Sunday, May 23, 2010


Cream (NOT ultra-pasteurized)

This is not technically a food storage recipe since it is made using cream, but it is useful information just the same.

Let cream come to room temperature. (For old fashioned tasting butter, let cream sour before whipping) Whip cream with mixer.

First soft peaks will form. Then it will begin to form stiff peaks.

Finally the butter will congeal and separate from the buttermilk by-product.

Separate milk from butter and place butter in a large bowl.

"Wash" the butter by filling bowl with cold water and kneading the butter in it. When water gets cloudy, drain water and refill. Repeat these steps until the water remains clear. It is important to wash all the buttermilk out or your butter will go rancid quickly.

Return butter to mixer and add salt. Approximately 1 tsp per pound of butter. If you accidentally add too much, repeat washing step. Mix in salt. Store butter in fridge, or in an airtight container on the counter.

For flavored butter, add garlic, or any other seasoning. Buttermilk by-product can be used in recipes or while baking.

Vanilla Yogurt

2 c Whole Milk
1 1/3 c Instant nonfat dry milk
1/4 c Plain yogurt with live cultures and NO additives
1/4 c Sugar
2 tsp Vanilla
1 3/4 c Warm water

This is not technically a food storage recipe since it is made using non-food storage items, but it is useful information just the same.

Mix milk, powdered milk, and sugar together. In the top of a double boiler heat until it reaches 180 degrees. Do not boil. Cool to about 100 degrees and discard skin, if any.

Blend yogurt with warm water and vanilla, and add to the milk.

Mix well and pour into clean, warm canning jars (I heated mine up to 100 degrees in the oven first). Incubate in wonder oven 4-7 hours.

Place in fridge. Yogurt will thicken as it cools. Stir before serving.

Popped Wheat

1 1/2 c whole kernal wheat
vegetable oil
garlic salt

Soak wheat in quart jar filled with water for 3 days, changing water everyday. After the third day, drain and pat off moisture. Heat 1/2" oil in skillet to 400 degrees. Evenly spread 1/2 c what over bottom of skillet and heat with lid on until wheat pops and heavy sizzle subsides. Drain on paper towels and season with garlic salt.

It does not pop fluffy and white like popcorn but it will pop so you will need a lid. Do not let it overcook but if you don't leave it long enough, it will be too chewy. It tastes like popcorn but is meatier. My kids liked it.

Sunday, May 16, 2010

Peanut Butter Chews

1/2 c peanut butter
1/2 c corn syrup
1/8 c powdered sugar
1/4 cup dry milk (or more)

Mix peanut butter and corn syrup; gradually add powdered sugar. Stir until smooth. Then add dry milk a little at a time and mix well until mixture is stiff enough to handle. Roll into snakes and cut with scizzors so that each piece is about the size and shape of a tootsie roll. Eat immediately or store in the fridge.

Wheat Applesauce Cake

2 c whole wheat flour
1 c sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1 c applesauce
½ c oil
Nuts, dates, raisins (opt)

Mix all dry ingredients. Stir in applesauce, oil, nuts, dates and raisins in desired. Bake in 8x8 greased cake pan at 350 degrees F. for 35 minutes or until done. Top with hot applesauce (Don't skip this part or it will be too sweet).

Sunday, May 2, 2010

Magic Mix

2 1/3 C. Non instant Powdered Milk
1 C. All Purpose Flour
1 C. Real Margarine (not spread) or Butter, at room temperature

Combine dry milk, flour and margarine/butter into a large bowl and mix with electric mixer until it looks like corn meal. Keep mix tightly covered in the refrigerator, it will stay good up to 2 months.

If you do not have butter or margarine you can also use the following recipe to get a similar mix that can be substituted for most magic mix recipes:

4 c instant nonfat dry milk
1 c flour
1/2 c vegetable oil

Same instructions.

Magic Mix - Pudding Pops

1/2 c sugar
2 c Magic Mix
2-3 Tbls cocoa
2 c water
1 tsp vanilla
1/2 c evaporated milk

Combine sugar, magic mix and cocoa in a saucepan. Mix well. Stir in water. Stir over medium heat until pudding bubbles.

Add vanilla and beat. Stir in evaporated milk, and cool slightly. Stir again and then pour into ice cube trays, paper cups, or popsicle molds. Insert plastic spoons, or popsicle sticks if necessary. Freeze.

Magic Mix - Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool.

Magic mix - White Sauce

2/3 C. Magic Mix
1 C. Water

In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)

Magic Mix - Cream of Chicken Condensed Soup

1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Magic Mix - Vegetable Cheese Sauce

1 C. water
2/3 C. magic mix
1/4 C. cheddar cheese, shredded (or powdered cheese + white bean powder)

Combine water and magic mix in a pot over medium high heat. Stir constantly with whisk until it bubbles and thickens. Stir in shredded cheese until melted in sauce. (or if you are using food storage only, stir in powdered cheese to taste. Add 1 tsp white bean powder to thicken if needed)