Food Storage Recipes Roundup

I love all the great ideas I get from other wonderful food storage bloggers out there.  Here are a few great recipes from the last few weeks made with items you should have in Your Own Home Store (your pantry):

Photo Credit: little bean food storage

Cornmeal Crunch Waffles from little bean food storage
These crunchy, hearty waffles are very filling and work well even for dinner. 

Photo Credit: Why Just Eat?

Mini chocolate raspberry, apple, or chicken pot pies from Why Just Eat When You Can Thrive?
Lindsey is so very talented at creating incredible recipes from Thrive food storage.  She has figured out a way to make a "pie crust" using Thrive 6-grain pancake mix and is having fun filling them will all sort of toppings!

Photo Credit: THRIVE with the basics

9 Grain Pineapple Orange Rolls by THRIVE with the basics
Autumn got brave and added the 9 grain cereal to these healthy, delicious rolls.  They use nearly 100% shelf stable ingredients! 

Photo Credit: Safely Gathered In

Hummus from Safely Gathered In
This hummus works great as a dip or as a spread on sandwiches or wraps.

Photo Credit: Deals to Meals

Cornbread and Chili Waffles by Deals to Meals
Shandra has been cooking with the food in her amazing home store for years.  Her family loves her recipes and these dinner waffles that she served for Holiday kickoff party were no exception.

Photo Credit: My Food Storage Cookbook

Homemade Graham Crackers by My Food Storage Cookbook
These Graham crackers are 100% whole wheat, making a great tasty and healthy snack for your kids (or you!).  Megan even shows you how to make them into breakfast cereal!

Photo Credit: Heavenly Homemakers

Wheat free, Multi-Grain Pumpkin Waffles by Heavenly Homemakers
I guess this is the week for waffles!  Laura tried her hand at these wheat free waffles and was thrilled when her pickiest eater said: “Wow, these taste like your homemade donuts!”




 

I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, becoming a Shelf Reliance consultant ,buying their products, or earning free products, on my Shelf Reliance Consultant website.    
 

Food Storage Recipes Roundup

I love all the great ideas I get from other wonderful food storage bloggers out there.  Here are a few great recipes from the last few weeks made with items you should have in Your Own Home Store (your pantry):

Photo Credit: Good Cheap Eats

Malted Hot Cocoa Mix from Good Cheap Eats
I'm loving all this cooler weather.  Fall is my favorite season.  One of my favorite treats is Hot Cocoa and I love to spend a little less on it using this homemade recipe.






Read more »

Food Storage Recipes Roundup

It has been a while since I've posted a round-up of my favorite pantry recipes from all the great food storage blogs that I follow.  Some of these are from a few weeks back.  If you haven't seen them yet, I recommend you check them out!

Photo Credit: Thriving Food Storage

From Jamie at Thriving Food Storage:

Peanut Butter Balls Food Storage Style

Make these delicious "cookies" in just 5 minutes!

Photo Credit: Prepared LDS Family

Read more »

Baked Donuts

This baked donut recipe is one I've had for a long time, but never actually tried. I can't even remember where I got it. I didn't really ever want to try it b/c I make simple fried donuts out of refrigerated biscuits that I love. I know, kind of disgusting, right?....tons of preservatives, fat and yuckiness, but oh, they taste so darn good! I've been making them since college and they really are good.

Anyhoo...I decided that it was time to try these baked donuts. I have kids, and I'm more careful about what goes into their bodies than what goes into mine. Not exactly sure why, but I'm just more motivated when I look at them to come up with fun healthier treats.
Read more »

Top 5 Food Storage Recipes

Here are my picks for the top 5 food storage recipes this week from blogger land (in no particular order):

Photo Credit: Cooking With My Food Storage

Mushroom Barley Rissoto by Cooking With My Food Storage

I've never actually used Barley before, so I loved reading Heather's tips.

Photo Credit: Thrive Sisters

Sausage, Egg and Cheese Brunch Cup by Thrive Sisters

I know Francesca personally (she is on my team) and she is an incredible chef.

Photo Credit: Why Just Eat?

