Many people make no bake cookies. They are great for hot summer days, when you don’t want to heat up the oven, but honestly, I like them any time of year. This recipe was one of my first loves. I got it from my Young Women’s leader at church and I think of her every time I make them.
Recipe courtesy of Ann S.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!
Monkey Bread! There are so many varieties. This chocolate version is made from simple ingredients and ends up full of wow! The dough itself outdoes any freezer dough or refrigerator biscuit and bakes up light and fluffy. It’s a great example of why we all need some white flour in our storage.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.
Who doesn’t love brownies?! This is one of our all-time favorite recipes! I couldn’t resist trying it with beans instead of butter, and the result was surprisingly good! My kids thought they’d died and gone to heaven when I let them eat brownies for breakfast! –Mellyn
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!
This week’s ingredient is chocolate chips. I’m a true believer in storing basic food storage, however there’s definitely room in my pantry for small things that make a HUGE difference. In my opinion, chocolate chips fall into this category. They’re extremely versatile — you can throw them into a trail mix or melt them and use them for dipping. They add a touch of color and flavor to muffins and pancakes, and even my picky eaters are more apt to try something that’s sprinkled with a few chocolate chips.
This recipe comes to us from Julie L. It is truly the best fudge I’ve ever eaten, and believe me, I’ve eaten my share of fudge! In line with my recent curiosity, I had to try it with beans. The texture and taste were good. My only complaint was that I missed the buttery flavor. Stepping out of my comfort zone I ordered a bottle of Wilton’s butter flavoring just to see. It’s routinely used by cake decorators to give a buttery flavor to the shortening frosting that holds its shape better than butter frosting. The result was excellent! Even Julie proclaimed the fudge good.
This casserole is simple, yet it tastes like you spent all day preparing your best Thanksgiving feast. It can be made with leftovers from that great day or you may easily taste the joys of the season year round, by having canned turkey in your storage to fill the unexpected craving. Continue reading →