Thursday, November 25, 2010

Homemade Applesauce

One of my favorite Freeze Dried Products is Freeze Dried Apples. So I thought I would try out Homemade Applesauce using the FD Apples and see how it turns out. Again, and again, I am super impressed.....it was delicious! My family loved the applesauce and ate it right up! And the best part......Extremely EASY!!!

Ingredients needed:

-4 cups of Honeyville's Freeze Dried Apples (not re-hydrated)
-1 Tablespoon Honeyville's Brown Sugar
1 Tablespoon Honeyville's Granulated Sugar
-Juice from 1 Lemon
-1/2 teaspoon Cinnamon
-1 teaspoon Vanilla
-1 cup water

Steps:

1. Re-hydrate Apples

2. Mix re-hydrated Apples & other ingredients

3. I heated mine up on the stove to help mix the flavors as well as to insure the apples were soft enough. (depending on the kind of blender you have, you may not have to do this step)

4. Once you feel like the Apples are soft, and flavors are mixed well, put in blender and blend!

5. Blend until you like the consistency of your Applesauce, sample and add sugar/water according to taste.
(you could also add nutmeg)
 

Enjoy! Enjoy!


Friday, November 19, 2010

Thanksgiving Sales

Honeyville Farms is having a sale. E I E I O!
You need to call or shop online. E I E I O!
There's a sale in the stores, there's a sale online,
Here a sale, there a sale, every where a sale sale!
Honeyville Farms is having a sale. E I E I O!

(Can you tell what I've been listening to lately?!)

Pre-Thanksgiving Sale for Brigham City, UTSalt Lake City, UT  and Rancho Cucamonga, CA Stores
The Sale ends TOMORROW-November 20!

Black Friday and Saturday Sale (November 26 and 27) for Chandler, AZ  

Click HERE for individual store information (hours, address, directions, phone numbers).

Those that aren't close to a retail store, no worries we have a sale for you too!   Visit http://store.honeyvillegrain.com , shop to your hearts content and receive 10% OFF YOUR ENTIRE ORDER* from Thursday, November 18, 2010 thru Tuesday, November 23, 2010 at 6:00PM PST. Simply enter the coupon code GOBBLE during checkout. This week we're introducing our all new Gift Baskets, only available during the Holidays. Save on these and all of your favorites for a limited time.  
*10% off discount does not apply to our already low flat-rate shipping fee of $4.49. Discount valid for INTERNET ORDERS ONLY placed from Thursday, November 18th, 2010 thru Tuesday, November 23rd, 2010 at 6:00PM PST. For assistance call (888) 810-3212.

If you want to know about future sales sign up for our mailing list!
Retail Store Shoppers click here.
Online Shoppers click here. (look in the top right of the web page).

Happy Shopping!

Chocolate Banana Pie

Another pie option for the Holidays! The original recipe was Paula Deen's found at FoodNetwork.com. Of course I tweaked it a little bit:

-2 1/2 cups of Honeyville's Freeze Dried Banana's (not re-hydrated)
-1 (8 ounce) package Cream Cheese
-1 (15 ounce) container Ricotta Cheese
-1/2 cup of Honeyville's Sugar
-1/2 tsp. Vanilla Extract
-3/4 cup Cocoa Powder

-1 Graham Cracker Pie Crust
-Whipped Cream (for the topping)-some of the Retail Stores sell Gossner's Whip Cream and this would be the PERFECT topping! 
-Honeyville's Dehydrated Banana Chips, crushed (for the topping)


In a mixer, or with your hand mixer (I used my hand mixer, but next time I will use my Bosch...I think a mixer would have been a lot easier) combine re-hydrated banana's, cream cheese, ricotta cheese, sugar, and vanilla. Mix well.

 Slowly beat in cocoa powder to avoid dry pockets

 Pour into pie crust and refrigerate for at least 2 hours

 Top with whipped cream and banana chips

Enjoy!

Honest Opinion: It was good. I am not a cream cheese fan or a pie fan....so I can't say I thought it was delicious, but I had several bites and my child really liked it. I am having others try it today, so we will see what they say. It looks delicious though; who wouldn't like chocolate, banana's and whip cream? I am just crazy!