Mexican Pizza by Why Just Eat When You Can Thrive?
AND
Homemade Bagels by Why Just Eat When You Can Thrive?
Lindsey comes up with more recipes each week than I do in a month!

Photo Credit: ThrivingMoms

Thrive Hot Chocolate Cookies from ThrivingMoms
These have 3 different types of chocolate chips in them!  Wow.









I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, buying their products, earning free products, or selling their products on my Shelf Reliance website.  

Lion House Roll Mix with THRIVE

Photo Credit: Sugar Duchess

One of the fun things I like to do with my powdered milk, eggs, and oils is to use them to create time-saving baking mixes. When all I have to do is add water to make pancakes, muffins, cakes, brownies or cookies, I am a happy camper! As an added plus, these mixes have a very long shelf life because they are made with THRIVE ingredients.  One of my favorites is this whole wheat pancake mix.  

I know, Shelf Reliance already offers a 6 grain pancake mix, but I have to say, I really do like mine better. 

One of the most popular recipes on this blog is the recipe for Lion House Rolls with THRIVE.  I love making these rolls for my Shelf Reliance taste testing events, for dinner or just for a snack.  So, I decided to create a mix to keep in a jar on my counter so that all I had to do was add water & yeast.

Dry Mix:

2 cups THRIVE instant milk
3/4 cup sugar
2 Tablespoons salt
1 cup THRIVE butter powder
3 Tablespoon THRIVE whole egg powder
9 cups all-purpose flour

9 cups white wheat flour (I grind mine from THRIVE Whole white wheat)

Mix all ingredients and set in jar or bag.  When ready to make rolls, use the instructions below:

Mix 1 1/8 cup warm water (115 degrees or so) with 2 1/4 tsp yeast.  Add 1 1/3 cup dry roll mix

Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 1 1/3 more cups of dry mix. Combine on low speed until incorporated, then for 2 minutes at medium speed. 

Work in 1 more cup mix 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You may need to add just a bit more flour depending on how humid it is).

Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 30-45 minutes).

Flour a surface for rolling out the dough and turn the dough out.  Roll the dough into a rectangle that is 8 inches by 12 inches. Cut once down the middle the long way, then cut into two inch wide strips (making twelve 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.

Place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 45-60 minutes.

Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden.

While rolls are baking, mix 1/4 c. THRIVE butter powder with 2 tablespoons HOT water and whisk quickly and thoroughly. Brush tops with butter mixture immediately when removed from the oven.

Serve with this tasty 100% THRIVE Raspberry Honey Butter.

Makes 1 dozen small rolls

I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, buying their products, earning free products, or selling their products on my Shelf Reliance website.

THRIVE Broccoli, Cheddar and Sausage Muffins

Happy Independence Day!  I am so very grateful for the sacrifices that have been made by so many that allowed the formation and continuation of this county.  I am proud to be an American.

Don't forget about Shelf Reliance's Independence day sale!  Through July 4th (tomorrow), you can save up to 30% on over 30 products (including new consultant kits)!

I think these muffins work great for breakfast or dinner.  They were quick and easy to make.

The original recipe is from Jenny over at Picky Palate again.  She really comes up with some great stuff!  Sadly, I forgot to take pictures, so you will have to visit Picky Palate to see what these look like!

• 1 can refrigerated buttermilk biscuits (like Pillsbury) (you will likely only use 6)
• Pinch of salt and pepper
• 1 cup THRIVE freeze dried broccoli
• 1/2 cup THRIVE freeze dried sausage crumbles
• 5 T. THRIVE Whole egg powder
• 1 T. THRIVE Instant milk powder
• 1 1/2 cup water
• 1 cup THRIVE freeze dried cheddar cheese

Preheat oven to 350
Mix egg powder, milk powder, water and cheese.  Let sit for at least 10 minutes.
Spray six muffin tins with non-stick spray.  Cut biscuits into triangles (you'll get about 8 from each biscuit) and place 6-10 triangles in each muffin tin (depending on the size of your muffin cups).  Sprinkle with a bit of salt and pepper.
Place broccoli and sausage evenly over biscuits in each cup.
Pour egg mixture evenly over each cup.  Make sure mixture gets all the way to the bottom (underneath the biscuit).  Use a fork if you need to.  Also make sure sausage and broccoli are covered in liquid. Let sit for another 5 minutes.
Bake for 28-32 minutes and let cool for 5 minutes before serving.



