Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://everydayfoodstorage.net/2008/08/17/maceys-sale-banana-pineapple-freeze-and-much-much-more/food-storage-recipes

Banana Pineapple Freeze: Powdered Milk Food Storage Recipes for Kids
Posted on August 17th, 2008 by Crystal-Everyday Food Storage

This is not only a fun way to sneak some powdered milk into your kids but also a great way to use up the pineapple juice you drain off from your canned pineapple. Let kids cut the banana (age appropriate) with a plastic knife or a butter knife and add ingredients to the blender and watch it do it’s magic. The real treat is drinking it at the end! What a great idea for a hot summer day. If your kids start school today, whip this up with them when they get home and have a great conversation about their first day! Also, if you’ve ever wondered what the cooking abilities of your young children are (and I think you’ll be surprised at what they can do!) make sure to scroll all the way to the bottom of this post.

Banana-Pineapple Freeze

1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain from using canned pineappe just double check that the juice you drained off is unsweetened - you could also just use crushed pineapple)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk (non-instant)
1 C. Ice Cubes
Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and use the “Crushed Ice” setting.

For a nice variation: Omit ice cubes and use 1 C. frozen strawberries.
Makes two 8-ounce servings.

http://everydayfoodstorage.net/2008/07/27/oatmeal-raisin-cookies-with-surprisecarrots/food-storage-recipes

Oatmeal Raisin Cookies with SURPRISE!…CARROTS!
Posted on July 27th, 2008 by Crystal-Everyday Food Storage

We’re moving on up! Not only are we sneaking in food storage items like dehydrated eggs, whole wheat, and oats with this cookie but vegetables as well! Finely grated carrots are a great addition to ANY oatmeal raisin cookie. I knew carrots would taste great in this cookie because 1) they are sweet and won’t detract from any of the flavors 2) the spice cinnamon is a perfect blend for carrots, because theyit’s the same spice that goes in carrot cake and 3) the texture of the carrots will be hidden with the oats. YEAH!! No more fighting to get kids to eat vegetables! Remember the goal is to try these concepts in your own recipes so if you have a favorite oatmeal raisin cookie recipe or want to use my other recipe from the cookie extravaganza go right ahead (start out with 3/4 C.-1 C. finely grated carrots and add with the raisins at the end). If you need the recipes from the cookie extravaganza, just email me at everydayfoodstorage[at]gmail[dot]com. If you want one to try, this is a great “Make Ahead” cookie dough because it needs to be refrigerated for 4 hours before baking. So make the dough in the morning and have your kids help you bake them in the afternoon for Family Home Evening! They’re delicious!

Oatmeal Carrot Cookies-makes 6 dozen
1 C. Butter, softened (2 sticks)
1 C. Shortening
1-1/2 C. Sugar
1-1/2 C. Brown Sugar
4 Eggs (1/4 C. dehydrated eggs + 1/2 C. water)
2 t. Vanilla Extract
2 C. Finely Shredded Carrots
4 C. Quick-cooking Oats
1-1/2 C. Whole Wheat Flour (notice this recipe has a lot of brown sugar so it will hide the wheat well)
2 t. Baking Soda
2 t. Salt
1 t. Pumpkin Pie Spice or Cinnamon
1 C. Chopped Walnuts (optional)
1 C. Raisins (Soak in water while you’re making the dough)
In a large mixing bowl, cream the butter, shortening andsugars. beat in eggs and vanilla. Add Carrots; mix well.
Combine the oats, flour, baking soda and sal; add to cremaed mixture and mix well. Stir in walnuts and chocolate chips. cover and refrigerate for at least 4 hours.
Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. bake at 375 for 10-13 minutes or until lightly browned. Cool for 2 minutes beofre removing wire racks.

Tip for using Dehydrated Carrots-You can also use this dehydrated carrots. You will want to pulse them in your blender to make them smaller pieces first and then hydrate them (remember it takes about half the amount of dehydrated carrots to equal the regular measurement)

http://everydayfoodstorage.net/2008/07/25/fast-easy-carrot-raisin-salad/food-storage-recipes

Fast & Easy Carrot Raisin Salad: Dehydrated Carrots Food Storage Recipes
Posted on July 25th, 2008 by Crystal-Everyday Food Storage

This salad is such a classic and so good. I haven’t seen it around in a couple of years so I’m like Justin Timberlake and I’m bringing Carrot Raisin salad back! It tastes EXCEPTIONAL with garden grown carrots and is great for little helpers.

Carrot Raisin Salad-serves 5
2 1/2 C. shredded carrots (you could also re-hydrate 3/4 C. dehydrated carrots from the cannery)
1/2 C. raisins
1/2 C. Mayonnaise
1 t. lemon Juice
2 T. sugar
1 can Crushed pineapple, drained-optional (you can save the juice and soak your raisins in it for a half hour for more flavor)

Mix all ingredients together and store covered in refrigerator. For an added flare, serve on a bed of lettuce greens.

See what I mean? EASY!!

http://everydayfoodstorage.net/2008/07/22/the-evolution-of-the-cutest-carrot-cake-youll-ever-eat/food-storage-recipes

The Evolution of the Cutest Carrot Cake You’ll Ever Eat!:Dehydrated Carrots and Whole Wheat Food Storage Recipes
Posted on July 22nd, 2008 by Crystal-Everyday Food Storage

1) Prepare your favorite carrot cake recipe (don’t worry I’ve got one for you at the end of the post) and bake it in two bread pans. After it has baked and cooled cut three triangle wedges out of the top…like the shape of a carrot. Prepare your favorite cream cheese frosting (you know it…I’ve got one for you at the end of the post, if you need it) Take 1/2 C. of the frosting and tint orange with food coloring. Fill in the wedges on the tops of the cake.

2) Frost the tops of the cakes with cream cheese frosting as needed. Be careful when frosting not to spread the orange frosting that will be underneath. The easiest way to do this is to put large dollups of frosting on top of the cake and gently frost until covered.

3. Take 1/4 C. frosting and tint green with food coloring. Place in plastic bag. Cut a small tip off of one corner to frost. Use plastic bag to make squiggly line on top of where you cut out your carrots.

Do you see the carrots beginning to appear?

4) Frost remaining area of cake with remainder of cream cheese frosting. You can coat one with walnuts on the sides…you know how I like for people to know which one has nuts.

5) Cut cake into bread-like slices. Isn’t that adorable?! There are frosting carrots in the cake! I made this for my brother’s birthday who loves carrot cake. It was a HUGE hit!

6) Of course…watch as everyone gobbles it up!

Carrot Cake:

2 C. Sugar
1 1/2 C. Vegetable Oil (or applesauce)
4 Eggs (1/2 C. dehydrated eggs + 1 C. Water) beat before adding to batter

In separate bowl combine and add to above:
2 C. Flour (I did half all purpose and half whole wheat because it was a new recipe. I wanted to make sure it would taste good first. Remember, if you’re trying something new and are unsure doing half all purpose and half whole wheat always has great results!)
2 t. Baking Soda
1/4 t. Salt
2 t. Cinnamon

Fold in:
2-4 Cups finely grated carrots (if you don’t have carrots from your garden, dehydrated carrots from the cannery work great. Just make sure you pulse them a couple of times in the blender before you rehydrate to make them into smaller pieces)
3/4 C. broken nuts (optional)

Bake at 350 for 40-50 minutes, till it pulls away from sides of pan.

BEST EVER Cream Cheese Frosting (I’m not kidding!!)

1/2 C. (1 stick) Unsalted Butter, softened
4 oz. Cream Cheese, softened
2 C. Powdered Sugar (confectioners’ sugar)
1 t. Vanilla Extract

I put a link to you on my blog… you’ve got a lot of great food storage recipes & ideas. http://www.americanhomemaker.blogspot.com

http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes

Tips Making (Delicious!) Bread Machine Bread for Sandwiches
Posted on September 2nd, 2008 by Crystal-Everyday Food Storage
If you ate bread machine bread growing up, you probably know that it can be dry, hard to cut with a thick crust, and a mess to make. Well it can be that way or it can be the most DELICIOUS bread you’ve ever eaten and take no time at all to do. Making bread is definitely more nutritious and MUCH, MUCH cheaper then buying the equivalent bread at a super market. If you don’t have a bread machine, check your local second hand store. I know mine had at least 4 today when I went. You can always do a Google search for instructions on a particular machine.
SAVE TIME: Make Bread Mixes! This is the same idea behind making a lot of sandwiches at once. If you make your own bread mixes and store them in the fridge, then it is one mess and takes about 1 minute to make a loaf of bread. Nice, right? (To make a bread mix, combine all dry ingredients from your favorite recipe (except for yeast) in a ziploc bag and store in the refrigerator)

This is a whole loaf.

As you can see it is thinly sliced.

In fact it looks so good (and tastes so great with butter & honey) you could serve it at a brunch!

It also makes the most delicious sandwiches!

My tips for making DELICIOUS homemade bread in your bread machine.

1) Use white wheat (it’s taste is more subtle) and always use the wheat setting (whole wheat needs to rise longer than bleached white flour).

2) Add potato flakes to your bread machine recipe to add the soft texture of a store bought bread. I add 1/2 C. to mine. This is extra great since the cannery just started carrying potato flakes! (This trick has been used since the olden days when women would use the water used from cooking potatoes in their bread to make it soft. )

3) Allow bread to cool in a closed Ziploc bag (or towel) to make the crust soft. Somehow, and I’m not sure of the science behind it, the moisture goes back into the bread and makes the crust VERY soft. My bread doesn’t get moldie or dry out as quickly as before. A softer crust makes the bread much easier to cut. CAUTION: I was told me that before store bought bread a crunchy crust was the way to tell the bread was fresh…so I guess if you like the fresh crunch to your bread continue to air cool.

4) Experiment with Gluten. I add 1 T. of gluten to my bread. Gluten makes the bubbles in your bread strong so that your bread doesn’t sink from the bubbles popping too early.

5) High Altitude dwellers should cut down the amount of yeast called for in the recipe because bread rises faster in high altitude areas and since the bread machine is a timed process it doesn’t know to bake when the dough has doubled in size. For reference, I halfed my yeast from what it called for in my recipe.

5) Make the process easy by filling Ziploc bags with all dry ingredients minus the yeast and placing in your fridge. This way you always have fresh homemade bread ready and waiting to begin for you with no mess!

Just as a side note, I’ve tried using other people’s very delicious whole wheat bread machine recipes in my bread maker and they never turn out (because of the high altitude problem) so don’t be discouraged if this happens to you! Just try to make your bread machine’s recipe to how you like it.

#
Crystal, on September 3rd, 2008 at 4:57 pm Said:

Wow! To answer all of the questions: I DO NOT add any extra water for the potato flakes. You’ve got to try it, it makes the bread so moist and chewey…just like store bought bread.

And for those of you who want my recipe here it is…

100% Whole wheat Bread-2 lb. loaf
1-2/3 C. Water
2 T. butter, softened
1/3 C. packed brown sugar
2 t. salt
4-2/3 C. whole wheat flour
1/3 C. potato flakes
3 t. yeast (I use 1 t. yeast and add in 1 T. gluten because I live in high altitude, you’ll have to play with where you live)

Let me know how it works for you!

…and Tammy…I would just try 1.5ing (is that a word?) the recipe and see if that doesn’t fit better in one 12 inch pan. (this is assuming that your normal recipe is for an 8×4 pan and that your 12 inch pan is 4 inches wide) If it isn’t enough then try making more of the recipe and if it is too much than make less.

#
Crystal, on September 5th, 2008 at 2:06 pm Said:

Cami,

I thought potato pearls wouldn’t make a difference so I tried it out and it did make a difference.
:( It didn’t taste good at all! You could totally taste the “butter” taste from the pearls and it didn’t give it the chewyness. Oh well, save the potato pearls for making really good mashed potatoes! :)

Crystal
#
Crystal, on September 5th, 2008 at 2:08 pm Said:

Little Dochy,

The main difference between baking the bread in the oven vs. a bread machine will probably be size and shape of the bread. Personally, I like that with a bread machine you can just throw it in and not worry about it until it starts beeping at me. I also like that I can leave the house while it’s baking and it doesn’t heat up my house. But taste wise it shouldn’t be that big of a difference just for the difference in baking.

Crystal

#
Crystal, on November 7th, 2008 at 2:03 pm Said:

Jean,

My biggest trick is simply making the crust soft enough (by letting it cool in a ziploc bag or towel). Once the crust is soft it is very easy to cut into thin slices.

Crystal
#
Laura, on November 12th, 2008 at 9:16 am Said:

Another trick to make the bread soft is a trick that my mother used and I use too. Right after I “dump” the loaves out of their pans, I spritz the loaves with a squirt bottle - all over and even turn the loaves on their sides and spritz the bottoms. After a few minutes, the water has soaked in and I give the tops another spritz. I have wonderfully soft crusts and never soggy.
#
Kellie, on November 12th, 2008 at 1:02 pm Said:

I just discovered your blog. I am really enjoying it. I haven’t had a chance to try anything yet, but i love food storage too. I was wondering if you ever make anything with flour that you ground yourself. I have heard that you can make flour for bread out of beans, rice, and almost any other kinds of grains. Have you tried it? I haven’t yet, because i am getting my grain mill for Christmas and i’ll have to wait until then.

