Food Storage Potluck Class

Potluck Recipes

Granola Cereal

Sarah Eager
1 cup butter
1 cup sugar
2/3 cup honey
2/3 cup brown sugar
1 cup wheat flour
2 tsp. vanilla
1 tsp. cinnamon
8 cups rice cereal
8 cups rolled oats
1 cup chopped nuts (optional)

Combine rice cereal, oats, flour, and nuts in large bowl. Melt butter. Add sugars, honey, vanilla, and cinnamon. Pour over cereal and toss to evenly coat. Spread about 4-5 cups of mixture loosely on greased baking sheet or on parchment paper. Bake at 350 for 15 minutes. Store in airtight container. Eat just like cold cereal with milk, or as a snack, or ice cream topping, or with yogurt.

Whole Wheat Muffins
Sarah Eager

1/2 cup vegetable oil or water
1 cup brown sugar
1 cup applesauce
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups wheat flour

Mix together and put in muffin tins. Bake for 20 minutes at 375. These are great for breakfast, or afternoon snack.

13 Bean Soup
Lisa Williams
13 oz. of bean mix
1 tsp. chili powder2 quarts of water
1 can tomatoes (16 oz)1 ham hock
3 carrots, sliced1 large onion, chopped
1 rib celery, chopped1 clove of garlic, minced salt to taste

Place washed beans in large pan. Cover in water and add 2 Tbsp. of salt. Soak overnight. Drain and add 2 quarts of water and ham hock. Simmer 2 hours. Add vegetables and seasoning. Simmer another hour. Before serving, remove ham hock. When it cools discard the fat and add the meat to soup. Garnish with salsa, sour cream and grated cheddar cheese, if desired.

Taco Soup
Lydia Smout
1 Pound Ground Beef
1 Medium Onion, Diced
1 Packet Taco Seasoning
1 Packet Ranch Salad Dressing
8 Ounce Tomato Sauce
14 Ounce Petite Diced Tomatoes
15 Ounce Kidney Beans
15 Ounce Chili Beans (I get the organic mild flavor)
15 Ounce Refried Beans
15 Ounce Corn
1 Cup Water

Brown ground beef and onion in large soup pot. Combine all ingredients, bring to a simmer over medium heat. Reduce heat to low and simmer for 20 minutes.
We have this with cornbread and raspberry butter, may sound like an odd combination, but the flavors go great together.

Wheat Berry Salad
Stephanie Wolfley
Salad:
2 cups wheat berries
1 bunch green onions, chopped
2 cups mandarin oranges
1 cup pecans, chopped
1 cup dried cranberries

Dressing:
¾ cup orange juice 1 Tbsp. min leaves, chopped, optional
1/3 cup red wine vinegar Salt & pepper to taste
1/3 cup walnut oil

To cook wheat berries, cover wheat berries with 4 cups water and let sit in fridge overnight. Put both berries and water in pot and cook at a simmer for approx 1 hour, or until tender. Most of the water should be absorbed by the end of cooking. Keep an eye on the berries during cooking in case additional water needs to be added. Cool to room temperature.
Combine salad ingredients together. Toss with dressing. This can be served chilled or at room temperature.

Homemade Mac & Cheese Mix
Abby Johnson
This is a homemade pantry mix to store in a Tupperware that your kids can pull out and make anytime without the preservatives you get in the store-bought Mac & Cheese.
2 cups powdered cheese
2 cups powdered milk
2 cups powdered butter
2 cups flour
2 T. salt

Mix and store in food grade container.
To make: Prepare about a half a package of any kind of pasta you prefer. Set aside.Boil 1 cup of water. Add 1/3 cup of mix and stir. Mixture will thicken.Pour cheese mixture over pasta. Optional: Add grated fresh shredded cheddar cheese on top.

