Introducing….Fanatic Friday!

Posted by Crystal-Everyday Food Storage on Thursday, October 23, 2008 · View Comments 

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

Cookies

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.

Are you a Fanatic?

Share your successes! E-mail me at everydayfoodstorage@gmail.com with a picture (don’t we all eat with our eyes first?) and recipe of your food storage successes to be highlighted on Fanatic Fridays!

OR

If you’re really proud of all the food you’ve made with food storage and want others to benefit from it as well, you can proudly display this button on your own blog! Just copy and paste all of this html code (it requires scrolling down to copy everything) into your blog (Just add an html widget to your layout and paste this text in it!)

Text for Button:

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

© 2008 – 2010, Crystal-Everyday Food Storage. All rights reserved.

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Filed under Baking, Cookies, Dessert, General Food Storage Information, Long Term Food Storage, Powdered Milk, Vegetables, Wheat · Tagged with , , , , , , , , ,

  • Shauntell
    I have had cookies like this at a potluck and loved them. I never knew the recipe for th frosting andafter trying somethings on my own gave up! Thanks for submitting and posting this recipe. I can't wait to give it a try!
  • Young Family
    Crystal,
    I was telling you that my cousin reads your blog,. This is the cousin I was referring to. She makes really yummy stuff so I'm sure these are delicious.
  • Crystal
    Jasperson Fam,


    In my long term food storage I have white & red wheat, pinto, white & black beans, dehydrated carrots and onions, apple slices, potato flakes, sugar, oats, powdered milk, powdered eggs, shortening and salt. In my fun food storage I have dehydrated celery, bell peppers, and banana chips. Hope that helps!



    Crystal
  • Jasperson Family
    I am new to your blog- and was wondering if you have a list of WHAT IS in your food storage? This may be a silly question but I found myself keep asking that while checking out your blog.
  • Jeni
    What a GREAT idea! I'll try it with the WW flour! Kudos
  • The Monkey Mama
    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
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