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Wednesday, March 10, 2010

Close-up of grains of jasmine rice

Types of Rice

WHITE RICE - Regular-milled white rice, often referred to as “white” or “polished” rice, is the most common form of rice. The outer husk is removed and the layers of bran are milled until the grain is white. While removing the bran and germ makes white rice more tender and delicate, it removes much of the nutrients as well. To compensate, converted rice uses a steam process to retain some of the nutrients.

BROWN RICE or HULLED RICE - Brown rice is unpolished rice, milled to remove the hull from the kernel but retain the rice bran layer and the germ, which give it a nutty flavor and chewy texture. It also has a lower glycemic index and is more nutritious because the bran contains most of the vitamins, minerals and fiber rich in minerals and vitamins, especially the B-complex vitamin group. (In contrast, white rice is milled to remove the bran layer for a milder taste and texture, and brown and white rices have similar calories, carbohydrates, fat and protein). The light brown color/dark beige of brown rice is from the bran. Brown rice takes about twice as long to cook as white rice. Any rice—long-grain, short-grain rice or sticky rice—may be harvested and milled as brown rice. Because of the Asian aesthetic for finely-polished white rice, brown rice was traditionally denigrated, associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. Today, it is more expensive than common white rice, partly due to its low consumption and much shorter shelf life (because the oil in the germ will turn rancid).

BASMATI RICE - An aromatic, long-grain, slender, non-glutinous rice from India and Pakistan. When cooked it swells only lengthwise, resulting in long slender grains that are very dry, light and separate—not sticky. Basmati has been cultivated for centuries at the foot of the Himalayan mountain ranges. The rice is long-grain and scented; literally translated from Hindi, it means ”queen of scents” or ”pearl of scents.” For centuries, it has been exported to the Arab countries, where many traditional rice dishes are cooked with basmati rice.

ARBORIO RICE - This medium-length, round-grained rice is named after the town of Arborio, in Italy’s Po Valley, where it is grown. The grains have a more tan color with a characteristic white dot at the center of the grain. Primarily used in risotto, Arborio rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors. The creaminess comes from a high starch content. Arborio is a japonica cultivar, the same variety that produces the other “sticky rices,” including mochi and sweet rice.

CALROSE RICE - Calrose rice is a medium-grain rice developed at the Rice Experiment Station at the University of California at Davis (“U.C. Davis”) from the japonica variety. The cooked grains are softer, moist, sticky and absorb flavor well. Calrose is an all-purpose table rice as well as a rice for specialty Mediterranean and Asian cuisine such as paella, risotto, pilaf and rice bowls. The cooked grains are soft and stick together, making it good for use in sushi (most sushi restaurants use Calrose). Calrose is now grown extensively in the Pacific Rim and Australia.

CONVERTED RICE or PARBIOLED RICE - Converted rice is pressure-steamed and dried before it is milled (husked), which causes the grains to absorb nutrients from the husk. This partially compensates for the removal of the bran and the germ, so is a good choice for people who want more nutritious rice but don’t want to eat brown rice. It has the same color and flavor as white rice.

INSTANT RICE or MINUTE RICE - Instant rice is white rice that has been parboiled (precooked) and dehydrated to enable a faster cooking time. It is cooked by adding one cup of boiling water to one cup of rice; then stirred, covered and allowed to stand for one minute to reconstitute. It is more expensive due to the convenience, but less flavorful than regular rice.

JASMINE RICE - Grown in Thailand, jasmine is an aromatic long grain rice that has a distinctive jasmine aroma after cooking and a faint flavor similar to that of popcorn. The cooked grains are soft, moist and cling together. Jasmine is the most popular rice in Thailand and Southeast Asia. This excellent white rice cooks in similar fashion to basmati but possesses a rounder, more starchy grain (i.e., it’s sticky, where basmati is not). It can be interchanged with white basmati rice in recipes. It naturally lends itself to coconut dishes and seafood dishes. Jasmine rice is a good source of B vitamins and complex carbohydrates.

(see The Nibble for more rice information)

Rice Recipes

Measurements vary for different rices. When cooking jasmine rice, the secret is using less water to rice. Brown rice and wild rice take a bit more water as their cooking time is longer.

White rice: 1 cup rice to 2 cups water
Jasmine: 1½ cup rice to 1¾ cup water
Wild and Brown: 1 cup rice to 3 cups water

How to Cook Rice by Real Simple.com
Foolproof Guide to Cooking Rice by Life 123

Download the recipe cards here!

