Using Flour/Whole Wheat Flour

Use wheat in recipes your family already likes. Then it is not totally unfamiliar and you know the recipe is good.

Try wheat in desserts first--who can turn down a cookie?

Do not feel you must use 100 percent whole wheat. Half white and half whole wheat gives excellent results.

HOW TO SUBSTITUTE WHOLE WHEAT IN YOUR FAVORITE RECIPES:

Wheat flour is heavier then white flour and needs more leavening in yeast bread, use more yeast and/or let it raise longer.

In baking powder leavened products: Increase baking powder by 1 teaspoon for each 3 cups of whole wheat flour.

Recipes using baking soda need not be adjusted in baked products using eggs. Separate the eggs and beat the whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.

HOW TO STORE ANY FLOUR:

Store flour in an airtight canister in a cool, dry place. For longer storage other then dry packing your flour, wrap tightly in a plastic storage bag and refrigerate or freeze. Always bring to room temperature before using.

HOW TO MEASURE FLOUR:

Spoon sifted flour lightly into a measuring cup and level off with a knife or other flat utensil. Do not pack down.

There are 3 1/3 cups of flour per pound and approximately 17 cups per 5 pound bag.

HOW TO MAKE CAKE FLOUR:

Take 1 cup all-purpose flour, and remove 1 tablespoon flour and replace with 1 tablespoon cornstarch. Mix well together and sift. It is now ready for baking.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 99)

Whole Wheat (Steamed) Cereal

1 cup clean whole wheat
1 teaspoon salt
2 cups water

Place all ingredients in casserole dish. Place filled casserole, without a lid, on a raised shelf or adapter ring of a steamer or deep kettle. The deep well in an electric range can be used. Fill steamer with water up to within 1 inch of adapter ring. The steamer should have a tight-fitting lid but the filled casserole remains uncovered all the time. Bring water in bottom of pan to full rolling boil and boil for about 15 minutes. Reduce heat to low or simmer. Steam for 10-12 hours or overnight. This recipe makes 10 servings. Keep unused portion in refrigerator and reheat just before serving.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Oven Cooked) Cereal

For cereal, combine 2 cups water to 1 cup wheat and 1 teaspoon salt (multiply amounts as needed) in a heavy saucepan. If whole cooked wheat is to be used in other recipes, omit salt and add when included in another recipe. Bring wheat and water to a boil and cook 5 minutes. Remove from heat, cover, and set in 300 degree oven. Close oven door and turn off heat. Leave wheat undisturbed overnight or for 8-10 hours.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Crock Pot) Cereal

2 cups clean whole wheat
1 1/2 teaspoon salt
4 cups water

Place all ingredients in crock pot. Cover and cook on low heat 8-9 hours. If possible, stir once during first hour of cooking. This recipes makes 20 servings. Refrigerate unused portion and reheat just before serving. This cooked wheat may also be used in many bread and casserole recipes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Thermos) Cereal

1 cup clean whole wheat
1 teaspoon salt (optional)
2 cups boiling water

Boil wheat in water 3 minutes. Preheat thermos by rinsing with boiling water. Pour in boiling wheat mixture. Seal tightly and let stand overnight. It is then ready for morning cereal. Add honey, milk, dates, or raisins as desired.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Wheat Waffles

1 cup wheat flour
1 cup white flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons honey or sugar
1 3/4 cup milk
6 tablespoons oil
2 eggs, separated

Combine dry ingredients in mixing bowl. Whisk honey, milk, oil, and eggs together. Stir into dry ingredients. Beat egg whites until stiff. Gently fold into flour mixture. Bake on hot waffle iron.

