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http://daily-survival.blogspot.com/search/label/Recipes

Recipe: Electrolyte Drink
from Survival Cooking, Gardening and Preparedness Info by ThrtnWmsFam
Dehydrated due to diarrhea or working hard/sweating? If you don’t keep Gatorade or Pedialyte around, try this recipe:

Ingredients:
1 quart water
8 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon baking soda

Directions:
Mix thoroughly. I tried this with a quart bottle, screwed the cap on tightly, and shook. Not exactly the tastiest thing, so I added a half teaspon of lemon juice to give it a little lemony taste. Helped a great deal.

Also heard you could add a package of colored drink mix like kool-aid or even tang to improve taste.

Original: http://www.survival-cooking.com/2009/04/recipe-electrolyte-drink.html

BUTTERSCOTCH APPLE SNACK SQUARES

2 cups sugar

2 eggs (or 2 Tbsp. powdered eggs + 1/4 cup water)

3/4 cup oil (I halve this measurement with applesauce)

2 1/2 cups self-rising flour *

1 tsp. ground cinnamon

3 cups diced peeled tart apples (I used 3 cups dehydrated apples and rehydrated them in 1 1/2 cups hot water. Squeeze any excess water out well after soaking.)

1 cup chopped walnuts

3/4 cup butterscotch chips

Combine sugar, eggs, and oil (and applesauce if using). Stir in flour and cinnamon to make a thick batter. Stir in apples and nuts. Spread batter in a greased 13 inch x 9 inch baking pan and sprinkle with butterscotch chips. Bake at 350 degrees for 35-40 minutes or until golden (a toothpick inserted near the center should come out clean). Cool before cutting.

* Notes: If you don’t have self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup and add all-purpose flour to equal 1 cup. I use whole wheat pastry flour and made mine 100% whole wheat. This recipe would also work well with half all-purpose flour and half white wheat flour (with baking powder and salt added to make them self-rising).

My favorite butterscotch chips are made by Guittard. They are rich and creamy and you can taste the difference in their quality in your baked goods. I have linked to pricing so you can find them in bulk.

Original: http://allaboutfoodstorage.com/2009/07/butterscotch-apple-snack-squares/

Making Emergency Non Maple Flavored Syrup

By Joseph Parish

Maple syrup is derived from sap of the maple tree. It is sweet tasting substance which is often eaten on pancakes, French toast, waffles, or cornbread. It may sometimes be used as ingredients in cooking or baking, candy making or for preparation of deserts. Surprisingly it is also occasionally used for flavoring in the manufacture of beer. Maple syrup was initially used by Native American who instructed the early settlers in its use.

Generally maple syrup is found in the northeastern portion of North America from the sugar maple trees or the black maple. These particular trees have high sugar content within their sap. To process the sap one would boil it in what was designated a “sugar house”. This is a building that is louvered near the top to allow the steam to vent outside from the resulting boiled sap. In America the largest producer of maple syrup is the state of Vermont with 450000 gallons per year.

Traditionally, one would harvest maple syrup by tapping through the bark of the tree and letting the sap drip into a bucket. You would then collect the buckets of sap on a daily basis. Production would usually be during the months of February to April. With most maple trees freezing evenings plus warm days are required to induce the sap to flows.

The processing procedure is extremely slow due to the vast sum of water which must boil out of the sap. It takes about 40 liters of maple sap to create a single liter of maple syrup.

Maple syrup as well as maple sugar was prominently used during the Civil War and in the years just prior to the civil war due to the fact that most of the cane sugar or molasses was produced in the south by slaves. During World War II food rationing people located in the northeastern portion of America were generally encouraged to compliment their sugar rations with the use of maple syrup. Several War cookbooks can still be found that were printed to assist the American housewives to use this sugar alternative in their foods.

There are many maple flavored syrups which are imitations. Most of these syrups do not contain any maple syrup at all. In these syrups their primary ingredient is usually corn syrup that is flavored with something called sotolon. They are usually much thicker then the real maple syrup.

