All of the information contained on this page comes from various sources on
Bannock has been a staple food of wilderness explorers, prospectors, soldiers
and trappers for centuries. Portable, nutritious, tasty and easy to make while surviving in the outdoors, bannocks legendary
reputation continues as one of the best survival foods you can bring into the wilderness. Bannock is high in carbohydrates
and complements the proteins of Pemmican, Jerky, the Arctic Survival Ration, and other meats. It can be used as a
hearty stand-alone food or combined with foraged wild edibles such as berries, fruits, and meats.
What is Bannock?
Bannock is bread that you can cook
using little more than a fire and a stick though it can also be baked or fried. Names for bannock include bushbread, trail
bread, grease bread and galette.
Bannocks origins are lost in the
mists of time, but some believe bannock was first made by the Scotts from the same oat flour that gave their horses great
strength and endurance. With stomachs fed with hearty oat bannock those who became explorers and mountain men in the new world
introduced the bannock recipe to the Native Americans and other outdoorsmen who lived in the wilderness.
The most simple bannock recipe consists
of just flour of nearly any kind and water. Kneaded into dough and wrapped around a green stick, this most basic bannock cooks
into a fine tasting bread that can be eaten alone or used as a basis for a full course meal.
There are a great many other bannock
recipes that will make your mouth water and give you the impetus to try your hand at making your own.
Survival Topics Bannock on a Green Stick
This is my favorite way to make bannock
as it brings forth the image of mountainmen from a bygone era cooking over an open fire.
recipe provides enough Bannock for one day. Stored in a waterproof bag, it is easy to carry a week or ten day supply.
all the ingredients well, making sure the butter is evenly distributed throughout. Sometimes I will melt the butter before
adding it to the mixture. Then slowly add water while mixing until a dough ball is formed.
Make the bannock dough into a cigar
shape and wrap it around a green stick. Try to keep the thickness of the dough about ½ inch.
Slowly roast the bannock over a hot
fire, rotating occasionally until it turns a golden brown. You will hear the butter sizzling and your stomach rumble as the
Multi-flour Bannock Recipe
This combination of flours, spices,
and dried fruit makes the bannock a delicious meal of itself and makes me hungry just thinking about it. It can be cooked
over an open fire on a green stick or formed into a loaf and baked and makes a 3-day supply:
1 Cup Barley flour 1
Cup Wheat flour 1/2 Cup Rolled Oats 1 Cup White Sugar 1/2 to 1 Cup Raisins or other dried fruit 1 1/2 Cup Buttermilk 1
teaspoon baking powder 1 tbsp. Coarse Ground Salt 1 tbsp. Cinnamon 1 tbsp. Cloves 1 tbsp. Nutmeg
If you like fried foods then you
need to try fried Bannock.
Mix all the ingredients so a dough
ball is formed. Break off pieces and flatten into rounds about ½ inch thick. Fry to a golden brown in the oil of your choice.
Try Making Bannock
Bannock is a fulfilling meal that
can be used to supplement natural foods foraged from your surroundings. When hiking in the wilderness I like to have enough
pre-mixed bannock recipe for at least one meal each day.
Try out various combinations of bannock
mixed with fruits, nuts and seeds, cheeses, meats, fish and a variety of spices. Wilderness meals containing bannock can satisfy
even the most discriminating palate.
Bannock is easy to cook and is an excellent comfort food that will elevate your mood and fill your stomach. There
is nothing quite like the sight and smell of fresh bannock cooking over an open fire at the end of a hard day surviving in
SOUPS & STEWS
ENGLAND HADDOCK CHOWDER
¼ pound salt pork, cubed
4 cups diced raw potato
3 pounds fresh skinned haddock
3 onions, sliced
2 cups whole milk, scalded
1 tablespoon butter
1 teaspoon salt and
¼ teaspoon pepper.
Fry the salt pork out in the pot
in which the chowder is to be made.
Remove fried pork
Put into the pot the onions, potatoes
and half the salt.
Cover with hot water and cook until
potatoes are tender, but not broken.
Cut the fish into three pieces,
and in a separate dish, simmer it in boiling water to which the remaining ½ tsp. salt has been added (So that the fish won't
Then put: fish and strained fish
stock (for flavor) into heated chowder dish. Add milk,.
Butter, and pepper. Season.
This serves five.
COLONY CORN CHOWDER
6 large soda crackers or biscuits
1 cup milk
¼ lb salt pork
1 good large onion, sliced
4 large potatoes, pared, sliced
2 cups water
2 cups of corn cut whole from the
1 ¼ tsps salt
¼ teaspoon paprika
Soak crackers or biscuits in sweet
Cut salt pork into cubes and brown
over medium fire
Add onion and cook until soft.
