Tasty Flaky Biscuits

I modified this recipe from my favorite fresh biscuit recipe into a food storage hunger fighter.  This tasty recipe should be a comfort food staple in any food storage program.  They bake up as soft and lofty as the fresh variety.  I know, because I made a batch with food storage and with fresh ingredients in the same night.  My family actually preferred the golden color and taste of the food storage biscuit over the fresh counterpart.  Quite a testament to the tastiness of this wonderful recipe.

BISCUIT

3 c. Flour

1 Tbs Baking Powder

1 Tbs Sugar

3/4 tsp Cream of Tarter

1 tsp Salt

1 Tbs Whole Egg

1/4 c. Butter Powder

8 tsp Milk Powder

1 c. Water.

Mix dry ingredients together.  Create a small well in the center and pour in the 1 c. water.  Mix and knead until evenly moist. 

Place on lightly floured surface and fold over kneading lightly about 6 times.  Press to 1/2 thick and cut with a large circle cutter.  One batch makes about 6 large biscuits.

Bake on greased cookie sheet, 450º for about 10 minutes or until golden colored and done.

Gravy Mix

I was inspired to do this when I noticed that many recipe's call for a basic roux base.  I love having a substitute from always have to turn on the stove and cook up a roux.  It saved a step in the Beef Monterrey and I have learned to use this mixture for everything from gravy to soups!

GRAVY MIX

2 c. Starch*

3 c. Milk Powder

2 tsp Salt

1 Tbs Pepper

1 c. Butter Powder

I place all ingredients into a half gallon container and then put the lid on and shake to mix the ingredients. 

Allow the dust to settle and then use.

Mix 1 c. mix with 1-3 cups water for everything from gravy to creamy soup base.

Use alone as a White Sauce or flavor with cheese powder, bouillons or spices for desired flavors.

* I have used Ultra Gel and it works fine, but my preference is to use Instant Clear Jel since it will thicken with either hot or cold water.

Cake Brownies

If you like your brownies fluffy....here is a wonderful cake brownie recipe.  The flavor is spot on for a basic brownie ready to eat plain or to add your favorite frosting or chocolate chips to.

BROWNIE MIX

4 c. Butter Powder

4 c. Cocoa

1/2 c. Egg Powder

1/2 c. Cornstarch

3 Tbs. Baking Soda

8 c. Sugar

1 1/2 Tbs Vanilla Powder

6 c. Flour

 Use 2 1/3 c. Mix with 1/2 c. Water.  Grease a 9x9 pan, and pour in the batter.  Bake at 350º for 30 min.

If you want to try a single mix before you make a big batch, here is enough for a 9x9 pan.

Brownie Mix

1/2 c. Butter Powder

1/2 c. Cocoa

1 Tbs. Egg Powder

1 Tbs. Cornstarch

1 tsp. Baking Soda

1 c. Sugar

1/2 tsp. Vanilla Powder

3/4 c. Flour

Mix with 1/2 c. Water.  Put in a greased 9x9 pan and bake at 350º for 30 minutes.

Muffin Mix

I use a wonderful recipe for a muffin mix.  This mix is fantastic all by itself or with the addition of flavors to create variety.  This basic mix is a food storage staple in my house.

  MUFFIN MIX

16 c. Whole Wheat Flour

6 c. Sugar

6 Tbs Baking Powder

8 tsp. Baking Soda

4 tsp Salt

4 tsp Cinnamon

4 tsp Nutmeg

3/4 c. Milk Powder

7 Tbs Dry Egg Whites

1 c. Butter Powder

Mix all dry ingredients together and store in an airtight container.

To use, mix 3 c. mix with 1 1/2 c. water.  Bake at 350º for 20-30 minutes.  (25 min always works for me.) Makes 12 regular size muffins.

To add flavors, simply include 1/3 c. of Rapberry, Bluberry, or Cinnamon Chips to the batter.

The texture of the muffins when using whole wheat flour is slightly denser or heavier than grocery store varieties but oh so tasty and so much better for you!  This is a real stick to your ribs breakfast muffin.