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< Back Double Chocolate Chip Muffins Prep Time: 10 minutes Cook Time: 21 minutes Serves: 12-14 muffins Level: Beginner Ingredients 2 cups (250g) all-purpose flour 1 cup (200g) granulated sugar 1/2 cup (41g) unsweetened natural cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 3/4 cups (315g) semi-sweet chocolate chips 2 large eggs, at room temperature 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature 1/2 cup (120ml) vegetable oil* 1/2 cup (120ml) whole milk, at room temperature 1 and 1/2 teaspoons pure vanilla extract Preparation Preparation Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside. Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 350°F (177°C) the whole time.) Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Notes Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired. Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Wooden Spoon or Rubber Spatula | Cooling Rack Jumbo Muffins: If you’d like to make about 6 jumbo muffins instead of standard size, follow the recipe through step 3 using a greased jumbo 6-count muffin pan . Spoon batter into the liners, filling all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 25-28 minutes or until a toothpick inserted in the center comes out clean. Sour Cream: Use full fat sour cream. In a pinch, you can replace it with plain yogurt. (Full fat Greek style or regular yogurt would be best.) Oil: For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or olive oil. The muffins can taste greasy with melted coconut oil, but if you try it, it’s imperative the other ingredients are room temperature so the coconut oil doesn’t solidify as you mix the batter together. Milk: Whole milk is best. 2%, 1%, or nondairy milk work in a pinch. Do not use nonfat milk. Don’t use buttermilk. (You could use buttermilk if replacing both the sour cream AND milk, but the muffins taste a little spongy that way. Best to use sour cream and whole milk.) Double Chocolate Muffins Details Flavor: Chocolate. Seriously, that’s all you really need to know! This chocolate muffin recipe comes together with cocoa powder and chocolate chips. In recent years, I began adding vanilla extract to the batter for a touch of extra flavor. You can certainly leave it out if you’d like (and as mentioned above, the cookbook recipe doesn’t include it). Texture: Unlike chocolate cupcakes and chocolate cake , these muffins don’t really have a sponge-like texture. And that’s mostly because we aren’t adding hot water to the batter . They’re more like a bakery-style muffin with a tighter crumb and satisfying bite. Ease: Besides the deep chocolate flavor, what you’ll love most about this double chocolate chip muffin recipe is its ease. The recipe uses common baking ingredients, doesn’t require a mixer, and is super straightforward. Key Ingredients in Double Chocolate Muffins The full written recipe is below, but let’s walk through some key ingredients so you understand their importance. This is always helpful when looking for substitution options. Cocoa Powder: Use unsweetened natural cocoa powder. You could get away use dutch process cocoa powder, but the muffins may not rise as much. For best taste and texture, stick with natural. Most of the flavor comes from the cocoa powder, so choose a good one! I’ve baked with many over the years and I always go back to Hershey’s. Sour Cream: If you were to skip the sour cream and replace it with milk, the chocolate muffins would be thin, flat, and wet. Sour cream lifts the crumb and keeps the muffins moist. You can replace it with plain yogurt and I often do—in fact, that’s how the recipe is written in the book! Oil: We usually use creamed butter and sugar in muffin recipes. However, cocoa powder is a very drying ingredient so it’s best paired with oil to keep the muffins moist. If you replace it with melted butter, the muffins will dry out. You won’t miss the flavor of butter because chocolate overpowers it. Avoid Overmixing & Use Room Temperature Ingredients Really all you’re doing here is whisking the dry ingredients together in one bowl and the wet ingredients together in another bowl. The dry ingredients include sugar and chocolate chips. This way you’re only mixing the ingredients together once—dry + wet instead of dry + wet + mixing in the chocolate chips. Make sense? The reason why you’ll mix the chocolate chips into the dry ingredients is to avoid over-mixing the final batter. Over-mixing muffin batter can lead to a tough, dense baked good. While these chocolate muffins are certainly denser than our soft and spongy chocolate cupcakes , they aren’t heavy as bricks. What will also help you avoid overmixing is using room temperature ingredients. Bring the eggs, milk, and sour cream to room temperature before starting. As a shortcut, place the eggs in a glass of warm water for 10 minutes and—honestly this is what I do—microwave the sour cream and milk for 10-15 seconds to take the chill off. Tip: You won’t regret eating one warm out of the oven. Those melty chips! Previous Next

< Back Homemade Hot Cocoa Mix Prep Time: 5 min Cook Time: 10 min Serves: Level: Beginner About the Recipe Ingredients 2 Cups nonfat dry milk powder* ¾ cup sugar ½ cup powdered cocoa ½ cup powdered non-dairy creamer Dash of salt Preparation In a large mixing bowl, combine all ingredients. Blend well. Store in a tightly covered container. 3 ¾ cups of mix will make approximately 15 cups of delicious hot cocoa. To serve use ¼ cup cocoa mix and add to ¾ cup hot water. Serve.

