Make food storage a special TREAT for kids!
(Yes, you read that correctly!!)... Powdered milk makes EXCELLENT chocolate milk or milkshakes using NO ice cream and there is no hint of the powdered milk! Finally, a healthy-ER approach to milk shakes and chocolate milk that will save you money and help you rotate your powdered milk! Thanks for the tip from http://www.hillbillyhousewife.com/magicmilkshakes.htm. It is so good!!
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, July 21, 2009
Chocolate Milk Shake with NO ice cream:-
Makes two 8-ounce cups
Makes two 8-ounce cups
This one I know is hard to believe but it SO delicious! I don’t think I’ll ever make the kind with ice cream again!
1/2 C. Water
1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder (like Nesquick or equivalent)
2 C. Ice
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!If you want a great variation, that tastes like it is a Jamba Juice “Peanut Butter Moo’d” then add one banana cut into 1 inch slices and 2 spoonfuls of peanut butter. The peanut butter and banana make it even smoother and add such a great complimentary taste.
Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!If you want a great variation, that tastes like it is a Jamba Juice “Peanut Butter Moo’d” then add one banana cut into 1 inch slices and 2 spoonfuls of peanut butter. The peanut butter and banana make it even smoother and add such a great complimentary taste.
This dessert is SO delicious and SO easy
Apple Brown Betty
Filling:
2 C. boiling water
4 C. dried apple slices
Topping:
1/2 C. whole wheat flour
1/4 C. oatmeal
1/4 t. cinnamon
1/4 C. brown sugar
1/4 C. butter
Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.
This dessert is SO delicious and SO easy when you use your apple slices. Apple slices make any baked apple dessert a BREEZE to make. Just think…no peeling, slicing, worrying about your apple slices turning brown! You simply hydrate the apples in hot water for 5 minutes and follow your recipe. A total lifesaver when you are short on time…although…aren’t we all? Another great reason to turn your baked apple recipes into food storage recipes every time!
Filling:
2 C. boiling water
4 C. dried apple slices
Topping:
1/2 C. whole wheat flour
1/4 C. oatmeal
1/4 t. cinnamon
1/4 C. brown sugar
1/4 C. butter
Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Place apples and any remaining liquid in a greased 9-inch square baking pan. Sprinkle topping over apples. Bake at 350 for 55 minutes.
This dessert is SO delicious and SO easy when you use your apple slices. Apple slices make any baked apple dessert a BREEZE to make. Just think…no peeling, slicing, worrying about your apple slices turning brown! You simply hydrate the apples in hot water for 5 minutes and follow your recipe. A total lifesaver when you are short on time…although…aren’t we all? Another great reason to turn your baked apple recipes into food storage recipes every time!
Monday, July 20, 2009
Make food Storage a TREAT
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!
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, great for an everyday emergency and a great dessert!!
2 C. semi-sweet chocolate chips (or 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 (or used Oreos but again the nuts are easier)
1. In heavy saucepan 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 serving 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.
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, great for an everyday emergency and a great dessert!!
2 C. semi-sweet chocolate chips (or 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 (or used Oreos but again the nuts are easier)
1. In heavy saucepan 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 serving 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.
Saturday, May 16, 2009
Delicious recipes with Wheat
Susan’s Whole Wheat Piecrust
Yield Crust for one 9-inch single –crust pie double all ingredients for double crust pie.
1-cup (4 ounces) traditional whole-wheat flour
1 Tbs buttermilk powder (optional)
1 Tbs confectioners’ sugar
¼ teaspoon salt
6 Tbs (3/4, 3 ounces) cold unsalted butter
2 Tbs (1 ounce) orange juice
2 to 4 Tbs (1 to 2 ounce) ice water
Whisk together the flour, buttermilk powder (if using), sugar, baking powder and salt in a medium bowl. Cut the butter into small cubes and work it into the dry ingredients using your fingers, a pastry blender or fork, or mixer until the dough is unevenly crumbly. This isn’t exact science; the goal is a crumbly mixture featuring uneven bits of butter, with the butter being in recognizable pieces.Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful; if it holds together willingly and doesn’t seem at all dry or crumbly, you’ve added enough liquid.
Beverly’s Wheat Angel Food Cake
¾ cup whole-wheat flour
¼ cup cornstarch
1 ½ cups sugar
12 large egg whites
½ tsp. cream of tartar
1 tsp. Vanilla or almond extractGrind ¾ cup wheat to fine. Put whole-wheat flour, cornstarch, and ¾ cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks, being sure there are no pieces of yolk mixed with the whites. Add salt and cream of tartar. Whip until whites stand in peaks. Gradually add the remaining ¾ cups of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of flour mixture over the beaten egg whites and blend for just a second. Do Not thoroughly Blend. Add rest of flour mixture and blend only until thoroughly mixed. Pour into an angel food pan and bake 1 hour @ 325*F.