Tamale Pie
Leslie Leammlen
1 lb. ground beef (I'm sure canned ground beef or TVP could work too)1 1/2 tbsp. chili powder1 1/2 cups salsa1 can diced green chilies1 16-oz. can pinto beans undrained (mash 1/2 of the beans)1 2.25 oz. sliced black olives1/2 cup chopped fresh cilantro (when no fresh is available, maybe the dried spice would work)1 cup yellow cornmeal1 tsp. salt1 cup grated cheddar cheeseHeat a 12-inch ovenproof skillet (I used my dutch oven) over medium high heat. Add ground beef, stirring until it loses its raw color. Stir in 1 tbsp. of the chili powder, a dash of salt, the salsa, green chilies, beans, olives and 1/4 cup cilantro. Simmer for 5 minutes. (Mean can be made two days ahead; reheat before proceeding.)Bring 3 cups of water, cornmeal, and remaining 1/2 tbsp. chili powder and 1 tsp. of salt to a boil in a large pot, whisking frequently until mixture thickens to mush consistency (like grits). Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining cilantro. Adjust oven rack to middle position and turn on broiler. Broil tamale pie until cheese melts and mush gets a little crusty, about 5 minutes. Let rest 5 minutes; serve. (6 servings)

Chicken and Rice
Cindy Clark
1 large can cream of chicken soup
4 cups cooked rice
2 cans cooked chicken
1 can chopped green chilies

Mix together, cook until heated through. Add Salt to taste & sour cream if you have it on hand.

Red Beans and Rice
Stephanie Wolfley
1 can diced tomatoes
1 cup rice
2 T dehydrated onion
¼ cup dehydrated carrot
¼ cup dehydrated celery
¼ cup dehydrated bell pepper
1 T oil
¼ cup beef or sausage TVP
¼ tsp. garlic powder
½ tsp basil
1 tsp. chili powder
½ tsp. cumin
1 can red kidney beans, drained and rinsed
1 ½ T. vinegar
½ T. Worcestershire sauce
½ tsp. sugar

OPTIONAL: ½ can tomato paste or ketchup to taste
Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 c. Bring rice and liquid to a boil. Reduce heat to low, cover and cook for until tender, approx 20 minutes. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice.

Jar of fruit cake
Lisa Williams
1 qt. bottled fruit (any kind)4 tsp baking soda2 cups sugar1 cup oil4 cups flour or 3 3/4 cups fine whole wheat flour1 tsp salt4 tsp cinnamon1 tsp nutmeg1 tsp cloves1 cup raisins dredged with flour1 cup chopped nuts (optional)

Blend bottled fruit in blender. Pour into a large bowl and add ingredients in order given. Mix until well blended. Pour into 2 well greased and floured bread pans or a bundt pan. Bake at 350 for 1 hour.

APPLESAUCE CAKE
Meg Despain
2 ½ cups flour
1 ½ cups unsweetened applesauce
1 ¼ cups sugar
½ cup vegetable oil
½ cup water
1 ½ tsp. baking soda
1 ½ tsp. pumpkin pie spice
1 tsp. salt
¾ tsp. baking powder
2 Tbsp. dried egg powder, OR 2 large eggs
1 cup raisins
2/3 cup chopped nuts

Heat oven to 350 degrees. Butter and flour bottom and sides of 13x9 pan. Beat all ingredients except nuts and raisins for three minutes. (If using egg powder, sift it into the bowl with the other dry ingredients.) Stir in nuts and raisins. Pour into pan. Bake 45 minutes, cool in pan on wire rack.

Potluck Recipes #2

These are the recipes that didn't make it onto the handout.

Taco Seasoning Mix
Janet Wynn
2 Tbsp oil
1 onion, chopped
3 med cloves garlic, minced (about 1 tsp)
3 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
¼ tsp cayenne pepper or to taste
½ tsp salt
1 lb lean ground beef
½ cup tomato sauce
½ cup chicken broth
1 tsp brown sugar
2 tsp vinegar, preferably cider

Heat oil. Add onions and cook until soft, about 4 minutes. Add spices through salt. Add ground beef and cook thoroughly. Add sauce, broth, sugar and vinegar and bring to simmer then reduce to medium low and cook until the liquid is just thickened.

