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Desserts from bare cupboards

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What desserts can you make from a nearly bare cupboard. Pretend that the S has HTF and you're out of one crucial ingredient, maybe shortening/butter or eggs. What can you make?

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None of these recipes require shortening. A couple call for egg, but there are several egg substitutes discussed around here. Obviously, for any recipe calling for milk, you could reconstitute powdered.

 

Peanut butter balls

 

½ cup honey

½ cup peanut butter

¾ to 1½ cups dry milk

 

Combine ingredients and roll into small balls. Roll balls in coconut, sunflower or sesame seeds or nuts – good portable snack.

 

Labor intensive for small yield (about 25 1-inch balls)

 

 

- - - - -

I haven't tried this one, but it does have a nice 'throw in what you have' feel to it.

 

Granola Bars

7 cups any combination: chopped nuts, flaked coconut, rolled wheat or oats, butterscotch or chocolate chips, Rice Krispies® and raisins PLUS:

 

1 cup dark Karo® syrup

1 cup sugar

1/2 cup honey

3/4 cup crunchy peanut butter

 

Melt and stir together Karo syrup, sugar and honey until dissolved. Stir in peanut butter and cook until smooth. Pour over 7 cups of mixture in large bowl. Stir quickly before it cools. Flatten out quickly in jellyroll pan. Cut before completely cooled.

 

 

- - - - -

Cookie Press Fudge

 

3 (6oz) pkgs. semi-sweet chocolate chips

1 (14oz) can sweetened condensed milk (NOT evaporated milk) - substitution below.

Dash salt

1 1/2 tsp. vanilla

 

In heavy saucepan over low heat, melt chips with condensed milk and salt. Remove from heat; stir in vanilla. Let cool in saucepan for about half an hour, stirring occasionally. Load into cookie press and press onto cutting board --Parchment paper makes a mess. The first one is usually a throw back, but then it should be about as easy as click and go. Pull straight up with your press.

 

It will look nice and shiny, but if you touch it you will dull the shine. Refrigerate cutting board for about half an hour and then use a metal spatula to remove from cutting board.

 

 

- - - - -

Basic Muffins

2 1/2 cups baking mix (homemade or Bisquik)

4 Tbsp. sugar

1 egg, beaten

1 cup milk

Line pans with muffin papers. Place mix and sugar in a mixing bowl. Stir well. Combine milk and egg in a small bowl. Add to dry ingredients all at once. Stir just till blended. Fill pans 2/3 full. Bake 15 to 20 minutes at 425 degrees. Makes 12 muffins.

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BANANA MUFFINS

Add 1/2 cup mashed banana to milk and egg mixture before adding to dry. Mix and bake as above.

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CARROT MUFFINS

Add 1 tsp. cinnamon and 1/2 tsp. ginger to dry ingredients. Add 1/2 cup baby food carrots to milk and egg mixture. Mix and bake as above.

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APPLESAUCE MUFFINS

Substitute brown sugar for white. Add 1 tsp. cinnamon OR 1 tsp. apple pie spice to dry ingredients. Add 1/2 cup unsweetened applesauce OR 3/4 cup unsweetened chunky applesauce to milk and egg mixture. Mix and bake as above. (You can add raisins in right before putting into the pans, if desired.)

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PUMPKIN MUFFINS

Add 1 tsp. pumpkin pie spice to dry ingredients. Add 3/4 cup canned pumpkin to milk and egg mixture. Mix and bake as above.

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CRANBERRY MUFFINS

Gently fold 2/3 cup chopped cranberries into batter before putting into the pans. Bake as above. (You can add 1 1/2 tsp. dried orange peel to dry ingredients beforehand, if desired.)

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BLUEBERRY OR PEACH MUFFINS

Fold in one cup diced fresh peach or whole fresh blueberries into batter before putting into pans. Bake as above.

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Some of the fruit muffins may take 5 to 10 minutes longer to bake.

 

 

- - - - -

Tapioca Pudding

 

1/3 cup sugar

3 Tbsp Minute tapioca

3 cups milk

1 egg, well beaten

1 tsp vanilla

 

Mix sugar, tapioca, milk and egg in medium saucepan; let stand five minutes.

 

Cook on medium heat, stirring constantly, until mixture comes to a full boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla.

 

Cool 20 minutes; stir. Serve warm or chilled. Store leftover pudding in refrigerator. Makes 6 - ½ cup servings.

 

Note: For creamier pudding, place plastic wrap on surface of pudding while cooling. For best results, use 2% or whole milk

 

 

- - - - -

Homemade Vanilla Pudding Mix:

3 cups dry milk

4 cups sugar

1 tsp. salt

3 1/2 cups cornstartch

Mix and store.

 

To use: 1/2 cups mix, 2 cups made up dry milk, 1/2 tsp. vanilla...cook till thick and chill. Variation: Add 1/4 cup unsweetened cocoa powder to your original mix.

 

 

- - - - -

Homemade Sweetened Condensed Milk

3/4 cup sugar

1/2 cup water

1 cup plus 2 tbsp powdered milk

 

combine all ingredients, heat to boiling, cook until thick...this will take 15 to 20 minutes

 

It is a lot cheaper to make your own and it works great in baked goods....

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Egg-Free Oatmeal Cookies Low Fat Recipe

Ingredients:

1/4 cup packed brown sugar

1/4 cup white sugar

3/4 cup applesauce

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup rolled oats

1/2 cup raisins

1/2 cup chopped walnuts (optional)

 

Directions:

Preheat oven to 350 degrees. Grease a cookie sheet.

 

In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.

