Food Storage Recipes - Wheat

Food Storage Recipes
The following recipes have been tested by the Brigham Young University Food Quality Assurance Lab. They come from a variety of sources, and they have been organized according to their main food storage ingredient. Each recipe is also categorized by the type of ingredients it contains:
• BASIC: Contains only basic ingredients (grains, legumes, powdered milk, oil, shortening, sugar/honey, and salt)
• EXPANDED: Contains additional ingredients that can be stored (yeast, baking powder, canned food, dehydrated food, seasonings, egg powder)
• FRESH: Contains some fresh ingredients (eggs, fresh or frozen fruits and vegetables, meats, dairy products)

These recipes are a guide to help you utilize food storage more effectively. Recipes with fresh ingredients can be altered to use storable ingredients or vice versa. Adjustments and
substitutions can be made based on the ingredients you have available. The recipes that list
powdered milk as an ingredient refer to the non-instant (regular mixing) type, in dry form, unless otherwise specified. If instant, agglomerated powdered milk is used in these recipes,
adjustments may be necessary. In recipes that use whole wheat flour, all-purpose flour can be
substituted for part or all of the flour. For additional information, see the section on “Conversions and Substitutions".

Recipes with Wheat

Roasted Wheat Kernels [BASIC]
1/4 cup wheat kernels (uncooked)
1/2 Tbsp. oil
1/8 tsp. salt (or other seasoning*)
Heat a small amount of oil in skillet. Add
wheat kernels and cover with lid. Swirl the
pan on the stovetop (to prevent burning) until
most of the kernels pop. They don’t expand
as much as popcorn, but they will pop. Pour
onto a paper towel. Sprinkle with salt (or
other seasoning) while hot. Makes about 1/3
cup.
*Cinnamon sugar or garlic salt work well

Creamy Cracked Wheat Cereal [BASIC]
1 cup cracked wheat (uncooked)
3 cups water
1/2 tsp. salt
1/4 cup powdered milk
4 Tbsp. sugar
Prepare cracked wheat by using a wheat
grinder or a blender. Add dry milk to water,
whisk, and bring to a boil at medium high
temperature. Add wheat, sugar, and salt,
cover and reduce heat to simmer for 20
minutes, stirring occasionally, until water is
absorbed This is comparable to what occurs
when rice is cooked. Makes about 3 cups
cereal.

Ground Wheat Breakfast Cereal [BASIC]

Bring to a boil:
4 1/2 cups water
Combine separately and add:
1 cup cold water
1 cup ground wheat (whole wheat flour)
1/2 tsp. salt
After cooked add:
6 Tbsp. powdered milk
1 Tbsp. sugar
Stir constantly while thickening to prevent
lumps. Reduce heat and cook 15 to 20
minutes. Add powdered milk and sugar and
serve. Makes about 3 cups cereal.

Whole Wheat Sweet Porridge [BASIC]
2 1/2 cups wheat kernels (uncooked)
5 cups water
1/2 cup powdered milk
1/2 cup sugar
Rinse the whole wheat and place in
saucepan with water; bring to a boil. Cover
pan; reduce heat to a simmer and cook for 30
minutes. Add the powdered milk and sugar.
Continue to cook until the wheat is tender, an
additional 30 minutes. Makes about 6 cups
cereal.

Cracked Wheat Sweet Porridge [BASIC]
3 cups cracked wheat (uncooked)
9 cups water
1/2 cup powdered milk
1/2 cup sugar
Bring cracked wheat to a boil with the water
in a saucepan. Cover pan, lower heat to a
simmer and cook 30 minutes. Add the milk
and sugar and continue to cook till the milk
and sugar are mixed. Makes about 7 cups
cereal.

Hardtack (Unleavened Bread) [BASIC]
1 cup water
1/4 cup oil
3 Tbsp. sugar
1 tsp. salt
2 1/3 cups whole wheat flour
Mix together water, oil, sugar, and salt. Add
flour. Stir well and roll out dough to 1/4 inch
thickness. Cut into 2-inch squares and use a
fork to poke several sets of holes in each
square. Bake for 35 minutes at 350 ºF.
Makes approximately 20 crackers.