Add potatoes and water, then cook
until potatoes are soft but not all broken
Stir in the cracker-milk mixture,
corn, salt, and paprika
Heat all through
Serve piping hot
Serves 8 people
Pare and slice one quart of potatoes;
Put on two slices of salt pork;
fry nice and brown,
Add one onion chopped fine,
And one tablespoon flour; stir
well to prevent burning.
Add one quart boiling water and
Boil until soft then add one cup
rich milk and one-half dozen large (may be stale) soda crackers.
One large spoonful butter may be added.
MULLIGAN STEW (Very old recipe)
1/2 cup each of diced onions, carrots,
celery, and turnip;
4 potatoes quartered;
Add to 1/8 lb salt pork,
2 pounds venison, lamb or beef
cut in small pieces and cooked 1 hour in 1 pint of water 1 teaspoon salt and ¼ tsp. Pepper
Cook all together for one hour
Dumplings to taste may be added last 12 minutes.
ENGLISH STEW (Made with beef instead of the mutton in Irish Stew)
2 pounds top round beef
1 large onion, sliced
2 tsps. salt
1/8 tsps. pepper
2 carrots, diced,
4 potatoes, pared, sliced
3 slices yellow turnip
4 tbs. flour.
Wipe the beef and cut into small
Roll the pieces of beef in flour
and sear in the fat.
Place meat in pot with onion, salt
Cover with about 2 quarts cold
water and simmer until the meat is tender.
Add carrots, potatoes and turnip,
Wet flour with cold water to form
Add to stew and let simmer until
At this point, care is needed so
that the stew does not burn.
Bring to the boiling point and
serve. Flour paste need not be used.
At last minute instead of paste drop thoroughly washed beet,
celery, or collard greens on unthickened mixture to add color and vitamins
1 quart large white Navy beans
6 quarts hulled corn (Smutty white)
6-8 pounds of corned beef (2nd
cut rattle rand).
1 pd. Salt Pork both fat and lean.
4-6 pds. chicken cleaned and trussed.
1 large turnip
8-10 medium sized potatoes
salt and pepper to season.
Soak beans overnight
In the morning simmer until soft,
and mash to a pulp.
Place pork and corned beef in cold
water to cover, gradually bring to a slow boil: continue until tender, about 3 hours
Boil the chicken in another kettle
about 1 and 1/2 hours, or until tender.
Place the mashed beans and hulled
corn in a kettle with some fat and liquor from the cooked meats.
Simmer to the consistency of a
thick soup. The beans should absorb the liquor but not become too dry.
Remove the meats to a warm platter
to be served with succotash.
Mix the corned beef and chicken
liquors and in this cook the turnip and potatoes cut in small pieces.
Now add the hulled corn and beans
to the cooked vegetables and juices as for a stew, and simmer a few minutes to blend the flavors.
Serve the succotash in bowls and pass the meats to be added
or to be eaten on the side as desired.
RED FLANNEL HASH
2 cups cold cooked, meat
2 1/2 cups potatoes (cooked)
3/4 cup turnip (cooked)
3/4 cup cooked carrots
1 cup cooked cabbage
1 cup cooked beets 1/2 cup raw
onions warmed in 2 tbs butter
1/4 tsp pepper,
1/2 tsp. salt
1/4 cup water
4 teaspoons garlic vinegar
Dice vegetables and combine all
ingredients in a black oven frying pan;
pour over all the 1/4 cup of water.
Cover and let cook slowly
Stir occasionally until thoroughly
heated and flavors are blended.
CHICKEN ROLY-POLY (A very old recipe)
One quart of flour
two teaspoonfuls of cream of tartar
mixed with the flour
one teaspoonful of soda dissolved
a teacupful of milk
a teaspoonful of salt;
(do not use shortening of any kind)
Roll out the mixture half an inch
lay minced chicken, veal, or mutton
onto rolled batter.
The meat must be seasoned with
pepper and always salt and be free from gristle.
Roll the crust over and over and
put it on a buttered plate and place in a steamer for half an hour.
Serve with gravy over each slice.
HAUNCH OF VENISON ROASTED
12 pounds roast
Salt, pepper and flour dredge
4 cups flour
2 cups water
1 tablespoon currant jelly.
Wipe meat carefully with wet cloth
and cover with a large sheet of buttered paper.
Make a thick paste of flour and
water, roll our 3/4 inch thick and lay over the fat side of the haunch.
Cover with three or four sheets
of white paper and tie Securely with cord
Put in dripping pan and roast and
do not .forget to baste often to prevent paper and string from burning.
A twelve pound haunch will take
3 hours to roast.
Half an hour before it is done
remove from the oven cut strings, take off paste, and paper;
Dredge with flour, salt, and pepper
return to oven and roast to fine
Serve with a brown sauce to which a tbs. currant jelly is
ROAST VENISON--Alternate Recipe
6 to 8 pounds roast of venison
6 strips bacon
1 large onion
2 cups tomato soup
flour, salt, pepper
Wipe venison with vinegar-soaked
cloth. Never use water as this t-ends to toughen meat fibers. Vinegar picks up hairs and clotted blood more readily.