< Back Grandmas Brown Buttered German Pancakes Recipe Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 8 tablespoons butter 1 cup milk 1 cup flour 6 large eggs 1 tablespoon sugar 1 teaspoon vanilla ¼ teaspoon salt syrup and powdered sugar, or fruit, for serving Preparation Preheat oven to 425 degrees. Place butter in a 9x13 inch pan and place in oven to melt while the oven is preheating. In a blender, combine milk, flour, eggs, sugar, vanilla, and salt. Pulse until smooth. Once butter is melted, pour batter directly into the center of the pan on top of the butter. Carefully transfer pan back to the oven. Bake for 15-25 minutes until puffy and edges are golden brown. Every oven is different, mine finishes at 18 minutes, so make sure you pay attention to how it looks. Cut into sections powdered sugar (or other toppings like syrup, fruit, whipped cream, or cinnamon-sugar) and serve. Previous Next

< Back French Toast Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 6 Slices Level: Beginner About the Recipe Ingredients ⅔ cup milk 2 large eggs 1 teaspoon vanilla extract (Optional) ¼ teaspoon ground cinnamon (Optional) salt to taste 6 thick slices bread 1 tablespoon unsalted butter, or more as needed Preparation If you're looking for the best French toast recipe on the internet, you've come to the right place. This tender, fluffy, and indulgent recipe comes together quickly and easily with just five ingredients you already have on hand. How do you know it's good? Because this deliciously easy recipe has earned nearly 2,000 rave reviews from the Allrecipes community. Happy home cooks call it a "definite keeper" and "a Sunday morning favorite" (among many other ringing endorsements). Here's everything you need to know about making the best French toast of your life, including the best bread to use and what ingredients you need. Plus, get our best storage secrets and freezer hacks. How to Make French Toast It's easier than you think to make restaurant-quality French toast in the comfort of your own kitchen – you just need a skillet, a few staple ingredients, and a good recipe. That's where we come in! Best Bread For French Toast The best breads for French toast are brioche, sourdough, French bread, or challah. These varieties are dense and sturdy enough to handle total saturation in the wet, milky, egg custard without falling apart. However, in a pinch, any thick-sliced white bread will do. French toast is traditionally made with day-old slices because they absorb the eggy mixture better than fresh ones (and this method prevents waste – it's a win-win). Of course, a slightly stale loaf is certainly not a requirement. If you only have fresh bread on hand, that'll work just fine. Learn more : The 5 Best Breads For French Toast (And Bread Pudding) French Toast Ingredients Every home cook has their own twist on basic French toast, but most variations contain the following ingredients: White Bread: Thick-cut bread is the base for all French toast. Sturdy, dense, slightly stale slices absorb the custard-like egg mixture better than thin, airy ones. Eggs: When it comes to French toast, eggs are essential. The proteins solidify once they're heated, which binds the batter together and ensures a rich texture. The fat, meanwhile, adds extra creaminess. Milk: You can technically use any liquid to make French toast, though milk is most popular. Not only does milk add the necessary moisture, but the fat gives the batter extra richness. This recipe calls for whole milk because it creates the ideal texture. You can easily substitute half-and-half, cream, or your favorite alternative milk – full-fat varieties will produce the creamiest consistency. Vanilla and cinnamon: The best French toast is warm, cozy, aromatic, and sweet. The cinnamon and vanilla in this recipe are optional, but we definitely recommend using them for the most delicious experience. You could even add a little nutmeg or sugar if you feel like it. Salt: Don't skip the salt! Just a pinch won't affect the flavor. Salt helps break down the eggs, incorporate them into the batter, and prevents egg chunks in the finished product. Butter: Like so many of the most decadent foods, the best French toast is made with butter. If your French toast has the tendency to burn, try frying the batter-soaked bread in a combination of butter and oil. Is French Toast Really French? Nope! French toast (pain perdu in French) isn't actually from France. Legend has it that a man named Joseph French from the U.S. created the sweet breakfast dish in 1724 and named it after himself. However, that's probably not true: People were frying milk- and egg-soaked bread in Ancient Rome, according to early recipes. It's more likely that modern French toast was invented by 15th-century cooks who were on a mission to use up stale bread. How to Store French Toast Let your leftover French toast cool completely, then place it in an airtight container (such as a zip-top bag or a reusable storage container). Store it in the fridge for about one to three days. Can You Freeze French Toast? Yes, you can freeze a big-batch of French toast for up to three months. Arrange the slices in a single layer on a baking sheet, freeze for at least four hours or up to overnight, then store frozen French toast in a freezer-safe container for two to three months. When you're ready to eat it, just throw it on a baking sheet and bake at 375°F until hot and cooked through, about 8-12 minutes. Directions Step 1 Gather all ingredients Step 2 Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl. Step 3 Lightly bread in the egg mixture, soaking both sides. Step 4 Dunk bread in the egg mixture, soaking both sides. Step 5 Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Step 6 Serve hot. Previous Next

< Back Brazilian Lemonade Prep Time: 5 minutes Cook Time: Serves: 2 Level: Beginner About the Recipe This Brazilian lemonade recipe actually uses limes! It is best served immediately. Ingredients 3 fresh limes, with peels 1/3 cup sweetened condensed milk 1/3 cup sugar 4 cups cold water Ice Preparation Add cut up limes, sugar, and water to blender. Carefully blend it together for 10-15 seconds on low. Pour mixture through a strainer to remove pulp. Rinse blender (to make sure all the pulp is gone) and add the strained juice and sweetened condensed milk. Pulse one to three times until nice and frothy. Pour over a glass full of ice. Garnish with slices of limes and enjoy. Previous Next

< Back Fire Cider & Immune Booster Prep Time: 15 Minutes Cook Time: N/A Serves: 64 Level: Beginner About the Recipe Ingredients 4 cups unpasteurized apple cider vinegar 2 cups chopped onion 1/2 cup chopped fresh turmeric or 3 tablespoons turmeric powder 1/2 cup chopped fresh ginger 1/2 cup coarsely grated fresh horseradish 1/2 cup chopped garlic or 3 tablespoons ginger powder 1 bunch fresh thyme 1/2 cup halved fresh rosehips 1 whole lemon chopped 1 whole lime chopped 1 whole orange chopped, or 2 mandarins 2 whole fresh habanero peppers chopped or jalapeno chopped Half of a pineapple with skin Preparation Start with raw apple cider vinegar You can add any immune-supporting ingredients to fire cider and the recipe I’m sharing below is just one of many out there. Get creative and change it up to your tastes. Fire cider starts with a base of unpasteurized or raw apple cider vinegar which aids in digestion, fights infection, and clears the sinuses, among other health benefits. Ingredients and their benefits Aside from unpasteurized apple cider vinegar and chili peppers, fire cider ingredients are completely flexible! The following list of ingredients is what I used when I photographed the images for this post and is what I most often use when making this herbal tonic, but the beauty of fire cider is that you can add whatever medicinal plants you like or have access to. If you can’t find some of these ingredients, like fresh horseradish root for example, then just leave them out or replace them with something else. Dried herbs and ingredients are fine to use as well. Raw Apple Cider Vinegar: aids in digestion, fights infection, clears the sinuses. Hot Peppers: such as cayenne pepper, habanero increase circulation, boost metabolism, immune system support. Onion and Garlic: antibacterial and antifungal properties, high in