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
The best place to find easy recipes with simple basic ingredients is my grandmother’s recipe box. As the wife of a dairy farmer she cooked with what she had and that is what her recipes call for. I loved her cooking as a child and I am still looking toward her, through her recipes, for advice!
Recipe courtesy of Grandma C.Continue reading →
Soft and Snappy? Yes. These cookies are very soft, yet they have a snap in the ginger flavor that really pleases. I use butter AND white flour in these cookies. If I am going to take the time to make cookies I want them to taste great!
This tomato soup is to die for! No one would ever guess it’s food storage! It’s even better left over, just be careful not to let it reach boiling or the cream will curdle. This is another favorite that I don’t store as part of my 19. Instead, I use it to rotate diced tomatoes. –Mellyn
Yield: 10-12 servings
4 15-ounce cans diced tomatoes
1 15-ounce cans tomato sauce
2 chicken bouillon cubes
2 tablespoons butter
1 Tablespoon onion powder
1 cup water
1 teaspoon baking soda
2 7.5-ounce cans table cream
pepper, to taste
Combine everything except the table cream. Let simmer for an hour OR put it in the crockpot for 4 or 5 hours. Sometimes we blend some or all of the tomatoes for a creamier texture.
Add soda and cream just before serving.
Top with black pepper, to taste.
Try not to slurp, and try to resist the temptation to lick out the bowl!
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.
The perfect chocolate chip cookie! I’ve been making these since I was 8-years old, and I’ve never found another chocolate chip cookie recipe that could rival it! Of course I had to try them with beans, and I got good results using half oil and half beans in place of the butter. However, even with the butter flavoring, I still missed the butter flavor. This is one recipe I plan to use my precious butter for…although I could probably live with half butter, half beans. Beth says to make sure you eat them immediately or freeze them right away! –Mellyn
1 cup butter OR 1/2 cup oil AND 2 T navy bean flour, 1/2 cup water, and 2 tsp Wilton’s butter flavoring
2 large eggs OR 4 tablespoons egg powder and 6 tablespoons water
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3 cups flour
2 cups semisweet chocolate chips
Combine butter (or use bean substitute*), eggs and sugars, and beat until creamy.
Add remaining ingredients except chocolate and stir until smooth.
Mix in chocolate.
Bake at 375 degrees for 10-12 minutes.
*If using beans and oil instead of butter, whisk navy bean flour and water in a glass bowl or measuring cup and microwave for 30 seconds. Whisk and repeat 3 more times. The resulting mixture is the equivalent of 1/2 cup of navy beans, blended with liquid. You can also use navy beans, blended with liquid. I prefer the flour because I can mix up the exact amount I want! You can read more about using beans in your baking, if you click on the tab labelled “Tips & Tidbits.” Don’t forget to add your butter flavoring if you’re making this with beans!
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
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 →