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Is Recession Preparing a New Breed of Survivalist? [Survival Today - an On going Thread #2]
May 05th,2008

Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood


TOPICS: Agriculture; Food; Gardening; Pets/Animals
KEYWORDS: barter; canning; cwii; dehydration; disaster; disasterpreparedness; disasters; diy; emergency; emergencyprep; emergencypreparation; food; foodie; freeperkitchen; garden; gardening; granny; loquat; makeamix; medlars; nespola; nwarizonagranny; obamanomics; preparedness; prepper; recession; repository; shinypenny; shtf; solaroven; stinkbait; survival; survivalist; survivallist; survivaltoday; teotwawki; wcgnascarthread
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To: nw_arizona_granny

The best part of growing up as a Scout, and then leading my 3 sons in Scouting is the Motto “Be Prepared”.

There are so many aspects of Scouting teacings about self reliance utilizing the most basic of materials. Knots. building shelter. navigating by compass. teamwork. first aid. Not being wasteful with resources. Identifying edible plants and poisonous plants, insects ,animals. Basic survival skills.


2,881 posted on 02/25/2009 11:40:55 PM PST by o_zarkman44 (Since when is paying more, but getting less, considered Patriotic?)
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To: All

http://www.foodreference.com/html/amaranthflaxbreadr.html

Amaranth & Flax Seed Bread

From Ernest L. Rhamstine, a Retired Prof. of Microbiology
(A subscriber to the weekly Food Reference newsletter)

AMARANTH & FLAX SEED BREAD

Amaranth & Flax seed bread is a one-rise process. The dough rises in a warm oven and is then baked without moving the pans. This works well using 13 oz. coffee cans thereby making cylindrical loaves that are easy to slice for sandwiches or toast.

Combine in a 2 qt. microwave safe bowl
1 12 oz can full bodied beer (or water)
2 T. sugar
mix well, and microwave until warm
add 3 pkgs. rapid-rise yeast.
set aside to proof.

Warm the oven. Include a 2 qt. container of hot water placed on bottom shelf

Combine in a large mixer bowl (KitchenAid type)
1/3 C. amaranth grain (not flour)
1/2 C. flax seed
1 C. Oatmeal (Quaker Quick Cook)
1 C. white bread flour
1 T. sea salt
6 T. sugar
1 12 oz. can beer (or water)
thoroughly mix with batter beater

add proofed yeast mixture
mix
switch to dough hook
add
3 - 5 C. white bread flour
add 1/4 C. canola oil
knead, adding flour until dough ball pulls away from bowl

Prepare 6 coffee cans or 3 11/2 qt stainless bowls for baking the bread.
Spray interiors with Pam, place pans in oven to warm.

Turn dough onto floured surface; knead in additional flour if too sticky.
The dough can be a little ‘wetter’ than a typical bread.
Roll into a uniform cylinder about the diameter of your arm.
Cut into the required number of pieces.

Knead pieces into spheres.

Place dough in pans or cans; spray tops with Pam.

Loosely cover with aluminum foil.
place on middle shelf of warm oven to rise; about 1 hr.

When dough has doubled in size, turn oven to 400 F.
DO NOT move loaves-they are fragile and may collapse if jostled.
DO NOT remove water dish from oven.
When oven comes to 400 F. remove foil. Save it.
Set timer for 25 min. Do not open oven door for first 10 min.
Check color of tops.
If too dark, recover with foil.

Turn oven temp. back to 325 F. - Continue baking for 10 min.

Loaves are done when center reaches 190 F.
Immediately turn out of pans to cool on wire racks.
Freeze loaves if not used immediately.

The bread is great for sandwiches and it toasts well.


2,882 posted on 02/25/2009 11:41:59 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/cranberry-yb.html

CRANBERRY YAM BREAD, EASY

The natural sweetness of the yams with the burst of cranberries will keep this easy bread tops on everyone’s list.
Also see Article: Louisiana Sweet Potatoes

Makes 16 slices

• 1 (8 oz.) package reduced-fat cream cheese, softened
• 1 cup sugar
• 1 (15 oz.) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
• 2 large eggs
• 1 1/2 cups biscuit baking mix
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup dried cranberries, or chopped fresh cranberries

Preheat oven to 350 degrees.

