Did you know that if you stock your pantry full of some pantry essentials, you can make a ton of really yummy foods? It is true! As I have been working on developing a program to help people gather their 3 month supply of foods, I have come up with this basic list with which you can make a ton of things. Seriously, a ton! If you want to get my complete program for your 3 month supply, please feel free to sign up over at Inch By Inch Preparedness, I am sure you will love the process and it will definitely help you. However, for here and now, I am going to give you a cheat sheet, one that I have in the program. I believe it is worth
With these pantry essentials, I can make all of my ready made mixes, things like pancake mix, bread dough, cookies, brownies, waffles, biscuits, cream soups, white sauces, cakes, and a load of other goodies. I will be sharing some of these ready made mixes and such with you, in a few minutes, but for now, print out the Pantry Essentials list and see how you are holding up to having the basics on hand.
You will notice that at the end of the list, I have left several blank spaces for you to fill in things that maybe I forgot, or things that your family uses often enough that you think it should be included. You know I have most definitely forgotten things right? That is just the way it goes, especially with my brain that is all over the place, all of the time. Definitely Adult ADHD! But that’s a whole different topic!
Some of the things you can make with your pantry essentials grocery list and a few recipes from the Pantry Essentials Recipes Part One
Muffins – all kinds
Home Made Noodles
Basically, you just need to have your pantry stocked, and keep it that way, and you will always have something yummy you can eat.
Here are a few recipes you can whip up with the pantry essentials.
16 cups flour
2 tbsp baking powder
2 tbsp salt
3/4 cup shortening, or I use the shortening powder which works great!
Options: when mixing up the dough, add in powdered tomatoes, powdered spinach, herbs, garlic, or whatever you love to make your favorite tortilla wrap. I have added in black bean flour and make great tortillas! Be creative.
To make, use 2 cups mix in a bowl, add in 1/2 – 3/4 cup warm water, a little at a time until you have a nice workable consistency. Work it together well, then break into small balls, about 12 of them. Cover with plastic and let them rest for at least 15 minutes. This is important to get the elasticity right. On a well floured surface roll out each ball into a thin tortilla. Cook them on a dry griddle or pan, until bubbled and brown, flip over and repeat. I stack them on a plate covered with a slightly damp cloth, to keep them from drying out too fast. If you want to freeze them at this point, I freeze them on a cookie sheet, but lay them out a bit. They can overlap a little but not stacked. When they are frozen, I put them into large ziplocs to keep frozen. You could also freeze them with a sheet of parchment in between each tortilla, which would work great. Take them out and use as needed! These literally cost pennies to make, whereas I pay almost $5 for a package of 12 in the store. Pretty crazy!
Biscuit Mix for biscuits or dumplings – even quick easy cinnamon rolls
20 cups flour
4 cups non fat powder milk
3/4 c baking powder
2 tbsp salt
5 cups shortening or margarine. I use butter or margarine powder in mine and they are fabulous, I just add a little more water.
In a large bowl, combine all the ingredients. Mix well to form a coarse ground crumble, if you are using shortening or margarine. Store in an air tight container.
To make biscuits and dumplings, use 3 cups mix and about 3/4 cup water. Mix until a sticky dough, but yet workable. So not dry, and not too sticky! Hows that? If you want a cornmeal biscuit, add in 1/2 cup cornmeal and take out 1/2 cup mix. I also add in things like cheese, jalapenos, and spices to make the biscuits or dumplings a little different. Bake on a greased cookie sheet at 450 for 10 – 12 minutes until golden. Just drop by the large spoonful. Or if you want dumplings, drop spoonfuls into boiling soup or stew, cover and let simmer for 12 minutes. Done!
Regular bread dough – for anything like pizzas, calzones, bread, buns, etc.
4 cups flour
1 tbsp yeast
2 tbsp sugar
1 cup warm milk / could use water as well
2 tbsp oil or melted butter
Combine the warm water or milk, butter, yeast and sugar in a large bowl. Let stand for 10 minutes or so. Stir well. Add in the flour 1 cup at a time, mixing and kneading until it reaches a nice elasticity. At this point, you can use it for whatever your recipe is, or you can cover it and set aside in a warm spot, for about 45 minutes until it doubles in size. Punch it down and knead it again until it is elastic again, then use in your recipe, or shape into two loaves and let rise and bake for bread in a 350 oven for 45 minutes to an hour, until golden and sounds kind of hollow when tapped.
