Food Storage Recipe Mixes

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Are you feeling FRAZZLED? With the Holidays here upon us, I’m finding that time is running short, and I’m turning to convenience foods. Not only are convenience foods generally unhealthy, they are pricey too. Awhile back one of our AWESOME readers Susan W sent us some yummy mixes for pancakes and corn bread. They make using your food storage fast, easy and DELICIOUS. Make a batch of these mixes and enjoy using them when time is running short. You could also package some of these up in jars and make them cute for neighbor gift ideas. They kind of remind me of the Dinner in a Jar ideas we wrote about awhile back.

Enjoy, and good luck keeping it together this holiday while USING your Food Storage!


Grind in wheat grinder:
3 cups wheat
½ cup rye
½ cup sweet brown rice
½ cup barley
½ cup oat groats

Add to above:
2 cups powdered milk
1-1/2 tsp sea salt
½ cup Rumsford baking powder (Rumsford rises best)

Mix all above together and store in FREEZER in Gallon Ziplock Bag for best freshness.

When ready to use, mix together the following:
1 cup of the above mix
3/4 cup water
1 egg or 1 powdered egg (1 Tbsp powder and 3 Tbsp water)
2 Tbsp oil
1/4 cup sugar

After mixing together, let sit for about 5 minutes or so — then, ready to use as pancakes or waffles!


5 cups flour
5 cups freshly ground cornmeal
3-1/3 cups white or brown sugar (I prefer brown) – YUMMY!
1-1/3 cups dehydrated margarine or butter
1/4 cup powdered milk or powdered buttermilk
1/2 cup dehydrated egg white or whole egg
2-1/2 tsp baking soda
2-1/2 tsp baking powder
2-/12 tsp salt

Store in plastic container or ziplock bag in fridge or freezer until ready to use. Makes 14 cups of mix.

For a 9 x 9 pan of cornbread (we prefer in pan rather than as muffins — for some reason, tastes more moist), mix 3 cups of above mix with 1 cup of water.

Bake at 350 degrees for 30-40 minutes. GREAT WITH HONEY BUTTER!

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