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It’s All Relative; Relatively Tasty That Is

Food Storage, humph. A friend of mine worked miracles with food storage while her husband was in law school and they were growing their young family. Her daughter called powdered milk, “tasty milk,” and she, my friend, seemed to always have the best things on her table for pennies, if not less.

Our family has been enduring some set backs for the past couple of years and they just keep on comin’. I am now at a place where food storage is not just a comforting thing sitting in my basement, but a real source of relief in times of strife. I think of the pioneers with, essentially, flour paste to eat, and I can’t feel too bad for myself with cupboards full of spices and a basement with buckets of oats, wheat, potato flakes, lentils, dried beans, and so on.

Problem is, I don’t know how to utilize it to the best of my family’s health and well-being. It seems that most of the information I have is less about using food storage everyday, and more about having a bunch of stuff in your basement. I need to know how to get it out of my basement and on my table with, and here’s the kicker, very little, and I mean very little, if any at all, fresh needing to be added. Fresh and grocery shopping are things of the past for me, at least for the foreseeable future and I need to put things on my table that will fill hungry children tummies. 

Anybody want to pass on some tried and true recipes, resources, or tips? I’d sure appreciate some!

{ 43 comments… add one }

  • Angie Gardner September 21, 2012, 7:25 pm

    I will look for some recipes. I know I’ve collected many over the years (although I’ve never actually used them). Here is the best advice I’ve had about food storage (but which I still didn’t follow, even though I knew it was good advice):

    Only buy what you know you will eat, and prepare something from your food storage once a week so that you are not only rotating it but so that you know how to prepare it (and make it taste good) and so your body is used to it. The lady who taught the class I went to was really funny – she said, “Can you imagine if all of us never eat all of those beans in our food storage and then suddenly we are living off of them? Serious GI issues going on!”

    Here has been my big problem with food storage: I haven’t found a way to prepare this stuff so I like it. I can tolerate potato pearls but that’s about it. So to rotate, if I have a choice between fresh potatoes and potato pearls I will always choose fresh potatoes because I like them more and plus they go bad if you don’t use them.

    I have about decided I am stocking up on peanut butter, ramen, and water. That’s about all my kids will eat anyway, so for sure we’ll rotate that!

    Something I do want to try is the 9 meal thing. For those who aren’t familiar, you write a menu for 9 meals that you know your family will eat – things that require no or very few fresh ingredients. Spaghetti is a good example. Then you purchase enough for 10 of each of those meals and you have your 3-month supply (9 meals x 10 = 90 days).

    We got about as far as spaghetti, chili, and stew and that’s as far as my brain would work.

    It’s great in theory (oh, and you should cook one of those meals every week too to keep it rotated…and you will need a running shopping list too if they are things you use often) but I fail at the practice of it.

    I do realize none of that will help you since you are looking more how to use what you have rather than stocking up now – but I just thought I’d share because that’s about all I know about food storage. :)

    I will look for those recipes though and email them to you. I know there was a super good bean soup that they demonstrated, and other things too.

  • Amy Lockhart September 21, 2012, 8:40 pm

    “The lady who taught the class I went to was really funny – she said, “Can you imagine if all of us never eat all of those beans in our food storage and then suddenly we are living off of them? Serious GI issues going on!” ”

    Sounds like we have our solution to the energy crisis. I am unaware of a regulation that has been imposed upon us as to how many beans or bean products we are allowed to consume. Now if we could only find a way to harness all that good gas …

    “I will look for those recipes though and email them to you. I know there was a super good bean soup that they demonstrated, and other things too.”

    That would be great! I love making soups because it’s basically dump it in and stir every so often. They don’t fill tummies for very long, but a bean one would be a bit more filling. I finally figured out that if I make corn bread (using my corn in food storage) or a muffin of some type they are full for a lot longer!

    Here is something that I learned recently. Powdered milk is a blessing for baking, that includes pancakes, waffles, muffins, everything you would use milk in. Put water to equal the milk in the wet ingredients and add the powder to the dry. It’s a marvelous thing. It works for buttermilk as well but you have to make the milk first and add vinegar to it and let it sit for 5 minutes to sour.

