Friday, November 14, 2008

Powdered Milk and Aunt Kate's Update

A couple of you have been wondering about how to get the Aunt Kate's dough mix. If you are interested in ordering a whole case for your food storage, or if you want the individual bags, you can order them from us. Just leave a comment with your contact information, or email me at and put Aunt Kate's as the subject line, (that way I know it isn't spam). I will send you a more detailed email about the cost of the mix and all of that fun stuff.

Okay, on to powdered milk. I have heard a lot of good things about using powdered milk. In fact, we have friends who drink powdered milk on a daily basis which saves them a bundle of money! So, I found a little something that may be helpful to some of you. I actually got it from a blog called Sunshine and Happiness. I thought that it had a lot of great tips.

Author Unknown

Foods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk.

Adding additional milk to the recipe will enhance the nutritive value of the recipe.

In any recipe calling for milk, simply add water for the milk called for in the recipe.

Recipes call for many types of milk. All the following can be made from powdered milk.

Whole milk

1 cup water

1/3 cup powdered milk

Evaporated milk

1 cup water

2/3 cup powdered milk

Whipped evaporated milk

Makes 3 cups

1 cup evaporated milk

2 Tbsp lemon juice

Thoroughly chill evaporated milk.

Add lemon juice and whip until stiff.

Sweeten and flavor as desired.

Condensed milk

1/2 cup hot water

1 cup sugar

1 cup powdered milk

Blend thoroughly in a blender.

Can be stored in refrigerator or frozen.

Buttermilk or sour milk

1 cup water

1/3 cup powdered milk

1 Tbsp vinegar or lemon juice

Drinkable powdered milk

To improve the flavor of powdered milk, mix it half and half with 2% or whole milk. Another suggestion would be to try adding a little sugar or vanilla to enhance flavor. Let chill several hours before drinking.

Wednesday, November 5, 2008

Finally, Here It Is!

The product I mentioned in the last post is called Aunt Kate's Quality Roll and Bread Mix. It is so good and can be used for a ton of different bread products. I am sorry about the sideways picture, I can't seem to get it rotated, but if you look closely you can see breadsticks, cinnamon rolls, and delicious homemade dinner rolls. All you have to do is combine 3 cups of Aunt Kate's Mix, 2 Tablespoons of Instant Yeast and 1 1/8 Cups Hot Tap Water. You combine the ingredients and beat the mixture for 2 minutes, cover and let it rise until triple in volume. Then you use to dough for whatever bread recipe you are using. Then you bake it at 350 degrees for 12-15 minutes. I know that they will be selling the product at parties, we will eventually be offering it in number 10 cans on our commercial site, or you can contact me if you want to order the cute little paper bags. I think they would be great for neighbor gifts during Christmas. If you have any questions, feel free to contact me.

Friday, October 17, 2008

Man just might be able to live on bread alone!

Okay, so I know that man really can't live on bread alone, but his bread is good enough that they just might try. All you have to do to make this marvelous stuff is to add water and yeast to the mix then viola! It is soo good!! This was made from mix that was three years old and it tasted absolutely fabulous. Unfortunately this is going to have to be somewhat of a preview post because the product is just going on the market and the creators haven't created a name yet. I will keep you posted on the details, but until then, trust me, you're gonna love this stuff!

Tuesday, October 7, 2008

Oh Me Oh My!!

Okay, I swear one of these days I am going to stop making strictly sweets and make something nutritious, but I just had to post one more great, but not-so-healthy recipe. I saw a recipe for these chocolate-chocolate chip cookies and I just had to try them. They weren't the "food storage" version, so using things like butter powder and dehydrated whole eggs certainly gives it a new twist! I understand that chocolate chips aren't necessarily a staple in the food storage plan, but you may have stocked up on them, and if not, the cookies would still be good without them.

Chocolate-Chocolate Chip Cookies (Food Storage Style!)

1 3/4 cups flour

1 1/4 cups cocoa powder

1 cup white sugar

3/4 cup brown sugar

2 tsps. baking soda

1 cup butter powder*

2 eggs (dehydrated whole egg mix)*

2 tsp. vanilla

1/4 tsp. salt

1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a tim. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Now obviously if you just want to use your food storage products such as the flour, sugar, baking soda, etc.... this recipe is great with using butter instead of butter powder and eggs instead of dehydrated eggs as well.

Thursday, October 2, 2008

Just Peachy!

Tonight I cooked dinner for my little family, and let's just say, it was DISASTROUS! Perhaps this confession is something I should keep to myself so I don't loose any credibility here, or perhaps it will help you see that I am very "human" so if I can cook these recipes, anybody can. I have never claimed to be any kind of culinary expert, I just don't want to waste money so I am trying to make my food storage useful.

Now to the point, I felt so bad for making my family suffer through something I could barely choke down myself, so I made dessert to attempt to make up for it. I then decided that the dessert making would be a great opportunity to use some of my food storage items. The dessert I made is something of a Peach Crisp. I used fresh peaches because they happen to be in season, but canned peaches would work great as well. I also got a great suggestion from a fellow blogger named Alex (check him out at to use more pictures. I did take some pictures of this fine peach crisp, but being the inexperienced photographer that I am, the pictures simply do not do it justice, you will just have to try it out for yourself!

