Preparing for the Holidays

October is an excellent time of year to PREPARE for the Holidays. Preparing means to be prepared for
anything. We don’t always expect the unexpected, but what if our source of income was suddenly lost, or a
family emergency or illness, or a local emergency was to befall us. What if we could only pull the Holidays
together with what we had stored? The First Presidency has counseled each of us to be prepared to sustain
our family for three months with storable meals on hand. Suppose those three months when we needed to
rely on our personal storage was the last 3 months of the year, would we be prepared?

One way to get ready for the Holidays is to do an inventory of what you have in your food storage. Then call
your family together and discuss: What are your favorite holiday meals and goodies? What traditions make
our holidays special, that we wouldn’t want to do without? What are you going to need if you want to make
them? How much can I purchase now, in October, to lighten the load for when it comes time for the big
Holiday rush? What do I have in my 3 month supply that I could use? What could I add to my supply, to
make sure I was prepared in all things? (Using what you have purchased at the next holiday and then
replacing it will help you cycle through your storage so nothing gets too old or goes bad.)

FHE: NEXT Monday gather as a family and enjoy talking about your favorite Thanksgiving and
Christmas traditions. Tell your favorite stories and reminisce. Talk about your favorite foods at this
wonderful time of year. Write down those dinners or desserts that you hope to have this year as you
celebrate. Talk about being prepared for the holidays and make a list of things you will need. According to
your budget and needs, purchase what you don’t have and stock up. Include things specific to your families
traditions. If you always have pumpkin pie, be sure to have canned pumpkin (whether store bought or you
canned it yourself) evaporated milk, spices, and ingredients for pie crust in your storage. Without being over
extravagant, evaluate your families basic needs to make the holidays fun and simple with what you would be
able to store. This will bring peace to your family, even if you suddenly were facing great turmoil.

CRAFT IDEAS FROM YOUR FOOD STORAGE:

NOODLE SNOWFLAKES
Use any kind of noodle you can find in your food storage. Like elbow macaroni, wagon wheels, rotini, and
bowties. First, lay a piece of wax paper down wherever you are working because you will need a generous
amount of glue to keep your masterpiece together. The wax paper will protect your table and will make it
easy to tear off once it is dry. Glue each pasta piece together to create your one of a kind snowflake. No two snowflakes are the same, right? Make sure you let it completely dry before you pick it up. When dry, use a piece of thread to hang up your snowflake.

SUGAR COOKIE NAME TAGS
To create these confectionery name tags, follow our recipe for sugar cookie dough. Form the cookies with a
tag-shaped cutter, then use a plastic straw to punch a hole in the pointed end of each treat before baking.
Customize each cookie by piping names and decorative edging with icing.
Yields: 16 cookies
Total Time: 2 hr 45 min Prep Time: 35 min Oven Temp: 400
Sugar cookie dough
2 stick(s) Softened Unsalted Butter
1 cup(s) Sugar
3 large Eggs
1 1/2teaspoon(s) Vanilla Extract
1/2 teaspoon(s) Salt
3 1/4cup(s) All-Purpose Flour
Directions
1. In a large bowl, using a mixer set on medium-high, beat together softened unsalted butter and sugar
until fluffy. Add eggs, one at a time, followed by vanilla extract and salt. Reduce mixer speed to low and
gradually add all-purpose flour, beating until ingredients are combined. (Dough will be slightly
sticky.)
2. Divide dough into 4 equal portions and cover each in plastic wrap, patting into 1/2-inch-thick
squares. Chill until firm, about 2 hours or overnight.
3. Preheat oven to 400 degrees F. On a floured surface, roll out dough, a square at a time, to 1/3 inch
thick. Cut out cookies using ornament- or tag-shaped cutters. Transfer cookies to a parchment-lined baking
sheet and chill for 10 minutes.
4. Bake until lightly golden, about 12 minutes. Cool completely on pan or wire rack before decorating.

EDIBLE PUZZLE COOKIES
3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup packed dark-brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
3/4 teaspoon coarse salt
1 large egg
3/4 cup unsulfured molasses

Royal Icing 
1 pound confectioners' sugar
5 tablespoons meringue powder
Scant 1/2 cup water
Directions:
Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more
water; if too thin, beat 2 to 3 minutes more.Cook's Note: Don't add all the water at first; test on parchment
with the stencil to determine the best consistency.

For Cookies:
Sift flour, baking soda, and baking powder into a medium bowl; set aside.Mix butter and sugar with an
electric mixer on medium speed until fluffy, about 2 minutes; mix in spices and salt. Mix in egg and
molasses, occasionally scraping down sides of bowl. Add flour mixture; mix on low speed until combined.
Divide dough in half; pat into two disks. Wrap in plastic wrap; refrigerate 1 hour. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8 to 1/4 inch thick.