Whole Wheat Pita Bread [EXPANDED]
1 1/2 cups warm water
2 Tbsp. brown sugar
2 tsp. yeast
1 tsp. salt
3-3 1/2 cups whole wheat flour
Heat water to about 111 ºF. Dissolve brown
sugar in water. Sprinkle yeast over
sugar/water mixture; allow to stand until
bubbly (about 5 minutes). Add salt; add 1 cup
flour and stir until smooth; Add another cup
flour and stir until smooth; Keep adding flour
until dough forms a ball and cannot be stirred
anymore (should be about 3 cups).
Turn dough out onto a floured counter. Knead
by pushing dough away from you with the
palm of your hand, then folding back on itself
with other hand. Continue kneading until
dough is smooth, elastic, and no longer sticky
(add more flour to keep the dough from
sticking). Cover and allow to rise for 1 hour. Punch
down dough by kneading a few more times.
Heat oven to 450°F and place ungreased
cookie sheet on bottom rack of oven. Divide
dough into 12 pieces. Roll each ball out on
heavily floured counter into a circle. The
circles should be about 6 inches in diameter
and ¼ inch thick. Place 3-4 at a time on the
hot cookie sheet and quickly place in oven.
Bake 3-4 at a time for 3 minutes. Immediately
remove from oven and cool on wire rack.
Continue until all are cooked. Serve with
turkey salad pita filling. Makes 12 pita
pockets. Preparation time = 1 hour and 45
minutes.

Turkey Salad Pita Filling [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Tresa Hansen
1 (15-oz.) can turkey or 2 (6-oz.) cans tuna,
drained
1 cup salad dressing or mayonnaise
1 Tbsp. dried celery, hydrated (optional)
1/2 cup dried apple slices, hydrated OR 1 cup
raisins (optional)
1 tsp. lemon juice (optional)
dash of lemon pepper (optional)
Mix together and fill pita bread pockets.
Preparation time = 10 minutes.

Bread Sticks [BASIC/EXPANDED]
4 cups whole wheat flour
2 tsp. salt
1 Tbsp. baking powder (optional)
6 Tbsp. oil
1 1/2 cups water
1/4 cup powdered milk
1/4 cup sugar
Mix together flour, baking powder (if
available), salt, oil. Add water, milk and
sugar. Knead the dough a little and roll into
sticks the width of your finger and about 6
inches long. Bake on ungreased cookie sheet
at 375 ºF about 20 minutes. Makes about 2
dozen breadsticks.

No Rise Pizza Dough [EXPANDED/FRESH]
1 Tbsp. dry yeast
1 cup warm water
1 tsp. sugar
1 tsp. salt
2 Tbsp. oil
2 1/2 cups flour
Soften yeast in warm water; add sugar. Beat
in 1 1/2 cups flour; blend in oil and salt. Add
remaining cups of flour and knead until
smooth and elastic. Place on 3 greased pizza
pans or 2 cookie sheets. Spread sauce, then
cheese, then meat. Bake at 425 ºF for about
15 minutes until crust begins to turn golden.

Whole Wheat Pancakes [BASIC]
1/4 cup sugar
1/2 tsp. salt
1 1/2 cups whole wheat flour
1 Tbsp. powdered milk
2 tsp. baking powder (optional)
1 3/4 cups water
1 1/2 Tbsp. oil
Mix together the dry ingredients. Add water
and oil. Stir until thoroughly mixed. Pour onto
greased pancake griddle. You may need to
thin down the batter with a little more water if
it is too thick. Cook on medium heat for a few
minutes until surface begins to look bubbly
and edges are firm. Flip over pancakes,
smash them down to get even cooking; cook
until golden brown. Remove from heat and
serve hot with syrup. These pancakes will
have a doughy texture, which can be
improved by adding the baking powder.
Makes 6 pancakes.