Peach Crisp

1 1/2 C. Sugar

1 1/2 C. Flour

3 Tbs. baking powder

3/4 C. melted margarine

4 peaches, or about 2 Cups diced peaches


Combine all ingredients except peaches. Press half of the mixture into the bottom of an 8X8 pan. Place peaches on top of that and sprinkle them with cinnamon. Sprinkle the rest of the mixture on top of the peaches. Bake at 350 degrees for 40 minutes.

I put whipped cream on top, but it is also great with ice cream. How easy is that! It is mighty tasty too.

Tuesday, September 23, 2008

Happy Happy Birthday Part 2

This month is my adorable husband's birthday. So, because I posted a recipe for a sweet treat for my birthday month, I figured I would do the same for him. He isn't as much of a chocolate fan as I am, he seems to be more of a lemon kind of guy, so I found this great recipe for Lemon Squares. I found it at the same site I found last month's.

Lemon Squares Recipe
This recipe has been in the family for 100 years and is still frequently made by our families.
* 1 cup margarine or butter
* 2 cups flour
* 1/2 cup powdered sugar
Mix and pat into a 9X13 inch pan. Bake 350 degrees for 15 minutes.
* 4 eggs beaten well (or equivalent powdered eggs)
* 2 cups sugar
* 6 tablespoons lemon juice
* 1 teaspoon baking powder
* 1 tablespoon flour
* pinch of salt
Beat these ingredients together and pour over the crust. Bake for 25-30 minutes until it has set.
This is very tasty and freezes well.

Wednesday, August 20, 2008

Happy Happy Birthday!

Well this is my birthday month so in honor of that I am posting a recipe for a yummy dessert. For some reason, to me, my birthday month seems to give me freedom to eat all the sweets I want. Probably not a good idea, but it is what I do none-the-less. I got this recipe from

Brownie Pudding Recipe

The first time I tasted this I just knew it wasn't a "food storage" recipe as it was so delicious.
Was I ever surprised with this no-egg treat...
* 2 cups flour
* 4 teaspoons baking powder
* 1 teaspoons salt
* 1 1/2 cups sugar
* 4 Tablespoons cocoa (the kind without sugar or powdered milk)
Add and mix well:
* Mix 1 cup milk
* 2 teaspoons vanilla
* 4 Tablespoons oil
* Optional: 1 cup chopped nuts.
Spread into a well greased 9X13 inch pan.
* 1 1/2 cup brown sugar
* 8 Tablespoons cocoa
* 3 1/5 cups hot water
Mix well and carefully pour over batter.
At this point, with a 1/2 inch of watery liquid floating over the top of the batter you will be

Tuesday, July 15, 2008

Family Favorite

Our family loves this dish! I love it because it is easy and require very few ingredients. In the past I haven't made it with the dry milk, but it is a good thing to do every once-in-a-while just to get the feel for it.

Tuna Casserole
8 ounces cooked noodles
1 can tuna
1 can cream of mushroom soup
2/3 cup powdered milk(see directions on package for mixing)
1 cup Ritz crackers, crushed into crumbs
1 cup canned peas, drained
Mix tuna, peas and noodles together and layer in greased casserole dish. Combine cream of
mushroom soup and milk and pour over tuna and noodles mixture. Top with crushed cracker
crumbs. Bake at 350°F for about 30 minutes.
Makes 4 servings

Friday, June 20, 2008

Maple Syrup

Ok, so my last post featured a recipe for a mixture to be used for pancakes, well I am following up on that post with a recipe for the crowning glory of pancakes, maple syrup. It is quick, easy, and delicious! What could be better?

Maple Syrup Recipe
* 1 cup water
* 2 cups sugar
* 1 or 2 teaspoons of Maple Extract
Pour sugar into a small pan. Slowly pour water on top. Turn stove on high. No need to stir.
After mixture starts to boil, check to see if all the sugar granules are dissolved. If they aren't, boil it for another 15-20 seconds. Pull off heat and pour a bit of maple extract into it. It's ready for use. It also stores well in the cupboard. Don't put it in the refrigerator or it will start to re-crystalize

Monday, May 5, 2008

Great Recipe!

I found this recipe published by Leslie Probert on and I am so excited to have it. In our family we kind of live on Bisquick. My kids love pancakes more than almost anything in this world so I am pumped to have a "food storage version" of the mixture. It is multi-purposed and can be very helpful.

Super Quick Mix
9 c. fine whole wheat flour 2 ½ T. salt
9 c. white flour 1 ½ T. sugar
3 c. instant dry milk 4 t. cream of tartar
2 ½ c. powdered shortening 2 t. baking soda
9 T. baking powder
Sift shortening, cream of tarter and baking soda into rest of ingredients; stir well. Keep in covered container; use in 10-12 weeks. Makes 24 cups.