Dredge with flour that has been
salted and peppered.
Lard by laying strips of bacon
across fastened with toothpicks. Throw rings of onion over each toothpick, 3 to a strip of bacon
Start in a brisk oven at 500 degrees
for 15 minutes. Reduce heat to 300 and roast 20 minutes to the pound. 45 minutes before serving pour tomato soup over entire
Cover and put back in oven. This will make a
most delicious sauce or gravy. Time in oven varies according to age of deer.
YANKEE CODFISH IN GRAVY
Break salt fish into pieces, cover
with cold water and bring slowly to simmering point, but don't boil.
Drain, and repeat 2 more times
using cold water and bringing to simmering point until fish is tender enough to suit you.
Boiled fish is tough so be careful.
Place fish on large platter and
pour gravy over it.
Serve piping hot with hot baked potatoes and buttered or
To make rich white sauce —
Blend 2 tbs. butter with 2 tbs.
Add 1 cup sweet milk and cook until
thick, stirring all the time
Stir in a slightly beaten egg (or boiled sliced eggs) and
seasoning to taste..
BREADS and DESSERTS
This is actually a blanc-mange pudding with a sea moss base. Sea moss has always been valued
for its curative and vitamin powers. Earlier variation was called PAP when using oatmeal in place of sea moss, but not
1 quart milk
3 tbs sugar
1 tbs sea moss farina
1 tsp, vanilla
1/2 tsp salt
Put milk in double boiler and sprinkle
sea moss into it, stirring well all the time
Heat slowly & stir often
When it boils up and looks white,
add sugar, salt and flavoring.
Strain and turn into mold which
has been dipped in cold water.
Takes 3 hours to harden.
Serve topped with cream and sugar, or fresh fruit.
HASTY PUDDING - (Actually a corn meal mush)
Original recipe text: Put two quarts of water into a clean dinner pot or saucepan,
cover it and let it become boiling hot over the fire; then add a tablespoonful of salt, take off the light scum from the top,
have secured to use some sweet fresh yellow or white corn meal. Take a handful of the meal with the left hand, and a
pudding stick in the right, then with the stick stir the water around and by degrees let fall the meal; when one handful is
exhausted, refill it; continue to stir and add meal until it is as thick as you can stir easily, or until the stick: will
stand in it; stir it awhile longer; let the fire be gentle; when it is sufficiently cooked, which will be in half on hour,
it will bubble or puff. up; turn it into a deep basin. This is good eaten cold or hot, with milk or with butter and syrup
or sugar, or with meat and gravy, the same as potatoes or rice. Hasty Pudding was often served for Sunday night suppers with
stripped salt codfish on the side.
Fried Hasty Pudding is made the same way and then chilled in bread tins until of slicing consistency,
dipped by slice in flour and fried in lard or butter until well browned on both sides. Serve hot topped with butter and syrup,
honey, or fresh fruit jam.
Modern Recipe: Refer to side panel of corn meal box
INDIAN TAPIOCA PUDDING
1/4 cup pearl tapioca soaked overnight
in 1 cup of milk and then added to 3 cups of milk and entire mixture scalded.
Blend 4 tbs corn meal
1/2 cup light molasses
1/2 cup brown sugar (or white)
1 tsp. Salt
1 teaspoon ginger
1/2 tsp cinnamon
Add to the hot milk and cook until
it begins to thicken
Place into a well-greased baking
dish (use butter for greasing)
Bake l hour in slow oven of 325
then stir in 1 cup top milk or
reduce temp to about 275, continue
baking for 2 more hours
We still serve this with hard sauce, not ice cream
1/2 cup molasses
1/4 cup sugar
1/2 cup sour milk
1 tsp. Soda
1/2 tsp ginger
1 tsp. salt
1/2 tsp nutmeg
2 cups flour or just enough to handle easily
Fry in hot fat (380). Turn once.
Makes about 2 dozen donuts.
1776 MOLASSES DUMPLINGS
2 cups. flour
2 tsp fat
1 tsp salt
2 tsps. cream tartar
1 tsp. soda
3/4 cup milk.
Mix-dumplings and roll to one inch
thickness. Cut with small cutter.
Drop 2 or 3 at a time in hot fat.
Have ready another kettle of boiling
molasses, as soon as fried, drop into boiling molasses
Remove and drain.
1/2 cup sugar
2 tsp. Soda
1/2 cup shortening (chicken fat
1/2 tsp salt
1 egg beaten
l tsp. Ginger
1 cup molasses
1 tsp. Cinnamon
3 cups sifted pastry flour
1/2 tsp. nutmeg
1 cup boiling water
1/4 tsp cloves
Heat oven with control set for
moderate oven ~ 350 degrees.
Butter and flour two pans 10x7
or 8" square if thicker loaf is desired.
