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.

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**