    I also have a big bag of flax (ground flax seed) that I purchased a while back thinking I would be all healthy and add it to smoothies. It has been perched in my cupboard waiting to unleash its awesomeness. You can substitute it for eggs in baking. 3 Tbsp Water + 1 Tbsp flax = 1 egg, whatever you are baking turns out splendidly perfect. It has a fairly good shelf life but I started keeping mine in the freezer to extend it even more. I have been making pancakes and blender waffles for breakfast using nothing but food storage items and water for a week now. The children’s tummies are full and my pocket book is happy!

    Thanks for responding. Everything helps :) I really like the 9 meal plan you mentioned. It could help a great deal, even if I am only able to start with one meal at a time. Slow and steady wins the race right?

    One last thing … What is it with Ramen? My children think I am the best mom in the world when I make it. For something with absolutely no nutritional value, it sure does hit some comfort spot with most children I know.
    Amy Lockhart recently posted…Starving To DeathMy Profile

  • rk September 22, 2012, 10:11 am

    Do you want recipes? I have a number of recipes that my family likes and eats regularly. I’m just afraid that posting them in the comments section might make the comment section too long.

  • Amy Lockhart September 22, 2012, 10:25 am

    I do want recipes! Thanks for being willing :) How would you feel about posting each recipe as a different comment? Then I can benefit, but so can anyone else that might need assistance in this particular area.
    Amy Lockhart recently posted…Starving To DeathMy Profile

  • rk September 22, 2012, 1:11 pm

    Something that is important to understand about beans and lentils is that when they are served alone they are very bland and boring. But if you put them with the right spices and serving medium like tortillas, rice or chips they can be great. My kids love to eat these refried beans with tortilla chips, cheese, salsa and sour cream. This is their favorite recipe and it is even vegetarian.

    By the way, these freeze really well. Make a big batch of refried beans and freeze the rest for other meals. These beans are very versatile. You can eat them with Spanish rice, chips, tortillas and as tostadas.

    Refried Beans

    2 cups pinto or black beans
    water
    1-2 jalapeño peppers
    1 tablespoon salt or garlic salt or salt to taste
    1 tablespoon garlic powder or crushed garlic
    2 teaspoon cumin
    1 teaspoon chili powder
    grated lime peel and juice from lime (optional)

    Sort pinto beans and remove rocks or dirt. Soak beans in water overnight or begin cooking in the morning. You can eliminate the need for soaking by boiling the water you cook your beans in and then cooking the beans. Place beans in a slow cooker and cover beans with several inches of water. Cook for several hours then add spices and jalapeños according to taste. Cook for a couple more hours until beans are soft. Older beans will take longer to cook than newer ones. When beans are very soft mash or blend them. Add lime peel if desired. If you want thicker beans remove some of the water before mashing. Add additional salt if you prefer.

  • rk September 22, 2012, 1:13 pm

    Main Course Bean Dip
    (Add what you have)

    1 batch of refried beans mashed
    1 can tomatoes (optional)
    1 can drained corn (optional)
    1 can olives (optional)
    1 pound ground hamburger (optional)
    1 small package Velveeta processed cheese (optional)

    Add the ingredients you like or have on hand. Serve with tortilla chips, salsa, guacamole or sour cream.

  • rk September 22, 2012, 1:17 pm

    You can try making your own taco seasoning if you want to and you can vary it to your tastes. I make about 8xs this much when I make a batch.

    Taco Seasoning
    INGREDIENTS
    1 tablespoon chili powder
    1 teaspoon garlic powder
    1 teaspoon dried onions from cannery
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon dried oregano
    1/2 teaspoon paprika
    1 1/2 teaspoons ground cumin
    1 teaspoon sea salt
    1 teaspoon black pepper
    1/4 teaspoon cayenne pepper (optional)
    DIRECTIONS
    1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

  • rk September 22, 2012, 1:21 pm

    Brazilian Black Beans

    2 cups black beans
    1 ½ quarts of water (approximately)
    1 lb or less pork (ribs or pork chops) (optional)
    1 onion or 1 tablespoon cannery dried onions
    1 tablespoon cumin
    3 cloves garlic or 1 tablespoon garlic powder
    1 jalapeño (optional)

