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The "Jupiter" lantern can burn for 72 hours!

Fun Fact: Famous Dietz Lanterns
The Dietz is the ultimate outdoor lantern. It stays lit in any weather and is very easy to use. Its unmatched quality is proven in use since 1840 on Mississippi showboats, New England whalers, steam locomotives and horse-drawn trolleys. Dietz lanterns can be used indoors or outside. Great for camping, enhancing décor, creating atmosphere, or emergency preparedness. Fuel: kerosene or lamp oil. Brightness level: 2.7-4.4 candlepower. 

You can view and purchase Dietzes by visiting Lehmans.com here.

Lehman's: Products for Simple Living since 1955.


Whole Grain Cookbook : Delicious Recipes for Wheat, Barley, Oats, Rye, Amaranth, spelt, Corn, Millet, Quinoa, and More With Instructions for Milling
by A.D. Livingston
(Click on book to read a review)

The New Book of Whole Grains : More Than 200 Recipes Featuring Whole Grains, Including Amaranth, Quinoa, Wheat, Spelt, Oats, Rye, Barley, and Millet
by Marlene Anne Bumgarner
(Click on book to read a review)


Family Homesteading Advocate
Simple living for the Urban and Rural Homesteader

Natural Foods 
In The Kitchen, Home Preparedness 

Home Preparedness - How To Prepare Your Home for Winter
Successful Whole Wheat Bread Baking - Here's the help you need for making great homemade bread.
General Tips For Freezing Meals - Great info for those who like to make a week/month worth of meals at once!
Gluten Free Bread - If you are allergic to wheat or can't
digest gluten, give this tasty quick bread a try!
The Wonders of Whole Wheat -Using Whole Wheat flour for everyday cooking.
Book Reviews - Great Books! These "staples" should be in every natural foods kitchen!
Recipes, recipes! - Delicious Whole Wheat Cinnamon Rolls and Whole Wheat Pancakes
Natural Foods Links & Resources- Food storage, grain mills, juicers, food co-ops, home preparedness and more.
Homemade Cheese - Just like Ricotta only you made it 
Nutritional Yeast - A quick and tasty source of protein and
vitamins. Learn more here...

Share your natural foods recipes and techniques 
with fellow homesteaders at the FORUMS!
Click here to go to the 
Family Homesteading Advocate Forums!

Find jars, lids, canners, strainers, and more
Get Ready For Canning
Find jars, lids, canners, strainers, and more at Lehman's.
Your complete source for canning and preserving equipment. 
Nutritional Content of 
Whole Grains VS Their Refined Flours
You have always wondered about this, now here it is in black and white. This article was written by Al Durtschi of Walton Feed Co. He has done an excellent job researching the differences. Click on the above link and go take a look!

Over 110 Delicious Recipes
By Pippa Cuthbert and Lindsay Cameron Wilson

Published by Good Books http://www.goodbks.com
September 2004;$15.95US; 1-56148-425-3

Juice! is about nutrition, well-being and health, but most of all, it is about taste.

Over 110 delicious recipes for juices that can be drunk throughout the day -- from breakfast-time to bedtime. 
Inspired range of ingredients used, drawing on the very best that nature has to offer. 

Detailed information on the nutritional benefits of fruits, vegetables, herbs and other natural additions. 

Written by experienced food writers and stylists, who have a passion for juice. 

FHA Editors note:  This book is alot of fun!  My daughter (who is a 13 year old healthnut!) loves to create fruit and vegie drinks and this book is full of different combinations that we would have never thought of.  We both found several recipes that were easy to make and quickly became favorite additions to our nightly "shake" snack.  The section on the differences between the many styles of juicers was very informative and helped me with this perplexing subject.  This book is bright and colorful with lots of delicious photos and recipes. A great addition to any health conscious kitchen!

Here is one of our favorites from Juice! This is a GREAT way to get down your daily dosage of flax seed oil, because, if you are like me, drinking oil just does not sit with me very well....it can really make me gag! LOL!  But taken in this peachy treat you can't even tell.

Peach Treat   (page 71)
2 peaches, stoned
1 handful strawberries, hulled
1 banana, peeled
1 tblsp flaxseed oil
3 ice cubes
Juice the peaches and strawberries. Transfer to a blender and add the remaining ingredients. Blend thoroughly until the ice cubes are crushed.

