Tag Archives: honey
As I said in my last blog, a few weeks ago I attended a very interesting preparedness meeting that had a lot of great ideas. They gave some top ten lists that I thought were really good. The first list was the top 10 non-food items to store that I wrote about last time. This time I wanted to share the top 10 food items to store. Here they are:
1. Salt. Salt has many important attributes for food preservation as well as being a flavor enhancer.
2. Seasonings, spices, bouillon. These will store a lot longer than the labels may say and food prepared from storage will taste much better.
3. Honey. Honey has a long shelf life, is a great sweetener and has health benefits. It is an antimicrobial which means it fights infection.
4. Dry bulk items. These are your staples such as rice, beans, pasta, grains and sugar. They are inexpensive and long lasting.
5. Oil. For short term storage you should store vegetable oil and shortening. Olive oil and coconut oil are better for long term storage.
6. Freeze dried foods. These are the most expensive food storage, but they provide variety and great flavor.
7. Flour. If you aren’t used to grinding your own, you will need to transition or you will send your body into shock. Having some on hand will help with that transition.
8. Kitchen staples. This would include baking soda, baking powder, yeast, vinegar, whatever you use for everyday cooking.
9. Nonfat dried milk. Milk is one of the basic necessities and it has been proven that people can survive on just powdered milk for quite some time. It also has a very long shelf life.
10. Pet food, animal feed. If you have a pet, he or she is going to need to eat as well. If you rely on animals, such as chickens for eggs, they will need to be fed to keep up their laying.
Well there you have it. I hope you will check it over and see what you need to work on. I know that it made me think of some things that I hadn’t considered. Don’t be afraid to research the best way to store items and other uses for them. Next time I will post the last list they gave to us: 10 other items to be prepared.
Contributed by Pam Higley
It’s just an hour after sunset, and the single-digit temperature is settling in on your winter surroundings. The shiny asphalt is giving the illusion that it’s bare and you can drive the speed limit, but you know better. You know that’s really black ice on the road. It’s been lightly snowing all day and now it’s below freezing; the once wet road has now transformed into a black top ice rink, and the road you’re traveling on is full of twisty turns and sharp corners.
This has been a winter never seen before. Traveling to and from work has been hazardous and dangerous. Now is the time to ask yourself if you are prepared for what may happen in your daily commute with winter weather conditions.
by Angelia Kunz
Make yourself a 24 hour single person traveling emergency kit.
Fill it with EVERYTHING you might need if you find yourself stranded in a situation where going for help just isn’t a safe option. Find yourself a water-tight, hard container to hold all of your emergency essentials, just in case your car ends up in a river and you need to evacuate. Make sure it will fit nicely under one of your seats, or at least in the trunk of your car. Stuff it FULL with supplies that will help you survive the night:
- 3 Meals to eat. Some examples are
- A little container of honey to help keep your blood sugar up
- A 2.5 can of ready to eat freeze dried fruit
- Matches/a lighter to melt snow in the 2.5 metal can for extra water
- Mountain House Flameless Heating Kit to cook your meals in
- A couple bottles of water to mix with your meals and drink
- Coghlans Water Purification Tablets to add to melted snow in the 2.5 can for drinkable water
- Aquamira Water Bottle With Filter to drink your snow water out of
- Several packets of hand warmers (use in your shoes to warm your feet, too)
- Pocket size sleeping bag to sleep in or use as a shelter if you have to evacuate from your vehicle
- A couple space blankets for extra warmth
- Bag balm to keep your hands and lips from cracking and bleeding
- A flashlight that has the sharp bottom and flashes SOS (plus extra batteries)
- A whistle to help you call for help
- Several travel-size packets of Kleenex (easier to pack than a toilet paper roll)
- A couple travel-size packets of hand wipes
- A mini first aid kit
- A little funnel (if you run out of gas, take it and an empty #10 can to fill with gas and pour into the tank)
- A deck of cards/a little notebook and pen (keep yourself calm and focused; could write down your thoughts)
- A list of instructions on how to use all this items, including
- Stay active--exercise once every hour to keep your oxygen up and blood flowing
- Use the empty 2.5 can to melt snow to use for water. Once melted, remove from heat and add a purification tablet to make it safe to drink, or simply pour into your filtered water bottle
- Keep two opposite windows cracked just enough to breath in fresh air
- A little note of encouragement (could be written at the beginning of the instructions; just a little something to keep yourself calm and hopeful)
If you buy enough of these items in bulk, you can build several of these emergency kits for each of your vehicles, and even one for all your loved ones. Please be safe!
ALWAYS be prepared!
Honey is the world’s oldest sweetener, one of the few foods that will never spoil. In its liquid form, honey is used to enhance all kinds of sweet and savory foods. As you know, it is made by bees using nectar from flowers. In ancient Egypt, honey was used to sweeten baked goods as it is today and also to embalm the dead and even to appease the fertility god, Min. In Hinduism, honey is one of the five elixirs of mortality. In the Jewish Rosh Hashanah celebration, apple slices are dipped in honey and eaten to ring in a sweet new year. Honey and lemon together are great for respiratory ailments and sore throats. Honey is said to be a natural antiseptic due to its tendency to absorb the life-sustaining moisture out of bacterial cell walls. It attracts the dirt from skin pores and dead skin cells from the surface of the skin. Therefore, some people use honey powder in healing salves, lotions, scrubs, soaps, and bath salts.
Powdered honey is made by drying liquid honey, and then breaking the sweet dried crystals into a fine powder. In powder form the consistency is much easier to maintain making it perfect for dry rubs and cake, cookie or bread mixes. It is ideal for use in both hot or cold drinks or marinades in place of conventional sugar. Sprinkle a little over salmon or a pork roast before baking, broiling or grilling for a nice sweet glaze. You can also sprinkle it over hot or cold cereals, ice cream, whipped cream, or on seeds or nuts before roasting.
