Super Cherry Pie Recipe

Ingredients:
1/3 c. slivered almonds – press into pie shell before baking, then bake
1 c. Eagle brand sweetened condensed milk*
1 tsp. vanilla
½ c. cream, whipped
1/3 c. lemon juice
½ tsp. almond extract

Directions:
Mix together all ingredients in the order listed. Pour into pie shell and top with 1 can of Wilderness Cherry Pie Filling. Refrigerate 3 hours or longer.

*Recipe for Eagle Sweetened Condensed Milk (14 oz can)

From http://everydayfoodstorage.net

1/2 C. hot water
1 C. Powdered Milk
1 C. Sugar
1 T. Butter

Directions: Blend in blender very well. Can be stored in the refrigerator or frozen.

Buttermilk Biscuit Recipe:

Ingredients:

2/3 cup all-purpose flour
2/3 cup whole wheat flour
2 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup buttermilk (1/2 T. vinegar + 1/2 c. milk* and let sit for about 1 min.)

*You may also substitute this for powdered milk

Directions:

Combine all dry ingredients. Cut in butter. Stir in the buttermilk until the dough is moist. Knead 6-8 times on a floured surface. Pat out to about 1 inch in thickness. Cut with a biscuit cutter or glass rim. Place on a greased baking sheet and bake at 375 F for 17-18 minutes or until lightly browned.

Recipe adapted from one found on allrecipes.com

For other food storage recipes check out:

Our Food Storage Recipes Page
Our sister site EverydayFoodStorage.NET
I Can’t Believe It’s Food Storage book
Country Beans book

Worms and Dirt Recipe

1 box of chocolate pudding
Make with Powdered Milk!
Top with Gummy Worms

And my husband didn’t even complain that it was made ONLY with powdered milk! So at least I have one way to sneak it into foods that I know works now

p.s. What other sneaky tips do you have for using powdered milk?

Corndog Muffin Recipe:

Ingredients:
1 1/2 c. cornmeal (about 1 c. fresh ground popcorn)
2 1/2 c. flour (about 2 c. fresh ground wheat)
1/2 c. white sugar
1/4 c. brown sugar
4 tsp. baking powder
1 tsp. salt
2 eggs (can use powdered eggs)
2 c. milk (can use powdered milk)
8 oz shredded cheddar cheese
6 hot dogs cut in thirds

Directions:
Preheat oven to 400 degrees. Mix dry ingredients in large bowl. Beat eggs and milk in a separate bowl. Add to dry mix and add cheese just until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog chunk to each muffin. Bake for 14-18 minutes or until golden brown.
 
 

I cut my hotdogs into smaller chunks and it wasn’t as good that way. I also think next time I might try it with my buttermilk cornbread recipe and just stick the hotdogs and cheese into that batter. I LOVE that cornbread recipe better than any other. The kids LOVED this recipe and it is very filling so we had tons of leftovers.

For other food storage recipes check out:

Our Food Storage Recipes Page
Our sister site EverydayFoodStorage.NET
I Can’t Believe It’s Food Storage book
Country Beans book

Food Storage Substitutions:

Brown Sugar = 1 c. white sugar + 1-2 T. molasses
White sugar and molasses are already on our list of storage items, so if you plan to store brown sugar as well, just store a little extra of these items. Molasses has a longer shelf life than brown sugar, and you don’t have the problem of it getting clumpy and hardened since you will be making it fresh.

Buttermilk = 1 c. milk or powdered milk + 1 T. vinegar
This is so much easier than having to keep buttermilk or powdered buttermilk on hand when you need it for a particular recipe. Vinegar can also be used in baking recipes, to improve your bread recipes, as well as for homemade cleaning supplies. So these two items should definitely be part of your food storage already!

Baking Powder = 1 tsp. baking soda + 2 tsp. cream of tartar
While you may not think of storing cream of tartar, this actually makes a lot of sense. Both baking soda and cream of tartar can have an indefinite shelf life if stored in airtight containers at room temperature. Baking powder, however has a short shelf life of 6-12 months. To test if your baking powder is still active, stir 1 teaspoon into ½ a cup of hot water. If it doesn’t bubble, it will need to be replaced.

Homemade Mac ‘N’ Cheese (w/ grains and powdered milk)

Ingredients:
1 lb macaroni noodles (BabyStep 5 : Grains)
1/4 c. butter
1/4 c. flour (BabyStep 5 : Grains)
1 c. milk (or 1 c. water, 3 T. powdered milk)
1 tsp. seasoned salt
cheese cubes (optional)
ham cubes (optional)

Directions:
Cook noodles according to package directions. Drain and set aside. Melt butter in large saucepan. Whisk in the flour until smooth. Slowly stir in milk until well mixed in. Add seasoned salt. Let cook for a little while until it starts to thicken. Add in the macaroni noodles. Add in a little more milk if it seems too thick. Can add more seasoned salt according to your family’s tastes. Add ham and cheese cubes right before serving.

Homemade Mac ‘N’ Cheese (w/ legumes and powdered milk)

Ingredients:
3 c. of macaroni noodles
5 T. of lima or other white bean flour (BabyStep 6 : Legumes)
1 c. of water
3/4 c. milk (or 3/4 c. water 2 T. powdered milk)
2 tsp. seasoned salt
cheese cubes (optional)
ham cubes (optional)

Directions:
Cook noodles according to package directions. Drain and set aside. Grind 1/4 c. of white beans in your wheat grinder to make about 5 T. of bean flour. Put 1 c. of water in large saucepan. Slowly whisk in ground bean flour. Continue to whisk frequently until starts to thicken and bubble. Slowly stir in milk until it’s a nice thickish liquid consistency. Add seasoned salt (the bean version tends to need more than the flour/butter version). Add in the macaroni noodles. Add in a little more milk if it seems too thick. Add ham and cheese cubes right before serving.

