Savvy Shopper Class

We have an empty seat for the Savvy Shopper Class at Macey's this coming Tuesday, March 10th at 7 pm. Please contact Lacy Bentley if you would like to go.

We're going to the cannery

Join us this Thursday, March 5 at 5 pm in the church parking lot.

We'll be carpooling to the cannery in Lindon to work together in fulfilling each others orders. This is actually fun to do - and NOT limited to just Relief Society sisters. The brethren can go as well, and even teenagers and older children!!!! 

If you can't make it this Thursday, you can add to your food storage any other Tuesday or Thursday from 9 am to 7 pm. Don't miss boarding the ark!  Add to your long-term storage!!!

Mini Oatmeal Muffins

2 c. quick oats
2 c. buttermilk (you can substitute 2 c of milk plus 1 Tbsp. vinegar)
2 eggs
1 c. melted butter
1 c. brown sugar
1 tsp. salt
2 c. flour (regular or whole wheat)
1 tsp. baking soda
1 tsp. baking powder

chocolate chips to taste

Soak oats in buttermilk for 5 minutes. Add eggs, brown sugar, butter and salt. Beat. Gently mix in flour, soda and baking powder. Blend in chocolate chips. Spoon into muffin tins prepared by spraying with Pam. Bake at 400 degrees for about 12-15 min. for mini muffins, and about 20 min. for regular size ones. Makes about 2 dozen regular size muffins and about 60 mini muffins.

Recipes by Sarah Austin

100% Whole Wheat Sandwich Bread

4 teaspoons yeast
3/4 cup warm water
1 cup whole wheat flour
2 cups warm water
2 cups whole wheat flour
1/2 cup dry milk
1/2 cup vital wheat gluten
1 tablespoon salt
1/3 cup sugar
1/4 cup oil
2-4 cups whole wheat flour

Directions

In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap or a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.

Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.

Start to add your remaining flour. I add one cup at a time (but you can do it by the half a cup). 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.

Kneading: By hand, 20 to 30 minutes. In a mixer, 7-10 minutes. (I suggest using a mixer!)

Rising: Transfer dough to a large bowl coated with cooking spray. Cover it with plastic wrap or a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double its size.

Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide into tow equal portions. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches. Turn over and put in pan that has been coated with cooking spry, seam side down.

Put the loaves in a warm place and cover with a towel; let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise much more in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.

Remove them from their pans and cool on a cooling rack. Enjoy!

Whole Grain Chocolate Chip Cookies

1 cup butter
1 ½ cup brown sugar
1 tsp vanilla
1 egg
2 cups rolled oats
1 ½ cup whole wheat flour
1 tsp baking soda
¼ tsp salt
1 cup chocolate chips
1 cup chopped nuts (optional)

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended.

Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in hocolate chips and nuts.

2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. (Dough may seem a little dry)

3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Basic Granola

This is a basic recipe that can be experimented with to suit your tastes. You can add raisins or crasins, but it is best to add them right as the granola comes out of the oven so they maintain a fresher taste.

4 cups rolled oats
1 ½ cup rolled wheat, wheat germ or Zoom cereal
1 cup nuts (choose your favorite, add two if you like)
1/3 cup oil
1 cup brown sugar and/or honey—adjust to taste (I use ½ cup b. sugar and ½ cup honey)
1 ½ tsp vanilla
1 tsp cinnamon

Preheat oven to 300 degrees.

Combine oats, wheat and nuts in a large bowl. In a saucepan combine oil, sugar/honey, vanilla and cinnamon, heat stir on medium-low. (I sometimes do this in a large measuring cup and heat in the microwave) Mixture only needs to get warm enough to combine ingredients.

Stir sugar mixture into dry ingredients toss until all pieces are coated. (I often end up doing this with my hands so it’s good to make sure the sugar mixture doesn’t get too hot!)

Spread on greased cookie sheet. Bake for 30-40 minutes, stirring every 10 minutes.

Cool completely.

Whole Wheat Pancakes

2 cups whole wheat flour
2 TB sugar
2 tsp baking powder
½ tsp salt
2 beaten eggs
2 cups milk
¼ cup oil

In a large mixing bowl stir together flour, sugar, baking powder, and salt.

Make a well in the center of the dry mixture set aside.

In another mixing bowl combine the egg, il and oil. Add egg mixture all at once to the dry mixture. Stir just until combined (batter will be a little lumpy).

Add more milk if thinner pancakes are desired.

For about ¼ cup of batter onto hot griddle or skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turn.

Simple Whole Wheat Breakfast Cereal (or basic cooked wheat!)

1 cup whole wheat
2 cups water
½ tsp salt (optional)

Mix wheat, water and salt in saucepan, bring to boil. Turn stove down to low and simmer another 15-20 minutes or until the wheat softens and becomes tender.

Serve with honey, fruit, raisins or nuts.

