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Tag Archives: flour

  • Sugar Surprise Cookies

    sugar surprise cookiesI don’t know very many women who don’t love a good surprise! For mother’s day yesterday, it was the perfect opportunity to surprise both of our mothers with this very sweet treat that sure brought a smile to their faces. These Sugar Surprise Cookies are just that—sugar cookies with a hidden brownie inside!! Mouth-watering, ooey-gooey, and very rich, these cookies are amazing!! These cookies are actually pretty easy to make, and because the outer layers are sugar cookies, you can get creative and use cookie cutters to make these desserts even more special!

    mix a batch of brownies mix a batch of brownies

    Start by making a batch of delicious brownies. They’re very easy to make! For this particular recipe, it was easier for me to line the cookie sheet with aluminum foil before spraying it—this made it so I could remove the brownies easily from the pan and be able to use a metal cookie cutter if I decided to. To make this cookie-sheet-sized pan full of brownies, I used 3/4 cup of water, and blended it until smooth with 3 3/4 cups of the brownie mix. For a little extra flavor, feel free to add some mini marshmallows, some chopped nuts, or if you’re a chocoholic like me, mix in 3 tablespoons of baking cocoa powder.

    bake the brownies bake the brownies
    cut into round shapes with cookie cutter cut into round shapes with cookie cutter

    Bake the brownies in a thin cookie sheet at 350 degrees for about 24 minutes, or until an inserted toothpick comes out clean. Leave the oven set to 350 for the final baking of the cookies.

    Making it this way and using my smallest round cookie cutter gave me a total of 15 perfectly round brownie inserts to put inside the sugar cookies. If you want more than that, simply adjust your brownie mix using the ratio 1 part water to 5 parts brownie mix. It all depends on how many cookies you plan to bake.

    combine ingredients for cookie dough combine ingredients for cookie dough
    mix dough thoroughly mix dough thoroughly

    While that bakes, make the sugar cookie dough. The trick to making amazing sugar cookies is to use the same amount of butter as you do sugar and powdered sugar (the powdered sugar gets added in with the flour and baking powder later in the recipe). Then whatever measurement you used for the butter and sugars, use twice as much flour. Then be sure to add some vanilla extract for a little extra flavor. To make them rise, add some baking powder.
    For this recipe I creamed together 1 cup of butter and 1 cup of sugar along with 4 teaspoons of vanilla extract and 4 tablespoons of milk.

    Next, I combined in a separate bowl 2 cups of flour, 1 cup of powdered sugar, and 3 teaspoons of baking powder. Dump the flour mix into the butter mix, making sure to only add 1 cup at a time to make sure it all gets blended smoothly.

    cut out cookie dough into round shapes cut out cookie dough into round shapes

    Once the dough is completely mixed together, lay out some wax paper and get out the rolling pin and a fairly good sized cookie cutter. For me, I taped the wax paper onto a cutting board so the paper would quit moving (seemed to work great!!), then sprinkle with powdered sugar (NOT flour) and roll out the cookie dough. Cut the sugar cookie dough however you want!! Just make sure they’re slightly bigger than the brownies so they’ll fit nicely between two sugar cookies.

     

    sandwich a brownie between 2 cookie dough shapes sandwich a brownie between 2 cookie dough shapes

     

    Sandwich a brownie in between two sugar cookie dough cutouts, then pinch the two sugar cookies together. Smooth out the edges on the cookies so you cannot see any of the brownie.

     

     

     

    bake the cookies bake the cookies
    baked cookies baked cookies

    Bake the cookies on a greased cookie sheet on 350 degrees for 7 to 9 minutes, or until the bottoms are lightly golden brown. *Note that these cookies will expand a little bit, so don’t place them too closely together.

    To keep these fresh and soft, stick them into a sealed container or onto a paper plate and into a plastic bag. Enjoy as is or with some cream cheese frosting, or warmed up on top of some vanilla ice cream!

    Sugar Surprise Cookies!! Sugar Surprise Cookies!!

