EVERYDAY FOOD STORAGE » Eggs

Saturday Show Offs: Food Storage Applesauce Cupcakes from the SUN OVEN!

Crystal — Sat, 03 Mar 2012 15:45:12 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Okay, Diana get’s total food storage brownie points. Not only does this recipe use great food storage ingredients, it was also baked in the Sun Oven! Diana got this recipe from http://sunoven.com where they have a lot of great Sun Oven Recipes for you to try.

Sun Oven Applesauce Muffins/Cupcakes

Ingredients

Topping:

1 1/2 teaspoons ground cinnamon
1/4 cup granulated sugar
1 tablespoon unsalted butter, melted and cooled

Muffins:

2 cups all-purpose flour (whole wheat would work great as well!)
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, at room temperature (1 T. dry egg powder with 2 T. water)
1/2 cup packed light brown sugar (1/2 cup white sugar with 1/2 TBS
molasses mixed in)
1 1/4 cups unsweetened applesauce (made from my food storage
dehydrated apples then blended in blender)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1/4 cup milk (1 1/2 TBS powdered milk plus 1/4 cup water)

Equipment

Two muffin pans with six indentations each with cooking spray,
silicone muffin molds and a baking pan, or a combination.

Preparation

Set Global Sun Oven out to preheat. Spray muffin tins or molds with
cooking spray.

Topping:

Mix together sugar and cinnamon in a small bowl. Stir in butter until
blended.

Muffins:

In a medium bowl, whisk together the flour, granulated sugar, baking
powder, baking soda, salt, and cinnamon until well combined. Set
aside.

In another medium bowl, whisk together the brown sugar and the egg
until thick and pale brown, about 3 minutes. Whisk in the applesauce,
melted butter, and milk, until blended. Use a wooden spoon to stir
the flour mixture into the liquid ingredients until moistened.

Fill the prepared tins three-quarters full. Sprinkle topping over
each muffin. Bake in Sun Oven until muffins are lightly browned,
about 40 minutes. A toothpick inserted into the center of one muffin
should come out with a crumb or two attached.

Makes 12 to 18 muffins.

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

Making your own cake mixes-Food Storage Style: Fudge Brownies

Crystal — Tue, 28 Feb 2012 22:16:02 +0000

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!

This week is the week where I am sharing with you awesome homemade mixes for cakes, brownies, and muffins from food storage and yesterday, I shared the Dark Chocolate Cake mix (the one that made me decide to NEVER buy another store bought mix again). Today is BROWNIES….FUDGE BROWNIES. Okay, if you’re like me-you’re nervous to try homemade brownies because, let’s be honest, there are a lot of BAD homemade brownie recipes out there. Personally, to me, a good brownie has to be FUDGY and most store bought mixes are so ooey gooey fudgy and a lot of homemade brownies are not (or at least the ones that I’ve tried). So, to be honest, I really debated on whether or not it would be possible to make a homemade brownie mix similar to what you would find at a store. However, this was meant to be because-FINALLY! I found THE BEST BROWNIE recipe for making a homemade brownie mix. The best news, for someone like me who loves beans, is that it is STILL fudgy even after substituting 100% of the oil for beans. Totally A-W-E-S-O-M-E!

HOMEMADE FUDGE BROWNIE MIX-FOOD STORAGE STYLE!

MAKING THE MIX:

• 3 C. cocoa
• 8 C. white sugar
• 2/3 C. dry egg powder
• 4 C. flour (I use 1/2 whole wheat flour and 1/2 all-purpose-100% whole wheat can be a little gritty)

Combine ingredients thoroughly and store in air tight container.

USING THE MIX:

• 4 C. brownie mix
• 1 C. oil or bean puree
• 1 t. vanilla extract
• 1/3 C. water
• 1 C. chopped walnuts, optional

Preheat oven to 350 degrees F.

Add wet ingredients to mix and stir until mixed.

Spread in greased 13×9 inch pan. Bake for 35 minutes (do not overbake). (Bake 50 minutes for 8×8 pan.

