Cooking with Basic Food Storage: Powdered Milk Recipes You Will Love!

There is an amazing woman in my ward who gave a presentation about powdered milk at our Stake Preparedness Fair. She provided samples of all the things she made with powdered milk and everything she made was absolutely delicious. You would NEVER know they were made from powdered milk. So I'm providing you with her recipes and I hope you'll try making some of them. Yes, you can find ways to rotate powdered milk. . . even if you're not drinking it. Thank you to Lori Dunford for spending the time to test, develop and perfect these recipes!

Basic Yogurt

4 c water

1 c powdered milk

1/2 c plain yogurt or a packet of freeze dried yogurt powder*

Stir the water and powdered milk until dissolved. Heat to 110 degrees, add the yogurt and stir well. Pour into pint jars and incubate using desired method.

Serving Suggestions: Serve with fresh fruit and/or granola.

Heating pad method: Place a towel over the hot pad and put on medium heat. Place jars on top and cover with another towel. I also tried this by placing a pot on the stove and heating the water to 110 degrees. Then I placed the pot on top of the heating pad and placed the pint jars inside and put the lid on and checked it 4 hours later and yogurt was firm.

Cooler method: Heat 3 quarts water to almost boiling or in the microwave for 6 minutes and place in a cooler. Place the pint jars around the jars and let incubate for 4 hours.

Oven method: Every attempt I have ever made to make yogurt in the oven has never worked for me, so let me know if any of you figure out how to make this work.

Hot/cold Method: The principle is the same as the cooler method. Heat 3 quarts of water to almost boiling. Place in the back of the hot/cold bag and place 3 pints or 6 1/2 pint jars with the yogurt around them. Fold up a large beach towel and place at the end. Snap shut. Check yogurt in 4 hours. If not firm enough, reheat the water and let stand a few more hours.

Yogurt Maker Method: Yogurt Makers work great and I used one for many years, but it finally quit working.

Basic Yogurt Cheese

Simply pour Basic Yogurt into a cheese bag and let drain for an hour or two. A thicker consistency than ordinary yogurt is obtained by draining off the excess water. This drained yogurt can be used in recipes for dips, spreads, sauces, and dressings. This is perhaps the simplest cream cheese method. The result is tangy and delicious.

Alternate method for Basic Yogurt Cream Cheese

Dump a quart of Basic Yogurt into strainer lined with paper towels or cheese cloth. Let sit and drain overnight. If tangy flavor is desired, leave out of refrigerator, if sweeter flavor is desired, leave in refrigerator to drain.

Basic Yogurt Lemon Cream Cheesecake

Filling:

12 oz. basic yogurt cream cheese

2 eggs, beaten

1/2 c lemon juice

1/2 c sugar

Topping:

1 c sour cream

1 T grated lemon rind

1 T sugar

Vanilla Wafer or Graham Cracker Crusts:

1 c vanilla wafer crumbs

1 T sugar

2 T melted butter

pinch of salt

Crust: Mix ingredients until butter is absorbed ; place crumbs in round 9 inch baking pan and spread in even layer.

Filling: Blend Basic Yogurt Cream Cheese and lemon juice thoroughly. Add eggs and sugar and beat until smooth. Pour into vanilla wafer or graham cracker crust. Bake at 350 degrees F for 15-20 minutes or until firm. Remove from oven and cool 5 minutes, then spread with topping.

Topping: Mix topping ingredients and pour oer pie filling. Bake 10 minutes longer. Cool. Chill in refrigerator 5 hours before serving.

Cottage Cheese

To make your own delicious and nutritious Basic Cottage Cheese, use the easy directions which follow. This recipe utilized rennet or Junket tablets (usually found next to the jello) to help produce low-acid cottage cheese with minimal effort:

1 rennet tablet (or Junket tablet)

1 pt. buttermilk or Basic Yogurt

1 gallon Basic Rehydrated Powdered Milk.

