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SIP Snacks and Desserts

by: KathyinFL

Fri Jan 12, 2007 at 11:34:20 AM EST


First off, SIP is the opposite of "bugging out."  It stands for "sheltering in place."  People may, after a while, think is stands for "suffering in place."
KathyinFL :: SIP Snacks and Desserts
With a little forethought and adequate preparation, most families should be able to survive a couple of weeks on just a few staple ingredients such as rice, beans, and water.  However, even the most hardcore survivalist admits that while the goal is survival, there isn't anything wrong with have a few creature comforts ... including comfort foods.

This diary is to give examples of ways to take basic food items and turn them into something can can brighten an otherwise dull or stressful diet.

This diary will also include beverage ideas and recipes that don't readily fall under any other recipe category ... such as the diary on instant mixes.
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SIP Snacks and Desserts | 96 comments
Hot Buttered Pineapple Drink
Hot Buttered Pineapple Drink

1 (48 ounce) can pineapple juice
2/3 cup orange juice (from canned or bottled)
2 tablespoons butter or margarine (fresh, canned, powdered, or other substitute)
2 teaspoons brown sugar
4 (3-inch) sticks cinnamon

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Remove cinnamon sticks and serve hot.  Makes 5 cups.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Hot Frothy Butterscotch
Hot Frothy Butterscotch

1 cup skim milk (use evaportated skim or powdered milk)
1 tablespoon brown sugar, packed
1/2 teaspoon butter-flavored extract
32 miniature marshmallows, divided

Place the milk, brown sugar, and extract in a heavy medium-size saucepan, and stir to mix. Place the saucepan over medium-high heat, and, stirring constantly, heat until the mixture begins to reach a boil. Reduce the heat to medium or medium-low, and add 20 of the marshmallows. Continue to heat, stirring constantly, until the marshmallows begin to melt.  Remove the saucepan from the heat, and whip the mixture with a wire whisk until it becomes frothy.  Place 6 of the remaining marshmallows in the bottom of each of 2 mugs. Pour the butterscotch mixture over the marshmallows, and serve immediately.  Yield: 2 servings

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Vinegar Lemonade
Vinegar Lemonade

Mix 1 to 2 tablespoons of apple cider vinegar into a 12 oz. glass of water. Stir in 2 Tablespoons of sugar or to taste, and drink up.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Orange Slush
Orange "Slush"

2 cups orange juice (from can or bottle)
1/2 cups instant dry milk
1/4 t. almond extract

Optional: if you still have your freezer or its cold enough to freeze water outside, you can add the equivalent of 8 crushed ice cubes.  Combine all ingredients and mix well. If the power is still on you can use your blender. Serve immediately.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Blueberry Cobbler Smoothie
Blueberry Cobbler Smoothie

1 can (15 ounce) blueberries in light syrup, chilled (if possible) and drained
1 cup fresh strawberries, stemmed - or canned or frozen or rehydrated from dry
1 carton (8 ounce) nonfat vanilla yogurt - or your own homemade fresh yogurt*
3 tablespoons rolled oats
3 tablespoons maple syrup
1/2 teaspoon cinnamon

Combine all of the ingredients in blender jar and blend at high speed until smooth. Serve immediately in tall glasses with straws.
Servings: 2

*You can also substitute buttermilk for the yogurt.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Gingered Lemonade
Gingered Lemonade

1 cup water
1 cup sugar
¼ cups crystallized ginger cut into thin strips
3 ½ cups cold water
1 ¼ cups lemon juice (from bottled)

In a saucepan, bring 1 cup water, sugar, and ginger to a boil. Reduce heat and briskly simmer for 15 minutes. Remove from heat. Add 3½ cups cold water and lemon juice. Chill several hours or overnight in a covered container. Makes 6 servings  Note: if your fridge is down when you are making this, then allow the syrup to cool before adding the cold water to it, then serve immediately.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Hot Spiced Lemon Appleade
Hot Spiced Lemon Appleade

2 cups water
1/3 cups sugar
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground allspice
2 cups apple juice (from bottled)
1/3 cups lemon juice (from bottled)

In saucepan, combine water, sugar and spices. Bring to boil; simmer 10 minutes. Add juices; heat. Makes 4 servings

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Peppermint Patty Hot Chocolate
Peppermint Patty Hot Chocolate

3 c. hot milk, divided
8 small chocolate peppermint patties
pinch salt
1 c. evaporated milk

Combine ½ c. hot milk with chocolate peppermint patties and stir well.  Add pinch of salt and remaining hot milk.  Simmer mixture but do not boil.  Add evaporated milk and serve.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Non-alcoholic Southern Sangria
Southern Sangria (non-alcoholic)

1/3 c. sugar
1/3 c. lemon juice (from can or bottle)
1/3 c. orange juice (from can or bottle)
1 (25.4 oz.) bottle sparkling red grape juice, chilled if possible

Combine first three ingredients in a large pitcher, stirring until sugar dissolves.  Add grape juice, and gently stir to mix well.  Serve over crushed ice, if possible.  Yield:  5 cups

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

I posted a few things from the other food list
but I am definitely concerned about snacks for my kids.  Healthy ones would obviously be preferred (the vast majority of their between meal snacking is fresh fruit so already I'm in trouble).  Besides dried and canned fruit (which they don't like), I also have popcorn, some salty snacks, fruit snacks (they think they are candy so good enough for me!), PB on toast, hummus.  I am also going to get more of those just-add-water muffin/cookie mixes by Betty Crocker.  It would be good to have some treats that don't require precious eggs, milk or butter. 

Any other good ones? 

Flavored milk and smoothies?
You might try laying in a stock of those milk flavorings that could offset any dislike of powdered or canned milk.  I have vanilla, chocolate, strawberry, banana, orange, bubble gum, and cotton candy.  I also just posted a recipe in the instant and convenience food thread on make a fruity milk syrup that you can add to milk and since you make it from Koolaid, you can make a multitude flavors. 

The other thing that I've begun storing are smoothie mixes.  Target has a strawberry one ... and I've seen a couple at wallyworld as well ... that are "concentrated" and you only need to add water to.  I also splurged a little ... though they are actually a good price ... on the smoothie mixes from Honeyville Grain.  They've got several flavors and flavor combinations and they come powdered, in cans (smaller than #10 though), and they too are a just add water type mix.

As soon as money permits, I'm also going to get a selection of fruit pastes and "all fruit" spreads that I can put on melba toast and the like.

Sugar free instant pudding mixes are also good ... or if you aren't worried about sugar, use the regualr ones.  They can be made with powdered milk very easily.  Or, you can make your own pudding mixes with some of the recipes from the instant and convenience food mix diary that I mentioned earlier.

At our local Big Lots that had a new shipment in that contant those Gerber toddler snacks ... this shipment contant freeze dried mango dices.  I bought several of those to try.  Sure enough, both the toddler and the older ones liked them ... of course I didn't tell them until afterwards that is was baby food.  LOL! 

I'll keep thinking and see what else I can come up with.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Gingerbread Doughnuts
Gingerbread Doughnuts

1/2 cup firmly packed dark brown sugar
1 egg, beaten (or equivalent of your choice)
1/2 cup molasses
1/2 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons ginger
1/2 teaspoon salt
2 1/2 to 3 cups sifted flour
1/2 cup dairy sour cream (from fresh, canned, or made from canned evaporated milk)
Lemon Glaze:
1 cup sifted confectioners' sugar
1 tablespoon light cream (or substitute such as canned table cream or evaporated milk)
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they're brown on each side. Drain. Dip tops of warm doughnuts in Lemon Glaze.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Buttered Popcorn Bread
I know that technically this probably belongs in the bread diary but this is also a treat.  And its unusual enough in that it has more popcorn than flour in it.

Buttered Popcorn Bread

1 package yeast
1 1/2 cups warm water
1/4 teaspoon ginger
1/4 teaspoon granulated sugar
2 1/2 cups flour
2 teaspoons wheat germ
1 tablespoon butter flavoring
1 1/4 teaspoons salt
1 tablespoon oil
5 cups popcorn, crushed

Dissolve yeast in warm water; set aside.  In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours.  Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.  Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.  Serving size: 8

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Easy Pie Shell
This is a very easy way to make a pie shell crust so that you can use your canned fruit pie filling.  No rolling, no hysteria because it cracks or tears ... just pat it right into your pie tin.

Pat-in-the-Pan Pie Shell

1 c. Bisquick baking mix (or use whatever brand of baking mix your prefer)
¼ c. margarine or butter
2 T. boiling water

Heat oven to 450 degrees. Mix baking mix and margarine in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into an ungreased pie plate, bringing dough onto the rim of the plate. Bake until light brown, about 8 to 10 minutes; cool.
Chocolate Pie Shell: Mix in ¼ cup cocoa and 2 T. sugar. Ingrease boilin water to 3 T. Continue as directed except baking until set, 8 to 10 minutes; cool.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homemade Filo Dough
This is a great recipe so that you can make your own little snack packets from whatever odds and ends you have in your emergency food pantry. 

Homemade Filo Dough

5 cups plain white flour
5 spoonsful oil
2 1/2 cups water
A little salt
2 spoonsful vinegar

Keep back part of the flour for flouring the pastry board on which the pastry will be rolled out. With remaining flour combine the oil and add the salt along with the vinegar and water. Knead well and form dough into a ball. Allow the dough to stand for about 1 hour in a cool place.  On a very well floured surface roll out the dough into a flat sheet as thin as desired. You can also use this dough for all of your pies.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Peanut Butter Bread
Peanut Butter Bread

2 cups rye, barley or oat flour
1/2 cup peanut butter
4 teaspoons Baking Powder
4 cups sugar or corn syrup
1 teaspoon salt
1 cup milk

Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well.  Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes very good sandwiches.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

4 cups sugar?
The sugar to flour proportions seem a little high.  Did you mean Tbsp instead of cups for the sugar?
[ Parent ]
That should read 1/4 cup n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Caramel Biscuit Bites
Caramel Biscuit Bites

1 teaspoon sugar
1/8 teaspoon ground cinnamon
1 recipe of your homemade biscuits, prepared, cooked, and cut (or use store bought frozen biscuits prepared, cooked, and cut)
2 tablespoons caramel apple dip
2 teaspoons milk
1 teaspoon chopped pecans, if desired

In serving bowl, mix sugar and cinnamon. Cut biscuit into 8 wedges; toss in sugar mixture. In small microwaveable bowl, mix caramel apple dip and milk. Microwave uncovered on High 15 to 30 seconds or until melted and hot. Stir; drizzle over biscuit pieces. Sprinkle with pecans.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Won Ton Wrappers
Another way to use any leftover scraps from your supplies.  Just make a filling of your choice and then use it to fill these wrappers.

Won Ton Wrappers

1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
2 tablespoons water

Mix well and knead on a floured board. Cover and let stand for 15 minutes.  Roll as thin as paper. Cut into 3-inch squares.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Drop Doughnuts
Drop Doughnuts

1 egg, slightly beaten
1/2 cup sugar
1/2 cup coffee creamer
1 teaspoon baking powder
1 1/2 cups flour
1/2 teaspoon nutmeg
Oil, shortening or other fat

Combine egg, sugar, coffee creamer, baking powder, flour and nutmeg until smooth. Drop by half-teaspoonfuls into hot oil. Drain on paper towels. Serving quantity: Makes 8 to 10 dozen.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Hudson Bay Bread
This isn't a true bread, more like a granola-ish snack kind of thing.  Works great for breakfast or for an energy snack.  Watch out if you aren't used to so much fiber.    Really sticks with you otherwise.

