Here are the recipes for the dessert class. Also, I wanted to mention some items before you read on. With food storage I'm always concerned about being able to make anything I want with items solely from my food storage. As such, I'm always looking for ways to incorporate everyday items, long term. Before the recipes, here are some less common items found in food storage and where to find them.
Butter-You can find canned butter HERE or if you're fancy you can find out how to bottle your own HERE.
Chocolate chips and nuts can be vacuum sealed and left on your shelf for eons with THIS method.
Unflavored gelatin is shelf stable and is an inexpensive substitute for eggs. You can find it in bulk HERE.
Also-A little plug for wheat grinders. I've got a little hand crank one and it doesn't do a very good job, but I keep it for back up. However, should you get your hands on an electric wheat grinder, it will literally rock your world and you will NEVER, let me say that once more-NEVER want to use white flour again.
Here are the instructions for each component of the APPLE ENCHILADAS. It's a little long-winded and time consuming, but I feel it's a good exercise in learning how to make everything from scratch from your food storage.
Homemade Apple Pie Filling
1 cup reconstituted apples approximately (can use more or less, according to taste) (these are the dried apples that you can buy in the #10 at the cannery-they're great for snacking too!)
1/3-1/2 c. granulated sugar
2 tbsp. cornstarch
3/4 c. water
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Mix sugar, cornstarch, water and nutmeg in a microwave-safe 2 quart casserole. Microwave (high), covered with lid, 5-6 minutes or until thick
1 cup sugar
1 tablespoon cornstarch
Combine the two and process in blender until powder forms.
Sweetened Condensed Milk
Place all ingredients in blender container. Process at high speed until smooth. Use in any recipe calling for the commercially sold sweetened condensed calories.
2 cups flour (I use 1 cup white & 1 cup wheat)*If you don't have finely milled wheat, I would recommend straight flour, otherwise the tortillas are too heavy and dry out too easily.
1 tsp baking powder
1 teaspoon salt
3 tablespoons shortening (I used Crisco butter flavored) (use one extra tablespoon for wheat tortillas)
½ – 1 ½ cups water
Mix well, rest dough 10 minutes. Knead 5 minutes. Rest dough 10 minutes. Make into 8 balls, let rest 10 minutes. Roll balls until the tortillas are paper thin. Cook on a hight skillet without any oil (at about 425 degrees or lower). Turn tortillas until lightly browned and freckled. Store in plastic bag.
Apple pie filling from recipe above or 21-ounce can apple fruit filling (can substitute other dehydrated fruit)
6 (8-inch) flour (or wheat) tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
sweetened condensed milk& powdered milk for drizzle
Spoon fruit filling & about 2 tablespoons condensed milk evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes. Bake at 350° for 20 minutes. Drizzle with more condensed milk and powdered sugar.
Whole Wheat Chocolate Chip Cookies-Nestle Tollhouse recipe
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (see recipe below for gelatin substitute)
2 cups chocolate chips
1 cup chopped nuts
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition (you wont need to beat the eggs if using gelatin, just add and combine). Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The gelatin is less expensive than powdered eggs (3 cents each), has an indefinite shelf life and works well in most recipes. 1 tsp gelatin = 1 egg. Combine 1 teaspoon of gelatin with 3 tablespoons of cold water and stir until dissolved. Then add 2 tablespoons plus 1 teaspoon of hot water and stir. When using your recipes, decrease the liquid called for in your recipe by about ¼ cup to compensate for the added water from the “egg”. (I purchase plain gelatin from BulkFoods.com)
Homemade Marshmallows Recipe- Martha Stewart
2 1/2 tablespoons unflavored gelatin
1 1/2 cup granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners' sugar (for dusting)
Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes. Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244°F (firm-ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.Generously dust an 8x12" glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Recipe makes approximately 40 marshmallows.
No Egg Zucchini Brownies-Courtesy of Verna Rogers
2 Cups wheat flour
¼ cup cocoa
1 ½ cup sugar
¾ teaspoon soda
1 teaspoon salt
2 cups grated zucchini
½ cup vegetable oil
2 teaspoons vanilla
½ cup nuts if desired
Sift together flour, cocoa, sugar, soda and salt. Blend zucchini, oil and vanilla in a blender. Mix wet with dry ingredients. Pour into greased and floured 9X13 pan. Bake at 350 for 25-30 minutes. Top with chocolate icing when cool.
Pinto Bean Fudge
1 cup cooked, soft pinto beans, drained and mashed or the reconstituted equivalent of re-hydrated refried beans (I used uncooked beans, threw them in the crockpot and then when they were soft, I processed them in a blender)
¼ cup milk
1 tbsp vanilla
2 pounds powdered sugar
6 oz unsweetened chocolate (you can vacuum seal the chocolate in a jar)
6 tbsp butter or margarine
nuts, chopped optional
In large bowl, stir beans and milk together, adding enough milk to resemble mashed potatoes in consistency (when I did the beans from scratch, I ended up not even using the milk because they were the perfect consistency after blending, so be cautious when adding your milk); stir in vanilla. Melt chocolate and butter and stir into bean mixture. Add nuts, if desired. Gradually stir in powdered sugar to get it well blended. Spread onto lightly buttered 9-inch baking dish or form into two 1 /2 rolls. Chill 1 to 2 hours. Cut into pieces. Refrigerate.(I added about 1 cup of chunky peanut butter to this recipe)