    Contributed by Angelia Kunz


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  • Top 10 Food Items to Store

    label bannerAs I said in my last blog, a few weeks ago I attended a very interesting preparedness meeting that had a lot of great ideas. They gave some top ten lists that I thought were really good. The first list was the top 10 non-food items to store that I wrote about last time. This time I wanted to share the top 10 food items to store. Here they are:
    1. Salt. Salt has many important attributes for food preservation as well as being a flavor enhancer.
    2. Seasonings, spices, bouillon. These will store a lot longer than the labels may say and food prepared from storage will taste much better.
    3. Honey. Honey has a long shelf life, is a great sweetener and has health benefits. It is an antimicrobial which means it fights infection.
    4. Dry bulk items. These are your staples such as rice, beans, pasta, grains and sugar. They are inexpensive and long lasting.
    5. Oil. For short term storage you should store vegetable oil and shortening. Olive oil and coconut oil are better for long term storage.
    6. Freeze dried foods. These are the most expensive food storage, but they provide variety and great flavor.
    7. Flour. If you aren’t used to grinding your own, you will need to transition or you will send your body into shock. Having some on hand will help with that transition.
    8. Kitchen staples. This would include baking soda, baking powder, yeast, vinegar, whatever you use for everyday cooking.
    9. Nonfat dried milk. Milk is one of the basic necessities and it has been proven that people can survive on just powdered milk for quite some time. It also has a very long shelf life.
    10. Pet food, animal feed. If you have a pet, he or she is going to need to eat as well. If you rely on animals, such as chickens for eggs, they will need to be fed to keep up their laying.
    Well there you have it. I hope you will check it over and see what you need to work on. I know that it made me think of some things that I hadn’t considered. Don’t be afraid to research the best way to store items and other uses for them. Next time I will post the last list they gave to us: 10 other items to be prepared.

    Contributed by Pam Higley


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  • Delicious Cinnamon Roll Cake

    Cinnamon Roll Cake Cinnamon Roll Cake

    Are you looking for something yummy to serve for a Mother’s Day brunch or maybe an easy dessert for a Mother’s Day dinner? If so, this Cinnamon Roll Cake is exactly what you want. It is very easy to make, tastes great and doesn’t take too long to put together. Here is the recipe:

    Cake:
    3 c. flour
    ¼ tsp. salt
    1 c. sugar
    4 tsp. baking powder
    1 ½ c. milk*
    2 eggs**
    2 tsp. vanilla
    ½ c. butter, melted***
    *You can use approximately 2 tsp. powdered milk with 1 ½ c. water
    **You can use 4 Tbsp. powdered eggs with 5 Tbsp. water
    ***You can use ½ c. butter powder with 1/3 c. water and 1 tsp. vegetable oil
    Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9 X 13 pan.

    Topping:
    1 c. butter, softened*
    1 c. brown sugar
    2 Tbsp. Flour
    1 Tbsp. cinnamon
    *You can use 1 c. butter powder with 2/3 c. water and 2 tsp. vegetable oil
    Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 degrees for 28-32 minutes.

    mixing the topping mixing the topping
    putting the topping on the cake putting the topping on the cake
    Swirling the topping Swirling the topping

     

     

     

     

     

     

     

     

     

    Glaze:
    2 c. powdered sugar
    5 Tbsp. milk
    1 tsp. vanilla
    Mix together and drizzle over warm cake. Enjoy!

    drizzling the glaze drizzling the glaze

    Contributed by Pam Higley


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  • Grandma June’s Buttery Rolls

    buttery rolls

    Whenever my family celebrates a holiday we love to eat some of our favorite foods.  One food that we always want to have is Grandma June’s Rolls.  They take a little bit of time, but my kids always want to help me roll them out so it’s a fun way to spend the day with them.  This recipe comes from my sister in-law’s mother who is known as Grandma June to a lot of people.  Here it is:

    1. Put 1 heaping Tablespoon of Yeast into 1 cup warm water and add 1 teaspoon of Sugar.  Stir and let sit.

    2. Warm 2 cups of milk or (approximately 1 cup powdered milk mixed with 2 cups water) on the stove.  Do not boil, just warm.

    3. Cream together in a large mixing bowl:  ½ cup shortening or (½ cup shortening powder and 1/3 cup water)*

    ¾ cup sugar

     ½ teaspoon salt

     2 eggs or (5 T. powdered eggs and 5 T. water)

    * If using shortening powder you may have to add a little vegetable oil.

