Recipes and Trail Foods III
Free Bread
Making Tips, Milling, Useful Information!
Ezekiel Banana Bread
Peggy Layton
1 1/4 cups sugar
2 eggs
3/4 cup butter
1 teaspoon vanilla
2 cups EZ Mix -- ground into flour
2 tsp. baking powder
1/4 teaspoon salt
3/4 cup milk
1 banana smashed
Beat together, pour into 9x9 inch greased pan and bake at 375 degrees
for 25 minutes or until done.
Ezekiel Bread Using
EZ-Mix
Karin Christian
6 cups EZ Mix flour
4 cups warm water (110 degrees)
1 cup of honey
1/2 cup olive oil
2 packages active dry yeast (2 tablespoons) or instant
2 tablespoons salt
Grind EZ
Mix. Measure the water, honey, olive oil, and yeast into
a large bowl. Let sit for 3 to 5 minutes. Add fresh milled flour and salt
to the yeast mixture/ stir until well mixed, about 10 minutes. This is
a batter type bread and will not form a smooth ball. Pour dough into two
greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour,
or until dough has reached the top of the pan. Bake at 350 degrees for
45 to 50 minutes, or until loaves are golden brown.
Ezekiel Pancakes
and Waffles
Peggy Layton
2 cups EZ mix flour
2 cups milk
2 eggs
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup oil, melted shortening, lard, butter, or margarine
Beat together and cook as usual.
Dry Baking Mix
2 cups flour
1 tbs sugar
1 tbs baking powder
1 tsp salt
1/3 cup shortening
Sift or mix dry ingredients. Cut in shortening until mixture resembles
fine meal. Even better flavor if Butter Crisco is used as shortening
Master Mix - Baking
4 C Whole-Wheat Flour -- *
1 1/2 Tsp Salt
2 Tbsp Baking Powder
1 C Powdered Skim Milk
1 C Powdered Whole Egg
1 C Margarine
Thoroughly combine dry ingredients in a bowl. Cut in margarine as for
pastry. Use mix within a week, or refrigerate for longer storage. Make
about 8 1/2 cups.
* May substitute 4 cups sifted enriched, unbleached flour and 1/2 cup
soy flour.
Oatmeal Fritters
To use up leftover cooked oatmeal: to each cup oatmeal add 1 egg, 2
tablespoons flour and 2 tablespoons milk. Fry on hot skillet; spread with
honey and eat.
Okra Soup
2 medium sized tomatoes, peeled
2 T diced onion
6 tender okra, cut up
Salt and Pepper to taste
1 T. shortening
Cook ingredients in 1 qt. water 'til tender. Then add 1 qt. milk. Heat,
but not to a boil. Serve hot with soda crackers.
Onion Soup Mix #1
Submitted by Dani B.
6 Tablespoons Onion Flakes
2 Tablespoons Parmesan Cheese -- optional
2 Teaspoons Corn Starch -- optional
2 Tablespoons Beef Bouillon
1 Tablespoon Soybean Flour
2 Tablespoons Vegetable Protein -- to 3 Tbl.
2 Tablespoons Instant Mashed Potatoes
Blend all of the above ingredients together until well blended. Shelf
life-- 2 months. TO RECONSTITUTE: Use 2 Tablespoons in 1-1/2 cups boiling
water.
Orange-Sesame Cake
1 1/2 C Whole-Wheat Flour
1/2 C Soy Flour
1 Tsp Salt
2 Tsp Baking Powder
1/4 C Sesame Seeds
1/4 C Whole Dried Egg
2 Tbsp Orange Peel -- grated
1/2 C Sugar
1/2 C Margarine
2 Tbsp Shortening Or Margarine -- to grease pan
3/4 C Water
Blend all the ingredients thoroughly, using the low speed of the electric
mixer. Bag mixture and close top securely.
1. Grease the baking pan with margarine.
2. Blend water into the mix to make a stiff batter. Spread batter in
pan and bake about 30 minutes, or until it's done. Serves 4.