antioxidants, detoxifying. Ginger Root: antioxidant and anti-inflammatory properties, relieves indigestion. Turmeric: antioxidant and anti-inflammatory properties. Horseradish: antibacterial and antifungal properties, fights infection. Rosehips: high in vitamin C, aids digestion. Thyme: expectorant and antibacterial properties, supports the respiratory system. Citrus: high in vitamin C, reduces inflammation, aids digestion. Raw Honey: antibacterial and antifungal properties, soothes sore throats, use local honey if you can source it. Other common ingredients: Medicinal Herbs: Rosemary, Sage, Oregano, Lemon Balm, Lemon Verbena, Tulsi, Savory, Catnip, etc. I like to use whatever herbs are growing in my garden at the time. Cranberries: powerful antioxidant properties, contain high levels of manganese and potassium and Vitamins C and A. Maple Syrup: used as a vegan-friendly replacement for raw honey. Nettles: anti-inflammatory and adaptogenic properties, supports adrenals and helps protect bones. Uva Usri Leaves (aka bearberry): anti-inflammatory, antibacterial and cleansing properties. Elderberries: antioxidant and anti-inflammatory properties, contain high levels of potassium, folate, calcium and iron, and Vitamins C and A. To sweeten or not to sweeten When I make fire cider at home I usually do not sweeten it and will take a tablespoon straight up or diluted in a small amount of water. It is strong and you will feel it heat you up right away starting from your throat then your abdomen and working out to your outer limbs. It might make your nose run as it clears your sinuses so I like to have a tissue ready to blow my nose right after. Raw honey is usually used to sweeten fire cider and cut the edge of the heat and spiciness. I would sweeten the fire cider I sold with maple syrup to keep it vegan friendly. The maple didn’t add any medicinal value but it tasted amazing. If you choose to add sweetener to your fire cider then wait until after you’ve strained it once the mixture has infused fully. How to make your own fire cider Step 1: Once you have all of your ingredients ready, the process of making fire cider is very easy. Fill a clean jar with the prepared ingredients, aside from a sweetener if using, and pour apple cider vinegar into the jar to fully submerge the ingredients. Step 2: Seal the jar with a plastic lid and let it sit at room temperature but away from the sun for anywhere from 2-4 weeks. During this time all of the ingredients will infuse into the apple cider vinegar along with all of their health benefits. After this time strain the vinegar through a fine mesh strainer into a large bowl. Step 3: At this point, you can sweeten the fire cider to taste or leave it unsweetened. Transfer the final product to a glass bottle or jar for storage. How to store fire cider Store fire cider in a cool dark place away from sunlight. Herbal vinegars like this should last for up to 1 year stored at room temperature. Fire cider dosage Take a shot of fire cider or 1-2 tablespoons daily for a potent punch of immune system support and increase that dosage to 3 times a day to use it as a natural remedy to help fight off common cold symptoms. As always remember to please use caution, do your own research, and consult your medical professional before treating yourself or others. RECIPE FAQ’S What are the benefits of fire cider? Fire cider is one of the best herbal remedies to help support the immune system and fight off symptoms of common colds during. Read through the ingredient list as their individual benefits above. Can I use dried herbs and ingredients? Use fresh herbs when you can but dried herbs and ingredients like dried ginger, turmeric and horseradish work fine. How long will fire cider last? Like all herbal vinegars, fire cider should last for up to one year when stored properly as detailed in this post. Instructions Layer prepared ingredients into a clean 1/2 gallon glass jar then cover them with the apple cider vinegar. Cover the jar with a lid and let sit at room temperature out of the sun for 2 weeks. Strain liquid into a bowl, pressing the ingredients with the back of a spoon to release as much liquid as possible, and discard everything else. Pour the strained liquid into a clean quart jar. Optionally sweeten the fire cider to taste with raw honey or maple syrup for a vegan-friendly version. Cover the jar with a lid and store at room temperature out of the sun for up to 6 months. IMMUNE BOOSTER SHOTS recommendations: Best to take 3 Tablespoons a day when sick or 1 tablespoon as your daily immune booster. Mix with fresh or concentrated orange juice (or juice of your choice), to your flavor preference or chase it with juice. ***DOUBLE RECIPE FOR LARGE FAMILIES!