Cracked Wheat Cereal (4 servings)

1 cup cracked wheat
3 cups water
½ tsp salt (optional)

Combine in saucepan, bring to boil then simmer for about 30 minutes.

Alternate cooking method: bring all ingredients to a boil. Remove from heat, cover and let stand overnight. IN morning, put in separate bowls and heat in microwave.

Serve with milk, fruit or sugar as desired.

More Ideas for Using Wheat

Substitute wheat for rice or beans in any recipe. For example add to chili or baked beans.

Use cooked whole wheat for a breakfast cereal

Make wheat pilaf. Cook wheat as you would rice, adding bouillon to flavor water. Sauté onions, celery mushrooms and other vegetables and add to wheat.

Substitute cooked wheat for rice in any fried rice dish.

Extend hamburger for tacos by adding cooked wheat. Use half wheat and half beef.
It will change the texture a little bit but not the flavor!

Grind cooked wheat and mix it with uncooked meat (hamburger. Salmon, ground turkey. etc) and form into patties. Cook as you would burgers.

SPROUT IT!

Sprouting Wheat—Jar method

Soak seeds over night, about 12 hours. (Use two or three times as much water as seeds—too much water is not a problem but too little can affect your sprouts.)

After soaking, pour off water and rinse wheat thoroughly with cool water.

Place jar mouth down at about a 45 degree angle after rinsing for drainage and ventilation.

Rinse wheat 2-3 times each day (every 8-12 hours) with fresh cool water.

Sprouts are ready to harvest in 2-3 days.

After your final rinse drain sprouts as thoroughly as possible before storing.

Store sprouts in a sealed container in the refrigerator for up to a week—although they taste best when they are freshest!

Use sprouts in salads, sandwiches, wraps or as a snack. Can also be cooked.

Wheat

"And nevertheless, wheat for man..." (D&C 89: 17)

Often, when there are major catastrophic events wheat is one of the primary food items that is sent to starving people. It is because wheat contains so many important vitamins & minerals.

It stores for long periods of time, and can be used as a cereal, flour, bulgar, sprouted for additional vitamins, and many other things.

Wheat contains numerous vitamins and minerals which can be life-sustaining in times of need.
Vitamins contained in wheat: Thiamine B-1, Riboflavin B-2 or G, Niacin, Folic Acid, Choline, Vitamin E, and others.
Nutrients found in wheat: Minerals, Calcium, Iron, Phosphorus, Magnesium, Potassium, Copper, Sulphur, Iodine, Fluorine, Chlorine, Sodium, Silicon, Boron, Barium, Silver.

In order to form a complete protein, wheat needs to be combined with other cereals, grains or legumes.

Hard Red Spring Wheat: Hard wheats have the most protein and are great for bread. Best for storing.
Hard Red Winter Wheat: It is used to make bread and rolls. Also good for storing.
Hard White Wheat: This is a newer wheat, similar to the hard red wheats, but has a milder flavor. This wheat is good for breads, making a lighter whole wheat bread.
Soft Red Winter Wheat: This wheat is lower in protein. It is used more for cakes and pastries. It is not as good for storing.
Soft White Wheat: This is similar to soft read wheat, and is also used mainly for cakes, crackers, pastries and muffins. This wheat doesn't store as well as the hard varieties, nor is it as good used in yeast breads.
Durum: Durum is the hardest of the wheat grains, and is used to make semolina flour for pasta.
Whole Wheat Flour: This flour is not as fine as white flour. It uses the entire wheat kernel, and therefore, makes a heavier and more dense bread. Whole wheat flour has a very short storage life. It loses it's nutritional value in about three weeks, so it must be rotated often, or kept refrigerated to extend it's storage life.

Stake Food Storage Blog

Our stake now has a food storage blog.
The address is http://www.foodstoragenotes.blogspot.com

Lindon Dry Pack Cannery Outing

We're going to the cannery on JANUARY 29. Please join our small groups either at
10 am or 5 pm. If you have small children, try to trade babysitting with a neighbor or friend, so everyone gets a chance. You can do your own dry pack canning in a fun group setting. Call Sister Seamons for further information.

Home Storage and Preparedness Workshop

American Fork West Stake
Home Storage and Preparedness Workshop

"STRETCHING FOOD DOLLARS"

Thursday Jan. 22, 2009
7:00 - 8:00 p.m.
10th Ward Bldg. R.S. Room

- Get strategies to guarantee you'll win at your favorite grocery store!

- Learn how you can build your short term storage and save 50% or more on your grocery bill!

- Share your best saving strategies at a round table discussion. Whether you're a power shopper or a challenged shopper, this workshop is for you! Come share and learn from others!

Sales Alert

I was just informed that Macey's has skinless, boneless chicken on sale for $1.29/lb and hamburger meat for $1.39/lb. Great deals for this week!

