Monday, March 29, 2010

Wednesday, March 10, 2010

Whole Wheat Pancakes and Buttermilk Syrup

I bought some wheat from a church cannery a while back. A friend went and brought me some back. Our cannery is not real close, so we took orders and brought back for people. So, I have been trying to make some things using my wheat. I also took our income tax money and bought a wheat grinder, that I just love! These pancakes are adapted from a Cooking Light recipe. I really liked them. We had them for dinner. My husband is not a big wheat fan, but he even liked these and the kids devoured them. I don't know why Cooking Light called them Whole Wheat pancakes because they are actually 50/50 if you look at the recipe. I really think you could add all wheat flour and make them whole wheat. I like these with Smucker's sugar free syrup, my kids love the buttermilk syrup. Don't let that name scare you, it taste like a caramel syrup. Believe me, you will not want to go back to regular syrup after trying this syrup. You can also use the Homemade Pancake Syrup, that I posted awhile back. I made a double batch of these pancakes and froze the leftovers. They freeze nicely and then you just heat them in your microwave. I also like to serve these with fruit and bacon for dinner.

Whole Wheat Buttermilk Pancakes
3/4 cup whole wheat flour
3/4 cup all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups fat free buttermilk(can use 1 cup of fat free milk with 1 tbsp lemon juice as a substitute, mix milk and lemon juice and let it set for about 10 min. prior to using)
1 tablespoon canola oil
1 large egg
1 large egg white
cooking spray
In a large mixing bowl, whisk together flours, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, oil, egg, and egg white. Pour wet ingredients into dry ones. Stir until combined and the dry ingredients are just barely moistened.

Heat a nonstick griddle or nonstick skillet with cooking spray over medium heat. Using a measuring cup, pour 1/2 cup batter on the hot surface. Repeat until you've finished the skillet with pancakes. (You will have 2-3 batches depending on your pan size)

Flip pancakes when their edges look lightly browned and many bubbles appear on the surfaces facing you. Continue to cook until both sides are lightly browned. Serve with butter and syrup.

Makes 12 pancakes (I measured mine (1/4 cup) and making 2 batches came out with 25 pancakes)

Cost of recipe: around $2.00, I fed 6 with this recipe.

Buttermilk Syrup (We eat this rarely, it is special at my house!)
1 1/2 cups sugar
3/4 cup fat free buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
Place first 5 ingredients in large saucepan and bring to boil. Cook for 7 minutes, stirring to prevent scorching. (Mixture will foam.) Remove from heat and add vanilla.

Monday, March 8, 2010

2010 Food Storage Goals

I look at other food storage blogs most have these great "Yearly Food Storage Goals" post. So, about a month ago, I decided to make some goals for myself. It took some time thinking about it hence the lateness of this post. I think goals are a great way to get something accomplished so I'm hoping this will help me a lot this year!

Lorie's 2010 Food Storage Goals
1. Continue to work on building my 3-month storage
2. Use my food storage more in everyday meals so I can rotate
3. Learn to make things homemade that I would usually buy at the grocery like bagels and English Muffins and other things too.
4. Start a food storage binder with things I have been saving on food storage so everything is in one place
5. Work on gardening again this year, hopefully I will have a better year.
6. Continue to store water by reusuing juice containers

Sunday, February 28, 2010

Buttermilk American Sandwich Bread

I recently got a Kitchen Aid mixer and wanted to find a sandwich bread my family would eat. Bread has gotten so high at the grocery that I thought this might help my budget some. My husband refuses wheat bread so he said that was okay if he got his white bread, so I went off and found a recipe that had ingredients I kept on hand most of the time and this was what I decided to try first. I also bought a bread slicing guide which makes it quite easy to cut them into the perfect bread for sandwiches. You can also make your own buttermilk using vinegar or lemon juice, but the butter flavor is not as intense. My family really liked this bread and it held up well for sandwiches.

Buttermilk American Sandwich Bread
3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
1 cup cold buttermilk (can use 1 cup of milk with 1 tbsp lemon juice as a substitute, mix milk and lemon juice and let it set for about 10 min. prior to using)
1/3 cup boiling water
2 tablespoons melted unsalted butter
3 tablespoons honey
1 envelope instant yeast (about 2 1/4 teaspoons)(I used Rapid Rise)
Adjust oven rack to lowest position and heat oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
Mix 3 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 min. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
Place dough in very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a damp cloth and place it in the warmed oven until the dough doubles in size, 50 to 60 minutes.
Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with damp cloth; set aside in warm spot until the dough almost doubles in size 20-30 min.
Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes. Remove bread from the pan, transfer to wire rack, and cool to room temperature. Slice and serve.