*** What to do with leftover Fire Cider ingredients: Once the juice is drained, crush everything and refill with more Apple Cider vinegar just add the powdered ingredients OR put everything into a blender with water to make a concentrate to make a juice to add to drinks or freeze for later. Or put everything in a dehydrator for 2 days until it is dry enough to blend into a powder to add to juices or put in pill capsules. Here are the items that will help make it easy and more convenient especially during sick season. Gallon Mason Jar Canning Funnel With Strainer Wide Mouth Mason Jar Lids Electric Mason Cordless Vacuum Sealer Kit 16 oz Reusable Water Bottles 36 Pack Swing Top Glass Bottles 30 Pack 4oz 120ml Plastic Mini Milk Bottles Size 00 Empty Capsules Vegetarian (100 Count) Capsule Filling Machine Kit Size 00 Magic Mill Food Dehydrator Machine Notes If you can’t source ingredients you can leave them out or use dried/powdered versions of items. Feel free to add other ingredients like other medicinal quality herbs (rosemary, sage, oregano, etc.), different chile peppers, or any other immune-supporting ingredients that you are familiar with. Use caution when foraging wild plants and be sure to identify plants/mushrooms correctly before ingesting them. These statements have not been evaluated by the FDA. The information on this site is not intended to diagnose, treat, cure or prevent any disease. Previous Next

< Back Veggie Lasagna Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8 Level: beginner About the Recipe Ingredients Veggies and spinach 2 tablespoons extra-virgin olive oil 3 large carrots, chopped (about 1 cup ) 1 red bell pepper, chopped 1 medium zucchini, chopped 1 medium yellow onion, chopped ¼ teaspoon salt 5 to 6 ounces baby spinach Tomato sauce (or substitute 2 cups prepared marinara sauce) 1 large can ( 28 ounces ) diced tomatoes ¼ cup roughly chopped fresh basil + additional for garnish 2 tablespoons extra-virgin olive oil 2 cloves garlic, pressed or minced ½ teaspoon salt ¼ teaspoon red pepper flakes Remaining ingredients 2 cups ( 16 ounces ) low-fat cottage cheese, divided ¼ teaspoon salt, to taste Freshly ground black pepper, to taste 9 no-boil lasagna noodles* 8 ounces ( 2 cups ) freshly grated low-moisture, part-skim mozzarella cheese Preparation Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (youshould have a little over 2 cups sauce). Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time! Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve. NOTES CHANGE IT UP: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Mushrooms or butternut squash might be nice! MAKE IT GLUTEN FREE: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t done cooking in the time specified here. Reheated leftovers were ok, though.) Previous Next

< Back Salsa Soup Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 pound of hamburger 1 quart of stewed tomatoes 1 pint favorite salsa Preparation Cook hamburger in a stew pot, drain. Add stewed tomatoes and salsa. Heat until warm and serve with (or without) sour cream, shredded cheddar cheese, with chips on the side. Really, that's it! No need to spice it up because the salsa provides all the flavor. If you don't eat it all the first day, no problem, it just gets better the next day! This also freezes well. Previous Next