Basmati Riceby Hub Pages.com

1. Wash basmati thoroughly before cooking it because there is so much starch clinging to its grains. Wash two to three times with your hands.
2. Soak basmati for at least ½ an hour to an hour in cold water prior to cooking. Remember to drain the water again and then fill.
3. Next, the quantity of water should be either be 1 to 1.3 rice to water ratio if you want firm rice, or 1 to 1.5 rice to water ratio if you like your grains more tender. Add the correct amount of water and cover with a tight-fitting lid. Bring to a boil.
4. Make sure you cook it in a heavy pot and do not disturb the rice or take a peek while its in the middle of cooking.
5.When it boils, lower the heat, simmer for 12 - 14 minutes before turning off the heat.
6. Remove from heat and stand covered, for another 5-10 minutes. until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a spoon.

Jasmine Rice

1. Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.
2. Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1 3/4 cups water).
3. Bring the rice to a boil, uncovered.
4. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).
5. Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.
6. Fluff with chopsticks or a fork before serving

Rice Pudding

1 cup cooked rice
1 cup milk
2 well beaten eggs
1/3 cup sugar
½ tsp salt
dash nutmeg

Mix ingredients. Spread in pan 1 inch deep. Bake at 350 for 30 minutes or until light brown on top. Cut in squares and serve.

Oven Rice
by Suzanne Riggs

2 cups rice
1 can cream of chicken soup
1/4 cup butter or margarine
1 1/2 - 2 cans milk
dash of pepper and salt

Combine ingredients in a casserole dish. Bake covered at 350 for 1 hour.