It may be substituted in place of sugar in recipes by using the same measurements. For liquid honey you use 1 cup of powder and ¼ cup of water. You may need to use low heat to dissolve the powder completely. Honey powder contains no artificial additives and provides the flavor characteristics of honey but without the liquid. One of the benefits of honey powder is that you can use it almost anywhere without worrying about it leaking and leaving a sticky mess.
I made a cake by replacing honey powder for the sugar. This is a recipe I have used many times. I also reconstituted some to try on toast. How did we like it? My kids couldn’t tell that I didn’t add sugar to the cake and my husband thought it tasted really good. We also really enjoyed the reconstituted honey. I am anxious to try it in a glaze or dry rub on some pork. Honey powder is something I will be adding to our food storage.
Here is the cake recipe:
2 c. flour
1 ½ c. honey powder
3 ½ tsp. baking powder
1 tsp. salt
½ c. shortening
1 c. milk
1 tsp. vanilla
Beat all ingredients in large mixing bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed for 3 minutes. Pour into greased and floured pan. Bake at 350 degrees for 40 to 45 minutes until wooden pick comes out clean. Frost with desired frosting. (I used a buttercream frosting.)
Contributed by Pam Higley
I love to eat English muffins for breakfast (especially with peanut butter and homemade jam), but they get more expensive every time I go to the grocery store. Making them myself is not only cost-effective, but I also get to enjoy freshly-cooked English muffins that are warm and wholesome. Try these with your favorite toppings for breakfast, or use them instead of bread for your sandwiches at lunch.
2 tsp instant yeast
2 cups warm water
4 Tbsp oil or melted butter
2 Tbsp powdered milk
1 1/2 tsp salt
1/4 cup cornmeal
Combine yeast, sugar, and warm water; set aside until foamy. In a large bowl, mix together the flour, oil, powdered milk, and salt. Stir in yeast mixture, then turn dough out onto lightly floured surface and knead for approximately 10 minutes. Place in lightly oiled bowl, cover, and let rise for 30 minutes. Sprinkle cornmeal over a platter or baking sheet. Divide dough into 8 equal portions, flatten each one into a circle, then place on cornmeal-dusted surface. Cover and allow to rest for 30 minutes.
Heat a lightly oiled cast iron skillet over medium-low heat. Place muffins on skillet and cook until puffy and golden, or about 3-4 minutes each side.
Tips and Notes:
A cast iron skillet is preferred for even cooking, but any flat pan will be sufficient. Muffins will stay fresh in an airtight container for several days, or freeze for several months. Defrost in the microwave or in a toaster before eating.
Contributed by Kate Wilt
1 Tbsp dry yeast or 1 cake fresh yeast ¼ cup warm water
¼ cup raw honey 4 Tbsp unrefined oil
1 ¾ cups milk 1 Tbsp sea salt
3 cups whole wheat flour 3 cups triticale flour
Dissolve the yeast in warm water and let sit for 5 minutes.
Combine the yeast, honey, oil, and milk.
Mix the salt and the flour and sift into the liquids. Stir until smooth. The dough should be soft to the touch. Handle as little as possible.
Let the dough rise until double in bulk.
Knead and let rise again.
Shape into 2 loaves. Place in oiled loaf pans.
Bake 50 to 60 minutes at 350 degrees to 375 degrees or until browned.
Cool on rack.
2 1/4 cups whole wheat flour 1 cup buttermilk
1/3 cup millet flour 1 egg, lightly beaten
1 tsp baking powder 1/2 cup vegetable oil
1 tsp baking soda 1/2 cup honey
1 tsp salt
Preheat oven to 400 degrees F. Grease 16 muffin cups.
In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
Bake 15 minutes in the preheated oven or until a toothpick inserted in the center of a muffin comes out clean.
(Recipe retrieved from Allrecipes.com)
2 2/3 cups water 1 1/2 cups cracked wheat
1/3 cup honey 1 tsp honey
1 tsp salt 2 Tbsp oil
2 pkgs yeast
2 1/2 cups glutinous flour or 2 1/2 cups unbleached flour
3 cups whole wheat flour
Pour 2 cups boiling water over the cracked wheat. Add the honey reserving 1 tsp for later, salt and oil.
Dissolve the yeast in 2/3 cup warm water and add the 1 tsp honey.
Combine with the cooled cracked wheat mixture. Add the flour and mix thoroughly.
Place in a buttered bowl and cover; let rise for 1 hour.
Punch down and let rise for another 30 minutes.
Punch down and turn out on a floured board. Knead well.
Shape into 2 loaves and place in loaf pans.
Bake at 350 degrees until golden brown. Check after 30-40 minutes.
Check for doneness by rapping on bottom of loaf, if it sounds hollow, it’s done. If not, bake for an additional 5-10 minutes.
(Recipe retrieved from Food.com)
1 1/4 cups crisp rice cereal 1 cup uncooked quick-cooking oats
3 Tbsp ground flax seeds 1/4 cup finely chopped dried fruit
1/4 cup finely chopped nuts (preferable roasted or toasted)
1/4 cup brown rice syrup (or honey, maple syrup, or light molasses)
2 Tbsp dark brown sugar
1/3 cup nut butter (peanut, almond, cashew, soy)
1 tsp vanilla extract 1/2 tsp ground cinnamon, optional
Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.
Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
Cool in pan on a wire rack. Cut into 12 bars.
(Wrap bars tightly in plastic wrap and store in the refrigerator).
Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture and then let the combined mixture stand 10 minutes before adding the chips.
Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
(Recipe retrieved from Food.com)