Everyday Food Storage Recipes-Food Storage & Recipe Blog » Sweetened Condensed Milk

Caramel Apples-Powdered Milk Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 12 Oct 2009 10:30:29 +0000

This is DEFINITELY the season for caramel apples. And making homemade caramel (instead of just melting Kraft caramels) isn’t as hard as you think! Plus, the taste difference between homemade and Kraft caramels is ENORMOUS! I couldn’t believe how much better the homemade was. I don’t know why, but I’m always so surprised when I make something from scratch and it tastes better than what the store bought stuff does. Give it a try!

Homemade Caramel Apples

8-10 Granny Smith Apples (with popsicle sticks)
1 c. butter
1 14 oz. can sweetened condensed milk (1/2 c. hot water + 1 c. non-instant dry milk powder + 1 c. sugar + 1 T. butter, mixed in blender-click HERE for a video of how to make sweetened condensed milk)
2 1/4 c. brown sugar
1 c. corn syrup
1 t. vanilla

1. Wash and dry apples. Stick popsicle sticks in the stem. Place aluminum foil or wax paper sprayed with non-stick spray on 9×13 pans.
2. Melt butter and brown sugar together over medium high heat, stirring constantly. Add in sweetened condensed milk and corn syrup and keep stirring constantly! Heat until 245 degrees (keep stirring!) on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately remove from heat and add vanilla.
3. Roll apples in caramel and place on foil/wax paper lined pan. Allow to cool for 2 hours.

Sweetened Condensed Milk: Powdered Milk Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 15 Jun 2009 03:39:47 +0000

Yes, it’s possible to easily make sweetened condensed milk from your powdered milk! It tastes great, works well in your recipes AND costs approximately 75 cents for a “14 oz. can”. That is cheaper than you can get it at Thanksgiving! Sweetened condensed milk is a must for the summer months because you can make so many fun ice cream-like desserts that won’t heat up your house cooking it! Just one more way you can make any recipe a food storage recipe! Make sure and watch this short video so you can see for yourself how EASY and SIMPLE it is to make your own Sweetened Condensed milk out of your powdered milk.

Chocolate Ice Cream Cups- makes 1 1/2 dozen cups.

These are so easy (much easier than you would think) and really dress up your ice cream. The other great thing is that you can make a bunch and then freeze them a.k.a great for an everyday emergency and a great dessert!!

2 C. semi-sweet chocolate chips (I used white chocolate chips, but the semi-sweet are easier to use)
1 14 oz. can of sweetened condensed milk (1 C. dry powdered milk, 1 C. sugar, 1/2 C. hot water, 1 T. Butter-blend in blender very well)
1 C. finely ground pecans (I used Oreos but again the nuts are easier)

1. In heavy sacuepan over low heat, melt chips with sweetened condensed milk; remove from heat. Stir in pecans. I n individual paper-lined muffin cups, spread about 2 T. chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up side of each cup.

2. Freeze 2 hours or until firm. Before sering remove paper liners. Fill chocolate cups with ice cream. Store un filled cups tightly covered in freezer.

Note: It is easier to remove the paper liners if the chocolate cups site at room temperature for about 5 minutes first.

Neighborhood Gift Idea #5: Mexican Wedding Cookies

Crystal-Everyday Food Storage — Wed, 10 Dec 2008 05:06:57 +0000

Hmm….don’t they look delicious? These cookies are absolutely delicious and decorated well for the holidays. What cookie rolled in soft powdery powdered sugar doesn’t look festive for the holidays? Also, because they are rolled in powdered sugar and are a round cookie they look VERY gourmet for little effort! Mexican Wedding Cookies (also called Nut Log Cookies) are filled with nuts (so…they’re delicious!) and also GREAT for disguising wheat. Because wheat has a nutty flavor it compliments the actual nuts AND can actually help extend the flavor of the nuts with out adding more nuts…and now youe saving money AND time. *sigh* Oh, how I love food storage! These cookies can either be packaged in tins or packaged on little plates like the bread for great neighborhood gifts!

Mexican Wedding Cookies

1 C Whole Wheat Flour

1 1/2 C White Flour

2 tsp Baking Powder

1/2 tsp Salt

Mix together the above dry ingredients in a bowl and set aside.

5 T. HOT Water (if you’re using a liquid measuring cup it would be 2.5 oz. of water)

1/2 C. + 1 1/2 tsp Melted Butter

1/2 C. + 2 T. Powdered Milk

1/2 C. + 2 T. Sugar

1/2 C. Dark Brown Sugar

1 Egg (1 T. Egg Powder + 2 T. Water)

1 tsp Vanilla

Add to Blender in above order while blending and blend until smooth.

Pour into Dry Ingredients and mix well.

Add 1 C Finely Chopped Pecans

Stir into the above mixture.

Shape one teaspoon dough into logs, crescents, or balls.

Place on well greased baking sheet.

Bake at 375 for 10 minutes or until brown.

Remove HOT from the oven and immediately roll in bowl of powdered sugar to coat.

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

Pick and choose to make your own Father’s Day Menu- Lots Of Food Storage Recipes!!