To make puzzles:
Cut rolled dough into six rectangles, each 6 by 9 inches (reroll scraps once). Transfer to a
parchment-lined baking sheet; refrigerate until firm, 20 to 30 minutes. Bake until cookies are set and edges
are just starting to brown, 10 to 12 minutes. While cookies are hot, use a pizza cutter or paring knife to cut
out desired puzzle shapes. Carefully lift edges of parchment to keep puzzle pieces together; transfer to a wire
rack. Let cool completely.
Fit a pastry bag with a 5/16-inch plain round tip (such as Ateco #3); fill with 1/2 cup untinted royal icing. Tie
end with a rubber band; to prevent icing from drying out, stand bag, tip down, in a glass with a damp paper
towel in the bottom. Tint remaining icing as desired; fill another pastry bag the same way.
Outline each puzzle piece with tinted icing; fill outlined area with more icing, smoothing with an offset
spatula to make a thin layer. Let dry completely, about 1 hour. Keeping pieces together, use untinted icing to
outline the shape of a tree (design should overlap all pieces); decorate area inside outline as desired. One at a time, lift each piece; sprinkle with sanding sugar, tapping off any excess. Let dry 1 hour; package in boxes,
or store in an airtight container up to 1 week.

CHRISTMAS CRAYON GIFTS FOR KIDS:
You will need silicone bakeware & crayons – either use all of those broken up crayons or buy some cheap
ones at the dollar store. Peel all of the wrappings off of the crayons. Break the crayons into small pieces, the
smaller they are the better they will blend), You can use the same color of crayons or mix to make your own
color. For thick crayons fill to the top of the shape, for skinnier ones only fill half way in the shape. Place in
the oven at 200 degrees F for approximately 20 minutes. Half way through cooking stir them. Once they are
completely melted, remove them from the oven and let them completely cool down before taking them out.

RECIPES FROM YOUR FOOD STORAGE:

COCOA MIX: 
15 Cups instant powdered milk
1 ½ Cups sugar
1 Cup dry cocoa
1 ½ tsp. salt
Makes enough for 10 quarts or 40 1-cup servings.
TO USE THE MIX: Add ½ cup of mix to 1 cup hot water for a warm drink or ice cold water for chocolate milk.

BUTTERMILK: To 1 Cup milk add 1 Tbsp. vinegar OR lemon juice and let stand for five minutes.

“EAGLE BRAND” SWEETENED CONDENSED MILK:
1 Cup HOT water, 4 Cups powdered milk, 2 cups sugar, 1/4 cup butter
Blend very well in a blender. May be stored in the refrigerator or frozen.

WHIPPED TOPPING:
6 Tbsp. instant dry milk (3 ½ Tbsp. non-instant dry milk), 1 Cup boiling water, 2 Tbsp cold water, 1 tsp.
vanilla, 2 tsp. unflavored gelatin, 2-4 Tbsp. sugar
Dissolve the milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk,
dissolved gelatin and sugar. Stir and chill in the refrigerator until it jells. Now beat the mixture until it
acquires the consistency of whipped cream. Add the vanilla and whip again.

EGGNOG: Makes about 3 cups
Combine in blender or large bowl:
3 eggs, 1/4 tsp. salt, 1/2 cup non-instant dry milk powder OR a shy cup of instant milk powder, ½ cup sugar, 2 cups water, 1 TBSP rum flavoring, nutmeg to taste.
Beat or blend until foamy. Chill before serving. Sprinkle with nutmeg.

MAPLE SYRUP:
1 cup sugar, 1 cup brown sugar, 1 cup water, 1 tsp maple flavoring, 1 tsp vanilla

“ALMOND JOY” Candy bar:
¾ cup mashed potatoes, (potato pearls already mixed with water will do), Whole almonds, 2 Cups dry
powdered milk, 1 tsp. vanilla, 4 cups coconut, 2 Boxes bakers or dipping chocolate, your choice

Mix mashed potatoes and powdered milk until well blended, set aside. Mix together vanilla and coconut.
Add with potato mixture and mix well. Shape into balls or whatever shape you desire. Top with almonds
and cover with melted sweet chocolate. Let set and serve.

“OH HARRY” Bars: 1/2 Cup melted butter or margarine, 1 tsp vanilla, 1/2 Cup Karo syrup, 1/2 Cup
peanut butter, 1 Cup brown sugar, 4 Cups oats, 1 (6 oz) package chocolate chips

In heavy saucepan, mix together butter or margarine, peanut butter, vanilla, brown sugar and Karo syrup.
Heat until dissolved. Stir in oats and chocolate chips. Press into greased 9 x 13 inch pan. Bake at 375
degrees F for 15 minutes. DO NOT OVER BAKE. Cut into bars.