EVERYDAY FOOD STORAGE » Powdered Milk

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.

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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!

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!

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!

Food Storage Low-Fat Cheesecake Recipe

Crystal — Sat, 18 Feb 2012 12:23:02 +0000

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

Alright, if you saw yesterday’s post with the VERY YUMMY Pineapple Upside Down Cake Cupcakes, you know it’s my birthday this weekend and so I’m counting down my favorite cakes! For my next favorite cake, I would be totally remiss if I didn’t mention the blender cheesecake made with food storage yogurt. Cheesecake is hands down my favorite dessert, in fact this is the cake that I ask for every year on my birthday. So you can imagine how excited I was to make it this with my food storage yogurt cheese to make it virtually fat-free! I felt like I had just beat nature or something! You’ll remember my blender cheesecake. The one that’s done entirely in the blender. And you’ll also remember that you CAN’T use fat-free or low-fat cream cheese in it or it won’t set correctly. Well…I put it to the test with my virtually fat free yogurt cheese and VOILA! It set and tastes great! I’m never going back! I even tried the yogurt cheese in a baked cheesecake and it also worked. SO EXCITING! You can catch the video and food storage recipe below for the….are you ready….Virtually Fat Free Food Storage Cheesecake made entirely in the Blender. (Maybe it needs a shorter name?)

FOOD STORAGE FAT FREE BLENDER CHEESECAKE

CONFUSED ABOUT MAKING YOGURT AND YOGURT CHEESE FROM FOOD STORAGE?

Well check out my Yogurt Making mini-class to get you started today! It costs half the price (at least!) tastes great, is super easy to do (just do it all in the slow cooker), can be used as a substitute for sour cream and cream cheese…and did I mention it makes AWESOME yogurt parfaits? Yeah, it does. Check it out for lots o’ good tutorial videos, recipes, and instructions.

Food Storage Low-Fat Cheesecake

Recipe type: dessert

Prep time: 10 mins

Total time: 10 mins

Serves: 8

This delicious dessert becomes fat-free when you make it entirely from food storage!

Ingredients

1/2 c. hot water
1 c. non-instant dry powdered milk (2 c. if you’re using instant powdered milk)
1 c. sugar
8 oz. yogurt cheese or cream cheese
1/4 c. lemon juice
1 t. vanilla
1 Graham cracker crust

Instructions

Combine hot water, dry milk powder, and sugar in blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared graham cracker crust and chill for at least 2 hours.

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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.

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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.

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Food Storage Chocolate Molten Cake Recipe

Crystal — Mon, 06 Feb 2012 11:39:21 +0000

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

Yeah, you heard me right. Isn’t that so exciting? It’s sort of reminiscent of the Great Food Storage Cookie Extravaganza (download that food storage handout if you missed it) Why am I doing this? Well, let’s be honest we all eat cake now and wouldn’t you like to know how to do it healthier, for less money, and with your food storage? Let’s be honest, if and when it all hits the fan-comfort food will still be necessary! And, I think we’ve all been over come with boring old cake mixes. There are GREAT cake recipes out there that will dazzle your taste buds and amaze you with their simplicity!….Enter Chocolate Molten Cake…

Have any of you eaten at Chili’s and had their chocolate molten cake? It’s so delicious and is all the rage to make at home. I’ve seen a lot of recipes all involving special little bundt pans for individual cakes and a lot of time and effort. Well this recipe that I’m going to share with you was big in the 50′s and tastes JUST LIKE Chili’s Chocolate Molten Cake but you can make it in one 8×8 cake pan, use your food storage, and make it in the same amount of time it would take you to whip up a cake mix. You may have heard it under names like Magic Cake, Pudding Cake, Hot Fudge Cake, or Surprise Cake. Why? Because it is really magic, it makes it’s own sauce or pudding if you will-so of course this is a great cake to serve warm with ice cream. Honestly, my husband ate half the cake (and that is saying a lot for him!)

