Everyday Food Storage Recipes-Food Storage & Recipe Blog » Dessert

Berry-Apple Pie: Freeze Dried Berry Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 22 Mar 2010 07:01:37 +0000

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.)

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

Crystal-Everyday Food Storage — Mon, 15 Mar 2010 04:04:03 +0000

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.

Whole Wheat Carrot Cake Muffins-Dehydrated Carrot Food Storage Recipes

Crystal-Everyday Food Storage — Tue, 09 Feb 2010 20:15:10 +0000

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.

FHE Tidbit: 72 Hour Kits and Food Storage Treat Recipe

Crystal-Everyday Food Storage — Mon, 11 Jan 2010 04:03:30 +0000

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!

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:

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.

Fanatic Friday Contestant-Rice Pudding w/ Apples & Cinnamon: Food Storage Recipes

Crystal-Everyday Food Storage — Fri, 20 Nov 2009 03:52:19 +0000

What a fun twist on rice pudding and maybe something different for those that don’t like pumpkin pie. Personally, rice pudding is one of my favorite desserts! Thanks, Robin for sending this in!

Rice Pudding with Apples and Cinnamon
Serves 4

I make this in my pressure cooker – it is easy, fast and yummy.

1 T. butter
1/4 cup long grain rice *
2 cups milk *
1 cup water
1/3 cup sugar
1/2 tsp. salt
1 egg *
1/4 cup evaporated milk *
1/2 tsp. vanilla
Cinnamon

Melt the butter, add rice and stir to coat with butter. Stir in your water (3 cups) and dry milk (6 T. for non instant, 2/3 cup for instant) add sugar and salt. Close lid and bring to pressure, cook 12 minutes at pressure. Remove from heat, allow pressure to come down on it’s own.

In a small bowl, mix together your egg (you can use your powdered eggs) and the evaporated milk (you can make your own) and vanilla. Stir a little of the hot liquid from you cooker into the egg mix (tempering the eggs), then add to the rice mixture.
Cook, uncovered, over medium heat, stirring constantly with a wooden spoon until the rice pudding begins to bubble. Remove immediately from heat. Cool 10 min. stirring occasionally. Transfer to individual dessert bowls, continue cooling, then refrigerate. Serve sprinkled with cinnamon or you can top with a spoon (or two) of the Apple Cranberry Cinnamon Topping below.

Apple Cranberry Cinnamon Topping:
3 – 4 Apples * (Equivalent of 3 – 4 apples set to hydrate) peeled, chopped
1/4 cup Dried Cranberries *
2 T. sugar (or to taste)
1/2 tsp. cinnamon
dash cloves
water, about half way up apples

Cook apples and cranberries until tender. Mix 1 rounded teaspoon corn starch* with a little cold water and add to cooked apples; continue to cook until thickened (2 minutes) stir in cinnamon and cloves.

* Food Storage Item
Although I have used the (*) for food storage items all of these items would be in your food storage but the fresh butter

Jack-O-Lantern Pumpkin Pie

Crystal-Everyday Food Storage — Mon, 02 Nov 2009 03:55:02 +0000

Don’t let your carved pumpkin go to waste! You can actually cook it up and use it for your Thanksgiving Pumpkin Pies. This is what my mom did when I was growing up and it makes even more sense since the pumpkins were so expensive this year (did anyone else notice?) My favorite part of the idea of being self reliant is you don’t waste anything. This recipe is DELICIOUS (I have pictures to prove it…including a picture of me when I was 3 having taken a bite and sometimes half the pie out of all 13 pies my mom had made…uh….we have large Thanksgiving dinners, if you couldn’t tell Here are the directions, straight from my mom…

Cooking your Jack-O-Lantern pumpkin:

Wash and cut up Jack-O-Lanterns into 4-5 inch square pieces. Pressure cook in 1 C. water for 10-12 minutes. (If you don’t have a pressure cooker, see the NOTE:)You will not need to add any more water with the next batches since they seem to “grow”water. Drain, scoop out of peeling, and blend in blender until smooth. (I freeze in 7 C. packages which make 2 pies.) This pumpkin is wetter than canned pumpkin it needs to have liquids cut down in regular pumpkin recipes. (I use extra pumpkin in place of the liquid called for.) Or it can be used in exact measurements with any apple sauce recipe.

