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Flour Tortillas

102_1090A couple of days ago it was dinnertime….again.  Sigh.  I was out of everything, and short on time.  I was also in my garden clothes and didn’t want to show my grubby face at the local grocery store.  What to do?   I had one other option: use my wits and my Home Store and come up with something.

It’s my habit to build a meal around a starch instead of a meat.  I know that horrifies some of you low-carb enthusiasts, but let’s face it: veggies just aren’t famous for filling kid tummies.  Beyond that, I believe that meat should be eaten sparingly.   So, bring on the breads, grains, pasta and potatoes!Then I had a thought.  Tortillas.  I have a recipe, and I know how to use it.  I’ve tried this recipe before and I love it.  I’ve made whole wheat ones previously, but this time I tried white — feelin’ a little dangerous, I guess.  They turn out beautifully either way.  Cooked or uncooked, they keep well in the fridge.  We had homemade burritos, with several tortillas left over for snack-time quesadillas.

This is the best recipe I’ve ever used.  It’s not crumbly and dry like others I’ve tried.  It compares favorably to its store-bought counterparts and is very easy to work with.  Those of you who are fond of buying uncooked tortillas (I am!) are really going to like these.  It’s the best of both worlds!  P.S…….No preservatives!


  • YIELD: 12-15 tortillas
  • PREP: 15 mins
  • COOK: 15 mins
  • READY IN: 60 mins

From the Shelf Reliance Thrive cookbook. Easy, no fail recipe using white or whole wheat flour.


  • 1 cup white flour
  • 4 cups flour white or whole wheat
  • 2 teaspoons salt
  • 1/2 cup vegetable shortening
  • 2 1/4 cups boiling water
  • additional flour for rolling


  1. Stir together flours and salt. Cut in shortening with a pastry blender, fork, or fingers. Mix until crumbly.
  2. Make a well in the center of the mixture and pour boiling water into the well. Mix with a fork until dough is evenly moistened. Dough should be soft but not sticky. If dough is too flaky, add more water 2 tablespoons at a time until dough comes together.
  3. Knead on lightly floured surface until dough does not stick to fingers. Form balls of dough in desired size (golf ball sized makes small tortillas — twice that size make larger “burrito- sized” tortillas). Place on a cookie sheet or other surface and cover. Let sit for about 30 minutes. (You can cut that time down if you need to. So far it hasn’t seemed to matter).
  4. Roll out each ball into a tortilla of desired thickness.
  5. Cook on an ungreased, preheated skillet at medium heat. Brown on both sides.
  6. 102_1090
  • COURSE: Breads


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Five Minute Freezer Jam

This recipe is a classic “one-size-fits-all” because  it works with most fruits (you can even mix and match). It’s GREAT for this time of year when fruit is plentiful and  in danger of going to waste.  It is also yummy!!  I picked up a small jar of apricot jam in the store (not even very tasty) and the price was $4.79!  That decided it for me.  That evening my family and I spent 20 minutes picking apricots from the neighbor’s tree, and my daughter and I had it in the freezer in moments.  There is no cooking, no pectin, and no stress!

You’ll need a good blender (one speck of “pulp” and my children gag), and a favorite product of mine: Instant Clear Jel.  I’m SO glad I have this recipe.  So far I’ve used it with strawberries (Oh MY!), peaches, and apricots.  I’m anxious to try it with plums and raspberries.  Oh my goodness this is tasty stuff!


  • Be sure to mix Clear Jel with the sugar before adding to fruit (and be sure the Clear Jel’s instant).
  • It’s not necessary to peel the fruit ( I did with the peaches, but not with the apricots).
  • The peach and apricot jam darkens a little when storing in fridge during use.  I haven’t tried this, but I’ll bet a little lemon juice can be added to remedy that.


  • YIELD: 1 1/2 quarts

Lightning fast and easy to make. Tastes fresh and yummy. No cooking!



  1. Wash and prepare fruit.
  2. Place fruit in blender and blend until smooth.
  3. Stir together sugar and Instant Clear Jel in a separate bowl.
  4. Add corn syrup and sugar mixture to blender contents. Blend together.
  5. Pour in freezer safe bags or containers and freeze. Done!


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Heavenly Frosting Fluff

We were at a family gathering when my sister-in-law walked in with a cupcake stand and all the confections to fill it.  They were as charming as cupcakes should be…..piled high with frosting and decorated with little fondant ornaments.  So fun to look at, but not a temptation for me because of the abundance of frosting.  No siree, I was not interested.  Then the following scenario ocurred. Continue reading

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Quick Tip – Homemade Bisquick

VERY convenient!  Use in recipes or to whip up a batch of speedy Continue reading

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Breakfast Cupcakes

I wouldn’t even look at this recipe for the longest time.  I mean, cupcakes for breakfast??  Yuck!  But breakfast Continue reading

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