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.

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!

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.

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 http://www.aboveyourself.com/) 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

Cinnamon

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.

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. www.getpreparedworld.com

Lemon Squares Recipe
This recipe has been in the family for 100 years and is still frequently made by our families.
Crust:
* 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.
Filling:
* 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.
----------------------------------------------------------------------------------

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 www.getpreparedworld.com

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...
Mix:
* 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.
Sauce:
* 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

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
-------------------------------------------------------------------