While this isn’t my 50th post (that was last year….my how the time flies!)…it is definitely one of my favorites!  If you can’t tell, I love doing themed things for holidays and this is our favorite breakfast for the 4th of July.  It’s as simple as the Blender Wheat Pancakes dressed up…so yes food storage recipes for ALL occassions!

(*Disclaimer* it has been brought to my attention that I say baking soda in the video and I mean baking POWDER…the recipe below is correct.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.

For great tips on your 4th of July BBQ, click HERE to see my post that covers every aspect of the All American BBQ!

© 2009 – 2011, Crystal. All rights reserved.

We’re talking about some great neighborhood gifts that you can give that have food storage in it and we’re getting into the really good stuff now!  We’re going green this Christmas and using packaging from other items (i.e. tin cans, peanut butter bottles, frosting containers, etc.) to wrap our presents instead of filling the landfills!  This is also great for you because it will save you money…after all you’re paying for this packaging, you may as well get some more use out of it!  Now before we begin I need to show you a couple of things so that you can be successful at using whatever you have around the house to cover the lids. (Trust me you are going to love this and it’s much easier and CUTER than you think. *Note: in the video I say to measure the circumfrence of the jar or can and I meant the diameter…

Neighborhood Gift Idea #3: Blender Wheat Pancake Mix…in a Tin Can

Now, that we have that out of the way we can talk about putting a mix for blender wheat pancakes in our tin cans. Now, I used a 14.25 oz. tin can (from our Cranberry sauce from Thanksgiving). You can use cans you may have around the house that are slightly smaller or larger than that…just make sure you wash them first. Watch the video to see how it’s done. (The label I show on the can isn’t the one I have for you to download…I made it much cuter for you!)

For Reference, here are the items you need for your mix:
1 C. Whole Wheat Berries

In Dry Mix baggy:
3 T. dry powdered milk (non-instant…if you use instant it would be 1/3 C.)
2 T. powdered eggs
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Sugar

The Very Cute Label (don’t you agree?

Download the Handout HERE

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

© 2008 – 2011, Crystal. All rights reserved.

Happy 50th Post! I’m so excited! Thank you so much for visiting my blog and for all your comments, questions, and especially new food storage recipes! I’ve had such a great time putting this together for you. Now let’s spread the word. This recipe for blender wheat pancakes is SO easy and everyone can make it. Be sure to have your friends visit the blog to watch this food storage how-to video and get the recipe before the 4th of July. Let’s get people cooking with their food storage so they too can eat better, faster, & cheaper! (*Disclaimer* it has been brought to my attention that I say baking soda in the video and I mean baking POWDER…the recipe below is correct.

My very first post was about Blender Wheat Pancakes which have been a big hit and received a lot of comments. They are so delicious! I’ve revamped them into a fun & EASY breakfast to share with your family on 4th of July morning.

Blender Whole Wheat Pancakes-Whole Wheat Food Storage Recipes

Print

Recipe type: Breakfast

Serves: 4

Want an easy way to use your whole wheat with out a wheat grinder? Then this is the recipe for you! These pancakes are delicious, healthy, and easy and nothing beats the taste of freshly ground whole wheat. This will definitely make you a believer of food storage!

Ingredients

• 1 C. Milk (3 T. dry non-instant powdered milk or 1/3 c. dry instant powdered milk and 1 C. Water)
• 1 C. Wheat Kernels, whole & uncooked
• 2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
• 2 tsp Baking Powder
• 3/4 t. Salt
• 2 T. Oil
• 2 T. Honey or Sugar

Instructions

1. Put milk and wheat kernels in blender.
2. Blend on highest speed for 4 or 5 minutes or until batter is smooth.
3. Add eggs, oil, baking powder, salt and honey or sugar to above batter.
4. Blend on low.
5. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.
6. Cook; flipping pancakes when bubbles pop and create holes.

Notes

Variations:
This recipe works great with bananas, apples, yogurt, etc. The options are endless!

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.

WordPress Recipe Plugin and Microformatting by EasyRecipe

1.2.4

Variations:
This recipe works great with bananas, apples, yogurt, etc. The options are endless!

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.

Google Recipe View Microformatting by Easy Recipe

2.1.7

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup

2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar

Mix together and let stand for 10-15 minutes before serving.

If you want some tips for your 4th of July BBQ dinner read my previous post on the All American BBQ by clicking HERE

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

Practice using cracked wheat as nuts I tried this Strawberry “Nut” Jell-O salad. This is my ULTIMATE FAVORITE Jell-O salad in the WHOLE WORLD. It is one of my most favorite recipes growing up.  My mom was known as the “wheat lady” while I was growing up and this was a staple recipe she would make when she taught her wheat classes.  I would plead and beg to have some of this and I would pray there would be a lot leftover after her classes.  It’s a great example of how to use cracked wheat to help you rotate your food storage in really awesome ways.  To view a food storage video of how to crack small amounts of wheat in your blender, click HERE.

