Cashew Chicken

Cashew Chicken

Cashew Chicken

 

2 T. Dried Onion

1 C. dried Mushrooms

½ C. dried chopped Bell Pepper

1 ½ C. Minute Rice

1 7 oz. Pouch Chicken Chunks

2 tsp. Garlic Powder

2 tsp. Ground Ginger

1 T. Soy Sauce

1 C. Cashews

 

Soak dried onion, mushrooms, and bell pepper in enough water to cover and allow to rehydrate for several minutes. Discard soaking liquid. Bring 2 C. water to a boil in saucepan. Add rice, vegetables and chicken to the pot and boil for 2 minutes, or until all water has been absorbed. Remove from heat and add spices and cashews. Stir in soy sauce.

Asian Chicken Soup

Asian Chicken Soup

Asian Chicken Soup

 

1 (10- to 15-oz.) can chicken

I (15-oz.) can carrots

1 (15-oz.) can bean sprouts

1 (6-oz.) can mushrooms

1 (14-oz.) can chicken broth

2 oz. fine noodles (3 oz. Ramen noodles are okay)

1 T. onion flakes

1 tsp. garlic flakes

½ tsp. ginger

3-4 T. soy sauce

scant 1/2 tsp. apple cider vinegar

 

Do not drain the vegetables. Combine all ingredients and simmer until noodles are soft. Ramen noodles are not labeled for two years’ storage, so rotate them more often. (100-Day Pantry)

Asian Fusion Casserole

Asian Fusion Casserole

Asian Fusion Casserole

 

5 C. Water

2 T. Vegetable Oil

1 T. Sesame Oil

4 C. Instant Rice

¼ C. dried diced Onion or Shallot

2 tsp. True Lemon Powder

¼ C. Honey

1 10-15 oz. can Chicken

1 C. freeze dried Green Beans

1 can Mandarin Oranges

¼ C. dried Green Onions

 

Add all ingredients except oranges and green onions to a good sized pot with lid. Bring to full boil, then cover and remove from heat. Let stand, covered 5-7 minutes until water is absorbed. Fluff with fork, toss gently with oranges, then top each serving with green onions.

Mediterranean Chicken & Lemon Soup

Mediterranean Chicken & Lemon Soup

Mediterranean Chicken & Lemon Soup

 

2 cans Chicken Broth

½ C. Rice

4 tsp. dried Carrot Dices

4 tsp. dried Bell Pepper Dices

1 Can Chicken Chunks, drained

¼ C. Bottled Lemon Juice

¼ tsp. Garlic Powder

1 can Evaporated Milk, divided

1 tsp. Cornstarch

1 tsp. Basil

 

Boil broth in medium saucepan. Add rice, carrot and peppers; reduce heat, cover, and cook until rice is tender, about 20 minutes. Stir in chicken, lemon juice and garlic. Combine 1 T. evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to just a boil, stirring occasionally. Remove from heat. Stir in basil before serving.

Chicken Tetrazzini

Chicken Tetrazzini

Chicken Tetrazzini

 

6 C. water

8-oz. angel hair pasta, broken into thirds

8 T. canned butter

1/2 C. flour

1 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

2 chicken bouillon cubes

1 (12-oz.) can evaporated milk

1/2 C. Parmesan cheese

1 (4-oz.) can sliced mushrooms, drained

2 (13-oz.) cans chicken meat, drained or 1 quart home-canned chicken breast

 

Bring 4 C. water to a boil. Add pasta to boiling water and stir gently. Boil for 6 to 7 minutes or according to desired tenderness. Remove from heat and drain. In a medium saucepan over medium heat, melt butter and add flour, salt, garlic powder, pepper, bouillon, milk, remaining water, and Parmesan cheese. Cook, stirring frequently, until sauce thickens. Stir in mushrooms and chicken meat. To serve, place pasta on plate and top with tetrazzini sauce.

Asian Style Chicken Noodle Soup

Asian Style Chicken Noodle Soup

Asian Style Chicken Noodle Soup

 

5 C. Water

2 Chicken Bouillon Cubes, crumbled

½ – ¾ C. Dehydrated Vegetables (Recommended: Onions, Mushrooms, Celery)

Small Can Water Chestnuts, optional

¼ tsp. Garlic Powder

1 tsp. dried Chives

¼ tsp. ground ginger

½ tsp. Salt

½ tsp. Crushed Red Chile Flakes or 1 whole dried chili pepper

1 tsp. dried Parsley

2 oz. Rice Noodles / Rice Sticks

½ C. Coconut Milk Powder

 

Add water, bouillon, vegetables, herbs and spices to a sauce pot and bring to a boil. Add noodles and simmer 5-10 minutes. Add coconut powder, mix well and heat another 5 minutes; serve.