Basic Syrup [BASIC]
1 cup water
2 cups sugar
1/2 tsp. vanilla or maple flavoring (optional)
Pour sugar into a small pan. Slowly pour
water on top. Turn stove on high. No need to
stir. After mixture starts to boil, check to see
if all the sugar granules are dissolved. If they
aren't, boil it for another 15-20 seconds. Pull
off heat and it’s ready for use. Add flavoring if
desired. Makes 1 cup. Store in a closed
container at room temperature.

Flour Tortillas [BASIC]
6 cups flour (whole wheat or all-purpose)
3 tsp. salt
1/4 cup oil
2 1/2 cups boiling water
Mix flour and salt. Add oil and enough boiling
water to make a smooth dough; mix. Let the
dough sit until it cools down; knead on a
lightly floured surface. Divide dough into 12
even pieces. Roll each piece as thin as
possible into a circle. Cook on a lightly
greased griddle set to medium heat. Place
the tortilla in the pan and cook for 20 seconds
to 2 minutes, until the side touching the pan
begins to turn brown. Flip the tortilla over and
cook the other side in the same manner.
Serve warm with your favorite filling. Makes
12 tortillas.
The basic tortilla recipe can be cooked in
several different ways:
Tostada: A tortilla circle deep fried until crisp
and golden.
Tacos: Tortillas curled and deep fried until
crisp and golden.
Nachos or Tortilla chips: Tortillas cut into
wedges and fried until crisp and golden or
baked at 375 ºF for about 10 minutes until dry
and crisp. Makes approximately 200 chips.

Thin Wheat Crackers [BASIC]
Modified from From More Make-A-Mix
Cookery
1 1/2 cups whole wheat flour
1 1/3 cups all-purpose flour
3/4 tsp. salt
3 Tbsp. powdered milk
3 Tbsp. sugar
5 Tbsp. oil
1 cup water
Preheat oven to 350º F (175º C). In a
medium bowl, stir together dry ingredients
until well blended; add oil and water and mix.
Knead dough about 3 minutes on a lightly
floured surface. Divide dough into 4 pieces.
Roll out one piece of dough at a time to a 16"
x 12" rectangle. Place on ungreased baking
sheet. Cut into cracker size pieces with a
pizza cutter or pastry cutter. Prick each
cracker several times with a fork. Sprinkle
with salt. Bake 10 to 20 minutes until golden
brown. Remove from cookie sheet and cool.
Makes about 200 crackers.

Whole Wheat Bread [EXPANDED]
1 Tbsp. dry yeast
1/4 Tbsp. warm water
2 cups hot water
2 Tbsp. shortening
1/2 cup brown sugar
2 tsp. salt
1/2 cup dry milk
7-8 cups whole wheat flour
1 cup cold water
Mix yeast and warm water and set aside.
Pour hot water over shortening, sugar, and
salt. Mix dry milk with 1 cup whole wheat
flour, add hot water mixture and 1 cup of cold
water, and then add yeast mixture. Add
remaining 6 to 7 cups of whole wheat flour.
Knead until smooth and elastic, and let rise
until almost double in size. Then time as
follows: Let rise 40 minutes, punch down; let
rise 20 minutes, punch down; let rise 20
minutes, punch down.
Shape into 3 loaves and place in 3 small
greased bread pans. Allow to rise until double
in size. Bake at 375 ºF for 40 to 45 minutes.
Makes 3 loaves.

