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Category: Baked Goods

Survival Biscuits

Survival Biscuits

Survival Biscuits

 

½ C. Water

½ T. Lemon Juice or Vinegar

5 T. + 1 tsp. Powdered Milk

1 C. Freshly Ground Whole Wheat Flour

¼ tsp. Salt

2 tsp. Baking Powder

¼ C. Shortening or Oil

 

Mix water, lemon juice or vinegar and milk powder in a small bowl or cup and allow to sit. Meanwhile, mix flour, salt and baking powder in a large bowl. Mix in shortening (a pastry cutter works well if you are using shortening) or oil, until mixture resembles coarse meal. Add your “soured” milk until it comes together as a dough. Knead for 1 minute on lightly floured board, then roll out into a rough rectangle and cut into squares. Bake at 400 until a light golden brown, about 12-15 minutes depending on thickness.

Buttermilk Biscuits

Buttermilk Biscuits

Buttermilk Biscuits

 

3 C. flour

1 T. baking powder

1 tsp. salt

3-1/2 T. buttermilk powder

1/3 C. shortening powder

1 tsp. vegetable oil

abt. 1 C. cold water

 

Stir dry ingredients together until evenly mixed. These proportions are for 1 batch. (Make multiple batches to store in the pantry) Preheat oven to 425*. Place 3-3/4 C. mix (or 1 batch) in mixing bowl. Add 1 tsp. vegetable oil and about 1 C. cold water. (Add a little at a time after the first 1/2 C. Your dough should hold together and be a little bit sticky but not wet.) Mix together with a fork or your fingers to make a soft, slightly sticky dough (not too wet or too dry — add a little more flour if you’ve made it too wet). Knead about 10 times in the bowl. Turn dough out onto a lightly floured counter. Roll out or pat down to about 3/4″ thick. Cut out using a floured biscuit cutter. Arrange biscuits on a greased pan (or preferably use a stoneware pan) with sides touching. Bake for 10-15 minutes, until golden brown.

Baking Powder Biscuits

Baking Powder Biscuits

Baking Powder Biscuits

 

2 C. Whole Wheat Flour or White Flour

2 tsp. Baking Powder

½ tsp. Salt

4 T. Oil

2/3 – ¾ C. Reconstituted Instant Milk

 

Sift flour with salt and baking powder. Add oil and mix until crumbly. Add milk and mix until just combined. Turn out on lightly floured surface and knead lightly for 30 seconds. Pat into ½” thick and cut out biscuits with cutter, glass or empty tuna can (or just slice into squares with a knife). Bake on ungreased cookie sheet at 450 degrees for 12-15 minutes.

Fast & Easy Batter Bread

Fast & Easy Batter Bread

Fast & Easy Batter Bread

 

2 ½ C. Warm (120-130) Water

¼ C. Oil

5 1/3 C. Whole Wheat Flour, divided

2 T. Sugar

1 tsp. Salt

4 tsp. Instant Yeast

 

Put hot water and oil in mixing blow. Add 4 c. flour, sugar and salt and beat until combined. Add yeast and beat 3 minutes (450 strokes by hand). Stir in remaining flour, beating 25 strokes; cover and allow to rise in a warm place until double, about 20 minutes. Stir batter down, beating 25 strokes; spread evenly in two greased 8 x 4“ loaf pans. Smooth tops with floured hand, if desired. Cover; let rise until double, 25-20 minutes. Bake at 375º for 35 minutes; remove from pan; cool on rack. Makes 2 loaves.

Oatmeal Batter Bread: Use 1 ½ C. Quick Oats, and 2 ½ C. All Purpose White Flour in place of the initial 4 C. whole wheat flour. (keep the 1 1/3 C. you add later). Replace Sugar with Molasses if desired.

 

Garlic Batter Bread: add 1-2 tsp. Garlic Powder along with salt and sugar.

