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

Sunshine Crepe Filling-Freeze Dried Berry Food Storage Recipe

Crystal-Everyday Food Storage — Wed, 24 Mar 2010 07:01:43 +0000

My all time favorite breakfast is crepes and hardly ever are the stars aligned where I have cream cheese and fresh strawberries for the ultimate filling….especially in the winter (sorry, I’m not usually in the mood to spend $2+ a pound for strawberries). So, I came up with this filling. It’s a close second in my book and actually, my husband liked it better than the fresh strawberries. It has a nice “fresh” taste with a lot of combined fruit flavors and is really easy to whip up. And of course, I topped it with some Raspberry Syrup-I wasn’t kidding when I said it was my new favorite!

Sunshine Crepe Filling

4 oz. cream cheese
1 1/2 T. orange marmalade (don’t worry, it doesn’t taste “marmalad-ey” it just helps to give the orange flavor)
1 T. sugar
1 medium banana
1 1/2 – 2 c. freeze dried strawberries (hydrate only half and add the other as dry)

Blend ingredients in blender.

I also know, that some people are very scared of making crepes because they seem hard, or maybe at least fragile to make. So I did a quickie (and I mean quickie) video of how to do it, check it out below!

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.

Low-Fat Whole Wheat Blueberry Muffins-Ultimate Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 01 Mar 2010 05:10:45 +0000

We’re moving up in the world! My good friend sent me this recipe, it was like it was meant to be! Not only have I tried a MILLION (okay, maybe a slight exaggeration) muffin recipes trying to find one that is light and fluffy but I was also in the middle of all my freeze dried berry experiments. With a couple of modifications this recipe became PERFECT for food storage….AND delicious (as in the BEST homemade muffins I’ve ever made/eaten). I even brought these to a luncheon and they were devoured-whole wheat, oats, beans, freeze dried berries and all! p.s. I’m pushing you guys and only listing the beans for the recipe, if you haven’t tried it by now-you’re entirely missing out! If you’re still nervous, you can watch a video of how I cook my beans and store them in smaller amounts for baking by clicking HERE. And remember, using beans in place of oil and butter doesn’t change the taste and it actually IMPROVES the texture, making it very moist, light, and fluffy!

Low-Fat Whole Wheat Blueberry Muffins

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (1/4 c. dry egg powder + 1/2 c. water)
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar

Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.

Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.

Whole Wheat Blueberry Pancakes-Freeze Dried Berries Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 22 Feb 2010 03:19:34 +0000

Okay, I figured we’d start out easy and this is definitely one of the easiest ways to start using those freeze dried berries…especially since you already make my blender wheat pancakes, right? I had assumed these freeze dried berries would taste different from fresh (probably, because dehydrated vegetables taste a little different). So-long story short I left them sitting on my shelf until one day I had a HUGE craving for blueberry pancakes (probably, because I had a sample at Costco the day before with whole wheat blueberry waffles) and had no fresh blueberries. I remembered I had some freeze dried so I gave it a try (well you know me, I had my husband try it first and then I tried it once he said it was good…I know, I’m such a chicken Anyway, I was amazed when I tried the blueberry pancakes and it tasted EXACTLY (not exaggerating here) the same as if I had used fresh. I was sold from that point on and since them have been enjoying the taste of fresh berries in the dead of winter. SO DIVINE!

Blender Whole Wheat Blueberry Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Dry Milk Powder + 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. dry egg powder+ 1/4 C. Water)
2 tsp Baking Powder
1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
1/2 -3/4 Cup Freeze Dried Blueberries
1 -1 1/2 Cup Water (for hydrating berries)

Hydrate your freeze dried blueberries in warm water and allow to sit while you’re making the pancake batter (you’ll want twice as much water as you have blueberries, i.e. if you are using a 1/2 C. blueberries then you’ll hydrate them in 1 C. warm water) Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan and top with desired amount of blueberries. Cook; flipping pancakes when bubbles pop and create holes.

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.

Noodle Making: Advanced Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 04 Jan 2010 07:01:02 +0000

Well ring in the new year with a challenge! I’m starting a new series with “advanced” or as I like to think of it as “next step” food storage. In this post, I’ll cover pasta making. It’s actually quite fun, tasty, and exciting to experiment with noodle making (think of the possibilities-spinach noodles, tomato noodles, etc.) Not to mention you can add wheat flour to them for a fraction of what you’ll pay in the store for “whole grain pasta,” be rotating through your food storage, and becoming more self reliant. But, the best part is, kids LOVE to help! I did this video at my parent’s house and my nieces and nephews (though not in the video) were fighting over who got to roll the next noodles. So give it a try, you’ll be pleasantly surprised-and using more of that food storage of yours!

What to Look for in a Pasta Maker

Pasta Making: Part One (making the dough)

Pasta Making: Part Two (rolling and cooking with the dough)

Basic Pasta Making Recipe

1 egg (2 T. dry egg powder + 2 T. water)
2 T. milk (scant 1/2 t. dry milk powder + 2 T. water)
1/2 c. white wheat flour
1/2 c. all-purpose flour

Stir ingredients together in bowl. Using hands, knead dough until a hard ball of dough forms. (If dough is too dry slowly add water in SMALL amounts-a couple drops at a time.) Allow dough to rest, covered with a damp paper towel for 10 minutes. Roll in pasta maker according to pasta maker directions.

