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Chocolate Chip Chickpea Blondies

Chocolate Chip Chickpea Blondies

Chocolate Chip Chickpea Blondies

 

1 1/2 C. chickpeas or white beans (1 can, drained and rinsed) (250 g after draining)

3/4 tsp. baking powder

1/8 tsp. baking soda

level 1/4 tsp. salt

3/4 C. brown sugar or coconut sugar

2 tsp. vanilla extract

1/4 C. ground flax or quick oats (20 g)

1/4 C. peanut butter or allergy-friendly alternative

optional: 1/2 C. chocolate chips

 

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a good food processor (not a blender). Mix in chips, and scoop into a greased (or parchment-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

Black Bean Brownies

Black Bean Brownies

Black Bean Brownies

 

1 15 oz. can (1 3/4 C.) black beans, well rinsed and drained

2 large flax eggs (Mix 2 heaping tsp. flaxseed meal + 5-6 tsp. water, rest 5 minutes)

3 tsp. coconut oil, melted (or sub other oil of choice)

3/4 C. cocoa powder

1/4 tsp. sea salt

1 tsp. pure vanilla extract

heaping 1/2 C. sugar, slightly ground or pulsed in a food processor or coffee grinder

1 1/2 tsp. baking powder

Optional toppings: crush walnuts, pecans or semisweet chocolate chips

 

Preheat oven to 350 degrees F. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes. Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a tsp. or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Store in an airtight container for up to a few days. Refrigerate to keep longer.

Spiced Raisin Cake

Spiced Raisin Cake

Spiced Raisin Cake

 

1 C. Brown Sugar

1 C. cold water

1 ½ C. of raisins

1/3 C. shortening

1 tsp. Cinnamon

¼ tsp. Nutmeg

½ tsp. Cloves

½ tsp. Salt

Boil the above ingredients for 3 minutes then let cool. Once cooled, add the rest below:

1 tsp. Baking soda

2 C. Flour

½ tsp. Baking powder

 

Bake in a flat pan at 350 degrees for 35 minutes. Best eaten warm, right out of the oven.

Stewed Apples & Raisins

Stewed Apples & Raisins

Stewed Apples & Raisins

 

1 C. Dried Apples

4 C. Water

1 C. Raisins

Brown Sugar, to taste

 

Place apples in saucepan and cover with 4 C. water. Bring to a boil and turn off heat and allow to stand 5 minutes. Add raisins and return pan to a low heat and simmer until tender. Sweeten with brown sugar as desired.

LTS Easy Fruit Salad

LTS Easy Fruit Salad

LTS Easy Fruit Salad

 

1 15 oz. can Fruit Cocktail, undrained

1 11 oz. can Mandarin Oranges, drained

1 small can Pineapple Tidbits, drained

½ small package (4 serving) Instant Vanilla or Banana Pudding

 

Mix fruit together. Sprinkle with dry pudding mix and let sit for at least 30 minutes for pudding to set up a bit and thicken the fruit salad.

Easy Coconut Ramen with Shiitakes

Easy Coconut Ramen with Shiitakes

Easy Coconut Ramen with Shiitakes

 

1 oz. Dried Shiitake Mushrooms

1 package Ramen Noodles, any flavor

1 Can Coconut Milk

Curry Powder or Curry Paste (to your taste)

 

8-24 hours before preparing, fill a bowl with water. Add dried mushrooms, tumble around to wet them. Soak shiitake mushrooms in water (gill side down, if whole caps) for at least 8 hours. A long soak will give them a deep flavor, and leave them more velvety, firm, and a texture closer to fresh mushrooms. If you forget to do this, you can do a quick soak in hot water for 20-30 minutes, but the flavor and texture will suffer. Remove mushrooms from liquid, check to make sure there are no particles of sand or dirt trapped in the gills, and gently squeeze out extra liquid; reserve ½ C. soaking liquid. Slice your mushrooms if they were whole, and set aside. In saucepan, stir together ½ can of coconut milk, ½ C. mushroom soaking liquid and enough water to cover noodles by about ½ inch, when the ramen noodles are added to the pan. Add the noodles, bring up to medium high and cook until noodles are about done. There should be very little liquid left in the pan, 2-3 tsp. is about what you need. (If your saucepan is greatly different in diameter than mine, you might find you need more or less water above the level of the noodle. The noodles should absorb about 2 C. liquid as they cook). Press noodles to one side of the pan, tilted so the cooking liquid is isolated. Add remaining coconut milk, curry powder or paste and the ramen seasoning packet to the cooking liquid, and stir that together. Add shiitakes to the liquid, stirring to coat them, then return your pan to level, tossing the noodles with your mushroom and coconut sauce. Toss gently with tongs over medium-low heat until the mushrooms are warmed through and the sauce is evenly distributed.

