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Grinding Wheat into Flour: Getting Ahead

January 19, 2022 by Laura 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Using my time and energy for grinding wheat into flour has felt a little bit difficult lately. Here’s an idea I decided to try!

I love using freshly ground wheat in our baked goods. In fact, I haven’t bought flour at the store in a good long while. Years and years. Instead, I’ve bought hard wheat and soft wheat from Azure Standard. Then I grind the wheat into flour to use in baking.

There’s no comparison! Freshly ground flour is incredible and delicious! Here’s how I do it —>

How to Grind Flour in a Grain Mill! #grainmill #grindflour #wholewheatflour

Meanwhile, God has added a wagonful of littles to our home.

These sweethearts keep me from baking much at all, much less grinding my wheat into flour for baking. Often, I would think about baking something if I had a spare 10-15 minutes, only to nix the idea simply because I didn’t want to have to first grind flour for the task.

Maybe this is a season for me to buy flour instead of wheat? Maybe. But I already had several pounds of wheat in storage. I didn’t want it taking up space or going to waste. So here’s what I did one morning when I had a friend over to help with all the kids!

Grinding Flour Into Wheat: Getting Ahead

I had a marathon wheat grinding morning.

I don’t keep my Nutrimill on the countertop, so digging it out and cleaning up after myself never sounds fun during this crazy season of life. But getting my Nutrimill out to grind a bunch of flour all at once? Making ONE BIG MESS instead of many small messes? Let’s do this.

I labeled freezer bags with “Soft Wheat” and “Hard Wheat” (read more about this below), then I kept running batch after batch of wheat through the mill to grind into flour. I transferred the fresh flour to gallon-sized freezer bags, then put the bags into the freezer.

All said and done, I ended up with about 10 gallons of flour in my freezer! (And a big mess, but whatever. Better one mess than ten, right?)

So, now the flour isn’t fresh anymore?

Well, true. But since I’m keeping it in the freezer, it’ll stay good for a long time, and it will still taste great! Considering the fact I was going to buy flour from the store to get me by until I am able to grind flour again, I feel like this is still a better option: to grind my wheat into flour ahead of time and freeze it until I need it!

After this runs out, I’ll see how I’m doing. I may still feel the need to buy my flour already ground for a while. But as for now, I sure do love that I don’t have to pull out my mill for a while. When I need to bake something or make pancakes, I can just pull out the already-ground flour from my freezer!

Hard Wheat vs. Soft Wheat

Both grains grind into whole wheat flour. I like having both on hand and here’s why:

  1. Use hard wheat to make yeast bread recipes.
  2. Use soft wheat to make non-yeast recipes like muffins and pancakes.

It is possible to use hard wheat for ALL recipes. But I like soft wheat because it makes such a nice pastry flour for fluffy muffins and such. Here are some of our favorite wheat recipes:

Favorite Hard Wheat Recipes

  • Stir-n-Pour Bread
  • Whole Wheat Butterhorns
  • Whole Wheat Cinnamon Rolls
  • One Hour Whole Wheat Yeast Rolls
  • Homemade Soft Pretzels
  • Homemade Pizza Crust
  • Overnight Waffle Batter

Favorite Soft Wheat Recipes

  • Any of these 40+ Muffin Recipes
  • Raspberry Oatmeal Bars
  • Giant Breakfast Cookies
  • Peanut Butter Pancakes
  • Poptarts
  • Quick Baking Mix
  • Whole Wheat Waffles
  • Simple Whole Wheat Pancakes
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45% off Palm Shortening With Free Shipping! Plus 5 Of Our Favorite Pie Recipes

December 11, 2015 by Laura 4 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

chocolate_peanut_butter_pie

Yum

Guess who’s making pies this weekend!?

This is the time of year I go through quite a bit of Palm Shortening and learn all over again why I love it so much. I always watch for it to go on sale and sync up with a free shipping weekend at Tropical Traditions. That time is now!!

