Survival Recipes

[westbrook]

 Oatmeal Cookies Makes 3 dozen cookies * 1 cup boiling water * 1 cup raisins * 1/4 cup butter or margarine * 1 cup sugar * 2 eggs, beaten * 2 cups flour (1 cup whole wheat flour, 1 cup white flour) * 1/2 tsp salt * 1/2 tsp each, cinnamon, nutmeg, and cloves * 1 tsp soda * 1 tsp baking powder * 2 cups oatmeal * 1 cup nuts * 1 cup chocolate chips (optional) Pour boiling water over the raisins, butter or margarine, and sugar. When mix is cool, mix in beaten eggs and add the remaining ingredients. Drop by teaspoons onto cookie sheet. bake at 350 deg. for 12 minutes.

[westbrook]

Whole Wheat Brownies * 1 cup melted shortening * 4 generous Tbsp cocoa * 4 eggs, beaten * 2 cups whole wheat flour * 1 cup sugar Beat together: spread in greased and floured 9 X 13 pan. Bake at 350 deg. for 25 minutes. It sets up after being out of the oven. FROSTING: * 1/2 cup melted margarine * 2 Tbsp cocoa *2 cups powdered sugar * 1 tsp vanilla Mix with milk to spreading consistency.

[westbrook]

Graham Crackers * 1 cup whole wheat flour * 1/2 cup oat flour (May grind rolled oats or put in blender) * 1/3 cup plus 1 Tbsp sugar * 1/2 tsp soda * 1/3 cup butter or margarine * 1 Tbsp honey * 1 Tbsp milk Sift flours, sugar, and soda into a mixing bowl. Heat margarine, honey, and milk until margarine is melted. Pour into dry ingredients and stir until smooth. Let chill 1/2 hour to 45 minutes. Roll out dough to 1/4 inch. Cut in squares. Bake in 350 deg. oven for 15 minutes. Prick crackers with a fork as they come from the oven

[westbrook]

Popped Wheat Treats Instructions: Boil as many whole wheat kernels as you want to pop until kernels are plump, tender and begin to split. drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel. In a heavy kettle, heat vegetable oil to 360 deg. Put a small amount of wheat (about 3/4 cup) in a wire basket or strainer and deep fry in hot oil for 1 1/2 minutes or until popping ceases. Drain on adsorbent paper. Variations:Season with salt, seasoned salt, garlic, barbecue salt, onion salt, cinnamon and sugar or any combinations you desire. These morsels are great an salads as a topping, mixed with trail mix, or as toppings for a desserts or just as a snack.

[westbrook]

Whole Wheat Cookies Recipe Preheat oven to 350 degrees F. * 1/2 cup shortening or vegetable oil * 1 cup raw or brown sugar * 1 egg, beaten * 2 cups whole wheat flour

 

1/2 tsp. salt 1/2 cup powdered whey 1 tsp. cinnamon 1/2 tsp. soda 1 tsp. baking powder 1 cup raisins 1 cup chopped nuts 1 cup unsweetened applesauce 1/2 tsp. vanilla

 

Cream sugar, eggs, shortening, and vanilla. Mix all dry ingredients together and add to creamed sugar alternately with applesauce. Add nuts and raisins. Drop by spoonfuls on greased cookie sheet.Bake 15 minutes. Makes 3 dozen large cookies

 

[westbrook]

Whole Wheat Oatmeal Cake Recipe Soak for 20 minutes: * 1 1/4 cup boiling water * 1 square butter or margarine * 1 cup oatmeal * Set aside to cool. Cream: * 1 cup brown sugar * 1 cup white sugar * 2 eggs Mix together: * 1 1/3 cup whole wheat flour * 1 tsp. soda * 1 tsp.cinnamon * 1/2 tsp. nutmeg * 1/2 tsp. salt Add mush mixture to creamed sugar mixture. Then add flour and dry ingredients.Stir to mix. Bake in 9x13x2 1/2 inch greased pan.Bake at 350 degrees F. for 50 minutes Topping - Combine: * 1 cup chopped nuts * 1 cup coconut * 1/2 cup sugar * 1 tsp. vanilla * 1/4 cup canned milk * 6 Tbls. margarine At end of baking time, remove hot cake sprinkle at once with topping and return to 400 degree F oven for about 7 minutes to bubble topping. Watch not to over brown coconut in topping.