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admin, on November 13th, 2008 at 5:11 pm Said:

I haven’t tried that yet. I have read conflicting reports about using bean flour…so I’m still researching it. I do know of one reader who made her own corn bread from scratch (ground up the corn and everything!) and she said it was amazing. I wouldn’t surprise me since everything tastes better super fresh!
#
Rosanne, on January 10th, 2009 at 9:35 pm Said:

I grind up popcorn and make my own cornbread mix all the time. I’ve been doing it for years, and have even given the mix as a holiday gift several years. We love it because it’s very hearty, yet has a very nice texture. Perfect menu mate for warm winter soups! Here’s our favorite recipe:

1 C. ground cornmeal (from popcorn)
1 C. white flour
1/4 C. sugar
1/2 t. salt
4 t. baking powder

Mix dry ingredients, then add:
1 egg
1 C. milk
1/4 C. oil

Mix just enough to moisten (don’t over beat!); spoon into muffin cups and bake at 375 for 12-14 min.; or pour into sprayed 9×9 and bake at 400 for about 20 min. Enjoy!
#
Megan, on January 10th, 2009 at 11:54 pm Said:

Rosanne~

How do you grind your popcorn? I just purchased a stone mill grinder but it cannot do popcorn. I didn’t know this when I ordered 50 pounds of Organic popcorn for my food storage room!!! Eeek! Now I have all this popcorn… for popping I guess! I would love to find a way to grind it without shelling out another few hundred dollars for another machine. Thanks!

#
Rosanne, on January 13th, 2009 at 11:59 am Said:

Megan,

I have a K-Tec kitchen mill that’s been doing the job for me for about 20 years. I’m sorry to say I don’t know anything about stone mill grinders, or how else you could grind your popcorn. :( Good luck!
#
Rosanne, on January 13th, 2009 at 12:06 pm Said:

Kellie,

I have ground up many different grains and beans in my K-Tec kitchen mill and used them in all kinds of things. One of the sneakiest is to use white bean flour to thicken white sauces! It’s been a while since I’ve done that, but if I remember correctly, you can skip the fat that is normally used, though you do have to stand over the pot and stir to cook the bean flour. Have fun experimenting!

#
nikole, on January 13th, 2009 at 5:08 pm Said:

I tried potato pearls in a white bread recipe I made in my bosch and it was really good but I had to reconstitute them. I soaked them in some hot water and made the potatoes and added it to the oil/water. I first made the mistake of throwing them in dry and they never softened and were just little bb’s of potato pearls in the dough. I tossed the entire batch and started again with adding water to them first and mashing them up. I made cinnamon rolls with the same dough and they were great too!

#
Tami, on March 15th, 2009 at 6:32 am Said:

After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I’m sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I’ve gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn’t nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I’m looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you’re having a tough time getting a soft crust, I’d experiment with just placing it in your own baking pan and cooking it just to see if it’s the one thing that makes a difference for you. Love the site!

http://everydayfoodstorage.net/2008/07/17/death-by-chocolate-zucchini-cake/food-storage-recipes

Death by Chocolate Zucchini Cake: Whole Wheat Food Storage Recipes
Posted on July 17th, 2008 by Crystal-Everyday Food Storage

Okay, so I’m not going to lie to you. I’m not usually a fan of homemade chocolate cakes. Sometimes they can be really dry and very cocoa-ey tasting. However, when I found this recipe I knew I had to try it. It didn’t originally call for whole wheat flour but because it had brown sugar and cocoa I knew it would be perfect for disguising the color and taste of the wheat. I used that same trick when I originally found the zucchini bread recipe posted earlier this week.

Everyday Food Storage Essential Tip: Always remember, you can disguise wheat in any recipe that calls for any of the following ingredients: brown sugar, cocoa/chocolate, fresh fruit or vegetables (banana, apple, or in this case zucchini, etc.).
Anyway, back to this amazing cake. It is moist, ooey and gooey, and oh so chocolatey! The best part about it is that it’s a snack cake…meaning… you don’t have to bother frosting it!! It wouldn’t take a rocket scientist to know this cake is delicious, but just in case you were wondering I really did feed it to a rocket scientist and he loved it and was shocked there was wheat in it! So give it a try, you’ll be amazed how delicious it is.

Death by Chocolate, Zucchini Cake
one 8 inch pan, if you want it for a 9×13 just double the recipe
1/2 C. Brown Sugar
1/4 C. White Sugar
1/4 C. Butter
1/4 C. Oil (or Applesauce)
2 Eggs (if you’re doubling the recipe use 3 eggs)- 2 T. dehydrated eggs + 1/4 C. Water
1 t. Vanilla
1/4 C. Buttermilk-3/4 T. Dry powdered milk + 1/4 C. Water + 1/4 T. lemon juice or white vinegar, let stand for 5 minutes before adding to the recipe
1 1/4 C. Whole Wheat Flour
1/2 t. allspice
1/2 t. cinnamon
1/2 t. salt
2 t. baking soda
3 T. cocoa
2 C. Zucchini, grated
1/2 C. Chocolate Chips
Instructions:
1. Preheat oven to 325.
2. Cream brown sugar, white sugar, butter and oil together in large bowl.
3. Add eggs vanilla and buttermilk and stir well to mix.
4. In a separate bowl mix remaining dry ingredients together and add to mixture.
5. Fold in grated zucchini.
6. Pour into greased, floured 8 inch round cake pan or 8×8 pan.
7. Sprinkle the top of cake with chocolate chips and bake at 325 for 30-35 minutes or until inserted toothpick comes out clean.

http://everydayfoodstorage.net/2009/01/08/fanatic-friday-rewind/food-storage-recipes

Fanatic Friday Food Storage Recipe Rewind: Low-Fat Chocolate Chip Cookies
Posted on January 8th, 2009 by Crystal-Everyday Food Storage

You’ll never guess what this cookie DOESN’T have in it! I’ll give you one guess…if you guessed a fat you are right! There is no butter or shortening in this cookie. Instead you have the protein, fiber and health benefits of….yep…BEANS! To make the deal even sweeter this low calorie cookie only has 1 cup of sugar and is full of even more fiber when you use whole wheat flour. The cookie has a great cake-like consistency and of course no bad flavor or after taste! I served them to my brother, nephew and husband and no one knew there was anything different about the cookie, in fact to quote them: “These are AWESOME!!” I think this may be one of my favorite food storage recipes yet!

CHOCOLATE CHIP COOKIES

(Made with white beans)
½ cup cooked white beans
1 cup brown sugar

4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla

2 ¼ cups wheat flour
1 tsp. baking powder

½ tsp. baking soda
½ tsp. salt

2 cups chocolate chips
1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen.

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Andrea, on January 9th, 2009 at 11:50 am Said:

I use powdered white beans (that you grind in a wheat grinder) in bread subbing it in place of oil. i have heard that you can replace oil, butter, or shortening cup for cup with beans. i am going to try this with powdered beans and see if it works too. they look scrumptious, thanks for the website.

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admin, on January 12th, 2009 at 1:47 pm Said:

Trisha,

To learn more about cooking beans go to: http://everydayfoodstorage.net/2008/01/06/cooking-your-beans/food-storage-recipes Thanks!

Crystal
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Crystal, on January 12th, 2009 at 2:18 pm Said:

I’m so glad so many of you are trying this recipe! The picture in this post is the picture with the recipe…and the beans. If you didn’t like substituting all the beans, try doing it half and half. The key is to learn the concept…and figure out how your family will eat it!

Crystal
#
Becky, on January 12th, 2009 at 3:56 pm Said:

We made these as a Sunday treat. Yes, we occasionally make a treat on Sunday’s - not often, but occasionally.

When I first made the dough it turned out quite wet - so foolish me decided to put in some flour. I did not realize how much of a foolish mistake that was until I had to leave the kitchen for about 30 minutes to do something. The whole wheat flour absorb the excess wetness. The cookies turned out more like a nice mound, but we just manually flattened it.

For those of you who do not know, spelt wheat flour is a wonderful option here if you grind your own grains.
We use spelt for cakes and pancakes and some quickbreads. It has a much lighter texture for such delicacies.

When we first tried the cookies straight out of the oven, it’s texture was extremely grainy. We were turned off. But, an hour or two later, we discovered that something happened to the cookie and it became absolutely tender and not so grainy. It was delicious. We were most impressed.

For those of you who have a hard time converting to whole wheat cookies, something you can do with this recipe to cut down on the contrast of whole wheat is to do 50/50 whole wheat flour (spelt is really the best for cookies) and oat flour. We keep oat groats in our pantry always because we like the texture oat flour puts in all our baking. Try it!

#
Mary Lou, on January 12th, 2009 at 7:59 pm Said:

I tried these cookies today using the egg powder, whole wheat flour and garbanzo bean puree (hey, it’s what needed to be rotated the most!). I was a little worried since the garbanzos have a stronger taste, but I couldn’t tell at all. I prewarned my husband, who gave them an honest try and stated “Hey, these are pretty good”. So I boldly offered them to my super-picky 7 year-old, who promptly had 2 and asked for a third. I couldn’t believe I had to hold him off until after dinner! I will definitely make these again. Thank you, Crystal, for helping me to get beans into my boy!

http://everydayfoodstorage.net/2008/06/13/pick-and-choose-to-make-your-own-fathers-day-menu/food-storage-recipes

Pick and choose to make your own Father’s Day Menu- Lots Of Food Storage Recipes!!
Posted on June 13th, 2008 by Crystal-Everyday Food Storage
Cheddarwurst topped with mustard, sauteed onions and diced banana peppers, served with cheesy grilled red potatoes, summer squash vegetable melody, and fruit cocktail.

Grilled chicken pesto alfredo served with summer squash vegetable melody, and balsamic sunshine salad.

Tastes just like Outback steak with sauteed onions, cheesy grilled red potatoes, corn succotash, and tropical sunrise fruit salad.

Strawberry Lime Riviera bars. Cold, Creamy, and DELICIOUS!!!

Make your own menu….

Main Dishes

Cheddarwurst-This delicious upgrade from hot dogs are easy to make and very delicious! I know Sarah Lee is running a special at grocery stores where you can buy 2 Hilshire farm packages of sausage you get a bag of buns free up to $3.19. A great deal! Top with mustard, sauteed onions (see below under toppings), and chopped banana peppers. (Remember it is great to practice grilling with an alternate source of heat!)

Grilled Chicken Pesto Alfredo- This meal is easier and CHEAPER then you’d ever imagine! First grill up some chicken (personally I use thighs because they have more flavor and are much cheaper). While your chicken is grilling make your parmesan white sauce (a.k.a alfredo sauce) out of your MAGIC MIX!!

Magic Mix White Sauce-makes 1 C.
2/3 C. Magic Mix
1 C. Water

In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.) Click here to learn more about magic mix.

Add 1 cup of parmesan cheese per one cup of white sauce and a dash of salt and pepper. You can stop here and have alfredo sauce or add in 1/4-1/2 C. pesto to make a creamy pesto sauce. Personally I buy my pesto at Costco and divide the large bottle into small ziploc bags and freeze.

Serve over hot noodles.

Tastes just like Outback Steak- YUMMY!!! This rub makes the BEST steaks. You’ll never want to spend the money eating out again! Hopefully by now you’ve seen how food storage can save you money and you have a little extra to splurge for Sunday. Make sure and check the meat specials for meat that is marked down. It’s a great option since you’ll be grilling it ASAP! Top with satueed onions (See under toppings)

4 steaks
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander (I’ve made with out and it tastes fine)
1/2 teaspoon turmeric (I’ve made with out and it tastes fine)

Directions
1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Side Dishes

Corn Succotash- Mix one can of corn with 1/2 C. hydrated carrots and bell pepper mix. Toss with olive oil. Wrap in aluminum foil and grill on the bbq for 10 minutes or until warmed through. DELICIOUS! and no mess to wash.

Grilled Cheesy Red Potatoes- Slice potatoes (does not have to be red) toss with olive oil. Wrap in aluminum foil and grill on the bbq for 20 minutes, flipping after 10 minutes, until done. Top with cheese, sour cream, and chives or green onions

Summer Squash Vegetable Melody- 1/2 head of cabbage sliced, 2 zucchini, 1 yellow squash, 1/2 C. hydrated carrots. Toss with olive oil. Wrap in aluminum foil and grill on the bbq for 15 minutes, flipping after 7 minutes.

Tropical Sunshine Fruit Salad- 2 cans mandarin oranges, 1 can chunked pineapple, 2 C. sliced strawberries, 1/2 C. coconut (optional), 1/4 C. chopped walnuts (optional), lemon yogurt. Toss and serve immediately.

Balsamic Summer Salad- Chopped lettuce, 1 can mandarin oranges, sliced red onion (remember red onion goes a long way), 3/4 C. craisins, and sprinkle with feta cheese or Parmesan. Toss with balsamic vinaigrette and serve immediately.

Fruit Cocktail- *sigh* and the easiest of them all Canned fruit cocktail topped with a little cool whip. (to make your own whipped topping, click HERE)

Toppings
Sauteed Onions-
1. Re-hydrate your onions in water that equals double the amount of onions you are using. Remember that 1/4 dehydrated onions will equal one cup chopped onion once hydrated.
2. After letting your onions sit in water for about 10 minutes, drain off any excess water.
3. Wrap in aluminum foil with a little butter and put on your grill for 5-7 minutes.
4. VOILA! Sauteed onions with no mess, no chopping, and in no time…thanks to food storage!

Desserts
Strawberry Lime Riviera bars-These are cheaper than ice cream, taste better, and are made from food storage. How can you lose?

