If you find yourself in the mood for cinnamon rolls, but without the time for a yeast dough, try these baking powder biscuits for a delicious alternative. –MellynYield 18-20 biscuits
4 cups flour
2 Tablespoons sugar
4 teaspoons baking powder
2 teaspoons salt
1 teaspoon soda
2/3 cup shortening
1 1/3 cups milk
1 Tablespoon vinegar
¼ cup butter
1/3 cup sugar
¾ cup raisins
Mix the dry ingredients together.
Cut the shortening into the dry mixture.
Mix the vinegar and milk.
Pour the milk and vinegar mixture into the dry mixture.
Using a fork, mix until it is all the same consistency.
Let it rest for 5 minutes.
Lightly flour the surface where you are going to roll out the dough.
Grease a jelly roll pan.
Heat your oven to 375 degrees.
On the floured surface, roll the dough into a rectangle about 11 X 14 inches.
On the rectangle, spread butter and sugar. Dust with cinnamon and sprinkle with raisins. The ingredients in this part of the recipe are very forgiving. You can increase or decrease according to your preferences. For instance, Mellyn doesn’t like raisins so I make some of them without raisins for her.
Starting with the long edge of the rectangle, roll it into a log shape.
With a thin bladed knife, cut into about 1 inch rounds and place them on the greased jelly roll pan.
Cook 12-15 minutes.
Drizzle hot biscuits with glaze recipe below and serve warm!
Oatmeal cake was my dad’s favorite — and after sampling it a few times in preparation for this post, my whole family understands why. You just can’t get a much richer dessert than this one! Try the frosting as an ice cream topping or just eat it by the spoonful. It’s pretty hard to resist. Talk about decadent! –Mellyn
One of my college roommates made a tasty bread that didn’t contain yeast. I decided to try and replicate her recipe, using a combination of baking soda and baking powder in place of the yeast in one of my favorite white bread recipes. We proclaimed it a success — especially if you need bread fast. From mixing bowl to table, this recipe takes less than an hour! –Mellyn
My kids love dipping anything, but they really love these easy pancakes. Using my blender makes it quick and easy to mix. The combined flavors of oats and honey really entices my kids to eat them all!Continue reading →
Christmas time is full of traditions. This is one of our family’s, but the original recipe calls for sour cream. Now that I have a way to make my own yogurt I can substitute with yogurt and make these traditional cookies no matter what my family’s current situation is.
I am not usually a “mix” kind of girl, but I have some tried and true “Bisquick” recipes that I reach for in a time pinch. I created this concoction so even when I want to use wheat I can still go for my easy recipes. Don’t worry! If you aren’t a wheat person this recipe is still very valuable. Just use white flour in place of the wheat and you have a cost saving alternative to high priced brand names.Continue reading →
Going without cheese is no option for our family. My grandfather loved cheese so much he would put it in his morning oatmeal. I guess you could say grandpa was the inspiration for these muffins. They are full of apples, but the cheese makes them awesome and adds variety to the kinds of things my food storage brings to my breakfast table. Yes, I spend the extra money on freeze-dried cheeses, but I shop the sales and stock up when I find it for $15-$20 a #10 can. I also feel $40 a can is too much, but when things are on sale, I can justify a lot.
Don’t let the long list of ingredients keep you from trying these. They are inspired by a family recipe given to me from my mother-in-law. We can’t live without these special pancakes so I was just determined to make them out of shelf stable ingredients. They do not disappoint.Continue reading →
Delicious and reasonably healthy — these are chocolate chip cookies Charlie Brown (and every other kid) will love. As the Mom I love them, too. They freeze well, and (dare I admit?!) we ate them for breakfast last week. Picky boy was all about that! – Mellyn
They’ll never know! Since the shortening has been replaced with beans, these biscuits have all of the comfort and none of the guilt! Why would I do such a thing?! Two reasons. First, although shortening is shelf stable, it only lasts about 2 years from the date of manufacture (according to the Crisco website). Dry beans last 30+ years! Second, shortening is horrible health-wise. Using beans eliminates nearly 50 calories and 5 grams of fat per biscuit, while dumping the hydrogenated fat and boosting calcium, potassium, iron and fiber.
For more info about my bean “experiments,” be sure to read Bonkers for Beans!
Now that my eyes are open to the many things that can be done with pumpkin, I’m excited to try more and more recipes. Unfortunately, many call for fresh ingredients. Sometimes making them out of food storage works well (with a little tweeking); sometimes it doesn’t. I was happy when I got this butter spread to work. The sugar really enhances the cranberries, and it was spreadable and yummy.
You really don’t need a lot of chocolate chips in these muffins to give you the chocolate you crave. Mellyn taught me that if you reserve a few from the recipe to sprinkle on top it really makes a huge difference. Not only do they look more chocolate packed, they actually taste it too! Continue reading →
These gourmet pancakes are nutty and sweet –they don’t even need syrup! I love to serve these to guests and then tell them they’re eating whole wheat pancakes. Seriously…can you believe this is food storage?!