    ½ lb bacon pieces (fry before adding)
    Cilantro to taste (optional)
    Grated lime peel and juice (optional)

    Sort black beans (turtle beans) and remove rocks or dirt. Soak beans in water overnight or begin cooking in the morning. To eliminate the need for soaking bring water to boiling water for beans first. Place beans in a slow cooker and cover beans with several inches of water. Cook for an hour or two, then add pork, onions, cumin, salt and jalapeño if desired. I prefer not to add pork with the dry beans because I don’t want the meat to overcook. Cook for hours or until beans are soft. Older beans will take longer to cook than newer ones. Right before serving add bacon,lime and cilantro if desired. Serve over rice.

  • rk September 22, 2012, 1:33 pm

    Flour tortillas

    4 cups flour (May need more if dough to sticky)
    1 teaspoon salt
    1 teaspoon baking powder
    1/4 cup shortening
    1 3/4 cup warm water

    Mix flour, salt, baking powder and shortening. Add water, mix. Dough should be smooth, if it is too sticky keep add flour a little bit at a time. If it is too dry add a little more water. Divide up in small balls. Roll out until very thin. Place on griddle. Turn and cook other side If needed look up how to roll out tortillas tutorial on Youtube.

    Yummy tortilla desert. Put butter on fresh warm tortilla sprinkle with cinnamon and sugar. Eat

    Even Yummer Tortilla Desert Mexican Bunelos
    Roll out flour tortillas. Instead of putting on griddle, fry in hot oil. Remove and sprinkle with cinnamon and sugar.

  • rk September 22, 2012, 1:38 pm

    Lentil Tacos
    1 cup lentils
    Water

    Taco Seasoning or Fajita Seasoning

    Boil lentils in water for about a half hour. Lentils should be soft, but not mushy. Flavor with taco or fajita seasoning. Use like meat for a taco on a four or corn tortilla. Add other taco ingredients to your tacos.

    If you wish you can even add fried ground round to the lentils to stretch your mean. This tastes fine and my family likes it. You can also put these lentils on a taco salad or in a quesidilla.

  • rk September 22, 2012, 1:42 pm

    Barbequed Lentils

    1 cup lentils
    Water
    Barbeque Sauce
    Cooke sausage (optional)
    Boil lentils in water for about a half hour. Lentils should be soft, but not mushy. Times may vary. I also cook lentils in my slow cooker if I want it to take longer. Drain Cooked Lentils. Add barbeque sauce to taste. Add sausage if desired. Serve with rice.

    By the way, I have seen really large, reasonably priced gallon containers of barbeque sauce at Walmart.

  • rk September 22, 2012, 1:43 pm

    Lentil Sloppy Joes
    Sloppy Joe Mix or 1 recipe homemade sloppy jo sauce
    Add cooked Lentils instead of meat or with meat. Serve on a bun.

  • rk September 22, 2012, 1:46 pm

    Let me know if any of these recipes work. I hope this has been helpful. I will post more recipes if I think of any more good ones. I would also recommend going to the Idaho Bean Commision Website. They have a lot of recipes there. Their recipes call for canned beans, but you can just cook them and then make the recipe. By the way, they even have desert bean recipes. They sound interesting.

    http://bean.idaho.gov/recipes/recipes.cfm

  • Angie Gardner September 22, 2012, 2:24 pm

    Yay, rk! Some of these look really, really good. Some use for all these lentils I have after all! :)

  • Amy Lockhart September 22, 2012, 2:34 pm

    Thank you rk, so much! I really appreciate the time it took you to type those out for the benefit of others. Thanks for the site too. I have heard of a bean cake recipe. Haven’t tried it, but apparently beans are much more versatile than I ever knew :)

    You mentioned a Sloppy Joe mix. Would you be willing to share that?
    Amy Lockhart recently posted…Starving To DeathMy Profile

  • Tracy Polyak September 22, 2012, 4:56 pm

    We have just completed our one-year of food storage, and now I have been looking to find recipes to rotate it. So I am really excited that you have brought this up. I have found a white sauce mix that uses dried milk, which I use for a base for mac’n’cheese.