1-1/4 cups crushed pretzels
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk (click HERE for instructions on making your own)
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping, thawed

MIX pretzel crumbs and butter in 13×9-inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.

Add strawberries, sweetened condensed milk, and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.

FREEZE at least 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve. Store leftovers in freezer.

For more dessert ideas, click HERE .

http://everydayfoodstorage.net/2008/09/21/2-for-1-breadsticks-or-pizza-in-under-30-minutes-from-one-easy-recipe/food-storage-recipes

2 for 1-Breadsticks OR Pizza in under 30 minutes from ONE easy recipe: Whole Wheat Food Storage Recipes
Posted on September 21st, 2008 by Crystal-Everyday Food Storage

Sorry for the non post on Friday, things got a little hectic around here. But to make it up to you I’m giving you a 2 for 1 post! This is my ABSOLUTE favorite recipe and ever since I fot it from my sister-in-law we haven’t bought pizza (contrary to what my husband says on the video :). The other great thing about making this as pizza is that you can make the crust in the morning and then top it with your toppings in the evening and have dinner ready in under 10 minutes! I love meals you can make most of earlier in the day when life isn’t so busy. It is so easy, makes NO mess (okay well, just a little mess), and is DELICIOUS. Everytime I make these breadsticks for company it is a HUGE hit and they always ask for the recipe, so who better to share it with than all of you!!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

Crystal, on September 22nd, 2008 at 7:28 am Said:

Julie-s,

I do make this whole wheat sometimes and it turns out great. When I do it as pizza I usually do whole wheat because there are so many flavors going on but I’ve done breadsticks before whole wheat and they’re good too. Also, I only use one cube of butter. My neighbor only uses 1/2 of a cube. It’s all what your family likes. The original recipe I received from my sister-in-law is 1-2 cubes. It’s up to how you like it!

#
Bringhurst Family, on September 24th, 2008 at 9:17 am Said:

Okay so what’s on the breadsticks garlic salt with parsley?
#
Crystal, on September 24th, 2008 at 9:32 am Said:

Yes, it’s Lowry’s Garlic Salt with Parsley. It’s the best kind. I love it!
#
Crystal, on September 24th, 2008 at 9:35 am Said:

Shayleen,

Close…there are 3 tsp. in 1 Tablespoon…so just one more tsp if you don’t have the fast acting yeast. I’m so glad you tried it! I guess everyone now knows my love for butter. :)
#
Camille, on September 24th, 2008 at 1:46 pm Said:

These sound really delicious! A couple of questions - sorry if they’re answered by the video, but we have s-l-o-w internet so I haven’t watched it. The recipe says to press the dough to fill the cookie sheet, making sure the butter gets on top. So do you roll it out partway and flip it over so the butter is on the top? Also, it sounds like if you’re doing pizza, you bake it before you add the toppings, so how long do you bake it once you add the toppings? Thanks for all the fun recipes - this is a great site! :)

#
Crystal, on September 26th, 2008 at 8:16 am Said:

Camille and Brown Bunch,

When you press the dough onto the pan with the butter it will force some of the butter to go on top of the dough. Just make sure it covers the dough. Also, I bake the pizza for about 5 minutes once the toppings are on. Just long enough for the cheese to melt. Let me know how it works for you!

Crystal

Crystal signed a book contract in January, it made me feel good to know that she might get paid for the fantastic job she has done, showing others how to do food storage and to use it.......
granny

http://everydayfoodstorage.net/2008/09/23/sweet-sour-meatballs/food-storage-recipes

Sweet & Sour Meatballs: Rice Food Storage Recipes
Posted on September 23rd, 2008 by Crystal-Everyday Food Storage

This is one of my favorite meals from growin up. As a kid it was delicious because it’s sweet and has the pineapple in it and….well…it’s still completely delicious as an adult. It’s really easy to make and if you don’t have frozen meatballs you can make some, bake them, and then freeze them and always have them on hand. Plus, it sits on rice. I think rice is on of the easiest food storage items.
Sweet & Sour Meatballs
20 Meatballs

Combine and Cook in a skillet until the sauce is Clear and thick:
1 can 20 oz. Pianeapple Chunks & Juice
1/3 C. Vinegar
6 T. Sugar
1 T. Soy Sauce
3-4 T. Corn Starch mixed into 1/3 C. Water (I just mix the cornstarch into my liquid measurer)

2 Green peppers cut into strips, add to above and simmer 5 min.
3 Tomatoes cut in wedges, stir into above and serve immediately over rice.

Meatballs
2 lbs. raw Ground Beaf
1/2 C. Oatmeal
1 beaten egg (don’t use powdered egg for this)
2 tsp. Salt
1/2 tsp. Garlic Powder
Combine ingredients and form into walnut size balls and bak in jelly roll pan at 425 for about 10-15 minutes or brown in 3 T. Butter on large skillet.

http://everydayfoodstorage.net/2008/09/25/mamma-mia-spaghetti/food-storage-recipes

Mamma Mia Spaghetti: Pasta Food Storage Recipes
Posted on September 25th, 2008 by Crystal-Everyday Food Storage

Spaghetti has always been my favorite meal and what I grew up asking for on my birthday. I was so shocked to find out how EASY and DELICIOUS home made spaghetti sauce can be. My favorite part is that it can be made entirely from your canned three month supply (assuming you go meatless) or you can add meat too. Also, did you know it’s something you can do in a slow cooker and have it simmering all day (and smelling good all day)? Sauces always taste better the longer they can simmer. It’s fast, easy, and delicious…not to mention you can use some of those cannery noodles.

Spaghetti Sauce

2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper

Saucepan on the Stove Directions:
Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

Slow Cooker Directions:
Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.

Serving with:
1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Tossed salad
Time saving Tip: When you buy hamburger or ground italian sausage cook it before you put it 1 lb. packages in the freezer. That way it’s one mess but you’ve cooked the hamburger for multiple meals in advance. No need to thaw before you add it to the spaghetti sauce, if you let it simmer, it thaws in the sauce. EASY!!!

http://everydayfoodstorage.net/2008/09/16/fast-hearty-breakfast/food-storage-recipes

Oatmeal on the Go Bars & Sandwich Maker Eggs: Oat Food Storage Recipes
Posted on September 16th, 2008 by Crystal-Everyday Food Storage

Okay, I have a problem, in that I really, really like to eat (if you could’nt tell by my blog entirely dedicated to food) and I like to sleep. What this means, for me, is that my want to sleep-in is always at battle with the part of me that HATES eating cold cereal in the morning (because I hate being hungry an hour after I finish!). Well thanks to Heidi and a change of a Make-a-Mix muffin I know have a hearty breakfast in just minutes thanks to my handy-dandy sandwich maker!

Heidi’s Instructions for a “Perfect Egg” in a Sandwich Maker:

1. preheat the sandwich maker
2. spray the bottom of sandwich maker (the eggs don’t actually touch the top so if you spray the tops now it burns off before you flip the machine and the egg ends up sticking to the top).
3. crack eggs and salt/pepper
4. close lid and cook for 2 minutes
5. open and spray top
6. close lid and quickly flip entire sandwich maker over (I had no problems setting this on my counter as the outside of my sandwich maker stays relatively cool, but maybe other machines will need to be put on a heat-proof surface?) –I didn’t do this, I just left my sandwich maker on the counter and it worked great
7. cook for 1 minute and 45 seconds for what I call a “perfect egg” (runny yolk, but absolutely no runny whites) or cook about 45-60 seconds more for a firm yolk.

For my kids I cracked their eggs into the wells and broke and stirred the yolk a little with a plastic knife. They LOVED them and wanted more and maybe my kids are just extra messy, but I usually end up with bits of scrambled eggs on my table/floor and this was no mess and no waste!–Thanks Heidi, the idea is AWESOME!

Oatmeal on the Go Bars

These are just that a way to take oatmeal on the go. If you don’t have a sandwich maker, you can definitely make these as muffins (350 degree oven for 15-20 minutes) and freeze them.

1-3/4 C. Quick Mix (Directions given below)
3/4 C. Quick Oats
1/4 C. Sugar
1/4 C. Brown Sugar
2 T. Dehydrated Egg (or one egg) + 1/4 C. Water
3 T. Powdered Milk + 1 C. Water
1 C. Raisins (or dried other dried fruit, I let mine rehydrate in the water I need for the powdered milk)
2 t. Cinnamon

Mix ingredients together until moist. Fill sandiwch maker or muffin pans 2/3 full and bake for 2 minutes in a sandwich maker or 15-20 minutes in a 350 degree oven for regular muffins.

Quick Mix

A couple of different people have sent me their recipes for Quick Mix (Bisquick…isn’t that fabulous that you can make your own?!) which I haven’t had a chance to try yet…hmm…maybe we need to do a quick mix cook off…anyway, this is what I use and KNOW works for this recipe. If you have a quick mix recipe you use, feel free to try it with this recipe.

4-1/4 C. All-Purpose Four
4-1/4 C. Whole Wheat Flour (I use white wheat)
1/3 C. Baking Powder
1 T. Salt
2 t. Cream of Tartar
1 t. Baking Soda
3/4 C. Dry Powdered Milk
2-1/4 C. Shortening

In a large bowl, sift together all dry ingreients, Blend well. Cut in shortening until evenly distributed (use the beater on your power mixer or a shortening knife). Put in a large airtight container. Label. Store in a cool, dry place. use within 10-12 weeks. Makes about 13 C. Quick Mix. If you want to see pictures of how to make these dry mixes click HERE (this will take you to picture instructions I did for Magic Mix)

[Use Quick Mix to replace Bisquick in recipes..]

http://everydayfoodstorage.net/2008/05/19/faqs-about-milk/food-storage-recipes

FAQ’s about Powdered Milk
Posted on May 19th, 2008 by Crystal-Everyday Food Storage

How much Milk can you make from a #10 can?

Okay, I’ve had a lot of people asking me about how much milk you can make from one #10 can of powdered milk. The answer is a little over 5 1/2 gallons which makes it about $2.36 a gallon. While you’re figuring out how much money that will save you, let me also mention that when you buy powdered milk the price is then fixed and you don’t have to worry about the prices going up from one week to the next! The best part of food storage is living off of last year’s income. For example: I bought powdered milk last year before it doubled (gulp!) in price at about $6.50 a can so I’m paying $1.15 a gallon for my milk. See why food storage is so awesome?! Food storage can do the same for you! Let me say again, that food storage is NOT just for a huge natural calamity! Food storage lets you get through a time of inflation with out an emergency on your food budget.

What is the difference between Powdered Milk and a Milk Alternative?

A good way to describe this is to think about the difference between Orange Juice and Tang (or for those of you who have been with this blog for awhile…the difference between whole wheat flour and all purpose flour :). A milk alternitive is a milk drink but not milk. They make it from a by product of milk called whey and fortified (which only means they add back in) a couple of vitamins and minerals. Since it is made from whey (which is a by product of making cheese) it has far less protein than regular milk and it’s the protein in the milk that makes it a great food storage item. The current price of this “milk drink” is $12.02 while the cannery is selling powdered milk for $13.30 so for a dollar more you get real milk…not a bad deal. I’m checking into if you can cook with it but my guess is that since it doesn’t have the same properties of milk that you can’t. Also, check out the difference in ingredients:

Powdered Milk
Nonfat Dry Milk, Vitamin A Palmitate, Vitamin D3

Milk Alternative
Made from sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil (contains one or more of the following:canola oil and/or soya oil), corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate, mono and diglycerides, lecithin, carrageenan, Vitamin A, Vitamin D.

WHAT??? Partially Hydrogenated Oil…does anyone else watch Dr. Oz on Oprah that is the worst kind of oil for you not to mention they throw in Corn Syrup…another Dr. Oz no-no.

So to sum up, personally I don’t think a milk alternative is worth it.

Is it true that you can make Sweetened Condensed Milk and Evaporated Milk out of Powdered Milk?

YES!!! Plus, you can make buttermilk, white sauces and so much more…check back to find out how.

http://everydayfoodstorage.net/2008/05/16/making-delicious-powdered-milk/food-storage-recipes

Tips for Making DELICIOUS Drinkable Powdered Milk
Posted on May 16th, 2008 by Crystal-Everyday Food Storage
Yes, you read that correctly. It is possible to have delicious powdered milk and here’s how…
Here are the items you will need to start mixing your milk. Personally, I use a Sterilite 1 gallon jug that you can get at Wal-mart for a couple of dollars. It has an easy pour spout and has measurement lines for your water. Best of all it fits well in my fridge door.

Fill your jug with half of the water you will need. If you are making a gallon of milk then add 3 C. of powdered milk. Mix with a wire wisk.

The milk should look like this. It will be thicker, but don’t worry we’ll add the rest of the water later.

There are two tricks you can do to milk your milk taste fantastic! The first is to add 1 1/2 t. sugar.

The other is to add 1 t. of vanilla (which is about a cap ful).
See which one/both of the tricks your family likes best.

Then add in the rest of the water and mix again. Your milk will be a little frothy and because of that you may not be able to fit all of the water in the jug. Make sure to add a little more water to it before serving. (I’ve found that adding just a little more water than is called for also helps a great deal.)

This is a MUST!!! You HAVE TO, HAVE TO, HAVE TO serve the milk chilled. There is nothing worse than WARM powdered milk.

