1 package marshmallows
24 graham crackers
1 1/4 cup milk
1 package Dream Whip (can you still get it? equivalent in whip cream?)
1 small can crushed pineapple (Size??)
Put marshmallows and milk in top of double boiler and melt, set off to cool.
Rolls graham crackers and put in bottom of pan, save some to sprinkle on top. (How much?)
Prepare Dream Whip according to instructions and place in refrigerator.
Drain crushed pineapple and add to cooled marshmallow mixture. Then mix in Dream Whip. Pour over graham cracker crumbs and sprinkle with reserved graham cracker crumbs on top. Chill for several hours or over-night.
Wednesday, April 29, 2009
Monday, April 27, 2009
Benefits of Whole Grains-other grains
The following are some notes on different types of grains than the standard hard and soft wheat.
Kamut–(Egyptian for wheat) It is a wheat and has the necessary gluten content. It is 20-40% higher in protein that whole wheat, higher in minerals, magnesium and zinc and up to 65% higher in amino acids. Texture is lighter than whole wheat or whole wheat pastry flour. Many with wheat allergies can tolerate Kamut. It is the closest we probably have to the wheat of the Bible. Slightly yellowish grains are longer and larger than wheat kernels.
Spelt–Probably part of Ezekiel’s bread in Ezekiel 4:9, and has been grown up to the present. It is the dinkle of Switzerland and farro of Italy. Closer to our bread wheat in structure than Kamut. Higher in fiber that wheat and rich in essential fatty acids. The nutrients are found in the inner kernel of the grain, while wheat’s is in the bran and germ. Use less liquid or more flour in recipes.
Corn–The America’s contribution to grains. Commonly available in the following forms:
•Dent corn is field corn used for cornmeal. Most commonly degerminated. Stoneground is not degermed. (Degermed is like white flour, has lost much of its nutrients.)
•Popcorn
•Sweet corn, we eat on the cob, canned, and frozen
•Masa, parched corn with lime used in Mexican tortillas
•Blue corn (Hopi corn), sweeter and milder than yellow corn, is used in pancakes, tortillas, and corn chips.
Corn is especially high in magnesium and yellow corn is the only grain that contains Vitamin A.
Oats–Most Americans eat oats as oatmeal or in cereal for breakfast. To produce rolled oats: husked grains are partially cooked by passing them through a steam chamber, the partially cooked grains are flattened by heated rollers, the flattened grains are dried. Rolled oat flakes retain virtually all the nutritional value of the original grains. If you look at an old fashioned flake you can see the rib of the whole grain down the center of it. Quick oats are flatter than old fashioned and have been steel cut before rolling. Scotch oatmeal uses oat groats, groats are stone-cut rather than steel cut. All forms of oats provide valuable whole grain nutrition. Oats provide: high amount of grain protein and fat, rich in iron, phosphorus, inositol, grain with highest B-1, fair source of B-2 and E, and contain silicon, valuable to healthy hair, skin, eyes, and nails.
Brown Rice–is the second most used staple grain in the world. White rice is comparable to white flour, denuded of nutrients. Converted rice is a better option than white. Use brown rice.. Varieties: long grain is fluffier and has a drier texture; medium grain is simply between the long and short; short grain cooks up chewier and stickier, basmati is a long grain rice with an elegant flavor of its own, especially suited to the gourmet meal; sweet rice is very glutinous sticky rice, Japanese use for mochi.
As a flour, rice lacks gluten so it is not a good baker. It is slightly grainy in texture and can add crispness to crackers and cookies, lighten yeast bread when added to wheat and makes a good thickener in place of white flour.
In America rice is heavily sprayed, second only to cotton. Seriously consider using organically certified or certified chemical free rice.
Barley–genus, Hordeum
•Pearl Barley–hull and two hard outer layers of the grain are removed. For soups and casseroles, pearl barley is the most palatable form. Nutritionally in the same class as white flour and white rice.
