Week 3 Recipes

Recipes for Days 5 and 6

 

In a time when you need to live on a three month supply, you would need to sprout sprouts and make bread every week. However, that isn’t really necessary when you are simply using supplies to keep them rotated and you can buy at the store. You can use celery, lettuce, hamburger buns and bread from the store off and on with these menus because the supplies for sprouts and bread store well and don’t need to be rotated as often as some of the other supplies. However, you should probably occasionally just go all the way and do these things yourself so you become proficient and your family experiences the “scratch method” of living.

 

You should also have the following basic cooking supplies from long term storage:

Flour

Sugar

Salt

Baking powder

Baking soda

Powdered milk

Vegetable oil

 

Fruit Dumplings

 

1 quart of home canned fruit or 29-32 oz commercially canned fruit (peaches, cherries, strawberries, plums, pineapple and mandarin orange mix, raspberries, apricots, blueberries all work fine for this. I have added 3 Tbsp lime Jell-O powder to pears or orange Jell-O to apricots to make them interesting.)

 

Pour this juice and all into a small – medium pan with a lid. (I like a frying pan.) Heat over medium heat while you make the biscuit top below.

 

Biscuit top

1 cup all purpose flour

2 Tbsps. Sugar

1 ½ tsps. baking powder

¼ tsp salt

2 ½ Tbsp butter, shortening, or coconut oil

1 tsp ground flax seed in 2 Tbsp water (or an egg)

½ cup + 1 tablespoon milk

 

In a medium bowl; mix flour, sugar, baking powder, and salt. Cut in the fat until mixture resembles crumbs. Mix flax mixture, egg or egg substitute with milk. Combine with dry ingredients until moist.  When the fruit starts to boil, spoon the biscuit mixture on top a spoonful at a time. Cover and reduce heat so that it is simmering, but not rapidly boiling or it will scorch. Simmer 10 minutes. Remove lid and simmer 10 more minutes. Serve warm with milk, cream, or vanilla yogurt. We like a sprinkle of nutmeg on top.

 

Milk and eggs may be substituted for vegan alternatives.

*This can be cooked over a rocket stove or camp stove in an emergency. It could also be cooked in a small Dutch oven and not uncovered for the whole 20 minutes in a crisis situation.

 

Trail Mix – Standard trail mix is roasted peanuts, m&m’s, and raisins. However, you can use any nuts. (Things like whole raw almonds, raw peanuts, raw pecans and walnuts, last longer in storage, but any are doable if kept only a year in cool storage conditions.)

 

Dried Bananas –  If you pinch the end of a peeles banana gently you will see that a banana splits into 3. I like to split my bananas this way to dry them. Then it is a little bit like eating a hard piece of licorice. They also make a better snack than just a bunch of slices. My grandkids and I think these look like the rib bones in the elephant grave yard on Lion King, so we call them banana bones.

Pudding – You can make any package of pudding with powdered milk, but it works best if you add some shelf-stable cream to the milk. (1/4 cup to a quart of milk). Packaged pudding is great for short term storage. Pudding cups are fine here too, but you have to watch the expiration date.

 

French Toast – This works out well made from powdered milk and egg powder, just use manufacturer’s directions on both before mixing.

You can have maple syrup, honey, molasses, jam, cinnamon and sugar, or applesauce on the toast.

 

Taste of Home’s Bread Recipe (in case you don’t have a favorite)

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 2-1/4 cups warm water (110° to 115°)
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons canola oil
• 6-1/4 to 6-3/4 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
• Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

*If you make bread for this week, make one loaf for sandwiches and French toast, and the other half can be shaped and put on a baking sheet for buns.

 

Beef Stew and biscuits – Make your favorite stew recipe or use canned stew Place it in a rectangular cake pan or Dutch oven and top with the following biscuits. Bake about 30 minutes or until biscuits are nicely browned. (Stew should be slightly thinned if it is very thick.)

Biscuits

 

2 cups of flour

3 tsp. baking powder

1tsp salt

1 Tbsp. sugar

1/3 cup shortening, butter, or coconut oil

2/3 cup milk

 

Mix all the dry ingredients. Cut in the oil (can use liquid oil if needed, then mix in with the milk). Add milk and bring dough together to form a ball. Kneed just until smooth on lightly flowered surface. Roll to ½” thick and cut into desired shapes (squares are fine if you don’t want to roll dough again.) Add the shapes to the top of the stew. If you have any left, they can be baked at 400° or on a stick over coals and eaten with honey or jam.

