Powdered Eggs

How many cans of powdered eggs should you have in your years supply?

Think of how many eggs your family eats in a week, then multiply that number by 52. That is how many eggs your family will eat in one year. A can of eggs has the equivalent of 216 medium eggs or 150 large eggs. Take the number of eggs your family will eat in a year and divide it by the number of either medium or large eggs, depending on which size you buy. This is how many cans you need for a years supply.


one medium egg = 1 T. dry powdered egg + 2 T. water
one large egg = 1 1/2 T. dry powdered egg + 3 T. water
one extra large egg = 2 T. dry powdered egg + 1/4 c. water

I recently used powdered eggs in my chocolate chip cookies. They turned out really good! Not a single cookie was left! I plan to try them making scrambled eggs to get a test with them plain. I will let you know my findings.

Enjoy!

New Dry Pack Dates!

Anybody interested in going to the Dry Pack Cannery? We have the opportunity to go July 1st (Wed.) @ 7:00pm, July 7th (Tue.) @ 7:00pm and July 11th (Sat.) @ 10:00am. Let me know if you want to go! I have to know by June 21st.

Ambu® Res-cue CPR Mask Kit

I found these on sale for $22.25. If I order 5 of them I can get free shipping. Does anyone else want to order one with me? I was remembering the CPR class we had for enrichment about a year ago and thought this would be great to have. Let me know! I think the sale ends this week.

Ambu® Res-cue CPR Mask Kit

The Ambu Res-Cue Mask is designed to provide protected recue breathing for any patient (any age group) and may also be used with a resuscitator. The Ambu Res-Cue Mask helps protect rescuers in an emergency situation. Prevents direct contact with patient's mouth, nose and face and helps overcome hesitation to start resuscitation. Transparent dome allows rescuer to visually check for patient's lip color and vomitus. Measures 13.5 x 11 x 4.5 cm. made of 100% latex free material. Made of durable plastics for easy cleaning and long product life.

● Made of durable plastics for easy cleaning and long product life.
● Transparent dome allows rescuer to perform easy visually check.
● Protect rescuers in an emergency situation.
● Helps overcome hesitation to start resuscitation.
● Recommended by health care professionals.
● Trusted quality from First Aid Only - in business for 20 years!

Kit includes:
(1) CPR mouth barrier w/transparent dome
(2) Exam quality vinyl gloves, 1 pair
(2) Alcohol prep pads
(1) Instructions

Sun Oven

Here is a video I found that shows how to use the Sun Oven.

HELP!

Okay, I am teaching a class on food storage organization next week for our Enrichment night. I need some ideas. What kind of help do you all need with your food storage? What do you think I should teach? Any ideas or thought would be so helpful. Thanks in advance!

May Items are here!

If you ordered any of the great stuff I got this month, it is all here! You can come and pick it up at any time. Also, let me know if you would like to receive an email whenever I post something new on the blog. Thanks!

Solar Ovens

I am wondering if anyone else is interested in Solar Ovens. I watched a special on them on BYUTV and I am hooked! Just the idea that I won't have to store extra fuel to cook seems like heaven to me. I was thinking I might try to find a company that will give us a group discount. So far they are ranging from $200-$280, but I'm sure I could get it cheaper if we buy lots. Anyone else interested? The brand I am looking at is called a Sun Oven. I am trying to figure out how to make a DVD from my recording on my DVR so that I can share all of this information with all of you! Let me know your thoughts!

Item for June!

So far I only have one item for us for June. I may add another item or two depending on what I can find. Anyway, for this month we are doing powdered eggs. The price for the eggs depends on how many we buy. The prices ranges from $14.75 to $17.00. To get the $14.75 price I need to purchase atleast 60 of them. Let me know how many you are interested in!

Powdered Whole Eggs are produced though a special process designed to provide a free flowing powder that has been pasteurized for your safety. Originally developed for use in the military, our whole egg powder, when blended with water, reconstitutes into a product similar to fresh whipped eggs. These reconstituted eggs may then be used as a direct substitute for fresh eggs. One 2.25 pound can of Powdered Whole Eggs is equivalent to about 81 to 90 Large Fresh Whole Eggs. Whole egg powder is non-perishable and requires no refrigeration and is ideal for camping, travel, and long-term food storage. This product may be stored for up to 12 months opened, and 5 to 10 years in airtight sealed cans.

Asparagus Casserole

Here is a recipe for all of you who purchased the freeze-dried asparagus pieces this month. Enjoy!