I taught my mom these tricks and now they drink powdered milk too. In fact, she had my niece over once and served her some milk from the jug and she didn’t even bat an eyelash that anything may be different. So again I say, DON’T warn your family. Just see what they do. :)

If you’re worried that your family isn’t ready to go straight powdered milk, don’t worry! Mine wasn’t either. We began by mixing it half and half with whole milk which creates 2% milk. Then we mixed it half and half with 2% milk and got skim milk. Now we just drink powdered milk. It’s great! I never have to worry about how much to buy, if we’re running out, or the rising cost of milk. Even if you never go straight powdered milk, mixing your powdered milk with store bought milk is a great way to extend the expensive milk and save you MONEY!

#
Charlene, on February 21st, 2009 at 7:20 am Said:

Many years ago bought a bunch of powdered milk from the cannery. My family would not drink it at any cost. The expiration dates came and went. (This was before we knew milk had a much longer shelf life.) I ended throwing it all away.
As I continued to work on my storage, again, years later, I decided that I had to have milk and since the storage life was longer now, maybe it would work out. Milk was my last big item to add to my long-term storage. Began using milk in recipes and it was fine. However, remembering the reactions of the family the last time I bought cannery milk, I wasn’t quick to try again for their drinking/cereal.
This week made a batch with the sugar and vanilla. YEAH!!!! I’m not a milk drinker, but I thought it tasted like milk. Last night enticed the hubby to have some with cookies. HURRAY!!!! I think we can DO THIS! I’m SO happy. Now with all your other ways to use the powdered milk, I can foresee rotating through it just fine. Thank you, thank you.
#
Patricia Putney, on February 21st, 2009 at 6:43 pm Said:

A few other suggestions to help with using the powdered milk. Begin by taking whatever milk the family usually drinks (regular, 2% or 1%) and combine it with equal parts reconstituted powdered milk. Continue to cut the milkk the family drinks 1/2 & 1/2 with reconstituted powdered milk until they are drinking 100% reconstituted powdered milk. Another big rule of using powdered milk for drinkining or cereal is to let it chill at least 8 hours in the fridge. This allows the flavor to mature and it will taste much better. (This is also true of the fruit drink mix.)

http://everydayfoodstorage.net/2008/06/17/yummy-yummy-magic-mix-fudgesicles/food-storage-recipes

YUMMY, YUMMY Magic Mix Fudgesicles: Magic Mix Food Storage Recipes for Kids
Posted on June 17th, 2008 by Crystal-Everyday Food Storage

Before you embark on this adventure with your kiddies, you will need to make your magic mix. Magic Mix, is just that, MAGIC and a must have in your fridge! It makes a perfect white sauce in minutes (a.k.a cream soups, macaroni and cheese, cheese sauce for broccoli, etc.), makes INCREDIBLE tasting pudding, and of course…uses your food storage, in the powdered milk form. Since you all loved the video last week so much, I made a video on how to make magic mix.

The basic instructions for Magic Mix are as follows:
2-1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature
Combine dry milk, flour and margarine/butter into a large bowl and refrigerate.

Now you’re ready to make your delicious fudgesicle. The next time you hear the ice cream man’s tune playing in your neighborhood have your kids make these. They are super easy, delicious, and also great portion control…if you can stop at just one :)
Magic Mix Fudgesicles

Instructions:

Make the Magic Mix Pudding recipe as follows: (if you want to see a picture of what the pudding looks like, click HERE)

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. (*note* you won’t refridgerate this like you would if you were making the pudding, just go straight to the next step after adding the vanilla)

Add 1/2 C. milk (1-1/2 T. Powdered Milk + 1/2 C. Water) to pudding and stir.

Pour into ice cube trays with toothpicks or little dixie cups with spoons. The best way to get the toothpicks to stay put while you’re freezing is to cover the ice cube trays with aluminum foil and then stick the toothpicks in, as picture below.

Super easy, right? Let me know how it works for your family! I know mine ate them up!

[Magic Mix keeps up to 6 months in Refrigerator.]

http://everydayfoodstorage.net/2008/06/20/delicious-make-ahead-milk-shakes/food-storage-recipes

Delicious, Make Ahead Milk Shakes!-Powdered Milk Food Storage Recipes for Kids
Posted on June 20th, 2008 by Crystal-Everyday Food Storage

If you’ve every tried to serve milk shakes as a fun treat with dinner then you know the problem with them. You have a SERIOUS timing issue because they need to be served RIGHT AWAY or they get soupie and then the whole experience is ruined! So why not make the shakes ahead of time? Sounds good to you? Well it sounded good to me. This recipe was delicious and LOW-CALORIE! Since it is made out of pudding and not ice cream! This milk shake is actually kind of healthy! It just takes pudding (which can be the of the sugar-free variety), milk, and fruit. EXCELLENT!

Make Ahead Milk Shake

3-1/2 cups milk (1/2 C. + 2- 1/2 T. Dry Powdered Milk + 3-1/2 C. Water)

1 pkg. (4-serving size) Vanilla Instant Pudding (can be sugar-free)

1 medium ripe banana, cut into chunks

1/2 cup strawberries

Place all ingredients in blender and blend for 1 minute. Refridgerate until ready to serve.

(If you’re wondering why mine is orange, it’s because I drained a can of peaches and made ours a peach shake. That way it all comes from food storage….AWESOME!!!)

#
Rindee, on June 21st, 2008 at 2:49 pm Said:

I tried this recipe yesterday, but had to be a little creative because I didn’t have strawberries.
I used frozen blackberries instead, and since they are so tart, I added 2 Tablespoons of sugar. I also used the bulk vanilla pudding from the cannery, so I guessed that a 4 oz pkg of vanilla was about 1/2 cup, but it didn’t turn out as thick as I anticipated, so next time I would add a little more.
BUT It was very yummy. I was suprised that it didn’t taste like it was made from powdered milk at all! We will make this one again for sure!

http://everydayfoodstorage.net/2008/06/05/take-me-out-the-ball-gametake-me-out-to-the-fun/food-storage-recipes

Take me out to the Ball Game…Take me out to the Fun!
Posted on June 5th, 2008 by Crystal-Everyday Food Storage

Okay, so with gas prices at a ridiculous price my family decided to do our own baseball night at home including chili dogs, grilled pineapple, and corn on the cob. It was a blast! There wasn’t a good baseball game on TV so we watched “The Rookie” (you could also watch “A League of Their Own” or a good baseball game on TV…we prefer Angel games :) and ate chili dogs. Much cheaper than traveling to watch a game, buying tickets, buying six dollar chili dogs…and my favorite part…no line at the bathrooms! It was a perfect night. :) Try it at your home for a cheap, entertaining evening with good food and good fun!

Chili Dogs
This is a great way to use chili from your 3 mos. supply or if you have a large crowd over make some chili up in your crock pot and let it cook all day. If you need a good chili recipe, I like to use this one (Kids love it and it is more sweet than hot).

3 C. Dry Red Beans*
6 C. Water

In a large pot, combine and soak overnight. Cook 1 ½ hours, adding more water as needed to cover beans. Drain beans and combine with:
1 Can (16 oz.) Tomato Sauce
1 Can (16 oz.) Stewed Tomatoes
1 ½ C. Ketchup
¼ C. Lemon Juice
¼ C. Brown Sugar
1 C. Coarsely Chopped Celery
1 C. Coarsely Chopped Onion
1 Small Bay Leaf
1 T. Chili Powder
1 ½ tsp. Salt
½ tsp. Dry Mustard
2 T. Worcestershire Sauce

Brown and drain 2 lbs. lean ground hamburger. Add to chili. Cover on low in a crockpot. ( The longer it cooks, the thicker it becomes and the better it tastes – add water as needed.)…and please, for the love of Pete, use a Reynolds Crock pot liner…they are worth the money!

*2-15 ¼ oz. cans red kidney beans may be substituted for the dry beans. Remember to drain these beans.

Grilled Pineapple
If you ever need an easy side dish, go to your 3 mos. supply and pull out pineapple slices. Throw them on your grill until you get the grill lines and serve warm. DELICIOUS!!!

http://everydayfoodstorage.net/2008/06/22/visit-the-carribean-islands-with-this-fruity-salad/food-storage-recipes

Carribean Sunrise Salad: Three Month Supply Food Storage Recipes
Posted on June 22nd, 2008 by Crystal-Everyday Food Storage

Doesn’t it look delicious? Well it is! I created this salad when I was assigned to bring a fruit dish to a bbq I was attending. I looked in my fridge and realized I had a hand full of strawberries and like 4 grapes to my name. YIKES! You see my problem. That isn’t too appetizing of a fruit dish. I also knew that no one would appreciate a can of pineapple thrown in a bowl either. So thanks to my handy dandy 3 month supply I was able to combine canned fruit with fresh fruit to make a DELICIOUS, tropical salad.

Carribean Sunrise Salad
2 cans mandarin oranges, drained
1 can chunked pinapple, drained
2 C. sliced strawberries
1/2 C. coconut (optional)
1/4 C. chopped walnuts (optional) or granola
lemon meringue yogurt (this is my favorite, it gives it a marshmallowie taste) or plain lemon yogurt or…if you don’t have any yogurt remember that whipped topping we can make out of powdered milk? That works great too as fruit dip or in this salad. It makes it taste like coconut milk, especially if you add in the coconut. YUMMY!
Toss and serve immediately (or at least fairly soon. The strawberries will go bad quickly with all the other sugary juices).

http://everydayfoodstorage.net/2008/06/24/bring-one-of-these-one-of-a-kind-salads-to-your-next-gathering/food-storage-recipes

Whole Wheat Berry “Pasta” Salads: Whole Wheat Food Storage Recipes
Posted on June 24th, 2008 by Crystal-Everyday Food Storage

Ooh…la…la…has anyone else noticed that wheat berry salads are all the rage right now? It is so great that the whole “whole grain” thing is so in, you know what I mean? Thanks so much to Charlene for sending me these VERY DELICIOUS salad recipes. They will knock the socks of anyone you serve them to.

This salad was so delicious! It had such a unique blend of flavors that were very fresh tasting and I loved the little kick from the cranberries. I picture this salad being an absolute hit at a baby/wedding shower or luncheon.

Wheat Berry Salad with Apples and Cashews

1 C wheat berries (wheat berries are the whole kernal of wheat, like what you get at the cannery) or brown rice
5 C water
3 T vegetable oil
½ C orange juice
2 T red wine vinegar
2 t ground coriander
½ t ground cinnamon
2 Granny Smith apples, cored, diced (I cheated and used 1 C. dehydrated apples, simply re-hydrate in 2 C. warm water and dice)
2 T fresh mint, finely chopped
½ C cashews, toasted, coarsely chopped
1 shallot, minced (you can use a green onion or chives if you don’t have a shallot)
1 C dried cranberries
feta cheese (optional) Charlene doesn’t ususally add this but I did because I LOVE feta

Pick over the wheat berries for any foreign bits. Rinse and bring wheat berries to a boil, reduce heat, and simmer for 1 hour or more until tender. Drain and cool.
In a small bowl, mix the vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside.
To the wheat berries, add apples, mint, shallots, and cranberries. Toss with the dressing to coat. Prior to serving, add the roasted cashews.

Note from Charlene: If I make this ahead of time, I sometimes find that I need to add more dressing, as it absorbs the liquid.

Forget the ordinary pasta salad. This was amazing and has a lot of room for variation! I didn’t have time to run to the store to buy some of the ingredients so I used 1 avocado diced, 2 roma tomatoes, 1 C. artichoke hearts, and regular olives and it was so delicious with the dressing listed below! I can only imagine how good the original recipe must be! I also think it’s good enough that you could add in some grilled chicken and call it dinner.

Feta Wheat Berry Salad Adapted from “The Best of Gourmet 1994”.
1 C whole wheat berries
½ C Feta cheese, diced (I like the basil and sun-dried tomato variety)
½ C red onion, minced
½ C cucumber, peeled, seeded, chopped
¼ C roasted red peppers, julienne strips of drained bottled peppers, chopped
¼ C pepperocini salad peppers, chopped
¼ C mixed fresh herbs, minced (I like parsley, mint, thyme, and basil) plus some for garnish
1 T Kalamata black olives, pitted, brine-cured, chopped
1 garlic clove, minced
5 T olive oil
2 T fresh lemon juice
1 T balsamic vinegar

Pick over the wheat berries and remove any foreign bits. Rinse and add the wheat berries to boiling salted water and reduce to a simmer. Cook the wheat for 1 hour or until it’s tender.

Drain and cool.

Stir together the wheat berries, Feta, onion, cucumber, roasted pepper, pepperocini, herbs, olives, and garlic. In a separate bowl, mix the olive oil, lemon juice, and vinegar. Mix everything together. Garnish with herbs.
Serves 4-6.

Note from Charlene: Sometimes I need to add more dressing if it absorbs a lot as it sits.

Presentation tip: Whenever you have a salad that doesn’t have a lot of color in it or needs more green in it to really WOW the people you’re serving, line the bowl with romaine lettuce leaves. It’s so easy and such a nice touch.

http://everydayfoodstorage.net/2008/06/26/strawberry-molded-salad/food-storage-recipes

Strawberry Molded Salad: Cracked Wheat Food Storage Recipes
Posted on June 26th, 2008 by Crystal-Everyday Food Storage

Did you know that you can use cracked wheat to extend your ground beef, to substitute for nuts or RICE? The nice thing about using it as rice is that it is MUCH FASTER to cook than brown rice. (15-20 minutes MAX!) Watch this short video to learn how to crack wheat in your blender. Coffee grinders are the best for cracking wheat so if you find yourself needing to crack a lot of it I would pay the $10 bucks to buy a coffee grinder. Make sure when you’re cracking wheat in the blender that your blender is completely (and when I say completely I mean COMPLETELY) dry or it won’t crack the wheat. Also, make sure to use small amounts like no more than a little over 1/4 cup at a time.

