Recipes
A new feature for you! This page will feature money-saving, time-saving and even eco-friendly recipes just for you! Use regularly or as substitutes when you are missing an ingredient in your favorite recipes. Remember, the more you prepare at home, the more control you have over what goes into your food!
Check back often as recipes will be added frequently.
Food Storage Cookies by Anne
This recipe uses many of the basic commodities that store well in long-term storage. This is a double recipe and can be baked as ‘drop’ cookies are as a bar cookie. Bar cookies are pressed into a cookie pan and allowed to cool before cutting. The baked cookies freeze well.
Dry ingredients:
1 c. sugar
2 c. brown sugar
2 c. oats (whole, instant, or rolled)
1 1/3 c. white flour
1 1/3 c. whole wheat flour (if you are using white wheat or golden 86 wheat you can use substitute the white flour with the wheat flour)
½ cup dry powdered milk (NOT reconstituted)
1 1/2 tsp. Salt
1 tsp. Baking soda
Mix all dry ingredients together with wire whisk. In separate bowl, cream the following:
1 ½ c. shortening
1 c. peanut butter
½ c. water
2 tsp. Vanilla
Combine dry ingredients into creamed mixture. Mix and then add 1 bag chocolate chips. (You can also use raisins, chopped nuts, chopped dates & seeds. For years I added cooked lentils to the mix with the chocolate chips. After a couple of years one of the kids spotted a lentil—they’ve never quite forgiven me!)
If you are in a hurry, just cream the ‘wet’ stuff and then start adding everything else. Stir the salt & baking soda into 1 cup of the flour before adding to remainder of ingredients.
Bake at 350F until just lightly golden brown or to taste. Drop cookies will bake in about 12 minutes. Bar cookies will take about 20 minutes
1/2 cups cold water
3 TBS molasses (not necessary if you use brown sugar)
1 tsp vanilla
1 tsp maple extract
Bring all to a boil, stirring until sugar is dissolved. Turn off burner and leave until bubbling stops. Cool before serving. Store in refrigerator in covered jar. Can be warmed up in microwave.
1/2 c. cocoa
1 cup water
2 cups sugar
1/8 tsp salt
1/4 tsp vanilla
3/4 c cornstarch
1/4 c chicken bouillon
1 tsp onion powder
1/2 tsp thyme
1/2 tsp basil
1/4 tsp pepper
Add 1 1/2 c water to 1/3 c mix. For recipes add 1/4 c water to 1/3 c mix. Feel free to then add mushrooms, chunk chicken, celery, broccoli, shredded cheese, etc. Adjust water to mix ratio to increase or decrease thickness.
3/4 cup canola oil
1 tablespoon salt
1/4 cup baking powder
2 cups nonfat dry milk
Combine flour, dry milk, baking powder and salt in a large bowl. Stir together. Mix in oil until the mixture is smooth. Store in airtight container. Refrigerate and use within a month or put into containers suitable for freezing and freeze.
1/2 cup parsley flakes
1/2 cup cornstarch (can be omitted if you prefer your sauce to thicken naturally)
3 tablespoons salt
2 tablespoons sugar
2 tablespoons Italian seasoning
1 teaspoon garlic powder (adjust according to your garlic likes–I’d use triple this amount)
Combine all ingredients. Store in a jar and cover tightly. The above recipe makes 8 packets of mix. Measure out 1/4 cup plus 1 teaspoon mix for each 1 lb of meat in your spaghetti sauce. To browned and drained meat, add 2 cans tomato sauce, 1 can tomato paste and 1 bay leaf (remove before serving). Or simply add 1/4 c. plus 1 tsp.mix to 2 cans tomato sauce and one can tomato paste for marinara sauce. Allow to simmer for 20 minutes or longer.
3TBS pepper
2 TBS paprika
1/2 TBS onion powder
1/2 TBS garlic powder
Mix and store in an airtight container
4 1/2 tsp cumin
5 tsp paprika
3 tsp onion powder
2 1/2 tsp garlic powder
4 tsp. cayenne pepper (adjust according to your heat index)
1 teaspoon salt
1 cup cornmeal
2 teaspoons sugar
1/2 cup dry milk
1/8 teaspoon pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon paprika, if desired
Combine ingredients. Store recipe in a tightly covered container. To use, pour 1/4 c. mix into a paper or plastic bag. Add chicken, fish or pork one piece at a time and shake to thoroughly coat. Fry or bake as desired.
No Comments »
RSS feed for comments on this post. TrackBack URL
