Mother’s Day Brunch Idea # 4: Crepes

Crepes are my ALL TIME favorite breakfast, so you can imagine how happy I was to realize how PERFECT it is for food storage using eggs, milk, sugar, flour (yes, 1/2 whole wheat flour works in the recipe!), and salt all from your food storage! Not to mention that you blend it all in the blender so there is no mess! Personally, this is what I’m putting my order in for on Sunday. We just put whipped cream cheese and fresh strawberries with sugar in the middle, roll it up and dust with powdered sugar. DELICIOUS!!!

Basic Crepes
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C. Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
2 T. Butter, Melted
2 t. Sugar
1/2 t. Salt

Measure all ingredient into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!). Pour scant 1/4 C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.) Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan) Cook over medium heat until brown and turn to brown second side.

Yields: 4 Servings

Mother’s Day Brunch Idea # 5: Whole Wheat Carrot Cake Muffins

I got a question about using dehydrated carrots from the cannery so I knew just what to make! These carrot cake muffins/bread are delicious, easy, and pretty nutritious for a muffin. You get to sneak in a vegetable and some wheat plus there are raisins and pineapple in it. YUM!! If you think your family, won’t like this have your kids help make it. Kids love to try what ever they make and they won’t know that you’re putting in whole wheat flour.

Whole Wheat Carrot Cake Muffins

2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)

2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)

1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)

3 C. Whole Wheat Flour
1 t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken

Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.

Makes 1 Bundt pan, 2 bread pans, or 24 muffins.

Okay, now for the easy gourmet tips:

Adding the nuts on top of the muffins not only gives it a great look and flavor (it lightly toasts the nuts) but it is also a great way to serve nut lovers and non-nut lovers alike since it becomes obvious which have nuts and which don’t.

If you want to add the stencil idea, all you need to do is go on your computer and type the letter you want to do in Microsoft Word (or which ever program you use for word processing) print out the letter you want to do in a large size (at least 72). Cut it out and place on top of muffin and shake powdered sugar on top. (Thanks Julie R. for the powdered sugar shaker!)

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

© 2008 – 2010, Crystal. All rights reserved.