Practice using cracked wheat as nuts I tried this Strawberry “Nut” Jell-O salad. This is my ULTIMATE FAVORITE Jell-O salad in the WHOLE WORLD. (Have I convinced it tastes awesome yet?) It is different from anything else you’ve seen at a potluck and the cracked wheat in the salad gives a really great texture. It almost tastes like little bits of strawberries in the salad. You’ve got to try this, you’re family will LOVE it and no one NOT NO ONE will guess there is wheat in it!!!

Strawberry Nut (Wheat) Molded Salad

1 small pkg. strawberry Jello (I cheated and used raspberry and it was still DELICIOUS)
1 C boiling water

Combine Jell-O and Water & refrigerate until syrupy, then add to the rest (word to the wise-you have to watch this like a hawk. It goes from syrupy to jelled very quickly. I would check it between 15-20 minutes after you put it in the fridge)

1 C cooked cracked wheat for mock nuts
1 C whipped cream or Cool Whip Whipped Topping
1/2 C sugar
2 C mashed fresh strawberries
Refrigerate until firm or over night. Serve on a bed of lettuce with a dollop of whipped cream/topping sprinkled with cooked cracked wheat as your mock nuts.

#
Denise, on July 1st, 2008 at 9:05 am Said:

I have never heard of using a coffee grinder to crack wheat. Does it have to be a special model? Can you use to grind wheat to make flour? Sorry for so many questions. I have just stumbled on your sight and I am really enjoying. We are working hard to get our food storage, but I made a goal to learn how to use it so that it wouldn’t go to waste.
#
Crystal, on July 3rd, 2008 at 12:16 pm Said:

Denise,

Any coffee grinder will crack your wheat very nicely. They do not grind your wheat. You will need to get a wheat grinder to make flour out of. Try the blender wheat pancakes until you can get a grinder. They’re delicious!

#
Mrs. Jones, on June 29th, 2008 at 9:35 pm Said:

This is probably a dumb question, but do you dry out the cracked wheat before you use it as a topping so it’s crunchy?
#
Crystal, on June 30th, 2008 at 2:32 pm Said:

Mrs. J.,
Not a dumb question, I should have clarified…so thanks for asking! Definitely DO NOT dry out the cracked wheat. It will be like eating rocks.

http://everydayfoodstorage.net/2008/06/10/blender-no-bake-cheesecake/food-storage-recipes

Blender No-Bake Cheesecake- Powdered Milk Food Storage Recipes
Posted on June 10th, 2008 by Crystal-Everyday Food Storage

When I got an email from Tammy R. in Huntington Beach describing her cheesecake that she made all in her blender using sweetened condensed milk (if you haven’t watched my tutorial video on how to make your own sweetened condensed milk from food storage, click HERE
), I knew I had to try it! It was fabulous, and trust me I’m a cheesecake snob! Not to mention you can make the ENTIRE thing in your blender. There is no mess, no fuss, and just one thing to clean! Just how we like it.

Tammy also said, “One of the best things about using the powdered milk sweetened condensed milk for this recipe is….you get a little more volume in the cheesecake then with the canned versions….and the best part is….it really sets up firm! When you used the canned stuff, most of the time it is a little (or a lot) runny, and never seems to set up completely, or stay that way. But not with this stuff. It was the best! Once it was “set” it could be out at room temperature for a potluck or whatever, and you never had to worry about it turning into a soupy runny mess.”
So try it. You’ll love it!

Easy No Bake Cheesecake
1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla1 premade
9 inch graham cracker pie crust (or the equivalent made from scratch)
1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)
Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

Cook’s note: Recipe does not set up as well if you use the lower fat versions of cream cheese. Also, if you are making the homemade pie filling, the filling must be cooled to room temperature before you put it on the cheesecake. It then needs to chill an additional 2 hours to set up the pie filling completely.

Bargain Tip: Buy a lot of cream cheese at Thanksgiving/Christmas time or at Easter time when it is a really good deal here (the expiration dates are long) and then use your supply from the fridge for many recipes until the next 6 months rolls around and then buy more.

BTW: the second picture of the cheesecake is for those of you like me that always threw away the lid to the graham cracker crust. I don’t know why, but it took me forever to figure out that you can invert it and use it to cover your crust.

http://everydayfoodstorage.net/2008/06/09/fun-easy-dessert-week-that-wont-heat-up-your-house-perfect-for-a-summer-bbq/food-storage-recipes

Fun & Easy Dessert Week That Won’t Heat up Your House-Perfect for a Summer BBQ
Posted on June 9th, 2008 by Crystal-Everyday Food Storage

I’ve gotten a large request for some tutorial videos and now that I got a larger memory card for my camera, I can do it! Before we go over some tasty desserts, make sure and watch this short video so you can see for yourself how EASY and SIMPLE it is to make your own Sweetened Condensed milk out of your powdered milk. We’ll be using it a lot this week!

Chocolate Ice Cream Cups- makes 1 1/2 dozen cups.

These are so easy (much easier than you would think) and really dress up your ice cream. The other great thing is that you can make a bunch and then freeze them a.k.a great for an everyday emergency and a great dessert!!

2 C. semi-sweet chocolate chips (I used white chocolate chips, but the semi-sweet are easier to use)
1 14 oz. can of sweetened condensed milk (1 C. dry powdered milk, 1 C. sugar, 1/2 C. hot water, 1 T. Butter-blend in blender very well)
1 C. finely ground pecans (I used Oreos but again the nuts are easier)

1. In heavy sacuepan over low heat, melt chips with sweetened condensed milk; remove from heat. Stir in pecans. I n individual paper-lined muffin cups, spread about 2 T. chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up side of each cup.

2. Freeze 2 hours or until firm. Before sering remove paper liners. Fill chocolate cups with ice cream. Store un filled cups tightly covered in freezer.

Note: It is easier to remove the paper liners if the chocolate cups site at room temperature for about 5 minutes first.

Coming up Next…

Okay, so my sweet tooth has gotten the best of me and I’ll be highlighting quick easy desserts to make for your family that don’t involve heating up your house with an oven and are perfect to serve at a BBQ. Because I’m going to have tons of desserts around this week, I’ve also dubbed this salad week at my house and will be highlighting tastie salads to make (even some that involve whole wheat berries! Thanks Charlene!) next week. On Fridays I’ll put on an entire meal you can do that will WOW! your family along with a inexpensive fun family activity to do together on the weekend.

As a side note…If you have kids and need ideas to do with them everyday check out http://www.365daysforactivities.blogspot.com/. It was started by a busy mom of 3 with some great ideas to do everyday! (And we like the everyday things :)

http://everydayfoodstorage.net/2009/03/15/st-patricks-day-fhe-jell-o-cookies-food-storage-recipes/food-storage-recipes

St. Patricks Day FHE, Jell-O Cookies: Food Storage Recipes
Posted on March 15th, 2009 by Crystal-Everyday Food Storage

Okay, before I go on vacation for a week (sorry, no new posts until Monday, March 23…and I’ve promised my family a vacation with out computers :). I thought I’d share with you a really fun idea for a St. Patricks Day Family Home Evening. Tradition says that St. Patrick used the shamrock to teach people about the trinity. Likewise we can teach our family that Heavenly Father, Jesus Christ, and the Holy Ghost are separate but one in purpose. However, most of us don’t have shamrocks growing in our back yard (and if you do…you’re really lucky because that means you live in a WARM area!). That is why I’m sharing this new recipe with you for Jell-O Cookies that you can shape shamrocks out of by forming 3 balls (while teaching that the God Head is three separate beings) and flattening them with a glass (while teaching they are one in purpose). These cookies are also great for other holidays if you use different flavors of Jell-O to make different colors.

Fruit Jell-O Cookies
1/2 Cup sugar
3/4 Cup shortening (butter works well too)
1 3oz. pkg flavored Jell-O (lime or other green colored Jell-O)
2 eggs (2 T. Dry Powdered Eggs + 1/4 C. Water
1 tsp. vanilla
2 1/2 Cups flour (I used half white wheat, half all-purpose)
1 tsp baking powder
1 tsp salt
2-3 drops green food coloring

Mix first five ingredients. In separate bowl, combine dry ingredients and blend into first mixture. Roll into nickel sized balls, place three together and place on ungreased cookie sheet. Flatten balls with flat cookie stamp or glass bottom. Bake 6 to 8 minutes at 400 degrees.

Roll cookie dough into nickel sized balls and place three together in pyramid form.

Take cookies and flatten with bottom of glass.

Flattened cookies on cookie sheet.

http://everydayfoodstorage.net/2009/01/06/delicious-low-fat-chocolate-bundt-cake/food-storage-recipes

Delicious Low-Fat Chocolate Bundt Cake: Bean Food Storage Recipes
Posted on January 6th, 2009 by Crystal-Everyday Food Storage

Who knew chocolate cake could be so delicious, low-fat, and full of fiber and protein! The great thing about substituting bean puree for oil in cake mixes is that there is NO texture difference like with the brownies (since brownies are supposed to be chewy and cake is supposed to be…well…cake like). The other bonus to using beans is that the cake doesn’t go stale as quickly because there is no oil (and oil is what makes it stale). So, with cake make sure you substitute ALL the oil with bean puree…there is NO adverse effect on taste or texture plus you get all the benefits of fiber and protein to your diet, meaning you won’t eat as big of a piece! You can use this idea with any boxed cake just make sure you match the color of beans with the color of cake i.e. White Beans-Vanilla or Yellow Cake, Pinto Beans-Spice Cake, Black Beans-Chocolate or Devil’s Food Cake. So now you can make a cake from all food storage ingredients…powdered eggs for eggs and bean puree for oil. YEAH FOR FOOD STORAGE!!

Extra Tip: Make your cake a Bundt cake because you don’t generally frost those cakes…cutting out those frosting calories. You can simply dust the cake with powdered sugar or use a simple glaze. It still looks elegant…remember gourmet places always use powdered sugar as a topping.

Bean Puree

This is really easy to make.

Home Cooked Beans: Take cooked beans (reserve the cooking water) and blend in your blender with enough water to create a thick paste. (Basically enough water to make all the beans turn into a puree. If you need to see how to cook beans, read below.

Canned Beans: Dump entire contents of can (beans and water) into a blender and blend until it is a thick paste.

Click HERE to learn how to cook your dry beans.

http://everydayfoodstorage.net/2008/01/06/cooking-your-beans/food-storage-recipes

Tips for Cooking Your Beans to use in Food Storage Recipes
Posted on January 6th, 2008 by Crystal-Everyday Food Storage

Cooking your DRY Beans: Dry beans need to be soaked before they can be cooked.

Quick Soaking - For each pound of beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour.

Overnight Soak - For each pound (2 cups) dry-packaged beans, add 10 cups cold water, then let soak overnight, or at least 8 hours.

Cooking Beans

Once your beans have soaked and tripled in size, it’s time to cook them. The most important step in this process is to drain off the soaking water and rinse the beans before cooking to help decrease the gas side effect. Depending on the bean variety, it will take 30 minutes to 2 hours to cook. Make sure and check the package for more specific directions. You’ll know the beans are done when they are tender, but not overcooked. If your beans have been sitting in your food storage for a long time you will need to cook them for a longer period of time. Cool the beans in their cooking liquid if you are not adding them to another liquid, like a soup, when they are done cooking.

Storing Freshly Cooked Beans

Because cooking beans can be a process, you may want to cook more than you need and store them for next time to save you time (and you’re only making one mess!). Store cooked beans tightly covered in the fridge up to 5 days or in the freezer for up to 6 months.

Filed under: Beans that Magical Fruit, Cooking Tips

#
Eat It: Low-Fat Chocolate Cake | Fun With Food Storage, on January 7th, 2009 at 9:48 am Said:

[...] To read the full post, visit http://www.everydayfoodstorage.NET [...]
#
Katrina, on January 7th, 2009 at 10:07 am Said:

Crystal!!! Made the boxed brownies with almost all bean puree and about 2 T. oil Monday. SO GOOD! My biggest hope was that my 5 year old would love them to get more fiber and protein in him and he did!
I’m not real big on using boxed mixes (but I do!), mostly because they still have hydrogenated oils and high fructose in them, but yesterday I used bean puree in brownies from scratch!!! I’ll be posting the recipe on my blog later today, and still want to tweak it a bit, but it worked and they are good. Just a little bit more cakey I guess, but still fudgy and a great treat–using even more food storage by making them from scratch!
Thank you for the awesome idea.
With the boxed brownies, I used powdered egg white and for the scratch ones I used Egg Beaters with a touch of yolk, but am going to also try the scratch ones with dry eggs.

