Homestead Pancakes

Start-to-Finish: 30 min

Recipe By: Store This, Not That

Serves: 4 people (3 pancakes each)

Ingredients:

2 cup flour
5 tsp baking powder
⅓ cup powdered milk

2 TBSP powdered egg

1 tsp salt

3 TBSP sugar

2 ¼ cup water
⅓ cup oil

1 TBSP vinegar

1 cup jam or maple syrup

1 TBSP vegetable oil (for greasing)

Directions:

1. In a large bowl, mix flour, baking powder, powdered milk, powdered egg, and salt until well
combined.

2. In a separate bowl, whisk together sugar, water, oil, and vinegar.

3. Keep the two mixtures separate until you are ready to cook.

4. Heat a lightly greased griddle or frying pan over medium high heat.

5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend.

6. Stir until it's just blended together. Do not over stir!

7. Pour or scoop the batter onto the griddle, using approximately ½ cup for each pancake.
8. Cook on both sides; serve with jam or maple syrup.

Biscuits and Gravy

Start-to-Finish: 30 min

Serves: 4 (2 biscuits each)

Ingredients:

Biscuits:

1 ¾ cup flour
½ tsp salt
3 tsp baking powder
¼ cup powdered butter
¼ cup powdered milk

¾ cup + 1 TBSP water
1 TBSP sugar

Gravy:
¼ cup all-purpose flour

¾ cup powdered nonfat milk
2 ½ cup water
⅛ tsp crushed red pepper

1 cup freeze-dried sausage

Directions:

Biscuits:
1. Preheat oven 450°F.
2. Combine all dry ingredients.
3. Add wet ingredients.
4. Roll out dough onto a floured surface.
5. Use a mason jar lid or some other round cutter to cut out biscuits.
6. Bake in oven for 10-12 minutes or until tops are lightly browned.

Gravy:
7. Combine flour and powdered nonfat milk in a skillet.
8. Add water to skillet, stirring well until there are no lumps.
9. Add crushed red pepper and freeze-dried sausage.

10. Cook over medium heat, stirring, until mixture is thickened.
11. Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve.

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.

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.

Carrot Cinnamon Bread

Serves: 1 loaf
Recipe By: Prepared Not Scared


Ingredients:

3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup sunflower seed oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
pinch of salt
1/2 cup dehydrated carrots plus 1/2 cup warm water to make 1 cup carrots
1/2 cup chopped pecans
1/2 tsp vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 5 loaf pan.
3. In a large bowl beat together sugar, brown sugar, and sunflower seed oil.
4. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally.
5. Beat the eggs together.
6. Gradually stir the eggs into the batter until everything is combined.
7. Mix in carrots, pecans, and vanilla until well incorporated.
8. Pour batter into prepared pan.
9. Bake on middle rack fr 60 minutes.
10. Cool in pan for 10 minutes.
11. Then turn out onto wire rack to cool completely.

Carrot Cake

Serves: 12
Recipe By: Prepared Not Scared

Ingredients:

1 cup dried shredded carrots
1 cup water
1 cup butter, softened
1 cup sugar
1 cup loosely packed brown sugar
4 eggs, beaten
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
1 cup raisins, optional
2 cups flour

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. In a small bowl combine dried carrots with water and let sit for 5 minutes to rehydrate, drain.
4. In a bowl cream together the butter, sugar, and brown sugar until combined.
5. Stir in eggs and combine mixture well.
6. In a large bowl, stir together flour, baking soda, cinnamon, and salt.
7. Add the re-hydrated carrots and stir to coat them with the dry ingredients.
8. Stir in walnuts and raisins
9. add the butter mixture and stir until batter is thoroughly combined.
10. Pour the batter unto the prepared pan and let sit at room temperature for 10 minutes before baking.
11. Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
12. Let cake cool completely before frosting.
13. After frosting top with additional walnuts and coconut.

