Fruit Crisp

Brenda R.

topping:
1/2 cup brown sugar
1 cup oats
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp allspice
5 TBSP butter, melted
filling:
5 cups chopped fresh fruit, or 2 (15oz) cans fruit, drained
3 TBSP brown sugar
1 TBSP flour
1 TBSP orange juice (I just used some of the syrup from the can of peaches)

1.Heat oven to 400 degrees.
2.Combine topping ingredients in a medium sized bowl, set aside.
3.In an 8-inch square pan, toss filling ingredients.
4.Sprinkle topping over fruit.
5.Bake until fruit is bubbly and topping is crisp, about 30 minutes.

Moist Cocoa Lentil Cake

Jennifer S.

2 cups boiling water
2/3 cup washed lentils
1/4 tsp salt
----------------------------
1 cup oil
1 tsp vanilla
1 1/2 cups sugar
4 TBS cocoa
1 1/2 tsp soda
4 large eggs (can use powdered)
2 cups sifted flour
1/2 tsp salt

Add lentils and salt to boiling water. Cover and simmer for 40 minutes. Drain, reserving liquid. Add 1/4 cup liquid back to lentils. Make puree in blender or food processor. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix sugar, oil, eggs and beat well for 2 minutes. Add vanilla and pureed lentils to creamed mixture. Sift and add remaining ingredients. Beat for an additional 2 minutes. Pour into prepared cake pan. Bake for 30-35 minutes. Cool and frost.

Pinto Bean Fudge

Jennifer S.

1 cup warm cooked pinto beans
3/4 cup melted butter or margarine
1 cup cocoa
1 tablespoon vanilla
2 pounds powdered sugar
1 cup chopped pecans (optional)

Mash or sieve beans. Add melted butter or margarine, cocoa and vanilla. Mix in powdered sugar gradually. Add nuts if desired. Press into a 9 x 13 inch oiled or non-stick pan. Store in the refrigerator.

Never Fail Whole Wheat Bread

Simple Recipes Using Food Storage

8 1/2 C warm water (105-115 degrees)
1 C potato pearls
1 C NON instant powdered milk
1/2 C honey
6 T yeast
1/2 C vegetable oil
3 T salt
22 C whole wheat flour

Sprinkle yeast on water, add honey and oil. Let stand for 5 mins, until bubbly.
Add potato pearls, powdered milk, salt and 10 C of flour. Mix using electic mixer, or stand mixer with dough hook for about 5 mins. Let stand for 15 mins.
Add remaining flour and knead by hand if using electric mixer or in stand mixer for 5more mins.
Divide and shape into 6 loaves. Place into well greased baking pans. Set aside and let dough double.
Bake at 350 degrees for 20 mins, turn oven temp down to 325 and bake for an additional 20 mins.
Immediately turn out onto cooling racks. Brush tops with butter or loosely cover with foil to keep crust from getting too hard.

Wheat Raisin Chocolate Chip Cookies

Simple Recipes Using Food Storage

1 1/2 C butter or shortening
1 1/2 C sugar
1 1/2 C brown sugar, packed
4 eggs
2 t vanilla
2 1/2 C wheat flour
2 1/2 C white flour
1/2 t salt
2 t baking soda
2 T hot water
1 C nuts, optional
1 C raisins
12-oz pkg chocolate chips

Preheat oven to 350 degrees.
Beat butter or shortening in a bowl till soft. Gradually add both sugars, beating until light and fluffy. Add vanilla. Add eggs one at at time, beating well.
Mix together both flours and salt. Gradually add to sugar mixture, beating on low speed until well combined.
Dissolve baking soda in hot water and add to dough.
Stir in nuts, raisins and chocolate chips.
Place by generous TBS on greased cookie sheet. Bake at 350 degrees for 10-12 mins. Allow to cool on cookie sheet.

Mountain Breakfast Meal

Simple Recipes Using Food Storage

1 C cracked wheat
3 C water
1 tsp salt
1 tsp butter
1/3 C honey
1/3 C raisins

Place all into a saucepan. Bring to a boil for 2 mins, stirring occasionally. Cover and remove from the heat. Let sit for 2-3 hours, or over night for best taste and texture. Reheat with or without milk. Or eat cold with or without milk.

