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.
For all of you going to parties tomorrow (or hosting one) I’ve made a video to show you how easy it is to make your own cheese ball (and inexpensive…they sell for $5! at least at the stores) and of course I’ve incorporated some food storage. You can also use this same trick to make your own “Garden Variety” cream cheese for bagels and spreads.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
This is my favorite homemade chicken noodle soup when I don’t have a lot of time. It is a little creamy, full of flavor and looks so rustic with the chunks of chicken in it…plus it uses food storage. Soups are a great place to use food storage since most call for vegetables, beans, or milk! Remember if you’re using dehydrated vegetables you don’t need to hydrate before you add them to something like a soup because they will hydrate as it simmers.
Lion House Chicken Noodle Soup
2 tsp. chicken bouillon
6 cups chicken soup stock
2 C. chopped carrots (1 1/2 C. Dehdyrated Carrots)
2 C. chopped celery (1 1/4 C. Dehydrated Celery…you know I used this because I never keep fresh celery on hand because I don’t like it in anything but soups!)
3/4 C. chopped onion (1/4 C. Dehydrated Onions)
2 Cans cream of chicken soup (want a great sub for this…I’ve figured out how to make your own condensed soups with Magic Mix! Check back next week for more information on it!)
1/2 C. milk (1 1/2 T. Dry Powdered Milk + 1/2 C. Water)
2 C. Cooked Chicken
4 C. uncooked noodles
salt/pepper to taste
Boil chicken in water. Pull out and pull chicken into chunks (I refrigerate first and add this in later..it’s easier to pull when it isn’t hot). Add veggies, cream of chicken soup, and noodles to stock. Cook until veggies are tender. Add Milk. Serve with whole wheat bread.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
We’re moving on up! Not only are we sneaking in food storage items like dehydrated eggs, whole wheat, and oats with this cookie but vegetables as well! Finely grated carrots are a great addition to ANY oatmeal raisin cookie. I knew carrots would taste great in this cookie because 1) they are sweet and won’t detract from any of the flavors 2) the spice cinnamon is a perfect blend for carrots, because theyit’s the same spice that goes in carrot cake and 3) the texture of the carrots will be hidden with the oats. YEAH!! No more fighting to get kids to eat vegetables! Remember the goal is to try these concepts in your own recipes so if you have a favorite oatmeal raisin cookie recipe or want to use my other recipe from the cookie extravaganza go right ahead (start out with 3/4 C.-1 C. finely grated carrots and add with the raisins at the end). If you need the recipes from the cookie extravaganza, just email me at everydayfoodstorage[at]gmail[dot]com. If you want one to try, this is a great “Make Ahead” cookie dough because it needs to be refrigerated for 4 hours before baking. So make the dough in the morning and have your kids help you bake them in the afternoon for Family Home Evening! They’re delicious!
Oatmeal Carrot Cookies-makes 6 dozen
1 C. Butter, softened (2 sticks)
1 C. Shortening
1-1/2 C. Sugar
1-1/2 C. Brown Sugar
4 Eggs (1/4 C. dehydrated eggs + 1/2 C. water)
2 t. Vanilla Extract
2 C. Finely Shredded Carrots
4 C. Quick-cooking Oats
1-1/2 C. Whole Wheat Flour (notice this recipe has a lot of brown sugar so it will hide the wheat well)
2 t. Baking Soda
2 t. Salt
1 t. Pumpkin Pie Spice or Cinnamon
1 C. Chopped Walnuts (optional)
1 C. Raisins (Soak in water while you’re making the dough)
In a large mixing bowl, cream the butter, shortening andsugars. beat in eggs and vanilla. Add Carrots; mix well.
Combine the oats, flour, baking soda and sal; add to cremaed mixture and mix well. Stir in walnuts and chocolate chips. cover and refrigerate for at least 4 hours.
Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. bake at 375 for 10-13 minutes or until lightly browned. Cool for 2 minutes beofre removing wire racks.
Tip for using Dehydrated Carrots-You can also use this dehydrated carrots. You will want to pulse them in your blender to make them smaller pieces first and then hydrate them (remember it takes about half the amount of dehydrated carrots to equal the regular measurement)
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
