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.

Golden Honey Corn Cakes

Start-to-Finish: 20 min

Serves: 4 people (3 corn cakes each)

Ingredients:

1 TBSP vegetable oil (for greasing)

1 ¼ cup flour

⅓ cup cornmeal

⅓ cup sugar

1 tsp baking powder

1 tsp baking soda

¼ cup vegetable oil

½ tsp salt

¼ cup powdered nonfat milk

1 TBSP vinegar

2 TBSP powdered egg

1 ¾  cup water

¾ cup honey

Directions:

1. Preheat a skillet over medium heat.

2. Sparingly coat skillet with greasing oil.

3. Combine flour, cornmeal, sugar, baking powder, baking soda, vegetable oil, salt, powdered milk,
vinegar, powdered egg, and water in a large bowl with a mixer set on medium speed.

4. Mix until smooth, but don’t over mix.

5. Pour the batter by ¼ - ⅓ cup portions into the hot pan and cook for 1 to 3 minutes per side or
until golden.

6. Repeat with remaining batter, regreasing the skillet with oil as needed.

7. Serve corn cakes with 3 TBSP honey per serving.

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.

Sweet Potato Bake

Recipe By: Food Storage and Beyond 
Serves: 6 - 8 people

Ingredients: 
1 (29-oz) can sweet potatoes, drained
½ cup sugar
¼ cup melted butter (4 TBSP)
2 eggs (4 TBSP egg powder + ½ cup water)
1 TBSP vanilla

For the Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped nuts (recommended: pecans or walnuts)

Directions:
1. Preheat oven to 325 ºF.
2. In a large mixing bowl, combine the sweet potatoes, sugar, butter, eggs, and vanilla.
3. Mix until smooth.
4. Pour into a lightly greased 9 x 13 baking dish and spread evenly.
5.  In a medium bowl, stir together the brown sugar and flour for the topping.
6. Add the butter and mix until evenly combined.
7. Then stir in the nuts.
8. Sprinkle the topping evenly over the sweet potato mixture.
9. Bake for 25-30 minutes or until the topping is lightly browned.

Skinny Jean Cookies

Recipe By: http://foodstorageandbeyond.com
Serves: 4 - 5 dozen cookies

Ingredients:
1 15-oz can white beans, drained and rinsed (Great Northern or Navy)
1½ cups sugar (white or brown… your preference)
5 eggs (or 10 Tbsp egg powder and 15-20 Tbsp water)
1/3 cup applesauce
2 tsp vanilla extract
4½ cups whole wheat flour (can use half all-purpose if you’re not use to whole wheat)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
 1¼ cups semi-sweet chocolate chips
1¼ cups dried cranberries

Directions:
1. Preheat oven to 350º F.
2. Place beans in a mixer and beat them until they’re creamy and non-recognizable as a bean.
3. Add sugar and cream together.
4. Add eggs, applesauce, and vanilla. Mix.
5. Add flour, baking powder, baking soda, and salt. Mix until well blended.
6. Stir in chocolate chips and dried cranberries.
7. Drop the dough by small, rounded spoonfuls onto a greased cookie sheet. (These cookies do not spread when baked, so you can pack them pretty close together on the cookie sheet.)
8. Bake 10-15 minutes, but DO NOT over bake. They will not turn golden when done, so try testing them with a light touch on the top of the cookie. They should be barely firm to the touch and will set up more as they cool. (My optimal cooking time for me was 11 minutes.)
9. Remove baked cookies from oven and transfer to a wire rack to cool. Store at room temperature in an airtight container. (Or you can freeze them for later.)

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.

Golden Wheat Patties

A surprisingly good main dish. You can serve this entree with mashed potatoes and gravy, glazed carrots, steamed broccoli, side salad, whole grain rolls... . As the women tasted Golden Wheat Patties, we heard sounds of 'yum' and surprise that they were so good!

