Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://grandpappy.info/hshelff.htm

Five Different Shelf Life Studies:
Two on Canned Food and Three on Dry Food
The following brief summaries are for fair use and educational purposes only.

Canned Food Study One
A Food and Drug Administration Article about a shelf life test that was conducted on 100-year old canned foods that were retrieved from the Steamboat Bertrand can be read at the following link:

http://www.fda.gov/bbs/topics/CONSUMER/CON00043.html

Following is a brief summary of a very small portion of the above article:

“Among the canned food items retrieved from the Bertrand in 1968 were brandied peaches, oysters, plum tomatoes, honey, and mixed vegetables. In 1974, chemists at the National Food Processors Association (NFPA) analyzed the products for bacterial contamination and nutrient value. Although the food had lost its fresh smell and appearance, the NFPA chemists detected no microbial growth and determined that the foods were as safe to eat as they had been when canned more than 100 years earlier. The nutrient values varied depending upon the product and nutrient. NFPA chemists Janet Dudek and Edgar Elkins report that significant amounts of vitamins C and A were lost. But protein levels remained high, and all calcium values ‘were comparable to today’s products.’”

“NFPA chemists also analyzed a 40-year-old can of corn found in the basement of a home in California. Again, the canning process had kept the corn safe from contaminants and from much nutrient loss. In addition, Dudek says, the kernels looked and smelled like recently canned corn.”

“According to a recent study cosponsored by the U.S. Department of Agriculture and NFPA, canned foods provide the same nutritional value as fresh grocery produce and their frozen counterparts when prepared for the table. NFPA researchers compared six vegetables in three forms: home-cooked fresh, warmed canned, and prepared frozen. ‘Levels of 13 minerals, eight vitamins, and fiber in the foods were similar,’ says Dudek. In fact, in some cases the canned product contained high levels of some vitamins that in fresh produce are destroyed by light or exposure to air.”

Canned Food Study Two
A canned food shelf life study conducted by the U.S. Army revealed that canned meats, vegetables, and jam were in an excellent state of preservation after 46 years.

The Washington State University summary article can be read at:

http://www.whatcom.wsu.edu/family/facts/shelflif.htm

Dry Food Study One
A scientific study conducted at Brigham Young University on the shelf life of a variety of different dry foods can be read at both of the following links:

http://ce.byu.edu/cw/womensconference/archive/2005/sharing_stations/pdf/52a.pdf
http://www.providentliving.org/content/display/0,11666,7797-1-4222-1,00.html

A brief summary of the above web site information shows the following estimated shelf life per dry food item:

Over 30 years for wheat and white rice.
30 years for pinto beans, macaroni, rolled oats, and potato flakes.
20 years for powdered milk.

All dry food items should be stored in airtight moisture proof containers at a temperature between 40ºF to 70°F.
Salt, baking soda, and granulated sugar still in their original containers have no known shelf life limit if properly stored.

Dry Food Study Two
http://www.sciencedaily.com/videos/2007/0208-keeping_food_for_years.htm

Following are some direct quotes taken from the above web site:

Food scientists now know that, when properly sealed, some dried food that’s been sitting on shelves for years, could still be OK to eat.

“It lasts a lot longer than we thought,” Oscar Pike a food scientist at Brigham Young University in Provo, Utah, tells DBIS.

Scientists have known certain foods like sugar and salt can be stored indefinitely, but wanted to learn the shelf life of other food like dried apples — stored since 1973 — tried by taste testers.

“I like to call it the emergency shelf life of the food, food that you’d still be willing to eat in an emergency,” Pike says. “It’s not as though it were freshly canned, but it’s certainly edible.”

He says the best foods to store are low in moisture, like wheat and powered milk. But keep all foods away from heat and light to stop it from going stale and losing nutritional value. “All the foods that we’ve tested have been stored at room temperature or below, so you want to avoid attic and garage storage.”

In the study, researchers taste-tested rolled oats that had been stored in sealed containers for 28 years. Three-fourths of tasters considered the oats acceptable to eat in an emergency.

Dry Food Study Three
http://beprepared.com/article.asp?ai=579&sid=INEM327&EID=ALL0608d&lm=emer&bhcd2=1213479534

Following are some quotes taken from the above web site:

It is important to first identify what is meant by “food storage” and “shelf life.” “Food storage” that is intended to be held long-term is generally considered to be low moisture food packed in either #10 cans or in metalized bags placed within large buckets. “Shelf life” can be defined in the following two ways:

“Best if used by” shelf life - Length of time food retains most of its original taste and nutrition.

“Life sustaining” shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions. For example, most foods available in the grocery store that are dated have a “Best if used by” date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a “Life sustaining” shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

Shelf life is extremely dependent on the following storage conditions:

Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.
Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.
Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.
Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss.

EXAMPLES OF SHELF LIFE:

Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the “life sustaining” shelf life to be the following:

Dry Food Item Shelf Life
Wheat, White Rice, and Corn 30 years or more
Pinto Beans, Apple Slices, Macaroni 30 years
Rolled Oats, and Potato Flakes 30 years
Powdered Milk 20 years

http://www.grandpappy.info/hoverloo.htm

The Most Frequently Overlooked
Items for Long-Term Hard Times Survival
Copyright © December 1, 2008 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Baby Pacifiers and Diaper Pins One of the suggestions that is frequently mentioned on a variety of internet forums is to purchase “trade or barter items” before the hard times begin. Some of the typical “trade and barter items” that are recommended are salt, first aid supplies, toilet tissue, and 22LR ammunition. The general reasoning behind this “trade and barter strategy” is as follows:

1. At the current time these “items” are widely available and reasonably priced.
2. During really hard times these items will become scarce or very expensive.
3. When that happens almost everyone will be desperate to obtain these items.
4. You will therefore be able to trade these “items” for the things you really need.

At first glance the above logic appears to be reasonable. However, there are several flaws with the above strategy such as:

1. The items you will eventually need during a hard times event will also probably be very scarce or very expensive.
2. You will have a very slim chance of finding someone who has what you need and who is also willing to trade for what you have to offer.
3. The overwhelming vast majority of the people who desperately need your “items” will probably have nothing to trade that you really want.
4. Once it becomes known that you have an inventory of “extra items” you will become a high-priority target for thieves and criminals.

Therefore I suggest that you think very carefully about investing your money in “trade or barter items” for future trading purposes during a hard times tragedy event.

In my opinion a better strategy would be to simply invest your money in the things you know you will need. If you have all the things you will need during a hard times tragedy event then you will not be forced to leave your home and expose yourself to unnecessary risk by traveling to some remote “barter location” in the hope of being able to find someone who has what you need and who is willing to trade for what you have.

With these thoughts in mind the following list of items may be things that you may not have previously considered but which would probably be very useful during a hard times tragedy event. If you already owned the following items at the beginning of a hard times tragedy event then you would not need to leave the safety and comfort of your home and expose yourself to unnecessary risk.

The following list does not include the obvious survival necessities such as food, heirloom vegetable seeds, water filters, medical and first aid supplies, and self-defense weapons.

List of Frequently Overlooked Items

1. Clothesline Free Empty Reusable Food Grade Containers - such as plastic soda bottles, glass juice bottles with screw on caps, glass food jars with screw on lids. (Note: Wash the food containers after you consume the food and save the containers and the screw on tops.) (Note: If you have the option to buy the same food item in a can or in a plastic or glass jar with a screw on lid and you intend to consume the food before its expiration date then the food container with the screw on lid is a better investment than the can because it can be reused. However, if you plan on storing the food past its printed expiration date then the can is usually the better choice.)
2. 50-Foot Vinyl Coated Wire Clothesline and 2 Hook Screws or Eye Screws - attach to any two stationary objects such as two buildings or two trees or two wall studs inside a room in front of a south facing window.
3. 100 Clothes Pins and a Clothes Pin Bag - hang your clean washed clothes on a clothes line to dry in the sun.
4. Several Baby Pacifiers (new not used) - to keep a future baby or grandbaby quiet so you can get some rest.
5. Cloth Baby Diapers, Big Diaper Pins, and Plastic Pants - to keep a future baby or grandbaby dry and clean, and the baby sheets dry and clean.
6. Nylon Ankle-High Footies - wear under your socks to prevent foot blisters when walking long distances (appropriate for boys, girls, men, and women).
7. Panty Hose - to help keep your legs warm during the coldest part of winter (wear under your clothes and appropriate for boys, girls, men, and women).
8. Long Johns (thermal underwear) - both uppers and lowers for warmth during severe winter weather.
9. Ski Cap or Head/Ear Cap or Hat with Ear Flaps that cover your ears - to cover your head and ears in order to stay warm indoors and outdoors during severe winter weather.
10. Soft cotton gloves - to keep you hands warm indoors and outdoors during severe winter weather.
11. Pair of Waterproof Hiking Boots (designed for comfortable walking) - consider 1/2 size larger than you normally buy so you can wear a thick pair of socks or two thin pair of socks for warmth.
12. Hand-Held Stainless Steel Hatchet with a Belt Sheath - useful for a multitude of applications including emergency self-defense.
13. Extra Gun Cleaning Solvent and Oil - to keep your firearms clean and rust free.
14. Several Pair of Quality Reusable Latex Rubber Gloves (one size larger than you normally buy) - to clean fresh fish and skin wild game.
15. Hand Operated Meat Grinder - to convert the occasional tough wild game meat into hamburger consistency to make it easier to eat and digest. Five Thermometers
16. Traditional Mercury-Filled Outdoor Thermometer (-60°F to +120°F or -50°C to +50°C) - not battery-operated so you can always determine the true outside weather temperature.
17. Traditional Mercury-Filled Indoor Thermometer (-20°F to +120°F or -30°C to +50°C) - not battery-operated so you can always determine the true indoor temperature.
18. Traditional Refrigerator/Freezer Thermometer (-40°F to +80°F or -40°C to +25°C) - to determine the temperature inside a “future root cellar” that you construct.
19. Traditional Oven Thermometer (+50°F to +450°F or +10°C to +230°C) - to determine the temperature inside a “future smokehouse” that you construct.
20. Instant-Read Cooking Thermometer (0°F to 220ºF or -20°C to +105°C) - to determine internal meat temperatures to verify the meat is “done” and safe to eat.
21. Six-Feet of Thin Wall Flexible Food Grade Plastic Tubing - to siphon or transfer liquids, such as water from a solar still, and a multitude of other applications.
22. Broom and a Mop - to sweep and clean your floors when you have no electricity.
23. Bucket Toilet Seat (available on ebay) - to put on a five-gallon or six-gallon bucket with a lid to make a cheap effective indoor winter toilet that doesn’t stink.
24. Mouse Traps and Rat Traps - to keep rodents under control (rodents multiply during hard times).
25. Fly Swatters - to keep flying pests under control (flying pests multiply during hard times).
26. Professional Strength Bug Poison Powder or Concentrated Liquid (available at some Hardware Stores and most Pest Control Stores) - follow label directions and precautions and mix it yourself with some water and then apply it with a clean empty spray bottle such as a window cleaner plastic spray bottle with a nozzle.
27. Mosquito Head Net - to keep all the annoying flying insects away from your face and head whenever you are working outside in good weather.
28. 400-Yards Heavy-Duty Nylon or Poly Twine (minimum 150-pounds breaking strength) - useful for lots of applications including emergency shoelaces.
29. 400-Yards 22-Gauge or 28-Gauge Metal Wire (usually for sale near artificial flowers) - multitude of repair and primitive construction applications.
30. Pre-assembled Portable High-Quality Complete Hand-Tool Kit with Hammer, Screwdrivers, Pliers, Wrenches, etc. - repair almost anything anywhere if you know how.
31. Pre-assembled Package Assortment of Fasteners such as nails, screws, bolts, and nuts (available at some Hardware Stores and most WalMarts) - repair things when all you need is a simple nail, or screw, or bolt and nut.
32. Portable Sun-Heated 4-Gallon or 5-Gallon Camping Shower Bag - a warm shower even when there is no hot water.
33. Large Heavy-Duty Hand Sewing Needles with Big Eyes (available at Sewing Supplies Stores and some WalMarts) - to sew deer skins, or bear skins, or shoe leather, or any other heavy-duty sewing application.
34. One or Two New 12-Volt Marine or Golf Cart Batteries - deep-cycle batteries that are designed to be recharged and discharged many times for many years.
35. Portable 30-Watt Mono-Crystalline “Folding Briefcase” Solar Panel (available on ebay) - to recharge one or two 12-volt deep-cycle batteries, such as marine or golf cart batteries.
36. 1200-Watt Inverter (or 2000-Watt) - convert 12-volt battery power into 120-volt house power to run simple appliances for a short time (microwave, drill, etc.) (Note: A picture of a blue 1200-Watt Inverter is shown below).
37. 25-Foot Medium-Duty Electrical Extension Cord (120-Volt 14-Gauge) - to quickly and easily transfer inverter power to the exact place you really need it.