Basic Food Storage

Grains: Wheat, Oats (quick, regular), Cornmeal, Barley, White Rice, White Flour, Pastas (recommended amount = 400 lbs/person/year)

Legumes: Dry Beans (Kidney, Red, Pinto, White, Lima, Black), Lentils, Split Peas, Peanut Butter
(recommended amount = 60 lbs/person/year)

Fats & Oils: Vegetable Oil, Shortening, Salad Dressing (Mayo Type), Peanut Butter
(recommended amount = 20 lbs/person/year)

Sugars: White, Brown, Powdered, Honey, Corn Syrup, Molasses, Maple Syrup, Jams & Preserves, Powdered Fruit Drink, Flavored Gelatin
(recommended amount = 60 lbs/person/year)

Milk: Nonfat, Dry Milk, Evaporated
(Amount varies with mixing instructions from 50-100 lbs. Plan on 3 cups/day/person.)

Salt (8 lbs/person/year)
Multi Vitamins (365 pills/person)
Garden seeds (personal preference)
Water (14 gallons/person/2 weeks)

Expanded Food Storage:
Dry Yeast (1-2 lbs/person/year)
Baking Soda (1 lbs/person/year)
Baking Powder (2 lbs/person/year)
Dried Eggs (1#10 can/person/year)
Vanilla,
Bouillon (beef, chicken, vegetable)
Powdered Shortening or Butter

Storage How-to's

This ariticle was previously posted. Please check the post dated Sept. 7, 2008. Thank you.

Gama Lids

Emergency Essentials had Gama lids on sale for $4.99 until January 31, 2009.

Water Containers

If you ordered water containers - they are being delivered this week. A big THANK YOU to Steve Allen for all of his help!

Chicken On Sale

Macey's has their chicken on sale again for $1.39/lb.

Recipes From Stake Soup Sampling Workshop

You can check out the recipes from the workshop HERE.
My personal favorites were the potato soups and the Southwestern soup.

Basic Granola

I'm making this right now, and my kitchen smells wonderful. You'll love this easy recipe:

6 1/4 c. rolled oats (I use the quick oats from the dry pack cannery)
1 c. coconut
1/2 c. slivered almonds (or pecans, or whatever nuts you have on hand)
1/4 c. sesame seeds, unsalted (opt.)
1/2 tsp. salt
1/2 c. vegetable or canola oil
3/4 c. honey
1 tsp. vanilla
Dried fruit (opt.)

Stir dry ingredients together in a large bowl. Mix oil and honey together and heat until honey is warm and runny. Stir in vanilla. Add to dry ingredients; stir until well combined. Spread onto two cookie sheets. Bake at 300 degrees for 20 minutes until lightly browned, stirring every 10 minutes during baking. Cool on cookie sheets, and then add in any dried fruit you like (my favorites are craisins, dried apples, or apricots). Store in airtight container up to 6 weeks.

Water Storage Containers

Our ward has the opportunity to order 5 Gallon stack-able water containers at a really good price. We have to order 65 containers (1 pallet) in order to get them for $7.60 each.
Sign-up sheets will go around in all auxiliaries.
Remember that the suggested amount for water storage is 14 gallons per person (this is a 2 week supply).
No $$ is due until we have made sure that we have enough containers ordered.

Soup Sampling

The American Fork West Stake is announcing the Home Storage and Preparedness Workshop for November:

SOUP SAMPLING

Thursday Nov. 20, 2008
6:30 - 7:30 pm
10th ward building

Storage ingredients suggested.
Bring a pot of your favorite soup and 50 copies of the recipe.
Taste soups and take home the recipes for the soups you like.

Bean Burrito Filling

This recipe is submitted by Kristie Taylor, who got it from her cousin. This makes a great filling for bean burritos. You can subsitute garlic powder for the cloves and dried onions for the fresh ones.

1 medium bag of pinto beans (about 1/2 of a number 10 can)
1 onion chopped
2 cloves of garlic chopped
water to cover beans
2 T salt

You have to sort the beans by putting them on a cookie sheet and removing any rocks or stones. (I know this sounds crazy but you really find stones in the beans and if you don't do it then when you bite into a stone you loose your appetite.) After cleaning the beans soak in water over night, enough water to cover the beans. The next morning drain the beans and put them in a crock pot. Add other ingredients. Add enough water to cover the beans. Let cook for 3-4 hours on high until beans are soft. Spoon off any beans that are floating on top. Use a Kitchen Aid mixer to mix the beans, beat the beans and add water from the crock pot to make the beans the consistency you would like. This makes a lot of beans that you can put into smaller bags and freeze to use at a later time.

Whole Wheat Banana Bread

3 ripe bananas
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs, beaten
1 cup ground wheat flour and 1 cup white flour
1 tsp baking soda, 1/2 tsp salt
chopped nuts or chocolate chips - opt.

Mash bananas and set aside. In a bowl cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, baking soda and salt. Add to first mixture and stir together. Stir in nuts or chocolate chips. Place in two greased 9x5" or 3 mini loaf pans and bake at 350 for 25 minutes. Reduce heat to 275 and bake for an additional 20 to 25 minutes.
Submitted by Ines Seamons