Tropical Traditions is offering a 45% discount on their gallon-sized bucket of Palm Shortening. Use the code 151214 to receive free shipping on your order. Then do a pie-making happy dance. It’s a Christmas tradition.

And now for pie recipes to go with this wonderful deal!

First, my favorite Whole Wheat Pie Crust recipe.

Whole Wheat Pie Crust

I plan to make a triple batch of crusts so I can make several pies at once. We’ll eat some now (why not?) and freeze some for the week of Christmas. Here are more details on how to make frozen pies.

How to Make Your Own Frozen Pies

Chocolate Peanut Butter Pie is super and easy.

Plus, it’s chocolate with peanut butter so I don’t think I need to give you more reasons for why it is so amazing.

Chocolate Peanut Butter Pie

Apple Pie is an old standby and a must at Christmas.

Malachi_apple_pie_1

Of course I’m making Pumpkin Pies.

Sometimes I cut the sugar down and we eat them for breakfast. Nobody argues.

pumpkin_pies

Honey Pecan Pie will amaze you.

Most recipes call for corn syrup. This one calls for honey. So good!

pecan_pie_2

What kind of pies are on your baking list this Christmas?

Check out the Palm Shortening deal at Tropical Traditions. Take advantage of this price with free shipping. It’s awesome! This combo offer (45% off with free shipping) is only good through Sunday, December 13 so you don’t want to wait or you’ll miss the sale price!

palm_shortening

P.S. If you’re new to Tropical Traditions and you shop through the links in this post (my referral links) – you’ll automatically receive a FREE Virgin Coconut Oil Book which is full of helpful information and great recipes. :)

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Coconut Oil: Why it is Good For You and Where to Buy it

July 15, 2014 by Laura 134 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Why Coconut Oil is Good For You

I’m often talking about coconut oil around here.  I use it for baking. I use it on our skin. My favorite lotion bar is made from coconut oil. I highly encourage eating coconut oil and letting coconut oil help heal your system!

Today I’d like to answer a couple of frequently asked Coconut Oil questions…

Why is coconut oil good for you?

Coconut Oil is a saturated fat…something we’re told today to stay away from. My research has taught me to disagree with this. I’m not afraid of saturated fats. Please read this well written and well researched article, which explains saturated fats and coconut oil way better than I ever could!

Coconut Oil:  Why it is Good For You

Coconut oil is a stable fat, which means that it doesn’t go rancid easily like unsaturated fats do. (Unsaturated fats, like canola and vegetable oils, go rancid within just a few hours of being produced. This means that they are already rancid by the time they make it to grocery store shelves.)  Those living in tropical climates, consuming large amounts of coconut oil have low rates of heart desease, cancer and colon problems. Coconut Oil can actually help you lose weight and fight infections. It is anti-fungal. It has the ability to keep your thyroid healthy.

Where can you buy Coconut Oil?

I’ve not seen high quality coconut oil in my local grocery stores, but I live in a fairly small town without a lot of options. I have seen coconut oil at Wal-mart…and it works if I’m desperate…but it is far from great in my opinion.

I always buy my coconut oil online, as this is where I find the best prices. High quality coconut oil may seem expensive, but I consider coconut oil to be a healing, whole food…therefore the cost is worth it!

A good price for high quality virgin coconut oil, according to what I have found, is around $14/quart. I love it (of course) if I can find it for less than that! I watch for it to go on sale and compare prices at any of the following:

~ Tropical Traditions (watch for sales on both their Virgin Coconut Oil or their Expeller Pressed Coconut Oil.)

~ Vitacost – get $10 off your first $30 order!

~ Mountain Rose Herbs (Can be bought by the gallon here, helping this purchase to be very cost effective. Since Coconut Oil keeps for a long time…purchasing a gallon bucket is a great idea to help cut the cost!)

~ Amazon (Nutiva Organic Coconut Oil seems to be the best price at Amazon.)

~ Food Co-ops – If you’re a part of a health food co-op, you’ll likely be able to buy coconut oil through them.