Mix and sift flour, soda, salt
Cream shortening and sugar
add molasses and beaten egg.
Stir in dry ingredients.
Slowly add boiling water.
Turn into prepared pans.
Bake until it comes away from the
sides of the pan, requires about 25-30 minutes.
It should be slightly and evenly rounded over the top, never
1 cup butter
2 cups sugar
½ pint milk
3 cups flour
1 pint raisins
½ tsp each nutmeg, cloves, saleratus
Heat oven to 325-350 degrees.
Butter loaf pan, probably 8"x4"x4".
Sift flour, salt, and spices along
with soda, cream butter and sugar until fluffy.
Add in beaten eggs and beat well.
Add flour, to which raisins have
been added-just a little at a time, beating well after each addition.
When all the flour has been added,
beat the entire batter until smooth and velvety.
Turn into prepared pan and bake 60 to 75 minutes
2½ cups sifted flour
½ teaspoon baking soda
1/4 teaspoon salt
1 cup sweet milk
1½ teasp. baking powder
1 cup squash
1 teaspoon cream of tartar
1 tablespoon melted butter
½ cup sugar
Heat oven to 400 degrees
Line 1-2 muffin pans. .
Sift flour, salt, cream of tartar
and baking powder.
Add soda to milk.
Mix squash, butter and sugar.
Add in milk soda mix.
Add flour all at once and stir
just until dampened.
Turn into pans and bake 20 minutes.
Best served with fresh Jam
SWAMP YANKEE APPLESAUCE CAKE
1 cup sugar
1/2 cup shortening
1 tsp. salt
1/2 tsp. Cloves
1/4 tsp. Nutmeg
1 cup raisins
1 tsp soda, dissolved in warm water
1 cup cooked applesauce
1-3/4 cups sifted flour.
Heat oven with control set at 350
degrees for moderate oven.
Butter loaf pan - a bread pan is
Cream sugar and shortening.
Add salt, cloves, nutmeg and raisins.
Add soda that has been dissolved
in warm water, and stir in the applesauce.
Beat until well mixed.
Then add floor
Bake in loaf pan 350 degrees for
Cover with white frosting as desired
Is also good just pan plain with a glass of cold milk.
SYLLABUB (Soft custard pudding)
Syllabub is also classified as a rich eggnog type of
drink to which brandy may be added, and often served with tea cakes
4 egg yolks
2 cups milk
1 tablespoon flour
1 teaspoon vanilla
3/4 cup sugar
1 pint whipped cream
Brandy or wine
Mix half sugar with flour
Bring milk to boil and add sugar
Cook in double boiler 10 minutes.
Beat egg yolks, add in other half
sugar, and finally add this to milk mixture, stirring slowly.
Cook 5 minutes, stirring constantly.
Remove from fire and add vanilla.
Let mixture cool.
When serving fill a tumbler half
full of this custard
Add a thin layer of brandy
or wine on top of custard
Finish filling with the chilled
Often served with tea cakes on festive occasions
Recipes from Colonial Times
Eager to know about cooking and foods in the Colonial times? Well, here are some easy-to-make recipes
from the Colonial times.
Lifestyle in the Colonial times was different from what we do today. Food, for instance,
was prepared using a cooking style quite unlike that of today. The Colonial people used the same knife that they used for
cutting the wood to cut vegetables and meat. It took quite a long time for cooking, and there were no grocery shops. Cheese
and butter were made at home. People in the Colonial times loved corn. They also ate lots of vegetables and fruits. People living by the sea used to eat clams, lobsters and other seafood. They used to drink milk, beer and cider made from apples and pears. In Colonial times, recipes were known as receipts.
Flavoring in Colonial baking included rose water, molasses, coconut, almonds, lemon and Caraway seeds. Spices were dried by
the fire, then powdered and sifted before use. Take a look at some delightful food recipes from the Colonial times, and try them out this weekend.
Ingredients 1½ Cup
sifted flour 1 Egg, beaten ½ Cup shortening 1 Cup light brown sugar ½ Cup raisins ½ Tsp baking soda 1 Tsp
cinnamon 1 Tsp vanilla ½ Tsp salt
Preparation In a small mixing bowl, cream together shortening and
sugar. Then add vanilla and beaten egg. Sift together all the dry ingredients and mix them well. Then, add raisins. Prepare
small balls of the mixture. Place them on greased cookie sheet and bake for about 12-15 minutes at 375°F.
Brown Sugar Cookies
Ingredients 2 Cups flour 1 Cup shortening 1 Cup brown sugar ½ Cup sour cream 1
Egg 2 Tsp baking powder ½-1 Cup raisins ½-1 Cup nuts, chopped ½ Tsp nutmeg ½ Tsp soda ½ Tsp salt
a large bowl, mix together shortening, sugar, nutmeg, egg and salt. Then add flour, sour cream, baking powder and soda. Mix
it well. Then, add nuts and raisins in this mixture. Drop a spoonful of mixture, one at a time, onto a greased baking sheet,
and bake at 325°F for about 12-15 minutes.
