Ingredients

• 2 1/2 cups dry milk powder
• 1 1/2 cups sugar
• 3/4 cups corn starch
• 1 tsp salt
• 3/4 cup cocoa

Instructions

To make the pudding mix
1. Combine all dry ingredients in a bowl.
2. Store in an airtight container for up to 2 months
To make the pudding
3. In a double boiler, add 1/4 cup pudding mix to 2 1/2 cups warm water.
4. Stir until thickened. Cover and cook for 10 minutes.
5. Add 1 tsp butter and remove from heat.
6. Beat 1 egg with half of the pudding mixture, then blend it together with the other half slowly so the pudding doesn't get lumpy.
7. Cook one more minute.
8. Stir in 3/4 tsp vanilla.

Ingredients

• 3 1/2 cups flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 1 cup chocolate chips
• 1 1/2 cups unsalted butter
• 2 eggs
• 1 1/2 tsp vanilla

Instructions

1. Mix together flour, baking soda and salt, brown sugar, white sugar and chocolate chips.
2. In a medium bowl, mix butter, eggs and vanilla extract.
3. Combine the dry ingredients with the wet ingredients and mix well.
4. Shape dough into 1 inch balls and place on a cookie sheet.
5. Place cookie sheet into the freezer for one hour. Place dough balls into a freezer bag.
6. Makes about 4 dozen cookies.
To bake:
7. Place cookie dough balls onto a cookie sheet to thaw.
8. Preheat oven to 375 degrees.
9. Bake for 9 - 11 minutes or until golden brown.
To make a mix follow these instructions:
10. Combine 1 3/4 cups all-purpose flour with 3/4 tsp baking soda and 1/2 tsp salt; pour into a 1L jar.
11. Layer 1/2 cup chocolate chips, 3/4 cup brown sugar, and 1/4 cup white sugar, pressing down firmly after each layer.
12. Close jar and attach these directions:
13. Preheat oven to 375 degrees.
14. Beat 3/4 cup softened unsalted butter, 1 large egg and 3/4 teaspoon vanilla extract in large bowl. Add cookie mix and beat until combined. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Makes about 2 dozen cookies.

Ingredients

• 8 cups all-purpose flour
• 5 cups whole wheat flour
• 2 Tbsp salt
• 1/2 cup sugar
• 1/2 cup dry milk powder

Instructions

1. Mix the dry ingredients together until they are well blended.
2. Pour 4 cups of mixture into four different bags or jars and label Whole Wheat Bread Mix.
To bake in the Bread Machine
3. Add to your bread machine: 1 1/4 cup warm water, 1 1/2 Tbsp oil,1 bag/jar of Whole Wheat Bread Mix and 2 tsp bread machine yeast.
4. Put your bread machine on the basic setting and then press start.

Ingredients

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 4 cups natural bran
• 4 tsp baking soda
• 4 Tbsp ground flaxseed
• 2 tsp sea salt
• 1 cup brown sugar
• 4 cups buttermilk
• 1 1/2 cups unsweetened applesauce
• 3 eggs, well beaten

Instructions

To prepare the mix for storage in the fridge:
1. Combine all dry ingredients in a large mixing bowl
2. Combine all wet ingredients in a medium mixing bowl
3. Pour wet ingredients into dry ingredients and mix JUST until combined.
4. Place the mixture in an empty ice cream pail or empty container and store in the fridge for up to 6 weeks.
To bake the muffins:
5. Preheat oven to 425 degrees.
6. Prepare muffin tin by greasing or lining with paper cups.
7. Spoon batter into prepared muffin cups until 3/4 full.
8. Place in preheated oven and bake for 15 minutes or until golden brown.

Ingredients

• 5 cups all-purpose flour
• 1/4 cup baking powder
• 2 Tbsp sugar
• 1 tsp salt
• 1 cup butter

Instructions

1. In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
2. Store in an airtight container for up to 4 weeks or in the freezer for up to 6 months.

Notes

Ingredients

• 1 Tbsp Black pepper
• 1 Tbsp onion flakes
• 1 Tbsp dehydrated garlic
• 1 tsp Dill seed
• 1 tsp Coriander
• 1 tsp Red pepper flakes
• 1 tsp Parsley
• 1 tsp coarse salt
• 1 tsp Thyme
• 1 tsp Paprika

Instructions

1. Combine all the spices in a small bowl.
2. Store in an airtight container in a cool, dry place up to 6 months.

Ingredients

• 3 teaspoons dried oregano
• 2 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Combine oregano, basil, thyme, onion, and garlic in a small bowl.
2. Store in an airtight container in a cool, dry place up to 6 months.

Ingredients

• 4 cups oats (old fashioned)
• 1/2 cup dried fruit (I like cranberries)
• 1/2 cup chopped nuts (almonds are my fav)
• 2 Tbsp ground flax
• 1/2 cup brown sugar
• 1/4 tsp salt

Instructions

1. Preheat oven to 325 degrees.
2. Roast nuts for 5 minutes or until lightly toasted; set aside.
3. In a large mixing bowl, combine all ingredients including the toasted nuts.
4. Store in an air tight container for up to 1 month.
To Make Oatmeal:
5. Scoop out 1/3 cup of the oatmeal mixture and place in a bowl with ½ cup water. Microwave for 90 seconds - 2 minutes, or until liquid is absorbed.

Ingredients

For the Mix:
• 2 1/3 cups all-purpose flour
• 1/3 cup skim milk powder
• 3 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups sugar
• 1/2 cup plus 1 Tbsp butter
• 1/4 cocoa (leave out if making yellow cake mix)
For the Cake:
• 2 eggs
• 1 cup water
• 1 tsp vanilla
• 1 package/jar of mix

Instructions

1. Mix together the flour, skim milk powder, baking powder, salt, sugar, butter and cocoa powder (if making chocolate flavour) in a food processor.
2. Store mix in an air tight container or Ziploc bag in the freezer for up to 2 months.
To make the cake:
3. Preheat oven to 350 degrees.
4. Grease a 9x13 inch cake pan
5. Combine the eggs, water, vanilla and dry mix in a bowl. Mix well.
6. Pour into the greased pan.
7. Bake for 25 - 30 minutes.
8. Cool and frost as desired.

Notes