THE ONE BOWL RECIPE:

• 3/4 C. cocoa
• 1 C. butter, melted (or bean puree)
• 2 C. white sugar
• 3 eggs (3 T. dry egg powder + 1/3 C. water)
• 1 t. vanilla extract
• 1 C. flour (I use 1/2 whole wheat flour and 1/2 all-purpose-100% whole wheat can be a little gritty)
• 1 C. chopped walnuts, optional

Preheat oven to 350 degrees F.

Mix dry ingredients together. Add wet ingredients and stir until mixed.

Spread in greased 13×9 inch pan. Bake for 35 minutes (do not overbake). (Bake 50 minutes for 8×8 pan.

CRYSTAL’S EXPLANATION

So I know what you’re thinking now. “Oh MY! A WHOLE CUP of oil?! My store bought mix only calls for 1/2 – 3/4 C. oil-how is this healthier?” Well, here is the deal. Your brownie mix from the store has partially hydrogenated oils in it. They have already put in some of the oil required in the recipe in the mix. If you are nervous about any other part of the recipe (lots of sugar, etc.), the sad thing is, it’s the ugly truth about brownies. Part of why I like cooking from scratch is that you can actually SEE what is going in the recipe and with a mix you can’t. You can judge just from the ingredients how much you should really have. And again, another plug for using BEANS for oil and butter and adding whole wheat to your mix! The fiber and protein in the beans and wheat help your body digest the sugar easier, fills you up faster, and cut the calories from the fat.

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it!

It includes…

How to make your own homemade cake, brownie, and muffin mixes
How to use beans for butter or oil in your baking
My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

Making your own cake mixes-Food Storage Style: Dark Chocolate Cake

Crystal — Mon, 27 Feb 2012 22:04:44 +0000

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!

Is this not the most beautiful cake you’ve ever seen? Not only is it beautiful but it tastes amazing. All month long we’ve been talking about making cakes with food storage (cakes like Chocolate Molten Cake, Pineapple Upside Down Cupcakes, and Whole Wheat Angel Food Cake-just to name a few). So this week it’s time to tackle cake mixes that you can make at home and from scratch. Now, realistically speaking these recipes are so easy that you wouldn’t need to make a mix ahead of time or you can mix up 4 mixes at a time to have on hand to save you even more time! To give you a clue as to how easy these are-I made this Dark Chocolate Bundt Cake, a Yellow Cake with homemade Chocolate Buttercream frosting, Jumbo Blueberry Muffins, and Brownies all in one afternoon (in about 2 hours) and ALL FROM SCRATCH. I was like a one woman bake sale. The best part (outside of having lots of cake to eat) is that they were all so incredibly good, whole grain, and FAT-FREE! I don’t know a cake mix anywhere that can claim all three of those in the same sentence. I know what your next question is… So what about food storage mixes that you can buy, you know the kind in the #10 can. Well why buy them when you can use all the ingredients you have on hand and actually make them taste good! The food storage mixes you can buy still have a lot of ingredients you can’t pronounce because they are full of preservatives. If you know how to do it yourself you are no longer a slave to the grocery store! (It really is a liberating feeling!)

DARK CHOCOLATE CAKE MIX-FOOD STORAGE STYLE!

Now, this is the recipe that made me decide I will Never,EVER buy another cake mix again. It’s fudgy, rich, decadent, and a billion times (not exaggerating) better than any cake mix. It tastes like a doctored store bought cake mix-you know the kind where people add in sour cream, pudding, or both. But, of course, with out all the added cost and calories. In fact, this cake tastes great 100% whole wheat and with beans instead of the oil. In fact, I was on Studio 5 (a morning show here in SLC) sharing how you can make YOUR OWN mixes and highlighting how to make this one….

MAKING THE MIX:
(Makes 4 mixes)
• 8 C. sugar
• 7 C. (I use whole wheat flour)
• 3 C. cocoa or dark cocoa
• 2 T. baking powder
• 2 T. baking soda
• 4 t. salt
•1 C. dry egg powder
• (2/3 C. non-instant dry milk powder or 1 1/3 C. instant dry milk powder)

Combine ingredients thoroughly and store in air tight container.

