Freeze Dried Trail Mix
Pumpkin Scones
Pumpkin Scones Mix together in large bowl:
1 ¼ cups flour
½ cup sugar
2 ½ tsp baking powder
½ tsp salt
1 tsp pumpkin pie spice
Cut in:
½ cup very cold butter or ghee cut in small pieces, or grated
Add wet ingredients:
½ cup milk (cream, half and half, buttermilk, reconstituted powdered milk)
1 egg (2 tbsp egg powder + 2 tbsp water)
1 tsp extract (vanilla, lemon, almond, etc.)
1 cup pumpkin puree (can be reconstituted from powder)
Combine with wooden spoon until completely mixed. Then choose one method: a. Turn out on floured counter and roll into 8” circle. With pizza cutter, cut into 8 wedges. Arrange on greased cooking sheet. b. Press into scones mold Bake at 400°F for about 20 minutes or until top springs back when lightly pressed. Dust with powdered sugar or drizzle with simple icing.
Pumpkin Breadsticks
Pumpkin Breadsticks
In a bowl mix together:
1 Tbsp yeast
2 Tbsp sugar
3 Tbsp olive oil
1 cup warm water
Add dry ingredients:
2 cups flour
1/3 cup pumpkin powder
Stir together until a sticky mixture is formed. Pour out on floured
counter adding more flour as you knead the dough until it is soft and
pliable but not sticky. Place in oiled bowl, cover, and allow to rise
for 30 minutes. Turn out on floured counter, punch down, flatten, and
divide into 12 pieces. Roll each piece into a rope shape, place on a
greased baking sheet, and cover with tea towel.
Turn oven to 400°F and allow breadsticks to rest and rise slightly as
oven preheats. Bake for 15-18 minutes until golden brown. If bottoms
are still white, turn over and bake an additional 5 minutes until
browned. Remove from oven and brush with butter. Sprinkle with coarse
salt and crushed herbs of your choice.
Pumpkin Pie from Powdered Pumpkin
(Adapted from Libby)
2/3 cup pumpkin powder
4 Tbsp egg powder
¾ cups sugar
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cloves
¾ cup powdered milk
2 cups water to start
Mix all together and whisk until powders have dehydrated. Add additional water until mixture reaches desired consistency. Pour into unbaked 9” pie crust and bake at 375°F until a knife inserted into the center comes out clean—about 45-55 minutes.
Popcorn with Cinnamon and Freeze Dried Apples
Ingredients
- 1⅓ cups (2 oz) freeze-dried apples or apple chips
- 2 tablespoon confectioners' sugar
- ½ teaspoon cinnamon
- 8 cups buttered popcorn
Instructions
- Blend together apples, confectioners’ sugar and cinnamon in a blender or food processor until powdery.
- Toss 6 tablespoon apple powder mixture with 1 bag hot microwave popcorn or 8 cups of hot air-popped buttered popcorn.
- Store extra apple cinnamon mixture for another batch. Keep popcorn airtight up to 3 days.
strawberry smoothie
Ingredients
- 2 oz. freeze dried strawberries
- 4oz Lemon Lime Soda or any soda
- 4oz Pineapple Juice
- Ice Cubes
Directions
| Step 1 | |
| In a blender, combine all ingredients. Blend until smooth and serve! | |
Banana Bread
Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 7 bags Brothers All Natural freeze-dried bananas (1/2 cup bags)
- 3/4 cups white sugar
- 1 egg
- 1/3 cup butter (melted)
Directions
| Step 1 | |
| Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray (or use paper liners). Sift together the flour, baking powder, baking soda, and salt. Set aside. | |
| Step 2 | |
| Put bananas in a bowl and cover with water. Let bananas rehydrate until soft. Mash together. | |
| Step 3 | |
|
Combine bananas, sugar, egg, and melted in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. | |
| Step 4 | |
| Bake large muffins for 25-30 minutes (If making mini muffins, reduce time to 10-15 minutes). When done, muffins will spring back when lightly tapped. | |