Ingredients 1 Lb beef 2 Potatoes 10
Tomatoes 6 Carrots 1 Cup of peas 1 Cup of corn 1 Cup of beans 5 Celery stalks 5 Cups water 5 Cloves garlic,
minced Pepper and salt to taste
Preparation Brown the beef. In a soup pot, mix together all vegetables.
Then add salt and pepper to taste. Add water. Then add meat, reduce the heat. Allow it to simmer over low heat for about one
Ingredients 1 Cup light brown sugar 1 Cup chopped, unpeeled apples ½
Cup shortening 1-1/3 Cup sifted flour 1 Egg 1 Tsp nutmeg ½ Tsp baking soda ½ Tsp salt
a mixing bowl, combine together shortening and sugar. Then, add beaten egg. Sift together the dry ingredients and add to the
mixture. Beat it, until mixed well. Then add chopped apples to this mixture. Shape the mixture in small balls and drop these
balls onto a greased cookie sheet. Bake them for about 12-15 minutes at 375°F.
Freezer Bag Cooking 101
Tue, 01/05/2010 - 12:09 — Sarah
we started developing recipes for outdoor cooking nearly everything for the first couple years were for the method called
Freezer Bag Cooking or also known as FBC. When asked "What is FBC?" the answer is it is making your own meals, just the way
them to be similar to commercial freeze dried meals but without the cost and you can customize them exactly to how you want!
How to do FBC:
Most people who do the FBC method will package their meals
at home before the trip. You will want to note on each bag what the meal is and how much water is required. Some will tuck
a tiny note inside, others use a permanent marker on the outside.
getting ready to “cook” your meal, bring your water to a near boil. Pour the water into your cup to measure, then
add it to your freezer bag. This way you avoid the chance of burns, adding too much water, or touching your freezer bag with
a burning hot piece of metal - and having the small potential of melting the bag. You DO NOT need boiling water to rehydrate
meals! Boiling is at 212°, 180° water will work just fine. If you need to boil your water to remove any chance of water born
pathogens let it cool for a couple minutes and then proceed.
with a long handled metal, wooden or heat safe plastic spoon. After you have mixed it well, zip up the bag tightly and wrap
in a fleece hat, jacket or cozy made for the purpose. Then let sit for 5 to 15 minutes (the recipe and altitude will determine
how long), make yourself a drink and wait for your meal. Once ready, stir well and eat. We usually put our freezer bag into
our cozies before we add the water (since we use a dedicated cozy), this works well as we don't have to hold the bag upright
while the water is added.
A Note On Squeezing/Kneading Bags: If you squeeze or
knead your bags to mix up the food, be very careful- be sure you have pushed out all the air before you do this. The steam
from the hot liquid can cause a build up and your kneading could cause the bag to pop open. For items like mashed potatoes
and stuffing kneading if done carefully works well.
The "How Do I Eat Out Of The Bag?" question: This can
take a little practice, but after your food is ready, roll the top 1/3 of the bag down (imagine you are cuffing socks). This
will make your bag into its own bowl. If eating soup or chowders, be careful. You can also witha sharp camp knife cut off
the top half to make a "bowl". The "How Do I Feed 2 People?" Question: Many of the
recipes are listed as feeding two people, which might make one wonder, how do you feed 2 our of 1 bag? My answer to this has
to been to bring two bags with me - an extra bag (usually recycled from having held dry food before). After the meal is ready,
I do the final stirring, then divide the meal between the two bags.
Not Into Freezer Bags, But You Want To Do The Recipes?
• See the section on the one pot method. • See the section
on insulated mugs. • Gladware®, Rubbermaid Take-A-Longs®, or Rubbermaid® food
containers that have a lid. If it is dishwasher safe, you can use it. These can be put in soft sided cozies.
• Roasting bags and slow cooker liner bags, found in the plastic bag section.
• Food Vac bags, that are rated to be submerged in boiling water for extended periods of time are
some of the strongest bags on the market. • 'Boil-In-Bags'
• Fozzil Dishes • Orikaso Dishes
Healthy Bannock: A Quick,
Easy Multi-grain Survival Food
Some useful, very basic, recipes
should be included any prepper/survival/ Bug Out backpack. It’s one thing to have staples, such as flour, but another
to be able to consume them. And you need some very simple recipes for those
times when you might only have a few ingredients.
some emergency survival recipes for flourlast week, I whipped up some bannock to make sandwiches for a spur-of-the-moment
Sitting in the shadow of Monkey
Face, in Central Oregon’s magnificent SmithRockState Park, eating my delicious bannock
and turkey sandwich, I thought about how happy I was to be there! (The trail across the top of the rock formations is
the appropriately-named “Misery Trail” and I’d had a knee replacement in September, 2009!) It also occurred
to me, how easy it would be to tweak the bannock recipe to make it more healthy and nutritious.