Oatmeal Bread

Oatmeal Bread

Oatmeal Bread

 

½ C. Warm Water

2 tsp. Yeast

¾ C. Water, boiling

¾ C. Rolled Oats

1 C. Buttermilk (see Basics)

½ C. Honey or Molasses

1/3 C. Vegetable Oil

2 C. Flour

1 tsp. Salt

3 – 3 ½ C. Flour

½ tsp. Baking Soda

 

In small bowl, stir yeast into the ½ C. warm water. Allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ C. water to a boil, stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil and honey or molasses. Sift 2 C. flour, salt and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 mins. or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 1/2 hours. Punch down dough and divide into two portions: cover with bowl or towel and allow to rest 10 minutes. Form into loaves and place in greased 8×4 inch pans. Cover and let rise until double in bulk. Bake at 350 degrees for 45 to 50 mins. or until done. Remove from oven and turn out to cool on wire rack.

Basic Whole Wheat Rolls

Basic Whole Wheat Rolls

Basic Whole Wheat Rolls

 

2 T. yeast

1/3 C. warm water

1/3 C. vegetable oil

1/3 C. brown sugar

2 eggs, beaten (2 tsp. Whole Egg Powder + 4 tsp. Water)

1/2 tsp. salt

1/2 C. dry powdered milk

4-1/2 – 5 C. whole wheat flour

 

Mix yeast and warm water, set aside for 5 minutes. Mix together oil, brown sugar, eggs and salt. Add enough flour to make a soft dough which leaves the side of the board. Turn onto well floured bowl, turn dough over to coat with flour and knead 10 minutes or until smooth and satiny. Place in a greased bowl cover and allow to rise until almost double in bulk (1-2 hours). Shape and place in greased pans. Let rise again then bake at 400 for 15 minutes.

 

Half and Half Rolls

1 12 oz. can evaporated milk

2 of the milk cans filled with hot water

1/2 C. vegetable oil

1/2 C. honey

2 T. dry yeast

1 T. salt

5 C. whole wheat flour

5 C. white flour

 

Pour milk into the mixing bowl. Fill the can twice with hot water and add to milk. Add oil, honey, yeast and salt. Mix in the whole wheat flour and then slowly add white flour, mixing well after each C. to make a stiff but not dry dough. Knead until elastic. Let rise and double in bulk. Shape into dough balls or put into greased pans and allow to rise again until doubled. Bake at 350° for 20 minutes for rolls or 30 minutes for loaves.

One Rise Whole Wheat Bread

One Rise Whole Wheat Bread

One Rise Whole Wheat Bread

 

It takes more time to make whole wheat bread than a bread made with all-purpose flour. Since stone-ground whole wheat flour is coarser and heavier. the dough must be kneaded for 10 to 15 minutes to produce loaves with an even texture. Each rising also takes longer.

 

3-1/2 C. scalded milk

1 1/2 T. salt

2 T. molasses

3 T. shortening

2 T. yeast

1/2 C. warm water

1/4 tsp. sugar

5-1/2 – 6 C. whole wheat flour

4 T. honey

2-1/2 C. white flour

 

Dissolve yeast in warm water and sugar. Add salt. honey, molasses and shortening to scalded milk and cool to lukewarm. Stir in 2 C. flour and beat with a mixer. Add yeast and mix well. Add rest of flour 1 C. at a time (just enough so you can handle it). Knead 15 minutes. Put in pans and let rise 45 minutes (doesn’t need to rise twice). Bake at 425 for 15 minutes then turn down to 325 for 45 minutes. Makes 3 small loaves.

Whole Wheat Bread

Whole Wheat Bread

Whole Wheat Bread

 

3 T yeast

4 ¾ C. warm water

2 T salt

¾ C. honey

1 C. olive oil (or melted butter)

4 T. Whole Egg Powder Powder

12-15 C. whole wheat flour (preferably fresh-ground)

 

Preheat oven to 200 degrees. Dissolve yeast in warm water. Add salt, honey, olive oil and egg powder. Beat until combined. Mix in 12 C. flour, and then add more as needed until dough is stretchy and not too sticky. Knead dough for 8-10 minutes. Form dough into ball. Grease a large bowl with olive oil and turn dough once to grease top. Cover with plastic wrap or towel. TURN OFF oven and place the bowl of dough inside to rise for 1 hour. Punch dough down, divide into 4 pieces, form each piece into a loaf shape, and place in greased loaf pans. Cover with towel and let rise for 30 minutes (or until approximately doubled in size.) Bake in a 350 degree oven for 30 minutes. Turn loaves out of pans and on to cooling racks immediately and brush tops with butter.

