Archive for the ‘Recipies’ Category

Emergency Preparedness – Mother’s Maple Syrup

Thursday, December 14th, 2006

Growing up I never knew that maple syrup came ready made in a 24 oz. bottle. Mom raised me right and I watched her make all our syrup from a small bottle of Mapleine imitation maple flavoring.

One 2 fluid oz bottle makes 24 pints of syrup along with nothing more than water and sugar. Adding corn syrup can thicken this pancake and waffle topping as thick as you want.

One cup water over two cups any kind of sugar, add ½ tsp. Mapleine and boil. Couldn’t be easier.

As a storage item big things come from this little bottle, and it is very inexpensive. My daughter had a first fight with her new husband first time shopping at the grocery. She quoted her Grandma:  “no Log Cabin Syrup in our house. It’s too expensive and it doesn’t taste as good as home-made. Put that back!”

It made me proud knowing she listened once or twice while we had her at home.

For more information contact (your emergency preparedness specialist).


Emergency Preparedness – Scratch Pancakes and Tortillas.

Thursday, December 14th, 2006

When times are tough, making gluten breads that require kneading and oven baking may prove to be beyond energy capabilities.

Quick breads or batter breads are simple substitutes. There is not much difference between pancakes, waffles, and tortillas, except wheat flour in the first two and corn flour in the last – both being easy to hand mix and fry cook.

Check this recipe: (*tortilla ingredients)

1 ½ cups wheat (*corn) flour
1 T. baking powder
¾ tsp. Salt
3 T. sugar (*little or none)
2 eggs
1 ¼ cups milk (*3/4 cup)
¼ cup oil (*lard)

Blend, stir, or fork ingredients together for fry pan cooking.

Master one of these now for camping, R Ving, or Saturday morninging.  Kids love ‘em anytime.

For more information contact (your emergency preparedness specialist).


The 25-Cent Breakfast, by THERMOS

Saturday, September 30th, 2006

Emergency Preparedness – The 25-Cent Breakfast, by THERMOS.

   Grains and legumes can easily be cooked while you sleep, if you know this simple procedure.  Only grain, a 32 oz. wide-mouth Stainless Thermos bottle, and boiling water are needed.  Follow these steps:

  1. While boiling 3 cups of water, put ¾ cup of grain(s) in the Thermos.
  2. Add ¾ teaspoon salt and 1 Tbs. sweetener (sugar, molasses, honey, syrup, etc.)
  3. Pour in boiling water up to ½ inch of the bottom of the screwed-on cap, and shake the Thermos.

  ** If the grain(s) or legumes(s) are not fully cooked after six hours  (legumes may not be) simply drain the water off and replace with new boiling water, and a little salt.  Thermos cooking possibilities are endless.
   With a cup of sugar your cereal can taste just like store bought.  Better yet, add raisons, nuts, and other dried fruits for different texture, flavors, and food value instead of extra sugar.  It will curb hyperactivity.
   For more information contact (your emergency preparedness specialist).

Whole Wheat Angel Food Cake Recipe?

Saturday, May 13th, 2006

Emergency Preparedness – Whole Wheat Angel Food Cake Recipe?

   “If they don’t have bread, let them eat cake,” said Marie Antoinette.  Surely she was speaking about whole wheat angel food (sponge) cake.  It is something to really loose your head over.  The only difference between angel food and sponge cakes is that the entire egg is used in the sponge cake.  We’ve never had anyone not like this, let alone know that it was whole wheat.  The flavor is THE BEST.  Try me on this.
6 large eggs, separated                 ½ tsp. Vanilla                       1 ½ cups sifted whole wheat flour 
½ cup water                                   ½ tsp. Lemmon extract       ¼ tsp. salt
1 ½ cups raw or brown sugar      ¼ tsp. Almond extract         1 tsp. Cream of tartar 
   In a small mixer bowl on high speed mix yolks, water, sugar, and flavorings for 5-7 minutes, until very thick and creamy.  Sift flour and salt together twice and add gradually to mixture on low speed. 
   Beat egg whites and cream of tartar together in another bowl until stiff.  Do not underbeat or allow whites to stand, but fold immediately into first mixture and pour into ungreased tube pan.  Bake at 325-350 degrees for 60-70 minutes, or until top springs back when lightly touched.  Invert pan and cool thoroughly before removing.  Delicious served with fresh fruit, ice or whipped cream, or all three.  The Wheat for Man cookbook, p. 97 recipe, is out of print.  BETTER HANG ON TO THIS, or call your EP specialist.

Whole Wheat Bread Recipe. (Great bread at 15-cents a loaf.)

