Moving Forward.....

(Gordon K. Bischoff, The Ensign, Sept. 1997, p. 67)
“Regardless of where we live or our financial situation, the path to preparation will open before us as we comply with the counsel of the prophets and go forward as means and circumstances permit.”

Baby Steps for food storage

Step one:

Key Points

• Don’t let small spaces intimidate you. For a comprehensive list of helpful ideas view our Small Spaces Storage Solutions post
• There are a wide variety of shelf options available. Determine the amount you feel comfortable spending and consider what will suit your needs best.
• Options for canned goods and other Three Month Supply foods:
  • Build Your Own – Cheap & offers the most flexibility, but time-intensive
    • Free plan for building cardboard rotating can racks
    • Other plans available at CanRacks.com
  • Inexpensive metal or plastic shelving (i.e. from Walmart) – A cheap and easy way to get started, shelves may not be as durable. Be careful with cheaper metal shelves as they may bow in the middle.
  • Higher quality metal shelves – Heavy duty hardware store shelves should have no problem with bowing or collapsing under heavy food weights.
  • Deluxe Can Rotation System – Most expensive option, but very convenient for easily rotating through foods. Found at ThriveLife.com (formerly ShelfReliance.com)
• Start with one set of shelves and add more as your food storage grows.
• Plastic may be better than metal for storing heavier items (cheap metal shelves tend to bow in the middle).
• Adjustable shelf heights will be useful as you store different types and sizes of foods and cans.
• Clear a space near your shelves for 5 gallon buckets/water containers/etc. Cover with old carpet or pallets to avoid storing directly on concrete.

Pop Tarts

Ingredients:

§ Easy Pie Crust
§ 2 cups all-purpose flour
§ ½ cup vegetable oil
§ 1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
§ ½ tsp. salt
§ Filling:
§ Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit filling. I also love honey and chopped nuts inside.

Method:

Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.

Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.

Low-Fat Whole Wheat Banana Bread

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans
(optional)

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.

Almond Butter gluten free


Thick and creamy, this is so easy to make! Put over some toast and top with sliced bananas and honey.

Ingredients:2 cups whole raw almonds, toasted
1 tsp salt

Directions:
Toast almonds in a dry pan over med-high heat until skins start to turn brown, about 6 minutes (shake pan often).

Using a food processor, add all ingredients and process on the highest setting until mixture turns creamy.
Scrap down sides as needed, should take 5-8 minutes to turn nuts into a smooth mixture.



Almond Milk  gluten free

Ingredients:1 cup whole raw almonds
4 cups water
1/2 tsp vanilla extract, optional

Directions:
Soak almonds in water for 2-12 hours.

Pour almonds and water into a blender, and process on high until smooth (about 4 minutes).

Pour mixture through a mesh strainer, then strain again through a cheesecloth lined strainer. Allow to drain for 10 minutes, then squeeze  cloth to extract remaining liquid. Discard solids.