1200 Watt Inverter A simple easy explanation of the basic principles of solar power is at the following link: The Basics of Solar Power

During hard times it is really advantageous to have access to electrical power, even if it is only for a short period of time.

For example, if you needed to repair something and you had to drill a hole and you had an electric drill, then you could easily and quickly drill a perfect hole in 30 seconds if you had temporary electrical power. On the other hand, if you tried to make a small hole by hand then it could take several hours and when you finished the quality of the final hole may not satisfy your original need.

The same concept applies to heating food during warm weather. If it is already warm inside your home then you really don’t want to start a cook fire to simply heat some food. However, if you had access to temporary electrical power then you could heat pre-cooked food in a microwave oven for 30 seconds or 3 minutes, depending on the food item. What you could not do is use the microwave oven for 20 or 30 minutes because you would not have that much reserve power in your 12-volt batteries. A 1000 watt microwave oven consumes 1000 watts per hour but if it is only on for 30 seconds then it would only consume a total of 8 watts of power, or it would consume a total of 50 watts of power in 3 minutes. In both cases the microwave is consuming power at a rate of 1000 watts per hour so you would need at least a 1200 watt inverter. But the total drain on your batteries would be based on how much of the hour you actually used the microwave.

Or you could run an electric sewing machine and repair your clothes. Or you could use a power saw to cut lumber or plastic pipe. Or you could recharge the battery in your laptop computer and watch one of your favorite DVD movies every day. Or you could print (or copy) a very important document using your printer. Or you could recharge your flashlight rechargeable batteries using a standard 120-volt recharger.

The above are just a few examples of how your life could be much easier during a hard times event if you had access to temporary electrical power for short periods of time exactly when you needed it. At the present time you could provide yourself with backup electrical power for a total investment of about $500 and you would have access to small amounts of reserve electrical power for many, many years into the future. Most good solar panels have an expected life of about 20 years and most deep-cycle batteries have an average life of between 5 to 7 years. When your batteries eventually wear out you can replace them.

Click on www.grandpappy.info/indexhar.htm for more Hard Times Survival Tips.

Click on www.grandpappy.info for Robert’s Home Page.

Ancient Board Games
and Solitaire Games
From Around the World

During hard times it is very easy to become depressed and melancholy. If you allow yourself to fall into this type of mood then it will quickly spread to the other members of your household. During hard times you and your family will need to have some form of entertainment to help take your minds off the depressing situations that exist all around you.
Happy Clown Face
During hard times money is usually very limited, or simply not available. This means no electricity and no television or Game Boys.

Fortunately, children are very good at entertaining themselves. They will play tag, or hide-and-go-seek. These games do not cost anything and they are not dependent on electricity. However, these types of games are relatively noisy, and they do consume a lot of human energy (calories). With limited food resources it would probably be better if your children could entertain themselves in a less active, less noisy manner. This would also provide them with a change of pace so they could switch from a game that requires physical skills to a game that requires intellectual skills, such as board games.

Some board games require an investment in the game itself, such as Monopoly, or Life, or Candy Land. If you already have these types of board games then you will probably discover that your children will be playing them more frequently when there is no electricity.

However, children enjoy variety. Therefore it would probably be a good idea if you knew how to construct some very entertaining board games that require no special construction skills, effort, or materials. You would simply need to know how to put the game together, and you would need to know the rules for playing the game. The games that are discussed below fit into this category of board games. Some of them have been around for several thousand years. But most of them have been forgotten because most game manufacturers prefer to produce and sell their own copyrighted games since they yield a higher profit margin than a public domain game.

The games which are discussed below have game boards that may easily be drawn on a piece of white paper using a ruler and a ink pen. Once drawn, you can save the game board and use it many, many times until it eventually wears out. If you are on a camping expedition then the game board could simply be drawn in the dirt on the ground.

Or you could download the Microsoft WORD file that is mentioned at the end of this article and print Full Color copies of each the Game Boards on 8.5” by 11” paper.

The playing pieces could be white and dark buttons, or pennies and nickels, or colored golf tees, or rocks. If you use rocks then you could use big and small rocks, or dark and light colored rocks.

By using these very simple items you would be able to create a nice variety of board games for your children. And once your children learn how easy it is to make the game board and the game pieces, then they will be able to do this simple construction activity themselves anytime and anywhere they wish to play. However, I suggest that you play these games with your children on a periodic basis to help your family bond together and to reinforce the fact that you find these games to be intellectually stimulating and challenging. Children are usually much more eager to play “adult” type games than purely children games. Although all of the following games are deceptively simple in appearance, and have a minimum of rules, and are easy to learn how to play, each game also has a unique set of multiple strategies for offense and defense. If you do not intentionally let your children win too often, then your children will learn that there is more to the game than they currently understand and they will try to figure out your strategy for winning the game. This will help them to become better problem solvers later in their own lives.

[continues, full rules and board photos, interesting collection]

http://www.grandpappy.info/hgames.htm

http://www.grandpappy.info/hanthill.htm

Ant Hills: A Simple Solution
Copyright © October 1, 2008 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Some General Information About Ants
A Typical Ant Hill There are over 10,000 different kinds of ants and they live almost everywhere on the surface of the earth.

The average life expectancy of an ant varies from 45 to 60 days.

Ants live in colonies. The small amount of dirt you see above ground is the entrance to an underground network of ant tunnels and chambers. These chambers are used as resting places, as nurseries, and for food storage.

Some ants, such as the red ant, have a sting but black ants and wood ants do not.

It is not possible to completely eliminate all of the ants in an area. Even a professionally trained and equipped pest control expert cannot eliminate all the ants in an area. However, it is possible to minimize the total number of ants and it is also possible to restrict their future population growth opportunities.

Ants will usually avoid an area that contains dead ants because this indicates the presence of some type of disease or predator. Ants will also abandon a nest if a significant number of the ants in their colony are destroyed. However, if the colony only suffers minor damage then the ants will simply repair the damaged areas.

Gardening supply stores sell a variety of commercial ant poisons and chemicals that will help you control your ant problems. If you wish you may invest your money in those chemicals and use them as directed on the package. Over the past 30 years I have used a variety of these different chemicals and I have personally discovered that the results I achieved with those professional quality ant control chemicals were not any better than the simple method that is explained below.

A Simple Solution to the Ant Problem
As already mentioned above, it is not possible to completely eliminate all the ants in an area, even if you use a powerful commercial quality ant poison. However, it is possible to control your ant infestation problem using the following simple method.

Pour one gallon of boiling hot water directly onto an average size ant hill. Or pour two gallons of boiling water onto a large ant hill. The boiling water will instantly kill the ants.

Due to the large number of dead ants, the surviving ants will not try to rebuild in that same exact area. Instead they will invest their time and energy building a new home somewhere close by. Since the surviving ants will be investing a reasonable portion of their time in this new building activity they will have less time available:
(1) to gather food, and
(2) to care for their young.
Therefore the surviving ants will not be significantly multiplying while they are trying to relocate and rebuild their colony. In other words, you will be controlling your ant problem.

There are three methods for pouring the boiling water onto the ant hill:

* Method One: Pour the boiling water over the entire top surface of the ant hill. This method equally distributes the boiling water over the entire upper surface of the ant hill and the boiling water then penetrates several inches down into the ant colony itself.

* Method Two: Quickly push a one-inch diameter stick down into the middle of the ant hill and then quickly remove the stick and toss it aside before the ants climb the stick and attack you. Then immediately pour the boiling water down the hole in the center of the ant hill. This method allows more of the boiling water to penetrate deeper into the chambers below the ground.

* Method Three: Pour one gallon of boiling water over the entire top surface of the ant hill. Then quickly push a one-inch diameter stick into the middle of the ant hill and immediately toss the stick aside. Then immediately pour a second gallon of boiling water down the hole in the center of the ant hill.

You may experiment with the above three methods to determine which technique is most effective against the type of ants that inhabit your area.

It is also possible to mix one cup of ordinary household laundry bleach into one gallon of boiling water before you pour it onto the ant hill. The chlorine bleach will interfere with the ants’ ability to smell which will cause the following serious problems for the tiny creatures:

1. The ants will have to abandon the immediate area because the chlorine odor will interfere with their ability to follow scent trails and to identify which ants are part of their own colony.
2. If the bleach solution makes contact with the ants’ stored food supplies then it will contaminate that food and the ants will have to abandon it.
3. If the bleach solution (or odor) makes contact with the ant larvae and eggs then the adult ants will have to abandon them and start over.

Conclusion
In summary:

1. If you have bleach you should definitely add some bleach to your boiling water before you pour the boiling water onto the ant hill.
2. If you don’t have bleach, you can still use plain boiling water and achieve very good results. I have personally used plain boiling water on numerous occasions and I have had excellent results every time. (Note: This is the method I always use in my garden area because I do not want the chlorine bleach residue in my garden soil.)

Remember that regardless of what method you use, it is not possible to completely eliminate all the ants. For example, some of the ants will be away from the nest when you pour the boiling water (or commercial ant poison) onto the nest. Therefore be emotionally prepared to repeat the above procedure after the surviving ants reestablish their colony and a new ant hill appears someone else in the nearby area. The emergence of the new ant hill will take somewhere between two to eight weeks depending on how many of the original ants survive.

Remember that your primary objective is to control the ant population to the minimum possible level. The above suggestions will enable you to successfully accomplish this objective.

http://www.grandpappy.info/rtreats.htm

A Collection of
Easy Recipes for
Assorted Sweet Treats
Copyright © 1976,2005 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Peanut Butter Cookies With ONE EGG (42 Small Cookies)
1 1/3 cups flour 1 tsp. baking soda 1/2 tsp. salt
1/2 cup shortening 1/2 cup granulated sugar 1/2 cup light brown sugar
1/2 cup peanut butter 1 tsp. vanilla extract 1 egg
Preparation: Combine the flour, baking soda, and salt. In a large bowl, cream the vegetable shortening and the two sugars. Beat in the peanut butter. Beat in the vanilla extract and the egg. Gradually blend in the dry ingredients. Pinch off walnut sized pieces of the dough and roll into balls. Roll the balls in granulated sugar and place 1” apart on an ungreased baking sheet. If desired, use a wet fork to press the balls flat.
Cook: Bake at 350°F for 11 to 13 minutes. Transfer to a wire rack to cool.
Optional: Press between one to three small chocolate chips into the top of each cookie immediately after they are removed from the oven.

Peanut Butter Balls
1/3 cup peanut butter 1/2 cup instant nonfat dry milk 1/4 cup honey
Combine all ingredients and shape into small balls about one-inch in diameter.

Homemade Marshmallows
2 tbsp. gelatin 8 tbsp. cold water 1/2 cup cold water
2 cups granulated sugar 2 tsp. vanilla extract 1/4 tsp. salt
Plus a little confectioners’ sugar for coating the outside of the marshmallows.
Preparation: Dust a 8-inch square pan with confectioners’ sugar. Set aside. In a small bowl, soak gelatin in 8 tbsp. of cold water. Set aside. Combine granulated sugar and 1/2 cup cold water in a large heavy saucepan.
Cook: Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil. Remove from heat, pour into a large bowl and let stand until partially cool. Add vanilla extract and salt. Beat until soft and doubled in volume. Pour into the prepared pan to about 1/2” thick. Allow to cool until it will not stick to the finger. Cut into 1.5” pieces and roll in confectioners’ sugar. Or cut into 3/4” pieces for miniature marshmallows.

Caramel Syrup
1.5 cups granulated sugar 1/4 cup lemon juice 1/4 cup cold water
1/2 cup boiling water 2 tbsp. unsalted butter
Combine the sugar, lemon juice, and cold water in a saucepan. Heat to boiling and stir until the sugar dissolves. Cook over medium-low heat, stirring occasionally, until the syrup turns a golden brown. Remove the pan from the heat. Protect your hand with a mitt and use a long-handled spoon, and stir in the boiling water and butter until well blended. Serve warm or at room temperature. The syrup will thicken as it cools but it can be thinned with a little more boiling water if necessary.

Caramel Popcorn
8 cups popped corn 1/8 tsp. salt
30 vanilla caramels 2 tbsp. water
Melt caramels and water in double boiler (or in glass jar in microwave for 1 minute). Stir until smooth. Put the hot popped corn in a large buttered bowl and sprinkle with the salt. Then pour the melted caramel over the popcorn and toss until well coated. Butter your hands and shape the mixture into 2 inch balls or press into shapes (tree, snowman).
Variation: Use the Caramel Syrup from the above recipe in place of the 30 vanilla caramels.

