Monday, August 31, 2009

Back to School Food Storage Basics-Powdered Milk

Today Crystal is talking about powdered milk on her Everyday Food Storage website during her Back to School series. You can see her full powdered milk article here. Everyday I plan to list things I learned from that series on my blog to help me better understand it. I am pretty new to the food storage area so I hope these really help me! I bought some powdered milk from an order we took up at church and it was the instant powdered milk. I think that is all I have ever used. My family never noticed when I made some and put it into my empty milk carton. But I never really knew about non-instant powdered milk, so this was a good lesson for me.

Here's what I learned today:
1. There are lots of things you can do with powdered milk besides drinking it. Like making your own sweetened condensed milk, evaporated milk, cream soups and just cooking with it. The benefits of doing that are that you will save money if you use the non instant kind.

2. As of August 2009, if you buy non instant powdered milk you would only spend about $1.00 for a gallon of milk made with it. If you made sweetened condensed milk you would spend about 60 cents a can where as at the grocery you would find it for $2-$3 a can. If you made evaporated milk it would cost you 25 cents a can whereas it is usually about $1.00 at the grocery. Those are some big savings!

3. There are two types of powdered milk: instant and non instant.
Instant is puffed with air and it would take 2 #10 cans to = 1 #10 can of instant. So, it is more expensive and takes more room to store. Instant also mixes better for drinks. I have found that I like instant better for drinking.
Non instant does well in baking and is cheaper and takes less room to store.

4. There are milk alternatives which are like a flavored milk drink. They add shortening, corn syrup and other stuff to it so it really is not as healthy of a drink as milk. You can use it in baking but most say you need to use less shortening because it is already in the milk alternative.

Some things I found on Crystal's site that I find helpful about powdered milk is:
1. Powdered milk conversion sheet- this will help you know how to mix the milk.
2. Powdered milk handout- this gives lots of information and recipes on using powdered milk
3. Making Powdered Milk Drinkable - This gives you some great tips on getting your family to drink powdered milk.
4. A video on mixing powdered milk- this video gives tips like using sugar or vanilla to help family members like the taste better and to make sure and serve powdered milk cold.

Some recipes I want to try using powdered milk are:
1. Sweetened Condensed Milk
2. Evaporated Milk
3. Magic Mix
4. In other recipes I already make that call for milk

What I take away from this lesson:
I need to buy some non instant powdered milk and use it in my baking to save money. I probably will still use the instant for drinking because my family seems to really like it, but I might have to try it on them too and see how they react.

Questions I still have after this lesson:
1. If you do not live near an lds cannery are your only other sources to buy it from emergency like companies and how much more expensive are they? I need to go check that out. I wonder why stores do not carry non instant milk.

Sunday, August 30, 2009

Back to School Food Storage Basics

Crystal from Everyday Food Storage is hosting a Back to School week for Food Storage. She will be going over uses and info for basic long term food storage items. I started really working on my food storage last year and I have mostly been getting canned goods etc. This year my church took up an order for powdered milk and powdered eggs. We ordered from Emergency Essentials and I just love the powdered milk. So, anyways I really need to learn more about food storage so I am planning to go to the site each day to learn more. I plan to write up what I learn, more questions that I still have etc. Kind of like my school notes. lol. Come along with me and learn something new about food storage.

Tuesday, August 25, 2009

Using Beans in Desserts

Beans are a great thing to have in your food storage. They can be substituted for oil in your favorite cake and brownie mixes. You just have to match the color of the bean with the cake mix.
Black Bean Brownies
1 Box Betty Crocker Low Fat Fudge Brownie Mix
1 (15 oz) can Black Beans, rinsed and drained
1 cup Water
Preheat oven to 350 degrees F. Puree the beans and water together until smooth in a blender or food processor. Stir into the brownie mix until combined. Spray a 9 X 13 pan with non-stick cooking spray. Pour the mixture into the pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out clean. Cool completely and cut in to 24 pieces. Serve with whipped topping.

Food Storage Brownies
3/4 cocoa powder
1/2 tsp baking soda
2/3 cup bean paste
1/2 cup boiling water
2 cups sugar
2 eggs (2 TBSP dry eggs + 1/4 cup water)
1 1/3 cup flour
1 tsp vanilla
1/4 tsp salt
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)
Pregheat oven to 350 degrees F. Combine cocoa and baking soda in mixing bowl. Blend in 1/3 cup bean puree. Add boiling water and stir until thickened. Stir in sugar, eggs, and remaining 1/3 cup bean puree until smooth. Stir in flour, salt, and vanilla. Mix until well blended. Fold in chopped nuts and chocolate chips. Pour into greased 9 X 13 pan. Bake for 35-40 minutes. Cool in pan on rack.

