Recipe of the Week - Jan’s Apple Turnovers

Planning your food storage, where do you begin?
O.K. We all know we need to stock up on food and other emergency supplies, the hand writings are on the wall. With economic conditions being as they are, the dollar falling rapidly not to mention all of the earth changes, flooding, tornados, earthquakes, crops being destroyed, and we have been warned, but sometimes it can seem overwhelming to us as where to begin, how do you make a plan? Let’s just start with making a plan for your food storage. There are all kinds of food storage calculators out there, but how do you know what is right for you and your family?

One way that I found that is a very simple way to figure out what you need for food is to make a simple menu. Make the menu for a minimum of 2 weeks, more is better the more variety that you have the better. Why? Because food fatigue is a fact, it has actually been proven that if you have to eat the same thing every day, some people develop what is called food fatigue, an actual fact that has been proven, if this develops they actually quit eating.
So now you have your menu which consists of a minimum of 14 breakfasts, lunches and dinners. Now make a shopping list for every single ingredient which is required to make those dishes. You know how much it takes to make that meal and if you don’t then the next time you make that meal, measure or weigh out what it takes.
You now have your shopping list, what this does is very simple, you know exactly what it takes to make each meal and it will open your eyes up to ingredients that you might have overlooked. All of a sudden this light bulb will come on and you say to yourself I didn’t realize that we need that much Baking powder, or cheese or whatever the item might be. You now have your shopping list, now all you have to do is multiply out for as long as you want to store for. If it is a month then double it. If it is 2 months then multiply by four, etc. for a year, 2 years, 3 years, whatever your goal is.
My thought is if there is any type of emergency, why complicate it by adding additional stress to an already stressful situation, instead why not try to control what little you can by being able to cook using your food storage, real meals that your family will enjoy. We can’t control everything, but there are some things that we have more control over than we realize, it comes down to planning and taking personal responsibility. - Jan LeBaron


Jan’s Apple Turnovers
1 cup apple slices, dehydrated
1/2 cup sugar
2 cups water
2 Tablespoons corn starch
2 teaspoons cinnamon
1/2 teaspoon lemon juice
Pastry dough, use your favorite recipe

Directions
In medium sauce pan bring to boil water, add apple slices, sugar and cinnamon and stir. Lower heat to simmer and cook until apple slices are tender then add the lemon juice and stir into mixture..

In a small bowl mix corn starch with 1/4 cup of water, stir with a fork until smooth. Gently fold in with apple mixture and cook over low heat until apple sauce is thickened. Remove from heat and allow apple mixture to cool while you make your pastry dough. Roll pastry dough out into a rectangles, cut into squares about 3 inches inches in diameter. Put a spoonful of the apple mixture in the middle of each square, then fold the dough over into the triangle and seal with a fork. If your dough is a little too dry to seal just dip your finger in a little water so it will stick together, then use fork to seal.

Bake at 400 degrees for approximately 15 minutes or until golden brown, take out of oven and place on a cooling rack that is sitting on a cookie sheet or a piece of newspaper. Drizzle glaze over the top of the turnovers while still hot, allow to sit and cool until glaze dries. Enjoy!


Apple turnover glaze
1 cups powdered sugar
1 teaspoon vanilla
3-4 Taplespoons of milk

Directions
In a medium bowl mix glaze mix together until smooth. Drizzle glaze over the top of turnovers while still hot. Allow to sit and cool until glaze dries.

From page 125 of Jan’s Fabulous food storage recipes

Click here for the Cookbook

Jan LeBaron
Healthy Harvest
www.HealthyHarvest.com

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