Pumpkin Carving Family Home Evening with Apples and Carmel Dip for Dessert

Posted by Crystal on October 25, 2009 View Comments

I got this delicious recipe from the Kraft website. I made it for the Home Teachers tonight and they loved it! It’s a perfect thing to munch on while you’re carving your pumpkin for family home evening. It’s perfect because it calls for 1/4 C. Evaporated milk. This is my favorite time to use powdered milk for evaporated milk because normally if you used canned evaporated milk you would have left over evaporated milk which just gets put in the fridge until it goes bad. So, since we’re going to use powdered milk we’ll make just enough for the recipe.
Caramallow Dip-
4 cups Miniature Marshmallows
25 KRAFT Caramels (about 1/2 of 14-oz. bag)
1/4 cup evaporated milk (or 1-1/2 T. dry powdered milk + 1/4 C. Water)
Make It
MICROWAVE marshmallows, caramels and evaporated milk in large (not kidding…I would put a paper towel underneath the bowl, the mixture can get frothie) microwavable bowl on
HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.
SERVE warm as a dip.
Pumpkin Carving Family Home Evening Lesson  

This family home evening idea for pumpkin carving is so cute! I found it at a blog called Inspiration Organization.
Lesson: Because I am His child, I will serve God with all my heart, might, mind, and strength.
Scripture:(D&C 4:2). “Therefore, O ye that embark in the service of God, see that ye serve him with all your heart, might, mind and strength, that ye may stand blameless before God at the last day.”
This pumpkin is going to help us remember how we can better serve God.
I can open my mind so I can learn about Heavenly Father and his plan for me to return to him.(Cut the top of the pumpkin)
I can repent when I make a wrong choice.(Clean out the inside)
I can keep my eyes open for opportunities to serve others.(Cut the eyes out in shape of heart)
I can be a good friend to everyone and not turn up my nose to anyone.(Cut a nose)
I can open my ears so I can listen and learn.(Cut the ears)
I can open my mouth so I can share the gospel with the world.(Cut the mouth)
I can follow the Saviors example and let my light shine in all that I say and do.(Place a candle inside and light it)
Activity: It is no trick to treat others with kindness: Have small paper pumpkins cut. Family members can write acts of kindness they will do on each pumpkin.

Isn’t that just too cute! I love it. Have a great time tonight at your Family Home Evening!

Filed Under: Check out my latest food storage posts!, Evaporated Milk, FHE Lessons, General Food Storage Information, Long Term Food Storage, Powdered Milk, Short Term Food Storage | Tagged: Tagged With: , , , , , , , , ,

Pumpkin Bread Pudding: Whole Wheat Food Storage Recipes

Posted by Crystal on October 21, 2009 View Comments

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.

Filed Under: Baking, Bread, Check out my latest food storage posts!, Dessert, Eggs, Evaporated Milk, General Food Storage Information, Long Term Food Storage, Powdered Milk, Short Term Food Storage, Wheat | Tagged: Tagged With: , , , , , , , , ,

Delicious Peanut Butter Cake-Food Storage Recipes

Posted by Crystal on May 12, 2009 View Comments

Okay with potluck season upon us, I just had to share this food storage recipe with you. It is totally unique (no more boring potluck desserts), delicious, serves a lot of people and EASY to make. Oh, and did I mention that this recipe can be made entirely from food storage? Yes, that’s right, it’s more food storage recipes. With so many benefits, this is bound to be your new summer hit!

Peanut Butter Cake

Serves: 20-24
Unique and delicious cake for a crowd!

Dry Ingredients:
2 cups all-purpose flour (1 cup wheat & 1 cup white)
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
If you are using dehydrated eggs and powdered milk from your food storage; add the powdered measurements listed next to the dry ingredients above, stir together.
1/4 cup egg powder
1 1/2 Tablespoon milk powder

Wet Ingredients:
1 cup water (If you are using dehydrated eggs and milk use 1-3/4 cup water and 1-1/2 teaspoon white vinegar and eliminate the eggs and buttermilk below)
3/4 cup butter
1/2 cup chunky peanut butter (needed for peanut crunch & flavor)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Only add the next two ingredients if you are NOT using dehydrated eggs and milk
2 Large eggs
1/2 cup buttermilk

Glaze:
Note: Measure one ingredient after another with your same 1/3 cup measuring cup into the same 1 quart Pyrex measure used above for microwaving to save dish washing.
2/3 cup Sugar
1/3 cup evaporated milk or (1/3 cup water and 2 Tablespoons powdered milk)
1 tablespoon butter
1/3 cup chunky peanut butter (needed for peanut crunch & flavor)
1/3 cup miniature marshmallows
2/3 cup chocolate chips, optional if you like the taste of chocolate with your peanuts
1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine flour, sugar, baking soda salt (and egg and milk powder if using powdered eggs and milk); stir and set aside.

In 1 quart Pyrex measure or mixing bowl microwave wet ingredients 3 to 4 minutes on High or until water and butter boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. (If using fresh eggs and buttermilk; add now and mix well.)

Pour batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool about 15 to 30 minutes.

Meanwhile make Glaze; all ingredients in the same 1 quart Pyrex measure or bowl. (It is OK ’cause it is the same ingredients and it saves dish washing!) Heat in the microwave until it boils about 3 1/2 minutes on High stirring after each minute until marshmallows just melt; add vanilla. Spoon over warm cake and carefully spread over the top.
Cool completely.

Filed Under: Check out my latest food storage posts!, Dessert, Evaporated Milk, Grains, Powdered Milk, Short Term Food Storage, Wheat | Tagged: Tagged With: , , , , , , , , ,

Neighborhood Gift Idea #7: Magic Fudge Sauce (let’s be honest…this may be just the perfect gift to give yourself!)

Posted by Crystal on December 17, 2008 View Comments

With a sundae that looks this good…you might just need to keep this gift for yourself! My mom sent me a recipe (you might say she is my ultimate everyday food storage fanatic ;) ) where you can make your OWN Magic Shell…you know that really delicious chocolate sauce that hardens on your ice cream. Except this is better…it’s like a mix between hot fudge and magic shell and takes only minutes to make. And of course….it uses food storage; powdered milk to be exact.  And you really can’t get much better than that.  For a gift I fill a frosting canister 3/4 the way full (about one recipe’s worth) and use my really cute Magic Fudge Sauce label.  And, as always, because I love you all so much I’m sharing it with all of you!  So if you want to download the label to print on your own computer, click HERE.  (The recipe is below the packaged product picture)

Magic Fudge Sauce

1 Cup (6 ounces) Semisweet Chocolate Chips
1/4 Cup Butter, cubed
3 Tbs. Evaporated Milk (1 Tbs. Dry Powdered Milk + 3 Tbs. Water)

Vanilla Ice Cream
1/2 Cup Sliced Almonds (opt.)

In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice Cream (Sauce will harden.) Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave. Yield: about 1 Cup.

 


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