EVERYDAY FOOD STORAGE » powdered milk

Tips Making (Delicious!) Bread Machine Bread for Sandwiches

Crystal — Mon, 14 May 2012 09:00:00 +0000

Everyone knows that a bread machine can be THE TICKET to have bread in a hurry, with no mess, and while you are off having fun. However, if you ate bread machine bread growing up, you probably know that it can be dry, hard to cut with a thick crust, and a mess to make. Well it can be that way or it can be the most DELICIOUS bread you’ve ever eaten and take no time at all to do. Making bread is definitely more nutritious and MUCH, MUCH cheaper then buying the equivalent bread at a super market. If you don’t have a bread machine, check your local second hand store. I know mine had at least 4 today when I went. You can always do a Google search for instructions on a particular machine.

SAVE TIME: Make Bread Mixes! This is the same idea behind making a lot of sandwiches at once. If you make your own bread mixes and store them in the fridge, then it is one mess and takes about 1 minute to make a loaf of bread. Nice, right? (To make a bread mix, combine all dry ingredients from your favorite recipe (except for yeast) in a ziploc bag and store in the refrigerator)

This is a whole loaf.

As you can see it is thinly sliced.

In fact it looks so good (and tastes so great with butter & honey) you could serve it at a brunch!

It also makes the most delicious sandwiches!

My tips for making DELICIOUS homemade bread in your bread machine.

1) Use white wheat (it’s taste is more subtle) and always use the wheat setting (whole wheat needs to rise longer than bleached white flour).

2) Add potato flakes to your bread machine recipe to add the soft texture of a store bought bread. I add 1/2 C. to mine. This is extra great since the cannery just started carrying potato flakes! (This trick has been used since the olden days when women would use the water used from cooking potatoes in their bread to make it soft. )

3) Allow bread to cool in a closed Ziploc bag (or towel) to make the crust soft. Somehow, and I’m not sure of the science behind it, the moisture goes back into the bread and makes the crust VERY soft. My bread doesn’t get moldie or dry out as quickly as before. A softer crust makes the bread much easier to cut. CAUTION: I was told me that before store bought bread a crunchy crust was the way to tell the bread was fresh…so I guess if you like the fresh crunch to your bread continue to air cool.

4) Experiment with Gluten. I add 1 T. of gluten to my bread. Gluten makes the bubbles in your bread strong so that your bread doesn’t sink from the bubbles popping too early.

5) High Altitude dwellers should cut down the amount of yeast called for in the recipe because bread rises faster in high altitude areas and since the bread machine is a timed process it doesn’t know to bake when the dough has doubled in size. For reference, I halfed my yeast from what it called for in my recipe.

5) Make the process easy by filling Ziploc bags with all dry ingredients minus the yeast and placing in your fridge. This way you always have fresh homemade bread ready and waiting to begin for you with no mess!

Just as a side note, I’ve tried using other people’s very delicious whole wheat bread machine recipes in my bread maker and they never turn out (because of the high altitude problem) so don’t be discouraged if this happens to you! Just try to make your bread machine’s recipe to how you like it.

Here are a few of my favorite bread machines!

The Cuisinart Programmable Bread Maker-It does EVERYTHING including quick breads…you know like banana bread, pumpkin bread. VERY COOL!

Zojirushi Breach Machine: This is the Cadillac of bread machines! It actually makes the loaf like a store bought loaf of bread and the baking is unparalleled! My mom has a Zojirushi and when I made my EZ Wheat bread in it, it tasted exactly the same as if I had made it myself the old fashioned way. VERY IMPRESSIVE!

HUGE SUN OVEN SALE!

Don’t forget about the HUGE Global Sun Oven sale going on right now! If you don’t have one-this is the time to get it along with all of the accessories for FREE! Get more information HERE.

2 for 1-Breadsticks OR Pizza in under 30 minutes from ONE easy recipe: Food Storage Recipes

Crystal — Wed, 09 May 2012 19:13:00 +0000

This is my ABSOLUTE favorite recipe and ever since I got it from my sister-in-law we haven’t bought pizza (contrary to what my husband says on the video . The other great thing about making this as pizza is that you can make the crust in the morning and then top it with your toppings in the evening and have dinner ready in under 10 minutes! I love meals you can make most of earlier in the day when life isn’t so busy. It is so easy, makes NO mess (okay well, just a little mess), and is DELICIOUS. Kids love it (especially when you let them pick the toppings and add them to the pizza)! Everytime I make these breadsticks for company it is a HUGE hit and they always ask for the recipe, so who better to share it with than all of you!!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

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

Graham Crackers-Whole Wheat Food Storage Recipes

Crystal — Tue, 24 Apr 2012 12:30:11 +0000

Who knew you could make such amazing graham crackers right at home? Karen from ID sent me a GREAT recipe (it tastes like a mix between graham crackers and Teddy Grahams). It’s easy to make and uses food storage so you know I’d love it! I went ahead and made a how-to video on how to make them so…enjoy!

Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

Chili Dogs in a Blanket-Food Storage Recipe

Crystal — Fri, 03 Feb 2012 07:00:05 +0000

Okay, whether you’re routing for the Packers or the Giants-this weekend is a great excuse to use some food storage! If you know me, I love chili dogs-it’s one of those guilty pleasures I have. The only problem with chili dogs is that they are SO messy! (And anyone who knows me, also knows I have a problem with messy foods…in that I tend to make them messier!) So I thought, how perfect to encase the chili like a pig in a blanket type idea….and it worked out wonderfully! I think this is a PERFECT dish for any football parties you may be having this weekend…or any basketball games you may be watching plus it uses food storage!

It would be easily served with Tator Tots or potato chips and then a vegetable tray where they can pick their own veggies. (Notice I filled half my plate with them to try and make up for my chili dog creation!

Chili Dogs in a Blanket
1 can Chili (or homemade chili)
2 T. dehydrated onion
1/2 C. Shredded Cheese (optional)
2 oz. Cream Cheese (optional)
4-6 Hot Dogs (cut into thirds-lenth wise)
EZ Bread Dough (Click HERE for the recipe)

Mix bread dough according to directions and let rise until doubled. In the mean time, combine chili, dehydrated onion, and cream cheese and heat until the cream cheese is melted. Roll dough out to 1/4 inch thick and using something circular (about 5 inches in diameter), cut out circles from dough. Keep rolling dough out and cutting until dough is gone (like you would for biscuits). Put a thin layer of chili mixture on dough circles, followed by cheese, and a hot dog piece. Fold side pieces together and pinch all edges together. Bake at 400 degrees for 15-20 minutes or until golden brown.

Food Storage Shelf Stable Whole Milk

Crystal — Wed, 21 Sep 2011 09:16:55 +0000

Look what I found while shopping at Costco the other day?! I couldn’t believe it when I saw it!

WHAT IS SO IMPORTANT ABOUT SHELF STABLE WHOLE MILK?

Did you know that one of my most commonly asked questions is what families with young children still drinking whole milk should store in their food storage since powdered milk is non-fat? This provides a great back up for those of us with toddlers and for who a high fat milk is important. (Did you know that the fat in milk is essential in brain development in young children?) Not to mention a nice back up for a snow storm or to prevent a late night trip to the store!

HOW WOULD I STORE SHELF STABLE MILK?

Hershey’s says…

HERSHEY’S Shelf Stable Milk can withstand temperature variations wonderfully.

Putting the product on the shelf then in the refrigerator back and forth causes no harm to the product as long as it remains unopened.

The best temperature to store the milk is from 33° F to 80° F.

It can withstand higher temperatures but this will cause the milk to age quicker (leading to off flavor and a slight brown tinge).

The temperature the milk can be stored at is related to time. Storing the milk at 81° F to 108° F over the shelf life will simply cause the milk to age sooner but will not cause injury or illness. Storing the milk at 109° F for more than 10 days may cause the milk to sour or carton to swell but will not cause injury or illness. Storing the milk at 131° F for 5 days or more may cause the milk to sour or the carton to swell but will not cause injury or illness.

The milk should not be frozen as this will cause the appearance of the milk to be off.

We recommend serving the milk chilled.

After opening refrigerate the product and use within 14 days.

WHAT IS THE SHELF LIFE OF SHELF STABLE MILK-IN FOOD STORAGE TERMS?

It’s definitely not the same shelf life of powdered milk which is technically 30+ years. Shelf stable milk does have a use by date on the packaging which is usually with in a year or so.

WHERE CAN I PURCHASE SHELF STABLE MILK?

Well, apparently you can purchase it at some Costcos. You can check availability of Hershey’s shelf stable milk by state by clicking HERE or you can even purchase Borden shelf stable milk through places like AMAZON by clicking HERE.

IS IT CHEAPER TO USE SHELF STABLE MILK V. FRESH MILK?

No, it isn’t. But it is a great option if you have family members in need of whole milk that you would like to be prepared for.

WHAT ELSE CAN I STORE IF I DON’T WANT TO STORE SHELF STABLE WHOLE MILK

If you have a family member that benefits from whole milk but you don’t want to store shelf stable whole milk you can store extra amounts of peanut butter (which contains healthy fat for brain development) or canned evaporated milk. Both of those options do not have the shelf life of regular powdered milk but serve as good alternatives.

Studio 5: Milk Shakes Shook Up!

Crystal — Sun, 19 Jun 2011 04:12:58 +0000

If you missed my latest appearance on Studio 5- click HERE to watch the video of how to make these delicious shakes using none other than powdered milk! (your favorite food storage item and mine!

Peanut Butter Moo’d:-makes two 8-ounce cups

Ingredients:

1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder (like Nesquick or equivalent)
one banana cut into 1 inch slices
2 spoonfuls of peanut butter
2 C. Ice

Method:

Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!

