When using Russet Potatoes in this Freezer Make Ahead Mashed Potatoes recipe they turn out light and fluffy. This recipe is a winner all the way around because can be used in two different ways. 1) It can be made months ahead of when you want to serve them and the potatoes can be frozen. Or 2) they can be cooked a couple of days before the day you want to serve them and then any left overs can be frozen. You can also package them with the number of servings you want.
Make Ahead Mashed Potatoes - Freezer Recipe - YouTube
When I prepare these for Thanksgiving or Christmas I thaw the frozen potatoes in the fridge for a couple of days and then I put them in the slow cooker on the day of the meal to warm them up. When they reach the desired temperature I reduce the heat and keep them warm in the slow cooker until it’s time to eat. I was a little nervous the first time I did this in the slow cooker because they got a little bit runny but by the time they were warm they snapped out of it and thickened to the right consistence again.
You can click on this link below for a printable recipe (for larger batches) and printable labels that can be placed on the freezer bag. I tape the label on the freezer bag with shipping tape or freezer tape.
This recipe can be made ahead of time and Frozen, or you can make extra mashed potatoes for a meal and freeze the leftover potatoes.
5 lbs. Russet Potatoes
½ tsp Garlic powder
3 TBL Butter or margarine, melted
1 tsp Salt
8 ounces Cream Cheese
Assembly Directions: Peel and quarter potatoes. Place the potatoes in a pot and cover completely with water. Bring to a boil, and then gently cook until tender. Drain well. In a large bowl, combine potatoes, cream cheese, egg(s), garlic powder and salt. Mash well by hand or with an electric mixer. Spoon potatoes into spray-treated or greased 3-quart casserole or 9 x 13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with Chives (optional)
Place in freezer bags or rigid containers. Seal, label and freeze.
Thaw completely. Bake at 375 degrees for 30 to 40 minutes until the top is golden brown. Slow cooker: Reheating with the slow cooker works best when the mashed potatoes have been thawed in the refrigerator. Add the potatoes to the slow cooker and heat on low for 2 to 4 hours and then turn on warm to hold the temperature
Note 1: These can be refrigerated for up to 2 days. Options: ¼ C. of crumbled, crisp bacon may be stirred in for great flavor. Potatoes may also be topped with ½ C. shredded cheddar cheese, or sliced almonds.
Note 2: Use High-starch, thick-skinned potatoes, like Russets Potatoes. They fall apart during the cooking process, mash up light and fluffy, and absorb butter and cream like a dream. Mashing the other types of potatoes will result in a gummy, gluey texture. One Batch makes 14 - ½ cup servings
Serving size: ½ cup size Calories: 227 Fat: 10g Carbohydrates: 30g Sodium: 243mg Fiber: 3g Protein: 6 g Cholesterol: 31mg
When making a meal for dinner, when the pots and pans will already be dirty, the recipe can be doubled or tripled to make extra meals for the freezer. At cooking time it will take a little bit more time to make the additional meals, but when the frozen meal is pulled from the freezer time will be saved because you won’t have all the pots and pans to clean up and there will be less time spent cleaning the kitchen.
Ingredients can be purchased in large amounts when they are on sale. You can also buy ingredients in bulk at wholesale warehouse stores such as Sam’s Club, Costco or BJ’s. Ingredients can be cheaper in Bulk sections at stores such as Windco.
I watch for Spices, Dehydrated or Freeze Dried ingredients to go on sale and buy them at these locations:
The LDS Home Storage Center never has a sale on their products because they are already priced to low. To find a location near you or to order online https://providentliving.lds.org/self-reliance/home-storage-centers Items I buy the most are dehydrated onion and diced carrots, rice, oatmeal, potato pearls, powdered milk, beans, and apple slices.
Augason Farms brand can be found at Walmart or Windco or you can order online http://www.augasonfarms.com/ I love the Morning Moo brand of non-fat dry milk, I buy powdered eggs here, freeze dried and dehydrated fruits and vegetables such as diced potatoes and green pepper flakes.
