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.