Asian Peanut Noodles

Asian Peanut Noodles

Asian Peanut Noodles

 

1 lb. Thin Spaghetti

6 C. Chicken Stock (or 6 C. Water and a few Chicken Bouillon Cubes, crushed)

3 tsp. Soy Sauce

3 tsp. Peanut Butter

Sriracha, to taste (2-6 tsp.)

Optional: Crushed Peanuts, Sliced Scallions for Garnish

Optional: Cooked Chicken

 

Heat the stock (or water + bouillon) to boiling and add the noodles. Cook for 5-7 minutes. Drain off most of the water (keep maybe a tenth of it). Add soy sauce, peanut butter and chili sauce. Mix well. If available, toss gently with chicken. Garnish with peanuts and/or scallions if you’ve got them. Top with additional sriracha if you want more heat.

Santa Fe Chicken Pilaf

Santa Fe Chicken Pilaf

Santa Fe Chicken Pilaf

 

1 (3.8-oz.) package rice pilaf mix

2 C. water

1 chicken bouillon cube

1 (14.5-oz.) can Mexican diced stewed tomatoes

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

1 (15-oz.) can corn, drained

1 (15-oz.) can black beans, drained and rinsed.

 

In a medium saucepan, prepare rice pilaf according to directions on package, using water and bouillon. When rice pilaf is finished cooking, add remaining ingredients. Simmer until thoroughly heated. (If available, avocado and fresh cilantro make a nice addition; add just before serving.)

Sun-Dried Tomato Pasta

Sun-Dried Tomato Pasta

Sun-Dried Tomato Pasta

 

5 C. water

8 oz. penne pasta

1 (14.5-oz.) can Italian diced tomatoes

1 (12-oz.) can evaporated milk

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

1 chicken bouillon cube

1 ½ T. dried basil

½ tsp. garlic powder

 

In a large pot, bring 5 C. water to boil. Add pasta to boiling water and stir gently. Return to boil and cook 6 to7 minutes or according to desired pasta tenderness. Remove from heat and drain. In a medium saucepan, combine remaining ingredients. Cook over medium heat for 10 minutes. To serve, gently toss sun dried tomato sauce and pasta until pasta is thoroughly coated.

Black Bean Burger

Black Bean Burger

Black Bean Burger

 

¼ C. Dried Onion, rehydrated

2 tsp. Oil

1 can Black Beans, well drained

2 slices Bread, crumbled (can whiz in a blender or food processor to make smaller crumbs if available)

1 tsp. Garlic Powder

1 tsp. Onion Powder

½ tsp. Seasoned Salt

Pepper to Taste

½ C. Flour

Oil, for frying

 

Sauté onions in a little oil just until they get a little bit of color on them, just a few minutes. While they cook, mash beans in a large bowl. Add onions to beans, and then bread and seasonings. Mix well. Add flour, a T. at a time until your mixture comes together like a thick dough, able to be molded into patty shapes, about ½ inch thick, without being too sticky. If desired, coat outside with flour. Shallow fry in a small amount of oil until firmed up and heated through, flipping once. Serve like a burger on a bun, or stand alone, with a light sauce (a garlic mayo, or a sauce made with sour cream powder, water, and some ground ginger, a salsa, or an herby vinaigrette).

You can also add cooked and mashed root vegetables, like sweet potato or carrot, if available, before adding your flour. If you like it spicy, try mincing a chipotle in adobo and adding that to the patty. Fresh herbs also make a nice addition, if you have some in the garden.