I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, buying their products, earning free products, or selling their products on my Shelf Reliance website.

THRIVE Strawberry Sweet Rolls

These strawberry sweet rolls were great, but I think I overcooked them just a bit.  I got the recipe (and converted it to THRIVE) from My McDonald Meal  I made them the night before and we warmed them up for breakfast the next day.  I enjoy having something a bit different (and really tasty) for breakfast every now & then.

• 2 1/2 cups water
• 1/2 cup THRIVE instant milk powder
• 1/3 cup THRIVE butter powder
• 1/2 cup Sugar
• 2 1/4 tsp Active dry yeast
• 2 cups Whole white wheat flour (I ground mine from the THRIVE whole hard white winter wheat)
• 2 cups All purpose flour

• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 2 tsp Salt
• 1/4 cup Brown sugar
• 1 tsp Cinnamon
• 3 cups THRIVE freeze dried strawberries, hydrated in water and drained (it took about 10 minutes to hydrate them in lukewarm water)

Glaze

• 1/4 cup THRIVE butter powder
• 3/4 cup Powdered sugar
• 1/4 cup THRIVE instant milk powder
• Water

Mix water, THRIVE instant milk, THRIVE butter powder, and sugar in large pot.  Allow to come to a boil and then quickly remove from heat to avoid scalding.  Cool for 20 minutes and add yeast.  Add 3 1/2 cups flour 3/4 -1 cup at a time.  Dough should be sticky.  Cover and allow to rise for 1 hour.

Stir in last 1/2 cup flour,  baking powder, baking soda, salt, brown sugar and cinnamon.  Knead dough on lightly floured surface for one minute.  Pinch off small pieces (about golf ball size), flatten and add small amount of hydrated strawberries to center.  Fold roll over strawberries and pinch together.  Place in a greased 8 or 9 in round cake pan and repeat until pan is full.  Let rise for another 30 minutes

Preheat over to 375.  Bake for 20 minutes or until golden.

Let cool, then mix glaze ingredients by adding just enough water to get a slightly runny consistency.  Poor over rolls (I took the pictures before I made the glaze..oops)



I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, buying their products, earning free products, or selling their products on my Shelf Reliance website.
 

THRIVE Banana Muffins

YUM 

is what I have to say about these muffins.

I am in love. Breakfast for days. Yum.

My kids wanted to make cupcakes.  I wanted something a bit healthier.  I was hoping these banana muffins would be sweet enough to please all of us.  I was not disappointed.  Neither were my kids.  You can find the original recipe over at Taste of Home, and see how I tweaked it to use THRIVE below (I also doubled the recipe.  I got 24 muffins total):

Ingredients:

• 2/3 cup THRIVE butter powder
• 2/3 cup packed THRIVE brown sugar
• 2 T. THRIVE whole egg powder
• 5 T. water
• 2 cups THRIVE freeze dried banana slices (will not work with dehydrated banana chips.  Read about the difference between dehydrated and freeze dried here)
• 1 teaspoon vanilla extract
• 2 cups whole white wheat flour (I ground mine from THRIVE hard white winter wheat)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

Directions:

• Preheat oven to 350
• Add enough water to banana slices to just barely cover them.  Let sit for 5-10 minutes.  Blend well in blender.
• Combine flour, baking soda and salt in bowl.
• In a small bowl, mix butter powder, brown sugar, egg powder and water.  Mix well.  Add vanilla and creamed bananas.
• Add flour mixture to creamed mixture until just moistened. Fold in chocolate chips.
• Fill lined muffin cups three-fourths full with batter. 
• Sprinkle banana sugar mixture over each muffin (I will post recipe tomorrow).
• Bake at 350° for 18-20 minutes or until a toothpick comes out clean. 

THRIVE Pizza Quick Bread

Man how I wish I had some serious photography skills.  I'm going to need to take a class or two (or ten).  My pictures just are not doing this food justice!

