We proclaimed November “Westland Ward Bean Month” and invited ward members to accept either of two challenges: 1) eat beans once a week for the month, or 2) try a new bean recipe every week. During the month we provided a price comparison chart for different kinds of beans from different stores; a nutrient profile for dried cooked beans; and a cooking chart for a variety of beans.
Because the class on November 5 was cancelled, our only meeting for the month, on November 17, was our Westland Ward Bean Fair. We opened the meeting with a bean bag toss in which everyone told something they knew (or didn’t know) about beans and/or a bean story, memory, or experience. Janni O. and our stake food storage specialist taught us about types of beans and how to store, pick, cook, and can beans. We had samples of a variety of beans for attendees to taste. We also invited ward members to bring a bean dish to share so we could try out different beans and recipes. Many contributed their recipes so that we could make them available to ward members. We had a judge who chose “the best” of several different varieties of foods made with beans and we awarded prizes. We also took orders and payments for a “Bean Run” to the storehouse, bringing back many pounds of beans, dividing them, and making them available for ward members. Looking back, we think this was probably the most successful meeting of the year.
On November 19th, the focus of our activity was “A Food Storage Christmas.” We made Christmas gifts from our food storage. Several sisters showed us how to make the gifts look beautiful for gift-giving.
Beans! Did you attend the Bean Fair? Did you learn anything new about beans? Did you accept either of the challenges for the month? Do you regularly cook with beans these days?
Saturday, August 7, 2010
Our Heart's Desire in December 2009
Because December is such a busy month and many people are gone from the middle of the month on, we had only one meeting.
David C. taught a class to help us identify our “heart’s desire” - in any aspect of our lives - and how to achieve our heart’s desire. He taught based on a book by Robert Fritz, The Path of Least Resistance: Learning to Become the Creative Force in Your Own Life.
During December we also asked ward members to complete a (too long) food storage survey. We learned that all we need to know is what ward members are interested in learning about concerning food storage.
Did the presentation help you identify and achieve a heart's desire in your own life? Did the presentation give you a new way to succeed at something you want to do, be, or have?
David C. taught a class to help us identify our “heart’s desire” - in any aspect of our lives - and how to achieve our heart’s desire. He taught based on a book by Robert Fritz, The Path of Least Resistance: Learning to Become the Creative Force in Your Own Life.
During December we also asked ward members to complete a (too long) food storage survey. We learned that all we need to know is what ward members are interested in learning about concerning food storage.
Did the presentation help you identify and achieve a heart's desire in your own life? Did the presentation give you a new way to succeed at something you want to do, be, or have?
Water Storage in January 2010
The meeting on January 21 and 22 focused on water storage. Br. P. explained the physiological needs for water and mentioned some of the side-effects of lack of water.
We learned about quantities, methods, and containers for water storage.
We also discussed water conservation plus a little about purifiers and filters.
We challenged ward members to have enough water stored for each member of their family by April General Conference so they can begin a regular rotation system every six months at conference time.
Did you accept the challenge to store water? Did this meeting encourage you to begin a water storage program, or continue and improve one you already had in place?
We learned about quantities, methods, and containers for water storage.
We also discussed water conservation plus a little about purifiers and filters.
We challenged ward members to have enough water stored for each member of their family by April General Conference so they can begin a regular rotation system every six months at conference time.
Did you accept the challenge to store water? Did this meeting encourage you to begin a water storage program, or continue and improve one you already had in place?
Learning about Gardening in February 2010
February was our first gardening month with both meetings focused on the topic. Our stake food storage specialist taught us about choosing and starting seeds; preparing the soil; deciding what and how much to plant; and container gardening. She encouraged us to buy our vegetable plants from a nursery (instead of a local discount store) and explained which plants not to buy. She also gave us a recipe for a natural bug repellant. Tom T. showed us how to make rain barrels.
What did you learn at these meetings that helped your garden grow? Did you learn anything new, try it, and had a successful outcome?
