Baking Ingredients

Fats and Oil

Salad Dressings can be store bought and stored, or you can make your own oil and vinegar-based, or mayonnaise-based dressings with items you have on hand in your food storage. Be aware of expiration dates on store bought salad dressings.
Cooking Oil such as canola, or vegetable oil can be used in most bread recipes. Unless they have been specially treated, *unopened* cooking oils have a shelf life of about a year.
Shortening has a longer shelf life than oils, it is reasonable to expect an unopened metal can of shortening to have a shelf life of eight to ten years if kept reasonably cool, particularly if it has preservatives in it.
Mayonnaise can be used in baked dishes, pasta salads, salad dressings, and much more. Although it isn’t necessary to sustain life, it sure makes things taste better. Mayonnaise has a shelf life of 2-3 months.
Peanut Butter provides protein and monounsaturated fats (the good fat). Peanut butter has a shelf life of 6-9 months.

Sugars

Powdered Fruit Drink comes in many different flavors and can be used in daily use and in times of emergency as stored water can have a funny taste. Powdered drink mixes can be stored for up to 3 years if unopened.
Brown Sugar can be used in many baked goods and even some bread recipes. It can be stored up to 6 months. Be careful to seal it tightly between uses if you have opened your sugar .
Molasses and Corn Syrup are used as sweeteners in many recipes. Store according to your families needs. Molasses may be something you have never used, nor ever will use. If this is the case, don’t feel the need to store it.
Flavored Gelatin is used in molded desserts and salads and to thicken cold soups.
Jams or Preserves is covered in Baby Step 8 (Fruits and Vegetables)
Granulated Sugar is used in almost all food storage recipes and is very important to store. Sugar has a shelf life of 20+years.
Honey is another sweetener found in a lot of food storage recipes. Honey is more expensive then sugar and usually acts as a substitute for sugar in breads. Some people feel it is healthier to use honey than sugar.
Milk:

Milk

Nonfat Dry Milk is much cheaper then regular milk. To make your nonfat milk taste better, try adding 1 tsp of sugar, and 1 tsp of vanilla to a gallon.

This tip is from the author at everydayfoodstorage.net. She let us taste it at her house and it was actually GOOD!
Evaporated Milk can be stored in cans, or made from nonfat dry milk. To make a 12 oz can of evaporated milk from dry milk, mix 1-1/2 C. Water and 1/2 C. + 1 T. Dry Powdered Milk and blend very well. For more tips on using dry milk to make sweetened condensed milk and buttermilk click here.
Helpful Recipes for Using Powdered Milk:
Sweetened Condensed Milk: Yes, you can make sweetened condensed milk from your powdered milk, this recipe also has a how-to video!
Evaporated Milk: Amazing, right? You can also make evaporated milk.

Magic Mix: A Magic Mix that allows you to make white sauces VERY easily. Learn how to make it into a delicious mac ‘n cheese or my FAVORITE pudding!

Condensed Soups from Magic Mix: Learn how to make your own condensed soups from magic mix.
Making DELICIOUS drinkable Powdered Milk: Think powdered milk is gross? Well try these tips! More Resources for Powdered Milk:

Powdered Milk Conversion Chart- Print out my conversion chart for using regular non-instant powdered milk (if you are using instant you’ll just need to double the amount of dry powdered milk on the chart) to use powdered milk in your cooking. There are four to a page so make sure you share them with your friends!

Powdered MIlk Handout-A useful handout to use for yourself, friends, or classes about powdered milk.
Coming Soon! Buying Powdered Milk- For more information on buying powdered milk, visit my sister site The Obsessive Shopper.NET


Miscellaneous

Baking Soda, Salt and Baking Powder are used in most recipes and if unopened have indefinite shelf lives.
Active dry yeast is the form of yeast most commonly available to noncommercial bakers, as well as the yeast of choice for situations where long travel or uncontrolled storage conditions are likely.
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs.