Sweet Potato Bake

Recipe By: Food Storage and Beyond 
Serves: 6 - 8 people

Ingredients: 
1 (29-oz) can sweet potatoes, drained
½ cup sugar
¼ cup melted butter (4 TBSP)
2 eggs (4 TBSP egg powder + ½ cup water)
1 TBSP vanilla

For the Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped nuts (recommended: pecans or walnuts)

Directions:
1. Preheat oven to 325 ºF.
2. In a large mixing bowl, combine the sweet potatoes, sugar, butter, eggs, and vanilla.
3. Mix until smooth.
4. Pour into a lightly greased 9 x 13 baking dish and spread evenly.
5.  In a medium bowl, stir together the brown sugar and flour for the topping.
6. Add the butter and mix until evenly combined.
7. Then stir in the nuts.
8. Sprinkle the topping evenly over the sweet potato mixture.
9. Bake for 25-30 minutes or until the topping is lightly browned.

Skinny Jean Cookies

Recipe By: http://foodstorageandbeyond.com
Serves: 4 - 5 dozen cookies

Ingredients:
1 15-oz can white beans, drained and rinsed (Great Northern or Navy)
1½ cups sugar (white or brown… your preference)
5 eggs (or 10 Tbsp egg powder and 15-20 Tbsp water)
1/3 cup applesauce
2 tsp vanilla extract
4½ cups whole wheat flour (can use half all-purpose if you’re not use to whole wheat)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
 1¼ cups semi-sweet chocolate chips
1¼ cups dried cranberries

Directions:
1. Preheat oven to 350º F.
2. Place beans in a mixer and beat them until they’re creamy and non-recognizable as a bean.
3. Add sugar and cream together.
4. Add eggs, applesauce, and vanilla. Mix.
5. Add flour, baking powder, baking soda, and salt. Mix until well blended.
6. Stir in chocolate chips and dried cranberries.
7. Drop the dough by small, rounded spoonfuls onto a greased cookie sheet. (These cookies do not spread when baked, so you can pack them pretty close together on the cookie sheet.)
8. Bake 10-15 minutes, but DO NOT over bake. They will not turn golden when done, so try testing them with a light touch on the top of the cookie. They should be barely firm to the touch and will set up more as they cool. (My optimal cooking time for me was 11 minutes.)
9. Remove baked cookies from oven and transfer to a wire rack to cool. Store at room temperature in an airtight container. (Or you can freeze them for later.)

Apple Cake

Recipe By: CDF Publications
Serves: 12

Ingredients:

1/4 cup shortening
1 cup sugar
1 cup unsweetened applesauce
1/2 cup water
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 cups flour
1 cup chopped walnuts
1 cup chopped dried apples

Directions:

1. In a large bowl, cream together shortening and sugar.
2. In a small bowl, stir together applesauce, water, baking soda, salt, cinnamon, and nutmeg; add to the creamed mixture.
3. Blend in flour.
4. Stir in walnuts and apples.
5. Spread in a greased and floured 9x13 pan.
6. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

Food Storage Pumpkin Bread

Recipe By: Bakingdom
Serves: 3 loaves

Ingredients:

3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup canola oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
1/4 cup ground flaxseed combined with 3/4 cup water
1 (15-oz) can pumpkin puree
2/3 cup water

Directions:

1. Preheat oven to 350 degrees.
2. Combine flaxseed with water and let sit for a few minutes.
3. Meanwhile, grease your bread pans.
4. Combine dry ingredients: flour, baking soda, salt, and spices in a large mixing bowl.
5. Combine all wet ingredients, including flaxseed mixture, in a small mixing bowl. 6. Combine wet and dry ingredients and mix together until moistened.
7. Portion out into greased bread pans.
8. Bake for 50 minutes or until toothpick inserted in middle comes out dry.