Frosting Recipe

Ingredients:

2 cups confectioners' sugar
1/4 butter, softened
1/2 lb cream cheese, softened
1 tsp vanilla

Directions:

1. Using a mixer combine all ingredients until light and fluffy.

Spicy Hungarian Lentil Stew

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4-5

Ingredients:

7 cups water
1½ cups dry lentils, sorted and rinsed
⅓ cup dried onions
7 TBSP chicken bouillon
2 TBSP tomato paste
2 tsp cumin
½-¾ tsp cayenne pepper
½ tsp dried minced garlic
½ tsp paprika
1 large bay leaf
1 can (12-oz) evaporated milk
2 TBSP flour

Directions:

1. In a pot, heat water while adding all ingredients except milk and flour and bring to boil.
2. Reduce heat and simmer for 35 minutes.
3. In a separate bowl, whisk flour into milk until there are no lumps.
4. Whisk flour and milk into stew.
5. Return to boil while stirring, simmer 1 minute.

Cowboy Dinner

Recipe By: Mel's Kitchen Cafe
Serves: 8

Ingredients:

BEEF MIXTURE:
2 lbs. lean ground beef
1 medium yellow onion, diced
1 tsp salt
1/2 tsp black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15-oz) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

CORNBREAD TOPPING:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 TBSP baking powder
½ tsp salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Directions:


1. Preheat the oven to 375°F.
2. Lightly grease a 9x13-inch pan and set aside.
FOR BEEF MIXTURE:
3. In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink.
4. Drain the grease from the pan.
5. Stir in the corn, salsa, and beans.
6. Pour the beef mixture into the prepared 9x13-inch baking pan.
7. Sprinkle beef mixture with cheese and set aside.
FOR CORNBREAD TOPPING:
8. Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl.
9. Make a well in the center and add the oil, beaten eggs and milk.
10. Whisk together until just moistened and no dry spots remain.
11. Pour the cornbread batter over the cheese and beef mixture.
12. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
13. Bake for 40 minutes or until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.
14. Let the casserole stand for 10 minutes before serving.

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.

Parker House Rolls (modified for food storage)

Recipe By: Prepare Every Needful Thing

Ingredients:

2 packages active dry yeast [I used 1/2 oz instant yeast]
1 teaspoon sugar
1/2 cup warm water
3 tablespoons dry nonfat milk
2 teaspoons salt
1 tablespoon powdered egg
2 tablespoons plus 2 teaspoons canola oil
6 tablespoons sugar
5-1/2 to 6 cups all-purpose flour
2 cups plus 2 tablespoons warm water
3 tablespoons butter, melted

Directions:

1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes.
2. Add the dry milk, salt, powdered egg, oil and remaining sugar, water and 2 cups flour.
3. Beat until smooth.
4. Stir in enough remaining flour to make a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 45 minutes.
8. Punch dough down.
9. Turn onto a lightly floured surface; divide in half.
10. Roll out each piece to 1/3-in. or 1/2-in. thickness.
11. Cut with a floured 2-1/2-in. biscuit cutter.
12. Brush with butter if desired.
13. Using the dull edge of a table knife, make an off-center crease in each roll.
14. Fold along crease so the large half is on top; press along folded edge.
15. Place 2 in. apart on greased baking sheets.
16. Cover and let rise until doubled, about 30 minutes.
17. Bake at 375° for 10-15 minutes or until golden brown.

Surprise Chocolate Cake

Recipe By: Dollar a Day Meals

Ingredients:

2 cup cooked lentils, cooled to lukewarm
1 tsp vanilla
2 eggs
1/4 cup oil
1/2 cup applesauce
3/4 cup water
1 1/2 cup sugar
2 cup unbleached flour
1/4 cup dry milk powder
4 to 5 TBSP dry baking cocoa
1 1/2 tsp baking soda
1/2 tsp sea salt

Directions:

1. Preheat oven to 350°F.
2. Generously grease and flour a 11 x 15 baking pan.
3. Blend until smooth: cooked lentils, vanilla, eggs, oil, applesauce, water.
4. In a separate bowl, mix together: sugar, flour, milk powder, cocoa, baking soda, salt.
5. Add dry mixture to liquid mixture in large bowl; beat 2 minutes.
6. Pour into prepared pan.
7. Bake approx. 20 minutes, or until top bounces back at touch.
7. Remove from oven.
8. Cool cake in the pan.

