After an entirely too long hiatus, I'm back! I haven't given up on my food storage cooking endeavors, truth be told, I have had to go back to work, so I have cut out a lot of my blogging time. However, I have now worked out a better schedule so hopefully I will be able to post more regularly.
I was given a cook book from Cherrie Sorenson called "Grandma's Modern Inflation Fighters" Volume 2, to review. I have to tell you, I really, really like it! One thing that I find particularly useful is that it has a whole section on how to make your own products such as disinfectants, hand sanitizer, soap powder, and even finger paints. On top of that, it also has sections that answer frequently asked questions about cooking with food storage. For instance, there are sections about how to use gluten, what to do with bran, and helpful egg hints.
If you are serious about using your food storage, both in the event of an emergency, and to simply keep it rotated, this book is certainly one you should consider keeping on hand.
Here is one recipe that I fell in love with:
4 c. flour
3 c. sugar
1/2 lb butter
2 c. buttermilk
2 tsp. baking soda
1/2 tsp salt
1/2 lb raisins
Put raisins in hot water to soften; drain well. Mix flour, salt, sugar and butter. Add baking soda to buttermilk, the combine including raisins which will make a sticky dough. Dip you spoon in flour first, then take one spoonful of dough and drop on a buttered cookie sheet. Bake at 400 degrees for 20 minutes, or until done.