Thin Wheat Crackers

Thin Wheat Crackers

Thin Wheat Crackers

 

3 ¼ C. Whole Wheat Flour (can replace half with white flour)

1/3 C. Oil

¾ tsp. Salt, Onion Salt, or other Seasoned Salt

1 C. Water

 

Add flour to medium bowl. In blender mix oil, salt and water. Add this to flour. Knead as little as possible to make a smooth dough. Roll as thin as you can on ungreased cookie sheet, no more than 1/8” thick. Score with knife to size of crackers desired, but do not cut through. Prick each cracker with a fork a few times. Sprinkle lightly with additional salt if desired. Bake at 350 degrees until crisp and light brown, 30-35 minutes. Break crackers apart along knife marks.

Pasta Salad with Artichokes, Garbanzos and Sun-Dried Tomatoes

Pasta Salad with Artichokes, Garbanzos and Sun-Dried Tomatoes

Pasta Salad with Artichokes, Garbanzos and Sun-Dried Tomatoes

 

12 oz. Rotini or other pasta shape

15.5 oz. can Garbanzo Beans, drained

¼ C. plus 1 tsp. EVOO

2 tsp. Lemon Juice

1 tsp. dried Tarragon

Salt & Pepper

6 oz. Can Marinated Artichoke Hearts, drained

3-4 Sun Dried Tomatoes, rehydrated and cut into thin strips

 

Cook pasta according to package directions until al dente, about 8-10 minutes. If you plan to salvage the extra water to water plants, do not salt the pasta water. Drain beans into a colander, leaving beans, drain pasta into same colander to allow pasta water to rinse beans. Transfer pasta and chickpeas to a large bowl, toss with 1 tsp. oil; set aside. In small bowl combine lemon juice, tarragon, and salt and pepper to taste. Whisk in olive oil until blended and pour over pasta. Add artichokes and tomatoes and toss to combine.

Easy Lunch Pasta

Easy Lunch Pasta

Easy Lunch Pasta

 

1 tsp. Olive Oil

2 tsp. Onion Soup Mix (see basics)

2 C. Cooked Pasta

 

Add oil to pan over medium high heat. Stir in onion soup mix and sauté a minute or two. Toss in cooked pasta, toss and heat through before serving.

Brown Sugar Sour Cream Dip

Brown Sugar Sour Cream Dip

Brown Sugar Sour Cream Dip

 

1 C. Sour Cream Powder

¼ C. plus 2 T. Hot Water

2 T. Brown Sugar, plus a little extra for top

½ tsp. Vanilla Extract

1 T. Lemon Juice

Fresh Fruit such as Sliced Apples or Strawberries

 

Mix sour cream, water, brown sugar, lemon juice and vanilla extract together. Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight). Garnish with a sprinkling of brown sugar. Serve with fresh fruit such as apples or strawberries.

Banana Chocolate Walnut Granola Bars

Banana Chocolate Walnut Granola Bars

Banana Chocolate Walnut Granola Bars

 

3 T. Coconut oil, plus more for greasing the pan

2/3 C. Honey

1/4 C. Brown sugar

1/2 tsp. Salt

2 tsp. Vanilla extract

2 C. Rolled oats

1 C. Crispy rice cereal

1 C. Walnuts

1 C. Banana chips

1 C. Chocolate chips

 

Preheat the oven to 300 degrees F. Grease a 9 by 13 inch baking pan with coconut oil. In a mixing bowl, combine the oats, crispy rice cereal, walnuts, and banana chips. Place the coconut oil, honey, brown sugar, salt and vanilla in a small pot and bring to a boil over medium heat. Boil for about a minute and then pour over the oatmeal mixture. Stir well, add the chocolate chips, and stir again. Pour the mixture into the prepared baking pan. With wet fingers, press the mixture into the pan so that the top is even. Bake for 30 minutes. The bars should be golden brown. Let cool completely and cut into bars. Let cool for about 15 minutes, and then turn out onto a cutting board. Slice, enjoy a warm piece with butter, and cover the rest with foil or in a food storage container for your trip.