I would like to present my own version of non-maple syrup that could be used in emergency situations when no real syrup could be obtained. Below I have listed the recipe for this item.

Ingredients

6 medium potatoes

2 cups of water

1 cup of regular white sugar

1 cup of brown sugar

Procedure

Boil the six medium, unpeeled potatoes in the water
2.

Continue to boil until one cup of liquid is left
3.

Removed the potatoes from the mixture
4.

Continue stirring the liquid until you reach the boiling point once again
5.

Add the white sugar
6.

Add the brown sugar
7.

Continue to boil until they have dissolved completely
8.

Replace the pan on the stove
9.

Store the mixture in a glass jar in a dark location for 1 week

Original: http://delawarepreppersnetwork.blogspot.com/2009/04/making-emergency-non-maple-flavored.html

Food Storage Recipe: Honey Whole Wheat Bread
from Food Storage Made Easy by Jodi — Food Storage Made Easy
Honey Whole Wheat Bread Recipe

honey whole wheat
Ingredients:

2 cups all-purpose flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour

Directions:

Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.

I can’t remember where I found this recipe, but I loved it so much I added it to my recipe binder and make it all the time. It’s not identical to store-brought bread but it is yummy yummy yummy with butter and honey on it. My kids love it too!

Original: http://foodstoragemadeeasy.net/2009/04/18/food-storage-recipe-bread/

Convenience Store(d) Food
from Hen and Harvest by Guest Post

[ Another great piece by Wendy at Home Is... ]

Some time ago, I went on a quest for convenience, but I didn’t want the kind of convenience that comes in a box from the store.

Actually, that’s exactly what I wanted, but what I didn’t want is modified food starch, disodium phosphate, mono- and diglycerides (to prevent foaming … seriously, is foamy pudding a bad thing?), Yellow 5, Yellow 6, or BHA (preservative).

I’m not a purist or anything, but in learning to eat locally, we had to unlearn our dependence on commercial food products. So, when I went looking for “convenience”, initially, it was just because I couldn’t verify where the stuff in the boxes had come from, but I could find local flour and salt for the mix, and milk and butter when I mixed the pudding, and using raw vanilla beans and local vodka, I can make my own vanilla extract. So, at first, it was all about keeping our diet as local as possible, which means we had to learn to eat a lot of “whole” foods.

But sometimes, it’s nice to have the convenience. You know?

pudding

Then, I started looking at what’s in those boxes …

… and, well, as Neo discovered, once you’ve eaten the red pill, there’s just no going back.

So, I went on a quest for “mixes” I could make myself, and I found a lot of them. Currently, I have in my cabinet, pancake mix and vanilla pudding mix. I have recipe for corn muffin mix, but I haven’t mixed it, yet :).

I found the Vanilla Pudding Mix recipe on Cooks.com.

It is:

1 1/2 c sugar
1 c instant nonfat dry milk
1 1/4 c flour
1 tsp salt

Stir ingredients together and store in a tightly covered container in a cool place.

For different flavors you can add:

Caramel: 1 1/2 c brown sugar in place of the granulated sugar.
Chocolate: add 3/4 c unsweetened cocoa.

Recipe yields about 5 c of mix.

To make the pudding:

2/3 c pudding mix
1 3/4 c warm milk
1 tbsp butter
1 tsp vanilla

Stir pudding mix into the milk in a saucepan, stirring constantly until mixture bubbles throughout. Reduce heat and cook over low heat for one minute. Add butter. Remove from heat and stir in vanilla. Chill before serving.

There are no preservatives - except what’s in the dry milk (Added later: I looked at the ingredient list, and the dry milk doesn’t have any preservatives, only the addition of vitamins A and D, but there is a concern as to how the dry milk is *made*). We used real butter and raw milk when we made the pudding, and added green food coloring (because it was St. Patrick’s Day ;).