What did you learn at these meetings that helped your garden grow? Did you learn anything new, try it, and had a successful outcome?
Evaluating, Organizing, and Rotating in March 2010
This month we focused on evaluating, organizing, and rotating our food storage.
Jill S. shared her method for deciding how much she needs to store for her short- and long-term food storage and included details about how her family plans menus.
Tina S. showed us a method she devised to keep track of her nearly-out-of-date foods so she can use them before they expire.
Laura C. shared her method of keeping track of her food storage and explained her method for meal planning.
Did you try out any of the food storage systems that were presented at these meetings? Did they inspire you to make a system of your own? Were these presentations helpful to you?
Jill S. shared her method for deciding how much she needs to store for her short- and long-term food storage and included details about how her family plans menus.
Tina S. showed us a method she devised to keep track of her nearly-out-of-date foods so she can use them before they expire.
Laura C. shared her method of keeping track of her food storage and explained her method for meal planning.
Did you try out any of the food storage systems that were presented at these meetings? Did they inspire you to make a system of your own? Were these presentations helpful to you?
Gardening Again in April 2010
In April we learned more about planting summer vegetables and how to plant strawberry pots.
In many ways these meetings were so full of information that there's too much to write about.
Did you learn anything about gardening that helped your garden grow better this year? How IS your garden growing?
In many ways these meetings were so full of information that there's too much to write about.
Did you learn anything about gardening that helped your garden grow better this year? How IS your garden growing?
Lessons from May 2010
May 2010
In our first meeting in May Linda B. taught us how to dehydrate fruits and vegetables and showed us how to make beef jerky. Candace R. told us about seeds for sprouting and explained how to sprout them. We tasted the jerky and several kinds of sprouts.
The second meeting in May was devoted to mixes, both wet and dry. Janni O. showed us how to make bread dough that can be refrigerated for 2 weeks, Six Week Bran Muffins, and shared a recipe for a cornbread mix. Melanie E. shared a brownie mix. And Sherrida U. taught us how to make refrigerated flour tortilla dough so we can make fresh tortillas as often as we choose. Laura C. taught us how to adapt our own recipes to turn them into mixes.
Have you used any of the things you learned at these meetings? Did you try any of the mix recipes? What did you think?
In our first meeting in May Linda B. taught us how to dehydrate fruits and vegetables and showed us how to make beef jerky. Candace R. told us about seeds for sprouting and explained how to sprout them. We tasted the jerky and several kinds of sprouts.
The second meeting in May was devoted to mixes, both wet and dry. Janni O. showed us how to make bread dough that can be refrigerated for 2 weeks, Six Week Bran Muffins, and shared a recipe for a cornbread mix. Melanie E. shared a brownie mix. And Sherrida U. taught us how to make refrigerated flour tortilla dough so we can make fresh tortillas as often as we choose. Laura C. taught us how to adapt our own recipes to turn them into mixes.
Have you used any of the things you learned at these meetings? Did you try any of the mix recipes? What did you think?
What We Did in June 2010
June 2010
Patty O. taught us how to make strawberry jam, both canned and freezer jams. We tasted jams made with sugar, made with low sugar, and made with “splenda.” Some of us tried our hands at stirring, cooking, and filling jars.
We organized a “Storehouse Saturday” for the ward. About 8 members went to the storehouse together where they purchased and canned foods they wanted to add to their food storage.
At the last meeting in June we learned about canning meat and chicken from Brian S. It was great to have a man teach us about something that some folks think of as “women’s” work.
Did you participate in any of these activities? Did you learn something that you put to use in your own food storage at home? Were they a worthwhile use of your time?
Patty O. taught us how to make strawberry jam, both canned and freezer jams. We tasted jams made with sugar, made with low sugar, and made with “splenda.” Some of us tried our hands at stirring, cooking, and filling jars.
We organized a “Storehouse Saturday” for the ward. About 8 members went to the storehouse together where they purchased and canned foods they wanted to add to their food storage.
At the last meeting in June we learned about canning meat and chicken from Brian S. It was great to have a man teach us about something that some folks think of as “women’s” work.
Did you participate in any of these activities? Did you learn something that you put to use in your own food storage at home? Were they a worthwhile use of your time?
Thursday, July 22, 2010
Herbed Flatbread
These are much more like crackers than bread. You could serve them plain, with cheese, or with a vegetable topping like pico de gallo. While these are made with white flour, they would be healthier if made with whole wheat flour.
Measure:
1 c. warm water
Sprinkle on:
1 tsp. yeast
Stir in:
2 tsp. extra-virgin olive oil
3 c. flour
2 tsp. coarse salt (less if you use table salt)
1 tsp. sugar
Stir until dough forms. Turn out onto a floured surface and knead with floured hands until smooth, about 5 minutes.
Trasnfer to a lightly oiled bowl and cover the bowl with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees.
Measure:
1/4 c. fresh rosemary or thyme or a combination (or 1/8 c. dried)
Mix together:
1 large egg
1 tblsp water
Divide dough into 16 equal pieces and cover with the plastic wrap. Roll out 1 piece of dough to roughly 4" x 10" on a lightly floured surface. Trasnfer to a parchment-lined baking sheet. (Waxed paper does not work!)
Brush with the egg/water wash.
Sprinkle with:
sea salt
rosemary and/or thyme
Repeat with remaining dough, arranging 4 pieces per baking sheet.
Bake, rotating baking sheets halfway through, until crisp and golden, 18-22 minutes. Let cool on sheets on a wire rack.
from Nancy M. who found it in Martha Stewart Living, June 2010, pp. 115, 172.
Measure:
1 c. warm water
Sprinkle on:
1 tsp. yeast
Stir in:
2 tsp. extra-virgin olive oil
3 c. flour
2 tsp. coarse salt (less if you use table salt)
1 tsp. sugar
Stir until dough forms. Turn out onto a floured surface and knead with floured hands until smooth, about 5 minutes.
Trasnfer to a lightly oiled bowl and cover the bowl with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees.
Measure:
1/4 c. fresh rosemary or thyme or a combination (or 1/8 c. dried)
Mix together:
1 large egg
1 tblsp water
Divide dough into 16 equal pieces and cover with the plastic wrap. Roll out 1 piece of dough to roughly 4" x 10" on a lightly floured surface. Trasnfer to a parchment-lined baking sheet. (Waxed paper does not work!)
Brush with the egg/water wash.
Sprinkle with:
sea salt
rosemary and/or thyme
Repeat with remaining dough, arranging 4 pieces per baking sheet.
Bake, rotating baking sheets halfway through, until crisp and golden, 18-22 minutes. Let cool on sheets on a wire rack.
from Nancy M. who found it in Martha Stewart Living, June 2010, pp. 115, 172.
Peanut Butter Cookies
Mix together:
1/2 c. margarine
1/2 c. oil or shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
1 tsp. vanilla
1 1/2 c. wheat flour
1 1/2 c. white flour
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt (or more if desired)
Spoon onto cookie sheet and make a criss cross pattern with a fork.
Bake at 375 degrees for 10-12 minutes.
from Lois M.
1/2 c. margarine
1/2 c. oil or shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
1 tsp. vanilla
1 1/2 c. wheat flour
1 1/2 c. white flour
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt (or more if desired)
Spoon onto cookie sheet and make a criss cross pattern with a fork.
Bake at 375 degrees for 10-12 minutes.
from Lois M.
"Healthy Snacks from Your Food Storage"
We met for "Healthy Snacks from Your Food Storage" on Wednesday, July 21, and Thursday, July 22, 2010. If you wanted to come but weren't able, here's part of what you missed. (And we missed you!)
Chasten R. shared some ideas and tips about choosing and making healthy snacks for our families and ourselves. In her home their children choose what they want for breakfast and lunch (within reason), but eat what is served at dinner. The children can eat fruits and vegetables whenever and however much they want (but are still expected to eat a full meal). In their pantry they keep a snack basket with foods like popcorn, trail mix, fresh peanuts, raisins, etc. The children must ask permission before eating from the snack basket.
Read labels. She doesn't like to eat prepared foods when she doesn't know what the foods listed on the label are. When you read a label, the ingredient with the highest quantity is listed first, the least ingredient listed last.
Chasten had samples of and recipes for granola, graham crackers, granola bars, Hawaiian bread, and power bars. Chasten's daughter, Cora, demonstrated how to make peanut butter balls, which we sampled.
Resources for her presentation came from Wheat Cookin' Made Easy by Pam Crockett and from Super Healthy Kids. I think her sisters also offered some ideas and her children and some of their friends sampled, reviewed, and gave suggestions for changes to some of the snacks she tried.
Several other people brought snacks to share. You can find many of the recipes from this activity below this post.
BIG THANKS to Chasten and Cora for their time and effort in planning, preparing, and sharing their expertise.
Chasten R. shared some ideas and tips about choosing and making healthy snacks for our families and ourselves. In her home their children choose what they want for breakfast and lunch (within reason), but eat what is served at dinner. The children can eat fruits and vegetables whenever and however much they want (but are still expected to eat a full meal). In their pantry they keep a snack basket with foods like popcorn, trail mix, fresh peanuts, raisins, etc. The children must ask permission before eating from the snack basket.
Read labels. She doesn't like to eat prepared foods when she doesn't know what the foods listed on the label are. When you read a label, the ingredient with the highest quantity is listed first, the least ingredient listed last.
Chasten had samples of and recipes for granola, graham crackers, granola bars, Hawaiian bread, and power bars. Chasten's daughter, Cora, demonstrated how to make peanut butter balls, which we sampled.
Resources for her presentation came from Wheat Cookin' Made Easy by Pam Crockett and from Super Healthy Kids. I think her sisters also offered some ideas and her children and some of their friends sampled, reviewed, and gave suggestions for changes to some of the snacks she tried.
Several other people brought snacks to share. You can find many of the recipes from this activity below this post.
BIG THANKS to Chasten and Cora for their time and effort in planning, preparing, and sharing their expertise.
If you came to one of the meetings, is there anything you remember that wasn't included in this post? Did you try any of the recipes?
Granola Bars Basic Recipe
Mix:
2 c. oats
1/2 c. brown sugar
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 - 1/2 tsp. salt
1 tsp. vanilla
1/2 c. honey
1/2 c. peanut butter
dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc., as desired
Press into greased 11" x 13" pan. Dough will be very dry and crumbly, but press until dough forms with pan.
Bake at 325 degrees for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in snack size bags.
from Chasten R. who found it at Super Healthy Kids.
2 c. oats
1/2 c. brown sugar
1 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 - 1/2 tsp. salt
1 tsp. vanilla
1/2 c. honey
1/2 c. peanut butter
dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc., as desired
Press into greased 11" x 13" pan. Dough will be very dry and crumbly, but press until dough forms with pan.
Bake at 325 degrees for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in snack size bags.
from Chasten R. who found it at Super Healthy Kids.
Granola
Mix:
6 c. oats
1 c. chopped almonds
1/3 c. sesame seeds
1/2 c. sunflower seeds
1-2 tsp. cinnamon
Mix:
1/2 c. olive oil (or canola oil)
1/2 c. brown sugar
1/3 c. honey
2 tblsp. vanilla
Mix wet and dry ingredients together.
Pour onto cookie sheet.
Bake at 350 degrees for 25-27 minutes.
from Chasten R. who found it at Super Healthy Kids.
