Spiced French Toast

Start-to-Finish: 30 min

Serves: 4 people (2 slices toast each)

Ingredients:

¼ cup powdered egg

4 tsp powdered nonfat milk

1 cup water

⅛ cup sugar

¼ tsp salt

⅛ tsp ground cinnamon

⅛ tsp ground nutmeg

8 slices bread

1 TBSP vegetable oil (for greasing)

1 cup maple syrup

Directions:

1. In a bowl, beat together powdered whole egg, powdered nonfat milk, water, sugar, salt,
cinnamon and nutmeg.

2. Soak the slices of bread in the mixtures for 10 seconds a side.

3. Grease griddle sparingly with vegetable oil.

4. Toast bread on a hot greased griddle until golden brown on both sides and cooked through.

5. Repeat greasing as needed and toast additional slices of bread until all the bread has
been cooked.

6. Serve with maple syrup.

Peanut Butter and Jelly Sandwiches

Start-to-Finish:10 minutes

Serves: 4

Ingredients:

4 TBSP jam/jelly

8 TBSP peanut butter

8 slices sandwich bread

Directions:

1. Spread 2 TBSP of peanut butter evenly onto one slice of bread using a knife.

2. Spread 1 TBSP of jam/jelly evenly onto another slice of bread.

3. Press the two slices of bread together.

4. Repeat for remaining slices of bread.

Sandwich Bread

Start-to-Finish: 3 hours

Recipe By: Connie Armstrong

Serves: 2 large loaves

Ingredients:

2 1/2 cups hot water

1/3 cup oil

1/3 cup sugar/honey

1 TBSP salt

3/4 cup flour plus 5-7 cups of flour (divided)

1 1/2 TBSP yeast (any kind)

Spray oil

Directions:

1. In a stand mixer bowl, add water, oil, sugar/honey, and salt.

2. Whisk together by hand. (You aren’t using the stand mixer yet.)

3. Add 3/4 cup flour and whisk for 30 seconds.

4. Add yeast and whisk for 30 seconds more.

5. Add 2 more cups of flour and whisk until thoroughly combined.

6. You are done using the whisk. With the dough hook attachment on your stand mixer, let the
mixer combine the rest of the flour 1 cup at a time until the dough starts to comes away from
the sides of the bowl and lump around the hook. (The total flour should amount to 5-7 cups---
this does not include the flour used in step 3.)

7. With a dough hook at low speed, knead the dough for about 5 minutes. (After kneading, the
dough should be springy and smooth. If it is still sticky, let the dough rest for 15 minutes then
try kneading it again.)

8. Let rise in a clean, greased, covered bowl for 30 minutes, or until doubled in size.

9. Grease the bread pans and the counter with spray oil.

10. When the dough has finished rising, dump it out onto the greased counter and divide the
dough in half.

11. Shape one ball of dough by patting it down into a rectangle.

12. Roll the rectangle into a tight cylinder, tuck the ends under, and place it in a greased
bread pan. Repeat.

13. Preheat your oven to 350°F and let the dough rise for about 45 minutes or until it has risen
to fill the pans.

14. Bake for about 45 minutes. Use a thermometer! Fully baked sandwich bread should be
between 190°F and 210°F in the middle. If you are worried that the crust is getting too brown,
cover it with a piece of foil.

15. Turn out on a wire rack and let cool completely before cutting. Smother the top of the
loaves with butter or shortening if you desire.

Notes and Tips:

If you use half all-purpose flour and half wheat flour it takes slightly longer to raise and cook. If
you use all wheat flour the rising and cooking time almost doubles.

If you can slip the loaf out of the pan and thump the bottom (not the top) a fully baked loaf will

sound hollow. If you're ever in doubt, err on the side of caution and bake your loaf 5 minutes
longer.

The cool-down period is still part of the cooking process: moisture inside the bread continues

to evaporate and the interior structure continues to firm up. Cut into the loaf too soon, and the
bread may seem soggy or under-baked in the middle, and your leftover bread will stale more
quickly. A loaf can take around two hours to fully cool. The bread should no longer feel warm
on the sides or bottom when you touch it.

Times for rising and baking are approximate. Weather, altitude, oven, and moisture content of

your flour, etc. can all affect how your dough will rise and bake. Check to see that the dough
has at least doubled for the first rise, filled the pan for the second rise, and that the you hear
the hollow sound on the bottom of the bread to know when it is done baking. All these
indicators supersede any time estimates.