#
Marselyn, on January 7th, 2009 at 4:13 pm Said:

So, do you substitute the puree cup for cup? If the recipe calls for 1/3 cup oil, you would use 1/3 cup bean puree?

~~~~~~~

#
admin, on January 12th, 2009 at 1:42 pm Said:

Marselyn,

Yes, you substitute bean puree cup for cup with oil. Isn’t that so great…it’s SO easy!

Crystal

http://everydayfoodstorage.net/2008/10/02/the-new-conference-tradition-the-skookie/food-storage-recipes

The Skookie!: Whole Wheat Food Storage Recipes
Posted on October 2nd, 2008 by Crystal-Everyday Food Storage

Like I said before, traditions can come from almost anywhere! I’ve shared one from my family, one from my husbands, and now for the newest tradition from a stranger. This is so new, it’s never been done before but it is all planned out for Saturday. One of the funnest traditions of conference is having a treat ready for the boys when they get home from Priesthood session Saturday night. However, if you hit the local ice cream joint closest to your stake center, chances are that the lines will be out the door! (Not to mention it’s so much more expensive!) Well after seeing the Suzanne Eliason’s (The winner of the Utah’s Down Home Cook off) recipe for the skookie. I knew it would be good. I mean what part of a HUGE cookie topped with ice cream, hot fudge and caramel sauce doesn’t sound good?

Please note that this is just an average recipe and I just substituted food storage in where I could….and so can you with ANY recipe!

If you don’t have a real Skookie pan, no fear! Check your kitchen cupboards for some little Corningware dishes (you probably use the larger dishes for casseroles) or anything little that says “Oven safe” on the bottom. IT HAS TO SAY OVEN SAFE! The Corningware dishes are the white dish in my pictures. I actually like using them more than the Skookie pan since it gives better portion control. :) The dough needs to be refrigerated so make it in the morning and have it ready for the evening to pop in about 15 minutes before the boys will be home. It makes a lot so you’ll definitely have enough for your family! I’d say it makes 4 skookie sized cookies and 8-10 corningware dishes, depending on the size you found.

Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie
Suzanne Eliason-Utah’s Down Home Cook Off Winner!

2 C. oats
1 ¼ C. Whole Wheat flour (originally, called for all purpose)
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 C. butter
1 C. peanut butter
1 C. sugar
1 C. light brown sugar, firmly packed
2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)
1 tsp. vanilla
1 C. (or 2 bars) milk chocolate bar (broken into chip sized pieces)…I used chocolate chips

Instructions: In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.

Preheat oven to 375 degrees. Spray Camp Chef Skookie pan (or the dish you found) with cooking spray. Add hand full of dough to skookie. Press onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan. (Okay, she’s not kidding when she says this! The first time I made this my eyes were bigger than my stomach and I filled it too full. I didn’t realize it until I smelled something burning…it was on fire in my oven! So I started putting it on a baking sheet just to make sure that didn’t happen again :) Bake for 10-15 min. or until top of cookie becomes light golden brown.

Top with ice cream, caramel sauce and hot fudge/chocolate sauce.

Before the oven.
And after…see how much it spreads! If you’re using a dish with higher edges like the Corningware, you don’t need to leave the 1/2 inch around the edges because it will climb up the sides instead of spilling out. Anyway, it’s a new favorite at our house and I’m positive it will be at your too.

http://everydayfoodstorage.blogspot.com/2008/05/hot-fudge-sauce-with-home-made.html

Hot Fudge Sauce with Home Made Evaporated Milk!

Okay, we’ve covered Sweetened Condensed Milk made at home with your powdered milk (if you missed that post click here) and now it’s time to enjoy evaporated milk! Evaporated Milk was created back in the 40’s as a way to replace expensive cream and whole milk in recipes. It is whole milk with more than half the water removed before it is homogenized. DO NOT USE IT AS A SUBSTITUTE FOR SWEETENED CONDENSED MILK. However, you can use it to substitute for half and half. Isn’t that great?! I know I don’t keep half and half stocked in my fridge. Use Evaporated Milk, made from your food storage, in any recipe by doubling the amount of the dry powdered milk and leaving the water the same. As a good rule of thumb to go by, for normal milk made from your powdered milk it is 3 T. dry powdered milk per 1 C. water and don’t forget there are 16 T. in a cup.

Evaporated Milk (12 oz. Can)
1 1/2 C. Water
1/2 C. + 1 T. Powdered Milk

Doesn’t that look delicious?! It was unbelievable, WAYYYYY better than anything you can buy in the store and TONS cheaper!! Just think this recipe makes 3 cups (24 oz.) of sauce for under $2.50 and a Smuckers bottle only comes with 11.5 oz. and costs $3.00, that means it would cost $6.25 to buy this much hot fudge at the store! You’ve got to make this a staple in your fridge!

Hot Fudge Sauce - Makes 3 Cups (From Betty Crocker’s Cookbook)
1 can (12 oz.) Evaporated Milk (1 1/2 C. water + 1/2 C. & 1 T. Powdered Milk)
2 C. Semisweet Chocolate Chips
1/2 C. Sugar
1 T. Butter or Margarine (Spreads with at least 65% vegetable oil)
1 t. Vanilla

1. In a 2-quart sauce pan mix your evaporated milk with a whisk. Add chocolate chips and sugar and heat over MEDIUM heat, stirring constantly until it boils.

2. Remove from heat and stir in butter and vanilla. Let cool for at least 30 minutes or until sauce behins to thicken. Serve warm. Store your remaining sauce covered in the refrigerator up to 4 weeks. Sauce become firm when refrigereated; heat slightly before serving (saue will become thin if overheated).

**Just as a side note for those who live in an area where Kroger brand items are sold. They now have a great knock off on the Dryers 1/2 fat slow churned ice cream for a fraction of the cost**

Stay tuned for even MORE yummy recipes to try using powdered milk in everyday ways!

http://everydayfoodstorage.NET

http://everydayfoodstorage.net/2008/10/05/whole-wheat-pumpkin-bread/food-storage-recipes

Whole Wheat Pumpkin Bread: Whole Wheat Food Storage Recipes
Posted on October 5th, 2008 by Crystal-Everyday Food Storage

I hope you all had a great conference! Now, it’s time to usher in fall and what better way to do that then with Pumpkin Lover’s recipes. (So make sure you email me at everydayfoodstorage@gmail.com with your favorite recipes and a picture!) Isn’t it so great that food storage fits into every aspect (or holiday/season as the case may be)of our lives?! Pumpkin recipes are so great at disguising whole wheat because you have the moistness from the vegetable puree (to disguise any differnce in texture), the dark spices of cinnamon, cloves, and nutmeg (to disguise any color), and can have brown sugar…not to mention that they’re delicious! Which means you can disguise food storage easily in any pumpkin recipe your family loves.

I discovered this recipe last fall off of kraftfoods.com, modified it for food storage and fell in love with it! It’s easy with virtually no mess (just dump everything in the bowl and stir). I’ve served it at family functions and given it as gifts to friends and everyone L-O-V-E-S it!! My favorite way to eat it is to spread cream cheese on it for an easy breakfast on the go. You’ve got to give it a try!
Whole Wheat Pumpkin Bread
Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Directions:
PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

http://everydayfoodstorage.net/2008/10/07/out-of-this-world-pumpkin-cookies/food-storage-recipes

Out of This World Pumpkin Cookies: Whole Wheat Food Storage Recipes
Posted on October 7th, 2008 by Crystal-Everyday Food Storage

These cookies are to die for! Normally, I’m not a huge pumpkin cookie fan, HOWEVER, these are my new favorites. They aren’t cakie (sorry for those of you who like cakie) they are CHEWIE and I used butterscotch chips instead of chocolate which goes so well with the pumpkin and spices. I fed these to my class tonite and everyone loved them and couldn’t tell that they were whole wheat. In fact, these cookies encompass all of the rules for a great recipe to disguise wheat in. They have oats, more brown sugar than white, spices, vegetable puree, and chocolate (well I used butterscotch, but you could use chocolate) Give them a try!
Whole Wheat Pumpkin Cookies
2 C. Whole Wheat Flour
1 C. Oats (quick, uncooked)
1 t. Baking Soda
1/2 t. Salt
3/4 C. Butter
1 C. Firmly packed brown sugar
1/2 C. Sugar
1 Egg (1 T. dry powdered egg + 2 T. Water)
1 t. Vanilla
1 C. Pumpkin
1 t. Pumpkin Pie Seasoning
1/2-1 C. Butterscotch or Chocolate Chips
Pre-heat oven to 350 degress. Cream the butter, add the sugars (beat together until fluffy. Add egg and vanilla. Combine all dry ingredients in a separate bowl. Alternate between dry ingredients and pumpkin. Add chips. Drop by rounded tablespoonfuls and bak for 10-12 minutes.
If you’re short on time you can try what Michelle does…I know I will!
“I love pumpkin in almost everything. I came up with this cookie recipe on my own, and then my daughter told me that it’s the same recipe she got from somewhere last year.

Funny, huh? OK, so the recipe is really hard, a can of pumpkin, a box of cake mix (any flavor you think will be good with pumpkin) an egg and some chocolate chips. Mix it all together. You can either make individual cookies or press it in a 9×13 in. pan and bake. Of course you could use dehydrated eggs and a home made cake mix if you wanted to, to use storage items. Personally, I have cake mixes in my storage. It’s a great way to use all the cake mixes. Oh, my family loved these cookies.”

Thanks Michelle for the GREAT tip!

http://everydayfoodstorage.net/2008/10/09/join-the-campaignbring-bread-pudding-back/food-storage-recipes

Pumpkin Bread Pudding: Whole Wheat Food Storage Recipes
Posted on October 9th, 2008 by Crystal-Everyday Food Storage

I’m not quite sure when bread pudding lost it’s popularity (maybe when instant Jell-o pudding entered the scene…the thought of a bread-y jell-o pudding doesn’t sound appetizing) but I want you to help me bring it back with this recipe! It looks delicious, right? Bread pudding is one of my favorite desserts. It’s like french toast meets dessert. It melts in your mouth like cake but has richer flavors in every bite. Do me a favor and try out this recipe. It’s perfect for a cold night during the fall, just pop it in the oven with your dinner and have your entire meal made!
Now, you’ll notice in the recipe that I have a substitution for whole milk. YES! You can substitute powdered milk as whole milk but guess what?! It’s still FAT FREE! YEAH!! You do it the same as evaporated milk (since evaporated milk is simply a whole milk that has been processed for canning). Just put in double the amount of dry powdered milk for the measurement needed, i.e. 3 T. for one cup now becomes 6 T. or 1/3 C. of dry powdered milk). Also, you’ll notice that this recipe calls for Large eggs. Any time your recipe specifically calls for powdered eggs I would use 2 T. dry powdered egg + 1/4 C. water to equal one large egg.
Pumpkin Bread Pudding
1 C. whole milk (1/3 C. dry powdered milk + 1 C. water)
1/2 C. sugar
1 1/2 t. pumpkin pie spice
2 large eggs, slightly beaten (4 T. dry powdered egg + 1/2 C. Water
5 1/2 C.-3/4 inch cubes french or other firm bread (I used whole wheat bread from my bread maker and it was fabulous!)
1/2 C. pecans or raisins
Instructions:
1. Heat oven to 350
2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and pecans/raisins. Pour into ungreased 1 1/2 quart casserole dish.
3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.

Maple sauce
1/2 C. butter
2 T. water
1 large egg (2 T. dry powdered egg + 1/4 C. water)
1 C. sugar
1 t. maple extract or 2 T. Pure maple syrup (this is NOT the same as say, Aunt Jemima’s)

Melt butter in 1 quart saucepan over low heat; do not allow to simmer. Remove from heat; Mix water and egg; stir into butter until blended. Stir in sugar. cook over medium-low heat, stirring constantly, until sugar is dissolved and misture begins to boil; remove from heat. stir in maple. Cool at least 10 minutes before serving. Store covered in refrigerator.

#
Michelle, on October 10th, 2008 at 11:06 am Said:

“Stir in whiskey”? It wasn’t listed in the ingredients. Did you substitute something for it?
Sounds REALLY good. Thanks for the recipe!
#
Crystal, on October 10th, 2008 at 1:01 pm Said:

Tammy,

Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

Crystal
#
Crystal, on October 10th, 2008 at 1:02 pm Said:

Michelle,

LOL! The original recipe for bread pudding I have (which I tweaked for this) calls for a whiskey sauce (before I get lots of hate mail…I don’t use the whiskey I always substitute). I’ve corrected the post. Thanks for finding that for me!

Crystal

http://everydayfoodstorage.net/2008/10/12/pumpkin-blender-wheat-waffles-with-caramel-sauce/food-storage-recipes

Pumpkin Blender Wheat Waffles with Caramel Sauce: Whole Wheat Food Storage Recipes
Posted on October 12th, 2008 by Crystal-Everyday Food Storage

For great seasonal waffles that let you grind wheat in the blender look no further than a variation on an old favorite! Blender Wheat Waffles! These are just as delicious and just as easy as the original recipe. Plus, we’re using a lot of food storage and LOVING IT!! You don’t need the caramel syrup to make it taste delicious. Feel free to use whichever kind of syrup your family enjoys.

Pumpkin Blender Wheat Waffles with Caramel Sauce
1 Cup Milk (3 T. Powdered Milk and 1 C. Water)
