This week’s race was a close one! Barbara ended up taking it with Amanda only 8 points behind. We’ll talk about some of the things each of them made this week but first… it’s prize time!
Congratulations, Barbara!!
Courtesy of Emergency Essentials, you’ve won a $50 package!
1 #10 can of Provident Pantry’s Freeze Dried Onion Flakes
1 #10 can of Shortening Powder
1 (12 oz.) can of Red Feather Canned Butter
1 Swing-a-way crank turn handle can opener
What Barbara did this week:
Probably her biggest point boost this week came because she practiced making bread in her Wonder Oven FIVE times this week!! It’s a skill recipe (meaning it’s okay in the rule book to be repeated as many times as desired) and she took advantage of it! Additionally, she’d ground her own wheat for the bread (adding non-electric recipe prepping points) as well as used her Wonder Oven for the baking which added bonus non-electric cooking points.
Besides bread, she also practiced making yogurt from scratch (making it twice this week) and then she used the yogurt she’d made in some of her recipes which called for sour cream. Again, this meant lots of points for her while also gaining some great practice!
Yet another recipe she made (used later in a subsequent recipe for extra points) was the Ritz Crackers recipe here on the blog. She said she had a lot of fun making these. In a subsequent recipe she used these crackers to then crumble on top.
Great job, Barbara!!
Our Water Pure Technologies random drawing…
It appears Paula just can’t help herself from winning (she’s now four weeks in a row in prize winnings, although she’s never won the water treatment kit prize until now. This, after a light week of cooking for her! (It has me laughing actually– completely random and she still won out of 77 entries!)
We’ve gotta get more entries in here, people — Paula is taking a haul of it!! 🙂
If you don’t mind I’ll share a little about this prize, since we constantly have new people following along and joining in. H20 ResQ is a water treatment solution sold by Water Pure Technologies which uses copper and silver ions to eliminate and prevent waterborne pathogens. It’s been thoroughly tested over the last 10 + years, proving itself to be one of the most (if not the most) effective water treatment system available. This being said, it’s only very recently become available to the public to buy.
A $40 treatment kit such as this one, is able to treat water both affordably (only approximately 6 cents per gallon) and effectively. And beyond that, water treated with H20 ResQ has been tested to be safe for drinking even years (yes, that’s an “s” on the end) later! The reason is that it actually works to prohibit the growth of future bacteria in addition to making the water suitable for drinking. ( Read this testimonial for more information on this amazing new product!)
The kit also includes a separate “test” solution to use at any time in testing your water’s safety.
You can WIN this same kit by planning out some 100% food storage recipes of your own, having “LIKED” my facebook page, and by pinning, tweeting, etc. Here’s the link for Week #6’s drawing! Once you enter your information you’ll be able to see all the options which will gain you entries!!
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A few highlights from what Amanda did this week:
With the race being so close this week, I’m sure you’re wondering what Amanda did to get her own 100+ point score! Again, she planned a number of “made from scratch foods” into her week which she then used within other recipes, boosting her points on those second recipes.
Her biggest feat this week (at least in my mind) was that she made butter –from scratch– using Gossner’s shelf stable heavy cream. Btw, the tutorial she followed on this was seen over in this post, in case you’re interested. Amanda later used that butter to make cookies (x 2), but wow, when I read that she’d done this I wasn’t too surprised to read the next statement when she said it was a lot more labor intensive than she’d thought it would be. For real, it’s seriously a lot of work!
I tried doing this myself, without a mixer though (don’t ask me why) back in this post and it was such a job I promised myself “never again!”. The heavy cream powder I used didn’t cooperate as nicely as real cream would have (which didn’t help) but seriously, labor intensive is an understatement. Because of this, canned butter (btw, something Barbara won this week from Emergency Essentials) is one of those “extra nice” food storage items I look at differently at now 😉
Besides all of her recipes, this week she even managed to get her husband in on helping with grinding some wheat. How’s that for love?!
Looking on into Week #6
We’re half way through our contest!! I can’t even believe how fast the time has flown by. This week’s prize has a value of $92.00 and is being offered by Grandma’s Country Foods. It includes:
1 #10 can Country Cream Milk
1 #10 can Egg Mix Powder and
1 #10 can of Everest Mountain’s Beef and Sour Cream with Pasta
Happy cooking y’all! I’ll see you next week!!
I got my prize today and am so excited. Canned butter! I’m not sure I want to open it, lol. I am so glad that Amanda made butter from whipping cream, because my mom just gave me two boxes that were going to expire and that is what I want to try. That is impressive. Since I will have butter, I plan on doing some baking this week, cookies, a cobbler, and a pie of some kind. Sweeeeet! Good job everyone!
Congratulations to Barbara & Amanda! I had a very short week and I must say when I heard I had won the water kit I was shocked! I was excited to hear of all the entries this week and the progress everyone is making. I’m not back yet but will be tomorrow….watch out here I have my cook back on! Happy cooking y’all !