It’s really rich! One could probably reduce the amount of sugar by a quarter and not miss it too much.

empty

When we first started our quest to localize our diet, I assumed it would mean giving up things like pudding, which is crazy, when I really think about it, because pudding wasn’t “invented” by Jell-O, but I don’t think my assumptions were too far removed from the average American’s. I never thought *I* could can tomato soup, or that *I* could make cinnamon rolls that are at least as good as anything I can buy.

But I have, to both, and the more I learn about cooking with whole ingredients, the more I realize that food production isn’t some magic created in the bowels of the Campbell Soup factory.

I’m a little embarrased that it’s taken me so long to get where I am with regard to my food preparation skills, but, as they say, “better late than never ….”

And even better than my learning these skills, is that my three youngest are learning right along side me.

They actually know that cinnamon rolls don’t come shrink wrapped from the grocery store, that milk comes from a cow’s udder (which they’ve seen), that “chicken” is an animal that lays eggs and not just a KFC product, that yogurt and cheese can be made in our kitchen using milk and heat and bacteria, that maple syrup started out as maple sap, that potatoes and carrots grow underground, and while money doesn’t, apples do grow on trees.

They may not be able to recite the Preamble to the Constitution (thanks, Schoolhouse Rock!), but they have a great deal more knowledge than I had at their ages.

And better, it’s knowledge that has value.

Of course, if you’ll give me a dollar, I’ll sing the Preamble for you :).

Original: http://henandharvest.com/?p=556

Recipe: Salt Rising Bread
from Survival Cooking, Gardening and Preparedness Info by ThrtnWmsFam
I was re-reading “Little House in the Big Woods” by Laura Ingalls Wilder to create a test for VHTS. It kept mentioning salt-rising bread, so I looked it up. This is a bread developed in the early to mid 1800’s (1830-1840’s) by pioneers who couldn’t get a hold of “already-made yeast”- either because they couldn’t afford it or because they were too isolated. This takes planning, and a willingness for a stinky house, but if you don’t have yeast and want a risen bread, this recipe will be great for you!

You need: 1 medium Irish potato, sliced and placed in a big jar.

Add:
1 tablespoon cornmeal (white is preferred)
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups boiling water

Directions:
Cover and let rise in warm place until morning. Place in a box surrounded by a heating pad on warm if your house is too cold. If mixture is foamy and “smelly” the next morning (which is what you want!), pour the liquid into your mixing bowl and throw away the potatoes.

Mix 2 cups very warm water with 1/2 cup shortening (we like olive for a savory or walnut for a “sweet”). Then add 1 teaspoon salt, 4 teaspoons sugar, and 5 cups of flour. Combine with the stinky rising mixture to make a stiff batter. Let rise in a warm place until double in bulk.

Work in another 6 cups of flour to make a soft dough. Lightly knead. Divide into 3 portions. Let them rise for 10 minutes. Knead for 3 minutes. Place in greased pans. Let rise until mixture comes to top of the pan. Bake at 450 degrees F for 15 minutes, then lower the temperature to 400 degrees F and bake for another 25 minutes.

This doesn’t really translate into a bread machine.

Original: http://www.survival-cooking.com/2009/04/recipe-salt-rising-bread.html

Using up those delicious garden vegetables!
from My Food Storage Deals by myfoodstoragedeals

This recipe has been around the block on many food blogs lately, but I had to give it a try to use up those garden tomatoes! I loved the freshness of the tomato and the savory garlic and cheese flavor...delightful! We dipped this bread in an olive oil, balsamic vinegar, and Parmesan cheese mixture. We felt like we were at Macaroni Grill. (Yes, I tripled the batch—I can’t do anything in small quantities!)

