Cans of frosting store for at least a year (I keep it in my 3 month supply) and cream cheese or coconut pecan frosting taste great on this cake!)
1 1/2 Cups flour
1/2 tsp salt
3 TBSP Cocoa
1 Cup + 2 tsp Sugar
1 tsp Baking Soda
1 1/2 Cups water
6 TBSP Veg oil
1 TBSP White vinegar
1 tsp vanilla
Combine dry ingredients. Add water, oil, ad vinegar. Add the vinegar last (the vinegar will start to foam when it comes in contact with the baking soda- that's the chemistry part. It will look thinner than boxed cake mixes. Have faith- it will turn out). Pour into a greased and floured 9 X9 pan and back at 350 for 25 min.
ELISA'S Taco Soup
1 lb Ground beef (you can use dehydrated or canned beef)
1 large can Diced tomatoes
1 can pinto beans
1 can light kidney beans
1 can dark kidney beans
1 can corn
1 pkg ranch dressing
1 pkg taco seasonings
1 can tomatoes with diced chillies
1 or 2 cans cheddar cheese soup
1 onion (you can use dehydrated onions if you don't have fresh-1/4 c dehudrated = 1 onion)
optional: Tortilla chips, sour cream, cilantro-chopped, cheese- grated
Brown beef with onion in large pan, Add remaining ingredients. Simmer until you are ready to eat.
JULIE'S Raspberry and Peach Jam
6 – 7 medium ripe peaches (peeled & quartered to yield 2 ¾ cups puree)
¼ cup lemon juice
2 cups raspberries (fresh or loose frozen)
7 cups sugar
1 – 3 oz. liquid pectin
Place peaches and lemon juice in a blender to yield about 3 cups of puree. Add
raspberries and blend again. Pour mixture into heavy cooking pot and add sugar.
Heat mixture to boiling point. Add liquid pectin and boil for one minute. Remove
from heat. Pour into clean, warm jars and seal. Turn jars upside down for about 5
minutes then turn them right side up. It can take up to 2 weeks for the jam to set.
JULIE'S Basic Sweet Muffins
½ cup milk
¼ cup oil
Mix together and add:
1 ½ cups flour
2 tsp. baking powder
Mix until all dry ingredients become moist. Do not over mix. Bake at 350 for 10 – 15
minutes. This makes 12 muffins.
1 egg
½ cup sugar
½ tsp. salt
LAURA'S White Bean Chilli
1 Cup chopped onion (or 1/4 C dehydrated onions)
4 cloves of garlic
2 tsp. ground cumin
1 tsp dried oregano, crushed
¼ tsp ground red pepper
3-15 ½ oz cans of great northern beans-rinsed (or 1 lb bag white beans – soaked overnight)
2- 4oz cans diced green chiles
4 C chicken broth
3 C chopped chicken (I just dump in a jar of canned chicken)
2 C shredded Monterey Jack cheese
Sour cream
LOW for 7-8 Hours or HIGH for 3 ½
*Add the cheese at the end, and top with sour cream
LAURA'S Cilantro Jalapeno Hummus
2 cloves garlic
2 cans garbanzo beans
3 TBSP lime juice
1/2 tsp salt
1/2 c olive oil
3/4 c chopped cilantro
2 jalapeno peppers
Blend together in blender great for dipping pita chips or veggies
LAURA'S GRANOLA
8 Cups of reg oats (you can use quick oats, but I found it doesn't clump as well)
1 cup coconut
1 or 1/2 C wheat germ (I have lately been using Flax seed...you can get it from Costco for much less then the wheat germ)
5 TBSP brown sugar
Bring to a Boil
1/4 C Oil
5 TBSP water
1 C syrup
Mix the wet ingredients with dry ones and mix until all are wet. I like to use my hands to clump it together as I lay it on the cookie sheet. Spray the cookie sheet with PAM first :)
Bake at 275 for around 40-45 min.
Also check out http://www.providentliving.
This is the recipes the church has for basic items.
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