•Whole hulled barley–only the inedible hull and one hard outer layer has been removed leaving most of the nutritional value intact. Makes a good breakfast cereal, use in place of wheat in quick breads, lighten baked goods by replacing 2 tablespoons of each cup of wheat flour with 2 tablespoons of barley flour. High in lysine. It is a non-gas forming grain that is easy to digest. I’ve included a recipe to cook with rice to make pilaf. Exchange equal amounts barley and hard wheat for rice.
Rye–commercial loaves are usually combinations of white flour and light or dark rye flour. Light rye flour is like white flour, denuded of nutrients. An all rye yeast bread loaf makes a very heavy, dense loaf. It is a low-gluten grain. Use in combination with whole wheat flour. Some people don’t care for rye, because of the flavor–often mistakenly, it is the flavor of caraway seed that is added to rye bread.
Millet–little yellow birdseed. It was a staple in China before rice. Millet is actually any of a wide variety of small-seeded hay or cereal grasses. Gluten-free grain and almost no one is allergic to it. Contains a balance of amino acids, more iron and vitamins than any other cereal. In baking use with other grains. Up to 1/5 the amount of wheat flour can be replaced with millet flour successfully. It will seem dry in quick breads alone. You may include a tablespoon or two whole in yeast breads for texture.
Wild Rice–is really an aquatic grass native to northeastern North America. Use in place or with brown rice. There is enough proteins, carbohydrates, and nutrients to sustain a long and healthy life supplemented with little other food. Currently is very expensive. You can mix with other rices.
Triticale–first raised in Sweden in the 1930’s, is the blending of two different grains, wheat and rye. Combines the higher gluten and protein of wheat with the high lysine content of rye. The gluten is soft, necessitating gentle kneading and only one rising of the dough. Using one part triticale to 2 parts of wheat will help. Included flaked in 5/7-grain flaked cereal.
Quinoa (KEEN-wah)–Staple grain from Andes in South America. Cooks quickly. Delicate flavor and gourmet look. Gluten-free. Has high protein and lysine content, making for a more complete amino protein, one of the most nutritious grains. Rinse for 1-2 minutes and then soak overnight, drain, and rinse for 1 minute again. Use in blender waffles/pancakes.
Kamut–(Egyptian for wheat) It is a wheat and has the necessary gluten content. It is 20-40% higher in protein that whole wheat, higher in minerals, magnesium and zinc and up to 65% higher in amino acids. Texture is lighter than whole wheat or whole wheat pastry flour. Many with wheat allergies can tolerate Kamut. It is the closest we probably have to the wheat of the Bible. Slightly yellowish grains are longer and larger than wheat kernels.
Spelt–Probably part of Ezekiel’s bread in Ezekiel 4:9, and has been grown up to the present. It is the dinkle of Switzerland and farro of Italy. Closer to our bread wheat in structure than Kamut. Higher in fiber that wheat and rich in essential fatty acids. The nutrients are found in the inner kernel of the grain, while wheat’s is in the bran and germ. Use less liquid or more flour in recipes.
Corn–The America’s contribution to grains. Commonly available in the following forms:
•Dent corn is field corn used for cornmeal. Most commonly degerminated. Stoneground is not degermed. (Degermed is like white flour, has lost much of its nutrients.)
•Popcorn
•Sweet corn, we eat on the cob, canned, and frozen
•Masa, parched corn with lime used in Mexican tortillas
•Blue corn (Hopi corn), sweeter and milder than yellow corn, is used in pancakes, tortillas, and corn chips.
Corn is especially high in magnesium and yellow corn is the only grain that contains Vitamin A.
