52 Weeks To Preparedness – Week 40


Let us be in a position so we are able to not only feed ourselves through home production and storage, but others as well. Ezra Taft Benson

Some of my Favorite Food Storage Mixes

Waffle / Pancake Mix

1 1/2 cups white sugar

1 1/2 cups ground white beans

1 cup powdered eggs

1 tbsp salt

1 tbsp baking soda

3 tbsp baking powder

1 2/3 cups non instant powdered milk

10 cups freshly ground whole wheat flour or mix part white flour

All you need to do to this mix is add water until it is the consistency of pancakes, or whatever you want to make! It will make waffles, pancakes, crepes, fritters, and more.

Muffin Mix

8 cups flour

3 cups sugar

3 tbsp baking powder

2 tsp salt

2 tsp ground cinnamon – optional

Combine flour, sugar, baking powder, salt, cinnamon. Mix well, put into a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6 – 8 months. Makes about 11 cups.

Muffin recipe

This is so quick and easy, I use if often for breakfast muffins.

2 3/4 cup muffin mix above.

1 egg beaten

1 cup milk

1/2 c butter melted or 1/2 c vegetable oil

Preheat oven to 400. Spray muffin pans with cooking spray, orline with muffin cups. Put muffin mix in bowl and combine egg, milk, and butter in small bowl. Add all at once to muffin mix. Stir until mix is just moistened. Batter should be lumpy. Fill muffin pans 3/4 full. Bake 18 – 20 min. Add fruit, nuts, choc chips, for a variety of flavors.

Chili Dry mix

Use to season chili, refried beans, taco meat, or spanish rice. Multiply by 4 and store in gallon container. I LOVE this recipe and use it for so many things. It is really good. For the tomato powder, I made my own simply by using my dehydrated tomato chunks and chopping them up in my blender.

1 cup tomato powder

1 1/2 c dried veggies – onion, celery, and peppers, in equal portions. Mixed and chopped in the blender and then add some garlic powder or dried garlic, yummy!

1/2 cup chili powder

3 tbsp cumin

1 tbsp salt

Chili Beans: Add 1/2 c mix to a quart jar of cooked beans topped with water and 1/4 cup beef tvp or taco tvp or hamburger.

Taco Meat: Add 1/4 c mix to burger or veggie meat and saute loosely in oil until brown.

Rice: Add 1/4 c mix to cooked rice with 1/2 c water

Refried Beans: add 1/4 c mix to 3 cups mashed beans

Salsa: Add 1/4 c mix to 2 c homemade salsa

Cornmeal mix recipe:

5 cups whole wheat flour or mix of white

5 cups corn meal

1 1/3 c powdered margarine – or you can leave this out and add oil with your wet ingredients

1/4 c powdered milk non instant

1 1/2 tsp salt

1/3 c dehydrated eggs

3 1/3 c white sugar

2 1/2 tsp soda

1 1/2 tsp baking soda

If you grind your own cornmeal (by grinding popcorn), grind a small bit of wheat after to clean your stones. This recipe will make about 15 cups. To use: 3 cups mix to 1 cup water and if you have to add oil, then add about 1/3 cup. Bake an 8 inch square greased, for 40 minutes or 10 muffins for 20 minutes at 350.

Chocolate Chip Cookie Master Mix (enough for 8 batches) I totally love this one and use it often.

18 cups flour, mix part whole wheat and part white

8 tsp baking powder

4 tsp baking soda

8 tsp salt

6 cups white sugar

6 cups packed brown sugar

14 cups chocolate chips

8 cups nuts optional

Combine flour, baking powder, baking soda, salt and sugar and mix well. Stir in brown sugar until evenly combined. Add chocolate chips and nuts and toss until uniformly combined. Place in airtight container and store in cool, dark location. There is no need to refrigerate.

To prepare cookies:

Beat 1 cup butter with 2 large eggs and 1 tsp vanilla. Add butter and egg mixture to 6 cups of dry mix with and beat until well blended. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes: remove to wire racks to cool. Awesome!!

Happy and Healthy Prepping


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