Wednesday, March 25, 2009

Chocolate Fudge Bundt cake

I have a family of Chocolate addicts. I like it but they LOVE it. This is the best chocolate cake ever and needs no frosting. It is not for the "Low fat diet" crowd, and it will disappear fast.
1 Chocolate fudge cake mix (from your food storage)
1 small pkg of chocolate pudding-dry (from your food storage)
6 eggs
1 cube of melted butter
1 c. sour cream
1 12 oz. pkg of chocolate chips (from your food storage-LOL)
1/2 c water
Hershey's dark chocolate syrup (from your food storage of course)*Since my family is addicted to chocolate, I must have all forms of chocolate on hand or severe withdrawls may occur.
Preheat oven to 350
Open your cake mix. Spray the bundt pan with oil and then sprinkle a little of the cake mix along the inside of the bundt pan. Mix all ingredients including the rest of the cake mix, and except the chocolate syrup. It will be very thick, but mix until everything is well incorporated. Dump the mixture in the bundt pan and spread evenly. Bake in the oven for about 30-35 mins. or until an inserted cake tester comes out clean (and the cake pulls away from the edges of the pan). Let cool for about 20 mins. Place a platter over the bundt pan and hang on tight as you flip the cake. It will still be warm so use hot pads to hold the bundt pan. Let it cool a bout 10 more mins. and take the bundt pan off the cake. Drizzle the Hershey's syrup over the cake and let cool completely.
I usually place a large bowl over the cake, so no one can see, taste, nibble or cut into it. I have made this a few times now and know it is a favorite with my extended family and my husband and 3 kids.

Monday, March 23, 2009

Food Storage Shelf Life

Food Storage shelf life
So you’ve followed the emergency preparedness guidance of the experts by stocking up on food storage for yourself and your family. No matter what the future brings, your outlook is bright because you know you’re ready for even the direst times. But how long will your preparation efforts last? Do they have an expiration date? There are varying points of view on this topic, but the short answer is your food storage will have a “sustain life” shelf life of at least 20 years.
There are many conflicting opinions on this issue. The main problem with the lack of expiration date consistency is there are different levels of food expiration. When your food is used within the “best if used by” range, you will experience its full taste and nutritional value. When your food is stored longer, chemical changes can occur. Over time, minerals and carbohydrates in food do not transform much. Proteins and fats, however, can deteriorate in quality and cause off-tasting food. Vitamins are also susceptible to heat, light, and oxygen destruction.
Calorie intake is the most important life sustaining factor. Because calories do not mutate or fade drastically over time, the life of food storage products has more than one level.
If you want your food storage to have the best taste and highest nutrients, it is recommended that most items be used within 2-5 years. However, if you plan to use your food storage to sustain life, many items can last up to 20+ years. Once opened, most foods should be used within 6-18 months. However, many opened foods can remain life sustaining for up to 5 years if they are kept well covered and stored in a cool, dry area.
Please see the table below for our “best if used by” recommendations.
Product
Optimum Shelf Life Opened Shelf Life
Grains
Whole Wheat Flour 5 years 6-8 months
White Flour 5 years 6-8 months
Hard White Winter Wheat 12 years 3 years
6 Grain Pancake Mix 8 years 1 year
Spaghetti 10 years 2 years
Egg Noodle Pasta 2 years 6 months to 1 year
Quick Oats 8 years 1 year
White Rice 30 years Indefinite
Pearled Barley 8 years 18 months
Cornmeal 5 years 1 year **I would suggest freezing
9 Grain Cracked Cereal 15 years 1 year
Elbow Macaroni 8 years 2 years
Germade 5 years 18 months
Vegetables
Potato Pearls 30 years 2 years ** I would suggest 6-9 months
Bell Peppers 7 years 6 months to 1 year
Mushroom Pieces 8 years 6 months to 1 year
Potato Chunks 12 years 6 months to 1 year
Sweet Corn 7 years 18 months
Tomato Powder 7 years 6 months to 1 year
Sweet Potatoes 8 years 6 months
Green Peas 7 years 1 year
Cauliflower 8 years 6 months to 1 year
Carrot Dices 8 years 6 months to 1 year
Broccoli 10 years 1 year
Celery 7 years 6 months to 1 year
Spinach 7 years 6 months to 1 year
Onions 8 years 6 months to 1 year
Fruits
Pineapple 7 years 1 year
Peach Slices 7 years 1 year
Rasberries 8 years 1 year
Strawberries 8 years 1 year
Blueberries 8 years 1 year
Applesauce 7 years 6 months (refrigerated)
Apple Slices 30 years **I suggest 10years Indefinite ** I suggest 6-9 months
Banana Slices 5 years 1 year
Blackberries 8 years 1 year