Basic Pudding
1.5 tbsp. corn starch 2 tbsp. granulated sugar
1 cup cold milk 1/2 tsp. vanilla extract
Add the corn starch and the sugar to 1/4 cup cold milk. Scald the rest of the milk in the top of a double boiler. Gradually add the corn starch and sugar mixture while stirring constantly. Continue to cook over low heat for 2 minutes. When the pudding starts to boil, cover the boiler with a lid, and cook on low heat for another 5 minutes. Add the vanilla extract. Chill in the refrigerator.
Variation - Chocolate Pudding: Increase sugar to 3 tbsp. and add 1 tsp. butter and 1.5 tsp. cocoa to the corn starch mixture.

Chocolate Pudding
2/3 cup granulated sugar 1/3 cup cocoa powder 1/3 cup corn starch
1/4 tsp. salt 3 cups milk 1.5 tsp. vanilla extract
Preparation: Combine the sugar, cocoa powder, corn starch, and salt in a bowl and mix well.
Cook: Heat 3 cups of milk over medium heat until bubbles appear around the inside edges of the pot and then remove the pot from the heat. Pour 1/2 cup of the warm milk into the bowl with the dry ingredients and stir to make a smooth paste. Then put the paste into the pot with the rest of the milk. Add the vanilla extract (if available), and stir until well blended. Heat the mixture in the pot over medium heat for about 3 or 4 minutes, stirring constantly, until the mixture thickens to the consistency of pudding. If the pudding starts to bubble, reduce the heat. Pour the pudding into serving bowls and chill.

Kool Aid Pudding (or Pie Glaze)
1 or 2 packages of Kool Aid (any flavor) 2 quarts water
8 tbsp. corn starch 1 cup granulated sugar
(Note: Use 1 tablespoon of corn starch per cup of water.)
Mix dry ingredients in a large sauce pan. Add water and bring to boil stirring until thick and clear. Let cool and serve.
Variation - Pie Glaze: Increase corn starch to 10 tbsp. and it makes a good glaze for strawberry or raspberry pie or other fruit.

Pioneer Pudding
1/3 cup cornmeal 5 cups milk 1 tsp. ginger
1 tsp. salt 1/2 cup honey, or molasses, or corn syrup
Add the cornmeal to the milk and cook in a double boiler for 20 minutes. Add the ginger, salt, and honey. Stir well. Pour into a buttered pan and bake for 2-hours at 250°F.

Homemade Granola
3 cups rolled oats 1/2 cup toasted wheat germ 1 cup chopped almonds
1 cup shredded coconut 1/2 cup sesame seeds 1/3 cup honey or maple syrup
1/3 cup melted butter 1 tsp. salt 1/2 cup raisins
Preparation: Stir everything, except raisins, together. Spread in a 15x10x1 inch baking pan.
Cook: Bake at 375°F for 15 to 20 minutes stirring once. Remove from oven and stir in the raisins. Cool. Store in an air tight container in a cool, dry place or in the refrigerator. Makes about 7 cups.

Chewy Granola Bars (24 Bars)
1/2 cup brown sugar 1/2 cup butter 1/3 cup honey
5 cups homemade granola 1/2 cup wheat flour
Combine brown sugar, butter, and honey in a saucepan and bring to a boil stirring constantly. In a large bowl stir together the granola and the flour. Then pour the brown sugar mixture over the granola mixture and stir until well coated. Press into a 9x13 inch pan. Cool. Cut into bars.

Corn Cob Jelly
12 sweet corn cobs 4 cups water
3.5 tbsp. fruit pectin 4 cups granulated sugar
Bring water with cobs to a boil and boil for l0 minutes. Measure 3 cups liquid and strain through a cheesecloth. Put strained fluid into a large saucepan. Add pectin. Bring to rolling boil. Add sugar. Bring mixture back to a boil. Simmer for 3 minutes. Then skim. Add food coloring, if desired. Pour into scalded jars & seal. Jelly will be clear & taste like apple-honey.

Pear Preserves
16 cups peeled, sliced pears 1 tbsp. lemon juice
4 cups granulated sugar 2 cups water
Simmer all in a large pot over medium heat, until the pears are tender and the syrup is thick. The pears will be slightly translucent. Pour into hot sterilized jars to about 1/4 inch from the top of the jar. Finish by processing jars in a hot water bath.

Hot Chocolate or Chocolate Milk
1 tbsp. cocoa powder 2 tbsp. sugar pinch of salt
1/3 cup instant nonfat dry milk 1 cup water, either hot or cold
Combine everything in water, either hot or cold, and stir well.

Chocolate Milk Shake
4 tsp. chocolate syrup 2 tbsp. sugar
1/3 cup instant nonfat dry milk 1 cup cold water
Combine all and chill.

Peanut Butter Milk Shake
3 tbsp. peanut butter 2 tbsp. sugar
1/3 cup instant nonfat dry milk 1 cup cold water
Blend all using blender. Chill and serve.

Russian Tea
1 cup instant tea 2 cups Tang 3 cups sugar 1 tsp. cinnamon
Preparation: Mix all the above dry ingredients and store in an air-tight plastic container.
Cook: Add 2 tsp. of the above mixture to one cup of hot water and stir.

Clover Tea
Dried clover leaves and blossoms
Preparation: Collect clover leaves and blossoms when mature. Dry at room temperature. When thoroughly dry, crush or rub into very small particles. Store in an airtight jar or plastic container.
Cook: Add 1 tsp. to one cup of boiling water and stir.
Option: May be sweetened with honey.

http://www.grandpappy.info/rhomemad.htm

Useful Homemade Items
When Store Bought Items Aren’t Available

Baking Powder

(from McCormick’s Cream of Tartar Label)
1/2 tsp. Cream of Tartar 1/4 tsp. Baking Soda 1/4 tsp. Cornstarch
Blend and measure as normal. (Note: If you don’t have Cornstarch then increase the Baking Soda to 1/3 tsp.)

Self-Rising Flour

1 cup flour 1/2 tsp. salt 1/2 tbsp. baking powder
May be used in any recipe that specifies self-rising flour.

Homemade Bisquick Mix

3 cups flour 1/2 cup shortening 1 tbsp. baking powder
4 tsp. granulated sugar 1 tsp. salt
Mix everything together and use in any recipe that requires Bisquick Ready Mix.

Homemade Sweetened Condensed Milk

1 cup instant nonfat dry milk 1/3 cup boiling water
2/3 cup granulated sugar 1/4 cup butter, melted (optional)
If the optional butter is omitted, then increase the water to 1/2 cup and increase the sugar to 3/4 cup..
Combine all ingredients and mix until smooth. Store this milk in the refrigerator for up to 5 days.

Homemade Sour Cream

1 cup instant nonfat dry milk 1/2 cup warm water 1 tbsp. vinegar or lemon juice
Add the dry milk to the warm water in a bowl and stir until completely dissolved. Add the vinegar a few drops at a time and continue stirring. Place in the refrigerator for six-hours and the mixture will thicken.

Mayonnaise (Recipe One)

2 egg yolks 2 cups salad oil 1/8 tsp. cayenne
1 tsp. dry mustard 3 tbsp. lemon juice
Mix egg yolks with dry mustard and cayenne. Stir in lemon juice. Beat in 1/2 cup salad oil a few drops at a time. Then beat in another 1 1/2 cups of oil more rapidly.

Mayonnaise (Recipe Two)

3 eggs 1 cup cream 1/2 cup sugar
1/2 tsp. mustard 1/2 tbsp. vinegar 1/2 tsp. salt
Beat eggs. Add cream, sugar, and mustard. Mix well. Very gradually add the vinegar. Cook in a double boiler until thick (do NOT boil). Add salt after the mixture cools.

Baby Formula (8 ounce bottle)

6 tbsp. nonfat dry milk 2 tsp. olive or vegetable oil
1 cup water (safe or boiled) 1 tsp. sugar
Mix will. Serve at room temperature or slightly warmed. Test a small drop on your wrist before feeding to the baby.
If there are no baby bottles available, feed baby using a spoon or a sterile eye-dropper or a sterile medicine-dropper.
CAUTION: Do NOT use corn syrup or honey instead of the sugar. They both contain potential bacteria which can kill a young baby who does not have a fully developed immune system.

Electrolyte Beverage (Gatorade, Pedialyte)

1 quart water 1/2 tsp. baking soda
1 tsp. Lite salt 6 to 10 tsp. granulated sugar
Optional Ingredient: Package of Kool-Aid for color and flavoring.
Mix well. Replaces lost electrolytes due to dehydration (diarrhea, vomiting, excessive sweating, etc.).

Salsa

15 oz. can (or fresh) diced tomatoes 1 small finely diced onion (yellow or white)
1 cup diced bell peppers 1 cup diced hot peppers with seeds (jalapeno or cayenne)
1 tbsp. garlic powder 1/2 tsp. salt
Mix all the above and simmer for about 20 minutes. Allow to cool and serve.

Fruit Pectin (Used in jam and jelly recipes)

10 or 12 green, hard, sour apples (not yet ripe)
Do NOT use ripe apples. Do not peel the apples. Cut the apples into quarters. Do not remove the seeds. Place in a large pot and add just enough water to barely cover the apples. Cover the pot and simmer on very low heat until the apples are fully cooked. Stir every twenty-minutes. When the mixture looks like runny applesauce it is done. Place a strainer or colander over another clean pot. Place a clean cloth inside the strainer. Pour the hot applesauce mixture into the cloth covered strainer so it can drip through into the large pot underneath. It will take several hours for the mixture to drain through the clean cloth. The slimy thick liquid in the pot is the fruit pectin. Refrigerate or freeze it until it is needed in a recipe.
How to Use: Substitute the above apple pectin in any recipe that requires a box of fruit pectin (about 1.75 ounces) by using 3 tablespoons apple pectin with 4 tablespoons sugar.

Homemade Liquid Hop Yeast

1 ounce hops 4 tsp. brown sugar 1 cup smooth mashed potatoes
2 cups flour 4 tsp. salt 2 quarts water
Early in the day, boil one ounce of hops in two quarts of water for thirty minutes. Strain and let the liquid cool to the warmth of new milk. Put in an earthen crock or bowl. Add 4 teaspoons each of salt and brown sugar. Now beat up 2 cups of flour with part of the liquid and add to the remainder of liquid, mixing well. Set that mixture aside in a warm place for 3 days. Then add 1 cup smooth, mashed potatoes. Keep near the range in a warm place and stir frequently until it is well fermented. Place in a sterile, wide mouth jug or glass jar, and store in a cool place until ready to use. It will remain active for 2 months and improve with age. Use same quantity as regular yeast, but shake the jar well before using.

Hop Yeast

1 tsp. hops 1 tbsp. sugar 1 pint pure water (No Chlorine)
1 tbsp. flour 1 large potato, diced 1 glass bottle
Boil potato, add hops while boiling. Boil for 20 minutes. Strain and cool slightly, add flour and sugar. Bottle and cork tightly. The yeast should work in a few hours if you used a bottle that has been used for this same process (or an unwashed, but recently opened beer or wine bottle). A new or washed bottle will take about 24 hours. Adding a maximum of 1 or 2 raisins (or currants) will speed up the process.

This provides not only the base yeast for great sourdough starter, but also works in a pinch for a yeast substitute. You may use this yeast instead of commercial store bought yeast in your recipes for breads, cakes, or sourdough starters.

Smooth Peanut Butter

1 cup roasted shelled peanuts 1.5 tsp. oil 1/4 tsp. salt
Note: Omit the salt if you are using salted peanuts.
Note: The oil may be peanut oil, or olive oil, or vegetable oil. The flavor of the oil will be present in the finished peanut butter.
Note: If you have fresh unroasted peanuts, then remove the peanuts from their shells, rub off and discard the paper thin pink skins, place peanuts on a cookie sheet and roast in an oven at 300°F for 12 minutes. Allow the peanuts to cool before using.
Directions: Place the roasted peanuts, the oil, and the salt in a blender and secure the lid. Blend until the mixture becomes spreadable. If necessary, add a few more drops of oil. If necessary, stop the blender and scrape the mixture off the sides of the blender to the bottom of the blender, and then continue blending. Use the peanut butter immediately or store it in an air-tight container in the refrigerator. If the oil separates during storage and rises to the top of the mixture then stir it back into the peanut butter before using.
Option: For crunchy peanut butter, stir in 1/8 cup of chopped roasted peanuts after blending.

http://www.grandpappy.info/rsugar.htm

Grandpappy’s Homemade Sugar Recipe
Copyright © October 14, 2008 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Sugar (or Sucrose):
Sugar cane and sugar beets both produce the same type of sugar which is called sucrose. Approximately 70% of the sugar (sucrose) consumed worldwide is produced from sugar cane and the remaining 30% is produced from sugar beets.

