How to Eat a Sweet Breakfast and Still Be Healthy

http://http://www.ehow.com/how_4857825_eat-sweet-breakfast-still-healthy.html

Honey Whole Wheat Bread Recipe

Ingredients:
2 cups all-purpose flour1 tsp. salt1 package quick rise yeast¾ c. milk (can also use powdered milk)¾ c. water2 T. honey2 T. vegetable oil2 c. whole wheat flour
Directions:
Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.
Ingredients:
2 cups all-purpose flour1 tsp. salt1 package quick rise yeast¾ c. milk (can also use powdered milk)¾ c. water2 T. honey2 T. vegetable oil2 c. whole wheat flour
Directions:
Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.
Honey Whole Wheat Bread Recipe
Ingredients:
2 cups all-purpose flour1 tsp. salt1 package quick rise yeast¾ c. milk (can also use powdered milk)¾ c. water2 T. honey2 T. vegetable oil2 c. whole wheat flour
Directions:
Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.Posted on April 18th, 2009 by Jodi -- Food Storage Made Easy
Honey Whole Wheat Bread Recipe
Ingredients:
2 cups all-purpose flour1 tsp. salt1 package quick rise yeast¾ c. milk (can also use powdered milk)¾ c. water2 T. honey2 T. vegetable oil2 c. whole wheat flour
Directions:
Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.

Here is an excellent website with a large focus on home management and frugally feeding your family.


http://www.hillbillyhousewife.com/

Water

Kroger has 3 liter water bottles on sale for a dollar a piece, no limit to quantity.
More postings to come about storing water.

BECOMING PROVIDENT PROVIDERS TEMPORALLY AND SPIRITUALLY

"All of us are responsible to provide for ourselves and our families in both temporal and spiritual ways. To provide providently, we must practice the principles of profident lifing: joyfully living within our means, being content with what we have, avoiding excessive debt, and diligently saving and preparing for rainy-day emergencies. When we live profidently, we can provide for ourselves and our families and also follow the Savior's example to serve and bless others."

Elder Rober D. Hales

72 hour kit

a 72 hour kit is meant for use if there was a disaster and you had to evacuate your home, or if you are just trying to get started with you home storage this is the place to start.
This is just a guideline, you have to tailor the list to fit your family's needs. This numbers given are for ONE person. You can purchase kits online, but they are not as extensive and generally cost around one hundred dollars for one person.

Food and Water: A three day supply of food and water, per person, when no refrigeration or cooking is available(this would be and excellent use for MREs
Protein/Granola Bars
Trail Mix/Dried Fruit
Crackers/Cereals
Canned Tuna, Beans, Turkey, Beef, Vienna Sausages, e
Canned Juice
Candy/Gum (warning: Jolly Ranchers can melt and using mint gum might make everything taste like mint.
Water (1 Gallon/4 Liters Per Person)Bedding and Clothing
Change of Clothing (short and long sleeved shirts, pants, jackets, socks, etc.)
Undergarments
Rain Coat/Poncho
Blankets and Emergency Heat Blanks (that keep in warmth)
Cloth Sheet

Battery Lighting (Flashlights, Lamps, etc.) with fully charged batteries!
12 hour light stick(this could be very useful to give to a small child you wouldn't trust with an open flame)
Extra Batteries
Flares
Candles
Lighter
Water-Proof Matches
Can Opener
Dishes/Utensils
Shovel
Radio (with batteries)
Pen and Paper
Axe
Pocket Knife
Rope

First Aid Kit and Supplies
Toiletries (roll of toilet paper- remove the center tube to easily flatten into a zip-lock bag, feminine hygiene, folding brush, etc.)
any personal supplies or medications
Cleaning Supplies (mini hand sanitizer, soap, shampoo, dish soap, etc. Warning: Scented soap might "flavor" food items.)
Immunizations Up-to Date
Medication (Acetaminophen, Ibuprofen, children's medication etc.)
Prescription Medication (for 3 days)Personal Documents and Money(Place these items in a water-proof container!)
Scriptures
Genealogy Records
Patriarchal Blessing
Legal Documents (Birth/Marriage Certificates, Wills, Passports, Contracts, etc)
Vaccination Papers
Insurance Policies
Cash
Credit Card
Bag(s) to put 72 Hour Kit items in (such as duffel bags or back packs, which work great) Make sure you can lift/carry it!

Infant/child needs: diapers, formula, food, small toys and games. Any item that might be a comfort or occupy a small child. Grocery bags or garbage bags for used diapers, evaporated whole milk, and bottles

Update your 72 Hour Kit every six months (put a note in your calendar/planner) to make sure that: all food, water, and medication is fresh and has not expired; clothing fits; personal documents and credit cards are up to date; and batteries are charged.
Some items and/or flavors might leak, melt, "flavor" other items, or break open. Dividing groups of items into individual Ziploc bags might help prevent this.

Getting Started, where do I put all this stuff?

You need to have somewhere to keep your food storage, but the important thing is to try to work with what you have; the church states strongly that going into debt to establish food storage defeats the purpose. The single most important thing about the storage is that it is easily accessible so that you can use and rotate your food storage.

• ask a grocery store for an old display or storage racks they may be throwing out
  
• use a closet, usually there is a hall closet that you can clear coats and shoes from
  
• wheat buckets with heavy duty wood as shelves
  
• a rotating food shelf system http://www.samsclub.com/ shelf reliance plenty food rotating system
  
• http://www.thefind.com/ is a search engine where you can find various space saving systems from different stores
  
• you can also search local listings like Craig's list or stores going out of business
  
• an ingenious idea for those with limited space or apartments it to recycle cardboard 12 pack pop containers. You know the refrigerator pack kind that are built to rotate. You just cut another opening for the loading side and turn it on its end. The new cans get loaded into the top and new ones get taken out the bottom.
  
  wherever you store your items it should be a cool, dry place