1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten (or use dry eggs)
1 stick (1/2 cup) butter, softened
1 heaping cup mashed, cooked pinto beans
1 unbaked 9-inch pie shell
Whipped cream, whipped topping, or scoop of ice cream
Beat until creamy the granulated sugar, brown sugar, eggs and
butter. Add pinto beans, blend well. Pour into unbaked pie shell and
bake at 375o for 20 minutes. Reduce heat to 350o and bake an
additional 25 minutes or until a knife inserted in center comes out
clean. Serve with whipped cream, whipped topping, or scoop of ice

1 cup cooked soft pinto beans (drained and mashed)
1/4 cup milk
1 tbsp. vanilla
6 oz. unsweetened chocolate
6 tbsp. butter or margarine
2 lbs. powdered sugar
Nuts (optional)
In large bowl stir beans and milk together, adding enough milk to
resemble mashed potatoes; stir in vanilla. Melt chocolate and butter
or margarine and stir into bean mixture. Gradually stir in powdered
sugar. Knead with hands until well blended. Spread into lightly
greased 9-inch baking dish or form into two 1-1/2 inch rolls. Chill 1-2

Friday, August 21, 2009

Got Bananas? Make Banana Bread!

Recently I was at the grocery store and they had a ton of bananas reduced and I decided I wanted to make some banana bread. I only paid $1.00 for all of those over ripe bananas. I had a Weight Watchers recipe I wanted to try and decided to also try a whole wheat banana bread while I was at it. I love banana bread and this one is low fat and made with whole wheat flour. That is good because it will keep you fuller longer. I got this recipe from Everyday Food Storage, I love that site! This was pretty good. Super easy recipe. I also made some mini loafs. So cute and I plan to freeze those to use for visiting teaching gifts.

Low-Fat Whole Wheat Banana Bread
4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans(optional)
Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55 to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.

Thursday, August 20, 2009

Powdered Milk...Will They Notice?

Yesterday, my kids ran out of the 2% milk they use and since I will not be able to buy anymore for the next couple of days, I decided to mix up some powdered and pour it back in the milk carton. I had an Enrichment Activity group meeting so I left them as they were eating dinner. When I came home, I ask dh if he gave them milk and he said yes. So, they will drink powdered milk without knowing that's what it is. Now since powdered milk is nonfat, I won't be doing that all of the time, but it is cheaper and can get me through some tight spots.

Monday, August 17, 2009

Dry Powdered Milk and Mexican Chocolate Drink

We recently had an Enrichment Meeting in our branch on Cooking With Food Storage and we used dry milk in several recipes. I have been using some powdered milk in some recipes that I bought at Save-a-Lot. It really was not seeming to dissolve and actually looked like little balls. I bought some recently from Emergency Essentials when my church did a group order, but had not opened any because I was trying to get rid of the other box first. At the meeting they made a Mexican Chocolate drink. It was bought at Big Lots on clearance for $1.00. (I bought a bunch.) I was really shocked to see how well the powdered milk from Emergency Essentials dissolved so well and tasted so good in the Mexican Drink. The Mexican Chocolate Drink tasted like hot chocolate with a hint of cinnamon. I made it yesterday because I have a chest cold and my kids and dh loved it. My dh and oldest kid were shocked when I told them it was made with powdered milk. So, now I know 2 things.
1. My family will drink powdered milk.
2. I must buy a better brand of powder milk than I was buying.

With the savings you get from using powdered milk, I know I will be using it more in my baking and sometimes as our regular milk.

Mexican Chocolate Drink
2/3 cup powdered milk
1 quart water
1 capsule of Nestle Abuelita (Mexican Chocolate Drink Mix)
sugar to taste
Add powdered milk to water and stir until dissolved. Microwave until hot. Add 1 capsule of chocolate to blender and sugar (I used 1/4 cup) and then add milk. Pulse until chocolate is broken up and blend until chocolate blended well.

Note: A friend of mine said she got the Chocolate mix at United Grocery Outlet for 50 cents each.

Weekly Food Storage Stock Up

He are some items I have added to my food storage in the past few weeks.
1- A case of tomato soup
2- A box of Bisquick (had a coupon and it was on sale)
3- A #10 can of Whole Egg Powder (My church did a group order)
4- 2 boxes of Carnation Dry Milk (found at a store that was discontinuing them)