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Tag Archives: cake

  • Utah State Preparedness Expo - recipes

    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.

    fruit cobbler fruit cobbler

    Fruit Cobbler

    mix 3 kinds of fruit with water mix 3 kinds of fruit with water
    add sugar add sugar

    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.

     

     

    put fruit mixture in bottom of cake pan put fruit mixture in bottom of cake pan

     

     

     

    Pour into a cake pan and let cool for a few minutes.

     

    mix cake batter mix cake batter
    pour cake batter over fruit and bake pour cake batter over fruit and bake

    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.

     

     

    Chili Chili

    Chili
    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

    cook the beans cook the beans
    tomatoes and spices tomatoes and spices
    add ground beef add ground beef

    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

     


  • Delicious Cinnamon Roll Cake

    Cinnamon Roll Cake Cinnamon Roll Cake

    Are you looking for something yummy to serve for a Mother’s Day brunch or maybe an easy dessert for a Mother’s Day dinner? If so, this Cinnamon Roll Cake is exactly what you want. It is very easy to make, tastes great and doesn’t take too long to put together. Here is the recipe:

    Cake:
    3 c. flour
    ¼ tsp. salt
    1 c. sugar
    4 tsp. baking powder
    1 ½ c. milk*
    2 eggs**
    2 tsp. vanilla
    ½ c. butter, melted***
    *You can use approximately 2 tsp. powdered milk with 1 ½ c. water
    **You can use 4 Tbsp. powdered eggs with 5 Tbsp. water
    ***You can use ½ c. butter powder with 1/3 c. water and 1 tsp. vegetable oil
    Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9 X 13 pan.

    Topping:
    1 c. butter, softened*
    1 c. brown sugar
    2 Tbsp. Flour
    1 Tbsp. cinnamon
    *You can use 1 c. butter powder with 2/3 c. water and 2 tsp. vegetable oil
    Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 degrees for 28-32 minutes.

    mixing the topping mixing the topping
    putting the topping on the cake putting the topping on the cake
    Swirling the topping Swirling the topping

     

     

     

     

     

     

     

     

     

    Glaze:
    2 c. powdered sugar
    5 Tbsp. milk
    1 tsp. vanilla
    Mix together and drizzle over warm cake. Enjoy!

    drizzling the glaze drizzling the glaze

    Contributed by Pam Higley


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  • Baked Cheesecake

    16 oz. cream cheese                                       1 – 9 inch graham cracker crust

    2/3 cup water

    ¾ cup sour cream or 1 cup dried sour cream mixed with 6 Tbsp water

    1 cup sugar                                                       3 Tbsp egg powder and 3 Tbsp water

    1 ½ tsp vanilla

    In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup of the sugar and 1 tsp of the vanilla. Beat dried eggs with water. Add eggs in 4 additions to the cream cheese, beat well after each addition. Pour into crumb crust. Bake in preheated 235 degree F oven 30 minutes. Beat together sour cream with remaining ¼ cup sugar and ½ tsp vanilla. Gently spread mixture over top of hot cheesecake and bake about 30-45 minutes longer until center is set. Cool completely on wire rack. Chill until firm.

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