< Back Freeze Dried Eggs Prep Time: 30 Minutes Cook Time: 20-40 Minutes Serves: Yield will vary based on the size of your freeze dryer. Small Model - 24 to 36 eggs Medium Model - 45 to 50 eggs Large Model - 90 to 100 eggs Extra Large Model - 200 to 250 eggs Level: Beginner About the Recipe Freeze-dried eggs are an incredibly useful and versatile way to store eggs, whether for the short or long term. Freeze-dried raw eggs reconstitute quickly with a bit of cool water, and are perfect for use in all manner of recipes. Freeze-dried scrambled eggs, on the other hand, are best for a quick instant breakfast and are unbeatable when camping. Ingredients eggs Preparation HOW TO FREEZE DRY EGGS The basic process for freeze-drying eggs is pretty simple, as the machine more or less does everything for you. That’s one of the things I really love about home freeze dryers. Once you load the food, it’s pretty much hands-off until it’s done. Preparing the food for freeze-drying can be a bit specific though, as it is with eggs. The eggs must be scrambled first, as freeze dryers don’t work well with anything that’s just a concentrated fat or oil source (ie. Peanut Butter, Cream, Coconut Milk, and Egg Yolk) . If the egg yolks are scrambled together with the whites, however, it works just fine. (While you can’t freeze dry just egg yolks because they have too much fat, you can freeze dry just egg whites since they’re mostly just liquid protein. I’ll walk you through that as well.) You do need to choose whether you’re going to freeze dry raw eggs, or cooked scrambled eggs. Both work well, but they obviously have different uses. If you’re freeze-drying cooked eggs, you just cook them first and then place the freshly cooked eggs on the freeze-dryer trays. If the eggs are pre-cooked, they won’t work for baking, but they do make a fine instant breakfast. I’ll start with freeze-drying raw eggs, as that’s the most versatile. The basic steps are as follows: Crack Eggs Scramble Eggs (not optional) Pre-Freeze Eggs (Optional, but Recommended) Insert in Freeze Dryer and Run Cycle Remove and Store Start by cracking the eggs and then scrambling them. Next, place the raw scrambled eggs on your freeze-dryer trays. This is actually a bit trickier than you’d think, as you basically have a baking tray full of liquid…and any tipping can be problematic. Generally, you’re supposed to pre-freeze food before you put it in the freeze dryer, and that helps speed up the process. With a tray full of liquid raw eggs, the odds that you’re going to tip that tray when you’re putting it into your freezer are pretty high. For eggs in particular, I’d recommend just scrambling the eggs and then putting the trays into your freeze dryer most of the way. Pour the eggs into a corner of the tray and then slide the tray the rest of the way so they don’t tip. I actually have some nifty little silicone food mold inserts for my freeze dryer that were just released, and they’re basically a giant silicone ice cube tray. They’re handy when you’re freeze-drying liquids of all forms, including milk and eggs, but also things like ice cream and sourdough starter. If you have these, they hold the food on the trays really nicely, and tipping is less of an issue. If you don’t have these silicone food molds for freeze-drying, I don’t recommend using parchment or flat silicone mats for freeze-drying eggs. The silicone mats that harvest right sells for their trays are incredibly useful for fruits, meats, and whole meals in the freeze dryer…but I don’t like them for liquids. When you pour the liquid onto the tray, it just seeps under the silicone mat and makes a big mess. The same is true for parchment. Just pour the eggs right onto the stainless steel trays for freeze-drying if you don’t have the silicone food mold accessory. Next, pre-freeze the food if you can do it without tipping the trays. Or, just load the trays as is into the freeze dryer. Turn the machine on and let it run its cycle, which should take about 16 to 24 hours or so. Once the cycle is done, you should have trays of fully freeze-dried eggs to store. Once the cycle is complete, remove the trays from the freeze dryer and pull out the freeze-dried egg. If you’re using plain stainless trays, that will involve scraping it up with a spatula. In the silicone food molds, each little egg cube just pops out neatly without sticking. Neat cubes or not, it