At this point, just scroll down for recipes under different headings and don't forget to send yours to me for inclusion on the blog!
Our focus for recipes be the use of our long-term food storage in daily cooking as well as getting used to using some of the items that make fresh ingredients shelf stable like powdered eggs and milk, dehydrated fruits and vegetables, etc.
Wheat
Alisa's Honey Whole Wheat Bread (all shelf-stable ingredients)
You won't believe this is 100% whole wheat bread. It is the lightest, fluffiest wheat bread you have ever had. This is all we eat here at home.
Yield: 3 loaves or a whole bunch of rolls!
Time: 2 1/2 hours with 2 rising times
Ingredients:
+/- 10 cups of whole wheat flour
4 cups warm water
2 tbsp. yeast
1/2-1/3 c. vital wheat gluten
- you can find this at grocery stores, but it is least expensive at Leland Mills in a #10 can
- any oil works, even olive
- or 1/3 cup powdered honey...yes, you can buy powdered honey. I often use it when I have forgotten to get another jar of my raw honey out to de-crystalize in time for bread making. You can't tell the difference.)
- You can decrease the salt to 1 tbsp, but I wouldn't suggest going with less than that.
Instructions:
1. Combine 3-4 cups wheat flour, gluten, yeast and warm water in a large bowl. Whisk together, let rest for 10 minutes until a little bubbly (this is proving your yeast).
2. Stir in the oil, honey and salt. Then add flour until it is necessary to need it by hand. Knead in enough flour to make the dough sticky, but not sticky enough to come off onto your hand.
3. * Cover and let rise until doubled.
4. Punch down and divide into three loaves. Shape the loaves and place in greased (sprayed) bread pans.
5. Let rise until about 1" above bread pan rim. Bake at 350 degrees for 30 minutes.
* The first rising time is optional, but two rising times create much nicer loaves. If you don't have time to let it rise both times, eliminate step 3 and go to step 4, dividing and shaping the dough without letting it rise.
Morford's 100% Whole Wheat Pancake/Waffle Mix
This recipe is easily adapted so all ingredients are powdered, allowing it to be a "just add water" recipe. Perfect for making ahead. Adaptations are listed after the recipe. We always double this recipe. Leftover waffles and pancakes can be frozen and toasted later for another meal.
Yield: About 6 belgian waffles or 15 pancakes
Time: 20 minutes
Ingredients:
2 cups sour milk (or milk with a tbsp of vinegar)
2 eggs
2 cups whole wheat flour (or 1 cup each wheat and white)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
(For waffles, add 2-6 tbsp oil)
Mix all ingredients together and cook on hot, greased skillet or waffle iron.
"Just add water" adaptation:
Ingredients:
- Enough powdered milk as if you were creating 2 cups of liquid...recipes vary, so read the label
- 2 Tbsp powdered eggs
- All other dry ingredients as listed (and oil if making waffles)
- Add water until it is the consistency you desire.
Mix all ingredients together and cook as desired.
Or, double, triple, quadruple, etc. recipe and store in airtight container until ready to use. For reference, 6 cups of mix is the above recipe doubled.
Powdered Eggs
French Toast
This is one of my favorite ways to use powdered eggs and powdered milk. This can also be made ahead as a mix that just requires water to be added on a busy morning. My french toast is always made from my whole wheat bread (above) and this recipe.
Yield: Enough for a five person family (we, of course always double this)
Time: 20 minutes, including cooking
Ingredients:
* 2 Tbsp. powdered eggs + 2 Tbsp. water
* 1/2 cup milk (use powdered milk, if desired, just add enough water to make liquid milk)
1/4 tsp. vanilla
1/8 tsp. cinnamon
Several slices of any bread
Instructions:
Mix all ingredients together. Pour into a plate with sides. Quickly dip each piece of bread in the mixture and put onto a hot, greased skillet. Cover and cook until cooked thoroughly, flipping once.
* "Egg Mix" is available through Morning Moo and other companies. This mix already includes eggs and milk together. It makes this recipe even that much easier. Just put the amount you want to use in a bowl, add water and the other spices and you're done!
Oats
*A note about oats: rolled oats have less nutrition and a shorter shelf-life than regular oats, but rolled oats boil up faster. Storing large amounts of rolled oats will almost guarantee they will go rancid before you can use them up, so I suggest storing regular oats instead. *
Morford's Granola
We use this recipe for cereal, but also for making homemade granola bars (listed below). We triple and quadruple this recipe every time. Granola is versatile; you can add or subtract all kinds of ingredients like nuts and dried fruit. Listed here is a basic recipe to which you can add fruit, subtract coconut or change the nuts desired. Remember, if adding fruit, add it after the browning time.
Yield: About 2 1/2 cups granola
Time: 15 minutes for preparation + 20-30 minutes browning time
Ingredients:
1 1/2 cups oats
1/2 cup shredded coconut
1/2 cup chopped nuts (we use almonds)
2 Tbsp honey
2 Tbsp melted butter (or oil)
1/2 tsp. cinnamon
1/2 tsp. vanilla
Instructions:
- Preheat oven to 350 degrees.
- In ungreased bowl, combine oats, coconut, cinnamon and nuts.
- Add melted butter (or oil), honey and vanilla.
- Mix well and pour into oven-safe pan. (We use a 9x13 or two)
- Bake for 10-15 minutes at a time, stirring after each time period, until golden brown.
- Add dried fruit, if desired
- Allow to cool, then store in airtight container or make granola bars (listed below).
Morford Granola Bars
These bars need to be refrigerated, but are fine to be taken by kids to school for lunches or snacks. Each can be wrapped in plastic wrap and stored in the fridge for easy, on-the-go snacks or inclusion in lunches. At our home, they are often breakfast!
This recipe yields one 8x8 pan of bars. To make a bar pan full of them, quadruple this recipe and the above granola recipe.
Yield: 8x8 pan
Time: 15 minutes, plus refrigeration time
Ingredients:
1 egg, beaten
1/2 c. peanut butter (any kind...creamy, chunky, natural, organic)
2 Tbsp. honey
2 c. granola
Optional: add chocolate chips (they will melt when hot ingredients are added), dried fruit or anything else you'd like to have in the bars
Instructions:
Combine egg, peanut butter and honey in saucepan. Cook, stirring constantly, over medium heat until cooked through. Remove from heat, stir into granola until combined. Spread evenly in greased pan. Chill until firm, cut into bars (a pizza cutter works best in a bar pan). Store in refrigerator.
Mix Recipes
Below you will soon find recipes to making your own mixes, but I am also including how to use store-bought mixes to simplify some situations. I make just about everything from scratch, but there are situations when I don't have time to do that or I've forgotten about a Family Home Evening treat or some other "in-a-pinch" situation. In those cases, mixes I have on my shelf that I bought on sale really help out!
Cake Mix Cookies
Basic recipe:
1 cake mix (any flavor)
2 eggs
1/3 cup vegetable oil
Preheat oven to 350 degrees. Mix all ingredients together in large bowl. You may have to use your hands to "knead" the batter as this is not a typical cookie batter. Drop by 1-inch dough balls onto greased cookie sheet. Bake 8-11 minutes or until light golden brown around the edges. Let cool. Makes about 2 dozen cookies.
Note: Chocolate cake mix makes it hard to tell when the cookies are "golden brown", so watch for "doneness" around the edges and pull them out before they are overdone.
Variation:
Cake Mix Sandwich Cookies
Make cookies as above, let cool. Put cake frosting (store bought or homemade) on the bottom of one cookie and place another bottom against it to make a sandwich cookie.
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