Food Storage Orange Cake Recipe

Food Storage Orange Cake Recipe

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Alright, so this recipe does include a cake mix but it still has food storage in it and it’s only because I haven’t shown you yet how to make your own mixes, yet! (hint, hint…more to come but I’m hoping for something really cool, so you’ll just have to wait a little longer). You may remember me telling you that I was going to have people submit recipes that they would like me to convert to food storage-well that day has come! (If you have a recipe you’d like me to look at, email it to everydayfoodstorage (at) gmail (dot) com.) Pam emailed me with a recipe for Orange Cake and I’ve taken it and converted it to a food storage recipe. It’s actually a very good cake (the frosting is VERY GOOD!).

Food Storage Orange Cake Recipe

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Recipe type: Dessert

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

This delicious food storage cake is light and springy. Tropical almost. So delicious!

Ingredients

• 1 White Cake Mix
• 4 eggs (3 scant T. dry egg whites powder + 1/4 c. water)
• 3/4 C. oil (or white bean puree)
• 1 can mandarin oranges (juice included)
• Frosting:
• 8 oz. tub Cool Whip
• 1 can crushed pineapple with juice
• 1 small package instant vanilla pudding

Instructions

1. Mix together and bake in 9×13 pan at 350 for 25 minutes. I did mine in a bundt pan and followed cooking directions on the back of the box. If you do a bundt pan, allow it to cool for 15 minutes and then turn over. Allow to cool completely before frosting.
2. To make frosting, simply mix ingredients together and frost cake.
3. Refrigerate and serve cold.

Have a great day!

This week is food storage Cakes!!

Food Storage Whole Wheat Banana Dream Cake Recipe FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH! Alright, February is in high swing with wonderful food storage filled cakes! They don’t use cake mixes, but are just as easy to make. The recipes are packed with flavor (just look at the Chocolate Molten Lava Cake if you’re wondering) as well as fiber and protein-which of course, means the calories have been C-U-T! Who doesn’t love a piece of cake that tastes great, has half the calories, and leaves you feeling satisfied and full! So what is my next awesome recipe? Well I’ll tell you… WHOLE WHEAT BANANA DREAM CAKE Oh, man-this cake was so good, I was honestly surprised because I can remember not really liking banana cake as a child and I didn’t know if I’d like this one. It was in one word-incredible! It’s entirely chalk full of fiber with whole wheat, oats, nuts, and beans but you’d never know it by the wonderful taste and texture. Food Storage Whole Wheat Banana Dream Cake Recipe Print Recipe type: Dessert Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins This whole wheat Banana Dream Cake is incredible and no one would ever guess it is chalk full of food storage! Ingredients 1/2 C. Butter (or beans) 1 C. brown sugar 1/2 c. sugar 2 eggs (2 T. dry egg powder + 1/4 C. water) 1 1/4 C. flour (I used whole wheat) 3/4 t. baking soda 1/2 t. baking powder 1/2 t. salt 3/4 C. oatmeal 1/3 C. butter milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water + 1 t. vinegar or lemon juice) 1 C. mashed bananas (about 3) whole pecans Instructions Cream butter and sugar. Add eggs. Beat well. Add dry ingredients alternately with buttermilk mix well. Blend oats bananas and nuts and add to batter. Pour batter into greased 9×13 pan. Bake at 350 for 35-40 minutes. Notes This is a thin snack cake. If you want to be thick like a regular cake, either double the recipe or put this sized recipe in a 8×8 pan. Fresh Banana Frosting 1/4 C. butter 1/2 t. vanilla 1 T. lemon juice 2-3 small bananas 3/4 – 1 pkg (1 lb.) powdered sugar Mix creamed butter with mashed bananas. Add enough sugar to make a nice spreading consistency. Then add vanilla and spread on cake. {I didn’t use this frosting when I made it. I just topped it with some whipped cream and it was delicious!} Google Recipe View Microformatting by Easy Recipe 2.2.1 BEANS? If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil. Help Spread the Word! I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it! © 2012, Crystal. All rights reserved.