Crystal-Everyday Food Storage — Fri, 13 Jun 2008 16:11:00 +0000

Cheddarwurst topped with mustard, sauteed onions and diced banana peppers, served with cheesy grilled red potatoes, summer squash vegetable melody, and fruit cocktail.

Grilled chicken pesto alfredo served with summer squash vegetable melody, and balsamic sunshine salad.

Tastes just like Outback steak with sauteed onions, cheesy grilled red potatoes, corn succotash, and tropical sunrise fruit salad.

Strawberry Lime Riviera bars. Cold, Creamy, and DELICIOUS!!!

Make your own menu….

Main Dishes

Cheddarwurst-This delicious upgrade from hot dogs are easy to make and very delicious! I know Sarah Lee is running a special at grocery stores where you can buy 2 Hilshire farm packages of sausage you get a bag of buns free up to $3.19. A great deal! Top with mustard, sauteed onions (see below under toppings), and chopped banana peppers. (Remember it is great to practice grilling with an alternate source of heat!)

Grilled Chicken Pesto Alfredo- This meal is easier and CHEAPER then you’d ever imagine! First grill up some chicken (personally I use thighs because they have more flavor and are much cheaper). While your chicken is grilling make your parmesan white sauce (a.k.a alfredo sauce) out of your MAGIC MIX!!

Magic Mix White Sauce-makes 1 C.
2/3 C. Magic Mix
1 C. Water

In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.) Click here to learn more about magic mix.

Add 1 cup of parmesan cheese per one cup of white sauce and a dash of salt and pepper. You can stop here and have alfredo sauce or add in 1/4-1/2 C. pesto to make a creamy pesto sauce. Personally I buy my pesto at Costco and divide the large bottle into small ziploc bags and freeze.

Serve over hot noodles.

Tastes just like Outback Steak- YUMMY!!! This rub makes the BEST steaks. You’ll never want to spend the money eating out again! Hopefully by now you’ve seen how food storage can save you money and you have a little extra to splurge for Sunday. Make sure and check the meat specials for meat that is marked down. It’s a great option since you’ll be grilling it ASAP! Top with satueed onions (See under toppings)

4 steaks
8 teaspoons salt
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander (I’ve made with out and it tastes fine)
1/2 teaspoon turmeric (I’ve made with out and it tastes fine)

Directions
1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Side Dishes

Corn Succotash- Mix one can of corn with 1/2 C. hydrated carrots and bell pepper mix. Toss with olive oil. Wrap in aluminum foil and grill on the bbq for 10 minutes or until warmed through. DELICIOUS! and no mess to wash.

Grilled Cheesy Red Potatoes- Slice potatoes (does not have to be red) toss with olive oil. Wrap in aluminum foil and grill on the bbq for 20 minutes, flipping after 10 minutes, until done. Top with cheese, sour cream, and chives or green onions

Summer Squash Vegetable Melody- 1/2 head of cabbage sliced, 2 zucchini, 1 yellow squash, 1/2 C. hydrated carrots. Toss with olive oil. Wrap in aluminum foil and grill on the bbq for 15 minutes, flipping after 7 minutes.

Tropical Sunshine Fruit Salad- 2 cans mandarin oranges, 1 can chunked pineapple, 2 C. sliced strawberries, 1/2 C. coconut (optional), 1/4 C. chopped walnuts (optional), lemon yogurt. Toss and serve immediately.

Balsamic Summer Salad- Chopped lettuce, 1 can mandarin oranges, sliced red onion (remember red onion goes a long way), 3/4 C. craisins, and sprinkle with feta cheese or Parmesan. Toss with balsamic vinaigrette and serve immediately.

Fruit Cocktail- *sigh* and the easiest of them all Canned fruit cocktail topped with a little cool whip. (to make your own whipped topping, click HERE)

Toppings
Sauteed Onions-
1. Re-hydrate your onions in water that equals double the amount of onions you are using. Remember that 1/4 dehydrated onions will equal one cup chopped onion once hydrated.
2. After letting your onions sit in water for about 10 minutes, drain off any excess water.
3. Wrap in aluminum foil with a little butter and put on your grill for 5-7 minutes.
4. VOILA! Sauteed onions with no mess, no chopping, and in no time…thanks to food storage!

Desserts
Strawberry Lime Riviera bars-These are cheaper than ice cream, taste better, and are made from food storage. How can you lose?

1-1/4 cups crushed pretzels
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk (click HERE for instructions on making your own)
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping or COOL WHIP Whipped Topping, thawed

MIX pretzel crumbs and butter in 13×9-inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.

Add strawberries, sweetened condensed milk, and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.

FREEZE at least 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve. Store leftovers in freezer.

For more dessert ideas, click HERE .

And have a GREAT Father’s day!!

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

Blender No-Bake Cheesecake- Powdered Milk Food Storage Recipes

Crystal-Everyday Food Storage — Wed, 11 Jun 2008 02:45:00 +0000

When I got an email from Tammy R. in Huntington Beach describing her cheesecake that she made all in her blender using sweetened condensed milk (if you haven’t watched my tutorial video on how to make your own sweetened condensed milk from food storage, click HERE

), I knew I had to try it! It was fabulous, and trust me I’m a cheesecake snob! Not to mention you can make the ENTIRE thing in your blender. There is no mess, no fuss, and just one thing to clean! Just how we like it.