Historical Note:
In the late 1800’s many American homesteads made their own sugar using sugar beets they grew on their own land. However, this practice was gradually abandoned when commercially produced cane sugar become widely available and affordable. Today only large commercial processing plants still make sugar from beets and that sugar is used in a variety of products, such as breakfast cereals. The commercial processing of sugar beets is more sophisticated than the simple home processing techniques that were used in the late 1800’s. However, that traditional home processing procedure is the method that is described below.

Growing:
Sugar beet seeds should be planted in the early spring. The beets grow below ground like carrots. The sugar beet roots are harvested in the fall after the first hard frost. They contain between 14% to 21% sucrose sugar by weight. When harvested the beets should be knocked together to shake off most of the dirt that is still clinging to the beet roots. (Note: Regular beets only contain about 5% to 6% sucrose by weight so be sure to use the special sugar beets.)

Preparation:
Cut off the top of the beet with its leaves. (Note: The leaves contain protein, carbohydrates, and Vitamin A and they may be used as a livestock feed when combined with other types of feed.)
Carefully wash and scrub the beet to remove any remaining dirt particles.
Then cut the beet into pieces using any one of the following three methods:
1. Slice the beet into extremely thin slices, or
2. Slice and dice the beet into very small tiny cubes, or
3. Shred the beet using a vegetable shredder.

Cooking:
1. Transfer the cut beets to a large pot and add just barely enough water to completely cover the beets.
2. Cook the beets over medium heat, stirring frequently, until they are soft and tender. This usually takes about one-hour.
3. Use a thin clean towel and strain the water off the beets and save the beet sugar water. You may eat the cooked beets immediately or you may preserve the cooked beets for later consumption by canning or freezing. (Note: Commercial beet processors press or squeeze the beets at this point to extract as much of the sugar as possible from the beets. You may add this step if you wish or you may simply eat the beets.)
4. Simmer the beet sugar water over low to medium heat, stirring frequently, until it becomes a sweet thick dark beet sugar syrup similar to honey or molasses. Then turn off the heat.

Crystallization:
1. Wait for the sweet dark beet sugar syrup to cool a little bit and then transfer the beet sugar syrup to a storage container. The beet sugar syrup will slowly and gradually crystallize the same way that honey crystallizes.
2. As the sugar gradually crystallizes you should periodically remove it from the container and then break, crush, or pound it into small beet sugar crystals.

Beet Sugar Crystals:
Homemade beet sugar is chemically the same type of sugar as regular cane sugar and therefore it may be stored and used in the same manner as cane sugar. However, since homemade beet sugar is produced using a different extraction process it will have slightly different baking characteristics. The most noticeable baking difference is that it does not have the caramelization characteristic of commercially processed cane sugar.

Sugar Crystallization Footnote 1: The normal crystallization process can take a long time and it is not unusual for a family to consume all their sweet dark beet sugar syrup before it has time to crystallize.
Sugar Crystallization Footnote 2: The normal crystallization process can be accelerated by cooking the beet sugar syrup down into sugar crystals.

Other Uses for the Beet Sugar Water and the Beet Sugar Syrup:
Alcoholic Beverage: The beet sugar water may be fermented to make a type of “rum” or a type of “vodka.” These alcoholic drinks are very popular in Czechoslovakia and Germany.
Sweet Thick Beet Sugar Syrup: The sweet thick “honey like” beet sugar syrup may be spread on bread or pancakes and eaten. It may also be used as a substitute for honey in dessert recipes.

Sugar Beet Seed Companies:
Sugar beet (beta vulgaris) seed packets (pkt.) may be purchased online from either one of the following seed companies (October 14, 2008 prices):

Price Shipping Number Seeds Delivery Time Company Name Online Store
$2.00/Pkt. $1.95/Order 50 Seeds/Pkt. 3 Days Sand Mountain Herbs http://www.sandmountainherbs.com/beet_sugar.html
$3.00/Pkt. $7.25/Order 50 Seeds/Pkt. 4 Days Reimer Seeds http://www.reimerseeds.com/sugar-beets.aspx
(Note 1: The Sand Mountain Herbs Sugar Beet Seed Packet weighed 1/2 ounce and it contained about 300 seeds instead of 50.)
(Note 2: Sand Mountain Herbs did not confirm my Paypal order but they did deliver quality seeds very quickly at a very fair price.)

Seed Replenishment:
Information on how you can grow your own beet seeds is at the following link: How to Grow Each Type of Vegetable Seed.

http://www.grandpappy.info/rmiscbrd.htm

A Collection of
Bread Recipes Made From
Oat Flour, Rice Flour, and Rye Flour
(No Eggs Required)
Copyright © 1976,2005 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Oat Flour

Put 1 cup of Quaker Oats (Quick or Old-Fashioned) through a grinder. Or blend for about one minute in a blender. Store in a tightly covered container in a cool dry place for up to six months. It has a sweet aroma and a nutty fresh flavor. Do NOT sift oat flour or you will lose some of its nutrients. May be used for baking, thickening, coating, or browning. If used in baking, substitute up to 1/3 oat flour for regular flour. Baked items will be heartier, more tender, and a little more crumbly.

Rice Flour

Grind uncooked white rice into a fine powder. It can be used as a thickener or binder instead of flour. It is particularly useful for sauces. It can be cooked with milk and flavorings for a smooth dessert or added to biscuits to improve their texture. It can be used in equal amounts with wheat flour or cornmeal. Most people prefer a 1/4 to 1/3 ratio of rice flour to wheat flour.

Oatmeal Bread
3/4 cup rolled oats 3/4 cup boiling water 1 cup buttermilk 1/3 cup oil 1/2 cup honey
1/2 pkg. yeast (1/2 tbsp.) 1/2 cup warm water 5 cups flour 1/2 tsp. baking soda 1 tbsp. salt
Preparation: Dissolve yeast in 1/2 cup warm water and let stand 12 minutes. In separate saucepan add the rolled oats to 3/4 cup boiling water. Cook for the time required for the type of oats you are using (quick or old-fashioned). Remove from heat. Add the buttermilk, oil, and honey. In a separate bowl, combine the flour, baking soda, and salt and mix well. Add the yeast solution to the flour mixture and stir well. Add the oat mixture and stir well. Knead on a board for about 10 minutes. Put in mixing bowl, cover, and let rise for 90 minutes. Punch down, divide in half, and form two loaves. Put one loaf in each bread pan. Let rise until double in bulk.
Cook: Bake at 375°F for 45 minutes.

Three-Grain Bread
2 cups cornmeal 4 cups boiling water 2 tsp. salt
2 cups wheat flour 1/2 cup warm water 1 tsp. sugar
2 cups rye flour 1/2 pkg. yeast (1/2 tbsp.)
Variation: You may substitute either oat flour or rice flour for the rye flour.
Preparation: Dissolve yeast in 1/2 cup warm water with 1 tsp. sugar and let stand 12 minutes. To make a sponge, pour boiling water over cornmeal and salt in a large mixing bowl. Let it sit until the water is absorbed. Then stir in the yeast solution and 1 cup of rye flour. To set the sponge, cover the bowl and let it rest overnight in the refrigerator. The sponge will probably look flat, but the yeast will have worked. To the sponge, add the wheat flour and 1 cup rye flour. Knead for 10 minutes. Divide dough in half. Grease two 8-9 inch pie plates or 2 5”x9” loaf pans. Shape round loaves so that the dough covers the bottom of the pan. For rectangular loaves, roll out or flatten the divided dough into two 9-in. long cylinders, and fit them from end to end in each loaf pan. Set in a warm place to rise until double in bulk, about 2 hours.
Cook: Preheat the oven. Bake bread at 425ºF for 45-50 minutes.

http://www.grandpappy.info/rbiscuit.htm

A Collection of
Bread and Biscuit Recipes
(No Yeast or Eggs Required)
Copyright © 1976,2007 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Yeast causes the bread to rise and become light. Eggs add protein, color, and bulk to the bread. Eggs also increase the shelf life of the bread. Therefore, most bread recipes require both yeast and eggs. It is relatively difficult to find good bread recipes that don’t require yeast and/or eggs. And if you just omit the yeast or eggs from the original recipe, you normally end up with a culinary disaster that your family will not eat. To produce good bread without yeast or eggs, the recipe needs to be modified and other ingredients added to give the bread flavor and texture.

The following recipes don’t require yeast or eggs. The reason is simple. Sometimes you will be completely out of yeast and/or fresh eggs but your family will still need to eat. You may have the other necessary ingredients to make bread but you don’t have any yeast or fresh eggs. And a quick trip to the local store may not be an option. In a situation such at this, the following recipes can be used to produce delightful results to satisfy your family’s desire for bread.

Pancakes (No Eggs)
2 cups flour 2 tbsp. baking powder 1/2 tsp. salt
1 cup milk 1 tbsp. vinegar 1 tbsp. honey
Mix all ingredients together well, and then fry the pancakes on medium heat in a skillet, turning once.

Flour Tortillas (14 six-inch Tortillas)
2 cups flour 1/2 to 1 tsp. salt 1/2 tsp. granulated sugar (optional)
1 tbsp. shortening 1/2 to 3/4 cup water 1/2 tbsp. baking powder (optional)
Preparation: Sift flour and salt together. (If desired, add optional sugar and/or baking powder.) Add shortening and mix well. Slowly add just enough water to form a soft dough. Cover and let stand for 30 minutes. Make about 14 two-inch balls. Press (or roll) each ball into a flat six-inch circle.
Cook: Fry over medium heat on ungreased flat griddle until golden brown on both sides (about 1.5 to 2 minutes per side).

Salt-Rising Bread (Recipe One)
3.5 tbsp. cornmeal 1/2 cup milk 2 tbsp. brown sugar 1/2 tsp. salt
3 cups wheat flour 1.5 tbsp. oil or melted shortening 1 cup lukewarm water
Preparation: Bring milk almost to a boil. Remove from heat. Add the cornmeal, 1/2 tbsp. brown sugar, and salt. Put in a covered jar and place in a dish of hot water as hot as the hand can bear. Keep in a warm place overnight. By morning the mixture should show fermentation and gas can be heard to escape.
Then add 1 cup sifted wheat flour, 1.5 tbsp. oil, 1.5 tbsp. brown sugar, and 1 cup lukewarm water. Beat mixture thoroughly. Place in a dish of warm water again and let rise until light and full of bubbles.
Then add 2 cups sifted wheat flour or enough to make a stiff dough. Knead for 10 or 15 minutes. Place into greased loaf pan and let rise again.
Cook: Bake 15 minutes at 425°F, then lower temperature to 375°F and bake about 30 minutes longer.

Salt-Rising Bread (Recipe Two)
2 cups cornmeal 2 cups milk 2 tsp. granulated sugar 1/2 tsp. salt
8 cups wheat flour 2 tbsp. oil or melted shortening 1 cup warm water 1/2 tsp. baking soda
Preparation: Bring milk almost to a boil. Remove from heat. Add the cornmeal, sugar, and salt. Stir until smooth. Cover with a towel and keep in a warm place overnight. In the morning, add one cup warm water, the baking soda, and 2.5 cups flour. Place the bowl in a pan of warm water and cover. Wait between 2 to 6 hours until the mixture starts to foam. As the original water cools, transfer the bowl to a new pan of warm water. Keep transferring the bowl to a new pan of warm water as the old water cools down. If the odor becomes very sour during this fermentation process, you will end up with a very sweet bread.
After the batter has risen, add the oil and more flour until you have a stiff dough. Knead for 10 or 15 minutes. Shape into two loaves and place into two greased loaf pans and let rise again.
Cook: Bake about one hour at 350°F or until lightly brown.

Irish Soda Bread
2 cups wheat flour 1 tsp. baking soda 1/2 tsp. cream of tartar
1/2 tsp. salt 1 tbsp. butter 3/4 cup buttermilk
Substitution: 2 tsp. baking powder can be used to replace both the baking soda and the cream of tartar.
Preparation: Mix flour, baking soda, tartar, and salt in a bowl. Mix in the butter. Pour in the buttermilk and mix quickly and lightly to a soft dough. Put on a floured baking sheet. Shape into a round loaf (do NOT knead the dough). Cut an “X” one-half inch deep across the entire top of the loaf with a sharp knife. Sprinkle lightly with flour.
Cook: Bake in preheated 450°F oven 10 minutes. Then reduce to 400°F and bake another 10 minutes. Cool on a wire rack.

