Desserts / Snacks
recipes for desserts, baked goods, and snacks
We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.
Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.
Pour into a cake pan and let cool for a few minutes.
Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.
7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans
Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.
Contributed by Pam Higley
June already? Wow! Time sure flies by when you’re havin’ fun!
May was a full month of celebration for our family! Between the special occasions (including our youngest sister receiving some awards in school, our youngest brother getting engaged, and the arrival of our newest nephew!!), the holidays, and the birthdays, we have had lots of opportunities to bring out the cake and celebrate!! Of course we didn’t eat dessert for all of those celebrations, just for our own birthdays. Since my husband’s birthday and my birthday are just days away from each other, we alternate which birthday gets a birthday cake. This year it was for his birthday, so I chose to make carrot cake—you know, so we can eat an extra slice and not feel as guilty because it’s got some fruits and veggies in it! Hahaha!! Actually, carrot cake is both of our favorite flavors of cake! Although neither of us have a gluten-intolerance, we decided to give the Gluten-Free Carrot Cake with White Chocolate Cream Cheese Frosting a try. If we didn’t know it was gluten-free, we never would have believed it—it tastes amazing!!
To make this delicious dessert, start by opening up the Mylar bag to see what’s inside. You should find a packet of brown sugar, a packet of white powder (that’s the frosting), a packet of white chocolate chips, and then the gluten-free cake mix. Once you’ve made sure it’s all there, preheat the oven to 350 Degrees and then generously grease a cake pan to help the cake come out easily.
Now it’s time to make the cake mix. Cream together 2 eggs and ½ cup of either vegetable oil (as called for) or I used melted butter—either one is fine. Next blend in the packet of brown sugar, then dump in the cake mix (the loose powder in the Mylar bag). Once that is all blended together, add in 2 cups of shredded carrots*, ½ cup of pineapple chunks*, and then you can add in the optional ½ cup of walnuts and 1 cup of raisons. *Feel free to use the dehydrated carrots and freeze-dried pineapple chunks, just be sure to let them soak in hot water as your very 1st step, but be sure to drain out the excess water before adding to the cake mix.
Once everything is well blended, pour into the greased cake and bake for 30-35 minutes (33 minutes worked perfectly for my cake!).
After the cake was baked, I let it cool almost completely, then flipped it upside down onto a wax paper-lined cutting board to decorate it, then gently tapped on the pan to get the cake out.
Now it’s time to make the frosting. Melt in a medium sized bowl the packet of white chocolate chips and ½ cup of butter. Once they’re melted, dump in 1-8oz package of cream cheese and 2 tablespoons of heavy cream. Whip it all together using an electric mixer (or the amazing Bosch!) until it becomes the fluffy frosting desired. Wait until the cake is completely cooled off before frosting it.
This gluten-free carrot cake should be stored in the fridge and eaten within 4-5 days for best flavor. Enjoy!
Contributed by Angelia Kunz
I don’t know very many women who don’t love a good surprise! For mother’s day yesterday, it was the perfect opportunity to surprise both of our mothers with this very sweet treat that sure brought a smile to their faces. These Sugar Surprise Cookies are just that—sugar cookies with a hidden brownie inside!! Mouth-watering, ooey-gooey, and very rich, these cookies are amazing!! These cookies are actually pretty easy to make, and because the outer layers are sugar cookies, you can get creative and use cookie cutters to make these desserts even more special!
Start by making a batch of delicious brownies. They’re very easy to make! For this particular recipe, it was easier for me to line the cookie sheet with aluminum foil before spraying it—this made it so I could remove the brownies easily from the pan and be able to use a metal cookie cutter if I decided to. To make this cookie-sheet-sized pan full of brownies, I used 3/4 cup of water, and blended it until smooth with 3 3/4 cups of the brownie mix. For a little extra flavor, feel free to add some mini marshmallows, some chopped nuts, or if you’re a chocoholic like me, mix in 3 tablespoons of baking cocoa powder.
Bake the brownies in a thin cookie sheet at 350 degrees for about 24 minutes, or until an inserted toothpick comes out clean. Leave the oven set to 350 for the final baking of the cookies.
