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OK, that recipe posted correctly. Here are some other sweet foods to combat food fatigue - all are made on top of stove. These use food storage ingredients. If it says “egg”, use powdered egg or egg replacer powder. Use instant milk or powdered milk, for butter use butter flavored Crisco.

Easy Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round.
Fry in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.

Funnel Cake
1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.

Skillet Cobbler
Biscuit mix (if don’t have biscuit mix such as Bisquick, use any recipe to make up as much biscuit dough as you want and add as much sugar as you want)
Sugar
Canned pie filling
Oil or Crisco
Cream if available
Prepare biscuit mix per directions on box. Add enough sugar to sweeten as desired. Fry spoonfuls of dough in skillet. Heat pie filling in pot. Serve over warm, fried biscuits and drizzle cream on top, if have.

Quick Rice and Raisin Pudding
1 cup uncooked instant rice
1 cup milk or water
1/4 cup raisins
3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon or nutmeg
Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring constantly. Remove from heat. Cover and let stand 5 minutes.

This is from Quaker Oats Company:
3-Minute No-Bake Cookies
2 cups granulated sugar
8 tablespoons (1 stick) margarine or butter (or butter flavor Crisco)
1/2 cup low-fat milk
1/3 cup baking cocoa
3 cups Quaker® Oats (quick or old fashioned, uncooked)
In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
Remove from heat. Stir in oats. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered. If using old fashioned oats, cool mixture in saucepan 5 minutes before dropping onto waxed paper.

Toppings for any canned fruit pie filling
Heat pie filling. Distribute to dishes. Toppings:
Crushed or larger pieces graham crackers
Any granola cereal (I’d use mainly oats based) or crushed up granola bars
Crumbled gingersnaps from box

If have none of the above toppings, here’s a crisp topping to make. Double recipe for more:
Crisp Topping
3 Tbl. Butter or butter flavor Crisco
½ cup nut pieces
1/3 cup rolled oats
¼ cup brown sugar
Melt butter in a medium nonstick sauté pan over medium high heat. Stir in the nuts, oats and sugar. Cook while stirring constantly for 3-4 minutes. Pour the mixture onto a sheet of parchment paper. Spread evenly to create a single layer and set aside to cool.

Similar to your fry bread is:

Flour tortillas.

4 C any type flour or combination of flours
1/2 t salt
1/3 C shortening
1 C water
1 t baking powder optional

Combine. Divide into 12 balls. Rolls balls out to 6 inches. Fry in dry skillet (no oil). Flipping when browned. Takes just seconds so be watchful.

Instead of the usual burritos or tacos, use the made tortillas for dessert aka bunuelos. Cut into quarters. Fry in just a touch of oil until crisp. Again, takes seconds so be watchful. Remove from skillet and sprinkle with sugar and cinnamon.

Another dessert use of tortillas is to put fruit inside and roll them up. Use whatever seasonings you wish. Brush with butter and place on grill to warm. This is similar to:

Crepes

3 eggs
1/2 C milk
1/2 C water
3 T butter, melted
1 C flour
pinch salt
1 T sugar

The drawback to crepes is they require more ingredients.

Combine and let rest for 30 minutes. Heat 6” skillet that has been lightly coated with butter. Pour in 1/4 C batter. When lightly browned, flip. Takes seconds so be watchful. Remove from heat and fill with fruit.

Sopapillas

4 C flour
4 T shortening
2 t baking powder
1 1/2 C warm water
1 t salt

This one takes a lot of oil which might not be available during crunch times.

Combine. Cover and let rest a half hour. Roll out to 1/4” and cut into whatever 3” shape you wish. Heat enough oil in skillet to cover the pieces. Fry until golden and puffed. Dust with cinnamon and sugar or serve with honey stirred into butter.

Hoe Cakes

2 C boiling water
2 C corn meal
1 t salt
1/4 C veg oil

Heat the oil in a skillet. Combine the remaining ingredients to form a paste. Scoop small handfuls of dough and form patties (about 12). Fry in the oil. Serve with syrup, jelly or honey.

What is great about most fry breads is their versitility. They can go from main dish to dessert to a pocket snack (not crepes). They can be filled with meats or veggies or fruit depending on what you have on hand. They can go from the stove top to the oven to the grill.