Arizona in the Saddle | Page 56

Food Storage Basics By Laura Owsley D ecember is a busy month when it is difficult to focus on food storage and being prepared. We can never put food storage and preparedness aside though even with the busy holiday season. So take some time this month to stock up on some basic baking ingredients while you shop for holiday foods, and maybe a few power and light emergency supplies.   The food storage items I like to gather this month are inexpenxive baking ingredients you can buy in one shopping trip along with your regular holiday shopping. Things like vanilla, cooking spray, brownie or cake mixes, cornstarch, salt, baking powder, or baking soda. Super easy to stock up on and they all have a shelf life of at least 1 year. (These amount are for 1 adult): • 4 oz vanilla and 4 oz cooking spray • 1 brownie mix or cake mix and 1 frosting • 6.5 oz salt and 4 oz cornstarch • 5 oz baking powder and 4 oz baking soda   You never know when we could experience a power outage so having extra power and light items such as batteries, matches or lighters, flashlights and lanterns may come in handy! Add a flashlight to your childs stocking so they have one to keep in a drawer by their bed. You could even add a flashlight, candles, matches or lighters to a gift basket for family or friends. So list the items you’re going to get this month and hang it on your refrigerator, or jot down a few items on your Christmas list. You will be glad you did. Anything you do is one step forward. “I think I can, I think I can, I know I CAN!” Have a great Christmas and remember to show compassion to others! 56 December 2014 Nellie’s Sugar Cookies   • 1/2 c soft butter • 1 c sugar • 1 egg • 1/2 t. baking soda • 4 T. milk • 1/2 t. vanilla • 1/4 t. salt • 2 c. flour   Mix ingredience in order and beat together until combined. I use a mixer but if you’ve got the muscle feel free to do it yourself! Turn out on a well floured surface and kneed a little flour into the dough until it feel like it’s right for rolling. Roll out the dough and cut into shapes, place on sprayed/greased cookie sheet and bake @400 for 10-12 minutes. I like to 4-6 times this reciepe and freeze it in zip lock bags in the freezer to pull out when friends or grandkids come over. When completely cool frost with:   Buttercream Frosting: • 1/2 c butter softened • 4 1/2 c powdered sugar • 1 1/2 t vanilla • 6 T milk • 1/4 t salt Use hand mixer and beat for 2-3 minutes on high to get a fluffy frosting. Frost cooled cookies. Store any leftovers in your refrigerator in a covered container, it will keep for a month or two! AZintheSaddle.com