Honeyville locations or to order online http://honeyville.com/ (this is the only place that I have found shredded dehydrated carrots and I love them. I also use a lot of their freeze dried ingredients)
Emergency Essentials locations or to order online http://beprepared.com/ They cost a little bit more and I only buy sale items but they have a good selection.
Pick the Right Freezer Recipe
Freezing a meal changes the consistency of the ingredients so you want to find a good recipe that has been tried or tested for the freezer. If the recipe is new to you just make one recipe for the freezer the first time you make it so you’ll know if it’s a good recipe when the meal is heated.
You can click on a link that will give you a PDF printable file with all of the blanching times of each the fruit and vegetable. If you want to save time by avoiding this process you can use Dehydrated or Freeze Dried ingredients or you can buy vegetables from the grocery store that are already frozen. The only vegetables that can be frozen without blanching or cooking are diced onion and tomatoes, so if you see a recipe that uses more fresh vegetables than those two, and they don’t give instructions to cook or blanch the vegetable, then don’t use that recipe.
You can save a lot of money if you buy dehydrated vegetables but personally I don’t like all of the dehydrated vegetables because it seems like some of them won’t hydrate soft enough, not even in the slow cooker. I usually buy Freeze Dried Celery and Mushroom instead but these cost about the same as using fresh vegetables. The advantage of using Freeze Dried celery and mushrooms is to save time. You can also use canned mushrooms and tomatoes. When I use canned items I leave them in the can and add them at cooking time so that if I lose my freezer food (to some unfortunate accident or tragedy) those items will be safe in my food storage.
Packaging Freezer MealsLabel the container:
Write the cooking instructions on the container with a sharpie marker or print instructions and tape them on the container with a good brand of clear shipping tape. ( l look for brands that are waterproof).
Short Freezer Life:
Some freezer recipes encourage you to freeze individual meals or pieces of food without wrapping them first but storing food this way will give you a very short freezer life because it will start to form ice crystals on the individual pieces. An example of this is when the recipes has you cook meatballs, freeze them individually then package the meatballs in a freezer bag. The problem is that you won’t be able to remove all the air from the bag and the ice crystals continue to grow, filling the air pockets.
Long Freezer Life:
The proper way to store a freezer meal is to fill the container or bag and make sure there isn’t any air in the package. Foil pans need to be full. Freezer bags need all of the air pushed out before sealing them. To continue the Meatball example the best way to freeze them is to put them in a freezer recipe for the sauce that you want to serve the meatballs with and then the sauce will fill the air pockets and there won’t be freezer burn in the package. The freezer food has an indefinite freezer life as long as there isn’t any ice crystals.
Another way to properly package a freezer meal is to use the FoodSaver or Seal a Meal. If the meal has a lot of liquid in the recipe the liquid can get sucked out of the package as the machine removes the air so I find the best way to package the meal is to freeze the recipe in a pan lined with parchment paper, remove the meal after it has been frozen (you might need to heat the pan a little bit in the oven to help you remove it from the pan), and then place the frozen food in the special plastic bag that is designed to be used with these types of machines. The parchment paper will help keep ice crystals off the meal and then the machine removes 99% of the air so these meals have a very long freezer life. A loaf size pan works well for 2-3 servings and an 8 x 8 pan can be used for 5-6 servings.
At cooking time, remove the meal from the FoodSaver bag and place it back in the pan that it was originally frozen in. Let the meal thaw overnight and all the next day and then cook the meal.
Tip: When I cut the plastic bag for the FoodSaver, I cut them a little bit larger because I reuse the bags. Start with a little bit extra plastic so that when you cut the seal off the bag at cooking time you will still have a decent size bag to use next time. I prefer to tape the instructions on the bag because the marker instructions will be permanently on the bag. You can also wash and reuse quart and gallon sized freezer bags.
