Why Food Storage and the like


This blog comes to help us all deal with FS questions and to build up from a starting place & build a more complete and full FS & how to be more Self Reliant. Let us all get Prepared & ready for anything that may come our way. You never know when Mother Nature, Man Made Disaster or Money Problems may come and you would need your FS to get you through! I will talk about Emergency Preparedness also!

Food Storage, Emergency Preparedness, Other tips and Ideas. Let me help you get ready for what ever may come!

I started Food Storage over 15 years ago. I have taught many classes and been a speaker and helped many people over the years. This is a place where I can state things or address issues I want to cover.

Thursday, July 7, 2011

Dehydrated Apricot Recipes

Recipes using Dehydrated Apricots:

Apricot-Applesauce Cake
1 cup all-purpose flour                                               
3/4 cup whole wheat flour
2 teaspoons ground allspice                                       
1 teaspoon baking soda
1/2 cup sugar                                                              
1/2 cup shortening
1 cup applesauce                                                                    
2 eggs
3/4 cup diced, dried apricots                         
1/2 cup chopped almonds
Confectioners' sugar or dried apricots, cream cheese for garnish
Preheat oven to 350(F. Grease a 12-cup bundt pan or tube pan. Combine flours, allspice and baking soda; set aside. In a large bowl, with a mixer at low speed, cream sugar and shortening; beat in applesauce and eggs until fluffy. Add flour mixture; beat at medium speed 2 minutes, scraping bowl occasionally. Stir in apricots and almonds. Pour batter into pan and bake 35 to 40 minutes until top
springs back when lightly touched with finger. Cool cake in pan 10 minutes; invert onto serving platter and dust lightly with confectioner's sugar. Makes one 12-inch cake.
From Zoria Farms http://zoria.com/

Apricot Pumpkin Muffins
2 cups buttermilk baking mix                                     
1/2 cup chopped dried apricots
1/4 cup sugar                                                              
1/2 teaspoon cinnamon
1/2 teaspoon ginger                                                    
1/2 teaspoon nutmeg
1/2 cup milk                                                               
1/2 cup cooked pumpkin
1 egg
In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400(F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins. From Zoria Farms http://zoria.com/

Apricot Health Bars
3/4 cup butter or margarine, softened                            
1/4 cup packed brown sugar
1 egg, slightly beaten                                                     
1 teaspoon vanilla extract
1 1/2 cups quick or old-fashioned oats, uncooked  
1/2 cup all-purpose flour
1/4 cup wheat germ                                                       
 1 teaspoon cinnamon
1/2 teaspoon salt                                                            
3/4 cup diced, dried apricots
1/2 cup chopped walnuts                                               
1/2 cup shredded coconut
Preheat oven to 350(F. In large bowl, cream butter and sugar; stir in egg and vanilla. Add oats, flour, wheat germ, cinnamon and salt. Mix until well blended. Stir in apricots, walnuts and coconut. Spread dough evenly in a 12x8-inch baking pan. Bake for 18 to 20 minutes until golden. Cool slightly, then cut into bars. Makes about 2 dozen. From Zoria Farms http://zoria.com/

Apricot Leather
6 fresh apricots - 1 lb                         
3/4  cup sugar
Preheat oven to 200(F and oil a 13 x 9-inch baking pan. Pit apricots and oarsely chop. In a 3-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Cook mixture at a bare simmer, stirring frequently, until thickened, about 40 minutes more. In a blender puree mixture until smooth (use caution when blending hot liquids). Transfer puree to oiled, solid sheet.  Dry puree until it feels drier but slightly tacky, about 6 hours. Cool leather completely.  Peel leather off  sheet and roll up in wax paper.   Leather keeps, wrapped in plastic wrap, at cool room temperature 1 month. NOTE: This fruit leather  makes a satisfying energy snack and is delicious in place of chutney on a sandwich (we loved it in a ham and cheese wrap). For an easy hors d'oeuvre, spread 4 tablespoons softened mild goat cheese onto an 8-inch square of leather. Sprinkle the cheese with 1 tablespoon chopped pistachios and tightly roll up leather into a log. Chill the log and slice it into 1/4-inch-thick rounds.

Dried Apricots (12 servings)
1/2 cup honey                                     
1/2 cup water
juice of 1 lemon                                             
2 lbs just-ripe apricots, halved and pitted
In small bowl, combine honey, water and lemon. Dip apricots in honey mixture. Spread them cut side up on several large baking sheets lined with parchment paper. Dry in oven @ 225(F 4 hours or until fruit is firm, chewy and shriveled around the edges. Cool. store in self-sealing plastic bags in refrigerator up to 3 weeks.

Apricot Nut Supreme Brownies
1/4 lb white chocolate or white baking bars              
1/3 cup margarine
1/2 cup sugar                                                                          
2 eggs
1/4 teaspoon almond extract                                                  
3/4 cup all-purpose flour
1/2 teaspoon baking powder                                                  
1/4 teaspoon salt
1 cup California dried apricots, quartered and divided                     
1/2 cup dried apricots, quartered and divided                                   
1/2 cup slivered almonds, divided
Preheat oven to 350(F. In small sauce pan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs and extract; stir quickly to blend. In a separate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2" X 7" X 1 1/2" pan and sprinkle the top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Makes 18 brownies. Optional: Drizzle top of brownies with melted white or dark chocolate.
From Zoria Farms http://zoria.com/

Apricot Whole Wheat Bread
3 cups whole wheat flour                                           
3 teaspoons baking powder
1 teaspoon cinnamon                                                 
1/2 teaspoon salt
1/4 teaspoon nutmeg                                                  
1 1/4 cups milk
1 cup honey                                                                
1 egg, slightly beaten
2 tablespoons salad oil                                               
1 cup chopped dried apricots
1 cup chopped walnuts
In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 93/4 x 133/4 loaf pan. Bake in 350(F oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)
From Zoria Farms http://zoria.com/

Dried Apricot Pie
Dried apricot pie filling:         
2 1/2 cups dried apricots                                
1 cup sugar                                                     
1 tablespoon cinnamon
2 1/2 tablespoons Minute tapioca
Put dried apricots into microwave safe bowl, add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.

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