Asparagus Casserole

1 Tbsp Chopped FD Onion*‡
1/4 Cup FD Green Bell Peppers*‡
3 Tbsp Butter
2 Tbsp Flour‡
1 Cup Deh Fat-Free Milk*‡
1 1/2 Tsp Salt‡
1/4 Tsp Pepper‡
3 Cup Cooked FD Asparagus*‡
3 Sliced Hard-Cooked Eggs
1 Cup FD Shredded Cheddar Cheese*‡
1/2 Cup Buttered Bread Crumbs

*Reconstitute before using
FD: Freeze-Dried
Deh: Dehydrated

1. Saute onion and bell pepper in butter until soft.
2. Blend in flour and gradually stir in milk.
3. Add salt and pepper; Continue to cook, stirring until thickened.
4. In a greased baking dish, alternate layers of asparagus with the hardcooked eggs.
5. Pour sauce over all.
6. Top with mozzarella cheese and buttered bread crumbs.
7. Bake at 350°F for 35 minutes.

Peanut Butter Cake

Another great recipe from everydayfoodstorage.net. Enjoy!

Peanut Butter Cake
Serves: 20-24
Unique and delicious cake for a crowd!

Dry Ingredients:
2 cups all-purpose flour (1 cup wheat & 1 cup white)
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
If you are using dehydrated eggs and powdered milk from your food storage; add the powdered measurements listed next to the dry ingredients above, stir together.
1/4 cup egg powder
1 1/2 Tablespoon milk powder


Wet Ingredients:
1 cup water (If you are using dehydrated eggs and milk use 1-3/4 cup water and 1-1/2 teaspoon white vinegar and eliminate the eggs and buttermilk below)
3/4 cup butter
1/2 cup chunky peanut butter (needed for peanut crunch & flavor)
1/4 cup vegetable oil
1 teaspoon vanilla extract
Only add the next two ingredients if you are NOT using dehydrated eggs and milk
2 Large eggs
1/2 cup buttermilk

Glaze:
Note: Measure one ingredient after another with your same 1/3 cup measuring cup into the same 1 quart Pyrex measure used above for microwaving to save dish washing.
2/3 cup Sugar
1/3 cup evaporated milk or (1/3 cup water and 2 Tablespoons powdered milk)
1 tablespoon butter
1/3 cup chunky peanut butter (needed for peanut crunch & flavor)
1/3 cup miniature marshmallows
2/3 cup chocolate chips, optional if you like the taste of chocolate with your peanuts
1/2 teaspoon vanilla extract


Directions:
In a large bowl, combine flour, sugar, baking soda salt (and egg and milk powder if using powdered eggs and milk); stir and set aside.

In 1 quart Pyrex measure or mixing bowl microwave wet ingredients 3 to 4 minutes on High or until water and butter boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. (If using fresh eggs and buttermilk; add now and mix well.)

Pour batter into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool about 15 to 30 minutes.

Meanwhile make Glaze; all ingredients in the same 1 quart Pyrex measure or bowl. (It is OK ’cause it is the same ingredients and it saves dish washing!) Heat in the microwave until it boils about 3 1/2 minutes on High stirring after each minute until marshmallows just melt; add vanilla. Spoon over warm cake and carefully spread over the top.
Cool completely.

Wheat Thins

I got this recipe from www.everydayfoodstorage.net. I hope you enjoy it! I can't wait to try it out. I love the freezer option, that is awesome.

Karen S. sent this recipe to me it is so easy and SO delicious….not to mention CHEAP to make. Normal Wheat Thins in the store can run almost $3.00 a box but with this recipe, you’ll be saving money in no time! Here is what Karen had to say about the recipe and how to make them.

“I really wanted to make crackers from scratch! So I bought a box of Wheat Thins and read the ingredients, and then did a google search to see if I could find a copycat recipe with similar ingredients. I found one on Bob’s Red Mill web page that sounded good, so I tweaked it a little and gave it a try. They turned out really good! So here is that recipe and instructions.”

In a medium bowl, whisk together:

3/4 cup whole wheat flour (whole white wheat flour is my personal preference)
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
1 1/2 T. dry buttermilk powder*
2 T seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional

*although buttermilk powder is a somewhat unusual ingredient, it can be found in most grocery stores in the baking isle. I use it all the time in place of fresh buttermilk in recipes. It’s quite handy and has a long shelf life. If you’d rather use fresh buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water later.


