My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!


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Delightfully-Delicious, Exceptionally-Exquisite, Scrumptiously-Supreme Cinnamon Rolls That WILL Change Your Life!

One of my most favorite breakfast items to share! Quick, easy, and SOO YUMMY!

 

 

 

Laurel Laurie Staten Nguyen Newhall, CA

My Foray Into Food Storage

Yesterday, I promised to share this recipe with you, but I’ll be honest here.  I wasn’t sure I SHOULD share this recipe.  It is a very special recipe.  It is the secret to my cinnamon roll success.  These amazing cinnamon rolls make me very popular.   I plan to barter these in the event of a Zombie Apocalypse.  Cinnamon rolls for protection.  I may not have an insane food supply, but you’d better believe that I have enough food stored to make millions of these babies!  Yes.  They’re that good.  Even my husband, a cinnamon roll connoisseur, said last night, “These are really good.  As good as Cinnabon, just not as chewy.  And I like a chewy cinnamon roll.”  Not me.  I like enough chew that they feel substantial, but not so much that they feel tough.  I want them to melt in my mouth.  YUM!

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How…

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I Guess I Should Make Actual Hash Browns, If I’m Giving Them Away, Huh?

This month’s giveaway features a HUGE 6 pound bag of Emergency Essentials dehydrated hash browns.  They can be used to make all sorts of dishes whenever you would use potatoes.  I featured potato soup here (and that’s where you can enter to win this wonderful prize), but I thought you might want to see how they are when you make traditional hash browns.  Here’s my photo step-by-step.

 

I started by bringing 2 cups of salted water to a boil.  Then I added 1/2 cup of dehydrated Provident Pantry Hash Browns.

I started by bringing 2 cups of salted water to a boil. Then I added 1/2 cup of dehydrated Provident Pantry Hash Browns.

 

I simmered the potatoes for about 7 minutes, and they plumped up quite nicely.

I simmered the potatoes for about 7 minutes, and they plumped up quite nicely.

 

See?  They expanded and measured just shy of 1 cup of rehydrated hash browns.

See? They expanded and measured just shy of 1 cup of rehydrated hash browns.

 

I preheated my non-stick pan over medium high heat, added some oil, and placed the drained rehydrated hash browns in the pan.

I preheated my non-stick pan over medium high heat, added some oil, and placed the drained rehydrated hash browns in the pan.

 

Originally, I thought I'd split the hash browns with my youngest son, so I split the hash browns into two roughly equal portions.

Originally, I thought I’d split the hash browns with my youngest son, so I split the hash browns into two roughly equal portions and added a touch of salt and pepper.

 

I flipped them so they could brown just a touch on the underside (although they were cooked and hot throughout).

I flipped them so they could brown just a touch on the underside (although they were cooked and hot throughout the hash brown).

 

I removed them from my pan and placed them on paper towels for a couple of minutes to drain some of the excess oil.  I'm sure they would have tasted just fine, but any fat I can remove is a plus for my cholesterol!   Then I plated and served them.  Of course, my son ate them all, and he declared them good!

I removed them from my pan and placed them on paper towels for a couple of minutes to drain some of the excess oil. I’m sure they would have tasted just fine, but any fat I can remove is a plus for my cholesterol! Then I plated and served them. Of course, my son ate them all, and he declared them good!

 

These were super simple to make and were quite tasty.  I’d definitely make them again and I’m sure my family will be thrilled when I do.  I generally don’t make hash browns, because they turn out so much better when I’ve cooked the potatoes beforehand, and I just don’t want to take the time to do so most days.  I had hash browns on the table within 15 minutes, which is a huge time savings.  The fact that they tasted so good makes me never want to make them from scratch again!

 

What is your favorite quick and easy breakfast?

Want to win these?  Click here to enter.


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Waste Not, Want Not: French Toast and Banana Bread

Quick Reminder: My April giveaway is in full swing.  Don’t forget your free, daily entry!  Click here to enter.

 

Today was a yummy food day at my house with French Toast for breakfast and Banana Bread for lunch.  Why is my family so lucky today?  I didn’t want to waste any food, that’s why.

 

I made two loaves of bread the other day, but I was experimenting with my recipe, and this version wasn’t my favorite.  It wasn’t bad.  You know how the Top Chef judges say, “That was WAY too salty.”  But no normal person would be able to taste it unless someone pointed it out to them.  Well, my bread wasn’t bad, but I know how good it can be, and I just didn’t want to eat this bread for a couple more days.  So, I decided to cut thick slices, like Texas toast, and make French Toast.