Dairy
Instant Milk 20 years 6 months
Chocolate Drink Mix 20 years 6 months
Cheese Powder 15 years 6 months

Meats and Beans
Small White Navy Beans 10 years 5 years
Small Red Beans 10 years 5 years
Sloppy Joe TVP 10 years 1 year
Whole Eggs 5 years 6 months
Taco TVP 10 years 1 year
Sausage TVP 10 years 1 year
Pinto Beans 10 years 5 years
Chicken TVP 10 years 1 year
Beef TVP 10 years 1 year
Ham TVP 10 years 1 year
Kidney Beans 10 years 5 years
Lima Beans 10 years 5 years
Lentils 10 years 5 years
Bacon TVP 10 years 1 year

Basics

Butter Powder 5 years 2 years
Orange Drink 3 years 6 months to 1 year
Iodized Salt Indefinite 2 years
Chicken Bouillon 2 years 6 months
Peach Drink 3 years 6 months to 1 year
White Sugar Indefinite 2 years
Powdered Sugar Indefinite 12 to 18 months
Baking Soda Indefinite Indefinite
Apple Drink 3 years 6 months to 1 year
Baking Powder Indefinite Indefinite** I suggest about 6 months
Beef Bouillon 2 years 6 months
Brown Sugar 6 months 3 months
To maximize the taste, nutritional value, and shelf life of your food storage, follow these tips:
· Keep cans open for the least amount of time possible.
· To maximize freshness, keep oxygen absorbers in your opened cans.
· Scoop food out of your cans instead of pouring. Doing this will limit oxygen intake.
· Reseal your opened cans with their plastic coverings.
· Store your food in a dark, dry, cool place (a garage or cold storage area is highly recommended).
· Limit your opened cans’ contact with humidity.

Please note that the wheat has a shelf life of 12 years unopened. Providentliving.org states wheat can have a shelf life of up to 30 years. I would try rotating my wheat about every 10 years for maximum nutrition.

Remember these are the #10 cans of dried foods, not wet packed items.

Sunday, March 22, 2009

Good Things follow up

A portion of my appearance on Good Things Utah, click on the picture for the full video.

video

Can Do Rolls

I recieved a faboulous roll recipe from a friend via Facebook. Thanks Pamela! My oldest daughter wanted a Homemade dinner for her birthday, and I know she loves rolls, so I tired the recipe last night. WOW. I was so happy they turned out. I even made cinnamon rolls with the leftover dough (I ran out of pans).
Pam called them Molly's Rolls, I call them CAN DO rolls, because now I can do rolls. I always hated making rolls, because they would turn out like hockey pucks.

1 c warm water
1 c warm milk (heat in the microwave for 30 secs. and let sit while the yeast bubbles)
1/3 c sugar
1 pkg yeast (2 1/4 t)
1/3 c oil
1/2 T salt
1 egg
about 4 1/2 c flour (I used 2 1/4 whole wheat flour and 2 1/2 white flour)
In mixer combine yeast, sugar and warm water, let grow until bubbly (about 5 mins). Add milk and mix. Mix in oil and egg. Slowly add 2 cups of flour, mix and add salt. Add 1/2 c of flour at a time until the dough comes away from the bowl. let rise in bowl for about 30 mins. Form rolls as desired and place on greased cookie sheets. let rise an additional 30 mins. bake at 400 degrees for 10-12 mins. Brush hot rolls with melted butter. This recipe makes about 2 dozen , large fluffy rolls.

**Note : I did not need to roll out dough with extra flour, as I made butterhorn shaped rolls. This dough was amazing!
Thanks Pamela!

Tuesday, March 3, 2009

Not to toot my horn or anything

I will finally make my local tv debut on Good things Utah (channel 4 at 10am) on Tuesday March 17. I submitted a recipe years ago and even made it for Angie Larsen one day when I babysat her cute little Luke. Angie has been raving about it for almost 3 years! Pretty funny stuff. The hosts, Angie, Reagan Nicea and Marti have also raved about my Flax seed bread and a few other things I have done (more on that another time). Reagan asked me about a month ago to cook ON THE SHOW...and I am trying to not be so nervous.
I will be making Honey Bunches of Oats chicken for the show. I was a home day care provider for 11 LONG years and loved to make interesting food for the kids, so I made up the recipe- way before POST came up with theirs. I will also have a few other recipes that will be on the Good Things Utah website after the show. Only a couple weeks away!
Funny thing my chicken isn't green...