unusual flavors such as sage, lavender, or chestnut
Chocolate-hazelnut and chocolate peanut butter spreads
Sundae toppings

Making malt: 

Put 1 cup of wheat kernels in a quart jar, cover with water, and let soak for about 12 hours.  Drain the water (which has vitamins and minerals- save for broth, watering plants, or making bread), rinse, and drain completely.  Rinse and drain 1-3 times a day for 2 days, until the sprouted part is about the same length as the grain. Spread on cookie sheets to go in the sunshine or warm oven or in a dehydrator; dry thoroughly but don’t heat over 130 degrees, so you don’t kill the enzymes.  Grind in a mill or in your blender.  Makes about one cup.  Store tightly covered.  This will keep indefinitely in the fridge or freezer.  Use about 1-1 ½   teaspoon (1/10 of 1% flour) per loaf of bread.  More than this will give you sticky dough and is not beneficial. 

The enzyme in malt (diastase) converts starch in the dough to sugars (maltose) that the yeast can use; longer fermentation (rising) times are needed to be most effective.   Malt replaces sugar/honey and feeds the yeast, browns the crust.  It also has lots of enzymes and vitamins, and so makes your bread more digestible and more nutritious.  The enzymes also improve the flavor, make a finer texture, and increase shelf life.  If you wanted to make malt syrup, you would slowly cook the sprouted grain to get a dark syrup.

Also see: 

Links:, Pumpkin Blender Wheat Waffles with Caramel Sauce,  Red, White and Blue Blender Pancakes (blender pancakes with red and blue berries, whipped cream), Gourmet Blender Banana Wheat Cookie, Feta Wheat Berry Salad, Wheat Berry Salad with Apples and Cashews Black Bean, Edamame, and Wheat Berry Salad, Crockpot Wheat Berries, Stovetop Wheat Berries, Pressure Cooker Wheat Berries, Carroll Shelby’s Chili, Wheat Berry Pineapple Chicken Salad, Wheat Berry Salad, Wheat Nuts (like Corn Nuts); 4 different blender pancake recipes to try  Wheat Berry Tapenade, Mushroom Wheat Berry Pilaf, Cumin-Scented Wheat Berry-Lentil Soup, Zesty Wheat Berry-Black Bean Chili, Rice, Red Lentil, and Wheat Berry Salad, Wheat Berries and Greens (Farro e Verdure) Easter Wheat Pie (Pastiera di Grano); the same type recipe baked in a springform pan to be a cake is as   The “New Ideas For Cooking with Food Storage” cookbook (20 pages).  Meat substitutes and extenders, Bulgur Wheat, another Blender Wheat Pancake recipe with variation for Waffles, Chinese Fried Wheat (instead of rice), Italian Fried Wheat, Spanish Fried Wheat, Cracked Wheat Casserole (includes burger too), Popped Wheat (similar to Corn Nuts), how to cook it: stovetop, Thermos, gas range’s pilot light, crockpot, as cracked wheat.  for whole foods, including lots of blender wheat recipes

Once the dough is mixed, if you use a greased/sprayed 1/4 measuring cup to scoop the dough, you'll get a more traditionally-shaped biscuit.

Yum.  Tender and light on the inside, crunchy on the outside.  This batch was made with 1 cup whole wheat flour.

How much will your year’s supply cost you?  I just got an emergency supply store’s catalog in the mail; they advertised a year’s supply of food for ‘just’ $3649.95.  For one person.  Is it really that much money to get a year’s supply?

Adding up all the essentials, a month’s worth of food for one person is $16.23

                            A year’s worth for one person is  $194.76

Figure in that you’re getting your year’s supply after building your three-month supply; that knocks it down to getting nine months’worth;

                                                            $146.07 per adult.   

You CAN afford to get your home storage! 

If you really want to spend $3649.95 plus tax, you could buy a year’s supply for not just one person, but for NINETEEN people.  Yes, basic storage is different food than that ‘gourmet’ version, but here’s the counsel we’ve been given:          
"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time  and that you can use to stay alive(fromAll is Safely Gathered In, First Presidency pamphlet)

Here is the cost breakdown:

Grains, 300 lbs- if you get just wheat and oats, at the cannery they cost between $5.80 and $8.15 for 25 lbs. depending on if you get white or red wheat, quick or regular oats.  If you average this out, it will cost you $6.98 per person, per month.  $83.70 per year’s worth.

Milk, 16 lbs is $1.40/lb at the cannery, which is $1.87 per month, $22.40 per year.

Sugar, 60 lbs is $ .56/lb there, $2.80 per month, $33.60 per year.

Oil, 10 qts –this isn’t sold at the cannery, but the price at Macey’s last week was $2.50 for 1 ½ quarts (48 oz.) At that price, after tax, it’s $1.43 per month, $17.17 per year.  It’s only $14.38 if you buy it at Sam’s Club ($6.98 + tax for 5 qts.)