[westbrook]

Wild Rice Pie Recipe Like Pecan Pie? Try this! * 3 large eggs, beaten * 4 ounces maple sugar or turbinado (raw sugar) (1/2 cup) * 6 ounces molasses (3/4 cup) * 12 ounces wild rice, cooked (about 1 3/4 cups) * 1 (9-inch) pie crust Preheat oven to 375 deg F.In a large mixing bowl, combine eggs, sugar, and molasses; blend thoroughly. Add wild rice and mix well. Pour into an uncooked pie crust. Bake for 40-50 minutes, or until the pie sets. Cool, slice and enjoy. Great with homemade vanilla ice cream.

[westbrook]

Raisin Cookies Recipe * 2 cups raisins * 1 cup water Boil until water is gone- cool and add other ingredients * 1 cup water * 1 1/2 cups sugar * 1cup oil or margarine * 3 eggs (or 4 T egg powder and 1/2 cup water) * 1 tsp soda * 1 tsp vanilla * 1 tsp salt * 3 1/2 cups flour * 1/2 cup chopped nuts Mix together and refrigerate. Make into balls, roll in sugar then place on an ungreased cookie sheet. Bake at 350 degrees for 12 min

 

 

[westbrook]

Oatmeal Pie Recipe Here's a couple of good old depression era recipes for Oatmeal Pie. They use the basic ingredients that most food storage kitchens would have on hand. Most people here in our area have never heard of them. Enjoy!

 

OATMEAL PIE - Preheat oven to 350 degrees. You will need 1 unbaked pie shell. * 2/3 cup regular oats, uncooked * 2/3 cup light corn syrup (or honey equivalent maybe 1/4 to 1/2 cup) * 2/3 cup sugar, (white or brown, your choice) * 1 tsp. vanilla, or your favorite flavor extract * 2 eggs beaten (or use equivalent egg mix) * 2/3 cup melted butter, cooled (or use equivalent butter powder, reconstituted) Mix all ingredients in the order they are given. Pour into pie shell and bake at 350 degrees for 1 hour.

 

 

OKLAHOMA OATMEAL PIE - Preheat oven to 375 degrees. This one is easier & quicker because it has no crust. My kid's like to make this one. In a medium to large bowl, mix then set aside: 6 soda crackers, crumbled * 1/2 cup quick cooking oats, uncooked * 1/2 cup nut meat (or just use another 1/2 cup oats) * 1/2 tsp. vanilla or your favorite flavor extract In another medium bowl beat: * 1/2 tsp. cream of tartar * 3 egg whites (or equivalent dry powder) * Add 1 cup of sugar gradually beating until mixture is stiff. Sugar can be white or brown, your choice. Gently combine the two mixtures and spoon into a greased 9 inch pie pan. Bake at 375 degrees for 25 minutes. When pie has cooled serve with whipped cream or Dream Whip style Topping. This freezes well. One thing I do is vary these recipes from one time to the next when I make them. One time I'll use sorghum for sweetener, another time it might be honey. One time I might use rum flavor extract and the next time banana. I've used dried fruit instead of the nuts. Play with it and have fun

 

 

[westbrook]

Lemon Squares Recipe This recipe has been in the family for 100 years and is still frequently made by our families. Crust: * 1 cup margarine or butter * 2 cups flour * 1/2 cup powdered sugar Mix and pat into a 9X13 inch pan. Bake 350 degrees for 15 minutes. Filling: * 4 eggs beaten well (or equivalent powdered eggs)

 

2 cups sugar 6 tablespoons lemon juice 1 teaspoon baking powder 1 tablespoon flour pinch of salt

 

Beat these ingredients together and pour over the crust. Bake for 25-30 minutes until it has set. This is very tasty and freezes well.

 

[westbrook]

Sugar Cookies Recipe * 5 2/3 cups flour * 1 tablespoon baking powder * 1/2 teaspoon salt * 1 3/4 cups sugar * 3/4 cups margarine, shortening, or butter * 2 large eggs (or equivalent powdered eggs) * 1/3 cup milk * Food coloring if you want colored sugar cookies Cream shortening, add sugar, cream well. Add eggs, beat thoroughly, adding all other liquids. Add dry ingredients. Roll out and cut with a cookie cutter, jar top, etc. Bake at 350 degrees F for 9 minutes on a greased cookie sheet.

