Blueberries and Cream Cookies

 These cookies are a wonderful mix of sweet and savory.  The freeze dried blueberries create a pop of flavor when you eat the cookies. The thing I love the most is the milk crumbles. I must admit that we have been eating them plain.  But they really are fabulous in the cookie. 

Blueberries and Cream Cookies

1 cup butter  (2 sticks)

½ c brown sugar

½ c sugar

1 egg

¼ tsp vanilla extract

2 ¼ cups flour

3/4 tsp baking soda

1 cups milk crumbles  (recipe below)

1 1/2 cups Freeze Dried Blueberries (do not reconstitute)

 Make milk crumbles (see recipe below) while the crumbles are baking cream together butter, sugars, and egg.  Add vanilla, flour, soda. Mix well.   At this stage the cookie dough seems very dry.  Do not add water, keep mixing until the dough forms a soft coherent mass.  Gently fold in milk crumbles and blueberries.  Drop by large round spoonfuls on un-greased cookie sheet.  Bake at 350º for 10-12 minutes, until edges are light golden brown.  Let stand on cookies sheet for 2 minutes cool before removing.  Do not over bake.

 Milk Crumbles  (a variation on Christian Tosis recipe)

3/4 cup nonfat dry milk powder

1/2 cup all purpose flour

3 tablespoons sugar

2 tablespoons cornstarch

1/2 teaspoon salt

3/4 cup THRIVE butter powder

1/4 cup water

Preheat oven to 275 degrees.  Line a large rimmed baking sheet with parchment. Combine everything except the water in a medium bowl;  whisk to mix evenly.  Add water and stir with a fork until cluster from.  Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes.  Cool completely on sheet.  Crumbles can be made up to one week in advance. Store in an airtight container at room temperature. 

Make Your Own Instant Oatmeal

My kids love instant oatmeal.  One day I was thinking what is in those little packets anyway? Well it turns out that what is in those packets are all things that come from your food storage.  Oats, Dry Milk, Sugar, Dry Fruit. Easy.  When I make this I make a large batch of PLAIN instant oatmeal in a medium sized Tupperware container.  I don't like sweet oatmeal (I know I'm a nut-job) so I leave the sugar out and add it to my kids when I make it.   I have a friend who makes it and then divides it into single serving bags so it is easy for her kids to make, but I think it is just as east to scoop out a 1/2 cup every morning.  My sister makes this for neighbor gifts at Christmas time, (she adds candied nuts. YUM)

Blueberry and Cream Instant Oatmeal

3 C Quick-Cooking Oats  ( I have also used regular old fashioned oats and it works just fine)
1 cup freeze dried blueberries
1/2 cup dry milk
1/2 cup sugar (optional)
Pinch of Salt 

Put 1 C. oats in a blender (or food processor) and whirl at high speed until powdery.   Combine powdered oats with all other ingredients mix well. Store in airtight container. 
**You do not have to blend up the oats, blending it makes it more like the packets of instant oatmeal.
To serve: Mix 1/2 cup oatmeal with 1/4 cup water  microwave 1 minuet.  

Other variations: 
Maple and Brown Sugar: This is the only kind my kids will eat (there Dad too) In place of blueberries and white sugar add 1/2 cup brown sugar, and 1 tsp maple extract. (stir the extract into the sugar before adding)

Apple-Cinnamon Oatmeal

In place of blueberries add  1 cup chopped dried apples, 2 teaspoons cinnamon

Cinnamon-Spice Oatmeal

In place of blueberries add 1/2 cup sugar, 2 teaspoons cinnamon and 1 teaspoon nutmeg.

Oatmeal with Raisins and Brown Sugar

In place of blueberries add 1/2 cup packed brown sugar, and 1/2 cup raisins.

Wheat Germ Oatmeal

In place of blueberries add 1/2 cup wheat germ.

Sweet Cornbread

Did you know that the THRIVE brand of cornmeal is made with the whole grain?  Many brands of corn bread are not.  I love this because we are trying to eat more whole grains.

Sweet Cornbread: This recipe is  modified from the recipe in the “sample pack recipes” from shelf reliance.  I have simplified the directions so it is not so fussy.


Sweet Cornbread

Printable Recipe
 
Ingredients
2 tablespoons Thrive powder milk
(non-instant ), not reconstituted
2/3 cup Thrive white sugar
½ teaspoon Thrive baking soda
1 cup Thrive cornmeal
1 cup Thrive white flour
½ cup Thrive butter powder
2 tablespoon Thrive egg powder
½ teaspoon Thrive salt
1 1/4 cup water
1 tablespoon vinegar
Directions
Preheat oven to 375 degrees F.
Grease an 8 x 8 inch square pan.

Wish dry ingredients together. Make a well in the center and add the water and vinegar. Mix well with a wooden spoon until few lumps remain.  Bake in the preheated oven for 20 to 30 minutes or until a toothpick
inserted in the center comes out clean.

We like to eat this with honey butter.  Here is the recipe I use.
Spreadable Butter--for your bread
Honey Butter
1 cup butter powder
1 cup honey
½ water
1 c powder sugar
1 t vanilla
Using wire whisk or Kitchen Aid beat ingredients until creamy.