It's Gluten Free for the next couple of weeks!

Gluten-Free Peanut Butter Cookies

Recipe type: Dessert

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

This is the perfect combination of food storage and gluten-free! Give it a try they are totally delicious!

Ingredients

• 1 C. Peanut Butter
• 1 C. Sugar
• 1 Egg (1 T. Dry Powdered Eggs + 2 T. Water)
• 1 tsp. Vanilla

Instructions

1. Mix ingredients in bowl and form into 1″ balls on ungreased baking sheet.
2. Criss cross with fork and bake at 325 for 10-12 minutes.

I found this grain comparison chart - for gluten free grains vs. regular grains.

Grain Comparison Table

Naturally Gluten Free	Contains Gluten
Amaranth	Barley
Brown Rice	Bulgur
Buckwheat	Durum
Kasha	Farro
Corn	Graham
Millet	Kamut
Oats	Rye
Sorghum	Semolina
Quinoa	Spelt
Teff	Wheat

72 Hour Gluten-Free Emergency Kit

Day 1 1705 Calories/60.5 grams protein

Breakfast- Larabar, applesauce, 8 oz. milk

Lunch- 4oz. tuna, (6) crackers, 1/3 cup canned oranges

Snack-1/4 cup raisins, 1/4 cup almonds

Dinner-1 cup chili, (6) crackers, juice box

Day 2 1955 Calories/ 53 grams protein

Breakfast- (2) rice cakes w/ 3 tablespoons peanut butter & jelly, 8 oz milk

Lunch- 1 slice Spam, (6) crackers, 1/3 cup canned oranges

Snack-1/4 cup figs, peanuts

Dinner- 1 cup beef stew, (6) crackers, juice box

Day 3 1670 Calories/ 52.5 grams protein

Breakfast- Larabar, applesauce, 8 oz. milk

Lunch- 3 tablespoons peanut butter and jelly, (6) crackers, 1/2 cup fruit cocktail

Snack- package fruit snacks, 1/4 cup almonds
Dinner- 4 oz. chicken, (6) crackers, juice box

Shopping list for:  this list should cost under 25.00 this is just an idea please remember you will save so much money making the 72 hour kit on your own!  

1 person   

1 pkg. rice cakes                

3 single serving milk                

1 Jelly                      
1Spam (single serving)                  

1 box crackers                 
2 cans oranges                       
1 pkg. figs                             
1 single serve peanuts                          
1 can beef stew                             
3 juice boxes                                       
2 Larabars                                           
2 cups applesauce                                       
1 can tuna                                             
1 can chili                                                  

1 box raisins             
1 pkg. fruit snacks               
1/2 cup almonds                    
1 small can fruit cocktail                   
1 small can chunk chicken

I hope you have learned as much as I have from this weeks email.  I will keep searching for more information on Gluten Free food storage items  and share them with you as I find them.

Have a good week!

More Mixes!! Cornbread, Macaroni and Cheese and Pancakes!

I understand when there are times you need to use a mix for breakfast foods or dinners, but sometimes it's fun to have great ways to make homemade mixes!  Enjoy!


Best-Ever Homemade Pancake Mix

MAKING THE PANCAKE MIX

(makes 4 recipes)

8 C. flour
6 T. + 2 t. baking powder
4 t. salt
1/2 C. dry egg powder
2/3 C. sugar
1 1/3 C. dry non-instant milk powder or 2 2/3 C. instant milk powder

Mix dry ingredients together WELL (and make sure your baking powder is still good!) and store in an air tight container.

Just Like Kraft Macaroni and Cheese Mix

MACARONI AND CHEESE MIX

(makes enough for 6 mixes)

heaping 1/2 C. non-instant dry milk powder or heaping 1 C. instant dry milk powder
heaping 1/2 C. cornstarch
2 C. cheese powder
1/3 C. butter powder (if you don’t want to or don’t have this powder just omit it and add fresh butter later)

Mix ingredients WELL and store in an airtight container.