 

Chicken Noodle Soup with Bacon

1 can Chicken

1 can Corn

1 can Peas

1 can Green Beans

2 cans Chicken Broth

1 oz. Bacon Crumbles

6 oz. Noodles

Do not drain cans. Combine all ingredients along with their juices in a saucepan and simmer until noodles are done. (100-Day Pantry)

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

 

4 C. Water

2 Chicken Bouillon Cubes, crumbled

2 C. Dehydrated Vegetables (I recommend Onions, Carrots and Celery)

½ tsp. Garlic Powder, or 1 tsp. Dehydrated Garlic Bits, or 1 clove garlic, minced

½ tsp. Paprika

1 tsp. dried Parsley

Spaghetti Noodles, broken in 1 inch pieces, to equal ¼ C. (or 3/42 wq cup of a bulkier pasta)

1 C. Cooked Chicken or 1 Can Shredded Chicken

Salt & Pepper to Taste.

 

In medium saucepan, bring water and bouillon cubes to a boil (or use 4 C. lower sodium stock/broth). Add all remaining ingredients, except salt and pepper. Cover, reduce heat and simmer for 20 minutes. Season to taste and serve.

Tomato Chicken over Couscous

Tomato Chicken over Couscous

Tomato Chicken over Couscous

 

1 C. Couscous

1 14 oz. can Chicken Broth

1 10-15 oz. can Chicken, undrained

1 15 oz. can diced Tomatoes

1 6 oz. can Tomato Juice

1 6 oz. can sliced Mushrooms, undrained, optional

½ C. dried Bell Pepper

½ C. dried Onion

1 T. Garlic Flakes

½ tsp. dried Rosemary

Salt & Pepper to taste

 

Cook couscous in broth per directions on the couscous package. Meanwhile, in second pot, combine all remaining ingredients and heat through over medium heat, stirring occasionally.

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.

Mini Seed Bagels

Mini Seed Bagels

Mini Seed Bagels

 

1 C. warm water

2 tsp. yeast

1 T. granulated sugar

3/4 tsp. salt

2 tsp. sunflower oil

1 C. all purpose flour

1 C. whole wheat flour

Toppings: sesame, poppy, or flax seeds (optional, if you want them plain)

1 T. brown sugar

 

Start by place water, yeast, and sugar in the bowl of stand mixer. Stir with a wooden spoon to dissolve yeast and honey, let sit for 5-10 minutes or until mixtures begins to foam. (If this does not happen your yeast was either old or your water was too cold or hot.) Once yeast is ready, add oil, salt, and whole wheat flour. Begin to knead with dough hook, adding the white flour as needed until the dough pulls away from the side of the bowl (dough should still be kind of soft, just not sticky.) Continue to knead for 10 minutes. Roll dough out onto a mat or cutting board. Cut eight equal size pieces of dough (this is for a slightly smaller bagel, roughly 125 calories each.) Cover with a towel and let rest 20-30 minutes. Pre-heat your oven to 425˚ and bring a large pot of water to a boil with a T. brown sugar. I started my water right before I rolled the bagels into circles. Taking one piece at a time, roll out each piece of dough into a long line. Wrap the dough around your fingers and pinch/seal the seam. Also, make sure your whole is about 2 inches across- the bagel will close up as it continues to rise and boil. Repeat with remaining dough. Cover and let sit for another 20-30 minutes. Taking however many bagels you can fit in your pot of boiling water, boil the bagels on one side for a minutes, flip, and boil for another minute. Place the seeds in a small dish and dip the tops of each bagel in the topping as it comes out of the water. Place seeded side up on a tray covered in parchment paper. Repeat until all the bagels have been boiled and topped. Bake for 10 minutes, flip, and bake for another ten minutes until bagels are golden.

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.

BOB Cheesy Bacon Grits for One

BOB Cheesy Bacon Grits for One

BOB Cheesy Bacon Grits for One

 

2 packets instant grits (such as Quaker, found near cereals)

2 T. dry milk

2 T. bacon bits or shelf stable bacon

1⁄2 tsp. onion powder (not onion salt!)

1⁄2 tsp. dried diced garlic

2 oz. freeze dried shredded cheddar cheese

1 C. water

 

Bring the 1 C. water to a boil. Add all ingredients except cheese, stirring to mix well. Turn off heat, and stir in cheese. Cover and let sit 5 minutes, or until cool enough to eat.