Monday, November 15, 2010

Thanksgiving Idea: Caramelized Onion and Cornbread Dressing

Stuffing has to be one of my favorite dishes to eat at Thanksgiving...okay and pie.  (As if you couldn't tell from my previous two posts--Mixed Berry Pie, Paula Dean's Apple Pie, and I am working on a Peach Pie for the big day too!)  This recipe has been adapted from Tyler Florence's Caramelized Onion and Cornbread Dressing recipe from foodnetwork.com

Did you know the difference between 'dressing' and 'stuffing' is stuffing is cooked inside the bird where dressing is cooked separately.   I've always eaten 'dressing' but have always called it 'stuffing'.  Feel free to call it whatever you want!

Ingredients:
1 package Honeyville's Cornbread and Muffin Mix
2 Tbs. Honeyville's Milk Substitute (just the powder)
2 Tbs. Honeyville's Powdered Whole Eggs (just the powder), divided
1 Cup Honeyville's Dehydrated Onions (dry measurement, not reconstituted)
2 Tbs. Butter
1/4 tsp Pepper
1/2 tsp Salt
1 Tbs. Sage
1/2 Cup Heavy Cream
1/2 Cup Chicken Stock
 1 and 1/4 Cup Water, divided

Directions:
Preheat the oven to 400 degrees.  Hydrate the onions in a bowl.  (Be daring and don't measure the water.  Add enough to cover the onions).   In a separate bowl, stir together Cornbread mix, 2 Tbs Milk Substitute Powder, 1 Tbs Whole Egg Powder, and 1 Cup plus 2 Tbs of Water.  Pour into a greased 9x13 pan and bake for 20-22 minutes.

The batter will be a little lumpy and runny but it'll all work out in the end!
Bake for 20-22 Minutes.  Set aside and allow the cornbread to cool.

Once fully hydrated, drain the onions well.  I even gave them a quick dab down with a paper towel.
In a skillet over medium heat melt the Butter.  Add the Onions.  Cook until onions are caramelized, about 15 minutes.  Stir them constantly during this time.  These onions were potent so I added a couple shakes of Salt and Pepper to the pan too to try to lessen the onion smell in my nose.  I admit I was tearing up a little.

Transfer onions to a large bowl and add Sage.  Reduce oven temperature to 375 degrees.  Take the cooled cornbread and cut into 1 inch-ish squares.  I just eye-balled it.
Add the cornbread squares to the onions.  Season with Salt and Pepper and toss to combine.

Mix together Chicken Stock, Heavy Cream, remaining 1 Tbs of Whole Egg Powder, and remaining 2 Tbs of Water.  Pour blend over cornbread.  Carefully stir the mixture to fully absorb liquid.  Spoon into greased 9x13 pan. 
Cover with foil and bake at 375 degrees for 20 minutes.  Remove the foil and continue baking for another 10-15 minutes. 

Making this totally got me ready to eat Thanksgiving dinner!  My husband even liked this!  I call him a Stuffing Snob because Stuffing is one of those dishes that I always hear: 'My mom makes the BEST stuffing!  Nobody can make it like her.'  He does the same thing with Potato Salad.  But I passed with this version.  Yahoo!  This dish was surprisingly easy.  It did dirty a dish or two or three but it was totally worth it. 

Now can someone please pass the gravy?

Happy Eating!

Thursday, November 11, 2010

Gluten Free Pumpkin Squares

With Thanksgiving right around the corner I thought I would try some Pumpkin Squares....but I used the Gluten Free Flour Blend that is sold in the Retail Stores. And I was SUPER surprised how yummy they were!! 
I don't normally like "Pumpkin Desserts," but these pumpkin squares were just mouth watering!

