SAMPLE FOOD STORAGE RECIPES
PINTO BEAN FUDGE
Prep Time: 20-30 minutes
Ingredients
1 cup cooked pinto beans, mashed ¾ cup of baking cocoa
¾ cup of melted butter 2 pounds powdered sugar
1 Tbsp vanilla
Directions
1. Mash the beans. If you like a smoother consistency a food processor is recommended
2. Combine the mashed beans with melted butter, vanilla, and cocoa
3. Add the powdered sugar. You can also add ½ cup of nuts if you would like
4. Blend well
5. Butter a 13”x9” pan. Spread the fudge mixture into the pan and place in the refrigerator until set. (You will probably need to store it in the refrigerator as well so it doesn’t get too soft)
6. You can move the pieces into a food storage bag, or plastic container so it doesn’t dry out.
HOMEMADE BREAD
Dissolve 3 T Yeast, 1 tsp. sugar in 1 c. warm water. Let set until bubbly.
Add:
4 C Warm Water
1/3 c oil
¾ c. honey
2 Tbsp dough enhancer
5 tsp. salt
6 C flour (wheat preferred)
1. Mix well until smooth, about 5 minutes with hand blender if not using a Bosch. This gets the gluten going. Let raise until double.
2. Add: 6 more cups flour (I use white flour)
3. Knead until smooth.
4. If using whole wheat shape immediately into loaves and let rise until double. If using all white flour, rise first and then shape into loaves and rise again.
5. Bake 350 35-40 minutes. Makes 4 loaves.
HOMEMADE WHEAT THINS
Makes about 80 crackers
Ingredients
1 ¼ cups whole wheat flour 4 Tbsp unsalted butter
1 ½ Tbsp sugar ¼ cup water
½ tsp salt, plus extra for topping ¼ tsp vanilla
¼ tsp paprika
Directions
1. Preheat oven to 400 F. Line two baking sheets with parchment paper.
2. Add flour, sugar, salt, and paprika in a medium bowl and whisk to combine. Cut the butter into small pieces and add it to the bowl. Using a pastry blender, mix the butter into the dry ingredients thoroughly. Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and mix until a smooth dough forms. Add a bit more water if the dough seems too dry.
3. Divide dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don’t dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle, rolling the dough as thin as possible (1/16-inch thick at most). Use a pizza cutter or pastry wheel to cut the rectangle into squares about 1 – 1 ½ inches wide.
4. Transfer the dough squares to the prepared baking sheets. You don’t need to leave much space in between the crackers. Sprinkle the squares lightly with salt. Repeat the rolling and cutting process with the 3 remaining pieces of dough.