Dissolve rennet tablet in warm water. Pour Basic Rehydrated Powdered Milk into a large heavy pot and heat to 90 degrees F. Add buttermilk or Basic Yogurt, stirring to mix. Add dissolved rennet. Cover pot and leave overnight in a warm place. The next day, a gelatinous, almost solid mass, like firm yogurt, has formed in the pot. This is the curd. With a silver knife, cut through this curd to break it into small pieces. Place pot on top of a large cake pan so you can pour the water around it. (This is what I found works best) Shake the pot gently while it is being heated to help distribute the heat more evenly throughout the curd. When the curd temperature reaches 110 degrees F, turn off the heat, leaving the cheese bowl in the water for about 30 minutes. Then pour the cheese into a cloth bag (I used a pillow case) or several layers of cheesecloth and hang it up to drain. When the curds have drained, mash the cheese with a form, work in a little sweet or sour cream if you used skim milk, or moisten it with a little basic Yogurt if you don't want the extra fat. You now have a delicious Basic Cottage Cheese!

Cheese Filled Jumbo Shells

1 package 12 oz San Giorgio Jumbo Shells, uncooked

4 c basic cottage cheese (see recipe above)

2 c shredded mozzarella cheese

3/4 c grated Parmesan cheese

3/4 t dried oregano leaves

1/4 t ground black pepper

3 eggs

1 T fresh parsley or 1 tsp dried parsley

1/2 t salt

3 c spaghetti sauce

Heat oven to 350 degrees F. Cook pasta according to package directions. Combine cheeses, eggs, and spices. In 13 X 9 inch baking dish, spread 1/2 c sauce. Fill each cooked shell with about 2 T cheese mixture. The easiest way to do this is to place cheese mixture inside a ziploc bag, cut a tiny hole in one corner and use like a pastry bag to fill the shells. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce, spread remaining sauce over shells. Sprinkle with additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes or until hot and bubbly. 8-10 servings.

Sweetened Condensed Milk

1/2 c water

1 c sugar

3 T butter

1 c powdered milk

Heat water, sugar and butter until boiling. Allow to cool slightly. Pour into a blender and gradually add the powdered milk, through the hole at the top. Blend until smooth. Can store in refrigerator up to 2 weeks, makes slightly more than one can of sweetened condensed milk.

Key Lime Pie

1 c water

2 c sugar

6 T butter

2 c powdered milk

1/3 c sugar

2 eggs

1 c lime juice

Optional: 1 T lime zest

2-9 inch graham cracker crusts

Boil water, sugar and butter together. Let cool 15 minutes. Pour into a blender. Gradually add the powdered milk a very little at a time and blend until smooth. Let cool for 15-30 minutes in blender.

Add the sugar and blend for 2 minutes on medium speed. Add the eggs and blend another 2 minutes. Finally, add the lime juice and blend 2 more minutes. Pour into the graham cracker pie crusts. Bake at 325 degrees for 15-20 minutes depending on oven. Cool, chill and serve with whipping cream.

Bercher Muesli

2 c oatmeal

1 c milk

2 c yogurt

2 chopped apples

1 c blueberries or desired fruit

1 c chopped strawberries or 1 c raspberries

1 c chopped nuts

1 c coconut (optional)

Juice of 2 lemons

Sweeten to taste (I use stevia)

Pour milk over oatmeal and let sit while you chop up the fruit. Add remaining ingredients. Feel free to use whichever fruit you prefer. This stays good for at least one week and is a great snack for kids after school.

Source: Lori Dunford

She referenced: "Making the Best of Basics," Family Preparedness Handbook by James Talmage Stevens, http://www.hillbillyhousewife.com/, http://www.mormonchic.com/

*Lori purchased yogourmet brand freeze dried yogurt culture and it seemed reasonably priced. She purchased it at http://www.amazon.com.yogurtmet-freeze-dried/ Yogurt starter. You should also be able to purchase it at a Health Food Store although it may be more expensive.

Premio Dardo Blog Award

A hearty thank you to Sondra from Clean Frugal Living http://www.murrayandmathews.blogspot.com/

for honoring me with the Premio Dardo Blog Award.

She said, "I really love your site. I love all of your wonderful preparedness ideas."

The Premio Dardos award is for bloggers who distinguish themselves for showing cultural values, ethics, great and fun writing skills, as well as individual values, through their creative writing.

