4th of July Patriotic Jello

4th of July Patriotic Jello

Comfort Foods, Recipes, Shelf Stable Recipes
This patriotic jello is completely a "shelf stable" recipe if you use freeze-dried fruits in it. It also works perfectly fine with regular fruit and cool-whip. It's fun to know that you can make a creative and delicious treat for your family even if you are living completely off of food storage! Patriotic Jello Ingredients: 2 3-oz packages blue jello 2 3-oz packages strawberry jello 2 envelopes unflavored gelatin (Knox brand) 14-oz can Eagle Sweetened Condensed Milk Optional Ingredients: Freeze Dried Strawberries (I used Thrive brand) Freeze Dried Blueberries (I used Thrive brand) Spiff-E-Whip (I found this at Wal-Mart but you can get it online at that link) Directions: Gather all of your ingredients. Make your blue layer of jello. Mix 2 packages of blue jello with 2 cups of…
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Shelf Stable Recipes: Food Storage Cornbread

Cornmeal Recipes, Shelf Stable Recipes
Submitted by: Donna B. From: Copperas Cove, TX Food Storage Cornbread Ingredients: 1 c. wheat flour (freshly ground or bag) 1 c. cornmeal (freshly ground or bag) 1/2 c. sugar 1/2 c. instant milk 3 T. powdered creamer 4 tsp. baking powder 3/4 tsp. salt 2 T. powdered eggs 1 c. water 1/4 c. oil Directions: Stir together all dry ingredients. Mix in water and oil. Beat until smooth. Pour batter into greased 8x8 or 9x9 pan. Bake at 425 for 20-25 minutes. OR spoon batter into cupcake papers inserted in a muffin tin, filling 2/3 full. Bake at 425 for 12-15 minutes. You may now download ALL the Shelf Stable Saturday recipes for free. Click here for details.
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Shelf Stable Recipes: Soft Pretzels

Cooking From Scratch, Recipes, Shelf Stable Recipes, White Flour Recipes
Submitted by: Sherida Raddigan From: Sacramento, CASoft Pretzels Ingredients: 1 1/8 c . warm water 1 1/2 tsp. active dry yeast 3 T. corn syrup 3 c. bread flour 1 1/2 tsp. salt 2 quarts water 1/2 cup baking soda garlic salt Directions: Mix 1 1/8 cup water with yeast and allow to sit. Put in mixing bowl and add corn syrup. Mix in flour and salt. Knead for about 5 minutes in mixer. Now place in a large greased bowl and let it rise until double (about one hour). Punch dough down and divide dough into eight balls. Roll each ball into a 20 inch rope; form into pretzel shape and place on cookie sheet. Let rise about 5 minutes. In a saucepan, bring the 2 quarts of water…
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Introducing: SHELF STABLE SATURDAYS!

Powerless Cooking, Recipes, Shelf Stable Recipes
When we first started our Food Storage Journey, we were scared of planning our whole Food Storage around Shelf Stable Items. We believe there are so many great reasons to have Food Storage, and we were focusing on preparing for situations in which we would still have power first (BabySteps right?). Well it's been a couple years, and now we're feeling ready to tackle this issue. We have begun to tackle powerless cooking, but now we are stuck without many pure Shelf Stable Recipes. Our goal is to post a new Shelf Stable Recipe EVERY SATURDAY for TWO YEARS! Well - this is where you all come in. We figure why not share and do this together! Once we reach 100 recipes we'll be adding them to our Food Storage…
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