Salt, 8 lbs- 4# box at Costco or Sam’s Club is a dollar; $ .16 per month, $2 per year.

Legumes, 60 lbs– the cannery sells black beans, pinto, and white, from $14.10 to $16.30 for 25 lbs.  Averaging the prices, it’s  $2.99 a month, $35.92 per year.

Water, 14/gal/person-   You can store this for free by using 2- and 3- liter pop bottles, or juice containers (not milk jugs- they break down).  Or use the 5-gallons square jugs or big blue barrels; they’ll run you about $1 per gallon of storage. 

When you’re done storing these items, you might decide to add a few ‘gourmet’ items- but that’s just extra stuff.

Notice that the costs were just for food, not containers to store them in. Most of my storage containers cost nothing.   You CAN get buckets for free, with a little effort- most bakeries give them away; all their frostings and fillings come in those buckets.  Plan on washing them at home.  There are two main sizes; 5 gallon and 2 1/2  gallon.  I keep packages of dried fruit in the smaller buckets, also cornmeal or other things that I don’t use as much.  They are a great size for a pantry, too.  Some of the buckets have gaskets, some don’t.  The ones that don’t seal well are still good for storing sugar. 

If you want all your wheat, powdered milk, sugar, and legumes in #10 cans from the cannery, it will cost you $85.83 more to get a full year’s worth, $65 to do 9 months' worth.

Here’s the year’s worth breakdown and quantities:    51 cans of wheat $137.80, 11 cans of beans $48.95, 10 cans of sugar $46.50, 4 cans of powdered milk $28.20.

 I don’t can my wheat, sugar, or beans because we go through large quantities; one batch of bread would use a whole can.  Pretty silly storage for me.  Besides, it’s easier for me to find space for 10 buckets than 60 #10 cans; they hold about  the same amount of food.


Best Drop Biscuits
 adapted from Cooks Country
Makes 12

 1 cube butter, melted and cooled a few minutes- set aside 1 Tbsp. of this.
1 cup cold buttermilk or sour milk  (1-2 Tbsp. vinegar in 1 cup regular milk)
2 c. flour
2 tsp. baking powder
½ tsp. baking soda
½  tsp. salt  (3/4 tsp. if you used unsalted butter)
1 tsp. sugar

 Heat oven to 475 degrees, no, that’s not a typo.  Mix together the butter (except reserved) and buttermilk; stir until the butter forms clumps.  (This is a faster way of getting the same results as ‘cutting in’ the butter.)  Mix all the dry ingredients together, then pour in buttermilk mixture.  Stir until just mixed in and dough pulls from side of bowl.   Drop onto  greased or parchment-lined cookie sheet.  A greased  ¼ c. measuring cup makes the perfect size scoop.    Brush with reserved butter.  Bake until tops are crisp and golden, about 12-14 minutes.    Serve warm.  These also reheat well the next day (10 minutes at 300 degrees) and freeze well, too.

You can use powdered milk in this: mix in 3 Tbsp dry milk powder when you’re stirring together the dry ingredients.  Use ice water  and 1-2 Tbsp. vinegar to make 1 cup, stir with the melted butter.


Remember  this?

"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time  and that you can use to stay alive (from All is Safely Gathered In, First Presidency pamphlet)

Here is what a basic supply of food includes:  it will provide about 2200 calories a day, which means you’ll probably get 1800 and your husband will get 2600.  This is less than most people are used to, especially if you're suddenly living a 'more active' lifestyle, but it will keep you alive!

300 lbs grains- includes Wheat, Rice, Rolled Oats, Dried Corn, Popcorn, Flour, Pasta Products, Dried Potatoes.  Some lists say 400 lbs per person, but the current Church site says 300.  Take your pick, according to what you can handle.  Storage-wise or hunger-wise; that extra 100 lbs provides an extra 435 calories per day.

16 lbs. powdered milk- this is just enough for cooking, about ¾ cup per day.  You can store instant, regular powder, and canned milk.  It takes about 5 (12-oz) cans to equal one pound of powdered milk

60 lbs sugar- this includes white sugar, brown sugar, powdered sugar, honey, molasses, jam/jelly, corn syrup, fruit drink mix, gelatin.  If you have honey that crystallizes, set the bottle in the sun on a warm day, or put it in a pan of water on lowest heat overnight.  It will become liquid again.  You will want more sugar than 60 lbs. if you can your own fruit.

10 quarts cooking oil (2 ½ gallons)- yes, YOU NEED FAT.  Your brain is made mostly of fat.  Guess what happens if you don’t get any fat in your diet?  Plus, it’s a lot of calories for very little storage space.  The darker & cooler you keep it, the longer it lasts.  Fats include shortening, cooking oil, butter/margarine, mayonnaise, peanut butter.