Making it this way and using my smallest round cookie cutter gave me a total of 15 perfectly round brownie inserts to put inside the sugar cookies. If you want more than that, simply adjust your brownie mix using the ratio 1 part water to 5 parts brownie mix. It all depends on how many cookies you plan to bake.
While that bakes, make the sugar cookie dough. The trick to making amazing sugar cookies is to use the same amount of butter as you do sugar and powdered sugar (the powdered sugar gets added in with the flour and baking powder later in the recipe). Then whatever measurement you used for the butter and sugars, use twice as much flour. Then be sure to add some vanilla extract for a little extra flavor. To make them rise, add some baking powder.
For this recipe I creamed together 1 cup of butter and 1 cup of sugar along with 4 teaspoons of vanilla extract and 4 tablespoons of milk.
Next, I combined in a separate bowl 2 cups of flour, 1 cup of powdered sugar, and 3 teaspoons of baking powder. Dump the flour mix into the butter mix, making sure to only add 1 cup at a time to make sure it all gets blended smoothly.
Once the dough is completely mixed together, lay out some wax paper and get out the rolling pin and a fairly good sized cookie cutter. For me, I taped the wax paper onto a cutting board so the paper would quit moving (seemed to work great!!), then sprinkle with powdered sugar (NOT flour) and roll out the cookie dough. Cut the sugar cookie dough however you want!! Just make sure they’re slightly bigger than the brownies so they’ll fit nicely between two sugar cookies.
Sandwich a brownie in between two sugar cookie dough cutouts, then pinch the two sugar cookies together. Smooth out the edges on the cookies so you cannot see any of the brownie.
Bake the cookies on a greased cookie sheet on 350 degrees for 7 to 9 minutes, or until the bottoms are lightly golden brown. *Note that these cookies will expand a little bit, so don’t place them too closely together.
To keep these fresh and soft, stick them into a sealed container or onto a paper plate and into a plastic bag. Enjoy as is or with some cream cheese frosting, or warmed up on top of some vanilla ice cream!
Contributed by Angelia Kunz
Today is banana day! A terrific fruit that is excellent anytime! Bananas offer so many health benefits for everyone to enjoy! A banana is loaded with potassium, which can help increase alertness1. Bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.1 Eating bananas have a see-to-believe effect on us, too. They can help with cramping and reduce swelling.1
Who uses a banana peel? Maybe you should! Why you ask?? Besides the creative reasons like polishing silverware and leather shoes, scientists have recently added purification of drinking water contaminated with potentially toxic metals2 to the list of uses. With summer time coming, this little tick is one to keep on hand—if you get bit by a bug or develop hives1, rub the inside of a banana peel on the irritation for relief! Who knew?!
With all the vitamins and nutrients found in bananas, they are one food you should try and consume daily. But what happens if there comes a day when we get a shortage of bananas? With so many benefits from bananas, freeze-dried sliced bananas and dehydrated banana slices are both must-haves in everyone’s food storage for just in case!
To help celebrate banana day, enjoy making this delicious frosted banana cake!
Start by preheating the oven to 350 Degrees. Blend together 2/3 cup shortening, 1 1/3 cup sugar, 4 eggs, and 3-4 bananas. In a separate bowl, mix together 2 ½ cups flour, ½ teaspoon baking soda, 4 teaspoons baking powder, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
Once the banana mixture is smooth, gently add the flour mix into it and stir well. A wonderful additive to this banana cake is chopped walnuts or chopped almonds, but that is completely optional!
Once the batter has been prepared, grease a cake pan and pour in the batter. Bake for 48-50 minutes, or until a toothpick comes out clean.
Right after the banana cake is baked, bring ¼ cup of butter to a boil in a pot on the stovetop.
Once the butter starts to boil, add 2 tablespoons of milk, 1 cup butterscotch chips, and ½ cup brown sugar. Stir continuously until the brown sugar is completely dissolved. Once it’s dissolved pour immediately onto the banana cake and smooth it out evenly. Best when eaten within 4 days.
