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Many thanks to Blendtec, makers of a really fine mill, mixer and blender, for their write-ups, photographs and recipes! They look delicious, but while working on this site, I’ve not had time to try them so use at your own risk as we’ll not be responsible for culinary flops! :O)

Order your Blendtec mill or mixer from us and get my own PERSONAL additional instructions and recipes that no one else has because they are my own!

You can order Blendtec through our affiliate link at
http://www.blendtec.com/?cjaff=7275373 or by contacting us through this site or by calling us.
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CREAM SCONES
- 1/26/2006

2 Cups Flour

4 Tsp. Baking Power

2 Tsp. Sugar

1/2 Tsp. Salt

4 Tbs. Butter

2 Eggs

1/3 Cup Cream


Mix and sift together flour, baking powder, sugar, and salt. Rub in butter with tips of fingers; add eggs well beaten, (reserving a small amount of unbeaten white) and cream. Toss on a floured board, pat, and roll to three-fourths inch in thickness. Cut in squares, brush with reserved white, sprinkle with sugar, and bake in a hot oven fifteen minutes.
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HEALTHY OATMEAL MUFFINS
- 2/21/2006

1 Cup Buttermilk

1 Egg

1 Cup Whole Wheat Flour

1/2 Tsp. Soda

1/2 Cup Packed Brown Sugar or 1/2 Cup

Applesauce or Frozen Orange Juice

1 Cup Rolled Oats

1/2 Tsp. Salt

1 1/2 Tsp. Baking Powder

1/4 Cup Vegetable Oil


Pour buttermilk over oats. Let stand of 5 minutes. Add egg and brown sugar to oats and mix well. Add sifted dry ingredients and oil. Mix well. If raisins or dates or other fruit such as chunks of apple etc. are desired add them. Spoon into 12 greased muffin tins or cup cake liners. Bake at 400 degrees for 18 min. or until Brown. (Makes 12)

Cookin’ with Home Storage Page 68
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FEATHER LIGHT BUTTERMLK WHEAT PANCAKES
- 2/21/2006

1 1/2 Cup Buttermilk

1 1/2 Cup Wheat Flour

2 Tbs. Oil

2 Tsp. Vanilla

3 Eggs Separated

1/2 Salt

1 Tbs. Baking Powder


Combine buttermilk and egg yolks in bowl and beat until foamy. Add remaining ingredients, except egg whites, stir till smooth. Beat egg whites until stiff. Fold egg whites into batter. Delicious
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WHOLE WHEAT HOT PANCAKES
- 2/21/2006

1 Cup Wheat Flour (may use part white flour)

1 level Tsp. Baking Powder

2 Tbs. Oil

2 Tbs. Sugar

1/4 Tsp. Salt

1 scant Cup Milk

1 large Egg, beaten lightly


Sift dry ingredients. Combine milk and oil and add to dry ingredients. Then stir until moist but not too much. A cast iron skillet at medium heat is ideal. Use what you have.

Syrup:
1 Cup Water
1 Cup Sugar
2 Tsp. Maple Flavoring

Directions: Heat all ingredients to boiling

Cookin’ with Home Storage Page 83
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WHEAT THINS
- 2/21/2006

1 Cup Wheat Flour

1 Cup Water

1/2 Tsp. Salt

A Thin batter


Mix until free of lumps. Grease cookie sheets. Spread 1 Cup batter on entire sheet (do several sheets). Season with celery, onion, or garlic salt. Bake at 350 degree 10 minutes. Remove and break up to chip size pieces.

Cookin’ with Food Storage pg 87
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BANANA SPICE MUFFINS
- 2/21/2006

2 Ripe Bananas, Mashed

1/3 Cup Honey

2/3 Cup Orange Juice

3 Tbs. Lemon Juice

1/3 Cup Applesauce or ....Oil

2 Cups Whole Wheat Flour

1 Tsp. Baking Powder

1 Tsp. Baking Soda

? Tsp. Salt

1 Tsp. Powdered Allspice

Using electric mixer, beat moist ingredients. Add remaining ingredients and beat until smooth. Fill muffin tins, coated with cooking spray, 3/4 full. Bake at 350 F, 25 minutes.