Cake Mix
Abby Johnson
7 cups flour
3 ¼ cups sugar
1 ¾ cups dehydrated butter
1/3 cup dehydrated milk
3 Tbsp. baking powder
2 tsp. salt

Biscuit Mix
Abby Johnson
9 cups flour
¼ cup sugar
2 cups shortening
3 Tbsp. baking powder
1 Tbsp. salt

Tomato Corn Salad
Meredith Simpson
2 cans diced tomatoes
1 can corn
1 can black beans
¼ jar Catalina Dressing

Drain tomatoes, corn and beans. Mix together and toss with dressing. Chill before serving. (You can also use fresh tomatoes and corn if you have them.)

Rice Pudding
Terri Latimer
4 cups cooked rice
1 can sweetened condensed milk
1 cube butter, melted
Vanilla

Mix together rice, milk, butter and vanilla to taste. Top with cinnamon sugar, if desired.

Easy Granola Bars
Janet Wynn
3 cups quick oats
1 14-oz can sweetened condensed milk
2 Tbsp. melted butter
1 cup flaked coconut
1 cup sliced almonds
1 cup mini chocolate chips
½ cup dried cranberries or raisins

Preheat oven to 350 degrees. Great a 9x13 pan. Mix together all ingredients - you may need to use your hands. Press into prepared pan. Bake for 20-25 minutes, depending on how crunchy you wan them. Lightly browned around the edges only will give you moist, chewy bars. Let cool for 5 minutes. Cut into squares, then let cool completely before serving.

Sticky Toffee Pudding
Jane James & Jackie Shifflet
Cake:
12 oz. dates, pitted and roughly chopped
2 ½ cups water
2 tsp. baking soda
3 ¼ cups sifted all-purpose flour
2 tsp. baking powder
8 Tbsp. butter, softened and cut into pieces
1 2/3 cups sugar
4 large eggs
2 tsp. vanilla

Sauce:
1 cup butter
1 cup heavy cream
2 cups packed light brown sugar
1 cup heavy cream

Preheat oven to 350 degrees. Grease a 9x13 pan.

Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.

In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the date mixture and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. The recipe can be made through this step up to 2 days in advance.

Sauce: Combine the butter, 1 cup heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 2/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Chocolate Class

Chocolate Recipes

Hot Chocolate Sauce
2 cups sugar
6 Tbsp. cocoa powder
1 can evaporated milk
¼ cup butter
1 tsp. vanilla

In saucepan mix sugar and cocoa powder. Add milk and butter. Stir while bringing to boil then reduce heat and cook on low for 10 minutes. Remove from heat and add 1 tsp. vanilla. Thickens as it cools.

Chocolate Whipping Cream
Whipping cream
Hershey’s syrup
Sugar
Vanilla

Whip cream until soft peaks begin to form. Add chocolate syrup, sugar and vanilla to taste. Continue to beat until right consistency.

Sandy’s Chocolate Cake
Cake:
3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 tsp. vanilla extract
2 2/3 cups all-purpose flour
¾ cup baking cocoa
1 Tbsp baking soda
½ tsp. salt
1 1/3 cups sour cream
1 1/3 cups boiling water
Frosting:
½ cup butter or margarine
3 (1 oz) squares unsweetened chocolate
3 (1 oz) squares semisweet chocolate
5 cups confectioners’ sugar
1 cup sour cream
2 tsp. vanilla extract

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low until just combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350º for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Chocolate Lava Cake
4 ounces semi-sweet baking chocolate
½ cup butter
3 whole eggs
3 egg yolks
½ cup powdered sugar
½ cup Splenda (I have used regular sugar)
1/3 cup flour

In a double boiler or bowl over hot water (not touching bowl) melt chocolate and add butter. Remove from heat to cool slightly.
In mixer, beat eggs and egg yolks with sugars until fluffy and light colored about 5 minutes.
Slowly pour chocolate/butter mixture into egg/sugar mixture mixing slowly.
Fold in 1/3 cup flour.
Pour into 9 greased muffin tins or custard cups.
Bake at 450º for 9 – 11 minutes.
Remove from pan immediately and plate with whipped cream and berries.