NOTE: If you don’t have a pressure cooker, simmer in covered pan for 30-45 minutes or until soft and tender.

Jack-O-Lantern Pie

3 1/2 C. Jack-O-Lantern pumpkin
3/4 C. sugar
1/2 t. salt
1 1/2 t. cinnamon
1 t. ginger
1 t. nutmeg
1 t. cloves
3 eggs (or 3 T. dry egg powder + 1/3 c. water)
1 C. dry non-instant milk
1 9-10 inch pie shell with edges crimped high-filling is generous

Thoroughly combine all of the above. Pour into unbaked pie shell. Bake at 400 for 50 minutes or until knife inserted halfway between center and outside comes out clean. Cool.

Want to learn more about the specifics of an electric pressure cooker? Click HERE.

Double Header:Baked Doughnuts and Cinnamon Swirl Bread-Whole Wheat food storage recipes

Crystal-Everyday Food Storage — Wed, 28 Oct 2009 03:17:49 +0000

Cinnamon Swirl Bread

Baked Doughnuts

As my last “Fall Favorites” post for 2009 (seems almost sentimental…) I’m doing a double header. Both stem from the EZ Bread recipe (so if you’re not familiar with it, you’ll want to check it out before you watch these videos). The recipes are simple so sit back and relax while you watch the videos below to learn how to make these fabulous recipes!

Part one:

Part two:

Part three:

Pumpkin Bread Pudding: Whole Wheat Food Storage Recipes

Crystal-Everyday Food Storage — Thu, 22 Oct 2009 01:00:00 +0000

I’m not quite sure when bread pudding lost it’s popularity (maybe when instant Jell-o pudding entered the scene…the thought of a bread-y jell-o pudding doesn’t sound appetizing) but I want you to help me bring it back with this recipe! It looks delicious, right? Bread pudding is one of my favorite desserts. It’s like french toast meets dessert. It melts in your mouth like cake but has richer flavors in every bite. Do me a favor and try out this recipe. It’s perfect for a cold night during the fall, just pop it in the oven with your dinner and have your entire meal made!

Now, you’ll notice in the recipe that I have a substitution for whole milk. YES! You can substitute powdered milk as whole milk but guess what?! It’s still FAT FREE! YEAH!! You do it the same as evaporated milk (since evaporated milk is simply a whole milk that has been processed for canning). Just put in double the amount of dry powdered milk for the measurement needed, i.e. 3 T. for one cup now becomes 6 T. or 1/3 C. of dry powdered milk). Also, you’ll notice that this recipe calls for Large eggs. Any time your recipe specifically calls for powdered eggs I would use 2 T. dry powdered egg + 1/4 C. water to equal one large egg.

Pumpkin Bread Pudding

1 C. whole milk (1/3 C. dry powdered milk + 1 C. water)
1/2 C. sugar
1 1/2 t. pumpkin pie spice
2 large eggs, slightly beaten (4 T. dry powdered egg + 1/2 C. Water)
5 1/2 C.-3/4 inch cubes french or other firm bread (I used whole wheat bread from my bread maker and it was fabulous!)
1/2 C. pecans or raisins
1 1/2 c. pumpkin

Instructions:
1. Heat oven to 350

2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes, pecans/raisins, and pumpkin. Pour into ungreased 1 1/2 quart casserole dish.

3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.

Maple sauce
1/2 C. butter
2 T. water
1 large egg (2 T. dry powdered egg + 1/4 C. water)
1 C. sugar
1 t. maple extract or 2 T. Pure maple syrup (this is NOT the same as say, Aunt Jemima’s)

Melt butter in 1 quart saucepan over low heat; do not allow to simmer. Remove from heat; Mix water and egg; stir into butter until blended. Stir in sugar. cook over medium-low heat, stirring constantly, until sugar is dissolved and misture begins to boil; remove from heat. stir in maple. Cool at least 10 minutes before serving. Store covered in refrigerator.

Frankenstein’s Treat for you!-Applesauce Cupcakes: Whole Wheat Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 19 Oct 2009 05:22:23 +0000

I got these in the mail last week from my Mom and I knew exactly what they were….Applesauce Cupcakes. A favorite recipe from my childhood (and my siblings). I think it’s safe to say for my entire family that these were one of our all time favorite things to eat. They weren’t made very often and so when they were, it was a REAL TREAT! Now, while these are a perfect candidate for food storage and my mom’s Frankenstein poem she included with them was incredible cute…that isn’t what I wanted to share with you. The real treasure to this package was on the inside of this card (after the Frankenstein song) where she shared the STORY behind this recipe.