In a mixing bowl, cream together the cream cheese and sugar until light.

Beat in the sweet potato and eggs.

Stir in the biscuit mix, cinnamon, nutmeg, and cranberries until just blended.

Turn into a 9x5x3-inch loaf pan coated with nonstick cooking spray.

Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes.

Per serving: CAL 189 (26% from fat); FAT 6g; PROTEIN 4g; CARB 31g; CHOL 37mg; SODIUM 231mg; SATURATED FAT 3g; DIETARY FIBER 1g

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.


2,883 posted on 02/25/2009 11:43:11 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/ch-on-rb-82707.html

CHEESE AND ONION RICE BREAD
Yield: Makes 8 servings

Ingredients
• 3 tablespoons butter or margarine, melted, divided
• 3/4 cup chopped onion
• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening or margarine
• 1 egg, lightly beaten
• 1/2 cup milk
• 1 cup cooked rice, cooled
• 1 cup grated sharp Cheddar cheese, divided
• 1 tablespoon poppy seeds

Directions
Cook onion in 1 tablespoon butter in small skillet until transparent. Set aside to cool.

Sift flour, baking powder and salt into large bowl. Cut in shortening with pastry blender. Combine eggs and milk. Add to flour mixture, stirring with fork just until moistened. Stir in onions, rice and 1/2 cup cheese.

Spread dough in greased 8-inch round baking pan. Sprinkle with remaining 1/2 cup cheese, poppy seeds and remaining 2 tablespoons melted butter. Bake in preheated 400 degree oven 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve Hot!

Nutrition Facts
Calories 304
Total Fat 18g
Cholesterol 55mg
Sodium 543mg
Total Carbohydrate 26g
Dietary Fiber 1g
Protein 8g

USA Rice Federation (www.usarice.com)


2,884 posted on 02/25/2009 11:45:48 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/ch-chil-rb-82707.html

CHEESE AND CHILES RICE BREAD
Yield: Makes 8 servings.

Ingredients
• 3/4 cup chopped onion
• 3 tablespoons butter or margarine, melted, divided
• 1 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter or margarine
• 1 cup cooked rice, cooled
• 1 cup shredded Cheddar cheese, divided
• 1 4-ounce can chopped green chiles, drained
• 1 egg, lightly beaten
• 1/2 cup milk
• 1 tablespoon poppy seeds

Directions
Cook onion in 1 tablespoon butter in small skillet until transparent; set aside to cool.

Sift flour, baking powder and salt into large bowl. Cut in butter with pastry blender.

Combine egg and milk. Stir in rice, 1/2 cup cheese, onion, chiles and egg mixture.

Spread dough in greased 9-inch round baking pan. Sprinkle with remaining 1/2 cup cheese, poppy seeds and remaining 2 tablespoons butter. Bake at 400 degrees 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve hot!

Nutrition Facts
Calories 307
Total Fat 18g
Cholesterol 76mg
Sodium 533mg
Total Carbohydrate 27g
Dietary Fiber 1g
Protein 8g

USA Rice Federation (www.usarice.com)


2,885 posted on 02/25/2009 11:46:59 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/bugsy-bread-1008.html

BUGSY BREAD bugsy bread

Servings: 1-loaf or 16 servings (slices)

Ingredients:
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs, slightly beaten
• 1 2/3 cups whole-wheat flour
• 1 teaspoon baking soda
• 3 large or 4 small finely grated carrots, enough for 1½ cups
• 1/4 teaspoon salt
• 3/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup raisins
• 1/2 cup pecans, chopped - optional

Directions:
Preheat oven to 350°F.

Lightly grease bottom only of one 8½ x 4½-inch loaf pan.

In a large bowl, beat brown sugar, granulated sugar and oil for one minute, scrape bowl. Add eggs one at a time, beating well after each addition. Sift together whole-wheat flour, soda, salt, nutmeg, and cinnamon. Stir into bowl mixture just until dry ingredients are moistened. Fold in carrots, raisins and pecans.

