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Food Storage Essentials: Why store wheat? What about a grain mill? (+ video)

Published: Friday, Nov. 1 2013 5:00 a.m. MDT

¼ teaspoon salt

1 cup shredded coconut

1¾ cup reconstituted dry milk

1 teaspoon almond or vanilla extract

½ cup oil

In a bowl, whisk together dry ingredients. Stir in coconut. Stir together milk and extract. Pour into dry ingredients with oil; stir just until combined (15 strokes). Spoon into greased muffin pans. Bake at 400º F for 20 minutes. Makes 12 cupcake-sized muffins.

"Emergency Food Storage in a Nutshell, 3rd Edition," by Leslie Probert and Lisa Harkness, published in 2011

PUMPKIN SQUARES

1¾ cup canned pumpkin or 1 (15-ounce) can

1⅔ cup sugar

¼ cup dried whole egg, sifted (push through small sieve) OR

substitute 2 fresh eggs and reduce water below to ¼ cup

½ cup water

1 cup oil

2 cups whole wheat flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

Mix together first five ingredients. Mix dry ingredients together and blend into pumpkin mixture. Pour into ungreased large jelly roll pan. Bake at 350º F for 25-30 minutes. Frost, when completely cool, with icing below.

— Julie Beckstrand

LIGHT AND FLUFFY ICING

4 cups powdered sugar

1 cup shortening

3 tablespoons water

1 teaspoon vanilla

Beat together 1 cup powdered sugar with shortening, 2 tablespoons water and vanilla for 1 minute. Add rest of powdered sugar and water and beat for further minute.

–Laurel Rapp, "Emergency Food Storage in a Nutshell, 3rd Edition," by Leslie Probert and Lisa Harkness, published in 2011

Leslie Probert, a graduate in home economics from Brigham Young University, has been a popular speaker and is co-author of "Emergency Food Storage in a Nutshell, 3rd Edition" with over 400 fast, creative recipes. Email: foodstoragechick@gmail.com

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