Do the phrases Food Storage and dessert seem incompatible to you? I mean if you are living on food storage who would want to “waste” valuable resources on dessert, right? Wrong.
Why Dessert?
How many of you out there have ever read Swiss Family Robinson or seen the movie version? Do you remember the part in the movie where the father, William, decides that they’ve been working too hard and need a day of celebration and rest? Why would he think that way? There’s so much work to be done and morale is so low! William realizes one thing, that morale will be served best because they took a day off.
During rough times, dessert can work much the same way. When morale is low, which could very easily happen if you’re eating from food storage.
So here are five amazing food storage desserts easily made using food storage.
Rice Pudding
1 1/2 C Water
1 recipe sweetened condensed milk
1 recipe evaporated milk
1/2 C rice
1/2 C raisins
1/2 tsp cinnamon
pinch salt
Directions:
1.) Heat the water on the stove, add the rice and a pinch of salt
2.) Cover and simmer about twenty minutes
3.) Stir in evaporated milk and sweetened condensed milk recipes until rice is tender
4.) Turn off heat, stir in raisins and cinnamon. Serve
This is one of the recipes you can find in my book A Year Without the Grocery Store.
Yellow Cake
1/2 C egg powder
1/4 C + 1 T dry milk powder mix
1 3/4 C water
2 tsp vanilla
2 T vegetable oil – I like Costco’s Kirkland Pure Olive Oil
2 1/2 C flour
1 1/2 C sugar
1 tsp salt
2 1/2 tsp baking powder
3/4 C Ghee
Directions:
1.) Preheat your oven (There are other ways to bake without electricity like a herc oven or make your own herc oven or a solar oven). Prepare two 8″ round cake pans or one 10×14 rectangular pan.
2.) In one bowl combine egg powder, milk powder, water, vanilla, and vegetable oil.
3.) In a second bowl, combine flour, sugar, salt, baking powder with a whisk.
4.) Using an egg beater, add ghee a little at a time and mix it thoroughly until it’s completely combined and course crumbles.
5.) Again using an egg beater, add about half of the liquid mixture to the dry ingredients and butter mixture. When well combined, add the rest.
6.) Bake at 350 for about 35 minutes for a round, 40-45 minutes for rectangular.
Vanilla Frosting for your Yellow Cake
1 tsp salt
1/4 dry milk mix
2/3 C water
2/3 C shortening – I use Tropical Traditions Palm Shortening. It’s a healthy alternative to Crisco, and it stores well.
1 T Vanilla
7 1/2 C powdered sugar
Directions:
1.) Warm your palm shortening just slightly to make it easier to mix. Put it in a bowl.
2.) Using a whisk, mix the salt, milk powder, water, and vanilla. Add to the shortening mixing well with a whisk.
3.) Add the powdered sugar a little at a time until it’s incorporated.
4.) Use it to frost your cake.
Crumble
4 C fruit sliced (apples, peaches, pears, etc) or whole fruits (blackberries, raspberries, blueberries, etc)
1/3 C sweetener (sugar or honey)
2 C oats
1/2 C ghee
1/2 C brown sugar or white sugar (add 1 T molasses to it if using white sugar)
1 tsp cinnamon, cloves, or nutmeg
1 tsp vanilla
Directions:
1.) Preheat oven to 375
2.) Grease a 9×13 baking dish. Combine fruit with the sweetener and mix thoroughly, and add to the dish.
3.) In a separate bowl, mix oats, brown sugar or honey, spices, and vanilla.
4.) Cut the mixture into the ghee using an egg beater. Sprinkle mixture over top of the fruit.
5.) Bake at 375 degrees for thirty minutes.
This is just one of the recipes that you’ll find in my book A Year Without the Grocery Store.
Chocolate Cake
2 C Flour
2 C sugar
1 C Cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
6 T egg powder
1 1/2 C + 1 T warm water
1/4 C + 1 T milk powder
1 C water
1 T vinegar
1/4 C + 2 T vegetable oil – I prefer Costco’s Kirkland Pure Olive Oil
1 1/2 tsp vanilla
Directions:
1.) Preheat your oven to 350 degrees. Grease 2 – 9″ cake pans or a 11×14 rectangular glass dish with shortening and flour them.
2.) In a cup mix 1 C water, 1/4 C + 1 T milk powder, and 1 T vinegar. Let stand.
3.) Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt together.
4.) To the dry mixture add, egg powder, 1 1/2 C + 1 T warm water, vegetable oil, and vanilla, and your cup of 1 C water, 1/4 C + 1 T milk powder and 1 T vinegar. Mix thoroughly using an egg beater.
5.) Divide the batter between 2-9″ or a 11×14 glass baking dish. Bake at 350 for 30-35 minutes for 9″ round pans or 40-45 minutes for 11×14 glass baking dish.
Chocolate frosting for your Chocolate Cake
1/4 C palm shortening
1/2 C cocoa
1/4 tsp salt
2 T milk powder
1/3 C water
1 1/2 tsp vanilla
3 1/2 C powdered sugar
Directions:
1.) Warm your palm shortening just slightly to make it easier to mix. Put it in a bowl.
2.) Using a whisk, mix the cocoa powder, milk powder, water, and vanilla. Add to the shortening, mixing well with a whisk.
3.) Add the powdered sugar a little at a time until it’s incorporated.
4.) Use it to frost your cake.
What about you? Do you have a favorite dessert that works for food storage? What is it? Feel free to share the recipe in the comments if you are willing.
