If Whole Wheat Bagels sound like too much work, or if you need something to go with your Vegetarian meal in 10 minutes, then whole wheat biscuits are the answer. I love to whip up a batch of these to accompany any soup or other meal that needs completing. With just a few ingredients and a short baking time–they are must for the food storage cook. These also work well as a topping over pot pie in an 8 inch square baking dish.

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One thing I enjoy about the cooler weather (and one of the only things) is the opportunity to delve into delicious soups. A good soup with some fresh bread can really hit the spot when it’s chilly outside. So many soups are healthy, inexpensive and use food storage items that it’s worthwhile to work at least a few into your menu planning. My latest favorite is this Corn Chowder, a slightly revised version of Mimi’s Cafe Corn Chowder.

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These rolls are way too good for how easy they are. Perfect for Thanksgiving! I don’t have a mixer, so I put the dough cycle on my bread machine to work and they turn out delicious every time.

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People always look at me in shock when they learned I was raised on powdered milk. There have been moments in my adult life that I feel the same way. But the reality is that it was really all I knew, so I was used to the taste. Further, my mom had making powdered milk down to a science and hers was by far the best I’ve ever had.

My mom saved about a dollar per gallon–for a good-sized family drinking about a gallon a day, that really adds up.

I think when I got married my husband had fears we might follow down that same path. I tried making powdered milk a time or two and I don’t know if we could even finish it. But then we went to my parents house for Christmas and he said, “If you make powdered milk like this, then I’ll drink it.” My mom had discovered another little secret to make hers the best powdered milk around.

So here’s how to make your milk the best around:
1. Use non-instant milk
2. Add a 1/8 to 1/4 tsp of vanilla per gallon
3. Make it the night before in barely warm water with a whisk and refrigerate it. It allows the flavor to develop and gets the lumps out.
4. Like anything, there is different quality so try a few different brands before you give up. The Deseret Milk Brand is one of the best my mom has ever used.

I’ll be evaluating the cost difference between powdered milk and regular milk in an upcoming post.

My friend Angie shared this recipe with me. I’ve made it with all whole wheat flour and it turned out delicious as well. It’s kind of like a cornbread, and goes really well with soups and other cold day meals.

1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. sugar
3 tsp. baking powder
3/4 tsp. salt
1 egg
1 1/2 c. milk
3 TBS canola oil
1/2 c. + 2 TBS quick-cooking oats, divided

In a large bowl, combine the flours, 1/2 c. oats, sugar, baking powder, and salt. In another bowl, combine the egg, milk, and oil; stir into dry ingredients just until moistened. Spread batter into an 8- or 9- inch round baking pan coated with nonstick cooking spray. Sprinkle with remaining oats.

Bake at 350 for 40-50 minutes or until toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Note: I stir ½ cup powdered milk into dry ingredients and add 1 1/2 c. water to wet ingredients.