Easiest Whole Wheat Bread Ever
[EXPANDED]
From Emergency Food in a Nutshell,
contributed by Johanne Perry
2 (8x4-inch) Loaves
1/3 cup oil
1/4-1/3 cup honey or sugar
2 1/4 tsp. salt
2 3/4 cups hot water (120-130 ºF)
1/4 cup gluten flour (optional)
1 1/2 Tbsp. dough enhancer (optional)
3 3/4 tsp. instant yeast
7-8 cups whole wheat flour
Mix together first four ingredients in mixer
with a dough hook. Add 3 1/2 cups of flour)
and pulse. Put in 1 1/2 more cups of flour,
gluten flour, dough enhancer and yeast.
Pulse again. With mixer on medium speed,
add remaining flour just until dough pulls
clean from the sides of the bowl. Knead 10
minutes on medium-high speed.
Pre-heat oven for 2 minutes to LUKE WARM
and turn oven off. Spray loaf pans with spray
oil. Pour dough out on oiled counter, divide
and shape into loaves, filling the pans as you
go. (This dough is sticky. Oil your hands while
working with it.) Let loaves rise 35 minutes in
warmed oven. Do not remove bread from
oven; turn oven to 350° F and bake for 30
minutes. Tip out of pans and cool on cooling
rack. Preparation time = 1 1/2 hours. If you
do not have a mixer with a dough hook and
are kneading this by hand, save the last cup
of flour to gradually knead into dough and to
keep it from sticking to the counter. Add the
least amount of flour possible.

Soft and Delicious Two-Hour Wheat Bread
[FRESH]
Makes 4 loaves
2 Tbsp. yeast
5 cups warm water
1/3 cup honey
1/3 cup oil
2 eggs
1/3 cup potato flakes
6 cups whole wheat flour
1 Tbsp. salt
4 to 5 cups all-purpose flour
Dissolve yeast as package suggests. Mix all
ingredients together except unbleached flour.
Use bread mixer or hand-held electric beaters
to bring the dough to a sponge-like
consistency. Let rest about 10 minutes. Add
remaining flour gradually as needed to make
a soft dough. Knead on floured board; cover
with plastic wrap and let rise until double in
size. Punch down; shape into four loaves;
place in greased bread pans. Cover and let
rise again until double in size.
Bake at 350 ºF for 30 to 40 minutes. For a
soft crust, put hot bread on a towel to cool.

Cracked Wheat Bread [EXPANDED]
1 1/3 cups cracked wheat
5 cups water
1 1/3 cups powdered milk
3 1/3 cups water
2/3 cup margarine (or shortening)
2 Tbsp. salt
1 cup sugar
2 Tbsp. yeast
13-14 cups flour (bread flour preferred)
Bring cracked wheat and water to a boil in a
large saucepan; then reduce heat to a
simmer, cover pan, and cook for about 20
minutes. Add powdered milk, margarine (or
shortening), salt, and sugar. Cool to
lukewarm and add yeast. Transfer to a large
bowl. Stir in flour to make a dough. Knead in
additional flour until smooth and elastic. If
dough is too difficult to knead all at once,
divide it in half and knead each half
separately. Cover dough with plastic wrap in
bowl and let rise until double. Punch down.
Shape into loaves or rolls and place in
greased pans. Bake at 350 ºF for 40 minutes
for bread and 15-20 minutes for rolls. This
dough also makes great scones. Just take a
roll-sized ball dough and stretch or roll it to
1/4 inch thick and fry it until golden on each
side; place scones on paper towels to soak
up excess grease. Serve with honey butter.

Bread Rolls [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cups hot tap water
1/2 cup oil
2 Tbsp. dried whole egg
1 Tbsp. instant yeast
2 cups whole wheat flour
2 cups all-purpose flour
1/4 cup sugar
1/4 cup powdered milk
1 1/2 tsp. salt
Pour hot tap water in large bowl. Blend in oil
and egg with whisk. Combine dry ingredients
(except yeast) in a separate bowl and mix
well. Stir in 3 cups of the dry mixture to the
water, oil, and egg mixture. Stir in yeast and
the rest of the dry mixture. Add more flour as
needed to make a soft dough. Knead dough
10 minutes by hand until smooth. (or 5
minutes in bread mixer on medium-high
speed adding flour just until dough no longer
sticks to the sides of the bowl.) Place smooth
side down in lightly oiled bowl; then turn
dough smooth side up. This oils the top of the
dough. Cover with a damp towel and let rise
in a damp place about 40 minutes, until
doubled. Punch dough down. Let rest 10
minutes. Grease two 9-inch round pans or
one 9x13-inch pan. Divide into 16-24 rolls.
Form and place in pans. Cover and let rise
until about doubled. Preheat oven to 350 ºF.
Bake 20-25 minutes until browned. Makes
16-24 rolls. Preparation time = 1 1/2 hours.

