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.

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)

Frozen Fruit Cocktail

Ingredients:
9 large white peaches
1/2 lb seedless red grapes
1/2 lb seedless green grapes
1 c fresh blueberries
2 c sliced, fresh strawberries
1 c other berries (blackberries, raspberries, etc)

Juice Base
1/2 c lemon juice
1 1/2 c prepared orange juice
1 1/2 c sugar
1 2/3 c crushed pineapple (with juice)

Instructions:
Mix juice base ingredients in a large bowl. Peel (blanching is easiest) and slice peaches into juice mixture. Add the rest of the fruit as well. Stir well. Scoop into quart or pint freezer containers, leaving some headroom for expansion, and freeze. Make sure there is plenty of juice in each conatainer as that is the best part!

Thaw for about one hour before serving. Fruit should still be frozen but able to break apart at serving time. Serve as a salad or with 7-Up in a glass.

This recipe makes approximately one gallon. Double recipe to fill 8-10 one quart containers.

Mormon Baked Beans

2 c. small white beans
6 c. water
2 T. Dehydrated onion
1/4 c. oil
1/4 c. brown sugar
3 T. Honey
1/4 t. Dry mustard
1 1/2 t. Salt
1/8 t. Pepper
1/2 c. bacon or bacon bits (optional)

In the morning put beans and water in crock pot on low for 3-4 hours. Drain beans (save the liquid) and place in baking dish.

Stir together oil, sugar, honey, mustard, salt, pepper and 1 cup of reserved liquid from crock pot. Pour over beans and stir gently. Add enough of remaining bean liquid to almost cover beans.

Bake at 300º 2-3 hours. Stir in bacon or bacon bits last 30 minutes.

Moist Homemade Cornbread

This is the best cornbread you'll probably ever eat. It can be made with store bought cornmeal but I doubt it will taste as good as freshly ground. It is well worth it to grind it yourself. It's SO easy! Just purchase some plain popcorn in a bag and run it through your wheat grinder. I did it on medium but you can make it into fine grain, or coarse, depending on personal preference.

Also, if you don't store buttermilk you can easily make it by putting 1 TBLS of lemon juice, or vinegar, in a 1 cup measuring cup and then filling it up the rest of the way with milk. Let sit a few minutes before adding to the recipe.

1/2 cup butter (NOT margarine)
2/3 cup white sugar
2 eggs (or 4 TBLS powdered eggs + 1/2 water)
1 cup buttermilk (or 1 TBLS lemon juice + 1 scant cup of milk)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F. Grease an 8 inch square pan.

Grind popcorn in your wheat grinder if desired to make homemade cornmeal. You don't have to for this recipe, but I highly recommend it. I used white popcorn because I like it better but it doesn't matter what kind you use.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Super moist, yummy, cornbread. I think that I could live for a year off this alone :)

Creamed Vegetables

2 c. reconstituted vegetables
3 c. liquid
1 1/2 c. White Sauce Mix.
2 T. Onion Soup Mix

Use liquid from the reconstituted veggies and enough water to make 3 cups. Stir in white sauce mix and onion mix. Cook on stove top over med heat until thick, stirring constantly. Combine cooked veggies and sauce. Serve over baked or mashed potatoes, rice or toast.

Homemade Crescents

1/2 c warm water
2 Tbls yeast
3 Tbls sugar
1 c warm milk
1/3 c margarine, softened (or powdered butter)
1 tsp salt
4-5 c flour

Dissolve the yeast and sugar in the warm water. Add the milk, margarine, and salt. Mix in enough flour to make a slightly sticky dough. Rise until double. Roll out and cut into triangles. Roll triangles up to create crescents. Let rise again. Bake at 425 for 12 minutes.

Perfect Wheat Bread

2 1/2 c warm water
2 T active dry yeast
2/3 c sugar
2 3/4 c whole wheat flour
2 3/4 c white flour
1 tsp salt
1/4 c nonfat instant dry milk
2 T oil
2 T vinegar
1/2 c potato flakes

Mix yeast and warm water and let sit. Add to mixer with sugar. Add whole wheat flour and then the white flour. Add remaining ingredients in order. I usually have to add a small amount more flour to get the consistency that I want. Dough should not stick to the sides of the bowl but should still be quite tacky to the touch. Knead about 12minutes (6 minutes if using a Bosch Mixer).

Cover and let rise until double (approx 1 hour)*. Punch down and place in bread pans. Cover and let rise until double again (approx 30 minutes). Bake in the oven at 375 for about 20 minutes. Makes 2 large loaves.

*When using a wonder oven:

Follow recipe above letting rise until double in the bowl. Then punch it down and put equal amounts of dough into 3 greased cans (like large V-8 cans). Place cans in the smallest pot they will fit in with a lid on securely, and fill pot halfway with warm water. Let dough rise in cans (with lid on the pot) until almost to the tops of the cans. It doesn't take very long so watch carefully.

Remove cans and cover with tinfoil. Use a rubber band or tape to secure to can. Return cans to pot with water and cover with lid. Put pot on the stove and bring water to a boil. Boil for 10 minutes. Immediately place entire pot in wonder oven. DO NOT REMOVE THE LID FROM THE POT! Cover pot with wonder oven lid and close Rubbermaid lid. Leave undisturbed 2-3 hours (can be left in there as long as you want unattended so feel free to run errands while your bread is baking!). Remove pot from wonder oven. Be careful, it will be hot. When cool, slide bread out of cans and slice. Perfect, round, crustless bread.