As a side note: if you are going to purchase a FoodSaver make sure it comes with a hose attachment. I use my foodsaver to vaccum pack and seal canning jars more than I use it for freezer meals.
Make Ahead of Time for a Large Meal
Using freezer recipes will help free up time on big cooking days like Thanksgiving or Christmas. 1) You can make extras a couple of days before the meal and then leftovers can be frozen. 2) you can make the recipe months ahead of time, freeze it and then the day before the meal thaw the recipe. My favorite recipes to make ahead of time are: Mashed potatoes, I make when potatoes are abundant in the fall and cheaper, and I warm them in a slow cooker on the holiday. Make Ahead Cherry Salad, This is easy enough to make the day before the meal and then freeze leftover salad.
Freezer Recipe are Great to Use at Harvest Time.
In the Fall, at Harvest time, I have a collection of freezer recipes that I use. In fact, I place extra butternut squash so that I can make soup to freeze and I make pumpkin cake rolls with butternut squash instead of pumpkin. I also love the Freezer Apple Crisp recipe so I plan around this time of the year and during the summer I start to empty my freezer so that I will be prepare with extra room for freezer recipes in the fall.
I’ve made Pumpkin Cake Rolls every November for years. I’ve tried every recipe and had a lot of problems with them cracking or falling apart and then I found this recipe at Taste of Homes for Butternut Squash Cake Roll. Thank you Elizabeth Nelson!! (no relation to me, Stacy Nelson by the way) I went back into her recipe and even found a review that I left in 2012 so I’ve been making this recipe for 5 years now.
I noticed a couple differences from this recipe than the other recipes I tried; one big difference was that it had roasted Butternut Squash instead of canned pumpkin and the other major difference was the time that I whipped the eggs and sugar. All I know is that I have never had this cake crack and fall apart. The Best Pumpkin Cake Roll in my opinion doesn’t have Pumpkin at all.. it has Butternut Squash!
Pumpkin Cake Roll - Freezer Recipe - YouTube
Bake Extra Cakes and Share the Love!
When I make Pumpkin Cake Rolls I usually make 6. I buy a box of cream cheese from Sam’s Club, which has 6 boxes of cream cheese, that is where the magical number of 6 came from. I bake 2 Butternut Squash to make Butternut Squash Soup and then I bake one more squash for my cake rolls. A 3 pound butternut squash makes 4 cups of mashed squash = 6 cake rolls. Also the magical 6 number. I actually weigh the squash at the store and make sure to buy them weighing over 3 lbs.
I mix one cake, put it in the oven and then I start the next cake while it is baking. I put the rolled cake in the fridge to cool while I bake the next cakes. The timing easily flows and I have 6 cakes baked in no time. (well it actually takes about 1 1/2 hours to bake 6 cakes, which doesn’t include the time it takes to bake the squash) I have let the cakes sit in the fridge until later that day to put the filling but I found if I let the cakes sit overnight then that’s when the cake will crack because the cake became too hard and dry. You can fill a cracked cake anyway if the crack is on the inside of the roll but don’t bother filling the cake if the crack is on the outside edge of the roll.
When making the filling for the cakes I mix all of the ingredients for all 6 cakes in one batch. I use to measure the filling into separate bowls to make sure I was filling the cakes with the same amount of filling but last time I made cakes I was smart enough to measure one of the bowls = 2 cups. Now I just take the filling from the mixing bowl and measure 2 cups of filling on the cake roll. You will have about 1/3 cup of filling left over at the end so you could put a little bit of extra filling in the last two cake rolls.
The cake rolls have 10-12 servings so I cut the cake rolls in half when I want to give the smaller cake to a smaller family.
The Best Pumpkin Cake Roll doesn't have pumpkin in it at all, it has roasted Butternut Squash!