    I have two good books that use food storage items. The one that is best for cooking with only stored foods is Cookin’ with Home Storage by Vicki Tate. This one is really thorough, going so far as to tell you how to make your own yeast. The other one I like is called The Complete Make-a-Mix Cookbook by Karine Eliason. This one tells you how to make things like homemade biscuit, pancake, cookie and cake mixes, and much more. You can find both books on Amazon.
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  • Amy Lockhart September 22, 2012, 5:57 pm

    Thanks Tracy! With so many resources out there it’s hard to know where you’ll get the most for your money. Care to share the white sauce recipe?
    Amy Lockhart recently posted…Starving To DeathMy Profile

  • Amy Lockhart September 22, 2012, 6:04 pm

    Tracy, I found them both on Amazon. The Cookin’ with Home Storage sells used from $45.48, and new from $160 plus. Is this the right book?
    Amy Lockhart recently posted…Starving To DeathMy Profile

  • rk September 22, 2012, 7:57 pm

    This recipe isn’t my favorite, because I prefer real whipped cream. However it is fun to make because it really does whip up like whipped cream.

    Nonfat Whipped Topping

    1/2 cup ice water
    1/2 cup Nonfat Dry Milk
    1 1/2 teaspoons unflavored gelatin
    2 tablespoons cold water
    2 tablespoons boiling water
    1/4 cup powdered sugar
    1 teaspoon vanilla extract

    Directions:

    COMBINE ice water and dry milk in large mixer bowl. Freeze bowl, milk mixture and beaters for 15 minutes. Combine gelatin and cold water in small bowl. Let stand for 3 minutes. Add boiling water; blend well. Cool to room temperature.

    WHIP chilled milk mixture until stiff peaks form. Add gelatin mixture, sugar and vanilla extract. Whip just until blended.

    NOTE: If whipped topping develops an airy appearance, simply stir vigorously to restore smooth appearance. For best results, prepare same day as serving.

  • rk September 22, 2012, 8:00 pm

    I rather like this pumpkin pie recipe that uses powdered milk because it doesn’t leave a film on the roof of my mouth. You can make it with the powdered milk whipped topping and really impress everyone an Relief Society.

    Perfect Pumpkin Pie

    1 2/3 cups water
    1 (16 oz) can pumpkin (about 2 cups)
    1 cup powdered milk or 2 cups instant powdered milk
    ¾ cup sugar
    2 eggs
    1 tsp cinnamon
    ½ tsp salt
    ½ tsp ginger
    ¼ tsp cloves
    1 (9 inch) unbaked pastry shell
    Sweetened Whipped Cream

    In large bowl, beat all ingredients except pastry shell and whipped cream. Pour into pastry shell and bake at 425˚ F for 15 minutes. Reduce oven temperature to 350˚ F and bake 50 to 60 minutes longer or until knife inserted in center comes out clean. Cool; serve with sweetened whipped cream.

  • rk September 22, 2012, 8:03 pm

    Here is a recipe for Homemade Hamburger helper using dry milk. I’m not a big hamburger helper fan, so I haven’t used this much. But perhaps it might work for you.

    Homemade Hamburger Helper

    I have a generic recipe for hamb helper and one recipe to make from it
    Homemade Ground Beef Helper
    2 c. nonfat dry “instant”milk
    1 c. cornstarch
    1/4 c. unsalted chicken or beef bouillon powder
    2 Tbsp. onion flakes
    1 tsp. dried basil
    1 tsp.dried thyme
    1 tsp. black pepper
    2 Tbsp. dried parsley
    1 Tbsp. garlic powder
    Mix the ingredients together and store in an airtight container. Use as base mix for hamburger helpers.

    Chili Tomato Mac
    Brown 1 pound ground beef or turkey, drain off fat
    Add 1 c. water, 1 and one half cups uncooked macaroni, 2 (15 oz) cans diced tomatoes, 1 Tbsp chili powder, and 1/2 cup of the “Helper Mix”. Simmer covered about 20 minutes or until macaroni is tender. Serves about 4 persons.

  • rk September 22, 2012, 8:05 pm

    Personally, there are only a handful of desert recipes that use whole wheat flour that I like. This is the only whole wheat cookie recipe I like.

