Saturday, July 18, 2015

War Times Recipes, From The Royal Baking Co., New York, 1918

47+ recipes can be Found HERE and printed 

This is the list of recipes found in the booklet.

Table of Contents:
Page 1 - Corn Bread; Spider Corn Bread; Wafer Corn Bread; and Corn Bread with Rye, Barley or Oat Flour. 
Page 2 - Barley Bread; Oatmeal Bread; Rice or Potato Bread; and Nut or Raisin Bread.
Page 3 - Prune Bread; Rye Rolls; Peanut Butter Bread; and Boston Brown Bread.
Page 4 - Corn Meal Biscuits; Oatmeal Biscuits; Potato Biscuits; and Barley or Oat Flour Biscuits.
Page 5 - Peanut Biscuits; Buckwheat Muffins; Sweet Potato Muffins; and Hominy Muffins.
Page 6 - Corn Meal Muffins; Rice Muffins; Barley or Oat Muffins; and Rye Muffins.
Page 7 - Blueberry Muffins; Rice Griddle Cakes; Corn Meal Griddle Cakes; and Buckwheat Cakes.
Page 8 - Buckwheat Coffee Cake; Potato Doughnuts; Egg-lessMilk-lessButter less Cake (Fruit Cake); and Chocolate Cake.
Page 9 - Prune Cake; Spice Loaf Cake; Royal Sponge Cake; and Raisin Cakes.
Page 10 - Molasses Cakes; Royal Cocoa Drop Cakes; Oatmeal Cookies; and Peanut Cookies.
Page 11 - Oatmeal Macaroons; Hermits; and Old Fashioned Strawberry Short Cakes.
Page 12 - Baked Apple Dumplings; Egg-less Plum Pudding; Pastry; and Cheese Pudding.

Friday, July 17, 2015

Anzac biscuit AKA The War Biscuit

An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps ( ANZAC) established in World War 1.

It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits keep well during naval transportation.

Here's a recipe  that makes 5 dozen

Anzac biscuits

    • 1/2 cup butter 
    • 1 tbsp golden syrup 
    • 1/2 tsp bicarbonate of soda 
    • 2 tbsp boiling water 
    • 1 cup uncooked rolled oats 
    • 1 cup desiccated coconut 
    • 1 cup plain flour 
    • 1 cup brown sugar 
    • 2 tsp ginger 
Melt butter and golden syrup in large pan over a low heat. Add bicarbonate of soda mixed with boiling water. Combine dry ingredients in a Mixing Bowl, then pour melted mixture into center and mix to a moist but firm consistency. Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook for about 15 minutes in a moderate oven. Cool on a wire rack.

You can find Golden Syrup on amazon 

Wednesday, July 8, 2015

Canning Water –to have on hand in case of an emergency

I found this simple recipe on how to can water from Self Sufficiency Magazine 
Some time ago I saw where people were canning water to have on hand in case of an emergency. This made lots of sense to me (why buy water).
However this summer I was doing A LOT of canning and I needed every jar to can actual food, so I did not worry with water. Now as I am emptying jars while feeding my family I am filling them back up with water, since filled jars take up the same amount of space as empty jars. Also if you don’t have your canner full when doing a batch of something else throw in a jar of water to fill it up etc.
I am using my Tattler reusable lids as well as some used lids… DO NOT USE USED MEDAL LIDS on actual food, they are not really made to be used more than once, but if they don’t seal I am not out of work, time or money when there is only water in the jar. I have not had any of my used lids not seal on my jars of water.
The process is simple, put hot (I use filtered) water in hot jars, and process in water bath for 10 minutes. If you are just filling your canner up with an extra jar you can process as long as the rest of the batch needs to go. Then Next year when I need my jars I will just empty the water and start over.
This is an easy almost free way to help provide for your families, since we never know when we may be with out power or water for an extended period of time.

Wednesday, January 28, 2015

Grow Your Own Herbal Tea Garden

Grow Your Own Herbal Tea Garden

The Herbal Tea Garden was designed by MyPatriotSupply as a collection of natural herbs that are favorites of herbal tea lovers everywhere

The Herbal Tea Garden contains only the highest quality heirloom herb seeds. They are 100% Non-GMO, open-pollinated and placed in specially sealed packets allowing for longer storage than is typically possible with herb seeds. 