Serves: 15 pattties
Recipe By: Dollar a Day Meals

Ingredients:

1 1/2 cup cooked cracked wheat
1 large egg
3 TBSP dry milk
3 TBSP dried chopped onions
1 TBSP unbleached flour
1/2 tsp garlic salt
1/2 tsp sea salt
1/4 tsp Worcestershire sauce
1/4 tsp soy sauce
1/8 tsp liquid smoke
3 TBSP water
2 TBSP oil or olive oil (may need more)

Directions:

1. Mix all ingredients together except oil.
2. Heat oil in skillet over medium heat.
3. Place 2 TBSP mix at a time in hot oil, smooth with back of spoon to form small patties.
4. Cook 4 to 5 minutes on each side.
5. Drain off oil on paper towels.

Meatless Meatballs

Serves: 36 meatless meatballs
Start-to-Finish: 1.5 hour
Recipe By: Dollar a Day Meals

Ingredients:

1 cup chopped pecans
2 cup (packed) fresh whole wheat bread crumbs, about 4 slices
2 tsp Italian seasonings
1 tsp garlic salt
3 to 4 eggs (start with 3)
1/2 cup freshly grated Parmesan
1/2 cup minced fresh onion
2 to 4 TBSP oil or olive oil

Directions:

1. In a food processor: process pecans just until they form a fine meal. (Don't process the pecans longer once they are a fine meal or it will turn creamy.)
2. Remove pecan meal to a mixing bowl.
3. Next, process fresh breadcrumbs, add to mixing bowl with pecan meal.
4. Mix in seasonings, eggs, parmesan, and onions.
5. Heat oil in skillet, on medium high.
6. Using a spoon or small scoop, form meatballs. (about 36)
7. Brown meatballs in the hot oil, gently turning as needed.
8. Remove meatballs skillet when well-browned; set aside.
9. Put in the same skillet add 3 cups of your favorite sauce. (spaghetti, barbeque, etc.)
10. Add meatballs; cover and simmer on lowest heat 45 minutes to 1 hour.

NOTE: meatballs can be baked in an oiled baking pan until browned, then transfer to a crockpot, add sauce, heat on low for a couple of hours, or until hot.

Wheat Meat Patties

These wheat meat patties are vegetarian burgers. Try using a meat substitute. It’s a delicious, inexpensive way to use your food storage.

Recipe By: Dean Wilding via Provident Living Today

Ingredients:

¾ cup whole wheat
1 TBSP butter
2 medium diced onions
1 clove garlic or garlic salt
1 TBSP parsley
½ tsp basil
½ tsp marjoram
¼ tsp thyme
2 tsp soy sauce
½ tsp salt
black pepper to taste
½ cup whole wheat bread crumbs
6 eggs
1 cup of grated zucchini (optional)

Directions:

Preparing the Wheat:
1. The night before you make the wheat patties start preparing the wheat.
2. Put ¾ cup of wheat in the bottom of a thermos. (You'll need a thermos that's about 32-oz or 1 quart.)
3. Fill the rest of the thermos with boiling water.
4. Put the lid on the thermos and let the wheat cook overnight. (These are also known as wheat berries or flask wheat. Cooking the wheat this way gives it a chewy, meat texture.)

Making the Patties:
5. Sauté onions in butter and add herbs, soy sauce, salt, and pepper.
6. Add cooked wheat, breadcrumbs, eggs, and zucchini.
7. Form into patties and fry in a pan. Brown well.

Powdered Egg Recipes

Basic Crepes

4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C. Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
2 T. Butter, Melted
2 t. Sugar
1/2 t. Salt

Measure all ingredients into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!). Pour scant 1/4 C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.) Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan) Cook over medium heat until brown and turn to brown second side.
Yields: 4 Servings

Crepe Filled Appetizers or Main Dish
from COOKS.COM

1 pkg. (3 oz.) cream cheese, softened
1 tsp. horseradish
1/3 c. mayonnaise
2 tbsp. chopped capers
1 can (4 1/2 oz.) deviled ham
1 tbsp. lemon juice

In medium bowl, beat softened cream cheese and mayonnaise until smooth. Stir in remaining ingredients except the crepes. Chill. Spread 2 tablespoons of the mixture on each crepe. Roll up; chill. Cut about 12 bite-size pieces.