Oats–Most Americans eat oats as oatmeal or in cereal for breakfast. To produce rolled oats: husked grains are partially cooked by passing them through a steam chamber, the partially cooked grains are flattened by heated rollers, the flattened grains are dried. Rolled oat flakes retain virtually all the nutritional value of the original grains. If you look at an old fashioned flake you can see the rib of the whole grain down the center of it. Quick oats are flatter than old fashioned and have been steel cut before rolling. Scotch oatmeal uses oat groats, groats are stone-cut rather than steel cut. All forms of oats provide valuable whole grain nutrition. Oats provide: high amount of grain protein and fat, rich in iron, phosphorus, inositol, grain with highest B-1, fair source of B-2 and E, and contain silicon, valuable to healthy hair, skin, eyes, and nails.
Brown Rice–is the second most used staple grain in the world. White rice is comparable to white flour, denuded of nutrients. Converted rice is a better option than white. Use brown rice.. Varieties: long grain is fluffier and has a drier texture; medium grain is simply between the long and short; short grain cooks up chewier and stickier, basmati is a long grain rice with an elegant flavor of its own, especially suited to the gourmet meal; sweet rice is very glutinous sticky rice, Japanese use for mochi.
As a flour, rice lacks gluten so it is not a good baker. It is slightly grainy in texture and can add crispness to crackers and cookies, lighten yeast bread when added to wheat and makes a good thickener in place of white flour.
In America rice is heavily sprayed, second only to cotton. Seriously consider using organically certified or certified chemical free rice.
Barley–genus, Hordeum
•Pearl Barley–hull and two hard outer layers of the grain are removed. For soups and casseroles, pearl barley is the most palatable form. Nutritionally in the same class as white flour and white rice.
•Whole hulled barley–only the inedible hull and one hard outer layer has been removed leaving most of the nutritional value intact. Makes a good breakfast cereal, use in place of wheat in quick breads, lighten baked goods by replacing 2 tablespoons of each cup of wheat flour with 2 tablespoons of barley flour. High in lysine. It is a non-gas forming grain that is easy to digest. I’ve included a recipe to cook with rice to make pilaf. Exchange equal amounts barley and hard wheat for rice.
Rye–commercial loaves are usually combinations of white flour and light or dark rye flour. Light rye flour is like white flour, denuded of nutrients. An all rye yeast bread loaf makes a very heavy, dense loaf. It is a low-gluten grain. Use in combination with whole wheat flour. Some people don’t care for rye, because of the flavor–often mistakenly, it is the flavor of caraway seed that is added to rye bread.
Millet–little yellow birdseed. It was a staple in China before rice. Millet is actually any of a wide variety of small-seeded hay or cereal grasses. Gluten-free grain and almost no one is allergic to it. Contains a balance of amino acids, more iron and vitamins than any other cereal. In baking use with other grains. Up to 1/5 the amount of wheat flour can be replaced with millet flour successfully. It will seem dry in quick breads alone. You may include a tablespoon or two whole in yeast breads for texture.
Wild Rice–is really an aquatic grass native to northeastern North America. Use in place or with brown rice. There is enough proteins, carbohydrates, and nutrients to sustain a long and healthy life supplemented with little other food. Currently is very expensive. You can mix with other rices.
Triticale–first raised in Sweden in the 1930’s, is the blending of two different grains, wheat and rye. Combines the higher gluten and protein of wheat with the high lysine content of rye. The gluten is soft, necessitating gentle kneading and only one rising of the dough. Using one part triticale to 2 parts of wheat will help. Included flaked in 5/7-grain flaked cereal.
Quinoa (KEEN-wah)–Staple grain from Andes in South America. Cooks quickly. Delicate flavor and gourmet look. Gluten-free. Has high protein and lysine content, making for a more complete amino protein, one of the most nutritious grains. Rinse for 1-2 minutes and then soak overnight, drain, and rinse for 1 minute again. Use in blender waffles/pancakes.
Monday, April 20, 2009
Benefits of Whole Grains-Gluten
Kernel = Berries. How whole grain flours act in baking depends mostly on their gluten content.