    Whole Grain Oatmeal Cookies

    ¾ cups shortening, margarine or butter
    1 cup packed brown sugar
    ½ cup white sugar
    2 eggs
    1 teaspoon vanilla

    1 ¾ cup whole wheat flour*
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon cinnamon

    2 cups rolled oats
    1 cup chocolate chips (optional)
    1 cup nuts (optional)
    Heat oven to 375 F

    In mixing bowl, mix shortening, margarine or butter with sugar, eggs and vanilla until blended. Add sifted flour baking powder, baking soda, salt and cinnamon. Beat until blended. Add oats and chocolate chips. Do not overmix or cookies will be tough. Drop by rounded teaspoons 2 inches apart onto and ungreased cookie sheet. Bake in a 375 oven for 10 minutes or until done. Cookies that are slightly underdone will be chewy and moist. Cool cookies on wire rack.

    Raisin oatmeal cookies: Prepare as above expect substitute chocolate chips for 1 cup of raisins.

    Cranberry Oatmeal Cookies: Prepare as above expect substitute chocolate chips for 1 cup of dried cranberries.

    *Flour should be home ground from wheat. Commercial “whole wheat” flour isn’t really whole wheat since the germ has been removed to prolong shelf life. It will not work as well. Freshly ground flour should be stored in the fridge or freezer.

  • rk September 22, 2012, 8:11 pm

    This is one of the best whole wheat recipes I have. This is a great beginning food storage recipe because you don’t have to grind the wheat to make your pancakes and waffles. One could buy one can of wheat from the cannery and try out this recipe with their family. I have only had good reviews on this one from people.

    Actually I have put 1 cup of wheat berries in Ziploc bags with this recipe and given it to health conscience friends as a gift. They have all loved it. They have been very surprised that they can take wheat berries and have smooth whole wheat pancakes in 7 minutes.

    Blender Pancakes
    1 cup wheat kernels
    1 1/3 cups milk (or 1 1/3 cups water and 1/3 cup powdered milk)
    1 egg
    2 Tablespoons vegetable oil
    1 TBSP baking powder
    1/2 tsp salt
    1 1/2 TBSPS sugar, if desired

    Place wheat in blender.
    Add milk and blend on highest speed 5-6 minutes while adding egg, oil, baking powder, salt, and sugar.
    Pour from blender jar onto hot griddle. Bake until bottom is nicely browned.  Turn with spatula and brown the other side.

    You can put blueberries or bananas in batter to make blueberry or banana pancakes.

    Buttermilk Blender Pancakes

    1 cup wheat kernels
    1 1/2 cups buttermilk
    1 egg
    2 Tablespoons vegetable oil
    1 tsp baking soda
    1/2 tsp salt
    1 1/2 TBSPS sugar, if desired

    Follow instructions for Blender Pancakes.

    Blender Waffles

    Prepare as blender pancakes and put in waffle iron. For extra light waffles separate egg. Blend yolk in batter and prepare batter as directed. Whip egg whites until stiff peaks form. Gently fold egg whites into batter before putting batter into waffle iron.

    Aebleskiver/Danish Donuts/ Pancake Puffs

    Make blender pancake batter or buttermilk pancake batter as shown above. Put batter in Aebleskiver/Danish Donuts/ Pancake Puff pan. A pan can be ordered online . Lodge also makes a pan. I have seen them sold in hardware stores that sell Lodge Dutch ovens.

  • rk September 22, 2012, 8:21 pm

    Amy,
    You asked if I had a sloppy joe mix recipe. I confess, I am pretty lazy and I buy generic Manwhich (sloppy joe sauce) from a can. My husband honestly didn’t care much for my homemade version. If you want to make it from scratch, find some recipes on Google and see what your family likes best. I would recommend blending lentils with hamburger meat that your children and used to at least at first.

    I have one other suggestion that I failed to mention with the lentil tacos. It also tastes really good to cook onion and bell pepper slices on a hot skillet with olive oil, flavor them with fajita or taco seasoning and put it with the spiced lentils for the tacos.