Choctaw Indian Fry Bread (Requires no sugar) (14 Pieces)
or Navaho Indian Fry Bread (Add 1 tsp. Sugar to the Following Recipe)
or Indian Tortillas or Indian Fried Scones
2.25 cups wheat flour 2 tsp. baking powder or soda 1 tsp. salt
1/4 cup milk 3/4 cup water 2 tbsp. shortening (optional)
Preparation: Sift flour, salt, and baking powder into a bowl (with the optional sugar). Stir in the water and milk (and the optional shortening). Knead with hands. Divide into 14 balls about two-inches in diameter. Cover and let rest for 20 minutes. Pat each ball into a five-inch diameter flat circle. Make a small hole in the center with your finger.
Cook: Fry in several inches of hot oil (390°F) for about 1 minute on each side or until puffed and golden. Drain on paper towel. Serve hot with honey.
Variation - Indian Tortillas: Use above Fry Bread Recipe but press the dough very thin.
Variation - Indian Fried Scones: Omit the milk. Increase water to 1 cup. Add 1 tbsp. sugar. Shape as scones and fry until golden brown. Serve with butter, honey, or jam.
Variation - Cornmeal Option: Add 1/3 cup cornmeal to the above recipe and increase the water to a total of 1 cup (instead of 3/4 cup).

Baking Powder Biscuits
2 cups wheat flour 1 tbsp. baking powder 1 tsp. salt
6 tbsp. butter or lard 1 cup milk or cream 1 tbsp. sugar (optional)
Preparation: Combine all dry ingredients and mix well. Blend in the warm butter. Slowly add the milk to the mixture until the dough holds together. Knead well and mold into small biscuits with your hands. Put on ungreased baking sheet.
Cook: Bake at 425ºF for 15 to 20 minutes until lightly browned. Yields a sweet biscuit that will keep for days in a dry place.

Camp Biscuits or Biscuit Twists
1/2 cup flour 1/4 tsp. baking powder 1/4 tsp. salt
2 tbsp. oil or shortening or lard warm water
Preparation: Mix flour, baking powder, and salt. Mix in oil or shortening. Add just enough warm water to make a stiff dough.
Camp Biscuits Cook: Drop by spoonfuls onto greased tin. Bake until brown.
Biscuit Twists Cook: Mold dough into a ribbon about two-inches wide and thick as your little finger. Twist around a clean stick in a spiral fashion, and bake over hot coals near a campfire until done (similar to a roasted marshmallow).

http://www.grandpappy.info/rcracker.htm

A Collection of
Bagel, Pretzel, Cracker, and Chip Recipes
(No Eggs Required)
Copyright © 1976,2005 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Whole Wheat Bagels (12 Bagels)
4 cups wheat flour 3 tbsp. sugar 1 tbsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1.5 cups warm water
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Mix the flour, sugar, and salt together and then add the yeast water. Stir to make a moderately stiff dough. Turn onto a floured surface and knead until smooth. Cover and let rest for 15 minutes. Cut into 12 portions. Shape into small balls. Punch a hole in each ball with your finger. Pull gently to enlarge hole. Work into a uniform bagel shape. Cover and let rise 20 minutes.
Cook: In a large kettle combine 1 gallon of water and 1 tbsp. sugar and bring to a boil. Reduce heat to a simmer. Cook 4 or 5 bagels at a time for 7 minutes turning only once. Drain and place on a greased baking sheet. Bake at 375°F for 30 to 35 minutes. Remove from oven and allow to cool.

Whole Wheat Pretzels (12 Pretzels)
1.75 cups wheat flour 2 tsp. baking soda 1/4 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 3/4 cup warm water 1/4 cup cold water
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Mix in flour. Knead dough for 10 minutes. Cover and let rise for 15 minutes. Divide dough into 12 pieces. On a floured surface, roll each piece into a rope 12” to 15” long. Lay one rope in a U-shape. Cross the two ends and press them into the bottom of the U-shape at the 5 and 7 o’clock positions. Repeat with the other ropes. Dip pretzels into a solution of 1/4 cup cold water and 2 tsp. baking soda. Place dipped pretzel onto a greased cookie sheet. Sprinkle with a small amount of salt.
Cook: Bake at 400°F to 425°F for 15 minutes.

Whole Wheat Crackers
1 cup wheat flour 1/4 cup cornmeal 1/4 tsp. salt
1 tsp. baking powder 1/2 cup butter 4 tbsp. milk
Preparation: Sift wheat flour and cornmeal. Mix in other dry ingredients. Cut in butter. Add milk to make a stiff dough. Roll until flat about 1/8” thick. Cut into squares, triangles, diamonds, etc. Prick with small fork.
Cook: Bake on buttered cookie sheet 5 minutes at 375°F or until brown on the bottom. Turn crackers over with a spatula and bake 3 to 5 minutes longer until again brown on the bottom.

Graham Crackers
1.75 cups wheat flour 1/4 cup brown sugar 3/4 tsp. baking powder 1/8 tsp. salt
1/6 cup instant nonfat dry milk 1/8 cup oil 3/8 cup water 1/4 tsp. cinnamon (optional)
Preparation: Combine flour, salt, brown sugar, dry milk, and baking powder. If desired, add the optional cinnamon. Mix well. Mix oil and water together and then add to dry ingredients and mix will. Chill dough in refrigerator for 1-hour. Then transfer to a floured board. Divide dough into halves. On waxed paper roll each half to about 1/8” thick. Cut into 2” squares. Peel crackers off waxed paper and place on lightly oiled cookie sheet. Prick with a fork.
Cook: Bake at 375°F for 15 minutes or until golden brown.

Cheddar Cheese Crackers
1.5 cups wheat flour 1/4 tsp. baking soda 1/4 tsp. cream of tartar
1/8 tsp. cayenne pepper 1/4 tsp. salt 1.5 ounces cheddar cheese
1/2 tsp. light corn syrup 1/3 cup warm water 2 tbsp. shortening
Preparation: Mix one cup flour and all dry ingredients and the cheese (powder or grated). Stir to mix well. In a separate bowl mix the corn syrup and water and add the shortening and stir. The mixture will be quite heavy. Gradually add the flour mixture to form a dough that can be kneaded. On a floured surface, knead the dough 4 minutes by hand. Add more flour as necessary. Place dough in bowl, cover, and refrigerate at least one hour.
Preheat: Preheat oven to 400°F for 20 minutes before baking.
Shaping: Divide dough in half, keeping one-half covered in the refrigerator (until other half is removed from oven). Press and roll dough with your hands and a rolling pin to the length of your baking sheet. Roll to a thickness of 1/16 inch. Fold the dough from each end to the center to make 3 layers. Turn the dough over and roll it again to 1/16 inch thick. Lift the dough and place on the greased baking sheet. Prick the entire surface with a fork. Use a knife and score the dough into crackers of the desired size. Sprinkle lightly with salt.
Cook: Bake at 400°F for 8 to 15 minutes in center of oven until lightly brown and crisp. Remove and brush with melted butter (if available). Cool on wire racks. Break into crackers. Will stay fresh 3 to 4 weeks if stored in airtight container.

Cheese Wafers
1 cup flour 2 cups grated cheese 1/4 cup warm butter
1 tsp. salt 1/8 tsp. paprika (optional) 1/2 cup chopped nuts (optional)
Preparation: Combine all the above ingredients. Divide dough in half and form two long rolls. Place in the refrigerator for four-hours. Remove from the refrigerator and cut each roll into thin wafer slices.
Cook: Bake at 350°F for about 15 minutes in center of oven until lightly brown and crisp.

Whole Wheat Chips
1 cup wheat flour 2 cups water 1 tsp. salt
Preparation: Sift the wheat flour. Add the salt and water. Stir well. The thinner the batter mixture, the thinner the chips, and the more evenly they will cook. Put the mixture into a used, empty, clean plastic ketchup (or mustard) squirt bottle. Squirt the mixture onto a non-stick cookie sheet in a thin potato chip shape.
Cook: Bake at 350°F for 10 to 15 minutes or until crisp. Check the chips after about 8 minutes and turn the chips over IF the middle of the chip is not cooking as fast as the outside edges.
Variation: Use 1 tsp. Onion Salt instead of the regular salt.
Variation: Use 1 tsp. Garlic Salt instead of the regular salt.
Optional: Add 3 tbsp. grated Parmesan cheese.

http://www.grandpappy.info/rsourdou.htm

A Collection of
Sourdough Bread Recipes
(No Eggs Required)
Copyright © 1976,2004 by Robert Wayne Atkins, P.E.
All Rights Reserved.

I love eggs. I eat eggs. I have nothing against eggs. But it is difficult to find good recipes that don’t use eggs. And fresh eggs aren’t always available. Therefore, the recipes in this collection don’t require eggs.

Sourdough Starter using a Fresh Potato
1 medium potato 1 pkg. yeast 4 cups water
2 cups + 2 tbsp. flour 2 tbsp. granulated sugar
Peel medium potato, cut into cubes and boil cubed potato in about 3 cups water. Let stand in liquid until cool. Drain and reserve the potato water. Mash the potato and set aside 1/4 cup.
In a large bowl or crock, mix flour, sugar, and yeast.
In a saucepan, combine 1 cup potato water and 1 cup water. Warm to about 100 degrees. Pour over flour mix and add the 1/4 cup mashed potato, mixing well. Cover with waxed paper and then with foil. Crimp foil around edges, but not too tightly - the starter has to breathe. Set aside at warm room temperature for 2 days. Uncover and stir in 2 tablespoons flour. Cover it back up and let sit 1 more day before using.
To feed: Every 2-3 days, stir in 2 tablespoons to 1/2 cup flour (depending on how often you use it). When you add the flour also add a pinch of sugar and just enough warm water to keep it about like thick pancake batter. You may refrigerate it to make it go dormant. When ready to use again, bring to room temperature and feed as before.

Sourdough Starter using Instant Potatoes
6 tbsp. instant mashed potato flakes 1 pkg. rapid rise yeast
2/3 cup granulated sugar 2 cups warm water
Mix all ingredients in a glass jar and cover loosely with foil. The yeast will feed on the potato flakes and sugar, and the starter will give off gas as the yeast breeds. If the container is tightly sealed, the yeast will die off. Keep at room temperature for 24 hours then refrigerate. The starter must be feed at least every 10 days with 1 cup warm water, 1/3 cup sugar, and 3 tablespoons instant mashed potato flakes. You can freeze the starter in a plastic container until you are ready to bake.

Sourdough Starter using Honey
2 cups flour 1 pkg. yeast
2 tbsp. honey 2 cups warm water
Mix water, yeast, and honey. Stir to dissolve the yeast. Let stand 10 minutes. Stir in the flour and make a smooth dough. Cover and let stand at room temperature for two days, stirring twice a day. If a sour smelling liquid appears on the top, then pour it off. Starter may be stored in a glass jar in the refrigerator until it is needed.

Sourdough Starter Water Base
2 cups flour 1 pkg. dry yeast 2 cups warm water
Make this starter only when you have forgotten to save a starter. Combine ingredients and mix well. Place in warm place or closed cupboard overnight. In morning put 1/2 of the starter in a pint jar with a tight lid and store in refrigerator or cool place for future use. The remaining batter can be used for pancakes, waffles, bread, cake, etc. To use starter again place in mixing bowl. Add 2 cups water (or milk, if available) and 2 cups flour and starter. Beat well and set in warm place to develop over night. In the morning remove 1/2 of sponge for whatever you need it for, and put the rest back into a jar and refrigerate.

Sourdough Starter Buttermilk Base
1 cup flour 1 cup buttermilk
Mix flour and buttermilk and let stand 48 hours until fermented.
Then follow above recipe for water base starter.

Sourdough Starter Milk Base
2 cups flour 2 cups milk
Put 2 cups of milk in a quart jar or pot. Cover with a double thickness of cheesecloth and secure with a rubber band. Let it stand at room temperature for 24 hours. Add the flour and mix well. Replace the cheesecloth and let it stand for 12 hours, preferably outdoors in a protected place. Bring indoors and keep in a warm place until the mixture is very bubbly. Put the mixture into a container that allows for adequate expansion (2 quarts). Keep covered in the refrigerator. When some of the starter is used, it should be replaced with equal amounts of milk and flour. The mixture should be used and replenished at least once per week. If you do not bake that often, then pour out half the starter and replenish it with milk and flour once a week.
Variation: Water can be substituted for the milk, and the first 24 hours of the above process can be eliminated. However, the milk gives the starter a unique desirable flavor.

