Bran Muffins

From Julie L.

These are some of my all-time favorite muffins! I like to double or even triple the batter. It’ll keep for several days in the refrigerator in an airtight container. Don’t stir it after storing –just pour and use. We like them for breakfast with butter and jam or as a side with corn chowder for dinner. The kids also eat them for snacks. Good eats! –Mellyn  Continue reading

Morning Muffins

It took me a long time to think of a name for these babies. I love them because they add carrots (and Vitamin A) into my food storage. The kids helped me with finding a name. We went from “Two Fuits and a Veggie,” to “Can I just have another?” Okay, the latter was not really a name suggestion, but an uninterested child. We finally picked one and decided as long as the muffin is good, who cares what the name is? Continue reading

Egg Noodles

Homemade pasta! I love the thick texture of these homemade noodles! They’re so easy to make and taste like real comfort food!

  • 1/4 cup egg powder
  • 6 tablespoons water
  • 2 cups wheat flour — (I used 1 cup hard white and 1 cup soft white)
  • 1/4 cup water
  1. Combine egg powder and 6 tablespoons water. Whisk to get the lumps out.
  2. In a large bowl, combine wheat flour, egg mixture and remaining water.
  3. Knead until smooth.
  4. Using a rolling pin, roll out 1/8″ or even a little thinner.
  5. Cut with a knife or pizza cutter into strips.
  6. Let dry on counter for about 3 hours.
  7. Cook like regular dry pasta by adding to about 2 quarts of boiling water and boiling until tender (12 or so minutes).

 

 

 

Brazilian Sweet Rolls

–Patricia R.

My dear friend, Valeria, first introduced me to this sweet bread when our family lived in South Florida. She says you can tell it’s a Brazilian recipe because of the sweetened condensed milk — a Brazilian favorite. The fact that it only requires a few ingredients makes it one of my favorites, too! We love these served warm at breakfast time. –Mellyn Continue reading

French Toast a la Food Storage!

French toast is truly one of the most divine foods on earth, and my mom makes the best French toast in the world! I was honestly shocked at how well this recipe converted to food storage ingredients. Made with powdered eggs, wheat flour and powdered milk, we all wolfed it down — just like our usual white toast version. I’m sure the syrup didn’t hurt the taste either! –Mellyn

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Butterhorn Rolls

From Kristie Hansen

Kristie shared her original recipe with our family over 12 years ago, and we’ve been on a “roll” ever since! Light and delicious, these family favorites are a must at Easter, Christmas and every other special occasion during the year. Of course they had to be adapted for our food storage plan! This recipe is the real reason I store powdered eggs…and extra butter in the back of my fridge! –Mellyn  Continue reading

Mini Raspberry Vanilla Cakes

My friend, Jane, made the most delicious cake that she would cut in half and fill with jam. This recipe was inspired by her! To me, the texture (due to the beans) is between regular cake and angel food cake. I think it’s especially delicious topped with a pudding-cream filling and fresh strawberries (in non-emergency times, of course) In emergencies we’ll just have to make due with jam and buttercream frosting! –Mellyn Continue reading

My Favorite Muffins

Jams, jellies and preserves — I like them all! I especially like their versatility. This week I’ll share with you some of our favorite main dishes that sport jam as a main ingredient, along with some of our comfort-food favorites! –Mellyn

From Grace B.

When I was engaged, some friends threw a “Kitchen” Shower for me. Each person who came, brought an item to use in the kitchen, along with a favorite recipe. These recipes have been among my favorites over the years. Tried and true, they helped make my first attempts in the kitchen successful. My family loves Grace’s favorite muffins, and they’re just as good for dinner as they are for breakfast! Grace says you can make these muffins plain or hide jam in the middle for a sweet surprise. I often leave the jam on top because it looks so pretty…and because I’m lazy! Thanks for sharing your favorite muffins, Grace! –Mellyn

Yield: 12 muffins

  • 2 tablespoons egg powder or 1 fresh egg
  • 3 tablespoons water — omit if using fresh eggs
  • 1/2 cup water — If using fresh milk, omit and use 1/2 cup milk instead
  • 1/4 cup oil
  • 1 1/2 cups flour
  • 1 1/2 tablespoons nonfat dry milk powder –omit if using fresh milk
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6-12 teaspoons jelly or jam
  1. Heat oven to 400 degrees.
  2. Prepare 12 medium muffin cups.
  3. Whisk egg powder into water or beat egg; stir in remaining liquid ingredients.
  4. Mix in dry ingredients just until flour is moistened. Batter should be lumpy.
  5. Fill muffin cups 2/3 full.
  6. Bake 15-20 minutes or until golden brown. Immediately remove from pan.
  7. For surprise muffins, drop 1 teaspoon of jelly or jam into each one before baking! (I use about 1/2 teaspoon.)

 

 

Peanut Butter Bars

–From Kristen K.

Perfect for picnics and potlucks, these peanut butter bars are sure to please! Kristen used to bring them to all of our big gatherings and whenever our family makes them now, we think of her.
I couldn’t resist playing with the recipe just a little. I had good results cutting back the sugar and replacing some of the butter with (surprise!) beans. With the sweet, creamy frosting on top, my family didn’t even notice! –Mellyn

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Dad’s Oatmeal Cake

From Julie L.

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

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Date Bars

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