EVERYDAY FOOD STORAGE » Dehydrated Carrots

Whole Wheat Carrot Cake Muffins-Dehydrated Carrot Food Storage Recipes

Crystal — 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.

Homemade Cheese Balls: Dehydrated Vegetables Food Storage Recipes

Crystal — Wed, 31 Dec 2008 01:28:23 +0000

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

Lion House Chicken Noodle Soup: Dehydrated Vegetable Food Storage Recipes

Crystal — Wed, 05 Nov 2008 06:00:00 +0000

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

Oatmeal Raisin Cookies with SURPRISE!…CARROTS!

Crystal — Mon, 28 Jul 2008 03:10:00 +0000

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

Fast & Easy Carrot Raisin Salad: Dehydrated Carrots Food Storage Recipes

Crystal — Fri, 25 Jul 2008 17:24:00 +0000

This salad is such a classic and so good. I haven’t seen it around in a couple of years so I’m like Justin Timberlake and I’m bringing Carrot Raisin salad back! It tastes EXCEPTIONAL with garden grown carrots and is great for little helpers.

Carrot Raisin Salad-serves 5
2 1/2 C. shredded carrots (you could also re-hydrate 3/4 C. dehydrated carrots from the cannery)
1/2 C. raisins
1/2 C. Mayonnaise
1 t. lemon Juice
2 T. sugar
1 can Crushed pineapple, drained-optional (you can save the juice and soak your raisins in it for a half hour for more flavor)

Mix all ingredients together and store covered in refrigerator. For an added flare, serve on a bed of lettuce greens.

See what I mean? EASY!!

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

The Evolution of the Cutest Carrot Cake You’ll Ever Eat!:Dehydrated Carrots and Whole Wheat Food Storage Recipes

Crystal — Wed, 23 Jul 2008 03:56:00 +0000

1) Prepare your favorite carrot cake recipe (don’t worry I’ve got one for you at the end of the post) and bake it in two bread pans. After it has baked and cooled cut three triangle wedges out of the top…like the shape of a carrot. Prepare your favorite cream cheese frosting (you know it…I’ve got one for you at the end of the post, if you need it) Take 1/2 C. of the frosting and tint orange with food coloring. Fill in the wedges on the tops of the cake.

2) Frost the tops of the cakes with cream cheese frosting as needed. Be careful when frosting not to spread the orange frosting that will be underneath. The easiest way to do this is to put large dollups of frosting on top of the cake and gently frost until covered.

3. Take 1/4 C. frosting and tint green with food coloring. Place in plastic bag. Cut a small tip off of one corner to frost. Use plastic bag to make squiggly line on top of where you cut out your carrots.

Do you see the carrots beginning to appear?

4) Frost remaining area of cake with remainder of cream cheese frosting. You can coat one with walnuts on the sides…you know how I like for people to know which one has nuts.

5) Cut cake into bread-like slices. Isn’t that adorable?! There are frosting carrots in the cake! I made this for my brother’s birthday who loves carrot cake. It was a HUGE hit!

6) Of course…watch as everyone gobbles it up!

Carrot Cake:

2 C. Sugar
1 1/2 C. Vegetable Oil (or applesauce)
4 Eggs (1/2 C. dehydrated eggs + 1 C. Water) beat before adding to batter

In separate bowl combine and add to above:
2 C. Flour (I did half all purpose and half whole wheat because it was a new recipe. I wanted to make sure it would taste good first. Remember, if you’re trying something new and are unsure doing half all purpose and half whole wheat always has great results!)
2 t. Baking Soda
1/4 t. Salt
2 t. Cinnamon

Fold in:
2-4 Cups finely grated carrots (if you don’t have carrots from your garden, dehydrated carrots from the cannery work great. Just make sure you pulse them a couple of times in the blender before you rehydrate to make them into smaller pieces)
3/4 C. broken nuts (optional)

Bake at 350 for 40-50 minutes, till it pulls away from sides of pan.

BEST EVER Cream Cheese Frosting (I’m not kidding!!)

1/2 C. (1 stick) Unsalted Butter, softened
4 oz. Cream Cheese, softened
2 C. Powdered Sugar (confectioners’ sugar)
1 t. Vanilla Extract

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

Wheat Carrot Cake Muffins-Wheat Food Storage Recipes

Crystal — Fri, 09 May 2008 18:45:00 +0000

I got a question about using dehydrated carrots so I knew just what to make! These carrot cake muffins/bread are delicious, easy, and pretty nutritious for a muffin. You get to sneak in a vegetable and some food storage in the form of wheat plus there are raisins and pineapple in it. YUM!! If you think your family, won’t like this have your kids help make it. Kids love to try what ever they make and they won’t know that you’re putting in whole wheat flour.

Wheat Carrot Cake Muffins

Recipe type: Breakfast

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

What other breakfast tastes wonderful and combines vegetables, fruit, and FOOD STORAGE?!

Ingredients

2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. dry powdered Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. 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, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
3 C. Whole Wheat Flour
1 t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken

Instructions

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 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.

Notes

Makes 1 Bundt pan, 2 bread pans, or 24 muffins.

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Okay, now for the easy gourmet tips:
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.

If you want to add the stencil idea, all you need to do is go on your computer and type the letter you want to do in Microsoft Word (or which ever program you use for word processing) print out the letter you want to do in a large size (at least 72). Cut it out and place on top of muffin and shake powdered sugar on top.