Breakfast Cookie (single serving)
In a medium sized mug or half pint jar mix the following:
½ a large banana or 1/3 cup applesauce (fruit cup size)
1 ½ Tbsps. Peanut butter
½ Tbsp. honey
1 Tbsp. milk
4 Tbsps. quick rolled oats
1-2 Tbsps. Your choice of dried fruit, nuts, seeds, spices, or chocolate chips
Mash banana. Mix in remaining ingredients. Bake in microwave for 1 ½- 2 ½ minutes or until top is firm or set to the touch. Let cool and enjoy.
*If you make this in a canning jar you can screw the lid on and it is portable.
*You can substitute the milk and eggs for vegan options. You can also substitute the honey for another liquid sweetener or leave it out. You can use a different nut butter or oil (reduce oil to ¾ Tbsp.)
* No microwave? Make a batch of these in a thermal cooker and have them all ready in the morning!
Custard Rice Pudding – serves 2-3
2 cups cooked rice
½ cup raisins (or other dried fruit)
3 cups milk (fatted is best)
2 ½ eggs worth of egg powder
1/3 – ½ cups sugar
1 tsp vanilla
1/16 tsp salt
1/8 tsp nutmeg In a small saucepan, mix rice and raisins. In a blender or with a whisk, mix water, milk powder, egg powder, sugar, vanilla, and salt. Pour mixture over the rice and raisins. Cook over medium heat while stirring to avoid scorching. When it just starts to boil it is done. Let cool for 15 minutes before serving. Cover if you want to avoid a skin forming on top. Stir before serving.
*You can use milk substitutes in this recipe, but not egg substitutes.
*Can be cooked over a rocket stove, butane, or propane camp stove in an emergency.
Sweet and Sour Jerky serves 2-3
¾ cup cut up teriyaki beef jerky
2 cups water
8 oz. can of pineapple tidbits with juice + ½ tsp. vinegar
Tbsp. dried (or 2 Tbsp. freeze-dried) bell pepper
½ Tbsp. dried onion bits
1 Tbsp. soy sauce
Good shake of garlic powder
Good shake of dried ginger powder
1 rounded Tbsp. sugar
Cut jerky up with kitchen sheers and add it to the water in a small sauce pan. Simmer for 45-60 minutes. Add pineapple, peppers, onion, soy sauce, garlic, ginger, and sugar. Let simmer for 10 more minutes. Mix 2 Tbsps. Corn starch to 3 Tbsps. Water and mix well. Stir into the other ingredients and cook stirring just until thickened. Serve over rice.
*This is a 2-3 aging person amount. If you choose to double the recipe use a 20 oz can of pineapple and no vinegar.
*Because of the slow cooking time for the meat, this is a good recipe for a crock pot or thermal cooker.
*Providentliving.org counts beef jerky as one of the things that doesn’t store well. For sure it is not a long term item. However, I have found that if it is stored in air tight jars with an oxygen absorber in a cooler room it does fine for 2 or more years and qualifies well as short term storage.
*Make enough rice to go with this topping that you can have 2 cups left over for breakfast rice pudding on the next day.
Chicken and Dumplings – serves 2-3
3 cups chicken broth or water and bullion
2 Tbsps. dried celery
2 Tbsps. dried carrots
2 Tbsps. dried onions
2 Tbsps. dried peas
1 15 oz. can chicken or 3 5oz cans
1 tsp. poultry seasoning or mix of sage, thyme and marjoram
Put all ingredients in a small, lidded frying pan (about 6 cup capacity). Cover and bring to a boil. Turn heat down and simmer while you make the following “dumplings” to go on top.
1 cup flour
1 ½ tsp. baking powder
½ tsp salt
1 tsp poultry seasoning (or mix of sage, thyme, and marjoram)
2 Tbsps. Coconut oil or shortening
1egg or substitute (I like ground flax seed for this.)