Cracked Wheat

Simple Recipes Using Food Storage

Cracked wheat is whole wheat berries, broken into smaller pieces when placed into a wheat mill or grinder set on a coarse setting. Or in a food processor for a few seconds. Only grind what you will be using, extra can be placed in an air tight container and put in the freezer.

Pancake or Waffle Batter

Simple Recipes Using Food Storage

3 C milk or buttermilk
3 eggs
1 1/2 C whole wheat flour
2 tsp salt
1 1/2 tsp baking powder
3 T sugar
1/3 C applesauce
1 1/2 C flour

Mix well. Cook on hot greased griddle or in hot waffle iron.

2-Hour Whole Wheat Bread

Simple Recipes Using Food Storage

5 C warm water
2 T yeast
1/3 C honey
1/3 C oil
2 eggs
1/3 C potato flakes
1 T salt
6 C whole wheat flour
4-5 C unbleached white flour

Disolve yeast per pkg directions. Combine all ingredients except for 2 C of flour, using a bread mixer or electric beaters. Let rest for 10 mins. Add remaining flour gradually as needed to make a soft dough. Knead on floured board or counter, cover with plastic wrap and let rise until double. Punch down and shape into four loaves, place in greased loaf pans. Cover and let rise until double again.
Bake at 350 degrees for 30-40 mins. Remove from pans and place on a towel to cool ro a soft crust.

Wheat Muffins

Simple Recipes Using Food Storage

2 C whole wheat flour
1 C brown or white sugar
1/4 tsp salt
1 tsp baking soda
1 C milk or 1/3 C powdered milk with 1 C water
1 egg
1/2 butter melted
1 tsp vanilla

Mix dry ingredients together and a medium bowl. If you are using powdered milk put milk powder in the dry bowl without the water.
In a large measuring cup combine the wet ingredients, remember to add the cup of water if you are using powedered milk.
Pour over dry mix. Stir until just moistened. Spoon into greased muffin tins and bake at 350 degrees for 15 mins.

Whole Wheat Bread

Simple Recipes Using Food Storage

2 pks. dry yeast (2 TBS)
3 1/2 cups warm water, 120 degrees
1 TBS salt
1/3 cup honey
1/3 oil
7 cups whole wheat flour, approximatly

Plave warm water, yeast and honey in bread mixer (ie Bosch). Mix on low for a few seconds. When the yeast hasd activated (bubbles) add the oil and salt. Mix briefly. Then add about half the flour. Knead. Slowly add the rest of the flour until dough just pulls away from the side of the mixing bowl. Dough will still be a little bit sticky. Allow the mixer to knead the dough for about 12-18 mins to fully develop the gluten.

After kneading, cover and let dough rise in bowl until almost doubled. Punch down. With well oiled hands remove dough from bowl and shape into loaves. Dough should be elastic with a silky appearance, and should not stick to you, its self or the bowl.

Place in well greased loaf pans. Cover and let rise in a warm place until doubled. A warm oven (not over 85 degrees also works well).

Bake at 350 degrees for 30-45 mins, depending on the size of the loaf and loaf pan. When loaves are done remove immediately from pans and let cool on a wire rack. Wipe pans down while hot and you won't even have to wash them!

This recipe is also very good and yields a lighter bread if half wheat and half white flour is used. This is they way I usually make it. I also butter the tops of the loaves lightly after removing them from the oven for a softer crust.

Naturally Sweetened Bread Maker Strawberry Freezer Jam

Anna J.

For anyone who's interested in trying this, my in-laws and I sweeten jam with frozen fruit juice concentrate, the 100% juice kind. We also use highly diluted 100% white grape juice when bottling fruit. White grape juice has a mild flavor and works well in most recipes as a substitute for sugar. Sometimes it's fun to liven things up, though. Blueberry pomegranate, apple raspberry, cranberry blends (be sure they're 100% juice), or even Concord grape juice concentrates can be fun to experiment with in jam recipes.

One day I noticed my bread maker had a "Jam" setting. Concept! Here's a simple recipe we came up with:

2 cups crushed strawberries
1 can apple raspberry 100% juice concentrate
1 Tbsp. lemon or pineapple juice
3+ Tbsp. low/no sugar pectin

Select "Jam" setting on bread maker. When cycle is finished, pour into labeled, freezer-safe containers. Refrigerate to set up.

Okay... for a delicious treat, spread cream cheese on a graham cracker and top with this jam. (Kinda defeats the whole "no sugar" thing, but it is tasty.)