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Tag Archives: baking

  • Sugar Surprise Cookies

    sugar surprise cookiesI 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!

    mix a batch of brownies mix a batch of brownies

    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 bake the brownies
    cut into round shapes with cookie cutter cut into round shapes with cookie cutter

    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.

    combine ingredients for cookie dough combine ingredients for cookie dough
    mix dough thoroughly mix dough thoroughly

    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.

    cut out cookie dough into round shapes cut out cookie dough into round shapes

    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 between 2 cookie dough shapes sandwich a brownie between 2 cookie dough shapes

     

    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 bake the cookies
    baked cookies baked cookies

    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!

    Sugar Surprise Cookies!! Sugar Surprise Cookies!!

    Contributed by Angelia Kunz


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  • Tomato Soup - A Timeless Classic

    Tomato Basil Soup with Grilled Cheese Sandwich Tomato Basil Soup with Grilled Cheese Sandwich

    I’m sure one childhood memory we all share is the joy of eating a hot bowl of tomato soup after a fun day playing in the cold. It’s a heart-warming flavorful soup that has been around for many years. Tomato soup made its first documented appearance in America in 1872 by our 1st “celebrity cook”, Maria Parloa. It later gained popularity in 1897 by becoming one of the top three soup flavors produced by Joseph A. Campbell, whom you may recognize as one of the founders of the Campbell Soup Company. Today, there are hundreds of different soup flavors around, but tomato soup still remains a timeless classic.

    We at Rainy Day Foods offer our version of tomato soup for our consumers to be able to enjoy not only on cold days but also for your home storage needs. This tomato basil soup is very versatile. It can be eaten as a flavorful soup or mixed into a delicious pasta sauce. As a thick soup, boil 2 parts of water and then add 1 part of soup. For more of a thinner soup, try using 3 parts of water instead of 2. We enjoy our tomato soup with the ever-so-simple grilled cheese sandwich.

    Tomato Basil Soup and Grilled Cheese Sandwich Tomato Basil Soup and Grilled Cheese Sandwich
    Delicious Grilled Cheese Sandwich Delicious Grilled Cheese Sandwich

    We’ve learned the trick to making the perfect grilled cheese sandwich is to butter both sides of each piece of bread. Lightly brown one side of each slice of the bread, then flip one of the slices over, quickly topping it with the shredded cheese, then sandwiching it with the other slice of bread, browned side down. Then flip the sandwich as a whole to brown the final side.

    A hot quick lunch favorite! A hot quick lunch favorite!

    http://en.wikipedia.org/wiki/Tomato_soup

    Contributed by Angelia Kunz


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  • Potato Cakes

    potato cakesPotatoes are a definite must-have when it comes to your food storage. They are a terrific addition to any breakfast in the form of hashbrowns, or in the form of potato dices they can be mixed in with other breakfast meals. You can eat potatoes for lunch and dinner as a side dish such as mashed potatoes or French fries, or you can serve up a baked potato or a potato cake as your main dish.

    A potato cake is pretty simple to make and very filling! They taste pretty good, and if you use our butter mashed potatoes it adds a delicious buttery taste to the potato cakes! To make these potato cakes, mix together in a bowl 1 cup of butter mashed potato flakes, ½ cup of water, 2 tablespoons of sour cream*, one egg*, and some pepper.

    Combine potato flakes with other ingredients Combine potato flakes with other ingredients
    potato cake mixture potato cake mixture

    Roll a handful of the potato mix into a ball and gently flatten into an even patty. Grease a frying pan—either with a little butter or just some Pam Cooking Spray, and cook the patties on a medium-low heat until they start to brown. Then flip the patties and brown the other side.

     

    make pancake style patties from the potato mixture make pancake style patties from the potato mixture
    Brown and serve delicious Potato Cakes Brown and serve delicious Potato Cakes

     

     

     

     

     

    *If you would like to use our whole eggs powder and our sour cream powder , add 2 ½ tablespoons of the whole egg powder, use only 1 tablespoon of the sour cream powder, and pour in a whole cup of water instead of just ½ a cup.

    Contributed by Angelia Kunz


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  • Butter Mashed Potatoes

    Butter mashed potatoes make a delicious side dish! Butter mashed potatoes make a delicious side dish!

    Here at Rainy Day Foods, we package all of our products with our customers in mind. We strive to distribute delicious and nutritious meals that will come in handy not only in emergency situations, but also for everyday use. We like to pride ourselves on giving our costumers’ their money’s worth when it comes to buying our products. We fill our cans with as much product as possible*. A perfect example is our butter mashed potatoes.

    butter mashed potatoes not reconstituted butter mashed potatoes not reconstituted
    reconstituted butter mashed potatoes reconstituted butter mashed potatoes

    These are a great addition to any meal and take but a few minutes to make. Simply heat 3 parts water and 1 part of the butter mashed potato flakes and just like that you’ve got a scrumptious side dish! They pair great with any meal, especially meat! Easy to make and delicious to taste!