Sunflower Seed Granola

Sunflower Seed Granola

Sunflower Seed Granola

 

5 C. old-fashioned oats

1½ C. raw sunflower seeds

½ C. ground flaxseed meal

½ C. dark brown sugar

¼ C. pure maple syrup

¼ C. raw honey

2 T. vegetable oil

1 tsp. ground cinnamon

½ tsp. fine sea salt

1 tsp. pure vanilla extract

 

Preheat oven to 350°, lightly oil a large rimmed baking sheet. Mix oats, sunflower seeds and flaxseed meal in a large mixing bowl. Heat brown sugar, maple syrup, honey, oil, cinnamon, and salt in a small saucepan over medium-low, until melted. Add in vanilla extract, pour over oat mixture, stir until fully mixed. Spread on baking sheet, smoothing out. Bake for about 25 minutes, stirring halfway through. Let rest on a cooling rack until fully cool, stirring a few times to break up clumps. When cool, store in airtight container.

Almond Bran Cereal Flakes

Almond Bran Cereal Flakes

Almond Bran Cereal Flakes

 

1/2 C. raw whole almonds

3/4 C. wheat bran (like Bob’s Red Mill)

3/4 C. wheat flour

1-2 T. ground flax seed (optional)

2 T. brown sugar

1/2 tsp. salt

1 T. vegetable oil

1/4 C. water

 

Preheat oven to 300F. In a food processor, grind the almonds for about 30-45 seconds until they are finely ground. (Warning: Cover your ears, this is LOUD.) Now add the wheat bran, flour, flax seed, brown sugar and salt. Pulse for a few seconds. Mix the water and oil together in a glass measuring cup Turn on the food processor and add the liquid in a steady stream. Carefully scrape down the food processor and give a few more quick pulses. The cereal should hold together like damp sand when you push it between your fingers. If it does not, add more water, 1 tsp. at a time. Place the cereal mixture on to a lightly greased (don’t skip this step!) sheet pan and cover with waxed paper. Roll until thin and bake for about 30 minutes. I find that I like to bake it for 20 minutes and then turn off the oven and allow the cereal to continue cooking in the over for an additional 10 minutes. Cool completely and break into “flakes”. The cereal should be dry and crisp. If it still appears to be tender, you probably didn’t get it rolled out quite thin enough. Just pop it back in the oven for a few more minutes. Store in an air-tight container.

Homemade Bran Flakes Cereal

Homemade Bran Flakes Cereal

Homemade Bran Flakes Cereal

 

1 C. wheat bran

1 C. whole wheat flour

2 T. ground flaxseed

1/2 tsp. baking powder

1/4 tsp. salt

1/2 C. water

3 T. maple syrup

1/4 C. non-dairy milk

 

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. In a large bowl whisk together the dry ingredients. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until everything is combined and a dough forms. Separate the dough in half and place one half on one prepared baking sheet and the other half of the dough on the second baking sheet. Rip off a large sheet of wax paper and lay it over top of the dough on one of your baking sheet. Using a rolling pin, roll the dough out as thin as you can by rolling on top of the wax paper. The dough is really sticky, so the wax paper keeps the dough from sticking to your rolling pin. You want your dough to be so thin that it almost becomes see through it. Once your dough is completely rolled out, slowly pull off the wax paper. I’ve found that the dough is still really sticky at this point so in order for me to get the wax paper off, I pull it back at a 180 degree angle. Repeat this process with the second half of the dough until you have two very thin layers of dough on your baking sheets. Place the baking sheets in the oven for 10-15 minutes until the dough is starting to brown in places. Watch carefully after 10 minutes, because you don’t want it to burn completely and it depends on how thinly you rolled out your dough. Some brown spots are fine.

Remove the sheets from the oven once they are done and let them cool completely. Reduce the heat in your oven to 275 degrees. After the bran sheets have cooled they will feel slightly rubbery in places and hard and crispy in others. Rip up each bran sheet into bran flakes and place all the bran flakes back onto one of the baking sheets. Place the bran flakes back into the 275 degree oven and let the flakes bake for 15-20 minutes more, stirring the flakes every 5 minutes. If any of the flakes are really brown and crispy you can remove them early. Let the flakes cool completely after baking and store them in an air tight container. Add raisins or other fruit when serving.