What if I don’t like the taste of coconuts? Does coconut have a strong coconut flavor?

There are two types of coconut oil and both are good for you. One tastes like coconuts, and the other doesn’t!

Virgin (unrefined) Coconut Oil has a strong coconut flavor. It is processed in such a way that helps it keep the coconuty taste. I love Virgin Coconut Oil for baking.

Expeller Pressed Coconut Oil doesn’t have a flavor at all! It is processed differently, taking away any flavor, but keeping the nutrients intact. I’ve almost always found this variety of coconut oil to be less expensive. In fact, Mountain Rose Herbs has Virgin Coconut Oil for only $24/gallon + shipping…making it around $9/quart!!!!

How do I measure Coconut Oil for a recipe?

I addressed this question in my recent post:  How to Adapt a Recipe to Make it Healthier. I encourage you to read this post, and read through the comments as many of you shared easy ways to measure coconut oil. I pretty much just “eyeball it” when I measure! :)

What other Coconut Oil questions do you have? Do you like the coconut flavor, or do you prefer your coconut oil to be flavorless?

This post was originally published March 15, 2011.

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One Day Left – 20% off Vanilla Beans and Chocolates

December 5, 2013 by Laura 7 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Want to make homemade vanilla extract and get an amazing deal on vanilla beans? Olive Nation has discounted all of their baking supplies, which includes their vanilla beans.  Receive 20% off select baking products when you use the code HOLBAKA at check-out.  When you order only vanilla beans, you’ll also receive free shipping! (Read here about how to make homemade vanilla extract.)

vanilla_beans

Don’t forget that the 20% discount will also work for Olive Nation’s baking chocolates. These are by far the best chocolates I’ve ever worked with! I’ve experimented so far with their milk chocolate, white chocolate, and blond chocolate. These melt down wonderfully, making perfect Christmas treats! Free shipping does not apply to chocolates.

This code is only valid through Friday, December 6 – so don’t wait! Happy vanilla extracting, and chocolate treat making!

malachis_pretzels_2

This post contains affiliate links.

 

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Gratituesday: Baking

October 28, 2013 by Laura 12 Comments

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I know it sounds silly, but this week I’m very thankful for the gift of baking.

This is such a fun time of year to stir together yummy baked goods and casseroles. I spent hours today in the kitchen experimenting with new recipes to share and I loved every minute of it! I know not everyone enjoys baking as much as I do, but wow is it a fun activity for me.

I’m thankful for my houseful of men who love to eat. I’m thankful for the blessing of a pantry full of delicious ingredients. I’m thankful for cooler weather, cinnamon, comfort, and well…butter. What can I say? :)

raspberry_bars_8
Just wait till I share this Oatmeal Raspberry Bar recipe I tried today!

Share how God is working in your life on your blog, then come link up with us here. If you don’t have a blog, be sure to leave a comment letting us know what you’re grateful for! Please read through the Gratituesday Guidelines so that you understand what kinds of posts you can link up to share here. Posts that are linked but do not fit our Gratituesday theme will be deleted.

If you are linking up a blog post for Gratituesday, please copy and paste the following sentence into your post! Thanks!

Join us for Gratituesday at Heavenly Homemakers!

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What Recharges Your Batteries?

January 9, 2013 by Laura 32 Comments

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freezer_cooking_3

Hearty Chili and Whole Wheat Butterhorns for the freezer

We had been traveling for two weeks. We drove from Nebraska to California and back again. We saw friends and loved ones along the way. We waited in traffic, slowed down while car accidents were cleared away, crawled along to be careful of icy roads, and took detours. Our body clocks got messed up because of the time changes. Our digestive systems got messed up because of the fast food.

We got behind on our work. We came home to deadlines, expectations, loads and loads of laundry, and a Christmas tree that needed to be taken down and put away.

