Flour Tortilla Mix

from Sherrida U.

This is a wet mix which can be stored in the refrigerator at least a week. You can have fresh tortillas every day!

Flour Tortilla Mix
Mix:
2 cups hot water
1 tablespoon salt
1/3 cup oil
2 cups whole wheat flour

Mix and add to above mixture:
1 cup whole wheat flour
3 cups white flour

Add flour until the dough becomes soft and elastic.

Roll dough thin.

Cook in a non-stick or cast iron frying pan heated to sizzling hot. (You can tell it's sizzling hot when a drop of water splashed onto the pan sizzles.)

Six Week Muffins

This is a wet mix for bran muffins which can be stored up to six weeks in the refrigerator. This recipe comes from Janni O. who altered the original recipe to make it healthier, more moist, and definitely more delicious than the original. Below you can find both versions.

Original Six Week Muffins

Combine in a large mixing bowl:
1 quart buttermilk
2 large eggs
1 cup vegetable oil

Add & let soak in the liquids until moistened:
1 package raisin bran cereal (17 ounces)

In another bowl, combine:
3 cups granulated sugar (or sweetener)
5 cups all-purpose flour
2 teaspoons salt
3 teaspoons baking soda

Add dry ingredients to cereal mixture, then stir just until everything is moistened.

Stir in:
1 cup dried fruit or nuts (or stir in just before baking to add more variety)

Line muffin pans with cupcake papers or grease pans well. Fill cups almost full. Let sit 15 minutes before baking.

Bake in a pre-heated 350 degree oven for about 20 minutes or until they test done.

Store leftover batter in a covered container and refrigerate for up to 6 weeks. To make muffins from refrigerated batter, dip out the batter into muffin tins without stirring. Bake as directed above.

Notes:
Over-mixing can cause tunneling (air holes) in the muffins.
To sour milk, add 1 tsp. lemon juice or vinegar to a measuring cup, then add milk to equal one cup. Let stand till it coagulates, about 10 minutes, then use to replace the buttermilk.


Janni's Healthy Version of Six Week Muffins

Combine in a large bowl:
2 cups hot apple juice
1 quart buttermilk
2 large eggs (or 1/2 cup liquid egg substitute)
7/8 cup applesauce
2 tablespoons canola oil
1 teaspoon vanilla

Add & let soak till moistened:
1 package raisin bran cereal (15 ounces)

Combine in another bowl:
3 cups granulated sugar (or sugar substitute) (or 1 cup brown sugar + 1/2 cup honey)
3 cups unbleached, all-purpose flour
2 cups whole wheat flour
2 tablespoons wheat germ
1 1/2 teaspoons kosher salt (less if using table salt)
3 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg

Add above dry mix to wet cereal mixture, then stir jutil till everything is moistened.

Fold in:
1 cup dried fruit or nuts now (or add just before cooking for more variety)

Line muffin pans with cupcake papers or grease pans well. Fill cups almost full. Let sit 15 minutes before baking.

Bake in a pre-heated 350 degree oven for about 20 minutes or until they test done.

Store leftover batter in a covered container and refrigerate for up to 6 weeks. To make muffins from refrigerated batter, dip out the batter into muffin tins without stirring. Bake as directed above.

Notes: Over-mixing can cause tunneling (air holes) in the muffins.
To sour milk, add 1 tsp. lemon juice or vinegar to a measuring cup, then add milk to equal one cup. Let stand till it coagulates, about 10 minutes, then use to replace the buttermilk.

Chocolate Brownie Mix

from Melanie E.

This recipe is as good or better than store-bought mixes. It may not be less expensive, but you know exactly what's in your mix.


Chocolate Brownie Mix

Combine and stir well:
4 cups flour
1 tablespoons + 1 tsp baking powder
1 tablespoon salt
8 cups sugar
2 1/2 cups cocoa

Mix (cut in) until it resembles course meal:
2 cups shortening

Makes 16 cups. Store in airtight container for up to 6 weeks.

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Quick and Easy Brownies

Combine and stir until well mixed:
3 cups brownie mix (from above)
3 eggs, beaten
1 1/2 teaspoon vanilla
1/2 cup chopped nuts (optional)

Spoon into a greased and flowered 8-inch pan.
Bake at 350 degrees for 35 to 40 minutes.

Add-A-Crunch Oat Topping

Serve as a topping over fruit salad, fruit, yogurt, frozen yogurt, ice cream, or pudding. Also great on bran muffins.


Add-A-Crunch

Combine and mix well:
1 1/4 c. uncooked oats (quick or old-fashioned)
1/3 cup firmly packed brown sugar
1/3 cup butter, melted
1/3 cup wheat germ or processed bran or nuts
1/4 teaspoon cinnamon

Cook in 10-inch skillet over medium heat, stirring constantly for 5 to 7 minutes or until golden brown. Spread onto ungreased cookie sheet to cool. Store in tightly covered container in refrigerator up to 3 months.

Makes 2 cups.

A note from Janni: I put my Add-A-Crunch in the oven at 270 degrees for 15-20 minutes and skip burning it in a skillet when I get distracted.

Whole Wheat Tortillas

We tried those whole wheat tortillas again last night and I found them just as good as the first time. They are really flexible after being cooked so you can make wraps easily. I don't know if they remain soft like that as we never have any left to store. I am trying Sherrida's method of storing them in the frig before cooking and will let you know how they do.

Anyway I promised to give this recipe to the sisters the night we learned mixes. Below is the video I watched. You can also see the video and detailed, step-by-step photos and instructions at Novel Eats. I made them without the machine, though the blender is needed to process the oat and walnuts. I like this especially with white wheat.


Whole Wheat Tortillas
This recipe makes about 16 8- to 10-inch tortillas

2 cups hot water
1 cup rolled oats
1/2 cup walnuts (I think you could probably also use pecans)
1 1/4 teaspoon salt
2 cups white flour
2 1/2 cups whole wheat flour

Blend together the hot water, rolled oats, walnuts and salt for a couple of minutes. If you have a high power blender you can probably get away with less time, but lower powered blenders probably need a full two or three minutes.

While your liquid mixture is blending, stir together the white and whole wheat flours in a large mixing bowl.

Pour your liquid mixture into the flour and mix. Mix by hand until you can knead it. Knead until soft and everything is incorporated 3 to 4 min. Let sit 10 min and roll out golf ball size dough balls. This is very easy to roll and can be made really thin.