Long-Term Food Storage Calculator -- http://foodstoragemadeeasy.net/2009/03/09/long-term-food-storage-calculator/
Whole Wheat Carrot Cake Muffins (thanks Jodee)
2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
3 C. Whole Wheat Flour1
t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken
Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.Makes 1 Bundt pan, 2 bread pans, or 24 muffins. (from everydayfoodstorage.net blog)
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
3 C. Whole Wheat Flour1
t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken
Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.Makes 1 Bundt pan, 2 bread pans, or 24 muffins. (from everydayfoodstorage.net blog)
Banana Nut Bread
½ c. butter or ¼ c. butter + ¼ c. applesauce or pear sauce
1 c. sugar or sometime try ¾ c. packed brown sugar
2 eggs
1 c. mashed bananas *
¼ c. milk or buttermilk
1 t. lemon juice
2 c. whole wheat flour
1 ½ t. baking powder
½ t. baking soda
¼ t. salt
¼ to ½ c. nuts, chopped
Makes one large loaf or three smaller loaves. Cream butter and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Whisk all dry ingredients. Add nuts. Blend the two mixtures. Bake in a large loaf pan sprayed with Pam for l hour at 350 degrees. (Smaller pans cook for about 45 minutes). Test with toothpick.
*Bananas can be frozen whole, sliced and frozen in bags, or mashed and frozen in bags. Great for smoothies, breads, and muffins.
1 c. sugar or sometime try ¾ c. packed brown sugar
2 eggs
1 c. mashed bananas *
¼ c. milk or buttermilk
1 t. lemon juice
2 c. whole wheat flour
1 ½ t. baking powder
½ t. baking soda
¼ t. salt
¼ to ½ c. nuts, chopped
Makes one large loaf or three smaller loaves. Cream butter and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Whisk all dry ingredients. Add nuts. Blend the two mixtures. Bake in a large loaf pan sprayed with Pam for l hour at 350 degrees. (Smaller pans cook for about 45 minutes). Test with toothpick.
*Bananas can be frozen whole, sliced and frozen in bags, or mashed and frozen in bags. Great for smoothies, breads, and muffins.
FRESH recipe but uses two cruciferous vegetables
Broccoli Cauliflower Salad
12 slices bacon or (1/4 c. bacon bits)
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing (light miracle whip)
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
12 slices bacon or (1/4 c. bacon bits)
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing (light miracle whip)
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Pantry Rice Pudding -- April F. from February Enrichment
1 C. Sushi or CalRose rice. This type rice is best for creamy consistency
1 1/2 C. canned Coconut Milk (about 2 C. to a can)
1/3 C. currants, crannies, or raisins
1 1/2 tsp. honey
1/4 tsp. ground cardamon spice
1/4 tsp. ground cinnamon
Put 1 cup rice with 2 cups water, scant salt, and simmer covered until water evaporates and rice is steamed or follow instructions for rice cooker. Loosen up with a fork. Empty contents of coconut milk in a blender or hand blender and mix well so that it is creamy. Measure out 1 1/2 cup of coconut milk in to the pot of steamed rice and stir gently until well mixed. Add honey, dried fruit, and spices. Stir till well blended. The more you stir, the creamier it gets.
Serve warm in small bowls, garnish with an additional sprinkle of ground cinnamon.
Can be refrigerated and served cold. Makes 3 1/4 cups, or 11--1/3 cup servings
1 1/2 C. canned Coconut Milk (about 2 C. to a can)
1/3 C. currants, crannies, or raisins
1 1/2 tsp. honey
1/4 tsp. ground cardamon spice
1/4 tsp. ground cinnamon
Put 1 cup rice with 2 cups water, scant salt, and simmer covered until water evaporates and rice is steamed or follow instructions for rice cooker. Loosen up with a fork. Empty contents of coconut milk in a blender or hand blender and mix well so that it is creamy. Measure out 1 1/2 cup of coconut milk in to the pot of steamed rice and stir gently until well mixed. Add honey, dried fruit, and spices. Stir till well blended. The more you stir, the creamier it gets.
Serve warm in small bowls, garnish with an additional sprinkle of ground cinnamon.
Can be refrigerated and served cold. Makes 3 1/4 cups, or 11--1/3 cup servings
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