Category Archives: Salt

Cinnamon Raisin Biscuits

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From Julie L.

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

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
  • cinnamon
  1. Mix the dry ingredients together.
  2. Cut the shortening into the dry mixture.
  3. Mix the vinegar and milk.
  4. Pour the milk and vinegar mixture into the dry mixture.
  5. Using a fork, mix until it is all the same consistency.
  6. Let it rest for 5 minutes.
  7. Lightly flour the surface where you are going to roll out the dough.
  8. Grease a jelly roll pan.
  9. Heat your oven to 375 degrees.
  10. On the floured surface, roll the dough into a rectangle about 11 X 14 inches.
  11. 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.
  12. Starting with the long edge of the rectangle, roll it into a log shape.
  13. With a thin bladed knife, cut into about 1 inch rounds and place them on the greased jelly roll pan.
  14. Cook 12-15 minutes.
  15. Drizzle hot biscuits with glaze recipe below and serve warm!
Glaze:
  • 2 c powdered sugar
  • ¼ c water
  • ½ tsp vanilla
  • Dash of salt
  1. Mix all ingredients together.

 

Dad’s Oatmeal Cake

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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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Lightning Bread

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 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


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Date Bars

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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 →

Rich Navy Bean Soup

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This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn

Yield: 7 cups

  • 3 tablespoons white bean flour*
  • 1/4 cup flour — (optional, add it if you’d like a thicker soup)
  • 2 tablespoons dry milk powder
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups water
  • 1 teaspoon cumin
  • 2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
  • 1 15-ounce can corn, undrained
  • 1 4-ounce can diced green chiles
  • 1/3 cup parmesan cheese
  • 1 7.6-ounce can table cream
  1. Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
  2. Bring to a boil. Boil and stir for 1-2 minutes.
  3. Add cumin, white beans, corn and diced green chiles and heat until near boiling.
  4. Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!
*I can’t guarantee a good substitution for this since I’ve never made it any other way, but you could try 3/4 cup canned navy beans blended with liquid or try 4 tablespoons of butter and whisk the flour into it until it’s bubbly, adding the other dry ingredients after the 2 1/2 cups of water.

 

Bow-tie Pasta with Blackened Chicken

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After tasting a friend’s delicious blackened chicken pasta dish made with fresh ingredients, I had to find a way to make something similar with shelf stable ingredients! This is one of my all-time favorite food-storage recipes and definitely one of our family’s 19. –Mellyn

Yield: 10-12 servings

  • 12 ounces pasta (we like bowties)*
  • 1 tablespoon oil
  • 1 or 2 13-ounce can(s) chicken
  • 4 teaspoons blackening seasoning, divided** 
  • 1 4-ounce can mushrooms, drained
  • 1 15-ounce can diced tomatoes
  • 1 7.6-ounce can  table cream
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  1. Cook pasta according to package directions.
  2. Toss chicken with 2 tsp blackening seasoning. Heat oil over high heat in a large skillet. Add chicken and sauté until it starts to brown a bit.
  3. Add mushrooms and tomatoes to chicken.
  4. Whisk garlic powder, salt and blackening seasoning into table cream. Add to chicken mixture.
  5. Heat until warm, but don’t boil or the cream will curdle.
  6. Drain pasta and add to skillet.
  7. At this point, you can bake pasta for about 20 minutes at 350 degrees and melt a little cheese over the top or just eat it from the skillet.
*I’ve made it several times using rice instead of pasta. If you’re doing this, you can reserve the liquid from your canned chicken, tomatoes and mushrooms and add about an extra 1/2 cup of water to cook the 1 1/2 cups rice. 
**You can buy this or if the high cost gives you heartburn, I use Tom’s recipe that I found at http://allrecipes.com/Recipe/toms-blackened-seasoning/detail.aspx It makes about 24 teaspoons. I mix up a batch and keep it with my other spices.