Make Your Own Buttermilk Pancake Mix

Pancakes from scratch just taste better than most of the mixes in the stores but when you're in a hurry, who has time for scratch? Here's how to make a buttermilk pancake mix so that you can have great “from scratch” pancakes when you are in a hurry. It's storable and since it has everything included but eggs and butter, it's a great mix to stick in the RV or take camping. You can make this mix as large or as small as you like just keep the same ratio of ingredients to make it any size.

12 C All Purpose Flour
3/4 C Sugar
1 1/2 C Dry Buttermilk Powder
6 tsp Baking Soda
12 tsp Baking Powder
3 tsp Salt
Makes Approx 5 lbs. For easier measurement, remember that one tablespoon equals three teaspoons. I just listed it as tsp to make the division easier if you want to make a smaller batch.

Combine all the ingredients and whisk together to distribute evenly. Store your buttermilk pancake mix in a sealed container in a cool place and use it within three months. If you would like to keep the mix longer, store it in the freezer. You can buy buttermilk powder in your grocery store in the section with dry milk. To use your mix:

1. Measure the desired amount of mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.

Sunflower Wheat Bread

Over the years I have experimented with several bread recipes. Some I liked and some I did not, but until now - I had not come across one that I thought I would use as a regular staple. My girls and I are not quite as choosy about wheat bread recipes, but my husband likes a certain sunflower bread that cost almost $3 a loaf at the store. I have tried to replicate it - but still have not been able to get it quite right. However, I now have a sunflower bread recipe that even my finicky husband will eat. It may not be the same as his favorite brand at the store - but it is pretty darn good if I do say so myself. I make my dough in my bread maker and then put it into the loaf pan to rise the final time and bake in my oven. I just like the shape of an oven baked loaf better than the bread maker pan. If you chose to do this recipe without a bread maker, use the same steps - except put it in a stand mixer (like a Kitchen Aid) and let it mix for about 10 minutes. Then put it into a well oiled bowl and let rise until doubled. Punch it down, shape into loaf and then place into pan until doubled again before baking. Here's the recipe:

Put the following in your bread maker pan (or mixer) in this order:
1 1/2 C warm tap water

2 C white flour

2 C wheat flour

1/2 C unsalted sunflower nuts

2 TBS margarine or butter

2 TBS sugar

2 TBS dry milk powder

1 1/2 tsp salt

1 TBS rapid rise yeast

Set the bread maker for 'Basic Dough' setting. As soon as bread maker is done, remove dough, shape into a loaf and place in pan. Let rise until doubled. I like to rapid raise my dough in a warm oven. To do this - preheat your oven to 150* - 170* (which ever is as low as yours will go -mine only goes to 170*). Then turn it off and set your pan in there. Make sure and cover you dough with a towel or it will dry out the top. After dough has risen, remove it from oven and preheat oven again - this time to 375*. Bake bread at 375* for 20 - 25 minutes until top is a light golden brown. This bread is great for all basic sandwich making. I also like to make an herbed version for use with chicken sandwiches or serving with Italian themed dinners. Use the same recipe - except add the following after the salt:

2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp dries oregano

Now that's a really good sunflower bread!!!!

Yogurt and herbal tea part 2 of 2

This is more awesome information from Tammy at Dehydrate2store on Youtube. She has many awesome videos on how to dehydrate and store everything under the sun.

Yogurt and Herbal Tea part 1 of 2

This is an excellent video on how to make yogurt. I have made my own homemade yogurt and my kids love it. It is much cheaper than buying the 'Yoplait' as I used to do and it taste even better. I put my yogurt in jars to initially make it just as she shows here. My dehydrator is one of those round ones - not as nice as hers and I cannot put my jars in it. You can incubate your yogurt other ways though. I put mine in my large electric roasting pan (you know - the type you use to cook a turkey in) and set the temperature just as she does. You can also use a crock pot set on the 'warm' setting. You can also set your yogurt on a heating pad and invert a small box over it to hold in the heat. That is how I made it the first time, before I remembered my roaster. It worked but took a lot longer to set the yogurt. The longer the yogurt incubates, the more sour it becomes - so shorter, more precise incubation temperatures make a better yogurt. After it is done and has been refridgerated overnight, I put mine into seperate little 'Glad' brand mini-round containers. They are the perfect size (4 oz. each), reusable, and they only cost me $3 at the Walmart for an 8 pack. You may sweeten your yogurt as she describes in the video or as I do with my home-made strawberry, peach, and raspberry jams. Using jams will make your yogurt thinner - but my kids love it and it only takes 1 tsp per 4 oz container.
Homemade yogurt is great to eat alone, use plain as a sour cream substitute or to mix into your oatmeal. When I make a packet of fruit oatmeal, (you can use store bought or see my recipe at the bottom of this blog) I use 1/2 cup of yougurt instead water or milk and then I microwave it for 1 min. 30 sec. It makes the most intensely fruity oatmeal and it is a staple breakfast at our house all winter long. Making yogurt is easy and you should give it a try. I know once you do - you will be hooked on it and will never go back to store bought again!

I.O.U.S.A.: The 30 Minute Version

This non-partisan video will explain the best reason for food storage in my view. "It wasn't raining when Noah built the ark" - Well folks - we are on the verge of 'the BIGGEST flood of all time' now. You best start packing your ark.