Food Storage Recipes from our May Dinner

FOOD STORAGE CARROT CAKE 
By Diane Bromley

3 whole powdered eggs (or fresh if you have them)

2 cup sugar
1/2 cup coconut oil (or vegetable oil)
3 cups flour
2 teaspoon cinnamon
1 teaspoon vanilla
2 teaspoon soda
1/2 teaspoon salt
1 can crushed pineapple including the juice (2 1/2 cups)
1 cup dehydrated carrots reconstituted in 2 cups boiling water. Let sit 10 minutes or so and then pour off any excess water. (use 2 cups fresh grated carrots if you have them)

Mix all the above until thoroughly incorporated. Pour into a greased and floured 12x17 cookie sheet. Bake 350 35 minutes or until lightly golden.

Frosting:

1-8oz pkg. cream cheese 

1 stick of butter or 1/2 cup coconut oil
2 teaspoon vanilla
1 1/2 lb. powdered sugar

This frosting freezes well and so does cream cheese. Yes, the texture changes a bit but it is still tasty.

BETTER THAN JIFFY CORNBREAD RECIPE
By Brittany Ratelle

Grind: ½ cup of popcorn kernels to make ¾ cup cornmeal
Combine: ¾ c. cornmeal, 1 ¼ c. flour (I used whole wheat), ¼ c. sugar, 2 tsp. baking powder, ½ tsp. salt
Add: 1 c. milk, ¼ c. veg. oil, 1 large egg, beaten; stir until dry ingredients are moist
Bake: At 400 degrees F for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean