Coffee Cake (Betty Crocker) – 9 pieces
1 ½ cups flour
¼ cup sugar
2 ½ tsp baking powder
1 ½ tsp salt
¼ cup shortening
3 Tbsps. Milk powder
2 ½ Tbsps. Egg powder
¾ cup water
Topping below
*If using fresh milk and eggs, use milk instead of water, one fresh egg, and omit the milk and egg powder.
Heat oven to 375°. Grease a square 8”X8” by 2” pan. Blend all ingredients except topping; beat vigorously for ½ minute. Spread in pan. Sprinkle topping over batter. Bake 25-30 minutes or until a wooden pick comes out clean. Serve warm.
Topping
1/3 cup brown sugar
¼ cup flour
½ tsp cinnamon
3 Tbsps. Firm butter
Mix flour, brown sugar, and cinnamon. Cut in butter, and mix until crumbly.
Pea and Shrimp Salad
1 batch of day cheese (qt. recipe last week) – save cream in cool place until tomorrow
1 4oz can tiny shrimp
¾ cup dehydrated peas, hydrated, or 1 ½ cups freeze-dried peas, hydrated
3 Tbsps. Mayonnaise and 1 Tbsp. cream
¼ tsp. lemon pepper (or to taste)
Salt to taste
Cover peas in water and let them soak until hydrated. Drain water off. Drain shrimp, Mix ingredients. Serve alone or on rice cakes.
Beef and Bean Enchiladas – If you are making tortillas, make enough for this dinner and the next day’s lunch.
1 15oz. can of beef, either ground or shredded
1 can of refried beans or hydrated refried beans from the home storage center
Enchilada seasoning or ½ tsp chili powder, ¼ tsp garlic powder and a dash or two of red pepper
2 8 0z or 1 15oz can of tomato sauce
Cheese (hydrated dry shredded cheddar or homemade cheese)
Tortillas
Mix beef and beans. Drain a little bit of the liquid and remove the fat from canned beef. If using dry refried beans add the liquid to the beans when hydrating. Mix the beaf, beans, and seasonings in a pan and heat making sure they are a soft, but not goopy consistency. If too thick add more water. If too thin you will need to cook on low heat until they thicken. When ready, spoon onto tortillas in a strip across the middle. Roll the tortilla up around the beef mixture. Place in a casserole dish to be heated together in an oven or dutch oven, or put on a plate. Spoon tomato sauce on the top and cover with cheese. Heat until cheese melts (I use the microwave.)
Tortillas if needed
2 cups of flour
1 ½ tsp. baking powder
1 ½ tsp salt
3 Tbsps. Shortening or lard (coconut oil works but makes crisper tortilla)
¾ cup warm water
Mix dry ingredients. Cut fat in to form a crumb like mixture. Add hot water and kneed it in with your hands until dough comes together in a ball. Cover with plastic or damp cloth and let rest for 10 minutes. Cut into 8 even pieces. Form each piece into a ball and let rest for another 15 minutes while you prepare other things. Roll flat with a rolling pin and fry on hot pan or grill until it starts to bubble and turn slightly brown. Turn it over and slightly brown the other side. These are thick and chewy tortillas. They are best served fresh.
Sprout and Fruit Salad
Make a bed of sprouts. Put your favorite canned or hydrated fruit on top. Drizzle with the following dressing.
Apple Crisp in a Mug
This recipe works well in a tall mug or pint jar cooked in the microwave. If you don’t have power, it works well in 12 oz jars or pints cooked overnight in a thermal cooker.
Recipe for Apple Crisp:
¾ cup of dehydrated apples or a fresh apple cut up without the need to add water for hydration.
¼ of the following mix per mug:
- 2/3 cup brown sugar (I used coconut sugar.)
- ½ cup flour (I used whole oat and buckwheat flour making this one gluten free.)
- ½ cup rolled oats (I used quick oats, but regular oats are also good.)
- ¾ tsp cinnamon
- ¾ tsp nutmeg
Apple Crisp Instructions
- Pour apple pieces into one mug or jar.
- Cover with ¾ cup of water.
- Cook in microwave for 1 minute. Let sit for one minute. Then repeat 1 minute cook and 1-2 minutes sit. This allows time for the apples to soak up some water without boiling all over the microwave.
- Cook for 2 more minutes and let sit while you mix the topping.
- Add 1Tbsp. butter to the flour and oats mix and blend together by kneading the ingredients together with your fingers from the outside of the bag.
- Spread the topping over the apples and cook for 2 more minutes.
- This will be very hot! Let sit 5-10 minutes and serve with a scoop of vanilla ice cream. I sometimes add chopped pecans to the topping.
*You can use the shelf stable cream left from yesterday as topping. If it is cold it will whip well. If not very cold just use it in liquid form as whipping will turn it to butter.
Chic Cranberry Roll Up – serves three to four
*If you are adventurous, use chick peas in this recipe. They are an alternative for cutting down on meat. If you are more traditional use chicken.
Dressing:
½ cup yogurt cream cheese
½ cup cranberry sauce
¼ cup Mayonnaise
2 tsp sugar
1/8 tsp cardamom
Dash of salt
Mix ingredients together for sauce. Drain either one can of chicken or chickpeas. If using chickpeas, crush them a little so they don’t roll out of your wrap as easy. Mix with sprouts and above dressing. Fill tortillas and enjoy.
Bonus Cranberry Muffins
With the rest of the butter you opened this week, and the cranberry sauce, why not make up a special treat for snack or breakfast another day.
- 1 cup cranberry sauce
- 1/3 cup melted butter
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1 ½ cups flour
- 1/4 teaspoon salt
- 1 tsp ground cinnamon
- ¼ tsp cardamom
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup dried cranberries (Craisins)
Heat oven to 375° Prepare muffin cups or 3, 32 oz cans (for little cakes). Mix cranberry sauce, butter, vanilla, and sugar until well blended. Sift remaining ingredients well and stir into the cranberry mixture. Fold in craisins and if desired some nuts. I like to finish the tops with cinnamon and sugar mixture, but it isn’t necessary. Bake muffin cups for 15-20 minutes. Bake can cakes for 20-30 minutes or when pick comes out clean.
Tuna Tetrazzini
- 1 ½ cups spaghetti bites
- ½ cup dried onions
- ½ cup dried celery
- 1 Tbsp. butter
- 2 5oz cans tuna
- 1 can cream of celery soup
- 1/2 cup milk
- 1 cup freeze dried cheese
In a large sauce pan, add 8 cups of water. Bring water to a boil and add the spaghetti bites (or spaghetti broken into 1 ½ in pieces). Cook until just tender
While water is heating and spaghetti is cooking, Put onions and celery in a frying pan. Cover them with water and slowly simmer them until the water is absorbed and they are tender. Add the butter and let the vegetables start to brown. Then add the tuna, soup, milk, and cheese. Heat these ingredients on low heat until cheese is soft and melted. Keep warm until spaghetti is done. Then mix the two. * You can serve it like this or add cheese and cornflakes to the top and heat it in the oven. ** A small can of mushrooms is also good with this.
Provident Particulars 