Great Powdered Milk Taste Test and Review

This post is cross posted from my blog.
Ever wanted to find a powdered milk that tastes good?  You’re not alone.  So just in case you don’t want to go through the expense and hassle of trying out every kind of powdered milk you can find, read on.  I did it for you.
After a comment about the flavor of powdered milk on another post, I hatched a plan to have folks try a bunch of different kinds of powdered milks to maybe find one that tasted good so this reader and anyone else who wants to know (including me) will know which brands would be best to buy because you know powdered milk is not cheap.  I had some super help with this milk experiment from Emergency Essentials, Grandma’s Country Foods, Walton Feed, Blue Chip Group (now Augason Farms), and Honeyville Grain who all donated some of their milk for the review.  Thank you to all of you–we couldn’t have done it without you!
So here’s the basic setup.  I gave each milk a letter A through J.  Yes, we tried 10 kinds of milk.  2 powdered milk alternatives, 2 regular non-instant powdered milks, 5 instant powdered milks, and regular old skim milk in a jug thrown in just for fun and science (but nobody knew which one it was).  There were also two kinds of chocolate milks which I labeled R and S.  A friend and I mixed up each kind of powdered milk and let it chill.  Then we had people taste them and grade each on a scale of 1-5 with 1 being really bad and 5 being really good and let them write any comments they wanted to about any of them.  This happened over two days.  Then I totaled up the scores, divided by the number of tasters, and did some other fancy math statistics tricks I learned from my third grader and came up with the results.  We’ll start with Milk F–the real milk, then we’ll go in order from A to J which were all the regular milks.  I’ll give the review results on the chocolate milks in another post.
pwd+milk+test+015 Great Powdered Milk Taste Test and Review
Milk “F” was Great Value brand fat free milk from Wal-Mart.  This is the standard.  If we want something to taste “like milk” this is what it should taste like.  No, I don’t think fat free/skim milk tastes like milk any more than you do, but because all of the powdered milks are non-fat, we are using non-fat milk to compare them to.  It’s average taste score was 3.46, with scores ranging from 2-5 and the score chosen most often split equally between 3 and 4.  Okay, for all you parents of grade schoolers, that is “mean=3.46, range=2-5, mode=3, 4″.  Got it?  Ingredients: milk, vitamins A and D.
Milk “A”: Honeyville Milk Alternative. Available from and donated by Honeyville Grain.  $11.99/can
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pwd+milk+test+002 Great Powdered Milk Taste Test and Review
Honeyville’s milk alternative is not 100% milk.  It has a whole slew of ingredients including sweet dairy whey, partially hydrogenated vegetable oil, corn syrup solids, and vitamins A and D3.  The instructions say to mix it into warm water.  We used the same mixing pitcher to mix each kind of milk, of course washing it in between.  This one mixed up fairly easily.  It took 2 cups of powder to make a gallon of drink.  It was kind of thin, you might put more than that in.  This one didn’t score too well on the taste.  It average score was 2.09 with a range of 1-4 and the most common choice being 1.  This milk settled/separated over time after being mixed, so you’d want to keep it in a container that you could easily mix it before pouring.
Milk “B”:  Morning Moos Milk Alternative. Available from and donated by Blue Chip Group (now Augason Farms).  Also available at some Utah Wal-Marts and Associated Foods Stores.  $11.89/can.
pwd+milk+test+003 Great Powdered Milk Taste Test and Review
pwd+milk+test+004 Great Powdered Milk Taste Test and Review
Morning Moos is the second in our milk alternative group.  This is not 100% milk.  Its ingredients include sweet whey, creamer (including corn syrup solids), coconut oil, sugar, nonfat milk, vitamins A and D.  The can claims great results when using it for cooking due to the high percentage of whey.  I’m not sure I’d use a milk alternative to substitute for milk in a recipe.  I think I’ll stick with real powdered milk.  However, this milk alternative had the highest score among all the milks sampled for taste.  So maybe some for drinking or putting on cereal would be good to have around.  It mixed easily into warm water.  It also took 2 cups of powder to make a gallon of drink.  Morning Moos average taste score was 4 with a range of 2-5 and the most common choice was 4.  I’m kind of partial to real milk, but if I was storing just for drinking and wanting it to taste good, I might get me some cans of Morning Moos.
Milk “C”: Western Family (Store Brand) Powdered Milk. This particular brand is available at Associated Foods stores.  I’m guessing it is a comparable taste to other store brands.  I really didn’t want to test all the store brands I could find, so this is it.
pwd+milk+test+005 Great Powdered Milk Taste Test and Review
pwd+milk+test+006 Great Powdered Milk Taste Test and Review
This is an instant powdered milk and mixed up the easiest of all.  It dissolved readily in warm or cold water.  It also didn’t taste very good.  It was the classic powdered milk taste.  Ick.  It is 100% milk–ingredients: nonfat dry milk, vitamin A palmitate, vitamin D3.  It took 5 1/3 cups to make a gallon.  Wow.  That’s a lot of powder to get a gallon of milk.  Seriously, I had no idea there was as much variance as there is in the amount of powder required to mix a gallon of milk.  The other drawback with this kind of powdered milk is that it is packaged in a box–not good for long term storage.  Average taste score was 2.15, with scores ranging from 1-4 and the most common taste score was 2.  My favorite comment on this one: “Bitter, tastes like old milk.”  There you have it.  So if store brand boxed powdered milk is what you usually buy, I have good news for you–There ARE better tasting powdered milks out there.
Milk “D”: Country Fresh Farms Instant Powdered Milk. Available in my Wal-Mart baking aisle for $9.99/can.
pwd+milk+test+007 Great Powdered Milk Taste Test and Review
pwd+milk+test+008 Great Powdered Milk Taste Test and Review
For starters, this stuff was a big pain to mix.  We tried mixing it into warm water and it clumped pretty severely, so then we tried mixing it into cold water which made it worse.  We ended up throwing the whole cold water pitcher out and starting again with warm water.  Holy hassle, Batman.  This stuff repelled water.  We joked as we were fighting with it that it would probably be the best tasting just because it was such a pain to mix.  It actually did turn out to have pretty good flavor.  Its average taste score was 3.29 which was almost as good as real milk.  It is 100% milk–ingredients: 100% real instant nonfat dry milk.  It doesn’t appear to have vitamins added.  It took 5 1/3 cups to make a gallon, so you don’t get very many gallons out of a can.  Probably 2-3 gallons.  So even though the cost of the can isn’t as high as some of the others in the experiment, your cost per gallon is pretty steep.  Taste scores ranged from 2-5 on this and the most common score was 3.
