From This to That: Sandwich Loaf

Here's another great sandwich loaf to make from your food storage. This recipe calls for potato flakes, which helps keep the loaf light. The recipe calls for butter, but I was out so I used shortening. You'll notice orange juice in these recipes from King Arthur flour. The juice is supposed to help even out the bitter flavor some whole wheat flours have. It's not necessary and I often leave it out; someone usually drinks my orange juice before I get around to making bread. This time, I froze it in ice cubes first and hid it in the freezer! Hard white wheat makes a flour with a smoother flavor and the orange juice isn't necessary.

Find the recipe for this sandwich loaf HERE.

From This to That: Pancake Mix

What can I do with my food storage? You can turn this:

Into pancake mix with this RECIPE.
These pancakes are really tasty and easy. You just mix the dry ingredients with the oil until it sticks together when you squeeze it like this

Then you store it in the freezer until you are ready to make pancakes. You add a few more ingredients

(You can also use buttermilk. In food storage terms, that would be one cup of powdered milk plus one tablespoon vinegar. The orange juice is optional.)
And, viola, you get this yummy breakfast.

From This to That: No Knead Bread

What can I do with my food storage?
You can turn this:

 Into that:

Use the recipe found here.
The M family told me they made this bread three times! Sister M pointed out I had cut off the necessary 1 cup of water in the email I sent out. Make sure you add that! Oh, and in the picture above, I forgot the butter or oil. I'm pretty sure it didn't make it into the bread either, but it still turned out OK. Sister M used pure maple syrup and said it was great (I used molasses, but will definitely try the maple syrup.) The next time, she used brown sugar (1 Tablespoon molasses + 1 cup white sugar.) Then Brother M couldn't believe how easy it was and he made the third loaf!

The batter should be like a thick pancake batter. Here's how mine looked:

I made it in a kitchen aid, the M family used a hand mixer and I have made it with just a wooden spoon before. Super easy!

Sisters, here is the recipe Pat made for the Christmas dinner. She made her own meatballs, but frozen will work also. It really is an easy soup. Hope you enjoy!

Easy Italian Wedding Soup

2(14 1/2 oz) cans chicken broth

1 cup water

1 cup small shell pasta, uncooked

18 frozen meatballs, cooked

2 cups spinach leaves, finely shredded

1 cups Prego (or spaghetti sauce of your choice)

Parmesan Cheese, grated

Bring broth and water to boil in a large saucepan; add pasta and meatballs. Return to a boil; cook 7 to 9 minutes or until pasta is done. Do not drain. Reduce heat, stir in spinach and Prego sauce. Cook one to two minutes or until thoroughly heated. Garnish with grated Parmesan. Makes 6 servings.