Herbed Tomato Focaccia
1 ¼ c. warm water
1 T. yeast
2 T. honey
1 t. salt
3 ½ c. flour
¼ c. olive oil
2 T. fresh or dried rosemary—chopped
2 large tomatoes—sliced thin
½ c. asiago or Parmesan cheese—shredded
Kosher salt (opt.)
Olive oil to brush the top of bread

Combine water, yeast, salt, oil and honey in a large bowl and let sit until foamy. Add the flour and knead well. Place in an oiled bowl and let rise to double. Punch down and roll out to 1/4” thickness. Place on an oiled pan and lightly brush the top of the bread with olive oil. Sprinkle with cheese and rosemary and top with tomato slices. Let rise to double again. Bake in a pre-heated 375 degree oven for about 25 minutes.

QUICK GARDEN VEGETABLE SIDE DISH
One of my other favorite ways to use the vegetables from my garden (or ones you buy at the store) is this quick and healthy vegetable side dish. There isn’t a fancy name for this recipe, it’s just something I throw together for a quick side dish and a way to get my kids to eat their vegetables. I just coarsely chop up any vegetables I have on hand in the fridge (zucchinis (there’s always tons of those going around!), onions, mushrooms, bell peppers, etc.) and toss them in a drizzle of olive oil (or you can use butter for more flavor). I sprinkle the veggies with Montreal Steak Seasoning (my ALL time favorite seasoning!) and Johnny’s Garlic Spread (my second favorite seasoning—both you can get at Costco in BULK!!) and put it in the oven on a cooking stone. I broil this at 450 degrees until the vegetables are slightly soft and have a few crispy edges (like they were grilled on the barbie). Put your pan down on the lowest rack to prevent burning. You can also just bake these vegetables, but I like the crispiness of the veggies verses the soggy-overcooked flavor baking gives. This is just a quick option to skewered vegetables without all of the skewering! I served these tonight with the Teriyaki Pork from this weeks menu planner and it was AWESOME!!

Original:http://myfoodstoragedeals.blogspot.com/2009/07/using-up-those-delicious-garden.html

Would you like some chocolate with your zucchini?
from My Food Storage Deals by myfoodstoragedeals

I LOVE summer for the fresh vegetables grown in your garden. My garden is nothing to write home about, but every year we seem to be able to grow an adequate amount of zucchini and tomatoes (my two favorite garden veggies). After making stir fry, zucchini & eggs (a family favorite—try it, you will be amazed at how good it is), putting zucchini in soups and pastas, etc...I was ready for something sweet. I love the traditional zucchini bread with cinnamon, but last night wanted something chocolatey. This bread hit the spot (although I would put even more chocolate chips in it next time :)

Here is a great, moist chocolate zucchini bread recipe:

INGREDIENTS (Nutrition)
3 cups all-purpose flour (I used 1 c. wheat flour)
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil (I used 1/2 oil and 1/2 applesauce)
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup semisweet chocolate chips (or more)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Original; http://myfoodstoragedeals.blogspot.com/2009/07/would-you-like-some-chocolate-with-your.html

Lovin’ Pumpkin
from allaboutfoodstorage.com by Kim

Canned pumpkin is a great addition to food storage. It will store for years on your shelf and it’s loaded with great nutrition including plentiful Vitamin A, alpha and beta-carotenes, magnesium, potassium and iron. It’s also a good source of Vitamins C, K, and E. If that’s not enough to convince you to store a few cans, there are 3.5 grams of fiber in one half cup of canned pumpkin! I made my first pumpkin pies last November, but I typically stock pumpkin for this favorite muffin recipe:

PUMPKIN STREUSEL MUFFINS

Combine dry ingredients:

2 1/2 c. flour

1 tsp. pumpkin pie spice

1 tsp. salt

2 c. sugar

1 tsp. baking soda

Then add:

2 eggs, beaten (or 2 Tbsp. powdered eggs + 1/4 c. water)

1/2 c. oil (I use 1/4 c. oil + 1/4 c. applesauce)

10-11 oz. applesauce (or you can use grated apples or crushed pineapple)

Pour into greased muffin tins and top with streusel mixture.