Home Preparedness
How To Prepare Your Home For Winter (or emergencies)
by Kelly Frohnauer

Each Fall the squirrels gather acorns and nuts, filling their nests in preparation for the coming winter. This year, while observing nature, you will notice the squirrels have started gathering food sooner that usual.

If nature gives any indication of the coming seasons then like the squirrel, we too, should start getting prepared and be ready for the coming season.

Being prepared increases our sense of security and can help to make difficult situations go by smoother and with less distress.

Use the following four steps to prepare yourself and your home for adverse winter weather conditions, emergencies or the usual wintertime power outages.

1) Stock your herbal/first aid medicine cabinet.

Sometimes it is impossible to get to a doctor, whether because of extreme weather conditions, no transportation or an emergency situation requiring immediate attention.

Having a supply of herbal remedies for times of sickness and emergencies is important. If these situations should arise you will be able to respond immediately instead of needing to make a trip to town to get medicine or waiting for a doctors appointment.

Stock up on remedies that treat colds, flu, coughs, skin wounds, muscle wounds and intestinal upset. For a list of tried and true remedies that you can add to your home medicine cabinet go to the Natural Family Home Medicine Cabinet.

Herb books are an important resource to own. They can help you make informed decisions concerning you and your families health care. Also important is a First-Aid manual. They are indispensable for knowing how to deal with accidents such as broken bones, electrical shock, concussions, etc. Take a first-aid class. Most hospital's offer community education first-aid/CPR classes at reasonable prices. What you learn could save a life.

2) Stock your food pantry.

Keeping extra food on hand is a regular practice in our home. It's nice to have the food on hand and not just for emergency purposes but also for times when the budget gets too tight!

Make it a regular habit while grocery shopping to purchase a few extra items that store well and put them away in a designated surplus cupboard or in a box under the bed. Take note regularly of what you have stored and organize it in a manner so the food can be easily rotated for freshness.

Purchase foods that store well, will keep for long periods of time and do not require lots of heat energy to prepare. The following are some basic examples:

*All types of canned goods. These store the best.
*Boxed cereals and instant soup, rice, macaroni and muffin mixes.
*Grains and Legumes - the quicker cooking types like oats, couscous, tabouli, falafel, bulgur and lentils.
*Flour and cornmeal - Best stored in the freezer or air tight glass jars in a cool dark cupboard.

When storing flour and grains first put them in your freezer for at least 3 days before putting them away in your cupboard. This will kill any meal worm or weevil eggs that would hatch during storage and ruin your food. 

Purchase a hand held non-electric can opener. Paper plates and cups will also come in handy, especially when water is unavailable or limited for washing.

Buying food in bulk through a co-op is an economical way to build up your food storage. Below are a few co-op websites that serve different areas of the U.S. To meet their minimums you can get together with your friends and neighbors and combine an order.

Azure Standard

Ozark Cooperative Warehouse
Southern states

United Northeast Natural & Organic Products 
Serves the Northeast, New England, mid-Atlantic, mid-western and southern states. 

Tucson Cooperative Warehouse 
serving the Southern states

Door to Door Organics 
Serving the greater Philadelphia area, Maryland, and New York

For other companies that sell food storage systems, vacuum packed and canned food, food buckets and other food storage items go to the Family Homesteading Advocates Natural Foods links and resources page.

3) Store water.

Water is the most important resource we can have. When water gets cut off or wells run dry it is a major setback for everyone. In this type of situation your whole household must be diligent to conserve whatever water you have available.

Having a storage of drinking water is crucial. A general rule of thumb is one gallon of water per person per day. Personally, I have found this to be more than enough water. In fact, when fresh running water is not available you will quickly learn to make each drop count.

Some tips for storing your drinking water:
*Store water in clean plastic containers. Two-liter soda bottles work great. Milk jugs are not recommended because they do not seal well and are hard to get totally free of milk residue. 
*Rotate your water supply, even the commercially prepared bottled drinking water - at least every six months. 
*If storing well or spring water, add two drops of liquid household bleach per gallon of water. The only active ingredient in the bleach should be 5.25% sodium hypochlorite. There should not be any added soap or fragrances. You do not need to do this when storing city water.
*If you are storing commercially prepared spring or drinking water, keep it in the original sealed container. Once opened, use it. Do not store it again. 