Pea Bean Soup
2 cups dried lima beans
2 cups dried split peas
1 cube butter or use substitute
1 teaspoon salt
1/2 teaspoon pepper
2 or 3 cups onions (or substitute with onion flakes)
Ham, if you have it.
Soak beans and peas overnight. Boil for 1 hour. Add onions, butter,
salt and pepper, ham or any other spices and seasoning you wish. Cook 15
more minutes or until beans are tender.
Peanut Butter Soup
1 Env Cream Of Onion Soup Mix -- makes 2-1/2 c soup
1/2 C Dry Milk
1/8 Tsp Nutmeg
3 Tbsp Peanut Butter
3 1/2 C Water
1. Put soup mix in pan, add 2 1/2 cups cold water. Heat to boiling,
stirring frequently.
2. Mix milk powder with 1 cup water. Add to soup and turn heat to simmer,
and cook for 5-10 minutes.
3. Blend in peanut butter while soup is simmering.
Makes about 4 cups.
Potatoes and Broth
2 lb new potatoes, well washed
6 c water
6 beef broth cubes
Heat water to boiling and add cubes to form broth. Place potatoes in
broth and simmer 45 min or until potatoes are done. Serve as a soup with
a potato.
Potato Hash with TVP
Submitted by Brandie
6 servings
1/2 cup TVP granules
1/3 cup hot water
1 Tablespoon soy sauce
3 large potatoes, grated
1 small onion, chopped
1 teaspoon salt
2 Tablespoons canola oil
Mix hot water, soy sauce and TVP let stand 10 minutes. Mix with potatoes,
onions and salt. Heat skillet, add oil and fry hash until lightly browned
and potatoes are tender, turning as it browns.
Potato Yeast
Found at Food Storage and Supplies
This recipe
does not need the hops or starter! You can use granulated potatoes or dices
for this recipe that are dehydrated.
Boil one quart of Irish potatoes in three quarts of water. When done,
take out the potatoes, one by one, on a fork, peel and mash them fine,
in a tray, with a large iron spoon, leaving the boiling water on the stove
during the process. Throw in this water a handful of hops, which must scald,
not boil, as it turns the tea very dark to let the hops boil. Add
to the mashed potatoes a heaping teacupful of powdered white sugar (I think
that this is probably granulated sugar) and half a teacupful of salt; then
slowly stir in the strained hop tea, so that there will be no lumps. When
milk-warm, add a teacupful of yeast (a starter left from a previous batch,
so that it will be ready sooner. Since you don't have a starter, it will
take two or three days in a warm spot for this to start 'working') and
pour into glass fruit jars, or large clear glass bottles to ferment, being
careful not to close them tightly. Set in a warm place in winter, a cool
one in summer. In six hours, it will be ready for use and at the end of
that time the jar must be securely closed. This yeast will keep two weeks
in winter and one week in summer.
Cheese And Rice
4 1/2 Oz Dehydrated Cheddar Cheese
3 3/4 Oz Instant Rice
2 Tbsp Margarine
Salt -- to taste
3 C Water
1. Bring water to a boil and add rice and salt. Simmer until rice is
tender.
2. Stir in cheese and margarine. Cover the pot and let stand a couple
of minutes to rehydrate the cheese. Makes about 4 cups.
Rice Pudding
1 C. of white rice
1 C. of sugar
about a 1/2 Gal of milk (whole or 2%)
Combine the rice and the sugar in a double boiler and cover with milk.
Keep the double boiler going and continue to cover with milk (check it
about every 1/2 hour). This whole process will take about 5 hours until
it is tender, but it is definitely worth it!! Sprinkle with cinnamon and
(if you want) raisins.
Rolled Oats Griddle Cakes
2 cups rolled oats
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tbs hot water
1 tsp baking powder
2 1/2 cups buttermilk
2 eggs, beaten
2 tbs margarine, melted
1 cup sugar
Soak oats in buttermilk overnight. Then add rest of ingredients and
stir well. Cook batter as pancakes.
