Food Storage Recipes
Breakfast
CRACKED WHEAT CEREAL
1 cup Add wheat gradually to boiling water so that
4 C Boiling Water the water continues to boil. Cover pan and
1 tsp salt turn flame down until wheat barely simmers. Then gently simmer 25 to 35 minutes. Stirring is necessary.
COOKED WHOLE WHEAT
1 C whole wheat Bring water to boil, add wheat gradually.
1 tsp salt Turn heat down and simmer for 3 to 6
2 C boiling water hours. If made the night before, it is very good mixed with cracked wheat cereal. Add more water if necessary.
Ezekiel Bread Mix
Ezekiel Flour is a blend of 4 grains and 4 beans. Biblical Formula. Food scientists have tested Ezekiel Bread Mix and found it to be surprisingly complete in nutrients lacking only the vitamin provided by sunlight to provide for man’s survival. (See, Ezekiel 4:9). (Sunlight converts cholesterol in the skin into Vitamin D, which is then absorbed into the bloodstream.) A similar diet sustained the prophet Ezekiel for 390 days. Ezekiel bread is recommended for use in soups, stews, porridge and ground into flour to make hi-protein breads. A Grain Mill is recommended for grinding grains and beans into flour. The ingredients for Ezekiel bread are whole grains and beans ground into flour:
20 parts Wheat 2 parts Hulled Millet 1 part Great Northern Beans
12 parts Org. Spelt 2 parts Lentils 1 part Red Kidney Beans
4 parts Pearled Barley 2 parts Pinto Beans
5 and 1/4 Cups Ezekiel-Mix Ground into Flour (makes 3 loaves)
or:
2 1/2 cups Hard Red Wheat or Organic Kamut
1 1/2 cups Spelt or Rye or Organic Spelt
1/2 cup Barley
1/4 cup Millet
1/4 cup Lentils
2 Tbsp Great Northern Beans
2 Tbsp Red Kidney Beans
2 Tbsp Pinto Beans
Mix all grains and beans in a large bowl and mill into a fine flour.
Measure into a large bowl:
4 cups warm water
1 cup honey (molasses or Stevia Brown Sugar or plain White Sugar can also be used, adjust fluids if using dry sweeteners, with extra water)
1/2 cup oil (Coconut, Peanut, Corn or Olive)
2 Tbsp yeast 0r instant yeast
and set aside for 5 minutes until frothy.
Measure the flour and add to the flour, 2-3 tsp salt.
Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.
This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts.
Place pans in oven on lowest heat to rise (170 degrees) . Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.
Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like batter bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!
This bread freezes beautifully in freezer zip lock gallon bags, once cooled. Refrigeration makes freshly baked breads taste stale, but freezing them keeps the flavor fresh (up to 3 months). Protect against freezer burn by pushing as much air out of the zip lock bag as possible.
EZEKIEL PANCAKES AND WAFFLES
2 Cups Ezekiel flour
2 cups Milk
2 eggs
2 tsp baking powder
1 tsp salt
¼ tsp cup oil, melted shortening, olive oil or butter
beat together and cook as usual
GERMAN PANCAKES
5 eggs
2 ½ cups milk
1 cup flour or whole wheat flour
pinch of salt
Whirl all ingredients in blender or beat well by hand. Pour small amounts into a greased frying pan. Fry like a crepe Note: German pancakes are good served with strawberry and whipping cream, apple sauce and whipping cream or honey syrup.
POPOVERS
4 eggs
2 C powdered milk reconstituted
2 C flour
1 tsp salt
Heat oven to 450 grease 12 deep custard cups. With hand beater beat eggs slightly. Add milk, flour and salt. Beat just until smooth, pour into individual cups and place in oven Bake at 450 for 20 minutes then reduce temperature to 350 and bake for an additional 20 minutes. Do not open oven while baking. Remove from cups immediately.
WAFFLES
3 eggs
2 C buttermilk
1 C flour or whole wheat flour
2 tsp baking powder
1 tsp baking soda
¼ cup oil
½ tsp salt
Heat waffle Iron, Separate eggs, beat egg yolks with buttermilk, add oil then stir in flour which has been mixed with baking soda and baking powder. Fold in stiffly beaten egg whites. Pour ½ cup batter into center of hot waffle iron. Bake about 5 minutes or until golden. Makes 8 waffles.
PACKAGE CEREAL
3 Cups nonfat reconstituted milk or buttermilk
2 Tbs honey
1/2 tsp molasses (optional)
4 Cups whole wheat flour
1 tsp soda
½ to 7/8 cup packed brown sugar
1 tsp salt
Mix first 3 ingredients until dissolved, combine and mix dry ingredients together. Combine milk mixture with flour mixture. Beat until smooth. Spread ¼ inch thick on at least two cookie sheets. Bake at 350 for 45 minutes or until crisp and golden. If center is not crisp removed edges as they become brown to prevent burnt edges. Let cool, then grind in a food grinder with course blade. Store in air tight container. Makes 6 cups cereal.
