by Tess Pennington | Feb 13, 2017
This ciabatta bread is a whiz to whip up and heavenly to eat! I was telling my grandmother one day that I had almost a gallon of fresh whey leftover from a cheese making project and didn’t know what to do with all of it and she suggested that I use her...
by Tess Pennington | Oct 6, 2013
After a long, hot summer, fall is finally here! A smile creeps across my face when the large cases of pumpkins arrive at the grocery store because I know – it’s baking season! I love baking with pumpkin because it adds a nice texture to whatever you are...
by Tess Pennington | Mar 2, 2012
The idea of a bread that satisfies all the body’s nutritional requirements is fascinating to me. Ezekial bread is the first survival bread recipe to be documented and is backed up by the word of God! The recipe is in the Book of Ezekiel (4:9), and was given to...
by Pamela Bofferding | Nov 9, 2016
There’s something about the cooler fall weather that makes my family want to huddle up indoors and eat sweets. Humans are likely programmed to do just this, but let’s not let a change of seasons derail our healthy eating. Here are 5 modified classic fall recipes that...
by Tess Pennington | May 18, 2014
With all of the running around we do during the week, on the weekends, I like to make breakfasts a little more special. This morning I made buttermilk spice muffins and received glowing reviews from the family. I first came upon these muffins while having brunch one...
by Tess Pennington | Mar 15, 2015
In a long-lived emergency, our food stores can quickly be depleted. If this occurs, we must rely on our knowledge of native food sources growing wild in our area. One such wild edible is found in great abundance in many parts of the country and is a food source that...
by Sara Tipton | Feb 21, 2019
Sourdough bread is often known as the healthiest bread, and there’s a science behind that moniker. Although bread is a staple, many have trouble digesting it and it could be one of the worst things to eat if a person has a gluten intolerance. But sourdough bread...
by Tess Pennington | Feb 2, 2017
This sweet berry biscuit is the perfect addition to a Sunday brunch. I had a plethora of whey left over from some homemade cheese that I made and wanted to incorporate this into my baking. With my whey in hand, I decided to surprise the family with fresh...
by Tess Pennington | Jul 16, 2014
Rhubarb is a summer favorite at our home and deserves a space in your garden. Many love it’s tangy, yet sweet flavor when added to pies and preserves, but it has so many more uses and really adds some oomph to your regular recipes. One aspect of growing rhubarb...
by Tess Pennington | Mar 2, 2010
Bread cooked in a can? This must be some well kept secret! Who knew that a coffee can could have such a use? During the times of the Great Depression when everything was used, coffee cans were a way to make multiple loaves of bread when one was short on space. For...
by Tess Pennington | Feb 4, 2014
Part of my research to become self-reliant is learning how to use the items I have on hand and adapt my cooking style to reflect those changes. A question that has pondered me lately is what would I do when my wheat stores are depleted. How will I make bread and baked...
by Tess Pennington | May 3, 2013
Wouldn’t it be great if you had one versatile dough that you could use for multiple recipes? Well, look no further. This dough can be used to make kolaches, doughnuts and also sweet bread. I added this recipe to my cookbook, The Prepper’s Cookbook because...