Food Storage Chocolate Molten Cake

1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water)
2 tablespoons canola oil (2 T. bean puree)
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional

In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.

Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Crystal’s Tip: If you’re using a glass pan, decrease your cooking temperature to 325. Why? Glass bakes hotter than metal and you won’t get that burnt chocolate taste.

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Food Storage Cooking Club: Cookies, Treats, and other Christmas specialties!

Crystal — Wed, 07 Dec 2011 04:30:53 +0000

Well, here I am preparing for my cookie swap tomorrow. I’m demoing how to make meringues using powdered egg whites (yes, totally possible and so low calorie for all of you brave enough to diet through the holidays!) So, of course, you can also expect a video on that next week. But to get the food storage cooking club off to a great start this month, I thought I’d expand your horizons to some different cookies besides chocolate chip and Rice Krispy treats but that are just as easy to make and VERY IMPRESSIVE looking!

I don’t know if any of you have tried store bought macaroons….but…..blech! I don’t know why it surprised me that they would actually taste leaps and bounds better than anything I had from the store…but they are SO MUCH BETTER! I couldn’t believe how easy they were to make, how few ingredients it actually called for, and how mine were the only macaroons on the table tonight at the activity I brought them to. (Plus, I’m pretty sure no one knew I snuck in food storage…but that is our secret!)

FOOD STORAGE MACAROONS

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk made from powder milk
2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Melt chocolate and drizzle over top and top with Christmas sprinkles

Food Storage Cooking Club: PUMPKIN!

Crystal — Wed, 09 Nov 2011 18:33:07 +0000

Pumpkin is a great for whole wheat recipes….and tummies. And since this is the season for pumpkin, I figured it would be a great time to mix it with some food storage. Why is pumpkin so great for food storage and whole wheat recipes? Well, it’s simple really: The five ingredients that make for great whole wheat recipes are

vegetable or fruit puree (like pumpkin, banana, zucchini)
strong spices (like cinnamon, cloves, pumpkin pie spice)
chocolate (lets be honest, everything tastes a little better with some chocolate)
oats and/or nuts(lends itself very well to the taste of whole wheat)
equal amounts of brown sugar and white sugar

And the best thing about most pumpkin recipes is that they will ask for one or more of the ingredients that make your recipe awesome as a whole wheat recipe!

Here is the recipe I made for Food Storage Cooking Club: Pumpkin Cinnamon Rolls. It’s a recipe I got from my aunt and I couldn’t get it out of my head. Luckily, it was just as delicious (if not more so) as it sounded!

PUMPKIN CARAMEL ROLLS

Food Storage Pumpkin Caramel Rolls

Recipe type: Breakfast

Prep time: 30 mins

Cook time: 12 mins

Total time: 42 mins

Serves: 12+

This recipe is great for whole wheat and for taste buds. It’s actually quite amazing and fast to make!

Ingredients

1/2 cup sugar
3 Tblsp yeast
1/2 cup oil (I used 1/4 cup)
3/4 cup warm water
1/2 cup canned pumpkin
2 eggs (2 T. dry egg powder and NO WATER)
1 tsp salt
1/4 tsp ground cloves
1 1/2 tsp cinnamon
5 – 5 1/2 cups flour (Use at least 1 1/2 C. whole wheat flour)
1/4 melted or softened butter, to spread on the dough
2 Tblsp Cinnamon
1/2 cup packed Brown Sugar
Caramel Topping:
Make this while Cinnamon Rolls are resting or baking.
1/4 cup butter
1/2 packed Brown Sugar
3 Tblsp milk
1/4 tsp vanilla
3/4 cup powdered Sugar
pinch of salt