USING THE MIX:
• 5 C. chocolate cake mix (make it a heaping 5 C. if you used instant milk powder)
• 1/2 C. oil or bean puree
• 2 t. vanilla
• 1 1/2 C. water
• 1 C. boiling water

Heat oven to 375. Spray 9-inch round pans, 13×9 or bundt baking pan.

Beat all ingredients except boiling water on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30-35 minutes for round pans, 35-40 minutes for 9×13 pan or 50-55 minutes for bundt pan or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans to wire racks.

THE ONE BOWL RECIPE:
• 2 C. sugar
• 1 3/4 C. (I use whole wheat flour)
• 3/4 C. cocoa or dark cocoa
• 1 1/2 t. baking powder
• 1 1/2 t. baking soda
• 1 t. salt
• 2 eggs (1/4 C. dry egg powder + 1/2 C. water)
• 1 C. milk (3 T. non-instant dry milk powder or 1/3 C. instant dry milk powder +1 C. water)
• 1/2 C. oil (or bean puree)
• 2 t. vanilla
• 1 C. boiling water

Heat oven to 375. Spray 9-inch round pans, 13×9 or bundt baking pan.

Beat all ingredients except boiling water on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it!

It includes…

How to make your own homemade cake, brownie, and muffin mixes
How to use beans for butter or oil in your baking
My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

Food Storage Chocolate Angel Food Cake Recipe

Crystal — Thu, 23 Feb 2012 19:18:59 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

So yesterday, I posted a food storage how-to video about how to make angel food cake whole wheat and fool-proof with powdered egg whites. Well today, I’m going to share with you a recipe for the ultimate combination….CHOCOLATE ANGEL FOOD CAKE. It may not get better than this. Low-fat, whole wheat, chocolatey, food storage-ie goodness…ahhh….let’s just say I’ve been pretty popular at my house this week….and so can you!

FOOD STORAGE CHOCOLATE ANGEL FOOD CAKE

Food Storage Chocolate Angel Food Cake Recipe

Recipe type: Dessert

Prep time: 30 mins

Cook time: 35 mins

Total time: 1 hour 5 mins

Serves: 12

Combine everything you love into this food storage dessert: low calories, chocolate, whole wheat, powdered egg whites….

Ingredients

1-1/2 cups egg whites (about 10) (1/2 C. dry egg white powder + 1 1/2 C. water)
1-1/2 cups powdered sugar
1 cup cake flour (3/4 C. whole wheat flour + 1/4 C. corn starch)
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. (If your’e using powdered egg whites, no need to let them sit-just mix and start beating) Pulse in blender powdered sugar, flour and cocoa three times; set aside.
Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Spoon into an ungreased 10-in. tube pan. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.

Notes

For the frosting I used Spiff-E-Whip (a powdered whipped topping) and added a large package of chocolate pudding to it with enough milk to make it the correct consistency.

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CRYSTAL’S TIP:

Want to make those really cute chocolate swirls? They are so easy! Simply melt chocolate and add a little oil. Put the chocolate in a little baggie and snip off one corner. Lay out some parchment paper and squeeze the chocolate out to create any shape you want. This was actually the first time I did it-just to prove how easy it is to do! And of course, it makes anything look VERY GOURMET!

GETTING THE RIGHT PAN:

I’ve learned an important lesson when it comes to Angel Food Cake, the pan matters! Most angel food cake pans sold at stores like Wal-Mart are only 9 3/8 inches tall and if you get a cake that rises to high you have instant failure because it will fall when you flip it over. I highly suggest investing in a 10 inch Angel Food Cake pan. You can get more information about it HERE.

