Fruit Smoothies

(A good way to use bottled fruit)

2 cups bottled fruit with juice
3/4 cup water
1/4 cup dry milk
1 to 2 drops almond flavoring or 1 tablespoon lemon juice

Put in blender and blend until smooth. Add 1/2 tray ice cubes and blend until smooth. Serves 4.

Variation: To use fresh fruit, use 1 cup of fruit and 1 cup water and sweeten to taste. (Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Cocoa Mix

15 cups INSTANT powdered milk
1 1/2 cups sugar
1 cup cocoa
1 1/2 teaspoons salt

Makes enough for 10 quarts or 40-1 cup servings. To use the mix, stir 1/2 cup of mix into 1 cup hot water for a warm drink or ice cold water for chocolate milk.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Orange Banana Milk

1 can (6 oz.) frozen orange juice concentrate
1 medium banana
2 1/2 cups ice water
3 tablespoons dry milk
1 tablespoons sugar or honey

Put in blender and blend until foamy. Try this nutritious drink for breakfast or as a great summertime snack. Serves 4.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Orange Julius

2 cups orange juice
2 tablespoons sugar
1/2 cup powdered milk
1/2 teaspoon vanilla
1/2 cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed. Makes 3 (6 oz.) servings.

Testing comment: This was quick and easy and a great drink.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Honey Mints

1 cup warm honey
4 drops oil of peppermint
green food coloring
2 3/4 cups powdered milk

Mix ingredients and knead until all milk is absorbed.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Tootsie Rolls

1 cup honey
1 teaspoon vanilla
1/2 cup cocoa
1 cup powdered milk

Cook honey to 255 degrees (hard ball). Do not over cook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll in rolls.

***********
Stick to your plan until it sticks to you.
Beginners are many, but finishers are few.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Chocolate Pudding from Dry Milk

1 cup dry milk
1 cup sugar
6 tablespoons cornstarch
1/4 cup cocoa
dash salt
2 eggs, well beaten
4 cups water

Sift dry ingredients into a heavy saucepan. Mix beaten eggs and water and gradually add to dry mixture, whisking until smooth.

Remove from heat and stir in 2 teaspoons vanilla. Serve hot or cold.

Testing comment: Very good, especially considering the fact that, except for the eggs, it is fat free.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 42)

Peanut Butter Chews

1/2 cup peanut butter
1/2 cup corn syrup
2/3 cup powdered sugar
1 cup powdered milk

Put all ingredients in a plastic zipper bag and knead until blended. Add more powdered milk if it is not stiff enough. Cut into bit-sized pieces.

Testing comment: Fun for kids to make or to take camping.

***********
Thank goodness for dirty dishes,
They have a tale to tell,
While other folks go hungry,
We're eating very well.
With home and health and happiness
We shouldn't want to fuss,
But by this stack of evidence
God's very good to us.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 42)