Testing comment: We liked them. Not much different than the waffles we eat. We also liked the texture.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 101)

Famous Wheat Bread

5 1/2 cups warm water
4 tablespoons yeast dissolved in 1/2 cup warm water
1/2 cup sugar or 1/3 cup honey
2 tablespoons salt
1 cube margarine, melted
7 cups whole wheat flour
7 cups white flour, approximately

Combine all ingredients except flour and mix well. Add 7 cups whole wheat flour and enough of the white flour to make a soft dough. Knead until smooth, about 10 minutes. Divide into six loaves. Bake at 400 degrees for 25 minutes.

Testing comment: Can cut recipe in half for 3 loaves. Good bread.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 101)

Wheat and Rice Casserole

3 cups cooked whole wheat
3 cups cooked rice
1 lb. ground beef, browned
1 onion, chopped
1 rib celery, chopped
1 green pepper, chopped
2 carrots, chopped
mushrooms
garlic salt to taste

Place all ingredients in a large skillet with 1/4 cup butter and soy sauce to taste and saute until hot.

Testing comment: This was good, but I would probably change the proportions a little next time and use 2 cups wheat and 4 cups rice.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 102)

Wheat Carrot Cake

1 cup sugar
1/2 cup olive oil
2 eggs, beaten
1 1/2 cups grated carrots
1/2 cup flour
1/2 cup wheat flour
1/2 tablespoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup each of coconut flakes, nuts, and raisins

Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add coconut, nuts, and raisins. Pour batter into lightly greased and floured 9x9-inch cake pan. Bake at 400 degrees for 20 to 30 minutes.

Testing comment: This cake had a very good flavor and was not overly sweet. I used dehydrated carrots, and it worked great. I also used canola oil instead of olive oil. I lowered the heat to 350 degrees about 2/3 of the way through the cooking time because the cake was browning too fast and the middle was not set.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 102)

Spanish Wheat

4 to 6 cups cooked cracked wheat
1/4 cup chopped onions
1 tablespoon olive oil
1 quart jar tomatoes
1 can tomato sauce
1 clove garlic, minced
1/2 cup chopped green pepper
1 to 2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 lb. ground beef, browned and drained
3/4 cup grated cheddar cheese

Put olive oil in large fry pan and saute onions, garlic, and green pepper for about 5 minutes. Add tomatoes, tomato sauce, ground beef, and spices. Cook 10 minutes. Pour over cooked cracked wheat and continue cooking for another 10 minutes. Serve topped with grated cheese.

Testing comment: This had a really good flavor and was a nice change from rice. (You could use half rice if your family isn't used to a lot of wheat in their diet.) I used cooked whole wheat kernels instead of cracked wheat because we like the texture better. My family liked it and I will definitely make it again.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 103)

Wheat Meat Loaf

1 1/2 lbs. ground beef
1 cup cooked whole wheat
2 eggs, beaten
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard

Combine all ingredients thoroughly. Pack firmly into a loaf pan. Bake at 350 degrees for about 1 hour.

Testing comment: It was different but the family liked it. I thought it was okay. A little on the bland side.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 105)

Whole Wheat Pancake or Waffle Mix

8 cups whole wheat flour
4 tablespoons plus 2 teaspoons baking powder
4 teaspoon salt
2 1/2 cups powdered milk

Stir together and store until needed.

When you're ready to make pancakes or waffles use:
1 1/2 cups wheat mix
1 egg
1 cup water
3 tablespoons oil

Mix eggs, water, and oil together. Stir into wheat mix.

Testing comment: It tastes good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 105)

Seafood Wheat Salad

6 cups steamed wheat
4 tablespoons finely chopped green peppers
1/2 cup green onions, chopped, including tops
1 cup chopped celery
3 cans shrimp (deveined)
1 cup mayonnaise
1/2 teaspoon salt
1 cup sour cream
1 teaspoon Schillings lemon herb seasoning

Mix all ingredients together. Cover and chill until ready to serve. (May use other seafood such as tuna, crab, etc.) Serves 12-20. A little goes a long way.