I got the basis for this recipe from Jenny over at Picky Palate again.  I've been following her blog for a few years and love her stuff.   You will need to go check out her pictures.  Much better than mine.

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 T. THRIVE whole egg powder
• 1/4 cup THRIVE butter powder
• 2/3 cup THRIVE instant milk
• 2 cups THRIVE freeze dried Mozzarella cheese
• 1 cup THRIVE freeze dried sausage crumbles
• 1 tsp Italian Seasoning  (or a mixture of parsley, basil, oregano, garlic powder, celery seed etc)
• 1 1/2 cups water

• 1/4 cup THRIVE Tomato Powder
• 1/2 cup water
• 1 teaspoon Italian Seasoning (or a mixture of parsley, basil, oregano, garlic powder, celery seed etc)

Preheat oven to 350 degrees.  Spray small bread pan with non-stick spray.

Place all dry ingredients from the first list in a bowl and mix to combine.  Add water and mix until just combined.  Pour half of batter into prepared bread pan.

Mix Tomato Powder, water and Italian seasoning and spread evenly over bread batter. Pour the remaining batter over sauce.  

Bake for 45-55 minutes or until toothpick comes out clean from center.  Let it cool /settle for 30 minutes before taking it out of the pan.  Slice and serve!

THRIVE Corn Muffins

When I first got married, I wasn't a huge fan of cornbread.  Luckily, my husband loves it so I started making it more and more often.  As I've experimented with different recipes, I've really come to like it.  This recipe is awesome, especially when you slather on some sweet butter and honey.

I ground my own cornmeal from popcorn using my wheat grinder, but you can use THRIVE cornmeal instead.

• 1 1/2 cups THRIVE cornmeal
• 1/2 cup flour (I used flour ground from THRIVE hard white winter wheat)
• 1/4 cup THRIVE butter powder
• 1 1/2 cup THRIVE sour cream powder
• 3 tsp THRIVE baking powder
• 1/4 cup THRIVE sugar
• 1 tsp. THRIVE salt
• 1/2 tsp THRIVE baking soda
• 2 T.  THRIVE Whole Egg Powder
• 1 1/2 cup water

Preheat oven to 375.  Mix all ingredients into a medium bowl.  Transfer batter into a greased 8x8 in pan (or muffin cups...fill 3/4 full) and bake for 15-20 minutes.

**Note: recipe does not have to be made with all THRIVE products, but it can be.  For example, I did not use THRIVE salt or sugar.  I actually don't even own THRIVE salt, sugar or baking soda yet.  I will have to let you know if they are superior in any way once I've got them!  Anyone out there tried them and want to share their opinion?**

THRIVE Calzones

Most of my THRIVE home parties are pizza parties.  I typically hydrate a bunch of pizza toppings before going to the party.  At the party, the guests talk about /taste/ touch the toppings dry and hydrated.  Well, I got to thinking: wouldn't it be awesome if I could show just how easy these products really are to use?  So, I found an awesome quick pizza dough recipe and decided to try calzones.

These are SO fast!  The dough takes 15 minutes.  You don't have to rehydrate anything.  Use this recipe instead of going to McDonalds!  I promise it will take you less time to make these than it takes to drive to McDonalds and back! 

Quick THRIVE Calzones:

Dough:

• 2 1/4 tsp yeast
• 1 cup warm water
• 1 tsp sugar
• 1 tsp salt
• 2 T. THRIVE Shortening powder
• 2 T. THRIVE Cornmeal
• 2 1/2 cup THRIVE whole white wheat flour

Sauce: Check out this recipe using THRIVE tomato powder

Toppings: Whatever you want!  I like Ham (TVP or freeze dried) and pineapple.  I also make them with sausage, mushroom and bell peppers.  You could also try a white sauce with spinach, chicken and mushrooms.  Don't forget the THRIVE freeze dried cheese!  Leave a comment telling me what you come up with!

Preheat oven to 425.  Dissolve yeast in warm water and add sugar.  Let it sit for about 10 minutes (it should be very foamy).  While dough sits, get out your THRIVE tomato powder and use this recipe to make up some quick sauce.  