Another great article discussing the benefits of bananas can be found at http://healthunify.com/how-banana-can-aide-you-to-your-health/
Contributed by Angelia Kunz
TODAY IS ALMOND DAY!! Have you had your helping of almonds today?? If not, here’s why you should have a good helping of almonds every day! All the vitamins and minerals found in almonds are very beneficial to one’s body, mind, and weight. Eating just 23 raw almonds each day can make a significant improvement in one’s life. Studies have shown that an almond-rich diet can help with memory improvement, which can also reduce the risk of developing Alzheimer’s. Almonds can strengthen one’s heart, teeth, and bones. Using the oil from almonds is also very useful in nourishing one’s skin and hair. For example, using almond oil will help reduce acne and scaring of the skin. The antioxidants found in almonds can help reduce dandruff when rubbed onto the scalp. With so many positive things about almonds, it’s definitely worth including them in one’s food storage.
For those days when you need a sweet treat, try this recipe for Cinnamon Sugar Almonds cooked in the crock pot. Start by spraying the inside of your crock pot generously with cooking spray. Stir together 1 ¼ cup of white sugar, 1 ¼ cup of brown sugar, and 3 tablespoons of cinnamon. In a separate bowl, whip together one egg yolk and 2 teaspoons of vanilla extract. Whisk by hand until it becomes frothy. Dump 3 cups of almonds—1 cup at a time—into the egg/vanilla liquid.
Scoop the almonds into the cinnamon/sugar powder. Stir thoroughly until all the almonds are nicely coated. Pour that bowl into the crock pot and let it cook on low heat. Stir every half hour for 2 hours or until the almonds are soft. Pour ¼ cup of water into the crock pot and stir well. Cook for another hour, then dump the almonds onto some wax paper to dry. For a little extra zing, mix together ¼ cup white sugar, ¼ cup brown sugar, and ½ a tablespoon of cinnamon, then sprinkle on top of the almonds after they are first placed onto the wax paper.
This delicious, but rich treat will satisfy all your taste buds while providing some of the benefits that almonds have to offer.
Contributed by Angelia Kunz
Before we can make this dessert, we must make the gluten-free graham crackers by using Rainy Day Foods Gluten-Free Graham Crackers/Cheesecake Crust Mix.
Step 1-Pour both the red package and the enclosed packet of brown sugar into a medium-sized mixing bowl.
Step 2-Cut up 7 tablespoons of butter and add to the mixing bowl.
Step 3-Add in 3 tablespoons of cold water, 3 tablespoons of honey, and 1 teaspoon of vanilla extract. Blend well. If the gluten-free graham cracker mix feels too dry, add just a little bit more cold water, one teaspoon at a time. Adding too much water will make the dough sticky and hard to work with.
Step 4-Put the dough into a bowl and cover with plastic wrap. Refrigerate for at least an hour.
Step 5-Preheat oven to 325 Degrees. Then line two good-sized cookie sheets with aluminum foil.
Step 6-On a clean countertop, roll out two equal-sized sheets of wax paper*. Put half the gluten-free graham cracker dough onto the 1st sheet of wax paper, then put the 2nd sheet of wax paper on top. Using a rolling pin, roll the dough evenly until it is roughly 1/8 inch thick.
*I would recommend taping down the 1st sheet of wax paper to keep it in place.
Step 7-Once the dough is evenly flattened, take the top sheet of wax paper off, grab the bottom sheet of wax paper—keep it tight!—and dump the dough onto one of the cookie sheets.
Step 8-Once the dough is on the cookie sheet, take a pizza cutter and gently cut the sizes of graham crackers desired. Typically, they would be cut into 2 inch by 3 inch rectangles. Then take a fork and gently poke the dough all over.
Step 9-Repeat Steps 6 through 8 to the remainder of the gluten-free graham cracker dough. Then bake both cookie sheets for 16-18 minutes. Take out and let cool completely.
