I have been collecting wheat recipes for a gazillion years! I used to make these recipes on a regular basis and rotated my wheat storage like a boss! I've gotten lazy and don't rotate my food storage like I used to. I'm reviving these recipes from the vault in an effort to eat more healthy, rotate my food storage, and to save money!
Normally you would just buy a bag of wheat flour in the grocery store and maybe bake with it or make pancakes. These recipes have nothing to do with store-bought flour. Here I'm talkin' you own a wheat grinder and at least a 50 lb bag of wheat! This is for the hardcore food storage girls! ;)
Wheat in it's different forms:
To 'crack' a kernel you will need to process a whole kernel through your wheat grinder. Not all wheat grinders can do this (check your settings). All you want to do is barely scrape the edge of the kernel enough to break open the hard outer shell, thus allowing more water inside of the kernel when you cook it. Hey, just found this video for you on how you can crack your kernels in a regular food processor.
To soften the whole wheat kernels or the cracked kernels, put in medium saucepan and cover 1" above with water. Cook over medium heat for at least 20 minutes, making sure there is always plenty of water. After the kernels are soft, rinse off in a strainer. These softened kernels can be used in different ways.
CRACKED WHEAT SEAFOOD SALAD
(I made this one as a sample at a food storage presentation and it was a huge hit!)
1/2 cup diced onion
1/4 cup catsup
1 diced tomato
2 cups cooked cracked wheat
1/2 cup diced green pepper
1/2 cup mayonnaise
1 can drained tuna
Mix. Serve on tomatoes or with chips. Also good as a side dish salad.
6 cups wheat flour, coarsely ground
1 1/2 cups brown sugar, honey, or sugar
1 tsp salt
2 cups buttermilk
1 tsp baking soda
DO NOT OIL OR GREASE PAN.
Mix all. Dough will be thick and sticky. Press onto cookie sheet about 1 inch thick. Bake @ 350 degrees until golden brown around edges. Turn oven off. Lift dough and break into 2x2 pieces. Turn over and return to warm oven to COMPLETELY dry. Grind in food chopper or grinder with course blade. Sift. Larger pieces are cereal and smaller pieces are 'graham cracker' crumbs to be used as pie crust or other desserts.
GRAHAM CRACKER PIE CRUST
Use 'graham cracker' crumbs from grapenuts cereal recipe and combine with sugar and butter-flavored Crisco and press into pie pan.
MOCK COCONUT CREAM PIE
5 cups water
1 1/3 cups course flour
2 tbsp small ground cracked wheat
Bring 3 cups water to boil. Add salt and make a paste using above ingredients, stirring so flour doesn't settle. With water boiling, slowly pour paste into water. Heat on medium , stirring occasionally, cook 5 minutes, remove from heat.
1/4-1/2 tsp coconut flavoring
1 1/3 cups sugar
1 pkg Knox unflavored gelatin
1 2/3 cup powdered milk
1/3 cup cool water
2/3 cup water
Combine powdered milk, sugar and 2/3 cup cool water. Set aside. In pan put 1/3 cup water and gelatin to soften for a couple of minutes, heat on low, stir until dissolved. Combine gelatin with powdered milk mixture and beat until well beaten. Will look shiny. Add flavoring then combine with step 1 mixture and beat until well mixed. Taste and adjust flavoring if necessary.
NOTE: flavor is stronger when cool - 1/2 tsp max is enough.
Pour filling into 2 baked 9" pie shells and chill. Serve with whipped topping. Makes 2 pies.
MOCK CHOCOLATE CREAM PIE
Finely ground wheat
2 tbsp (very heaping) of cocoa powder
Follow same instructions for step 1 of coconut cream pie, add cocoa when heat is turned to medium.
Exactly same as for coconut cream pie
5 cups old fashioned oatmeal
1 cup bran
1 cup coconut
1 cup whole wheat flour
1/2 tsp salt
1 tsp cinnamon
3/4 cup brown sugar (or honey, but then omit water)
1/3 cup water
Mix well and add 1 cup melted butter. Bake one hour or so at 200 degrees. Break into small pieces.
4 cups water
1 cup whole wheat kernels
1/2 tsp salt
Cook in slow cooker all night. Ready to eat in the morning!
CRACKED WHEAT PATTIES
(I love to serve these with gravy on top)
2 cups cooked cracked wheat
2 beaten eggs
1/2 cup chopped onion
1 tbsp dried parsley
2 tbsp chicken boullion
Mix together. Form into patties and cook in frying pan with just a tiny bit of oil. Brown on both sides.
BOSTON BEAN WHEAT (like baked beans)
4 cups cooked wheat
1 cup catsup
1 chopped onion
salt and pepper
1/2 cup mild molasses
1 cup water
3/4 tsp mustard
5 slices fried bacon
Mix all together. Bake 325 degrees for 30 minutes.
POPPED FRENCH FRIED WHEAT
Boil whole wheat until kernels are plump, tender, and some kernels split. Drain thoroughly. If liquid is thick, rinse lightly. It is important that kernels are drained well. In a heavy skillet heat oil to deep fry temperature. Deep fry to a golden or a bit deeper color and kernels are crisp and crunchy. Remove and drain on paper towels. Season with salt or favorite seasoning.
Eat as 'popcorn', use to top salads, season with sugar and cinnamon to use on desserts. Use in granola.
MOCK CHINESE FRIED RICE
Course cracked wheat
bacon, chopped and sauteed
oil or bacon drippings
Boil cracked what until tender. Drain. Pour a couople cups of cool water through . Save all water for gravy. Rinse through tap too to remove all starch. In heavy skillet heat oil. Stir fry drying out wheat quite a bit. Add bacon bits. Remaining moisture in wheat will cause bacon flavor to go through wheat. Add onion and stir. Add soy sauce to taste.
MOCK SPANISH RICE
Alternate recipe of above fried rice
Add chili powder, onion, green peppers, oil, wheat, and beef bouillon.
More unusual things to do with your wheat coming soon! Like, how to separate the protein from the flour and make amazing things like meatballs and tacos with it! Have you seen the price of hamburger lately? Ugh! Let's save money!!
Until then, ENJOY YOUR FOOD STORAGE!!!