Perfectly Shaped Rolls & Naomi’s Rolls: Whole Wheat Food Storage Recipes

Posted by Crystal-Everyday Food Storage on November 17, 2009 · Comments

Well, it’s definitely time to talk Thanksgiving favorites and the best place to start is with rolls! (So what that means is you should check back for more great Thanksgiving recipes and tips!) If you’re anything like me, you can be a little intimidated by yeast breads. I’m going to give you a GREAT roll recipe, the exact roll recipe that my family has served for YEARS at our big Thanksgiving feast. My mom usually has all our family in the area down (40 or so people) over and these are the rolls that are served. My Aunt Naomi introduced this roll recipe to our family and since my mom as TONS of sisters (not exaggerating…okay…well..maybe I am a little…) this recipe I’m sure has spread the country since we all love it so much! I’ve also included a video to teach you how to easily and quickly shape perfect looking rolls. Enjoy!

**GETTING STARTED TIP** One of the greatest things about using powdered milk in recipes is that you don’t have to scald it! So use powdered milk in any recipe calling for scalded milk with out scalding it! See how food storage actually SAVES TIME and MESS! I love it!

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

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

Posted by Crystal-Everyday Food Storage on October 25, 2009 · 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!

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Pumpkin Bread Pudding: Whole Wheat Food Storage Recipes

Posted by Crystal-Everyday Food Storage on October 21, 2009 · 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 with

Fall Harvest Alfredo: Magic Mix Food Storage Recipes

Posted by Crystal-Everyday Food Storage on October 13, 2009 · Comments

I know you’re wondering…and YES! this has pumpkin in it. It is such a great fall dinner with the pumpkin alfredo sauce, chicken and apples! The alfredo is made from our favorite, magic mix and is easy! (for a video on how to make magic mix click HERE.)This is totally kid friendly (the alfredo is sweet with spices not sugar) and has apples in it. It was so fun and UNIQUE!! I’ve even included a video to show you just how EASY it is to make a white sauce out of your magic mix!

Fall Harvest Alfredo-serves 4

2/3 C. Magic Mix
1 C. Water
1/4 C. Shredded Parmesan Cheese (If you use canned parmesan cheese it will be thicker)
1/2 C. Cooked and Pureed Pumpkin
1/2 t. Cinnamon
Dash of Nutmeg
1/4 C. Sour Cream or Cream Cheese
1 C. chopped Chicken
4 C. favorite pasta
Chopped Apple (to garnish, 1/2 an apple per person)

Instructions

1. Get you noodles boiling and chicken cooking.

2. Make a white sauce from magic mix by combine magic mix and water in sauce pan over medium high heat, stirring constantly until it boils and thickens. Once the sauce is thickened, turn heat to low and add parmesan cheese, pumpkin, spices, and sour cream.

3. Combine noodles, chicken, and sauce and serve immediately.

4. Garnish with chopped apples.

Filed under Check out my latest food storage posts!, Dinner, Easy, General Food Storage Information, How To Video, Long Term Food Storage, Magic Mix, Pasta, Powdered Milk, Short Term Food Storage, Vegetables · Tagged with