STREUSEL:

4 T. flour

1/2 c. sugar

1 tsp. cinnamon

8 Tbsp. butter

Cut butter into flour, sugar and cinnamon until it forms a crumbly mixture. Sprinkle onto muffin batter.

Bake muffins at 350 degrees for about 30 minutes. Yield: 2 dozen

Another popular way to use canned pumpkin is in cookies. This week I product-tested a Pumpkin Chocolate Chip Cookie Mix from Alison’s Pantry that was delicious (and made my kitchen smell fantastic)! Spiced pumpkin and chocolate go together like Autumn and crunchy leaves! The cookies looked and tasted just like my favorite recipe, but whipped up in about 5 minutes. I loved them warm from the oven, while the chocolate chips were still gooey! My daughter actually took a plate of them to a party and no one would have guessed they were from a mix. This mix is also convenient for food storage because it only requires oil and a can of pumpkin. The package will make about 96 cookies and costspumpkin cookies $7.69.

Original: http://allaboutfoodstorage.com/2009/07/lovin-pumpkin/

CINNAMON ROLL BREAD PUDDING

8 cups cubed unfrosted cinnamon rolls

4 eggs (or 1/4 c. powdered eggs + 1/2 cup water)

2 cups milk

1/4 cup sugar

1/4 cup butter, melted

1/2 tsp. vanilla extract

1/4 tsp. ground nutmeg

1 cup raisins (chopped apples or nuts would also be yummy)

Place cubed cinnamon rolls in the crock-pot. In a mixing bowl, combine eggs, milk, sugar, butter, vanilla and nutmeg. Beat until smooth. Stir in raisins. Pour over cinnamon rolls and gently stir. Cover and cook on low for 3 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream or vanilla ice cream. (Note: I used Alison’s Pantry Frozen Cinnamon Rolls to make this recipe even easier. All you have to do is proof and bake them, and they taste just like homemade. They have a generous cinnamon filling, are nicely sized and much higher quality than Pillsbury tube rolls or other similar refrigerated dough products.)

Original: http://allaboutfoodstorage.com/2009/07/cinnamon-roll-bread-pudding/

Homemade Canned Pork and Beans
from Degringolade by Degringolade
Yield: 14 pints

Dry Ingredients

6.5 cups of white navy beans
*

2 pounds of hot dogs cut into slices
*

1 pound of good polish sausage cut into slices
*

2 large onion, chopped
*

1 pounds salt pork, cut into thick (about 1/2) inch slices and around 2 inches across

Sauce Ingredients

8 .5 cups water
*

1 12-ounce can tomato paste
*

2 teaspoon dry mustard
*

2 teaspoon paprika
*

2 tsp garlic powder
*

1/2 teaspoon red pepper flakes (the kind that is good on pizza)
*

1/4 cup molasses
*

1 cup brown sugar
*

1 teaspoon black pepper
*

3 teaspoon salt
*

1.5 teaspoon ground ginger
*

3 tablespoons balsamic vinegar NOTE: To be added to the sauce just prior to putting jars together

Instructions

Allow beans to soak overnight. Drain water off and rinse a few times. Bring beans to a boil and boil another 2 minutes. Let cool for around three or four hours to partially cook. Drain and rinse again.

Place beans in large bowl. Add chopped onions, hot dogs, and kielbasa and mix well.

Mix all ingredients for sauce together and bring to boil.

Meanwhile, place once piece of salt pork on bottom of pint jar. Fill with to about 1 inch of the top of the canning jar with bean mixture and place another piece of salt pork on top.

After you get all the beans arranged, put the balsamic vinegar into the sauce.

Arrange all your jars of beans on counter and then fill with hot sauce.

Seal with two piece lids and arrange in pressure canner.

Process at 11 pounds pressure for 75 minutes. Allow canner to cool on it’s own.

When pressure is completely down, pull jars and allow jars to cool, adjust lids again.

Original: http://mightaswellliebackandenjoyit.blogspot.com/2009/07/homemade-canned-pork-and-beans.html