6 c. oats
1 c. chopped almonds
1/3 c. sesame seeds
1/2 c. sunflower seeds
1-2 tsp. cinnamon
Mix:
1/2 c. olive oil (or canola oil)
1/2 c. brown sugar
1/3 c. honey
2 tblsp. vanilla
Mix wet and dry ingredients together.
Pour onto cookie sheet.
Bake at 350 degrees for 25-27 minutes.
from Chasten R. who found it at Super Healthy Kids.
Whole Wheat Graham Crackers
While these crackers are not thin like store-bought graham crackers, they are healthy, pure, and delicious. Though graham flour is slightly different from regular whole wheat flour, regular whole wheat flour is a substitute for graham flour.
Graham flour is made from whole wheat flour but it is ground differently. The OSU Extension explains that the "germ, bran, and endosperm are separated and ground separately. The bran and germ are ground coarsely, the endosperm is ground finely, and then they are mixed together. Since graham flour and other whole-wheat flour contain the wheat germ, bran, and endosperm, they are higher in nutrient value than regular all-purpose flour and enriched or self-rising flour."
In a small bowl mix:
1/2 c. evaporated milk
1/2 c. water
2 tblsp. lemon juice
In a large bowl beat well:
1 c. brown sugar
1/2 c. honey
1/2 c. vegetable oil
1/2 c. applesauce
2 tsp. vanilla
2 beaten eggs
Add the following and mix well:
1 tsp. salt
1 tsp. baking soda
8-10 c. whole wheat pastry flour
When well mixed, divide into four equal portions. The dough will be the consistency of thick cookie dough.
Place each portion on a greased and floured cookie sheet and roll out to 1/8 inch thick. (It's important to roll it out ON the pan, not before and try to transfer.)
Prick with a fork and bake in 375 degree oven for 15-20 minutes until lightly browned. Immediately cut into squares and remove to cooling rack.
from Chasten R. who modified the recipe found in Wheat Cookin' Made Easy.
Did you try them? What did you think?
Graham flour is made from whole wheat flour but it is ground differently. The OSU Extension explains that the "germ, bran, and endosperm are separated and ground separately. The bran and germ are ground coarsely, the endosperm is ground finely, and then they are mixed together. Since graham flour and other whole-wheat flour contain the wheat germ, bran, and endosperm, they are higher in nutrient value than regular all-purpose flour and enriched or self-rising flour."
In a small bowl mix:
1/2 c. evaporated milk
1/2 c. water
2 tblsp. lemon juice
In a large bowl beat well:
1 c. brown sugar
1/2 c. honey
1/2 c. vegetable oil
1/2 c. applesauce
2 tsp. vanilla
2 beaten eggs
Add the following and mix well:
1 tsp. salt
1 tsp. baking soda
8-10 c. whole wheat pastry flour
When well mixed, divide into four equal portions. The dough will be the consistency of thick cookie dough.
Place each portion on a greased and floured cookie sheet and roll out to 1/8 inch thick. (It's important to roll it out ON the pan, not before and try to transfer.)
Prick with a fork and bake in 375 degree oven for 15-20 minutes until lightly browned. Immediately cut into squares and remove to cooling rack.
from Chasten R. who modified the recipe found in Wheat Cookin' Made Easy.
Did you try them? What did you think?
Snack Ideas
These are some ideas for healthy snacks that Chasten shared with us
popcorn
whole wheat pretzels
whole wheat graham crackers
granola -- mix in yogurt, eat plain, as cereal
peanut butter balls
power bars
Hawaiian bread
granola bars
dried fruit
trail mix
scoop of peanut butter
coconut milk smoothies
hummus
These ideas came from Wheat Cookin' Made Easy and Super Healthy Kids.