    4. Add yeast to mixture then add milk.

    5. Add 3 cups flour and beat for 3 minutes.  Add 3 to 4 more cups of flour so the dough is easy to handle.   Let it raise until double.

    6. Punch down and divide into 3 equal portions.  Roll out one portion into a circle. Melt ½ cup butter and pour 1/3 of the melted butter onto the circle.  Cut each circle into 12 -15 triangles then roll them up into a crescent shape.  Roll out the other two portions.

    divide the dough divide the dough
    roll out the dough roll out the dough
    cut dough into triangles cut dough into triangles

    7. Put the crescents onto a greased pan and let raise until double in size. 

    8. Bake at 375 degrees for 10-15 minutes so they are golden brown.  

    I hope you love these as much as my family  does!

    Contributed by Pam Higley

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  • Leftover Surprise Cookies

     “The cookie that has a little bit of everything”

    Surprise cookies from Rainy Day Foods products. Surprise cookies from Rainy Day Foods products.

    Still have some left over candy from Christmas?

    Try chopping them up to bake a batch of cookies! They can make for a very special dessert for Valentine’s Day, along with a little note saying,

    “Here’s a sweet treat to help show you that you’re everything to me!”

    Plus it’s a great way of emptying your junk food cupboard and recycling the candy into something new and delicious!

    1.     Start by preheating your oven to 350*

    2.     Unwrap as much chocolate candy bars as you would like to put in. Some people have more of a sweet tooth than others, so use your best judgment to know what’s going to satisfy your taste buds. I chopped up       cookie candies

    7 Hershey’s fun-size Snickers, 3 Nestle Crunch mini bars, 2 Nestle milk chocolate mini bars, and 2 Twix fun-size bars.

    3.     Stir together 3 cups of RAINY DAY FOODS ALL PURPOSE FLOUR, 1 teaspoon of RAINY DAY FOODS BAKING SODA, and ¼ teaspoon of RAINY DAY FOODS REAL SALT.

    4.    In a separate bowl, cream together 1 cup (2 sticks)of butter,   3 eggs, 2 teaspoons of vanilla extract, and 2 cups of RAINY DAY FOODS WHITE SUGAR.             

    bosch blending the cookie dough bosch blending the cookie dough

    5.     Gently pour the flour mixture into the creamy batter and mix well.

    cookie dough cookie dough

     

    6.     Fold the candy bar chunks into the mixture, then scoop the dough onto a cookie sheet.    

     

     

     7.     Bake cookies for 10 minutes. Let cool a couple minutes before transferring them to keep them intact.

     

    cookie balls cookie balls
    cookies baked cookies baked

     

     

    Or if you’re short on time, you can bake leftover surprise BARS!

    Just pour your batter in to a greased cake pan and cook for about

    26 minutes or until golden brown and tooth pick comes out clean (minus the chocolate from your candy pieces).

    cookie bars
    cookie bars single cookie bars single

    ENJOY YOUR OOEY GOOEY CREATIONS!!

    surprise cookies recipe

    Created by ~ Angelia Kunz

  • Spelt

    Spelt is probably the most delicious grain you’ve never heard of.  Spelt (Triticum spelta) is an ancient grain which should not be confused with common bread wheat.  It was one of the first grains to be used to make bread and can be traced back to about 6000 B.C.  It is even mentioned in the Bible. Known for its slightly nutty flavor, spelt has long been popular as a health food in Europe, where it is sometimes known as ‘farro’ and ‘dinkel’.  It wasn’t until the early 1900’s that spelt migrated to North America. By the early 1970’s there was virtually none being grown in North America because the modern, hybridized version of wheat could be grown and harvested faster and cheaper.  Today, thanks to a growing interest in more healthful foods, spelt is making a comeback.  

    Spelt is similar to wheat in appearance, but it has a tougher husk, which may actually help protect the host of different nutrients inside the grain.  It is an excellent source of manganese, and a good source of protein, niacin, phosphorus, copper, and zinc.  The riboflavin in spelt may help with migraines, and the fiber in it can help to reduce cholesterol levels.  Because of the tough outer hull, it protects the kernel from many insect pest and infestations, making the grain easier to grow without pesticides.  Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.  Spelt does contain gluten but the gluten in spelt has a different molecular make-up than the gluten in modern wheat.  If you have a known wheat allergy or sensitivity, consult your doctor before introducing spelt into your diet.

