FOOD STORAGE RECIPES Boston Baked Wheat 2 C steamed wheat 1 T Worcestershire sauce 1/4 C brown sugar or 1/4 C dark molasses 2 green onions, chopped 1 8 oz can tomato sauce 2 T soy bacon bits Directions: Mix ingredients. Top with bacon bits. Bake covered 1 1/2 to 2 hours at 325 to 350°. Add Gluten Pieces just before serving. Serves 6. Find hundreds of fast delicious recipes in the - “AMAZING WHEAT BOOK” ===== Steamed Wheat In a steaming process, the wheat kernel becomes a very tender, easily digested food, as well as a very versatile addition to many recipes. Ingredients: 1 C washed whole kernel wheat 1/2 C water 1 tsp salt Directions: Place wheat in water and salt in an uncovered 1 to 2 quart casserole or metal bowl. In a larger pan, for steaming, place something under the bowl to keep it from touching bottom of pan (for example, a canning jar ring). Add water to the larger pan and cover with just the one large lid. Bring water in bottom of pan to full rolling boil for about 15 minutes. Reduce heat and simmer about 45 minutes. Suggestions for Serving: Serve with butter and salt Use in place of cooked rice or beans Serve with vegetables as a side dish Grind with cheese and butter and bake ===== BASIC WHEAT BREAD - Rolls or Bread Sticks - Ingredients 3 cups white whole-wheat flour 1/4 cup gluten flour 2 teaspoons salt 1 tablespoon rapid rise yeast 1 1/3 cup very warm water 3 tablespoons olive or vegetable oil 3 tablespoons honey Instructions FOR AUTOMATIC BREAD MACHINE (Set on white-light for 2 lb. Loaf) Mix together in bread pan until dissolved: warm water, oil, honey and yeast. Pour mixed dry ingredients on top of liquids, place in bread machine, close lid and wait 5 minutes before starting machine to let yeast work. BY HAND or ELECTRIC BREAD MIXER FOR CONVENTIONAL OVEN (Turn oven on warm (125 degrees). If oven does not go that low, let oven Heat at 200 degrees for 5 minutes. Turn off a few minutes before putting pan of bread in to rise). Mix together in bowl until dissolved: 1 1/4 cup very warm water, 3 tablespoons olive or vegetable oil, 3 tablespoons honey and 1 tablespoon yeast. Add contents of bread mix, stir together, then on a flat oiled surface, work and knead the dough vigorously with the heels of your hands, about 3 to 4 minutes, keeping it into as tight a ball as you can while kneading (or knead for 3 minutes with electric bread mixer), Use oil, not flour, on hands and surface for easier handling. Dough will become more elastic-like as you proceed. Note: if dough is still too sticky the first 1-2 minutes of kneading, sprinkle only enough flour to make it workable (about 2 Tablespoons). Too much flour creates a crumbly texture. Important for a lighter and higher bread: After kneading pound the dough vigorously with sides of fist, working it into a tight ball, by folding sides in as you pound (pound about 4 times each time you fold, folding about 12 times), until dough is firm and springs back to the touch. Round the dough into a firm ball tucking the bottom in as tight as you can before placing into an oil sprayed bread pan. Place pan of dough into a warm oven (not higher than 125°) and let rise until double in size (approximately 1/2 hour). Turn oven up to 350° and bake about 30 minutes or until crust is golden brown. Remove bread from pan and let cool by placing on wire rack or by placing loaf on one side then the other. Hint: If the crust, towards the end of baking time becomes darker than you would like, place a sheet of tinfoil (shiny side up) on top of the loaf. See the "Quick Wholesome Foods Video" for methods on the above techniques. Rolls or Bread Sticks After kneading form into desired shape rolls (an ice-cream scoop is fast and accurate for an average size roll). Work and squeeze each piece into a tight ball and place onto oil sprayed loaf pan or divide into 3 and place in muffin tins for butter or orange rolls. For bread sticks, roll into desired size and place on an oil sprayed baking sheet. For added flavor try brushing on a mixture of mayonnaise, butter, and grated Parmesan cheese in equal parts and sprinkle In a little Italian seasoning spices if desired. Let raise to double and bake at 350 degrees for 20 minutes or until browned. ===== Homemade Noodles Ingredients: 1 C whole-wheat flour 1 large well-beaten egg 2 T milk 1/2 tsp salt Directions: Combine flour, egg, milk and salt to make a stiff ball of dough. On a lightly floured surface roll dough until very thin, to about 18x20 inches. Let dry about 1-1/2 hours. Cut into 1/2 inch strips with a pizza or pastry cutter. Store in container that is not airtight. Drop into boiling soup or water. Cook 8 to 10 minutes. Makes 8 ounces or 3 cups and the cost is about eleven cents. ===== Peanut Butter Cookies Ingredients: 1/2 C vegetable oil 1 C brown sugar or honey 1/2 C peanut butter 1 egg, beaten 1 T sour cream 1 tsp soda 1 1/2 C whole-wheat flour Directions: Cream oil and honey or sugar. Add peanut butter, egg and mix well. Add sour cream, soda & flour and beat well. Form into balls, the size of marbles and place on greased cooking sheet. Press with a fork. Bake at 350° for about 10 minutes. ===== Old Fashioned Honey Candy In a heavy saucepan boil 2 C honey to the hard ball stage, 225° (when tested in cold water). Pour onto a buttered surface. When cool enough to handle, butter hands and start pulling as you do for taffy. When honey holds its shape and is a golden color, twist into ropes and place back on the countertop or baking sheet and cut into pieces with scissors. Wrap individually with wax paper. Variation: 2 C honey 1 C brown sugar 1 C cream Combine honey, sugar and cream. Cook slowly to the hard ball stage and follow instructions as for “Old Fashioned Honey Candy” ===== Sugarless Apple Pie Ingredients: 6-8 apples, sliced One 12 oz can frozen apple juice concentrate 2 T cornstarch Dash of cinnamon or cardamom (optional) 2 pie crusts, uncooked Directions: Line pie tin with pastry, fill with apples. Combine apple juice with cornstarch, then cook until thick. Pour over sliced apples. Top with crust. Bake 10 min at 375°, then 2 hours at 275°. ===== Honey Molasses Pumpkin Pie Mix together: 3 C canned pumpkin 3/4 C honey 2 T molasses 1 T cinnamon 1 1/2 tsp ginger 1/4 tsp cloves, ground 4 eggs, slightly beaten 1 C evaporated milk Directions: Mix well then pour into 3 unbaked shells. If desired, place pecan halves onto pastry shell before filling it. This helps prevent a soggy crust, especially if you are going to freeze it. Bake at 350° until knife comes out clean when inserted into center of pie, about 50 minutes. Makes 3 pies