30 Minute Rolls
Dough can also be used for pizza crust.
•3 1/2 c warm water
•6 T instant yeast
•1 c oil
•3/4 c granulated sugar
•1 T thrive iodized salt
•3 T thrive whole egg powder (reconstituted)
•3 T additional water
•8 c thrive whole wheat flour (approximate)
1. *Preheat oven to 400 degrees.
2. *Use a mixer to combine warm water, instant yeast, oil, and granulated sugar. Let rise 5 minutes until bubbly.
3. *Add remaining ingredients to bubbling mixture. Mix well and roll out.
4. *Form dough into rolls and let rise approximately 15 minutes.
5. *Bake for 10-12 minutes until golden brown. Cool and serve.
Yield: 36 rolls
Chicken Tortilla Soup ala Food Storage
2 cans diced tomatoes
1/2 cup tomato powder
1/2 tsp garlic powder
1 tsp salt
6 cups water
2 Tbs sugar
3 tsp cumin
1/2 tsp oregano
1/4 cup freeze dried green chilies
1/2 cup freeze dried chicken
1. Put all ingredients in a crock pot and cook on high for 4 hours.
2. Serve with toppings such as shredded cheese, sour cream and tortilla chips
3. This makes a LOT. You might want to halve it.
Apple Berry Pie from Food Storage
NOTE: I only used ONE crust (on the top) and put the other crust in the fridge.
For the Crust
2 cups Shortening Powder
1/3 cup water at room temp
2 cups flour
1 tsp salt
1/2 cup ice cold water
For the Filling
1 cup Dehydrated Apple Slices
1 cup Freeze Dried Berries (raspberries, blueberries, strawberries, blackberries etc)
1 cup water
2/3 cup Brown Sugar
1 tsp ground cinnamon
1/8 tsp salt
3 Tbs Cornstarch
4 Tbs lemon juice
FOR THE CRUST
1. Reconstitute your shortening by mixing the powder with the 1/3 cup water. The powder will float on top of the water at first. Keep mixing and you will get a crumbly texture. Keep going until you get a liquid cream. Put this soft shortening in the fridge for 30 minutes until it has the texture of regular shortening.
2. Once shortening is ready, use your hands to mix it with four and salt until it resembles cornmeal.
3. Add water and mix until combined (DO NOT knead, just mix lightly)
4. Split dough into two pieces.
5. Roll out one piece on a floured surface until dough is very thin.
6. Fold in half twice so it looks like a triangle
7. Unfold it into your pie pan and “wiggle” it down (don’t stretch or pull / push it down)
8. Tuck extra down under the edge to create a “rim” around your pan.
9. Add filling to pie pan
10. Roll out 2nd piece of dough the same as the first and place it over the filled pie.
11. Pinch the two pie crusts together with finger on one side and thumb on the other to create a pretty edge.
12. Bake at 375 (dark pan) or 350 (glass pan) for about 1 hour.
FOR THE FILLING
1. Combine apples, berries, water, sugar, cinnamon, salt, cornstarch, and lemon juice in a small pot and bring to a boil.
2. Reduce heat to low and simmer for about 10 minutes. Apples will begin to break down and the liquid will turn into a thick syrup.
3. Carefully spoon mixture into pie crust.
Servings: 8
Oil Free Chocolate Cake (made with black beans)
1 box devil’s food chocolate cake mix (Aldi)
water (as called for)
instant black beans (amount of oil called for)
eggs (as called for) – use egg powder
1. Prepare black beans as directed. If using canned beans, make sure to drain and rinse thoroughly.
2. Mash beans thoroughly.
3. Mix on medium speed beans with water and eggs
4. Add cake mix and mix as directed
NOTE: You can do the same thing with WHITE beans and a yellow cake mix. Try substituting beans for butter in cookies, etc.
Black Bean and Corn Salsa ala Food Storage
1 cup THRIVE Instant Black Beans
1 cup THRIVE Sweet Corn
1 can diced tomatoes
1/4 cup THRIVE Green Chilies
1 small onion, finely chopped
1 Tbsp cilantro, finely chopped
1/4 cup red wine vinegar
2 Tbsp sugar
1 Tbsp olive oil
1 tsp cumin
1/2 tsp garlic powder
salt to taste
1. Cook beans (follow cooking directions)
2. In a small bowl, add corn and cover with hot water. Let sit 5-8 minutes or until corn is softened and rehydrate. Drain.
3. Mix the black beans, corn, chilies, red onion, and cilantro together in a large bowl.
4. Sprinkle with red wine vinegar, sugar, olive oil, cumin, garlic and salt.
5. Stir and refrigerate for several hours.
6. Serve with tortilla chips.
Homemade Flour Tortillas ala Food Storage (I haven’t made these — they just seemed like something I’ll want to try!)
A couple of notes:
DO NOT let your pan get too hot. You may even need to turn it down before you finish cooking all the tortillas as the pan will continue to heat.
DO NOT cook the tortillas for too long: 20-30 seconds MAX on the first side and 20 seconds on the second side.
Roll and cook each tortillas separately. If you roll them all first, they will shrink and become too thick before you get around to cooking them.
1 cup. all purpose flour
1 cup. White Wheat flour
1 tsp salt
1 tsp baking powder
1 Tbs THRIVE Shortening powder
1/2 cup+. water
1. Combine flour, salt, baking powder and shortening powder. Add 1/2 cup water and mix. If needed, add more water a tbsp at a time, until it just comes together. I added about 3 extra Tablespoons. You do not want the dough too dry.
2. Divide the dough and roll into 12 balls. Let them rest for 15 minutes.
3. Take a dough ball, and flatten with the palm of your hand. Roll the dough out on a lightly floured surface. (Do not use too much flour or the excess flour will burn when you cook the tortillas). Roll the dough out very thin: it will become transparent. As you roll it out, turn the dough a quarter turn with each stroke until it is about 6 inches in diameter.
4. Heat your skillet over medium heat: make sure it is hot before placing the tortilla on it. Cook the first side for about 20-30 seconds, until it just begins to turn golden. Flip and cook the other side for 20 seconds. Place cooked tortilla in a ziplock bag. This will keep it soft and warm while you cook the other tortillas.
Teach What is Good 
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