Bread Bowls [EXPANDED]
Modified from From More Make-A-Mix
Cookery
1 Tbsp. active dry yeast
1 1/2 cups lukewarm water (110 ºF)
1 egg, slightly beaten
2 Tbsp. oil
2 1/2 cups whole wheat flour
2 cups all-purpose flour
1 1/4 tsp. salt
1/3 cup powdered milk
1/3 cup sugar
In a large bowl, dissolve yeast in lukewarm
water. Stir in 1 beaten egg and oil. Combine
dry ingredients and gradually stir in about half
of it until blended. Add remaining dry mixture
and any additional flour to make a stiff dough.
Knead for 10 minutes on a lightly floured
surface, adding additional flour as needed.
Place in greased bowl; cover. Let rise until
double, about 1 1/2 hours. Punch down.
Knead about 5 times on a lightly floured
surface. Divide dough into 8 equal pieces.
Roll out each piece into a 6-inch circle. Lay
over inverted, greased 10-ounce custard
cups or small pie tins and place on 2 baking
sheets. Let stand uncovered for 10 minutes.
Bake at 375 ºF for 20 minutes or until lightly
browned. Serve with your favorite soup.

Navajo Fry Bread [EXPANDED]
From Emergency Food in a Nutshell
4 cups whole wheat flour
1 Tbsp. baking powder
2 cups warm water
1 tsp. salt
2 Tbsp. powdered milk
oil
Mix dry ingredients together. Stir in warm
water. Knead 10 minutes. Allow to rise in
warm place 45 minutes. Roll 2-inch balls of
dough into 8 to 10-inch circles. Heat oil just
until it starts to smoke. Fry dough circles 20
seconds on each side until golden brown.
Serve in place of rolls or cornbread with bean
dishes, soups, or stews. Makes 15-20, 10-
inch breads. Preparation time = 1 hour.

Pocket Bread [EXPANDED]
From More Make-A-Mix Cookery
1 Tbsp. active dry yeast
1 cup lukewarm water (110 ºF)
2 Tbsp. oil
1 cup whole wheat flour
1 scant cup all-purpose flour
1/2 tsp. salt
2 Tbsp. powdered milk
1/4 cup sugar
Flour
Soften yeast in lukewarm water. Beat in oil
and combined dry ingredients. Stir in enough
additional flour to make a soft dough. Knead
until smooth, 7-10 minutes. Place in greased
bowl; cover. Let rise until doubled, 1 to 1 1/2
hours. Punch down dough. Divide into 8
equal pieces and shape them into balls.
Cover with a towel and let rise 30 minutes.
Sprinkle 4 large baking sheets with flour. Roll
each ball into 8-inch circles, not more than
1/8 inch thick. Preheat oven to 500 ºF. Bake
bread on bottom rack of oven 4 to 5 minutes,
then on middle rack 2 to 3 minutes until
puffed and slightly browned. Remove from
baking sheets and place in plastic bag to
keep bread soft.

