Saturday, July 24th - Primary Pioneer Activity @ 10 - 11:30am
All primary age children (ages 3-12) are invited to attend this fun and exciting activity. Come to the Extension building for some Pioneer fun!
Sunday, July 18, 2010
Monday, June 28, 2010
Honey Whole - Wheat Bread
By Gary W. Hogue
One Loaf
Flour – 14.7 oz
Water – 8.4 oz (1+ cup)
Salt – 0.3 oz (1 tsp)
Oil – 1.0 oz (2 Tbs)
Honey - !.6 oz (2 Tbs)
Yeast – 1.0 tsp
Total – 1 lb 11.0 oz
Three Loaves
Flour – 2 lb 12.0 oz
Water – 1 lb 11.1 oz
Salt – 0.9oz (1 Tbs 1tsp)
Oil – 2.4 oz (6 Tbs)
Honey – 4.8 oz (6 Tbs)
Yeast – 2.0 tsp
Total – 4 lb 10.4 oz
1. Measure wheat using a scale. The weight of the wheat equals the weight of the flour. Place wheat in grain mill and mill to flour.
2.
2. Add water and salt to Bosch mixer. In measuring cup add oil then honey immediately adding both to mixer – this helps prevent honey sticking to the cup.
3. Add freshly milled whole – wheat flour to mixer. Add yeast on top of flour
4. Place lid on Bosch and turn switch to 1. Mix for 8 minutes. After four minutes check texture of dough – should be slightly moist and loose pulling away from the sides of the bowl. If too dry add water a tablespoon at a time. If too loose add more flour. Finish mixing.
5. Prepare large bowl by lightly coating with oil. Lightly oil hands to prevent dough sticking then roll out dough to oiled bowl and cover with plastic wrap. Let dough rise for 45 minutes.
6. Roll dough out of bowl onto a lightly oiled surface and fold. To fold grab one end of the dough and pull it into the middle. Fold a few times and then turn it upside down and put it back into the bowl and re-cover. Let rise another 45 minutes.
7. Repeat step 6 one more time. Time spent in dough rising helps develop flavor and texture – it’s well worth it.
8. Divide dough into 1 ½ lb pieces – use scale if you want to be exact. (Any extra dough is divided evenly among the pieces.) Keep covered with plastic wrap at all times.
9. Shape into loaves and place into lightly oiled loaf pans. Cover with plastic wrap and let rise until doubled – about 30 to 45 minutes. Preheat oven to 350 degrees.
2. Add water and salt to Bosch mixer. In measuring cup add oil then honey immediately adding both to mixer – this helps prevent honey sticking to the cup.
3. Add freshly milled whole – wheat flour to mixer. Add yeast on top of flour
4. Place lid on Bosch and turn switch to 1. Mix for 8 minutes. After four minutes check texture of dough – should be slightly moist and loose pulling away from the sides of the bowl. If too dry add water a tablespoon at a time. If too loose add more flour. Finish mixing.
5. Prepare large bowl by lightly coating with oil. Lightly oil hands to prevent dough sticking then roll out dough to oiled bowl and cover with plastic wrap. Let dough rise for 45 minutes.
6. Roll dough out of bowl onto a lightly oiled surface and fold. To fold grab one end of the dough and pull it into the middle. Fold a few times and then turn it upside down and put it back into the bowl and re-cover. Let rise another 45 minutes.
7. Repeat step 6 one more time. Time spent in dough rising helps develop flavor and texture – it’s well worth it.
8. Divide dough into 1 ½ lb pieces – use scale if you want to be exact. (Any extra dough is divided evenly among the pieces.) Keep covered with plastic wrap at all times.
9. Shape into loaves and place into lightly oiled loaf pans. Cover with plastic wrap and let rise until doubled – about 30 to 45 minutes. Preheat oven to 350 degrees.
10. Put into preheated oven for 20 minutes. Rotate loaves for even baking then bake for another 20 minutes.
11. Remove bread from bread pans and onto cooling rack. Allow to cool completely – a couple of hours – before putting into bread bags. Never keep in refrigerator – freezer is best. Will keep on counter for a few days.
Sunday, June 27, 2010
Black Bean Brownies
This is an easy recipe I found online with only 2 ingredients. What I learned from this is that you can use a can of beans to replace oil and eggs if needed. Also, only serving is only 2 points on Weight Watchers.
Black Bean Brownies
1 box brownie mix
1 can (15 oz) black beans
Open the can of black beans, rinse well. Place the beans back back in the can. Add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.
You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree!
Open the can of black beans, rinse well. Place the beans back back in the can. Add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.
You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree!
Bake as indicated on the box.
Makes 20 brownies-- 2 Weight Watcher Points each!