Carrot Cinnamon Bread

Serves: 1 loaf
Recipe By: Prepared Not Scared


Ingredients:

3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup sunflower seed oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
pinch of salt
1/2 cup dehydrated carrots plus 1/2 cup warm water to make 1 cup carrots
1/2 cup chopped pecans
1/2 tsp vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 5 loaf pan.
3. In a large bowl beat together sugar, brown sugar, and sunflower seed oil.
4. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally.
5. Beat the eggs together.
6. Gradually stir the eggs into the batter until everything is combined.
7. Mix in carrots, pecans, and vanilla until well incorporated.
8. Pour batter into prepared pan.
9. Bake on middle rack fr 60 minutes.
10. Cool in pan for 10 minutes.
11. Then turn out onto wire rack to cool completely.

Carrot Cake

Serves: 12
Recipe By: Prepared Not Scared

Ingredients:

1 cup dried shredded carrots
1 cup water
1 cup butter, softened
1 cup sugar
1 cup loosely packed brown sugar
4 eggs, beaten
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
1 cup raisins, optional
2 cups flour

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. In a small bowl combine dried carrots with water and let sit for 5 minutes to rehydrate, drain.
4. In a bowl cream together the butter, sugar, and brown sugar until combined.
5. Stir in eggs and combine mixture well.
6. In a large bowl, stir together flour, baking soda, cinnamon, and salt.
7. Add the re-hydrated carrots and stir to coat them with the dry ingredients.
8. Stir in walnuts and raisins
9. add the butter mixture and stir until batter is thoroughly combined.
10. Pour the batter unto the prepared pan and let sit at room temperature for 10 minutes before baking.
11. Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
12. Let cake cool completely before frosting.
13. After frosting top with additional walnuts and coconut.

Frosting Recipe

Ingredients:

2 cups confectioners' sugar
1/4 butter, softened
1/2 lb cream cheese, softened
1 tsp vanilla

Directions:

1. Using a mixer combine all ingredients until light and fluffy.

Fig & Walnut Cookies

Recipe By: The Smart Kitchen Blog
Serves: 18 cookies

Ingredients:

1/3 cup canola oil
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 TBSP ground golden flax
3 TBSP unsweetened vanilla almond milk
1 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
3/4 cup walnut halves and pieces
3/4 dried Turkish figs, chopped (about 10 whole)

Directions:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together oil, sugars, flax, extract, and almond milk.
3. In a separate bowl, stir together flour, salt, baking powder, and spices.
4. Mix together dry ingredients with sugar/oil mixture until you have a thick dough.
5. Stir in walnuts and figs.
6. Roll dough into 18-20 balls and place onto parchment-paper lined baking sheets.
7. Bake for 12-15 minutes, until bottoms are browned and tops are slightly golden.
8. Cool completely on wire racks before storing.

Peanut Butter Chocolate Cake Brownies

Recipe By: Pantry Cooking II
Serves: 12

Ingredients:

1 package (4 serving size) chocolate instant pudding
milk
1 chocolate cake mix
1/2 cup chopped peanuts
1 cup peanut butter baking chips

Directions:

1. Grease the bottom of a 9x13 baking pan and dust with cocoa powder.
2. In a large bowl, mix pudding according to package directions.
3. Add cake mix to pudding and mix with an electric mixer until cake mix is moistened.
4. Stir in chopped peanuts.
5. Spread in the prepared pan.
6. Top with peanut butter chips.
7. Bake at 350°F for 30 minutes.
8. Cool before cutting.

Chocolate Milkshakes

Here's an easy recipe for a great summer treat ... chocolate milkshakes! Best of all, it uses food storage. No ice cream involved.

Recipe By: Prepare Every Needful Thing

Ingredients:

1/2 cup water
3/4 cup dry powdered milk
1/3 cup chocolate powder (Nesquick or similar)
2 cup ice

Directions:

1. Layer the ingredients in a blender in the order listed and then blend until smooth.
2. Serve immediately.
Optional: Make a strawberry milkshake with strawberry Nesquick.

The dry powdered milk is the dry powdered stuff, from the LDS Cannery, NOT the Carnation instant stuff you find in the grocery store. If you have the Carnation instant powdered milk, then use double the amount called for in the recipe.