GET YOURSELF SOME POWDERED EGG WHITES

I’ve sold you on food storage powdered egg whites by now, right? I mean after this and the meringues….you’re sold right? They are completely addicting to use-trust me. There is something so fun about whipping up egg whites like it’s nothing. Right now Honeyville Grains is the only company selling them AND….AND…if you use the code “prepper” from now until Monday, February 27th 2012 you can get 10% OFF YOUR ENTIRE ORDER! And remember everything they have ships for only $4,99. So click HERE to get your powdered egg whites today!

Help Spread the Word!

Food Storage Whole Wheat Angel Food Cake Recipe

Crystal — Wed, 22 Feb 2012 22:18:17 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

And more specifically, this week is Bundt and angel food cake pan food storage cakes. Yesterday was a very delicious sour cream pound cake where I gave some great tips on using powdered sour cream and even homemade food storage yogurt in place of the sour cream. Today is the secret to making any angel food cake recipe a whole wheat angel food cake recipe! I know it may seem like this recipe isn’t a great recipe for using whole wheat, after all it is supposed to be glaringly white, has not brown sugar, no strong spices, or anything that would say it will be great for whole wheat-EXCEPT for the part that angel food cakes don’t have a lot of flour in them. They are mostly egg whites…oh yeah did I forget to mention that we are most definitely using egg whites from our food storage for this as well? Well, we ARE because powdered egg whites make this cake nearly a no-fail cake! I made this angel food cake entirely from my pantry food storage-including the strawberry and whipped topping. Yes, when it all hits the fan it is possible to still be eating like a royalty!

WHOLE WHEAT ANGEL FOOD CAKE

Food Storage Whole Wheat Angel Food Cake Recipe

Recipe type: Dessert

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 12

Make this classic dessert entirely from your pantry food storage!

Ingredients

1 1/2 C. powdered sugar
1 C.cake flour (or 3/4 C. whole wheat flour + 1/4 C. cornstarch)
1 1/2 C. egg whites (12) (1/2 C. dry egg white powder + 1 1/2 C. water)
1 1/2 t. cream of tartar
1 C. granulated sugar
2 t. vanilla
1/4 t. salt

Instructions

Move oven rack to lowest position. Heat oven to 375ºF.
Pulse in blender powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through batter with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

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CRYSTAL’S TIP:

Make your own whole wheat cake flour by using 3/4 C. whole wheat flour (I’d definitely recommend white wheat) and 1/4 C. corn starch to equal 1 C. of cake flour!

GETTING THE RIGHT PAN:

Get yourself some Powdered Egg Whites

I’ve sold you on food storage powdered egg whites by now, right? I mean after this and the meringues….you’re sold right? They are completely addicting to use-trust me. There is something so fun about whipping up egg whites like it’s nothing. Right now Honeyville Grains is the only company selling them AND….AND…if you use the code “prepper” from now until Monday, February 27th 2012 you can get 10% OFF YOUR ENTIRE ORDER! And remember everything they have ships for only $4,99. So click HERE to get your powdered egg whites today!

Help Spread the Word!

Food Storage Sour Cream Pound Cake Recipe

Crystal — Tue, 21 Feb 2012 12:21:23 +0000

Well I had such a great weekend baking up cakes for my birthday and doing a lot of experimenting with food storage. I’ve never done this before but it was fun having so many different birthday cakes. Last week I told you some of my favorites (the Chocolate Molten Cake, Blender Cheesecake, and Luxurious Pineapple Upside Down cupcakes). Well over the weekend I tried some new recipes out like Banana Caramel Pudding Cake (a definite keeper), and a Dark Chocolate Bundt Cake (died and gone to heaven for)….but you’ll have to wait on those recipes! (I know torturous!) This week I’m going to feature Bundt and Tube cakes with food storage. Why? Because if nothing else I want you to stop baking cake in a boring 9×13 glass pan! All you need for the easiest gourmet cake (and to really throw people off the food storage scent) is to bake it in a Bundt pan and serve it on a pretty plate with a GLAZE. Not even a fancy-took you all afternoon-frosting of a cake. A Glaze, you know, the kind that drips down the sides and makes your mouth water. And tube pans make great low-calorie sponge cakes….mmmm….you can count on a video about making WHOLE WHEAT angel food cake from your food storage coming later this week.