    Spelt is available in its de-hulled, whole grain form (often referred to as spelt berries), which can be prepared and enjoyed in place of rice or potatoes.  They can be added to side dishes, salads, and cereals.  Before cooking spelt berries, rinse them thoroughly under running water.  Soak them for 8 hours or overnight, then cook them using 3 parts water to each 1 part of spelt berries.  Bring to a boil, reduce heat and simmer for about an hour.  It has a sweet, nutty chewiness that tastes a little like barley.  It stays fluffy and distinct when cooked. 

    You can also grind it to make spelt flour.  Spelt flour can be substituted for common wheat flour to make bread, pasta, cookies, cakes, muffins, and pizza crusts.  Baking with spelt is similar to baking with other flours, however, due to spelt’s water solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is recommended that you use ¾ of the liquid you would normally use.  More liquid can be added as necessary.  Also the gluten in spelt flour is a little unusual.  Unlike wheat flour, which is quite resilient and often needs a long kneading time to strengthen its gluten and give the bread structure, the gluten in spelt flour breaks down fairly easily.  This means it is pretty critical to not over mix it, or risk having a crumbly texture in whatever you are making.

    Rainy Day Foods carries the de-hulled, whole grain form or spelt berries in a 6 gallon bucket, #10 can, 25# or 50# bag.  You can also get it in a 1.5# mylar bag for sprouting. Researching spelt has taught me so much about this little known grain. I truly hope that you have learned something new about spelt and how it can benefit you.

    Contributed by Pam Higley

    spelt
    spelt cooked

     

     


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  • Kamut

    I figure I can’t possibly be the only person who doesn’t know anything about the many varieties of wheat that are available. I am going to blog on a few of these in the next few weeks as I learn more about them.  The first one is KAMUT.

    KAMUT, pronounced Ku-Moot, is a brand name for an ancient, recently revived strain of wheat known as khorasan wheat.  The large kernels-about twice the size of standard wheat kernels-have a sweet, almost buttery flavor that is delicious in pilafs, soups, and salads.  KAMUT’s history is as interesting as you can find.  The story is told that a young Montana airman was stationed in Portugal.  Someone gave, or most likely, sold him 36 kernels of this grain telling him it came from the pyramids of Egypt.  The serviceman mailed them home to his wheat-farmer father who planted them.  Of the 36 kernels, 32 sprouted and for the next six years the farmer carefully tended the kernels and their offspring.  This unusual wheat was shown at the county fair and was called “King Tut’s Wheat.”  The grain never really caught on at that time, but in 1977, Bob Quinn, who had been a boy at the fair, scoured the country side and came up with a bottle of that wheat.  By 1988 he had the strain built back up so he could start marketing it commercially.

    KAMUT is a high-protein grain, generally containing 30% more protein that wheat.  Due to its slightly higher fatty acid content, KAMUT can be considered a high energy grain, and contains elevated levels of vitamin E, Thiamin, Riboflavin, phosphorus, magnesium, zinc, pantothenic acid, copper, selenium, and complex carbohydrates. It does have less fiber than wheat and is easy to digest.  KAMUT brand khorasan wheat is also always grown organically and is GMO free.  You can use KAMUT in your recipes that call for wheat by grinding it into flour.  It goes great in cakes, breads, rich desserts, and homemade pastas.  However, be aware that KAMUT is closer to durum wheat than the hard wheat varieties and doesn’t contain as much gluten.   Because of this, you may want to add wheat gluten or expect a little heavier loaf of bread.  Many say that one of its distinct differences from traditional wheat is that it is not bitter and has a natural sweetness, so you may not need to use as much sugar if you bake with it.  Puffed KAMUT cereals and crackers are also available in health food stores.  It should be noted that KAMUT can sometimes be tolerated better than common wheat by those with slight wheat sensitivities or allergies. Be sure to check with your doctor before trying it if you have these sensitivities.  However, it is definitely unsuitable for those with celiac disease or gluten intolerance. 

    Methods for cooking KAMUT:

    1.  Stovetop Method:  Soak 1 cup of KAMUT overnight; then add 3 cups of water and bring it to a boil.  Add a pinch of salt (if needed), turn heat to low and simmer for 40-45 minutes or until tender.