If you are forced to use a water source that you are unsure about it's purity then definitely purify the water before consuming or storing it. To purify water, follow these steps.
*Filter the water to remove as many solids. 
*Bring the water to a rolling boil for a full ten minutes. 
*Let the water cool at least 30 minutes. 
*Add eight drops of liquid household bleach per gallon of cool water. (Water must be cool or the chlorine in the bleach will not work. The only active ingredient in the bleach should be 5.25% sodium hypochlorite. There should not be any added soap or fragrances.)
*Let the water stand 30 minutes. 
*If the water smells of chlorine, you can use it. If it does not smell of chlorine, add eight more drops of chlorine bleach, let stand 30 minutes, and smell again. If it smells of chlorine, you can use it. If the water does not smell of chlorine this time, discard it and find another source. 

Here are some helpful water conservation tips to use during times of water shortages: 
*Keep a bowl of water in sink for everyone to wash their hands in. Use this water over and over until visibly dirty. 
*Dump the dirty hand washing water into the tank of your toilet to be used for flushing.
*Wash fruits and vegetables in a bowl of water. Then use that water to replenish your hand washing water.
*For washing your hair pour about 2 quarts of warm water into a big bowl or dish tub. Dip your head in to get wet. Go easy on the shampoo and squeeze out excess suds directly into sink, not into the bowl. Rinse hair using the same water.
*Use leftover hair washing water for a sponge bath.
*When done bathing, dump water into toilet tank.

Several companies have water storage barrels and systems to help make storing water convenient. Go to the Family Homesteading Advocate's Home Preparedness Links page for resources.

4) Gather non-electric sources for lighting, cooking and for warmth.

Power outages tend to be a common occurrence in our area during the winter. By being prepared, these outages, instead of being stressful and worrisome times, have created some fond memories for our family...sitting around the kitchen table playing games by candlelight, munching on cheese and crackers and sipping cups of hot cocoa that was heated on top of our woodstove which is radiating warmth throughout the room...

Some of those power outages continued for 5 days! Since most of our homes need electricity to function, being prepared for a power outage is important and can help alleviate the fear and stress that these situations can create.

A) Non-electric sources for lighting.

The following are excellent sources for non-electric lighting. Put these items in an easy to get to place, one that you will remember and be able to find safely in the dark.

*A box of matchbooks.
*Tapered candles - This type puts out lots of light.
*Candle holders
*Flash light
*Batteries for the flashlight
*Kerosene lamps or Oil lamps
*Spare kerosene or lamp oil

B) Non-electric sources for cooking

Cooking without electricity can be just like cooking while camping. A Coleman campstove is a good investment. They are fairly inexpensive and most use the disposable propane canisters which make them convenient and less messy. One will fit on the kitchen counters nicely.

When using camp stoves in the house be sure to have a window partially open for some ventilation. When done cooking put the stove outside right away as most tend to leak propane when not in use.

DO NOT use charcoal briquettes indoors - very Toxic and dangerous!

If you have a woodstove that a pot will sit safely on, then you can use it to heat pots of food and kettles of water. keep a pot of water on top of it to use for warming up washing (body or dishes) water.

*Coleman type table top cookstove
*Several spare Propane canisters, the one liter size. Or a 5 gallon size if your stove can be hooked up to it.

C) Non-electric sources for heating

If you have a wood stove installed in your home chances are you have a cord or more stacked and ready for use. Wood stoves are an excellent source of non-electric heat.

If a wood stove is not applicable to you, there are other ways to keep warm when the electricity goes out. Some ways are:

*Portable alcohol heaters
*Kerosene heaters
*Wool blankets
*Warm clothing - long johns under clothes, stocking caps, wool socks, slippers, etc.

Lehman's is a popular resource for all survival type needs. They have many different types of non-electric appliances, solar powered items, food and water storage supplies and more. You can visit Lehman's here.

With all the candles and open flames you will have operating during a power outage it is vital that you have a fire extinguisher. Mount one in a visible easy to reach place. 

Let us take a hint from nature and take the time now to prepare our homes for winter.
©2001 Kelly Frohnauer


Successful Whole Wheat Bread Baking 
By Crystal Miller

Have you tried to make whole wheat bread but found the results less than appealing? Perhaps you weren't sure if the loaf should be eaten or used as a door stop! Don't despair; whole wheat bread baking success is something you can achieve. Perhaps some of my tips and hints will get you started on the right path. The results of your efforts will not only be better nutrition for your family but it will be something that they will love to eat. 