Crepes with Spinach, Bacon and Mushroom Filling
Yield 4 servings

Ingredients:

1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
2/3 cup chicken broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste

Directions:

Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Crepes Langeudoc

Ingredients:

1 egg or ½ cup cholesterol free substitute
2 cups flour
2 ¼ cups skim milk
2 tbsp cooking oil

Directions:

In medium bowl, mix until smooth (or use blender.) Let stand 1 hour. Stir and cook each crepe in a nonstick pan, using a thin coat of cooking oil if needed (26-32 crepes.) (Crepes can be frozen; you only need about 6 here.)

Seafood Filling for Crepes

Ingredients:

½ cup butter
1 cup finely chopped green onions
1 cup chopped celery
½ lb fresh shrimp, chopped and cooked
6 crepes
½ cup cream sauce
½ cup grated Parmesan cheese

Directions:

Melt butter in a skillet, add green onion and celery. Sauté for 10 minutes. Add shrimp to onion mixture; sauté 5 minutes longer. Fill crepes with shrimp mixture; fold over and place in a greased baking pan.

Cream Sauce

Ingredients:

3 T butter, melted
3 T flour
1 ½ cups milk
Salt and pepper to taste

Directions:

Melt butter over low heat, blend in flour. Cook 1 minute, stirring constantly. Add milk, simmer 5 minutes, stirring until thickened. Pour cream sauce over crepes and sprinkle with cheese. Bake at 350 degrees for 15 minutes or until brown. (2-3 servings)

Sunshine Crepe Filling

Ingredients:

4 oz. cream cheese
1 1/2 T. orange marmalade (don’t worry, it doesn’t taste “marmalad-ey” it just helps to give the orange flavor)
1 T. sugar
1 medium banana
1 1/2 – 2 c. freeze dried strawberries (hydrate only half and add the other as dry)

Directions:

Blend ingredients in blender.


Dutch Baby

Served at the cooking class on "Powdered Eggs"
Ingredients:

3 eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon salt (optional)
2 tablespoons butter

Directions:

Preheat oven to 400 degrees. Put butter in a 9” X 13” pan in the oven while it is heating to melt the butter—do not allow butter to brown if possible. Mix eggs, milk, flour and salt in blender until smooth. Pour into heated pan. Bake until golden and puffy—between 15-20 minutes. Serve with fresh fruit or sprinkle with fresh lemon juice and powdered sugar.

Overnight Carmel French Toast

Served at the cooking class on "Powdered Eggs"

Ingredients:

1 cup brown sugar
½ cup butter
2 tablespoons corn syrup
12 slices white or whole bread
¼ cup sugar
2 teaspoons cinnamon, divided
6 eggs
1½ cup milk
1½ teaspoon vanilla extract

Directions:

In a small saucepan, bring brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from heat. Pour into a greased 9” X 13” baking dish. Top with six slices of bread. Combine white sugar with ½ teaspoon cinnamon; sprinkle half over bread. Place remaining bread on top. Sprinkle with remaining cinnamon sugar; set aside. In a large bowl, beat eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes. Serves 6.

Egg Substitutions

What can I use instead of egg or egg replacer in baking recipes and how much per 1 egg?

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

Egg Substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes.)

Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg.)

Egg Whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

Egg Yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

Flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.)

Gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

Cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg.)

Mayonnaise (Substitute 3 tablespoons mayonnaise for each egg.)

Bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

Applesauce (Substitute 1/4 of applesauce for each egg.)

Silken Tofu (Substitute 1/4 cup tofu for each egg.)

Fruit-based Fat Substitutes (Substitute 2 tablespoons fat substitute for each egg.)