Passport to Survival pg 118
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HONEY MAPLE GRANOLA
- 2/21/2006

7 Cups Rolled Oats

1 Cup Whole Wheat Flour

1/2 Cup Apple Juice Concentrate

1 Cup Honey, Melted

1 Tsp. Each, Vanilla and Mapleine

1/4 Cup Water or.... Oil

1 Cup Chopped Nuts (Optional)

1 Cup Grated Coconut (Optional)

1 Tbsp. Ground Sunflower Seeds (Optional)

1 Tbsp. Ground Flax Seeds (Optional)

Grated Rind of One Lemon

Mix dry ingredients, then add honey, vanilla and mapleine, and water or oil. Mix in any other optional items you desire. Mix well and spread out on baking sheets. Bake 2 hours at 150 degree, stirring every half hour. Add 2 cups raisins or chopped dates (Optional) after baking. Makes about 1 gallon.
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WHOLE WHEAT CREPES
- 2/21/2006

1/2 Cup Whole Wheat Flour

1/2 Cup Water

1/4 Tsp. Salt (Optional)

1 Tbsp. Oil (Optional)

1 Tbsp. Dry Milk Powder

3 Egg Whites or 2 Eggs

Put all in blender and mix just until smooth. Pour scant 1/4 cup batter on lightly greased hot skillet. Lift and tilt skillet to spread batter. Cook on medium heat. Batter dulls when cooked on 1 side. Flip and cook on other side. Cover and place in warm oven while others cook. Excellent filled with scrambled eggs made with onions, green pepper and a little Picante sauce. Makes 12 crepes. To freeze, put waxed paper or plastic wrap between each 4-5 cooked crepes. Wrap securely in plastic wrap, or place in plastic container. Use within 2 months.
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PEANUT BUTTER HAYSTACKS
- 2/21/2006

1/2 Cup Dry Milk Powder

1/2 Cup Chunky Peanut Butter

1/3 Cup Whole Wheat Flour

1/2 Cup Honey

1 Tsp. Vanilla

1 1/2 Cups Granola or Rolled Oats

1 Cup Shredded Coconut, Toasted

Cook honey to firm ball stage (245 degree). Combine all but granola and coconut and knead by hand until smooth. Mix in granola and drop by spoonfuls into coconut. Roll to coat then place on a waxed paper to cool. If desired, add 1/2 cup 2-day wheat sprouts to coconut.
Notes
Do not use instant milk in this recipe as the crystals do not dissolve well. Makes 3 dozen haystacks.
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GRANNY’S CORN FLOUR TORTILLAS
- 1/26/2006

1 1/2 Cups All-Purpose Flour

1 1/2 Cups Cornmeal or Corn Flour

2 Tsp. Baking Powder

3/4 Tsp. Salt

1 Cup Warm Water (110 degree F)

In a large bowl, stir together the flour and cornmeal or corn flour. Add baking powder and salt, mix well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together. On a floured surface, knead dough until smooth. Divide dough into 10 to 20 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes. Flatten each piece of dough by hand then roll into a 8 to 9 inch round. Heat a large skillet over medium heat. Lightly grease the hot pan and place one tortilla in the pan. Cook until light brown, turning to ensure equal browning. Repeat with remaining tortillas.
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CORN BREAD
- 1/26/2006

1 Cup Yellow Cornmeal or Corn Flour

1/2 Cup All Purpose Flour

1 Egg

1 Tbsp. Baking Powder

1 Tsp. Salt

2 Tbsp. Melted Butter

3/4 Cup Milk

1/4 Cup Maple Syrup

Preheat oven to 400 degree. Grease an 8x8 inch baking pan. Mix all ingredients together and pour into the pan. Bake for 15 to 20 minutes.
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