Basic French Bread

Basic French Bread

Basic French Bread

 

2 T. dry yeast

2-1/2 C. warm water

3 tsp. salt

2 T. shortening

6-7 C. flour

 

Dissolve yeast in 1/2 C. warm water. While yeast is rising mix shortening, salt and remaining water. Add yeast mixture and mix. Gradually add flour to form still dough. Knead 5 to 10 minutes. Cover and let rise until double in bulk (1 hour +). Punch down and let rise again bowl until double in bulk (3/4 hour +). Punch down again and remove from bowl and form two long loaves. Slash top and place on cookie sheets sprinkled with corn meal. Bake at 400 for 15 minutes and 350 for about 45 minutes longer.

Classic No Knead Artisan Bread

Classic No Knead Artisan Bread

Classic No Knead Artisan Bread

 

1 1/2 T. yeast

1/2-1 1/2 T. kosher coarse salt

3 C. lukewarm water (105°)

6 1/2 C. flour

 

Add yeast to water in a 5-qt bowl or lidded but not airtight plastic food container and let grow until bubbly (5 min). Add all of the flour and salt; mix well with a wooden spoon or hands. Dough will be wet and loose. Allow to rise about 2 hrs. Can use now or refrigerate up to two weeks, for future use. When ready to use, sprinkle top of dough with flour and cut off a grapefruit sized piece. Gently shape and then form a ball and place on a pizza peel/parchment paper well coated with cornmeal. Let loaf rest about 40 minutes in warm area. If using refrigerated dough, let it come to room temperature first about 2 hours. Preheat oven to 450°F for 20 minutes, with a baking stone on middle rack and an empty pan with sides (ex: cake pan) on bottom shelf. Dust top of dough ball with flour or lightly coat with melted butter, or spray with water and make 3 slashes in top of dough, 1/4 inch deep and sprinkle with desired toppings if desired. Slide onto stone: add 1 C. cold water to pan and quickly close oven. Bake about 30 minutes or until crust is nicely browned and firm to touch, about 195-200°F internal temperature. Store in paper bag if using by next day; if longer use ziplock bag. Bread can be frozen for up to 2 weeks. Hint: you can also add herbs, garlic, sun-dried tomatoes, or seeds to dough when forming loaf. Makes 3 loaves.

Islands Johnny Cake

Islands Johnny Cake

Islands Johnny Cake

 

3 C. all-purpose flour

1 T. baking powder

2-4 T. sugar

1 tsp. salt

2 ½ T. room temperature butter

1 C. water

1 ½ C. vegetable oil for frying

 

Mix dry ingredients in a large mixing bowl and work in the butter with your fingers. Add 1 C. of water to the dry ingredients and mix until smooth. Sprinkle some extra flour onto a flat surface and knead the dough until smooth and elastic. Feel free to sprinkle additional flour on the surface as needed. Allow the dough to sit in a clean bowl covered with a towel for at least 30 minutes. After dough has rested, heat the oil in frying pan over medium heat. Create small balls of dough and roll out the dough into circles on a lightly-floured surface with a rolling pin or the palm of your hand. Be sure to not make them too thin. Pierce each piece with a fork or sharp knife several times and then drop in hot oil. Fry on each side until golden brown. Allow to cool and drain on paper towel or brown paper bag.

