© 2012, Crystal. All rights reserved.

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

So we’ve talked about a lot of cakes thus far and I’ve shared a lot of tips for food storage like how to use beans for butter and oil and adding whole wheat.  Who can forget the super easy Molten Lava Cake, Banana Dream Cake, or the irresistible Tropical Orange Cake.  So far all of these cakes have been great after dinner treats but in my husband’s family, they have a saying “Life is short eat dessert first.”  So how do you feel good about eating cake during the first meal of the day?  Yeah, you you call it a MUFFIN!

So today I’m sharing the BEST muffin recipe ever.  They actually rise and rise really well.  Like what you would buy from a store!  You can tell from the picture that they are moist and have great texture.  I also picked up a new trick for using freeze dried fruit!

BEST FOOD STORAGE MUFFIN RECIPE….EVER!

Best-Ever Food Storage Blueberry Muffins Recipes

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Recipe type: Breakfast

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Start eating dessert first with this wonderful food storage breakfast that combines the best of both worlds-cake and nutrition!

Ingredients

• 1 1/2 cups all-purpose flour (I used half all-purpose and half whole wheat)
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil (or white bean puree)
• 1 egg (1 T. dry egg powder + 2 T. water)
• 1/3 cup milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water)
• 1 cup fresh blueberries (1 1/4 C. freeze dried blueberries)
• TOPPING (optional)
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil or bean puree into a 1 cup measuring cup; add the egg and enough milk to fill the cup. If you are using beans and powders for both milk and water, simply measure your bean puree and fill the rest of the cup with water. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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CRYSTAL’S TIP FOR FREEZE DRIED FRUIT

Guess what….if you’re going to put freeze dried fruit in something like this-don’t bother trying to hydrate them. They get way too fragile and will stain everything you do purple-in the case of blueberries. Go ahead and just throw them in as they are and they will hydrate in the product and be much easier to stir.

Help Spread the Word!

I love it when you share my tips and recipes for food storage!  Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it!  And make sure you link either the word “food storage” or “Everyday Food Storage” back to me.  Thanks-it makes all the hard work worth it!

© 2012, Crystal. All rights reserved.

I don’t know if anyone has ever spent what seems like a lifetime looking for a really good (dare I say…) the BEST Cranberry Orange bread…like I have but I was super excited when my cousin brought this to me for a Christmas present. She gave it out as neighborhood gifts (we live in the same neighborhood) and since then the whole neighborhood has started making it. It is so delicious, so orange, and so cranberry. I’ve even made it lower fat by adding in beans from my food storage instead of the oil and it was still oh so delicious.

FOOD STORAGE CRANBERRY ORANGE BREAD

© 2011, Crystal. All rights reserved.

Have you ever had the deliciousness that is Great Harvest Pumpkin Bread? Have you ever wished you could re-create it….at home…using your food storage? Well maybe I’m the only one that wishes for making it at home AND food storage but at any rate, I found a great recipe (from extreme dinner makeover) that solves both problems and tastes just like Great Harvest pumpkin bread. (Please excuse the lack of the cool recipe feature…working on getting it to work with the new layout)

FOOD STORAGE GREAT HARVEST PUMPKIN BREAD

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil (or 1 cup bean puree)
4 eggs, beaten lightly (1/4 cup dry egg powder + 1/2 cup water)
2/3 cup water
1 cup semi-sweet or milk chocolate chips ( I did mine with out, not a huge fan of pumpkin and chocolate)

Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans.
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

© 2011, Crystal. All rights reserved.

Pumpkin is a great for whole wheat recipes….and tummies.  And since this is the season for pumpkin, I figured it would be a great time to mix it with some food storage.  Why is pumpkin so great for food storage and whole wheat recipes?  Well, it’s simple really:  The five ingredients that make for great whole wheat recipes are

1. vegetable or fruit puree (like pumpkin, banana, zucchini)
2. strong spices (like cinnamon, cloves, pumpkin pie spice)
3. chocolate (lets be honest, everything tastes a little better with some chocolate)
4. oats and/or nuts(lends itself very well to the taste of whole wheat)
5. equal amounts of brown sugar and white sugar

And the best thing about most pumpkin recipes is that they will ask for one or more of the ingredients that make your recipe awesome as a whole wheat recipe!