     

    *SOME SETTLING MAY OCCUR

    Contributed by Angelia Kunz


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  • Giving the Gift that Keeps on Giving

    Snowman Pizza Snowman Pizza

    ‘Tis the season of giving. Most people believe in giving presents, and there is nothing wrong with that. Giving thoughtful gifts and necessities to those important people in your life and also to those in need and who can’t afford to do a lot is a great way of spreading Christmas cheer! One of the necessities in life is food. With the help of Rainy Day Foods, we can help you with your gift giving. From a simple, yet thoughtful gift such as the Cup O’Cake Mini Mug Gifts to the more extravagant gifts like the Pizza Gift Pak.

    Pizza Gift Pak Pizza Gift Pak

    A gift like the pizza gift pak is a great gift to give someone because they don’t have to make just pizza with it. They can use the included Save Time White Bread Mix to make a loaf of bread, rolls, cinnamon rolls, and of course pizza dough. Making homemade pizza is a great way to bond with the family. Children love to help out, especially when it comes to fun things like baking. To add some Christmas cheer to this fun meal, ask your kids the question I’m sure every child has said at least a hundred times this year—“Do you wanna build a SNOWMAN?!”
    We start by putting 2 tablespoons of instant yeast into a big mixing bowl with 2 ¼ cups hot water (105-110 degrees). Stir, then add 6 cups of the bread mix.

    mix the dough mix the dough
    knead the dough knead the dough

    Knead the bread until smooth and elastic. You can also use the dough hook in your Bosch to knead the bread dough on a medium speed for about 15 to 20 minutes.

    Once the dough has been kneaded, let it set for 10 to 20 minutes. Grab a medium-sized ball and roll it out with a rolling pin to make a snowman body.

    make the snowman's body make the snowman's body
    make and bake rolls with remaining dough make and bake rolls with remaining dough

    With the leftover dough, drop the dough into rolls onto a greased pan. Cover with a towel and let rise for 30-40 minutes. Bake the rolls at 375 degrees for 12-15 minutes.

    While the rolls rise and bake, rehydrate a cup of freeze-dried mozzarella cheese with hot water. Let sit for 5-10 minutes, then drain the excess water. Then do the same with the freeze-dried colby cheese.

     

    reconstitute freeze dried shredded cheese reconstitute freeze dried shredded cheese

    Using the reconstituted cheeses along with whatever other toppings you like, decorate your snowman!

    When you’re done, bake at 375 degrees for 12-15 minutes. Enjoy spending time with your family and friends. Be safe and cherish the memories you make together. From our family to yours, we wish you all a very Merry Christmas and a Happy New Year!

     

    Contributed by Angelia Kunz


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  • Twice Baked Potatoes

    Twice Baked Potatoes Twice Baked Potatoes

    During the holidays, it’s a tradition for families and friends to all come together and celebrate. When it comes to celebrations and get-togethers, food is an absolute must-have! Everybody loves food! And when you have a lot of people gathered together, you either need a lot of food or something that’s filling! Twice-baked potatoes are very filling! They are also simple to make, so you can make plenty for everyone with ease, which is great for us because they are definitely a crowd pleaser in our family!

    We start by preparing our potatoes. Preheat the oven to 350 Degrees. Then lay out one sheet of aluminum foil for each potato. Wash each potato and then slice just a small but long chunk off the top, but put back on the potato to keep the potatoes moist while they bake. DO NOT PEEL YOUR POTATOES!

    Cut small but long piece from top of potato Cut small but long piece from top of potato
    wrap the potato in foil wrap the potato in foil

    Wrap the potatoes individually in the aluminum foil and place the potatoes directly into your oven on the wire racks. Bake the potatoes for about an hour and a half depending on how big the potatoes are. For this particular recipe, the bigger the potatoes, the better, but it really doesn’t matter!

     

    unwrap the potato when baked unwrap the potato when baked
    scoop out inside of potato scoop out inside of potato

    Once the potatoes are done, remove the potatoes and leave the oven on. Unwrap the potatoes so they start to cool, and then one at a time, remove the piece you cut off and discard. GENTLY stab the potato with a fork in the area that you cut off, and scoop out the insides and put into a big mixing bowl. When gutting the potato, think of it as if you were making a canoe--try not to scoop too close to the skin of the potato so that it will hold its shape, but try to get as much of the insides out as you can so there’s enough room to fill it with the final mixture.

    finished gutted potato finished gutted potato

    Once the potato is gutted, set the hollowed-out potato into a big cake pan and set aside. (if you’re traveling, it’s easier to put them into a deep, disposable cake pan).