Updated Schedule for Dry Pack Canning
DATE: Wednesday, July 28th
TIME: 1:00 p.m., but please arrive by 12:45.
ORDERING DEADLINE: Sunday, July 4th
COMMODITIES (#10 cans): Apples @ $4.90, Carrots @ $7.10, Macaroni @ $3.30, Milk, Nonfat Dry @ $7.05, and Oats, Regular @ $2.10. Pay for orders with exact cash or personal check.
TO PLACE AN ORDER:
- Contact your Ward Canning Specialist, Sis. Churice Westbrook
DRY-PACK CANNING AT MESA HOME STORAGE CENTER:
DATE: Wednesday, August 25th.
TIME: 1:00 p.m., but please arrive by 12:45.
ORDERING DEADLINE: Sunday, August 1st.
COMMODITIES (#10 cans): Black Beans @ $4.45, Sugar @ $4.65, Fruit Drink Mix @ $6.90, White Beans @ $4.25, and Potato Flakes @ $2.85. Pay for orders with exact cash or personal check.
DRY-PACK CANNING AT MESA HOME STORAGE CENTER:
DATE: Wednesday, September 22nd.
TIME: 1:00 p.m., but please arrive by 12:45.
ORDERING DEADLINE: Sunday, September 5th.
COMMODITIES (#10 cans): Cocoa Mix, Hot @ $6.60, Flour @ $3.05, Onion, Dry @ $6.00, Beans, Refried @ $3.75, and Wheat, Hard White @ $2.60. Pay for orders with exact cash or personal check.
DRY-PACK CANNING AT MESA HOME STORAGE CENTER:
DATE: Wednesday, October 27th.
TIME: 1:00 p.m., but please arrive by 12:45.
ORDERING DEADLINE: Sunday, October 3rd.
COMMODITIES (#10 cans): Apples @ $4.90, Carrots @ $7.10, Macaroni @ $3.30, Milk, Nonfat Dry @ $7.05, and Oats, Regular @ $2.10. Pay for orders with exact cash or personal check.
DRY-PACK CANNING AT MESA HOME STORAGE CENTER:
DATE: Thursday, November 18th.
TIME: 1:00 p.m., but please arrive by 12:45.
ORDERING DEADLINE: Sunday, October 31st.
COMMODITIES (#10 cans): Black Beans @ $4.45, Sugar @ $4.65, Fruit Drink Mix @ $6.90, White Beans @ $4.25, and Potato Flakes @ $2.85. Pay for orders with exact cash or personal check.
DRY-PACK CANNING AT MESA HOME STORAGE CENTER:
DATE: Wednesday, December 22nd.
TIME: 1:00 p.m., but please arrive by 12:45.
ORDERING DEADLINE: Sunday, December 5th.
COMMODITIES (#10 cans): Cocoa Mix, Hot @ $6.60, Flour @ $3.05, Onion, Dry @ $6.00, Beans, Refried @ $3.75, and Wheat, Hard White @ $2.60. Pay for orders with exact cash or personal check.
Community Family - Friendly Events Blog
Here is a newsletter/website of mostly free activities for families to do in Mesa. www.mesa.macaronikid.com
Food Wise Storage - Free Cooking Classes
The store Food Wise Storage, in Tempe (395 E Warner #1, Chandler, AZ 85225 ), will be offering free cooking classes every Wednesday @ 7:00pm - 9:00pm. Each month they focus on a specific ingredient; April is grains, May is rice, and June is beans. During these classes you will be taught how to make an appetizer, 2 salads, an entrée and dessert all made with different grains. In addition, every Saturday @ 2-3pm they teach breadmaking. If interested, you need to RSVP to the store at: info@foodwisest
For more information their site is: http://www.foodwisestorage.com/calendar
Free Summer Cooking Classes @ Mesa Home Storage Center
For anyone interested in learning various ways of cooking with food from the Wet Pack, here is the current summer schedule – 236 S El Dorado Cir, Mesa 85202 – (480) 967-8551
COOKING CLASSES SUMMER 2010 9:30 a.m. -11:00 a.m.
May 10th -Yeast and Bread Class
May 17th - Finance Class
May 24th – Solar Oven Cooking with Collett Miller
May 31st – No Class Memorial Day
June 7th - Tortillas, refried beans and tomatillo salsa
June 14th - Water with Alan Martindale from the city of Mesa
June21st - Baking Powder and Baking Soda
June 28th - Cooking with Kids
July 5th - July 4th Holiday
July 12th - Incorporating Dry Pack into your three month supply
July 19th - Ideas for School Lunches
July 26th - How to and Substitutions
August 2nd - Salads
August 9th - Main Dishes
August 16th - Healthy Snacks and Treats
August 23rd - Something to Share (Everyone brings something to share and the recipe )
Next Session will begin after Labor Day probably September 13th.
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