GRAPENUTS
6 C whole wheat flour
1 ½ C brown sugar
1 tsp salt
2 C buttermilk
1 tsp soda
Mix and press or roll onto 2 cookie sheets and bake at 300 for 1 hr, or until dry. Grind with a meat grinder to the size of grape nuts and put in oven at 400 degrees until golden brown, about 8 minutes. After grinding, the crumbs may be sifted from the cereal. Use the crumbs in place of crackers to make a crust.
HOMEMADE COLD CEREAL
3 C milk
2 Tbs honey
4 C whole wheat flour, or 3 cups whole wheat flour and 1 cup oatmeal
1 tsp soda
1 C (not packed) brown sugar
1 tsp salt
Mix milk and honey together. Add wheat flour, soda, brown sugar and salt and mix thoroughly. Beat until smooth, spread 1/8 to ¼ inch thick on 2 or 3 greased cookie sheets. Bake at 350 for 35 minutes to 45 minutes until golden crisp. Remove edges if cereal starts to brown to much. Cool thoroughly then break up into flakes or grind with a coarse blade. Store in an air tight container. Makes up to 6 cups cold cereal.
BRAN FLAKES
2 C bran
2 C whole wheat flour
½ C nonfat powdered milk
3 Tbsp brewer's yeast (optional)
1 tsp salt
¼ C oil
1 Tbsp molasses
1 C water
Combine dry ingredients, make a well in the center and add oil, molasses and water. Mix well, divide into three parts and roll out as think as possible on greased cookie sheets. Bake at 350 for 15 to 20 minutes, or until lightly browned and crisp. If dough is not completely dry, turn oven off and let it remain longer. Break into small pieces and store in an air tight container. Makes 1 lb of cereal.
GRANOLA
6 C Oats
1 C nonfat powdered milk
1 C coconut
1 C whole wheat flour
2 C oat brand or wheat germ
1 C chopped almonds
1 C peanut butter
1 C sesame seeds
1 C pumpkin seeds
1 C sunflower seeds
2 tsp cinnamon
1 C salad oil
1 C honey
1 cup raisins
Stir all dry ingredients in a large bowl. Mic salad and oil and honey together and add to mixture in bowl. Mix well. Pour into large pans and bake at 250 for 1 hour, stirring every 15 minutes, be sure it is light brown and done. Add raisins while granola is still warm.
GRANOLA VARIETY
6 C rolled oats
1 C shredded coconut
1 C wheat germ
1 C chopped nuts
1 C raw sunflower seeds
½ C sesame seeds
½ C bran
½ C olive oil
½ C honey
½ C brown sugar
½ C water
2 Tbsp vanilla
In a large bowl mix oats, coconut, wheat germ, nuts, sunflower seeds, sesame seeds and bran. Warm oil, honey sugar, water and vanilla lover low heat, then combine with dry ingredients. Spread on cookie sheets and bake at 350 for 20 minutes, stirring often. Cool and place in an air tight container. Raisins, currants or dates may be added as desired.
WHEAT PUDDING
6 C Water
1 1/2 C Wheat flour (course grind)
½ C sugar
½ C nonfat milk, reconstituted
3 eggs, separated
Bring 2 of the 6 cups of water to a rolling boil. In blender whirl wheat flour with remaining 2 cups of cold water. Pour this wheat mixture into the boiling water, beating with a wire whisk. Cook 10 minutes on low heat, stirring continually so as not to burn. In blender whirl milk, egg yolks and sugar. Add to cooked wheat stirring continually. Beat egg whites until very stiff. Beat 1 cup of the hot wheat mixture into the egg whites then add remaining wheat mixture. Serve in dishes topped with strawberry or raspberry jam and whipped cream. Can also be topped with a scoop of ice cream.
WHOLE WHEAT BUTTERMILK PANCAKES
3 C whole wheat flour
3 tsp baking powder
1/3 C oil
3 eggs reconstituted or 3 fresh eggs
3 C buttermilk or powdered milk
Mix all ingredients together with a wire whip. If dough is too thick add ½ C water (Buttermilk makes lighter pancakes)
*Dehydrated eggs to reconstitute mix 1 Tbsp water with 1 Tbsp while egg powder. Beat in a blender to get rid of the lumps
HONEY SYRUP
1 C honey
1 cube of butter
½ tsp cinnamon
Heat honey and butter in a saucepan over low heat, until melted, add cinnamon. Stir well.
PFANNKUCHEN
(German oven pancake)
½ C flour
¾ C fresh eggs or 4 eggs reconstituted in ¾ cup of water
½ C powdered milk reconstituted
5 tsp butter milted or 5 tsp oil
2 C sliced fruit, such as bananas, peaches, strawberries or berries
2 Tbsp sour cream
brown sugar
Preheat oven to 450. Gradually add flour to eggs. Stir in milk and melted margarine or oil. Lightly oil or spray with non stick spray a 9 inch or 10 inch oven proof skillet (round cake pan works also). Pour batter into skillet and place in oven. Bake for 20 minutes. Do not open oven while baking. Pancake will form a well in center and sides puff up. Remove from oven and place on a large plate. Spoon fruit in center of pancake. Top with sour cream and brown sugar. Serve immediately makes 2 servings.
