"Every father and mother are the family’s storekeepers. They should store whatever their own family would like to have in the case of an emergency. . . . Some have said, “We have followed this counsel in the past and have never had need to use our year’s supply, so we have difficulty keeping this in mind as a major priority.” Perhaps following this counsel could be the reason why they have not needed to use their reserve. By continued rotation of the supply it can be kept usable with no waste" (James E. Faust, in Conference Report, Apr. 1986, 26; or Ensign, May 1986, 22).
Easter Egg Lunch Box - gluten free
Fillable colored plastic eggs
Snack Ideas:
Grapes
Berries
Nuts (avoid peanuts, due to school restrictions)
Seeds
GF crackers
GF cereal
GF granola bars, cut into cubes
Cheese cubes (if you include a mini ice pack in the lunch box)
GF Easter candy
Scalloped Potatoes with Butternut Squash gluten free
Butternut squash adds a great color and flavor to these potatoes.
Ingredients:
1 cup leeks, white parts thinly sliced
2 Tbsp butter or margarine
1/2 cup cream (or milk alternative mixed with 2 Tbsp rice flour)
1 cup GF chicken broth
1 Tbsp thyme
1-2 garlic, minced
Salt & pepper
1/4 tsp nutmeg
2 Yukon Gold potatoes, peeled
1/2 butternut squash, peeled & seeded
1 1/4 cups sharp cheddar cheese, optional
Directions:
Saute leeks in butter for about 4 minutes. Add cream, broth and seasonings, and bring to a boil. Turn heat down, and let simmer for 5 minutes.
Thinly slice (1/8") potatoes and squash, and layer into a greased casserole dish. Pour hot liquid over potatoes, cover and bake at 350°F for 45 minutes until soft.
If desired, sprinkle cheese on top and place back in oven until cheese is melted. Let cool for 20 minutes before serving (allows liquid to thicken).
BUNNY BUNS FOOD STORAGE STYLE
1 package active dry yeast (2 1/4 t. yeast)
1/4 cup warm water
1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for dissolving my east)
1/3 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs, beaten (2 T. dry egg powder and NO WATER)
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)
Plain Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
Orange Glaze: 2 cups powdered sugar, 1/4 c. orange juice, 1 teaspoon butter, and 1 t. grated orange peel
1. Sprinkle yeast in the warm water and set aside.
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
5. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
6. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
7. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
8. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.
Best Coconut Macaroon Recipe
FOOD STORAGE MACAROONS
- 2/3 cup all-purpose flour
- 5 1/2 cups flaked coconut
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk made from powder milk
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
- Melt chocolate and drizzle over top and top with Christmas sprinkles
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