Berry-Apple Pie: Freeze Dried Berry Food Storage Recipes

Posted by Crystal on March 22, 2010 View Comments

apple berry pie

While experimenting with freeze dried berries, I HAD to try it in a pie. I’ve always been confused why pies are so big in the Summer when it’s ridiculous to bake a pie in 100 degree weather. I mean I understand that is when the fruit is in season…but wouldn’t it be so much better to make the berry pie in the winter/spring when you’re itching for something to remind you that Summer WILL come? Yeah, that is what I thought. So if you’re itching for confirmation that Summer is coming, you’ve got to try this sweet and tart, ultra-easy berry pie-with some ice cream on top, of course!

Taste of Summer Apple Berry Pie

Crust
1 prepared pie crust

Filling
2 1/2 C. dehydrated apple slices, hydrated
1 C. freeze dried blueberries, hydrated
1 C. freeze dried raspberries, hydrated
1 T. lemon juice
1/3 C. granulated sugar
3 T. cornstarch

Topping
1 C. oats
1/2 C. whole wheat flour
1/2 C. packed brown sugar
1 t. ground cinnamon
1/2 C. butter, softened
1/2 cup chopped pecans, if desired
Vanilla ice cream, if desired (but let’s be honest, we all know you desire it!)

DIRECTIONS
1. Heat oven to 425°F. Place crust in 9-inch glass pie plate; flute edges (that means you crimp the edges around the top of the pan). Bake 8 to 9 minutes or until crust is set. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
2. In large bowl, gently toss filling ingredients, making sure to drain any excess water from hydrating berries. Spoon filling into pastry-lined pie plate.
3. In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
4. Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet (this is essential because sometimes the filling can bubble over and if it does it will burn on the bottom of your oven….which is no bueno). Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours. (I actually didn’t have mine cool all the way because I like my pie warm with ice cream.)
freeze dried berries

Filed Under: Baking, Check out my latest food storage posts!, Dehydrated Fruits & Vegetables, Dessert, Easy, Freeze Dried Berries, Grains, Long Term Food Storage, Oats, Wheat | Tagged: Tagged With: , , , , , , , , ,

St. Patricks Day FHE, Jell-O Cookies: Food Storage Recipes

Posted by Crystal on March 14, 2010 View Comments

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.
Filed Under: Baking, Check out my latest food storage posts!, Cookies, Dessert, Eggs, FHE Lessons, Holidays, Wheat | Tagged: Tagged With: , , , , , , , , ,

Whole Wheat Carrot Cake Muffins-Dehydrated Carrot Food Storage Recipes

Posted by Crystal on February 9, 2010 View Comments

Video Courtesy of KSL.com

Ingredients:
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 raisin water to add to the egg powder.)
2 c. carrots, finely grated (1c. 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, drain the pineapple juice into your orange juice for a fun topical blend orange juice.)
3 c. whole wheat flour
1 t. salt
1 T. soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, broken

Method:

Preheat oven to 350. 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). Stir 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 40-45 minutes, muffins for 20 minutes, and Bundt pan 1 hour or until done.
Makes 1 Bundt pan, 2 bread pans, or 24 muffins.

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.

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Filed Under: Breakfast, Check out my latest food storage posts!, Dehydrated Carrots, Dehydrated Fruits & Vegetables, Delicious and Almost Nutritious, Dessert, Grains, Long Term Food Storage, Vegetables, Wheat | Tagged: Tagged With: , , , , , , , , ,

FHE Tidbit: 72 Hour Kits and Food Storage Treat Recipe

Posted by Crystal on January 10, 2010 View Comments

fhe tidbit
Okay, I have this feeling that most of you (at least if you’re female) feel entirely overwhelmed with everything you have to do in the day what with taking kids to school, laundry (YUCK!), preparing meals, soccer practice, and on top of it all spending time together as a family….oh yeah and that HUGE project of getting prepared. Well, you all probably know by now that I’m a HUGE fan of multi-tasking so I figured why couldn’t you make getting prepared a family event?! I asked my good friends at www.foodstoragemadeeasy.net to help me (since they have all the WONDERFUL information on getting your food storage gathered and basic emergency preparedness) with some Family Home Evening Tidbits. They are quick ideas that will help you on the road to becoming prepared! At the end there is also a treat you can make using your food storage. So all in a night, you’ll have spent time together as a family, taken a step towards being prepared, and practiced using your food storage! AWESOME!

72 hour kit

This week I thought “Milk Jug 72 hour kits” would be fun and easy to get people prepared…here is what Jodi from www.foodstoragemadeeasy.net has to say about it:

fsme checklist

72 hour kit
fhe treat
oatmeal raisin

What a great treat for talking about 72 hour kits! This recipe comes entirely from shelf stable items and happens to be my all time favorite cookie recipe (HONEST!)

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. dry egg powder + 1/4 C. Water)
1 tsp. vanilla

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

Drop by rounded tablespoonfuls and bake at 375 for 8-10 minutes.

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Filed Under: Check out my latest food storage posts!, Delicious and Almost Nutritious, Dessert, Eggs, FHE Lessons, FHE Tidbits, Grains, Instructional/How-To/Tips, Oats, Wheat | Tagged: Tagged With: , , , , , , , , ,
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