2. Pour by the quarter cup into the skillet, and fry for about 2 minutes or until the cake starts to look dry on top and is brown on the bottom. Flip and fry for 1 minute or until bottom is brown. Remove from the fire and eat.
3. These will store for a few days without refrigeration if you seal them up to keep them from drying out.
Yields about 6 cakes.
Survival Bread
If you use gelatin, this loaf of bread has all of the macronutrients that one adult needs in a day. It’s lacking in vitamins and minerals, however, so you can survive on it temporarily, but you won’t thrive long-term.
• 2 tablespoons water
• 3 tablespoons honey
• 1 package lemon gelatin (optional; also try orange and lime)
• 2 cups old-fashioned oats
• 1 cup granulated sugar
• 2¼ cups fresh milk or reconstituted powdered milk
1. Put the water and honey in a saucepan, and add gelatin, if you’re using it. Heat over medium fire until dissolved. Remove from the heat, and add the oats, sugar, and milk to the liquid. If the mixture is too dry to shape, add more water a few drops at a time. If it’s too wet, add a little more oatmeal.
2. Shape into a flat loaf or a few individual bars, and bake in a skillet over medium fire for 15–20 minutes. Allow to cool, and store in foil or a resealable bag.
Yields 5 servings.
Survivalist Cornbread
For the milk and eggs, you can use reconstituted powder or the real thing, depending upon what you have.
• 2 cups white or yellow cornmeal
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons salt
• 2 tablespoons baking powder
• 2 eggs or the equivalent of reconstituted powdered eggs
• 2 cups fresh milk or reconstituted powdered milk
• 2/3 cup melted butter or oil
• 1 can creamed corn (optional)
• 2 tablespoons pickled or fresh jalapeño, sliced (optional)
1. Preheat a Dutch oven over medium fire.
2. Combine all the dry ingredients in a bowl, then add the remaining ingredients and stir until combined. The batter may be slightly lumpy.
3. Pour into the hot Dutch oven and cover. Bake for 20 minutes over medium fire or until brown and a knife inserted in the center comes out clean.
Yields about 9 servings or 18 slices.
Sweet Flatbread
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 2/3 cup water
• 1 tablespoon butter, melted
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• Oil for skillet
1. Combine the flour and salt in a bowl. Add the water and butter, and stir until combined.
2. Turn out on a floured surface and knead until a malleable dough forms. Divide into 2-inch balls.
3. Roll a ball out into a strip, and sprinkle with sugar and cinnamon. Fold it onto itself, and roll again until it’s a thin strip.
4. Place in a hot greased skillet, and fry for 30 seconds on each side, or until brown.
5. Repeat steps 3 and 4 until all the balls are fried.
Yields about 10 pieces.
Herbed Flatbread
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon dried basil
• 1 tablespoon dried rosemary
• 2 tablespoons oil or melted butter
• 2/3 cup water
• Oil for skillet
1. Mix the flour, salt, and herbs in a bowl. Add the oil or butter, and mix until there are pea-sized crumbles. Then add the water and stir.
2. Turn out onto a floured surface and knead until dough is smooth and elastic. Allow to rise for 45 minutes or so.
3. Divide into 2-inch balls and roll out flat.
4. Fry in a hot, greased skillet until browned on both sides.
Yields about 10 pieces.
Indian Fry Bread
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1½ tablespoons baking powder
• 2 cups warm (not hot) water
• Oil for skillet
1. Mix the dry ingredients in a bowl, then add the warm water ½ cup at a time until a dough is formed. Knead the mixture until it’s not sticky, adding a bit more flour if necessary.
2. Divide into 2-inch balls. Roll out each ball as thin as possible, and fry on a hot, greased griddle or iron skillet. Brown on both sides.
Yields about 10 slices.
Dutch Oven Biscuits
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• ½ cup shortening or lard
• 1½ cups buttermilk, water, fresh milk, or reconstituted powdered milk
• Oil for Dutch oven
1. Heat a Dutch oven over medium fire.
2. Mix together the dry ingredients in a bowl, then cut in the shortening until the mixture is crumbly. Add the liquid and stir just until mixed. Don’t overstir, or the biscuits will be tough.
3. If you’d like, you can roll them out on a floured surface and cut them, or you can just drop the dough in uniform chunks into the greased Dutch oven.
4. Bake for 15–20 minutes with the lid on or until the biscuits are browned.
Yields about 8–10 biscuits.
Raisin Flatbread
Surviving a disaster, especially a long-term one, depends largely on morale. Sometimes you need a bit of a treat, and this easy-to-make bread fits the bill.
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 tablespoons raisins
• 1 tablespoon ground cinnamon
• 2 pinches salt
• ½ cup warm water
• Oil for skillet
1. Mix the dry ingredients together in a bowl, and add in just enough warm water to make the dough manageable.
2. Pat the dough out into a loaf and fry it in a greased iron skillet. The dough will get brown and crisp.
Yields 1 loaf.
Breakfast Foods and Desserts
Breakfast is arguably the most important meal of the day, especially in a situation where you’re burning calories rapidly. These recipes are simple to make, delicious, and nutritious. When prepping for a disaster situation, be sure to stock coffee, powdered milk, powdered eggs, and plenty of dried goods.
Campfire Coffee
Chances are good that you’re not going to have your electric espresso maker, so here’s a great way to make a pot of coffee in a pan.
• 1 teaspoon ground coffee
• Coffee filter
• Needle and thread