Instructions

Mix sugar, yeast, oil, water and pumpkin. Let stand 15 minutes while getting your other ingredients Add eggs, salt, cloves, cinnamon, flour and knead 5 minutes. (Dough maybe sticky make sure you don’t add too much flour, a good test is to dip your fingers in flour and touch the dough. If it sticks you need more flour, if it doesn’t then it is good. Make sure you spray your hands and countertop with a non-stick spray when you are getting the dough out of your bowl)
Roll to rectangle 1/4″ thick
Spread butter on dough
Combine cinnamon and brown sugar and sprinkle on top of butter
Roll up the cinnamon rolls and cut in 1″ thick slices with string or knife.
Place on greased (I use reynolds quick release foil or parchment and don’t grease the pan or have any clean up) cookie sheet and let rest 15 minutes, or more.
Bake 400 degrees for 10-12 minutes or until golden brown.
Meanwhile, make your Caramel Topping by melting the butter in a saucepan. Stir in Brown sugar plus milk and cook on low for 1 minute. Cool slightly (just so it is not HOT) and add vanilla, sugar, and salt. Stir with Wisk until well blended. Drizzle/spread rolls with frosting when they come out of the oven.
Frost, and eat warm. Rolls may be re-warmed in the microwave for 10 seconds.

Notes

If you want to make the dough entirely whole wheat, simply replace the white sugar with brown sugar and add in 1/4 C. gluten to the dough.

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WANT MORE FOOD STORAGE PUMPKIN RECIPES?

Low-Fat Pumpkin Brownies
Jack-o-Lantern Pumpkin Pie
Whole Wheat Pumpkin Muffins
Whole Wheat Pumpkin Bread
Pumpkin Bread Pudding
Fall Harvest Alfredo
Out of this World Pumpkin Cookies
Blender Pumpkin Waffles with Caramel Syrup
Impossible Blender Pumpkin Pie
Classic Pumpkin Pie

SHARE WITH US!

Which recipe are you planning on doing with your friends? Let us all know over at my facebook page! or send an email to efsshowoffs(at)gmail(dot)com

My new favorite food storage breakfast: Cooked Wheat Cereal

Crystal — Wed, 28 Sep 2011 09:50:18 +0000

Alright, so if any of you are tired of buying cold cereal and would like to know how to use more of your food storage to have as cereal (outside of the obvious oatmeal) this is the post for you! I have a new favorite cereal and it comes straight from my food storage. Now, I’m not going to lie to you when I was younger (like 5) and we were living off of food storage out of necessity I hated eating this cereal and in fact it was one of the biggest things that scared me about food storage when I first began. However, I’m very happy to report I’ve figured out how to make whole wheat cereal absolutely delicious…you heard me….delicious!

First you need to catch up on how to cook whole wheat kernels. I like to do mine in my pressure cooker (see video below) because it takes half the time of the stove top method…

STOVE TOP METHOD FOR COOKING WHEAT KERNELS (OR BERRIES)

Measure 1 cup and place in a strainer. Wash the wheat berries thoroughly under running water, even if they were packaged.
Place them in a medium saucepan and cover with about 2 inches of water. Cover and let them soak overnight.
Drain the water in the morning and rinse the wheat berries once more.
Add the 3 cups of water and salt to the wheat berries and bring to a vigorous boil. Reduce the heat and simmer for 1 hour, or until they split open and turn chewy.

PRESSURE COOKING YOUR WHEAT KERNELS (OR BERRIES)

Once you’ve cooked up your wheat kernels, the cereal is very easy to do. But it must be done in this order (this was my mistake as a 5 year old)

WHOLE WHEAT CEREAL

1. Put warm wheat kernels in your bowl.
2. Pour a little bit of honey on top and stir to coat. (This is the important step, if you wait to put the honey in after you’ve put in the milk the honey just swims around in the milk and you lose the wonderful taste of honey mixed with the wheat.)
3. Pour in milk (get brave and try some powdered milk).
4. Add in freeze dried strawberries or any other freeze dried fruit.

Oh my! It’s so delicious. Everyone go try it and let me know how you like it!