Survival Jonnycake

Survival Jonnycake

Survival Jonnycake

 

½ C. Water

½ T. Lemon Juice or Vinegar

5 T. + 1 tsp. Powdered Milk

2 C. of yellow cornmeal

½ C. of flour

1 tsp. baking soda

1 tsp. salt

2 T. molasses

 

Mix water, lemon juice or vinegar and milk powder in a small bowl or cup and allow to sit several minutes. Combine cornmeal, flour, baking soda and salt in a bowl. Mix in your “soured” milk and the molasses. Cook in on skillet or on griddle as you would small pancakes. If available, 2 beaten eggs and 2 T. melted butter added along with the molasses will result in a lighter and fluffier Johnny Cake.

LTS Choctaw Banaha (Corn Shuck Bread)

LTS Choctaw Banaha (Corn Shuck Bread)

LTS Choctaw Banaha (Corn Shuck Bread)

 

2 C. cornmeal

1 tsp. baking soda

1 ½ C. hot water

1 tsp. salt

corn shucks (boil 10 minutes before using)

 

Mix the cornmeal, baking soda and salt. Add water until mixture is stiff enough to handle easily. Form small oblong balls and wrap in corn shucks. Tie in the middle with corn shuck string. Drop covered balls into a deep pot of boiling water. Cover and cook 40 minutes. Remove the shucks before serving. Serve with gravy and sausage; butter, honey or syrup; with cooked greens and other vegetables and meats such as salt meat, pork chops.

Cherokee Pinon Cakes

Cherokee Pinon Cakes

Cherokee Pinon Cakes

 

3 C. pinon nuts

1 C. + 2 tsp. water

½ tsp. salt

3 tsp. oil

 

Puree the nuts or chop them and then roll them with a rolling pin to make a course meal consistency. Add water and salt and blend. Let the batter sit for an hour at room temperature. Heat oil in a skillet. Drop batter into oil and form each into a little cake about 3 inches across. Lower the high slightly. Brown on each side.

Navajo Griddle Cake

Navajo Griddle Cake

Navajo Griddle Cake

 

2 ½ C. blue cornmeal

1 tsp. salt

½ C. white enriched flour

1 C. water

1 ½ C. canned milk

1 tsp. baking powder

 

Mix the blue cornmeal, salt, baking powder together in a large bowl. Mix water and milk together. Add the liquid ingredients to the dry ingredients. Mix together but don’t over mix. Grease a large skillet and heat. Pour batter on skillet to make a very thin pancake Cook until brown on both sides. Notes: Usually served with coffee and mutton stew.

Navajo Fried Bread

Navajo Fried Bread

Navajo Fried Bread

 

4 C. flour

2 tsp. powdered milk

1. tsp. baking powder

1 ½ C. warm water

1 tsp. salt lard or shortening

 

Add baking powder, powdered milk and salt to the flour. Mix together. Add the water to form dough. Knead dough until soft but not sticky. Cover with a cloth and allow to stand for about 15 minutes. Shape dough into 20 balls then flatten and stretching the dough with the hands and fingers until the dough is flat and round or it may be rolled out with a rolling pin. Melt the shortening about 1 inch deep in a frying pan. Fry the dough on one side until golden brown, then turn and finish frying.

Indian Fry Bread

Indian Fry Bread

Indian Fry Bread

 

2 C. Whole Wheat or White Flour

½ C. Powdered Milk

1 T. Baking Powder

¾ tsp. Salt

2 T. Oil

¾ C. Lukewarm Water

Oil, for frying

 

In mixing bowl, combine flour, milk, baking powder and salt. Add oil and warm water. Knead until smooth; if dough is too rough, add a bit more water. Dough should be elastic but not sticky. Allow to rest 30 minutes to overnight. Divide dough and pat into 2” thick patties. Pour oil to 1 inch depth and drop patties in oil. Cook until golden brown, 1-2 minutes per side. Drain on paper towels and serve with honey or jam.

Easy Cornbread Muffins

Easy Cornbread Muffins

Easy Cornbread Muffins

 

2 C. cornmeal

2 C. oat bran

4 tsp. baking powder

2 C. unsweetened apple juice

 

Preheat oven to 350 F. Sift cornmeal, oat bran, and baking powder together. Add apple juice and stir until just mixed. Spoon the batter into 18 nonstick muffin cup and bake for 30 minutes, or until lightly browned.