    Note:  Not soaking it will increase the cooking time substantially.  If you do soak it, you may not need all of that water to cook it in.

    2.  Pressure Cooker Method:  Although the need to soak is not necessary it helps with the cooking process.  Start out with 1 ½ cups of water to one cup of KAMUT.  Increase it to 2 cups if this isn’t enough.

    3.  Steamer Method:  For 1 cup of KAMUT use 2 ½ cups of water.  Place it in a steamer and it takes approximately one hour.

    Rainy Day Foods carries KAMUT in a #10 can, 25# and 50# bags, and 6 gallon buckets. They also have it in a small mylar bag for sprouting.  I believe that if you try KAMUT, you may just decide to keep using this new but ancient grain.

    Contributed by Pam Higley

    kamut
    kamut cooked

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  • Grinders-a look at three different types

    Grain grinders come in three basic types:

    stones and burrs
    • Stone
    • Burr
    • Impact

     

    Stone Grinders are the oldest type of grinder there is and was the only kind until only a few years ago. Stone grinders have two circular grinding stones. One stone turns against a stationary stone. Grooves are cut, radiating out from the center of the stone. These grooves diminish until they disappear towards the outer edges. When grain is ground, it falls through a channel into the center of the two stones. As the rotating stone turns, it pulls the grain out through the channels and is ground, with the flour falling out the outer edges of the two stones. A hundred years ago these stones were often two or three feet across, weighed hundreds of pounds and were turned by windmills or water wheels. In modern home grinders these stones are small, usually only about three inches in diameter. They are not natural stones like the grinders of yesteryear, but are made from very hard materials that will last a life time if used with care.

    country living burr

    Burrs are similar to stones except their ginding wheels are made out of steel.  These burrs are sometimes referred to as teeth in grinder advertisements. Burr grinders have some advantages and disadvantages over stone grinders. One advantage is that grinding dry grains as well as oil bearing seeds will not clog or "load up" on the burr.   The disadvantage is that it will not grind as finely as a stone grinder.

     

    blades from impact grinders

    Impact grinders use 'blades' placed in circular rows on metal wheels. One wheel turns and the other wheel is stationary like the manual grinders. But this is where the similarities end. When the two wheels are put together the rows of blades intermesh, running microscopically close, yet never touching the blades from the opposite wheel. The rotating wheel turns at several thousand RPM. As grain is fed into the center of the fixed wheel, the interaction between the two wheels 'impacts' the grain and literally pulverizes it into a fine powder as the grain works its way to the outside of the wheels. The K-Tech Grinder and the Wonder Mill both are impact grinders.

  • Grinders-Everything you need to know!

    •  Introduction
    • Hand vs electric grinders
    • Types of grinders
    • Good and negative attributes of grinders
    • How to pick the right grinder for you

     

     

    Purchasing the right grinder for your food storage and emergency preparedness is a big decision.  There are a lot of manual and electric grinders used every day, but many have been sold that have never ground a kernel of wheat. They are sitting in the back rooms of homes all over the country waiting for that time when they will be needed. When that time comes, many will be baffled or surprised at the capabilities of their grinder. All grinders are not created equal. With all the choices and the different  needs it can become confusing.  The information here will help educate you on the many aspects of the different manual and electric grinders. This will help you make a better choice on the right grinder for you.  Grain grinders come in many shapes and sizes. Some are large and bulky and some can be picked up with one finger. Some take a lot of work and others require only the flick of a switch. Because there is such a big difference between grinders, it is necessary to know what you expect from your grinder. After studying the information you will have a much better idea which grinder is best for you.

    Hand or Electrically operated: Some consideration must be given to whether you will buy a hand or electric grinder, or both. This all depends on present circumstances, any preparations you may want to make for the future, and how often you plan on using your grinder.  Powered grinders are nice, fast, and work well with the quality of flour put out.  The drawback for electric grinders would be lack of power. The Country Living Mill can be motorized and be used either way.  Hand operated mills come with stones and burrs. Impact grinders must turn far too fast for manual operation. Hand grinders require some work.  Ease of turning and grinding would be a big plus in hand grinders.  For families that intend on using their grinder on a regular basis, they may consider an electric grinder for every day use, and a hand grinder for emergencies.