After making the gluten-free graham crackers, we now need to whip up a batch of whip topping. This simple recipe is a 1-to-1 ratio—for one cup of whipped topping mix, add one cup of ICE cold water. I needed a lot of whip topping for a few desserts, so I made this batch using 4 cups of whip topping mix, 1 ½ cups of crushed ice, and 2 ½ cups of ice cold water. To make sure it’s ICE cold water, I substituted roughly 1/3 of the water with crushed ice, but that is entirely optional.
Put the water (and ice if substituting in) into a mixing bowl and add the whip topping powder. Whisk on a low speed for about a minute, or until all the powder is mixed into the water. Once all the powder is mixed in, whip the mixture on a medium speed for 3 minutes, then turn on high for about 5 minutes.
Once the whip topping has taken form, chill for 4 to 6 hours before using. *Please note that once the whip topping is made, it should be eaten within 24hrs.*
Once both the gluten-free graham crackers and the whip topping are ready, it’s time to make the Autumn-Spice Cheesecake!
Start by crushing up some graham crackers. We like a lot of crust in our cheesecake, so I used one whole cookie sheet of gluten-free graham crackers. Once crushed, melt 6 tablespoons of butter and mix with 4 tablespoons of sugar and the gluten-free graham crackers in a round glass dish.
Next, take a 16 oz. softened package of cream cheese and blend with 1 cup of lightly-packed brown sugar and up to 2 cups of Rainy Day Foods Whip Topping.—add whip topping 1/2 cup at a time, then taste test to see if more is needed. Stir in 1/2 teaspoon of vanilla extract, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1/4 teaspoon of cloves. This is now your cheesecake filling.
Scoop the cheesecake filling on top of the graham cracker crust and refrigerate for at least an hour before serving.
**I HIGHLY RECOMMEND EATING THIS WITHIN 24 HOURS FOR BEST RESULTS**
Contributed by Angelia Kunz
Banana cream pie is a family favorite in my household! It’s sweet, simple, and makes for a perfect dessert for any occasion! Where it is such a quick dessert to make, we try to be prepared by having a graham cracker pie crust, a can of whip topping, and a can of instant banana pudding handy for when we’re craving banana cream pie.
Using all the rainy day foods, we start by making a batch of whip topping. This simple recipe is a 1-to-1 ratio: for one cup of whip topping mix, add one cup of ICE cold water. For the banana cream pie, we will only need about one cup, so use half a cup of whip topping and half a cup of ice cold water. Whip them together on low speed for one minute, then on medium speed for three minutes, and finally on high for five minutes. Chill for two to four hours before using.
Once the whip topping is set up, it’s time to make the banana pudding. In a medium bowl, mix one cup of banana pudding mix with two cups of cold water. Stir until the powder is dissolved and the mixture starts to take on the pudding consistency.
Mix together the banana pudding and the whip topping.
Pour into the graham cracker crust. Refrigerate for about an hour before serving, then enjoy!
Contributed by Angelia Kunz
“Spring Ahead, Fall Behind”—that’s the old saying to help us remember what to do with our clocks on Daylight Savings. Although Daylight Savings gave us an extra hour yesterday, it had its negative side, too, such as it now gets dark sooner and the cold winter air starts to settle in. If you’re not quite ready to build a fire in your fireplace or crank up the thermostats to your heaters or furnace, a good way of adding some extra heat in your home is to cook or bake in the oven. It puts off some heat to help take the chill off while also preparing your meal or snack. Here’s a special treat you can make with the help of Rainy Day Foods. Just add some fall colored sprinkles like brown and orange, and these cream-filled cookie sandwiches become a perfect snack for the fall season.
Start by preheating the oven to 350 Degrees. Then in a small bowl, gently stir together 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon salt.
In another bowl, blend together 1 ¾ cups of sugar, ¼ cup brown sugar, 1 cup of softened butter, 1 large egg, and 1 teaspoon of vanilla extract.
Once blended into a smooth mixture, slowly add in the flour mix a little bit at a time. Fold in desired amount of fall sprinkles.
On a clean countertop, lay out a sheet of wax paper, taping down the edges. Then ball up your cookie dough and put it on the wax paper. Lay out a second sheet of wax paper on top of the cookie dough. Roll out dough with a rolling pin.