Sourdough Loaf Bread
1 cup sourdough starter 1 tbsp. oil 2/3 cups warm water
3 cups flour 1 tsp. salt 1 pkg. yeast (optional)
Preparation: If available, dissolve yeast in water in a large mixing bowl and let stand 10 minutes. Add the oil and the sourdough starter and mix well. Add the salt and 2 cups of flour. Beat until smooth. Gradually add 1 more cup of flour and continue mixing. Cover and let the dough rise until double in bulk (about 2 hours with yeast or about 6 hours without yeast). Then knead the dough on a floured board for 5 minutes. As necessary, add 1 tbsp. of flour until the dough is smooth and satiny. Place the dough in a greased bowl. Then rotate the dough inside the bowl so the top of the dough is also greased. Cover and let rise for 30 minutes. Punch down and knead for 2 minutes. Cover and let rise for 10 minutes. Grease two 9” loaf pans. Divide the dough in half and shape into a bread loaf. Put one loaf in each pan. Cover with a damp towel and let rise in a warm area for 45 minutes.
Cook: Preheat oven to 375°F. Bake for 40 to 45 minutes until brown and the loaves sound hollow when tapped. Transfer the loaves from the bread pans onto wire racks and allow to cool.

Sourdough French Bread
1 cup sourdough starter 2 tsp. sugar 1.5 cups warm water
4 cups flour 2 tsp. salt 1 pkg. yeast (optional)
2 cups flour (for kneading) 1/2 tsp. baking soda
French Bread Preparation: If you are going to start this bread the evening before or early in the morning, you won’t need the yeast. If you start it 3 hours before dinner, you will need the yeast. Mix the starter, water, and 4 cups flour in a bowl. Put this in a warm place and ignore it for the rest of the day. By evening, it should have doubled and smell like your starter again. Mix the sugar, salt, baking soda and 1 cup of flour together. Sprinkle them over the dough, and mix well. Turn the dough out onto your bread board and knead it, using the remaining flour. Shape loaves and place them on lightly greased cookie sheets. Let rise until doubled in bulk.
Cook: Slash tops of loaves, brush them with water or a well-beaten egg, and place in 400°F oven. (A pan of water on lower shelf of the oven can help make a crispy crust.) Bake until medium dark brown.

Sourdough Biscuits
1 cup sourdough starter 1/3 cup sugar 1 pkg. dry yeast
5 cups flour, sifted 1.5 tsp. salt 1 cup lukewarm water
Preparation: Pour the yeast into a deep pan, then add water and dissolve. Stir and add sugar, salt, and starter and mix. Add flour and stir into batter dough. Cover dough with cloth and set in warm place to rise. When dough is double in volume you are ready. Turn the dough out on a floured surface and roll out 3/4 inch thick and cut into biscuits. Place in a baking pan which has about 1/8 inch melted shortening in it (or use bacon grease for a unique delicious flavor.) Dip both sides of each biscuit in melted shortening or bacon grease. Set aside and let rise in a warm place until doubled in volume.
Cook: Bake at 425°F for 15 to 20 minutes.
Variation: The recipe also makes delicious scones.

Sourdough Pancakes
2 cups flour 1 tbsp. warm butter or oil 1/2 cup lukewarm water
1 pkg. yeast 1 tbsp. honey 1/2 cup water
Preparation: Prepare the pancake batter the evening before. Dissolve yeast in 1/2 cup lukewarm water. Add the honey and let stand until bubbly (about 10 minutes). Add the butter, flour, and the rest of the water. Blend well. Cover. Let rise overnight in a warm spot.
Cook: In the morning, stir the batter. Drop 1/3 cup of batter on a hot oiled grill or pan. Fry each side until golden brown.

http://www.grandpappy.info/ryeast.htm

A Collection of
Yeast Bread Recipes
(No Eggs Required)
Copyright © 1976,2004 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Most bread recipes require both yeast and eggs. Yeast causes the bread to rise and become light. Eggs add protein, color, and bulk to the bread. Under hardship conditions you may have limited amounts of both yeast and fresh eggs.

The good news is that yeast multiplies and a little yeast can last a very, very, long time if you follow the simple directions below.

The bad news is that eggs don’t multiply. Once they have been used, they are gone. And if you only have a few eggs during hard times, then you may wish to use them for something other than baking.

If you have store-bought eggs, don’t try to hatch them because they were laid by hens on an egg farm without roosters. Hens can lay eggs without a rooster but the eggs won’t be fertile without a rooster.

The following bread recipes require yeast but they are all Egg Free. However, some of the recipes do permit the use of an optional egg.

Yeast Preparation
Freeze store bought yeast until it is needed. Stir a little crumbled yeast into some warm water (105ºF to 115ºF). Test the water on your wrist. It should feel warm but not hot. If the water is too hot it will kill the yeast. If the water is too cold it will slow down the process. Adding a little sugar to the water will speed up the process. Adding salt or fat will slow it down. Good yeast will become foamy and creamy after about 10 to 12 minutes.

All Yeast Breads
Pinch off one handful of the dough after the first rise and save it in an airtight container in a cool dark place. The next day, add the old dough to a new batch of dough. The yeast will multiply and spread throughout the new batch. After the first rise, pinch off a handful and save it. Continue this process each time you make yeast bread. Don’t waste your package yeast.

OPTIONAL Crust Variations for All Breads
Just before putting the bread dough into the oven, use a pastry brush to carefully and very gently paint the top of the dough.
Cold water brushed or sprayed on the bread dough will yield a crisp, chewy crust.
Oil or melted butter will yield a soft crust.
1 tbsp. honey with 2 tbsp. water yields a sweet, glossy finish.
1 tbsp. lemon juice with 2 tbsp. sugar gives a fruity, sweet flavor.
1 egg white beaten with 1 tbsp. water gives a shiny, crisp crust.
1 egg white beaten with 1 tbsp. milk gives a shiny, softer crust.
1 whole egg with 2 tbsp. water gives a shiny, rich, dark crust.

Liquid Substitutions
Water: Chewy texture with more of the original flour flavor.
Milk: Bread will rise higher and have a finer texture and it will keep longer. Heat fresh milk until it almost boils to kill the enzymes that interfere with the yeast action in the bread. Do not heat canned milk or instant milk. Milk also adds nutritional value to the finished bread.
Buttermilk: Bread will be more tender. Heat the buttermilk until it almost boils. Do not use too much or it will make the bread too tender and it will fall apart.
Potato Water: The water left over after boiling potatoes. Causes the bread to rise higher and adds a coarser texture and moistness. Do not substitute more than 1/2 potato water for the normal water required in the recipe.
Oils or Butter: Adds tenderness and improves the elasticity of the bread. Increases bulk and helps the bread to brown more evenly. However, too much oil will make the bread crumbly. Use a maximum of 1 tbsp. oil or shortening or butter per 1 cup of flour.
Wheat Berry Sprouting Water: Adds nutrition, texture, and flavor enhancement to the bread.

Miscellaneous OPTIONAL Ingredients
Eggs: Adds protein, color, and bulk. Extends the shelf life of the bread. For each egg used, deduct 1/4 cup of the other liquid in the recipe. Use no more than 2 eggs per loaf of bread.
Honey: Maximum of 1 tbsp. per 1 cup of flour. Adds flavor and moistness and helps to feed the yeast and increases the shelf life of the bread.
Salt: Maximum of 1/2 tsp. per 1 cup of flour. Controls the yeast process. Improves flavor and increases the shelf life of the bread. A bread made with no salt will taste flat. Do NOT add the salt to the yeast water or it will inhibit the initial yeast process.

100% Whole Wheat Loaf Bread (Recipe One)
(Must be eaten in two days or sliced and frozen)
3 cups wheat flour 2 tbsp. oil 2 tbsp. honey 1 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 1/3 cup instant nonfat dry milk
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Add oil, honey, dry milk, salt, and enough wheat flour to make a stiff dough. Allow to rest under an inverted bowl for 10 minutes. Then knead for 10 minutes. Place in greased bowl, cover, and let rise until double in bulk or about 90 minutes. Punch down and form into ball. Cover and let rest for 10 minutes. Shape into loaf and place in greased loaf pan. Cover and let rise until double in bulk, about 45 to 60 minutes.
Cook: Bake at 375°F for 40 minutes. Brush hot loaf with milk.

100% Whole Wheat Loaf Bread (Recipe Two)
(Must be eaten in two days or sliced and frozen)
2.25 cups wheat flour 1 tbsp. melted butter 2.5 tbsp. honey 1 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 3/4 cup warm water 1 tbsp. instant nonfat dry milk
Follow above preparation and cooking instructions but substitute the butter for the oil.

100% Whole Wheat French Bread
3 cups wheat flour 3/4 cup cold water 1.5 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1/4 cup warm water
Preparation: Dissolve yeast in warm water for 12 minutes. Sift wheat flour and salt together. Add yeast and cold water. Knead for 20 minutes and add at least 1/2 cup more cold water by wetting your hands as your knead. Dough should be soft and silky. Cover and let rise in cool place for 3 hours. Punch down gently with wet hands being careful not to tear dough. Cover and let rise again in a cool place for 2 hours. Punch down and form into a ball. Cover and let rest while you dust a baking sheet with corn meal. Shape dough into a long slim loaf. Place on baking sheet. Let rise uncovered for 1 hour. Cut slashes in top of loaf.
Cook: Spray the loaf with warm water and quickly place in 450°F oven. Place a shallow pan with boiling water on the oven rack below the bread. After 10 minutes reduce the heat to 350°F. Bake until done, another 25 to 30 minutes.
Optional: Add 2 tbsp. oil, or 1.5 tbsp. sugar, or both to the above recipe with the flour and salt.

Sandwich Buns (12 Buns)
3 cups wheat flour 1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 2.5 tbsp. instant nonfat dry milk
1/2 cup sugar 1/2 tsp. salt 2.5 tbsp. oil
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Then add sugar, salt, oil, dry milk, and 3/4 cup flour. Beat vigorously by hand. Stir in additional flour to make a stiff dough. Knead on a floured board until smooth and elastic (10 minutes). Place in greased bowl, cover, and let rise in warm place for 45 minutes. Punch dough down. Let rise again about 20 minuets. Divide dough and form into 12 balls. Place on greased baking sheet 2” apart. Let rest for 5 minutes. Press down with palm to flatten. Cover and let rise in warm place for 1 hour.
Cook: Bake at 375°F for 15 to 20 minutes. Remove from baking sheet and let cool on wire racks.

Hard Rolls (9 Rolls)
2.25 cups wheat flour 2 tbsp. corn meal 1/2 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 1 tsp. sugar
Preparation: Dissolve yeast in warm water and let stand for 12 minutes. Add sugar and salt. Stir well. Add 1.5 cups flour. Mix well. Cover and let rise for 20 minutes. Add the remaining flour and mix well. Knead for 5 minutes on a floured board. Cover and let rise 1 hour. Punch down and let rise again. Shape into 9 rolls. Place on lightly oiled baking sheet. Sprinkle with cornmeal. Slash tops with knife. Cover and let rise until doubled.
Cook: Bake at 400ºF on top oven rack with a pan of hot water on bottom oven rack for 20 to 25 minutes until golden brown.

Whole Wheat Crescent Rolls (16 Rolls)
2.5 cups wheat flour 1 tbsp. brown sugar 1.5 tbsp. oil 2 tbsp. honey
1/2 pkg. yeast (1/2 tbsp.) 7/8 cup warm water 1 tsp. salt 3 tbsp. butter
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Add brown sugar, oil, honey, salt, and 3/4 cup wheat flour. Mix well. Stir in enough of the remaining flour to make a stiff dough. Knead on a lightly floured surface for 10 minutes. Place in a greased bowl, cover, and let rise 90 minutes. Divide dough in half and shape into 2 balls. Cover and let rest 10 minutes. Roll each ball into an 8” to 10” circle. Spread with 1/3 of the butter. Cut each circle into 8 wedges. To make crescents, roll wide end of wedge toward point. Place on greased baking sheet. Cover and let rise 30 minutes.
Cook: Bake at 375°F for 12 to 15 minutes. Brush with milk or butter while still warm.

Wheat Rolls (12 Rolls)
2 cups flour 1/8 cup sugar 1/4 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1/4 cup warm water 1/4 cup warm milk
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Stir in the warm milk, sugar, salt, and 1 cup of the flour. Mix until smooth. Cover the batter with a handful of flour and let rise in a warm place for about 2 hours or until the top has cracked. Add enough of the remaining flour to make a smooth dough and kneed it for about 10 minutes. Cover and let rise 20 minutes. Shape into rolls and place on a baking sheet.
Cook: Bake at 400°F for about 15 to 20 minutes.

English Muffins (10 Muffins)
2 cups wheat flour 1/4 cup milk 1 tsp. sugar 1/2 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 2 tbsp. warm water 1.5 tbsp. soft butter 1 tbsp. cornmeal
Preparation: Dissolve yeast in 2 tbsp. warm water and let stand 12 minutes. In another bowl, combine milk, sugar and salt with one cup hot water. Add the yeast solution. Stir in 1 cup of flour. Cover bowl with a towel and let rise 90 minutes in a warm place. Stir in butter and remaining flour. Roll dough to 3/4 inch thickness. Cut 2½ inch circles from dough and place on a piece of wax paper sprinkled with cornmeal. Sprinkle tops with more cornmeal. Let rise again.
Cook: Cook on a griddle, turning once.