What other ideas for healthy snacks can you share with us? What do you and family like to eat?
popcorn
whole wheat pretzels
whole wheat graham crackers
granola -- mix in yogurt, eat plain, as cereal
peanut butter balls
power bars
Hawaiian bread
granola bars
dried fruit
trail mix
scoop of peanut butter
coconut milk smoothies
hummus
These ideas came from Wheat Cookin' Made Easy and Super Healthy Kids.
What other ideas for healthy snacks can you share with us? What do you and family like to eat?
Fruit Pops
Fruit Pops #1
Pour canned fruit cocktail with juice into small paper dixie cups. Freeze overnight. Peel off paper and enjoy.
Fruit Pops #2
Mix powdered milk, add frozen or canned fruit and 1/4 c. sugar. Blend in blender. Enjoy the smoothie. Freeze for 3 hours for a thick slushie. Pour into popsicle mold and freeze overnight for popsicles.
from Chasten R.
Pour canned fruit cocktail with juice into small paper dixie cups. Freeze overnight. Peel off paper and enjoy.
Fruit Pops #2
Mix powdered milk, add frozen or canned fruit and 1/4 c. sugar. Blend in blender. Enjoy the smoothie. Freeze for 3 hours for a thick slushie. Pour into popsicle mold and freeze overnight for popsicles.
from Chasten R.
Cereal Power Bars
The directions say to cool before eating. Chasten wrote, "We didn't cool... We ate, and ate them pretty hot and pretty fast." I guess that tells you something about how good this recipe is. If you buy these ingredients in bulk or stock up on them when you find them on sale and keep them in your food storage, it will be an easy choice to make this healthy recipe.
Line a 13" x 9" pan with foil and spray.
Mix together:
1 2/3 c. cereal (any bran flake type should work)
8 dates, chopped and pitted
1/2 c. coconut
1/2 c. brown sugar
1/2 c. whole wheat flour
1 tsp. ground cinnamon
1 can white beans (white kidney or Great Northern) pureed or chopped
Mix in:
1/3 c. honey
3 tblsp. melted butter
2 tblsp. canola oil
1 tsp. vanilla
dash salt
1 c. cinnamon chips (This was the best part!!)
Spread in lined pan. Bake at 350 degrees for 30-40 minutes, until edges are browned. Cool completely.
From Chasten R. who found it at Super Healthy Kids.
What did you think? Did you finish off the pan before the bars had cooled?
Line a 13" x 9" pan with foil and spray.
Mix together:
1 2/3 c. cereal (any bran flake type should work)
8 dates, chopped and pitted
1/2 c. coconut
1/2 c. brown sugar
1/2 c. whole wheat flour
1 tsp. ground cinnamon
1 can white beans (white kidney or Great Northern) pureed or chopped
Mix in:
1/3 c. honey
3 tblsp. melted butter
2 tblsp. canola oil
1 tsp. vanilla
dash salt
1 c. cinnamon chips (This was the best part!!)
Spread in lined pan. Bake at 350 degrees for 30-40 minutes, until edges are browned. Cool completely.
From Chasten R. who found it at Super Healthy Kids.
What did you think? Did you finish off the pan before the bars had cooled?
Whole Grain Breakfast Cookies
Preheat oven to 350 degrees.
Combine and cream till fluffy:
5 tblsp. butter, softened
3 tblsp. canola or vegetable oil
1/2 c. brown sugar
Add and mix in:
2 tsp. vanilla
1 egg
Stir in:
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
Stir in individually and mix after each:
1 c. whole wheat flour
1 1/2 c. quick cooking oats
1/2 c. wheat germ
Stir in:
1 c. combination cranberries and raisins, minced
Roll into 1" balls and place on cookie sheets with at least 2" between them.
Bake for about 10-12 minutes. Don't let them get too brown unless you like them crunchy. Cool on cookie sheets for a few mintues before transferring to a cooling rack.
Notes from the baker: When I baked these, I check them halfway through the baking time and they were still round balls with no indication of flattening. I removed the cookie sheet from the oven, flattened the balls with the bottom of a glass, and returned them to the over until finished. Yours may flatten just fine.
