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
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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.