Savory Dumplings
2 C Master Mix -- see recipe
3/4 C Water
** Savory Dumplings **
1 Tbsp Instant Minced Onions -- toasted or plain
2 Tbsp Dried Parsley
1/2 Tsp Sage
** Cheese Dumplings **
1/4 C Powdered Cheddar Cheese, Or
1/4 C Parmesan Cheese -- grated
1/4 tsp Oregano
1. Mix ingredients and add water, as needed, to make a stiff dough.
2. Spoon out dough by teaspoon and drop into gently simmering soup
or stew.
3. Cover the pan and simmer gently until dumplings have risen and are
cooked in the center, about 5-10 minutes.
Try varying seasonings, as with biscuits, for different flavors.
Rosehip Tea
Rosehip Tea Collect the rosehips from the rose bushes, either wild or
domestic, at the end of the summer. Dry the herbs or use them fresh, approximately
one tablespoon per cup of water. Boil the water desired, remove from heat
and add the rose hips and steep 20 minutes. Add honey to taste.
Soda Crackers
4 cups flour
1 cup butter (or margarine)
3/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking powder
1/2 teaspoon salt
Work the butter into the flour with a pastry cutter or fork. Next, stir
the vinegar, baking soda, and salt into the milk, and add this to
the butter-flour mixture. Form the dough into a ball. Roll out to a thickness
of about 1/5 inch...very thin. Lightly score the dough in the size of the
cracker you desire. I've come up with an easy way to do this. I roll out
the dough directly onto a flat baking sheet. Next, placing a ruler on the
dough, I perforate the dough along the side of the ruler with a fork. Sometimes
I make squares, sometimes diamonds. I think you could cut out the crackers
with cookie cutters for special occasions, but you will have a lot of waste
unless you gather up the fragments and re-roll and re-cut them. Now bake
the crackers at 375* for about 20 minutes or until crisp. The crackers
should not get too brown, just a sprinkling of brown on top.
Sourdough Pancakes
2 cups sourdough starter
2 cups lukewarm water
2 1/2 cups flour
1 tbs sugar
1/4 cups evaporated milk
1/2 tsp salt
1 tsp baking soda
2 tsp sugar
Combine first three ingredients in large pot, cover and let stand overnight.
Add remaining ingredients, let stand 5minutes, then ladle onto hot griddle
and enjoy.
Sourdough Starter
1qt lukewarm water
1 pkg dry active yeast
2 tsp sugar
4 cups flour
Put water in 1/2 gal jar, add yeast and sugar to soften, stir in flour.
Cover with a clean cloth. Let rise until mixture is light and slightly
aged, about 2 days. Mixture will thin as it stands; add flour as needed.
As you use starter, replace with equal amounts of flour and water.
Spicy Tomato Soup
2 Oz Tomato Crystals
2 Oz Chicken Bouillon Granules, Or
5 Ea Chicken Bouillon Cubes
1/2 Tsp Sugar
1/4 Tsp Basil
1 Tsp Instant Minced Onion, Or
1 Tsp Freeze-Dried Chives
1 Pkg Lemon Crystals
1 Tsp Dried Parsley
3 C Water
1. Add all ingredients to a bag and seal tightly.
2. To prepare add indgredients to a pot and gradually add 3-4 cups
cold water.
3. Bring to a boil and simmer a few minutes to blend flavors.
Split Pea Soup
Submitted by M. McFarlane
1. 1 ½ cups split peas
4 ½ cups water
Put the peas and water in a large soup pot, bring to a boil, and simmer
for 2 minutes. Remove from heat, cover and let stand for 1 hour.
2. 6 cups water
1 onion, chopped
2 cups cooked ham, cubed, or shaved & finely chopped (approximately
- more or less to your own preference) Chicken soup base (e.g.. OXO cubes
or liquid - enough to give good flavor to the water in the pot) Add the
additional water, onion, ham and soup base to the soup pot. Bring back
to a boil, and simmer about 1 hour, or until peas are quite soft.
3. 3 tbsp butter
2 tbsp flour
1 ½ cup milk
In a small saucepan melt the butter and stir in the flour. Cook for
a minute or two and then add the milk, whisking to keep it smooth. Cook
this sauce until it thickens, and then whisk it into the soup. Whisk the
soup well, and cook it a couple of minutes more. (The whisking should result
in the peas and onions becoming more or less pureed, which is what you
want.)
