Posted on 12/09/2013 7:51:43 PM PST by Kartographer
Honey lasts forever.
This x 1000
Bread and honey makes a treat.
Yes, I know peanuts will go bad but I think them lying out in the sun on hot sand may have preserved mine as none went bad in two or three years.
My Uncle Buck whose field it was, used to keep a large hamper full of peanuts just for eating. All his family and for that matter, ours would just scoop up a handful whenever we felt like it. His only had to last until the next harvest. I don’t ever recall that hamper running out.
That is next year's project. And I know where sugar maples and birch trees grow.
I buy mine from Honeyville Farms. Usually add on when I order something else as shipping is only $4.49 for any order.
http://store.honeyvillegrain.com/emergency-supplies.aspx#.Uqabe9JDurU
As I recall from my single days, “do NOT eat any food with fuzz on it”.
Sopapillas and honey.
Thank you.
I have also stocked up on cocoa powder for baking and making brownies, fudge, and cakes from basic recipes, including some no bake stuff.
The fat in chocolate is of course what deteriorates the fastest, but the cocoa powder lasts forever, even after opening. No matter how much sugar I have, I buy 4 or 5 bags every time it goes on sale.
Sugar, Salt, Baking Soda, Corn Starch, cocoa powder, cinnamon, honey, all will last sooo long. These are all things that are some basics needed and can be used to make lots of different simple treats.
FAST DESSERTS ON TOP OF STOVE
Use powdered egg reconstituted if don’t have real egg. Butter flavored Crisco if no butter. Same thing for any other ingredient – use substitute from long term storage.
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.
Easy Stovetop Peach Cobbler – I recently got this. I would use any canned fruit pie filling instead of canned peaches/cinnamon/sugar if didn’t have canned peaches. That just leaves canned pie filling and package yellow cake mix as the ingredients.
1 (29 ounce) can sliced peaches
2 teaspoons ground cinnamon
1/4 cup white sugar
1 (9 ounce) package yellow cake mix
4 teaspoons margarine (or butter flavor Crisco)
Discard 1/2 of the juice from the peaches and pour the rest into a saucepan. Sprinkle the top with cinnamon and sugar. Empty the cake mix on top of the peaches (or use pie filling) in an even layer. Place the margarine on top of the cake mix in the center.
Cover sauce pan with a lid and bring to a simmer over medium-high heat. Once you see steam escaping the saucepan, reduce heat to medium-low, and continue cooking for 10 minutes. Do not lift the lid during this time! Remove from heat and allow to stand with the lid on for 15 minutes before serving. The cake mix should look like dumplings.
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.
Granola Squares
2 1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
Directions
In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray or oil.
Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
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.
From Minute Rice Company
15-Minute Vanilla Rice Pudding
Prep Time: 5 min
Total Time: 15 min
Makes: 6 servings, about 1/2 cup each
3 cups milk, divided
1 cup MINUTE White Rice, uncooked
1/3 cup raisins
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
BRING 1 cup of the milk to boil in medium saucepan. Stir in rice and raisins; cover. Remove from heat. Let stand 5 minutes.
Meanwhile, prepare pudding as directed on package with remaining 2 cups milk.
ADD rice mixture to prepared pudding; stir. Cover surface of pudding with plastic wrap; cool 5 minutes. Stir. Serve warm or chilled.
From Jello Company: rice pudding without sugar/without fat
1 egg
4 cups fat free milk
1 pkg. Sugar free fat free cook and serve vanilla pudding
1 cp. Instant white rice
¼ cp. Raisins
¼ tsp. Cinnamon
1/8 tsp. Ground nutmeg
Beat egg (or egg substitute) and milk in large saucepan with whisk until blended. Add dry pudding, beat 2 minutes. Stir in rice and raisins. Bring to full rolling boil on medium heat, stirring constantly. Cool 5 min., stirring occasionally. Sprinkle with spices.
No Bake Cookies
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
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.
I have the instructions to make sugar from beets. I also have seeds for sugar beets. I’ll be trying out the process next year after the spring beet crop.
We have some jars of pickled beets put up, but I find it interesting to figure out how to make my own stuff too. I figure the knowledge and skills could be useful down the line.
I have about 5 lbs of Lindt chocolate stashed.
And 40-50 lbs of sugar.
Lazy chicks with tattoos need not apply!
In a true TEOTWAWKI event, sugar is another item that would be worth it’s weight in gold.
A 1 pound box of regular table sugar might be the last sugar you ever see. Ever.
Sugar is such a good item to stock for so many reasons. Every time I read about Mayor Bloomberg’s antics as the food police, I would add sugar and salt to the grocery list, and buy several of each. LOL
Does it indeed? In the universe of gag-me-with-a-spoon, maybe!
Never been a fan of honey.
Honey, Sugars of multiple types ..... Werthers butter rum hard candy and hard lemon gum drops are our bulk sweet tooth supplies. Rotate the stock of hard candies each Halloween . Suspect the shelf life of those specific hard candies is about 5 to 10 years but as stated we rotate such each All Hallows’ eve .......
Kayro syrup mixed with some peanut butter makes a good sweet treat on bread also. Both of those products store well long term.....
That’s an excellent idea. I saw an episode of DD Preppers, where a family raised bees for that very reason.
AWESOME!
Would anyone happen to have a good sopapilla recipe? I had one from an aunt from NM years ago and it has been lost. I've tried some of the ones online and they just never puffed up right like the recipe she gave me did.
Thanks for the recipes.
“9 months kept at 90°F”
Whaaaaat? You mean I need to get my raisins out of my 90 degree storage place? /s
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