Pour batter into prepared pan. Bake for 60 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pan. Cool completely on wire rack.

Nutrition:
One, 1-ounce serving provides approximately: 215 calories, 4 g protein, 28 g carbohydrates, 3 g fiber, 10 g fat (3 g saturated), 30 mg cholesterol, 13 mcg folate, 1 mg iron, 131 mg sodium.

Recipe courtesy of the Wheat Foods Council


2,886 posted on 02/25/2009 11:52:16 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/chapatti-21507.html

CHAPATTI, HOMEMADE (CHAPATI)

If you can make pancakes, you can make this chapatti. There are only six ingredients and the process is simple. Serve them hot with butter, honey, jam, or cinnamon and sugar or plain as a complement to a main dish.

Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web.
CLICK HERE for FREE Book How To Bake

Ingredients
• 1 cup stone ground whole wheat flour
• 1 cup all purpose flour
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup water
• 1 tablespoon vegetable oil

Directions
Preheat a griddle or frying pan until it’s very hot. We used an electric griddle set on 400 degrees. Do not grease the griddle.

1. Mix the flours, salt, and sugar together in the bowl of your stand-type mixer.

2. Add the water and oil. Mix with a dough hook for six to eight minutes or until the gluten is formed. You may need to add a bit more flour or a dribble of water to get the consistency of bread dough.

3. Divide the dough ball into ten or twelve pieces. Roll one into a thin disc as if you were making a tortilla. Place it on the hot griddle. After a minute, turn it over then remove it to a hot plate. Continue with the other pieces.

4. As the breads come off the griddle, microwave them for ten to fifteen seconds.

Serve hot.

Baker’s notes: If the griddle is hot enough, you should have browned spots on the bread. Do not overcook the breads. Overcooked breads will be crisp and dry instead of soft and chewy. The moisture in the bread creates the steam that puffs the bread.

While we could never get enough steam to make the breads as puffy as those in a restaurant, these were still good.


2,887 posted on 02/25/2009 11:53:59 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/hardtack.html

HARDTACK
Oven: 400º F
Time: 35-45 minutes
Yield: 12-15 biscuits

Ingredients:
• 2 cups stone ground flour
• 1 cup water

Combine the flour and water.

Knead until smooth.

Sprinkle some flour on a smooth surface and roll the dough flat until it is 1/4 inch thick.

Cut biscuits out with a can or a glass making each biscuit about 3-4 inches in diameter.

Poke holes into each biscuit with a fork.

Place on a floured cookie sheet.

It should come out hard and dry.

Pioneer and Indian Recipes
National Park Service, Department of the Interior
Whitman Mission NHS - History & Culture


2,888 posted on 02/25/2009 11:55:52 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/grants-bread.html

MILE HIGH POPPY SEED BREAD

Note from Chef James: I have recently moved from Key West, Florida to Winona, Minnesota, where I lived for a while many years ago. This is the first of what will be an extensive area of the website about the Winona area and its relationship with food. Chef James
The following is a recipe by Grant Borkowski, who is a member of a Grants Bread local 4H club and makes projects for the county fair, This year he made bread, buns, and cookies, showed chickens ( golden polish and black silkies) made a cement bird bath and two photography projects. This year he won a Trip to the state fair where he received a blue ribbon for his bread.
Grant Borkowski also plays the banjo and trumpet and lives on the family farm on the bluffs above Winona, Minnesota. He loves playing video games and playing with his cats and puppy Lou.
Congratulations to Grant, and welcome to the Food Reference Website! Chef James

From: The All-New Blue RIbbon Cookbook by Catherine Hanley

Makes 1 (1/2-lb.) loaf.

(Scant 1 tablespoon) active dry yeast
1/4 cup warm water (105 to 115F)
1/2 cup water
2 tablespoons sugar
1/4 cup butter, cut into chunks
1 teaspoon salt
1 tablespoon poppy seeds
3 to 31/2 cups bread flour
2 eggs
2 egg yolks

Directions
1. In a small bowl, sprinkle yeast on the warm water, stir to dissolve and let stand until bubbly

2. In the microwave, heat the 1/2 cup water, sugar, butter, salt and poppy seeds to 115F (45C), stirring to mix ingredients. Pour into a large mixer bowl.