Tuna Sandwiches

Start-to-Finish: 10 minutes

Serves: 4

Ingredients:

2 (6-oz) cans white albacore tuna in water, drained

2 TBSP sweet pickle relish
½ cup mayonnaise or salad dressing
1 tsp lemon juice

1 tsp lemon pepper seasoning

¼ tsp salt
8 slices sandwich bread

Directions:
1. In a medium bowl, mix the tuna, sweet pickle relish, mayonnaise, lemon juice, lemon
pepper seasoning, and salt.
2. Spread ¼ of the tuna mixture on 4 bread slices. Top with remaining bread slices

Chicken Salad Sandwiches

Recipe By: Food Storage and Beyond
Serves:  8 Sandwiches

Ingredients:
1 quart canned chicken, drained and rinsed
1 TBSP olive oil
1-2 TBSP McCormick’s Grilled Chicken seasoning (I like the Montreal style)
1 cup mayonnaise or salad dressing (Miracle Whip)
1/8 tsp freshly ground black pepper
1/8 tsp garlic powder
1/8 tsp celery salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted (or salted cashews, roughly chopped)
bread of your choosing (croissants, rolls, sliced bread, pita, etc.)

Optional Fresh Ingredients:
2 celery stalks, sliced
1/2 cup grapes, sliced
1/2 cup apples, diced  

Directions:
1. In a large saucepan, heat up the oil.
2. Add the chicken and seasoning and lightly saute for about 2 minutes.
3. Remove pan from heat.
4. In a large mixing bowl, combine the mayo (or salad dressing), pepper, garlic powder, and celery salt.
5. Mix until well combined.
6. Then toss in the chicken, dried cranberries, nuts, and any of the other ingredients you are using. (Note, if you are going to be using a lot of extras, you may want to boost the amount of mayo to help keep everything moist and together.)
7. Chill for one hour (or more) prior to serving.
8. You could even make it a day in advance and just keep it chilled until ready to serve.
9. To serve, simply slice your bread of choice and put on a thick layer of the chicken salad.

Food Storage Pumpkin Bread

Recipe By: Bakingdom
Serves: 3 loaves

Ingredients:

3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup canola oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
1/4 cup ground flaxseed combined with 3/4 cup water
1 (15-oz) can pumpkin puree
2/3 cup water

Directions:

1. Preheat oven to 350 degrees.
2. Combine flaxseed with water and let sit for a few minutes.
3. Meanwhile, grease your bread pans.
4. Combine dry ingredients: flour, baking soda, salt, and spices in a large mixing bowl.
5. Combine all wet ingredients, including flaxseed mixture, in a small mixing bowl. 6. Combine wet and dry ingredients and mix together until moistened.
7. Portion out into greased bread pans.
8. Bake for 50 minutes or until toothpick inserted in middle comes out dry.

Sandwich Loaf

Recipe By: Prepare Every Needful Thing
Serves: 1 9-inch loaf

Ingredients:

3 3/4 cups unbleached all-purpose flour (plus extra for work surface)
2 tsp salt
1 cup warm whole milk (110°F)
1/3 cup warm water (110°F)
2 TBSP unsalted butter, melted
3 TBSP honey
2 1/4 tsp instant yeast

Directions:

1. Put oven rack on lowest position.
2. Heat oven to 200°F and maintain heat for 10 minutes, then turn off oven.
3. Mix 3 1/2 cups of the flour along with the salt in the bowl of a standing mixer with dough hook.
4. Mix the milk, water, butter, honey and yeast in a separate bowl.
5. Turn mixer on low and slowly add liquid.
6. When dough comes together, increase speed to medium* and mix until dough is smooth (stop two or three times to scrape dough from hook), about 10 minutes.
7. After 5 minutes, if dough is still sticking to sides of the bowl, add remaining flour 1 tbsp at a time, but no more than 1/4 cup total, until dough is no longer sticky.)
8. Turn out dough onto lightly floured surface and knead for about 15 seconds to form a smooth ball.
9. Place dough in lightly-oiled large bowl, then flip dough over to coat both sides.
10. Cover bowl with plastic wrap and place in oven until double in size (about 40-50 minutes).
11. Remove dough from bowl to lightly oiled work surface.
12. Shape into a square about 8 inch per side and about 1 inch thick.
13. Roll dough into a cylinder and pinch seam closed.
14. Place seam-side down in a greased 9x5 loaf pan and gently press down so it touches all sides of the pan.
15. Cover with plastic wrap and set aside in warm spot until dough almost doubles in size, about 20-30 minutes.
16. Keep one oven rack at lowest position and move second rack to middle position.
17. Heat oven to 350°F.
18. Place empty baking dish or pan on lowest rack.
19. Bring 2 cups water to boil in small saucepan.
20. Pour boiling water into baking dish in oven, and then set loaf pan on the middle rack.
21. Bake until bread reaches 195 degrees in center of loaf, about 40 - 50 minutes (for me it was 35 minutes).
22. Remove bread from oven; remove from pan and place on wire rack to cool to room temp.