Other dried fruit would work, too.
I think these would work well pressed into a jelly roll or cake pan, scored into granola bar shapes, baked, then broken apart or cut while warm.
I didn't have wheat germ on hand so substituted whole wheat flour.
from Nancy M. who found it at Prudence Pennywise.
Combine and cream till fluffy:
5 tblsp. butter, softened
3 tblsp. canola or vegetable oil
1/2 c. brown sugar
Add and mix in:
2 tsp. vanilla
1 egg
Stir in:
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
Stir in individually and mix after each:
1 c. whole wheat flour
1 1/2 c. quick cooking oats
1/2 c. wheat germ
Stir in:
1 c. combination cranberries and raisins, minced
Roll into 1" balls and place on cookie sheets with at least 2" between them.
Bake for about 10-12 minutes. Don't let them get too brown unless you like them crunchy. Cool on cookie sheets for a few mintues before transferring to a cooling rack.
Notes from the baker: When I baked these, I check them halfway through the baking time and they were still round balls with no indication of flattening. I removed the cookie sheet from the oven, flattened the balls with the bottom of a glass, and returned them to the over until finished. Yours may flatten just fine.
Other dried fruit would work, too.
I think these would work well pressed into a jelly roll or cake pan, scored into granola bar shapes, baked, then broken apart or cut while warm.
I didn't have wheat germ on hand so substituted whole wheat flour.
from Nancy M. who found it at Prudence Pennywise.
Hawaiian Bread
This is a very moist cake which keeps for several days.
Mix together:
1/2 c. sugar
1/4 c. butter
2 eggs
1 can crushed pineapple with juice (12-20 ounces)
1/2 c. grated coconut
1/2 c. chopped walnuts
2 c. whole wheat flour
1 tblsp. baking powder
1/4 tsp. salt
Put in a bread pan. Sprinkle the top with extra coconut, a little brown sugar, and some nuts.
Bake in oven set at 350 degrees for 45-60 minutes or until cooked all the way through. (Test by poking a toothpick into the center. If it comes out clean, it's finished. If not, let bake a little longer.)
Recipe shared by Chasten R. who found it at Super Healthy Kids.
Did you try this recipe? What did you think? Did you make any substitutions and if so, how did they work?
Mix together:
1/2 c. sugar
1/4 c. butter
2 eggs
1 can crushed pineapple with juice (12-20 ounces)
1/2 c. grated coconut
1/2 c. chopped walnuts
2 c. whole wheat flour
1 tblsp. baking powder
1/4 tsp. salt
Put in a bread pan. Sprinkle the top with extra coconut, a little brown sugar, and some nuts.
Bake in oven set at 350 degrees for 45-60 minutes or until cooked all the way through. (Test by poking a toothpick into the center. If it comes out clean, it's finished. If not, let bake a little longer.)
Recipe shared by Chasten R. who found it at Super Healthy Kids.
Did you try this recipe? What did you think? Did you make any substitutions and if so, how did they work?
Peanut Butter Balls
This is a super easy recipe that children may enjoy making. Though you freeze the balls for a brief time, store in the refrigerator (if they last that long) and allow to stand at room temperature a few minutes before serving. The added bonus of this recipe is that every ingredient is probably part of your food storage. If you run out of everything else, you and your family can still have a healthy, slightly sweet snack.
Mix together:
1/2 c. peanut butter
1 c. powdered milk
1 c. quick oats
1/2 c. honey
Form into 1" balls and place on a plate. Freeze for 10-30 minutes.
From Chasten R.
Did you try these? Did your family like them? How long did they last?
Mix together:
1/2 c. peanut butter
1 c. powdered milk
1 c. quick oats
1/2 c. honey
Form into 1" balls and place on a plate. Freeze for 10-30 minutes.
From Chasten R.
Did you try these? Did your family like them? How long did they last?
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