1/3 cup milk or milk alternative
Mix the dry ingredients. Cut in oil until it resembles crumbs. Mix milk and eggs and add this mixture to the “crumb” mixture. Stir just until blended and spoon over the simmering chicken mixture. Simmer with the lid on the pan for 10 minutes. Remove the lid and simmer another 10 minutes. Serve warm.
Southwest Sprout Salad – Serves 2-3 as main dish salad
3 cups sprouts (with a little green to them)
1 15oz. can of black beans, rinsed and drained
1 150z. can of corn, drained
1 batch of day cheese (recipe below)
1 batch of creamy salsa dressing (recipe below)
1 small can of black olives (optional)
Dried cilantro (optional)
Arrange sprouts on 2-3 plates. Divide the corn, beans, and cheese between the plates and sprinkle over the sprouts. Drizzel dressing over the top and top with olives and cilantro as desired.
Day cheese:
4 cups of water
¾ cup of milk powder (HSC)
¼ cup shelf stable whipping cream (put the rest of the carton in refrigerator or cool place for use on day 4)
3 Tbsps. White vinegar
Salt to taste
Place the water, milk powder, and cream in a blender and blend. Then pour in a small sauce pan. (or whisk in the pan until well blended with no lumps). Heat to 180° or just before boiling and remove from heat. Stir in vinegar. Within just 1 minute you should see the milk curdle and separate forming curds. If curds have not formed in 2 minutes add another tsp. vinegar. When the curds have separated from the whey, pour into a colander lined with cheese cloth or clean cotton dishtowel. Let the whey drain out into a bowl or pan underneath. When the whey had drained, add salt and mix. Put in a cool place until ready to use. *I like this best with lemon juice instead of vinegar, but either works well. Apple cider adds too strong a taste for this cheese.
*Don’t dump the whey. You can use it on Day 4 with bullion as the liquid in the chicken and dumplings. You can also use it in baking the chocolate chip cookies in place of the water.
Creamy Salsa Dressing
4 oz salsa
4 oz mayonnaise
1 slice dried lime, crushed, if you have it
½ tsp. cumin + salt and pepper to taste
Fruity Sprout Salad
3 cups of sprouts
1 small pkg. dried cranberries (Craisins)
1 can mandarin oranges
½ cup pecan pieces
Dressing from Island Pasta Salad on day 1 (or other sweet dressing)
On small salad plate, arrange sprouts. Top with cranberries, oranges, and pecans. Drizzel with dressing of your choice
Snow On the Mountain – Serves 4 *Make ahead
1 package of graham crackers
1 32 oz jar of applesauce
¾ cup of whipping cream (left from day3)
Sugar and vanilla to add to cream
In individual bowls, place a spoonful of applesauce, then a graham cracker broken into a square. Cover the graham crackers with ½ “ of applesauce and add another cracker. Continue to layer about 4 layers. End with applesauce. Let sit so that the crackers soak up the juice from the apples. Just before serving, whip and sweeten the cream. Add a nice dollop to the top of each bowl. You can also add a dash of cinnamon if desired.
Soft Peanut Butter Chocolate Chip Cookies
¾ cup peanut butter
¾ cup coconut oil or shortening (or butter)
¾ cup of brown sugar, packed
1 ½ cups dried banana rehydrated and mashed or applesauce
½ cup water
¼ cup of egg powder
1 ½ Tbsps. Milk powder
4 cups all purpose flour
2 tsp. baking powder
1 tsp baking soda
½ tsp salt
1 12 oz bag of your favorite chocolate chips
Mix oil, peanut butter, brown sugar. Mix in banana(or applesauce) and milk. Sift or mix flour, baking powder, soda, salt, and egg powder and milk powder. Fold this into the wet ingredients. If the dough does not hold its shape well add another half cup of flour. Fold in chocolate chips. Spoon onto greased baking sheet. Bake at 350° for 15 – 20 minutes or until lightly browned.
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