How to use Food Storage Beans for Butter and/or Oil Posted: 07 Feb 2012 04:23 AM PST FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH! We’ve started this month right with the Chocolate Molten Lava Cake. Mmmm….it makes my mouth water just thinking about it! Remember, I’m doing this because there is more out there than just cake mixes people! L-O-T-S! And when you are cooking more from scratch you a) have more control over the ingredients and b) you have more opportunities to use your food storage and c) can do it for a lot cheaper! But I realized that I have gotten a little ahead of myself because you know I’ll be using a lot of beans in place of butter and oil. Why? Well beans are CHEAP, from your dry beans you can make the equivalent of a can of beans (which is about a pound) for under 20 cents! Has anyone seen what a pound of butter costs these days? Last time I checked it was around $3 a pound-good grief. Plus, beans are virtually fat free, full of protein and fiber which means less calories and they make you feel full! No joke! I can eat one piece of cake made with beans instead of oil and feel FULL. Before I could eat 2 (or 3 or 4) and not feel satisfied. Plus, beans make a very moist product and I promise there is no bean taste! And just because I know you’re wondering, I don’t use powdered butter or shortening because for the most part it isn’t cheaper than using fresh plus it lacks the protein and fiber of beans. So, I want to make sure you all understand how to use the beans and how to be successful at it because I’m BIG on YOU figuring out how to do this with YOUR recipes. TIPS FOR USING BEANS FOR OIL AND BUTTER If your recipe calls for oil, you are going to use a bean puree. What is a bean puree you ask? It’s simply cooked beans with enough water to whirl in your blender. If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it. Done. If your recipe calls for butter, you are going to use cooked, drained beans. For substituting beans for both butter and/or oil you are going to use a 1:1 ration. That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree. If your recipe calls for 1 C. butter you are going to use 1 C. beans. You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter. When wondering which beans to use-you are going to match color for color. If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans. If it is a white cake, use white beans. Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake. Your family will wonder what all of those black specks are. To be safe, you can use white beans in almost anything. Now, you’re going to add the beans however your recipe says to use the butter and/or oil. So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar. If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients. If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like. So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans. It just means you need to use half oil/butter and half beans. It will still be chewy and you’ll still be saving money and adding fiber and protein! Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!   Have great week!

Valentine's Day!

Hello

Found this great recipe I thought I would share! (From Everyday Food Storage)

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

And since Valentine’s Day is TOMORROW-I’m going to show you a yummy one bowl Strawberry Cupcake recipe that will be pink WITH OUT artificial colors and delicious. I’ll even show you a very easy yet adorable decorating tip (think super crafty mom meets the practical mom that can’t spend all day on Valentine’s cupcakes) for your cupcakes. Of course, we’ll be using food storage and a lot of it! Whole wheat, powdered milk, powdered eggs, beans, and freeze dried strawberries. That is pretty much something from EVERY category….now that is LOVE!

Food Storage Valentine Strawberry Cupcakes Recipe

Recipe type: Dessert

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 24

These cupcakes contain no artificial flavors or colors-it is the REAL deal and will use food storage from every main food storage category!

Ingredients

• 2 cups all-purpose flour, sifted (1 3/4 C. allpurpose and 1/4 whole wheat flour)
• 1 1/4 cup sugar
• 1 tablespoon baking powder (YES, tablespoon)
• 1 teaspoon salt
• 1/2 cup butter, softened (1/2 C. bean puree)
• 1 cup milk (3 T. dry instant milk powder or scant 1/3 C. instant milk powder + 1 C. water)
• 1 teaspoon vanilla extract
• 2 large eggs (1/4 C. dry egg powder + 1/2 C. water)
• 1 3/4 C. freeze dried strawberries, pulsed in blender

Instructions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl sift flour and sugar, baking powder and salt and other powders if you are using powdered eggs and milk and hydrate the strawberries in water necessary to hydrate your milk and egg powders.
3. Add butter or bean puree, milk and vanilla. Beat with a hand mixer on medium speed for 2 minutes, occasionally scraping sides of bowl.
4. Add eggs and strawberries, beat for 2 more minutes.
5. Pour batter into prepared cupcake pans, filling 2/3. Bake 20 minutes or until toothpick comes out clean. (If using beans, these almost work better without liners-just spray the cupcake pans with non-stick spray and fill)
6. Cool. Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.

 

This Week - Sharing Information

Hello

I thought this week I would share the latest preparedness information that I have been given.  I am coping the information to my blog in hopes that many people will see it and feel the need to begin if they haven't already got their food storage.  This is so important!!

Preparedness Quik-Notes

Basic 90-Day Supplies

The Church has long recommended a year supply be kept on hand; but if that is too much for you to deal with at this time, start with a three-month supply. If that is too much, do a one-month supply. The numbers below represent a three-month supply for one adult. Essential items are listed first, and items of lesser importance afterwards. Of course, smaller children require less; and you can estimate for them based on these numbers. On the other hand, teenagers tend to eat more. Remember “Fido” and “Fluffy.”

Essentials—three-month list for one adult:

·      100 total lbs. of grains: wheat, oats, rice, popcorn*, millet, quinoa, barley, rye, pastas…

·      15 total lbs. of legumes: split peas, pinto beans, kidney beans, lentils, chili beans, etc.

·      2 #10 cans of powdered milk

·      2 quarts cooking oil or shortening

·      15 lbs. sugar or honey

·      1 lb. of salt

·      28 gals. water—a 2-week supply

·      water purification tablets and/or water filtration system

Secondary but important items:

·      1 lb. yeast

·      1/2 lb. baking powder

·      1/2 lb. baking soda

·      10 lbs. pasta

·      1 qt. vinegar

·      2 large jars peanut butter

·      24 cans tuna fish and other canned meats: turkey, sardines, salmon, chicken, beef, etc.

·      12 to 24 cans chili

Add any other foods you regularly eat and hope to have on hand if you can’t go to the store for 3 months: canned or dehydrated fruits and vegetables such as peaches, apples, plums, apricots, tomatoes, green beans, onions, corn, etc.; alfalfa and/or barley seeds for sprouting; spaghetti sauce; butter; frozen orange juice; condiments; spices, seasonings, flavorings, etc.—a 3-month supply of the foods you eat!

Non-Food items:

·      toilet paper (12-20 rolls)

·      feminine hygiene and diapers

·      vitamins, medicines, and 3 months of your prescription medications

·      laundry soap, hand soap, dish soap, shampoo, conditioner, deodorant, and other toiletries

·      ½ gal. Clorox

·      Keep your cars’ gas tanks more than half full at all times.

·      Have on hand latex/rubber gloves, dust masks, and heavy-duty trash bags for special needs and conditions.

·      Keep enough money on hand to last for several months. Coins and smaller bills are more useful.

*When popcorn is ground, it makes much better cornmeal than whole yellow corn; however, you have to have a strong wheat grinder that can grind grains which are as hard as popcorn. Not all grinders are that strong. Besides that, popcorn pops!

From LDS Preparedness Manual, V5.03, January 1, 2011, p 206.                                                                                         110814

PEACE OF MIND FROM OUR PROPHETS

“Let every head of every household see to it that he has on hand enough food and clothing, and, where possible, fuel also, for at least a year ahead.”

- J. Reuben Clark

“We encourage families to have on hand this year's supply and we say it over and over and over, and repeat over and over the scripture of the Lord where He says, ‘Why call ye me, Lord, and do not as I say?'... We also hope that you are maintaining your year's supply of food, clothing, and where possible, some fuel and cash savings.” - Spencer W. Kimball

“For the righteous, the gospel provides a warning before calamity, a program for the crises, refuge for each disaster... The Lord has warned us of famines, but the righteous will have listened to the prophets and stored at least one year's supply of survival food...” - Ezra Taft Benson

 “I ask you earnestly, have you provided for your family a year's supply of food, clothing, and where possible, fuel? The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah.” - Ezra Taft Benson

 “I am suggesting that the time has come to get our houses in order.”

- Gordon B. Hinckley

“We feel the need to emphasize with greater clarity the obligation for members of the Church to become more independent and self reliant.”

