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Tag Archives: sugar

  • 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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  • Almonds

    Delicious almonds! Delicious almonds!

    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.

    almonds and cinnamon sugar mixture almonds and cinnamon sugar mixture

    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.

    A delicious treat!! A delicious treat!!

    http://www.healthbeckon.com/benefits-and-uses-of-almonds/

    Contributed by Angelia Kunz


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  • Autumn Spice Cheesecake (using Gluten Free Graham Cracker Crust)

    cheesecakeHaving a gluten allergy limits the types of food people can eat unless they prepare it themselves at home. With the help of Rainy Day Foods making gluten-free foods just became a lot easier!

    Gluten Free Graham Cracker Crust mix Gluten Free Graham Cracker Crust mix

     

    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 Step 1

     

    Step 1-Pour both the red package and the enclosed packet of brown sugar into a medium-sized mixing bowl.

     

     

    Step 2 Step 2

     

    Step 2-Cut up 7 tablespoons of butter and add to the mixing bowl.

     

     

     

    Step 3 Step 3

     

    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 Step 4

    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 Step 6

    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 Step 8

    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.

    Add Whip Topping to ice water in bowl. Add Whip Topping to ice water in bowl.
    Blend ingredients Blend ingredients

    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.*

    Whipped topping Whipped topping

     

    Once both the gluten-free graham crackers and the whip topping are ready, it’s time to make the Autumn-Spice Cheesecake!

     

     

    make the graham cracker crust make the graham cracker crust

    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.

     

     

    add cheesecake ingredients to whip topping add cheesecake ingredients to whip topping
    mix together to make the cheesecake filling mix together to make the cheesecake filling

    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.

    A delicious fall dessert! A delicious fall dessert!

    **I HIGHLY RECOMMEND EATING THIS WITHIN 24 HOURS FOR BEST RESULTS**

    Contributed by Angelia Kunz


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  • Get Prepared - Cooking Aids and Spices

    Some basic cooking ingredients Some basic cooking ingredients

    National Preparedness Month is almost over and we have made a great start in getting more prepared by storing the basics: grains, beans & legumes, pasta, rice and vegetables. Now that we have some basic foods, we need to add items that enhance the flavor and make these basic foods a delicious meal. Cooking aids (such as baking powder, baking soda, and cornstarch), spices, and seasonings and gravy mixes will add flavor and variety to basic foods to make delicious meals from food storage supplies.
    Most cooking aids and seasonings will store at least ten years – many will store up to twenty years. Gravy and sauce mixes add great flavor to pastas and rice dishes. Spices such as cinnamon, garlic, and other seasoning mixes add that extra boost of flavor to main entrée recipes and even some desserts. Don’t forget to include the basic seasonings: salt and black pepper. Even when there are no other spices or seasonings on the shelf, salt and pepper will add flavor and enhance the flavor of your food. Check out our special this week on cooking aids and spices – this is a great time to add these important items to your food storage supply.

    http://rainydayfoods.com/special-offers/cooking-aids.html

    Try this delicious recipe using some of your food storage ingredients:

    Oatmeal Raisin Cookies Oatmeal Raisin Cookies

    Oatmeal Raisin Cookies (recipe & photo retrieved from AllRecipes.com)
    • 3 eggs, beaten (or you can substitute whole egg powder - see directions on can label)
    • 1 cup raisins
    • 1 teaspoon vanilla extract
    • 1 cup butter (or substitute butter powder according to directions on label)
    • 1 cup packed brown sugar
    • 1 cup white sugar
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 2 teaspoons baking soda
    • 2 cups rolled oats
    • 1 cup chopped pecans
    Directions
    1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
    2. Preheat oven to 350 degrees F (175 degrees C).
    3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
    4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.


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  • 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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  • Grandma June’s Buttery Rolls

    buttery rolls

    Whenever my family celebrates a holiday we love to eat some of our favorite foods.  One food that we always want to have is Grandma June’s Rolls.  They take a little bit of time, but my kids always want to help me roll them out so it’s a fun way to spend the day with them.  This recipe comes from my sister in-law’s mother who is known as Grandma June to a lot of people.  Here it is:

    1. Put 1 heaping Tablespoon of Yeast into 1 cup warm water and add 1 teaspoon of Sugar.  Stir and let sit.

    2. Warm 2 cups of milk or (approximately 1 cup powdered milk mixed with 2 cups water) on the stove.  Do not boil, just warm.

    3. Cream together in a large mixing bowl:  ½ cup shortening or (½ cup shortening powder and 1/3 cup water)*

    ¾ cup sugar

     ½ teaspoon salt

     2 eggs or (5 T. powdered eggs and 5 T. water)

    * If using shortening powder you may have to add a little vegetable oil.

    4. Add yeast to mixture then add milk.

    5. Add 3 cups flour and beat for 3 minutes.  Add 3 to 4 more cups of flour so the dough is easy to handle.   Let it raise until double.

    6. Punch down and divide into 3 equal portions.  Roll out one portion into a circle. Melt ½ cup butter and pour 1/3 of the melted butter onto the circle.  Cut each circle into 12 -15 triangles then roll them up into a crescent shape.  Roll out the other two portions.

    divide the dough divide the dough
    roll out the dough roll out the dough
    cut dough into triangles cut dough into triangles

    7. Put the crescents onto a greased pan and let raise until double in size. 

    8. Bake at 375 degrees for 10-15 minutes so they are golden brown.  

    I hope you love these as much as my family  does!

    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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  • Summer Pumpkin Muffins

    Do you ever crave seasonal foods well after they've come and gone from the grocery store? Peppermint bark is something that I could eat all year long, but I only buy it at Christmastime.  Pumpkin treats are another holiday specialty that I enjoy in every season, so I always stock up on canned pumpkin puree when it's on sale in November.  These pumpkin muffins are fairly healthy and will tide you over until the cooler months.  Enjoy them warm from the oven with a small pat of butter, or eat one for breakfast on your way to work.

    Ingredients

    1/2 cup milk, reconstituted from powder

    3 eggs  (fresh or from powder)

    1 cup pumpkin puree

    3/4 cup white sugar

    1 Tbsp molasses

    2 1/4 cups flour

    2 tsp baking powder

    1 1/2 tsp baking soda

    1 tsp pumpkin pie spice or cinnamon

    pumpkin muffin batter

     

     

     

     Directions

    Preheat oven to 350F. Mix milk, eggs, pumpkin puree, sugar, and molasses in a large bowl. Stir in flour, baking powder, baking soda, and pumpkin pie spice until fully incorporated. Divide batter evenly into 12 muffin cups. Bake for 20-30 minutes, until tops of muffins are firm.

    Yield: 12 muffins

    Tips and Notes:

    Add more sugar if you prefer a sweeter muffin.

    Feel free to add raisins, chocolate chips, walnuts, or other desired mix-ins.

     

    Summer Pumpkin Muffins

     

     

     

     

     

     

    Contributed by Kate Wilt

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