Take a leap of faith and learn how to MIX your powdered milk…you know so you don’t gag when you try and drink it! Learn all the tricks to make it drinkable to save you MONEY!

Make your own sweetened condensed milk right in your very own blender!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Learn the basics on powdered milk! Find out what is the difference between instant, non-instant and a milk alternative, which is the best to use, and more!

Take a leap of faith and learn how to MIX your powdered milk…you know so you don’t gag when you try and drink it! Learn all the tricks to make it drinkable to save you MONEY!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Learn how to make breadsticks or pizza dough in only 30 minutes! I promise it’s do-able and DELICIOUS!

Homemade Graham Crackers-Part One:

Homemade Graham Crackers-Part Two:

Who knew you could make such amazing graham crackers right at home? Karen from ID sent me a GREAT recipe (it tastes like a mix between graham crackers and Teddy Grahams). It’s easy to make and uses food storage so you know I’d love it!

Graham Crackers-from Karen in Chubbuck, ID

1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.

Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

We’re switching gears! Watch my powdered milk class to get a basic overview of powdered milk and get ready to be amazed!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Learn how to make breadsticks or pizza dough in only 30 minutes! I promise it’s do-able and DELICIOUS!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.
* When using regular yeast change amount to 2 Tbsp.

Click HERE to download my BREAD HANDOUT with my commonly asked questions, recipes, and more!

Make your own homemade graham crackers! It’s easier than you think!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Learn how to make your recipes even healthier! Add some wheat! Here is a great way to make cinnamon rolls 100% whole wheat and still DELICIOUS!

Whole Wheat Cinnamon Rolls-Part One:

Whole Wheat Cinnamon Rolls-Part Two:

**A tip when serving something like cinnamon rolls for breakfast is to pair it with a protein (i.e. egg) to help your body feel full faster and to help with the sugar, we usually serve boiled eggs with our cinnamon rolls**

EZ Wheat Bread recipe (the recipe mentioned in the video)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

Cinnamon Roll Filling
1 c. packed brown sugar
1-2 T. cinnamon
1/3 c. butter

Cream ingredients together and spread over rolled out dough.

Cream Cheese Frosting
4 oz. (half a bar) cream cheese (I use fat free)
1/2 c. butter
2 c. powdered sugar
1 t. vanilla

Cream together cream cheese and butter (I know I didn’t do this in the video…it was only because I forgot…don’t make my same mistake!) slowly add in 2 c. powdered sugar and vanilla. Store leftovers in the fridge.

Click HERE to download my BREAD HANDOUT with my commonly asked questions, recipes, and more!

What if I told you that you could make DELICIOUS breadsticks or pizza dough in under 30 minutes? I knew you’d want to know…so make sure you check back to learn how!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Learn how to make your own calzones…or as I like to call them hot pockets (because let’s be honest…it’s pretty much the same thing! You can make a bunch and then freeze them (either before-letting you bake them fresh or after you bake them-letting you simply microwave them to reheat)!

This recipe is SO great & suprisingly EASY (so easy I made a video to prove it)! There is so much for your kids to help with in this recipe. They can knead the dough, help you roll it out, help fill them (I love giving kids options of what they put inside the pockets), and of course EAT them! You can do Hot Pocket flavors like Pepperoni Pizza, Ham & Cheese, Broccoli Cheese and others or you can make up your own! These also freeze great and re-heat in the microwave well. (So great for lunches on the go or for your hubbie to take to work) Or you can make them for a dinner party and let everyone choose what they put inside. It’s so fun!

Hot Pocket Dough- makes six 6 inch pockets
1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)
1 1/2 t. Yeast

Dough by Hand:
Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)
Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions. If you want to be really exact, you can weigh the dough. I usually just eye ball it.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)
8. Bake for 15-20 minutes at 375.

Click HERE to download my BREAD HANDOUT with my commonly asked questions, recipes, and more!

YUM! Learn how to make WHOLE WHEAT cinnamon rolls! At least you can feel like it’s a little healthy, right?

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Learn how to make YOUR OWN delicious home made whole wheat bread that your family won’t be able to resist! Trust me, this has worked for A LOT of readers who now NEVER buy bread. C’mon…give it a try!

How to make Bread-Part One:

How to make Bread-Part Two:

EZ Wheat Bread recipe (I doubled this recipe in the video you watched)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

EZ White Bread
1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.

After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.

If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

Click HERE to download my BREAD HANDOUT with my commonly asked questions, recipes, and more!

Learn how to make your own Hot Pockets! Perfect for freezing and using later…if you have any left!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Learn how to make YOUR OWN dough enhancers for a fraction of the cost! You can use these tips in any bread recipe (remember it’s more for wheat bread than for white bread)

Having a hard time getting your family to eat wheat bread let alone homemade wheat bread? Well, see how I answered the challenge to make delicious home made wheat bread taste like store bought bread! You won’t want to miss it, it’s my most popular recipe yet!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Give food storage a try this Fourth of July! It’s the perfect breakfast for making delicious whole wheat pancakes at a fraction of the cost (and MUCH better tasting) than the whole grain pancake mixes sold in the store.

Blender Wheat Pancakes

1 Cup Milk (3 T. dry powdered Milk + 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
2 tsp Baking Powder
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.

Click HERE to see more fun bbq recipes using your food storage for this 4th of July!

The truth behind dough enhancers! Find out how you can make YOUR OWN dough enhancers for a fraction of the cost!

© 2010, Crystal-Everyday Food Storage. All rights reserved.

Cooking wheat berries whole can take a LOOOOONG time but not in the pressure cooker!  See how easy and FAST it is to use an electric pressure cooker to cook your wheat berries.

Ooh…la…la…has anyone else noticed that wheat berry salads are all the rage right now? It is so great that the whole “whole grain” thing is so in, you know what I mean? Thanks so much to Charlene for sending me these VERY DELICIOUS salad recipes. They will knock the socks of anyone you serve them to.

This salad was so delicious! It had such a unique blend of flavors that were very fresh tasting and I loved the little kick from the cranberries. I picture this salad being an absolute hit at a baby/wedding shower or luncheon.

Wheat Berry Salad with Apples and Cashews

1 C wheat berries (wheat berries are the whole kernal of wheat, like what you get at the cannery) or brown rice
5 C water
3 T vegetable oil
½ C orange juice
2 T red wine vinegar
2 t ground coriander
½ t ground cinnamon
2 Granny Smith apples, cored, diced (I cheated and used 1 C. dehydrated apples, simply re-hydrate in 2 C. warm water and dice)
2 T fresh mint, finely chopped
½ C cashews, toasted, coarsely chopped
1 shallot, minced (you can use a green onion or chives if you don’t have a shallot)
1 C dried cranberries
feta cheese (optional) Charlene doesn’t ususally add this but I did because I LOVE feta

Pick over the wheat berries for any foreign bits. Rinse and bring wheat berries to a boil, reduce heat, and simmer for 1 hour or more until tender. Drain and cool.
In a small bowl, mix the vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside.
To the wheat berries, add apples, mint, shallots, and cranberries. Toss with the dressing to coat. Prior to serving, add the roasted cashews.

Note from Charlene: If I make this ahead of time, I sometimes find that I need to add more dressing, as it absorbs the liquid.

Blender pancakes! The world’s easiest recipe to make with wheat with OUT a wheat grinder! Plus, learn a great twist to make them perfect for your Fourth of July breakfast!

© 2010, Crystal-Everyday Food Storage. All rights reserved.