3. Add 11/2 cups flour and the yeast mixture.

4. Beat until well mixed the beat in eggs and egg yolks.

5. Switch the mixer to use a dough hook

6. Mix in enough additional flour to make soft dough that pulls away from the sides of the bowl.

7. Knead dough for 5 minutes on a #2 speed.

8. Grease a large bowl. Place dough in greased bowl and turn to grease top.

9. Cover with plastic wrap and let rise in a warm place until double, 45 to 60 minutes.

10. Punch down dough.

11. Grease an 8/2 X 4 inch loaf pan.

12. Turn dough out onto a lightly floured surface, form into a loaf and place in greased loaf pan.

13. Cover with plastic wrap and let rise until just double, about 45 minutes.]

14. Remove top oven rack. Preheat oven to 375F

15. Bake the loaf on lower rack 35 to 40 minutes or until crust is deep golden brown.

16. Let bread cool in pan 1 to 2 minutes for easier removal.


2,889 posted on 02/25/2009 11:59:04 PM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All; JDoutrider

[Bread recipes above and below this, the odder the better..LOL]

PEANUT BUTTER BREAD peanut butter bread
A bread machine recipe
Servings: one large loaf - 16 slices

Ingredients:
• 1 cup + 2 tablespoons water, room temperature
• 1/2 cup peanut butter, smooth or chunky
• 1/4 cup brown sugar, packed
• 1/2 cup peanut butter chips
• 2 tablespoons chopped peanuts (optional)
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 tablespoon gluten flour (optional)
• 1 3/4 teaspoons bread machine or quick rise yeast*
* For high altitude, use 1½ tsp. Yeast

Directions:
Combine ingredients in your machine in the order given by the manufacturer. Use a white or sweet dough cycle. As the dough is mixing, check to see if it needs additional water or flour. The dough should be slightly sticky, yet pull away from the sides of the pan.

When done, cool on a rack for 20 minutes and then slice and serve. Add jelly to make a PB&J treat or your favorite topping of butter, peanut butter or honey.

Optional method: Monkey Bread –

Pre-heat oven to 375°F.

Make dough in the dough cycle of your machine. Remove and cut into 16 equal portions. Roll into balls and place, smooth top down, in a greased loaf or bundt pan. Let rise until double in size and then bake for 35 to 40 minutes. Cover with aluminum foil after 20 minutes to prevent a dark crust. (Tap lightly on bread to see if it sounds hollow and is golden brown.) Cool on rack 15 minutes and then serve. Bread “balls” should be pulled off and not sliced.

Nutrition:
One serving (one slice) provides approximately: 218 calories, 8 g protein, 31 g carbohydrates, 2 g fiber, 7 g fat (3 g saturated), 0 mg cholesterol, 66 mcg folate, 2 mg iron, 203 mg sodium.

Recipe courtesy of the Wheat Foods Council www.wheatfoods.org


2,890 posted on 02/26/2009 12:02:02 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

http://www.foodreference.com/html/micro-honey-wheat-108.html

MICRO BREWERY HONEY WHEAT BREAD

King Arthur Flour Whole Grain Baking
by King Arthur Flour
A pleasant yeasty aroma, reminiscent of the local pub, is the only clue you have to this bread’s main liquid ingredient: beer. This moist, light-textured wheat-and-oat bread is lightly sweetened with honey, successfully walking the line between sandwich loaf and sweet bread. It makes marvelous toast and does equally well in a sharp Cheddar grilled cheese sandwich.
Yield: One 8 1/2 x 4 1/2-inch loaf, 16 servings
Baking Temperature: 350°F
Baking Time: 30 to 35 minutes

Ingredients
• 3/4 cup (6 ounces) amber ale or mild-flavored beer
• 1/4 cup (2 ounces) orange juice
• 3 tablespoons (2 1/4 ounces) honey
• 4 tablespoons (1/2 stick, 2 ounces) unsalted butter, cut into 6 pieces
• 1 3/4 cups (7 ounces) traditional whole wheat flour
• 1/2 cup (1 3/4 ounces) old-fashioned rolled oats
• 1 cup (4 1/4 ounces) unbleached all-purpose flour
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons instant yeast

Directions
Combine all the ingredients, and mix and knead them—by hand, mixer or bread machine—until you have a soft, smooth dough. Cover and allow the dough to rise until it’s puffy and nearly doubled in bulk, 1 to 2 hours.

Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Gently deflate the dough, and shape it into an 8-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap or a proof cover, and allow it to rise till it’s crowned about 1 1/2 inches over the rim of the pan, 1 1/2 to 2 1/2 hours. Near the end of the bread’s rising time, preheat the oven to 350°F.

Uncover and bake the bread for 30 to 35 minutes, tenting it with foil after 15 minutes. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190°F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for 30 minutes before slicing.

Nutrition Information Per Serving (1 Slice, 48G): 17g whole grains, 134 cal, 3g fat, 4g protein, 19g complex carbohydrates, 3g sugar, 2g dietary fiber, 8mg cholesterol, 169mg sodium, 102mg potassium, 25RE vitamin A, 2mg vitamin C, 1mg iron, 10mg calcium, 85mg phosphorus.


2,891 posted on 02/26/2009 12:04:17 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/jal-rrpcbread-0306.html

JALAPENO AND ROASTED RED PEPPER CHEESE BREAD
Makes 16 servings

Ingredients
• 3/4 cup warm water (100 -110º F)
• 1 teaspoon sugar
• 1 (1/4-ounce) package active dry yeast (about 2 1/4 teaspoons)
• 2 3/4 cups bread flour, divided
• 1/4 cup pureed roasted red bell pepper
• 1 large egg
• 3/4 teaspoon salt
• Cooking Spray
• 8 ounces grated Cabot 50% Reduced Fat Jalapeno Cheddar (about 2 cups)
• 1 teaspoon melted Cabot Salted Butter

Directions
1. In large bowl, combine water, sugar and yeast; let stand for 5 minutes. Add 2 1/4 cups of flour, pureed pepper, egg and salt to yeast mixture; stir until soft dough forms. Turn dough out onto floured work surface. Knead until smooth and elastic, about 10 minutes, adding some of remaining flour a tablespoon at a time to keep dough from sticking. (Alternatively, prepare dough in electric bread machine.)

2. Place dough in large bowl coated with cooking spray; lightly coat surface of dough with additional cooking spray. Cover and let rise in warm (85ºF), draft-free place for 1 hour, or until doubled in size.

3. Punch dough down; cover with clean kitchen towel and let stand for 10 minutes. Turn out onto lightly floured work surface and roll out into 12-by-8-inch rectangle.

4. Sprinkle cheese over dough, leaving 1/2-inch margin around edges. Beginning with long side, roll up jellyroll fashion; pinch seam to seal completely.

5. Coat 8-inch loaf pan with cooking spray and place dough seam-side-down in pan. Lightly spray top of dough with cooking spray. Cover and let rise again in warm, draft-free place for 30 minutes, or until doubled in size.

6. Toward end of rising time, preheat oven to 375ºF. Uncover bread and bake for 40 minutes, or until lightly browned.

7. Remove loaf from pan and brush top with melted butter. Let cool completely on wire rack. Cut into 1/2-inch-thick slices with serrated knife.

Nutrition Analysis
Calories 130 , Total Fat 3g , Saturated Fat 2g , Sodium 165mg , Carbohydrates 18g , Dietary Fiber <1g , Protein 7g , Calcium 107mg

Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com


2,892 posted on 02/26/2009 12:05:52 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/date-oat-bread.html

DATE-OAT QUICK BREAD
Makes 12 Servings

2 1/2 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup quick rolled oats
1 1/3 cups (8 ounces) dates, chopped
1 egg
1 1/4 cup low-fat milk
3 tablespoons butter or margarine, melted
1 teaspoon vanilla

1. Preheat oven to 350°F.

2. Sift flour, baking powder, and salt into a large bowl; add sugar. Stir in oats and dates.

3. In a separate small bowl, beat egg with milk; stir in melted butter and vanilla.

4. Add to flour mixture and stir until evenly moist. Pour mixture into a greased 9x5x3-inch loaf pan.

5. Bake for 55-65 minutes, or until a toothpick comes out clean when inserted in center. Once the loaf has cooled, wrap and store overnight for best flavor.