English Muffin Loaf
3 cups wheat flour 1/3 cup instant dry milk 1/2 tbsp. sugar 1 tsp. salt
1/2 pkg. yeast (1/2 tbsp.) 1.25 cups warm water 1/8 tsp. baking soda 2 tbsp. cornmeal
Preparation: Combine yeast, 1.5 cups flour, dry milk, sugar, salt, and baking soda. Mix well. Add the warm water. Beat well. Add remaining flour. Grease an 8” x 4” loaf pan. Sprinkle with cornmeal. Spoon the batter into the pan. Sprinkle top of loaf with cornmeal. Cover. Let rest 45 minutes.
Cook: Bake at 400°F for 25 minutes.

Pita Bread (2 Pieces)
2 cups wheat flour 1 tsp. sugar 1/2 tsp. salt
1 tsp. yeast 2 tbsp. warm water 2/3 cup warm water
Preparation: Dissolve yeast in 2 tbsp. warm water and let stand 12 minutes. Mix flour, sugar, and salt with 2/3 cup warm water. Add the yeast solution. Knead for 10 minutes. Put in greased bowl, cover, let rise for one-hour. Punch down, knead, reshape. Cover and let rise for 30 minutes. Divide into 2 parts. Roll each into an 8-inch diameter round. Place on greased cookie sheet.
Cook: Bake at 450°F for 5 minutes.

Pizza (One 14-inch Pizza)
1.75 cups flour 2 tsp. + 1 tbsp. olive oil 2/3 tsp. salt
1 tsp. yeast 2/3 cup warm water 1 tsp. sugar
1 cup tomato (or spaghetti) sauce 1 cup grated mozzarella cheese 1 tsp. oregano
Preparation: Dissolve yeast and sugar in 2/3 cup warm water. Let stand for 12 minutes. Add 1 cup flour, 2 tsp. oil, and salt and mix well. Continue to add flour to make a soft dough. Knead the dough on a floured board for 7 minutes until it is smooth and elastic. Put dough in an oiled bowl, cover with a cloth, and allow to rise in a warm place for 2 hours. Punch it down and let it rest 5 minutes. Roll the dough into a 14” circle using a rolling pin (or pat and stretch with your hands). Place on pizza pan (or cookie sheet) and prick all over with a fork. Cover with a cloth and let rest for 20 minutes.
Cook: Bake in 425°F oven for 3 minutes. Remove from oven. Spread tomato sauce evenly over crust. Sprinkle grated cheese and oregano evenly over sauce. (Optional: Add meat, mushrooms, or vegetables as desired.) Drizzle 1 tbsp. olive oil over everything. Bake 14 to 16 minutes until underside of crust is golden brown.

Bread on the Grill
2 cups wheat flour 1/2 tsp. sugar 1/2 tsp. salt 1 tbsp. olive oil
1/2 pkg. yeast (1/2 tbsp.) 3/4 cup warm water 2 tbsp. cornmeal
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Then add sugar, salt, oil, and flour. Beat vigorously by hand. Knead on a floured board until smooth and elastic (10 minutes). Place in greased bowl, cover, and let rise in warm place for 90 minutes. On a floured surface roll out half the dough into a 10” round circle. Rub both sides with cornmeal.
Cook: Brush grill rack with oil and fry 5 minutes on each side.

Cinnamon Rolls or Sweet Sticky Buns
3 cups wheat flour 1/2 cup sugar 1/2 tsp. salt 2.5 tbsp. oil
1/2 pkg. yeast (1/2 tbsp.) 1 cup warm water 2.5 tbsp. instant nonfat dry milk 1/2 tsp. cinnamon
Preparation: Dissolve yeast in warm water and let stand 12 minutes. Then add sugar, salt, oil, dry milk, and 3/4 cup flour. Beat vigorously by hand. Stir in additional flour to make a stiff dough. Knead on a floured board until smooth and elastic (10 minutes). Place in greased bowl, cover, and let rise in warm place for 45 minutes. Punch dough down. Let rise again about 20 minutes. Roll dough to 1/2 inch thickness. Cover and let rise 1 hour. Butter the top of the dough. Sprinkle with cinnamon and a little more sugar. Roll up the dough and slice into 1/2 widths. Place in individual greased muffin tins or onto a greased cookie pan.
Cook: Bake at 375°F for 15 minutes or until done.
Optional: Add raisins and/or nuts with the cinnamon.

Optional Icing for Above Cinnamon Rolls
2 tbsp. butter 1 cup sugar (brown or powdered)
1 or 2 tbsp. boiling water 2 tbsp. corn syrup OR 1/2 tsp. vanilla extract
Cook butter until it stops bubbling and it is brown and foamy. Remove from heat. Add either the corn syrup or the vanilla extract but not both. Stir in the sugar. Gradually add the hot water to achieve the desired consistency for spreading.

http://www.grandpappy.info/rcakes.htm

A Collection of
Easy Cake and Frosting Recipes
(No Eggs Required)
Copyright © 1976,2005 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Decorative Icing Ideas
Gently push cookie cutter shapes into the top icing on a cake or cupcake, and remove to leave a small depression in the icing. Fill the depression with a contrasting color icing, or chocolate syrup, or colored confections.

Apple Cake
2 cups bread crumbs 1 tbsp. sugar 1/2 cup butter
2.5 cups tart applesauce 1 cup whipping cream 2 tbsp. jam for decoration
Brown crumbs with sugar and butter. Alternate layers of crumbs and applesauce in serving dish. Refrigerate. Top with whipped cream and dabs of jelly. For a crunchy cake, serve immediately. The crumbs will get moist the longer they sit.

Shortcake
2 cups wheat flour 3 tbsp. sugar 3 tsp. baking powder 1 tsp. salt
4 tbsp. shortening or butter 1/2 cup milk 1/2 cup water
Preparation: Sift wheat flour, add sugar, baking powder, and salt, and sift again. Work shortening into dry mixture. Add liquid all at once and mix quickly just enough to dampen the dry mixture thoroughly. Spread into a round or square pan.
Cook: Bake at 400°F for 15 minutes. When done, cut into squares, split open, and spread with butter, honey, jam, or fruit.

Hard Cake
2 cups wheat flour 1 cup sugar 2.5 tsp. baking powder
1/3 cup shortening or butter 1/2 cup milk 1 tsp salt
Preparation: Mix flour, sugar, baking powder, and salt. Cut in shortening to make fine crumbs. Remove about 1/2 cup crumbs and reserve them for the top of the cake. Add milk to the remaining crumbs. Mix briefly. Pat into a greased 9” pie pan. Top with the reserved crumbs.
Cook: Bake at 350°F for 30 minutes. Served topped with honey or diced fresh fruit.
Variation: Decrease sugar to 2 tbsp. and increase milk to 1 cup. Do not remove 1/2 cup crumbs for topping.

Easy Chocolate Cake
2 cups flour 1 cup sugar 1 tsp. baking soda
1 cup oil 1 cup water 3 tbsp. cocoa
Preparation: Mix all above ingredients. Pour batter into a rectangular cake pan.
Cook: Bake at 350°F for 25 to 30 minutes.
Optional Icing: Mix one cup granulated sugar with one cup water. Add nuts or anything else you can find to the Icing.

Basic Chocolate Cake
3 cups flour 2 cups sugar 2 tsp. baking soda
6 tbsp. cocoa 1/4 tsp. salt 1 tbsp. vanilla extract
2 tbsp. vinegar 3/4 cup oil 2 cups cold water
Preparation: Mix the flour, sugar, soda, cocoa, and salt in a large bowl. Add the vanilla extract, vinegar, and oil. Mix well. Gradually add the cold water. Pour cake batter into a two round cake pans or one rectangular cake pan.
Cook: Bake at 350°F for 25 to 30 minutes. Allow to cool. Add creamy chocolate frosting, if desired (see recipe below).

Confectioners’ Frosting I (Two-layer 8” Diameter Cake)
2.5 cups confectioners’ sugar 3 tbsp. hot water 2 drops food coloring (optional)
Put the hot water and food coloring in a small bowl and beat in the confectioners’ sugar until the frosting is thick enough to spread. Continue to beat for several minutes until very creamy.

Confectioners’ Frosting II (Two-layer 8” Diameter Cake)
2 cups confectioners’ sugar 1/3 cup shortening 1/8 tsp. salt
2 tbsp. milk 2 drops food coloring (optional
Cream the shortening and the salt together. Add the sugar and stir briskly. Stir in the milk and food coloring and beat well, adding more sugar or milk if necessary to get an easily spreadable consistency.

Confectioners’ Frosting III (Two-layer 8” Diameter Cake)
2 cups confectioners’ sugar 1/3 cup butter 1 tsp. vanilla extract
2 tbsp. milk 2 drops food coloring (optional
Add the sugar, butter, and vanilla extract. Stir in the milk and food coloring and beat well, adding more sugar or milk if necessary to get an easily spreadable consistency.

Confectioners’ Butter Frosting
1.5 cups confectioners’ sugar 1/3 cup butter 2 drops food coloring (optional)
1 tsp. vanilla extract 1.5 tbsp. hot water
Melt butter over low heat until golden brown. Add optional food coloring, if desired. Add confectioners’ sugar and vanilla. Slowly add between 1 to 2 tbsp. of hot water until the frosting is of spreading consistency.

Creamy Chocolate Frosting
2.5 cups confectioners’ sugar 1/4 cup cocoa 1 tsp. vanilla extract
6 tbsp. softened butter 6 tbsp. milk 1 tbsp. light corn syrup or honey (optional)
In medium bowl, stir together confectioners’ sugar and cocoa and set aside. In large bowl, beat butter until creamy. Add 1/2 cup powered sugar mixture, corn syrup, and vanilla, beating until well blended. Add remaining powdered sugar mixture alternately with milk until of spreading consistency.
Variation: Add 1/2 cup chopped nuts.

Peanut Butter Chocolate Frosting
Add 1/4 cup peanut butter to above creamy chocolate frosting recipe.

Caramel Icing I
1 cup brown sugar 1/3 stick butter 1/3 cup milk 1 box confectioners’ sugar
Put the brown sugar, butter, and milk in a saucepan. Stir. Bring to a hard boil. Remove from the heat and allow to cool. Add 1 box of confectioners’ sugar and stir until smooth.

Carmel Icing II
3/4 cup dark brown sugar 1/2 cup butter 3/4 cup milk or cream 2 cups sugar
Combine all ingredients in a large saucepan and bring to a hard boil. Remove from heat. Continue to stir until smooth.

Granulated Sugar Icing
2 tbsp. flour 1 cup milk 1 cup butter
1 cup granulated sugar 1 tsp. vanilla extract
In a saucepan, combine the flour and the milk. Heat until the mixture thickens. Allow to cool. In another bowl, cream the butter, sugar, and vanilla extract and beat until fluffy. Add the cool milk mixture and continue beating until all the sugar is dissolved (this takes some time).

Granulated Sugar Topping
White granulated sugar can be colored with food coloring and added as a sprinkle topping to any cake, cookie, or pie.

Cinnamon Sugar Sprinkle
1 tbsp granulated sugar 1/4 tsp. cinnamon
Mix together and use as a sprinkle on cakes or cookies or muffins or biscuits.

http://www.grandpappy.info/rcandy.htm

A Collection of
Easy Candy and Fudge Recipes
Copyright © 1976,2008 by Robert Wayne Atkins, P.E.
All Rights Reserved.

Peanut Butter Candy Roll
2 tbsp. milk 1/2 tsp. vanilla extract (optional) 4 drops food coloring (optional)
4 tbsp. (or 1/2 stick) soft butter 2 cups confectioners sugar 3/4 cup smooth peanut butter
Put the milk, food coloring, and vanilla extract in a medium bowl. Add the soft butter and stir. Add the powdered sugar and mix to the consistency of pie dough. Divide dough into 2 portions. Roll each portion separately between sheets of wax paper. Spread each portion with smooth peanut butter and roll up like a jelly roll. Chill in the refrigerator for 2 to 3 hours. Then cut into 1/2” to 3/4” slices. Store uneaten candy in the refrigerator in an airtight plastic bowl with a lid.

Peanut Butter Candy I
1/2 pound butter 1 cup peanut butter 2 tbsp. vanilla extract
1 pound box confectioners sugar 3 tbsp. cocoa
In large saucepan, melt the butter and the peanut butter. Add the vanilla extract and the sugar and mix well. Add the cocoa. Stir until well blended. Pour mixture into a buttered pan (8-inch or 9-inch square). Chill until firm. Cut into pieces.