Food Storage Strawberry Molded Salad: Cracked Wheat Food Storage Recipes

Print

Prep time: 45 mins

Cook time: 12 hours

Total time: 12 hours 45 mins

Serves: 4-6

Not only is this an AWESOME recipe it also shows how you can use cracked wheat as a substitute for nuts and one more great way to rotate through your food storage.

Ingredients

• 1 small pkg. strawberry Jello (I cheated and used raspberry and it was still DELICIOUS)
• 1 C boiling water
• 1 C cooked cracked wheat for mock nuts
• 1 C whipped cream or Cool Whip Whipped Topping
• 1/2 C sugar
• 2 C mashed fresh strawberries

Instructions

1. Combine Jell-O and Water & refrigerate until syrupy, then add remaining ingredients.
2. Refrigerate until firm or over night.
3. Serve on a bed of lettuce with a dollop of whipped cream/topping sprinkled with cooked cracked wheat as your mock nuts.

Notes

Word to the wise-you have to watch the water and Jell-O phase like a hawk. It goes from syrupy to jelled very quickly. I would check it between 15-20 minutes after you put it in the fridge

WordPress Recipe Plugin and Microformatting by EasyRecipe

2.1.7

© 2008 – 2011, Crystal. All rights reserved.

Did you know that you can easily crack small amounts of wheat in your blender? Why you may ask, would someone want to crack their wheat? Well cracked wheat can be a great way to rotate your food storage. You can eat it for cereal and use it as a meat extender or a nut substitute. For a great food storage recipe that uses the cracked wheat, click here.

© 2008 – 2011, Crystal. All rights reserved.

If your family is particular and has favorite cookie recipes don’t be afraid to pick a couple out that would hide the wheat well. Here are some tips to help you know which recipe would be right to sneak your food storage wheat into:

1. Any cookie recipe with oats will mask the wheat because the oats already give a “hearty” feel to the cookies

2. Brown sugar in the recipe will mask any extra brown coloring from the wheat and help keep the cookie moist. So a recipe that calls for all brown sugar would be ideal or at least equal parts brown sugar and white sugar.

3. Chocolate is a strong flavor that will mask even the pickiest eaters taste buds.

4. You don’t have to start out replacing all the all-purpose flour with wheat flour. Start out doing 1/2 and 1/2 and work your way up to all wheat flour.

5. Use white wheat. White wheat doesn’t have the strong taste that red wheat has and is much easier hidden in things like cookies.

6. Don’t warn your family before they try it. They will assume that the cookie is how you always make it.

© 2008 – 2011, Crystal. All rights reserved.

GOURMET BLENDER BANANA WHEAT COOKIES

(shown with frosting and with out)

Since so many people loved the blender pancake and waffle recipes I decided to adapt one of my mother-in-law’s best recipes to sneak in some wheat using your blender! It’s just one more way to use that food storage with out your family knowing. These cookies have a great flavor and are very moist (similar consistency to pumpkin cookies). I served these at a dinner party and everyone gobbled them up! Don’t tell anyone there is wheat in them before they eat them, it is so much fun to see their face when you tell them the cookie they love has wheat!

Gourmet Blender Banana Wheat Cookie-Wheat Food Storage Recipes

Print

Recipe type: Dessert

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Another great way to use that food storage wheat with out a wheat grinder. They are delicious and no one will ever guess you used food storage in that.

Ingredients

• 2/3 C. Brown Sugar
• 1/3 C. White Sugar
• 2/3 C. Shortening
• 2 Eggs (2 T. powdered eggs and 1/4 C. water)
• 1 tsp. Vanilla
• 1 C. Mashed Bananas (over ripe ones from the freezer work best) plus 1/4 C. water
• 3/4 C. Whole Wheat
• 2 C. Flour
• 2 tsp. Baking Powder
• 1/4 tsp. Salt
• 1/4 tsp. Baking Soda
• 6 oz. or 3/4 C. Chocolate Chips
• 3/4 C. Chopped Walnuts

Instructions

1. Beat together sugar and shortening until fluffy.
2. Beat in eggs and vanilla, mixing well.
3. Blend wheat, water, and mashed bananas for 4-5 minutes.
4. Add mashed banana alternately with mixture of flour, baking powder, salt and soda; mix well. Sitr in chocolate chips and walnuts.
5. Drop by rounded teaspoons onto lightly greased baking sheets.
6. Bake at 350 degrees about 10 minutes.
7. Cool on rack, makes 4 to 5 dozen soft, moist cookies. If desired, top with frosting.