    Now we need to make a delicious batch of creamy soup. Personally, the Gluten-Free Cream of Mushroom Soup tastes the best in this recipe, but you could also use the Creamy Potato Soup, the Gluten-Free Cream of Onion Soup, the Gluten-Free Cream of Celery Soup, or even the Gourmet White Cream Soup. It’s all personal preference.

    Gluten Free Cream of Mushroom Soup Gluten Free Cream of Mushroom Soup
    cook the soup cook the soup

    To make the cream of mushroom soup, mix the soup powder with 1 ¼ cup of cold water in a pot on the stove on a medium heat.

    Stirring continuously, let the runny mix heat up until it starts to thicken. You do not want the soup to boil, but heated just enough that it gets the consistency of soup.

     

    cook until thick cook until thick
    add soup and other ingredients to potatoes add soup and other ingredients to potatoes

    Once the mix has thickened into soup, remove from the heat and pour into the big mixing bowl of potatoes.

    Add a small container of sour cream, some ham chunks, and some optional chopped onions. Stir well. You can also stir in some shredded cheese, but I like to save the cheese to put on top.

    potatoes with all ingredients mixed in potatoes with all ingredients mixed in
    scoop the potato mixture back into the potato skins scoop the potato mixture back into the potato skins

    Once everything is blended together well, scoop the mixture of potatoes into the hollowed-out potato canoes.

    Pack the potatoes well and then top with cheese. Put back into the oven for about 15-20 minutes, or until the cheese has melted.

     

    Like this idea? Well then you’re in luck because we’ve got these creamy soups as a gift pak for you to give as the perfect gift this holiday season! Plus the shipping is FREE for all of our holiday gift paks!

    Gluten Free Soup Gift Pak Gluten Free Soup Gift Pak

    Contributed by Angelia Kunz


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  • Cream Filled Cookie Sandwiches

    cream filled cookies“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.

    combine the ingredients combine the ingredients

    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.

    add fall colored sprinkles add fall colored 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.

    roll out the cookie dough roll out the cookie dough
    cut out round cookie shapes cut out round cookie shapes

    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.

    make the cream filling make the cream filling

    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.

    make sandwiches with the baked cookies make sandwiches with the baked cookies
    add cream filling and top with another cookie add cream filling and top with another cookie

    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.

     

     

     

    Delicious Cream filled Sandwich Cookies Delicious Cream filled Sandwich Cookies

    Contributed by Angelia Kunz


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  • Dutch Oven Peach Cobbler

    Dutch Oven Peach Cobbler Dutch Oven Peach Cobbler

    Labor day weekend--the final weekend of summer has come and gone. School is back in session. The final three-day vacation of the season has just finished up, and everyone’s back home. For us, what better way to spend our last summer vacation than to go camping. To celebrate our last night away from reality, we made our all-time favorite camping dessert—Dutch Oven Peach Cobbler!

    When you go camping around here, it’s very hard to know what the weather is going to do, let alone how warm or cold it’s going to be, especially at nights! With that in mind, it’s difficult to bring along fresh fruits. So, we keep a #10 can of Rainy Day Foods Freeze-Dried Sliced Peaches in our camper. They’re real peaches that can be eaten as is or reconstituted with water to their natural physical state. You can even add them as is to your cereal or granola for a little extra flavor.

    For Dutch Oven Peach Cobbler, you’ll need butter, a white cake mix, and peaches. **We made the 4-6 serving recipe**

    Peach cobbler ingredients Peach cobbler ingredients

    We start by reconstituting the freeze-dried sliced peaches. It’s very simple really—you just take the desired amount of freeze-dried sliced peaches, put them in a bowl, and add a little bit of water. For this recipe, we dumped 6 cups of freeze-dried peaches into a bowl, and added 2 cups of water.

    freeze dried peaches freeze dried peaches

    Then repeat this cycle:
    stir a minute, set a minute; stir a minute, set a minute. Do this until the peaches are back to their natural physical state, but make sure to stir gently so you don’t mash the peaches.

    reconstitute the freeze dried peaches reconstitute the freeze dried peaches

    Next, take ¼ cup (4 tablespoons) of butter and grease the bottom and the edges of your Dutch Oven. Leave any leftover butter in the pan.

    add butter to the dutch oven add butter to the dutch oven

    Dump the peaches into the Dutch Oven

    add peaches to the dutch oven add peaches to the dutch oven

    Then top with half a bag of white cake mix & spread evenly with a fork

    pour cake mix over peaches pour cake mix over peaches
    spread cake mix evenly with fork spread cake mix evenly with fork

    Next, slice up ¼ cup (4 tablespoons) of butter into thin slices,
    and then place them evenly on top of the white cake mix

    slice butter evenly over top of the cake mix slice butter evenly over top of the cake mix

    Put the lid on and cook on low heat for 25-30 minutes.
    You’ll know it’s done when the cake mix starts to turn golden brown,

    bake cobbler cover and bake 25-30 minutes

    but don’t go over 30 minutes or the peaches on the bottom could start to burn

    cooking the peach cobbler cooking the peach cobbler

    It’s best served warm with vanilla ice cream or cool whip!