Food Storage Sour Cream Pound Cake

I originally got this recipe from my mother-in-law. It’s always what she uses for Strawberry Shortcake and is very delicious. There are actually two ways to substitute food storage for the sour cream that makes this a sour cream pound cake. 1) You can use powdered sour cream or 2) you can use your food storage yogurt that you made from powdered milk.

Food Storage Sour Cream Pound Cake Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

This recipe is so great fo food storage….and strawberries!

Ingredients

1 C. butter (1 C. white bean puree)
2 1/4 C. sugar
6 eggs (1/3 C. dry egg powder + 2/3 C. water)
3 C. flour (1 C. whole wheat flour and 2 C. all-purpose flour)
1/2 t. salt
1/4 t. soda
1 C. sour cream (1 C. food storage yogurt or 1 C. dry sour cream powder + 1/2 C. water)
1 1/2 t. vanilla

Instructions

Pre-heat oven to 350 degrees. Cream butter until soft. Add sugar gradually, beating until light and fluffy. (If you’re using beans, simply beat the puree and sugar together) Add eggs, one at a time, beating thoroughly after each. (If you’re using powdered eggs, just put in the powder and water and mix) Mix together flour, salt and soda; add to batter alternately with sour cream, beating until smooth. Add vanilla. Prepare cake pan by coating generously with non-stick spray, then sprinkling with granulated sugar; or grease pan heavily. Pour batter into prepared pan. Bake for 1 hour or until done. Cool cake for 10 minutes; remove from pan.

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Crystal’s Tip

Mini bundt pans (like I used in the picture) are awesome and GREAT for company. The best part is, I picked these beauties up at my local dollar store around Christmas time. I highly recommend picking some up!

Store This Not That Tip

Did you know that the person who developed powdered sour cream never meant for it to be used as an actual sour cream topper? It was developed for use in baking. And remember, you can always use your food storage yogurt in place of sour cream in your baking.

Help Spread the Word!

Food Storage Pineapple Upside Down Cake Recipe

Crystal — Fri, 17 Feb 2012 12:37:56 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Did you know it’s my birthday this weekend? {Insert a plea for comments wishing me a very happy food storage birthday HERE} So I’ve decided to showcase a few of my favorite birthday cakes featuring food storage (minus the Food Storage Chocolate Molten cake which I already shared). Starting with Pineapple Upside Down Cake. It really is too bad that some of the best food from the 50′s and 60′s has gone by the wayside. I’m thinking Ruebens, Lime Rickeys, and especially PINEAPPLE UPSIDE DOWN CAKE! This cake used to be the ‘IN’ cake, sort of like how everywhere you go now there are cake pops (hmmm…cake pops food storage style….interesting…anyway….). I have always loved this cake, who wouldn’t? It has a very moist cake, yummy sticky topping, pineapple and maraschino cherries! And when you’re from the family I’m from-ANYTHING with maraschino cherries is a VERY GOOD THING! I made these tonight for a Blue and Gold Banquet I went to and decided to turn them into cupcakes. And just when I thought Pineapple Upside Down Cake couldn’t get better, the heavens open and a way appears! I loved them! I was even able to sneak in some food storage wheat and beans. I always love people’s reactions when I tell them the secret ingredient is beans. If you haven’t quite figured out how to use beans for oil and/or butter get my tips for using food storage beans in your baked goods! I adapted my recipe for the Pineapple Upside Cake recipe from the Essential Mormon Cookbook series (one of my favorite cookbooks!).

Food Storage Pineapple Upside Down Cake Recipe

Recipe type: Dessert

I love this recipe because it doesn’t call for a cake mix! It’s from scratch and perfect for using food storage!