GLUTEN-FREE
brown rice
corn
millet
amaranth
quinoa
sorghum
LOW GLUTEN
barley
oats
rye
buckwehat
triticale
teff
soft wheat
HIGH GLUTEN
hard wheat
Kamut
Spelt
High gluten grains are best for yeast bread. The gluten, a protein part of the grain, should be developed as it is kneaded. It will look like stretch marks–elasticity must be developed for a good loaf of bread. The elastic fibers trap the gas formed by the yeast and gives the bread its rise and lightness of texture. A mix may be used of 1/4 other flour with high gluten flour. (Of 6 cups flour, 1 1/2 cups may be other.) Add the other flours at the end of kneading. It will effect the loaf.
For quick breads without yeast, such as muffins, pancakes, waffles, biscuits, etc. low-gluten grains and lower-gluten whole wheat pastry flour generally work well. In recipes where baking soda, baking powder, and air from egg whites are used for leavening, the gluten elasticity if developed will actually toughen the texture of the baked goods. Kamut and Spelt don’t seem to have this problem.
With a sturdy blender, one that excels at crushing ice, you can “grind” rolled oats, tiny grains, and crack whole grains for hot cereal.
Wheat–At least 30,000 varieties of wheat have been developed. Genus Triticum. For baking purposes we will concern ourselves with four kinds.
Hard–Hard winter red wheat, known also as Bronze Chief, was developed in Canada, and is one of the finest wheat because of its high protein/gluten content for yeast bread baking. This is what I use for my sandwich bread and sometimes french bread. It gives the red-brown color associated with wheat bread. Many store bought breads are colored to fool the consumer.
Gold, commonly called Prairie Gold, Golden 86, is a hard wheat that gives a much lighter color. I use it in buns, rolls, french bread, and for pizza. It will work in quick breads, muffins, and desserts that do not use yeast. It will not give as light of a texture as Pastry wheat.
Pastry–comes from soft wheat. It is both lower in protein and gluten than the hard bread flours. This makes a lighter textured quick bread and dessert flour. The banana bread, muffins were made with this. The Chocolate Beet Cake I brought to the pot-luck at church last Sunday I used 1/2 pastry wheat with a little barley and 1/2 unbleached flour.
GLUTEN-FREE
brown rice
corn
millet
amaranth
quinoa
sorghum
LOW GLUTEN
barley
oats
rye
buckwehat
triticale
teff
soft wheat
HIGH GLUTEN
hard wheat
Kamut
Spelt
High gluten grains are best for yeast bread. The gluten, a protein part of the grain, should be developed as it is kneaded. It will look like stretch marks–elasticity must be developed for a good loaf of bread. The elastic fibers trap the gas formed by the yeast and gives the bread its rise and lightness of texture. A mix may be used of 1/4 other flour with high gluten flour. (Of 6 cups flour, 1 1/2 cups may be other.) Add the other flours at the end of kneading. It will effect the loaf.
For quick breads without yeast, such as muffins, pancakes, waffles, biscuits, etc. low-gluten grains and lower-gluten whole wheat pastry flour generally work well. In recipes where baking soda, baking powder, and air from egg whites are used for leavening, the gluten elasticity if developed will actually toughen the texture of the baked goods. Kamut and Spelt don’t seem to have this problem.
With a sturdy blender, one that excels at crushing ice, you can “grind” rolled oats, tiny grains, and crack whole grains for hot cereal.
Wheat–At least 30,000 varieties of wheat have been developed. Genus Triticum. For baking purposes we will concern ourselves with four kinds.
Hard–Hard winter red wheat, known also as Bronze Chief, was developed in Canada, and is one of the finest wheat because of its high protein/gluten content for yeast bread baking. This is what I use for my sandwich bread and sometimes french bread. It gives the red-brown color associated with wheat bread. Many store bought breads are colored to fool the consumer.
Gold, commonly called Prairie Gold, Golden 86, is a hard wheat that gives a much lighter color. I use it in buns, rolls, french bread, and for pizza. It will work in quick breads, muffins, and desserts that do not use yeast. It will not give as light of a texture as Pastry wheat.
