"Consider the important (food storage) program which we must never forget nor put in the background. As we become more affluent and our bank accounts enlarge, there comes a feeling of security, and we feel sometimes that we do not need the supply that has been suggested by the Brethren. . . . We must remember that conditions could change and a year’s supply of basic commodities could be very much appreciated by us or others. So we would do well to listen to what we have been told and to follow it explicitly" (Spencer W. Kimball, in Conference Report, Apr. 1976, 170; or Ensign, May 1976, 124).

Croutons  gluten free


Crunchy and filled with flavor, these croutons are perfect in salads or stuffings.
Ingredients:
6-8 slices GF bread (fresh or day old), cut into 3/4-1" cubes
3 Tbsp olive oil or melted butter
1 tsp garlic powder
1/2 tsp garlic salt
1 tsp dried parsley
Directions:
On a rimmed baking sheet place bread cubes. Drizzle oil over, then sprinkle with seasonings. Using your hands, toss everything together until evenly coated.

Spread out into a single layer and bake at 400°F for 10-15 minutes, or until bottoms are golden brown. Turn broiler on, and broil until tops are golden brown and crouton is crunchy.

Allow to cool and store in an airtight container.

Taco Salad in Tortilla Bowls  gluten free Ingredients: Taco Bowls: 6 - 6” corn tortillas Cooking Spray Salt Taco Salad Filling Suggestions: Chilli flavored ground beef Lettuce Tomatoes Black beans Cheddar cheese Avocado Sour cream Salsa Directions: Sprinkle each tortilla lightly with water and stack them on a plate. Cover with another plate turned upside down, and microwave for 45 seconds. Spray each side of a tortilla lightly with cooking spray, sprinkle with salt then place in an upside down muffin tin - in the space between 4 muffin cups, creating a bowl (see picture 2). Repeat with remaining tortillas, then bake at 375°F for 10 minutes. Turn off oven, flip tortillas over (see picture 3), then let sit in oven for another 20 minutes to completely crisp up.

Food Storage Sour Cream Pound Cake Food Storage Sour Cream Pound Cake Recipe Recipe type: Dessert Prep time:  15 mins Cook time:  1 hour Total time:  1 hour 15 mins   This recipe is so great for food storage….and strawberries! Ingredients 1 C. butter (1 C. white bean puree) 2¼ C. sugar 6 eggs (1/3 C. dry egg powder + ⅔ C. water) 3 C. flour (1 C. whole wheat flour and 2 C. all-purpose flour) ½ t. salt ¼ t. soda 1 C. sour cream (1 C. food storage yogurt or 1 C. dry sour cream powder + ½ C. water) 1½ t. vanilla Instructions Pre-heat oven to 350 degrees. Cream butter until soft. Add sugar gradually, beating until light and fluffy. (If you’re using beans, simply beat the puree and sugar together) Add eggs, one at a time, beating thoroughly after each. (If you’re using powdered eggs, just put in the powder and water and mix) Mix together flour, salt and soda; add to batter alternately with sour cream, beating until smooth. Add vanilla. Prepare cake pan by coating generously with non-stick spray, then sprinkling with granulated sugar; or grease pan heavily. Pour batter into prepared pan. Bake for 1 hour or until done. Cool cake for 10 minutes; remove from pan. WHOLE WHEAT ANGEL FOOD CAKE Food Storage Whole Wheat Angel Food Cake Recipe Recipe type: Dessert Prep time:  30 mins Cook time:  30 mins Total time:  1 hour Serves: 12   Make this classic dessert entirely from your pantry food storage! Ingredients 1½ C. powdered sugar 1 C.cake flour (or ¾ C. whole wheat flour + ¼ C. cornstarch) 1½ C. egg whites (12) (1/2 C. dry egg white powder + 1½ C. water) 1½ t. cream of tartar 1 C. granulated sugar 2 t. vanilla ¼ t. salt Instructions Move oven rack to lowest position. Heat oven to 375ºF. Pulse in blender powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat. Sprinkle sugar-flour mixture, ¼ cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through batter with metal spatula. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.