The rules of the award:

1. To accept and show the distinct image

2. Show the link to the blog from which you were given the award

3. Choose 10 blogs to give the Premio Dardos Award to.

4. Let the nominees know about their award.

Most of the blogs I read are personal family blogs so I will share the awards with them privately as they may not want to be advertised to the world on my blog. I am honored to receive this award! Thanks again, Sondra!

Frugality Challenge #6

Try putting $1 a day, plus pocket change, into a large envelope or a jar.

At the end of the month, you probably will have about $50 to deposit in your savings account. That's $600 a year (not including interest!)

My father-in-law used to say that "pennies make dollars" and I try to keep that in mind every day. We have been saving pocket change for years and have accumulated a lot of savings this way. I call it our "mad money" and use it only for emergencies like last minute school lunch money or taking the kids out to ice cream on rare special occassions. For the most part, the savings simply add up over time. One time, we filled a #10 can with spare change and upon taking it to the bank, discovered that we had over $500 in it. We had no idea we had that much money just sitting in our house.

Financial Preparedness: Using a Credit Card Wisely

If you choose to use a credit card, here are some tips to help you use it wisely:

• Use only one or two cards.


• If you are just starting out, consider using a secured credit card to impose some self-restraint. Using a secured credit card requires you to put money in your account in advance and only draw on what is in your account with your credit card.
  
• Keep track of what you charge just as you would a checking account. That way, you won't be shocked when the statement arrives.
  
• Use cards only for essential needs.


• Save for big-ticket items instead of putting them on a card. If you must borrow for that item, there are less expensive loans from banks and credit unions that may be available.


• Pay credit card bills as soon as they arrive. This lowers the average daily balance on which interest in charged and avoids late payment fees.
  
• Always pay more than the minimum balance due. If at all possible, pay off the balance each month. If you develop the habit of paying the balance each month, be sure your card is one that doesn't charge interest as long as the balance is paid in full by the due date.
  
• If the balance begins to mount, quit using the card for a while.


• If the balance continues to mount, leave the card at home.


• If the balance still continues to mount, call the credit card company and request to have the credit limit lowered.


• Use a low-interest rate card, with either a low annual fee or no annual fee. Shop around using the Internet or offers sent to you in the mail. Rates vary widely, (Retail cards issued by department stores tend to charge the highest interest rates.)


• Be wary of cards that offer extremely low interest rates "for a limited time." all too soon, the time is over, and the new interest rate being charged may be well above average.

Source: Your spending, Your Savings, Your Future: A Beginner's Guide to Financial Readiness, National Endowent for Financial Education, 2004.

Cooking with Basic Food Storage: Easy mixes

I love quick mixes. Here are three that will help you utilize your food storage, stock your pantry and save meal preparation time. Enjoy!

Quick Mix
(equivalent to Bisquick)
5 cups flour
3½ cups whole wheat flour
1 teaspoon baking soda
1 tablespoon baking powder
1 ½ cups instant nonfat dry milk
1 tablespoon salt
2 teaspoons cream of tartar

In a large bowl, sift together all dry ingredients and blend well.
Put in a large, airtight container. Label. Store in a cool, dry place and use within 10 to 12 weeks.
Makes about 13 cups.

Hot Fudge Pudding CAKE
1½ cups quick mix
¼ cup canola oil
1 teaspoon vanilla
½ cup granulated sugar
2 tablespoons cocoa
¾ cup chopped nuts
½ cup milk
¾ cup brown sugar, firmly packed
¼ cup cocoa
1½ cups boiling water

Preheat oven to 350 degrees. In an unbuttered, 8-by-8-inch pan, combine quick mix, oil, vanilla, sugar, 2 tablespoons cocoa, nuts and milk and blend well. Combine brown sugar and ¼ cup cocoa in a small bowl. Add to water and bring to a boil. Gently pour over the top of the cake mixture, and do not stir. Bake 35-40 minutes, until the edges separate from the pan. Cool in pan 15 minutes before serving. Makes one 8-inch square cake.

Instant Oatmeal Mix
4 cups old-fashioned rolled oats (not quick-cooking oats)
½ tsp salt

Grind oats and salt in a blender or a food processor (in two or more batches if necessary) to the consistency of wheat germ. Scoop half-cup portions into separate, resealable bags. Flavor each portion using mix-ins below.