Ingredients

1 C. packed brown sugar
1 1/2 C. butter, softened and divided (or 1/2 C. butter and 1 C. white bean puree)
1 (20-ounce) can pineapple rings, drained with juice reserved (if you’re doing cupcakes use crushed pineapple)
Maraschino cherries, if desired
2 C. sugar
1 T. vanilla (yes, that is TABLESPOON)
2 eggs (1/4 C. dry egg powder + 1/2 C. water)
2 1/4 C. flour (I used 1 C. whole wheat flour and 1 1/4 C. all-purpose flour)
1 t. baking soda
1/2 t. salt

Instructions

Combine brown sugar and 1/2 cup butter; spread on bottom of greased 9×13 inch pan. Place pineapple rings and cherries on top. Cream the remaining 1 cup butter (or bean puree) with sugar. Add vanilla and eggs and beat well. In a separate bowl, stir together flour, baking soda, and salt. Add to creamed mixture. Beat in 1 cup of the reserved pineapple juice. Pour batter over pineapple rings and bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean. Cool slightly, serve warm. To serve, flip individual cake pieces over to show pineapple. Top with whipped cream if desired. Serves 12.

Notes

If you want to make cupcakes. SImply spread the brown sugar butter mixture on the bottom of 24 greased cupcake pans (you won’t be able to use liners for these). Divide crushed pineapple and cherries and place on top of mixture. Pour batter on top to 2/3 full. Bake at 375 for 15-20 minutes. Allow to cool for 5 minutes and then turn over. (I turned mine over onto a baking sheet and then served) Serves 24

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CRYSTAL’S TIP:

I love the cupcakes because you get TWENTY FOUR servings instead of just TWELVE. Much better portion control!

Help Spread the Word!

Best-Ever Food Storage Blueberry Muffins Recipes

Crystal — Wed, 15 Feb 2012 12:23:42 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

So we’ve talked about a lot of cakes thus far and I’ve shared a lot of tips for food storage like how to use beans for butter and oil and adding whole wheat. Who can forget the super easy Molten Lava Cake, Banana Dream Cake, or the irresistible Tropical Orange Cake. So far all of these cakes have been great after dinner treats but in my husband’s family, they have a saying “Life is short eat dessert first.” So how do you feel good about eating cake during the first meal of the day? Yeah, you you call it a MUFFIN!

So today I’m sharing the BEST muffin recipe ever. They actually rise and rise really well. Like what you would buy from a store! You can tell from the picture that they are moist and have great texture. I also picked up a new trick for using freeze dried fruit!

BEST FOOD STORAGE MUFFIN RECIPE….EVER!

Best-Ever Food Storage Blueberry Muffins Recipes

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Start eating dessert first with this wonderful food storage breakfast that combines the best of both worlds-cake and nutrition!

Ingredients

1 1/2 cups all-purpose flour (I used half all-purpose and half whole wheat)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil (or white bean puree)
1 egg (1 T. dry egg powder + 2 T. water)
1/3 cup milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water)
1 cup fresh blueberries (1 1/4 C. freeze dried blueberries)
TOPPING (optional)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Instructions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil or bean puree into a 1 cup measuring cup; add the egg and enough milk to fill the cup. If you are using beans and powders for both milk and water, simply measure your bean puree and fill the rest of the cup with water. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

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CRYSTAL’S TIP FOR FREEZE DRIED FRUIT

Guess what….if you’re going to put freeze dried fruit in something like this-don’t bother trying to hydrate them. They get way too fragile and will stain everything you do purple-in the case of blueberries. Go ahead and just throw them in as they are and they will hydrate in the product and be much easier to stir.

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Food Storage Valentine Strawberry Cupcakes Recipe

Crystal — Mon, 13 Feb 2012 13:40:29 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

And since Valentine’s Day is TOMORROW-I’m going to show you a yummy one bowl Strawberry Cupcake recipe that will be pink WITH OUT artificial colors and delicious. I’ll even show you a very easy yet adorable decorating tip (think super crafty mom meets the practical mom that can’t spend all day on Valentine’s cupcakes) for your cupcakes. Of course, we’ll be using food storage and a lot of it! Whole wheat, powdered milk, powdered eggs, beans, and freeze dried strawberries. That is pretty much something from EVERY category….now that is LOVE! And of course because I love you, there is another video this week for you to watch that will show you exactly how easy it is to do, decorate, and wrap!

