Through His prophets and apostles, God has commanded us to have a year's supply of food and other essentials in our food storage. Joseph Smith, the first prophet and president of the Church of Jesus Christ of Latter-day Saints recorded the following in the Doctrine and Covenants:
"The Church and its members are commanded by the Lord to be self-reliant and independent" (D&C 78:13-14).
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
These delicious cookies will have everyone asking for
more…food storage and all!
Ingredients
- 1 C. Butter or Margarine, softened
- ¾ C. White Sugar
- 1 C. Brown Sugar
- 2 Eggs (2 T. dry powdered eggs + ¼ C. Water)
- 1 tsp. Vanilla
- 3 C. Wheat Flour
- ¾ tsp. Salt
- ¾ tsp. Baking Soda
- 1 (12-ounce) bag Chocolate Chips
Instructions
- Cream together butter, sugars, eggs, and vanilla.
- In a separate bowl sift together flour, salt, and baking soda.
- Add to creamed mixture and beat well.
- Stir in chocolate chips.
- Drop onto greased cookie sheet by heaping tablespoons.
- Bake at 350 for 8-10 minutes until lightly browned.
Thick, rich and the chocolatiest hot chocolate you've ever tasted. A truly decadant experience!
Ingredients:
2 1/2 - 3 cups low fat evaporated milk
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1/8-1/2 tsp cayenne pepper (to taste)
3/4 cup GF semi-sweet chocolate chips
Directions:
In a saucepan over low heat, combine all ingredients (start with 2 1/2 cups evaporated milk) stirring until melted.
Continue warming (do not let boil), until mixture thickens and all ingredients have completely dissolved (dip a spoon into the saucepan and let mixture drip off - any undissolved ingredients will show on the spoon). Stir often. If too thick, add more milk until you get the consistancy you want.
Posted:
06 Feb 2013 04:19 AM PST
Sour Cream Buns (adapted from Better Homes and Gardens)
- 1 package active dry yeast
- 1/4 cup warm water (105 degrees F to 115 degrees F)
- 1 8 ounce carton dairy sour cream (1 C. dry powdered sour cream and 3 T. water)
- 3 tablespoons granulated sugar
- 2 tablespoons oil
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 1 egg, slightly beaten (1 T. dry egg powder + NO water-I don’t add the water for the eggs when dealing with dough)
- 3 – 3 1/4 cups all-purpose flour (half whole wheat and half BREAD flour works AWESOME!)
- 2 tablespoons butter, softened
- 1/3 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 3/4 cup powdered sugar
- 2 – 4 teaspoons water
2. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105 degrees F to 115 degrees F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon.
3. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.
4. Grease twelve 2-1/2 inch muffin cups; set aside. On a lightly floured surface roll dough into an 18×12-inch rectangle; spread with softened butter. Combine brown sugar and cinnamon; sprinkle evenly over dough. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, in a prepared muffin cup. Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).
5. Preheat oven to 400 degrees F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine powdered sugar and enough water to make an icing of drizzling consistency; drizzle over buns. Serve warm.
90 BREAKFAST MENUS
3 x Oatmeal Chocolate Chip muffins*, water
3 x Pumpkin chocolate chip muffins*, water
6 x Apple Muffins*, water
12 x Wheat Waffles*, water
12 x Pancakes with pancake mix, butter/syrup milk
24 x Oatmeal w/raisins, water
30 x Cold cereal, powdered milk, water
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