Saturday, September 6, 2014

Prepping In September: My Week In Review

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September is...

What are you doing to become more prepared?

This week in Utah several grocery stores are having case lot sales.  We are able to by food by the case for a discounted price. I was running low on several things and I purchased:
  • tuna
  • pasta sauce
  • creamed soups
  • black beans
  • bottled water
  • chicken broth
  • paper towel 
  • toilet paper

We were running low on toilet paper so I have been buying a few every time I go to the store.  The sale goes for two weeks so I'll have plenty of time to stock up!

After shopping I had a baking day.



My kids love bagels and bagel sandwiches in their school lunches, so I cooked up a batch.  Click HERE to see the recipe that I use


A big money saver is making my own crackers. Wheat thins are a hit at my house and making them is pretty simple.  My issue with making crackers was always getting the dough uniform so they cooked evenly.  My friend Megan over at myfoodstoragecookbook.com is a genius!  She uses her pasta roller to roll out the cracker dough so it will be the same thickness and cook evenly.  It's the only way I make crackers now!  Here is the recipe that I have been using lately for wheat thin crackers.


Wheat Thin Crackers
1 C. whole wheat flour
1 C. white flour
1/2 C. sugar (or 1/2 C. honey, use less milk when mixing)
1/4 t salt
2 T. butter softened
approx. 1/2 C milk
salt for the tops
 ranch dressing mix, cheese powder, garlic powder, etc for seasoning the crackers*

Combine the flours, sugar, and salt in a bowl.  Cut in butter until it looks like coarse meal.  (I use my hands for this) Add the milk a little at a time and mix the dough until it forms a ball and the dough holds together.  (I have never used all the milk, so slowly add it in) If you are using honey, the dough will be slightly sticky and you'll need to work it a little more to get it to stick together.

*if you would like to make a flavored cracker this is the point to divide the dough and add in the spices.  I added a package of ranch dressing mix (homemade) to one batch, and cheese powder to another batch.  Start with a tablespoon or two and see how cheesy you like them.  Mix the dough with the desired flavor until incorporated.

Divide the dough into fourths and roll the dough using a pasta roller, or rolling pin, to 1/16-1/8" thick.  Lay the pieces of dough on a sprayed cookie sheet.  Cut into cracker sized pieces. (no need to move the cut squares apart, they will separate a little on their own) Spray with cooking spray and add salt to the tops, if desired.  (I use the tool on the right to cut my crackers.  Very easy and takes only seconds to cut a whole tray of crackers)


Bake at 325° for 15-20  minutes.  Really watch the oven after about 12 minutes.  All ovens vary and they will burn very easy.  The tops should be slightly browned.  Cool on the cookie sheets a few minutes.  The crackers will harden as they cool.  Remove to a cooling rack.  Store in airtight container or bag.
 

I cooked up part of the dough in my Global Sun Oven and they were delicious!  Perfectly cooked.  Don't walk away from them though.  Even though the sun oven won't burn most foods, crackers and cookies will burn.  These took about 11 minutes to cook.

I love the feeling of being well stocked after shopping at the case lot sales and baking all day. Now, I only wish the food didn't disappear as easily as I accumulated it.  :)

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