Hudson Bay Bread

16 T. (also known as 2 sticks) of butter or margarine (or the equivalent substitute of your choice)
1 1/2 c. sugar
6 c. rolled oats
2/3 c. honey
1/2 c. raisins (could also substitute craisins and/or dried cherries)
1/2 c. peanuts (or you can leave them out if there are allergies)

In a large pan, melt butter. Add sugar and stir. Add 3 cups of the oats and stir. Heat the honey until it becomes a runny liquid, then add it to the bowl along with the raisins, peanuts and the rest of the oats. Mix by hand. Place in an ungreased baking pan (roughly 15? x 10? x 1?). Bake at 350 degrees F until golden brown. This is about 25 minutes.  Important step: Allow to cool 10 minutes before cutting. After cutting, allow to cool another 10 minutes and then flip out of the pan. Let the bread cool completely before wrapping.  This is very filling and sticks with you a while. Can be used as a "bread" or as a "snack" depending on personal preference. Can also substitute as a breakfast meal though I wouldn't want to dine exclusively on it.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

SIP snack
I've posted this before, but this is a good thread for it too.

2 cups of either crushed grahm crackers/quick oats/crushed corn flakes.

1 cup honey

1 cup peanut butter

1 cup dry milk powder

mix together and make balls rolling in leftover cornflakes/quickoats/grahm crackers

YUMM  good for snacks or breakfast.  My kids love these.

Our children change our lives, whether they live or not.
www.misschildren.org

Popcorn snacks
Several recipes below for popcorn snacks.  If popcorn is one of your main prep items, it would be nice to be able to get as many variations out of it as possible.  That will stem even further any monotony that you might be trying to offset in your diet.

These are just a very few variations on this theme that I have tried ... there are a ton of them located on the web at different locations.  Just seek out some that would work in your emergency prep with a minimum of other ingredients.  And, this is a great way to save your more expensive spices and herbs for your main dish cooking.  Use less expensive brands or ones close to their expiration date for these recipes.

The butter called for - assuming you don't have fresh - can be a homemade butter substitute ... such as one made from powdered milk ... or commercially available one such as "Butter Buds" or powdered butter or margarine from such suppliers as Provident Pantry.

Bayou Popcorn

3 tablespoons butter or margarine
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
12 cup popped corn

In a heavy saucepan, melt butter over medium heat. Stir in remaining ingredients except popcorn. Cook for 1 minute. Pour over popcorn, tossing to coat evenly. Serve at once.

Beefy Popcorn

1 (2 1/2 ounce) jar dried beef, finely chopped
1/2 cup butter
3 quarts unsalted popped popcorn

Cook dried beef in butter for about 3 minutes. If popcorn is not fresh, heat it in a 250 degree F oven. Pour beef and butter over popcorn and toss to mix. Serve immediately while still hot.

Cheesy Barbecue Popcorn

2 tablespoons melted butter
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped corn
1/4 cup grated Parmesan cheese

Combine butter and seasonings; mix in popcorn until well coated. Sprinkle with cheese; stir well.  Makes 8 cups.

Chinese Popcorn Mix

8 cups unsalted popped corn
2 cups chow mein noodles
1 cups peanuts
3 tablespoons butter
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon ground ginger

Preheat oven to 250 degrees F.  In a large shallow roasting pan, combine popcorn, chow mein noodles, and peanuts. Melt butter. Add sesame oil, soy sauce, lemon juice, and ginger. Pour over popcorn mixture; toss to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on paper towels to cool. Store in airtight container.

Pepperoncini Popcorn

3 ounces thinly sliced pepperoni, each slice cut in half
15 cups salted popped popcorn
1 cup toasted pumpkin seeds
2 teaspoons chili powder
1 teaspoon ground cumin

Serves 8.  In 2 batches, microwave the pepperoni on HIGH on a paper towel-lined microwave-safe plate for 1 1/2 minutes or until crisp. Toss with popcorn, pumpkin seeds, chili powder and cumin.

Spicy Cheese Popcorn

1/4 cup butter or margarine, melted
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped corn
1/4 cup grated Parmesan cheese

Combine butter, paprika, chili powder, garlic salt and onion powder. Pour over popped corn; stir to coat popcorn evenly. Turn mixture onto baking sheet. Bake at 325 degrees F for 7 to 10 minutes, or until crispy; stir once. Sprinkle with cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

more savory popcorn recipes 1
Trying to deal with sudden spike in cases has given me a temporary case of the willies.  Will be running to the store tomorrow to pick up some canning ingredients, but I couldn't resist posting in some of the diaries that I've been neglecting.

Barbecue Popcorn recipe
6 tablespoons hot air-popped popcorn
1/3 cup butter
3 tablespoons chili sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Place popcorn in large bowl.

In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.

Caribbean Spice Popcorn recipe
2 teaspoons vegetable seasoning
1 teaspoon lemon zest
1 teaspoon curry powder
1 teaspoon salt (optional)
1 pinch cayenne, or to taste
Nonstick cooking spray
8 cups popcorn, air-popped, hot

Combine the salt, cayenne, vegetable seasoning, lemon zest and curry powder in a small bowl.

Lightly spray the sides of a large serving bowl with the butter-flavored spray. Add 2 or 3 cups of hot popcorn, spray lightly and sprinkle evenly with a heaping teaspoon of mixed seasonings. add another layer of the popcorn, spray and seasoning mixture. Add a final layer of the popcorn and spray, and sprinkle the remaining seasoning over all. Serve at once without tossing.

Cheesy Barbecue Popcorn recipe
Yield: 8 cups

2 tablespoons melted butter
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped corn
1/4 cup grated Parmesan cheese

Combine butter and seasonings; mix in popcorn until well coated. Sprinkle with cheese; stir well.

Makes 8 cups.

Chicken Popcorn recipe
2 1/2 tablespoons butter
1 cube chicken bouillon
2 quarts popped popcorn
Salt to taste

Melt butter over low heat. Dissolve bouillon cube in melting butter. Drizzle over popcorn. Add salt to taste.

Makes 2 quarts.

Chinese Popcorn Delight recipe
2 1/2 quarts popped popcorn
1 cup chow mein noodles (optional)
1/2 cup peanuts
1/3 cup peanut oil
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon sesame salt or salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/8 teaspoon sugar

Keep popcorn, noodles and peanuts warm.

Combine remaining ingredients and mix thoroughly. Slowly pour over popcorn mixture, tossing to blend. Pour into a large roasting pan. Heat in a 300 degree F oven for 5-10 minutes, stirring once.

Curried Parmesan Popcorn recipe
1/2 cup butter, melted
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon curry powder
12 cups popcorn

Mix butter, cheese, salt and curry powder. Pour over popcorn; toss

Dilly Lemon Munch recipe
2 quarts popcorn popped in 1/4 cup oil
2 tablespoons shredded lemon peel
1 teaspoon dill weed

Toss popcorn with lemon peel and dill weed. Flavor enhances as popcorn stands.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
more savory popcorn recipes 2
French Fried Popcorn recipe

8 cups vegetable or peanut oil
1 package popcorn
1 teaspoon salt

Preheat oil and, using a long handled spoon, lower corn into hot oil. Fry until kernels pop and rise to top. Remove and put on paper toweling to drain. Sprinkle with salt.

Garlic and Parmesan Popcorn recipe

2 tablespoons corn oil
2 tablespoons olive oil
2 garlic cloves, split
3/4 cup popping corn
Salt
1/4 cup grated Parmesan
1 garlic clove, minced
Dash cayenne pepper

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne and salt. Yields 6 servings.

Harvest Time Popcorn recipe

1/3 cup popcorn, popped
1 cup mixed nuts
2 cups shoestring potatoes
1/3 cup melted butter
1 teaspoon diced dill weed
1 teaspoon lemon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt

Combine popcorn with nuts and potatoes. Mix butter with seasonings; pour over popcorn mixture. Toss well. Spread onto jellyroll pan. Bake at 350 degrees F for 6 to 8 minutes, stirring once.

Hot Mustard Popcorn recipe

2 quarts popcorn, popped in 1/4 cup oil
1 teaspoon dry mustard
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
Dash of cayenne pepper
1/2 teaspoon low-sodium salt

Keep popcorn warm. Mix seasonings together. Add to popped popcorn and mix thoroughly.

Italian Breadstick Popcorn recipe

1 tablespoon basil
1 tablespoon parsley
1 large clove garlic (or 1/4 teaspoon garlic powder)
1/2 teaspoon sea salt
2 tablespoons olive oil
5 tablespoons popcorn
2 tablespoons oil

Measure spices, salt and olive oil into a cup. Using garlic press, squeeze garlic clove into spice and oil mixture and mix well. Put a small rubber spatula in the cup ready to help pour out the mixture. Have the spice mixture ready by the popper. Have bowl ready for popcorn.

Put oil and popcorn in the popper. Fasten the lid securely, begin stirring, using high heat. Popping will begin in about 1 1/2 minutes. Continue stirring until popping almost stops.

Remove from the heat, open the lid and sprinkle in the spice mixture. Then close the lid and continue stirring (no heat) for several more rounds until the spices are mixed thoroughly. Pour into bowl and serve. Store in airtight container.

6 servings

Italian Popcorn Mix recipe
10 cups popped popcorn
3 cups Bugle-shaped corn snacks
1/4 cup butter or margarine
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/3 cup Parmesan cheese

Mix popcorn and corn snack in large microwavable bowl. Place remaining ingredients except cheese in 1 cup micro-safe measure. Microwave on HIGH about 1 minute or until margarine melts; stir. Pour over popcorn mix. Toss until evenly coated. Microwave, uncovered, 2-4 minutes, stirring every minute, until toasted. Sprinkle with Parmesan cheese. Serve warm.

Jamaican Popcorn recipe

3 tablespoons butter
1 tablespoon ground cumin
1 tablespoon granulated sugar
1/2 tablespoon dried red pepper flakes
8 cups popped corn

In a heavy saucepan, melt butter over medium heat. Stir in remaining ingredients except popcorn. Cook, stirring constantly, until sugar dissolves. Pour over popcorn; toss to coat evenly. Serve at once.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
more savory popcorn recipes 3
Mexicali Popcorn recipe
1/3 cup butter
1 tablespoon dry taco seasoning mix
1 tablespoon dry chopped chives
4 quarts popped popcorn

In small saucepan, melt butter over low heat. Add taco seasoning and chives. Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once.

Makes 4 quarts.

Nacho Popcorn recipe
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cumin
1/4 cup butter or margarine, melted
10 cups warm popped popcorn
1/3 cup grated Parmesan cheese

In a small bowl, stir paprika, red pepper, and cumin into melted butter or margarine. Gently toss butter mixture with popcorn, coating evenly. Sprinkle with Parmesan cheese and toss till coated.

Makes 10 cups.

Pesto Popcorn recipe
5 quarts popped popcorn
1/2 cup melted butter
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts

Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend. Pour over popped popcorn, stirring well.

Piquant Popcorn recipe
2 tablespoons corn oil
2 garlic cloves, crushed
1 1/2-inch piece ginger root, peeled, chopped
1 cup popping corn
1/4 cup butter
2 teaspoons hot chili sauce
2 tablespoons chopped fresh parsley
Salt to taste

Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.

Variation: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.

Pizza Popcorn recipe
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon paprika
1/2 teaspoon salt
Pepper
2 quarts hot popcorn

In blender, blend cheese, garlic powder, Italian seasoning, paprika, salt and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly.

Makes 3 quarts.

Popcorn Power Munch recipe
8 cups freshly popped popcorn
2 cups unsweetened dry cereal
1 cup toasted croutons
1 cup tiny unsalted pretzels
1/2 cup dry-roasted peanuts
2 tablespoons melted butter
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 cup raisins

Mix popcorn, cereal, croutons, pretzels and peanuts; toss well.

In a small bowl, mix margarine, Worcestershire sauce and powdered flavorings; pour over popcorn mix. Toss and spread evenly on a cookie sheet. Bake 15 minutes at 300 degrees F, stirring once. Mix in raisins. Store in airtight container.

Ranch Style Popcorn recipe
1 cup butter or margarine
1 envelope Ranch style dressing mix
6 quarts popped popcorn

Melt butter in a small saucepan; stir in seasonings. Toss with popcorn in a large bowl.

Saffron Butter Popcorn recipe
1/4 cup corn oil
3/4 cup popping corn
Salt
1/4 teaspoon finely chopped saffron threads
3 tablespoons melted butter

In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add remaining popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat.

Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron.

Simon and Garfunkel Popcorn recipe
2 tablespoons butter
1/4 teaspoon crushed dried parsley flakes
Pinch of powdered sage
1/8 teaspoon crushed dried rosemary leaves
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon lemon juice
2 quarts popped popcorn
Salt to taste

Melt butter over low heat. Stir herbs and lemon juices into the melting butter. Drizzle over popcorn. Add salt to taste.

Makes 2 quarts.

Southern BBQ Popcorn Mix recipe
12 cup popped corn
3 cups bite size Shredded Wheat squares
3 tablespoons butter
1 teaspoon chili powder
1 teaspoons paprika
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon dried oregano

Combine popcorn and shredded wheat squares. Drizzle with melted butter; toss lightly to coat evenly.

In a small bowl, combine remaining ingredients. Sprinkle evenly over popcorn mixture. Stir well. Serve at once.

Sun Dried Tomato Basil Popcorn recipe
3/4 cup popping corn
2 tablespoons corn oil
2 garlic cloves, split
2 tablespoons olive oil
Dash salt
12 finely chopped basil leaves
1/4 cup grated aged provolone
6 finely chopped oil-cured sun dried tomatoes
1 tablespoon oil from the tomatoes

Heat oil on high heat until the oil smokes. Add 1 corn and heat until kernel pops. Add cloves of garlic and the rest of the popping corn, cover gently until corn starts to pop. Shake until popping subsides. Remove from garlic. Toss popcorn with provolone, salt, chopped basil, and sun dried tomatoes. Toast in 250 degree F oven for at least 3/4 hour.

Texas-Style Popcorn recipe
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon cilantro
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon salt
4 tablespoons olive oil, or less
5 tablespoons popcorn

Measure spices into a measuring cup and mix well with fork. Have this mixture ready by the popper. Have a large bowl that will hold at least 6 quarts ready for the finished hot popcorn.

Put oil and popcorn into the popper. Fasten the lid securely and begin stirring and applying high heat. Popping will begin in about 1 1/2 minutes. Continue stirring until popping almost stops.

Remove from the heat, open the lid and sprinkle in the mixed spices; close lid and stir several rounds until the spices are mixed well. Pour hot popcorn into big bowl. Cool and store in airtight container.

8 servings

Thai Peanut Popcorn recipe
Source: Theatre Popcorn Popper brochure

Yield: 12 cups

1/4 cup butter or margarine
1 tablespoon soy sauce
1/8 teaspoon dried red pepper flakes
1/2 cup chunky style peanut butter
1/8 teaspoon garlic powder
12 cups popped corn

In a heavy saucepan, melt butter over medium heat. Add remaining ingredients except popcorn. Cook, stirring constantly, until smooth. Pour over popcorn, tossing to coat evenly. Serve at once.

Zesty Popcorn recipe
Source: Kraft Foods

1/4 cup butter or margarine, melted
12 cups hot popped popcorn
1 (.7 ounce) envelope GOOD SEASONS Italian Salad Dressing Mix

Drizzle butter over popcorn in large bowl.

Sprinkle with salad dressing mix; toss until well coated

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Fiesta Dip
Fiesta Dip

1 (15 oz.) can tamales
1 (16 oz.) can chili without beans
1 cup salsa
2 (5 oz.) jars sharp processed cheese spread
1 cup finely chopped onion (or equivalent in dried chopped onion)

Mash tamales with fork. In saucepan, combine all ingredients and heat to mix. Serve hot with crackers or chips or flat bread or tortillas, etc.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Hot Rich Crab Dip
This might also make a good "brunch" or "small dinner" type item to go along with a tortilla or flat bread.  It is pretty good, but is rich.

Hot Rich Crab Dip

1 (10 oz.) can cheddar cheese soup
1 (16 oz.) pkg. cubed process cheese
1 (6 oz.) can crabmeat, drained and flaked
1 (16 oz) jar of salsa

Combine soup and processed cheese. Heat until the two cheses melt together. Add crabmeat and salsa and mix well. Serve with flat bread, tortillas, chips, etc.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Oh KathyinFl, you
are driving me crazy!! One more I'm going to try. This sounds too good!!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
SIP Dips to go with tortillas or flatbreads
Below are more recipes that can be made during SIP and eaten with homemade tortillas or homemade flatbreads of your choice. 

Some of them could even be used as a meal replacement ... as in you have decided to go down to 1 main meal with 1 or 2 smaller meals during the day. 

For the sour cream:  if you no longer have a supply of fresh sour cream, check in the substitute ingredient diary for a recipe for making sour cream from evaporated milk.  You may also use powdered sour cream from such suppliers as Provident Pantry.

Indian Corn Dip

1/2 onion, chopped (or equivalent in dried chopped onion)
1 (15 oz.) can whole kernel corn, drained
1 (12 oz.) jar taco sauce
1/4 cup water (or use the liquid drained from corn)
Optional: 1 pint or so of canned, cooked ground beef

In skillet, mix corn, taco sauce, and water. (Also add the canned ground beef at this point). Simmer mixture for 15 to 20 minutes. Serve with flat bread, chips, etc.

Mexican Cheese Dip

1 (16 oz.) can of canned cheese
1 (5 oz.) can of evaporated milk
1 t. cumin
1 T. chili powder
1 (10 oz.) can tomatoes and green chilies

Melt cheese with evaporated milk. Add remaining ingredients to the cheese mixture. Mix well and heat through. Serve with flat bread, tortillas, etc.

Chive & Garlic Dip Mix

4 tsp. dried chives
2 tsp. minced onion
1 tsp. garlic salt
1 tsp. garlic powder
1 tsp. celery seed
Pinch pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a gift tag with the directions (below) on how to prepare the dip.

CHIVE & GARLIC DIP:
1 pkg. Chive & Garlic Dip Mix
3 cups sour cream

Combine the Chive & Garlic Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate.  Chill for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Herb Veggie Dip Mix

1 T. dried parsley
1 T. dried thyme
1 ½ tsp. dried tarragon
1 ½ tsp. minced onion
¾ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

HERB VEGGIE DIP
1 pkg. Herb Veggie Dip Mix
2 cups sour cream
2 tsp. lemon juice

Combine the Herb Veggie Dip Mix with the sour cream and lemon juice.  Stir until well blended.  Cover and refrigerate for at least 4 hours before serving.  Serve with assorted fresh vegetables.

Dill Dip Mix

2 ½ tsp. dried dill weed
2 ½ tsp. minced onion
2 ½ tsp. dried parsley
1 ½ tsp. Spice Islands Beau Monde Seasoning

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

DILL DIP:
1 pkg. Dill Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream or low-fat yogurt

Combine the Dill Dip Mix with the mayonnaise and sour cream.  Stir until well blended.  Cover and refrigerate for at least 4 hours before serving.  Serve with assorted fresh vegetables or as a topping for baked potatoes.

Ranch Dip Mix

¾ T. dried parsley
1 ½ tsp. salt
¾ tsp. dried chives
½ tsp. dried oregano
½ tsp. dried tarragon
¾ tsp. garlic powder
¾ tsp. lemon pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

RANCH DIP:
1 pkg. Ranch Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Ranch Dip Mix with the mayonnaise and the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Parmesan Herb Dip Mix

2 T. parmesan cheese
1 T. dried parsley
1 tsp. minced onion
1 tsp. sugar
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried thyme
¼ tsp. garlic powder
1/8 tsp. pepper

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

PARMESAN HERB DIP:
1 pkg. Parmesan Herb Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Parmesan Herb Dip Mix with the mayonnaise and sour cream.  Stir until well blended.  Cover and refrigerate.  Dip is better if made 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Oniony Party Dip Mix

4 tsp. beef bouillon granules
2 T. minced onion
1/8 tsp. garlic powder
1 tsp. dried chives
1 tsp. dried parsley
½ tsp. powdered onion

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

ONIONY PARTY DIP:
1 pkg. Oniony Party Dip Mix
2 cups sour cream

Combine the Oniony Party Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Italian Dip Mix

4 T. parmesan cheese
2 ½ tsp. garlic powder
2 ½ tsp. onion powder
2 ½ tsp. paprika
2 tsp. celery seeds
2 ½ tsp. sesame seeds

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

ITALIAN DIP:
1 pkg. Italian Dip Mix
2 cups sour cream

Combine the Italian Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Mexican Fiesta Dip Mix

1 T. chili powder
2 tsp. dried parsley
1 tsp. sugar
½ tsp. PLUS 1/8 tsp. garlic powder
¼ tsp. PLUS 1/8 tsp. onion powder
¼ tsp. PLUS 1/8 tsp. dried cilantro
1/8 heaping tsp. cayenne pepper
1/8 heaping tsp. pepper
1/8 heaping tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

MEXICAN FIESTA DIP:
1 pkg. Mexican Fiesta Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Mexican Fiesta Dip Mix with the mayonnaise and sour cream.  Stir until well blended.  Cover and refrigerate.  Dip is better if made 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Sesame Cheese Dip Mix

2 T. parmesan cheese
1 tsp. salt
1/8 tsp. pepper
4 tsp toasted sesame seeds *
1 tsp. celery seed
¼ tsp. garlic powder

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.  * To toast sesame seeds, microwave for 30 seconds.

SESAME CHEESE DIP:
1 pkg. Sesame Cheese Dip Mix
2 cups sour cream

Combine the Sesame Cheese Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Bacon Dip Mix

4 T. bacon bits
2 tsp. beef bouillon granules
2 T. minced onion
¼ tsp. minced garlic

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions on how to prepare the dip.