Bannockis the traditional bread of
Canada and the Northwest. Native people
had no access to wheat flour prior to the arrival of European traders, although some flour substitutes existed, like
wild turnips or corn, dried and ground to a powder.
Bannock actually originated in
Scotland. Because bannock could be quickly
prepared from readily-available ingredients, and because these ingredients lasted a long time without spoiling, bannock became
a staple of European fur traders and subsequently, the native people also.
But the original recipe is nothing
but flour and water, and traditional bannock is essentially frontier junk food.
Here’s how to add a few
ingredients to make flour-based survival foods more nutritious.
Start by amending the flour.
Basic, white, bleached all-purpose flour has virtually all the nutrients taken out of it in processing. To each cup of white
flour, add one tablespoon of soy flour, a tablespoon of dried milk and a teaspoon of wheat germ. According to “Classic
Sourdoughs: A Home Baker’s Handbook” by Ed Wood, such an amendment combines enzymes and creates a complete protein,
similar to meat.
I’ve used this amendment
for years, and you can’t taste the difference in the baked goods. Try amending the flour in all your survival recipes
that use white flour, such as hardtack, and you’ll feel the difference. Here is the traditional bannock recipe:
1 c flour
4 tsp double-acting baking powder
2 Tbs powdered skim milk
Stir ingredients together; stir
in water to make dough moist. Knead dough until smooth. Place in greased cast iron skillet or Dutch oven over the campfire
or on coals and bake about five to 10 minutes until the top is brown. Then turn the bread and brown the other side.
A handy way to prepare for a
backpacking or hiking trip is to mix all the dry ingredients in a Ziplock bag. Just add 1/2 cup of water and knead in the
bag. Then take out the dough, finish kneading and spread it in the pan.
baking the bannock by the campfire. Put the dough in a greased skillet, and place it near the campfire, propped at about a
60-degree angle with a stick.Lodge Pro-Logic 10″ Skillet Preaseasoned When
the side nearest the fire browns, flip the bread and brown the other side. In a pinch you could bake it on a plank!)
SurvivalCommonSense Bannock Recipe
1/8 tsp salt
1 Tbs soy flour
1 tsp buckwheat flour
1 Tbs flax meal
2 Tbs stone ground whole wheat
4 tsp double-acting baking powder
Pace all the above ingredients
in a one cup measure and add enough unbleached bread flour to make one cup of dry ingredients in volume. Add 2
Tbs powdered skim milk, and stir until thoroughly mixed.
Add enough moisture to make a
moist dough, and knead until smooth. Place in a greased cast iron skillet and bake. If you’re making this inside, bake
at 425 degrees for about 20 minutes.
Except for the different ingredients,
you can treat the improved recipe just like the traditional. Put the improved bannock mixture in a ziplock bag to make later
on the trail, and you can cook it just like the traditional recipe.
either recipe, bannock is a quick, easy way to make use of wheat flour. Both recipes are good survival tools that could prove
to be really useful in your survival kit!
The only item on the lunch menu the
first day was a three-inch square of Hudson
Bay Bread gobbed with about two tablespoons of peanut butter. I’d worked up quite an appetite
paddling and portaging that morning, and privately wondered where I’d get the energy to last the rest of the day.
My oldest son, Dan, and I, along with
seven other members of Boy Scout Troop 18 of Bend, Oregon, had just started on a nine-day canoe trip through the Boundary
Waters in northern Minnesota. We left from the Boy Scouts
Northern Tier High Adventure base at Ely, Minn.,
and all the food, cooking gear and a guide were supplied.
To my surprise, the Hudson
Bay bread was so rich, filling and full of calories that I could barely finish it. I had ample energy to paddle,
portage and hike until that evening. There’s no question that the folks at the High Adventure base know how to fuel
Since that canoe journey in 2004,
Hudson Bay bread has been put on my short list for high-energy, low-weight outdoor activity
fuel. But being a freelance food writer, as well as somewhat of a health nut, I tweaked the recipe to make it a healthier
Regardless of the recipe, one way
to use the bread is to cut it into three-inch squares and put it into individual sandwich bags. For convenience, get peanut
butter in one-ounce packets or fruit jam, and use that as a topping.
I assume the bread would last for
several months, but don’t really know since it gets eaten too soon to find out!
Here’s the recipe for the bread
given out by the High Adventure base at Ely. My suggestions for substitutions may change the flavor somewhat, but you’ll
still get the nutritional punch needed for hiking, biking or any activity that burns a lot of calories.
HUDSON BAY BREAD
1-1/2 lbs. margarine or butter (Butter,
4 cups of sugar (substitute raw, unrefined
evaporated cane sugar)
2/3 cup Karo syrup (use maple syrup
or blackstrap molasses. Get rid of the empty calorie refined corn syrup and add extra iron with molasses.)