doesn’t matter, since you’ll be making egg powder either by mashing it up or putting it through a food processor. Cubes or chunks of freeze-dried raw egg don’t rehydrate well, and you really do want a powder to use. Once your eggs are freeze-dried, you’ll want to powder them up before storage so that they’re ready to use. They’re also a lot more compact that way. My nephews went to work mashing the egg cubes up and had a grand old time, and they do fall apart really easily, so a food processor is not strictly necessary. That said, a food processor gives you a nice even powder, and it only takes a few pulses. FREEZE-DRIED EGG ALTERNATIVES While the most versatile way to freeze dry eggs is as raw whole eggs scrambled together and then powdered for later use, that’s not your only option. FREEZE DRIED SCRAMBLED EGGS (COOKED) You can freeze dry cooked scrambled eggs, and that works just fine. They cannot be used for baking, of course, but they make a lovely camping meal breakfast. All you have to do is pour boiling water on top of them and allow them to rehydrate. You can basically make your own mountain house meals this way, and for a lot less money. To do that, just scramble the eggs and cook them in a pan before placing them on the freeze-dryer trays. I like to scramble mine until they’re just barely done, as they’re going to get cooked ever so slightly more when you rehydrate them with boiling water. I use about a tablespoon of butter for every three eggs too, and it adds extra buttery richness (but isn’t so much that they won’t freeze dry nicely). Since the eggs are pre-cooked, they won’t slip under parchment or silicone mats, so I use silicone mats under these to make cleanup easier. You can fit about a dozen cooked scrambled eggs on a single large freeze-dryer tray. FREEZE DRIED EGG WHITES While you can’t freeze dry egg yolks alone because they’re too high in fat, you can freeze dry plain egg whites. HOW TO STORE FREEZE DRIED EGGS At this point, you have freeze-dried egg powder that needs to be stored in a dry, airtight container out of direct sunlight. The best way to store freeze-dried eggs is in sealed mylar pouches with oxygen absorbers. When you buy a freeze dryer, it comes with an impulse sealer that will seal mylar, as well as a starter pack of mylar pouches and oxygen absorbers that are sized to those same pouches. It really makes the process simple. If you’re using your own mylar pouches for storage, make sure you have oxygen absorbers that are appropriately sized to the size of the pouches you choose. HOW LONG DO FREEZE-DRIED EGGS LAST? If properly stored, freeze-dried egg powder will for up to 20 years. That means oxygen absorbers and light-eliminating packaging (like mylar). You can also store freeze-dried eggs in glass jars, like mason jars, but they should have tight-fitting lids and be stored in a dark pantry or cabinet. Without an oxygen absorber and in a container that’s frequently opened, freeze-dried eggs should last about a year if kept clean and dry. HOW TO USE FREEZE-DRIED EGGS To reconstitute freeze-dried eggs, mix equal parts freeze-dried egg and water by volume and allow it to sit for 5 or so minutes to fully rehydrate. It takes 2 Tablespoons of freeze-dried egg and 2 Tablespoons of water to equal one fresh whole egg. (Every freeze-dried food has different rehydration instructions.) If you’re using freeze-dried eggs in baked goods, you can make the eggs ahead of time and add them to the mix like you would use a fresh egg. You can also add the powdered freeze-dried egg to the dry ingredients, and then just add the appropriate amount of water to the wet ingredients. That allows you to make your own powdered pantry mixes that are simple just add water mixes. Mix together things like flour, baking powder, powdered eggs, sugar, and whatever else your recipe calls for and you can design your own mixes for pancakes, muffins, and more. INSTRUCTIONS Start by cracking and scrambling the eggs. Be sure that the eggs are thoroughly scrambled. A blender or immersion blender helps. Pre-chill your freeze dryer and close the air vent at the back. Insert the freeze dryer trays about 3/4 