Super Quick Pancakes:
3½ c. Super Quick Mix 2 T. dried whole egg, sifted
1½ T. sugar 2¾ c. water
Whisk together dry ingredients. Whisk in water just until combined (leave small lumps). Let stand 5 minutes. Cook on hot, oiled griddle. Makes 12, 6-inch pancakes.

Magnificent Muffins:
3 ½ c. Super Quick Mix 1 T. dried whole egg, sifted
½ c. sugar 1½ c. water
Whisk together dry ingredients. Add water; stir just until moistened. Spoon batter into greased cupcake-size muffin pans. Bake at 400ยบ F for 15 minutes.

Fruit Muffins: Reduce Super Quick Mix to 2¾ c. and water to 1 cup. Add 1 cup fruit.

Oatmeal Muffins: Reduce Super Quick Mix to 2¾ c. Add 1 c. quick oatmeal and increase water to 1 ⅔ c.

Saturday, April 19, 2008

Whole Wheat Hamburger Casserole

I thought that this recipe sounded like a good hardy meal which included a good way to use up those wheat berries. I have yet to try it, so I will have to follow-up on how it ended up tasting. I got this recipe from Meridian Magazine.

Whole Wheat Hamburger Casserole
2 cups whole wheat berries,* cooked
1 clove garlic, minced
1 lb. of hamburger
1 tsp. cumin or oregano
1 cup Onions
1 qt. jar tomatoes or 2 ––16 oz cans diced tomatoes (partially drained)
½ cup Mixed Peppers
1 tsp. chili powder
2 8 oz cans tomato sauce
1 tsp. garlic powder
1 small can chopped olives
2 cups grated Jack cheese
Brown hamburger with onions and peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in an oven-proof casserole dish, top with cheese, and bake at 350 degrees for 30 minutes. *To make wheat berries simply cook in crock pot on low over night: 2 cups water to 1 cup of wheat .

Friday, March 7, 2008

Snack Attack

I don't about you, but there are times that I am completely and totally attacked with the urge to snack. So, I figured I would try to fight my snacking battle with something healthy, or at least something that contains healthy components. In doing so, I can use up some of my food storage supply so that I can keep it rotated and fresh. There is a great recipe for granola, my snack of choice, on which I am posting to share with all of you. It is super easy, so enjoy!


Makes about 2 quarts

6 cups rolled oats
1/4 cup sunflower seeds
1/2 cup brown sugar
1/2 cup raisins or other dried fruit
1 cup coconut
1 cup nuts, chopped
1/3 cup sesame seeds
Mix all ingredients except raisins. Stir in and coat thoroughly with: 1/2 cup oil 1/3 cup honey 2 tsp. vanilla
Spread on cookie sheet and bake at 350° for 25 minutes. Add raisins or other dried fruit and bake 5 more minutes

Sunday, February 17, 2008

Homemade Whole Wheat Bread

I absolutely adore the smell of homemade bread! We have been told over and over and over that whole wheat is good for you, so I thought that I would combine those two wonderful things and post a simple yet ever-so-important recipe for . . . . whole wheat bread.

Whole Wheat Bread
1 tbsp. dry yeast
1/4 cup warm water
2 cups hot water
2 tbsp. shortening
1/2 cup brown sugar
2 tsp. salt
1/2 cup dry milk
7–8 cups whole wheat flour
1 cup cold water
Mix yeast and warm water and set aside. Pour hot water over shortening, sugar, and salt. Mix dry milk with 1 cup whole-wheat flour, add hot water mixture and 1 cup of cold water, and then add yeast mixture. Add remaining 6 to 7 cups of whole wheat flour. Knead until smooth and elastic, and let rise until almost double in size. Then time as follows: Let rise 40 minutes, punch down; let rise 20 minutes, punch down; let rise 20 minutes, punch down.
Shape into 3 loaves and place in 3 small greased bread pans. Allow to rise until double in size. Bake at 375° for 40 to 45 minutes. Makes 3 loaves.

Thursday, January 24, 2008

Still Soup Season

I love soup with all my heart, but soup season only lasts so long for me. As soon as it starts getting hot, I just can't make myself get excited about eating, or cooking hot soup. So, I am going to take advantage of the cold weather while I can, and although I really don't like the cold, I am looking for the silver lining in it. In this case, the silver lining happens to be soup, so here it goes! I actually got this recipe from Go snuggle up by the fire, and sip some nice hot soup!

American Hamburger Soup

1 1/2 lb. hamburger
3/4 cup celery, diced
3/4 cup dry soup mix (from the dry-pack cannery)
2 cups potatoes, cubed
1 tbsp. sugar
3 medium carrots, diced
2 cups tomato juice
2 tbsp. parsley, minced
1 1/2 qt. water
1 bay leaf
2 tsp. salt
1/4 tsp. garlic powder
1 tbsp. Worcestershire sauce pepper to taste
Brown hamburger. Mix all ingredients and simmer 1 1/2 to 2 hours.