Perfectly Shaped Rolls & Naomi’s Rolls: Whole Wheat Food Storage Recipes

Crystal-Everyday Food Storage — Tue, 17 Nov 2009 15:01:27 +0000

Well, it’s definitely time to talk Thanksgiving favorites and the best place to start is with rolls! (So what that means is you should check back for more great Thanksgiving recipes and tips!) If you’re anything like me, you can be a little intimidated by yeast breads. I’m going to give you a GREAT roll recipe, the exact roll recipe that my family has served for YEARS at our big Thanksgiving feast. My mom usually has all our family in the area down (40 or so people) over and these are the rolls that are served. My Aunt Naomi introduced this roll recipe to our family and since my mom as TONS of sisters (not exaggerating…okay…well..maybe I am a little…) this recipe I’m sure has spread the country since we all love it so much! I’ve also included a video to teach you how to easily and quickly shape perfect looking rolls. Enjoy!

**GETTING STARTED TIP** One of the greatest things about using powdered milk in recipes is that you don’t have to scald it! So use powdered milk in any recipe calling for scalded milk with out scalding it! See how food storage actually SAVES TIME and MESS! I love it!

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Thanksgiving Fanatic Friday Contestant #1: Whole Wheat Pumpkin Muffins

Crystal-Everyday Food Storage — Fri, 06 Nov 2009 02:52:41 +0000

I love this idea from Marci H. Personally, I never think about breakfast the morning of Thanksgiving, too excited for that turkey! Anyway, and growing up my mom definitely didn’t, too busy working on that turkey! I love that these can be prepared the night before and then baked the next day. What a wonderful idea! (Especially, since I’ve tested it and you can definitely enjoy more (READ: eat more) thanksgiving dinner if you’ve eaten breakfast…c’mon, by now you all should know I’m a little obsessed with food…and eating it!)

Whole Wheat Pumpkin Muffins
1 ¼ c whole wheat flour
¾ c quick oats
1/3 c brown sugar
½ tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
¾ tsp baking powder
½ tsp soda
½ tsp salt
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 c pumpkin
1/3 c veg. oil
1/3 c honey

Mix dry ingredients. Add wet ingredients and mix until moist. Spoon into muffin cups. May be refrigerated overnight and cooked in the morning.
Bake 400º for 15-20 min.

Want to enter the Fanatic Friday recipe contest? December will be all about Neighborhood gifts. There’s no better way to make sure your neighbors AREN’T knocking down your door for food storage…and that’s by getting them hooked! Share what you’ve done and can do to try and get your neighbors excited about food storage through a neighborhood gift! Please share it with us at fanaticfridays@gmail.com! For more information on the contest click HERE. The winner will receive 2 Conversion Chart Magnet sets…perfect for Christmas!

Another Mom Favorite, Meatloaf-Food Storage Recipes

Crystal-Everyday Food Storage — Wed, 04 Nov 2009 02:03:17 +0000

I realize most people don’t like meatloaf…but I think it’s just because they’ve never had GOOD meatloaf before! Trust me, I’ve had my fair share of nasty dried out globs of meat trying to pass as meatloaf (of course all of these were AFTER I moved out of my parent’s house). I guess this week is turning into a sort of “My Mom’s Favorites….or at least my Favorites that my Mom makes” It must be because I’m gearing to go home for Thanksgiving and dreaming of all those things I hope she makes while I’m home! Anyway, the reason why I love this meatloaf reason (besides the fact that it is DELICIOUS, uses a surprising amount of food storage and will leave you wanting more) is that it can turn into an entire oven meal. One way to be responsible in the oven is to use that energy you’re paying for to cook as many things as possible (not to mention it means little work for you!) I usually serve it with baked potatoes and baked butternut squash (simply cut the butternut squash into 4-6 pieces and place in a 9×13 pan and bake during the meatloaf) I also like it because one of the things I like to do when I buy ground beef is to make “meatloaf packets” I mix everything together in a ziploc bag (I don’t even bother with dirtying a bowl) and then when it’s time to bake, I simply throw the meat mix (thawed) into the pan and bake. It’s one of the easiest meals ever and usually the meal I make for others for that exact reason!

Mom’s Meatloaf

1 ½ lb. Hamburger

¾ C. Oatmeal

1-2 Eggs (if you use powdered eggs (3 T. dry egg powder) use an extra can of tomato sauce as the liquid)

1 pkg. onion soup mix

¼ C. non-instant dry milk powder

1 can tomato sauce

(you can also add in dehydrated carrots and dehydrated bell pepper as well-about 1/4 C. each)

Mix together and bake at 350 for 1 hour. Goes great with potatoes and butternut squash.

*Shopping Tip: Most people, when purchasing a butternut squash, buy one that looks very picturesque (i.e. very large on the bottom and little on top) actually you want to choose a butternut squash that is as close to the same size on the bottom as on top so that you get more vegetable!

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.