Notes

Frosting:
1/2 C. Butter or Margarine, softened
4 C. powdered sugar
Dash of Salt
approx. 1/4 C. Milk (3/4 T. dry non-instant powdered milk or 1 1/2 T. dry instant powdered milk and 1/4 C. water)
1 tsp. Vanilla

Beat butter, sugar and salt until thoroughly blended. Add milk and vanilla. Add more milk as needed.

For presentation, I also dusted the tops of the frosted cookies with cocoa powder. These cookies are good with out the frosting if you don’t feel like frosting cookies! The dough can be kind of sticky and chilling the dough before baking will help.

WordPress Recipe Plugin and Microformatting by EasyRecipe

1.2.4

© 2008 – 2011, Crystal. All rights reserved.

If you loved the Blender Wheat Pancakes, you’ll LOVE this sweet variation.  Who doesn’t love sneaking in a little food storage for breakfast?  Trust me, no one will ever guess this contains wheat, powdered milk, powdered eggs and is healthy!

Blender Wheat WAFFLES!!

Print

Recipe type: Breakfast

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 4

A great twist on Blender Wheat Pancakes! Just as easy, just as delicious and nutritious!

Ingredients

• 1 Cup Milk (3 T. Dry non-instant Powdered Milk or 1/3 C. instant powdered milk and 1 C. Water)
• 1 Cup + 1 Tbs Wheat Kernels, whole & uncooked
• 2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/4 Cup Oil
• 2 Tbs. Sugar

Instructions

1. Put milk and wheat kernels in blender.
2. Blend on highest speed for 4 or 5 minutes or until batter is smooth.
3. Add eggs, oil, baking powder, salt and honey or sugar to above batter.
4. Blend on low.
5. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
6. Cook: They will take slightly longer to cook than regular waffles–keep checking.

Notes

Easy Gourmet Banana Nut Waffles (I can not express how delicious this is!!!)
Great for a special occasion Mother’s Day, Father’s Day, or for a brunch.
Increase wheat to 1 Cup + 2 Tbs (that is an extra 1 Tbs of wheat added to above recipe)
Blend two ripe bananas into batter before pouring into the waffle iron.
Sprinkle chopped walnuts (if desired) over top of batter before closing the waffle iron.
Prepare and Cook as directed above
Serve with Hot Homemade Caramel Sauce below

(This is the easiest and most delicious Caramel Sauce I’ve ever eaten!)
Hot Homemade Caramel Sauce
makes enough sauce for 2 recipes of waffles–good on many deserts too!

1/2 Cup buttermilk or 1/2 Cup milk with 1/2 tsp. vinegar or lemon juice
2 Cups Sugar
1/2 Cup Butter
2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer with out going grainey)
2 t. baking soda
1 tsp. Vanilla (do not add until after removing from heat)

Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the carmel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugarey mess on your stove…trust me!)

Stir in vanilla when syrup is finished cooking.

WordPress Recipe Plugin and Microformatting by EasyRecipe

1.2.4

© 2008 – 2011, Crystal. All rights reserved.

No Wheat Grinder Food Storage Recipe

For those of you on the “Whole Grain” band wagon, you may be overspending on popular pancake mixes…especially if you have some food storage wheat in your pantry! If you don’t have a wheat grinder and are constantly perplexed looking at those whole kernels of wheat, do I have the recipe for you to try! This is the most simple, easiest to clean up, and DELICIOUS pancake recipe I’ve ever eaten. Give it a try…(If you really want to get handy you can even…dare I say it…substitute powdered milk for the milk)

Blender Whole Wheat Pancakes-Whole Wheat Food Storage Recipes

Print

Recipe type: Breakfast

Serves: 4

Want an easy way to use your whole wheat with out a wheat grinder? Then this is the recipe for you! These pancakes are delicious, healthy, and easy and nothing beats the taste of freshly ground whole wheat. This will definitely make you a believer of food storage!

Ingredients

• 1 C. Milk (3 T. dry non-instant powdered milk or 1/3 c. dry instant powdered milk and 1 C. Water)
• 1 C. Wheat Kernels, whole & uncooked
• 2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
• 2 tsp Baking Powder
• 3/4 t. Salt
• 2 T. Oil
• 2 T. Honey or Sugar

Instructions

1. Put milk and wheat kernels in blender.
2. Blend on highest speed for 4 or 5 minutes or until batter is smooth.
3. Add eggs, oil, baking powder, salt and honey or sugar to above batter.
4. Blend on low.
5. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.
6. Cook; flipping pancakes when bubbles pop and create holes.

Notes

Variations:
This recipe works great with bananas, apples, yogurt, etc. The options are endless!

Food Storage Items Used: 5

WordPress Recipe Plugin and Microformatting by EasyRecipe

1.2.4

Food Storage Items Used: 5

© 2008 – 2012, Crystal. All rights reserved.