The Herbal Tea Garden comes with the following features:

  • Convenient resealable durable metal storage can
  • E-Z Lock resealable, reusable triple-layered foil seed packets
  • 8 different varieties of easy-to-grow herbs!
  • Seeds are open pollinated and can be grown, harvested, and replanted endlessly
  • Dried & sealed airtight for longer seed shelf life
  • Varieties selected are zone-friendly to most all areas!

Your Herbal Tea Garden seed order comes with:

Anise Hyssop - 120+ Seeds/packet

Anise hyssop makes a delightful addition to mixed herbal teas and a fine tea all to itself. It has a delicate anise or licorice flavor. The tea is naturally sweet, so extra sweetener is not necessary. In fact the tea is so sweet that it can be used to sweeten other foods. Folklore medicine employed anise hyssop herbal tea to treat colds, coughs and fevers, and to strengthen a weak heart. 

Wild Bergamot - 250+ Seeds/packet

The Oswego Indians first introduced wild bergamot to American colonists during the time of the Boston Tea Party. Wild bergamot replaced the tea that was thrown into the Atlantic ocean. The fresh or dried leaves are brewed into a refreshing aromatic and medicinal tea. 

Chamomile - 250+ Seeds/packet

Chamomile makes a pleasant aromatic tea with a fruity flavor, enhanced by sugar or honey. The gentle, calming qualities of Chamomile tea make it an ideal after-dinner or bedtime tea. A popular tea for those looking for mild relief from stress. 

Lemon Balm - 400+ Seeds/packet

Fresh leaves burst of lemon when squeezed. A truly delightful tea made from the dried leaves is our favorite anytime tea as it both stimulates the heart and calms the nerves. Fresh chopped leaves are also interesting in salads, soups and stews. 

Lemon Mint - 900+ Seeds/packet

The bright, refreshing citrus tones of Lemon Mint make this tea a refreshing pick-me-up morning, midday or evening. Beautiful lavender flowers are a favorite of butterflies and hummingbirds.

Peppermint - 100+ Seeds/packet

Peppermint tea is well known for helping upset stomachs. Great tasting tea!

Echinacea - 130+ Seeds/packet)

Echinacea leaves, flowers and roots can be used in herbal teas, the taste of which is improved by blending with peppermint or orange rind. Stevia and honey are natural sweeteners that go well with Echinacea tea. 

Catnip - 250+ Seeds/packet

Catnip tea helps relax the mind and induces good sleep at night. 

Tuesday, January 27, 2015

Homemade Salad Dressing Recipes

Here are four homemade salad dressing recipes for you to try.

Homemade Salad  Dressings


DRY MIX: (makes 1-3/4 cups)
1/8 C Fresh Ground Pepper
3/4C Parsley Flakes
1/4C Garlic Salt
1 Tablespoon Kosher Salt
1/8C Granulated Garlic
3/8C Granulated Onion
1 Tablespoon Dill Weed

DRESSING MIX: (makes 28 ounces)


  • 12 ounces dijon mustard
  • 2/3 cup honey (if you like it sweeter feel free to use more)
  • 3/4 cup olive oil
  • 5 tsp lemon juice
  • 1-1/2 tsp garlic powder
  • 3/4 tsp pepper
There are a couple ways to do the mixing here: toss all of the ingredients into a bowl and whisk into oblivion until everything is silky and smooth. OR you can toss it all in a mason jar, stir lightly with a fork, and then shake until smooth and silky.


1 cup corn oil
1 cup ketchup
½ cup sugar
¼ cup white vinegar
¼ cup water
1 teaspoon garlic salt
1 teaspoon black pepper
¼ teaspoon salt

Put all ingredients in a blender or food processor and blend until well mixed.

Thousand Island Salad Dressing

1-1/2 cups mayonnaise
3 oz. ketchup
3 tablespoons white vinegar
6 teaspoons sugar
6 teaspoons sweet pickle relish
3 teaspoons finely minced onion or onion powder
3/8 teaspoon salt
3 dashes pepper

Put all ingredients in a blender or food processor and mix well. 