Once yeast is nice and foamy, add other ingredients and then beat vigorously for 20 seconds.  Allow to rest for another 5 minutes with plastic wrap (or a towel) over it.  

Divide dough into four parts.  Roll each section into a ball, then roll the dough out on a floured surface.  As you roll it out, turn the dough a quarter turn with each stroke until it is about 8 inches in diameter.

 

Place your toppings on one side of each calzone circle.  Cover with sauce.  Make sure your toppings are covered or they won't hydrate properly.  Fold calzones over and press with fork to close.

Bake for 10-15 minutes or until browned.

If you are interested in purchasing the Shelf Reliance products listed above at a discounted price (5%-40% off retail), you may do so directly on my Shelf Reliance Website. NO COUPON CODE NEEDED! 

THRIVE Tortillas

I usually have one of two things for lunch:  leftovers, or quesadillas.  Well, last week I ran out of tortillas and the only leftovers I had was some shredded beef.  So, I decided to try making some homemade tortillas and cheese sauce so I could have a burritto. 

I've tried to make homemade tortillas many, many times.  They've always either turned out too thick and more like pita bread, or I get them to roll really thin but then they fry up like a tortilla chip instead of a nice, soft, delicious tortilla.  So, I decided to try using THRIVE shortening powder instead of real shortening.  I'm glad I did.  These turned out nice and supple without being dry or stiff. 

The cheese sauce was a complete experiment.  It turned out alright, but I'm going to play around with it a bit more before posting the recipe. 

Homemade Flour Tortillas:

• 1 cup. all purpose flour
• 1 cup. White Wheat flour 
• 1 tsp. salt
• 1 tsp. baking powder
• 1 T. THRIVE Shortening powder
• 1/2 cup+. water

Combine flour, salt, baking powder and shortening powder.  Add 1/2 cup water and mix. If needed, add more water a tbsp at a time, until it just comes together. I added about 3 extra Tablespoons.  You do not want the dough too dry.

Divide the dough and roll into 12 balls.  Let them rest for 15 minutes.

Take a dough ball, and flatten with the palm of your hand. Roll the dough out on a lightly floured surface.  (Do not use too much flour or the excess flour will burn when you cook the tortillas).  Roll the dough out very thin: it will become transparent.  As you roll it out, turn the dough a quarter turn with each stroke until it is about 6 inches in diameter.

Heat your skillet over medium heat: make sure it is hot before placing the tortilla on it.  Cook the first side for about 20-30 seconds, until it just begins to turn golden. Flip and cook the other side for 20 seconds. Place cooked tortilla in a ziplock bag.  This will keep it soft and warm while you cook the other tortillas.  

 

A couple of notes:

• DO NOT let your pan get too hot.  You may even need to turn it down before you finish cooking all the tortillas as the pan will continue to heat.
• DO NOT cook the tortillas for too long: 20-30 seconds MAX on the first side and 20 seconds on the second side.
• Roll and cook each tortillas separately.  If you roll them all first, they will shrink and become too thick before you get around to cooking them.

If you are interested in purchasing the Shelf Reliance products listed above at a discounted price (5%-40% off retail), you may do so directly on my Shelf Reliance Website. NO COUPON CODE NEEDED! 

Healthy Whole Wheat Blueberry Muffins

My parents are coming into town and I wanted to have something relatively healthy to feed them for breakfasts. We will have these pancakes on Saturday, but I thought blueberry muffins would be a nice quick breakfast for Sunday morning.

I don't know that these are strictly healthy: they do have 1 full cup of sugar in them, but they are whole wheat, and man are they tasty!

Sorry about the picture. I was working on getting a better one when my newborn woke up from a nap needing to be fed. By the time I got back to the kitchen, my sweet 20 mo old had found her way onto the kitchen counter and crumbled them all to pieces. So, this one will have to do. I

My favorite thing about these muffins?

The freeze dried blueberries don't bleed!

