Like many of you, I try to imagine what my everyday life is
going to be like after things fall apart.
I think I will spend even more time in the garden and preserving the
harvest. I know I’ll spend more time in
the kitchen making everything from scratch.
We’ll be eating more bread is a safe guess. We might not be able to run the dishwasher,
and I know I’ll want to be doing as few dishes as possible while at the same
time being able to work quickly.
Having some convenient mixes on hand will make our new
normal easier. And while I must admit that I do not really like most mixes, especially multi-purpose ones, they do have their place. If I am working in the garden or on some other project and a husband or child is willing to get dinner on the table for us, and if a mix makes that easier for them, then hallelujah. And I will gratefully and happily eat whatever they place before me.
The
following recipes come from the North Dakota State University Cooperative
Extension Service. And as a bonus,
unlike many mixes, these recipes were developed to use half whole wheat, making
them even healthier.
Baking Master Mix
4 cups all-purpose
flour
4 cups whole
wheat flour
1 cup
powdered milk
1/3 cup
baking powder
3
tablespoons sugar
1 ½
teaspoons salt
1 ¼ cups
coconut oil, softened or melted
Combine dry
ingredients in a large bowl. Cut in
coconut oil until evenly distributed.
Label and use within 3 months.
Yield: 10 cups.
Use in the following recipes.
2 eggs
¼ cup sugar
1 teaspoon
vanilla extract
½ teaspoon
baking soda
1¼ cups
mashed banana (about 3)
¼ cup water
2½ cups
Baking Master Mix
Preheat oven
to 350°F. In a medium bowl, beat eggs
and sugar until well blended. Add in vanilla, baking soda, bananas, and
water. Stir in Baking Master Mix just
until dry ingredients are moistened. Pour into one greased 9x5” loaf pan. Bake
45-55 minutes or until brown.
Pumpkin Bread
2 eggs
½ cup sugar
¼ cup water
1 (15-oz)
can pumpkin
1 teaspoon
cinnamon
½ teaspoon
nutmeg
¼ teaspoon
ginger
½ teaspoon
baking soda
2½ cups
Baking Master Mix
Preheat oven
to 350°F. In a medium bowl, beat eggs
and sugar until well blended. Add in water, pumpkin, spices, and baking soda. Stir
in Baking Master Mix just until dry ingredients are moistened. Pour into one greased
9x5” loaf pan. Bake 45-55 minutes.
2 eggs
2/3 cup
brown sugar
1 ½ cups
shredded zucchini
¼ cup water
1 teaspoon
vanilla extract
1 ¼
teaspoons cinnamon
½ teaspoon
baking soda
2 ½ cups
Baking Master Mix
¼ cup
raisins, optional
¼ cup chopped
nuts, optional
Preheat oven
to 350°F. In a medium bowl, beat eggs
and sugar until well blended. Add in zucchini, water, vanilla, cinnamon, and
baking soda. Stir in Baking Master Mix just until dry ingredients are moistened.
Fold in raisins and nuts, if desired.
Pour into one greased 9x5” loaf pan. Bake 45-55 minutes or until brown.
Brownies
2 eggs
¼ cup water
2 tablespoons
coconut oil
1 teaspoon
vanilla extract
1 cup sugar
1/3 cup
baking cocoa
1 1/3 cups
Baking Master Mix
½ cup
chopped nuts (optional)
½ cup
semisweet chocolate chips
Preheat oven
to 350°F. In a medium bowl, beat eggs,
water, and coconut oil together until fluffy. Stir in vanilla, sugar, and
cocoa. Add in Baking Master Mix and blend well. Fold in nuts if desired. Spread
into a greased 9x9” pan. Sprinkle top with chocolate chips. Bake 30 minutes. Makes 16
bars.
Reviews: This recipe makes cake-like brownies, not fudgy brownies. We prefer fudgy brownies, but if we told ourselves that we were eating chocolate cake, these "brownies" were totally acceptable. These will totally work for kids and neighbors. We gave ours to the guys who delivered a load of firewood this afternoon.
Peanut Butter Refrigerator Cookies
2 cups
Baking Master Mix
2/3 cup
sugar
1¼ cups
peanut butter
2 eggs,
beaten
½ teaspoon
vanilla extract
In a medium
bowl, combine Baking Master Mix and sugar. Add in remaining ingredients and stir until
just combined. Form into three logs
about 1 ½” in diameter and wrap in waxed paper.
Refrigerate until firm or freeze.
When ready to make cookies, preheat oven to 375°F. Slice dough ¼” thick, about 12 slices per
log, and place on an ungreased cookie sheet.
Bake 10-12 minutes.
Reviews: My grandmother's peanut butter cookie recipe is the gold standard for us, and so these fall short. But they're better than most other homemade peanut butter cookies I've eaten, and worlds better than anything from the grocery store bakery.
3 cups
Baking Master Mix
¼ cup sugar
1 egg,
beaten
1 cup water
1 teaspoon
vanilla or lemon extract
Preheat oven
to 400°F.
In a medium bowl, combine
Baking Master Mix and sugar.
In a small
bowl, whisk together egg, water, and extract; then add to dry ingredients,
stirring just until ingredients are moistened.
Add in variations, if desired.
Grease a muffin tin or use cupcake liners.
Fill cups 2/3 full.
Top with streusel if desired.
Bake 20-25 minutes.
Makes 12 muffins.
Variations
Apple: Add ¾ cup diced apples or ½ cup
applesauce and 1 teaspoon cinnamon to muffin batter.
Banana Chocolate Chip: Add 1 mashed
banana and ½ cup chocolate chips to batter.
Blueberry: Add ½ cup blueberries to
batter.
Streusel Topping
¾ cup sugar
¾ cup
all-purpose flour
¼ cup butter
1 tablespoon
water
1½ teaspoons
cinnamon
Mix
ingredients together until crumbly. Store in refrigerator for up to two weeks. Use 1 teaspoon
per muffin.
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