2,893 posted on 02/26/2009 12:07:11 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/portuguese-swt-bread-1008.html

PORTUGUESE SWEET BREAD portuguese sweet bread
Servings: Provides 2 loaves or 36 slices/servings

Ingredients:
• 2 packages active dry yeast
• 1 1/4 cups warm water (105° - 115°F)
• 3/4 cup sugar
• 1/3 cup nonfat dry milk powder
• 5 1/2 to 6 cups bread flour
• 1 teaspoon salt
• 3 large eggs, beaten
• 1/2 cup (1 stick) butter
• 1/4 cup dried currents, optional
• 1 large egg for wash

Directions:
Preheat oven to 350°F.

In a large bowl, dissolve yeast in ¼ cup of the water. Sprinkle 1 teaspoon of the sugar on top; let stand for 5 minutes.

Stir in remaining water, sugar, dry milk and 2 ½ cups of the flour; beat 2 minutes. Add salt, 3 eggs and butter; blend well. Add remaining flour a little at a time until a soft dough forms. Knead 10 to 12 minutes by hand or with dough hook. Place in greased bowl; turn to coat. Cover, let rise until double. Punch dough down; divide dough in half. Cover, let rest 10 minutes.

Snail Loaf: Grease a 9 x 1 ½ -inch round baking pan. Roll half of the dough into a 25 x 1 ½ -inch rope. Starting in the center of pan, twist the rope of dough while coiling it into a snail shape. Tuck end under; pinch with fingertips to seal.

Braided Loaf: Knead currants into half of the dough; cover and let rest for 30 minutes. Divide dough into three equal parts; roll into 14-inch ropes. Lay ropes side-by-side on greased baking sheet. Starting in middle, braid the dough. Pinch ends; turn under and pinch to seal. Cover and let rise until doubled. Using a pastry brush, cover entire surface with egg wash (1 egg and 1 tablespoon water beaten together).

Bake in pre-heated oven for 30 to 35 minutes or until tested done.

Note: This bread browns quickly. Loosely cover loaves with aluminum foil the last 10 to 15 minutes to prevent over-browning.

Nutrition:
One slice provides approximately: 135 calories, 4 g protein, 22 g carbohydrates, 1 g fiber, 3 g fat (2 g saturated), 25 mg cholesterol, 47 mcg folate, 1 mg iron and 103 mg sodium.

Recipe courtesy of the Wheat Foods Council www.wheatfoods.org


2,894 posted on 02/26/2009 12:10:12 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/port-fryb-21507.html

PORTUGUESE FRY BREAD

This is very similar to a yeasted fry bread. It uses baking powder for leavening instead of yeast. It is best served hot and we think with syrup or jam.

Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web. CLICK HERE for FREE Book How To Bake

Ingredients
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 3/4 cup milk

Directions
1. In a medium bowl, whisk the flour, baking powder, salt, and sugar together. Add the milk and stir with a fork until combined. You will probably need to remove the dough to the counter and knead the ingredients together to get a smooth dough.

2. Form patties three to four inches in diameter and 3/8-inches thick.

3. Fill a frying pan with vegetable oil to about 3/4-inches deep. Heat the oil to medium-high. Cook the patties until golden brown, turning once.

Baker’s note: If your temperature is too high, the bread will not be cooked clear through before the outer surface burns.


2,895 posted on 02/26/2009 12:11:33 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/yeast-1904-12107.html

YEAST (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

YEAST

1/2 gallon of water,

4 large potatoes,

1/2 cup of salt,

1/2 cup of sugar,

1 tablespoon of hops,

1 cup of yeast.

Put the sugar and salt in the water and put hops in a little muslin bag and drop in the water.

