Here is a list of recipes best suited to be used from goods you store in your pantry. I use a standard selection of dry goods and canned goods. We call these “staples” Fresh or frozen items are used occasionally, but I keep them to a minimum.

You will see Milk Butter and Eggs.

We have Chickens ( You can use powdered egg mix or baking egg white powder.)
Milk can be made from whole powdered milk. I use Nido tm for some things but it has soy in it and will not work well in all cases.
Butter can be Gee, Powdered butter mixed up, Add oil instead or skipped if not needed. Butter shortening is used a lot as a cooking replacement.

Peach Crisp

You can use any canned fruit in juice for this crisp. Make sure it has no pits.
Add sugar and cook the fruit first if you want to keep the liquid.
I make my Coblers and Canned fruit desserts using a Dutch oven with juice. You can thicken the liquid with (2) tbs of corn starch and 1/2 cup of cold water.
Mix the cornstarch in the cold water first. (Yes, I use flour if I have no cornstarch)
Then add the starch mixture to the fruit with its syrup.
1/2 cup of sugar will help this along and keep it sweet.

Or follow this recipe as directed here.

Ingredients:

4 cans (14 ounces) of canned peaches, sliced

¾ cup brown sugar, packed

¾ cup all-purpose flour

⅔ cup quick oats

1½ teaspoon ground cinnamon

½ teaspoon salt

½ cup unsalted butter softened

Instructions:

Preheat the oven to 350°F. Grease a 9×9-inch baking pan or spray.
I also use a deep cast iron skillet for this (10″)

Drain juice from cans.

Pour the drained peaches into the bottom of the pan in an even layer and set aside.

Mix the brown sugar, flour, oats, cinnamon, and salt in a medium bowl until combined.

Then add the softened butter to mix. Don’t over-mix. You want some chunks.

Pour this mixture over the peaches in an even layer.

Bake for 25 minutes or until the top turns brown.
Servings:6 servings

How to make Sour Dough Starter:

Dissolve the contents of Yeast pack with 3/4 cup warm (90 degree) water, add 3/4 cup unbleached flour, and 1 teaspoon sugar
in glass or plastic container, Never use METAL. A Ceramic crock works great for this.
Place bowl (covered with damp towel)
in a warm place (An electric oven with the light on is about 85 degrees.
for up to 48 hours. It will get bubbly from the fermentation.
Mix in 1 cup warm (95) water, add 1 cup flour, 1 tablespoon dried potatoes or use potato water and let sit in the warm place till bubbly again.
worry about the lumps as the fermentation will take care of them.
Now, you can store it in the frig till needed. It may develop a clear liquid on top, if so, stir it back in as this is alcohol -keep it happy!
It will need feeding about every couple of weeks, just add 1 cup warm skim milk or water, 1 T Sugar and 1 cup flour.

From time to time add 1 tablespoon of dried potatoes (or potato water). If it looks slow or not doing well, add 1 Tbs. Cider vinegar to give it a boost.

Give the excess to a friend. If yours dies you can get some from the friend to start up again.

you can also keep some of it in the freezer for several months between feedings. When you want to bake something,
bring the starter up to room temperature, mix in 1 cup flour, 1 c warm water or skim milk and let sit overnight to ferment. The next morning,
remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking

DAD’s (Ronald Euell Gibbons) Quick Starter:

2 cups warm water (Non-Chlorinated) Let chlorinated tap water stand out for 24 hours.
2 1/4 teaspoons active dry yeast or 1 (7-gram) package
2 cups all-purpose flour – Unbleached

I use Mason Jars for my Starter.
I know someone in Alaska that used a clean Glass mayo Jar for Years and Year (Never tighten the Lid). Never put a tight lid on the jar. Starter ferments and releases carbon dioxide. Yeast eats sugar and makes alcohol and the byproduct is Carbon dioxide. The carbon dioxide can build up and explode in a sealed glass jar.

I also have a Cheese Crock (Sold for Sourdough Starter) that I used for years. It is ceramic with a mettle snap strap (Like a Grolsch bottle) Mine was from Sour Dough Jack

But to start -Keep starter in a warm place in a non-mettle bowel cover with a damp cloth. Let Sit till it bubbles. Then add it to your starter jar.

Ok yes, you can just make it in the Clean jar and cover it with a clean dry wash cloth and a rubber band. 😉

Only take out from the starter never add back in “Sponge or Batter”. Instead you will add the same amount of flour and water back in to the starter that you took out. Always use clean utensils to stir or add flour and water to your starter.