Wheat and Raisin Chocolate Chip Cookies
[FRESH]
1 1/2 cups butter or shortening
1 1/2 cups firmly packed brown sugar
1 1/2 cups sugar
2 tsp. vanilla
4 eggs
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1/2 tsp. salt
2 tsp. baking soda
2 Tbsp. hot water
1 cup chopped nuts
1 cup raisins
1 package (12 oz.) chocolate chips
Preheat oven to 350 ºF. Beat butter or
shortening in large bowl until soft. Gradually
add sugars, beating until light and fluffy. Add
vanilla. Add eggs, one at a time, beating well.
In a separate bowl, blend both kinds of flour
and salt. Gradually add flour mixture to sugar
mixture, beating at low speed until well
mixed.
Dissolve baking soda in hot water and add to
sugar-flour mixture. Stir in nuts, raisins, and
chocolate chips. Using 1 generous
tablespoon of dough for each cookie, place
on greased cookie sheet. Bake at 350 ºF for
10 to 12 minutes. Allow to cool. Makes 6
dozen cookies.

Quick Wheat Muffins [FRESH]
Modified from Make-A-Mix Cookery
1 1/4 cups whole wheat flour
1/2 cup + 2 Tbsp. all-purpose flour
1/3 cup powdered milk
1/2 tsp. salt
1/3 cup sugar
2 1/2 tsp. baking powder
7 May 2005
7
1/3 cup oil
1 egg, slightly beaten
1 cup water
Preheat oven to 400 ºF. Grease muffin pans.
In a medium bowl, combine all dry
ingredients. Blend well. Combine egg, water
and oil in a small bowl. Add all at once to dry
ingredients. Stir just until moistened; batter
should be lumpy. Fill prepared muffin pans
2/3 full. Bake 15 to 20 minutes, until golden
brown. Makes 12 large muffins.

Wheat Muffins [FRESH]
2 cups whole wheat flour
1 cup brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 cup milk (3 Tbsp. powdered milk and 1 cup
water)
1/2 cup margarine, melted
1 egg
1 tsp. vanilla
Mix dry ingredients together in a mediumsized
bowl. (If you are using powdered milk,
mix dry milk with dry ingredients.) In large
measuring cup combine liquid ingredients.
Pour over dry ingredients and stir just until
moistened. Spoon into greased muffin tins
and bake at 350 ºF for 15 minutes. Makes 12
muffins.

Biscuits [EXPANDED]
2 1/4 cups whole wheat flour
1/2 cup powdered milk
3 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. shortening (or oil)
3/4 cup water
Heat oven to 425 ºF. Combine all dry
ingredients and mix well. If using shortening,
cut it into flour mixture until well mixed. Add
water (and oil, if being substituted for
shortening) and blend 10 strokes. Roll dough
to 1/2 inch thickness and cut into biscuits with
a biscuit cutter or inverted cup. Bake for 12-
15 minutes on an ungreased baking sheet.

Apple Slice Cake [EXPANDED]
From Emergency Food in a Nutshell
2 cups dried apples
2 cups water
1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 cups sugar
2 Tbsp. dried whole egg, sifted
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2/3 cup oil
2 tsp. vanilla
Topping:
1 cup brown sugar, packed
1/2 cup butter flavored shortening
1 cup nuts
Hydrate apples in water while measuring rest
of ingredients and preparing topping below.
In a bowl, whisk together dry ingredients.
Drain apples reserving 1 cup of liquid. Stir
apples into dry ingredients. Add oil and
vanilla to water; pour into apple mixture and
lightly stir just until combined. Spread out in
greased 9x13-inch pan. Prepare topping by
cutting shortening into sugar and mixing in
nuts. Sprinkle topping over cake batter. Bake
at 350 ºF for 30-35 minutes.

Old Fruit Cake [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Marianna Robbins
1 qt. old bottled fruit, pureed OR 4 cups
canned fruit and juice, pureed
1 cup oil
2 cups sugar
4 cups flour (whole-wheat or white)
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
In mixing bowl, beat oil into fruit puree. Mix
together dry ingredients; add to fruit mixture
and beat until combined. Bake in greased
and floured 9x13-inch pan at 350 ºF for 45-55
minutes. Cool and top with Penuche Frosting
below.
Optional: Add crushed nuts, raisins or
coconut to this cake and omit frosting.

