Taste Tested - January

At the Taster Table activity we had in January we sampled a couple of Food Storage Recipes.  Below are the recipes and a review of each of them:

Blender Wheat Pancakes

To download recipe card click here.

These pancakes were super easy to make and a huge hit.  When I tried them at home I used the hard red wheat from the the church.  They didn't turn out great (in fact my husband stated that he only eat them in an emergency!) so I bought some white wheat from Whole Foods (2 cups for less than $1) and they turned out much better.  Of course, that could also be due to the fact that I forgot to add the baking powder the first time round!!

Apple Sauce Muffins

To download recipe card click here.

These muffins were pretty simple to make and had a really nice apple spice flavor to them.  The centers didn't cook so well so make sure you check that they're done before you take them out of the oven.  They were a hit, the sisters loved them and the kids in the nursery couldn't get enough of them.

Beef Stroganoff

To download recipe card click here.

The Beef Stroganoff was really tasty.  One tip would be to add some onions, either fresh or dry, and you can also substitute the Worcestershire sauce for soy sauce if you like.

Lemonade Cream Pie

To download recipe card click here.

I love lemon flavored things so I thought this recipe was great, although the punch powder made it a little gritty.  Rebecca Rasmussen (who made the pie) was not as keen though.  That being said it all got eaten so I would still give it a thumbs up. 

The amounts given for the pie crust actually made two pie crusts!  Rebecca also added more water to the crust.  There are no instructions listed for how to bake the pie crust so Rebecca did the following:

Cover the uncooked pie crust with aluminum foil.

Bake with foil at 450 degree for 5 minutes.

Remove foil and cook for 6 more minutes until golden. Adjust cooking time as needed.