Homemade Wheat Flakes Cereal

Homemade Wheat Flakes Cereal

Homemade Wheat Flakes Cereal

 

2 C. Coarsely Ground Whole Wheat Flour

2 C. Water

1 tsp. Salt

½ C. Sugar, optional

Parchment Paper

Can add 1 tsp. Cinnamon and/or Nutmeg

 

Mix all ingredients lightly with spoon until free of lumps. Beat just until mixed; it should be the consistency of thinned paint. Pour onto cookie sheet or jelly roll pan (lined with parchment paper, if you have it), using ½ C. batter on a 12 x 15” cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess (as much as a ¼ C.) from corner into batter bowl, leaving a thin film. Bake at 350 degrees for 15 minutes. If outer edges cook more quickly than the center (they shouldn’t if your battle is even), you can break off edges and return pan to oven to finish. When done, break into bite sized pieces and store in airtight container. If there were areas that were too thick when cooked (they’ll feel a bit leathery after being cooled and won’t crisp into flakes), place back onto the baking sheet (bottom side up) and bake another 7-10 minutes

Wheat Nuts Cereal

Wheat Nuts Cereal

Wheat Nuts Cereal

 

3 C. Coarsely Ground Flour

2 tsp. Baking Powder

½ tsp. Salt

1 C. Sugar

1 C. Reconstituted Milk

 

Combine all ingredients to make a sticky dough. Grease a baking sheet and spread dough to ½ inch on the sheet. Bake at 350 for 30-35 minutes until firm, but not crisp. Cut cereal into large chunks. Turn them over and return to warm oven until dried out completely. Grind in meat grinder with coarse disk, or pound with meat mallet until desired nugget size.

Cran-Orange Hot Cereal

Cran-Orange Hot Cereal

Cran-Orange Hot Cereal

 

3 C. bulgur

1 C. dried cranberries

½ C. dried blueberries

¾ C. Thrive Life Orange Bliss Drink Powder*

1 C. toasted chopped walnuts, optional

6 C. water

 

Bring 6 C. water to a boil. Stir in bulgur, dried fruit, and orange drink powder. Cover, remove from heat, and allow to sit about 20 minutes. Drain off any excess liquid, stir in nuts and serve.

*You can also process dehydrated oranges through a blender to create a powder. Or even use Tang or Crystal Light Orange although it’s not as tasty, with that processed chemically aftertaste.

Cornmeal Mush

Cornmeal Mush

Cornmeal Mush

 

Want a warm, filling and inexpensive breakfast? Try cornmeal mush. This recipe makes 4 to 6 servings. And of all the breakfast foods that you can buy, this one is the cheapest.

 

1 C. cornmeal

1 C. cold water

1 tsp. salt

3 C. hot water

 

Combine the cornmeal and cold tap water in a bowl to keep it from getting lumpy. Meanwhile, in a pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened.

Spoon mush into bowls and serve with pancake syrup or honey, if desired. Don’t forget to set aside the leftovers to go with lunch and dinner! To fry, pour mixture into a loaf pan and chill completely. Remove from pan, slice and fry in a small amount of oil over medium-high heat until browned on both sides. Fried corn meal mush tastes great with soup!

Oatmeal with Raisins & Apples

Oatmeal with Raisins & Apples

Oatmeal with Raisins & Apples

 

3 1/4 C. water

1/4 tsp. salt

2 C. instant rolled oats

1/2 C. raisins

1/2 C. canned apples

1 T. brown or while sugar

1/4 tsp. cinnamon (optional)

 

In a medium saucepan bring water and salt to a boil. Stir in rolled oats. Reduce heat if possible and simmer uncovered, for 5 minutes, stirring occasionally. Remove the pan from the heat. Cover and let stand for 2 minutes before serving. This allows the oats to absorb any remaining liquid. Sprinkle with brown or white sugar and cinnamon (if using) and stir in the apples and raisins.

Homemade Instant Oatmeal Mix

Homemade Instant Oatmeal Mix

Homemade Instant Oatmeal Mix

 

4 C. Quick Oats (or pulse old fashioned oats in food processor a few times to break up slightly)

2 T. Non-instant Dry Powder Milk or 1/4 C. Instant Dry Powder Milk

2 T. Sugar (You can decrease this per your family’s tastes)

 

Mix dry ingredients together in empty #10 can and store covered in a cool, dry place. This makes 8 servings. You could also divide into 8 ziploc bags, add dried fruit and then prepare single servings with addition of

 

Making Oatmeal from Mix

1/2 C. Oatmeal Mix

1 C. Water

 

Small handful of Raisins (Optional) You could also use dehydrated apples, just break them into smaller pieces, or other dried fruit.

Combine Oatmeal mix and raisins (or other dehydrated fruit) with water and microwave for 2 minutes. Or boil water, add to oats, and let sit 1 minute to soften.

