New Recipes

Alright, I'm determined to get some new recipes up this week, along with some of my favorite general oh so yummy and healthy recipes. Veggie Yumm Bowl, Broccoli Carrot Pasta Salad, Polenta with Roasted Tomato and Summer Veggies, etc. These are all meals my family loves, too. I better share because they are too good to keep to myself.

Plus, Whole Grain Carrot Muffins, Whole Grain Waffles,...hmm what else, probably some more cookies, too.

Walton Feed Bulk Order

There are some who have expressed an interest in making a bulk order to Walton Feed soon to help save on shipping cost. Leave a comment if you want to get in on it.

Walton Feed has EVERYTHING you could possibly want from freeze dried food, powdered cheese, to emergency candles, buckets and water filters. They have Morning Moo, my recommended brand of powdered milk. I'll be ordering some of that. Anyway, take a look at their site (the link is on the left) and let me know if you want to order with us. Notice that most things you can order in a variety of sizes #2.5 cans, #10 cans, 6 gallon buckets (RB is a regular food grade bucket, SP is a food grade bucket with a foil liner).

A Recipe Caveat

Just a note if you use my recipes. I will change them if I find a better variation. This is very likely because I experiment a lot.

Also, watch your baking times closely because my oven is TERRIBLE. It could be anywhere from 5 to 200 degrees off. Who knows?

I'll add more recipes soon. I'll also bake my bread in the oven to get a non-bread machine recipe out there.

WG Peanut Butter Cookies

4 c fresh milled whole grain flour (whole grain mix below)
4 T vital wheat gluten
1 1/2 t salt
3/4 t baking soda
3/4 t baking powder
16 T (2 sticks) butter
1 c packed brown sugar
1 c granulated sugar
1 c natural peanut butter
2 t vanilla extract
2 large eggs

1. Adjust oven racks to upper and lower middle positions and heat to 350 degrees.
2. Whisk the flour, salt, baking soda, and baking powder together in a large bowl.
3. In a mixer beat butter and sugars together on medium until light and fluffy. Beat in peanut butter until incorporated. Beat in vanilla, then eggs, one at a time scraping down the sides and beaters as needed.
4. Combine the flour mixture in and combine. Mix in an extra 1 c ground or chopped peanuts if desired.
5. Form into balls and place on two greased baking sheets and flatten using a fork in a crosshatch pattern.
6. Bake until edges are golden and the centers have puffed and are beginning to deflate. 10-12 minutes, rotating and switching the baking sheets halfway through baking.