 

Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.

 

Recipe makes 2 dozen cookies - 1 per serving.

 

Nutrition information per serving:

Calories: 93

Protein: 2g

Total Fat: 2g

Sodium: 73mg

Cholesterol: - 0

Carbohydrates: 17g

Fiber: 1g

 

******************************************

 

Sugar-Free Oatmeal Banana Raisin Cookies

 

24cookies time to make 25 min 5 min prep

 

3 ripe bananas

2 cups rolled oats

1/3 cup vegetable oil (I used olive oil)

1 tablespoon vanilla extract

1 cup raisins

nonstick cooking spray

 

1. Preheat oven to 350°.

2. Mash bananas in a large bowl. Stir in the rest of the ingredients and combine well.

3. Drop by teaspoonfuls onto a cooking sheet sprayed with baking spray.

4. Bake for 15 minutes or until lightly browned.

 

******************************************

 

Flourless Peanut Butter Cookies

 

INGREDIENTS:

1 cup peanut butter

1 cup white sugar

1 egg

 

DIRECTIONS:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let

cool. Recipe doesn't make very many, so you could double recipe as you desire.

 

******************************************

 

Flour Tortillas

 

Serving Size : 12

 

* 4 cups Unbleached all purpose flour

* 2 teaspoons Salt

* 4 teaspoons Baking powder

* 2 tablespoons Vegetable shortening

* 1 1/2 cups Warm water or more if needed

 

In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.

Divide the dough into 1/4 cup (3 oz) portions and form them into balls.

Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.

Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.

Remove from the skillet and keep warm in cloth towel.

Source: Southwest cookbook

 

Tortillas make great desserts in several ways- spread with jam and/or creem cheese, heavy whipping cream and something sweet (mashed bananas, applessauce, syrup, etc), you can fry them (cut-up) and sprinkle them with cinnamon & brown sugar.

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Grandma Day's Eggless, Milkless, Butterless Cake

 

2/3 cup lard or shortening

1 cup sugar

1 cup black coffee or water

1/2 to 1 cup raisins

Bring to boil, set aside and let cool.

 

Sift 2 cups flour with 1 teaspoon salt, 1/2 teaspoon soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves,

1/2 teaspoon nutmeg into cooled above mixture. Bake at 350 degrees 35 minutes.

 

You may add nuts, dried fruits, gum drops, etc.

 

This recipe was used often during the lean years of the depression and was handed down from Great-Grandma Day.

(Grandma Day was a wonderful little lady who passed on some years ago).

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No eggs or shortening--optional margarine in one. These need milk, but will work fine with powdered.

 

**Chocolate Pudding (original recipe from More With Less)

1/3 c sugar or honey

2T cornstarch (or 1/4 c flour)

2T baking cocoa

2 c milk (fine if made from powdered or canned)

 

Stir while cooking over low heat until mixture thickens. Add 1 T vanilla and 1 T margarine (can leave out margarine if you don't have it, or substitute up to 1/4 c peanut butter). Serve warm or chilled.

 

Rice Pudding (eggless version from Moosewood Cookbook)

1 cup rice (recipe calls for shortgrain brown)

3 cups milk (powdered, canned, soy, etc. all OK)

Rinse rice in a strainer. Drain well, and put in saucepan with milk. Bring to a boil, cover, and turn down heat. Allow to simmer until very tender--about 1 hr for brown rice; white rice will take about half the time. Stir in about 1/2 tsp salt, 3 to 5 tablespoons sweetener (white sugar, brown sugar, honey, maple syrup, corn syrup, agave nectar--whatever you have!), 1/2 tsp vanilla extract, 1/2 tsp cinnamon, dash of nutmeg, a few tsps lemon juice (nice, but not essential), and a handful of raisins. If you like your rice pudding really creamy, take about 1 cup of the cooked rice and puree it with 1/2 cup more milk, then mix it all back together. Serve at room temp or cold as a breakfast or dessert.

 

simpler Rice Pudding (More With Less)

4 cups milk, scalded

1/3 cup rice

1/3 cup sugar

1/4 t salt

dash of nutmeg, cinnamon, or dried orange peel

Combine ingredients in a greased baking pan and bake 2 to 2.5 hrs at 275 F. Stir occasionally during first half of baking. Pudding thickens as it cools. Serve warm or cold.

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I grabbed this from the old Mrs. S recipes

 

Y2k Chocolate Cookies

 

This recipe works well because you can use storage items to make them, and you don't need a oven. They also taste great with nuts.

 

2 c sugar

l/2 c milk (from powdered)

l/2 c butter (Crisco)

l/3 c cocoa

l/2 c peanut butter

l tsp vanilla

3 c quick oats

 

Bring milk, sugar, butter and cocoa to a boil. Off heat add peanut butter and vanilla and mix. Then add oats, drop on wax paper and cool.

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Crazy Cake

 

12 servings

 

3 cups flour

2 cups sugar

1/2 cup cocoa (other recipes only used 1/3 cup)

1 teaspoon salt

2 teaspoons baking soda

2 tablespoons vinegar (unflavored)

1 teaspoon vanilla

3/4 cup salad oil

2 cups water

Powdered Sugar

 

Directions:

PREHEAT oven to 350° F.

 

COMBINE cake flour, sugar, cocoa, baking soda and salt in ungreased 13 x 9-inch (or similar size) baking pan. Pour all liquid vanilla extract, vinegar, vegetable oil and cold water over the dry ingredients. Mix with fork or wire whisk until well blended; do not overbeat. Mixture may contain some small lumps.

 

BAKE at 350° F for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar.

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