Chewy Pecan Cookie Squares

Serves: 8 (16 cookie squares)
Recipe By: Pantry Cooking

Ingredients:

3/4 cup packed brown sugar
1/2 cup mayonnaise
1 teaspoon vanilla
1 cup all purpose flour mixed with 1 teaspoon baking powder
3/4 cup chopped pecans

Directions:

1. In a large bowl, mix sugar, mayonnaise and vanilla until well blended.
2. Stir in the flour mixture and 1/2 cup pecans. (Dough will be thick and sticky)
3. Press into a greased 8-inch square pan.
4. Sprinkle with the remaining pecans; press them into the dough.
5. Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in the pan on a rack. (Cookies are soft while hot, but firm when cool)
7. Cut into squares.

Streamlined White Bread

Served at the cooking class on "Canning Jams and Salsa"
(from Betty Crocker's New Picture Cook Book printed 1965 or something like that)

Easist bread ever . . . NO KNEADING!

Ingredients:

1 1/4 cup warm water (NOT HOT 110-115 degrees)

2 teaspoons salt

1 pkg. active dry yeast

2 tbsp. soft shortening

2 tbsp granulated sugar

3 Cups white flour (sifted)

Directions:

In bowl, dissove yeast in water.

Add shorening, salt, sugar and half the flour to the yeast.

Beat 2 minutes, medium speed (or 300 strokes by hand).

Scrape bowl frequently.

Add remaining flour: blend in with spoon.

Scrape batter from sides of bowl.

Cover with cloth: let rise in warm place (85 degrees) until double, about 30 minutes

Stir down batter by beating about 25 stokes.

Spread batter evenly in greased loaf pan. Batter will be sticky.

Smooth out top of loaf by flouring hand and patting into shape.

Again let rise in warm place, until batter reaches 1/4 inch from top of 8 1/2 inch pan or 1 inch from top of 9 inch pan, takes about 40 minutes.

Bake in 375 degree oven 45-50 minutes, or until brown.

To test loaf, tap the top crust; it should should sound hollow.

Remove from pan and cool on rack.

Brush bop with melted butter.

Cool completely before cutting.

Makes: one loaf

Flour Tortilla Recipes

Our April preparedness class will highlight making homemade flour tortillas. To get you prepared and excited for our cooking demo and delicious treats, we have posted two flour tortilla recipes as well as some tools to walk you through how to make your own flour tortillas.

Recipe & Pictures By: MyWoodenSpoon.com

Ingredients:

4 cup flour
1 1/2 tsp salt
1 tsp baking powder
1/4 cup lard (Yes, this says lard. I know it can turn some people off but you shouldn't be afraid to give it a try. If you think of it like vegetable shortening you will be just fine.)
1-2 cups of HOT water (until a little sticky but not so much that your hand is caked on! lol)

Directions:

1. Get the griddle going before you start this part so it will be nice and hot. Sift all dry ingredients together and add shortening. Mix thoroughly. (Just as though you were making a pie crust.)
2. Add hot water. (Obviously you don’t want to burn yourself, but the hotter you can stand it, the easier your tortilla dough will be to work with.)
3. Knead until soft, smooth dough is formed.
4. Pinch off dough (a little less than the size of a golf-ball) and form into a rounded biscuit looking thing..lol.
5. Dip into flour and roll out.
6. Cook on your tortilla griddle. When you see the bubbles not coming up, that’s when you flip or take off.
7. Throw them in your tortilla keeper and keep warm.



So cooking with lard isn't your thing... don't worry; below is a recipe that is perhaps a little less authentic but also make delicious tortillas and uses only food storage ingredients which is a definite plus when you are reading a food storage blog, right?

Recipe & Video By: everydayfoodstorage.net

Ingredients:

2 cup flour
½ tsp salt
heaping ¼ tsp baking powder
¼ cup oil
2/3 cup HOT water

Directions:

1. Put all ingredients in food processor.
2. Mix until it forms a ball of dough.
3. Cover with a damp cloth and allow to rest for 15 minutes.
4. Uncover and form until balls of dough just larger than a golf ball.
5. Cover with damp cloth and allow to rest for 15 minutes – 1 hour.
6. Flatten and roll out.
7. Cook on hot skillet flipping when bubbles form.
8. Throw them in your tortilla keeper and keep warm.