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Tag Archives: milk

  • Top 10 Food Items to Store

    label bannerAs I said in my last blog, a few weeks ago I attended a very interesting preparedness meeting that had a lot of great ideas. They gave some top ten lists that I thought were really good. The first list was the top 10 non-food items to store that I wrote about last time. This time I wanted to share the top 10 food items to store. Here they are:
    1. Salt. Salt has many important attributes for food preservation as well as being a flavor enhancer.
    2. Seasonings, spices, bouillon. These will store a lot longer than the labels may say and food prepared from storage will taste much better.
    3. Honey. Honey has a long shelf life, is a great sweetener and has health benefits. It is an antimicrobial which means it fights infection.
    4. Dry bulk items. These are your staples such as rice, beans, pasta, grains and sugar. They are inexpensive and long lasting.
    5. Oil. For short term storage you should store vegetable oil and shortening. Olive oil and coconut oil are better for long term storage.
    6. Freeze dried foods. These are the most expensive food storage, but they provide variety and great flavor.
    7. Flour. If you aren’t used to grinding your own, you will need to transition or you will send your body into shock. Having some on hand will help with that transition.
    8. Kitchen staples. This would include baking soda, baking powder, yeast, vinegar, whatever you use for everyday cooking.
    9. Nonfat dried milk. Milk is one of the basic necessities and it has been proven that people can survive on just powdered milk for quite some time. It also has a very long shelf life.
    10. Pet food, animal feed. If you have a pet, he or she is going to need to eat as well. If you rely on animals, such as chickens for eggs, they will need to be fed to keep up their laying.
    Well there you have it. I hope you will check it over and see what you need to work on. I know that it made me think of some things that I hadn’t considered. Don’t be afraid to research the best way to store items and other uses for them. Next time I will post the last list they gave to us: 10 other items to be prepared.

    Contributed by Pam Higley


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  • Creamy Penuche

    Creamy Penuche Creamy Penuche

    Are you looking for a delicious and easy candy for Easter?  Well look no more.  Penuche is one of my family’s favorite candies to eat, and it is not that difficult to make.  If you’ve never had it before, it is kind of like caramel fudge.  Here is my recipe:

    Mix together in a 3 quart pan:

                  ½ tsp. salt

                  2 cups white sugar

                  1 cup brown sugar

                  2/3 cup corn syrup

                  1 cup cream or 1 cup evaporated milk* or 1 cup water mixed with 2/3 cup instant milk*

                  ¼ cup butter or butter powder  ( ¼ cup water mixed with ¼ cup butter powder)

    *Note:  if you use evaporated milk or instant milk be sure to add 2 ounces more butter.

    combine the ingredients combine the ingredients

    Bring mixture to a boil, stirring constantly.  Cook to soft ball stage.  I use both a candy thermometer and the cold water test.  When mixture reaches soft ball stage, remove it from heat and let it cool without stirring for 45 minutes.

    boil the candy boil the candy

    After 45 minutes add 1 tsp. vanilla and 1 c. walnuts (optional).

    Stir mixture until it loses its gloss and thickens.  This takes about 10 minutes. Pour into a buttered pan and let it finish cooling.  Cut into squares and ENJOY!

    stir the candy stir the candy
    pour into pan pour into pan

    Rainy Day Foods carries salt, brown sugar, white sugar, instant milk and butter powder used in this recipe.

    Contributed by Pam Higley

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  • Buttermilk Powder

    It’s reunion time at our house and that means pot-luck dishes and feeding extra people.  I always like to take a tried and true recipe to these gatherings.  I also like to experiment a little.  That’s why I made my favorite chocolate sheet cake with something I’ve never tried before:  buttermilk powder.  I also decided to be really daring by serving huckleberry pancakes with homemade buttermilk syrup.   Buttermilk powder is made from real buttermilk that’s been concentrated with an evaporator and dried, either through spraying or rolling.  It is made with real buttermilk not cultured skim milk as liquid buttermilk is.  Because of this, it does not contain the live cultures needed to produce cheese and yogurt.  This means it doesn’t contain lactic acid, making it suitable for those who are intolerant to lactose.  It can be used in any recipe calling for buttermilk, such as waffles, breads, scones, cakes or biscuits.  Rainy Day Foods carries buttermilk powder in a #2.5 can, #10 can, and a 50lb. bag.  Simply mix the buttermilk powder with the other dry ingredients and then use water to supply the necessary liquid.  You should use 4 tablespoons of powder and a cup of water for every cup of buttermilk needed.  How did everything turn out?  Wonderful!  The cake was as good as it is with liquid buttermilk and the syrup was a big hit.  One note:  Buttermilk powder can be used only in baking; it is not meant for drinking.  Here are the recipes:

    chocolate cake

    Chocolate Sheet Cake

    2 c. flour

    2 c. sugar

    2 cubes butter

    4 Tbs. cocoa

    1 c. water

    ½ c. water

    2 eggs

    1 tsp. baking soda

    1 tsp. salt

    1 tsp. vanilla

    2 Tbs. buttermilk powder

    Sift together flour, sugar and buttermilk powder.  In saucepan combine butter, cocoa and water.  Bring to a boil.  Pour over dry ingredients while hot.  Stir together.  Add eggs, soda, salt, and vanilla.  Mix well.  Pour into a cookie sheet pan.  Bake for 20 minutes at 350 degrees.