[westbrook]

Brownies Recipe Mix * 1/2 cup melted margarine * 2 heaped tablespoons of cocoa powder * 1 cup sugar * 1 teaspoon vanilla Add and stir: * 2 eggs (or equivalent powdered eggs) * 3/4 cup flour * 3/4 tablespoon baking powder. Bake at 350 degrees F for 35 minutes. Sprinkle top with powdered sugar if desired.

[westbrook]

Whole Wheat Oatmeal Cake Mix * 1 1/4 cup boiling water * 1/4 cup margarine or butter * 1 cup oatmeal Set aside to soak Cream together: * 1 cup brown sugar * 1 cup sugar * 2 eggs (or equivalent powdered eggs and water) Add the cooled oatmeal mixture plus: * 1 1/3 cup whole wheat flour * 1 teaspoon baking soda * 1 teaspoon cinnamon * 1/2 teaspoon nutmeg * 1/2 teaspoon salt Bake at 350 degrees for 35 minutes. While it is baking, Mix the topping: * 1 cup chopped nuts * 1 cup coconut * 1/2 cup sugar * 1 teaspoon vanilla * 1/4 cup margarine or butter * 1/4 cup canned milk Spread mixture over the still hot cake and broil until brown.

[westbrook]

Danish Rice Pudding Recipe This recipe has been in the family for at least a hundred years. It's easy to fix, doesn't take many ingredients, and tastes really good hot or cold. * 2 quarts milk (can use reconstituted powdered milk) * 1 cup sugar * 1/2 teaspoon salt * 1 cup white rice * (maybe 1 1/4 depending on the type of rice) * 4-5 eggs (or equivalent powdered eggs) * 1 tablespoon vanilla Mix milk, sugar, rice and salt and heat to almost a boil. Let simmer 45 minutes or until the rice is soft. Beat eggs. Take rice off the heat and quickly stir in the eggs. If it doesn't immediately thicken up, reheat until it does thicken. This should happen before it boils. Pour it all into a bowl, then add vanilla. Let sit for 20 minutes. Serve hot or cold.

[westbrook]

Carrot Cake and Icing Recipe CARROT CAKE

* 1 1/4 C cooking oil * 4 eggs * 1 C raw bran * 1 1/2 C sugar * 1/2 C honey * 3 C whole wheat flour * 1/2 tsp allspice * 2 tsp cinnamon * 1/2 tsp salt * 2 tsp soda * 5 C finely grated carrots (In hard times you'll have to get these out of your garden.) * 1 C raisins * 1C chopped nuts Combine and mix thoroughly (about 1 min on high speed with electric beaters) oil, eggs, bran, sugar and honey. Sift in flour, spices, salt and soda. Blend in grated carrots. Pour into greased 8" x 12" cake pan and bake at 350 degrees for 40--50 min. ICING * 4 oz cream cheese * 1/2 stick butter * 1 tsp vanilla * 1 tsp maple flavoring * 1 C powder sugar * 1 C powder milk (non-instant) * 1/4 C honey * add halved walnuts and coconut (if desired) Mix all together. Spread on cooled cake (add a little milk if necessary to spread easier)

 

[westbrook]

Brownie Pudding Recipe The first time I tasted this I just knew it wasn't a "food storage" recipe as it was so delicious. Was I ever surprised with this no-egg treat... Mix: * 2 cups flour * 4 teaspoons baking powder * 1 teaspoons salt * 1 1/2 cups sugar * 4 Tablespoons cocoa (the kind without sugar or powdered milk) Add and mix well: * Mix 1 cup milk * 2 teaspoons vanilla * 4 Tablespoons oil * Optional: 1 cup chopped nuts. Spread into a well greased 9X13 inch pan. Sauce: * 1 1/2 cup brown sugar * 8 Tablespoons cocoa * 3 1/5 cups hot water Mix well and carefully pour over batter. At this point, with a 1/2 inch of watery liquid floating over the top of the batter you will be wondering if whoever made this recipe was "completely out to lunch." Don't fret. It will work. Bake at 350 degrees F for 50 minutes. As it cooks, the liquid topping will magically move from the top of the batter to the bottom - the reason the pan must be well greased. It can't float on the topping if the batter is stuck to the pan. As it cooks, most of this liquid is soaked up by the batter. If you like chocolate, you'll love this

[westbrook]

Kids Recipes (36)

 

 

Fluffernutter This is a very old recipe. Marshmallow Fluff Peanut butter (smooth or creamy) 2 slices bread Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second slice of bread and enjoy!