Confession time … While the bean flour version is still good (and my kids snarfed it up just like usual), I could actually tell a difference in this recipe. I prefer the fattening version, surprise surprise. hehe. But the bean flour version is a very good substitute and can save a TON of calories and fat!

For other food storage recipes check out:

Our Food Storage Recipes Page
Our sister site EverydayFoodStorage.NET
I Can’t Believe It’s Food Storage book
Country Beans book

Rice Pudding Recipe

Ingredients:
2 eggs, beaten (can use powdered eggs)
½ c. sugar
¼ tsp. salt
2 c. milk (can use powdered milk)
1 ¼ c. cooked white rice, cooled (leftovers work great)
½ c. raisins (optional but oh so delicious!)
Cinnamon and Nutmeg to taste

Directions:
Preheat oven to 325o F. Mix all the ingredients together and pour into a greased 1 qt. bowl. Set the bowl in a shallow pan. Pour hot water into the pan about 1 inch deep. Put pan into the oven and bake for 1 ½ hours.

Well tonight I hosted a little dinner party at my house and decided I would sneakily use tons of food storage in my dinner and dessert.  I definitely recommend it, it was fun having a little secret… hehe.

Anyways,  I made a great tortilla casserole recipe, (added black beans) and even made the tortillas from scratch using all fresh ground whole wheat! I even replaced the cream of chicken soup with BEAN FLOUR cream of chicken, my favorite!

For dessert I made my EMERGENCY, I don’t feel like baking, icing or dirtying a pan dessert with POWDERED MILK!  Everytime I have to bring a dessert to a dinner and don’t have the time or energy to pick up fresh ingredients,  I make a quick and easy pudding pie.  I always have at least one tub of cool whip in my freezer for this special dessert.

Ingredients

Powdered Milk
Water
Box of Chocolate Pudding
Graham cracker crust
Cool Whip

Prepare pudding according to package directions for pie. Pour into graham cracker crust, chill for an hour or so. Top with Cool Whip. Optional, add strawberries, crushed skor bar or any crushed cookie.

I love this dessert because it is SO easy to bring places. The graham cracker crust container has a lid with it (you don’t have to remember to get your pan when you are going home). You don’t have to dirty dishes except the pudding bowl, but you can lick that. It’s a dessert that uses POWDERED milk and no one knows it. You don’t have to turn your oven on in the hot summer, its great!

Cowboy Delight – Mexican Casserole

Ingredients:
1 family size package Kraft macaroni and cheese
(I used 3 C macaroni, 1/2 C powdered cheese, 6 tsp butter, 6 tsp of powdered milk)
½ lb. lean hamburger (or turkey), browned
½ onion, chopped (can use dehydrated onion flakes)
1 can chili with beans
1 can tomato soup
1 T. chili powder
1 can corn
cheddar cheese, cubed (optional)
fritos (optional)

Directions:
Preheat oven to 350º. Cook kraft dinner according to directions in large pot. Meanwhile, brown hamburger with onion. Add to kraft dinner with remaining ingredients. Heat through. Pour into casserole dish and top with fritos. Cover and bake 30 minutes

My husband actually said he thought the noodles done this way was a little yummier. I also didn’t have a can of chili with beans- so I just put in a can of red beans and chili seasoning instead. It worked out just fine. Oh and also, the butter in the macaroni and cheese can be substituted with 1/4 C of butter powder – I just skip the butter altogether, but once I gave Jodi mac and cheese without butter and she spit it out- so in case you wanted to know- you can use powdered butter in mac and cheese too. This meal could also be made without meat and cheese for a “completely” shelf stable ingredients meal.

My kids LOVE it when I make pancakes … especially for dinner! The other night we were having so much fun I snapped a few pics for you to see how food storage really can involve the whole family and be fun and delicious and healthy.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

Fruit and Yogurt Smoothies

Serving Size: 2 large glasses
Prep Time: 5 minutes (if you make a bunch of baggies ahead of time)

Ingredients (if you skip the sugar, they’re actually REALLY healthy):

• 3/4 cup of frozen strawberries
• 1/2 cup of frozen blueberries
• 1/2 cup of frozen peaches or rasberries
• 1 cup of powdered milk prepared
• 5 ice cubes of fat-free strawberry yogurt (or any other kind)
• Some of sugar if you think it needs it (I try not to)

*instead of water for the liquid part of the milk, you can use juice for the flavor, and the powder to make it creamy!

Directions:

1. Pour milk into blender
2. Add fruit, blend
3. Add yogurt cubes, blend
4. Add sugar, blend
5. Eat with a spoon, or drink with a straw

Directions to prepare a bunch of smoothies for the go ahead of time:

1. Buy a 8-10 ziploc baggies
2. Buy bags of your favorite frozen fruits (I did 2 strawberry, 1 peach, 1 blueberry)
3. Divide up your fruit into the baggies
4. Divide a large container of yogurt into ice cube containers and freeze
5. Once frozen place 5 yogurt cubes into each ziploc bag
6. Put bags into the freezer and use them up as you wish, all you’ll need to add is the milk and sugar.

SO – ASK YOURSELF DO I HAVE DRY MILK IN MY FOOD STORAGE?:

Click here to get your box today – because let’s be honest if you’re anything like me, you’ll forget next time you are at the store. As we discovered when we interviewed Crystal, the author of I Can’t Believe It’s Food Storage … powdered milk is a GREAT food storage item to start using in your everyday cooking.