Food Storage Dessert Recipes

Dessert is often the most overlooked item in food storage. But I can guarantee you that in the event of an emergency, sugar is the first thing I will be reaching for. I am going to need A LOT of comfort food! That is why I also have candy in my 72-hour kits.

My friend Marti feels the same, so this week I am sharing her food storage dessert recipes. According to Marti, “Of course I wanted to add something sweet to my food storage. Here are the recipes I chose and how many times I wanted to make them. It’s probably too much, but nothing says comfort like something sweet, especially for kids.”

If you are still organizing your food storage, be sure to check out the posts below to find out how to figure out what to buy and how to rotate it.

Other helpful posts:

Food Storage Dessert Recipes

Some of these recipes call for things like butter or eggs. You can buy dehydrated versions of these ingredients for food storage. You can also try substituting butter flavored shortening.

Drop Cookies x 12
(I’ve heard these called a lot of things. They are no bake chocolate cookies) 1/2 c. milk (1 1/2 TB powdered milk and 1/2 c. water), 2 c. sugar, 1/2 c. butter, 1/4 c. cocoa. Boil together for 1 minute. Remove from heat. Add 3/4 c. peanut butter. Mix till smooth. Add 1 t. vanilla, 3 c. oats. Drop by teaspoon onto parchment or tin foil. Let cool.

Brownies x 12
Of course, you can just buy 12 boxes of brownies, but I like this recipe a lot! 2 c. sugar, 2/3 c. cocoa, dash salt, 4 eggs, 3/4 c. minus 1 TB flour. 2 sticks melted butter, 1 tsp. vanilla. Mix. Add 1 c. chocolate chips (optional). Bake in greased 11 X 7 pan at 350 degrees 25 – 30 minutes.

Snickerdoodles x 26
1 c. shortening, 1 1/2 c. sugar. Cream together. Add 2 eggs, 1 tsp. baking soda, 2 t. Cream of Tartar, 1/2 tsp. salt. Add 2 3/4 c. flour. Refrigerate 30 min. Roll in 1 in. balls. Dip in cinnamon/sugar mix. Place on parchment. Bake 375 degrees for 8 – 10 minutes.

Sugar Cookies x 4
These are amazing. I just HAD to add them to my food storage. 1 pound butter, 1 1/2 c. sugar. Cream together. 4 egg yolks (if I don’t have eggs stored, I’d probably use 2 powdered eggs), 1 tsp. vanilla, 1 TB water, 4 c. flour. Roll out dough. Cut in shapes. Bake 350 degrees for 7 min. (I baked mine for 9 – 10 min.) Frosting: 2 pounds powdered sugar, 2 TB merangue powder (I bought mine at JoAnn’s. It was expensive, but soooo worth it.) 1 1/2 tsp. vanilla. 15 TB water. Divide into bowls and add coloring. Frost with one color. Let dry. Add decorations.

Ultimate Cookies x 26
3/4 c. softened butter, 1 1/2 c. brown sugar. Cream together. Add 1 egg, 1 tsp. vanilla, 3/4 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt. Blend. Add 1 1/4 c. flour, 1 1/4 c. oats, 1 c. chopped pecans, 1/2 c. chocolate chips. Bake 350 degrees for 10 min.

Apple Crisp x 12
I needed a recipe to use up the 8 cans of dehydrated apples that I bought from the Bishop’s storehouse 10 years ago. 4 c. dehydrated apples, 6 c. water, 2 TB lemon juice. Let apples soak for about 20 minutes. Place in greased 13 X 9 pan.
Topping: 3/4 c. brown sugar, 1/2 c. flour, 1/2 c. oats, 1/3 c. soft butter, 3/4 t. cinnamon, 3/4 t. nutmeg Crumble over top. Bake 350 degrees for 1 1/2 – 2 hours.

Pumpkin Pie x 2
This recipe makes 2 pies
Crust: 3 c. flour, 1 tsp. salt, 1 c. shortening, 10 TB water. Cut shortening into flour and salt. Add water 1 TB at a time. Roll out and place in pie tins. Filling: 3 c. pumpkin, 1 1/2 c. sugar, 1 tsp. salt, 1 tsp. ginger, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 6 eggs, 2 1/2 c. milk, 2 c. evaporated milk. Bake 350 degrees for 65 min? Check recipe on pumpkin can.

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