Take a Cup of Starter then you add 1/2 Cup unbleached Flour and 1/2 Cup of unchlorinated water ( You can use cold or cool water from a tea kettle that has boiled – Warm not hot.) I have a well, No Chlorine. Your starter can then be used later that evening or better still 24 hours later. If you keep it in a warm place (70 F or 80F) It will inoculate the starter. If you get a brown liquid floating on the top its called HOOTCH – It is alcohol. Stir it in or pour it out and stir it up. Stir the hootch in and you get a sour tasting starter (mmmmm I like it) but you also need to feed it fresh flour and water or it could die from starvation it lives on Flour (Sugar) Keep the jar that smells right or seems to be like the original starter.

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Trouble shooting Starter – this is usually start that you have neglected, to feed or use on a regular basis.

ALCOHOL OR NAIL POLISH AROMA

When a sourdough starter isn’t fed often enough or feedings are skipped,
it will start eating discarded yeast and alcohol leading to the unpleasant aroma of alcohol or nail polish remover.
The best way to prevent this from happening is to feed the sourdough starter more often.

If increased feedings do not solve the problem, take out 2 tablespoons of starter and feed with 1/4 cup water and a 1/4 cup of flour.

Starter should never have “Mold or a Feet smell”. If you get this problem dump the starter, Clean and Dry everything and start over. In the old days people gave starter away to friends and church folks. If you lost your starter – you could ask one of them for a cup of starter to restart your starter.

If you want you can also try to scrape the mold off and grab 2 TBS of clean starter. Put this into a jar and feed it feed with 1/4 cup water and a 1/4 cup of flour. In all restarts you are looking to make a small amount of starter then add the same volume of flour and water. For example I have 1/2 cup of starter. I will add 1/4 cup flour and 1/4 cup water. Stir it up and let it set in a warm place for a day or two. Now add a full cup of flour and water.

My Starter Is Slow

If your starter is “Slow”-doesn’t bubble anymore then separate your starter into two parts. I use two Mason Jars. Never put a tight lid on. Starter ferments and releases carbon dioxide – yeast eats sugar and makes alcohol.

The carbon dioxide can build up and explode in a sealed glass jar.

Method 1 -Bring a few tablespoons of the Cold / Slow starter to room temperature. In a clean jar add: 2 tablespoons of starter, add 1 cup Flour and 1/2 cup of water. Let this set over night in a warm place;

Repeat feeding using the above amounts twice a day, at 12-hour intervals, Dump half of the starter before adding flour and water. If the starter looks to thick (like dough add more water. It should be about the thickness of thick pancake batter.
Once the starter is bubbly and active, go back to normal use.

Method 2 -Use a dry cloth with a rubber band. In one jar ,add in 1 cup of starter, Stir in a tsp of organic apple cider. Add one cup of un bleached Flour and 3/4 cup warm water. Let it set for a day or two.

Method 3 – In the other jar add 1 Cup Starter then 1 tsp of granulated sugar. Add 1 Cup of Flour and 1 cup of water. Let it set for a day or two.

Starter needs a warm place to work. yeast will go into hibernation in cold environment (like a fridge) This works great if you are only using the starter once a week. Yes-Keep it in the fridge. But to kick it in gear take it out and set it in a warm place for a while before use. A good starter will be ready to go in 12 – 24 hours in or out of the fridge.

Later, Ill tell you how to make starter without yeast or someone else’s starter.

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To Make Pancakes with starter:
This is made the night before

Never add any of this back into your starter.

The “Sponge” Make this the night before you use it.

2 cups Unbleached All-Purpose Flour
1 cup sourdough starter, unfed/discard
2 tablespoons granulated sugar
2 cups buttermilk – (Make this with 2 Cups Milk, whole powdered milk mixed with water as per the directions works and 2 tsp. of Apple Cider Vinegar let stand 5 min)

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In the morning, we make the Batter:

Add to the sponge
2 large eggs
1/4 cup vegetable oil
3/4 teaspoon salt
1 teaspoon baking soda

Stir it up and pour batter on to hot oiled griddle (a drop of water will dance and sizzle on the gridle or pan) to cook. watch the bubbles on the batter. After a lot of them pop, use a spatula flip and cook on the other side.