Let it boil, then grate potatoes and stir in.

Let it simmer till it thickens.

Remove from stove, and when it is milk cold add 1 cup of good yeast.

Let it remain near the fire to rise.

Keep in glass jar in a cool place.

Use 1/2 cup of yeast to 1 quart of flour.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
‘Feeding America: The Historic American Cookbook Project’
http://digital.lib.msu.edu/projects/cookbooks/


2,896 posted on 02/26/2009 12:13:36 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/temple-orange-br.html

TEMPLE ORANGE TEA BREAD

Makes 1 loaf = 17 slices

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup non-fat plain yogurt
2/3 cup sugar
2 large eggs (egg substitute optional)
3 tablespoons melted unsalted butter (or margarine)
1 tablespoon grated orange zest

Syrup
1/2 cup Florida Orange Juice
1/4 cup sugar

Preheat oven to 350 degrees. Butter an 8-1/2”x4-1/2”x2-5/8” non-stick loaf pan. Sift flour, baking powder, baking soda and salt into a bowl. In a separate bowl, whisk together yogurt, sugar, eggs, butter and orange zest. Add liquid ingredients to dry ingredients, and stir mixture until well combined. Transfer batter to loaf pan, smoothing top, and bake in oven for 45 to 50 minutes, or until skewer inserted in middle comes out clean.

While the bread is baking, combine orange juice and sugar in a saucepan. Bring mixture to a boil over moderate heat while stirring, and simmer for 1 minute. Keep syrup warm.

Make holes in top of bread with a thin wooden skewer and brush top with syrup. Let stand in pan for 10 minutes, then invert onto rack. Poke holes in bottom and sides of bread with skewer, and brush with remaining syrup. Let bread cool standing upright, and wrap in plastic and foil overnight.

Florida Department of Citrus


2,897 posted on 02/26/2009 12:14:56 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/swt-pot-cin-br.html

SWEET POTATO CINNAMON BREAD

This bread is wonderful served warm and is also great for making French toast. Sweet potatoes make this better than regular cinnamon raisin bread, making it slightly heartier and moister.
Also see Article: Louisiana Sweet Potatoes

Makes 2 loaves, 16 slices per loaf.

• 1 1/2 cups milk
• 2 Tbl plus 1/2 cup sugar, divided
• 1/2 cup butter
• 1 Tbl salt
• 1 cup mashed cooked sweet potatoes
• 2 (1/4-oz.) packages active dry yeast
• 1/2 cup warm water
• 7 1/2 cups all-purpose flour, divided
• 1 1/2 cups raisins
• 4 Tbl butter, softened
• 2 tsp ground cinnamon
• Melted butter for topping

In a small saucepan, scald milk.

Add 2 tablespoons sugar, 1/2 cup butter, and salt.
Stir until butter melts.

Mix in sweet potatoes and cool to lukewarm.

In a large mixing bowl, dissolve yeast in 1/2 cup warm water.
Add milk mixture and 4 cups flour.

Beat with an electric mixer for 2 minutes or until smooth.

Stir in raisins.
Gradually add remaining 3 1/2 cups flour, mixing until a stiff dough forms.

Turn dough out onto a lightly floured board and knead until smooth and elastic.

Place in a greased bowl, turning dough in bowl to grease top.
Cover bowl with plastic wrap and let rise in a warm place for about 1 hour or until doubled in bulk.

Punch down dough and turn out onto a lightly floured board.
Divide into two equal portions and roll each into a 16x8-inch rectangle.

Spread 2 tablespoons softened butter over each rectangle.
Stir together remaining 1/2 cup sugar and cinnamon and sprinkle evenly over each rectangle.

Starting from the narrow side, roll up each rectangle and pinch edges and ends together.
Tuck ends under slightly and place, seam-side down, in greased 9x5x3-inch loaf pans.
Brush tops with melted butter.

Cover and let rise for 1 hour, 30 minutes or until doubled in bulk.

Preheat oven to 375 degrees.
Bake for 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped.
Remove bread immediately from pans and cool on a wire rack.

