EVERYDAY FOOD STORAGE » Wheat

How to make your bread LOOK like store bought bread

Crystal — Tue, 22 May 2012 14:19:24 +0000

Okay, ever since my EZ Wheat bread recipe hit the blog (you know my famous whole wheat bread recipe that TASTES more like store bought bread) I’ve received the question “How do I make my bread look more like store bought bread?” I can see why people may ask this because if your bread looks like mine, it’s not uniform at all. It rises so much over the pan that I get a nice balloon effect on the top, which can make it kind of hard to make sandwiches out of and fit in sandwich baggies. One of the greatest things about store bought bread is it’s nice uniform square shape…and I’m going to show you the secret for getting your bread into those long beautiful uniform shapes!

THE SECRET FOR MAKING YOUR BREAD LOOK LIKE STORE BOUGHT BREAD

It’s actually very simple! I discovered this loaf pan a couple of months ago and it is honestly my new best friend in the kitchen. It’s amazing and one of the coolest things I’ve cooked with in a long time! One of my favorite things about it is that it’s entirely versatile. It has feet on it for making angel food cake in it (just imagine a perfect loaf that you can cut into slices-very gourmet). You can also make regular cakes, pound cakes, AND BREAD! Imagine a nice slice of chocolate cake on a plate with drizzled chocolate sauce, raspberries, and ice cream. Can you see how this just upped the game of all your desserts? Not to mention that it really makes bread look like store bought bread. In fact, I texted my friend (who I gave one to for her birthday) a picture of the bread after I experimented with it and she couldn’t figure out why I would send her a picture of store bought bread!

TIPS FOR USING THE WILTON ANGEL FOOD LOAF PAN

If you’re making an angel food cake in it-one regular recipe will fit in the pan.
If you’re making WHEAT bread in it-you will double your recipe (get my favorite HERE)
If you’re making WHITE bread in it-you will one and a half your recipe
If you’re making a cake or pound cake in it-one regular recipe will fit in the pan.
Bake times should be about the same for anything you do-but with anything new, you’ll want to keep your eye on it.
When rolling out your bread, I do it the same as I would for a regular loaf pan (catch the trick on my bread video) but I just make it longer-the length of the pan.

WHERE CAN I GET THIS PAN?

Unfortunately, this isn’t something you can just pick up at Wal-Mart. It’s a little more gourmet of an item than that. I found mine at a kitchen store in an Outlet Mall, but you can also very easily find it on AMAZON. Oh yeah, and if you decide to make loaves this large…you’re also going to want to invest in larger bread bags-found HERE.

HUGE SUN OVEN SALE!

Don’t forget about the HUGE Global Sun Oven sale going on right now! If you don’t have one-this is the time to get it along with all of the accessories for FREE! Get more information HERE.

Tips Making (Delicious!) Bread Machine Bread for Sandwiches

Crystal — Mon, 14 May 2012 09:00:00 +0000

Everyone knows that a bread machine can be THE TICKET to have bread in a hurry, with no mess, and while you are off having fun. However, if you ate bread machine bread growing up, you probably know that it can be dry, hard to cut with a thick crust, and a mess to make. Well it can be that way or it can be the most DELICIOUS bread you’ve ever eaten and take no time at all to do. Making bread is definitely more nutritious and MUCH, MUCH cheaper then buying the equivalent bread at a super market. If you don’t have a bread machine, check your local second hand store. I know mine had at least 4 today when I went. You can always do a Google search for instructions on a particular machine.

SAVE TIME: Make Bread Mixes! This is the same idea behind making a lot of sandwiches at once. If you make your own bread mixes and store them in the fridge, then it is one mess and takes about 1 minute to make a loaf of bread. Nice, right? (To make a bread mix, combine all dry ingredients from your favorite recipe (except for yeast) in a ziploc bag and store in the refrigerator)

This is a whole loaf.

As you can see it is thinly sliced.

In fact it looks so good (and tastes so great with butter & honey) you could serve it at a brunch!

It also makes the most delicious sandwiches!

My tips for making DELICIOUS homemade bread in your bread machine.

1) Use white wheat (it’s taste is more subtle) and always use the wheat setting (whole wheat needs to rise longer than bleached white flour).

2) Add potato flakes to your bread machine recipe to add the soft texture of a store bought bread. I add 1/2 C. to mine. This is extra great since the cannery just started carrying potato flakes! (This trick has been used since the olden days when women would use the water used from cooking potatoes in their bread to make it soft. )

3) Allow bread to cool in a closed Ziploc bag (or towel) to make the crust soft. Somehow, and I’m not sure of the science behind it, the moisture goes back into the bread and makes the crust VERY soft. My bread doesn’t get moldie or dry out as quickly as before. A softer crust makes the bread much easier to cut. CAUTION: I was told me that before store bought bread a crunchy crust was the way to tell the bread was fresh…so I guess if you like the fresh crunch to your bread continue to air cool.

4) Experiment with Gluten. I add 1 T. of gluten to my bread. Gluten makes the bubbles in your bread strong so that your bread doesn’t sink from the bubbles popping too early.

5) High Altitude dwellers should cut down the amount of yeast called for in the recipe because bread rises faster in high altitude areas and since the bread machine is a timed process it doesn’t know to bake when the dough has doubled in size. For reference, I halfed my yeast from what it called for in my recipe.

5) Make the process easy by filling Ziploc bags with all dry ingredients minus the yeast and placing in your fridge. This way you always have fresh homemade bread ready and waiting to begin for you with no mess!

Just as a side note, I’ve tried using other people’s very delicious whole wheat bread machine recipes in my bread maker and they never turn out (because of the high altitude problem) so don’t be discouraged if this happens to you! Just try to make your bread machine’s recipe to how you like it.

Here are a few of my favorite bread machines!

The Cuisinart Programmable Bread Maker-It does EVERYTHING including quick breads…you know like banana bread, pumpkin bread. VERY COOL!

Zojirushi Breach Machine: This is the Cadillac of bread machines! It actually makes the loaf like a store bought loaf of bread and the baking is unparalleled! My mom has a Zojirushi and when I made my EZ Wheat bread in it, it tasted exactly the same as if I had made it myself the old fashioned way. VERY IMPRESSIVE!

HUGE SUN OVEN SALE!

Don’t forget about the HUGE Global Sun Oven sale going on right now! If you don’t have one-this is the time to get it along with all of the accessories for FREE! Get more information HERE.

2 for 1-Breadsticks OR Pizza in under 30 minutes from ONE easy recipe: Food Storage Recipes

Crystal — Wed, 09 May 2012 19:13:00 +0000

This is my ABSOLUTE favorite recipe and ever since I got it from my sister-in-law we haven’t bought pizza (contrary to what my husband says on the video . The other great thing about making this as pizza is that you can make the crust in the morning and then top it with your toppings in the evening and have dinner ready in under 10 minutes! I love meals you can make most of earlier in the day when life isn’t so busy. It is so easy, makes NO mess (okay well, just a little mess), and is DELICIOUS. Kids love it (especially when you let them pick the toppings and add them to the pizza)! Everytime I make these breadsticks for company it is a HUGE hit and they always ask for the recipe, so who better to share it with than all of you!!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

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

Graham Crackers-Whole Wheat Food Storage Recipes

Crystal — Tue, 24 Apr 2012 12:30:11 +0000

Who knew you could make such amazing graham crackers right at home? Karen from ID sent me a GREAT recipe (it tastes like a mix between graham crackers and Teddy Grahams). It’s easy to make and uses food storage so you know I’d love it! I went ahead and made a how-to video on how to make them so…enjoy!

Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

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.