    Dutch Oven Peach Cobbler Dutch Oven Peach Cobbler

    ENJOY!!

    Delicious! Delicious!
    Dutch Oven Peach Cobbler recipe Dutch Oven Peach Cobbler recipe

    Contributed by Angelia Kunz


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  • Fourth of July Cupcakes

    Fourth of July Cupcakes Fourth of July Cupcakes

    I can’t believe it’s almost the fourth of July! If you’re like me, that means you are looking for a fun, patriotic dessert to serve at your barbeque or picnic. This year I’ve decided to try some Fourth of July Cupcakes. I made some ahead of time to see if they were picnic worthy. I liked the fact that they didn’t take too long to make, were really cute and my family loved them. Here is the recipe:
    Fourth of July Cupcakes
    Prepare cupcake tins with paper baking cups or grease and lightly flour tins.

    2 c. flour
    1 tsp. baking powder
    ½ tsp. baking soda
    1/8 tsp. salt
    Mix these 4 ingredients together in a bowl and set aside.

    ½ c. shortening or shortening powder*
    1 ¾ c. sugar
    1 tsp. vanilla
    In a large mixing bowl beat shortening and butter with an electric mixer. Add sugar and vanilla; beat until well combined. *If using shortening powder, you will need to add 1/3 c. water and 1 tsp. oil.

    Add 4 egg whites or 4 tsp. egg white powder (if using egg white powder, you will need to add 28 tsp. of water) one at a time, beating well after each.

    Add dry mixture and 1 1/3 c. buttermilk or 4 tsp. buttermilk powder* alternately to beaten mixture, beating on low speed after each addition just till combined. *If buttermilk powder is used, you will need to add 1 -1 1/3 c. water.

    mixing the cake ingredients mixing the cake ingredients

    Divide batter evenly between 3 different bowls. Add red food coloring to one and blue food coloring to one. Place about 1 tsp. of each color in cupcake pans. Bake in a 350 degree oven for 20 to 25 minutes. Makes 30 cupcakes. After they are cool frost with desired frosting.

    divide cake batter into 3 bowls divide cake batter into 3 bowls
    layer cake batter into cupcake tins layer cake batter into cupcake tins

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    I decided to try something different from my usual buttercream icing, so here is the recipe:

    Fluffy White Frosting
    In a saucepan, stir together:
    1 c. sugar
    1/3 c. water
    ¼ tsp. cream of tartar
    Cook over medium heat until the sugar is dissolved and mixture is bubbly.

    In a mixing bowl, whip until soft peaks:
    2 egg whites or 2 tsp. egg white powder (if using egg white powder, you will need to add 14 tsp. water)
    1 tsp. vanilla

    Gradually add the sugar mixture while whipping constantly until stiff peaks form. It will take about 7-10 minutes.

    mix sugar mixture with the egg whites mix sugar mixture with the egg whites

    Frost the cupcakes. Decorate with desired decorations and ENJOY!!

    Contributed by Pam Higley


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  • Snickerdoodle Cookies-summer favorite

    Snickerdoodles-a summer favorite. Snickerdoodles-a summer favorite.

    School is out and the kids are looking for treats. At my house, that means lots of cookies. One of their favorites is Snickerdoodles. If you’ve never had them you are missing out on a yummy cookie and they are a nice change from the usual chocolate chip. My kids even think it is fun to help me make them. Here is the recipe:

     

     

    Snickerdoodles
    1 ½ cups Butter or Butter Powder* ¾ tsp. Cream of Tartar       

    Mixing the dough Mixing the dough

    3 cups Sugar ¾ tsp. Baking Soda
    In a mixing bowl beat the butter with an electric mixer for 30 seconds. Add the sugar, cream of tartar and baking soda. Beat till combined, scraping sides of bowl. *If using butter powder add 1 ½ c. water.

    Add:
    3 eggs or 5 ½ Tblsp. Whole Egg Powder mixed with 5 ½ Tblsp. Water
    1 ½ tsp. Vanilla
    Beat these two items until combined. Then add:

    4 ½ cups Flour
    Mix well. Cover and chill for 1 hour.

    Rolled cookies Rolled cookies

    Combine:
    6 Tblsp. Sugar and 3 tsp. Cinnamon Powder
    Shape dough into 1 inch balls. Roll balls in sugar-cinnamon mixture to coat. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 10 minutes. This recipe will make about 7 dozen cookies.
    Be sure to have plenty of milk for dipping these into!      

    Cookies rolled in sugar and cinnamon. Cookies rolled in sugar and cinnamon.

    Contributed by Pam Higley

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