 

Vegie Burgers – makes 10 medium patties

(adapted from Oh She Glows web site) – My favorite vegie burger

 

• 4 Tbsp dried onion bits
• 1/4 tsp garlic powder
• 2 ½ Tbsps. Ground flax seed
• 1 cup rolled oats
• 1/3 cup coarsely ground dried carrots
• 2 full Tbsp. dried parsley flakes
• 1/3 cup chopped almonds (toast if desired)
• ½ cup toasted sunflower seeds
• 1 tsp vegetable oil (olive is nice.)
• 1 Tbsp. soy sauce or tamari
• 1 ½ tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp oregano
• 2 ½ cups water

 

Mix together and let sit 30- 60 minutes. (Can sit overnight if refrigerated) Add:

 

• 1 can black beans – cooked, rinsed, drained, and coarsely mashed
• 1 1/3 cups bread crumbs
• Salt and pepper

 

Mix well. Fry in light oil over medium heat, 5 minutes on each side or bake at 350° for 30-35 minutes.

 

*These are yummy on a bun with all the fixings you like on a hamburger, but they can be eaten just as a patty with catsup.

 

Hush Puppies

Ingredients

• 1 cup yellow cornmeal

• 1/4 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 ½ Tbsp egg powder
• 2 Tbsp milk powder
• 1 tsp vegetable oil
• 3/4 cup water
• 3 Tbsps. Dried onion hydrated and drained
• Oil for deep-fat frying

Directions

• In a large bowl, combine the cornmeal, flour, baking powder, egg powder, milk powder, and salt. Mix the water, oil, and onion; add to dry ingredients just until combined.

• In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm.

Spam Burgers

There are some fancy recipes on line for these, but they are basically a slice of spam, fried and put on a bun with mayonnaise and a pineapple ring. You can add what you like.

 

From BiggerBolderBaking.com – Gemma’s No Bake Chocolate Chip Cookies

• 2 tablespoons (1oz/28g) butter
• 1 teaspoon vanilla extract
• ½ cup (30z/85g) brown sugar
• 3 tablespoons milk
• ½ teaspoon salt
• 1½ cup (41/2oz/128g) oat flour*
• ½ cup (30z/85g) chocolate chips

1. Line a cookie sheet with parchment paper, set aside.
2. In a large bowl, melt together the butter and brown sugar. This should take roughly 1 minute.. Whisk together then add the milk and vanilla.
3. Once the wet ingredients are combined add in the oat flour and salt, stirring until just incorporated. Once the dough has formed gently fold in the chocolate chips.
4. Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of dough into your hand. Roll into a ball then place on the lined baking tray and press down into a ½ inch thick disc.
5. Repeat the process until you’ve used all of the cookie dough. Top with additional chocolate chips if desired.
6. Allow to set in the refrigerator for a minimum of 20 minutes. Enjoy!
7. These cookies can be kept covered and stored in the fridge for up to 10 days.

*Make oat flour by putting rolled oats in a blender. * Add more milk or flour to make cookies moldable as needed.

How to make yogurt

*You can use just powdered milk, but this turns out nicer with ¼ cup of shelf stable cream to 1 quart HSC powdered milk or whole powdered milk.

• In  a blender with warm water, mix 3 cups of water to ¾ cup of milk powder. (I multiply this recipe by 4 and make a lot, but you wouldn’t want to do this in a crisis if you don’t have refrigeration.)
• In a pan, heat the milk over medium heat to 180°. This changes the proteins in the milk so they will culture better and also helps to keep it from growing inappropriate bacteria. Don’t heat it higher than 180°.
• Remove the pan of milk from the heat and let it cool down. This step takes the longest of any part. While it is cooling, set a medium bowl out with a large tablespoon of plain yogurt containing active cultures for every quart of milk used. Let it warm to room temperature as the milk cools.
• Prepare your incubator. This can be a thermal cooker with jars surrounded by warm water. It can be a thermos, a small cooler used to carry drinks. It can be a jar wrapped in a lot of warmed towels and blankets in a clothes basket. The objective is to have a place for the yogurt to sit for 8 hours that will maintain the heat as much as it possibly can. I have used a lot of things. My favorite is a cooler filled with warm water that will surround my mason jars of milk.
• When milk cools to about 118° (under 120° and over 110°) Mix a bit into the bowl of yogurt until it is smooth. Then add the yogurt to the rest of the pan of milk. Quickly put the milk into whatever you have chosen to keep it warm and leave it undisturbed for 8-10 hours.
• Refrigerate.

 

*Add jam, vanilla and sugar, or fruit to your yogurt when it is done. If you want Greek style put it in a coffee filter in a strainer and let the whey drain off until it is the thickness you like. If you drain a lot off you can use it as a yogurt cream cheese.