Note: This soup is quite good, and makes a large quantity. For the ham,
I used a small black forest ham, and cubed it into ½ inch pieces.
The original Fanny Farmer recipe didn't call for ham, but used salt pork
instead.
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.
Taco Bean Soup
This recipe goes great with corn bread.
1/2 lb. ground beef, browned (You could use a meat substitute here.
If so, add it just before serving.)
1 chopped onion (or 1 cup reconstituted onions)
1 lb. cooked kidney beans or pinto beans
1 lb. stewed tomatoes (or 2 cups water and 1 cup tomato powder, mixed)
8 oz tomato sauce (or 1 cup water and 1/2 cup tomato powder, mixed)
1/2 envelop taco seasoning
1 1/2 cup water
Cook onion with meat, add remaining ingredients. Simmer 15 minutes
or more. Serve over corn or tortilla chips - or
- it also makes a great meal all by itself if served with corn bread.
Garnish with grated or powdered cheese if desired.
Easy Tortillas
1 C. yellow cornmeal
1/2 tsp. salt
1/2 C. bread flour
1 egg, lightly beaten
2 C. water
Combine cornmeal, salt and flour in bowl. Stir in egg and water until
smooth. Heat lightly greased 6-inch nonstick skillet over medium heat.
Spoon 3 to 4 tablespoons batter into hot pan. Turn and twist immediately
to cover bottom of pan. Cook 30 seconds, then flip and cook other side.
Do not brown tortilla. Layer cooked tortilla with paper towels. Makes about
20 tortillas.
TVP
Textured vegetable protein or TVP is made from soybeans after the oil
is extracted. You may know this nutritious product as seasoned "bacon bits"
or "hamburger helper." It's available in granules or chunks in many different
flavors . Pour 7/8 cup of hot water over 1 cup granules to reconstitute,
then use in recipes as you'd use ground meat. It has a long shelf life.
"Sausage" TVP
Submitted by Brandie
6 servings 1 cup TVP
7/8 cup hot water
1 teaspoon each sage and thyme
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons canola oil
Pour hot water over TVP and let stand 10 minutes. Stir in seasonings.
Heat a pan, add oil, fry TVP until lightly browned. Add to Country Gravy.
Western Fish Stew
3 Oz Dried Onions
2 Chicken Bouillon Cube
2 Beef Bouillon Cubes
1/4 Tsp Garlic Powder
1/2 Tsp Thyme
2 Pkg Lemon Crystals
1 Stick Cinnamon -- 1" pieces
2 Oz Tomato Crystals
1 Lb Fish Fillet
5 C Water
Salt -- to taste
1. Fillet the fish and cut into chunks.
2. Add everything except tomato and fish to 4 or 5 cups of water. Bring
to a boil, reduce heat and simmer gently for 10 to 15 minutes.
3. Blend the tomato crystals with enough cool water to form a smooth
paste. Add slowly to the simmering broth.
4. Add fish and cook until it flakes easily.
Whole Wheat Oatmeal Cake
Mix:
1 1/4 cup boiling water
1/4 cup margarine or butter
1 cup oatmeal
Set aside to soak:
Cream together:
1 cup brown sugar
1 cup sugar
2 eggs (or equivalent powdered eggs and water)
Add the cooled oatmeal mixture plus:
1 1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Bake at 350 degrees for 35 minutes. While it is baking, Mix the topping:
1 cup chopped nuts
1 cup coconut
1/2 cup sugar
1 teaspoon vanilla
1/4 cup margarine or butter
1/4 cup canned milk
Spread mixture over the still hot cake and broil until brown.
White Bean Soup
Submitted by Mushroom
2 cups white beans (pea beans or great northern)
4 strips bacon, diced
1 carrot, shredded
1/4 cup dried minced onion
5 cups water
1/2 teaspoon dried ginger
Salt and pepper to taste
Fry bacon slowly in bottom of bean pan until just golden. Pour off fat.
