I used to shy away from the whole idea of using brown rice. It just took too long to cook and I got less than ideal results. But all brown rice is not the same. Select long grain to get lighter, fluffier rice. Short grain is a bit chewier and tends to get sticky.
Cooking a large batch works well because you can make it ahead and freeze it. This way you only have to cook it once a month or so and all it takes is getting it from the freezer instead of cooking it for 45 minutes each time. Yes, 2 lbs of rice takes the same amount of cooking time as 1C. of rice!
Follow the package directions, and measure the amount of water carefully. You don't want too much or too little. Cover and bring to a boil on high heat, then lower the flame and set the timer. Make sure to simmer on low and DON'T PEEK for the whole 45 minutes! After the timer goes off, check to make sure all the water has been absorbed by pushing rice aside with a spoon and looking at the bottom of the pan. You can replace the lid and cook it for 5-10 min. longer if needed. If there isn't water but the rice is a little wet, you can turn off the flame, fluff the rice with a fork and let it dry out for a few minutes before serving, leaving the lid off and allowing the steam to escape. Cool and divide into sandwich-sized bags and store in the freezer. Once cooked it's easy to add a bag of rice to browned ground meat seasoned with onion and/or garlic and a bit of salt, or to soups, etc.. As a lover of Rice Pudding, and custards in general, I'm sharing a favorite here.
The rice came out more even-colored than the picture shows.
Place in lightly greased 8" pan:
4C. or 2 Freezer Bags of Cooked Brown Rice
Sprinkle with Raisins, if desired
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In the blender mix:
2 1/2C. Milk of choice
2-3 Eggs, 2 if extra large
1/2C. Honey
1/2t. Cinnamon, if desired
Pour custard mixture over rice and bake at 350 for about 1 hour or until custard is set. Baking in glass makes it so you don't need to put the pan in water in the oven, as custards usually require, because it protects the delicate food from getting too hot on the bottom. Serve with milk, if desired.
With only 2 of us, leftovers make a quick and yummy breakfast or dessert right from the fridge or warmed in the microwave.
Fresh Ice Cream and Cobbler coming soon.
Place chips in the microwave for about 30 seconds with 2/3 - 3/4 C. Peanut Butter (we like the crunchy kind). I prefer Adam's because it has no sugar or hardened fats, and add 2 tablespoons of milk. Adam's is very soft so with regular peanut butter you may need to increase milk. Stir the chips, peanut butter and milk, place back in the microwave for 15-20 seconds and stir again. If needed microwave another 10-15 seconds. Be careful though, carob is very heat sensitive and becomes chewy like a tootsie roll quickly if it get too hot. If there are bits of carob chips left, just stir the warm mixture until they finish melting. 
Add 2-3 packets of Truvia to taste and 1/8 t. of Vanilla. I use Butter Vanilla. Spread onto oiled plate. Allow to cool to room temperature. Carob Chips can be purchased at Health Food Stores and Whole Foods. Adam's Peanut Butter, Truvia (a no calorie natural and healthy sweetener), and Soymilk are available in many grocery stores. And, Butter Vanilla comes from from the specialty cake and candy maker's supply store, but regular Vanilla is OK, too! So there you have it; Fudge made without Chocolate, and taste's like a peanut butter cup! Well, at least to me it does!! Here're those 5 simple ingredients without all the chatter:
Honey, Agave and Pure Maple Syrup are all low to med-low on the glycemic index.
So. How about that! There really are sweeteners out there that are good for you! Recipes to follow soon!
Cooking a large batch works well because you can make it ahead and freeze it. This way you only have to cook it once a month or so and all it takes is getting it from the freezer instead of cooking it for 45 minutes each time. Yes, 2 lbs of rice takes the same amount of cooking time as 1C. of rice!
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We put together a family cookbook several years ago and a muffin recipe of my Grandma Shipp's from the 1950's was included. Here is her recipe: 
Soft White Wheat is called Pastry Flour because it has less gluten than Hard Red Wheat Flour. So in order to get a lighter, fluffier result when using whole wheat flour for cakes, muffins and other products calling for baking powder, less gluten is advised. When you can't get Pastry Flour you may substitute cornstarch for a small part of the flour. Subtract 2T. flour in each cup of flour called for and replace it with cornstarch to make up the difference. But if you're making yeast bread you'll want the higher gluten content to help it rise. In baking, once ovens were made with a temperature control, a slow oven became 250-300 degrees, a moderate oven, 350-400 degrees, a hot oven, 400-450. And baking time for muffins is usually about 20-30 minutes. 
* Clip art in the cookbook came from Colossal Clip Art by Dianne J. Hook. The monkey belongs to the Going Bananas At Mealtime Busy Family Cookbook by Bright Impressions and was not intended for other use.