8 lbs salt per person-  this is the cheapest of them all!   In addition to the round canisters, you can buy salt in 4-lb rectangular boxes; these stack together more efficiently.  At Sams’ Club, these boxes are just under $1.  Woo-hoo!  Two bucks and you have your personal salt for the year!

60 lbs. legumes, dried- includes soybeans, pinto beans, white beans, kidney beans, lima beans, anything that ends with ‘bean’ (unless it begins with ‘jelly’), black-eyed peas, split peas, and lentils.  These are a great, inexpensive source of protein.  Store the same as wheat- dry, clean, dark and cool  if possible. It takes 4 ½ (15 oz) cans to equal one pound of dry beans.

14 gallons water per person.  This is just 2 weeks’ supply, for drinking and a tiny bit for washing; the minimum our church leaders have counseled.  You may also want a way to purify water for longer-term use.  To purify, you can boil water for 2 minutes, or use chlorine bleach (plain only, not scented!)  If the water is clear, use ½ tsp. per 5 gallons of water.  If the water is cloudy, use double; 1 tsp. per 5 gallons of water.

Children do not need a full adult’s portion.  For them, figure age 3 and under= 50%, ages 4-6= 70%, ages 7-10= 90%, ages 11 and up= 100%.

Obviously, kids' ages are always changing, so when I calculate what to have on hand ( I inventory every Conference), I project out six months to a year. For instance, if someone is 6 years old, I count that child as 7 years. That way I'm not always slightly behind when it's time to replenish.

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Recipes today are for a whole meal….

Roast Chicken               FromLiving On a Dime, Jan 2010.  
Here is a very basic but yummy recipe. You can also put this in a crock pot to slow cook all day.

1 (3 lb.) whole chicken
Salt and pepper to taste
1 Tsp. onion powder
1/4 cup butter or margarine ( You may use lite margarine)
1 stalk celery, leaves removed

Season the whole chicken inside and out with salt, pepper and onion powder. Place breast side down in pan placing margarine and celery into cavity. Bake at 350° for 1 hour and 15 minutes or until internal temperature is 180° (82° C). You can baste with juices or melted margarine once or twice. Remove from oven and cover with foil for 30 minutes and let it rest before cutting.

You can easily adapt this recipe to your own likes and dislikes. For example, you might use garlic powder instead of the onion powder, you could slide slices of lemons or garlic cloves or even onion slices under the skin. Try other seasonings, too.

The main thing that makes this recipe great is cooking it breast side down, which makes it extra juicy.

Cheesy Peas and Rice

2 1/4 cups rice, cooked                                               1 (10 oz.) pkg. frozen peas, thawed
1 (6 oz.) can of mushrooms, drained                          6 oz. Velveeta, cubed*

Combine all the ingredients in a greased 1 1/2 qt. baking dish. Cover and bake at 350° for 20 minutes.

I didn't used to buy Velveeta because it used to be more expensive than other cheeses, but it is the same price or less than cheddar now, so I buy it more often.

Apple Butterscotch Crisp

This recipe is good served with ice cream or, for something different, try a slice of cheese or a dollop of sour cream.

 5 large (7 small) apples, sliced and peeled                1 tsp. cinnamon
1 cup brown sugar, depending on your apples            1/2 cup flour
1/2 cup quick cooking oatmeal                                      1/2 cup butter or margarine, cold                                     
1 pkg. (3 1/2 oz.) cook and serve  
butterscotch pudding

Place apples in a greased 9x13 pan. Mix everything else in a bowl, cutting in the butter until it resembles coarse crumbs.* Sprinkle over apples. Bake at 350° for 40-45 minutes or until apples are tender.

*Whenever a recipe says to cut in something, that means to take a pastry cutter and mix the butter, margarine or shortening in with the dry ingredients until the mix gets crumbly looking. (I just use my fingers. It is easier for me to wash them than a pastry cutter.)

Roast Chicken Leftovers:

Chicken Spaghetti Bake-  Make your favorite spaghetti, mixing noodles and sauce. Instead of adding hamburger to it or leaving it without meat, add some cubed leftover chicken. Put it in a 9x13 greased pan sprinkle with mozzarella cheese and grated Parmesan cheese. Bake at 350° until heated through and cheese is melted.

Make Chicken Soup with leftovers- see the recipe for turkey soup.  Use ¼ the amount of water and spices for chicken because it’s so much smaller!

Leftover Leftovers- If you have any of this soup left, thicken it with a little cornstarch or flour mixed in water. Make a batch of biscuits or use any leftover biscuits you have and pour the thickened soup (now like gravy) over it.