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VANILLA ICE – Cream / Milk (Freezer type)

READY IN: 6hrs 6mins

SERVES: 8

INGREDIENTS:

4 cups milk (Any % Fat) Whole powder milk mixed
I use Powdered milk and mix it thick.
If you use condensed milk it works great.
Try adding half powdered thick mix and a can
of condensed milk or Mixed up protein powder anyone?
1 cup sugar
1 tsp. Vanilla

1.Combine milk, sugar, and vanilla in a medium bowl.
Stir till sugar is dissolved. (I slowly heat this to disolve and
pour it into the dish. If you over heat the mix, it will boil over.
Just get it to a nice hot mix.)

2. If not using Ice Cream Machine: Pour into shallow
freezer-proof dish and put in freezer.

3. Stir every 2-4 hours once crystals form.

4. Freeze 8 hours or overnight.

I make this by putting the mix outside in Sub-Zero weather
Works like a charm. I mix in 1-2 TBS of Raspberry Jam
as a topping and stir it in. after its made.

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Tuna Patties

YIELD 4 patties

Ingredients:
2 (5 to 6-ounce) cans tuna
2 teaspoons Dijon mustard
1/2 cup white bread , torn into small pieces (Crushed Crackers or Bread Crumbs work)
1 tablespoon lemon juice
1 tablespoon water, or liquid from the cans of tuna
1 tablespoons parsley Flakes
2 tablespoons chopped fresh chives, green onions (Dry works for me)
Salt and freshly ground black pepper, to taste
Hot hot sauce, to taste
1 egg (Powdered egg whites or powdered egg mix)

Cook in:
2 tablespoons oil
1/2 teaspoon butter (Optional)

Drain the liquid from the tuna cans.
In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and
hot sauce. Add salt and freshly ground black pepper. Taste the mixture before adding the egg.
Add water or oil if to dry. Finaly, Mix in the egg.
Split the mixture into 4 parts. Form each part into a ball and then flatten. I Flatten the balls in the skillet
as I cook them.
Heat the oil / with a little butter (optional) in a skillet on medium high. Cook them
in the pan until browned, about 4 minutes on each side.

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Tuna Patties

YIELD 4 patties

Cook in:
2 tablespoons oil
1/2 teaspoon butter

Drain the liquid from the tuna cans.
In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and
hot sauce. Add salt and freshly ground black pepper. Taste the mixture before adding the egg.
Add water or oil if to dry. Finaly, Mix in the egg.
Split the mixture into 4 parts. Form each part into a ball and then flatten. I Flatten the balls in the skillet as I cook them.
Heat the oil / with a little butter (optional) in a skillet on medium high. Cook them
in the pan until browned, about 4 minutes on each side.

I like it with Tarter sauce on a Bun.

Tarter sauce:

1 cup – Mayo

Squirt – Mustard

2 Tbs. – Relish or Pickles Minced (Sweat or Dill)

Canned Mackerel Patties / Croquettes

2 (15 oz) can Mackerel
2 cups crushed saltine cracker crumbs
1 egg, lightly beaten
1/4 tsp salt
1/4 tsp pepper
1/2 tsp
onion powder or flakes
oil for frying

Drain Mackerel, debone (Pull out bones with a fork) and add to a large bowl.
Add remaining ingredients except oil, mix and shape into patties or round for croquettes.
Fry in hot oil over medium high heat until golden brown.

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Simple Tarter Sauce

1 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 teaspoon lemon juice (bottled)

Mix all ingredients and chill. I also just mix them and serve.

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Just Enough Cake

Ingredients:

1 ⅓ cup all-purpose flour

⅔ cup sugar

2 teaspoon baking powder

2/3 Cup milk (I make up powdered milk and water)

3 TBSP of Oil

1 egg – We have Chickens (Or use 1 TBSP Egg White Powder with 3 TBSP Water)

1 teaspoon vanilla

Directions:

Set oven to 350 degree F.

Pre Grease an 8×1-1/2-inch round cake pan

In a medium mixing bowl combine: flour, sugar, and baking powder.

Then add milk, soft butter, egg, and vanilla.

Beat with an electric mixer on low speed until combined.

Beat batter for 1 minute.

Pour batter in prepared pan.

Bake 30 minutes, inserted knife near center of cake until it comes out clean.

Cool cake for about 30 minutes.

Makes 8 servings.

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Hot CoCo Frosting

2 Packs of instant hot CoCo

1/2 Cup Soft Butter or Butter Crisco

1 Cup Granulated Sugar ( Splash some hot water in a bowl with sugar to make a paste stir this into the frosting ) add more if you like it sweet

7 Tbs Hot Water

1 Tsp Vanilla

Combine Instant Hot cocoa powder, butter, and vanilla in a large bowl. Mix using a fork or whisk until blended and creamy.