Tammy also said, “One of the best things about using the powdered milk sweetened condensed milk for this recipe is….you get a little more volume in the cheesecake then with the canned versions….and the best part is….it really sets up firm! When you used the canned stuff, most of the time it is a little (or a lot) runny, and never seems to set up completely, or stay that way. But not with this stuff. It was the best! Once it was “set” it could be out at room temperature for a potluck or whatever, and you never had to worry about it turning into a soupy runny mess.”

So try it. You’ll love it!

Easy No Bake Cheesecake

1 recipe (or 1 can) sweetened condensed milk

1 8 oz philadelphia cream cheese or equivalent

1/3 cup lemon juice (fresh or reconstituted)

1 tsp vanilla1 premade

9″ graham cracker pie crust (or the equivalent made from scratch)

1 can pie filling (whatever flavor you like–cherry seemed to be the most popular)

Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all). Top with premade pie filling and serve. Yum!

Cook’s note: Recipe does not set up as well if you use the lower fat versions of cream cheese. Also, if you are making the homemade pie filling, the filling must be cooled to room temperature before you put it on the cheesecake. It then needs to chill an additional 2 hours to set up the pie filling completely.

Bargain Tip: Buy a lot of cream cheese at Thanksgiving/Christmas time or at Easter time when it is a really good deal here (the expiration dates are long) and then use your supply from the fridge for many recipes until the next 6 months rolls around and then buy more.

BTW: the second picture of the cheesecake is for those of you like me that always threw away the lid to the graham cracker crust. I don’t know why, but it took me forever to figure out that you can invert it and use it to cover your crust.

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

Fun & Easy Dessert Week That Won’t Heat up Your House-Perfect for a Summer BBQ

Crystal-Everyday Food Storage — Mon, 09 Jun 2008 13:42:00 +0000

I’ve gotten a large request for some tutorial videos and now that I got a larger memory card for my camera, I can do it! Before we go over some tastey desserts, make sure and watch this short video so you can see for yourself how EASY and SIMPLE it is to make your own Sweetened Condensed milk out of your powdered milk. We’ll be using it a lot this week!

Chocolate Ice Cream Cups- makes 1 1/2 dozen cups.

2. Freeze 2 hours or until firm. Before sering remove paper liners. Fill chocolate cups with ice cream. Store un filled cups tightly covered in freezer.

Note: It is easier to remove the paper liners if the chocolate cups site at room temperature for about 5 minutes first.

Coming up Next…

Okay, so my sweet tooth has gotten the best of me and I’ll be highlighting quick easy desserts to make for your family that don’t involve heating up your house with an oven and are perfect to serve at a BBQ. Because I’m going to have tons of desserts around this week, I’ve also dubbed this salad week at my house and will be highlighting tastie salads to make (even some that involve whole wheat berries! Thanks Charlene!) next week. On Fridays I’ll put on an entire meal you can do that will WOW! your family along with a inexpensive fun family activity to do together on the weekend.

As a side note…If you have kids and need ideas to do with them everyday check out http://www.365daysforactivities.blogspot.com/. It was started by a busy mom of 3 with some great ideas to do everyday! (And we like the everyday things

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

Make Your Own Sweetened Condensed Milk from Powdered Milk-Powdered Milk Food Storage Recipes

Crystal-Everyday Food Storage — Sat, 24 May 2008 03:19:00 +0000

Isn’t the sound of that sweet? I know where I live the sweetened condensed milk goes for $1.30 a can. Pretty pricey, right? Well now you can make your own ooey and gooey sweet and condensed milk desserts from your powdered milk. It is so easy to do (just blend everything in the blender) and so much cheaper! How divine!!

“Eagle Brand” Sweetened Condensed Milk 14 oz. can

1/2 C. hot water
1 C. Powdered Milk
1 C. Sugar
1 T. Butter

Blend in blender very well. Can be stored in the refrigerator or frozen.

Desserts made from sweetened condensed milk are very rich, ooey and gooey delicious! Sweetened condensed milk was actually started back in Civil War times as a way for soldiers to have milk that wouldn’t go bad. Pretty interesting, huh? Anyway, this recipe pictured above is a favorite at our house.

7-Layer Bars

1 C. (2 sticks) butter
1 c. crushed graham crackers
1 c. flaked coconut
1 pkg. chocolate chips (6 oz.)
1 pkg. butterscotch chips (6 oz.)
1 can sweetened condensed milk, NOT evaporated milk (See recipe above for sweetened condensed milk)
1 c. walnuts or pecans, chopped

Melt butter in an 8 1/2 x 11 inch pan in your pre-heating oven. Add layer by layer (do not mix) above ingredients in order listed.
Bake 32 minutes at 350 degrees in an aluminum pan OR 28 minutes at 350 degrees if a glass dish is used. Cut in bars when cool. Time baking carefully.

Powdered milk is great! You can also make evaporated milk out of it…stay tuned to find out how.

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