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil
1/2 Cup Pureed, Cooked Pumpkin
1-1/2 t. Pumpkin Pie Spice
2 Tbs. Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)
For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing.

Caramel Syrup
3/4 C. Butter
1-1/2 C. Sugar
2 T. Light Corn Syrup
3/4 C. Buttermilk
1 t. Baking Soda
2 t. Vanilla
Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.

http://everydayfoodstorage.net/2008/10/23/introducingfanatic-friday/food-storage-recipes

Introducing….Fanatic Friday!
Posted on October 23rd, 2008 by Crystal-Everyday Food Storage

I’m so proud of all of you that are using food storage in your own recipes! I’ve received so many DELICIOUS looking recipes from the food storage fanatics out there that I wanted to dedicate Fridays to you!

The first Fanatic Friday Recipe is…. Pumpkin Cookies with Caramel Icing. Cortney sent me this recipe and picture. Don’t they look fabulous?! Pretty much anything with caramel is good in my book. I can’t WAIT to try it!

Pumpkin Cookies with Caramel Icing

1 cup shortening (I used butter)
1 cup sugar
1 cup canned pumpkin
1 egg
1 t vanilla
2 cups flour (I like my cookies fluffy and I’m at a high altitude, so I added ¾ cup more) *Note from Crystal…this would be a PERFECT recipe for whole wheat flour*
1 t baking powder
1 t baking soda
1 t cinnamon
½ t ginger
1 t salt

Heat over to 350. Cream shortening and sugar. Add pumpkin, egg and vanilla. Sift and add dry ingredients. Drop by teaspoonful on cookie sheet. Bake 10-12 mins. Yields 5 dozen.

Icing

3 T butter
¾ t vanilla
1/4 C. milk *note from Crystal-3/4 T. dry powdered milk + 1/4 C. Water*
½ c brown sugar
1 cup powdered sugar, sifted

Combine butter, vanilla, milk, brown sugar. Cook, stirring constantly to rolling boil. Cool. Stir in powdered sugar. Generously frost cookies while warm. Return icing to heat if too thick.

Cookies will appear raised when cooked. Frosting will melt on top of cookie.

#
The Monkey Mama, on October 24th, 2008 at 7:11 am Said:

Oh my goodness Crystal! I feel so honored that you used my recipe (that I got from my sister-in-law)- Thank you!

I forgot to take out of the recipe that it yields 5 dozen. Those must be tiny cookies to yield five dozen. It yields about 2-3 dozen for me.

And you’re right- this recipe is great for using whole wheat flour. I actually used a mix of whole wheat and “regular” flour.

And for the egg- we have an egg allergy in our home so we use EnerG egg replacer which is actually a great food storage item. One box has 113 servings of egg, costs under $6, and all you have to do is mix the powder with water and you’ve got an egg for baking. You couldn’t make a quiche with it, but you can still bake. Warning- on recipe that use lots of eggs, it’s not always the best as it may be kind of crumbly. It just takes some experimenting. Anyway, it’s great food storage.

Thank you again for using my recipe!
-Cortney

http://everydayfoodstorage.net/2008/10/30/fanatic-friday-cinnamon-burst-bread-like-great-harvests/food-storage-recipes

Fanatic Friday: Cinnamon Burst Bread (like Great Harvest’s): Whole Wheat Food Storage Recipes
Posted on October 30th, 2008 by Crystal-Everyday Food Storage

This recipe was sent in from Teresa and doesn’t it look so delicious!? I wish I could cut myself a slice right now and eat it! It also sounds like a nice healthy-er treat to eat coming back from trick-or-treating. Give it a try and have a very Happy Halloween! Also, thanks for voting…my husband is very happy. :)

Cinnamon Burst Bread (like Great Harvest’s)-Makes 4 Loaves

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly (*Note from Crystal, 1/4 C. Dry Egg Powder +1/2 C. Water)
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at Honeyville Grain’s Country Stores)
11-12 cups flour (*Note from Crystal, this is a great recipe to disguise wheat in! Try it at least half whole wheat flour and half all-purpose or get really gutsy and try it 100% whole wheat!)

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

Teresa says-Here’s a picture of the four loaves I made last week. We ate one loaf for breakfast the next day, I gave one loaf away to a friend, and I froze the other two loaves to take to my Sister’s Weekend. They thawed beautifully and tasted fresh and wonderful this weekend!

#
Teresa, on October 31st, 2008 at 1:32 pm Said:

Hey, Teresa here. Just wanted to let you know that Cinnamon Chips and Cinnamon Bites are NOTHING alike! Cinnamon Chips melt much easier. The Bites are hard nuggets of cinnamon. The best place (or the only place I’ve found) to get them (if you live anywhere near SLC) is the Honeyville Grain Country Store (there’s also a Honeyville Store in Brigham City). The SLC store is off of I-80 and 5600 W. After taking the 5600 W exit, head north (into the industrial area). Turn right on Harold Gatty. Turn left on Billy Mitchell. And you’re there. A bag of Cinnamon Bites costs $1.94 ($2 with tax) and has 2 1/2 cups (just enough for this recipe!) Enjoy!
#
Crystal, on October 31st, 2008 at 2:22 pm Said:

If you don’t live near SLC, then check your local health food store for cinnamon chunks (glad we cleared up the difference between chunks and chips…I had no idea!).
#
Heidi, on November 1st, 2008 at 9:35 pm Said:

Random question… I notice that you are mixing the yeast directly into your bread (no dissolve in water, then mix in other ingredients). It didn’t note it, but does that mean it’s supposed to be instant yeast? And if I only have active dry yeast, do I need to dissolve the yeast in the sugar and warm water first and then add the other ingredients?
#
Crystal, on November 4th, 2008 at 2:32 pm Said:

Heidi,

Here is Teresa’s answer to your question:

Instant yeast works best in this recipe using the stated method. However, active dry yeast will work too using this same method as long as you add warmer than normal water and beat really good at the “batter” stage to dissolve the yeast. It may take a little longer for the bread to rise the first time.

If you would like to use the other method, sprinkle the yeast in about ½ cup warm water with 1 T. sugar and let bubble before adding to other mixture including remaining water.

Good question. Sorry my recipe wasn’t quite complete and detailed enough. I almost always use instant yeast now and mix all my bread recipes this way. It saves time and makes yeast-bread making very easy!

Crystal
#
Todd and Stephanie, on November 4th, 2008 at 4:54 pm Said:

Okay, I haven’t tried this recipe yet, but I LOVE Great Harvest’s cinnaburst bread. And there is a place not too far from where I live (in Idaho) that has an online baking store, it’s prepared pantry dot com. They sell cinnamon chips there, and the quality is AWESOME. One more thing, try making french toast out of this bread, it’s AMAZING!!
#
Heidi, on November 4th, 2008 at 9:03 pm Said:

Where is the best place to buy instant yeast in “bulk”? I just bought a big “active dry yeast” from Costco before I realized there was a difference so I assume Costco is NOT the place?
#
Kristine, on November 6th, 2008 at 12:33 am Said:

Heidi,

You can buy Instant Yeast at Macys grocer in Utah (I bought some from there while visiting). You can order online from Emergency Essentials at beprepared.com I am sure there are other places too but I have been very happy with EE
http://beprepared.com/product.asp?pn=FP%20Y100

http://everydayfoodstorage.net/2008/11/16/dutch-apple-pie/food-storage-recipes

Dutch Apple Pie: Dehydrated Apple Food Storage Recipes
Posted on November 16th, 2008 by Crystal-Everyday Food Storage

I was very happy to discover just how easy it is to use dehydrated apples in apple pies. In fact, not only are they easy…they are DELICIOUS! I can honestly say I will NEVER go back to peeling, coring, and slicing apples EVER AGAIN for a delicious apple pie. Making an apple pie from dehydrated apples saves time (takes only 5 minutes to get the apples ready and most of that time is just the apples sitting in boiling water), makes a smaller mess, and is just as delicious. HOORAY!! Once again food storage makes life easier (and just as delicious)! So give it a try at your Thanksgiving Feast…no one will know you did anything different.

DUTCH APPLE PIE

One pre-made pie crust (you can make your own or I like those pilsbury ones that aren’t in a pie crust)

Filling:

2 cups dried apples firmly packed 2 cups boiling water.

Pour over apples and let set for at least 5 minutes.

Mix together:

1/3 cup sugar 2 tbsp. Flour

½ tsp. Cinnamon

Add to the apple mix and continue cooking until thick. Stir constantly to prevent scorching. Pour mixture into pie shell and dot with 1 tbsp. Butter

Topping:

1/3 cup packed brown sugar

½ cup whole wheat flour

¼ cup butter

Cut in till crumbly. Sprinkle over the apple mixture and place in 350ºF oven for 55 minutes.

http://everydayfoodstorage.net/2008/11/20/fanatic-friday-sour-cream-apple-pie/food-storage-recipes

Fanatic Friday: Sour Cream Apple Pie: Dehydrated Apples Food Storage Recipes
Posted on November 20th, 2008 by Crystal-Everyday Food Storage

Here’s to another GREAT apple pie recipe. I just LOVE apple pies. (Can you tell?) This recipe comes from my wonderful neighbor Del. Everything she makes is DELICIOUS! This is her mother’s recipe and her favorite kind of apple pie. We brought it to a recipe swap at Relief Society and come home with a completely empty plate…not even crumbs! Give it a try…and of course we changed it to include food storage.

Sour Cream Apple Pie

Preheat oven to 375

1 pie crust for 9” pie

2 eggs (*Note from Crystal 2 T. Dry Egg Powder + 1/4 C. Water)

1 cup sour Cream

1 cup sugar

4 TBS all purpose flour

1 tsp vanilla extract

¼ tsp salt

3 – 4 cups peeled, chopped and cooked apples (*note from Crystal, it is faster to re-hydrate dried apples. Place 2 1/2 dehydrated apple slices in 3 1/2 C. boiling water and let stand for five minutes, discard excess water )

In a large bowl beat eggs then add sour cream and sugar. Put in 4 TBS flour, vanilla, & salt and mix well. Stir in apples, and then pour into pie shell.

Bake at 375 for 20 minutes

Crumb Topping

3 TBS butter – melted

¼ cup brown sugar

6 TBS all purpose flour

Mean while combine brown sugar, flour, & butter with wire whisk or whisk on mixer until crumbly (should look like small peas)

After 20 minutes cooking take pie out and top with crumb topping, then return to oven and continue cooking for 20 – 25 minutes.

Cool, cover and store leftovers in fridge.

http://everydayfoodstorage.net/2008/11/17/fanatic-fridayi-mean-wednesday/food-storage-recipes

Fanatic Friday: Banana Cream Pie-Magic Mix Food Storage Recipes
Posted on November 17th, 2008 by Crystal-Everyday Food Storage

I received so many great pies from viewers that this week we are having TWO Fanantic Fridays to help you next week with your Thanksgiving plans. This pie looks delicious and I think would work well with vanilla or with chocolate pudding. Brooke sent me this delicious looking Banana Cream Pie that uses Magic Mix pudding and is loaded with vanilla wafers (Who doesn’t love a good vanilla wafer?!). (To watch a how to video of how to make your magic mix visit my “How-to Video” page)

Banana Cream Pie
Crust
1 ½ cups crushed Nilla Wafers
3 TBS melted butter

Press into 9 inch pie pan;cook at 350 for 5 min

Pudding
1/2 C. Sugar
1 C. Magic Mix
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat.

Assembly
Slice 4 bananas into pie crust
Pour pudding over the bananas
Top with Nilla Wafers
Chill and serve.

**Variation**-(From Crystal) I think this pie would be delicious as a Chocolate Banana Cream Pie. You can still use the vanilla wafers just add in 2-3 T. Cocoa to the magic mix pudding mix above when you mix the magic mix with the sugar. Follow the rest of the steps as stated.

THANKS BROOKE!!

http://everydayfoodstorage.net/2008/11/20/the-classic-pumpkin-pie/food-storage-recipes

The Classic Pumpkin Pie: Powdered Milk Food Storage Recipes
Posted on November 20th, 2008 by Crystal-Everyday Food Storage

Did you know that you can make this from all shelf ingredients? Yes, you can! You can make your own evaporated milk from powdered milk and substitute powdered eggs for real eggs. So go ahead..sneak in a little food storage this Thanksgiving…no one will know! And if you choose to tell them you may just have another food storage fan! The recipe I’m highlighting is the “Famous” one from the back of the Libby’s Pumpkin can which most people use. This just goes to show you DON’T need special recipes to use food storage. You just need to substitute food storage ingredients for the regular ingredients.

Libby’s Famous Pumpkin Pie Recipe-(this recipe is for ONE pie and calls for the small can of pumpkin (15 oz.) if you use the large can of pumpkin (29 oz.) simply double this recipe for TWO pies)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (1/2 C. + 1 T. Powdered Milk + 1 1/2 C. Water)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Standard Pastry (Pie Crust)
Makes two 10-inch pie crusts
2 2/3 C. Flour
1 tsp. Salt
1 C. Shortening
7-8 T. Cold Water (glass with ice cubes)

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed0.

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for 2 crust pie, divined dough in half and shape into 2 flattened rounds0. Roll dough 2 “ larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For baked pie shell; prick bottom and side thoroughly with fork. Bake at 475 degrees for 8-10 minutes.

http://everydayfoodstorage.net/2008/07/14/brown-sugar-zucchini-bread/food-storage-recipes

Brown Sugar Zucchini Bread: Whole Wheat Food Storage Recipes
Posted on July 14th, 2008 by Crystal-Everyday Food Storage