  • Amy Lockhart September 22, 2012, 9:53 pm

    rk, you are super! Thank you so much :)
    Amy Lockhart recently posted…Starving To DeathMy Profile

  • Amy Lockhart September 23, 2012, 10:34 am

    rk, You mention that freshly ground wheat flour needs to be stored in the fridge or freezer. My question would be if that pertains only to longer term storage say a month or so, or if it’s always.

    I keep my in the pantry in an airtight container and grind only as much as I use in about 3-4 days, sometimes 1 week. What do you think?
    Amy Lockhart recently posted…Train for the Right RaceMy Profile

  • rk September 23, 2012, 12:38 pm

    #26
    From what I am told, the nutritious oil in the germ of freshly ground whole wheat flour only has a shelf life of one week or so, after which it goes rancid. In my opinion if you are using the flour within that week you should be fine. I don’t use it up that quickly.

  • Steve September 23, 2012, 4:21 pm

    Food storage doesn’t have to be wheat or beans or cannery products.

    In my opinion, you should have more of whatever you normally eat. Essentially a big pantry.

    Frankly, worrying about some kind of apocalyptic world is kind of silly. Most disasters are personal . . job loss, illnesses, death or divorce. Having food stretches the budget when most needed.

    Disasters are also overplayed. A 72 hour kit is smart. It will help until the authorities and private groups arrive.

    So, fill your freezer full of meat and butter. Stock up on macaroni and cheese. Buy chocolate chips. If you like tamales, get masa flour. If you like oriental, get frozen vegetables, some meat and decent jasmine rice.

    Buy what you like and eat every day. Just accumulate more and more and use things consistently to avoid rotation problems.

    If you don’t like wheat or cannery products, don’t buy them. They’ll just go to waste.

  • Amy Lockhart September 23, 2012, 6:12 pm

    Thanks for your thoughts Steve. No apocalyptic worries here. Stocking up isn’t an option for us right now.

    My family has all of these things already and I am learning how to use them to benefit us now. Buy what you like isn’t an option for us at the moment. I am really grateful for the food storage in my basement that is helping us out. I am even more grateful for the willing help of others to provide ideas, resources, and recipes for my family’s well-being.
    Amy Lockhart recently posted…Train for the Right RaceMy Profile

  • Patrice September 24, 2012, 7:37 am

    The comments here are so helpful. I’ll be bookmarking this link and coming back to plan meals. Yeah!

  • rk September 24, 2012, 9:07 am

    APPLE CRISP
     
    1 2/3 cup dehydrated apple slices
    2 1/2 cups water
    1/2 cup sugar
    1 tsp. cinnamon
            Combine in saucepan.  Bring to boil, stirring occasionally.
        Pour sweetened apple mixture into 9×13 pan.  Top with mixture of the following:
    3/4 cup brown sugar
    1 cube butter
    1 cup flour
    1/2 cup oats
        Bake @ 350 degrees for 45 minutes.
     
     
    Another recipe using dehydrated apple slices:
     
     
                                        DUMP CAKE
     
    1 2/3 cup dehydrated apple slices
    2 1/2 cups water
        Bring to boil in saucepan, stirring occasionally.
        Dump into a bowl and mix with the following:
    2 cups sugar OR 1 cup honey
    2 eggs
    1/2 cup oil
    2 cups flour
    1 tsp. vanilla
    1 tsp. cinnamon
    1 tsp. nutmeg
    1 tsp salt
    1 tsp. baking soda
    1 cup nuts (optional!)
        Pour into greased and floured 9×13 pan.  Bake @ 350 degrees for 55 minutes.
     

  • rk September 24, 2012, 9:15 am

    You can also make homemade graham crackers. They are a little different, but they taste ok and they make fine graham cracker crusts. Her is a recipe I copied from a website which also has a Youtube tutorial on how to make them.

    I’m Crystal, your personal food storage trainer! Let me help you figure out your food storage! >>READ MORE

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    Get the basics on making bread with whole wheat!

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    Learn more about using your pressure cooker to help cook your food storage food!

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    Learn how to make yogurt from powder milk!

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    Graham Crackers-Whole Wheat Food Storage Recipes

    April 24, 2012 5:30 am
    Crystal
    49 comments

    Who knew you could make such amazing graham crackers right at home? Karen from ID sent me a GREAT recipe (it tastes like a mix between graham crackers and Teddy Grahams). It’s easy to make and uses food storage so you know I’d love it! I went ahead and made a how-to video on how to make them so…enjoy!