No-Bake Energy Bites

Recipe By: Smashed Peas and Carrots
Serves: 18-20 bites

Ingredients:

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed (or wheat germ)
1/2 cup mini chocolate chips (can substitute any mix-ins here: raisins, nuts, dried fruit, etc..)
1 tsp vanilla

Directions:

1. Mix everything above in a medium bowl until thoroughly incorporated.
2. Let chill in the refrigerator for half an hour.
3. Once chilled, roll into balls and enjoy!
4. Store in an airtight container and keep refrigerated for up to 1 week.

Mango Coconut Rice "Cake"

Serves: 9-12
Start-to-Finish: 1 hour prep time + 2 hours chilling time
Recipe By: Simply Prepared

Ingredients:

2 cups calrose rice
1 (14-oz) can coconut milk
3/4 cup sugar
1 cup dried mangoes, diced
1 cup slivered almonds, divided
Variation: Substitute dried cranberries for the diced dried mangoes.

Directions:

1. Cook rice according to package directions or according to instructions below.
2. Stir coconut milk, sugar, mangoes and 1/2 cup almonds into hot rice.
3. Pour into an 8-inch square pan and spread evenly.
4. Sprinkle remaining almonds over the top and press them into the rice.
5. Chill several hours.

To cook rice: Stir rice and 1 teaspoon salt into 2-2/3 cup water in a medium saucepan. Bring to a boil; reduce heat and cover. Simmer 20 minutes. Remove from heat and let sit 10 minutes.

Surprise Chocolate Cake

Recipe By: Dollar a Day Meals

Ingredients:

2 cup cooked lentils, cooled to lukewarm
1 tsp vanilla
2 eggs
1/4 cup oil
1/2 cup applesauce
3/4 cup water
1 1/2 cup sugar
2 cup unbleached flour
1/4 cup dry milk powder
4 to 5 TBSP dry baking cocoa
1 1/2 tsp baking soda
1/2 tsp sea salt

Directions:

1. Preheat oven to 350°F.
2. Generously grease and flour a 11 x 15 baking pan.
3. Blend until smooth: cooked lentils, vanilla, eggs, oil, applesauce, water.
4. In a separate bowl, mix together: sugar, flour, milk powder, cocoa, baking soda, salt.
5. Add dry mixture to liquid mixture in large bowl; beat 2 minutes.
6. Pour into prepared pan.
7. Bake approx. 20 minutes, or until top bounces back at touch.
7. Remove from oven.
8. Cool cake in the pan.

Food Storage Fudge

Recipe By: Betty Crocker
Start-to-Finish: 2.5 hours

Ingredients:

1 can (14-oz) sweetened condensed milk
1 bag semisweet chocolate chips (2 cups)
1 square (1-oz) unsweetened baking chocolate
1 tsp vanilla
1 1/2 cup chopped nuts, optional

Directions:

1. Grease bottom and sides of 8x8 pan with shortening or line with aluminum foil.
2. Heat sweetened condensed milk and chocolate in saucepan over low-medium heat.
3. Stirring constantly until chocolate is melted and smooth.
4. Remove from heat and stir in vanilla and nuts, optional.
5. Refrigerate about 1.5 to 2 hours until firm.

Evelyn's Peanut Butter Oatmeal Candy

Serves: 25 to 30 pieces
Recipe By: Pantry Cooking II

Ingredients:

1/2 cup creamy peanut butter
2 TBSP light brown sugar
2 TBSP honey
1/2 tsp cinnamon
1 TBSP milk
1 cup quick oats
Cinnamon sugar (http://www.simplyprepared.com/cinnamon_sugar.htm)

Directions:

1. Mix together peanut butter, brown sugar, honey, cinnamon and milk until smooth.
2. Stir in oats until well mixed.
3. Roll mixture into bite size balls; roll balls in cinnamon sugar.
4. Chill for 15 minutes.