2/3 cup honey
2 tsp. maple flavoring (If you use
pure maple syrup, you don’t need this artifical additive.)
Cream together the above ingredients.
Add while mixing:
1-1/2 cups of ground nuts (Almonds
can supply additional potassium)
19 cups of oatmeal (use steel cut
or the kind you have to cook. The less refined the grain, the more nutrition).
Spread in a large sheet pan. Press
it down into the pan. Bake at 325 degrees in a wind (or convection) oven for 15-18 minutes. As soon as the bread has been
taken from the oven, use a spatula to press it down again. This presses the bread together to keep it from crumbling.
Cut it while still warm. For home-size
preparation, cut this recipe at least in half. A conventional oven requires a longer baking time.
Good, practical recipes can help you make the most efficient use of basic food staples in a survival
my best learning experiences was serving a year in VISTA on the Omaha Indian Reservation in Macy, Nebraska. The experience was life-changing for me,
and stories of the rez would fill a book! My Omaha friends and I delighted in our cultural
differences, but when it came to food we all loved the traditional Omaha
dishes of corn soup, beans and fry bread.
the story I was told about the food: As the Omahas were forced
onto reservations in the late 1870s, they were also forced into survival mode. The people would be issued monthly rations
of flour, beans, parched corn or cornmeal and, if they were lucky, a few cattle. That would be it until the next distribution.
the Omahas and other tribes created recipes to use the government-issued
food. Beans were simmered with salt pork. Parched corn became the basis of corn soup, along with some sort of meat. Fry bread
only had three ingredients.
friend, Norma Leigh Dixon, made the best fry bread. She laughed when I asked for the recipe.
recipe?” she said. “You just mix flour, baking powder and water and fry it. That’s why it’s called
useful recipes should be included any prepper/survival/ Bug Out backpack. It’s one thing to have staples, such as flour,
but another to be able to consume them. What happens during a survival situation, when you end up with a bag of flour, some
baking powder, a campfire and hungry children?
could eat flour out of the bag, I suppose. Or, you could mix it with water and make a sort of pasty gruel. But you’d
have to be really hungry to choke that mess down, and at some point, the youngsters might just quit eating.
way to make the best use of basic food staples is to have good recipes! Here are a couple of suggestions to make flour and
water into a more tasty survival ration.
Bannockis the traditional bread of Canada
and the Northwest. Native people had no access to flour prior to the arrival of European traders, although some flour substitutes
existed, like wild turnips or corn, dried and ground to a powder.
actually originated in Scotland. Because
bannock could be quickly prepared from readily available ingredients, and because these ingredients lasted a long time without
spoiling, bannock became a staple of European fur traders and subsequently, the native people also.
tsp double-acting baking powder
Tbs powdered skim milk
ingredients together; stir in water to make dough moist. Knead dough until smooth. Place in greased cast iron skillet or Dutch
oven and bake it about five to 10 minutes over the campfire or on coals until it is brown on the bottom, then flip it, and
brown the other side.
handy way to prepare for a backpacking or hiking trip is to mix all the dry ingredients in a Ziplock bag. Just add 1/2 cup
water and knead in the bag. Then take out the dough, finish kneading and spread it in the pan.
(Practice baking the bannock by the campfire. Put the dough in a greased skillet, and place it
near the campfire, propped at about a 60-degree angle with a stick.Lodge Pro-Logic 10″ Skillet Preaseasoned When
the side nearest the fire browns, flip the bread and brown the other side. In a pinch you could bake it on a plank!)
quote my friend Norma Leigh: “What recipe?” Use essentially the same combination of ingredients as for bannock,
and fry in hot oil in a Dutch oven or skillet. Brown on both sides and serve hot.
is one of the original trail and emergency foods. Hardtack is simple to make, transports easily and will last a reasonably
long time if stored in plastic bags or containers. The disadvantage is the bland taste, and traditional toughness. (It only takes a few additional ingredients to turbocharge
the nutritional value of hardtack. To each cup of flour in the recipe, add one tablespoon of soy flour, one teaspoon of wheat
germ and one teaspoon of powdered milk. There is no difference in the taste, and these ingredients combine to make the bread
a complete protein.)
4 cups flour (preferably whole
4 teaspoons salt
Water (about 2 cups)
Pre-heat oven to 375° F
Makes about 10 pieces
the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together,
producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping
it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.
cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not
punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square
over and do the same thing to the other side.
the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30
minutes. The crackers should be slightly brown on both sides.
fresh crackers are easily broken, but as they dry, they harden.
Multi-Grain Biscuit Mix Provides Great Survival Food
recipes for stored staples may be one of your most useful survival tools.
survivalists and other prepared people know that keeping your family fed during an emergency is a priority. But over the long
haul, monotony in your diet can end up being a problem. Eating the same food, day after day, may eventually cause the kids
or the old folks to quit eating. Without proper nutrition, you and your family won’t do well!