1 cup sugar
⅔ cup mashed cooked butternut squash
¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 cup finely chopped walnuts
Confectioners' powdered sugar
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1¼ cup confectioners' powdered sugar
¾ teaspoon vanilla extract
Additional confectioners' sugar, optional
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper or parchment paper; Spray the pan and paper with non stick spray. Spread 1 cup of chopped walnuts or pecans evenly over paper.
In a mixing bowl, beat eggs on high for 3 minutes. Gradually add sugar; beat for 2 minutes. Mixture will be thick and lemon-colored. Stir in squash. Add flour, baking soda and cinnamon. . Spread batter evenly into prepared pan.
Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. The cake will start to pull away from the sides of the pan. Cool on a wire rack for 10 minutes and then loosen cake around the edges with a butter knife.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Store in the fridge while making the filling.
Filling: In a mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake to edge. Roll up again, removing towel.
Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired. Yield: 10 servings.
I’m always trying to cut calories and buy reduced fat cream cheese but don’t buy reduced fat for this recipe because it makes the filling too runny.
1 Butternut squash that is 3 pounds will give you 4 cups of mashed squash, which will make 6 cakes. Make sure the butternut Squash weights a little more than 3 lbs.
Good Freezer Recipe!
I make cake rolls in November and placed them in the freezer to give to neighbors for Christmas. If you plan of freezing the cake roll longer than a month then you will want to wrap it with the plastic wrap then then with freezer paper.
All the tastes of fall definitely come together in this Butternut Squash Soup! Butternut Squash has a naturally sweet flavor that really emerges when roasted, that’s why I prefer to roast the butternut squash before making the soup. Putting apples in this recipe also adds a little bit of sweetness but at this point its still has a savory flavor. Sometimes I like it on the salty side, but when I want the soup to be a little bit sweeter I add a package of the Alpine Brand Apple Spice Drink at the end of cooking. The Apple Spice Drink gives this soup a pop of flavor that is simply delightful! When you top the soup with the Pepitas (Pumpkin Seed Kernels) that have been roasted and salted, it gives the soup a salty and sweet combination that is heavenly!
Butternut Squash Soup - Freezer Recipe - YouTube
Butternut Squash Soup is Nutritious and Low in Calories
This awesome Butternut Squash Soup recipe only has 83 calories per 1 cup serving. It is very nutritious and is full of vitamins A and C. The Brown Sugar can be substituted with Splenda Brown Sugar making this recipe a good Diabetic recipe. I also use the non sugar Alpine Apple Spice drink to keep the calories and carbs low.
A Great Freezer Recipe!
This soup is a great freezer recipe! When preparing the soup for the freezer make sure to get all of the air out of the freezer bag. If you can eliminate air pockets this soup will last indefinitely in the freezer. In the video clip you can see the 3 different methods that I use to freeze this soup. 1) Single serving portions in a freezer container. 2) It can be prepared with the FoodSaver or 3) it can be frozen in a Ziplock freezer bag.
The squash is very easy to cook and there really isn’t a better method of baking that is better than the others because all methods work well. You can bake the squash with the cut side up or down. You can cover the squash with aluminum foil but you don’t need to cover it. If you don’t want to roast it before making the soup then you can peel the butternut squash and cube it and throw the ingredients in the slow cooker.
1 Tbl Augason brand chicken broth powder (or if using a different brand enough granules that would make 8 cups of chicken broth)
Cut squash in half; discard seeds. Place the squash in cake pan skin side down. Brush squash with olive oil and then add about 1 inch of water to the pan. Bake at 400° for 50-60 minutes or until tender.
Cool slightly; scoop out pulp or remove the peeling. Put the squash in a bowl and mash with a potato masher. Set aside.
Soup: Put squash and the remaining ingredients In a 5 quart pot (do not add Pepitas). Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes, until apple is tender.
Discard cinnamon stick. Blend soup until smooth using an Immersion blender or in a regular blender, process soup in batches. Return blended soup to the pan and heat through. To serve soup put in a bowl and top with Pepitas.