I got the recipe inside the "Grandpa's Kitchen Flour Blend"

Pumpkin Squares

4 Eggs
1 2/3 cup of Honeyville's Sugar
1 cup of Oil
1 (16 oz.) can of prepared Pumpkin Mix
2 cups of Grandpa's Kitchen Gluten Free Baking Flour Blend
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Honeyville's Salt
1 teaspoon Baking Soda

Cream eggs, sugar, oil  & pumpkin mix in mixing bowl. In another bowl, stir together flour blend, baking powder, cinnamon, salt, and baking soda. Add dry ingredients to wet mixture and mix well.

Spread batter in ungreased 15''x10''x1'' sheet cake pan or (2)-9''x13'' baking pans. Bake at 350 degrees for 25-30 mins. Cool completely and frost with icing.




Icing: 
2 (8oz) Cream Cheese
1 cup Honeyville's Powdered Butter + 2 Tablespoons of Water
2 teaspoons Vanilla
4 cups Honeyville's Powdered Sugar

Mix together


Like I said, these are scrumptious!!! Secret: I ate a half of 9x13 pan ALL by my self! The baby and I enjoyed every single bite! Now, the scale may not agree, ha, ha....but it was worth it!

(Idea: I know that Honeyville doesn't sell smaller bags when it comes to Sugar, Powdered Sugar, Flour, etc...but if you have a friend, family member, or neighbor...buy the big bag and split the product up. That way you are still getting the best quality and the lowest price, but not having too much of a certain product that you may not go through before it goes bad)

Enjoy those pumpkin squares!


Wednesday, November 10, 2010

Thanksgiving Idea-Paula Dean's Apple Crunch Pie

This recipe was adapted from Paula Dean's Crunch Top Apple Pie on foodnetwork.com's website.  I like finding recipes and then see how I can incorporate my food storage into them. Bonus that the recipe is easy and using the Freeze Dried Apples takes a lot of work out by not having to peel, core, and dice the apples.
Ingredients:
3 and 1/2 cups Honeyville's Freeze Dried Apples (not hydrated)
1/2 cup plus 1 Tbs Sugar, divided
4 Tbs Flour, divided
1/4 tsp plus a dash Salt, divided
1 tsp Cinnamon
1 Tbs Lemon Juice
1 and 1/2 cups Applesauce
1 and 1/2 Tbs Honeyville's Powdered Butter (just the powder)
1 and 1/2 tsp Water
2 Tbs Milk
2 Pie Crusts (I used a freezer pie shell, plus a refrigerated crust for the top crust of the pie.)

Directions:
Hydrate the Apples.  Once hydrated, carefully drain the water and put the Apples in a large bowl. Add Applesauce, 1/2 cup Sugar, 1 Tbs. Flour, Cinnamon, and 1/4 tsp Salt.  Stir until combined. 

Note that some of the apples still have their skins on them.
 I was hesitant that this would ruin the pie but as it turns out it gives the pie a nice flavor.
Spoon mixture over pie crust.
Similar to what I did with the Mixed Berry Pie, I sprinkled some of the mostly constituted Powdered Butter on top of the filling.  Pretend it isn't there.  The Powdered Butter did not melt into the filling but acted more like a crunch topping.  I don't think the step is needed so that is why I'm leaving it out again :) 
Prepare a lattice top over your pie.  I rolled out the refrigerated pie crust onto my counter and cut it into strips.  Lay across about 3-5 strips (depending on how wide you cut your strips) in the same direction, leaving space between each strip.

Fold back every other strip halfway back (strips A, C, and E).  Lay new pie strip across perpendicularly.

Return the folded back strips to their original positions.  Fold back the strips in positions B and D.  Lay new pie strip across perpendicularly.  Repeat until Lattice top is completed. To see a completed lattice top click here.

Pinch off the overhanging crust and press together bottom crust to top crust pieces.  Brush inner top crust (not edges) with milk for even browning in the oven.  Prepare crumb topping in a small bowl by mixing together 3 Tbs Flour, 1 Tbs Sugar, dash of Salt, 1 and 1/2 Tbs Powdered Butter powder, and 1 and 1/2 tsp of Water.  Sprinkle crumb topping over pie.