The first thing to consider for successful bread is the type of wheat you will use. There are basically 2 types of wheat, 'hard' and 'soft'. Each one is used for baking but only the 'hard' is used for bread or any baking done with yeast. The 'soft' wheat, commonly called 'pastry flour' is used for quick breads. If you are using flour (as apposed to grinding the whole wheat grain), make sure the package says "Best for Bread" or "Bread Flour" or something of this nature. For the absolute best quality and taste, freshly ground wheat is the ideal choice. But when I started baking I did not have a grinder or access to one and bought many, many bags of whole wheat flour from the health food store. 

Another secret that I have learned to make a soft textured whole wheat bread is to add a little gluten flour (this is also referred to as Vital Wheat Gluten) to the bread. Gluten is a protein normally found in flour. This helps give your bread elasticity and helps it to rise much better than it would without it. If you add gluten flour (usually found in health food stores) to you bread you will need to add about 2 to 3 T per loaf. 

Yeast is another crucial aspect to bread baking. If you don't bake a lot and then one day discover an older opened jar of yeast in the cupboard and use it, well you may end up with a baking failure. Only use fresh yeast as it does have a useful shelf life. If you buy your yeast in a jar or bag from a warehouse store (like Costco or Sam's Club), then make sure to store the opened package in your refrigerator or freezer for best results. If you are not sure your yeast is working simply test it before you begin baking. This will save you a lot of frustration and cost of ingredients. To test your yeast put about ¼ cup of nicely warm water in a bowl and sprinkle about 1 tablespoon of yeast over this. You can also sprinkle about 1 teaspoon of sugar in as this will help the yeast. Wait 5 to 10 minutes. By this time the yeast should be nice and bubbly in the bowl. If it is not, toss the yeast because it has gotten to old. One last comment on yeast, if you store it in the freezer make sure to take it out a few hours ahead of the time you will use it so it can warm up. 

Temperature is very important. When you add your liquid (some recipes call for water others call for milk) to the yeast it must be warm enough to make the yeast react but not too warm or it will kill the yeast. So what is the proper temperature for yeast? It is about 100 to 110 degrees. Cooler temps will cause the bread to rise very slowly. I don't use a thermometer to test the temperatures of my yeast. I run the water from the faucet over my wrist and wait until it feels a little more than comfortably warm to me. When your bread is rising it also needs to stay warm. Set it in a draft free area. I let mine rise in the oven. You can turn your oven on for just a few minutes to slightly warm it, then turn it off (very important!) when you can feel the first bit of heat and let your loaves rise in there.   If you don't have a good standard recipe to try then perhaps you would like to 
use mine. This is the recipe I always use to make my family's bread. 

Delicious Whole Wheat Bread Recipe 
makes 2 loaves 
Crystal Miller 
2 cups warm water 
1 T yeast 
1/3 cup honey 
1/3 cup oil 
2 t. salt 
1/3 cup gluten 
5 to 7 cups whole wheat flour, freshly 
ground if possible (I use Hard White Wheat) 

In a stand up type mixer such as a Kitchen Aid combine water,yeast and honey. Let this sit for about 5 minutes or until the yeast is nice and bubbly. Add oil, salt, gluten flour and 3 to 4 cups of whole wheat flour. Knead this with your mixer and continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for another 7 to 8 minutes. 

When dough has finished kneading let it sit in the mixer bowl and rise until doubled in volume. This usually takes about 45 minutes. When it has finished rising, turn on your mixer and knead again for a few more minutes to get all the air bubbles out. Remove from mixer and divide the dough into 2 pieces and shape into loaves and put in bread pans that have been sprayed with non-stick cooking spray. Let the loaves rise until they are about ½ to 1 inch above the rim of the bread pan. Bake at 350 for approx. 30 minutes or until golden brown. 

The last thing I would like to say is that bread baking is an art. It takes time to get a feel for it, to know when the ingredients are just right and to know what it takes to have great success. I have been baking bread for my family for many years. So I know it is an art that greatly improves with time and experience! 