Add water and stir brownings off bottom. Add the rest of the ingredients
and simmer until beans are very tender. Mash some of the beans to thicken
soup. Milk can be added if desired (Just enough to lighten soup.). Serve
with crackers or fresh bread and chopped green onions. 4 servings.
Whole Wheat Chili
2 cups cooked wheat (soak wheat overnight, drain. Add 4 cups water,
1 tsp. salt, boil 15 minutes or until tender.)
Add all of the following you can:
1 lb ground beef (or substitute Beef flavored TVP)
1 chopped onion
1 cup chopped celery
1 tablespoon green pepper
1 10 oz can of tomato soup (or use 1 cup water and 1 cup tomato powder)
1 teaspoon chili powder
Cook hamburger then add other ingredients, stir occasionally or bake
in casserole at 350 degrees F for 20 minutes.
Whole-Wheat Pancakes
1/2 C Whole-Wheat Flour
1/2 C Flour, All-Purpose
2 Tsp Baking Powder
2 Tsp Sugar
1/2 Tsp Salt
1/4 C Dry Milk
1/4 C Dried Eggs
3/4 C Water
2 Tbsp Margarine
2 Tbsp Cooking Oil
1. Mix dry ingredients together in a bowl. Stir in water, adding a little
at a time to make a medium-thin batter.
Blend in 2 tbs melted margarine.
2. Add margarine or cooking oil to the fry pan. When oil is hot add
batter to make about 3 inch diameter cakes.
3. Cook until cakes look dry around the edges and the bubbles don't
close up after bursting. Turn neatly and cook
until bottom is done.
Whole Wheat Pancakes #2
3 cups whole wheat flour or substitute one cup with white flour.
2 to 3 tablespoons sugar
1/2 cup powdered milk
1 tablespoon baking powder
1 teaspoon salt
1 egg or 1 tablespoon egg powder
3 tablespoons oil
Mix dry ingredients. Add water and mix. Add egg and oil, mix well. Add
a little water to make it the right consistency, then fry them up. Note:
The recipe needs the milk and sugar to help the pancakes brown up nicely.
Whole-Wheat Trail Bread
2 1/4 C Warm Water -- about 155 degrees F
1 Tbsp Active Yeast
2 Tsp Salt
1/2 C Dry Milk
2 Tbsp Honey
2 Tbsp Molasses
1/4 C Sugar, White
1/2 C Vegetable Shortening
2 Eggs
3 C Flour, All-Purpose
2 C Whole-Wheat Flour
1/2 C Wheat Germ
1. Combine water and yeast and let set for about 5 minutes. 2. Mix in
salt, milk, honey, molasses, sugar, shortening and eggs.
3. Add the white flour and blend in well.
4. In another large bowl add the whole-wheat flour and wheat germ.
Pour the yeast mixture over this flour and blend very thoroughly. Cover
and let rise in a warm place for about an hour.
5. Turn dough out onto a well-floured surface and knead vigorously.
Divide dough into 6 equal portions and shape into loaves.
6. Grease 6 small bread pans (3 x 5 in.) and place dough into them.
Brush tops of loaves with oil and let rise for about an hour.
7. Bake in a pre-heated oven at 375° F. for about 30 minutes. Turn
loaves out onto a rack to cool.
Wild Onion Bread
1 1/2oz package onion soup mix
3/4 cups hot water
1 pkg dry yeast
2 tbs sugar
2 tbs warm water
1 egg
2 recipes dry baking mix (see listing)
1 cup sourdough starter (see listing)
Add soup mix to 3/4 cups hot water; let stand until lukewarm. In a separate
container, soften yeast and sugar with 2 tbs warm water. Beat soup mixture
and yeast mixture together with egg, 1 cup dry baking mix, and sourdough
starter. Stir in remaining dry baking mix to make a stiff dough. Place
on a floured surface; knead until smooth and elastic. Place in a greased
pot, turning to grease top. Cover and let rise for 2 hours. Shape into
a round loaf. Line a Dutch oven with foil and grease. Place loaf in oven,
cover and let rise 45 minutes. Bake for 35 minutes or until loaf
is brown.
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Recipes/Trail Foods3 