Whole Wheat Pumpkin Bread: Whole Wheat Food Storage Recipes

Posted by Crystal-Everyday Food Storage on October 7, 2009 · View Comments

Since I posted this last year, I’ve realized that this is also a great candidate for BEANS! Okay, maybe I’m a little obsessed with the beans but every time I try them, the recipe tastes SO MUCH BETTER and I guess I’m still a little in shock! Here is the recipe again…this time with BEANS.

I discovered this recipe last fall off of kraftfoods.com, modified it for food storage and fell in love with it! It’s easy with virtually no mess (just dump everything in the bowl and stir). I’ve served it at family functions and given it as gifts to friends and everyone L-O-V-E-S it!! My favorite way to eat it is to spread cream cheese on it for an easy breakfast on the go. You’ve got to give it a try!

Whole Wheat Pumpkin Bread

1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt

PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Filed under Baking, Bread, Breakfast, Check out my latest food storage posts!, Delicious and Almost Nutritious, Easy, Eggs, General Food Storage Information, Long Term Food Storage, Powdered Milk, Short Term Food Storage, Vegetables, Wheat · Tagged with beans, cooking from scratch, delicious, food storage information, food storage recipes, food storage videos, General Food Storage Information, powdered milk, recipes, Wheat

Low-fat Harvest Pumpkin Brownies-Bean Food Storage Recipes

Posted by Crystal-Everyday Food Storage on October 6, 2009 · View Comments

I got this recipe from a gal in my ward who is a FABULOUS cook. One of those ladies you know if it has their name on it that it will be delicious. Well she made this last year for a “Recipe Swap” and I’ve been waiting for a YEAR to share this with you. When I made it this year, I realized…hey….I could use beans in this AND whole wheat flour (not to mention powdered eggs!). And it was DELICIOUS. It turns it into some sort of food storage super dessert! The original recipe calls for cream cheese frosting but I topped it with a whipped topping with cinnamon and 1 t. vanilla. Yummmm…..the most delicious whipped topping you’ll EVER eat!

Harvest Pumpkin Brownies
1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.

VIDEO: Pressure cooking your beans and how to freeze smaller portions to use in your every day baking!

Want to learn more about the specifics of an electric pressure cooker? Click HERE.

Filed under Beans that Magical Fruit, Check out my latest food storage posts!, Delicious and Almost Nutritious, Dessert, Eggs, Grains, How To Video, Long Term Food Storage, Short Term Food Storage, Vegetables, Wheat · Tagged with beans, cooking from scratch, delicious, food storage information, food storage recipes, food storage videos, General Food Storage Information, powdered milk, recipes, Wheat

Ode to Pizza-Hot Pockets (aka Pizza Pockets): Whole Wheat Food Storage Recipes

Posted by Crystal-Everyday Food Storage on September 22, 2009 · View Comments

I’m so happy so many of you remember this recipe! With all this talk of pizza, I’ve had a lot of people asking for this post so I’ll put it up again, either to introduce you to pizza pockets or to jog your memory! This recipe is SO great & suprisingly EASY (so easy I made a video to prove it)! There is so much for your kids to help with in this recipe. They can knead the dough, help you roll it out, help fill them (I love giving kids options of what they put inside the pockets), and of course EAT them! You can do Hot Pocket flavors like Pepperoni Pizza, Ham & Cheese, Broccoli Cheese and others or you can make up your own! These also freeze great and re-heat in the microwave well. (So great for lunches on the go or for your hubbie to take to work) Or you can make them for a dinner party and let everyone choose what they put inside. It’s so fun!

Hot Pocket Dough- makes six 6 inch pockets

1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil

1 t. Sugar

1/2 t. Salt

3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)

1 1/2 t. Yeast

Dough by Hand:

Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)

Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.

1. Pre-heat oven to 375

2. When dough is ready, separate it in to 6 portions. If you want to be really exact, you can weigh the dough. I usually just eye ball it.

3. Using a rolling pin, roll out dough to 1/8 inch thick circles.

4. Let dough rest for 5 minutes.

5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.

6. Fold dough in half over the filling and clamp edges with fork.

7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)

8. Bake for 15-20 minutes at 375.

Filed under Bread, Check out my latest food storage posts!, Dinner, Easy, General Food Storage Information, How To Video, Kids, Long Term Food Storage, Make Ahead Meal, Short Term Food Storage, Wheat · Tagged with beans, cooking from scratch, delicious, food storage information, food storage recipes, food storage videos, General Food Storage Information, powdered milk, recipes, Wheat

Ode to Pizza: FRUIT PIZZA-Food Storage Recipes

Posted by Crystal-Everyday Food Storage on September 20, 2009 · View Comments

Okay, I have a deep dark secret. But we’re all friends, right? Secretly, I don’t like sugar cookies or frosting. Crazy I know, when I eat cake I give my frosting to my mom and she gives me her cake…so it’s simply amazing that I would LOVE this fruit pizza which traditionally has sugar cookie base and traditional frosting. Well the sugar cookie dough is so soft and chewy and the frosting isn’t really frosting in the traditional sense. It’s cool whip (my favorite frosting), cream cheese, powdered sugar, and coconut. Ooohhh…so delicious! Plus you can use your long term food storage along with your short term supply as part or all of your toppings!

FRUIT PIZZA
1 C. Sugar
2 eggs (2 T. dry egg powder + 1/4 C. water)
3/4 C. butter
2 1/2 C. flour (I used half whole wheat and half all-purpose)
1/4 t. salt
1 t. baking powder
1 t. vanilla

Combine all ingredients, spread in 1 9×13 pan (I like the cookie thick, if you don’t it would fit on 2 cookie sheets). Bake 15 minutes at 375 or until lightly brown. Cool.

Topping:
1 8oz. cream cheese
1 12 oz. whipped topping (cool whip)
1/2 C. powdered sugar
1/4 C. shredded coconut

Cream together, spread over cooled crusts. Arrange fruit in patterns. Strawberries, grapes, pineapple, banana, kiwi, mandarin oranges, etc. When pizza is complete refrigerate until ready to eat.