BACON DIP:
1 pkg. Bacon Dip Mix
2 cups sour cream

Combine the Bacon Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Onion Cheese Dip Mix

2 T. minced onion
1 tsp. beef bouillon granules
2 T. parmesan cheese
½ tsp. garlic salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

ONION CHEESE DIP:
1 pkg. Onion Cheese Dip Mix
2 cups sour cream

Combine the Onion Cheese Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Garlic Onion Dip Mix

1 T. garlic powder
1 T. onion powder
1 ½ T. dried parsley
½ tsp. salt-free seasoning blend
1/8 tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

GARLIC ONION DIP:
1 pkg. Garlic Onion Dip Mix
2 cups sour cream

Combine the Garlic Onion Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Dip is better if made 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Creamy Curry Dip Mix

1 T. dried parsley
2 tsp. minced onion
2 tsp. dried chives
1 ½ tsp. garlic powder
1 tsp. onion powder
¼ tsp. PLUS 1/8 tsp. celery salt
¼ tsp. PLUS 1/8 tsp. celery seed
¼ tsp. PLUS 1/8 tsp. curry
1/8 tsp. turmeric
1/8 tsp. cumin
½ tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

CREAMY CURRY DIP:
1 pkg. Creamy Curry Dip Mix
2 cups sour cream

Combine the Creamy Curry Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Chili Cheese & Bacon Dip Mix

1 T. PLUS ¾ tsp. minced onion
2 ½ tsp. bacon bits
1 ¼ tsp. garlic powder
2 ½ tsp. cheddar cheese powder
1 ¼ tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
¼ tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

CHILI CHEESE & BACON DIP:
1 pkg. Chili Cheese & Bacon Dip Mix
2 cups sour cream

Combine the Chili Cheese & Bacon Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Hot & Spicy Mexican Dip Mix

1 T. minced onion
1 T. chili powder
1 ½ tsp. garlic powder
1 ½ tsp. dried cilantro
1 ½ tsp. dried parsley
½ tsp. cayenne pepper
½ tsp. cumin
¼ tsp. pepper
¼ tsp. salt

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

HOT & SPICY MEXICAN DIP:
1 pkg. Hot & Spicy Mexican Dip Mix
1 ½ cups sour cream

Combine the Hot & Spicy Mexican Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Spicy Cajun Dip Mix

1 T. Hungarian paprika
¾ tsp. dried thyme
¾ tsp. dried oregano
¾ tsp. onion powder
½ tsp. cayenne pepper
½ tsp. garlic powder
¼ tsp. pepper
¼ tsp. sugar

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

SPICY CAJUN DIP:
1 pkg. Spicy Cajun Dip Mix
2 cups sour cream

Combine the Spicy Cajun Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 8 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Veggie Dip Mix

1 T. dried chives
1 tsp. garlic salt
½ tsp. dried dill weed
½ tsp. paprika

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

VEGGIE DIP:
1 pkg. Veggie Dip Mix
1 T. lemon juice
2 cups sour cream

Combine the Veggie Dip mix with the lemon juice and sour cream.  Stir until well blended.  Cover and refrigerate for at least 1 hour before serving.  Serve with chips, crackers, or fresh vegetables.

Tangy Onion Dip Mix

4 T. minced onion
1 T. sugar
1 T. beef bouillon granules

Combine the above ingredients and stir until well blended.  Place in a 3 x 4-inch Ziploc bag and seal.  Attach a tag with the directions (below) on how to prepare the dip.

TANGY ONION DIP:
1 pkg. Tangy Onion Dip Mix
1 cup sour cream

Combine the Tangy Onion Dip Mix with the sour cream.  Stir until well blended.  Cover and refrigerate for at least 2 hours before serving.  Serve with chips, crackers, or fresh vegetables.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

I never thought to
stock up on dip mixes. Great idea. Thanks.
Now I'm hungry! They all sound fabulous!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

They've been life savers for me on occasion.
I try and discourage too many snacks around our house.  Partly its that I want the kids to eat when I cook and partly even healthy snacks can wind up taking a chunk out of your wallet.

Then sometimes I may have unexpected company or something I make at dinner either doesn't turn out that great or it winds up not making enough to feed our family.  Add an "appetizer" or "savory dessert" before, after, or even during the meal evens everything back up.

And when we go camping, its a way to get a hungry crew settled down while I cook the main dish ... a lot of them are easy to fix on the trail as well.  Just put the ingredients in a plastic bowl ... like tupperware or snapware ... and bring some tortillas or chips and you are set for a mid-hike snack.  They also make great beach food.  LOL! 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
You've really got me
going, as I'm a HUGE dip and chip fan. I love dips, namely Dill. I suppose the seasoning in the packet could be used to season other things?

United we stand: Divided we fall

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[ Parent ]
Make your own chips with those seasonings
I've used some of those seasonings to make my own chips by spritzing flour tortillas with a little olive or corn oil and then sprinkling the seasonings over them.

You bake the tortillas and you have a great, healthy chip.

Believe it or not, I've also used it with olive oil for dipping bread into.

A little experimenting and you'll probably think of other things ... like adding the seasonings to canned veggies for a little "oomph."

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Salsa
Not sure where to post this, but it seems to be as good as place as any.

Aldi's has an awesome salsa.  It is about 1.50 a jar. the brand is Casa Mamita.  Which translated means "come home soon for some good home cooking".

j/k about that last part.

Salsa
I don't have an Aldi near me, but I've tried some of the wally world salsas and they aren't too bad at all ... they make a corn and black bean salsa that is a regular fave around here.  They also have a shoe peg corn salsa that is good.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Apple Spice Dump Cake
Apple Spice Dump Cake

1 (18.25 ounce) box spice cake mix
2 (21 ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon granulated sugar
3/4 cup butter
1 cup chopped nuts

Preheat oven to 350 degrees F. Pour the apple pie filling into a 13 x 9-inch baking pan. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour dry cake mix over apples. Dot with butter and sprinkle nuts on top. Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Apple Fritters from dried apples
Apple Fritters

3 C. flour
1/3 C. dried egg powder
1 1/2 C. milk
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. sugar
2 T. oil
1/4 C. water
1 C. dried apple slices (reconstituted)

Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix.  Heat 2" of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Applesauce with Gingerbread Dumplings
Applesauce with Gingerbread Dumplings

2 jars of applesauce
1 package of any flavor muffin mix or gingerbread mix

Dump applesauce into pan with lid. I sometimes add some sugar and a little water to the applesauce. Place on grill over fire or on hot coals. Mix up gingerbread mix and drop into applesauce. Cover and let cook for about 25 minutes. Good with ice cream, cool whip or milk poured on it.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Baked Caramel Pudding
Baked Caramel Pudding-Mix

1 1/2 cup Bake it all mix (e.g., Bisquick brand)
1/2 cup Brown sugar - packed
1/2 cup Milk (use powdered or canned)
1 t. Vanilla extract
1/2 c Nuts - coarsely chop

Topping:
3/4 cup Brown sugar - packed
3 T. Butter or margarine
1 t. Vanilla extract
1 cup Water - boiling

Combine pudding ingredients except nuts. Stir to blend. Spread batter in 11 by 7 by 1-1/2-inch pan, bottom rubbed with shortening. Sprinkle nuts over the batter. Combine topping ingredients. Pour over batter and nuts. Bake in a 350 F. oven 30 to 35 minutes. Spoon into dessert dishes. Serve warm with whipped cream. Yield: 6 to 8 servings

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Kathy, you gotta stop! LOL!!
your killing me here! Oh my god that sounds soooo good.
Krispy creams might have some compitition!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
You'd think my family would be as big as houses ...
with all of the baking and stuff I do.  Luckily we encourage physical labor and games over the TV and computer.  LOL!

Seriously though, I think it is very important that we include some comfort foods and sweets into our emergency pantry supplies.

My reasons:

1.  It will give the kids a chance to learn to cook, or increase their proficiency, on something that isn't vital to the overall diet ... in other words if they goof, no one starves.

2.  Comfort foods are just that ... comfort.  Comfort in times of stress will be beneficial to overall health of the household.

3.  It'll keep things balanced out.  We won't be subsisting on any one particular type of food.

4.  Even if I main dishes are primarily grain and long term storage foods ... we'll be able to "freshen" things up with a homemade dessert or snack.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Kathy, would you
like to adopt another kid? ME! ;-)

staying active is the key to it all, I'm a firm believer.

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
I just can't
wud. ;-)

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
That is, I just can't
chop wud.

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
We have five ... what's one more? LOL! n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
We'd have fun! I love
to bake, and all your ideas so far sound really good. I'm looking forward to trying them. With every post, your driving me closer to my kitchen! LOL. Keep'em coming. I've just put a towel under my chin! 


United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Magic Lemon Pudding
"Magic" Lemon Pudding

1 can sweetened condensed milk (not evaporated)
1 c. graham cracker crumbs or ginger snap crumbs
Juice of 1 lemon (can use bottled)

Mix sweetened condensed milk with the lemon juice. [The juice conjeals the milk.] After the lemon juice has done its work, add the crumbs.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Carrot Cake using canned carrots

Carrot Cake

2 cups flour
1 cup sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
5 slices candied ginger, chopped
4 tsp. Just Whites
1 cup raisins
1 can sliced carrots
1/2 cup oil

Put the carrots in a bowl and mash a bit with a fork. Leave them looking like shredded carrots. Add the dry ingredients and the raisins. Mix well. The carrot liquid should be enough, but if batter is too dry, add a little water. Grease your cast iron skillet and put the batter in it. Cover and cook at low heat for about 30-40 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Eggless Cakes
Sometimes called "Depression Cakes" or "War Time Cakes" these types of recipes were first developed to address shortages due to war- or economic-caused shortages.

Nowadays they are developed to address special dietary needs.

Below are two that I've personally tried but there are many more available if you just google for them.

Egg-Less Chocolate Cake

1 3/4 cup sifted cake flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
1 1/2 teaspoons vanilla extract
1 tablespoon vinegar
1 cup cold water

Sift dry ingredients together into a mixing bowl. Add remaining ingredients and beat until almost smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

No-Egg Stir Crazy Cake

2 1/2 cup flour
1 1/2 cup sugar
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
2 tbs vinegar
1 tbs vanilla
2 cups cold coffee
1/4 cups sugar
1/2 tsp cinnamon

Put flour, 1 1/2 cup sugar, cocoa, baking soda, and salt in a lined, ungreased Dutch oven. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one, and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Combine remaining sugar and cinnamon; sprinkle over batter. Bake in Dutch oven for 34-45 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homemade Pop Tarts
Below is a from-scratch recipe for homemade poptarts.  If you don't want to have to totally do things from scratch, use a commerically prepared pie shell/pastry or dry pie shell mix.  I believe Jiffy brand has a variety of this as does Mrs. White brand.

Homemade Pop Tarts

1/2 cup granulated sugar
1/2 cup vegetable shortening
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder

Filling:  Any flavor jam, preserves, or fruit butter
1 egg white beaten with 1 tablespoon milk (use powdered egg whites which are fairly easy to find in the baking section of your grocery store) 
Sugar for sprinkling on top

Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside.  Roll 1 ball dough into a rectangle about 1/16-inch thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first.  Using sharp knife, trim the tart to approximately 3 1/2 x 5 inches and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork.  Optional: Lightly beat egg white with milk. Brush tops of tarts and sprinkle with sugar, if desired.  Bake at 350 degrees F for 25 minutes, just until edges are browned. Prick again during first 10 minutes of baking to help keep them flat. Cool, wrap and store at room temperature or refrigerator. Tarts may also be iced

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Peach Pudding using canned peaches
Yummy Peach Pudding

1 stick (4 ounces) butter (or the equivalent in your chosen substitute)
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 can (5 ounces) evaporated milk
1 can (28 ounces) sliced peaches in syrup
Confectioners sugar, if desired

Heat oven to 325°F. Place the butter in a 9-inch square baking pan and place in the heating oven. Meanwhile mix the flour, sugar, baking powder, and salt. Mix in the evaporated milk until smooth. Pour the batter into the melted butter in the dish (don't stir them together).  Pour the peaches and their syrup over the batter. Bake until puffed and browned, about 1 hour or a little more. Cool on a wire rack.  Serve warm or at room temperature. If desired, sprinkle with confectioners' sugar before serving.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

need another towel! n/t


United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Blueberry Suprise
Blueberry Surprise

1 can (20-24 oz.) blueberry pie filling
½ c. walnuts, finely chopped
½ t. lemon peel, grated
½ t. vanilla
6 flour tortillas, softened
½ c. butter or margarine, melted
6 T. fine bread crumbs
1 T. sugar
¼ t. ground cinnamon

Combine blueberry filling, walnuts, lemon peel and vanilla.  Stir gently and put aside.  Brush one side of each tortilla with melted butter.  Sprinkle a tablespoon of bread crumbs on top of tortilla.  Place ½ cup of blueberry mixture at top of each tortilla.  Starting at top edge, roll each tortilla into flute-like shape.  Fold sides under and place tortillas, seam side down, on lightly greased baking pan.  Brush each tortilla with melted butter.  Combine sugar and cinnamon and sprinkle on top of tortillas.  Bake in 400 degree oven for about 10-15 minutes until tortillas are crispy.  Allow to cool for 5 minutes.  Cut into bite-sized pieces for a scrumptious delight.  For variety, try apple, apricot, cherry, peach, raisin or mincemeat fruit fillings.  Serves 12.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Easy Homemade Candy
Old Fashioned Lemon Drops

1 c. powdered sugar
lemon juice

Pour enough lemon juice into the powdered sugar to dissolve it.  Cook to hard crack stage or 275 degrees.  Drop onto butter cookie sheet to cool and harden.