Penuche Frosting:
1/4 cup reconstituted powdered milk
1/2 cup brown sugar
1/2 cup butter-flavored or regular shortening
3 cups powdered sugar
1 tsp. vanilla
Whole Wheat Spice Cake [EXPANDED]
From Wheat – More than Just Bread
2 cups whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup oil
1 cup sugar
2 eggs
3 Tbsp. powdered milk
1 cup water
1 Tbsp. vinegar
raisins, nuts (optional)
Reconstitute 3 tablespoons dry milk with 1
cup of water and add vinegar. Let stand 5
minutes. Stir in oil and eggs. Combine all dry
ingredients and mix well. Stir in milk solution
and mix well. Pour into 9x13 greased pan and
bake at 350 ºF for 30 minutes.

Blender Wheat Pancakes [EXPANDED]
Modified from Sharon Kofford, featured on
KSL-TV
1 cup whole kernel wheat
1 cup milk
1/2 cup oil
2 eggs (optional)
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
Blend whole kernel wheat in blender for 4
minutes. Add remaining ingredients and
blend until smooth. Cook pancakes over
medium heat and serve with cinnamon syrup.

Cinnamon Syrup [EXPANDED]
From Sharon Kofford, featured on KSL-TV
1 cup sugar
1/2 cup corn syrup
1/4 cup water
3/4 tsp. cinnamon
1/2 cup evaporated milk
Combine sugar, corn syrup, water and
cinnamon. Bring to a boil for 2 minutes.
Remove from stove and stir in evaporated
milk. Serve warm over pancakes.

Wheat Waffles [EXPANDED]
2 cups flour (1 cup all-purpose and 1 cup
whole wheat)
4 tsp baking powder
1/2 tsp. salt
2 Tbsp. honey or sugar
1 3/4 cups reconstituted powdered milk
6 Tbsp. oil
2 eggs
Mix dry ingredients together. Stir in remaining
ingredients. For lighter waffles, separate
eggs. Beat egg whites and carefully fold in.
Cook batter in waffle iron.

Basic Crepes [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cups water
1 cup whole wheat flour
1/2 cup dry milk
2 Tbsp. dried whole egg, sifted
1/4 tsp. salt
Beat all ingredients together until lumps
disappear. Fry in hot greased skillet, lightly
browning on both sides. Roll each with one
with a meat, pudding, or fruit filling inside.
Serve warm. Makes about 12. Preparation
time = 20 minutes.

Whole Wheat Bread Pudding [FRESH]
From Basic Food Storage Cookbook
1/3 cup sugar
1/2 cup powdered milk
1/8 tsp. salt
3 cups milk
2 eggs
1 tsp. vanilla
4 or 5 cups broken wheat bread crumbs
Mix together sugar, powdered milk, salt and
set aside. Beat together 2 1/2 cups milk,
eggs, vanilla until smooth. Add the sugar
mixture and add remaining 1/2 cup of milk
stirring well. Add bread crumbs. Mix well and
pour into greased baking dish. Sprinkle top
with nutmeg or cinnamon and sugar. Bake at
325 ºF for 45 minutes or until knife inserted in
middle comes out clean. Serve with lemon
sauce or whipped cream topping.

Pat in the Pan Pie Crust [EXPANDED]
From Emergency Food in a Nutshell,
contributed by Tresa Hansen
1 1/4 cup flour
1/2 Tbsp. sugar
1 tsp. salt
1/3 cup oil
1/4 cup reconstituted powdered milk
Mix dry ingredients together in pie pan. In a
bowl, whip together oil and milk with fork until
white. Pour oil mixture over dry ingredients
and mix together with fork. Finish mixing with
hands. When it sticks together in a ball, pat it
on the bottom and up the sides of a 9-inch
pie pan. Flute the edges. Prick the bottom
with a fork (about 12 times). Bake 10 minutes
at 450 ºF (don’t over bake). If baking with
filling, do not prick. Best when eaten the
same day as filled. Preparation time = 20
minutes.

