Blender Wheat Pancakes

This has become one of my favorite ways to use wheat. You don't even need a grinder for this recipe! Try it, it just may become one of your favorites as well. I make a double batch, because we really like these.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

We like to serve these with Buttermilk Syrup (or as my kids call it, "White" syrup). YUMMY!

Buttermilk Syrup

1 cube butter
1 cup sugar
1 Tbs. corn syrup
1/2 cup buttermilk

Melt and boil 2 minutes. Remove from heat, add:

1 tsp. vanilla
1/2 tsp. baking soda

Combine and pour over pancakes.

Remember: you can use your food storage for the buttermilk! Just add 1 Tbs. vinegar or lemon juice to 1 cup reconstituted powdered milk to make 1 cup buttermilk. Let sit for about 2 minutes.

Moist Cocoa Lentil Cake

Once again, a great way to use your food storage. This cake is moist, totally delicious, and no one would ever guess that you used lentils! Be careful, you will want to eat a lot of the cake. If your system is not used to lentils, you probably should only eat a couple of pieces. Lentils are very healthy and it would serve us well to start incorporate more legumes into our diets. Our bodies adjust well to beans and lentils- just start off a little at a time.

Moist Cocoa Lentil Cake

2 cups boiling water
2/3 cup washed lentils
1/4 tsp salt
----------------------------
1 cup oil
1 tsp vanilla
1 1/2 cups sugar
4 TBS cocoa
1 1/2 tsp soda
4 large eggs (can use powdered)
2 cups sifted flour
1/2 tsp salt

Add lentils and salt to boiling water. Cover and simmer for 40 minutes. Drain, reserving liquid. Add 1/4 cup liquid back to lentils. Make puree in blender or food processor. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix sugar, oil, eggs and beat well for 2 minutes. Add vanilla and pureed lentils to creamed mixture. Sift and add remaining ingredients. Beat for an additional 2 minutes. Pour into prepared cake pan. Bake for 30-35 minutes. Cool and frost.

Creamy Bean Pie (really!)

I know when you read the topic of this post you will say to yourself "GROSS!" When I heard about it, I thought the same thing. However, this pie was sooooo good, that I couldn't believe that it is made with beans! It tastes a lot like pumpkin pie. So, if you like a good pumpkin pie, you will want to try this. Another great way to use your beans (and other food storage staples).

Creamy Bean Pie
3 eggs (can use powdered)
2/3 cup dry milk
3/4 cup honey
1/4 tsp nutmeg
2 TB molasses
1/2 tsp ginger
2 cups warm water
1/4 tsp cloves
1/8 tsp soda
1/2 tsp cinnamon
1 tsp salt
2 cups cooked white beans (or canned- rinsed and drained)
Pie crust

Mash beans. Blend all ingredients in the order listed (can also use mixer or food processor). When smooth, pour into pie crust. Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 1 hour or until a knife comes out clean.

Breakfast Muffins (using bean puree)

This muffin recipe is fast, easy, and delicious. It's a great way to use food storage items: powdered milk, powdered eggs and beans!

Breakfast Muffins
3 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. sugar
2/3 c. shortening (or 1/3 c. white bean puree + 1/3 c. shortening)
2 eggs (or 2 TB powdered egg + 4 TB water)
1 c. milk (or 1/3 c. powdered milk + 1 c. water)

1/3 c. butter
1/2 c. sugar
3 tsp. cinnamon

Lightly grease 12 muffin cups (we like the mini muffin tins). Stir together flour, baking powder, salt, cinnamon and nutmeg. Set aside. In separate bowl, cream together 1 c. sugar and the shortening (and/or bean puree). Add eggs; mix well. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes for full size muffins, or 12-15 minutes for minis-or until toothpick comes out clean. In a bowl, melt butter. In a separate bowl, combine remaining sugar and cinnamon. Dip baked muffin tops in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Delicious!

If you are using powdered milk and eggs, remember to add dry ingredients with the other dry ingredients, and add the water with wet ingredients.

I used bean puree, powdered milk & powdered eggs. My whole family loved them.