QUICHE LORRAINE
10 inch pie pastry shell
4 thin slices of ham or 12 slices of bacon
1 C grated Swiss cheese
5 eggs
1 ¼ C nonfat powdered milk reconstituted
1 ¼ C Canned Milk
¼ tsp salt
1/8 tsp red pepper
½ tsp Season All
Dash of Nutmeg
Cut ham into small pieces ( should be about ¾ cup) and heat in fry pan for a few minutes. Sprinkle into pastry shell. If using bacon, cook bacon until crisp then crumble into small pieces. Sprinkle cheese on ham. Beat eggs and add remaining ingredients. Mix well pour over cheese and ham or bacon. Bake at 375 for 40 minutes. Serves 8 to 10
ENGLISH MUFFINS
4 C flour
1 tsp salt
1 Tbsp dry yeast
½ C warm milk or ½ C reconstituted nonfat milk
1 tsp sugar
1 C water water
¼ C butter softened
cornmeal
Sift flour and salt together, combine yeast with warm milk and set aside for 5 minutes. Mix water and sugar, work in 2 cups flour mixture and let stand 1 ½
Beat in softened butter and remaining flour. Place dough on board which has been covered lightly with corn meal, cover and let rise.
Roll our dough ½ inch thick on the cornmeal covered board. Cut in 4 ½ inch circles (use a tuna fish can) Let stand 20 minutes
Heat a lightly-oiled electric fry pan or hot griddle, place muffins in fry pan and cover with lid. Fry for 5 to 7 minutes, turn and fry second side for another 5 to 7 minutes.
SUPER-HEALTHY CARROT BRAN MUFFINS
1 ½ C All Bran or raw bran
1 C boiling water
½ C oil
1 ½ C brown sugar
¼ C honey
3 whole eggs, reconstituted
1 pt buttermilk
2 ½ C whole wheat flour
3 ½ tsp baking soda
1 ½ C oatmeal
1 ½ C shredded carrots or reconstituted carrots
¾ C raisins
1 tsp salt
Note: when using raw bran use ½ cup more boiling water
Pour boiling water over All Bran and set aside for 10 minutes, beat oil, sugar and honey until well blended. Add eggs one at time, beating well after each addition, stir in buttermilk and soaked bran cereal. Mix all dry ingredients together in separate bowl. Add dry ingredient mixture to egg mixture. Mix well. Stir in oatmeal, carrots, and raisins. Let stand 1 hour or overnight in refrigerator. Heat oven to 350 fill greased muffin cups 2/3 to ¾ full with batter. Bake 25-35 minutes makes 36 muffins.
BLUEBERRY PUMPKIN MUFFINS
1 2/3 C flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp allspice
1 C canned pumpkin
¼ C evaporated milk
1/3 C shortening
1 C packed brown sugar
1 egg
1 C blueberries
1 Tbsp flour
Combine first 6 ingredients, combine pumpkin and milk until blended. Cream shortening and sugar in a large mixing bowl. Add egg. Beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating will after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tines ¾ full. Sprinkle Streusel (below) over top. Bake at 350 for 40 minutes
STREUSEL
2 Tbsp flour
2 Tbsp sugar
¼ tsp cinnamon
1 Tbsp butter
Combine flour, sugar and cinnamon together. Cut in butter until crumbly.
APPLE BANANA MUFFINS
2 C whole wheat flour
1 1/2 C oatmeal
1 tsp salt
5 tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
½ tsp cloves
½ tsp allspice
½ tsp nutmeg
1 C nonfat milk, reconstituted or 1 C buttermilk
½ C honey
½ C mashed banana
½ C applesauce
2 eggs
Stir dry ingredients together in a large bowl. In a separate bowl, combine wet ingredients and beat at high speed for one minute. Combine the two mixtures together and beat just until moistened. Grease muffin tines. Fill each 3/4 full. Bake at 400 about 10 to 12 minutes.
MAPLE BRAN MUFFINS
¾ C raw wheat bran
½ C milk
½ C maple syrup
1 egg lightly beaten
¼ C oil
1 ¼ C whole wheat flour
3 tsp baking powder
½ tsp salt
1/3 C chopped walnuts
Combine bran, milk and maple syrup, mix in egg and oil. Combine remaining ingredients. Add bran mixture, stirring until moistened Divide batter into 12 greased muffin cups. Bake at 400 for 18 to 20 minutes. Glaze while still warm.
GLAZE
1 Tbsp buttermilk
½ C powdered sugar
1 Tbsp maple syrup
Combine ingredients, stirring to blend and spread over warm muffins
OATMEAL APPLE MUFFINS
1 egg
¾ C nonfat milk, reconstituted
1 C raisins
1 chopped apple
½ C oil
1 C flour
1 C oats
1/3 C sugar
3 tsp baking powder
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
Beat egg, stir in remaining ingredients, mixing just until moistened, fill 12 greased muffin cups about ¾ full. Bake at 400 for 15 to 20 minutes