RECIPES!!!

Blender Cheesecake
1/2 c. hot water
1 c. sugar
1 c. non instant pwdr. milk
1 T. butter
Blend up in blender (now you have sweetened condensed milk)
Add for cheese cake
1/3 c. Lemon Juice
1 -- 8 oz. pckg. cream cheese
1 t. vanilla
Blend for about a min. Pour and spoon into graham cracer crust. Refrigerate for about 2 hours. Top with fruit, caramel, chocolate nuts or anything you like.

Wheat Graham Crackers
5 c. Whole Wheat Flour
1 c. milk
1 c. shortening (can substitue butter etc.)
1 c. honey
1 t. salt
1 t. baking soda
Mix above ingredients, roll out dough, cut into shapes. Place on a greased cookie sheet, and puncture with a fork. Bake 350 degrees for 9 min.

VARIATIONS:
On the cheese cake
after mixing set aside for 1 hour
On the gram cracker crust
add 1 tsp cinnamon
2 tbs molasses

When making the crust
Crush gram crackers 2 cups
3 tbs melted butter
1/2 cup sugar
Mix thoroughly

Place about a tsp of gram cracker crust in the bottom of mini cups
and press firmly down.
Fill a decorating bag or an easy decorator and fill cups
with cheese cake filling

Refrigerate

Basic Gluten Recipe

8 c. coarsely Ground Whole Wheat Flour

5 or 6 c. hot water

The flour should be about like corn meal. Put the whole wheat flour and water in the Magic Mixer bowl, and using a dough hook, knead for 10 minutes on low speed. Remove doughy mixture from bowl a handful at a time. Knead by had while rinsing under a trickle of warm running tap water. Use a small stream of water and save the starchy water for future use. A large container should be placed in the sink to catch this water. As the starchy part washes out, the gluten will remain in your hand. It is a brown rubbery substance. Put the gluten you have washed in a colander or on a plate until you have washed all the dough. You should have about
2 and 1/2 c. of gluten.

Gluten steaks

Slice or form gluten ball into steaks and place on a iled lightly floured cookie sheet. Dry in a 250 degree oven for 1 to 1 and 1/2 hours or until dry. Store in a plastic bag in refrigerator. When you are ready to reconstitute the gluten steaks, combine 3 c water and 3 beef or chicken bouillon cubes in a saucepan. Sprinkle about 2 T. dried onion in the broth. Place formed steaks in the broth. Bake for 1 hours in a 300 degreen oven. Remove from oven and let the steaks soak up the flavor for another 2-3 hours or overnight. Turn steaks occasionally

Swiss steak

Roll beef flavored gluten steak in beaten egg, then spiced flour. Brown in oil. Simmer steaks in Swiss Steak Sauce for 1 hour

Swiss Steak Sauce

4 8 oz cans tomato sauce

1/2 c. chopped green pepper

1 c. chopped onions

1 c water

dash of wrcestershire sauce

Pepper steak

1 large green pepper, chopped
1/2 batch gluten

1/2 c. cooking oil

1 scant tsp salt

1/2 t. pepper

1 Jalapeno pepper, mashed, remove seeds

1/2 c. chopped onions

Simmer green pepper in a little water for about 15 minutes or until done, or bake in covered dish with no water added for 30 minutes at 350 degrees. Pre[are gluten and slice very thing or chop Saute in cooking oil. Add salt, pepper, Jalapeno pepper, green pepper, and onions. Cover and let steam. Add cooked green pepper. Split buns lengthwise. Serve pepper steak on buns. Garnish with onion, cheese, tomatoes, and mushroom.

French Onion Bread
1 pkg. onion soup mix
2 and 1/2 c. water
4 Tbsp Parmesan
2 Tbsp Cooking Oil
2Tbl Honey
1 tsp salt
2 Tbl Yeast
6 C Whole Wheat Flour

Step 1
Grind 5 C wheat in wheat grinder on fine

Step 2
Combine soup and 2 and 1/2 cups water and simmer for 5 minutes. While it is simmering put the cheese, cooking oil, honey and salt in Magic Mixer bowl. Pour in hot soup mixture and 4 C. Whole Wheat Flour. Knead thoroughly. Add yeast and knead into batter. Add rest of whole wheat flour and knead 10 minutes

Step 3
Roll out on a floured board about 1/2 inch thick. Make the shape of the dough as square as possible. Roll up diagonally tapering the ends. Place diagonally on baking sheet and spread with cornmeal or sesame seeds. Slash top diagonally. Let rise 1/3 in bulk
Step 4
Bake at 375 for 45 minutes. Brush with butter. This makes on large french bread or 2 small ones. You may brush with egg white mixed with a little water and sprinkle with sesame seeds prior to baking.

Granola

(came off of the http://safelygatheredin.blogspot.com/ )
14 cups rolled oats (old fashioned)
2 tsp. salt
1 cup powdered milk
2 cups brown sugar
1-2 Tbs. vanilla
1 cup water
1 cup oil
Optional
1 cup chopped nuts, sunflower seeds, coconut

Combine dry ingredients in a large bowl. Add wet ingredients. Mix well. Cook at 300 degrees F for about 2 hours. Stir every 20-30 minutes. After granola has cooled, stir in dried fruit (I used Craisins) if using. Store in an airtight container.

Chocolate Cake, Food Storage Style

Ingredients:
1 tbsp. pureed black beans (substituted for oil)
1 cup whole wheat flour
1 cup sugar
2 1/2 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 large egg (or powdered egg substiute according to powdered egg directions)
1/2 tsp. vanilla extract (I like Mexican vanilla the best!)
1 tsp. lemon juice
1/2 cup non-fat milk (use powdered milk according to powdered milk directions)
1/2 cup hot water

sifted confectioner's sugar for dusting cake, optional.

1.) Position oven rack to the center and preheat to 325 degrees. Oil and flour pan(s).

2.) Sift together sugar, flour, cocoa, baking soda, and salt in a large mixing bowl. Whisk together egg, applesauce or oil, and vanilla in a small bowl.

3.) Stir lemon juice into milk. (This is a great way to make "buttermilk" when you have no buttermilk on hand!) Add to the egg mixture. Stir in hot water. Add the wet ingredients to the dry ingredients and stir until smooth.

4.) Turn batter out into the prepared pan(s). Bake until center springs back when pressed lightly and a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool the cake upright on a wire rack for 10 minutes. Run a knife along the sides of the pan(s) to loosen. Invert onto rack, lift off pan and cool completely. Place on a serving dish. Top with a light dusting of confectioner's sugar if desired.

JUST FOR FUN!!
Basic Hard Cheese
Here is a website that takes you for a step by step.
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm

If you don't want to use the full recipe on the website here is a variation

1 Gallon fresh Milk

1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work, yogurt must contain live and active culture

1/2 tablet Junket Rennet Tablet (1/4 tablet will work, but takes a bit longer to coagulate

salt

Here are the links to his other cheeses including Ricotta and Neufchatel

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html



STAY TUNED FOR:

Wheat Sprouts and Grass

And

Homeade Yogurt