Grandma’s Modern Inflation Fighters is a very unique cookbook combining information from our ancestors who lived in a time when there wasn’t much available and adapting it for modern times.. Our ancestors cooked in every environment, learned how to utilize everything, yet still provided meals that are nutritious and delicious. This book is based upon that concept which is utilizing what we have. Some recipes came from individuals who lived thru the depressions and wars, but also contains those relevant to current day needs including how to make delicious desserts without milk or eggs. The techniques used during our ancestor’s era have been modernized to fit our day, and will help you stretch your food resources in these tough economic times. Grandma’s Modern Inflation Fighters will help you utilize what you have in your home, teach you how to make your own items, show you how to feed your family using your food storage and most importantly……save on your pocket book!


Many years ago my parents taught food storage classes. During this time they collected many recipes from those attending classes, friends, family and neighbors who lived during the depressons, wars, recessions not to mention recipes from those who came with the wagon trains. Unaware to my Mother at that time, all the information she shared and received would soon become "Grandma's Modern Inflation Fighters" which she wrote in 1975.

Here it is 2010 some 35 years later, with permission her daughter rewrote her book which became Volume 2!

As they mother like daughter!!


If you have not visited my website you are missing out! There are so many great items, recipes and information at your fingertips not to mention essential items to have in your home!
A new product you will find on my website is Spelt Flour! Spelt is an ancestor to wheat, it was cultivated during the Middle Ages and introduced to the United States in the 1890's.

It has a nutty and slightly sweet flavor making it a great substitute for any recipe. Spelt has fewer calories than wheat and contains about 57.9 % carbohydrates, 17% protein and 3% fat as well as dietary minerals and vitamins. It has less of the proteins, ogema gliadins, whose breakdown products cause Coeliac Disease accept the starch will be metabolized more slowly than regular wheat because of different levels of protein.

Spelt does contain some gluten, however unlike wheat flour the gluten in Spelt flour beaks down easier and is easily digested. It is a better solution for Diabetics or those with fluctuating blood sugar levels.

If you have wheat allergies and looking for a substitute, visit my website to get a free sample. It is 1/2 c of spelt with other ingredients to make approximately 3 pancakes. If you prefer a sample of Spelt only that is also available, just send an email and your 1/2 c. sample will be mailed to you.


I have been corresponding with a total stranger thru email about making bread. During our conversing I came to find out she made bread twice following a recipe and both times it did not turn out, she was very frustrated as you can imagine! One thing I told her was to keep trying and don't give up, try another recipe. A short time later she tried a different recipe and to her excitment it turned out! She was able to make two wonderful loaves of bread and was extremely pleased! Isn't it exciting when a recipe turns out???

We all have recipes that for one reason or another just do not turn out no matter how many times we try....however we must always keep these six words in the back of our mind.....KEEP TRYING and DO NOT GIVE UP!

Helping each other is such a vital part of life! Yes we learn thru our own trial and errors, but a good part comes from others experience. Just as I helped a total stranger, so should we all have the same desire. There are wonderful people out there...share your cooking experience and knowledge with them and who knows, you may just make a new friend along the way!

Since my first conversation with this individual, she has made serveral loaves of bread, rolls and homemade granola. Keep up the good work!

Monday, October 12, 2009

It's finally here, the second volume of Grandma's Modern Inflation Fighters!!!!

I am so excited and thrilled to present this cookbook to the public! The whole concept is to help individuals and families stretch what they have in their homes using food from their cupboards, pantry, fridge, freezer and food storage.

Many of the recipes in the cookbook came from food storage classes and individuals who lived thru the depressions and wars not to mention recipes that came with the wagon trains!  Many recipes have also been modernized for our day helping those with food allergies. Our ancestors lived in a time when there wasn't much, they utilized everything wasting nothing, yet still provide meals that were nutritious and delicious......all their information is available in my cookbook!

The ingredients are those people would normally have in their home and the recipes are simple and easy. What if you do not have a specific ingredient for a receipe.......substitute or make the missing ingredient yourself.  Do you know how expensive granola is?? Why spend up to $8 a box when you can make it yourself. It's cheaper, it tastes better, it's all natural and the best part is you can make it any flavor of your doesn't get any better than that!

If you or someone you know is allergic to milk, why not make your own soy milk, soy bread or soy mayonnaise from soy beans and pocket the savings!  Learn how to sprout seeds and incorporate them in your salads, sandwiches, breads and casseroles.

There is a wonderful recipe in my cookbook titled “Grandma’s Hermits”, be sure to check out the recipe located further down the blog. I made these when I lived at home because we did not always have milk and eggs and money was very tight.  They can be baked on a cookie sheet and work out great for kids lunches or taking to a pot luck.  Just dust with powdered sugar and you have a delicious spice bar, everyone will be asking for the recipe!