Milk “E” Country Cream Instant Non-Fat Milk.  Available from and donated by Grandma’s Country Foods.  Also available at Utah Macey’s stores and some Associated Foods stores.  $12.99/can.
pwd+milk+test+009 Great Powdered Milk Taste Test and Review
pwd+milk+test+010 Great Powdered Milk Taste Test and Review
This milk mixed up easily in warm or cold water.  We used warm for the experiment (after the trouble mixing milk D, we just mixed everything else into warm water), but I have mixed this into cold and not had a problem.  This was a pretty good tasting powdered milk.  I liked it, but one farm lady thought it tasted like calf milk.  It’s average taste score was 2.77, but the most common score chosen was 4.  The few that didn’t like it, really didn’t like it, so that brought the average down.  Scores ranged from 1-4.  It took 3 cups to make a gallon, so a better mix ratio than some of the others.  Ingredients: 100% real instant nonfat milk, vitamins A & D.  I’d buy this milk.  Especially when it goes on sale at Macey’s (too bad there’s not a Macey’s near me–that is one place I miss since we left living in the civilized world).  You  might get a can and test it out before buying a case of it just in case you’re one that doesn’t like it.
Milk “F” was the regular milk in a jug we discussed at the top of the post, so on to milk “G”.
Milk “G”: Rainy Day Foods Instant Non-Fat Milk.  Available from and donated by Walton Feed.  $13.00/can.
pwd+milk+test+011 Great Powdered Milk Taste Test and Review
pwd+milk+test+012 Great Powdered Milk Taste Test and Review
The ingredients on this one were nonfat dry milk, lactose, vitamin A palmitate and vitamin D3.  The instructions say you can mix into cold water.  We used warm again and it mixed easily.  This milk had more “flavor” than some of the others.  A common comment was “sweet”.  For some uses, like baking, I don’t mind my powdered milk having “flavor”, but for straight drinking, I don’t like it so much.  It took 5 1/3 cups of powder to make a gallon of milk, so this was on the high end of the mix ratio.  Maybe if you mixed less in it wouldn’t have as much flavor.  The average taste score on the Rainy Day instant milk was 2.81, with a range of 1-4 and the most common score chosen was 3.
There is one more instant powdered milk, but it got out of order in the lineup, so the next two milks are Non-Instant or Regular Powdered Milks.
Milk “H” Rainy Day Foods Non-Instant Dry Milk.  Available from and donated by Walton Feed.  $10.80/can.
pwd+milk+test+013 Great Powdered Milk Taste Test and Review
pwd+milk+test+014 Great Powdered Milk Taste Test and Review
Non instant milks just don’t have great “milk” taste, and this one was no exception.  They do, however, generally cost less per can and usually are more concentrated than instant milks so they use less powder to make the same amount of liquid milk.  That all equates to more milk for your money.  When you’re baking or making canned milk substitutes or cheeses, it won’t matter how great your powdered milk tastes as a liquid–you’re not pouring it over your cereal.  I’m all for stocking less expensive non-instant powdered milks for everything but drinking straight.  We mixed this as the directions stated–mix the powdered milk into a small amount of warm water, then add the rest of the water either warm or cold.  Maybe that’s what we needed to do on milk D.  It worked great.  Ingredients: Non-fat milk powder.  The milk was not tasty with an average score of 2.0, scores ranging from 1-4 and a most common score of 1.  One commenter simply said, “Bad!”  Now before you go thinking how low those scores are, of the two non-instant milks we tried, this was the better one.  It took only 2 cups of powder to make a gallon, so it’s really good on the mix ratio also.
Milk “I”: LDS Cannery Non-Instant Powdered Milk.  Available through LDS church dry pack canneries.  $7.05/can.
pwd+milk+test+016 Great Powdered Milk Taste Test and Review
pwd+milk+test+017 Great Powdered Milk Taste Test and Review
Okay, this is the least expensive powdered milk right now, and the one I have the most of and use regularly in baking and cooking.  It was also solidly scored the worst tasting of all the milks we tried.  No, I did not use the 12 year old stuff from my food room, I opened fresh stuff canned a month before the experiment.  I had some folks about cry when they found out how bad it tasted because that was the only kind they had stored.  But like I said before, I don’t care how it tastes as liquid milk when I’m making cheese or baking with it.  I actually like the added flavor in my breads.  So don’t despair, all that powdered milk you have from the cannery does not need to be replaced with something else.  Maybe just supplemented with another brand to be used for drinking.  The commenter who called that last milk “Bad!” called this one “Worse!”.   Its average taste score was 1.75 with scores ranging from 1-4 and the most common score chosen was 1.  It took 3 cups to make a gallon, so actually it makes the Rainy Day brand comparable in price for the amount of milk you can make from the can.  Ingredients: nonfat dry milk, vitamin A palmitate, vitamin D3.
Milk “J”: Provident Pantry Instant Non-Fat Dry Milk.  Available from and donated by Emergency Essentials.  $14.95/can
pwd+milk+test+023 Great Powdered Milk Taste Test and Review
pwd+milk+test+024 Great Powdered Milk Taste Test and Review
This milk arrived in the mail in time for the second day of testing, so some of the people didn’t get to try it, but quite a few still did.  It scored best of all the instant powdered real milks with an average score of 3.5 (actually slightly higher than regular skim milk), scores ranging from 2-4 and its most common score was 4.  It mixed easily in warm water and took 2 2/3 cups to make a gallon of milk.  It has a low mix ratio, but is also the most expensive can of milk we tried, so wait for a sale here if you can.  I’d definitely pick some of this up for drinking.
Wow, are you still reading?  Amazing.  We made it through all the regular white milks we tried.  I’ll cover the chocolate varieties in the next post, so now for you visual people, here’s the information in a table.
Milk Alternatives:
Milk Name
Average Taste Score
1=low, 5=high
Taste Score Range
Most often chosen taste score
Morning Moos
Instant Powdered Milks (and real milk):
Milk Name
Average Taste Score
Taste Score Range
Most often chosen taste score
Western Family Store Brand
Varies (boxed)
5 1/3
Country Fresh Farms
5 1/3
Country Cream
Great Value Real skim milk
3, 4
Day Instant
5 1/3
Provident Pantry
2 2/3
Non-Instant Powdered Milks:
Milk Name
Average Taste Score
Taste Score Range
Most often chosen taste score
Rainy Day Non-Instant
LDS Cannery Non-Instant