Food Storage Valentine Strawberry Cupcakes Recipe

Recipe type: Dessert

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 24

These cupcakes contain no artificial flavors or colors-it is the REAL deal and will use food storage from every main food storage category!

Ingredients

2 cups all-purpose flour, sifted (1 3/4 C. allpurpose and 1/4 whole wheat flour)
1 1/4 cup sugar
1 tablespoon baking powder (YES, tablespoon)
1 teaspoon salt
1/2 cup butter, softened (1/2 C. bean puree)
1 cup milk (3 T. dry instant milk powder or scant 1/3 C. instant milk powder + 1 C. water)
1 teaspoon vanilla extract
2 large eggs (1/4 C. dry egg powder + 1/2 C. water)
1 3/4 C. freeze dried strawberries, pulsed in blender

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl sift flour and sugar, baking powder and salt and other powders if you are using powdered eggs and milk and hydrate the strawberries in water necessary to hydrate your milk and egg powders.
Add butter or bean puree, milk and vanilla. Beat with a hand mixer on medium speed for 2 minutes, occasionally scraping sides of bowl.
Add eggs and strawberries, beat for 2 more minutes.
Pour batter into prepared cupcake pans, filling 2/3. Bake 20 minutes or until toothpick comes out clean. (If using beans, these almost work better without liners-just spray the cupcake pans with non-stick spray and fill)
Cool. Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.

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BEANS?

If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.

Help Spread the Word!

Food Storage Whole Wheat Banana Dream Cake Recipe

Crystal — Wed, 08 Feb 2012 12:20:12 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Alright, February is in high swing with wonderful food storage filled cakes! They don’t use cake mixes, but are just as easy to make. The recipes are packed with flavor (just look at the Chocolate Molten Lava Cake if you’re wondering) as well as fiber and protein-which of course, means the calories have been C-U-T! Who doesn’t love a piece of cake that tastes great, has half the calories, and leaves you feeling satisfied and full! So what is my next awesome recipe? Well I’ll tell you…

WHOLE WHEAT BANANA DREAM CAKE

Oh, man-this cake was so good, I was honestly surprised because I can remember not really liking banana cake as a child and I didn’t know if I’d like this one. It was in one word-incredible! It’s entirely chalk full of fiber with whole wheat, oats, nuts, and beans but you’d never know it by the wonderful taste and texture.

Food Storage Whole Wheat Banana Dream Cake Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

This whole wheat Banana Dream Cake is incredible and no one would ever guess it is chalk full of food storage!

Ingredients

1/2 C. Butter (or beans)
1 C. brown sugar
1/2 c. sugar
2 eggs (2 T. dry egg powder + 1/4 C. water)
1 1/4 C. flour (I used whole wheat)
3/4 t. baking soda
1/2 t. baking powder
1/2 t. salt
3/4 C. oatmeal
1/3 C. butter milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water + 1 t. vinegar or lemon juice)
1 C. mashed bananas (about 3)
whole pecans

Instructions

Cream butter and sugar. Add eggs. Beat well. Add dry ingredients alternately with buttermilk mix well. Blend oats bananas and nuts and add to batter. Pour batter into greased 9×13 pan. Bake at 350 for 35-40 minutes.

Notes

This is a thin snack cake. If you want to be thick like a regular cake, either double the recipe or put this sized recipe in a 8×8 pan.

Fresh Banana Frosting
1/4 C. butter
1/2 t. vanilla
1 T. lemon juice
2-3 small bananas
3/4 – 1 pkg (1 lb.) powdered sugar

Mix creamed butter with mashed bananas. Add enough sugar to make a nice spreading consistency. Then add vanilla and spread on cake.

{I didn’t use this frosting when I made it. I just topped it with some whipped cream and it was delicious!}

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BEANS?

If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.