• 1/2 cup THRIVE Butter powder
• 1 cup sugar
• 1/2 tsp. salt
• 2 T. THRIVE Whole egg powder
• 2 T. THRIVE Instant milk powder
• 2 tsp. vanilla extract
• 2 cups THRIVE Whole wheat flour
• 1 1/2 tsp. baking powder
• 1 cup THRIVE freeze dried blueberries
• Water (see instructions below for amounts)

Cream butter, sugar, salt and 2 Tablespoons water

Add eggs, vanilla, milk and 1 c. water Add flour and baking powder. Fold in blueberries. Bake at 350 degrees for 20-25 min.

If you are interested in purchasing the THRIVE foods used in this recipe at a discounted price, you may do so directly on my Shelf Reliance Website. If you would like to lower the prices you see there by 1%-4%, you can attend or host a party or create a Q.

Lion House Rolls

Photo Credit:  http://www.sugarduchess.com/2011/01/lion-house-dinner-rolls/

I am so excited about this post. I know I've already posted a few times today, but I just have to tell you about these amazing rolls!

If you have never had Lion House rolls, you are missing out! These are made by the Lion House Pantry Restaurant and are the best rolls I've ever had.

I decided to try making them will 100% THRIVE ingredients. I really wanted them to turn out so I could post them here. I've made them before using real butter and milk and eggs. They were good...really good, but not quite like the restaurant's. With THRIVE, they tasted just like those at the Restaurant. My husband and kids loved them. My husbands wants me to turn them into cinnamon rolls next time. I think I'll have to try that sometime this week. I'd also like to try them with 1/2 wheat flour. I'll let you know when I do.

2 1/4 cups warm water (110 to 115 degrees F)
2/3 cup THRIVE instant milk
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup THRIVE butter powder
1 1/2 Tablespoon THRIVE whole egg powder
5 1/2 to 6 cups white wheat flour

Combine water and milk stir until milk dissolves. Add yeast, then sugar, salt, butter powder, egg powder, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. Work in the remaining flour 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won't use all the flour).

Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 30-45 minutes).

Flour a surface for rolling out the dough and turn the dough out. (Split dough in half and do the following twice if you want small rolls) Roll the dough into a rectangle that is 8 inches by 12 inches. Cut once down the middle the long way, then cut into two inch wide strips (making twelve 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.

Place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 45-60 minutes.

Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden.


While rolls are baking, mix 1/4 c. THRIVE butter powder with 2 tablespoons HOT water and whisk quickly and thoroughly. Brush tops with butter mixture immediately when removed from the oven.

Serve with this tasty 100% THRIVE Raspberry Honey Butter.

Makes 1 dozen large or 2 dozen small rolls

Pancake Mix

I want to share with you some of the mixes I create using THRIVE ingredients. I will start today with my pancake mix.

I found this recipe a few years ago while looking for a whole wheat pancake recipe. I wanted a way to incorporate whole wheat into my family's diet so that if we every had to live on it, our bodies would be used to it. Did you know that if you don't regularly eat whole wheat and then suddenly start consuming a lot, you will likely get very sick? I wanted to avoid that for my family.

I found this recipe on the King Arthur website. They have many incredible recipes. I highly recommend their website if you are looking for ways to incorporate whole wheat flour into your diet.

I've adapted it to use THRIVE powders:

4 c. whole wheat flour (I use whole white wheat)
1 c. all-purpose flour
3 1/2 cups rolled oats
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 c. shortening powder
1 1/4 c. whole egg powder
1 1/4 c. powdered milk

Grind the oats in a food processor or blender until they are very fine (almost a powder), then mix will all other ingredients.

You can stop there for just a basic, healthy & tasty pancake mix. My kids love them!

Or, you can add your favorite THRIVE freeze dried fruit for fun. When I do add fruit, I usually add about 1 1/2 cup. You can add it whole if you want the chunks of fruit in your pancakes (I do this with blueberries or raspberries), or you can crush it to a powder if you just want the flavor (I do this with bananas)

When ready to make pancakes, add 1 cup water to 1 cup mix and blend. If you did add the fruit, add an extra 2 T. water. Batter will seem very thin at first, but the oats (and fruit) will soak it up and it will thicken as it stands. Let it stand for about 20 minutes before cooking.