Here is the recipe I made for Food Storage Cooking Club: Pumpkin Cinnamon Rolls.  It’s a recipe I got from my aunt and I couldn’t get it out of my head.  Luckily, it was just as delicious (if not more so) as it sounded!

PUMPKIN CARAMEL ROLLS

Food Storage Pumpkin Caramel Rolls

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Recipe type: Breakfast

Prep time: 30 mins

Cook time: 12 mins

Total time: 42 mins

Serves: 12+

This recipe is great for whole wheat and for taste buds. It’s actually quite amazing and fast to make!

Ingredients

• 1/2 cup sugar
• 3 Tblsp yeast
• 1/2 cup oil (I used 1/4 cup)
• 3/4 cup warm water
• 1/2 cup canned pumpkin
• 2 eggs (2 T. dry egg powder and NO WATER)
• 1 tsp salt
• 1/4 tsp ground cloves
• 1 1/2 tsp cinnamon
• 5 – 5 1/2 cups flour (Use at least 1 1/2 C. whole wheat flour)
• 1/4 melted or softened butter, to spread on the dough
• 2 Tblsp Cinnamon
• 1/2 cup packed Brown Sugar
• Caramel Topping:
• Make this while Cinnamon Rolls are resting or baking.
• 1/4 cup butter
• 1/2 packed Brown Sugar
• 3 Tblsp milk
• 1/4 tsp vanilla
• 3/4 cup powdered Sugar
• pinch of salt

Instructions

1. Mix sugar, yeast, oil, water and pumpkin. Let stand 15 minutes while getting your other ingredients Add eggs, salt, cloves, cinnamon, flour and knead 5 minutes. (Dough maybe sticky make sure you don’t add too much flour, a good test is to dip your fingers in flour and touch the dough. If it sticks you need more flour, if it doesn’t then it is good. Make sure you spray your hands and countertop with a non-stick spray when you are getting the dough out of your bowl)
2. Roll to rectangle 1/4″ thick
3. Spread butter on dough
4. Combine cinnamon and brown sugar and sprinkle on top of butter
5. Roll up the cinnamon rolls and cut in 1″ thick slices with string or knife.
6. Place on greased (I use reynolds quick release foil or parchment and don’t grease the pan or have any clean up) cookie sheet and let rest 15 minutes, or more.
7. Bake 400 degrees for 10-12 minutes or until golden brown.
8. Meanwhile, make your Caramel Topping by melting the butter in a saucepan. Stir in Brown sugar plus milk and cook on low for 1 minute. Cool slightly (just so it is not HOT) and add vanilla, sugar, and salt. Stir with Wisk until well blended. Drizzle/spread rolls with frosting when they come out of the oven.
9. Frost, and eat warm. Rolls may be re-warmed in the microwave for 10 seconds.

Notes

If you want to make the dough entirely whole wheat, simply replace the white sugar with brown sugar and add in 1/4 C. gluten to the dough.

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WANT MORE FOOD STORAGE PUMPKIN RECIPES?

Low-Fat Pumpkin Brownies
Jack-o-Lantern Pumpkin Pie
Whole Wheat Pumpkin Muffins
Whole Wheat Pumpkin Bread
Pumpkin Bread Pudding
Fall Harvest Alfredo
Out of this World Pumpkin Cookies
Blender Pumpkin Waffles with Caramel Syrup
Impossible Blender Pumpkin Pie
Classic Pumpkin Pie

SHARE WITH US!

Which recipe are you planning on doing with your friends? Let us all know over at my facebook page! or send an email to efsshowoffs(at)gmail(dot)com

© 2011, Crystal. All rights reserved.

