Pumpkin Wheat Honey Muffins

This recipe was printed in the WOODLAND LAKE WARD PROVIDENT LIVING GUIDE, some things have been changed by Diana Lucas.

For a Printable Version Click HERE

Pumpkin Wheat Honey Muffins

Ingredients

1 ½ cups whole wheat flour

1 teaspoon pumpkin pie spice

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 eggs

¾ cup canned pumpkin pure or fresh pumpkin

½ cup vegetable oil

1 cup honey

½ cup chopped walnuts

Option: add raisins

Directions

1. Preheat oven to 350 degrees F. Grease 12 cup muffin pan, or line with liners. Place the raisins in a cup, and add enough hot water to cover. Let stand a few minuets to plump.
2. In a large bowl stir together the whole wheat flour, pumpkin pie spice, baking power, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are 2/3 full

3. Recipe submitted by Woodland Lake Ward, with edits from Diana Lucas

   Bake for 18 minuets in the preheated over, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Corn Bread

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Note: Food Storage Substitutes are italicized

CORN BREAD

Ingredients

1 cup whole wheat
1 cup corn meal
1 teaspoon salt
I teaspoon baking powder
1 cup milk, canned or prepared powdered milk
1 egg or powdered egg mix
1/3 cup coconut oil
¼ cup honey




Directions
1. Mix dry ingredients together, then add wet ingredients and mix well
2. Bake at 400 degrees 20 -30 minuets

Zucchini Cookies

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Note: Food Storage Substitutes are italicized

Zucchini Cookies

Ingredients

1 ½ cups whole wheat flour

½ teaspoon salt

½ teaspoon nutmeg

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon cloves

½ cup butter

1 cup zucchini

2/3 cups honey

1egg

¾ cups oatmeal

1 cup walnuts

½ cup unsweetened coconut oil

Directions

1. Mix together dry ingredients in a bowl then add wet ingredients.
2. Form cookies on cookie sheet and back at 325 degrees for 15 minuets.

Stuffed Pumpkin Casserole

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Note: Food Storage substitutes are italicized.

Stuffed Pumpkin Casserole

Ingredients

1 Onion or reconstituted onions

2 tablespoons oil

1 ½ -2 lbs of hamburger meat, canned beef, beef tvp, quick wheat meat

1 can of mushrooms or reconstituted mushrooms

8 oz can water chest nuts drained

1 can cream of chicken soup

2 tablespoons soy sauce or Braggs Amino Spray

2 tablespoons honey or brown sugar

1 ½ cups of cooked rice

1large pumpkin

Directions

1. Sauté onions in oil on stove. Brown meet and mix in with onions once cooked. If using TVP, prepare before mixing with onion. If using canned beef, mix right in with onions.
2. Mix all called for ingredients (minus the pumpkin) in a bowl.
3. Cut the top off the pumpkin and remove the insides. Stuff the mix inside. Be sure to put the pumpkin top back on.
4. Color a face on the pumpkin with permanent marker.
5. Bake in oven at 350 F for 1 hour or until the inside of the pumpkin is soft.
6. Serve out of the pumpkin, and be sure to serve some of the cooked pumpkin along with it.

Homemade Tortillas

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Homemade Tortillas

Ingredients

4 cups wheat flour

1 cup white flour

2 tablespoons shortening

2 teaspoons baking powder

¼ teaspoon salt

1 ½ cups hot water

Directions

1. Mix together flour, baking powder, and salt in a large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing it with you hands to make a softer dough. You may not need all the water called for.
2. Knead a few minuets on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest covered with a damp towel or cloth for 10 minuets.
3. Divide the dough into golf ball size sections and roll them out to the size and thickness you desire.
4. Cook on top of the stove over medium heat using a cast iron grill or heavy skillet until the top is slightly bubbly then turning onto the opposite side for a minuet or two.
5. Keep stacked and warm inside a clean dish towel.