Alternative cooking- slow cooker method: Peel and dice raw butternut squash and cut into 1 inch cubes. Put in slow cooker with remaining ingredients (except Pepitas). Cook on low 6 hours or high 4 hours until squash is tender. Remove cinnamon stick and discard. Blend soup until smooth using an Immersion blender. To serve soup put in a bowl and top with Pepitas.
If you add 1 TBL of Pepitas to bowl of soup it adds 40 calories and 4 grams of fat
Serving size: 1 cup Calories: 83 Fat: .4 G Saturated fat: 0.4 g Carbohydrates: 22.4 g Sugar: 9.0 g Sodium: 487.2 mg Fiber: 4.3 g Protein: 1.7 G Cholesterol: 2.5 mg
Spiderweb Butternut Soup for Halloween
This is a fun recipe that can be used for a Halloween theme meal by adding a swirl of sour cream to the top of the soup instead of putting Pepitas. Use a toothpick to draw lines in the sour cream to make a spiderweb. (View video to see demonstration)
Serve Butternut Squash Soup to a Group of People
If you’re serving this soup to a group of people you can keep the soup warm in a slow cooker. Put someone in charge to ladle the soup into the bowls and draw the spiderweb. Also, when making this recipe for a group you can make it weeks in advance and frozen it to take the pressure off the prep time before a party. To figure out how much soup needs to be cooked for a group first decide on the bowls you want to serve it in. Measure how many ounces or cups is need per bowl and then times that number by the number of people you are inviting. Always make extra soup because the greatest thing about making this recipe is that when you have left over soup you can just freeze it! I love serving freezer recipes to a group because I can make a lot of extra food and then I don’t have to throw away the leftovers.
Planning Ahead will save time
I bake 2 Butternut Squash to make Soup and then I bake one more squash for my cake rolls. I found the best Pumpkin Cake Roll doesn’t have pumpkin at all, it has Butternut Squash! The Best Pumpkin Cake Roll A 3 pound butternut squash makes 4 cups of mashed squash = 6 cake rolls. I actually weigh the squash at the store and make sure to buy them weighing over 3 lbs.
A Festive Ham and Cheese Ball recipe that reduces calories and fat but not taste
2 (8-oz packages cream cheese) ⅓ less fat
1 package dry ranch salad dressing
8 slices cooked ham
½ onion diced fine
3 T real bacon bits
Stick of celery
2½ cups finely grated cheddar cheese (put ½ cup in the cheese ball and 2 cups used outside)
Remove cream cheese from packages and place in med. bowl. Warm cream cheese in the microwave on the defrost setting for about a minute to soften. Stir in diced onion, 1 cup of the cheese and ham. Fold in all ingredients (Except 2 cups of cheese). Wet hands and form cream cheese mixture into a ball shape. Roll the cheese ball in the finely grated cheese and place in serving plate. Cut celery stick and a celery leaf to size (to use as a pumpkin stem) and put in the pumpkin shape cheese ball.
Serving size: 2 Tablespoons Calories: 83 Fat: 6.4 g Saturated fat: 3.6 g Unsaturated fat: 1.4 g Carbohydrates: 1.8 g Sugar: 1.0 G Sodium: 289.9 mg Fiber: 0 Protein: 4.4 g Cholesterol: 22.5 mg
Beware! Your taste buds and witching imagination are sure to fly with eclectic Halloween Treat recipes and holiday ideas. Spice up your Witchy activities with the creative Halloween treat ideas that are easy to prepare in advance.
Plan a party with your girlfriends, watch the fun Bewitching Video and then make some of the treats. You could then send them off flying with a printable handout so they can re-create the treats for their boo crew. Inviting the gals to dress up in their Witchy attire will add to the fun flavor of this magical affair.
These pretzels take a little longer to make but they store well in the fridge up to a couple weeks before the event.
Green Wilton Candy Melts
Put one inch of water in a slow cooker or an electric frying pan turn on low heat. Put candy melts in a glass bowl and set the bowl in the water. The candy will slowly melt.