MAKING MACARONI AND CHEESE FROM THE MIX

2 C. noodles
heaping 1/2 C. Just like Kraft Macaroni and Cheese Mix
3/4 C. water
1 T. fresh butter (if you didn’t use the butter powder)

Cook noodles until al dente and drain but DO NOT RINSE.  Put noodles back in pot, add water, mix and fresh butter (if you’re not using butter powder) Stir until thickened.

Your Very Own Cornbread Mix

The Homemade Cornbread Mix

(makes four 8×8 pans of Cornbread)

2/3 C. butter milk powder
4 C. yellow cornmeal
4 C. flour
2 2/3 C. sugar
1/2 C. dry egg powder
2 t. baking soda
2 t. salt

Mix dry ingredients together and store in an air tight container.

Substitution Tip

Don’t have buttermilk powder?  Don’t worry!  Simply use dry milk powder (2/3 C. dry non-instant milk powder or 1 1/3 C. dry instant milk powder) and add 1 T. vinegar or lemon juice to your recipe when you make it.  Yeah, it’s that awesome.

Making Cornbread from the Mix

3 C. cornbread mix
1/2 C. bean puree or melted butter
1 1/4 C. water

Combine ingredients together and stir just until mixed.  Bake at 375 (or 350 for a glass pan) about 30 minutes or until toothpick inserted in the middle comes out clean.

I don't know about you guys but cornbread is one of my favorites!  I think it makes a meal complete! Give these a try when you have the chance - one of them might just become your favorite!

Muffin and Brownies Mix from your food storage!

Muffin Mix and Brownies!

HOMEMADE MUFFIN MIX-FOOD STORAGE STYLE!

MAKING THE MIX:

• 6 C. flour (I like 4 C. flour and 2 C. whole wheat flour)
• 3 C. white sugar
• 2 t. salt
• 2 1/2 T. baking powder
• 1/2 C. dry egg powder
• 1/4 C. dry non-instant milk powder or 1/2 C. dry instant milk powder
Combine ingredients thoroughly and store in air tight container.

USING THE MIX:
• 2 1/4 C. muffin mix (make it a heaping 2 1/4 C. if you used instant milk powder)
• 1/3 C. oil or bean puree
• scant 2/3 C. water
Preheat oven to 400. Grease muffin cups or line with muffin liners.
Mix all ingredients together, except blueberries. Fold in blueberries. Fill muffin cups right to the top.
Bake for 20 to 25 minutes in the preheated oven, or until done.
VARIATIONS:
Use this as a basic muffin mix and add in 1 C. of any fruit you’d like. Feel free to add a little cinnamon to the mix as well by adding 1 1/2 t. ground cinnamon.

THE ONE BOWL RECIPE:
• 1 1/2 C. flour (I like 1 C. flour and 1/2 C. whole wheat flour)
• 3/4 C. white sugar
•1/2 t. salt
• 2 t. baking powder
• 1/3 C. oil (or bean puree)
• 1 egg (2 T. dry egg powder +
1/4 C. water)
• 1/3 C. milk (or 1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water)
• 1 cup fresh blueberries (or 1 C. freeze dried blueberries)
Preheat oven to 400. Grease muffin cups or line with muffin liners.
Mix all ingredients together, except blueberries. Fold in blueberries. Fill muffin cups right to the top.
Bake for 20 to 25 minutes in the preheated oven, or until done.
VARIATIONS:
Use this as a basic muffin mix and add in 1 C. of any fruit you’d like. Feel free to add a little cinnamon to the mix as well by adding 1 1/2 t. ground cinnamon.

HOMEMADE FUDGE BROWNIE MIX-FOOD STORAGE STYLE!

MAKING THE MIX:

• 3 C. cocoa
• 8 C. white sugar
• 2/3 C. dry egg powder
• 4 C. flour (I use 1/2 whole wheat flour and 1/2 all-purpose-100% whole wheat can be a little gritty)
Combine ingredients thoroughly and store in air tight container.