Copyright: Crystal Miller, 2004

About the Author: 
Crystal Miller is the mother of 8 children and enjoys her God given role as wife, homemaker and mother! She has a small cookbook available in both book form and e-book on baking breads, quick breads and desserts with whole foods.  You can find information on her homemaking and country living website, The Family Homestead http://www.thefamilyhomestead.com  She also has a free monthly newsletter, Homestead Happenings available. 

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By Lois Breneman, Editor of the Heart to Heart Newsletter
Copyright 2003

Freezer Recipes ~ Below are some freezer meals that have been favorites of our family.  I hope these recipes and tips will help make life a little easier for you and provide extra time to spend with your husband and children!

Time Saver and Education ~ Cooking in large quantities is a time saver, because you cut, measure, sauté, brown and mix all at once, rather than repeatedly.  It also saves trips to the grocery store and provides more family time.  This is also a great opportunity to get your children to help and learn how to cook at the same time.  It also teaches them by example how to plan ahead for an upcoming busy day.

Multiplication Tips 

*Using your favorite recipes or the ones below, do the math and multiply each ingredient.  Put that amount in parentheses to the right of each line, with a note at the top of the recipe card, giving the total number of servings or write "(8 x Recipe)," so the figuring is done for the next time.  (See the banana bread recipe below).

*In figuring the math, you will save measuring time by remembering that: 
1 Tbsp. = 3 tsp. 
1 cup = 16 Tbsp. . . . . . . Therefore 4 Tbsp. = ¼ cup

*When multiplying 6 oz. tomato paste, etc., keep in mind that larger cans can be purchased to save time. 

*Sometimes you need to consider the available amount of a main ingredient before figuring how many times you plan to multiply.  For instance, if you already have four bags of fresh cranberries on hand, measure them out after they are chopped, to see how many recipes they will make.  Be sure you have all the other ingredients as well.

* A squash recipe is perfect for gardeners with an abundance of squash.  Our family just enjoyed a squash casserole on Sunday, that was prepared last summer and frozen.

Dishpan Mixing ~ After multiplying your recipe ingredients, a dishpan or basin may be the only container that will hold all the ingredients.  Buy a new dishpan, making sure it is clean and save it for future mixing in large quantities.

Reusing Dishes ~ Gather together your casserole dishes.  There is no need to grease the dish if you plan to pop out the frozen food and wrap.  When cooking a lot of casseroles ahead, freeze the casserole in the dish and pop the food out of the dish when frozen solid a day later, so the dishes can be used again.  Do that by running hot water on the bottom of the dish and inserting a paring knife at the edge to pop it out.  Quickly wrap the frozen casserole securely in foil and label it with making tape, using a permanent pen.  When ready to bake each casserole, simply put it into dish in which it was frozen, and thaw it in the refrigerator.  Add the topping if needed and bake.  Another method would be to line the casserole with foil, fill with food, wrap, freeze in the dish, remove foil-wrapped casserole from the dish, and return wrapped and labeled casserole to freezer.

Toppings ~ When a recipe calls for a cheese or breadcrumb topping, that can be added the day it is baked.  The reason is because when removing the frozen casserole from its dish, you may lose some of the topping.  A good idea would be to put the prepared topping in a freezer bag, and tape it to the dish.

Labels ~ Only the name of the recipe needs to be on the label.  Keep an index card in your kitchen with the names of the recipes in your freezer, along with the oven temperature and time.

Beach Trips ~ With the high cost of vacations, it is economical to cook in for most meals and enjoy going out some evenings.  Here’s where your freezer meals will come in handy!  By packing a large cooler with a frozen turkey breast and other frozen meals, they will stay frozen for about ten hours, even on a very hot day.  We’ve done it many times.

Once A Month Cooking ~ This is another way to cook ahead, preparing a variety of specific meals to use in a one-month period, and you can find a book by this name, with some great recipes to freeze.  I prefer to cook a large quantity of one particular recipe one day and do another when the main ingredient is on sale or when I feel like cooking.  Whichever way you do it, you will find it is wonderful to go to your freezer and pull out an already-prepared meal to pop into the oven!  Most casseroles go well with a vegetable and a salad or applesauce, so most of the work will already be done.

Cook Fresh Meat Ahead to Freeze ~ 

*Cook taco meat with the seasoning in meal-size packs. 

*Buy a large amount of fresh chicken on sale and freeze it in freezer bags with a marinade – you can do the same with beef. 