Grandma's Modern Inflation Fighters teaches you how to make your own powdered sugar, hand sanitizer or homemade horseradish.  A great depression era recipe is corn cob jelly......yes corn cob jelly! During the depression there was no wastage. Once the ears were harvested the corn would be removed from the cob and eaten.  The cobs were then boiled in water which was now infused with the flavor of the cob, this is what they made the jelly from. By the way the jelly tastes nothing like corn at all, it has a pink tone to it and tastes something similar to apple mint.  We're not done yet......they would then dry the cobs to be used as fuel for their fire.....dried corn cobs burn very hot!

Besides recipes for salads, soups, etc.....there are also sections on sourdough, sprouting, master  mixes, canning and how to make your own dairy. Many years ago my Dad took an old fridge and converted it into a smoker where he would smoke his own meat, not only was it delicious but very practical since our family did a lot of fishing. I've included a section on how to smoke your own meat so that you too can enjoy the great taste. Want to learn how to make your own sausages, make your own corn beef using the correct brine solution, all this wonderful information is available to you!

Here are some delicious recipes you will find in my cookbook.

ANADAMA BREAD (this is my mother's favorite, you won't find this in the grocery store!)

1/2 c. cornmeal
2 c. water
3 tsp. salt
1/2 c. molasses
3 Tbsp. shortening
1 pkg or 1 Tbsp. yeast
6 c. flour (can be whole wheat)

Bring water, cornmeal and salt to a boil.  Remove from heat and add molasses and shortening.  Cool to lukewarm and add yeast.  Stir until dissolved, then add rest of ingredients.  Knead well and let rise. 
Bake in loaf tins for 15 minutes at 400, then 375 for 40 minutes.  Remove from tins and place on a towel. 
My mother bakes her bread at 375 for 35 minutes, turns her oven off and let's it sit for another 30 minutes. 


1 c sourdough starter
2 c warm water
1 1/2 c buckwheat flour
2 eggs
2 Tbsp sugar
1/3 c milk
2 Tbsp bacon drippings, oil, etc.
1 Tbsp baking soda

Combine the night before the sourdough starter, water and flour.  The next morning, add the rest of the ingredients and let stand 10 minutes.  Bake on a hot griddle or frypan and serve with butter and syrup.


2 c. wheat 3 tsp. mustard
1 c. catsup 3 slices bacon, cooked and crumbled
1 onion, chopped and sauteed
1/2 c. mild molasses

Soak wheat overnight. The next day, cook for 1 1/2 hours and drain well. Add the rest of the ingredients and mix well. Pour into a rounded casserole dish or bean pot and bake at 325 for 30 minutes. Be sure the dish is covered.

This is a great wheat recipe and again the whole concept of the cookbook is to utilize what you have. If you do not have bacon but a little ham, use that instead.

GRANDMA'S HERMITS (this is a delicious spice cake that can be made dairy free is needed. Substitute oil or shortening in place of the butter and leave out the eggs.  I was allergic to milk, wheat and eggs when I was younger, made these all the time because they are delicious and it was something I could eat.)

1/2 c. butter
1 tsp. cinnamon
1/2 c. sugar
1 tsp. cloves
1/2 c. molasses
1/8 tsp. allspice
2 eggs if desired
1/4 tsp. mace if desired
2 c. flour
1/2 tsp. nutmeg
1/4 tsp. baking soda
1/2 c. chopped nuts
2 tsp. baking powder
3/4 c. raisins
1/2 tsp. salt

Cream sugar and butter. Add molasses and eggs, beat well. Add dry ingredients and mix well. Add nuts and raisins and mix well. Pour into greased and floured 8" square pan and bake at 350 for 30 minutes or until done. Once cooled, this is great with powdered sugar sprinkled on top.

This is a great recipe! If you have no dairy in the home, or if someone is allergic to dairy....this recipe came be made without dairy and it is delicious!!

DAIRY FREE CAKE  (this recipe is egg free, milk free and butter free......from 1917)

3 c water
2 c sugar
2 Tbsp shortening or oil
1/2 lb raisins
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
3 heaping Tbsp cocoa
1 heaping tsp baking soda
Pinch of salt
1 tsp vanilla

In a saucepan boil the water, sugar, shortening and raisins for 10 minutes and cool to barely warm.  Sift the dry ingredients and combine to the liquid mixture and vanilla.  Mix well.  Place in a well greased cake pan and bake at 325 to 350 for 1 hour or until done. 

If you are outdoors, hungry with no food and you see a Snipe (yes there really is a snipe!), my book tells you "it is similar to a woodcook and may be served in the same manner which is to roast as it requires less cooking time. Five to six drops of lemon juice to a piece of tough meat when is begins to boil will make it tender and gives a delicious taste." 

There is so much more in my cookbook that has not been addressed so reserve your copy, it's easy and the cost is very reasonable! You can email me directly at or call
801-860-4215, I accept checks, cash and credit cards.  There are also customer links located at the left side where you can purchase a cookbook as well. 

This is such a unique and wonderful book, you will not find these recipes in your tried and true cookbooks. For individuals or families who are struggling or have been looking for this such information, can you imagine what a great gift this would make! 

If you have purchased a cookbook, tried recipes or find this blog helpful please leave your comments .......
I would love to hear from you!

From me to you!
Cherrie Sorenson