Packing and Recipes

In the thick of packing for our big move in just a few weeks. Today I took down (correction: Adam took down) all the pictures and we dusted and packed them up. The house looks so, so nekked. And heart-less. And blah. It's going to be a long two weeks looking at these bare walls. Over the weekend we got a lot of packing done also, as some friends are letting us borrow their 12' trailer to start packing up. That has helped so much since we don't have a basement to store our "already packed" boxes in. It has left open spaces to vacuum, dust, etc. Speaking of vacuuming, ours died today. That's ok, I've needed a new one for the past two years, so it's high time.

Haven't blogged much lately and I'm sorry about that. Been rather busy with the move, finishing up school, etc., and then there are always the usual dishes and laundry to accomplish, let alone supper... I've been so thankful for my Jr. Chefs... Adam cooked us up some breakfast again today, and Liana made some AWESOME bread yesterday. French bread. Two loaves. Num. http://allrecipes.com/Recipe/French-Bread-Rolls-to-Die-For/Detail.aspx

Here are a few more of the recipes I've been raving about. Got these from a lady at our old church "back home." Debbie, you are the cookin' queen! :o)

Deb K's Muffin Mix

2 cups sugar
6 cups flour
6 tsp. Baking powder (adjust down if using Rumford brand)
2 tsp. Salt

1 cup oil
4 eggs
2 cups milk

Mix DRY ingredients thoroughly and store in freezer if using whole wheat flour. This recipe will make approximately 4 dozen muffins. Bake at 350 degrees for 15 to 20 minutes. Portion out liquids and dry ingredients for smaller batches of batter.
These muffins freeze very well. You can make big portions one day and have left overs for another morning.

Variations: Make a batch with liquids included then portion out batter to make a variety of flavors the same day.

We've been dividing the dry ingredients into fourths, (the recipe divides by four pretty nicely), storing them into ziploc bags. Then we have just the amount (12) for what we need in the morning for breakfast.

Flavors:

Blueberries with while sugar sprinkled on top of batter; mashed bananas with walnuts; mashed bananas with mini chocolate chips; use orange juice as part of the milk or some grated orange rind or orange flavoring and craisins or fresh halved cranberries; almond flavoring and poppyseeds topping the batter with slivered almonds, lemon flavoring and poppyseeds; add some cocoa powder to batter (may have to add a little more milk) and almond flavoring with almonds on top; add raisins and top batter with a mixture of 2 Tblsps. Sugar, 2 tsp flour, 1 tsp cinnamon, 1 tsp melted butter, use fresh berries, nuts, coconut, seeds, whatever you want.

Deb K's Pancake Mix

(8 lb. Volume)
4 cups oats (I like the old fashioned)
2 cups raw wheat germ
14 cups whole wheat flour
3/4 cup baking powder (reduce if using Rumford)
3 TBSP. Salt
1 TBSP cream of tartar
1/2 cup sugar
4 cups dry milk (optional)

Mix thoroughly and store in freezer. To make pancakes use I cup milk, 1 egg, 1/4 cup oil, and 1 1/2 cup mix. Add more milk or more mix to thin or thicken to your liking. I add things like 1 tsp. Of cinnamon per batch, or 1 tsp. Vanilla. In the fall I like to add 1/2 tsp of cinnamon, nutmeg, cloves, and ginger.
For waffles: separate eggs and add yoke to batter, beat whites until stiff and fold into batter gently. Fry on waffle iron.
Variations: While frying pancakes top with blueberries before turning. Use other berries in season. Add mashed bananas to batter with walnuts. For a child's birthday breakfast sprinkle with mini chocolate chips.
Toppings: Applesauce, vanilla yogurt with pie fillings like blue berry, peach, cherry, apple, etc. (I make my own topping with those frozen fruits (and strawberries) cooked with a little water, sugar and either cornstarch or flour to thinken.)

Mix fits into one ice cream bucket - 5 quart.