This weeks group/bulk buy’s = bargains! 2/16/09

Hi Sisters,

Let me first tell you what it means to bulk buy. When we buy in large quantities (which could only mean 10 or more), we get a huge price break. When there are more than 20, we get an even larger break. That is what it means to group buy, or bulk buy- huge savings for all of us! 🙂

Bulk order going on currently:

Wheat grinders, Live chickens, Raw organic Honey, Handwashers.

  1. I have one wheat grinder that I paid for, and then was cancelled that I need to sell ASAP. If you missed the chance to get one last week, please place your order with me. The final price was $239.20 including tax. If you haven’t brought me your check, please do.
  2. Live Chickens: If you are interested in raising your own organic eggs, then you may be interested in the Sexlink Laying Hen – a cross between a Rhode Island
Red and a Plymouth Barred Rock. These were born last July and are now laying each day.
 I found a woman who will be bringing down a shipment each weekend for those who want them. They are currently laying Large and Extra Large brown eggs and
each hen averages 290 eggs per year. If we can get an order of over 50
they are only $8.00 each. 

She has had these layers laying eggs all winter, without a light and the
taste great! Let me know if you are interested and I will put you down on the list and let you know where we will pick these up. When you buy the chickens already laying that will save you at least 5 months of feeding them while not producing them. If you are interested, this will save you money in feed, and heat lamps and 5-6 months time.
  3. Raw, organic honey. This is an INDEFINATE FOOD STOAGE ITEM that doesn’t have to be rotated, but can be. It will last forever. Last year was a tough year on bee’s and many colonies of bees were killed. Both of these beekeepers lost a lot of bees, hence; honey as well. They, as well as most other beekeepers will be out of honey come March. (Next month) That is why I thought we’d better get on this one.

This comes from 2 different sources. Raw organic means that there has been nothing added to it- like water, so it is thick like molasses.  Honey that you buy in the store has bee pasteurized and thinned out. It is good though, that is what I use daily, but long term, it is not the answer. (Not a problem, I just keeps mine in my window box to liquefy it in the sunshine.) When you buy honey from your own area, it has certain enzymes in it that will increase your overall health. If you suffer from Allergies or Asthma, insomnia, have skin problems or want over all immune boost, purchase the honey nearest where you live. If you aren’t looking for anything other that yummy honey, go for the cheapest one. Both of them are delicious! This honey is raw and will eventually crystalize but raw honey stores forever! Pasteurized honey will go bad!

At my class next month, I will share with you in a mini-class, more reasons to buy raw honey, and why you want to have it in your food storage. After all, if must have been important, of Jared and his brother wouldn’t have bothered putting them on their barges. Can you imagine what that must have been like? Hopefully they hibernated!

If you can’t make the class, look it up next month at, under Raw Organic Honey.


  1. From a beekeeper here in Highland here are the following prices: light and dark yellow from orchards and flowering plants ($3.50 a pound)
  • 1.     1 gal bucket, 12#  $42.00
  • 2.     4 gal bucket, 48#  $168.00


  1. From a bee keeper in Delta, alfalfa blossom honey- dark orange in color ($3.00 a lb.)
  •   5 lb. bucket, $15.50 (that is all he has left to choose from)

If we get our order in soon, I think that we can order as much as you would like. If you are interested, please place your order before the 26th of February.


5th order of handwashers. (Can you believe it? You would think that we do a lot of laundry or something!) Still $10.00 and ½ price at that. Someone e-mailed me back and told me that she just bought it for $17.00 in her group buy. We are getting a great deal!


Well sisters, those are great deals for any who are interested. If you aren’t, don’t worry about it, maybe we’ll order that again sometime when it is more convenient for your family. No pressure at all, Sisters.


Have a great day.

April 🙂


P.S. If you ordered a wheat grinder, they will be in sometime after the 28th.