After spending an enjoyable holiday with family – I found myself being so tired upon arriving home that all I could think of was how miserable I was. I had so much catching up to do, I didn’t know where to start. I just wanted to sleep. But no matter how much I slept, I somehow couldn’t get caught up on rest. My body was exhausted. And ultimately, I didn’t have time for extra sleep. There was too much to do!

The point of this post is not to invite you to my pity party. I’ve prayed through it. I’ve caught up on sleep. I’m over it. :)

But we all have times like this don’t we? Times when we are so overwhelmed and exhausted we can hardly see straight? It’s not fun.

While I was in the “thick of the sludge” last week, at one point I groaned and wearily told Matt, “You know what I really want to do? I really just want to skip all the rest of the work I need to do and go into the kitchen and cook all day!”

Matt told me to go for it. But I whined that I “didn’t have time to take a break like that.”

Finally, once I realized that I wasn’t able to be productive anymore at the computer, I threw my hands in the air and went into the kitchen to start grinding flour. :) I then proceeded to spend the entire afternoon baking, cooking, and baking some more.

orange_cake_1

Orange Pound Cake, following this Lemon Pound Cake recipe, subbing orange juice from our California fresh oranges!

By the time I was finished, my back was aching, my feet were tired, and my kitchen was a mess. But I felt completely refreshed, recharged, and ready to tackle my other projects once again.

freezer_cooking_1

 Whole Wheat Calzones

 It’s amazing really. Sometimes when we have too much to do, we need to just step back and do something else. By doing so, we will be refreshed and ready to tackle our to-do list again.

Cooking refreshes me. I love it. And then I end up with great food to feed my family too. It’s a win-win!

What recharges your batteries? What activity do you love to do when you need a breath of fresh air? Making crafts, cleaning, cooking, something else? I can’t wait to hear!

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Fun {healthier} Holiday Baking

December 10, 2011 by Laura 15 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

What with all the butter I hear you’ve been going through lately, it sounds like there’s a lot of fun Christmas baking going on out there! I actually haven’t even started doing my baking yet, but I will start soon. Oh yes, the butter and sucanat are going to start flying around here.

As I began to make my baking plans, I put together a list of some of my favorite holiday cookies and treats. All of these are made with healthier flours and sugars (usually honey or sucanat). I won’t be making all of these treats, but  I’m really hungry right now, so I just kept adding to the list.

Gingerbread Men

christmasapplebreadsm.jpg

Applesauce Bread

Peppernuts

christmasgrahamcrackerssm.JPG
Christmas Graham Crackers

Reindeer Brownies

coconutmacaroonssm

Coconut Macaroons

snickerdoodlessm

Snickerdoodles

orangecreamcheesecookiessm

Orange Cream Cheese Cut Out Cookies

christmasspicecookiessm

Christmas Spice Cookies

snowballcookies3sm

Chocolate Snowballs

reindeercookies5sm

Reindeer Cuties

What’s on your Christmas baking list this year?

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Baking Day (Ugly) Photo Shoot

June 11, 2011 by Laura 34 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

We’ve had some unusually cool days this week, so beginning Thursday, once I realized the temps weren’t actually going to even reach 66°, I decided to take advantage and get some baking done. Once those 90 and 100 degree days come back, I’m going to be very thankful I did this (if there are actually any baked goods left by then!).

I always get a little bit tickled at my baking day pictures. They aren’t the prettiest pictures in the world, you know? Take for instance this picture of my big roasting pan of baked potatoes:

Ugly, isn’t it? Does it inspire you to bake potatoes? Eat potatoes? Cut black spots off of potatoes?

Well, anyway, I took that picture to show you that we (as in the boys) scrubbed 26 potatoes and baked them so we can make Homemade Hashbrowns. I LOVE doing this, but certainly don’t love baking potatoes when it’s hot outside. Now we’ve got a nice stash ready for Hashbrowns!

Moving on to the next (ugly?) picture, we have my bowl of bubbling sourdough starter:

Now, deciding whether a picture of sourdough starter is ugly or not depends on whether or not you get a kick out of making sourdough bubbles. The picture itself looks a little strange, but I happen to really appreciate sourdough, which means that I think those bubbles are beautiful. But what do I know? I think armadillos are cute.