Place pie on a foil lined baking sheet.  Bake in a preheated oven at 400 degrees for 10 minutes.  Reduce heat to 350 and bake 1 hour.  Total cooking time is 1 hour and 10 minutes.  Don't remove your pie from the oven while the temperature decreases. 

When I made this pie I was at my mom's house. Everyone really liked it. I forgot to bring a slice home for my husband. I got in trouble.  But he forgave me when I promised I'd make him another pie.

Happy Eating!



Tuesday, November 9, 2010

Vital Wheat Gluten & Dough Conditioner

Everyone always wants to know about Vital Wheat Gluten & Dough Conditioner....what does it do? Why do you need it? And with the holidays coming and all the baking that is happening here is a little Basic 101 in that area:

Vital Wheat Gluten

-Gluten is the natural protein found in wheat

-Honeyville's Vital Wheat Gluten has a protein level of 75%

-Helps improve the elasticity and shape of the bread

-Typical taste is enhanced

-Especially helpful when using low protein flours (whole wheat, rye, etc)

-Improves nutritional value

-Honeyville's Vital Wheat Gluten when kept in original sealed container has a shelf life of 7-10 years

Dough Conditioner

Dough Conditioner in a Can

-Improves the taste & texture of your bread

-Improves the shelf life of your bread

-Your bread will be lighter and better shaped

-Helps bread rise faster

-Honeyville's Dough Conditionerr has a shelf life of 10  years when store in the original container and ideal storage conditions.


If you aren't already using both of these products, start now! They are fabulous and you will be very impressed!


Saturday, November 6, 2010

Gluten Free Brownie Mix

When I saw that this Gluten Free Brownie Mix was on sale in the Retail Stores this week. I thought I would give it a try. I have never had any of the GF mixes, but have heard they are delicious! So I whipped up this mix....it was just as easy as an everyday Brownie Mix. Add water, egg, oil, stir, and bake:


And WALA! You have a pan of Brownies! 

The customers are right!! These brownies were YUMMY! I had a square of HOT Brownies, with a bowl of Vanilla Ice Cream and boy, was I enjoying EVERY single bite! Even the brownie batter was scrumptious!

So, if you are looking for a Gluten Free Brownie Mix or Vanilla Cake Mix, run to your Retail Store before the Sale ends next Saturday, November 13th.


Enjoy!

Friday, November 5, 2010

Thanksgiving Idea-Mixed Berry Pie

My mouth began to water just typing in the title.  This pie is GOOD.  I'll just get right to it:

Ingredients:
2 cups Honeyville's Freeze Dried Blueberries (not rehydrated)
2 cups Honeyville's Freeze Dried Raspberries (not rehydrated)
2 and 1/2 cups Honeyville's Freeze Dried Blackberries (not rehydrated)
1 cup Sugar
3/4 cup plus 3 Tbsp Berry Water, divided *See Note in Recipe
1/4 cup Corn Starch
1 tsp Cinnamon
1 Tbsp Lemon Juice
2 premade pie crusts  (I used a premade frozen pie shell for the bottom layer and a refrigerated pie crust that you roll out for the top)
Milk for brushing top crust

Directions:
In a bowl reconstitute the berries. 
When the Berries are hydrated (it takes a few minutes), carefully strain them but reserve some of the water--about 1 cup.  *This is the Berry Water.  Set aside 1 and 1/2 cups of Berries.  Put the remaining Berries, 3/4 cup Berry Water, Sugar, Lemon Juice and Cinnamon in a saucepan. Stir to combine.  Bring mixture to a boil then reduce heat and simmer for 5 minutes.  In a separate bowl combine the Corn Starch and 3 Tbsp Berry Water.  Once mixed, slowly pour/stir into the simmering berries.  Cook 1 minute longer stirring constantly.  

It will thicken quickly and look sort of jam-y. 