Honey Mints

1 cup warm honey
4 drops peppermint oil
2-3/4 cups dried milk
Green coloring

Mix & knead until all milk is absorbed. Pull like taffy, stretch, cut.

Molasses Candy

2 cups molasses
1 cup sugar
1 T. vinegar
Butter, about the size of a walnut

Boil briskly and constantly for about 20 minutes, stirring all the time to keep it from sticking. When cool enough, pull it quickly (as in taffy) until it is whitish in color.

Honey Taffy

1 c. honey
1 c. sugar
1 T. butter
few grains of salt

Boil honey, salt, and sugar to hard ball stage (265 - 270 degrees F). Add butter. Pour into well buttered pan. Cool. Pull until white and porous. Cut into one-inch pieces.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Maple Cherry Syrup
I have a feeling that even if you are a pancake lover and have stored all the instant pancake mix that your family could possibly use ... it will still get monotonous if you don't have alternative toppings and syrups.

To that end I've been gathering easy syrup recipes.  So, even if I do have to serve pancakes a little more often that my family is used to -- appetite risking burn out -- I can change things up and make them more interesting.  Also, these syrups would be good over biscuits, plain cakes, and can help sweeten wild fruit.  Or, if you wind up baking or broiling domestic fruit that hasn't had a chance to set the sugar yet the syrups can help there as well.

Maple Cherry Syrup
Yield: 2 cups

1 1/2 c maple syrup
1 c brown sugar, packed
1/2 c honey
juice of 2 oranges
1 tsp. orange peel
juice of 2 lemons
1 tsp. lemon peel
2 tb butter/margarine
1 ts cinnamon, ground
1 c dried cherries, chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Baked Doughnut Holes
BAKED DOUGHNUT HOLES 

2 tbsp. vegetable oil
1/2 c. sugar
2 egg whites (or 1/4 c. egg substitute) - I used the "Just Whites" egg whites which are $3.90 for a can of about 21 eggs from my local wallyworld
1 tsp. vanilla extract
2/3 c. skim milk
1/2 tsp. nutmeg
2 c. plain flour
1 tbsp. baking powder

Preheat oven to 400 degrees. In large bowl beat oil, sugar and egg whites until light and fluffy. Add vanilla and milk; stir well. In medium bowl sift flour and add gradually to sugar mixture.
Lightly coat small muffin tins with vegetable cooking spray and fill 2/3 full with batter. Bake until golden, 15-18 minutes. While doughnuts are baking, prepare topping.

TOPPING:

1 1/2 tbsp. butter
1/2 c. sugar
2 tsp. cinnamon

Melt butter and place in small bowl. Mix together in another small bowl sugar and cinnamon. Brush warm doughnuts with melted butter, then roll in cinnamon mixture.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Maple Cherry Syrup
Maple Cherry Syrup
Yield: 2 cups

1 1/2 c maple syrup
1 c brown sugar, packed
1/2 c honey
juice of 2 oranges
1 tsp. orange peel
juice of 2 lemons
1 tsp. lemon peel
2 tb butter/margarine
1 ts cinnamon, ground
1 c dried cherries, chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Energy Bars You'll Actually Want to Eat
I've been playing the which-energy-bar-should-I-include-in-my-preps game.  Its not an easy game to play either.  I've tasted about eleventy-dozen versions of cardboard in the last week and a half.

I'm just about to give up.  There have been a couple, but of course they were the more expensive ones.  [sigh]

So I've changed my game plan.  I will stock some energy bars in my preps but only for use as a last resort.  Gack!  No way would I want to depend on those things.  Now, however, I will also concentrate on storing ingredients to make my own emergency ration bars (aka energy bars, protein bars, survival bars, etc.)

Survival Bars

3  cups quick oatmeal 
2 1/2  cups powdered milk 
1  cup brown sugar 
3  tablespoons honey 
3  tablespoons water 
lemon gelatin 
Optional ingredients:  raisins or nuts or coconut or 1/2 cup chunky peanut butter 

In a large bowl, mix together oatmeal, powdered milk and brown sugar. Add 3 tablespoons water to honey and bring to a boil. Dissolve 1/2 package (3-oz. size) lemon gelatin powder in honey-water mixture.  Add honey-gelatin mixture to dry ingredients. Add any desired optional ingredients. After mixing, add additional water (1 teaspoon at a time), as necessary, until mixture is moist enough to mold.
Mold into a 9" square pan lined with non-stick foil. Cut into bars; wrap individually in foil, if desired. Yield:  12-16 bars

High Energy "Survival" Bars

2  lbs pitted dates 
2  lbs figs 
2  lbs raisins 
2  cups cashew pieces 
2  cups sesame seeds 
2  cups peanut butter 

Mix all ingredients except for peanut butter through a meat grinder. Add peanut butter and mix well. Roll out into 1/2 inch thick sheets. Cut into bars and wrap well.
Makes 60 2 ounce bars.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

GORP
Yea some of the energy bars look and tast like .... well they arn't good. I can and do eat them. They do keep in the car during the summer.

  I like your Survival Bars and would add the nuts and raisins.  When stressed fiber is important becase one can not only forget to eat but to stay regular. Definatly stay regular when hiking or under stress.

  A funny and imformitive source
http://en.wikipedia.... 

[snip]Trail mix or gorp is a snack food commonly used in outdoor recreational activities such as hiking, backpacking, mountaineering and camping. This food mixture is termed scroggin in the United Kingdom, New Zealand, and Australia, and Studentenfutter in German-speaking countries. Trail Mix usually consist of a mixture of nuts and dried fruits such as raisins or cranberries. Other ingredients such as chocolate chips may also be included.
[snip]

Kobie

 

[ Parent ]
Cherry Pie Jello ... easy SIP snack/dessert
Jello will firm even without chilling, just takes longer.  Use a little less water and find the coolest place in your house ... or take advantage of cool evening temps on your backporch.  You could also add a package of unflavored gelatin (like Knox) and you'll get a really firm product.

CHERRY PIE JELLO

1 lg. box black cherry Jello
1 1/2 c. water
1 can cherry pie filling
1 (12 oz.) can Coke

Mix water and pie filling in saucepan. Bring to a boil, then add Jello. Mix well. Pour into serving bowl. Cooled before Jello set, add 1 can of Coke. Chill until firm.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Coke Cake
Did this with a bunch of girl scouts in a box oven.  They had a blast.

My SIP plan includes letting the kids get in on the act of cooking in unusual ways.  It will make them feel more useful, therefore gain some control in a situation that may prove to be seriously out of control; and, it should be fun for them to experiment and it will lighten my load as well.

COKE CAKE

1 c. margarine (2 sticks) - I used my margarine substitute that I make out of powdered milk and just check the batter's consistency to see if it needs a little more or a little less liquid
2 c. plain flour
1 3/4 c. sugar
3 tbsp. Cocoa
1 tsp. Soda
1 tsp. vanilla flavoring
2 eggs
1/2 c. buttermilk
1 c. (10 oz.) coke
1 1/2 c. sm. Marshmallows

Combine all ingredients. Blend. Beat 1 minute on medium speed. Bake in sheet pan 40 to 45 minutes at 350 degrees.

COKE CAKE FROSTING

1/3 c. margarine
1/2 c. Coke
1/3 c. cocoa
1 box powdered sugar
1 c. nuts - I skipped adding these as I have a couple of girls that can't have them

Have ready when cake is done! Spread on hot cake that has been left in pan. Cool and cut into squares.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cola Frizz
Good gravy but this was rich ... but everyone had fun trying it.  You'll need someplace cold enough to freeze it so if the power goes out save this for a treat to replace "snow cream" if the snow in your area is polluted.

COLA FRIZZ

1 can Eagle brand milk
1 (12 oz.) Coke

Mix both ingredients together. Put in an ice tray and freeze overnight. Cut in squares and eat with a spoon.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pineapple Empanadas ... very easy, similar to fried pies
PINEAPPLE EMPANADAS
6 c. flour
2 c. butter flavored Crisco
8 to 10 oz. Coke, at room temperature

FILLING
1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. Cornstarch
1/2 c. sugar

Bring filling ingredients to boil. Mix flour and shortening together. Make sure shortening is well mixed. Add Coke, gradually mix well. Make dough into balls, according to the size of empanadas you want and press ball using a tortillera (tortilla press). Press around edges after filling has been added. Bake in ungreased cookie sheet at 350 degrees. Sugar the empanadas as soon as they are done. Yield: 4 dozen.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Blueberry Dump Cake - another "eggless cake"
BLUEBERRY DUMP CAKE

1 #2 can crushed pineapple, not drained
1 pkg. yellow cake mix
1 #2 can cherry or blueberry pie filling
1/2 lb. (2 sticks) margarine
1 c. chopped nuts (pecans)

Grease 9 by 13 pan. Put in pineapple not drained and spoon pie filling over this dump cake. Mix over this slice margarine over all and sprinkle with nuts. Bake 1 hour at 350 degrees. Serve warm with ice cream or Dream Whip.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Orange Eggless Cake
ORANGE "Eggless" CAKE

1 pkg. yellow cake mix
1 pkg. orange Jello
3/4 c. apricot nectar
2/3 c. Wesson oil

Mix and beat 3 minutes. Add: 2 tsp. orange extract
4 beaten eggs

Mix well. Pour in angel food pan, greased and floured. Bake at 325 degrees for 1 hour. When done, punch holes in cake with ice pick and pour icing over cake. Cool.

ICING
1 1/2 c. powdered sugar
3 tbsp. orange juice

OR, you could just dust it with powdered sugar for a "dry" frosting, the cake itself is very moist.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Crunch Cake - eggless, flavor is up to you
APPLE CRUNCH

1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted oleo (or equivalent in other butter product)

Layer as listed. Bake at 375 degrees for 45-60 minutes. Cook until golden brown. Large pyrex 50 minutes. Easy cake to cook in a box oven or on a gas grill.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Almond Bars - uses egg whites instead of whole eggs
ALMOND BARS

1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds

Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Turtle Cake - eggless, but very rich
TURTLE CAKE

  1 box chocolate cake mix
1/4 c. butter
14 oz. bag caramels
2 c. walnuts or pecans
1/2 c. evaporated milk
1 c. chocolate chips

Mix cake according to package directions. Pour 1/2 of cake mix into buttered and floured 10 1/2 x 14 inch pan. Bake 15 minutes at 350 degrees. Melt caramels in double oiler with milk and butter. Pour over partially baked cake. Top with nuts and chocolate chips. Pour remaining mix over top. Bake 20 minutes. Cool before frosting.

