Granola Bars

I'm always looking for easy recipes that don't use too many ingredients (I like to cook, but am a simplistic chef, okay, lazy) I had this recipe for granola bars as a R.S. activity a few years ago, and loved it. As granola bars goes, this is pretty easy and nothing too fancy. Try it and let me know how you liked it.

4 C. toasted oats*
1/2 c. raisins
1/2 c. nuts
1/2 c. coconut
2/3 c. margarine, melted
1/2 c. brown sugar
1/3 c. honey
1 egg, beaten
1/2 tsp. vanilla
1/2 tsp. salt

Combine all ingredients and press into a well greased cookie or jelly-roll pan. Bake at 350 for 20 minutes. Cool and cut into bars

*To toast oats, spread rolled oats on a cookie sheet and bake at 375 for 15-20 min., stirring halfway through.

Make it fun by adding chocolate chips or m&ms in place of, or added to, the raisins. Sprinkles in them would be fun too. Have fun with it.

Cake Mix Dinner Rolls

Do you love finding new ways to use your cake mixes? I have the perfect roll recipe for you. It's quick (relatively), easy and really good.

Cake Mix Dinner Rolls

2 1/2 c. warm water
1 1/2 Tbl. yeast (or 2 packages, but I hope you aren't wasting your money that way)
1 package yellow cake mix (or 1 recipe of your home made cake mix)
5 c. flour (appx.)

Pour warm water into a large bowl and add yeast-stir until dissolved. Blend in cake mix. Then mix in flour until dough is smooth (you can add more flour as you knead if you need to). Cover bowl and put in warm place. Let rise for 1 hour. Punch down. Spread dough in greased 10x15x1 jelly roll pan, or cookie sheet. Cut dough into squares (a pizza cutter works great for this), cover and let rise until doubled. Bake at 350 for 15-20 min. or until golden. Enjoy

Don't forget yeast

You may or may not have noticed the sale on SAF yeast at Macey's. That is actually a pretty good deal. There are a few more days of that sale, until Tuesday, and you should seriously think about stocking up on that sale price.
Why you may ask, first, SAF yeast is a type of yeast you don't have to "proof", which means you don't have to put it in warm water with a sweetener and wait for 10-15 min. for it to start working. SAF is "instant yeast", no proofing. Second, it takes 5 lbs. of yeast to make a loaf of bread a day for a year. When we can't run to the store and buy bread, because of either money issues, or lack of product on store shelves (remember the pandemic class at the provident living fair?), or trying to stretch a meal, bread is a great filler, we'll need to be making at least a loaf a day. SAF yeast is said to last for at least 5 years, unopened. So, even if you don't use it right away, though you should use it so you know what you're doing before you need to, it will be when you need it.
Don't try to buy all 5 now, get a couple (it's 5.00 for 2) put the date on it, and put it in your storage. Then the next time it's on sale, get a couple more. Before you know it, you'll have enough to make a loaf of bread for you family for every day of the year.
And as long as you have at least the amounts of the items below, along with the yeast you 'll have a years worth of storage to make a loaf of bread a day.
354 lbs. of wheat
23 gal. of water
5 1/4 lbs. or 4 2/3 containers of salt
19 lbs. of oil
35 lbs. of honey
This info. was adapted from the information gathered from this site
http://ourldsfamily.com/madsengarden/EverythingUnderTheSun.pdf
Check it out, and make a print out for yourself, you'll be really happy
you did. Then, check out the you tube videos under Wendy DeWitt.
They will change your way of thinking about food storage.
Also, in case you didn't see the signs, Smiths is starting their case lot
sale on April 1.
Michelle

"Set in Order thy House"

"As we go through life, even through very rough waters, a father's instinctive impulse to cling tightly to his wife or to his children may not be the best way to accomplish his objective. Instead, if he will lovingly cling to the Savior and the iron rod of the gospel, his family will want to cling to him and to the Savior.

"This lesson is surely not limited to fathers. Regardless of gender, marital status, or age, individuals can choose to link themselves directly to the Savior, hold fast to the rod of His truth, and lead by the light of that truth. By so doing, they become examples of righteousness to whom others will want to cling."

Elder Russell M. Nelson, "Set in Order Thy House," Ensign, Nov. 2001, 69

Beans as a Thickener

I'm sure many of you have heard about using beans as a thickener. I looked up some information, for those of us who aren't sure how to do it and here is what I found. You can grind your beans (white beans work best for this because of the color) and use 2 Tbl. spoons of bean flour in 1/3 c. of water, mix. I haven't found anything about this suggestion, and haven't tried it yet, but I would think that if you don't have a grinder to grind the beans, you could cook them and mash them really well either in a blender or with a potato masher, and mix in your food.
Try it out, if you haven't yet. Let us know about your experiences.
Michelle

"Quench Not the Spirit"

"We . . . must be careful not to hinder, disregard, or quench the Spirit in our lives.