    Graham Crackers-from Karen in Chubbuck, ID
    1/3 cup shortening
    3/4 cup plus 1 T. sugar (I use brown sugar)
    3 T. honey, warmed
    1 1/2 tsp. vanilla
    1 3/4 cups whole wheat flour
    1 1/4 cups all-purpose flour
    1 1/4 tsp. salt
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 cup plus 2 T. water
    I add in 1-2 t. cinnamon

    Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
    Blend until smooth. Combine dry ingredients in a separate bowl, and then
    add dry mixture to the wet ingredients and blend well with electric mixer.
    Slowly add water to the mixture while beating. You may have to mix by hand
    until the mixture forms a large ball of dough.

    Divide the dough in thirds and roll one third out on waxed paper till at
    least 1/16″ thick. It should be very thin. Use a knife to trim into a
    rectangle slightly smaller than the sheet pan you will be using. Grease
    the baking pan with a light coating of shortening. Turn the dough over
    onto the baking sheet and remove the wax paper.

    Use a knife to score the dough into smaller crackers. Use a toothpick (or
    fork) to poke holes over the entire surface of the dough. Bake for 22 to
    24 minutes, or until the dough begins to turn light brown around the
    edges. Turn the baking sheet around halfway through baking time for even
    browning. Cool the crackers before breaking them apart along the scored
    lines. Repeat process for remaining dough. If desired, you can sprinkle a
    cinnamon/sugar mixture over the dough before baking to make cinnamon
    grahams.

    http://everydayfoodstorage.net/2012/04/24/graham-crackers-whole-wheat-food-storage-recipes/food-storage-recipes

  • rk September 24, 2012, 9:17 am

    Carrot Cake

    2 cups whole wheat flour
    2 teaspoons baking powder
    1 ½ teaspoons baking soda
    1 ½ teaspoons salt
    2 teaspoons cinnamon
    1 ½ cups sugar
    1 ½ cups salad oil
    4 eggs
    2 cups finely shredded carrots
    1 (8 ½ oz) can crushed pineapple drained
    ½ cup chopped walnuts (optional)

    Add and mix sugar, oil and eggs in bowl. Sift together flour, baking powder, baking soda salt and cinnamon. Add dry ingredients to sugar mixture. Stir in carrots, pineapple and nuts. Pour in 3 9-inch greased pans or 12x9x3 cake pan. Cook 40-50 minutes or until toothpick comes out clean.

    Cream Cheese Frosting

    ½ cup butter
    1 8 oz package cream cheese
    1 teaspoon vanilla
    1 lb box powdered sugar

    Mix all ingredients together until smooth and creamy.

  • rk September 24, 2012, 9:18 am

    Pumpkin Muffins
    2 cups whole wheat flour (freshly ground)
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/8 teaspoon ground nutmeg
    3/4 cup packed brown sugar
    3 tablespoons molasses
    1/4 cup oil
    2 large eggs
    1 cup canned pumpkin (or cooked mashed sweet potatoes, yams or winter squash)
    1 teaspoon vanilla extract
    3/4 cups buttermilk or 1 cup milk* + 1 teaspoon vinegar
    1 cup chocolate chips or raisins (optional)
    Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or oil.
    In a medium bowl or sifter, whisk or sift whole-wheat flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
    In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and mix well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Stir in chocolate chips or raisins. Mix just until combined.
    Pour the batter into greased muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 12-15 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
    *Can use ¾ cup water with 2 tablespoons powdered milk with
    Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
    These muffins freeze well.