“Now here’s the really cool thing you can do with this. You can mix up a whole bunch of batches of these crackers up to this point and bag them up in Ziplocs and put them in the freezer where they will sit just waiting for your next cracker emergency. I like to keep several cracker mixes in my freezer, labeled with the ingredients I need to add.” *Note from Crystal…I love it! She’s a woman after my own heart, making mixes to save time and make less of a mess and it makes the process so DO-ABLE!*

And those ingredients are:

1/2 cup water
3 T. oil or melted butter

Add these to the ingredients in your bowl (either freshly mixed, or dumped out of the bag from your freezer) This is olive oil I’m using here, but use whatever you have.

Stir together to make a soft dough. It will be very soft and sticky.

“Don’t over-mix the dough. It should be stirred just until the flour is all absorbed, and not kneaded at all. Once it’s all incorporated, cover the bowl with plastic wrap and let sit for about 10 minutes. This lets the whole wheat flour absorb all the liquid that it wants.

After you let it rest, divide the dough in half (eyeball it) and plop half of it on the bottom of a regular baking sheet that has been greased or sprayed well with Pam. You can also use a silicone liner, which is what I usually do, but for these pictures I showed just a plain old baking pan because not everyone has silicone liners. If you do have one, by all means, use it. If you do, you don’t need to grease it at all.”

“Once your blob is on the pan, cut a piece of saran wrap the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.”

“If your pans are kind of warped like mine, you may not get too far rolling with a rolling pin, but this is a really soft dough, and you can just press it and smooth it with your hands. This is where the silicon liners really come in handy– you can have the silicone liner flat on your counter, roll the dough and THEN put it on your warped pan to bake! But if you have just a pan to work with, smooth it out the best you can with your hands.”

“One half of the dough will cover the sheet pan entirely. It will be very thin. When you have it all smoothed out, remove the saran wrap. It will come right off.”

“We’re almost there! Now just the finishing touches. I use a pizza cutter to score the dough into cracker squares. You don’t have to cut all the way through the dough, but you can. Just don’t press too hard because I don’t want you to scratch your pan or damage your silpat because then you’ll be mad at me. Just lightly score so that you can break the crackers apart easily after they’re baked.”

“After you do several lines vertically, turn the pan to make some horizontal cuts. Finally, sprinkle the dough with a generous sprinkling of salt (table salt, sea salt, kosher salt, whatever you have), and you can sprinkle it with some extra seeds or whatever floats your boat. I used some extra sesame seeds here. You can get creative here with garlic salt, onion salt, etc.”

“There they are, all beautiful and ready for the oven. See how my edges aren’t straight, and some of the dough has oozed over the side of the pan? Doesn’t matter. People will eat them anyway. If you want to get really picky you can trim the edges with your pizza cutter, but why?”

“Oh, and don’t tell your 6-year-old daughter that pricking with a fork is not necessary. She thinks it’s an important job!” *Note from Crystal-YEAH, get you kids involved! They’ll love making their own crackers!*

“Now Bake at 350 for 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but they’ll most likely crisp up as they sit. If they don’t, you can always stick them back in the oven to crisp for a few minutes.”

“See, I couldn’t even get the picture taken before there were two crackers swiped from the bottom corner! The kids had these taken care of in no time. I was lucky to have some to take a picture of after they were broken apart into individual crackers. Here’s a really blurry picture for you!”


“Now go make some crackers!”

Items for May!

Okay, here are the deals I found for us for May. We are ordering N95 Particulate Repirator Masks, Freeze-dried Asparagus pieces and Freeze-dried Monterey Jack Cheese. Let me know if you have questions or would like to order anything. I need your money by May 21st. Thanks!

Provident Pantry® Freeze Dried Asparagus Pieces - $12

Soups, gourmet sauces, and many more recipes are possible with freeze-dried asparagus. A good source of folic acid, potassium, and other vitamins and nutrients. Each #10 can makes approximately 24 1/2-cup servings.


Provident Pantry® Freeze Dried Monterey Jack Cheese - $25
The freeze-drying process retains more of the food's original shape, color, flavor, and nutrition than other methods of drying. These foods rehydrate quickly and generally weigh less than standard dehydrated foods. Most of the freeze-dried foods we sell do not contain additives or preservatives. The wholesome goodness is captured and these fruits, vegetables, and meats can still be eaten years later for full enjoyment.


N95 Particulate Respirator Mask (box of 20) - $13.85
This N-95 respirator mask is designed for infection control practices in the health care industry. When worm properly, the mask will help minimize contamination by microorganisms exhaled by others, and the mask will also reduce the potential for exposure to blood and bodily fluids. The mask meets NIOSH and U.S. Department of Health and Human Services standards. Latex free. Great to have on hand for emergencies or for projects around the home. For single use only.

Graham Crackers

Graham Crackers
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.