I made a batch of Corn Dog Muffins and snapped the picture while the hot dogs were still exposed. Not the most appetizing picture, but the end result is always yummy!

So how about we quickly follow those pictures up with a picture of a big batch of Chocolate Chip Cookies I made to put in the freezer? I’m always needing cookies to take somewhere, so I decided to bake some and stash away to be prepared for later.

It was almost dark when I took the following picture, so the shot looks a little bit yellow. I made a double batch of Honey Whole Wheat Bread, a batch of Whole Wheat Hamburger Buns and a double batch of Pancake and Sausage Muffins.

That should hold us over for a while (in theory).

One last picture – I’m excited to show you my container of Cocoa Butter that I ordered and just received from Mountain Rose Herbs. I want to use them to try a different variety of Homemade Chocolate Chips, and maybe Homemade White Chocolate Chips. Wouldn’t that be fun?

Is it baking weather at your house, or are you more in the mood to sit in a swimming pool while sipping lemonade?

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Kitchen Therapy

November 16, 2010 by Laura 17 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Would you like to hear about how I was on the phone all morning, mostly on hold listening to horrible elevator music because I was trying to resolve an insurance issue? And how after all of that, I’m right back where I started because insurance keeps telling me to call the billing company and the billing company keeps telling me to call insurance? And how while all that was going on my breakfast dishes sat dirty and my laundry sat unfolded and my littlest kids scattered without doing their schoolwork? And how I almost cried while talking to Greg, the billing guy?

No, you really don’t want to hear about all that.

But what I will tell you about is how after such a frustrating morning of feeling incredibly unproductive…I was very much on edge. My kids were at each other, some of them had bad attitudes about their school work, and three out of four didn’t want what I was making for lunch. It is times like this that I struggle with showing my kids how to be godly in the face of frustration. I would never allow them to scream and throw things when they are angry, so in a effort to be a good example, I decided against using their lunch plates as frisbees, and resisted the urge to wad up school papers and shove them onto the floor. 

I pretty much told them, “Guys, I’ve had a really frustrating morning on the phone so please work very hard not to cause more frustration. That school work needs to be done whether it’s your favorite thing to do or not, so you’re gonna need to just deal. This is lunch, eat it. And no one…NO ONE will touch each other right now. Is that understood?”

It was understood. In fact, I think we went through an entire five minutes without anyone touching anyone.

After lunch, everyone left the kitchen to finish work or make messes elsewhere and I decided that I needed something to help me get out of my funk. Trust me, I’d been praying since the phone calls began…now I needed to exert some energy on something positive. I flipped on my very much needed Christian radio station and did what I always do for therapy:  I cooked.

I had been feeling like we didn’t have any snacks and I was out of some basic stand-bys (like peanut butter) so I got out bowls and started taking out some frustration on bread dough. 

Now, not only do I feel like a new woman…I have food prepared for my family. I can’t think of a better therapy session, can you?

I ground some fresh flour in my Nutrimill and got some Honey Whole Wheat Bread started.

In the meantime, I made Peanut Butter, Rice Crispy Treats (with chocolate chips!), 
Cream Cheese Salsa Dip and Chocolate Chocolate Chip Muffins.

I had found a good sale on cream cheese, plus I’m getting a lot of apples in my
Azure Standard order this week, so I made a big bowl of Caramel Apple Dip.

And then the Honey Whole Wheat Bread was done. And I felt better.

Now, when Matt gets home from work, not only am I going to be a lot less grumpy, the house is gonna smell like I’ve been baking.

The moral of the story is this:  When you are frustrated, work very hard not to take the frustration out on your family…do something productive with that energy instead. And then go eat some fresh bread with butter. Lots of butter.

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Laura, Are You In the Kitchen ALL the Time?!