    Frosting:

    1 cube butter

    6 Tbs. milk

    4 Tbs. cocoa

    3 c. powdered sugar

    1 tsp. vanilla

    Bring butter, milk and cocoa to a boil.  Remove from heat and add powdered sugar and vanilla.  Pour on cake while still hot.

    buttermilk syrup

    Lanette’s Buttermilk Syrup*

    1 ½ c. sugar

    ¾ c. buttermilk

    ½ c. butter

    2 Tbs. corn syrup

    1 tsp. baking soda

    Mix all of this together.  Bring to a boil and boil for 7 minutes stirring often.  Add 2 tsp. vanilla.  Serve.

    *Lanette says her family likes to eat this on ice cream as well as pancakes.  I can see why.  It’s really good.        

    Contributed by Pam Higley

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  • Banana Baked Oatmeal

    I'm in the process of moving , which is always an exciting time.   What could be bad about more storage space and a bigger yard? However, trying to pack and move across town while still working full-time  doesn't leave me with a lot of energy for anything else.   This baked oatmeal is a great way to save time in the mornings while still delivering lots of nutrition.   This dish will last for several days in the refrigerator, so I made a big batch on Sunday and now my family will have filling breakfasts all week.  Just put a single serving in a bowl, microwave for a minute, and presto  -- breakfast is served!

    Ingredients:

    1 cup oat groats

    2 cups milk, reconstituted from powder

    2 cups water

    2 very ripe bananas, mashed

    1 Tbsp flax meal

    1.5 tsp cinnamon

    1/4 cup brown sugar

    Directions:

    Preheat oven to 350F. Lightly coat a 9x13 baking dish with cooking spray or oil.  In a large bowl, mix together oat groats, milk, and water. Stir in the mashed bananas, flax meal, and cinnamon. Pour oat mixture into baking dish, top with brown sugar, and sprinkle a little more cinnamon on top. Bake for 50 minutes to 1 hour. Serves 4-6.

    Tips and notes:

    The oat mixture tends to splatter when poured into the baking dish, so use caution.

    The riper the bananas, the less sugar you will need to use to achieve sweetness.

    Stir some freeze dried blueberries into the batter right before baking for even more flavor.

    The oatmeal will thicken as it cools, so don't worry if it's not set when it comes out of the oven.

    Contributed by Kate Wilt

    banana baked oatmeal
    banana baked oatmeal
    banana baked oatmeal


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  • Storing Basic Pantry Items

    Treats can be so yummy, but sometimes they’re needed at inconvenient times.  Recently this was the case at our home.  Needless to say, I was so happy I had all of the ingredients on hand in my pantry.  This reaffirmed to me the importance of storing food.  Even if you’re not into storing emergency items like wheat, rice and beans, you might want to think about storing basic pantry items.  What a relief it is to be able to make something without making a trip to the grocery store for that one missing ingredient.   At Rainy Day Foods you can stock up on flour, powdered sugar, baking powder, baking cocoa, powdered milk, butter powder, and powdered eggs.  All of these were in the recipes for the treats I needed to make.  I love that you can get larger sizes of these items; larger sizes mean less shopping and less money spent in the long run.  And who doesn’t want to save money?  One note:  I did not use the powdered eggs, butter or milk in these recipes.  However, it’s nice to know that if I had been out of these refrigerated items, I could still make these treats.  Here are the recipes:

    Brownies

     

     

     

     

    Brownies:

    8 eggs               1 lb. butter                    ½ c. baking cocoa              4 c. sugar              

    4 c. flour                                                                                                          

    Mix together.  Pour into large cookie sheet.  Bake at 350 degrees for 30 min.

    Frosting:  

    ¼ c. butter         3 T. baking cocoa       ½ c. milk      4 c. powdered sugar

    Mix together.  May need to add more powdered sugar to get right consistency.       

    Sunburst Lemon Bars

    Crust:     2 c. flour       ½ c. powdered sugar         1 c. butter, softened

    Mix ingredients together on low speed until crumbly.  Press mixture evenly in bottom of ungreased 9x13 pan.   Bake at 350 degrees for 20 to 30 minutes until lightly browned.

    Filling:    4 eggs, slightly beaten     2 c. sugar      ¼ c. flour    1 tsp. baking powder  

    ¼ c. lemon juice

    In large bowl, combine eggs, sugar, flour and baking powder, blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake 25 to 30 minutes or until top is light golden brown.  Cool completely.

    Glaze:      1 c. powdered sugar       2 to 3 T. lemon juice

    In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency.  Blend until smooth.  Drizzle over cooled bars.  36 bars. 

    Sunburst Lemon Bars

     

     

     

     

    contributed by Pam Higley

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