  • Amy Lockhart September 24, 2012, 10:06 am

    Thanks again rk. I find it extremely funny that I was making pumpkin muffins yesterday because I found some pumpkin from a friends garden buried deep in my freezer. I searched and searched for a recipe and the one I used didn’t turn out so great. Yours looks much better. I have 1 cup of pumpkin left too, so I’ll try it this week!
    Amy Lockhart recently posted…Train for the Right RaceMy Profile

  • Cm September 24, 2012, 11:08 pm

    I cook using dry beans all the time, not just to rotate food storage, it’s much less expensive and is so easy after you get used to it. One myth is that you have to pre-soak or quick-soak your beans first. This will speed the process up, but you can just bring them to a boil and simmer them till they’re done. I don’t add any seasonings or salt till they’re almost finished or you can over season. Make extra and freeze them in the water you cooked them in. I use plastic bags or plastic containers. I make lots of bean soups, just sauté some onions, carrots, (dehydrated is fine too), other veggies. Then mix in a few T flour, add broth to cover. Add beans, leftover meat. There is no wrong way to make soup. Adjust any recipe for what you have.
    Also use powdered milk any time you cook with milk: pancakes, sauces, etc.
    Look up Jim Lehey’s No knead bread recipe-So delicious and no oil and minimal yeast needed.
    *also use the bishops storehouse or food pantry to get some fresh fruit and veggies, milk, and cheese. You don’t want your family missing out on those important nutrients. Those services are there for those who need them.

  • Amy Lockhart September 25, 2012, 6:48 am

    Just a heads up on #23. Great recipe, but! If you are using a Vitamix it only takes about 30 seconds. I put my wheat, water, and powdered milk in and let her rip. About two minutes later I had a partially cooked dough ball :) It was a great science experiment!

    My second try was yummy!
    Amy Lockhart recently posted…Train for the Right RaceMy Profile

  • rk September 25, 2012, 7:55 am

    How was it that you got a partially cooked dough ball? By using the Vitamix? In any case, I’m glad it worked.

  • Amy Lockhart September 25, 2012, 8:30 am

    The speed raises temperatures high enough to cook soups. It’s a very efficient high powered machine so it took my liquid to cooked solid a lot more quickly than I anticipated! It was so hot and steamy when I was taking it out and throwing it away that I burned a couple fingers.

    I love my Vitamix, but it’s good for me to remember the power within the machine :) My children were amazed and thought I was quite the cool science mom for the day, what a bonus.

    The second go around was perfect and only took about 25-30 seconds. Thanks again for the recipe.
    Amy Lockhart recently posted…Train for the Right RaceMy Profile

  • rk September 25, 2012, 9:39 am

    #39 That is funny. I’ll remember to warn people if they have a Vitamix or a Blendtec blender. Amazing your kids isn’t a bad thing. It probably made them more open to eating the pancakes.

  • Tracy Keeney September 29, 2012, 7:47 pm

    Wow– lots of great stuff in this thread!
    Confession time– I canned wheat for the first time in the spring of 1993. That wheat is STILL in those cans. I’ve canned wheat SINCE then, too. And I’ve never cracked one can open.
    #1 reason– I don’t have a grinder. I kept meaning to get one and never did. One of those “out of sight out of mind” things. My cans of wheat are at the very bottom, and very back of our storage. So 99% of the time I don’t even remember they’re there.
    I know you can use the wheat without grinding it–boil the kernals and use them in recipies– I just need to actually TRY it. This has inspired me. I’m going to bring up one of those cans and set it right on my counter by the stove, that way it IS in sight.
    So a question– the Blender Pancakes– it says to put a cup of wheat kernals and the milk in the blender. Do I assume correctly that this can’t just be a $29 blender from Walmart– but one of the bigger, fancier ones mentioned above? Vitamix, Blendtec, etc?

  • Amy Lockhart September 29, 2012, 8:13 pm

    I am not certain, but I think the recipe is for the average joe blender. The fancier ones just get it done quicker. Hopefully rk will correct me if need be!

    No wheat grinder no problem. Do you have children? Here’s what my 9 yo son suggested to me the other day, “Mom if we don’t have power I know how we’ll grind wheat for flour. The girls can put on their church shoes and just step on them and grind them up. Then we can suck it up with the vacuum and empty the vacuum container into the flour container.”

    Not sure how the vacuum works if there is no power for the grinder, but it sure was good for a laugh!
    Amy Lockhart recently posted…Train for the Right RaceMy Profile

  • Tracy Keeney September 29, 2012, 8:40 pm

    HA! Well, I’m sure that they’d be be quicker to jump on the “grind the wheat with your shoes and suck it up with the vacuum cleaner” chore than they are to get the dishes done.

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