 

[westbrook]

Creamy Blue Jigglers 2 1/2 cups boiling water 2 (8 ounce) boxes blue Jell-O® 1 cup cold milk 1 small box Jell-O® Vanilla Instant Pudding Stir boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into Jell-O®. Stir with wire whisk until well blended. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds

 

[westbrook]

Dogs in a Sweater 1 (11 ounce) package refrigerated breadstick dough 8 hot dogs 8 Popsicle sticks Catsup, mustard and/or ranch dressing Separate dough; roll each piece into a 15-inch rope. Insert sticks into hot dogs lengthwise. Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal. Place 1 inch apart on a baking sheet that has been coated with nonstick cooking spray. Bake at 350 degrees F for 18 to 20 minutes. Serve with toppings of your choice

[westbrook]

Grilled Ranch Bread 1 stick ( 1/2 cup) butter or margarine 1 packet (1 ounce) Hidden Valley Ranch Original Ranch Salad Dressing and Recipe Mix 2 (1 pound) loaves French bread, cut in half lengthwise Cream butter with ranch dressing mix. Spread mixture on bread. Place bread under broiler 2-3 minutes until golden brown. Makes 32 servings. Tip: This recipe may be cut in half, reserving half of the butter mixture for use at another time

[westbrook]

Fruit Roll-Ups 6 to 8 slices white bread 1/2 cup (1 stick) margarine 6 to 8 teaspoons jam or jelly Some cinnamon/sugar Roll out bread slices until flat. Melt margarine. Brush both sides of each slice with margarine. Place on cookie sheet. Spoon on 1 teaspoon jam per slice spread evenly. Roll up bread; place seam side down on cookie sheet. Bake at 400 degrees F for 15 minutes. While hot, dust with a mixture of cinnamon and sugar.

[westbrook]

Cookies On A Stick 1 moist cake mix 1/3 cup oil 2 eggs 2/3 cup flour In large bowl, combine all the ingredients and mix well. Shape into two-inch balls. Insert Popsicle stick into center of ball. With bottom of a glass or with palm of hand, flatten into a cookie on greased cookie sheet. Bake at 350 degrees F for 10 to 15 minutes depending on size of cookie. Cool and decorate.

[westbrook]

7-11 Cherry Slurpee 2 cups cold club soda 1/2 cup granulated sugar 1/4 teaspoon plus 1/8 teaspoon cherry flavored unsweetened Kool-Aid mix 1/2 teaspoon cherry extract 2 1/2 cups crushed ice Pour 1 cup of the club soda into a blender.Add the sugar, Kool-Aid mix, and cherry extract. Blend this until all of the sugar is dissolved. Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice. Add the remaining club soda and blend briefly until mixed. You may have to stop the blender and use a long spoon to stir up the contents. If necessary, put the blender into your freezer for 1/2 hour. This will help thicken it up. After 1/2 hour remove blender from freezer and, again, blend briefly to mix. Makes (1) 32 ounce drink or (2) 16 ounce drinks.

[westbrook]

Aquarium Gelatin 1 small box blue or green gelatin 1 cup boiling water 1 cup cold water 24 gummy fish 1 cup whipped cream Fish crackers (optional) Make gelatin according to package directions. When it's slightly cooled, divide it among six plastic cups. When gelatin is partially set, add three or more gummy fish to each cup. Place cups in refrigerator for 2 hours, or until gelatin is firm. At serving time, top with whipped cream to form "surf." Serve with fish crackers, if desired.

[westbrook]

7th Inning Hot Dogs 2 (8 ounce) cans refrigerated crescent dinner rolls 8 cheese-filled or regular hot dogs, cut in half Preheat oven to 375 degrees F. Separate dough into 8 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Place a hot dog half lengthwise on 1 end of the dough strip. Fold dough in half over the hot dog. Press short edges to seal, leaving sides open. Please on an ungreased cookie sheet. Bake for 11 to 13 minutes or until golden brown. Serve with catsup, mustard and pickle relish, if desired. Yields 16 servings.