Chocolate Lava Cake
(Recipe #2 – this cake is a little richer)
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3 tbsp flour
Pinch salt
4 tsp good (aka expensive) cocoa powder
4 oz dark chocolate 60% cocoa (this one is standard chocolate bar)
1/8 tsp vanilla

Butter 4 (5 ½) ounce ramekins. Mix eggs and sugar until light and fluffy.
Melt chocolate and butter – cool and add to eggs. Fold in sifted flour, cocoa and pinch of salt.
Fill ramekins 2/3 full, tap to get rid of air – put in baking dish and cover. Place in fridge 30 minutes. Add hot tap water ½ way up ramekin (bane marie) bake at 425º for 15 – 17 minutes. Cool 15 minutes.

Chocolate Crème Brulee
Williams Sonoma
2 cups heavy cream
3 oz. bittersweet chocolate, chopped into small pieces
3 egg yolks
6 Tbsp. sugar
1 tsp. vanilla extract

Preheat oven to 325º. Have a pot of boiling water ready. In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Let cool slightly.
In a bowl, whisk together the egg yolks and 2 Tbsp. of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla.

Line a 3-inch deep baking pan with a kitchen towel and place four (6 oz) ramekins in the pan. Pour the chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil.
Bake until the custards are just set around the edges, 25 to 30 minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days.

Just before serving, sprinkle 1 Tbsp. sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately. Serves 4.

Chocolate-Peanut Butter Pudding Cake
1 cup all-purpose flour
½ cup sugar
2 Tbsp. unsweetened cocoa powder
1 ½ tsp. baking powder
½ cup milk
2 Tbsp. cooking oil
1 tsp vanilla
¾ cup peanut butter-flavored pieces
¾ cup sugar
¼ cup unsweetened cocoa powder
2 cups boiling water
½ cup chunky peanut butter
2 Tbsp. chopped unsalted, dry-roasted peanuts
Vanilla ice cream (optional)

In a mixing bowl stir together flour, sugar, cocoa powder and baking powder. Add the milk, oil and vanilla; stir until batter is smooth. Stir in the peanut butter pieces. Spread batter evenly in the bottom of a greased 3 ½ or 4 quart slow cooker.

In another mixing bowl combine the ¾ cup sugar and the ¼ cup cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the slow cooker.

Cover; cook on high-heat setting for 2 to 2 ½ hours or until a toothpick inserted 1 inch into the center of the cake comes out clean. Let stand, uncovered, for 30 to 40 minutes to cool slightly.
To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream.

Chocolate Ganache
Chocolate ganache can be poured as a coating, chilled and made into truffles or whipped into a delightfully light frosting.

Basic ganache consists of just two ingredients: chocolate and heavy cream. The basic recipe is often enhanced by the addition of butter, flavored liqueurs or spices.

The method for making ganache is always the same:
Bring the cream barely to a boil (with butter or flavoring added at this point, if desired). Remove from heat and pour over a bowl of chopped chocolate.
Cover and let stand for a few minutes to soften the chocolate. Whisk until smooth. Let cool at room temperature.

Variations:
Chocolate Glaze: 1 part chocolate, 1 part cream. After whisking, let stand for a few minutes to firm. Pour over cakes, brownies, éclairs, etc. If you want to make this in advance, you may. When ready to use, heat back up slowly over a double-boiler.
Chocolate Frosting: 1 part chocolate, 1 part cream. After whisking, let cool to room temperature, then refrigerate. Once chilled, remove from fridge and whip until frosting like consistency. Spread on as you would frosting.
Chocolate Truffles: 3 parts chocolate, 1 part cream. After whisking, let cool at room temperature. Chill in fridge. This will create a firm-textured ganache that can hold its shape. Once your ganache has cooled, scoop little balls using a melon baler or small ice cream scoop. Dip the truffles in an additional layer of coating chocolate, or simply roll in cocoa powder, sprinkles or sugar.

Occasionally you may encounter a dry-looking or even cracked ganache. This is usually due to over-heating or cooling too rapidly. If you allow the cream and chocolate to get too hot, especially when reheating, the oils may separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product. You may still use it as truffles, whipped filling or simply melt it and spoon into a glass of warm milk for a delicious cup of hot chocolate.

Sending your ganache straight to the refrigerator after mixing can also cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. It’s best to allow it to cool at room temperature before transferring it to the fridge.