of the way into the freeze dryer, and then carefully pour the raw egg onto the tray. (This prevents the tray from tipping, resulting in spilled eggs. If you have silicone insert molds for your freeze dryer trays, as I do, you can fill those and pre-freeze them. Do not attempt to pre-freeze the eggs or other liquids directly on the trays, as they'll likely spill as they're moved around.) Press start on the freeze dryer, and it will begin the cycle, first freezing the food, then creating a vacuum, and then finally freeze-drying the eggs. When the cycle is complete, remove the eggs from the freeze dryer for storage. Crushing the eggs into a powder before storage is optional, but recommended. They'll pack tighter into bags that way, and they rehydrate better if first crushed into a powder (rather than left as chunks). For short-term storage, store in an air-tight container such as a mason jar. For long-term storage, use mylar bags with oxygen absorbers. NOTES: YIELD We have a large freeze dryer, and each tray can hold about 18 to 20 eggs. The machine has 5 trays, so that means a full batch is around 90 to 100 eggs. My total yield was 3 quarts of freeze-dried egg powder. Yield will vary based on the size of your freeze dryer. Small Model - 24 to 36 eggs Medium Model - 45 to 50 eggs Large Model - 90 to 100 eggs Extra Large Model - 200 to 250 eggs Once freeze-dried, it takes about 8 to 9 eggs to make a cup of freeze-dried egg powder, or about 32 to 36 eggs to make a quart of freeze-dried egg powder. FREEZE DRIED SCRAMBLED EGGS (COOKED) You can freeze dry cooked scrambled eggs, and that works just fine. They cannot be used for baking, of course, but they make a lovely camping meal for breakfast. All you have to do is pour boiling water on top of them and allow them to rehydrate. You can basically make your own mountain house meals this way, and for a lot less money. To do that, just scramble the eggs and cook them in a pan before placing them on the freeze-dryer trays. I like to scramble mine until they're just barely done, as they're going to get cooked ever so slightly more when you rehydrate them with boiling water. I use about a tablespoon of butter for every three eggs too, and it adds extra buttery richness (but isn't so much that they won't freeze dry nicely). Since the eggs are pre-cooked, they won't slip under parchment or silicone mats, so I use silicone mats under these to make cleanup easier. You can fit about a dozen cooked scrambled eggs on a single large freeze-dryer tray. Previous Next

< Back Basic Mustard Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ½ cup yellow mustard powder 3 tablespoons water 5 tablespoons white distilled vinegar 1 teaspoon sugar ¼ teaspoon salt Preparation For mild mustard, combine the water and vinegar and bring to a boil, then mix in the dry ingredients. For hotter mustard, use cold liquids. *Note: For variations, you can substitute different vinegars (like green olive vinegar) or lemon juice in place of the water. Mustard can be any type: mild, regular, or oriental. Add whole or crushed mustard seeds after mixing the original ingredients together. They will absorb a lot of liquid and so you may need to add a little more vinegar. Experiment until you get the flavor and texture you like. Previous Next

< Back Brown Gravy Pantry Mix Prep Time: N/A Cook Time: N/A Serves: N/A Level: Beginner About the Recipe This brown gravy mix is good to have on hand. Ingredients 3/4 cup all-purpose flour 3 tbsp beef bullion powder 2 tbsp onion powder 1 tsp garlic powder 1 tsp black pepper 1 tsp dried parsley Mix and store in an airtight container Preparation To use the homemade brown gravy mix: Mix 4 tbsp of the mix with 1 cup of cold water. Whisk until smooth. Heat in a small saucepan over medium heat, stirring constantly until it thickens. Optional preparation with butter: Heat 1 tbsp of butter in a pan. Add 4 tbsp of the gravy mix. Stir it around in the melted butter for a minute. Add 1 cup of water and whisk until smooth. Bring to a boil and cook for a minute or two. The gravy will start to thicken. Previous Next

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