- Gordon B. Hinckley

“Recent surveys of the Church members have shown a serious erosion in the number of families who have a year's supply of life's necessities. Most members plan to do it. Too few have begun.” - Thomas S. Monson

“Noah heeded God’s command to build an ark...that they might be saved from the floodwaters. Yet there was no evidence of rain and flood. His actions were considered irrational. The sun was shining and life moved forward as usual. But time ran out.  The floods came; the disobedient were drowned.  When God speaks and we obey, we will always be right.”

- Thomas S. Monson

“Many more people could ride out the storm-tossed waves in their economic lives if they had their year’s supply of food and were debt-free. Today we find that many have followed this counsel in reverse: they have at least a year’s supply of debt and are food-free.” - Thomas S. Monson

Preparedness Sources

“If ye are prepared, ye shall not fear.”  ~D&C 38:30

Reno Church Cannery

·      By appointment: Bro. Wood 775.450.2664; Sis. Wood 775.450.2663

·      Appointment times: 10, 11, and noon on Thursdays and Saturdays

·      Call for other appointment options

www.beprepared.com

·      portable washing machine; sprouting seeds; supplies

·      general information provided at “Insight Articles”

·      free “Food Storage Analyzer” (inventory what’s in your pantry!)

www.foodstorageplanner.com

Stand-alone software for food storage inventory (more private)

www.legacysurvival.com (Local Source)

·      Shelf Reliance Food Rotation Systems; food storage; used water barrels

·      Reno source for 5-gallon buckets containing 275 servings of dried food

·      Propane cooking stove with oven (Camp Chef) at wholesale prices

www.survivalcenter.com

·      home preparedness book: Basic Preparedness (food, water, medical, and shelter)

·      how-to books; supplies

www.4089.freefood2go.com

·      food storage at wholesale prices

·      pre-mixed dried meals; health products

·      1.3-year (15 months) Super Food Pack

www.easywaterstorage.com

High-capacity (275- or 525-gallon) water storage tanks

www.kerostove.com or www.stpaulmercantile.com

·      kerosene stoves and lanterns

·      solar oven; fuel filters (takes out water and debris)

·      low-cost lighting and cooking equipment

·      Wicks for kerosene stoves and lanterns: www.milesstair.com

Local Sources (Ace Hardware, Cabela’s, Costco, Lowe’s, Smart & Final, WalMart, WinCo, etc.)

·      bulk foods

·      lanterns, stoves, tents, water containers, etc.

·      space heaters—kerosene and/or propane

www.ldsavow.com (LDS—Another Voice of Warning)

·      In-depth information and resources

·      Useful LDS Preparedness Manual; excellent for Church members!

Excellent prophecy reference books:

·      As a Thief in the Night, by Roger K. Young

·      The Cleansing of America, by W. Cleon Skousen

110808

Preparedness Quik-Notes

ProvidentLiving.org and The Church Cannery

Dear Brothers and Sisters:

      “Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.

      “We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.

      “We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve…. May the Lord bless you in your home storage efforts.”

—The First Presidency, From the NEW: Family Home Storage pamphlet “All Is Safely Gathered In.”

The Church family well-being Website is: www.providentliving.org

1. The Cannery Order Form or Home Storage Order Form:

Under “Services and Products,” click on “Home Storage Order Form Download”

2. Other source materials on Home page:

·         Employment

·         Home Storage

·         Gardening

·         Finances

·         Education and Literacy

·         Health

·         Social and Emotional Strength

·         Emergency Planning

3. For example, these subjects are under “Home Storage”:

·         Three-Month Supply

·         Drinking Water

·         Financial Reserve

·         Longer-Term Supply

NOTE: If your computer is down—or if you don’t have one—computers are available at local libraries.

How to Use the Reno Church Cannery:

Cannery appointment times are: Thursday: 11 a.m. and noon; Saturday: 10 and 11 a.m.; other times by appointment. To make an appointment, call Bro. Ernie Wood at 775.450.2664 or Sis. Jeanette Wood at 775.450.2663. You may also call the cannery on Thursday or Saturday, 775.856.2245.

You must wear closed-toed shoes—no flip-flops or sandals (think dropped can on exposed foot).