Cookie Tips for the Everyday Emergency Needs for COOKIES!

Posted by Crystal on April 30, 2008 View Comments

As many of you know, I think food storage covers emergencies as large as a natural calamity to as small as an everyday emergency. Here are some tips for an Everyday Cookie Emergency. :)

Option 1: Freeze Your Cookies
We all know that cookie recipes can make what feels like a MILLION cookies and we don’t always want all of them around :) so a great thing to do is to freeze your cookies. Then if you need cookies in a rush you just bring out your bag of cookies and let them thaw on the counter top.

Option 2: Freeze Your Cookie Dough
This option is great because frozen dough lasts longer in your freezer than the cookies and you can have fresh out of the oven cookies with none of the mess!

Step 1: Roll extra dough into a log shape and wrap in aluminum foil. Be sure not to wrap it too tightly or the aluminum foil will get stuck in creases when you take it out of the freezer.

Step 2: Put the wrapped dough into a labeled ziploc bag.

Step 3: Take out of freezer and cut log into 1 inch pieces. (if the dough is too frozen to cute then microwave for about 30 seconds) Then cut the 1 inch pieces into fourths and place on cookie sheet. Follow the original cookie recipe for oven temperature and time.

and Voila! Beautiful looking cookies, straight from the oven in 15 minutes or less with no mess!

Option 4: Cake Mix Cookies

If you don’t have cookie dough or cookies in the freezer this is for you! I always make sure I have a lot of Devil’s Food Cake mixes in my 3-month storage. They make OUT OF THIS WORLD cookies, take only 3 additional ingredients and have great versatility. You can add chocolate, peanut butter, mint, white chocolate, or toffee chips and it creates a completely different cookie…all from one cake mix! (our fav. is peanut butter)
Chocolate Cake Mix Cookies
1 pkg. Devils Food Cake Mix
½ C. Butter or Margarine, Softened
1 tsp. Vanilla
2 Eggs (2 T. dehydrated eggs + 1/4 C. Water)
½ C. Chopped Nuts
1 C. Semi Sweet Chocolate Chips (or chip of your choice)

Pre-heat oven to 350 degrees. Beat half of the dry mix, the butter, vanilla and eggs in large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop dough by rounded teaspoonfuls (about 2 inches apart) onto ungreased cookie sheet. Bake 10-12 minutes.

For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET

Filed Under: Baking, Cookies, Cooking Tips, Dessert, Easy, Everyday Emergency | Tagged: Tagged With: , , , , , , , , ,

Oatmeal Raisin Cookies-Whole Wheat Food Storage Recipes

Posted by Crystal on April 28, 2008 View Comments

Here is another one of those easy recipes that you already make that use food storage AND that taste GREAT with wheat. I brought these to a family picnic yesterday and everyone was eating them from child to grandparent and loving every bite of it!
Oatmeal Raisin Cookies
*a tip before you begin…I always soak my raisins in water & vanilla so that the raisins are plump and juicy and taste like vanilla. If you don’t have a lot of time you can heat the water, vanilla, and raisins in the microwave for 2 minutes. Remember that you can definitely use your leftover water to hydrate your eggs!
Cream together:
1 C shortening
1 C brown sugar
1 C white sugar
2 eggs (2 T. egg powder + 1/4 C. Water)
1 tsp. vanilla

Stir into creamed mixture
1 ½ C wheat flour
1 tsp. salt
1 tsp. soda
3 C. oats
2 tsp. cinnamon
2 C. raisins

Bake at 375 for 8-10 minutes.

For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET
Filed Under: Baking, Cookies, Delicious and Almost Nutritious, Dessert, Easy, Eggs, General Food Storage Information, Long Term Food Storage, Oats, Wheat | Tagged: Tagged With: , , , , , , , , ,

The Best Ever Chocolate Chip Cookie-Whole Wheat Food Storage Recipes

Posted by Crystal on April 23, 2008 View Comments

The recipe I’m going to highlight is, no joke, called “Best-Ever Chocolate Chip Cookies” and comes from “The Essential Mormon Cookbook” by Julie Badger Jensen (Thanks Summer for the book!). I had heard some women raving about these cookies at a recipe exchange and wondered if I could sneak some wheat into the recipe. I figured it would work well since there is more brown sugar than white and lots of chocolate chips, so I gave it a try. They were FANTASTIC!! I can honestly say they are the Best-Ever Chocolate Chip Cookies. There is something about them, they almost melt in your mouth and are so ooey and gooey! Try sneaking wheat into this recipe, it is impossible to resist!

Best-Ever Chocolate Chip Cookies from The Essential Mormon Cookbook
1 C. Butter or Margarine, softened
3/4 C. White Sugar
1 C. Brown Sugar
2 Eggs (2 T. powdered eggs + 1/4 C. Water)
1 tsp. Vanilla
3 C. Wheat Flour
3/4 tsp. Salt
3/4 tsp. Baking Soda
1 (12-ounce) bag Chocolate Chips

Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. drop onto greased cookie sheet by heaping tablespoons. Bake at 350 for 8-10 minutes until lightly browned. makes about 3 dozen.

For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET
Filed Under: Baking, Cookies, Dessert, Easy, Eggs, General Food Storage Information, Long Term Food Storage, Wheat | Tagged: Tagged With: , , , , , , , , ,

Gluten-Free Peanut Butter Cookie…which means no flour!-Food Storage Recipes

Posted by Crystal on April 20, 2008 View Comments

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″ 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! :)
For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET
Related Posts with Thumbnails
Filed Under: Baking, Cookies, Dessert, Easy, Eggs, General Food Storage Information, Gluten Free | Tagged: Tagged With: , , , , , , , , ,
« Older Posts