Pantry Friendly French Toast

Pantry Friendly French Toast

Pantry Friendly French Toast

 

¼ C. Milk Powder

6 T. Whole Egg Powder

½ tsp. Sugar

¼ tsp. Salt

¾ tsp. Cinnamon

¼ tsp. Nutmeg

1 C. Water

6-8 Slices Bread (Day old preferred)

Oil or Butter for Frying

Powdered Sugar or Syrup, optional, for serving

 

Mix dry ingredients (except bread) together in a flat dish, such as a pie pan. Stir in water and beat well (don’t slosh!). Oil a pan over medium heat. Dip bread slices into egg mixture, flipping to coat both sides. Allow excess to drop back into dish, then place in oiled pan. Cook until bottom is browned, then flip and repeat, until French toast is browned on both sides and cooked through. Repeat for remaining slices of bread. Serve sprinkled with powdered sugar or with syrup, as desired.

Cinnamon-Fried Cornmeal Mush

Cinnamon-Fried Cornmeal Mush

Cinnamon-Fried Cornmeal Mush

 

4 C. water

1 tsp. salt

2 C. coarsely ground cornmeal about 3 T. unsalted butter

1 1/2 tsp. cinnamon maple syrup

 

Butter a large, shallow casserole, measuring either 8 by 12 inches or 9 by 13 inches. Heat the water in a large, heavy-bottomed pot. Add the salt. As the water heats, sprinkle in 1½ C. of the cornmeal, a little at a time, whisking all the while. When the mixture reaches a boil, switch to a wooden spoon. Reduce the heat to medium low and cook the mush, stirring continuously, for 15 minutes; the mixture will become quite thick. Stir in 1 T. of the butter until melted, then remove from the heat. Immediately scrape the mush into the prepared casserole and flatten the top as best as you can with a spatula. Cool to room temperature, cover, and refrigerate overnight. The next morning, stir the cinnamon into the remaining ½ C. cornmeal. Cut the chilled cornmeal mush into serving sized pieces; roughly 2 by 3 inches is a good size, but anywhere around there is fine. Melt about 2 T. of the butter in a cast-iron skillet over medium-low heat. Dredge the slices in the cinnamon mix, then fry them in the butter, without crowding, 3 to 4 minutes on each side. Serve hot, drizzled with maple syrup.

Corn Fritters with Peach Syrup

Corn Fritters with Peach Syrup

Corn Fritters with Peach Syrup

 

2 eggs – use dried eggs, reconstituted and beaten well

1 can cream style corn

3 tsp. sugar

1/2 tsp. salt

1 1/2 c. flour

1 1/2 tsp. baking powder

1 quart peaches with juice

3/4-1 c. sugar (to taste)

 

For Peach Syrup: Blend together peaches & sugar. Heat together stirring to dissolve sugar.

For Corn Fritters: Heat oil to 3502 in a deep heavy pan or skillet. Stir together eggs, corn, sugar, salt, flour and baking powder and mix well by hand. Drop batter by 1/2 Tablespoonfuls into hot oil. Cook till golden brown. Drain on paper towels. Top with peach syrup.

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.

Wheat Waffles

Wheat Waffles

Wheat Waffles

 

2 C. flour (1 C. white and 1 C. wheat)

4 tsp. baking powder

1/2 tsp. salt

2 T. honey or sugar

1-3/4 C. milk (2/3 C. nonfat dry milk and 1-3/4 C. water)

4 T. salad oil

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

 

Mix dry ingredients together, including nonfat dry milk. Stir in remaining ingredients. For lighter waffles, separate eggs. Beat egg whites and carefully fold in.

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

Fruit Smoothie

Fruit Smoothie

Fruit Smoothie

 

2 C. Bottled or Canned Fruit with Juice

¾ C. Water

4 T. Nonfat Powdered Milk

1-2 drops Extract (Vanilla, Almond, etc.) or 1 T. Lemon Juice, optional

7-8 Ice Cubes

 

Add all ingredients except ice to blender and process until smooth. Add ice and blend until ice is broken down and drink is thickened and smooth.

Spam Breakfast Hash

Spam Breakfast Hash

Spam Breakfast Hash

 

½ can of Spam

2 medium potatoes

1 medium onion

vegetable or canola oil for frying

salt and pepper – to taste

 

Dice the spam, potatoes and onions. In a large skillet, heat about 1/8 inch of oil over medium high heat. Fry the potatoes until they begin to soften, stir in onions and continue to fry until the onions are lightly browned. Lastly, add the spam and cook until the meat is browned. Season to taste and serve