Pantry Friendly Cornbread

Pantry Friendly Cornbread

Pantry Friendly Cornbread

 

1/2 C. cornmeal

1 C. flour

2 tsp. baking powder

2 T. sugar

1 tsp. salt

1 C. buttermilk (1 c. water + 2 T., buttermilk powder)

1/4 tsp. baking soda

2 eggs (4 T., powdered eggs + 8 T., water)

1/4 to 1/2 c. hot water

2 T. Crisco

 

Stir soda into buttermilk; add eggs and mix. Blend buttermilk mixture into dry ingredients along with the water. Set aside cornbread mixture and let stand for 1 hour. Melt Crisco in iron skillet and coat well. Pour cornbread batter into skillet. Bake at 325° for 1 hour. |

Frybread

Frybread

Frybread

 

1 1/2 C. flour

1/2 tsp. salt

1 T. shortening, plus more for cooking

1/2 T. baking powder

3/4 C. water

 

Mix the flour, salt, 1 T. of shortening, baking powder and most of the water together and knead. (Add more water as necessary). Let this dough sit for 10 min. Pull off pieces of dough, flatten into disks and fry in melted shortening.

Breaded SPAM Steaks

Breaded SPAM Steaks

Breaded SPAM Steaks

 

Vegetable oil for frying

4 tsp. Powdered Whole Eggs (Honeyville)

5-6 tsp. Water

1 (12 oz.) can fully cooked luncheon meat (such as SPAM®), cut into 1/4 inch slices

1 C. all-purpose flour

2 C. Italian seasoned bread crumbs

 

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Mix water into the powdered eggs and mix well. Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack. Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.

Casablanca Chicken

Casablanca Chicken

Casablanca Chicken

 

3 C. water

2 C. rice

2 T. dried bell pepper

½ C. raisins

½ C. dried apricots

1 T. dried onion

8 dehydrated tomato slices, cut into strips

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. dried red pepper flakes

1 T. brown sugar

4 T. peanut butter

1 T. balsamic vinegar

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

1 (14.5-oz.) can diced Mexican tomatoes in lime juice and cilantro

1 (15-oz.) can garbanzo beans, including juice

1 (8-oz.) can tomato sauce

 

In a heavy bottomed saucepan with a tight fitting lid, on high heat, boil 3 C. water and 2 C. rice for 15 minutes. Remove from heat and set aside for 10 minutes then fluff. Do not lift the lid and peek at the rice while it is resting. Simmer remaining ingredients in a large saucepan over medium heat until dried fruits and vegetables are tender, about 15 minutes. To serve, place cooked rice on plates and top with Casablanca chicken sauce.

Maple Oatmeal Bread

Maple Oatmeal Bread

Maple Oatmeal Bread

 

3/4 C. + 2 T. water

1/4 C. Grade B pure maple syrup

1/2 tsp. maple flavoring

1/4 C. Oil (or melted butter)

1/2 C. oat flour (grind 1/3 C. oat groats)

3/4 C. white wheat flour (grind 1/2 C. wheat grains)

2 1/4 tsp. instant yeast

1 tsp. salt

1/2 tsp. cinnamon, optional

1 3/4 – 2 C. unbleached all-purpose or bread flour

maple sugar, for top of loaf, optional

coarsely chopped rolled oats, for top of loaf, optional

 

In a mixing bowl, combine water, maple syrup, maple flavor, and oil.  Make sure temperature is between 100° – 110°F.  Set aside.  Combine oat and wheat flours in the bowl of electric mixer.  Add yeast, salt, and cinnamon.  Stir to combine.  Pour butter mixture on top and stir, making sure no dry flour is visible.  Cover and let mixture sit (sponge) for 15-20 minutes. Add all purpose flour until dough clings to hook and becomes silky, elastic, tacky, but not sticky, about 7 minutes.  Cover dough with oil sprayed plastic wrap and let rise in a warm place till double, about an hour. Lightly oil spray a clean work surface and roll dough out into a 8×12 rectangle.  Roll, jelly roll style, pinching closed all seams.  Transfer dough, seam side down, into a lightly greased 8×4″ loaf pan.  Cover with plastic wrap and let rise till double, about 30-40 minutes.  Dough is ready when the crest is about 1″ above the rim of the pan. Spritz top of dough with water and sprinkle maple sugar and chopped oats on top.  Bake the bread in a 350°F oven for 35-40 minutes, tenting the bread with aluminum foil during the last 15 minutes to prevent over browning. Remove bread from oven and turn out on a wire rack to cool, about 1 hour.  Allow bread to cool completely prior to slicing and/or storing in a food safe plastic bag.