Tangy Glazed Carrots

Tangy Glazed Carrots

Tangy Glazed Carrots

 

1 15 oz. can Sliced Carrots

2 tsp. Raisins, optional

2 tsp. Brown Sugar

1 tsp. Canned Butter

½ tsp. Salt, optional

2 tsp. Balsamic Vinegar

 

Open can of carrots. If using raisins, drop them into the carrots (still in the can) to soften a bit while you make the glaze. Melt butter in small pan over medium low and add the brown sugar. Stir often, until sugar dissolves into the butter. Add salt and vinegar; heat and stir until strong vinegar scent has cooked off and glaze is bubbly and a bit thickened. Drain carrots (and raisins, if using), and gently add to the glaze, swirling the pan to coat the carrots without breaking them. Heat just until carrots are warmed through in the glaze and serve.

Easy Baked Beans

Easy Baked Beans

Easy Baked Beans

 

3 C. Cooked Beans (either soak overnight and cook dried beans, or you can use canned, rinsed)

1 Onion, chopped OR ½ C. Dried Onion

½ C. Ketchup or Tomato Sauce, thinned with ½ C. Water

3 tsp. Molasses

Optional: Chopped Ham, Spam, rehydrated pork product, etc.

 

Combine all ingredients in a Dutch oven or baking dish with lid. Bake about an hour at 350. Or set Dutch Oven near fire and add coal briquettes to reach 350. (2x as much heat on top as bottom. Start with 2x the size of Dutch oven in inches in briquettes (i.e. 12” Dutch Oven = 24 Briquettes, 16 on top, 8 underneath)).

Hawaiian Baked Beans

Hawaiian Baked Beans

Hawaiian Baked Beans

 

2 1 lb. can Baked Beans (choose a mild baked bean or try pork and beans)

1 8 oz. can Pineapple Chunks, drained

2 T. Brown Sugar

1 ½ tsp. Mustard

Dash cloves

 

Preheat oven to 375. Combine ingredients in casserole dish and bake uncovered for 50 minutes, stirring occasionally, until bean dish is hot and bubbly.

Bavarian Kraut

Bavarian Kraut

Bavarian Kraut

 

1 15 oz. can Sauerkraut

1 23 oz. jar Applesauce

2 oz. Bacon Crumbles

¼ C. dried Onion

1 tsp. Parsley Flakes

½ tsp. Caraway Seeds

1 tsp. Brown Sugar

Pinch Pepper

 

Partially drain sauerkraut, leaving just enough liquid to rehydrate onions. Combine all ingredients in pan and heat through on medium low until onions have plumped back up.

Hoppin’ John

Hoppin’ John

Hoppin’ John

 

1 C. Quick Cooking Rice

1 tsp. dehydrated Onion

1 tsp. EVOO

½ tsp. Thyme

15.5 oz. can Black-Eyed Peas, drained and rinsed

15 oz. can Collard Greens, drained

Salt & Pepper

Hot Sauce, such as Tobasco

 

Prepare rice according to directions. Add onion olive and thyme. Reduce heat to low. Stir in black eyed peas, collards and salt and pepper to taste. Continue to cook until hot all the way through, about 5 minutes. Add hot sauce to taste when serving.

Zesty Hominy

Zesty Hominy

Zesty Hominy

 

1 15 oz. can Kidney Beans

1 30 oz. can Hominy

1 7 oz. jar Green Salsa (choose heat level family will enjoy)

1 oz. Bacon Crumbles

1 tsp. Worcestershire Sauce

2 tsp. Yellow Mustard (or 2 mustard packets)

Combine ingredients in saucepan and heat through.

Rice Noodles with Spicy Peanut Sauce

Rice Noodles with Spicy Peanut Sauce

Rice Noodles with Spicy Peanut Sauce

 

8 oz.’ flat rice noodles

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 tsp. lime juice

1 tsp. brown sugar

½ tsp. red pepper flakes

1 C. water

One 15-oz. can stir-fry vegetables, drained

2 T. chopped roasted peanuts

 

Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce. In a bowl, whisk together the peanut butter, tamari. Lime juice, sugar, red pepper flakes, and 1/2 C. the water. Blend until smooth. Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desirable consistency. Heat the sauce over low heat, stirring occasionally. Add the vegetables and heat through until hot. Keep warm. Drain the softened noodles and add to the pot. Toss gently to combine with the peanut sauce. Serve sprinkled with peanuts.