Pastry–comes from soft wheat. It is both lower in protein and gluten than the hard bread flours. This makes a lighter textured quick bread and dessert flour. The banana bread, muffins were made with this. The Chocolate Beet Cake I brought to the pot-luck at church last Sunday I used 1/2 pastry wheat with a little barley and 1/2 unbleached flour.
Wednesday, April 15, 2009
Grandma's Peanut Brittle
2 cups sugar
1 cup white syrup (light corn syrup??)
2 cups raw peanuts
2 Tbsp. butter
2 tsp. baking soda
1 tsp. vanilla
Bring 1/2 cup water to a boil. Then add sugar and white syrup. Stir until dissolved and boil until it will spin a thread. (Check temp****)
Now add peanuts and cook slowly over a low fire until it turns a golden brown. Take from fire and add butter, soda, and vanilla. Stir quickly. Spread on 2 large cookie sheets that have been well buttered. Place in cold area.
Monday, April 6, 2009
Benefits of Whole Grains
Storage
Grains–Commercial warehouses who don’t fumigate keep grain in a freezer. Most grains will keep indefinitely at room temperature as long as no infestation occurs. Oats will keep 2 years and brown rice 9-12 months at room temperature. Keep tightly covered in darkest, coolest, driest place available. A 3 lb. coffee can holds about 5 lbs. Line the can with a plastic bag first. As some metal coffee cans use lead in the seal of the seam. This makes a handy size to keep in the kitchen.
Wyoming’s dry, cool climate makes this much easier than other places. I buy my grains and flakes in 25 or 50 pound bags because it is cheaper, but I keep my grains and flakes in five gallon buckets with lids that seal in the basement. I have a bucket of each grain I use in the pantry. My dear daughter-in-law discovered Gamma 2 lids. These are wonderful! They come in 6 colors. You snap an outside ring on your bucket and then the lid screws inside the ring. No more broken fingernails or waiting till the guys can open the buckets for me. In our area they are available on-line and during the local grocery stores' Case-lot sales, at Wal-mart and WinCo Food stores.
Flours–flour begins to deteriorate as soon as it is milled allowing the oxidation process to begin. Nutrients are lost and the oils begin to go rancid. If buying in bulk, keep your whole grain flours in the freezer with a small amount in the refrigerator. Bring the flour to room temperature to use.
Even with a mill I keep any left-over whole grain flour ground in individual labeled Rubbermaid containers in the refrigerator. This makes it handy for recipes only needing a small amount. Ex.: thickening.
Grains–Commercial warehouses who don’t fumigate keep grain in a freezer. Most grains will keep indefinitely at room temperature as long as no infestation occurs. Oats will keep 2 years and brown rice 9-12 months at room temperature. Keep tightly covered in darkest, coolest, driest place available. A 3 lb. coffee can holds about 5 lbs. Line the can with a plastic bag first. As some metal coffee cans use lead in the seal of the seam. This makes a handy size to keep in the kitchen.
Wyoming’s dry, cool climate makes this much easier than other places. I buy my grains and flakes in 25 or 50 pound bags because it is cheaper, but I keep my grains and flakes in five gallon buckets with lids that seal in the basement. I have a bucket of each grain I use in the pantry. My dear daughter-in-law discovered Gamma 2 lids. These are wonderful! They come in 6 colors. You snap an outside ring on your bucket and then the lid screws inside the ring. No more broken fingernails or waiting till the guys can open the buckets for me. In our area they are available on-line and during the local grocery stores' Case-lot sales, at Wal-mart and WinCo Food stores.
Flours–flour begins to deteriorate as soon as it is milled allowing the oxidation process to begin. Nutrients are lost and the oils begin to go rancid. If buying in bulk, keep your whole grain flours in the freezer with a small amount in the refrigerator. Bring the flour to room temperature to use.
Even with a mill I keep any left-over whole grain flour ground in individual labeled Rubbermaid containers in the refrigerator. This makes it handy for recipes only needing a small amount. Ex.: thickening.
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