Grandma Elva’s Baked Raisin Pudding

Grandma Elva always had a crew to cook for, and she usually had little or no notice about the number of mouths she would be feeding each day. This never stopped her from whipping up delicious desserts to accompany any meal! Her Baked Raisin Pudding is a well-loved dish filled with raisins, sauce, and a whole lot of memories. 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).




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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Rachel Rolls

Years ago I had a sandwich in a deli shop that they called “Rachel.” It was so good I inquired what was in it. They explained that it was simply a Reuben without sauerkraut. Now whenever I see a Reuben on the menu in a restaurant I order myself one “Rachel style.” If you love canned sauerkraut and want to food storage it, you could add it, just drain and squeeze dry. As for me – I prefer “Rachels.” Continue reading

African Chicken Peanut Soup

–Adapted from a Cooking Light recipe shared with us by Debbie C.

I’m just amazed at how versatile basic ingredients can be! By changing a few of the spices, basic beans and rice become something reminiscent of African cuisine?! I wasn’t sure how the kiddos would react to this one. Surprisingly, both Picky Boy and Little Girl ate it without complaining! Continue reading

Jell-O Cookies

I remember making Jell-O cookies as a kid. When I asked my mother for her recipe she said, “You know I remember making them, but I think we just made it up. I don’t think I ever had a recipe.” I love women who can do this. However, I am not one of them. I have to measure and calculate and write things down. It took me a couple batches (Yes, I did try a batch with beans), but I finally came up with what I feel is the closest to the cookies we made as kids. Enjoy! Continue reading