Use a cookie cutter to get the cookies the same size. On a greased cookie sheet, drop cookie dough into place. Bake for 7-9 minutes. Set aside to cool.
While the cookies cool, make the cream filling.
Blend together 6 tablespoons of softened butter, 2 ounces of cream cheese, 1 cup powdered sugar , and ½ teaspoon of vanilla extract. You can also add just a hint of dutch baking cocoa if you have a chocolate craving to satisfy.
Once the filling is smooth and fluffy, lightly frost one side of one cookie, then top with another cookie that’s about the same size.
If you don’t plan on eating them all at once, I would recommend refrigerating the frosting and putting the cookies into an airtight container to keep them soft.
Contributed by Angelia Kunz
When it comes to Halloween, there are many different monsters that come to mind—ghosts, witches, vampires, zombies…but the one that seems to stick out the most in my mind is Frankenstein. So for this special treat, we’ll use Rainy Day Foods Brownie Mix to make brownies and dress them up with frosting to make them look like Frankenstein’s head.
Start by preheating the oven to 350 Degrees. Then take 4 ½ cups brownie mix in a medium-sized bowl and gently stir in 3/4 cups HOT water until well mixed.
Grease an 8” x 8” glass pan and pour in the brownie batter.
Cook for 25-30 minutes—you’ll know when it’s done by sticking a toothpick in the brownies and the toothpick will come out clean.
Let the brownies cool COMPLETELY before trying to cut them. Once cooled, cut them up and set them out on a platter, giving yourself room to decorate them.
Take some white frosting and add green food coloring.
Use chocolate frosting in a Ziplock bag to give them Frankenstein face!
Contributed by Angelia Kunz.
October is one of my favorite months! It’s filled with all the beauty that fall has to bring! It’s when all the leaves on the trees change color, almost as if they’re giving an encore before they leave for the winter. It’s harvest time—the final pat on the back for all the farmers’ hard work. It’s the month that hunting season starts in my household, so we look forward to that and the delicious meat it brings to our freezer. It’s also the first month of the final three holidays that all kids get most excited about—starting with Halloween! They always look forward to letting their imaginations run wild and dressing up as one of their favorite characters…and all the candy they get from trick or treating!! As parents, we enjoy our candy here and there, too, but it’s also nice to have a dessert that’s not just a candy bar. So, with the help of Rainy Day Foods, I’ll show you how to make some fun Halloween desserts.
This first one is called “Halloween Dirt Cups,” using Rainy Day Foods Instant Chocolate Pudding Mix. It’s a pretty simple dessert to make, but you can dress it up and get pretty wild with it! You can make a couple for your family, or make several dozen for a fun Halloween party treat! This time around, I’m only making two, so keep that in mind as you read on.
Start by putting 4 Oreo cookies (minus their frosting) into a plastic Ziplock bag, making sure to get all the air out.
Then using a coffee cup, crush the Oreos into a dirt-like powder.
Pour the “dirt” powder into two clear cups. Set the coffee cup and Ziplock bag aside for later.
Next step is to whip up some chocolate pudding in a separate bowl.
Take 2 cups of cold water and gradually stir in 1 cup of pudding mix. Whip it by hand for about 5 minutes or until there are no clumps and the pudding starts to thicken up.
Pour the pudding into the clear cups on top of the crushed Oreos. Refrigerate 2 to 3 hours.
Once the pudding has set up, put 5 more Oreos without their frosting in your Ziplock back and crush them up into small chunks. Pour the chunks on top of the pudding, and now you’ve got “Halloween Dirt Cups”.
You can put a couple Sour Patch Kids on top to make “Zombie Kid Cups”
You can add gummy worms on top to make “Worm Dirt Cups”.
You can take one half of an Oreo with the frosting still on, write on the frosting with a chocolate frosting or sprinkles and make it into a headstone for “Graveyard Plot Cups”.
You can even make a zombie hand reaching up out of the dirt!
The possibilities are endless!! Lots of neat tricks you can do with this simple treat.