Dressings will keep up to three months in the refrigerator 

Friday, January 23, 2015

8 Make ahead freezer breakfast meals

Now that we are more that half way through January it is time once again for me to get more organized with my food storage...I found these eight delicious make ahead breakfast freezer meals to start stocking my freezer with. 

Hash Browns, Sausage, Bacon and Eggs.


  • 1 (2 1/2 lb) package frozen hash browns, shreds
  • cup butter, melted
  • cups shredded jalapeno pepper cheese
  • cups shredded cheddar cheese
  • 12 sausage links, cooked and diced (1 pound)
  • 16 slices bacon, cooked and diced (1 pound)
  • cups milk
  • 18 eggs
  • salt and pepper
  • crushed red pepper flakes, and
  • dried onion, to taste
  • Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Spray 2 9x13 inch pans with cooking spray.
    3. 3
      Place half of hash browns into each pan, press to the bottom forming a crust.
    4. 4
      Drizzle half of melted butter over each dish.
    5. 5
      Bake for 25 minutes.
    6. 6
      Remove from oven, reduce temperature to 350.
    7. 7
      Put half of the chopped meats, and cheeses on the "crusts" in each pan.
    8. 8
      Sprinkle with salt, pepper, crushed red pepper and onions (as well as any other additions you might want to add like veggies).
    9. 9
      Mix eggs and milk in large bowl with an electric mixer (I use my stand mixer).
    10. 10
      Pour half the egg mixture over each pan.
    11. 11
      Bake for 35 minutes.
    12. 12
      Let it stand for about 15 minutes before you put it in containers to freeze.
    13. 13
      Reheat a 3/4 cup serving for 3 minutes on high.
    14. 14
      This is really good if you alter this in lots of ways! You can use chorizo (mexican sausage) and salsa for a nice twist.

Sausage Breakfast Muffins 



  1. 1
    Line muffin tins with paper liners, and set aside.
  2. 2
    Fry, crumble and drain sausage.
  3. 3
    Preheat oven to 375 degrees.
  4. 4
    Mix together bisquick, cornmeal, eggs, and milk.
  5. 5
    Add drained sausage, and cheese, and stir well.
  6. 6
    Ladle the filling into the prepared muffin tins, filling almost to top.
  7. 7
    Bake for 11-15 minutes.
  8. 8
    Allow to cool completely.
  9. 9
    Store in freezer in a large airtight container.
  10. 10
    Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
  11. 11
    Microwave on high for approx 90 seconds.

Breakfast Bagel Sandwiches 


  • 12 miniature bagels (whole wheat or white)
  • 1/2 cup butter
  • 12 pieces bacon (fried crisp and cut in half)
  • 12 eggs
  • cup cheddar cheese, grated (or your favourite kind)
  • Directions:

    1. 1
      Slice each bagel in half.
    2. 2
      Lightly butter each side.
    3. 3
      To cook eggs, lightly grease a mug or small bowl or ramekin; beat eggs in that bowl and microwave 30 seconds; remove egg in one piece and repeat for remaining eggs. Or take Swan Valley Tammi's idea and pre-cook the bacon, chop it up and add it to the eggs. Pour into greased muffin tins. Bake at 400 degrees Fahrenheit for 12 minutes so all 12 egg/bacon 'patties' are done at the same time.
    4. 4
      On the bottom half of the bagel place cooked egg.
    5. 5
      Top each egg with approximately 1 Tablespoon grated cheese.
    6. 6
      Stack bacon on top.
    7. 7
      Complete sandwich with top of bagel.
    8. 8
      Cool slightly; wrap in plastic wrap individually; place in a large labeled zipper freezer bag.
    9. 9
      To serve, remove 1 bagel sandwich from bag and remove wrapping.
    10. 10
      Place upside down in microwave and heat for 30 seconds.
    11. 11
      Place right side up and microwave for 30 seconds more or until heated through. **Time may vary in your microwave**.