When to Bug Out: Knowing the Signs

Disasters such as hurricanes, floods, chemical leaks and for some, societal breakdowns and terrorist attacks can cause some of the largest evacuation complications. One of the largest concerns during a disaster situation is when to leave.

While it is important to listen and keep up to date on the current status of a disaster, as well as actively acquiring information regarding the disaster, the action of packing up and evacuating rests in the evacuees hands; not the government or the businesses telling the person they have to work until the last minute. Relying solely on the government’s ability to manage a crisis, takes the power out of a person’s hands and places it into a stranger’s hands (who may not have your best interests in mind). Many have forgotten this and rely only on a governmental body to tell them when they can leave. It is important to emphasize that the needs and agendas of a local government are different than the citizens.

Don’t Be Another Statistic: Be Ready

In a situation where people are facing an evacuation order, time is precious. Typically, people are not ready or prepared to bug out. When the individuals are unprepared and is combined with the city’s unpreparedness, it does not make a good scenario. There is no better example of the government's incompetence to handle these massive evacuation orders than with what happened during the evacuations of Hurricane Katrina and Rita. Many state and local governments wait until the very last moment to issue an evacuation order. Planning to evacuate thousands, if not millions of individuals in a 2-3 day time span, will cause nothing but mass chaos and unnecessary conflict. If one lives in an area where they are prone to disasters, it is always the best bet to have the following ready:
· A A well defined preparedness plan with maps and alternative routes in place. Don’t leave unless there is a plan in place. A person who is prepared to leave and has a set destination in mind is more prepared than the person who is scrambling around their home trying to find items and not even thinking about what their emergency plan will be.
· A A 72 hour bag that is ready to go for the family as well as a bag for any pets. Leave as soon as possible. Do not wait until they have opened up the contraflow lanes to evacuate. Make sure you have some money set aside for an emergency. Prepare for some ATM machines and banks to be closed. Example: You finally get on the road and realize you are low on gas. All the banks and ATMs are closed. In this scenario, once the gas runs out, you will be stuck with no money for food, shelter or transportation. Make sure the Bug Out Vehicle (BOV) is well maintained. Having the proper items to keep it going can be of great value in a disaster situation. Items such as an oil, extra tire, fix-a-flat, collapsible shovel, etc.

Knowledge is Critical

Knowledge is essential in any type of emergency evacuation scenario. Imagine how important it would be if someone had the advantage of having the information to leave 3 hours before everyone else did. If they were already prepared and ready to go, it would be a huge advantage.

Awareness of the different advisory forms to get the most information. A person does not have to listen to the TV to get information. There are many types of emergency advisories: radio, police scanners, Internet, twitter, and even a cell phone disaster alert system to alert a person at the earliest time possible. This will give someone a heads up of what it to come.