June 7, 2010 by Laura 38 Comments

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It’s a question I’m asked frequently. Especially from women who:   a) are new at working to feed their families a healthy diet…or b) don’t enjoy cooking at all.

Does eating a healthy diet mean that I am now going to be a slave to my kitchen?!!

It’s a fear that makes complete sense if you’re transitioning toward eating more whole foods. Do I have to make EVERYTHING from scratch? Isn’t there ANYTHING convenient about eating healthy? How am I supposed to find the extra time in my already full schedule to make healthy meals and snacks? And what if I hate cooking?

I addressed this topic quite a while ago in this post entitled Getting it All Done. In that post, I discuss the importance of menu planning, keeping food simple, cleaning the kitchen as you go, making breakfast while you’re making dinner and a few other helpful tips.

Today, I’d like to talk more about freezer cooking as a way to get ahead and save yourself some precious time in the kitchen. And, to answer the original question, nope…I’m not in the kitchen all the time. I do happen to be one of those people who loves to cook…so I may spend more time cooking and baking than the average person. But that’s just my choice. I love to feed my family, and I love to feed extras. I could spend less time in the kitchen and still feed my family a healthy diet…I just choose to tinker with recipes and hang out with my bowls, spoons and grain mill a little more than others. It’s my hobby.

A couple of weeks ago, I decided to fill my fridge and freezer with healthy convenience foods. I spent a few extra hours in the kitchen over the course of three days. The result of my efforts? All kinds of healthy, grab and go foods! Hours of time saved! Dirty dish messes out of the way!

Did it take a few extra hours of time during those three days? Sure. I was in the kitchen a lot during those days. But now all I have to do is go snag something out of the freezer and re-warm it for a quick meal. I LOVE it!

Here are the results from my last “cooking ahead” days and the time it took me to prepare each item…

freezer_cooking_june_1

I baked up several pounds of potatoes one night (10 minutes of scrubbing), then chopped them and froze them overnight for future fried potatoes (following this Frozen Hashbrown method). The next day, I mixed up a double batch of cornbread and made Corn Dog Muffins and Sloppy Corn Muffins (20 mintues). Both went into ziplock freezer bags. Somewhere in there, I also mixed up and baked some Chocolate Chip Cookies (15 minutes, not including bake time). It seems like we always have events that I need to take cookies along. Having some already made in my freezer is so helpful!

freezer_cooing_june_3

The next day, I made a big double batch of  Whole Wheat Tortillas so that I could grab them out for an easy lunch of quesadillas or tostadas. I also baked a double batch of Orange Muffins and a bunch of Porcupine Meatballs (the recipe for which I will share as soon as I perfect it). It just took me a little over an hour to do all of this (not including baking time)…and look at all the time it saved me for later!

freezer_cooking_june_2

The next day I made about four pounds of Venison Sausage – using this Turkey Sausage recipe (15 minutes, not including cook time). Because it takes so many different spices to make the Turkey Sausage, I love making it ahead like this. I froze it in about six small baggies to pull out for a fast breakfast casserole, or for biscuits and gravy. This pre-cooked Sausage is a great combo with the pre-made Frozen Hashbrowns, by the way!

freezer_cooking_june_5

I also mixed up a quick batch of Mudballs. Although, since one of my boys can’t have peanut butter…I used sunbutter to make these this time. (about 15 minutes)

freezer_cooking_june_6

Later that afternoon, I decided to make some Whole Wheat Hamburger Buns to freeze and have on hand. (about 30 minutes of work time)  Those will last us for about two meals worth of Hamburgers or Sloppy Joes.

freezer_cooking_june_4 
Last but not least, I made some homemade peanut butter (3 minutes)…

freezer_cooking_june_7

And used it to make a pan of Chewy Granola Bars to have in the fridge. (10 minutes)

It was fun. It was productive. I was exhausted.  :)  But the few extra hours I put in preparing the extra food has saved me more than a few hours of work during the past few weeks. 

What are some of your favorite foods to prepare ahead of time? 

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