Food Storage Basics
By Laura Owsley
D
ecember is a busy month when it is difficult to
focus on food storage and being prepared. We can
never put food storage and preparedness aside
though even with the busy holiday season. So take
some time this month to stock up on some basic baking
ingredients while you shop for holiday foods, and maybe
a few power and light emergency supplies.
The food storage items I like to gather this month are
inexpenxive baking ingredients you can buy in one
shopping trip along with your regular holiday shopping.
Things like vanilla, cooking spray, brownie or cake
mixes, cornstarch, salt, baking powder, or baking soda.
Super easy to stock up on and they all have a shelf life of
at least 1 year. (These amount are for 1 adult):
• 4 oz vanilla and 4 oz cooking spray
• 1 brownie mix or cake mix and 1 frosting
• 6.5 oz salt and 4 oz cornstarch
• 5 oz baking powder and 4 oz baking soda
You never know when we could experience a power
outage so having extra power and light items such as
batteries, matches or lighters, flashlights and lanterns
may come in handy! Add a flashlight to your childs
stocking so they have one to keep in a drawer by their
bed. You could even add a flashlight, candles, matches or
lighters to a gift basket for family or friends.
So list the items you’re going to get this month and hang
it on your refrigerator, or jot down a few items on your
Christmas list. You will be glad you did. Anything you
do is one step forward. “I think I can, I think I can, I
know I CAN!”
Have a great Christmas and remember to show compassion
to others!
56
December 2014
Nellie’s Sugar
Cookies
• 1/2 c soft butter
• 1 c sugar
• 1 egg
• 1/2 t. baking soda
• 4 T. milk
• 1/2 t. vanilla
• 1/4 t. salt
• 2 c. flour
Mix ingredience in order and beat together until
combined. I use a mixer but if you’ve got the muscle feel
free to do it yourself!
Turn out on a well floured surface and kneed a little flour
into the dough until it feel like it’s right for rolling. Roll out
the dough and cut into shapes, place on sprayed/greased
cookie sheet and bake @400 for 10-12 minutes. I like to
4-6 times this reciepe and freeze it in zip lock bags in the
freezer to pull out when friends or grandkids come over.
When completely cool frost with:
Buttercream Frosting:
• 1/2 c butter softened • 4 1/2 c powdered sugar
• 1 1/2 t vanilla
• 6 T milk
• 1/4 t salt
Use hand mixer and beat for 2-3 minutes on high to get a
fluffy frosting. Frost cooled cookies. Store any leftovers in
your refrigerator in a covered container, it will keep for a
month or two!
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