Allow the mixture to cool.  Otherwise when you pour it into your pie shell it'll make the bottom crust get soggy.  Not good.  Once cooled, carefully fold in the remaining berries.  Pour filling into pie crust.  I had a hard time not eating the filling before it went into the crust.  I may have "accidentally" not scraped the pan as well as I should have so I could literally lick the pan clean while the pie was cooking.  No regrets, it was delicious :)


Okay the picture above shows some Powdered Butter that I had semi-hydrated and sprinkled on the top.  Do NOT do this step. Just pretend it's not there.  The butter didn't detract from the pie's flavor it just didn't melt into the pie.  The Powdered Butter has worked great in other baking recipes where I've mixed it with stuff but it doesn't melt like typical butter does.  My husband had it with his French Toast tonight for dinner and really liked it but I'm getting off topic again...

Put the second pie crust over the filled pie.  Make sure you either do a lattice top or cut steam vents in the top crust.  I chose to cut strips of pie dough and make a lattice top.  Don't be afraid of the lattice top it's easy to make.  First cut about 1 and 1/2 inch strips of dough.  Lay strips in the same direction across the pie top but leave space in between each strip.  Fold back halfway every other pie strip.  Lay a pie dough strip going the opposite direction across the pie.  

This picture shows that I had already completed 2 of my weaves and am ready to lay the final strip across. 

Fold back the pie strips--meaning return them to their original positions.  This creates a weave.  Repeat until lattice work is completed.
Pinch off the overhanging crust and press together bottom crust to top crust pieces.  Brush inner top crust (not edges) with milk for even browning in the oven.  (Thanks Marsha for the tip!)

Place pie on a foil lined baking sheet and bake in a preheated oven at 350 degrees for 1 hour. 

Let sit at least 30 minutes before serving.


Happy Eating!

Tuesday, November 2, 2010

Thanksgiving Idea-Green Been Casserole

I love Thanksgiving!  It is probably one of my favorite holidays.  I mean what isn't to love about eating (and lots of eating is encouraged) and giving thanks?!  It's a no brainer really.  Halloween easily being the least favorite, or maybe St. Patrick's day--something about dressing up just rubs me the wrong way I guess.  But this post isn't about finding out what makes me tick...

I thought it would be fun this month to incorporate Honeyville products into your typical Thanksgiving dishes.  Today's recipe has been adapted from Food Network Star, Alton Brown's recipe for Green Bean Casserole.

Ingredients:
4 cups Honeyville's Freeze Dried Green Beans (not rehydrated)
3 cups Honeyville's Freeze Dried Mushrooms (not rehydrated)
2 Tbsp Honeyville's  Dehydrated Onions (not rehydrated)
1 cup Water
1/2 tsp Shirley J's Chicken Bouillon
8 oz Heavy Cream ( I used Gossner's shelf stable version that the retail stores carry and it worked great)
1/2 tsp Salt
1/2 tsp Pepper

2 Tbsp Butter
2 cloves Garlic, minced
2 Tbsp Flour
1 cup French Fried Onions

Rehydrate your veggies in separate dishes.  Remember I am a rebel and don't measure my water to do this.  I just put the veggies in their separate dishes and then poured some water over them and let them soak. Once veggies are hydrated, drain them well.  Saute Mushrooms in Butter and season with salt and pepper. 
Allow your mushrooms to cook down and they'll begin to brown a bit.  It takes about a couple of minutes.  Add the Garlic and cook for 1 minute.  Add flour and cook about 1 minute, stirring constantly.  Add the Water, Bouillon, and Heavy Cream.  Bring to a boil and reduce heat and simmer for 6-8 minutes.
It'll get thick and creamy and oh so delicious.  Please don't lick your computer screen trying to taste this now!
Ina casserole dish combine the Green Beans and Onions.  Pour Mushroom sauce over.  Stir to combine it well and smooth out the top.
Sprinkle the French Fried Onions on top.  Bake in a 400 degree preheated oven for 15-20 minutes until completely warmed through.  Allow it to sit a few minutes before serving.

Yep I should have wiped down the sides before I popped this in the oven.
Some comments I got about this dish was that it was really good but people wanted more of the French Fried Onions--either mixed throughout the casserole or more on top.  I really like the Freeze Dried Green Beans because they taste so close to a fresh green bean straight from the garden but it's washed and cut for you. 

What dishes are you making for your Thanksgiving Day?

Happy Eating!