Pasta & Cheese

Pasta & Cheese

Pasta & Cheese

 

1 C. Uncooked Pasta

4 C. Water

1 tsp. Salt

1 T. Powdered Butter

2 T. Powdered Milk

1 T. Powdered Cheese

½ C. Water

 

Cook pasta in 4 C. boiling water and 1 tsp. Salt. Drain and add other ingredients. Blend well and heat through.

Copycat Boxed Macaroni & Cheese

Copycat Boxed Macaroni & Cheese

Copycat Boxed Macaroni & Cheese

 

½ C. Cheese Blend Powder

¼ C. Butter Powder

6 T. Milk, prepared from Instant Milk Powder

3 C. Elbow Macaroni

 

Cook Macaroni in plenty of salted water until desired consistency. Drain into a strainer; set aside. Combine remaining ingredients in the pan over medium heat. Stir and heat; it will thicken a bit and you can let it cook longer for a thicker sauce. Add cooked macaroni to your saucepan, stirring until noodles are coated.

Sweet Cornbread with Honey Butter

Sweet Cornbread with Honey Butter

Sweet Cornbread with Honey Butter

 

2 T. Dry Milk Powder (non instant)

2/3 C. white sugar

½ tsp. baking soda

1 C. cornmeal

1 C. white flour

½ C. butter powder

2 T. egg powder

½ tsp. salt

1 1/4 C. + 2 tsp. water

1 T. vinegar

 

Preheat oven to 375 degrees F. Grease an 8 x 8 inch square pan. In a small bowl, Whisk 2 T. powder milk into 1 C. water. Add vinegar, mix, and let sit for 5 minutes. When you add the vinegar to the milk, it will foam up and get a few chunks in it – don’t worry. That is how it is supposed to look. It may not look appetizing, but it is a way of creating buttermilk, and it makes the recipe so much better than just using plain milk Meanwhile in a large mixing bowl, whisk the butter powder and egg powder into ¼ C. plus 2 tsp. water. Add milk mixture into the egg/butter mixture. Mix together. Add the rest of the ingredients in and stir until few lumps remain. Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm. You can also cook it in mini muffin tins, about 1 tsp. batter per greased muffin cup (do not use paper liners).

 

Honey Butter

1 C. butter powder

1 C. honey

½ C. water

1 C. powder sugar

1 tsp. vanilla

Using wire whisk or Kitchen Aid beat ingredients until creamy

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.

Easy Baking Mix Dumplings

Easy Baking Mix Dumplings

Easy Baking Mix Dumplings

 

2 1/4 C. Bisquick (or homemade copycat version)

2 T. Powdered milk

2/3 C. Water

1/4 C. Powdered cheddar cheese or grated parmesan cheese

1/4 tsp. Oregano

1 T. Instant minced onions

1 T. Dried Parsley

Reconstitute dried milk, then add to bisquick.

 

For cheese dumplings, add ¼ C. powdered cheddar or grated parmesan cheese, season with ¼ – ½ tsp. dried herb of choice (to compliment what you are putting the dumpling in; parsley is generally safe if you aren’t sure).

For savory dumplings, add 1 T. dried minced onions and 1 T. herb instead of the cheese and herb.

Mix dough well. When your soup or stew is almost done, drop dough onto the surface in golf ball sized portions, reduce heat to low, cover and cook about 10 minutes.

Stuffing Mix

Stuffing Mix

Stuffing Mix

 

½ C. Dry Onion Soup Mix (see basics)

1 T. Chicken Bouillon Granules

½ C. Parsley

½ T. Thyme

¼ C. Sage

 

Combine all ingredients and store in pint jar. To make stuffing, combine 2 C. large dry bread crumbs, 2 ½ T. Stuffing Mix, 1/3 – ½ C. Boiling Water, cover and let sit for 5 minutes. If available, a little butter melted into the boiling water gives good flavor and richness.

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.

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.

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.

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.