Chocolate Chip Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar, packed
2 Tbsp. dried whole egg
1/4 cup water
2 Tbsp. reconstituted powdered milk
1 tsp. vanilla
3 cups whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1/2 cup walnuts, chopped (optional)
Put first 7 ingredients in bowl mix together
just until combined. Mix flour, baking soda
and salt together and blend into shortening
mixture just until combined. Shortening will be
in small lumps Add chocolate chips and nuts.
Drop by tablespoons onto an ungreased
cookie sheet. Bake at 375 ºF for 10-12
minutes. Makes 3 dozen. Preparation time =
40 minutes.

Chocolate Chip Bars: Add 1/2 teaspoon
baking powder and increase milk to 1/4 cup.
Press into ungreased 9x13-inch shiny cake
pan. Bake at 350 ºF for 25 minutes.
Gingersnaps [EXPANDED]
From Emergency Food in a Nutshell
1 cup brown sugar, packed
3/4 cup oil
1/4 cup molasses
1 Tbsp. dried whole egg + 2 Tbsp. water
2 cups whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
Combine first four ingredients, pouring water
over egg. Stir together dry ingredients and
gradually blend into molasses mixture. Use
about 1 Tbsp. of dough to form 1 1/4-inch
balls. Roll in granulated sugar and place on
greased cookie sheet about 2 inches apart.
Bake at 375 ºF for 10 minutes. Makes 4
dozen.

Gingerbread [EXPANDED]
From Emergency Food in a Nutshell
1 1/4 cups reconstituted dry milk
1 1/4 Tbsp. bottled lemon juice
3 cups whole wheat flour
2 Tbsp. dried whole egg, sifted
7 May 2005
10
1 tsp. ginger
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
3/4 cup sugar
2/3 cup oil
1 cup molasses
Sour milk by putting 1 1/4 T. lemon juice in
bottom of measuring cup. Fill to 1 1/4 cup
with reconstituted dry milk. Let stand at room
temperature until called for in recipe.
Combine dry ingredients, except sugar,
together in a bowl. In another bowl, stir
together sugar, milk, oil and molasses for 1
minute. Stir in dry ingredients until combined
and beat 1 minute. Pour into greased 9x13-
inch cake pan. Bake at 350 ºF for 35 minutes.
Serve topped with applesauce.
High altitude adjustments:
For 3,000 ft. reduce sugar by 1 T.,
leavening by 1/8 t. and add 1 T. liquid.
For 5,000 ft. double above amounts.

Peanut Butter Cookies [EXPANDED]
From Emergency Food in a Nutshell
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 Tbsp. dried whole egg + 1/4 cup water
1 cup peanut butter
1 tsp. vanilla
2 1/2 cup whole-wheat flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Put shortening, brown sugar, sugar, dried
egg, water, peanut butter, and vanilla in bowl,
pouring water over dried egg and blend
together. Mix flour, baking soda, baking
powder, and salt together and blend into
shortening mixture. Roll into 1 1/4-inch balls
and place on greased cookie sheet. Make
light crisscross on top of each cookie with
fork. Bake at 375 ºF for 10-12 minutes. Allow
to cool 1 minute on cookie sheet before
removing to cooling rack. Makes 3 1/2 dozen.
Preparation time = 40 minutes.

Pumpkin Cookies [FRESH]
From Emergency Food in a Nutshell
2 cups sugar
1/2 cup oil
1 Tbsp. dried whole egg, sifted + 2 Tbsp.
water
1 (15-oz.) can pumpkin
1 tsp. vanilla
2 1/2 cups whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1 cup raisins, nuts or chocolate chips
Put sugar, oil, dried whole egg, water, and
canned pumpkin in bowl; blend together. Mix
flour and rest of dry ingredients together and
add to pumpkin mixture, combining well. Stir
in raisins, nuts or chocolate chips. Drop
tablespoons onto greased cookie sheet. Bake
at 350 ºF for 13-14 minutes. Makes 3 dozen.
Preparation time = 40 minutes.