I wanted to tell you I am doing this contest, although I have to say going to Girl’s Camp was a hard sell this week. I didn’t take photos, but the girls and I cooked macaroni and cheese from some cheese powder I stored a long time ago (probably 8 – 10 yrs). The recipe on the can says to dilute equal measure of powdered cheese and hot water. That made a messy jello consistency gross mass, so from that point, I used milk and butter to make a very delightful cheese sauce (using the same ratio of milk and butter from a Kraft Mac n cheese box). There were left over hot dogs from a previous meal, so we threw those in and mixed in some cooked elbows, and served 150 girls.
One can made that many servings.
So, I learned that for girl’s camp in March, it can be hot or cold. I was really glad I brought along powdered hot cocoa from the LDS food cannery. That seemed to do the trick for those freezing to their toes.
As far as kitchen skills, I used my yougurt maker, but it was electric plug in and made the best Greek yougert ever using the last ½ cup from a storebought container, and using powdered milk from my storage—and the Dannon recipe on line.
I also decided I have way too much food storage in cans. I used to have 6 people living here and the kids always had friends over, so I bought dry ingredients for 8. It was a huge closet full. This weekend I decided to give away to various families I know, about 150 cans. All was given away with a happy heart and received likewise. The oats I gave away was very useful for a recipe of bread rolls using oats. I love the recipe. Here it is.
Oatmeal Dinner Rolls
2 c water 1 c quick cooking oats 3 Tbs butter Place these in a saucepan and heat until boiling, stir for one minute. Remove from heat and allow to cool lukewarm.
In a mixing bowl, dissolve ¼ oz or one package of yeast in 1/3 c warm water and 1 Tbsp sugar. Allow to proof, or get foamy.
Add the oat mixture, ½ c brown sugar, 1 ½ tsp salt and 4 cups flour, mixing to form a soft dough. Turn on a board kneading until smooth. Add additional flour up to 1 ¼ cup more as needed. Knead 6 – 8 minutes. Dough should be soft and elastic. Place in a greased bowl, turning once to grease the top of the dough, and let rise in a warm place until doubled in size about 1 hour.
Punch dough down’; allow to rest for 10 minutes. Shape into 18 balls. (Makes very large rolls in a 9 x 15 glass pan) Place balls into a greased pan or pans, cover and let rise until doubled about 4 minutes. Bake 350 for about 20 – 25 minutes. (You can make 24 balls and they will be more appropriately sized for a single serving. Lower the time needed if you choose 24 balls.)
Finally, I serve in my local church group as the emergency preparedness coordinator. That job here in Austin area, requires a newsletter and three meetings per year. I am trying to get the families to make their 3 month menus so they know they have enough storage on hand. It is not easy to get proper menus, but getting the food is a lot easier that way.
Thanks for your wonderful website/blog. I love what you are doing to help women and families get organized and feeling they can handle an emergency.
Susan Patty in Buda, TX
Thank you so much Susan, I love it! I’m glad you’re participating! It’s great to hear all the good that people are up to because we need it all! And thank you for the recipe! My kids are home this week for spring break so we’ll have to try it out together. Thanks again.
I came out of my room screaming this morning, I was so excited! My family thought something was wrong, lol, but it was just because I won! Thank you so much! And thanks to everyone who slowed it down a bit this week to allow me to creep in. I am having fun seeing what everyone is making and all the ideas inspire me. I do have a question about the yogurt, how long will it last? That has been one of the most surprising things I have made so far!
Oh that’s funny, Barbara! Well, good job! It was really close this week between you and Amanda but you got it! 🙂
The yogurt lasts just as long as any other yogurt (as far as I’ve seen) as long as you can refrigerate it. If there’s no power and you make it, it of course wouldn’t last as long.
I plan to make yogurt, oatmeal cookies, chocolate cake, and brownies.
Congratulations to Barbara, Amanda and Paula! That’s great that everyone is working so hard!! You are all winners in my book!
I was impressed with the butter out of powdered cream but I don’t think I will try that! I would like to try the yogurt tho!
Megan, Will it still count if we use some yogurt for our starter, instead of a powdered shelf stable starter?
Onward ho! Good luck everyone!!
Karen
No, it won’t but I am more than happy to mail out a few samples of the starter I’ve used to whomever would like to try it. It’s cheap and it doesn’t require very much at all to test it out with a few batches. 🙂
Will you please mail me some? Thank you so much! and where does one purchase a starter?
It’s found at vitamin stores, a product called “Acidophilus Three Billion” tablets. It comes in a large bottle and only three tablets (crushed) are required for a batch of yogurt. There are other shelf stable starts out there but this is the most affordable — and from what I’ve found — most effective. And no problem, I can send some off to you today! For anyone else who’s interested, just email me with your mailing address: myfoodstoragecookbook@hotmail.com.