Testing comment: Very tangy. Good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 106)

Pie Crust

(8 or 9-inch)

2/3 cup plus 2 tablespoons shortening
2 cups flour
1 teaspoon salt
4-5 tablespoons cold water

Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons of water can be added if necessary). Divide in half. Roll each out on floured surface with rolling pin until it is 2 inches larger than pie plate.

**********
To share with a friend is to
See twice the beauty.
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 106)

Best Ever Doughnuts

1 quart milk, scalded and cooled to lukewarm
10 tablespoons sugar
1/2 cup corn oil
1 tablespoon salt
1/2 teaspoon nutmeg
7 tablespoons dry yeast
4 cups white flour
4 cups whole wheat flour

Pour milk into mixing bowl. Add sugar, corn oil, salt, and nutmeg, add yeast last. Add whole wheat and white flours, and stir until well-blended. Turn out on a floured board and knead by hand only until you can handle it easily. Roll out 1/2-inch thick. Cut and allow to rise for 5 minutes. Deep fry in oil at 375 degrees. Drain on paper towel. Dip in doughnut glaze; roll in cinnamon-sugar mixture, or frost with chocolate frosting, or vanilla frosting. Dip frosted doughnuts in slivered almonds, chopped nuts, or coconut. Makes 2 dozen.

Tip: This recipe also makes great maple bars. Use same thickness as for doughnuts and cut in 2x4-inch rectangle pieces. Deep fry and frost with maple frosting.

DOUGHNUT GLAZE
1 lb. powdered sugar, sifted
1 teaspoon vanilla extract
1/3 cup milk
Combine ingredients and blend thoroughly. Spread on doughnuts.

DOUGHNUT CHOCOLATE FROSTING
1 tablespoon margarine
3 tablespoons cocoa
1/4 cup hot water
1 1/2 cups powdered sugar
Bring margarine, cocoa, and water to a boil. Remove from heat and mix in powdered sugar until it reaches a spreading consistency. Ice one side of doughnut and dip in chopped nuts or angel flake coconut.

VANILLA FROSTING
2 cups powdered sugar
4 tablespoons hot water
1/4 cup margarine, softened
1 teaspoon vanilla extract
Combine above ingredients and blend thoroughly.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 107)

Corn Tortillas

1 cup wheat flour or white
1 cup cornmeal
3/4 teaspoon salt
2 tablespoons oil
2/3 cup warm water

Combine all ingredients and knead several minutes. Divide dough into 12 balls. Roll the tortillas out thin. Heat oil in skillet to 350 degrees. Fry one at a time for 40 seconds each.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 108)

Cold Cereal

2 cups wheat flour
1/2 teaspoon salt
2 cups water
2 tablespoons honey

Stir water, salt, and honey into flour. Spread on cookie sheets (1/2 cup to each cookie sheet). Bake 15 minutes at 350 degrees. Break into bite-size pieces.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 108)

Buttermilk Pancakes

2 cups whole wheat flour
1/2 teaspoon salt
2 tablespoons baking powder
1 cup buttermilk
1/3 cup oil
2 tablespoons honey or sugar
1 teaspoon soda
1 1/2 cups milk
2 eggs

Mix and drop by spoonfuls on hot griddle.

Testing comment: Results are thin, fairly light pancakes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 108)

Wheat Quick Recipe

4 cups whole wheat flour
4 cups white flour (or use all whole wheat flour)
1/3 cup baking powder
4 teaspoons salt
1/2 cup sugar
2 cups shortening
1 1/4 cups dry milk

Put all dry ingredients in a large bowl. Cut in shortening. Store in a gallon container in the refrigerator. (Use in recipes calling for Bisquick.)

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 111)

Waffles or Pancakes

(from wheat quick recipe)

2 cups wheat quick
1 egg
1 to 2 cups water
2 tablespoons salad oil

Put all ingredients in a bowl and blend. Bake on hot waffle iron. Makes 2 large waffles. (For a lighter waffle, add one more egg. Separate eggs, whip whites, and gently fold them in last.)

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 111)