Saturday, May 13th, 2006

Emergency Preparedness – Whole Wheat Bread Recipe.   (Great bread at 15-cents a loaf.)

   Ten years before Great Harvest, we raised our kids on this bread recipe. Couldn’t have made it without it.

   In mixing bowl blend 5 ½ cups warm water, ½ cup sweetener (honey, molasses, or sugar), ½ cup oil,
3 T. liquid lecithin, 2 T. salt, 6 cups fresh ground whole wheat flour, and ½ cup gluten flour.
On high speed mix for 5 minutes.  Add 1 T.  freeze-dried yeast (Fermapan or SAF yeast), and an additional 5-6 cups wheat flour so that the dough pulls away from the sides of the mixing bowl, is thoroughly mixed, and is soft but not sticky.  Stop mixer, cover bowl with damp towel and let rest at room temperature for 90 minutes.  Empty bowl on lightly oiled counter and roll raised dough out like pie dough into 2 x 3 foot slab, ½ inch thick.  NEVER PUNCH DOUGH DOWN, or it will tighten up like a steel spring and not relax again.   Roll slab into 3 foot long log and cut into medium (or even small) length loaves.  Put in greased bread pans, and place in room temperature oven until dough raises 2-3 times its size.  Without removing, turn on oven and bake at 350 degrees for 35-40 minutes, until bread can easily be removed hot from pan and SMELLS done, not doughy.  Place loaves on rack, cover, and let cool.
   Any question about ingredients, contact (your emergency preparedness specialist). Happy, healthy eating.

The Staff of Life is Good and Cheap

Tuesday, April 18th, 2006

   Throw out the Fruit Loops, Coco Puffs, and even the Wheaties.  Here’s good breakfast stuff made easy.

Microwave Granola

Mix thoroughly the following ingredients in a 4 quart microwave safe bowl:

8 cups rolled oats or six-grain rolled mix  +  l l/2 cups shredded coconut  +  ½ cup packed brown sugar  +  ½ cup honey  +  ½ cup cooking oil  +  ½ tsp salt  +  1 tsp vanilla  +  ½ cup any or all of the following: wheat germ, oat bran, sunflower seeds, sesame seeds, pumpkin seeds, chopped walnuts, pecans, cashews.

   Cook on high power uncovered for 14-16 minutes and stir thoroughly twice during cooking.  If you’d like, add raisins or other dehydrated fruits, date pieces, etc., after baking while granola is still warm.

WARNING:  This stuff is extremely habit forming.  Initially, you can expect high rates of consumption.
   For more information contact (your emergency preparedness specialist).


Go Bananas – More

Tuesday, April 18th, 2006

     When it comes to the best stuff, nothing beats good homemade food.  The following is the promised banana candy recipe that makes good enough stuff to even give away as Christmas presents.

     Using over ripe but not mushy bananas that are still sliceable, stick a fork through a ¼ inch thick cross cut piece and dip it in honey or Kero Syrup to get it sticky.  You can color and flavor the honey with a table spoon or two of un-dissolved  Jell-O powder.  Then coat the sticky slice with coconut, granola, or chopped nuts, (use your imagination), and dehydrate the glob as you normally would raw bananas.  Dried bananas have a caramel-like chewy texture and, with any good stuff added as coating, only taste better.  Chocoholics partial or full dip these dehydrated morsels to make the ultimate confection.  You can’t add something good to something good and come up with something bad.
     EXERCISE EXTREME CAUTION with this candy.  It is very addictive and your family may go bananas from this wonderful homemade memory.

     For more information call (your emergency preparedness specialist).


Go Bananas

Tuesday, April 18th, 2006

     The easiest way to peel a banana without a knife is to start at the bottom end instead of the stem.

     Did you know that bananas are not only great for energy, but are an exceptional source of potassium?  Additionally, home dried bananas will store until you have eaten them all.   I’m not talking about the sweetened with coconut oil and honey, crispy, tasteless, commercial dried bananas.  Home dried bananas need no sweeteners or preservatives, and their texture is wonderfully chewy and flavorful.

     The cheapest bananas are the best – the black dotted, ready for the dumpster type.  The sugars are not set until the pealing is getting spotty and soft.  Too mushy and they are hard to slice, but good for banana bread.  Bargain with the produce manager to take all he has and you can get them for as little as $.10 a lb.  Lay out ¼ inch slices so they overlap each other by 1/8 inch and when dry and stuck together, they will peel off the tray like a belt.  Hide them or they will be gone in a week, especially if you have candied them.  That’s a recipe for another week.  Good stuff like this you can’t buy.  You have to make it at home.

     For more information contact (your Emergency Preparedness Specialist).