Cran-Pumpkin Muffins

Cran-Pumpkin Muffins

Cran-Pumpkin Muffins

 

1 1/4 C. all-purpose flour

1 C. whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

2 T Whole Egg Powder

2 tsp. pumpkin pie spice

11/4 C. sugar

1 15 oz. can pumpkin puree

1/2 C. vegetable oil or applesauce

4 T. Water

1 splash of vanilla

1 C. dried cranberries

 

Combine flour, baking soda, salt, egg powder and spice. Mix sugar, pumpkin, oil, water and vanilla in a bowl. Stir into dry ingredients until moistened; fold in cranberries. Fill greased muffin pan 2/3 full with batter. Bake at 400 degrees for 18-22 minutes.

Apple Muffins

Apple Muffins

Apple Muffins

 

2 C. Flour

½ C. Sugar

¼ C. Brown Sugar

1 tsp. Cinnamon

¼ tsp. Nutmeg

2 tsp. Baking Powder

3 T. Dry Milk

1 T. Egg Powder

½ tsp. Baking Soda

¾ C. + 2 T. Water

¼ C. Oil

1 C. chopped Dried Apple

 

Mix together dry (first 9) ingredients except apples. Stir in water and oil, until just blended. Fold in apples. Spoon batter into greased muffin tins, filling each about 2/3 full. Bake at 400 for 15-18 minutes, or until golden brown and cooked through.

Choose Your Fruit Muffins

Choose Your Fruit Muffins

Choose Your Fruit Muffins

 

1 ½ C. Flour

½ C. Sugar

½ tsp. Salt

2 tsp. Baking Powder

¼ C. Oil

1 Egg (or equivalent in reconstituted whole egg powder)

½ C. Milk (or constituted)

¾ C. diced dried or well drained canned fruit

 

Preheat oven to 425 and grease a 12 count muffin tin. Mix all dry ingredients in a medium bowl. In large measuring cup, combine liquid ingredients and fruit. Pour over dry ingredients. Stir until just combined and spoon evenly into greased muffin tin. Bake for 18-20 minutes and golden brown.

Whole Wheat Muffins

Whole Wheat Muffins

Whole Wheat Muffins

 

2 C. Whole Wheat or White Flour

¼ C. Sugar

½ tsp. Salt

3 tsp. Baking Powder

1/3 C. Instant Milk

1 T. Whole Egg Powder (or use 1 egg and omit this plus 3 T. Water)

¼ C. Oil

1 C. + 3 T. Water

Mix all dry ingredients in a medium bowl.

Bean Flour Pancakes

Bean Flour Pancakes

Bean Flour Pancakes

 

¾ C. Garbanzo Bean Flour

½ tsp. Salt

1 tsp. Baking Powder

1 tsp. Oil

½ C. Water

1 Egg

 

Beat together ingredients to make smooth batter. Pour by ½ cupfuls onto lightly oiled, preheated griddle. Serve with butter and syrup or applesauce.

Oatmeal Griddle Cake (Oatmeal Pancakes)

Oatmeal Griddle Cake (Oatmeal Pancakes)

Oatmeal Griddle Cake (Oatmeal Pancakes)

 

1/2 C. whole wheat flour

2 tsp. baking powder

1/4 tsp. salt

2 T. sugar

1/3 C. nonfat powdered milk

2 eggs, separated

1 C. water

3 T. vegetable oil

1 C. rolled oats

 

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. For small pancakes, drop 2 T. batter onto griddle, or pour 1/4 measuring cup full, if larger pancakes are desired. Cook until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other sides. Serve with applesauce or jam or butter and maple syrup.