*Cook a fresh turkey breast and freeze portions of the meat in freezer bags for a quick meal. 

*Cook sloppy Joes, using ground chuck, ground turkey or shredded turkey and freeze in freezer bags.

*Cook a large amount of fresh ground chuck when you find it on sale and freeze in meal-size portions in freezer bags.

*Cook fresh sausage ahead and freeze for speedier preparation time in making a hash brown or breakfast casserole.

Dried Beans and Brown Rice ~ Cook each of these in a large Dutch oven and freeze in meal-size portions, using freezer bags.  Never salt dried beans or rice as you cook them (this prevents softening of the grain or bean), but add salt after cooking.

Save on Freezer Bags ~ One large freezer bag can hold a multiple number of single-serving slices of banana bread, muffins or sandwiches, each in a regular zip-lock bag or simply wrapped in plastic wrap.  Just retrieve from the larger bag for lunches. 

1 ¼ cups 2” spaghetti pieces
1 ½ - 2 cups cooked turkey breast
¼ cup minced pimiento
¼ cup minced green pepper
1 can cream of mushroom soup
½ turkey broth
1/8 tsp. celery salt
1/8 tsp. ground pepper
½ grated small onion
1 ½ cup grated sharp cheddar cheese (6 oz.)

Cook spaghetti until barley tender.  Drain, rinse with hot water, drain well.  Add remaining ingredients, except ½ cup grated cheese.  Toss lightly.  Taste and add more seasoning if necessary.  Pour into a 1½ quart casserole.  Sprinkle with ½ cup grated cheese.  Bake casserole (covered) for 45 minutes at 350 degrees.  Makes 4 servings. 


Cook 4 cups or more of egg noodles. Run cold water over them to prevent sticking together.
Brown 4# ground chuck.
Mix 4 small cans tomato sauce together with meat.  Set aside.

Mix together:
16 oz. cream cheese
1 cup sour cream
2 cups cottage cheese
2 Tbsp. minced green pepper
¼ cup minced onion

Layer in casserole dish:
half of noodles
cheese mixture
remaining noodles
meat mixture
Bake at 350 degrees for 45 minutes.

FAVORITE BANANA BREAD   --   (5 X Recipe) 

1 cup sugar  (5 cups) – (1 cup less - 4 cups - works great for 5X’s the recipe)
½ cup oil   (2 ½ cups)
2 eggs    (10)
3-4 bananas (15-20)
pinch salt (5 pinches)
1 tsp. baking soda (1 Tbsp, 2 tsp.)
¼ tsp. baking powder (1 ¼ tsp.)
1 ¾ cups unbleached flour (8 ¾ cups)

Mix first four ingredients together.  Add remaining ingredients and mix, but do not beat.

Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.

This has been a favorite of ours for 28 years, though I cut way down on the sugar and sometimes use all *freshly milled whole wheat flour.  Sometimes I also add some oat bran in place of a portion of the flour.  This is great wrapped individually for lunches in place of a dessert.  Freshly milled flour produces a much lighter bread than the store-bought whole wheat flour and is so much more nutritious.  If you are interested in a food mill to grind your own grain, just ask me about it.  I can tell you more about how one works. 



Lois Breneman is the Editor of the Heart to Heart Newsletter, bringing encouragement to women.  She shares creative ideas for home, family, homemaking and so much more from a Christian perspective.  You may receive her bi-monthly newsletter by sending your name, city, state, country and the name of the person who referred you to Heart to Heart to jhbreneman@juno.com.

The Wonders of Whole Wheat
by Kelly Frohnauer
Cooking with whole wheat flour is a great way to increase the nutritional value of the foods we eat. But many of todays recipes list bleached, enriched white flour and for some of us the thought of changing that ingredient to whole wheat flour can be intimidating.

I used to think that in order to use whole wheat flour I needed to find recipes that specifically listed it. As a newlywed, finances were tight so I had to make do with the few cookbooks that I had which were either a wedding gift or ones that my mom had given me. All of them listed bleached, enriched, white flour in the recipes requiring flour. My committment to healthy eating and my lack of proper recipes caused me to venture into unknown territory and just "go for it". So I substituted whole wheat flour whenever the recipe called for bleached flour.  I soon discovered that, although my cookies didn't taste "just like moms" they did turn out really good!