FROSTING:
1 c. sugar
6 tbsp. evaporated milk
6 tbsp. margarine
1 tsp. vanilla
8 lg. marshmallows
1 c. chocolate chips

Mix first 4 ingredients; boil for 1 minute. Stir in marshmallows and chocolate chips. Spread on cake.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Country Pumpkin Cake
County Pumpkin Cake

Crisco® No-Stick Baking Spray with Pillsbury® Flour
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup melted CRISCO all-vegetable shortening or 1 CRISCO Stick
1 can (16 ounces) solid-pack pumpkin (not pumpkin pie filling)
4 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves

Frosting:
1/4 cup Butter Flavor CRISCO all vegetable shortening or 1/4 Butter Flavor CRISCO Stick
2 cups Confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
Chopped nuts

Heat oven to 350ºF. Spray a 10-inch springform pan with Crisco No-Stick Baking Spray.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, melted Crisco Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt Butter Flavor Crisco in small saucepan on low heat. Transfer to the bowl of an electric mixer. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency. Frost top and side of cake. Press nuts into side of cake and around outside top edge.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homemade Liqueurs
For those of you so inclined, here area bunch of homemade liqueur recipes.

Homemade Cream Liqueur

1 can (14 oz.) sweetened condensed milk
1 c. dark rum 
1 c. heavy cream
¼ c. chocolate syrup 
4 t. instant coffee
½ t. ground cinnamon 
½ t. vanilla
¼ t. coconut extract

Combine milk, rum, heavy cream, syrup, coffee, cinnamon, vanilla, and extract in blender.  Whirl at high speed until well blended and smooth.  Serve immediately over ice.  Or, cover tightly and store in refrigerator up to two weeks.  Stir before serving.

Chocolate Liqueur

2 t. pure chocolate extract
½ t. pure vanilla extract
1½ c. vodka 
½ c. sugar syrup

Mix all ingredients and let mature two weeks.  The chocolate tends to settle on the bottom and may need to be stirred before serving.  Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or puoring over desserts.  Add glycerine to thicken if desired.  For chocolate mint, add ½ teaspoon fresh mint and a few drops of peppermint extract.  Let mature two additional weeks.  Yield: 1 pint.

Irish Cream Liqueur

3 eggs 
1 t. vanilla
2 t. coconut extract 
3 T. chocolate syrup
1 (14 oz.) can condensed milk
2 c. Irish whiskey

Combine all ingredients in blender for three minutes.  Refrigerate until thick, approximately three to four weeks.  This recipe is not only easy to make, but is amazingly similar to the commercial brands.  A favorite of most people.  Yield: three cups. NOTE:  the eggs aren't cooked so you'll have to use at your own descretion.

Ginger Liqueur

½ c. crystallized ginger
2 c. vodka
½ c. sugar syrup

Add all ingredients together.  Steep for two weeks.  Strain and it is ready to serve.  This liqueur has a real zing to it and will be enjoyed by a true ginger lover.  Makes a unique addition to meat and poultry marinades.  Yield: one pint plus.

Licorice Liqueur

2½ T. chopped licorice root
1½ c. vodka
½ c. sugar syrup

Wash the licorice root and chop into small pieces.  Add to vodka and steep for one week.  Strain and filter.  Add sugar syrup and steep for one week.  Ready to serve.  Adjust to taste with extract if necessary.  Yield:  one pint plus.

Cinnamon Liqueur

1 cinnamon stick 
2 cloves
1 T. ground coriander 
1 c. vodka
½ c. brandy 
½ c. sugar syrup

Steep all herbs in alcohol for two weeks.  Strain and filter until clear and add sugar syrup to taste.  Let stand one week and it is ready to serve.  Makes a nice hot drink when added to boiling water.  Yield: one pint plus.

Peppermint Liqueur

2-3 t. peppermint extract
3 c. vodka
1 c. sugar syrup

Combine all ingredients and stir.  Let stand for two weeks.  Use teaspoons of extract for lighter mint taste and additional sugar syrup for a sweeter, thicker liqueur.  Yield: one quart.

Spicy Herbal Liqueur

6 cardamom pods 
3 t. anise seeds
2¼ t. of chopped angelica root
1 cinnamon stick
1 clove 
¼ t. mace
1 fifth of vodka 
1 c. sugar syrup

Remove seeds from caramom pods.  Add the anise seeds, and crush all the kernels with the back of a fork.  Put them in a one quart container adding angelica root, cinnamon stick, clove, mace, and vodka.  Shake mixture well and store in a cupboard for one week.  Pour through cheesecloth lined strainer several times.  Blend the liquid with the sugar syrup.  Ready to serve.  Yield: one quart.

Coffee Liqueur
http://busycooks.abo...

Other homemade liqueurs
http://www.drinksmix...
http://mixes.cdkitch...
http://www.guntheran...

Pomegranate Liqueur
http://www.guntheran...


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Ice Cream
Kathy--I made this ice cream and then I made it with can milk and it was good---no eggs
this was in the 2004 Southern Living cookbook
1-14oz can sweetened condensed milk
1-5oz can evaporated milk
2-Tlb sugar
2-tea vanilla
2 cups whole milk
Mix all ingredients in a large bowl wisk and cover and chill 30 min. Put in an ice cream maker or the Cuisinart Automatic frozen yogurt-ice cream and Sorbet maker; that is what I used.
Then this weekend I made the same ice cream and I used canned evaporated milk in place of the whole milk it worked.
So if we power and it is someones birthday we can make ice cream.
This is a small amount, but it could be increased and used in a hand crank which I also have. Or you could just make several batches. Give the kids something to do.
Oh yes after you make it you have to freeze some more in the freezer, but it works with no eggs.
You can add fruit.

things are looking up----

LoveTexas ... great idea
I've got a small ice cream maker as well.  I'm hoping for intermittent power during SIP.  This will be a perfect idea to include in my birthday boxes for "just in case."


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Mock Egg Salad
I've been in the process of creating some "30 day" recipe books that I can print out with accompanying grocery lists.  Below is a recipe that I found and tried with some unrefrigerated tofu from Publix.  They had the stuff over in the vegan aisle.  I've knowingly had tofu very few times in my life.  LOL!  This wasn't half bad actually ... or maybe I was just hungry.  Anyway, it might be an option for egg replacement type recipes.

Mock Egg Salad recipe

Makes 4 servings.

1 pound firm tofu, sliced and well drained
1 tablespoon minced onion
2 tablespoons minced celery
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon distilled white vinegar
1 teaspoon prepared mustard
1 teaspoon white sugar
1/2 teaspoon ground turmeric
1/4 teaspoon dried dill weed
1 tablespoon dried parsley
Salt to taste
Ground black pepper to taste

In a small bowl, combine eggless mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Vinegar lemonade/health benefits
Wow!  These ALL sound tasty!  I plan to try some of the recipes soon.

BTW, I'm glad you mentioned the vinegar lemonade.  I make this, without the sweetener (takes some getting used to!) when I get a cold/flu, or just for a general, healthy, makes-me-feel-good "tonic".  I find the vinegar (I substitute white vinegar in a pinch) helps a sore throat, and greatly helps cut nasal congestion.  I believe that cider vinegar has a lot of iron, which is good for anemia (I'm severely anemic).  At any rate, 1 or 2 tablespoons of it in cold water, though it taste nasty without the sugar (by all means, if you can have sugar in your diet, add it--I don't, as I'm a diabetic), twice a day, seems to perk me up; I just feel a lot more energetic.  It really does help with colds/flu in my experience.  I know vinegar supplies a lot of health benefits; do some Internet searchs for this topic, as I can't remember them all!

When buying apple cider vinegar, make sure you get just  that--I noticed some stores, like WalMart, sell big jugs of what appears to be it, but it's really white vinegar, colored with caramel coloring to resemble apple cider vinegar.

I buy both kinds, white and cider, in big jugs, and store in the pantry.  I used white vinegar for cleaning, deodorizing, as a mild antiseptic for cuts, for soaking swollen body parts, to unclog drains (with baking soda, salt, and boiling water), and as a facial toner (cider vinegar is a bit better for this), and a hair rinse, to make my hair shine.  Both types of vinegar, in those big jugs, as part of my preps, as they have so many uses.  Where else can you get all of the above things for a mere $1.65? (For a gallon of white vinegar at WalMart.)

whieSwan

iron
Later I can post a list of foods high in iron (it's probably somewhere on FW already... and you probably already know them, but it might be helpful for someone!).  Here's something that brought me back from the (nearly) dead after a huge blood loss and the docs wanted to give me a transfusion, which I refused (thank God, it was 1982 or 83, I could have gotten AIDS):

FLORADIX!  It's a liquid iron supplement from Germany, not cheap then and not cheap now.  I needed two large bottles of it.  It's made from herbs, fruit concentrates and yeast.  Tastes irony and okay.  It's wholely assimilable, unlike most other iron supplements.  Brought my blood iron levels up to high in a few weeks.  Floradix has other supplements too, so anyone looking for it make sure you get the Iron formula.  I've used it on another occasion and recommended it to others with anemia.  It's the best thing I know besides eating lots of iron rich foods.

Vitamin C helps assimilate the iron, but I've never been a vitamin fan, especially now that most vitamins are made in China.  Better get it from fruits and foods with C in them naturally. 

[ Parent ]
Vitamins from China?
Wow. I'd never heard that most vitamins are made in China. Not surprising, though. They could call them Mela-Vit! (Okay, I have a really dark sense of humor sometimes.)
[ Parent ]
Eggless Tomato Spice Cake (UK recipe)
I tried this the other night and boy was it good.  I used canned tomato puree in place of "tinned tomatoes" and I just used powdered sugar dusted over the top instead of the frosting.  Mmmmm Mmmmmm Good!

Tomato Spice Cake

CAKE:

4 cups white self-raising flour
1 teaspoon baking powder
1 teaspoon bicarb. (baking soda)
3/4 cup butter
1 cup brown sugar
2 teaspoons vanilla essence (vanilla extract)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon mixed spice (I used apple pie spice)
1 3/4 pounds fresh or tinned tomatoes, pureed
1/2 cup chopped pecans

ICING:

1/2 cup cream cheese
4 tablespoons butter
1 1/4 cup icing sugar/confectioners sugar
1 teaspoon cinnamon
1 teaspoon nutmeg, for garnish

Preheat the oven to 180C/350F/gas mark 4

Use a 23cm/9 inch ring tin.

Grease and line the tin. Beat the butter with the sugar and vanilla until light and creamy. Fold in the sifted flour, baking powder, bicarb. and spices. Stir in the tomato puree and pecans. Pour the batter into the tin and bake for 60 - 70 minutes, or until a warm knife inserted in the centre comes out clean. Cool in the tin for ten minutes, then turn onto a wire rack. Ice when cold.

Icing: Beat the cream cheese and butter until smooth. Gradually beat in the icing sugar and cinnamon. Top the cake with icing and sprinkle with nutmeg.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Eggless Plain Cake
This turned out really well.  In fact, it was good enough that I just topped it with some warm chocolate syrup and the kids at it as fast as I could plate it up.  LOL!

Plain Cake

Ingredients:
1/3 cup butter
1 cup sugar
2 cups flour
3 teaspoons baking powder
1 cup milk
vanilla extract

Cream butter and sugar, add flour and milk, then vanilla and salt. Beat well. Bake at 375 degrees until done.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Eggless Gingerbread
Gingerbread

Ingredients:
1 cup sour milk (or buttermilk)
1 cup molasses
1 teaspoon cinnamon
2 teaspoons ginger
1 teaspoon baking powder
2-1/2 cups flour
2 Tablespoons fat (lard or pan drippings)
3/4 teaspoon salt

Mix dry ingredients. Put sour milk and molaasses in bowl;
add the dry ingredients , then melted fat and beat. Bake in a greased pan at 375 degrees for 25 minutes

Note:  you can make buttermilk using canned evaporated milk or powdered milk.  Just look in the substitute diary for the recipe.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homemade Soda Directions
From:  http://www.westonapr...

Artisanal Home Soda Fermentation

So let?s get down to making lacto-fermented soda--the real thing. The first step is simply to realize that it is very easy. The minimum equipment is a glass fermentation vessel and the minimum ingredients are sugar, water and the culture. Mix them together and fermentation happens. To make it really delicious, though, some pointers are in order.