Apple-Cranberry:
1 teaspoon packed brown sugar
1 tablespoon chopped dried apples
1 tablespoon cranberries.
(You can also leave out the cranberries and use 2 tablespoons of apples)

Brown Sugar and Spices:
1 teaspoon packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon of ground nutmeg.

Cinnamon Raisin:
1 teaspoon of sugar
1 tablespoon of raisins
¼ teaspoon of cinnamon.

Pecan Delight:
1 teaspoon packed brown sugar
1 tablespoon chopped pecans

Blueberry:
1 teaspoon sugar
1 tablespoon of blueberries
¼ teaspoon cinnamon
Cooking instructions: Add 1 cup water to packet (1/2 cup oatmeal and mix-ins) in a microwaveable bowl. Microwave for 2-2½ minutes. If a creamier oatmeal is desired, use 1 cup milk instead of water or add 1?3 cup instant non-fat dry milk to the cup of water.

Almost Hamburger Helper Mix in a Jar
2 c nonfat dry milk
1 c corn starch
1/4 c beef bouillon powder
2 Tbsp onion flakes
1 tsp dried basil
1 tsp dried thyme
1 tsp black pepper
2 Tbsp dried parsley
1 Tbsp garlic powder

Mix the ingredients together and store in an airtight jar.

Use this mix for the following recipe:

Chili Mac
1 lb. ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 c Hamburger Helper mix

Combine all and simmer 20 minutes or until macaroni is cooked.
Note: I sampled this at our stake preparedness fair and it was very good!

Sources: Deseret News http://www.deseretnews.com/article/1,5143,705300240,00.html?pg=4, Scranton Stake RS Presidency

Financial Preparedness: Steps to get out of debt

Are you drowning in the anxiety that accompanies debt? Reclaiming your financial future starts by taking positive steps to get out of debt. Even if you have serious problems with debt, there is hope. Consider taking at least some of the steps below:

• Don't wait to act. Just as investments compound over time, so do debts.


• Create a get-out-of-debt plan. Although each creditor has to receive payment every month, put any extra cash toward the debt with the highest interest rate.


• Cut expenses. Try to find a few things that you could stop buying or buy less often.


• Sell rarely used items. Sell these items yourself. Avoid going to a pawnshop.


• Honestly assess your ability and then take the appropriate action. If you bought a car and are having trouble making the payments, for example, it may be better to sell the car and pay off the loan than to let the creditor repossess the car. A repossession will hurt your credit record.


• Try to increase income. Is it possible to get a second job or get paid overtime and use the money to reduce debt? )If you have family responsibilities, first consider what effect your absence will have on the well-being of your family. It's important to balance the need to get out of debt with the need to spend time with your family.)


• When one debt is paid off, keep making the same payment--just put it toward another remaining debt.


• Consolidate loans. Shift higher interest loans to a single lower-rate loan and stop running up new charges.


• Keep only one or two major credit cards. Cut up the other credit cards and call the credit card companies to cancel the accounts. Keep the remaining one or two credit cards at home (as long as the card won't be used by anyone else.) Consider having the credit limit lowered.


• To stop most credit card offers from arriving in your mail, call (888) 5OPT-OUT.

Source: Your Spending Your Savings Your Future: A Beginner's Guide to Financial Readiness, National Endowment for Financial Education, pp. 26-27.

Cooking with Basic Food Storage: Delicious soup using white beans

I sampled this soup at our stake preparedness fair last weekend. It was absolutely delicious and is a great way to use beans from your food storage.

Potato Bean Soup
1/2 C sliced celery
3 medium carrots, shredded
1 clove garlic, minced
2 tsp butter
1 onion, chopped
4 medium potatoes, unpeeled and cut
2 tsp dried dill or fresh
1 15 oz. can of white beans
1/2 c sour cream or plain nonfat yogurt
1 T flour
4-5 c chicken broth

Cook celery, carrots, onion and garlic in hot butter for 4 minutes. Stir in broth, potatoes and dill. Bring to a boil and simmer for 25 minutes. Lightly mash 1/2 of the potatoes. Add drained beans. In a small bowl, stir together sour cream, flour, with a little salt and pepper. When mixed together, stir into soup, continue stirring and cook until the soup thickens.