    Grain grinders come in several basic types:  The next consideration should be the type of grinder you may need.  This also depends on the products you plan on grinding.   For grinding,  stones, burrs, carbon steel grinding plates and steel impact plates are the working part of the grinder.

    stones and burrs 

    Stone Grinders are the oldest type of grinder there is and was the only kind until only a few years ago. Stone grinders have two circular grinding stones. One stone turns against a stationary stone. Grooves are cut, radiating out from the center of the stone. These grooves diminish until they disappear towards the outer edges. When grain is ground, it falls through a channel into the center of the two stones. As the rotating stone turns, it pulls the grain out through the channels and is ground, with the flour falling out the outer edges of the two stones. A hundred years ago these stones were often two or three feet across, weighed hundreds of pounds and were turned by windmills or water wheels. In modern home grinders these stones are small, usually only about three inches in diameter. They are not natural stones like the grinders of yesteryear, but are made from very hard materials that will last a life time if used with care.

    Favorable   Characteristics

    • Grinds finer than burr grinders.
    • Adjustable to any setting between cracked wheat and fine flour.

     

    Unfavorable   Characteristics

    • Manual stone grinders tend to turn harder than manual burr grinders.
    • Stones quickly become 'loaded' if you try to grind oil bearing seeds.

    Burrs are similar to stones except their grinding wheels are made out of steel.  These burrs are sometimes referred to as teeth in grinder advertisements. Burr grinders have some advantages and disadvantages over stone grinders. One advantage is that grinding dry grains as well as oil bearing seeds will not clog or "load up" on the burr.   The disadvantage is that it will not grind as finely as a stone grinder.

    Favorable   Characteristics

    • Will grind dry grains as well as oil bearing seeds - wheels will not load up.
    • Adjustable to any setting between cracked wheat and fine flour.
    • Much safer machine if you are grinding grain that has not been completely cleaned of grain sized stones and small pieces of metal.
    • Should last for many years of normal use.
    • Generally turn easier than stone grinders.

    Wonder Junior Hand Grain Mill Deluxe X026

    Wonder Mill Hand Wheat Grinder Deluxe

     

    For years hand grain mills have either been really cheap or really expensive. Unfortunately their ability to perform has been directly related to their cost. The cheap ones perform poorly and the expensive ones perform great. When this mill was designed they set out to create the best in hand grain mills. It is a versatile grinder with high quality at an  affordable cost to the homemaker. It will create super fine flour or coarse cracked grains for cereals. By simply swapping the stone heads for the stainless steel burr heads you can make delicious peanut butter or other nut butters. You can grind flax or any other oily or wet grains, you can grind herbs and spices, soy beans, and legumes and you can even grind fresh coffee. In all these applications you are assured to always have the perfect fresh nutritious ingredients for your family even if the power is out.
    The whole mill is powder-coated making it safe to wash for easy clean up. The hopper is large and holds over one quart. The octagon shape of the hopper makes it easy to fill. One of the greatest features of the Wonder Junior is its heavy-duty patented double clamp. It attaches to tables or counters up to 2 inches thick. Once you clamp it down it never moves like other hand grain mills on the market that loosen up and shift around while turning the handle. The Wonder Junior Hand Grain Mill uses extra large lifetime lubricated bearings and it has a heavy base that can be bolted to any table or counter.  The Wonder Junior Hand Grain Mill is extremely easy to use. You simply load the easy-fill hopper, turn the handle, and you'll get flour. There are no small parts or gaskets to misplace. Cleaning the Wonder Junior is quick and easy.   There is  a limited lifetime warranty on the grinder and parts.  Burrs are lifetime but stones are 1 year.

    Cost:  $219.95    X026

    X024-Victorio Hand Mill Grinder-manual

    The secret of the Victorio Grain Mill is in the milling mechanism.  The cone-shaped

    Victorio Hand wheat grinder

    grinding burrs are self-aligning, made of cast stainless steel, and are precision machined to insure long life and smooth, even milling.

    drive shaft and burr

    The Victorio Mill grinds wheat, corn, rice, oats, barley, peppercorns, and other dry grains and spices.  This mill is adjustable for any desired texture from fine to coarse.