Peanut Butter Candy II
1/2 cup corn syrup or honey 1/2 cup peanut butter
1/2 cup dry milk 1/2 cup confectioners sugar
In a large bowl, stir the corn syrup and peanut butter together until smooth. Add the dry milk and stir. Add the sugar and stir until well mixed. Pinch of some of the candy mixture and roll into 1-inch diameter balls. Chill in the refrigerator.

Peanut Butter Candy III
1 tsp. vanilla extract 1/2 cup peanut butter
3/4 cup milk 2 cups granulated sugar
Butter 8-inch square pan and set aside. Stir the sugar into the milk and bring to a boil. Continue to cook until the mixture forms a soft ball when a small amount is added to a cup of cold water. Stir in the vanilla extract and the peanut butter. Mix well and pour into the buttered pan. Cool until firm. Cut into squares.

Whole Wheat Peanut Butter Candy
1 cup butter 1 cup honey 1 cup peanut butter
1.5 cup whole wheat flour 1/2 cup chopped nuts (optional)
Melt the butter, honey, and peanut butter in a saucepan. Stir in the flour and cook for five minutes. Remove from heat. Add nuts if desired. Allow to cool before eating.

Easy Peanut Butter Fudge (36 Pieces)
2 cups granulated sugar 1/2 cup water 1 cup peanut butter
Butter 8-inch square pan and set aside. In heavy 3-quart saucepan, stir together sugar and water. Cook over medium heat, stirring constantly, until mixture boils. Add the peanut butter. Stir to prevent burning. Continue to cook on medium heat until the mixture pulls away from the pan. Pour into prepared buttered pan. Cool until firm. Cut into squares.

Peanut Butter Fudge (36 Pieces)
2 cups granulated sugar 2/3 cup milk 2 tbsp. light corn syrup
1 tbsp. butter 1 tsp. vanilla extract 1/2 cup peanut butter
Butter 8-inch square pan and set aside. In heavy 3-quart saucepan, stir together sugar, milk, and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Continue boiling, with stirring, to 234°F (about 30 minutes) or until syrup, when dropped in ice water, forms a soft ball which flattens when removed from the water and is slightly chewy. (Bulb of thermometer should not rest on bottom of saucepan.) Add vanilla extract and peanut butter. Beat until mixture thickens, about 30 seconds. Quickly pour into prepared pan. Score into squares with a knife. Cool until firm. Cut into squares.

Chocolate Fudge (36 pieces)
Omit peanut butter in above recipe. Add 1/3 to 1/2 cup cocoa powder at first step with sugar, milk, and corn syrup. Increase milk from 2/3 to 1 cup.

Creamy Butter Fudge (36 pieces)
Omit peanut butter in above recipe. Increase milk from 2/3 to 1 cup and increase butter from 1 tbsp. to 8 tbsp. (or 1 stick butter).

Extra Creamy Fudge
2 cups brown sugar 1/2 cup milk 1.5 tsp. baking powder 3 tbsp. flour
2 tbsp. butter 1/4 tsp. salt 1 tsp. vanilla extract
Combine everything except vanilla extract and follow Peanut Butter Fudge recipe above. Add vanilla extract at the point specified in the above recipe.

Cocoa Fudge (1.5 pounds or 36 pieces)
3 cups granulated sugar 2/3 cup cocoa powder 1/8 tsp. salt
1.5 cups milk 1/2 stick (or 1/4 cup) butter 1 tsp. vanilla extract
Stir sugar, cocoa, and salt together in a large saucepan. Stir in the milk. Cook over medium heat until mixture boils stirring constantly. When mixture reaches a rolling boil, stop stirring but continue heating to 234°F (or until a drop of the mixture forms a soft ball when dropped into very cold water and then flattens when removed from the water). Remove from heat. Add the butter and the vanilla extract but do NOT stir. Allow to cool to 110°F or until lukewarm. Beat with a spoon until the fudge begins to thicken and loose some of its gloss. Quickly spread the fudge into a buttered 9-inch cake or pie pan. Allow to cool and then cut into squares.
Optional: Add chopped nuts after fudge cools to 110°F.

Fantastic Fudge
Fantastic Fudge (36 pieces)
(A Fast Simple Recipe That Makes Perfect Fudge Every Time)
1 box (or 16 oz.) confectioners sugar 1/2 cup cocoa powder 1/8 tsp. salt
1/4 cup milk 1 stick (or 1/2 cup) butter 2 tsp. vanilla extract
Melt the butter in a large non-stick saucepan over medium-low heat. Then stir in the milk. Add the vanilla extract, confectioners sugar, cocoa, and salt and stir well. Continue to cook over medium-low heat for six-minutes stirring continuously. Remove from heat and allow to cool for two-minutes. Then pour into a buttered 8 or 9-inch cake or pie pan and spread the fudge evenly to the edges of the pan. Chill in the refrigerator for two hours. Slice the fudge into pieces approximately 1.5 inches square and transfer to a serving dish.
Optional: Add 1/2 cup chopped nuts after the fudge cools for two-minutes, stir, and then pour into the 8 or 9-inch pan and chill in the refrigerator.

Caramels
1 can evaporated milk 2 cups honey 3 tbsp. butter
1 tsp. vanilla extract 1/4 tsp. salt 1 cup chopped nuts (optional)
Cook the milk and the honey until it forms a firm ball (about 255°F). Stir in the butter, vanilla extract, salt, and optional nuts. Pour into a buttered pan. Allow to cool and cut into pieces.

Butterscotch Candy
2 cups brown sugar 2 tsp. vinegar
4 tsp. cold water 1/2 cup butter
Combine all ingredients and bring to a boil. Continue to boil until a hard ball is formed when a teaspoon of the mixture forms a hard ball when dropped in cold water. Pour mixture into an oiled pan.

http://www.hhs.gov/news/press/2009pres/09/20090930a.html

FOR IMMEDIATE RELEASE
Wednesday, September 30, 2009

Contact: HHS Press Office
(202) 690-6343
Secretary Sebelius Awards $40 Million to States to Find, Enroll Children in CHIP, Medicaid

HHS Secretary Kathleen Sebelius today announced $40 million in grants to 69 grantees in 41 states and the District of Columbia to help them find and enroll children who are uninsured but eligible for either Medicaid or the Children’s Health Insurance Program (CHIP).

“Today’s awards will help fulfill President Obama’s pledge to assure the health and well-being of our nation’s children,” said Secretary Sebelius. “With millions of Americans either out of work or otherwise struggling to make ends meet during this recession, there is an even greater urgency to bring steady, reliable health care to children in these families who may have lost their coverage.”

Recognizing that millions of children are eligible for Medicaid or CHIP, but are therefore needlessly uninsured, the Children’s Health Insurance Program Reauthorization Act of 2009 (CHIPRA) set aside $100 million for fiscal years 2009-2013 expressly to help find and enroll eligible children. Of the total outreach amount, $80 million will be given to states and other organizations, $10 million to Tribal organizations and $10 million for a national outreach effort. Today’s awards are for a two year period ending Dec. 31, 2011, which will then be followed by a second round of $40 million in new grants.

As called for in CHIPRA, grants were awarded to applicants whose outreach, enrollment and retention efforts will target geographic areas with high rates of eligible but uninsured children, particularly those with racial and ethnic minority groups who are uninsured at higher-than-average rates. For example, 20 percent of the projects to be funded will target Hispanic children, with an emphasis on Hispanic teens, and 11 percent will focus on homeless children and seven percent will be aimed at Native American/Alaska Native children.

The vast majority of grantees will be using multiple, community-based approaches. One grantee in Missouri, for example, will work with a consortium of 35 churches in low-income, minority communities. Those parishioners will go door-to-door to locate potentially eligible children and then help those families apply for CHIP or Medicaid coverage. Another grantee will place self-service kiosks in community centers and Native American Chapter Houses (community halls) where there will also be staff available to help with applications if needed. One state school system will track children who receive free or reduced cost lunches and, with the families’ permission, share that information with state health programs, which will, in turn, mail applications for CHIP and Medicaid to those families. The state will also provide one-on-one-assistance with those applications.

The grant awards require that recipients be able to show actual increases in enrollment and retention of children already in the programs. Both CHIP and Medicaid state agencies are to report to the Centers for Medicare & Medicare Services (CMS) the number of new enrollees and those who retained coverage that are directly attributable to the grant activities. Grantees are also to report activities they believe were the most effective in finding, enrolling and maintaining children in these benefit programs.

“No child in America should go without decent health care,” said Cindy Mann, director of the Center for Medicaid and State Operations — the group within CMS that will administer the grants. “With the funds we are awarding today we hope to reduce the number of children who do.”

A list of grantees by state is below.

State

Grantee

Award

Arizona

Pima Community Access Program

$982,577

Alabama

Alabama Primary Care Association

$987,732

Tombigbee Healthcare Authority

$141,167

Alaska

Alaska Youth and Family Network

$198,304

Norton Sound Health Corporation

$72,999

Arkansas

St. Francis House NWA Inc., Community Clinic

$162,965

California

Providence Little Company of Mary Foundation

$317,144

Yolo County Children’s Alliance (YCCA)

$399,900

Colorado

Colorado Association of School Based Health Care

$499,835

Telluride Foundation

$301,410

Connecticut

Community Health Center Association of Connecticut

$988,177

Community Health Center, Inc. (CHC)

$400,584

District of Columbia

National Alliance for Hispanic Health

$984,144

Florida

Fanm Ayisyen Nan Miyami, Inc. (FANM)

$69,102

University of South Florida

$988,177

Georgia

West End Medical Centers Inc.

$571,135

Medical College of Georgia Research Institute

$986,827

Hawaii

Bay Clinic, Inc.

$200,000

Hawaii Primary Care Association

$488,187

Illinois

Chicago Public Schools

$235,173

Beacon Therapeutic School, Inc. of Chicago

$250,830

Idaho

Mountain States Group, Inc.

$287,896

Indiana

St. Vincent Health Inc.

$864,309

Kansas

Inter-Faith Ministries Wichita Inc.

$523,932

Keys for Networking

$866,749

Louisiana

Louisiana State Department of Health and Hospitals

$955,681

TECHE Action Board

$234,808

Maine

Maine Department of Health and Human Services

$680,249

Maine Primary Care Association

$311,061

Maryland

Garrett County Health Department

$200,000

MD Department of Health and Mental Hygiene

$988,177

Massachusetts

Health Care for All, Inc.

$410,815

South End Community Health Center

$304,385

Michigan

Michigan Primary Care Association

$915,079

YMCA of Greater Grand Rapids

$293,040

Minnesota

Portico Healthnet, Inc.

$988,177

Vietnamese Social Services of Minnesota

$280,000

Mississippi

Mississippi Primary Health Care Association

$988,152

Missouri

Missouri Coalition for Primary Health Care

$332,173

St. Louis Children’s Hospital Foundation

$985,373

Montana

Montana Department of Public Health and Human Services

$971,868

Nebraska

One World Community Health Centers Inc.

$706,264

New Hampshire

Cheshire Medical Center

$143,700

New Jersey

Health Research and Educational Trust of New Jersey

$988,177

New Jersey Department of Human Services, Division of Medical Assistance and Health Services

$988,177

New Mexico

First Nations Community Health Source

$355,000

New Mexico Human Services Department

$957,221

New York

The Mary Imogene Bassett Hospital

$498,718

Structured Employment Economic Development Corporation

$988,177

North Carolina

North Carolina Pediatric Society Foundation

$678,210

Ohio

Dayton Public Schools

$327,900

Legal Aid Society of Greater Cincinnati

$316,418

Oklahoma

Oklahoma Health Care Authority

$988,177

Oregon

Oregon Department of Health and Human Services

$988,177

Northeast Oregon Network of LaGrande

$465,982

Pennsylvania

Concern for Health Options, Information, Care & Education (CHOICE)

$200,000

Consumer Health Coalition

$299,750

South Carolina

Palmetto Project, Inc.

$981,009

Texas

Texas Leadership Center

$988,177

YWCA of Lubbock, TX, INC.

$384,680

Utah

Association for Utah Community Health

$762,580

Virginia

Catholic Charities USA (CCUSA)

$957,617

Virginia Health Care Foundation

$988,154

Washington

HIP of Spokane County/Community Minded Enterprise (CME)

$299,766

Puget Sound Neighborhood Health Centers Neighborcare

$150,000

West Virginia

West Virginia Alliance for Sustainable Families

$330,700

Wyoming

Wind River Health Systems Inc.

$381,895

Wisconsin

Wisconsin Department of Health Services

$988,177

Wyoming

Wyoming Department of Health

$268,889

###

Note: All HHS press releases, fact sheets and other press materials are available at http://www.hhs.gov/news.

Last revised: September 30, 2009

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