Cook as you would any other pancake. 1 cup mix should make 7-9 4-inch pancakes.

These are also great topped with raspberry sauce!

The mix will have a shelf life of 6 months (the shelf life of the eggs) if left sealed in your cupboard or on your counter. If you store it sealed in your freezer, it should last for a few years!

Total Cost for #10 cans required for this recipe: $113.82**

• You will get: About 300 4-inch pancakes and have $77.92** in sugar, baking powder, salt, baking soda, shortening, milk and eggs left over.
  
• Cost per pancake: $0.12 using all THRIVE ingredients**

You can lower that cost by 5% by purchasing each ingredient in a case of six.

If you are interested in purchasing ingredients at the above discounted prices,** you may do so on my Shelf Reliance Website.

**Prices based on the Spring 2011 price list. You can contact me or visit my Shelf Reliance website for the current discounted pricing**

Moist & Chewy Banana Bread

I love my banana bread recipe. I've worked at it for years and tweaked it to be just as I like it: moist, chewy and flavorful. I've really been hoping it would turn out well with THRIVE ingredients. I decided to try it and see. The verdict:

I love it! I actually like it better: it rose and cooked a lot more evenly.

If you are interested in trying it:

2 cups all purpose flour
3/4 cup sugar (can replace with real maple syrup if you have it. It will make it more moist)
3/4 tsp. baking soda
1 tsp. salt
2-2 1/2 cups THRIVE freeze dried bananas
1/3 cup THRIVE sour cream powder
2 T. THRIVE whole egg powder
6 T. THRIVE butter powder
1 tsp. vanilla extract
1/2 c. water

• Preheat oven to 350.
  
• Whisk flour, sugar, baking soda and salt together.
• Soak Bananas in 2 cups water for 5-7 minutes. Drain excess water. Place bananas, egg powder and 1/4 c. water in blender and blend until smooth.
• Place banana mixture in bowl. Add sour cream powder, butter powder, vanilla and the other 1/4 c. water. Mix well.
• Fold in dry ingredients.
• Pour into loaf pan and bake 45-55 minutes or until a toothpick comes out clean.
• Makes one small loaf or 4 mini-loaves
  

**NOTE** I don't buy my sugar, flour, baking soda or salt from Shelf Reliance, so I will not include those in the price totals below.

Total Cost for #10 cans required for this recipe: $83.50**

• You will get: 6 loaves and have lots of sour cream, eggs and butter left over.
• Cost per serving: $4.33 per loaf using THRIVE ingredients

You can lower that cost by 5% purchasing each ingredient in a case of 6.

There are also great specials running right now on packages that bring the cost per serving even below the case pricing. You can get the butter and egg powders in this package which brings the cost to $17.19 for the eggs and $16.67 for the butter. I also regularly use the shortening powder that is in this package, and the milk tastes just like real milk (seriously!).

Baking Essential Package**
568 Servings in Six #10 Cans

• 3 Cans Instant Milk
• 1 Can Butter Powder
• 1 Can Shortening Powder
• 1 Can Whole Eggs

You can get the bananas in this package which brings the cost of them to $20.19 and lowers your cost per loaf to $3.54. My kids love eating these fruits for snacks and I'm happy to give them to them as they are very healthy and contain no added sugar, salt or preservatives.

Ultimate Fruit Pack: $483.99**
1366 Servings in Thirty #10 Cans

• 1 Can Freeze Dried Apricots
• 2 Cans Freeze Dried Banana Slices
• 2 Cans Freeze Dried Blackberries
• 2 Cans Freeze Dried Blueberries
• 2 Cans Freeze Dried Mangoes
• 2 Cans Freeze Dried Peaches
• 2 Cans Freeze Dried Pears
• 1 Can Freeze Dried Pineapple
• 2 Cans Freeze Dried Raspberries
• 2 Cans Freeze Dried Strawberries
• 3 Apple Chips
• 3 Banana Chips
• 3 Pineapple
• 3 Apples Slices

If you are interested in purchasing these ingredients, please contact me first to set up a preferred customer account to get the quoted prices!