Pantry Friendly Oatmeal Pancakes

Pantry Friendly Oatmeal Pancakes

Pantry Friendly Oatmeal Pancakes

 

1 C. milk

1 1/4 C. old-fashioned oatmeal

2 eggs

1 T. vegetable oil

1/2 C. whole wheat flour

2 T. brown sugar

1 tsp. baking powder

1/4 tsp. salt

 

Place oatmeal in a bowl and cover with milk. Stir and allow oats to soak in milk for about five minutes. Stir in eggs and oil and then mix in flour, sugar, baking powder, and salt. Cook pancakes on heated, oiled griddle. Serve with fresh applesauce or sliced bananas.

Baked German Pancakes

Baked German Pancakes

Baked German Pancakes

 

4 Eggs

½ tsp. Salt

2/3 C. Whole Wheat or White Flour (or half and half)

2/3 C. Milk

1 T. Sugar

2 T. Oil

 

Beat eggs until light in color. Add remaining ingredients and mix until smooth. Pour into well oiled 9×13” baking pan and bake at 400 for 10 minutes. Reduce heat to 350 and bake an additional 20 minutes. Cut into squares. Top with powdered sugar and lemon juice.

Raspberry Chocolate Chip Pancakes in a Jar

Raspberry Chocolate Chip Pancakes in a Jar

Raspberry Chocolate Chip Pancakes in a Jar

 

2 C. 10 grain pancake mix

1 C. Freeze Dried Raspberries

½ C. chocolate chips

Layer the above ingredients in a quart sized canning jar.

 

Combine mix with 1 1/3 C. water until smooth—do not over mix. Let sit 5 minutes. Cook on flat griddle at 350 degrees and flip after about 1 1/2 minutes or when golden brown. Do not pat pancake after flipping. Makes 8 or 9 medium-sized pancakes.

Fluffiest Pancakes

Fluffiest Pancakes

Fluffiest Pancakes

 

3 C. Whole Wheat Flour

1 T. Baking Powder

¼ tsp. Salt

3 T. Honey

2 Eggs, separated

1 ½ C. Milk

3 T. Oil

 

Combine dry ingredients. Mix in remaining ingredients except egg whites. Beat egg whites until fluffy and fold into batter. Cook on hot griddle.

Western Nugget Pancakes (Cracked Wheat)

Western Nugget Pancakes (Cracked Wheat)

Western Nugget Pancakes (Cracked Wheat)

 

1 C. cracked wheat

1 ¼ C. water

2 C. flour

2 tsp. salt

1 T. baking powder

2 T dry milk powder

2 T sugar

¼ C. oil, or melted butter

1 C. water

 

Soak cracked wheat in 1¼ C. water for 2 hours or overnight. Stir the soaked cracked wheat with water from soaking, flour, salt, baking powder, dry milk, and sugar together. Add oil or melted butter and 1 C. water. Stir only until batter is smooth. Drop by spoonfuls onto hot greased griddle. Batter can be kept in refrigerator. Good with pineapple syrup.

Buckwheat Pancakes

Buckwheat Pancakes

Buckwheat Pancakes

 

1 C. freshly ground buckwheat

1 C. freshly ground hard red wheat berries

4 level tsp. Baking powder

1 level tsp. Salt

1 ¾ C. milk

1 egg

2 T. Molasses

Butter or Oil for Griddle

 

Combine the freshly ground whole wheat, buckwheat flour, salt and baking powder. Add the egg and milk gradually while stirring. Add molasses. Beat until smooth. Lightly oil frying pan or griddle. Spoon in pancakes, when bubbles form and break on pancakes, turn and brown other side.

