Monthly Archives: October 2008

Mine Eyes Have Seen The Cupboards (Part 2) 4 comments

Verse 2 of Mine Eyes Have Seen the Cupboards
(sung to the tune of Battle Hymn of the Republic)

Have you stored your years’ supply of soap and shirts and underwear?
Have you put away some powdered milk and shampoo for your hair?
If you heed advice that’s given, then your cupboards won’t be bare.
You’ll have your years’ supply!

Glory, glory for the storage,
Glory, glory for the storage,
Glory, glory for the storage,
The time is marching on!

Okay, I promised bean recipes and realized I gave my mom my only copy of the recipes, so I don’t have a ton on hand this minute. I’ll update and add more soon though!

Deep Dish Brownies (black beans)
1/2 cup butter, melted
1/2 cup cooked, pureed black beans
2 cups sugar
2 teaspoons vanilla
2 eggs
1 cup flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
3/4 teaspoon salt
Heat oven to 350 degrees. Grease 8-inch square pan. In large bowl, whisk together melted butter, sugar and vanilla. Whisk in eggs until well combined. In medium bowl stir together flour, cocoa, baking powder and salt. Gradually stir flour mixture into egg mixture until well combined. Spread in pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean but with some crumbs attached (brownies may sink in center). Do not overbake. Cool completely on wire rack.
*This is a recipe I altered myself. Everyone loved them, and most said they couldn’t tell any difference. I could tell a difference in texture. They weren’t as chewy, they were more cake-like than typical deep dish brownies. Taste-wise, they were fantastic!!! And I liked that they weren’t as greasy.

Chili Beans
2 cups dried beans (red kidney or pinto)
4 cups water
1 tsp salt
1 tsp dry mustard
2 Tbsp sugar
1 cup tomato sauce
1 onion, chopped (optional)
1 Tbsp chili powder
Soak beans overnight. Drain and add other ingredients. Cook for 1/2 hour on top of stove. Put beans in pot and cook in slow oven (200-250 degrees) for 3 hours, or turn heat down and cook in a heavy saucepan on top of stove until tender.
*I liked this. I didn’t follow the recipe exact, though. I cooked the beans and water in a crockpot until tender, then added the other ingredients and cooked in the crockpot on high for 1 hour.

Fake ‘Em Out Fudge

1 cup cooked black beans, rinsed
¾ cups melted butter
¾ cups cocoa
2 tbsp. vanilla
2 lbs. powdered sugar
½ cup chopped walnuts

Mash or puree the beans in a food processor. Add
the melted butter, cocoa, and vanilla, stirring to mix
well. Stir in the sugar and the walnuts. Spread in 9×13
inch pan. Refrigerate for at least an hour. Cut into 30
squares and enjoy!
*This was good…really! I didn’t have enough powdered sugar on hand, so it wasn’t as thick, and it was a semisweet flavor. In fact, I only had about a 1/2 lb. Better for me anyway. The one thing I would suggest: don’t mash the beans by hand. USE YOUR FOOD PROCESSOR! Otherwise, you’ll have little lumps!

Mine Eyes Have Seen The Cupboards… 2 comments

(To the tune of Battle Hymn of the Republic)
Mine eyes have seen the cupboards of the sisters of our ward;
They are full of empty cartons, `stead of food they should have stored.
They are all so busy caring for their children and their yards—
The time is marching on.

Glory, glory for the storage.
Glory, glory for the storage.
Glory, glory for the storage.

The time is marching on.

There are several verses, but you get the idea…I admit it. I’ve become a food storage snob. Once I got into the food storage building, I got picky about having nice shelves and ridiculous stuff like that. I can’t help it. It looks so nice when it’s organized and pretty! I’m a beginner snob though, my shelves are not exactly full.

With the economy struggling the way it is, I feel more grateful every day that I started following the promptings I had about a year ago to get serious about building up our food storage and paying off our debt. I’ve been extremely fortunate in that my local ward has really pushed food storage this year as well, and has offered cooking classes using food storage staples. Now I can actually use the wheat I have, and can eat fairly well off the beans….for real!

Okay, the whole point of this long ole’ blog post is to share some of the recipes I’ve received that I’ve tried and LIKED. There are a ton of other recipes out there, but I don’t necessarily like them all. I’ll share my “reviews” of the recipes at the bottom of each. Take from it what you will.

Pineapple Bavarian (Whole Kernel and Bulgur Wheat Prep and Usage)
1 1/2 cups cooked bulgur (pre-cooked, dried, cracked wheat…recipe for that follows)
2 Tbsp unflavored gelatin
1/2 cup sugar
1 1/4 cups pineapple juice
1/2 cup crushed pineapple
2 1/2 Tbsp lemon juice
1 cup milk
1/2 tsp vanilla
3/4 cup whiped cream
Combine sugar and gelatin in saucepan Add one half of the pineapple juice. Heat just to boiling. Cool. Add remaining juices and pineapple, cooked bulgur, vanilla and milk, to the prepared gelatin and juice mixture. Chill until thick but not firm. Fold whipped cream into chilled mixture. Chill until firm.
*I have not MADE this myself, only tasted it when a lady in the ward made it. Delicious! It was a great dessert. Yummy.

Homemade Bulgur
1 cup whole wheat
1 cup water.
Combine in a heavy saucepan, cover pan and bring to a boil. Turn heat down and simmer 1 hour. Drain off any remaining liquid. Spread wheat in a thin layer on a large baking sheet and bake at 200 degrees for 2 hours or until COMPLETELY dried out. Crack with heavy rolling pin or grind coarsely in wheat grinder. *If a recipe calls for “cooked bulgur”, boil in water for 5-10 minutes or until rehydrated. It will be approx double in volume.

Blender Wheat Pancakes (Family Recipes – Use and Enjoy your Food Storage)
1 cup water
1/3 cup powdered milk
1 cup uncooked whole wheat
2 eggs
1/4 cup oil
2 Tbsp sugar
1/2 tsp salt
2 tsp baking powder
Blend water, powdered milk and wheat in blender on highest speed for 5 minutes until batter is smooth. Add eggs, oil, sugar, salt, and baking powder and blend on low speed until mixed. Bake on hot griddle.
*Yum, yum, yum! I loved the nutty flavor. I also liked them a lot when I didn’t blend them for the full 5 minutes (probably 3 minutes or so) and they had a teeny tiny crunch to them. Either way, they’re good. Akaila eats them up and loves them, and so does Clay.

Wheat Seafood Salad (Mill and Mix Recipes)
5 cups cooked cracked wheat, cooled
1 cup Miracle Whip
1/4 cup finely diced green pepper
1/2 cup sliced green onions
1 cup chopped celery
1 cup shrimp, tuna, etc
Mix all ingredients together. Serve on lettuce leaf.
*I liked this…I think I would do chicken or something instead, and maybe add something more for extra flavor…salt, chili powder, I don’t know. It was good though, but I’m not huge on shrimp, unless it’s battered and deep fried. I know. I think it would be good on crackers too!

Granola Energy Bars (The Wooden Spoon)
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 cup peanut butter
3 1/2 cups granola (homemade, preferably)
Bring brown sugar and corn syrup to a boil. Remove from heat and add the peanut butter. Mix well. Add the granola and press into a greased 9×9 – inch pan. Cut into bars. Optional to add nuts or small chocolate chips.
*I haven’t made these, but I love peanut butter and corn syrup and brown sugar, so I imagine this would be good. I’ve done homemade granola and like it. I’ll try these out and give a better review, cause I know y’all are holding your breath waiting for it.

That’s it for now. I’ll do bean recipes next time!