Thursday, June 25, 2009

popped wheat

So I went to a Relief Society thing about wheat the other day they lured me in with promise of learning how to make popped wheat.  Well it didn't happen and I was quite sad because I had made the other items before but the popped wheat sounded intriguing.  So I did it today!

Popped Wheat
Boil wheat berries for 45 minutes,  (1 hour is what one recipe said but I got tired of waiting after 45 mins)
scoop out a ladle of berries dry on paper towel to dry some
Heat oil in a frying pan
pour berries in and watch them go
I let them go until it 
a) got scary with the berries bursting open or 
b) the amount of berries looked like hardly anything and stopped going crazy with bubbles
(Normally b was the case)

It doesn't look or taste like popcorn it makes me think of corn nuts so I consider the popped wheat a misnomer and should be renamed wheat nuts-but it doesn't sound quite as yummy.

This is combined from a couple different recipes, I didn't totally like any of the so I made up my own version from about 2 google pages worth of results.  I did find one that said to just put regular berries in a hot pan with the lid on, but I had already started cooking the wheat by then so I haven't tried it yet, maybe next time.

Sunday, June 21, 2009

cherry pineapple pie

I decided to make Phil one of his favorites foods last week and made pie.  We have a pie cherry tree in the backyard so I got up there and picked just enough cherries for a pie.  I also had pineapple so I put them together to make a pie.  Phil really enjoyed it but I didn't eat any of it.  I am just not a big pie fan.  I got this recipe from from Carolyn Bartley.

Cherry Pineapple Pie
1 cup sugar
1/3 cup flour
 1/8 teaspoon salt
2  (14.5 oz) cans pitted cherries 
2 (8 oz) can crushed pineapple drained
3 drops almond extract
1 pastry for double crust pie
2 TBS butter
1 TBS milk
additional sugar for crust

Combine the sugar, flour and salt.  Stir in cherries, pineapple, and extract.  Line a 9 inch pie pan with the crust.  Fill with fruit mixture top with the butter.  Top with lattice crust.  Brush with milk and sprinkle with sugar.  Bake at 375 for 50-60 minutes or until bubbly and golden.