First of all, thank you to those who came and saw me at my book signing at Deseret Book. It as great to meet you!

Yep, you knew we had to go there some day….and today is the day!  The day we start talking about food storage TVP.   TVP is one of those dreaded foods in food storage.  WHY?  Because it has a bad rap 1) that it tastes bad and 2) that it has…shall we say…bad side effects.  Even my mother the food storage queen, could never quite love it.  Well like most food storage items this has come a long way and after experimenting with it I have some great ways you can use it.

WHAT IS FOOD STORAGE TVP?

TVP is texturized vegetable protein.  It is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil.  It is quick to cook, with a protein content equal to that of the meat, and contains no fat.

UH…I DON’T KNOW IF I COULD EVER EAT THAT STUFF…

If you think you’ve never eaten it-think again!  You may have eaten it with out even knowing it.  A popular burrito place (Starts with a “T” ends with an “aco Bell”) serves TVP in their “beef”.

FOOD STORAGE TVP NUMBER ONE TRICK

First and foremost, it’s important to never follow the directions on the packaging-which tell you to soak the food storage tvp in warm water for something like 5-7 minutes. Please-if you soak the tvp until it’s soggy and flavorless and then add it to your food (which will most likely be liquid-like) you can see how this is a recipe for disaster.  So, here is how you get around it-soak the food storage TVP in the food itself.  i.e. if you’re going to make spaghetti sauce with it simply drop the dry food storage TVP into the sauce and let it hydrate that way.

WHAT TYPE OF RECIPES IS FOOD STORAGE TVP USED BEST?

The best time to use food storage tvp is in something moist and as a meat extender.  Think spaghetti sauce, sloppy joes, tacos etc.  But you can also use it in regular recipes, as long as there is a way to hydrate it in the recipe.  See eggs below.

IS TVP CHEAPER?

MOST DEFINITELY!  It is much cheaper than purchasing meat and healthier!

MY NEW FAVORITE (AND UNEXPECTED WAY) TO EAT FOOD STORAGE TVP

So we all know that sausage and eggs are a great combination but sausage is expensive and, let’s be honest, not the healthiest thing in the world to eat.  So, sausage TVP can be a great solution to this problem-plus it’s FAST!  To try this out on your family (and trust me, I have-any visitor who has eaten breakfast at my house recently has had this served to them…and they’ve all asked for seconds) simply follow these easy directions:

1. Break fresh eggs into a bowl (yes, fresh eggs-after you try this and see that it works you can branch out into the food storage powdered eggs) and whisk with a fork.
2. Add food storage tvp (however much you’d like) and let sit for 5 minutes
3. Pour egg mixture into pre-heated pan and scramble.
4. Cook until firm.
5. Add cheese, if desired

WHERE CAN I PURCHASE TVP?

If you’re in Utah, you can purchase it any where food storage is sold (Wal-Mart, Maceys, etc.) if you’d like to purchase it online Shelf Reliance has it on sale right now in a lot of varieties, click HERE to learn more.

© 2011, Crystal. All rights reserved.

Alright, so if any of you are tired of buying cold cereal and would like to know how to use more of your food storage to have as cereal (outside of the obvious oatmeal) this is the post for you! I have a new favorite cereal and it comes straight from my food storage. Now, I’m not going to lie to you when I was younger (like 5) and we were living off of food storage out of necessity I hated eating this cereal and in fact it was one of the biggest things that scared me about food storage when I first began. However, I’m very happy to report I’ve figured out how to make whole wheat cereal absolutely delicious…you heard me….delicious!

First you need to catch up on how to cook whole wheat kernels. I like to do mine in my pressure cooker (see video below) because it takes half the time of the stove top method…

STOVE TOP METHOD FOR COOKING WHEAT KERNELS (OR BERRIES)

1. Measure 1 cup and place in a strainer. Wash the wheat berries thoroughly under running water, even if they were packaged.
2. Place them in a medium saucepan and cover with about 2 inches of water. Cover and let them soak overnight.
3. Drain the water in the morning and rinse the wheat berries once more.
4. Add the 3 cups of water and salt to the wheat berries and bring to a vigorous boil. Reduce the heat and simmer for 1 hour, or until they split open and turn chewy.