P.P.S.S. I also still need money for some handwahers, as well as need some to be picked up. 🙂


Honey Whole-Wheat Bread

  • 1/2 cup warm water
  • 2 T yeast
  • Set aside in a separate bowl until yeast is ready

In your mixer, put the following:

  • 5 cups very warm water
  • 2 T salt
  • 1/2 cup oil
  • 3/4 cup honey
  • 8 cups fresh wheat flour 
  • 6 cups white bread flour

Add yeast mixture
Stir in mixer for 10 minutes.  (I usually do one quick 30 second stir after one kind of flour.)

Let rise 20-30 minutes in the mixer.  Put into bread pans and let rise
another 30 minutes or until dough is above pans.

Cook at 350 for 38-40 minutes.  Makes 5 large loaves

**Note:  I use different variations of the flour by increasing the wheat
and reducing the white.  The only difference is the bread doesn’t rise as
This recipe came from RaCail Hays who got it from Gayle Jex’s mom.

Recipe via Lisa Golden

Survival Bread

In the past when I have had a premonition to do something for preparedness, I have done it, but I have thought that it would be for “someone” who might need it. After this past year, I have learned that that “someone” is my family and I. So now, I will do flavors and things that I like, because I might be eating it!

  • 2 cups oats
  • 2 1/2 c. powdered milk
  • 1 c sugar
  • 3 tbs. honey
  • 1 pkg. orange or lemon jell-o (3 oz)
  • 3 Tbl. water

Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to a boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a teaspoon at a time.) Shape dough into a loaf. (About the size of a brick.) Place on greased cookie sheet and bake at 350 degrees for 15-20 minutes. Cool. Wrap in aluminum foil to store. This bread will keep indefinitely and ach loaf is the daily nutrients for one adult.

I think that I would put the loaf in a seal-a-meal bag after I knew for sure that it was dried out. I’d hate for a mouse or something else (spiders) to get to it after the expense and time it took to make it. I actually tried this and it tasted pretty darn good. I tripled the recipe using cherry, and white sparkling grape  jell-o (Combined) instead of orange and it was still yummy. Tripled, it made 5 beautiful “pink” bricks. This is something that you could sick in your emergency backpacks and car kits if you wanted to.

Some have replaced the sugar with honey and said that it works just fine. There might not be as many calories, but it worked just the same.I think that I will try that next time.

Recipe via. Rebecca Lee

Yummy Wheat Bread

This is a 101 bread recipe that is great for beginners. Just throw it all in your bosch, and voila!  You have delicious, nutricious bread. I was happy to find a recipe that would help me rotate the canned milk in my storage. This is a great recipe to get your family started on whole wheat bread. 

  • 3 1/2 cups hot water
  • 3 Tbs instant yeast
  • 1 (12 oz) can evaporated milk
  • 2/3 cup oil
  • 1 cup honey
  • 1 cup white flour
  • 3 Tbs gluten flour
  • 1 1/2 Tbs salt
  • 12 cups whole wheat flour (8 cups wheat)

Combine ingredients in order given, mixing after half of the flour, being careful not to let salt come into direct contact with yeast.  Continue mixing in remaining flour until well blended, adding more white flour as needed for desired consistency.  Knead in mixer for 8 minutes.  (Kneading this amount of time helps to develop the gluten so as not to need as much gluten flour.)  Divide into 4 or 5 loaves, place in oiled bread pans.  Let rise in a warm place until almost desired bread size.  Bake in preheated 350

oven for 25 minutes.  Brush tops of hot loaves with butter.  Remove and cool completely before slicing.

Hint:  To get a good looking loaf of bread, shape (or roll) into a log and place in pan.  Then press the outer edges down with your fingers until the dough covers the bottom of the pan with a hump in the middle.  If you just plop the “log” into the pan, it won’t automatically turn itself into a nice shape.  What you form is what you’ll get, only larger after it raises and bakes.  Enjoy!

Recipe via Kelly Robb, Leslie Hobbs