RECONSTITUTING DEHYDRATED FOODS

RECONSTITUTING DEHYDRATED FOODS

Nonfat Powdered Milk

2 cups nonfat powdered milk to 1 gallon water

½ cup nonfat powdered milk to 1 quart water

Mix with a wire whip or in a blender with cold water. Let stand several hours or refrigerate before drinking.

Powdered Whole Eggs

1 Tablespoon egg powder to 1 ½ Tbsp water equals

1 egg

Make a paste with egg powder and few drops of water. Blend until smooth then add remaining water.

Butter, Margarine and shortening Powder

1 cup powder to ¼ C water

Combine butter powder and water and stir into a smooth paste.

Makes 1 cup water

Dehydrated Fruits

1/3 cup dehydrated fruit to 1 cup water

Add water to dehydrated fruit and let set overnight or for several hours. Makes 1 cup

Dehydrated Vegetables

1/3 cup dehydrated vegetables to 1 cup water

Add water to dehydrated vegetables and let set overnight or for several hours. Makes 1 cup

Egg Substitute for use baking

Before starting recipe for cookies, cake, etc., combine 1 teaspoon (2 grams) unflavored gelatin with 3 tablespoons plus 1 teaspoon (35 milliliters) boiling water. This mixture will substitute for 1 egg in a recipe.

EVERLASTING YEAST

1 Quart Warm potato water

½ yeast cake or ½ tbsp dry yeast

1 tsp salt

2 Tbsp sugar

2 Cups Whole wheat flour

Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.

Add same ingredients, except yeast to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time yeast can be kept on hand indefinitely.

SOUR DOUGH STARTER

2 Cups white or wheat flour

2 cups warm water

2 tsp honey or sugar

Mix well, place in uncovered bottle or crockery jar, allow mixture to ferment 5 days in a warm room, stirring mixture several times a day. This will aerate the batter and allow the air to activate the mixture. It will smell yeasty, and small bubbles will come to the top. After using some yeast for baking “feed” the starter (to replace the amount used in baking ) by using equal parts of flour and water or potato water. In 24 hours the yeast will form and work and be ready for the next use.

Store unused portion of yeast in the refrigerator in a glass or crockery jar with a tight-fitting lid. Shake the far often. Activate the yeast again before using by adding 2 to 3 tbsp of flour and the same amount of water and store.

Homemade yeast can be used to replace all or part of the commercial yeast called for in a recipe: allow 24 hours for homemade yeast to rise.