PRESSURE COOKING YOUR WHEAT KERNELS (OR BERRIES)

Once you’ve cooked up your wheat kernels, the cereal is very easy to do. But it must be done in this order (this was my mistake as a 5 year old)

WHOLE WHEAT CEREAL

1. Put warm wheat kernels in your bowl.
2. Pour a little bit of honey on top and stir to coat. (This is the important step, if you wait to put the honey in after you’ve put in the milk the honey just swims around in the milk and you lose the wonderful taste of honey mixed with the wheat.)
3. Pour in milk (get brave and try some powdered milk).
4. Add in freeze dried strawberries or any other freeze dried fruit.

Oh my! It’s so delicious. Everyone go try it and let me know how you like it!

© 2011, Crystal. All rights reserved.

Were able to check out my latest appearance from Studio 5? Check out how to make your own pop tarts and your own fruit roll ups!

© 2011, Crystal. All rights reserved.

Alright, just to prove you can take any favorite recipe and convert it to a food storage recipe. I found this recipe in the Friend Magazine (a religious children’s magazine) and knew it was perfect for food storage AND our Easter breakfast this year and hopefully every year after this! The dough is extremely light and fluffy and full of flavor….and now food storage! Now, some of you may be skeptical (not of the food storage) but of the ability to make a roll like this the morning of Easter and I don’t blame you! That’s why I will teach you a Super Mom Secret in the video (along with how to make the buns) so that you have NO mess, NO stress Easter morning. I promise it doesn’t get better than this!

BUNNY BUNS FOOD STORAGE STYLE

1 package active dry yeast (2 1/4 t. yeast)
1/4 cup warm water
1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for dissolving my east)
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten (2 T. dry egg powder and NO WATER)
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)

Plain Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
Orange Glaze: 2 cups powdered sugar, 1/4 c. orange juice, 1 teaspoon butter, and 1 t. grated orange peel

1. Sprinkle yeast in the warm water and set aside.
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
5. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
6. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
7. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
8. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

SECRET SUPER MOM TIP!

Turn these into brown and serve rolls! Make them the day before (or even a couple of days before). After the buns are shaped rise to 1/3-1/2 the way to being doubled (so not all the way doubled). Cook in a 275 degree oven for 13-15 minutes. They should be blond in color and set (when you jiggle the pan they shouldn’t jiggle with it). Cool and cover. When you’re ready to eat them, pop them into a 400 degree oven for 5 minutes. Remove and glaze-SERVE WARM! These buns will be slightly brown on top and warmed through.

© 2011, Crystal. All rights reserved.

Just in time for your Easter or Mother’s Day Brunch!  If you missed it, here I am with Darin from Studio 5 showing how to make a very easy food storage omelet using powdered eggs and powdered milk.  It’s a no fail approach to making an omelet to serve a lot of people in little time…and uses food storage.  It doesn’t get much better than that!

Video Courtesy of KSL.com

Ingredients:

6 Eggs (1/3 C. Dehydrated Eggs +2/3 C. Water)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
1/2 C. All Purpose Flour
1/2 t. Slat
1/4 t. Pepper
1 C. Shredded Cheddar Cheese

Method:

Directions: 1) Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 9×13 pan. bake at 450 for 20 minutes or until eggs are set. 2) Sprinkle with cheese. Roll up in pan, starteng with a short side. Place with seam side down on a serving platter. Cut into 3/4 inch slices. Serves: 6 TIP: If yours puffs up, don’t worry. Just poke holes in the “bubbles” and it will still roll up fine.

If you want even more food storage recipes for an upcoming brunch, click HERE to download my free Food Storage Brunch Handout.

© 2011, Crystal. All rights reserved.