Blender Wheat Pancakes

Blender Wheat Pancakes

Blender Wheat Pancakes

 

1 C. Milk (Reconstituted is fine)

1 C. uncooked Whole Wheat Berries (Kernels)

2 Eggs

2 tsp. Baking Powder

2 T. Oil

2 T. Honey or Sugar

½ tsp. Salt

 

Combine milk and wheat in blender. Blend on highest speed for 4-5 minutes, or until batter is smooth. Add eggs, oil, baking powder, honey and salt. Add remaining ingredients and blend on low. Cook on hot griddle.

Apple-Cinnamon Pancakes: add 1 unpeeled cored apple and 1 tsp. cinnamon to blender when you add the eggs and other ingredients. Top with applesauce and whipped cream if desired.

 

Waffles: Increase wheat by 1 T. and Oil to 4 T. Cook in waffle iron.

Pancake Mix

Pancake Mix

Pancake Mix

 

8 C. flour

6 T. + 2 tsp. baking powder

4 tsp. salt

1/2 C. dry egg powder

2/3 C. sugar

1 1/3 C. dry non-instant milk powder or 2 2/3 C. instant milk powder (or 2 2/3 C. Buttermilk Powder)

Mix dry ingredients together well and store in an air tight container.

To Make Pancakes:

2 3/4 C. pancake mix

2 1/4 C. water

1/3 C. oil (or bean puree)

Mix ingredients together until smooth. Pour onto pre-heated griddle. Flip pancakes when bubbles form

Breakfast Vegetable Egg “Muffins”

Breakfast Vegetable Egg “Muffins”

Breakfast Vegetable Egg “Muffins”

 

1 C. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

2 C. Water

1 C. freeze dried Shredded Cheddar Cheese

1 T. Tomato Powder

1 C. freeze dried Sausage Crumbles

1 T. dried / freeze dried Green Onion

1 C. freeze dried Broccoli

½ C. dried / freeze dried chopped Spinach

½ C. dried Red Bell Peppers, crumbled or diced into small pieces

Optional Seasonings: Salt, Pepper, Oregano, Chives

 

Combine egg mix with 2 C. water (more than package requires); stir in cheddar cheese and allow to rest 10-15 minutes to rehydrate the cheese. Add sausage, onion and tomato powder. If mixture seems too dry to rehydrate the sausage and onion, add a T. of water, give it a minute or two, and add a little more water. Add broccoli, spinach and bell peppers. Set aside. Preheat oven to 350 degrees. Use a silicon muffin pan if you have it. Otherwise, grease a standard 12 C. muffin tin. Check egg mixture. Vegetables should be rehydrated, if not, add a little water again as you did when you added the sausage. This should not be watery though. Only add enough water to ensure you don’t have crunchy bits. In total, you should not have to add more than 4 extra T. of water to the original 2 C. It should almost be batter-like with the additions of the meats and vegetables, rather than runny like plain eggs. If desired, you can season with salt, pepper and herbs. Mix to evenly distribute ingredients, then divide your egg “batter” evenly between 12 muffin cup Bake at 350 degrees for 20-25 minutes until set.

Trina’s Congo Bars

Trina’s Congo Bars

Trina’s Congo Bars

 

Melt 1/2 C. shortening. Add 2 1/4 C. Brown Sugar and (cool?). Beat in 3 eggs, one at a time. Add 2 1/4 C. flour and 2 T. baking powder, 1 tsp. salt, 1 package chocolate chips and 1 C. nuts. Bake in 9×13 pan 25 minutes at 350 degrees.

Sugar Free Apple Pie

Sugar Free Apple Pie

Sugar Free Apple Pie

 

1/3 C. frozen Apple Juice Concentrate

Artificial Sweetener equal to 8 tsp. Sugar

2 tsp. Corn Starch

1 tsp. ground Cinnamon

Pastry for double crust Pie

8 C. thinly sliced, peeled Baking Apples

1 T. Margarine

 

Combine first four ingredients. Line pie plates with bottom crust; add apples. Pour juice mixture over apples. Dot with margarine. Roll out remaining pastry, top pie; cut slits in pastry to allow steam to escape. Seal and flute edges. Bake at 375 degrees for 35 minutes, increase temperature to 400 degrees and bake 15-20 minutes more.