Step 1: Bring approximately 50 percent of your water to a boil and dissolve 1.5 cups of sugar in it for each gallon of soda you plan to make. If you are boiling roots in the water (see below), remove them before adding sugar. The sweet, somewhat viscous liquid you have now is called "syrup."

Step 2: Pour the syrup and the remaining water into your fermentation vessel. I like to use the scalding hot syrup to sterilize my vessel, but be careful not to pour it in too fast or it could crack. The resulting diluted syrup is still too hot for the culture. You can either wait, or cool the syrup first by letting the pot sit in a sinkful of cold water before adding it to the vessel.

Step 3: Add any other flavorings, such as lemon juice (see below) to the diluted syrup.

Step 4: Making sure the syrup has cooled to body temperature, add about a cupful of culture for each gallon of water. You could add less culture, but the more you add, the greater the head start your beneficial bacteria have over any opportunistic invaders, such as alcohol-producing yeasts.

Step 5: Cover the vessel (it need not be completely airtight, but it can be) and let it ferment. Fermentation rate is highly variable. If you like a sweeter soda, four or five days might be sufficient. If you want to ferment out most of the sugar, allow at least 10 days. Some additives such as mint and honey tend to inhibit bacteria and drastically slow fermentation.

Step 6: Time to bottle! Brewing supply stores carry siphon tubes to siphon the soda directly from carboy to bottle, but if you are fermenting in a jar you can simply pour it into bottles or scoop it in with a glass measuring cup. You must have some way to seal the bottles, either with a bottle capper or stoppered bottles (both available at brewing supply stores). Do not bottle the thick layer of sediment at the bottom of the fermentation vessel.

Step 7: Carbonation. The soda continues to ferment in the bottles, giving off carbon dioxide gas. Since the bottles are sealed, the gas has nowhere to go. In stays in the bottle and makes the soda fizzy. Depending on how fast it is fermenting, 2-5 days is usually enough time to create the optimum level of carbonation. You can always open a bottle and check.

Step 8: Stopping fermentation. Now we have a problem, because if the soda continues to ferment the bottles will foam over or spray when opened. The bottles might even explode if left out long enough. So when carbonation is sufficient, it is time to stop fermentation by putting the bottles in the refrigerator. Not enough room? A cold basement will work too, slowing down fermentation but not quite stopping it. Usually soda will keep just fine in the basement for a month or more.

Step 9: Drink it! Lacto-fermented soda is an excellent thirst quencher and contains beneficial lactic acid, vitamins, enzymes and beneficial lactobacilli that can inhabit your gut, where they protect you against pathogenic bacteria and yeast.

Sidebar Articles

-----------------------------

Lacto-fermented sodas can be made commercially on a small scale. Illustrated here are two examples from Down Under. Phoenix Ginger Beer from New Zealand (left) is brewed from water, honey, ginger, lemon juice and yeast. Bundaberg Ginger Beer from Australia (right) is brewed from water, sugar, ginger and yeast but contains "food acid" and "preservatives." The Phoenix Ginger Beer wins the taste test and proves that quality soft drinks can be made on a commercial scale.

-------------------------

HOMEMADE SODA BASICS
The Vessel: A one- or two-gallon glass jar is fine, but if you want to make larger quantities you?ll need a glass carboy, readily available at brewing supply stores for under $20. The five-gallon size works best. For a few cents you can also purchase a water lock, which bubbles merrily away as your soda ferments. All utensils should be clean, but antiseptic cleanliness is unnecessary. Usually we rinse the vessel a few times with water and sterilize it with the hot syrup for next batch.

Other Equipment: You will need bottles with good stoppers--a strong, tight cork, a beer bottle top, or a stopper held down with a wire. These are available at brewing stores and also at places like the Container Store. You will also need a funnel or siphon for transfering the soda from the vessel into bottles.

The Water: Do not use chlorinated tap water, as this will inhibit fermentation. Most filtered or bottled water works fine. If you must use straight tap water, boil it to evaporate off the chlorine.

The Sugar: We have gotten good results with sucanat, rice malt, maple sugar, jaggery, honey, and apple cider. The flavor from rapadura or molasses is too strong for most people. Honey is delicious but is best used as a flavoring rather than the main sugar source, because apparently honey inhibits bacterial growth. Even at half strength, honey soda can take months to finish. You can use fruit juice, but for some reason commercial canned fruit juice, even organic brands, produce noxious results. Fresh-pressed apple cider produces delicious soda, although it will probably be slightly alcoholic (1-2%) due to natural yeasts on the apples. Remember that most of the sugar will be converted into lactic acid in the fermentation process. Use about 1.5 cups of sugar per gallon of water.

The Culture: You can use a bottle of soda from the last batch as culture, or you can make your own from scratch. Dice fresh ginger root into tiny cubes and put a tablespoon of it into a mason jar 3/4 full of water, along with 2 teaspoons white sugar. Add another 2 teaspoons each sugar and ginger every day for a week, at which time it should become bubbly with a pleasant odor. If it gets moldy, dump it and start over. Even a small amount of culture will start a batch of soda going, but it?s best to use at least a cup per gallon so that these beneficial lactobacilli can dominate before less desirable microorganisms have a chance.

Flavorings: The water used to dissolve the sugar need not be just water! You can use any herbal decoction to make soda with the flavor or medicinal qualities you are seeking. For example, to make ginger beer, boil sliced ginger root in the water, about one thumb?s-length per gallon of soda, for twenty minutes. Peppermint, spearmint, or other mint can also be used to flavor soda. Put the mint in boiling water, turn off the heat immediately, cover and steep. Lemon juice is a good addition to almost any soda flavor and seems to help preserve the syrup before fermentation gets going. Use approximately two lemons per gallon of soda, depending on juiciness. One of the favorite beverages in colonial America was root beer. Any roots can go into root beer, but the essential ones for flavor are sassafras and sarsaparilla. Sassafras in particular lends a pungent aroma and beautiful reddish color to soda, and is readily available throughout the Eastern US. Common medicinal roots like burdock, chicory, dandelion, and so forth tend to impart a strong mediciney "herbal" flavor to the soda. It?s the sassafras or sarsaparilla that make people say "Yum!"


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

I've been experimenting with making my own nut butters
Turning out to not be hard at all.  Just the creamier you like it the more grinding/work it takes. 

I've tried several different types of nuts.  Some you will need to add oil to so that they can "butter" up ... others you could probably drain the oil off of for fresh cooking oil.  LOL!

Let's see I've tried using almonds (which make more of a paste), pecans, cashews (which make a really oil-y butter), peanuts of course, hazelnuts (tastes kinda like nutella), brazil nuts (didn't like the results), and even some mixed nuts left over from a party ... nuts, not people. 

Then my son had the brainchild to try some flavored nuts.  Honey roasted nuts were good as were cajun peanuts ... grind them down and slather then on crackers.  At Walgreens they have these honey-mustard flavored nuts ... unusual but still good.  I don't know if I would do sandwiches necessarily, but crackers ... or use it in Thai cooking.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Adult Beverages
I've recently expanded an area of prepping that can rightfully be called "luxury" but might go a long way towards comfort. 

I was referring to this effort in Greenmom's thread on prep-testing.  Hubby and I plan on having a little bit of quiet/down time at the end of the day.

Now in our family we've chosen these to be non-alcoholic because that is what makes the most sense for us.  YMMV.  Each to his own. 

Below are some of the drinks that I've stocked supplies for including single serving juice containers, grenadine, soda water and various other ingredients.

Acapulco Gold

3 oz pineapple juice
1 oz coconut cream
1 oz whipping cream
1/2 oz grapefruit juice

Shake and strain into a glass.  Best if served chilled.

Afterglow recipe

1 part grenadine syrup
4 parts orange juice
4 parts pineapple juice
ice (if you have any)

Mix. Serve over ice or very chilled.

Apple Spritzer recipe

2 oz 100% apple juice
4 oz soda

Mix and serve chilled.

Black & Blue

1 cup berries (blueberries and blackberries, I use canned and scale back any sweetening to taste)
1 cup soda water
2 tbsp honey
1 tsp lemon juice

Place all ingredients into a blender jar. Cover, and whiz on medium speed until well blended. Serve.

Bora Bora

10 parts pineapple juice
6 parts passion-fruit juice
1 part lemon juice
1 part grenadine syrup

Prepare in a blender or shaker, serve over ice or chilled.

Lots of other drinks that we've tried are at http://www.drinksmix...



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pumpkin Custard - real easy
This is a good and sturdy custard that would be easy to make during SIP/JAH, in my opinion.  You use canned evaporated milk rather than cream.  The only substitute you'd need to figure out would be for eggs and you could use powdered eggs for that.

PUMPKIN CUSTARD

1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Goat's Milk Pumpkin Pie
Goat's Milk Pumpkin Pie

Ingredients:

* 3 beaten eggs

* 1/2 cup white sugar

* 1/2 cup brown sugar

* 1 tablespoon cornstarch

* 1/2 teaspoon salt

* 1 teaspoon cinnamon

* 3/4 teaspoon pumpkin pie spice or ginger and nutmeg.

* 1 1/2 cup pumpkin.  One regular sized can of pumpkin works, NOT the big can.

* 1 cup goat milk

Mix the sugars into the beaten eggs.  Add cornstarch, salt, cinnamon, and spices.  Mix well.  Stir in pumpkin and goat milk.  Mix well.  Pour into unbaked pie shell.  8-10 inch works best.  This will make 2 pies in regular shells, do not use deep dish shells.  Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for another 40 minutes.  This is a great recipe, and nobody at my house could tell the difference on Thanksgiving day.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Goat's Milk Fudge
Goat's Milk Fudge

A fun and easy recipe:

* 3 cups sugar

* 2/3 cup goat's milk

* 3/4 cup margarine

* 6 ounces chocolate chips

* 7 ounces marshmallow cream

* 1 teaspoon vanilla

Combine sugar, milk, and margarine in heavy quart sauce pain.  Stirring constantly, bring to full rolling boil.  Reduce heat to medium, and continue boiling for 5 minutes.  Remove from heat, and stir in chocolate chips until melted.  Add marshmallow cream and vanilla, beating until well blended.  Pour into greased 9 x 13 pan.  Cool at room temperature.  You can add nuts if you wish also.  The chocolate chips can be substituted with butterscotch chips, almond bark, etc

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Emergency Survival Bar
Emergency Survival Bar

3 C. cereal (oatmeal, cornmeal, or wheat flakes)
1/4 tsp. salt
3 T. honey
2 1/2 C. powdered milk
1 C. sugar
1/2 C. Jello (optional)
1/4 C. water
add raisons if you like

Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.

Thanks Irene!
And I really like the jello part.  It seems to me that I could then make them our favorite flavors as opposed to some of the funky tasting ones that I've tried.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Date Nut Torte (no cook, yummy)
Date Nut Torte

Fudgy, creamy and sweet!

Base of Tort:
2 cups raisins
2 cups walnuts

Frosting:
1 cup dates, pitted and soaked
1/2 lemon, juiced

For base:
In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy). Remove from processor and mold onto a plate in a round circle about 1 1/2 inches thick.

For frosting:
In a food processor, combine dates and lemon juice until smooth and creamy. Spread the frosting on top of the torte.

Note: Can be served at room temperature, but if you want a firmer texture that will be easier to slice, refrigerate it for a few hours.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Rawtella
Rawtella

A raw version of Nutella, a delicious European chocolate-hazelnut spread.

Nutella®, in its original form, was first created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, cocoa was in short supply because of rationing due to World War II, so chocolate was very limited. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply.