You see my Grandfather grew up with these cupcakes. He grew up in a small farming community in Illinois where one of their main staple crops was apples (so you can imagine they had almost everything apple). His mother made this recipe (and I use the word “recipe” lightly) and wanted his wife (my grandmother) to make them for him. So my grandmother sat at the feet of her mother-in-law (a feat I don’t know many women who would do!) and watched her mound up flour, make a depression-well in the center, then add a pint of applesauce, and hand full of this or a pinch of that until it “looked right.” After watching this, my grandmother had her mother-in-law do it again, this time my grandmother measured everything and made a real “recipe” for these cupcakes. As I read this story, it dawned on me…I had been and was EATING HISTORY!

So many times we read history, share stories, look at pictures, but how many times can we actually TASTE it? To eat the exact same thing our ancestors made or to prepare it and continue on with the tradition. This great grandmother of mine was born in the late 1800′s and who knows how far back this recipe had gone before her! (If you notice there are no eggs in the recipe, which shows how old it really must be! Since really old recipes tried to avoid calling for eggs since they were harder for everyone to have at the time). My point being that a lot of times we feel we are too busy for family history but think of all the memories, stories that are shared, teaching moments that can happen at the dinner table-eating food our mothers, grandmothers, etc. made and all while you’re eating together as a family! In fact if you want a great Christmas present idea (besides this cute Halloween present idea), one year for Christmas when money was really tight, I made a recipe book for my husband’s immediate family (siblings and parents) which included all of their family favorites. And because I know how many family memories and traditions are associated around the kitchen table, I also included stories, pictures of family dinners, memories, a chart of where everyone sat, which recipes were used for what occasions, and which were everyone’s favorites. The cookbook itself took on a life of it’s own and it will be something we can all pass down to our kids so not only can they read history, but they’ll be able to TASTE IT!

Calhoon County Applesauce Cupcakes

Cream 1/2 c. butter and 2 c. sugar
Add 2 c. applesauce (about 1 lb. can) and 1 t. Vanilla
Add dry ingredients: 2 t. soda, 2 T. cocoa, 1/2 t. salt, 2 c. flour (my mom used half whole wheat and half all-purpose), 2 t. cinnamon, 1 t. cloves and beat until smooth
Stir in 1 c. raisins (this ingredient is important if you’re planning on giving this with the Frankenstein song)
Bake 2 dozen cupcakes at 375 for about 25-30 minutes or until done. Cool. Keep in plastic bag or Tupperware. These cupcakes improve with age. They are “aged” in a day or so when the paper wrappers peel easily from the cupcakes. ENJOY!

Frankenstein’s Song:

Oh My Darlin’ Frankenstein

(Sing to the tune of ”Oh My Darlin’ Clementine”)

1) I was working, with my test tube, in my laboratory fine, When one day I broke my glasses and I made poor Frankenstein.

2) He was handsome, he was charming, and I nailed his head on tight, His teeth were nice and pearly, and his eyes came out at night.

3) Frankentstein helped in the kitchen, he was making up a cake, When he fell into the mixer, and got mixed up by mistake.

4) Cooking nicely in the oven, Oh the cake it came out fine. Told my friends those lumps were raisins, but those lumps were FRANKENSTEIN!

To make it easier on you, I’ve created the card for you to use! Just download, by clicking HERE, and there are four to a page. ENJOY tasting some of my history!

p.s. if you want to know where my mom got the cute caldrons, she got them at the Dollar Tree…one of my favorite stores! (obviously that runs in the family as well!)

Caramel Apples-Powdered Milk Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 12 Oct 2009 10:30:29 +0000

This is DEFINITELY the season for caramel apples. And making homemade caramel (instead of just melting Kraft caramels) isn’t as hard as you think! Plus, the taste difference between homemade and Kraft caramels is ENORMOUS! I couldn’t believe how much better the homemade was. I don’t know why, but I’m always so surprised when I make something from scratch and it tastes better than what the store bought stuff does. Give it a try!

Homemade Caramel Apples

8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender-click HERE for a video of how to make sweetened condensed milk)
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla

1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.