Peanut Butter Balls

Recipe By: Pantry Cooking

Ingredients:

1 cup non-instant powdered milk
1 cup quick oats
1 cup creamy peanut butter
2/3 cup honey
1/2 cup sweetened flaked coconut

Directions:

1. Mix ingredients thoroughly.
2. Roll into 1-inch balls.
3. Chill for a firmer candy.

VARIATION: Roll the balls in coconut instead of mixing the coconut into the batter.

Fantasy Fudge (Cheryl Driggs's version)

Serves: 3 pounds
Recipe By: Cheryl Driggs

Ingredients:

3 cups sugar
3/4 cup Parkay stick margarine
1 can (5 ounces) evaporated milk
2 cups (12 oz) Ghiradelli 60% cocoa bittersweet chocolate chips
1 jar (7 ounces) marshmallow cream
1 teaspoon vanilla

Directions:

1. Combine sugar, margarine, and milk in a heavy saucepan; bring to full rolling boil, stirring constantly.
2. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.
3. Remove from heat; stir in chocolate until melted.
4. Add marshmallow cream and vanilla; beat until well blended.
5. Pour into buttered 13x9-inch baking pan.
6. Cool at room temperature; cut into squares.

Peanut Butter Chocolate Cake Brownies

Serves: 16
Recipe By: Pantry Cooking II

Ingredients:

1 package (4 serving size) chocolate instant pudding
2 cups cold milk
1 chocolate cake mix
1/2 cup chopped peanuts
1 cup peanut butter baking chips
Cocoa powder (for dusting baking dish)

Directions:

1. Grease the bottom of a 9x13 baking pan and dust with cocoa powder.
2. Mix pudding according to package directions.
3. Add cake mix and mix with an electric mixer until cake mix is moistened.
4. Stir in chopped peanuts.
5. Spread in the prepared pan.
6. Top with peanut butter chips.
7. Bake at 350 degrees for 30 minutes.
8. Cool before cutting.

Black Bean Brownies

Serves: 12
Recipe By:I Dare You To Eat It

Ingredients:

1 can (15-oz) black beans
1 brownie mix, 9 x 13 inch size
1 cup chocolate chips, optional

Directions:

1. Prepare 9 x 13 pan according to brownie package instructions.
2. Rinse and drain beans.
3. Return to can and fill can with water (or use 1-1/2 cups cooked black beans plus water to equal 1-3/4 cups total).
4. Puree beans and water.
5. Stir bean puree into the brownie mix until well blended.
6. Stir in chocolate chips.
7. Spread in the prepared baking pan.
8. Bake according to brownie package directions for time, temperature and doneness.
9. Do not overbake or brownies become rubbery.

Peach Crisp

Serves: 6
Recipe By: Pantry Cooking

Ingredients:

1 can (29-oz) sliced peaches, drained
2 teaspoons lemon juice
1/3 cup whole wheat flour
1 cup quick oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup oil

Directions:

1. Spread peaches in the bottom of a shallow, greased 2 quart baking dish.
2. Sprinkle with lemon juice.
3. Combine dry ingredients.
4. Add oil, mix into dry ingredients until crumbly.
5. Sprinkle crumb mixture on top of the peaches.
6. Bake at 375 degrees for 30 minutes.
7. Serve warm or cold.

Double Chocolate Mayonnaise Cake

Serves: 8 - 9
Recipe By: Pantry Cooking

Ingredients:

2 cups flour
4 tablespoons unsweetened cocoa
2/3 cup sugar
1 cup mayonnaise
1 teaspoon vanilla
1 teaspoon baking soda
1 cup hot water
1/2 cup mini chocolate chips

Directions:

1. Stir together flour, cocoa, and sugar.
2. Blend in mayonnaise and vanilla.
3. Dissolve soda in hot water and add to mixture.
4. Beat until smooth.
5. Pour into an ungreased 8-inch square pan.
6. Sprinkle chocolate chips over the top.
7. Bake at 350 degrees for 35 minutes.