USING THE MIX:
• 4 C. brownie mix
• 1 C. oil or bean puree
• 1 t. vanilla extract
• 1/3 C. water
• 1 C. chopped walnuts, optional
Preheat oven to 350 degrees F.
Add wet ingredients to mix and stir until mixed.
Spread in greased 13×9 inch pan. Bake for 35 minutes (do not overbake). (Bake 50 minutes for 8×8 pan.

Making your cake mix!!

I thought you all might like to make your own cake mixes using the items from your food storage!

STARLIGHT YELLOW CAKE MIX-FOOD STORAGE STYLE!

MAKING THE MIX:

• 9 C. flour (7 C. all-purpose and
2 C. whole wheat flour)
• 6 C. sugar
• Heaping 2/3 C. dry non-instant milk powder or 1 1/3 C. dry instant milk powder
• heaping 1/4 C. baking powder
• 4 t. salt
• 1 t. vanilla
• 1 1/3 C. dry egg powder
Combine ingredients thoroughly and store in air tight container.

USING THE MIX:
•4 1/3 C. yellow cake mix (make it a heaping 4 1/3 C. if you used instant milk powder)
• 1/2 C. softened butter or bean puree
• 1 3/4 C. water
• 1 t. vanilla
Heat oven to 350. Grease bottom and sides of 9×13 pan, two 9×9 pans, or two 8×8 round pans.
Beat all ingredients with electric mixer on low speed for 30 seconds, then beat on high speed 3 minutes .
Pour into prepared pans and bake 9×13 35-40 minutes, 9-inch 25-30 minutes, 8-inch rounds 30-35 minutes or until toothpick inserted in center comes out clean.
VARIATIONS: Add 1 C. freeze dried fruit hydrated in the 1 3/4 C. water to make it fruit flavored)

I love being able to make my own mixes!!!

Yummie Food Storage Chocolate Molten Cake

Food Storage Chocolate Molten Cake Recipe FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!    I know that it's March but this is a great cake!!  Yum!! Yeah, you heard me right. Isn’t that so exciting? It’s sort of reminiscent of the Great Food Storage Cookie Extravaganza (download that food storage handout if you missed it) Why am I doing this? Well, let’s be honest we all eat cake now and wouldn’t you like to know how to do it healthier, for less money, and with your food storage? Let’s be honest, if and when it all hits the fan-comfort food will still be necessary! And, I think we’ve all been over come with boring old cake mixes. There are GREAT cake recipes out there that will dazzle your taste buds and amaze you with their simplicity!….Enter Chocolate Molten Cake… Have any of you eaten at Chili’s and had their chocolate molten cake? It’s so delicious and is all the rage to make at home. I’ve seen a lot of recipes all involving special little bundt pans for individual cakes and a lot of time and effort. Well this recipe that I’m going to share with you was big in the 50′s and tastes JUST LIKE Chili’s Chocolate Molten Cake but you can make it in one 8×8 cake pan, use your food storage, and make it in the same amount of time it would take you to whip up a cake mix. You may have heard it under names like Magic Cake, Pudding Cake, Hot Fudge Cake, or Surprise Cake. Why? Because it is really magic, it makes it’s own sauce or pudding if you will-so of course this is a great cake to serve warm with ice cream. Honestly, my husband ate half the cake (and that is saying a lot for him!) Food Storage Chocolate Molten Cake 1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour) 3/4 cup sugar 6 tablespoons baking cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water) 2 tablespoons canola oil (2 T. bean puree) 1 teaspoon vanilla extract 1 cup packed brown sugar 1-3/4 cups hot water Whipped cream or ice cream, optional In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired. Crystal’s Tip: If you’re using a glass pan, decrease your cooking temperature to 325. Why? Glass bakes hotter than metal and you won’t get that burnt chocolate taste. Enjoy!!