Breakfast Burritos


Optional Ingredients

  • green pepper, finely diced (optional)
  • potatoes, shredded and fried until cooked through (optional) or hash browns (optional)
  • jalapeno, slices (optional)
  • 1 (4 ounce) can chopped green chilies (optional)
  • 1 -2 garlic clove, finely minced (optional)
  • onion, finely diced (optional)
  • tomato, peeled and chopped (optional)
  • green onions, sliced with tops (optional)
  • Directions:

    1. 1
      Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
    2. 2
      Warm tortillas in microwave 20-30 seconds or until warm and flexible.
    3. 3
      Place 1/2 cup egg mixture into tortilla; roll burrito-style.
    4. 4
      Freeze burritos in single layer on lightly greased cookie sheet.
    5. 5
      When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
    6. 6
      TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
    7. 7
      Wrap in a paper towel.
    8. 8
      Cook in microwave until heated through (about 2 minutes).
    9. 9
      Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

Quiche in a Bag 


  • cup meat, any diced and browned (such as bacon, ham, chicken, sausage etc)
  • 3/4 cup vegetables (thawed chopped spinach, broccoli, chopped green pepper)
  • cup cheese, shredded
  • 1/4 cup onion, diced
  • cups milk
  • eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Tabasco sauce (use 1 tsp for a spicier kick)
  • 1/2 cup whole wheat flour
  • teaspoons baking powder
  • Directions:

    1. 1
      Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.
    2. 2
      With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
    3. 3
      Pour into the bag with the meat/vegetable mixture.
    4. 4
      Seal and freeze.
    5. 5
      To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
    6. 6
      Bake at 350ยบ for 35-45 minutes, until lightly browned on top and well set in the center.
    7. 7
      Cool about 5 minutes before serving.

French Toast Sticks



  1. 1
    In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended.
  2. 2
    Dip each bread strip into the egg mixture, coating completely.
  3. 3
    In a large skillet, melt 1 tablespoon butter over medium heat.
  4. 4
    Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.
  5. 5
    Serve immediately or cool completely, flash freeze on cookie sheet, then store in a labeled freezer bag.
  6. 6
    To serve: reheat in the oven, toaster oven, or microwave until heated through.

    Mini Cinnamon Twists


    • cup sugar
    • tablespoon cinnamon
    • 4 (8 count) cans crescent rolls
    • tablespoons butter, melted
    • 64 mini marshmallows
    • cup icing sugar
    • tablespoons milk
    • Directions:

      1. 1
        Preheat oven to 375°F.
      2. 2
        Spray a baking sheet with no-fat cooking spray.
      3. 3
        Mix sugar with cinnamon in a small bowl.
      4. 4
        Separate dough into triangles.
      5. 5
        Cut each triangle in half, lengthwise.
      6. 6
        Brish each triangle with melted butter.
      7. 7
        Sprinkle with cinnamon-sugar.
      8. 8
        Place a marshmallow and the wide end of each triangle.
      9. 9
        Roll up each triangle starting from the wide end to enclose marshmallow, pinch edges of dough to seal.
      10. 10
        Place twists on prepared baking sheet, seam side down about 2in apart.
      11. 11
        Bake for 10 minutes or until golden brown.
      12. 12
        Blend icing sugar with milk in a small bol.
      13. 13
        Drizzle over warm twists.
      14. 14
        Please also try this without the marshmallows, just a yummy with a little less sweetness!



    • eggs
    • 1 1/2 cups milk
    • tablespoons unsalted butter, melted
    • cups flour
    • tablespoons sugar
    • tablespoons baking powder
    • teaspoon salt
    • Directions:

      1. 1
        In a mixing bowl, beat eggs until fluffy.
      2. 2
        Add milk & melted butter.
      3. 3
        In another mixing bowl, mix together all the dry ingredients.
      4. 4
        Pour the dry ingredients into the egg mixture & mix well. (If needed, add milk to get a thinner consistency).
      5. 5
        Heat griddle to high (or 400 degrees). Grease griddle with butter.
      6. 6
        Pour a small amount of batter (about 1/4 cup- I use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size.
      7. 7
        When bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes.
      8. 8
        Top with pat of butter & syrup, and enjoy!
      9. 9
        (Side note- I set my oven to warm & on a cookie sheet I will place a kitchen towel, folded in half on top. When the pancakes are done cooking, I place inside of the kitchen towel in the oven until ready to serve. Also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. When you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).