April Preparedness Newsletter

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Wheat Recipes:

Blender Pancakes

1 large egg

1 TBS oil

1/2 Cup to 3/4 cup milk

1/2 tsp salt

2 tsp baking powder

2 TBS sugar

1 Cup flour (white or whole wheat)

oil for pan

1 tsp vanilla (optional)

Add egg, oil, milk to blender.  Add salt, baking powder, sugar, and flour.  Blend 10-20 seconds--just until ingredients are mixed.  Scrap sides.  Blend 2-3 more seconds.  Grease skillet or frying pan and place on a medium high burner.  When bubbles form on pancakes surface, turn.  Cook for 5-10 seconds more.  

Honey Pecan Buns

Dough:

2 1/4 tsp active dry yeast

2 TBS granulated sugar

1 cup milk, warmed

4 TBS unsalted butter, melted

3 large egg yolks

2 TBS honey

1 tsp pure vanilla extract

3 1/2 cups plus 3 TBS flour

1 tsp salt

Topping:

1/2 cup honey

1/2 cup packed light brown sugar

4 TBS unsalted butter

1 1/2 cups pecans, coarsely chopped

Filling:

3/4 cup packed light brown sugar

1 TBS cinnamon

6 TBS unsalted butter, softened

1. In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes. Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended. Mix in the flour and salt. Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.
2. Brush a large bowl with butter. Add the dough and brush the top with butter. Cover and let stand in a warm place until doubled in volume, about 1 hour.
3. Butter a 9-by-13-inch glass baking dish. In a medium saucepan, melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved, about 1 minute. Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans.
4. In a bowl, mix the sugar with the cinnamon. On a lightly floured work surface, roll out the dough to a 12-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border all around. Sprinkle the dough with the cinnamon sugar. Starting at a long side, roll the dough into a log and turn it seam side down. Cut the dough into 12 slices. Arrange the slices, cut side up, in the baking dish. Cover and let stand in a warm place until the buns double in volume, about 1 hour.
5. Preheat the oven to 350°. Bake the honey buns for about 35 minutes, until golden brown. Remove from the oven and let stand for 5 minutes. Invert the buns onto a baking sheet and let cool slightly. Serve warm.

Graham Crackers

2 1/2 cups plus 2 TBS flour

1 cup dark brown sugar, lightly packed

1 tsp baking soda

3/4 tsp kosher or coarse sea salt

7 TBS unsalted butter, cut into 1-inch cubes and frozen

1/3 cup mild-flavored honey

5 TBS milk, full-fat is best

2 TBS pure vanilla extract

Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with a paddle attachment.  In a separate bowl, whisk together the honey, milk and vanilla extract.  Add to the flour mixture and mix on low until the dough just comes together.  It will be very soft and sticky.  Turn the dough onto a floured piece of plastic wrap, and pat it into a rectangle about 1 inch thick.  Wrap it, then chill until firm (2 hours or overnight).  Once firm, divide the dough in half and return half to the refrigerator.  Sift an even layer  of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.  Trim the edges of the rectangle to 4 inches wide.  Working with the shorter side of the rectangle, cut the strip every 4 1/2 inches to make 4 crackers.  Place crackers on one or two parchment-lined baking sheets and sprinkle with the topping.  Chill until firm.  Repeat with the second batch of dough.  Bake the crackers for 15-25 minutes at 350 degrees.  

Chicken and Wheat Casserole

1/4 cup margarine

1/2 cup chopped celery

1/4 cup chopped onion

2 cans cream of chicken soup

1 cup milk

salt and pepper to taste

1/2 teaspoon poultry seasoning

4 cup steamed wheat

2 cup cooked, chopped chicken

1 cup grated cheese

1/2 cup buttered bread crumbs

Saute celery and onion in margarine, in large skillet.  Stir in soup, milk, cheese and seasonings.  Add wheat and chicken.  Pour into greased 2 quart casserole dish.  Scatter with bread crumbs.  Bake at 350 degrees for 35-40 minutes.

Wheat Bread

3 cups warm water

2 packages active dry yeast

1/3 cup honey

5 cups bread flour

3 TBS butter, melted

1/3 cup honey

1 TBS salt

3 1/2 cups whole wheat flour

2 TBS butter, melted

1.  In a large bowl, mix warm water, yeast, and 1/3 cup honey.  Add 5 cups white bread flour, and stir to combine.  Let stand for 30 minutes, or until big and bubbly.

2.  Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.  Stir in 2 cups whole wheat flour.  Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to the touch.  This may take an additional 2 to 4 cups of whole wheat flour.  Place in a greasd bowl, turning once to coat the surface of the dough.  Cover with a dishtowel.  Let rise in a warm place until doubled.

3.  Punch down, and divide into 3 loaves.  Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4.  Bake at 350 degrees for 25-30 minutes; do not overbake.  Lightly brush the tops of the loaves with 2 tablespoons melted butter or margarine when done to prevent the crust from getting hard.  Cool completely.