"The beckoning invitations of the world attempt to divert our attention from the strait and narrow path. The adversary labors to dull our sensitivity to the promptings of the Spirit,whether we are teenagers, young adults, or mature men and women. The role of the Spirit, the Holy Ghost, is essential in every season of our mortal lives."

Keith K. Hilbig, "Quench Not the Spirit Which Quickens the Inner Man," Ensign, Nov. 2007, 37

Extension Water Storage Info.

Someone mentioned to me today they had heard that water shouldn't be stored in used containers, even if the container had previously contained food and is a food grade container. It was also mentioned that the information had come from the Utah Extension office. So, I thought I would check the source, this time, and see what I could come up with. I found no information stating that it is unsafe to store water in used containers. I also am including the site from the extension with all the water storage info. I would love it if someone would let me know if they find any info. that it isn't safe. Here's the site
http://extension.usu.edu/files/publications/publication/FN_Food_Safety_2006-01pr.pdf
Michelle

"Behold, I Stand at the Door and Knock"

"With all the strength of my soul I testify that our Heavenly Father loves each one of us. He hears the prayers of humble hearts; He hears our cries for help. . . . His Son, our Savior and Redeemer, speaks to each of us today: 'Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him' (Revelation3:20).

"Will we listen for that knock? Will we hear that voice?Will we open that door to the Lord, that we may receive the help He is so ready to provide? I pray that we will."

Thomas S. Monson, "Mrs. Patton--the Story Continues," Ensign, Nov. 2007, 24

Thoughts at 4 a.m.

No, it is NOT 4 a.m. However, I was awake at that time this morning, unfortunately, thinking about how really prepared my family is and my ward family members are (and of course those of you who aren't in either of those categories, whom hopefully we're helping here). I don't want this post to be gloomy, I just felt I needed to share some thoughts I was having.
I think that beyond if we have enough money or food, etc. to care for our families, are we prepared mentally and emotionally? Have we taught our children to only take as much food as they will eat, portion control, to eat everything on their plates? Turn off lights, use water wisely, living without electricity or running water or enough heat to really keep us warm? Can we take care of a minor sickness without going to the doctor? There are so many things like this that I think we all probably have become complacent about because of the abundance we've all enjoyed in this country for so many years. Please don't think that I'm pointing a finger, because I know that many more would be pointing at me if I did.
I'm not a gloom and doom person, which I've mentioned before, but I am a "what if" person. The kind of person who would rather plan for the worse and hope for the best. Be prepared for anything. Or at least as much as I can be prepared for. One could make themselves crazy trying to plan for every teeny tiny thing, but I also know that if we do our best, the rest will work it self out, with the help of the Lord.
Thanks for letting me share these thoughts with you. Please remember that what is written here is not meant to scare, offend or facilitate any negative feelings. Only to give encouragement and food for thought. Sorry if anyone has any negative feelings.
Next post has recipes I hope you enjoy.
Michelle

Another Call for Recipes

Now that we're all a little bit farther into our preparing progress, I thought I would put another shout out for recipes. Everyone loves new recipes, especially the tried and true recipes. It would be great if we would share our recipes with each other, to help each other in our efforts of preparedness. Just to kick things off, I'll post one of my favorite recipes. Sorry, I don't know how to put pics. on for you to see it. This is my favorite whole wheat bread recipe. It comes from Anitra Kerr, from the Simply Living Smart website. If you were at the Provident Living Fair and tasted the bread there, this is the recipe. I hope you like it.

ANITRA'S WHOLE WHEAT BREAD
This recipe works great in a mixer, not sure about by hand

In a heavy mixing bowl, combine the following ingredients

3 3/4 c. hot water
4 c. whole wheat flour
1/2 c. oil
1/2 c. honey
1/2 c. rolled oats (reg. or instant)
1/2 c. dry milk
3 crushed 500 mil. vitamin C tabs. as dough enhancer

mix on low for 4 min. then add

2 Tbl. yeast (SAF is best, no proofing)
1/2 c. gluten flour
1 1/2 tsp. salt

Gradually add
enough wheat flour until you can see the bottom of the bowl when it's mixing, about 3-4 cups. Knead for 10 minutes more on medium until the dough pulls away from the bowl, and is soft and elastic. You'll know that your dough is perfect when the whole bowl is clean and the dough is soft and stretchy. Remember the kneading is the most important step, so give it time. Turn dough onto a lightly oiled counter, and turn a few times. Cover and allow to rest 1/2 hour. Meanwhile turn oven to 140, or lowest temp. possible, and after forming into 4 loaves, turn off the oven, and put pans in the oven, uncovered. After dough has doubled in size, turn oven to 350 and bake until golden brown, about 45 min. Cool in pans 15 min., and remove!!
If you want to see a tutorial video, check out simplylivingsmart.com. The difference between the video and the above recipe, is that she doesn't let it rest for a half hour, but the resting time does make a difference if you have the extra time for it. Good luck

Michelle