 

French Toast

French Toast

 

While making the French toast, I used evaporated milk instead of fresh milk, and I had 1/3 of the can left.  I stuck it in the fridge, but, when I noticed old bananas on my counter, I decided to use the evaporated milk and make banana bread.  YUM!

 

Mmm!  Banana Bread!

Mmm! Banana Bread!

 

My family is very lucky to have me.  🙂  And so are you.  Here are the recipes I used.

 

French Toast

 

7 eggs

1 cup evaporated milk (or regular milk, cream, half-n-half, etc.)

2 tablespoons sugar

cinnamon (to taste, I used about 3/4 teaspoon)

butter or oil for pan

1 loaf of Bread, cut into thick slices (Easy, Peasy Sandwich Bread recipe here)

 

Photo step-by-step instructions:

 

Beat eggs until well combined.  Mix in sugar and milk.

Beat eggs until well combined. Mix in sugar and milk.

 

Mix in cinnamon.  Then place your slices into the egg mixture and let the bread absorb egg.

Mix in cinnamon. Then place your slices into the egg mixture and let the bread absorb egg.

 

Make sure to flip the slices over.

Make sure to flip the slices over.

 

Melt butter in a pan over medium-high heat, then add bread soaked in egg mixture.  Let cook for about 2 minutes per side, or until cooked through.

Melt butter in a pan over medium-high heat, then add bread soaked in egg mixture. Let cook for about 2 minutes per side, or until cooked through.

 

When completely cooked, remove from pan and put on a paper towel lined plate.

When completely cooked, remove from pan and put on a paper towel lined plate.

 

Serve with your favorite toppings (butter, syrup, powdered sugar, strawberries, etc.).  I eat it plain, because it is super yummy just by itself!

Serve with your favorite toppings (butter, syrup, powdered sugar, strawberries, etc.). I eat it plain, because it is super yummy just by itself!

 

 

Later in the day, I started my banana bread.  Not only did I use the rest of the leftover evaporated milk, I also used my dried eggs.  Here’s the recipe.

 

Banana Bread

Adapted from a recipe by Betty Crocker, found here

 

1 1/4 cup granulated sugar

1/2 cup butter, salted

2 eggs (or dried eggs plus water to equal 2 eggs)

1/2 cup evaporated milk

1 teaspoon white vinegar

1 1/2 cups mashed banana (3-4 medium)

1 1/2 teaspoon vanilla

2 1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup walnuts

 

Photo step-by-step instructions:

 

Before you begin, measure your evaporated milk and add 1 teaspoon of vinegar.  Let it sit for a couple of minutes.  Mix together the softened butter and sugar.  Then add your ripe bananas, dried eggs and water, and your evaporated milk/vinegar mixture.  If you prefer, you can use buttermilk instead of milk and vinegar.

Before you begin, measure your evaporated milk and add 1 teaspoon of vinegar. Let it sit for a couple of minutes. Mix together the softened butter and sugar. Then add the ripe bananas, dried eggs and water, vanilla, and the evaporated milk/vinegar mixture. If you prefer, you may use plain milk or buttermilk instead of milk and vinegar.

 

Add your salt and baking powder.  Mix until combined.

Add your salt and baking powder. Mix until combined.

 

Next, add the flour and mix to incorporate.

Next, add the flour and mix to incorporate.

 

Add nuts, if desired.  My hubby loves walnuts, so that's what I used.

Add nuts, if desired. My hubby loves walnuts, so that’s what I used.

 

When well combined, add mixture to loaf pans (greased on the bottom of the pan only).

When well combined, add mixture to loaf pans (greased on the bottom of the pan only).

 

Place pans in a preheated 350 degree Fahrenheit oven for 1 hour.  If you are using glass pans, lower the oven temperature to 325 degrees F.

Place pans in a preheated 350 degree Fahrenheit oven for 1 hour. If you are using glass pans, lower the oven temperature to 325 degrees F.

 

After an hour, the loaves look delicious!

After an hour, the loaves look delicious!

 

I waited until it was cool to slice the loaves.  As great as hot, fresh banana bread is, I hate it when it falls apart.  If I wait until it's mostly cool, it slices beautifully!

I waited until it was cool to slice the loaves. As great as hot, fresh banana bread is, I hate it when it falls apart. If I wait until it’s mostly cool, it slices beautifully!

 

And the Banana Bread is served!

And the Banana Bread is served!

 

I love that I have hot, fresh, yummy food for my family with no leftovers going to waste.  You better believe the banana bread will disappear FAST!

 

How do you use your leftover bits of food, milk, etc.?