Ingredients

1 cup raw hazelnuts
2 tablespoons raw cocoa or carob powder
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon honey or agave nectar
1 tablespoon coconut oil
1 tablespoon flax or nut oil

Preparation

Food process raw hazelnuts for several minutes until clumpy and oily. Add cocoa/carob, vanilla, salt, coconut oil and honey/agave, and process until smooth. Stir in flax oil.  Quantities of cocoa/carob, vanilla, salt, and sweetener may be adjusted to taste. This would undoubtedly work at least as well, and be a touch healthier, with nuts soaked overnight.  Having now tried it with soaked nuts - it works, but use it up fast, because it doesn't hold the hazelnut flavor very long.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

No Bake SIP goodies
3 Minute No-Bake Cookies

2 c Granulated sugar
1/2 c (1 stick) margarine or butter
1/2 c 2% low-fat milk
1/3 c Unsweetened cocoa powder
3 c QUAKER Oats; (Quick or Old fashioned, uncooked)

In large saucepan, combine sugar, milk, margarine and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes. Remove from heat. Stir in oats; mix well. Quickly drop by tablespoonfuls onto waxed paper or greased cookie sheet. Let stand until set. Store tighlty covered at room temperature. ABOUT 3 DOZEN

Almond Bark No Bake Cookies

2 lbs. almond bark
1 cup crunchy Peanut Butter
2 cups dry roasted peanuts
2 cups mini marshmallows
2 cups rice Krispies

Melt almond bark in double broiler or microwave (watch closely). Blend in peanut butter. Add rest of ingredients. mix gently. Drop by teaspoonfuls onto wax paper lined cookie sheets. Refrigerate to set. Keep refrigerated.

Best Ever No Bake Fruit Cake

3/4 c Milk
1 lb Marshmallows
1 lb Graham crackers
1 lb Seedless raisins
1 lb Dates
1 pt Jar mixed candied fruit
4 c Walnut or pecan meats (up to 8 c )
Candied cherries and pineapple
Blanched almonds
Sherry

Put milk into saucepan. Scald over low heat. Add marshmallows. Stir constantly and cook until smooth. Remove from heat. Put graham crackers into paper bag. Crush with rolling pin. Mix crumbs with raisins, mixed candied fruit and nuts. Add marshmallow mixture and blend well.

Boiled (no-bake) Cookies

2 c. sugar
4 tbsp. cocoa
1 tsp. vanilla
1/4 lb. butter
1/2 c. milk

Put in saucepan and boil 45 seconds. Remove from heat. Optional: Add 3/4 cup peanut butter. Stir until peanut butter melts. Add 3 1/2 cups Quick Quaker Oats (or until good "spooning" consistency). Drop by teaspoon on waxed papered cookie sheet. Put in refrigerator.

Bourbon Roll Slice and Serve No Bake Cookies

2 tb Bourbon; (up TO 3)
1 cn Sweetened condensed milk
Vanilla wafers; crushed ( 1 1/3 boxes to equal 4 cups)
2 c Pecans; whole
1 c Candies cherries; 4 ounces red, 4 ounces green
1 c Candied pineapple
Confectioner's sugar

Mix bourbon into milk. Add all other ingredients, except sugar. Form into four logs (IT'S MESSY !!!) and roll in powdered sugar. Refrigerate. Slice to serve. Delicious and a great gift.

Brownies

2 1/2 sugar
1 tsp. oil
1/8 tsp. vanilla extract
4 tsp. chocolate syrup
2 Tbsp + 1 tsp flour

Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges or little squares. Makes 6 wedges or 1/2 inch squares.

Bumble Bees (No Cooking)

6 oz Butter
1 1/2 c Dates
1 c Sugar
1 Beaten egg
1 ts Vanilla
3 c Rice bubbles
Coconut

Put butter, sugar, vanilla, dates and egg in saucepan. Bring slowly to the boil, then keep boiling for 3 mins. Put aside to cool, then add rice bubbles. Take small tsp lots and roll in coconut. Place on a tray and refrigerate for a least 1 hr. Store in airtight container in refrigerator.

Cheater Cheesecake (No Bake)

2 packages nonfat cream cheese -- (8 oz pkgs)
1 package Jello -- sugar free or regular, any flavor
1 teaspoon vanilla

Dissolve Jello into a cup of hot water. Stir for 2 minutes. Add a cup of cold water. Stir (this is the usual recipe for making Jello). With electric beaters or blender, combine this warm jello with the cream cheese and vanilla. Spray a pie plate and pour mixture in. Allow 4 hours to set. Serves 8. (You can use the fruit filling or cheescake topping recipe to top.)

Cherries and Chocolate Fudge

1 can (14-ounce) sweetened condensed milk
2 cups (12-ounce package) semi-sweet chocolate chips
1/2 cup coarsely chopped almonds
1/2 cup candied cherries
1 teaspoon almond extract

Line square pan, 8x8x2 inches, with foil. In medium microwave proof bowl, combine milk and chips. Microwave on high (full power) 1 1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred. Stir in chopped almonds, cherries and almond extract. Spread evenly in prepared pan. Cover; chill until firm. Cut into 1 inch squares. Store, covered, in refrigerator. Makes about 4 dozen squares.

Cherry No Bake Rum Balls

2 1/2 lb. vanilla wafer crumbs
2 cups powdered sugar
2 cups nuts, finely chopped
2 cups coconut
1/2 cups light corn syrup
1 cup dark sweet cherries, well drained and chopped
1 cup dark rum (or 1 1/2 Tbsp. rum extract)

Thoroughly mix all the ingredients, except the powdered sugar, together, blending well. Shape into 1-inch balls and roll in the powdered sugar. Makes 100 to 125 Rum Balls.

Magic Fruit Cake (no Bake)

1 box vanilla wafers (crushed)
1 can Eagle rand milk
1 - 1 1/2 c. chopped nuts
1 lb. candied pineapple (chopped)
1 lb. candied cherries (chopped)
1 box white candied raisins

Mix all ingredients well, then chill. Mix with hand, as batter will be stiff and sticky.

No Bake Apple-oatmeal Cookies

1/2 c 1 stick butter or margarine
2 c Granulated sugar
3 tb Cocoa
1 ds Salt
1 c Grated tart apples
1 ts Vanilla
3 c Quick-cooking oatmeal
Powdered sugar

In a medium saucepan, melt butter and add sugar, cocoa, salt, and apples. Bring to a rolling boil and boil 1 1/2 to 2 minutes. Remove from heat and add vanilla and oatmeal. Stir well. Drop by teaspoons onto waxed paper. If desired, flatten with fork. When cool, roll in powdered sugar. May be frozen or refrigerated. Makes about 4 1/2 dozen cookies.

No Bake High-Protein Peanut Nutter Fudge

2 c JIF extra-crunchy peanut butter
2/3 c Dry nonfat milk powder
3/4 c Currants (or raisins)
1/3 c Unsalted shelled sunflower seeds
1/3 c Sesame seeds (toasted)
1/3 c Honey
3 tb Wheat germ

Makes an 8" square pan full Mix all together with a fork in a bowl. It will be stiff and sticky. Turn it into a lightly oiled 8"glass square or metal baking dish. (although this will not be baked.) Spread evenly and chill. Cut into little squares.

No Bake Holiday Orange Balls

1 (7 1/4 oz.) pkg. vanilla wafers
3/4 c. coconut, grated
3/4 c. 4X sugar
1/2 c. frozen orange juice, thawed & undiluted
1/2 c. pecans, chopped

Mix wafer crumbs, coconut, sugar and nuts. Add juice and mix well. Form into 1 inch balls. Roll in additional powdered sugar. Store in covered container in refrigerator. Makes about 3 dozen.

Nearly 300 no-bake treat recipes available at http://www.melborponsti.com/in...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Popcorn
We are going to rely heavily upon popcorn as a "snack" and "filler" during the pandemic economy.  In and of itself it doesn't have a lot of calories ... you add the calories with toppings ... but it can be filling which is something we may need to get between some skimpy meals.

At http://www.melborponsti.com/in... they have a wide range of homemade popcorn recipes and popcorn topping recipes that I've been copying to my personal recipe file just for this purpose.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homemade Marshmallows
Homemade Marshmallows

1/4 cup cornstarch
1/3 cup powdered sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
1 pinch salt
1 teaspoon vanilla extract

Sift together the cornstarch and powdered sugar. Grease a baking pan. Sprinkle 1 tablespoon of the sugar mixture into the pan, tilting to evenly coat the bottom and sides. Do not shake out excess.

Soften the gelatin by combining with the water in a saucepan. Let sit for 5-7 minutes. Stir in the sugar and heat over low heat, stirring, until all is dissolved. Combine the gelatin mixture, corn syrup, salt and vanilla with an electric mixer. Beat on high for 15 minutes until peaks form.

Spread mixture into the baking pan. Let sit until set, about 2-3 hours. Slice the mixture into desired sizes. Roll each piece in the cornstarch mixture. Place on paper towelling and let stand until dry. Store in airtight container.  

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Wheat-Free, Milk-Free, Egg-Free Animal Cookies
Wheat-Free, Milk-Free, Egg-Free Animal Cookies

2 tsp arrowroot powder or cornstarch 2 1/4 cups non-wheat flour 1/2 tsp salt 1/4 tsp baking powder 1 cup dairy free/soy free margarine 3/4 cup sugar 1 1/2 Tbsp oil 1 1/2 Tbsp water 1 tsp baking powder, blend with oil and water 1 tsp vanilla extract

Mixing and Baking Instructions Preheat oven to 375 degrees. Blend arrowroot powder, **non-wheat flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10-12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks.

My flour is 1 1/4 cups barley flour and 1 cup oat flour.
Variations

Chocolate Cookies - Add 2 ounces melted baking chocolate, substitute 1/4 tsp baking soda for the powder. (Caution: baking chocolate may not be milk-free.)

Caramel Cookies - Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder.

Orange Cookies - Add 1/4 cup flour, 1 Tbsp orange juice and 1 tsp orange peel grated.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Deep Fried Snicker Bar --- definitely a stress/comfort food LOL!
I had forgotten about posting this on ol' yeller but it appears that it didn't make it over to the new recipe diaries.  I've copied the post in its entirity.  Been a while since I had one of these artery cloggers.  LOL!

---------------

The following is not at all healthy. However, I talked to a friend who said this is one of their favorite activities when the power goes off. They have a deep fryer that is hooked up to a big propane tank, but you should be able to rig up a "deep fryer" on a grill, stove top, or whatever your choice for cooking is.

My friend states that sometimes, when you are in a stressful situation, just having fun is more important that most anything else. It gives you a break ... mentally and physically. And if your "break" activities become ingrained as a "good" situation, something to look forward to in spite of the surrounding bad, then they are even more to be looked forward to and appreciated.

Even if you don't do something exactly like this, it might behoove all of us to make sure and include "break activities" to give us some relief from the stress and give us something good to remember and think about when/if things get tough/bleak.

Deep Fried Snickers Bar

1 Snickers® bar (or substitute Milky Way® or Mars® bar)
1 cup all purpose flour
1/2 cup cornstarch
1 pinch baking soda
milk or beer
oil (for deep frying)

Chill the chocolate bar by keeping it in the fridge (or at least as much as possible), but don't freeze it.

Mix the flour, cornstarch, and baking soda together.

Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.

Heat the oil until a small piece of bread will brown in a few seconds, but don't allow it to smoke. If the oil smokes, your temp is too high and can flash ignite.

Remove wrapper from chilled chocolate bar. Coat completely in batter. Carefully lower into hot oil and fry until golden brown.  

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

SIP Snacks and Desserts | 96 comments
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