Here are a few things I have discovered that help when substituting with whole wheat flour in recipes that call for bleached white flour:

  • Fluff flour while measuring. Make sure it doesn't get compacted in the measuring cup. You actually want to end up with about a tablespoon or two less than the amount called for, i.e. if it requires 1 cup white flour use about 7/8 whole wheat flour.
  • If your eggs are really small, use 2 for every 1 listed in the recipe.
  • Pie crusts and some cookies may require a tablespoon or 2 of extra water added.
  • 1/8 - 1/4 cup honey will add moisture to baked goods when substituting whole wheat flour.
  • Pancakes and waffles will be lighter in texture if you whip the egg whites into stiff peaks and then fold into batter.
  • So, go ahead and experiment with substituting and create some family heirloom recipes of your own!

    For Free recipes using amaranth, spelt, wheat and millet flour check out the website at Wheat & Grain.  They also sell a hand crank flour mill, juicers, dehydrator and other canning equipment.

    According to Beth Durtschi (see below) Ascorbic acid or lemon juice softens the gluten that develops while bread making, thus making your breads softer!  So try adding a tablespoon or two the next time you make bread, pizza dough or cinnamon rolls and see what happens! I know I am going to!

    is an online provider of authentic ethnic products for all your ethnic cooking needs. They offer an extensive selection of authentic ethnic brands and products delivered right to your doorstep. Whether you are looking for Abalone, FuFu Flour or even exclusive Chinese Tea Pots, you can find it at EthnicGrocer.com

    Book Reviews by Kelly Frohnauer
    Making the Best of Basics - Family Preparedness Handbook
    by James Talmage Stevens
    My mother-in-law gave me this book about a year after we were married. It was such a blessing! Whole wheat recipes, finally! Also, honey recipes, sourdough bread starters and cheese making recipes! Just the information that we needed. For the past 20 years this book has been well used. It not only contains whole foods recipes but also information on food storage, family preparedness, yard gardening, personal care and cleaning products and more. Some recipes are geared to giving you ideas on how to incorporate your dry foods storage into your daily meal planning. The handy table of food substitutions in the back has helped me many a time. Every homesteading home needs this book. (see book link below)

    Stocking Up -How to Preserve the Foods You Grow, Naturally
    by Carol Hupping 
    Another great Rodale book, this is one of the most comprehensive guides to harvesting, storing, preparing and preserving foods of all kinds. Complete step-by-step instructions for freezing, canning, drying, and preserving vegetables, meats, fish and poultry. A dairy section covers freezing milk and cream, making butter, cheeses, yoghurt, ice cream, storing eggs. Plus information on harvesting, grinding and storing grains and seeds. The recipes only use honey, even the jelly and jam recipes (honey gives the French Vanilla ice cream a nice touch). I have owned this book since the early 80's and use the pickle recipes every year. Our family favorite is the Sweet Gherkins using honey. Now in it's Third Edition, your natural kitchen will truly benefit from the information in this book. (see link below)

    The New Laurel's Kitchen : A Handbook for Vegetarian Cookery and Nutrition by Laurel Robertson, Brian Ruppenthal, Carol L. Flinders
    Lots of delicious, whole foods recipes and vegetarian nutritional information. A great resource for enjoying a vegetarian lifestyle.
    (see link below) 

    These are our favorite books!
    (Click on book pictures for ordering information and to read more great reviews)



    Wheat & Grain Packaged Whole Grains, Flour Mills, Food Storage, Juicers, Water Filters, Canning Equipment, Recipes & More!!

    Frozen Assets Lite & Easy
    by Deborah Taylor-Hough
    Cook a month's worth of meals in just a day! Great time saver. No more scrambling frantically at 4pm to put together a dinner, just take it out of the freezer! Low calorie recipes, freezing techniques and more. Click on book for more details and consumer reviews.

    The Freezer Cooking Manual from 30 Day Gourmet  A Month of Meals Made Easy
    by Tara Wohlenhaus
    Same concept as book above. Written by 2 moms. Money saving ideas, nutritional information, meal preparing, freezing and kid pleasing recipes. Click on book for more reviews.

    Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow.
     by Susan McClure (Editor) Rodale Food Center
    Everything you need to know in complete step-by-step instructions plus 100's of recipes. (Click on book to see review)

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