Wednesday, April 22, 2009

February's In the Kitchen with Coupons...Tips from Mary Moorhead & Emily Edwards

Start saving money now by "knowing":
what you spend on groceries
what you want to spend
what your family eats regularly
what you are willing to do to save money

Know the stores you frequent:
Example - Henry's ads run Wed. t0 Wed. and offer great prices on fresh produce
Albertson's and Pavilions run about the same in price comparisons give or take a few
Wal-Mart regularly offers the cheapest prices in canned goods
Costco offers great prices for certain items. Not always the cheapest.
Trader Joe's is right in the middle. Great prices, but limited selections.

Watch the "gradual markdown, sale cycles" of items that you purchase frequently. Cycles run every three months. Stores start to mark items down and continue to markdown over time.

Example: Ragu regular price about $2.79 a jar. Albertson's will eventually markdown and offer 10 jars for $10. This occurs about every 12 weeks.

Learn the cost of food/household items you consume/use regularly.
Learn the patterns of their prices and sales.
Learn about food, store brands, different cuts or meat, substitutions, etc.
**Each store has strengths and weaknesses. Learn them and match them to yours.

Know your prices:
Make price windows to buy items
Check your receipts...your stores often attachment coupons to them
Rain checks - Remember to ask for them. They come in handy weeks down the road.
Create a meal plan (Deals to Meals is a great website and blog that offers complete menus that coincide with the current "sale items" on their weekly grocery list alert for local grocery stores. Check it out!)

Create a three month rotation supply of food. (This should mirror your "sale cycles watch")

Create a grocery list. Stick to it! Watch it!

Create a wish list.

Rearrange meals to allow for sale items
Plan cheaper meals. For example: prepare a "breakfast night menu".
Try different stores.
Try different ingredients.

Tuesday, April 21, 2009

More Whole Wheat Recipes from the Class

Whole Wheat Chocolate Chip Cookies

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat pastry flour (regular whole wheat is fine as well, but it won't be as light) instead of all-purpose white flour makes this a contender for the best chocolate chip cookie favorite title.

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Whole Wheat Pastry Flour (Gold Medal whole wheat flour is fine too)
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) milk chocolate chips (I use Trader Joe's)

Heat oven to 375 F.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Betty Campbell's Wheat Recipes


Thank you again for sharing your time and expertise with our ward. You are WONDERFUL!

LR1 Enrichment Committee and Sisters

Whole Wheat Bread

Grind 9 cups of wheat (I like to use 5 cups red and 4 cups white) This will grind into about 14 cups of flour
3 T. yeast
5 cups warm water
¼ cup sugar
Combine; let sit for about 10 minutes.

8 cups wheat flour
2/3 cup oil
2/3 cup honey
2 T. salt
½ cup vital wheat gluten* (optional; will give a lighter texture)
2 T. dough enhancer** (optional; will increase shelf life)
1/3 cup ground flax seed (optional; adds extra nutrition)

Mix for a minute or two. (I use my Bosch mixer, but you can use electric beaters)
Then add about 5 ½ cups more wheat flour, or until it leaves sides of mixing bowl. If mixing by hand, add enough so it’s not too sticky. Knead for about 5 minutes (may take longer if kneading by hand).
Shape into 5 loaves. Put in greased pans.
Place in cold oven to rise for 40-45 minutes. Leaving pans in the oven, turn oven on to 350.
Start timing and bake for 35 minutes. For easiest slicing, cool completely.

Dinner Rolls

4 T. yeast
3 cups warm water
¾ cup sugar
½ c. butter, softened
9-10 c. flour
1 T. salt
½ cup powdered milk

Soften yeast in water and sugar until foamy (about 10 minutes). Add butter, salt, powdered milk and half of the flour. Beat until smooth. Add remaining flour. Continue to beat until flour is mixed in. Knead for 10 minutes (less if using mixer). Place in greased bowl. Cover and let rise until double in size. Punch down and cut dough into 4 sections. Roll out each section to 1/3 inch thick and brush with melted butter. Cut each section into 12 pieces, like a pizza. (I use a pizza cutter.) Start from the outside edge and roll into crescents. Put on greased baking sheets. Brush with butter. Let rise about 45 minutes. Bake at 400 degrees for 11-15 minutes. Makes 4 dozen rolls.

Note: This recipe calls for white flour. I like to make it with half white and half wheat flour. I will then add 1 T. dough enhancer and 3 T. vital wheat gluten, to give it a lighter texture. If using all wheat flour, use 1/3 cup vital wheat gluten.


2 eggs
1 ½ cups milk
1/3 c. oil
2 cups wheat flour
4 t. baking powder
1 T. sugar or honey
½ t. salt
Beat eggs lightly. Add remaining ingredients. Pour on heated waffle iron. Cook until done.

* Purchased from Honeyville Grains in Rancho Cucamonga – or at Henry’s, Trader Joes or Pavillion packaged by Bob’s Red Mill
**Purchased from Pleasant Hill Grains- or at several different stores in Utah

Oatmeal Chocolate Chip Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
Beat together until creamy.
1 ¾ cup flour (I like to use white wheat)
1 tsp. soda
½ t. baking powder
½ t. salt
Combine with creamed mixture and add:
2 ½ cups oats
2 cups chocolate chips

Drop by heaping teaspoons, or cookie scoop onto cookie sheets.
Bake at 350 for 10-12 minutes

Zucchini Bread (Lion House Recipe)

1 cup oil
2 cups sugar
3 eggs
3 tsp. vanilla
2 cups shredded raw zucchini
3 cups flour (white wheat flour, or ½ white flour and ½ wheat flour)
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
¼ tsp. baking powder
½ cup chopped nuts

Combine oil, sugar, and eggs. Beat well. Blend in vanilla and zucchini. Add dry ingredients to oil mixture and blend well. Add nuts
Pour bater into 2 greased loaf pans (8x4x3). Bake at 350 for about 1 hour, or until done. (Can use 3 medium pans and reduce baking time to about 30 minutes.) Let stand in pans for ten minutes, then turn out on racks to cool.

Friday, April 17, 2009

We're In the Kitchen Tuesday Night at Danielle Jones'

The purpose of this class is to learn HOW TO Actually USE your:
  • Wheat Food Storage
  • Yeast
  • A Bosch/Mixer
  • Wheat Mill
Taught By:
Betty Campbell

Date & Time:
April 21st, 2009, 7pm
Jones Residence
3 Bryan Court (Same street as the Grossen's)
Hosted By:
Danielle Jones
Message to Guests:
Sisters, Please feel free to invite and friend or neighbor by adding their name & email to the Guest List. The more the merrier!