Cut the pretzel rods in half. Dip the cut end in the melted chocolate and then use a spoon to coat ¾ of the pretzel rod.
Lay the pretzel on a piece of parchment paper and then place a sliced almond on the end of the finger (making a fingernail) let the pretzels sit to cool.
I usually go to a local bakery to buy some of the disposable plastic gloves but many of the bakeries are using latex gloves now and I had a hard time finding them. I am going to put a link on Amazon so you will have a idea which kind to buy. I also found some at Sam’s club but I had to buy 4 boxes of 500= 2000 gloves.. which is 1950 more gloves than I needed. For that reason I will sell them on here at cost plus shipping materials. I found the spider rings at the dollar store, and I also bought a couple of bags of popped corn there also.
For about a year now I’ve been converting my recipes into dehydrated ingredients so I could store them in canning jars. Last year was the first time in my life that I entered anything in Utah State Fair. I learned a lot and won 3 ribbons on my canned items. This year I decided to be brave and try some baked items in the fair. I wanted to see how 4 of my dessert in a jar recipes would compete with recipes that have fresh ingredients. I didn’t have enough self confidence to think I would ever place first, but I thought if I could just get a ribbon on anything I entered I could at least have enough bragging rights to say the jar recipes are just as good as using fresh ingredients. To much of my surprise.. I got a ribbon on everything I entered.
As I have been learning about the ingredients used in these recipes I’ve learned some important facts that I wanted to share with you.
I replaced butter in a couple of recipes and discovered it doesn’t act like oil in the recipe. You can add water to butter powder and make a spreadable butter but when you use it in a recipe it changes the way the recipe bakes. When I made chocolate chip cookies with butter powder it made the cookie puff up the way pumpkin cookies do. I also used it when baking bread sticks. I spread the hydrated butter on the dough and when I baked the bread sticks the water evaporated out of the butter powder and it left a burned powder on the bread sticks. For this reason I now leave butter out of the jar and add the butter when making the dessert.
Baking powder only has 1-2 year shelf life (the date of expiration on the container is the shelf life of baking powder and can shorten the shelf life of the recipe) Baking soda shelf life is indefinite and cream of tarter shelf life is indefinite. Here is the secret.. 2 parts cream of tarter + 1 part baking soda = baking powder. I’m thinking if the recipe calls for baking powder I can substitute the baking soda and cream of tarter in the place of baking powder and separate the two ingredients in the jar. It seems the chemical reaction of the two ingredients is what makes a shorter shelf life. When I write recipes I calculate the shelf life and if the jar will have about a 2 year shelf life because of other ingredients I use baking powder. If the recipe has a longer shelf life but the baking powder shortens the life of the Jar I use cream of tarter and baking soda instead.
Powder Egg Products
Egg products are different among the different brands. Each brand takes a different amount of water to hydrate the eggs. Each brand has a different shelf life. Each brand reacts differently after the can is opened… for example: Some brands tell you to store the eggs in the refrigerator after the can is opened and to use the product within 30 days. Other brands tell you it’s safe to keep the opened can on the shelf (unrefrigerated) for 1 year. It is VERY important to understand the powder egg product that you purchase so that you don’t get sick. In my recipes that take powdered whole egg I use Augason brand because it doesn’t have to be refrigerated after the can is open and when the egg is sealed in a Jar it has a 10 year shelf life. I am not a sales representative for any products but I put the link to the Augason website so that you can find the produces I use in my recipes. I have found Augason brand eggs at Windco, Walmart and Macey’s Grocery stores. I watch for the product to go on sale and usually buy it at Macey’s when they have case lot sales.