    The Victorio Grain Mill will make about 1/2 cup of fine flour per minute and more than twice that quantity on coarse setting.  For very fine flour,  grains may have to be milled more than once.

    The Victorio Grain Mill stores easily in a drawer or cupboard and is always handy when you need it.  Guaranteed for two years against defects in materials and workmanship.

    Cost:  $68.30   X024

     Country Living Hand Grinder Z011

    Country Living Hand Mill

     This grinder is the Cadillac of grinders.  The Country Living Mill is solid I-beam construction from cast aircraft aluminum, double industrial sealed bearings, stainless steel shaft, and carbon steel grinding plates come together to make a rugged and durable mill, which is backed with a lifetime warranty.    Each mill, before leaving the factory, is tested by grinding some wheat to ensure that it is functioning properly.  If you are gluten intolerant you would need to request a different grain in testing.

    This mill is designed to last for many lifetimes.  Now a fine hand mill that can actually out grind many of the electric mills by 10 to 15% and then out grind ALL electric mills by 100% when it really counts!  It is one of the easiest manual grinders to use.  The Country Living Mill will grind virtually all dry grains and legumes, including wheat, corn, beans, peas, amaranth, etc. It was designed to be quickly and simply motorized - no adapter kit necessary.

    (All information taken from the manufacturer’s pamphlet.)

    • V-Groove wheel for quick and easy conversion to electric motor.
    • Cast iron flywheel for easy turning and smooth flow of flour.
    • Large hopper holds 2 lb. of wheat.
    • Easy Dial - Self Locking Adjustment.
    • Double sealed industrial ball bearings.
    • Hand cast solid aluminum body.
    • 30% less torque or energy required to turn than any comparable hand mill on the market.

    This grain mill is designed to be easily motorized. The fly wheel is grooved for use with a standard V Belt. We recommend using at least a 1/3 HP motor rated at 1150 RPM and equipped with a 1 1/2" pulley. This ratio will produce about 115 to 120 RPM at the flywheel. Other motors may be used, but they will need to be geared so that the RPM at the flywheel does not exceed 120 RPM.

    The motor and the mill should be securely fastened to a substantial surface. The mill handle must be removed before motorized operation. Never allow the mill to operate without grain being processed!!! Belt size may be determined by the distance the motor is mounted from the mill. Belt tension should not be excessive or bearing damage may occur.

    Country Living Products warrants this mill to be free from defects in material and workmanship under NORMAL USE and conditions for a period of twenty (20) years which includes all parts, excluding the finish. The grinding plates are warranted for a period of one (1) year from the original date of purchase. This warranty is voided during this period if the mill is motorized, used other than recommended or for commercial use.

     Bean and Corn Auger
    The auger that comes with the Country Living Mill resembles a large spring around the grinder drive shaft in the feed housing. This auger produces a minimum amount of drag on the crank wheel and is enough to move small seeds such as wheat through the feed chamber to the grinding plates or burrs. As the burrs themselves are designed for small seeds, the small grain auger that comes with the grinder doesn't adequately move large seeds through the mill in an efficient manner. For those of you who wish to grind larger seeds such as beans and corn, you'll need the larger auger designed for this purpose.

    Corn and bean auger
    Courseness knob

      To install the Bean and Corn Auger, remove the threaded coarseness adjustment knob by turning it counter-clockwise until it turns off the shaft. Slide the rotating burr off the shaft then remove the drive key from the groove in the shaft. Now slide out the grain auger spring. The Bean and Corn Auger comes with a spring that resembles the grain auger spring but is only half as long (not shown). After sliding the grain auger spring off the shaft, slide the Bean and Corn Auger spring on the shaft. Place one of the two drive keys into the groove of the shaft and slide it inside the feed housing until it contacts the spring. Slide the Bean and Corn Auger over the drive shaft, recessed end first, over the top of the spring. Ensure the auger's key way slides over the top of the just installed drive key. This locks the drive shaft to the auger, insuring they rotate together. Install a second key in the groove of the drive shaft and slide it down to the auger. Now, reinstall the rotating burr, insuring the key slides into the key way of the burr. Lastly, install the washers and the threaded adjustment nut. All of this takes maybe 2 minutes and is really a simple operation.