Know which station on the radio has Emergency Broadcast Stations.

Every minute is critical when bugging out. If a person is not prepared, then they are losing valuable time. Using all known communication resources to get information and staying clued in will put a person at a greater advantage than those only listening to one type of communication form. Gathering information ahead of time of what the possible threat is (flood preparation, hurricane preparation, tornado, societal uprising, etc), and finding ways to avoid them will put a person in a better mind frame when they actually have to come head to head with the threat.

Know the Signs

Waiting until an evacuation order is issued is considered too late for many people who consider themselves prepared. Knowing the signs and acting on them is the key to bugging out at the best time. If a person knows what to look for, they can prepare to leave ahead of the hoard of evacuees.

Some signs include:

When people begin buying emergency food and water supplies.

Hearing the news sources talking about a possible threat is the time to begin preparing to leave.

Seeing long lines at the bank where people are withdrawing money is a sign that something is up.

Long gas lines are also an indicator of people beginning to prepare for a possible evacuation.

Increased military and police presence in the streets and the community.

Long lines at home improvement stores from people trying to buy supplies to prepare homes for disasters, buying generator needs, etc.

If a person is already prepared for such a disaster, they will not have to wait in lines full of stressed out people, not have to fight their way through a grocery store or get into a possible altercation trying to fill their cars with gas. In times of crises, many are not prepared, and the stress levels are increased exorbitantly. Everyone has one thing on their mind – getting supplies and getting out. If a person already has their supplies in order, getting out ahead of everyone will put them at a greater advantage.

Consider the Dangers and Know the Threats

Knowing when to bug out solely depends upon the person and what they are trying to avoid. It is better to be safe than sorry. Obviously, evacuating in a high stress situation is absolutely the worst case scenario. Yet, this tends to be the norm for many. Many believe that bad things cannot happen to them, so why bothering in planning for it? This mind frame is what leads to dangerous situations.

Many who wait until the government suggests it is necessary to evacuate will have more of a chance of getting caught in mass chaos, be amongst unprepared and stressed out drivers, and possibly face bouts of crime. Leaving at the wrong time can put a person and their family into jeopardy. Seeing the signs and knowing when to bug out will play a pivotal role in evacuating safely. Not to mention giving a person the advantage of having the right mind set, leaving quickly, and more importantly – safely.

The information provided is intended to give suggestions of what one may do in an evacuation situation as well as to suggest that people use the information provided by media sources and use their own sound judgment to make a decision to evacuate a city. This post in no way advises people not to listen to their local governments or relative news sources. It only suggests that people use the information provided by media sources and to leave when they believe it is pertinent.

About the Author: Tess Pennington is the author of Ready Nutrition, an informational source for those wanting to learn more about disaster preparedness, prepping and finding ways to be more self reliant.

Be aware. Be informed. Be prepared.


Cooking with Basic Food Storage: Peach Crisp and Apple Crumble

In my opinion, a perfect winter dessert incorporates all the yummy ingredients of a warm cinnamon-laden crumbly topping combined with baked fruit. So I'm sharing two recipes I've recently made which meet my winter dessert criteria and use food storage. My kids loved both but I preferred the apple crumble. I thought the Peach Crisp was a little juicy but they both were pretty tasty. In order to utilize more of my food storage, I used whole wheat flour.
Apple Crumble
1/2 c flour (whole wheat or regular)
1 1/2 c rolled oats
1 c brown sugar
1/2 c butter
4 c apples (about 7 medium)
1 tsp cinnamon
1 tbsp lemon juice
Preheat oven to 350. Cut apples into small pieces. Toss the apples with lemon juice and place in a lightly buttered baking dish. In a bowl, mix the flour, oats and brown sugar. Melt the butter in a saucepan or the microwave, and incorporate into the oats mixture. Spread the mixture over the apples. Place in an oven and bake at 350 for approximately 30 minutes.

Easy Peach Crisp
2 cans (15 1/4 oz. each) Sliced Peaches
1/3 c flour
1/3 c packed brown sugar
1/3 c old fashioned oats
1/4 tsp cinnamon
1/4 c butter or margarine, melted.
Place fruit in 1 quart shallow baking dish. Combine flour, sugar, oats and cinnamon. Mix in butter until crumbly. Sprinkle over fruit. Bake at 375 degrees, 30 minutes or until golden brown. Serve with ice cream, if desired.