Ingredients in a Can
Some ingredients purchased at the store in a can is better to keep in food storage that way than it is to buy it in a dehydrated or freeze dried form. The Pumpkin Bread recipe is a perfect example of this. Dehydrated pumpkin powder is pretty expensive so I put this ingredient in my food storage in a 15 ounce can and then I put the other dry ingredients for the recipe in a jar. My #1 goal is make food storage as cheap as possible. Shortening
I use shortening powder in some recipes and other recipes I don’t use the powder. Usually my decision is based on the amount of space I have in the jar for the ingredients. I purchased a DVD by Wendy Dewitt about food storage and I learned you can store shortening in half pint sized jars and it will have a 10 year shelf life. It was extremely easy to do and I like having shortening in smaller quantities because I don’t use it very often and my shortening would go rancid in larger containers. You can purchase a large can of shortening from Sam’s club or Costco.
1) Place the shortening in a pot and melt it on the stove.
2) Pour the shortening in clean half pint canning jars
3) Clean the glass rim to make sure there is no shortening on the jar
4) Place a new canning lid on the jar and screw on the metal ring
5) Set the jars aside until the shortening cools and the jar will automatically seal. You do not need to process the jar in a hot water bath cannier.
Feb 2014 I purchased a large can of Crisco at Sam’s club for $7.48. It cost $.53 per cup of shortening. (1 half pint sized jar). Butter flavor Crisco is a great item to have in food storage for cookie recipes that call for butter. Because the jar measures 1 cup I don’t even get a measuring cup out when I make the Oatmeal Raisin Cookies, I simply just take half of the shortening out of the jar for 1/2 cup.
Store Oatmeal Cookies in a Jar for food storage
The first place ribbon I received in the 2014 Utah State Fair was on the Oatmeal Raisin Cookies. I also won the C & H Sugar award on this recipe.. so there you have it, I have proof this recipe is an award winning recipe and can be stored on the shelf in a jar for 3 years. The cookies I entered in the fair had been stored in a jar for 1 year. The raisins weren’t as soft as when I placed them in the jar so I put the baggie of raisins in a little bit of hot water and let them soak for about 5 minutes. I then drained off the water and poured the raisins on a paper towel and blotted them dry before adding them to the cookie dough.
Oatmeal Raisin Cookies in a Jar
Raisin Oatmeal Cookies in a Jar
Recipe Type: Recipe in a Jar for Food Storage
Author: Homemaking Divas
Cook time: 13 mins
Total time: 13 mins
Serves: 18 cookies
[img src=”http://homemakingdivas.com/app/wp-content/uploads/2014/09/label-picture2.jpg” width=”400″ height=”257″class=”aligncenter”] This Oatmeal Raisin Cookie recipe has a 3 year shelf life when its sealed wide mouth canning jar. Put ingredients in a wide mouth canning jar in the order given. Clean the glass rim of the jar with a clean damp cloth and make sure the canning lid is also clean. To remove the oxygen from the jar either place an oxygen absorber in the top of the jar or use a Food Saver to remove the oxygen. See detailed instructions to seal the jar on this weblink http://homemakingdivas.com/mealinjar_intro/
In the jar:
Put ingredients in a quart wide mouth canning jar in the order listed above. Clean the glass rim of the jar with a clean damp cloth and make sure the canning lid is also clean. To remove the oxygen from the jar either place an oxygen absorber in the top of the jar or use a Food Saver to remove the oxygen. See detailed instructions to seal the jar on this weblink http://homemakingdivas.com/mealinjar_intro/
The class teaches how to prepare the meals for long term storage and also when its ok to use a zip lock freezer bag for 1 year storage for some recipes. The class teaches how to calculate the shelf life of the recipe. This class teaches the difference between Freeze Dried and Dehydrated Ingredients, and how to customize a recipe for dietary needs.
The Oatmeal page teaches about the Health Benefits of Oatmeal and the 3 different kinds of oatmeal that can be used in meals in a jar recipes. The file highlights products such as powdered milk, chicken broth powder, powdered flavorings, freeze dried and dehydrated fruits that are used in the oatmeal in a jar recipes.