Pancake / Waffle Mix
5 cups flour
1 cup powdered milk
3 tbsp baking powder
2 tsp baking soda
1 tsp salt
1 tbsp sugar
Mix all ingredients in a large container, and store for easy use. Double it, for a quick pancake mix always. For 1 cup of mix, add 1 egg, 1 cup of water, and 1 tbsp oil. Mix well, adjusting the water a tiny bit for the right sticky dough. Make your pancakes or waffles! Make enough to freeze some!
Cornbread / muffin Mix
3 cups flour
1 1/2 cups cornmeal
1 cup sugar
3 tbsp baking powder
1 tsp salt
1/2 cup powdered milk
To make muffins, use 2 cups of the mix, add in 1 egg and about 1/4 cup melted shortening, with 1 cup of water. Add the water a bit at a time until you get the right thick sticky batter for muffins. Drop into cupcake holders in the muffin tins. Bake at 400 for about 15 minutes.
This recipe makes about 24 corn tortillas. Use 2 cups of the masa harina flour. You can pick it up most places where the flour section is. 1/2 tsp salt and a little vegetable oil. Mix the masa and salt in a bowl. Stir in 1 1/2 cups water and knead well until dough forms. It should feel firm and kind of springy, not sticky. The play dough kind of look and feel. Measure 1 large tbsp of dough and roll into a ball. Flatten on a tortilla press lined with plastic wrap. The plastic keeps it from sticking. If it crumbles it is too dry, add a little more water. If it sticks, add a little more masa. Press out the tortillas and cook each in a fry pan lightly oiled, until there are small black spots and the edges start to curl. Only 1 – 2 minutes per side. I keep the cooked ones on a plate covered by a slightly damp towel to keep them from drying out. These are delish, easy to make and really economical!
2 cups flour
2 tsp salt
1/4 – 1/2 cup water
Mix all ingredients, adding the water a little at a time to get a nice workable dough. It is important for the dough to sit and rest for a while, so cover it with saran wrap and let it sit for 15 min or so. This develops the elasticity in the dough. Divide the dough into four equal parts. Roll each part, either through your noodle machine, or by hand with a rolling pin, onto a lightly floured surface. Roll nice and thin, cut your noodles, then shake off excess flour and allow to dry for about 2 hours. You don’t have to let them dry, you could drop them right into the boiling water and cook. These are pretty easy and so yummy. And they cost only pennies compared to buying noodles. You could make these with powdered eggs also. I have done this, and you couldn’t tell the difference between the two noodles.
White Sauce or cream of whatever soup mix
4 cups powdered milk
1 1/2 cups cornstarch
1/2 cup chicken bouillon
4 tsp dried crushed onion flakes
salt and pepper to taste
for any of the certain kinds of foods, add 1/2 cup of any of the following dried:
cheddar cheese celery
Measure all the ingredients and store in an air tight container. To use, combine 1/3 cup mix with 1 cup water. Add in any of the above ingredients fresh if you haven’t when they were dried, to get your yummy cream of whatever soup. If you just want a nice white sauce, don’t add in any veggies, just add in some basil, oregano, thyme, or other flavors, depending on what you want it for.
1 cup milk
2 tbsp sugar
1 tbsp yeast
1 cup warm water
1/4 cup melted butter
6 cups flour
1 tsp salt
Warm the milk until it bubbles. Remove from heat. Mix in sugar and let it cool until just lukewarm. In a small bowl, dissolve yeast in warm water. Let stand about 10 minutes. In a large bowl, mix the milk and yeast mixture, add in the shortening and 3 cups of the flour. Beat until smooth. Add the salt and the rest of the flour, or enough to make a soft dough. Knead and set aside, cover and let rise. Punch down dough and roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter, (or if you are like me, I use a jar lid ring), or use a glass the right size. Sprinkle parchment paper with cornmeal and set the rounds on this to rise. You can dust the tops with cornmeal as well. Let rise about 1/2 hour. On a hot greased griddle or pan, cook the muffins for about 10 minutes on each side, on medium heat. Allow to cool and put in ziploc bags for storage.
Simple Pie Dough
1 1/4 cups flour
1/4 tsp salt
1/2 cup butter chilled and diced
1/4 cup cold water
In a large bowl combine flour and salt. Cut in butter until it resembles coarse crumbs. Stir in water, a tbsp at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll out dough to use in your recipe. You can use shortening as well, but I like the flavor of the butter better!