    When grinding large seeds, you may first try increasing the gap between the burrs so there is as much as 1/8 inch gap between the plates. This will grind the beans into chunks. Then put these chunks through the grinder a second time with your burrs set to a fine setting. This will give you a nice, fine flour.

    Cost:  $429.00    Z011

     

    blades from impact grinders

    Impact grinders use 'blades' placed in circular rows on metal wheels. One wheel turns and the other wheel is stationary like the manual grinders. But this is where the similarities end. When the two wheels are put together the rows of blades intermesh, running microscopically close, yet never touching the blades from the opposite wheel. The rotating wheel turns at several thousand RPM. As grain is fed into the center of the fixed wheel, the interaction between the two wheels 'impacts' the grain and literally pulverizes it into a fine powder as the grain works its way to the outside of the wheels. The K-Tech Grinder and the Wonder Mill both are impact grinders.

    Kitchen Mill K-Tech X040

    The Kitchen Mill is made of the highest quality materials.  The heart of the mill is a

    Kitchen Mill-K tec wheat grinder

     

    patented, stainless steel milling chamber.  The mill is the most advanced way to mill grain.  It has all the advantages of the old stone mills but none of their problems.  There's no gumming, jamming or glazing.  It will not  overheat.  Each mill uses a 1.8 peak horsepower, 120 volt motor.  It is permanently lubricated and will provide years of trouble-free service.  It weighs 8 lbs and is 8” wide, 10” high, and 10” deep.

    Warranty   Motor: 6 years (U.S.and Canada only)       Chamber & Pan: Lifetime

    Made in the USA

    The K-Tec Mill can grind up to 1.5 lbs of wheat per minute.  It sends the flour directly into a 60 oz. flour bin.  This will hold up to 10 cups ground wheat. When you're finished with it you can pick it up with one hand and put it in the cupboard. If you don’t have 11 1/2 inches of shelf clearance, you can turn the grinder housing upside down and sit it inside the grinder’s flour bin making it only 8 inches high. It can grind a variety of items-wheat, oats, rice, triticale, dried pinto beans, popcorn, split peas, buckwheat, rye, millet, soybeans, and whole corn.  Any item that exceeds 15% oil or moisture will gum up and block the mill.  Therefore it will not grind-spices, sugar, nuts, dried fruits, flax seeds, and coffee beans.  Coarsest setting makes flour with the consistency of corn meal.
    The negative side of this mill is that it is quite noisy but considering the speed it can be overlooked.

    Cost:  $185      X040

    Wonder Mill Electric  X091

     

    Wonder Mill Grinder

    Imagine your favorite recipes made with the great taste of 100% whole grain goodness and all the nutrition from every grain. The Wonder Mill is the quietest and fastest flour mill available. You can create super fine flour or coarse flour at temperatures that preserve nutrients, ensuring that you will always have the perfect flour for your food.
    The Wonder Mill has the capacity to perform big jobs. You can grind over 100 pounds of flour in an hour. You don't have to worry about overloading the Wonder Mill because of its large 1250 watt motor. The most powerful micronizing mill available. The Wonder Mill will not only grind wheat, rice and other small grains, but will also grind legumes and beans as large as garbanzos.
    The Wonder Mill is extremely easy to use. Simply fill the hopper and you'll get flour. There are no small parts or gaskets to misplace, and cleaning the Wonder Mill is quick, easy, and virtually dust free.

    A lifetime warranty is included with every Wonder Mill from the company who has been making this quality mill for over 10 years.

    The Whisper Mill has an external flour catching bin with its own lid, should you choose to use it as your flour storage bin. The grinder itself  is 12 1/2 inches tall.

    Cost:  $269.95  X091

    Electric Impact Grinders

    Favorable   Characteristics
    • Very small, light and compact.
    • Grinds very quickly.
    • Grinds grain into very fine flour.

    Unfavorable   Characteristics

    • The blades are somewhat fragile: Small rocks or metal pieces can make the micronetic chamber eat itself! (K-Tec says their grinder will eat some small rocks but care should be taken in grinding). If you take care to only use well cleaned grain, these grinders will also last many years.
    • Noisy
    • Even on the coarsest setting the flour comes out relatively fine. These things won't give you cracked wheat.
    • Won't work without electricity.

     

     

    Hand grinder

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