Banana-Pineapple Freeze

Ingredients:

1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain from using canned pineappe just double check that the juice you drained off is unsweetened – you could also just use crushed pineapple)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk (non-instant)
1 C. Ice Cubes

Method:

Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and use the “Crushed Ice” setting.

Tres Leches Cake: Powdered Milk Food Storage Recipes

Crystal — Thu, 05 May 2011 13:20:43 +0000

Happy Cinco de Mayo! I received this recipe from my biggest fan (don’t you love moms?!-Speaking of awesome moms, don’t forget Sunday is Mother’s day! If you haven’t already, download my FREE Food Storage Brunch handout for some great ideas for breakfast this year using food storage!) and knew it had to be a winner and PERFECT for today and your food storage! It’s a great way to use a lot of powdered milk and in so many different ways.

FOOD STORAGE TRES LECHES CAKE

Heat oven to 350 degrees F.
Pam or grease a 9 X 13 cake pan

Blend in blender: (put water in first)
1-1/2 Cup water
1/2 Cup + 1 T Dry Powdered Milk

In a mixer:
1 box yellow cake mix, dry
1/3 Cup oil
3 large eggs
1 Cup of the milk mixture from above and reserve the rest in the Refrigerator.
Beat the cake mix, oil, eggs, and 1 Cup milk mixture for 2 minutes on med. speed in the mixer.
Pour into prepared cake pan and bake at 350 degrees for about 30 minutes.
COOL in the pan before continuing.

In Blender:
1/2 Cup hot water
1-2 T butter
1 Cup Dry Powdered Milk
1 Cup Sugar
Blend VERY WELL in blender
add reserved milk mixture above & blend briefly again.

Using a dinner fork, poke holes all over the cake.
Pour the milk mixture evenly over the cake.
Refrigerate at least 1 hour or until liquid is absorbed.
Over night is best!

Serve with whipped topping
Garnish with Sliced Almonds or Toasted Coconut

Store left overs in the Refrigerator

Food Storage Yogurt FREE HANDOUT!

Crystal — Wed, 13 Apr 2011 07:17:42 +0000

FREE FOOD STORAGE YOGURT HANDOUT

Also, you’ll want to make sure and download my FREE yogurt handout. It’s a three page handout that will give you…

the recipe for making the food storage yogurt from your powdered milk
the instructions for turning it into greek style yogurt and yogurt cheese,
ideas for how to use your food storage yogurt, greek style yogurt and yogurt cheese every day
helps for troubleshooting your yogurt
and food safety guidelines
I’ve also played around with the instant milk measurements so if you’re brave to try it again-it should work!

CLICK HERE TO DOWNLOAD MY FOOD STORAGE YOGURT HANDOUT FOR FREE!

Food Storage Yogurt Low-Fat Cheesecake Recipe

Crystal — Mon, 11 Apr 2011 07:00:17 +0000

Alright, I’ve saved the best for last. If you follow me on FACEBOOK, you probably noticed I was talking about making a virtually fat-free cheesecake. Be still my cheesecake beating heart! Cheesecake is hands down my favorite dessert, so you can imagine how excited I was to make it all from food storage powdered milk and to have it be 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

Recipe:
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
1/4 c. lemon juice
1 t. vanilla
Graham cracker crust

Directions:
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.

Check back on Wednesday-I’ve got my Food Storage Yogurt Handout all ready for downloading….YIPEE!! It has ideas for how to use your food storage yogurt, Greek yogurt and yogurt cheese, instructions for making it all, helps for trouble shooting your yogurt and food safety guidelines….oh yeah, and of course it’s ALL FREE!

Making greek yogurt and yogurt cheese from your homemade food storage yogurt: Food storage recipes-powdered milk recipes

Crystal — Fri, 25 Mar 2011 18:01:20 +0000

Alright, hopefully everything has gone well for you making your food storage yogurt from your powdered milk. I know, I will never buy yogurt again-who know yogurt made from food storage could be so easy AND delicious?! Well just wait until you make your Greek yogurt and yogurt cheese from it. The videos below show you how to do it along with 3 straining options to best fit what you have around your house. Later, I’ll show you some easy, fun and delicious recipes to use them in.

How-to video showing how to homemade food storage Greek yogurt and yogurt cheese:

Basic Instructions for your homemade food storage Greek yogurt and yogurt cheese:

Pour yogurt into cheesecloth or coffee filter over a bowl or quart jar (allowing the yogurt to drip freely into the bowl or jar as the whey is squeezed out). Cover and place a weight on top (either a bag of water or piece of fruit). Allow whey to drain for 4-8 hours depending on whether you would like Greek yogurt (less thick) or yogurt cheese (like the consistency of a soft cream cheese).

Cheesecloth:
If you want to get cheesecloth for cheap (much cheaper than you can get at the store) you can get some HERE at Amazon.com. Otherwise, look down you kitchen gadget aisle at your grocery store.