Saturday, September 25, 2010

Food Storage Meals and Menu Planning - Dessert:

Today's Dessert Menu:
Fast Drop Doughnuts!
Here's the Recipe:
2 cups Roll Mix
(Recipe Included Below)
1/4 cup Sugar
2 Tbsp. Dried Whole Egg, Sifted
1 1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1 cup + 2 Tbsp. Reconstituted Dry Milk
1 3/4 tsp. Vanilla
Whisk together dry ingredients;
Stir in milk and vanilla just until combined.
Drop by heaping teaspoonfuls into hot oil.
(325 degrees)
Cook for 2-3 minutes;
Turn once until lightly browned on both sides.
Drain on paper towel and roll in cinnamon sugar.
Instead of cinnamon sugar,
you can glaze the doughnuts instead.
Makes about 25-30 Doughnuts.
Here's the Recipe for the Roll Mix:
9 cups Whole Wheat Flour
9 cups White Flour
1 cup Sugar
1 cup Instant Dry Milk
2 Tbsp. Salt
Mix all ingredients together will in a large bowl.
Store in a cool dry place in an airtight container.
Label and date; use within 10-12 weeks.
Makes about 20 cups of mix.
For regular non-instant dry milk . . .
(this is what you get at the dry pack cannery)
Add an additional 2 Tbsp. to mix above.
This mix can be made with all whole wheat flour.
Here's the PDF:
I'll post the recipe instructions for the rolls later today,
along with ANOTHER FUN Halloween Idea!
I Can't Wait!


Anonymous said...

As I was scrolling down I asked, is that the dry milk from the cannery and lo and behold you answered my question. WoW!
okay so how do I make rolls with the roll mix recipe for a family of 4 and not the army?
from California

Tricia Smith said...

I'll add the instructions to make a batch of rolls later today! This recipe will make between 16 and 24 rolls depending on the size you make them. Just enough for dinner and a snack later on!

Sp4rk1e said...

I wish i could make these right now! heck, i wish i could just take one from the screen!! :)