Yield Crust for one 9-inch single –crust pie double all ingredients for double crust pie.
1-cup (4 ounces) traditional whole-wheat flour
1 Tbs buttermilk powder (optional)
1 Tbs confectioners’ sugar
¼ teaspoon salt
6 Tbs (3/4, 3 ounces) cold unsalted butter
2 Tbs (1 ounce) orange juice
2 to 4 Tbs (1 to 2 ounce) ice water
Whisk together the flour, buttermilk powder (if using), sugar, baking powder and salt in a medium bowl. Cut the butter into small cubes and work it into the dry ingredients using your fingers, a pastry blender or fork, or mixer until the dough is unevenly crumbly. This isn’t exact science; the goal is a crumbly mixture featuring uneven bits of butter, with the butter being in recognizable pieces.Sprinkle the orange juice over the dough and toss to moisten. Add ice water a tablespoon at a time, mixing until the dough is cohesive. Grab a handful; if it holds together willingly and doesn’t seem at all dry or crumbly, you’ve added enough liquid.
Beverly’s Wheat Angel Food Cake
¾ cup whole-wheat flour
¼ cup cornstarch
1 ½ cups sugar
12 large egg whites
½ tsp. cream of tartar
1 tsp. Vanilla or almond extractGrind ¾ cup wheat to fine. Put whole-wheat flour, cornstarch, and ¾ cup sugar in a small bowl and stir until thoroughly mixed. Set aside. Separate egg whites from egg yolks, being sure there are no pieces of yolk mixed with the whites. Add salt and cream of tartar. Whip until whites stand in peaks. Gradually add the remaining ¾ cups of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of flour mixture over the beaten egg whites and blend for just a second. Do Not thoroughly Blend. Add rest of flour mixture and blend only until thoroughly mixed. Pour into an angel food pan and bake 1 hour @ 325*F.
Friday, May 1, 2009
Food Storage Comfort Food
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. salt1 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 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 to24 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 Cinnamon/sugar mixture over the dough before baking to make cinnamon grahams.
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. salt1 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 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 to24 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 Cinnamon/sugar mixture over the dough before baking to make cinnamon grahams.
Monday, March 9, 2009
Yum! Yum!
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 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
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 (See Recipe 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.
Saturday, March 7, 2009
Sweetened Condensed Milk (Milk Conversion Chart)
Blender Cheesecake
1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent (do NOT use lower fat versions)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
9” graham cracker pie crust (or the equivalent made from scratch)
1 can pre-made 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 pre-made pie filling and serve. Yum
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!
1 recipe (or 1 can) sweetened condensed milk
1 8 oz philadelphia cream cheese or equivalent (do NOT use lower fat versions)
1/3 cup lemon juice (fresh or reconstituted)
1 tsp vanilla
9” graham cracker pie crust (or the equivalent made from scratch)
1 can pre-made 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 pre-made pie filling and serve. Yum
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!
Saturday, January 31, 2009
Beverly's Wheat Angel Food Cake
3/4 cup whole wheat flour
1/4 cup cornstarch
1 1/2 cups sugar
12 large egg whites
1/2 tsp cream of tartar
1 tsp. Vanilla or almond extract
Grind 3/4 cup wheat fine. Put whole wheat flour, cornstarch, and 3/4 cup sugar in a small bowl and stir until thoroughly mixed. Set aside separate egg whites from egg yolks, be sure there isn't pieces of yolk mixed with the whites. Add salt and cream of tartar. Whip until whites stand in peaks. Gradually add the remaining 3/4 cups of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of flour mixture over the beaten egg whites and blend for just a second. DO NOT THOROUGHLY BLEND. Add rest of flour mixture and blend only until thoroughly mixed. Pour into an angel food pan and bake 1 hour @ 325*F
1/4 cup cornstarch
1 1/2 cups sugar
12 large egg whites
1/2 tsp cream of tartar
1 tsp. Vanilla or almond extract
Grind 3/4 cup wheat fine. Put whole wheat flour, cornstarch, and 3/4 cup sugar in a small bowl and stir until thoroughly mixed. Set aside separate egg whites from egg yolks, be sure there isn't pieces of yolk mixed with the whites. Add salt and cream of tartar. Whip until whites stand in peaks. Gradually add the remaining 3/4 cups of sugar and flavoring. Turn the mixer down to low during this time. Stop the mixer and sprinkle 1/3 of flour mixture over the beaten egg whites and blend for just a second. DO NOT THOROUGHLY BLEND. Add rest of flour mixture and blend only until thoroughly mixed. Pour into an angel food pan and bake 1 hour @ 325*F
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