Per serving: CAL 199 (21% from fat); FAT 5g; PROTEIN 4g; CARB 36g, CHOL 12mg; SODIUM 271mg; SATURATED FAT 3g; DIETARY FIBER 2g

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org


2,898 posted on 02/26/2009 12:16:23 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: o_zarkman44

There are so many aspects of Scouting teacings about self reliance utilizing the most basic of materials. Knots. building shelter. navigating by compass. teamwork. first aid. Not being wasteful with resources. Identifying edible plants and poisonous plants, insects ,animals. Basic survival skills.<<<<

I wish that every boy had the same chance to learn and be able to take care of themselves.

Thank you for working with the Boy Scouts.

I just posted a recipe that a young boy won a blue ribbon with at his state fair, post 2889, he is in the 4-H.

I noticed your other posts and you are right about Martial law, it will be done and needed, but sadly, it won’t be used as it should be, but for a few in the Gov’s own plans.

Dr. Bill Wattenberg is part of the planning team of scientists for the Dept. of Homeland Security.

Dr. Bill says that if a nuclear bomb goes off in a couple of California cities, or any place in the country, they estimate that there will be 25 million people that jump in their cars and head to no where, as they don’t have a place to go and will only think of running.

Do you remember in the 90’s, when Clinton’s FEMA got the bright idea to evacuate the people from Florida, because a hurricane was coming?

They didn’t tell us on the news what a nightmare it was, the freeways were jammed with broken down and out of gas cars.

People got sick and the off ramps were guarded, so they could not get off the freeway.

Art Bell turned his all night program into a storm program, only people there and in the storm, or being evacuated were allowed on the air.

My daughter lived in Alabama then, she said many of them reached Huntsville, sick, no money and no place to go.

Families were split up, separated, truckers out on the road did not have a clue as to where there family was, Art managed to reconnect one trucker with his wife in a motel in another state.

Dr. Bill has attempted to teach folks about being prepared and also to be prepared in the car and office.

He says all his vehicles [he is a car nut], have walking shoes, good sleeping bags, water, food and other needed supplies at all times, for all the family.

He has told them many times to have walking shoes in their desk and emergency foods, in case they are locked down and kept in their office buildings.

And the liberals laugh at his advice and they will be the 25 million headed for my place.

He asked a caller one night if he had ever slept on the ground, “NO”, of course not.

Dr. Bill asked him how long he though he would survive on the freeway, going no where.

Yes, it will be a nightmare, one that we can’t even imagine in our wildest nightmares.


2,899 posted on 02/26/2009 12:43:15 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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To: All

http://www.foodreference.com/html/cheese-bread.html

QUICK CHEESE BREAD

America’s Test Kitchen Live!
by Cook’s Illustrated, John Burgoyne, Daniel J. Van Ackere, Carl Tremblay

Makes one 9 by 5-inch loaf

If using Asiago, choose a mild supermarket cheese that yields to pressure when pressed. Aged Asiago that is as firm as Parmesan is too sharp and piquant for this bread. If, when testing the bread for doneness, the toothpick comes out with what looks like uncooked batter clinging to it, try again in a different—but still central—spot; if the toothpick hits a pocket of cheese, it may give a false indication.

3 ounces Parmesan cheese, shredded on the large holes of box grater (about 1 cup)
3 cups (15 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne
1 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes, or mild Asiago, crumbled into 1/4 to 1/2-inch pieces (about 1 cup)
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted
1 large egg, beaten lightly
3/4 cup sour cream

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.

2. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the cheddar, breaking up clumps. In a medium bowl, whisk together the milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 cup Parmesan evenly over the surface.

3. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

VARIATION
QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYERE

1. Cut 5 ounces (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 tablespoons fat from the skillet. Add 1/2 cup minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside.

2. Follow recipe for Quick Cheese Bread, substituting Gruyere for cheddar, adding the bacon and onion to the flour mixture along with the cheese, and omitting the butter.


2,900 posted on 02/26/2009 12:45:50 AM PST by nw_arizona_granny ( http://www.freerepublic.com/focus/chat/2181392/posts?page=1 [Survival,food,garden,crafts,and more)
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