I’m so excited for a week dedicated to Zucchini! It is seriously one of my favorite vegetables and I love it when my plants get producing! Here is the best zucchini bread on the planet! It’s a perfect bread to hide whole wheat in because it uses brown sugar (which makes it moist and dark) and it has spices in it like cinnamon. As always, you can’t taste the wheat and it so moist, it literally melts in your mouth. You’ve GOT to try this!

**Tip before you begin** If you have a very large zucchini (anything bigger than 6 inches) make sure you scrape out the seeds before you grate it. The larger the zucchini gets, the harder the seeds are.

Brown Sugar Zucchini Bread

1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce (click HERE to watch the video on how to make applesauce out of your dehydrated apples, this is what I needed the applesauce for. :)
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor. Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Fold zucchini, and lemon zest into batter.

Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

#
Sara, on July 15th, 2008 at 1:26 pm Said:

I love your blog, and visit often. I too have food storage to rotate, get rid of, and to use. I appreciate your great ideas. Check out my blog, http://www.mysisterscucina.blogspot.com , we featured you on our blog with an award. Thanks for the great ideas.
#
Brown Sugar, on July 15th, 2008 at 3:05 pm Said:

This sounds wonderful!
We all love Zucchini Bread, but to have it be made with Brown Sugar makes it that much more intriguing!
Thank you!

Cindy
http://www.jbkpottery.com

http://everydayfoodstorage.net/2008/08/13/just-in-case-you-were-wondering/food-storage-recipes

Surprise Chocolate Cake: Three Month Supply Food Storage Recipes
Posted on August 13th, 2008 by Crystal-Everyday Food Storage

You may remember Chef Bryan from KUTV (channel 2) asking about me on our TV spot on Monday about using other cake mixes with the Twinkie Surprise Cupcakes using squash…especially chocolate. Well the second he said that I knew I had to try it since my FAVORITE chocolate combo is raspberry and chocolate! AND OH MY GOODNESS!!!! It is DIVINE! It tastes completely GOURMET and like it is from an expensive cake shop. I love it! It’s easy, uses food storage, things from the garden, and tastes like a million bucks! JUST HOW I LIKE IT!
I did everything the same (click HERE to get the original recipe and see the inspiration from Chef Bryan on TV) except used a Devil’s Food Cake mix. You could make them as cupcakes and put the raspberry jam inside or make two 9 inch cakes and put raspberry in the middle. To put the raspberry in the middle of two cakes, mix about 1/2 C. - 3/4 C. jam with about 1/4 C. - 1/2 C. chocolate frosting to thicken it up so it doesn’t make the cake soggy and frost the exterior of the cake with the remaining chocolate frosting. To really dazzle it up, put fresh raspberries in the middle of the cake and dust with powdered sugar!

http://www.kutv.com/content/lifestyle/recipes/story/Utahs-Own-Downhome-Cookoff-Contest-Twinkie/30sawmfZSk-oLBSd9sIg1w.cspx

Utah’s Own Downhome Cookoff Contest-Twinkie Surprise Cupcakes!

[This one can’t be posted due to the copyright, it is the cake for the recipe above this, with the raspberry center...granny]

http://everydayfoodstorage.net/2008/04/01/food-storage-gourmet-blender-wheat-cookie/food-storage-recipes

Gourmet Blender Banana Wheat Cookie- Whole Wheat Food Storage Recipes
Posted on April 1st, 2008 by Crystal-Everyday Food Storage
Gourmet Banana Nut Cookies with Chocolate Chips
(shown with frosting and with out)

YEAH!!! The extravaganza has begun!! Since so many people loved the blender pancake and waffle recipes I decided to adapt one of my mother-in-law’s best recipes to sneak in some wheat using your blender! It’s just one more way to use that food storage with out your family knowing. ;) These cookies have a great flavor and are very moist (similar consistency to pumpkin cookies). I served these at a dinner party and everyone gobbled them up! Don’t tell anyone there is wheat in them before they eat them, it is so much fun to see their face when you tell them the cookie they love has wheat!

Gourmet Banana Nut Cookie with Chocolate Chips (Blender wheat cookie)
2/3 C. Brown Sugar
1/3 C. White Sugar
2/3 C. Shortening
2 Eggs (2 T. powdered eggs and 1/4 C. water)
1 tsp. Vanilla
1 C. Mashed Bananas (over ripe ones from the freezer work best) plus 1/4 C. water
3/4 C. Whole Wheat Kernels
2 C. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/4 tsp. Baking Soda
6 oz. or 3/4 C. Chocolate Chips
3/4 C. Chopped Walnuts

Beat together sugar and shortening until fluffy. Beat in eggs and vanilla, mixing well. Blend wheat kernels, water, and mashed bananas for 4-5 minutes. Add mashed banana alternately with mixture of flour, baking powder, salt and soda; mix well. Sitr in chocolate chips and walnuts. Drop by rounded teaspoons onto lightly greased baking sheets. Bake at 350 degrees about 10 minutes. Cool on rack, makes 4 to 5 dozen soft, moist cookies. If desired, top with frosting.

Frosting:
1/2 C. Butter or Margarine, softened
4 C. powdered sugar
Dash of Salt
approx. 1/4 C. Milk (3/4 T. powdered milk and 1/4 C. water)
1 tsp. Vanilla

Beat butter, sugar and salt until thoroughly blended. Add milk and vanilla. Add more milk as needed.

For presentation, I also dusted the tops of the frosted cookies with cocoa powder. These cookies are good with out the frosting if you don’t feel like frosting cookies! The dough can be kind of sticky and chilling the dough before baking will help.

Number of Basic Food Storage Ingredients: 6

http://everydayfoodstorage.net/2008/04/04/tastes-just-like-mrs-fields-cookies/food-storage-recipes

Tastes just like Mrs. Field’s Cookies Chocolate Chip Cookies-Whole Wheat Food Storage Recipes
Posted on April 4th, 2008 by Crystal-Everyday Food Storage

This is a very tastey and hearty cookie (as my sister would say…oh so delicious and almost nutritious) and tastes FABULOUS dipped in milk. The wheat is easily hidden with the oat flour (pulverized in a blender) and helps to give it that hearty flavor and hide any wheat flavor.

Mrs. Field’s Chocolate Chip Cookies
Makes 112 Cookies
Cream Together:
2 C. Butter
2 C. White Sugar
2 C. Brown Sugar
Add 4 eggs and 2-3 tsp. vanilla
Mix into above:
4 C. White Wheat Flour
3-5 C. Oatmeal, pulverized in blender
1 1/2 tsp. Salt
2 tsp. Soda
2 tsp. Baking Powder
24 oz. Chocolate Chips
1 8 oz. Hershey bar grated (I used left over Easter chocolate)
Bake at 375 degrees for 10-12 minutes. (Make sure you take them out of the oven before they look done or they will be too crispy.)
Long Term Food Storage Items Used: 4

#
Rick, on April 9th, 2008 at 2:08 pm Said:

Just a word of warning on the oatmeal. The first time I made these I measured the oatmeal after I pulverized it in the blender. This resulted in hockey pucks rather than cookies.

The range on the oatmeal is so broad because the type of the oatmeal is not specified. You definitely need rolled oats for this recipe, but a cup of “Old Fashioned” oats will produce a different amount of oat flour than “5-minute” oats, which will in turn produce a different amount of oat flour than “Instant” oats.

4 cups of old fashioned rolled oats should produce about 320g (11.25oz or roughly 1 1/3 C) of oat flour. Adjust up or down per preference.
#
Rick, on April 9th, 2008 at 2:23 pm Said:

For comparison with the bean cookies in the succeeding blog post, these full fat cookies are roughly 500 calories for a 4 cookie serving with about 200 of those calories from fat.
#
Rick, on April 9th, 2008 at 2:40 pm Said:

There is a question, above, about blending grain. When I make these cookies I blend the oats dry in my blender. I also grind wheat dry when I grind it in my blender.

Be careful not to put too much grain in the blender. While blenders are designed to efficiently process a full jar of liquids, this doesn’t hold for dry ingredients. If you try to process too much dry in your blender, only the bottom portion will get drawn through the blades and ground.

http://everydayfoodstorage.net/2008/12/09/neighborhood-gift-idea-5-mexican-wedding-cookies/food-storage-recipes

Neighborhood Gift Idea #5: Mexican Wedding Cookies
Posted on December 9th, 2008 by Crystal-Everyday Food Storage

Hmm….don’t they look delicious? These cookies are absolutely delicious and decorated well for the holidays. What cookie rolled in soft powdery powdered sugar doesn’t look festive for the holidays? Also, because they are rolled in powdered sugar and are a round cookie they look VERY gourmet for little effort! Mexican Wedding Cookies (also called Nut Log Cookies) are filled with nuts (so…they’re delicious!) and also GREAT for disguising wheat. Because wheat has a nutty flavor it compliments the actual nuts AND can actually help extend the flavor of the nuts with out adding more nuts…and now youe saving money AND time. *sigh* Oh, how I love food storage! These cookies can either be packaged in tins or packaged on little plates like the bread for great neighborhood gifts!

Mexican Wedding Cookies
1 C Whole Wheat Flour
1 1/2 C White Flour
2 tsp Baking Powder
1/2 tsp Salt
Mix together the above dry ingredients in a bowl and set aside.
5 T. HOT Water (if you’re using a liquid measuring cup it would be 2.5 oz. of water)
1/2 C. + 1 1/2 tsp Melted Butter
1/2 C. + 2 T. Powdered Milk
1/2 C. + 2 T. Sugar
1/2 C. Dark Brown Sugar
1 Egg (1 T. Egg Powder + 2 T. Water)
1 tsp Vanilla
Add to Blender in above order while blending and blend until smooth.
Pour into Dry Ingredients and mix well.
Add 1 C Finely Chopped Pecans
Stir into the above mixture.
Shape one teaspoon dough into logs, crescents, or balls.
Place on well greased baking sheet.
Bake at 375 for 10 minutes or until brown.
Remove HOT from the oven and immediately roll in bowl of powdered sugar to coat.

http://everydayfoodstorage.net/2008/07/31/surprise-twinkie-cupcakes/food-storage-recipes

Surprise Twinkie Cupcakes: Food Storage Recipes
Posted on July 31st, 2008 by Crystal-Everyday Food Storage

This recipe has was Runner-up for the Utah’s Own Down Home Cook Off. Click HERE to view the recipe and clips of me making it on TV!!

What if I told you that I’ve come up with a way to make your own cupcakes that taste like Twinkies? What if I told you that it had a hidden surprise in it? I knew you’d be excited! Who doesn’t love a surprise?! Most people think the surprise is the jam filling…but really it is the summer yellow squash puree in it! Don’t worry no one will ever know you’re secretly feeding them vegetables. They are DELICIOUS! (If you need a refresher course on how to puree the vegetables, click HERE) Grab a cake mix from your three month supply and let’s get started.

Twinkie Surprise Cupcakes-makes 36 cupcakes (the other added benefit…notice that you can make 12 MORE cupcakes than just a regular box makes)

1 Box Yellow Cake Mix
1 C. Pureed Summer Yellow Squash
1/2 C. Water
2 T. Vegetable Oil
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
3/4 C. Sour Cream
2 C. Red Raspberry Jam
1 Container of Vanilla Frosting (optional)

1. Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners.

2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1-2 minutes.

3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are 3/4 filled. (pictures below are to help illustrate)

4. Bake until the tops of the cupcakes are golden and spring back to the touch, about 20-25 minutes. Turn the cupcakes onto wire rack to cool. Once they are cooled, frost with vanilla frosting, if desired.
Give it a try. I had a lot of people taste test these and they loved them!

#
nicole, on August 2nd, 2008 at 2:41 pm Said:

These are such a good idea. Pefect for a little party or something.
http://www.testkitchenrecipes.blogspot.com

#
John, on September 29th, 2008 at 5:31 pm Said:

I finally got around to making these and they are delicious! A friend of mine actually made these a few weeks ago and gave some to our family so I had tasted them before now. She used cream cheese frosting in the middle and on top so I did that too and it was a good variation on the raspberry jam. Thanks for the great recipe!

http://everydayfoodstorage.net/2008/04/20/gluten-free-peanut-butter-cookiewhich-means-no-flour/food-storage-recipes

Gluten-Free Peanut Butter Cookie…which means no flour!-Food Storage Recipes
Posted on April 20th, 2008 by Crystal-Everyday Food Storage

My mom made these growing up and I forgot how DELICIOUS they are! They taste like the inside of a Reese’s Peanut Butter cup. No joke! My husband doesn’t even like peanut butter cookies but ate a handful of these cookies. The other plus of these cookies is that they are great for kids to make. They don’t take more than 4 ingredients and there is hardly any clean up when you are done.
Peanut Butter Cookies
1 C. Peanut Butter
1 C. Sugar
1 Egg (1 T. Dehydrated Eggs + 2 T. Water)*
1 tsp. Vanilla
Mix ingredients in bowl and form into 1 inch balls on ungreased baking sheet. Criss cross with fork and bake at 325 for 10-12 minutes.
*I did make these with dehydrated eggs and it did work but the cookie was a little more fragile than when you use a real egg. (Since it is really the egg that is holding everything together.)
Oh yeah…and Erin Jiles…this one’s for you! :)

http://everydayfoodstorage.net/2008/08/17/maceys-sale-banana-pineapple-freeze-and-much-much-more/food-storage-recipes

Banana Pineapple Freeze: Powdered Milk Food Storage Recipes for Kids
Posted on August 17th, 2008 by Crystal-Everyday Food Storage

Banana-Pineapple Freeze

For a nice variation: Omit ice cubes and use 1 C. frozen strawberries.
Makes two 8-ounce servings.

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