While it’s a great idea to stock up on wheat berries, flour, rice, beans, cooking oil
and other staples, you better have some ideas onhow to use these staples!
biscuits and gravy are a favorite breakfast treat, then nobody has to sell you on the idea of baking biscuits in the morning.
not talking about those that originate in a refrigerated tube, of course, but the real thing, made from scratch. But most
people don’t need another time-sucker in their morning routine, nor in the dinner routine, when a quick side dish to
go with a stew, chowder or soup is required.
you do need is a quick, easy way to make biscuits, pancakes, waffles and more. While there are numerous mixes
the market that store well, they may be little more than flour, salt, baking powder and water. It’s easy, and a lot
cheaper, to make your own biscuit and pancake mix out of ingredients you know will provide healthy, solid nutrition.
my 2,552-mile Mississippi River canoe trip, my standard breakfast was usually as many pancakes
as I could eat, drowned in maple syrup and butter. This meal fueled several hours of rowing, and provided the energy to battle
bad weather, cold temperatures, wind and contrary river currents!
the U.S., a biscuit is a small form of
bread made with baking powder or baking soda as a leavening agent rather than yeast. Biscuits, soda breads and corn bread
are sometimes referred to as quick breads to indicate they don’t need time to rise before baking. Sweet variations of
the biscuit are sometimes called scones.
Add more liquid and maybe an egg and some oil to a standard biscuit recipe, and it becomes
a pancake batter. A little more egg and you have the makings of a waffle.(A
quick note: Learning how to cook over a campfire in a cast iron Dutch oven is an important survival skill!Lodge Dutch Ovens)
they’re all quick breads, the main difference between most biscuits, pancakes, waffles and even dumplings is the amount
of liquid added and the method of cooking. A good biscuit mix should be able to accommodate most of these recipes.
best results, use a double-acting leavening agent in your biscuit mix.
baking powders are activated by moisture, so recipes with this product must be baked immediately after mixing. Double-acting
powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room
temperature when the powder is added to the dough or batter, but the majority of the gas is released after the temperature
of the dough increases in the oven or on the griddle.
biscuits, add just enough water to milk to create a soft dough, knead lightly, roll or pat flat and cut out rounds. If a touch
of extra liquid is added, the dough’s texture changes to resemble very stiff pancake batter, so that small spoonfuls
can be dropped onto the baking sheet to produce drop biscuits, which are more creative in texture and shape.
pancakes or waffles, mix the wet ingredients first, then add the mix to the liquid and stir briefly. Over mixing will result
in tougher cakes, so it’s ok to leave lumps. Let the batter sit for a few minutes before pouring by 1/4 – to 13-cupfuls
onto a hot griddle or waffle iron.
items in your baking pantry will be as versatile as a good biscuit mix. Here’s a recipe I’ve been using for a
long time, and over the years, the ingredients have been tweaked to make it a healthy food. A batch goes along to
elk and deer camp every year and it provides the basis for several side dishes.
Healthy Biscuit Mix
lbs All-Purpose flour, minus 4 C
C whole wheat flour
C flax meal
C soy flour
C dry milk
C double-acting baking powder
TBS wheat germ
C unrefined cane sugar
TBS cream of tartar
first six ingredients in a large bowl, and stir well. Cut in shortening until mixture resembles coarse meal. Store at room
temperature in an airtight container.
hunters and outdoors people can also take along a few scoops in a plastic bag. Come mealtime, it can be cooked like a bannock
next to a campfire. I don’t really know how how long the completed mix will last, since we go through it
pretty quickly. I would imagine the shelf life would be about six months or so.)
heaping C Healthy Biscuit mix
3 TBS water
mix and enough water to form a soft dough in a mixing bowl. Shape into a ball, knead about 10 times on a lightly floured surface.
(Don’t overknead or the biscuits will be tough.) Flatten out and roll or pat to ½-inch thickness. Cut dough into biscuits,
put on a greased cookie sheet or in a greased cast iron skillet. Bake at 400 degrees for about 25 minutes or until browned.
Yields 5 biscuits.
TBS vegetable oil
C Healthy Biscuit mix
first three ingredients, blend well. Add biscuit mix, stir until smooth. (If thicker batter is desired, add more flour.) Drop
batter on lightly greased hot griddle, and cook until pancakes are browned on both sides. Yields about five 4-inch pancakes.
C basic biscuit mix
together until a soft dough forms, then drop by spoonfuls onto a boiling stew. Cook uncovered for 10 minutes, then cover and
cook another 10 minutes. Makes about 10 dumplings.
Basic Biscuit mix
This recipe is pretty standard throughout the south. It works well if you don’t have
a lot of other amendment ingredients available.
C All-Purpose flour
C baking powder
flour, baking powder, and salt together in a large bowl. With two knives or a pastry blender, add the shortening in spoonfuls
and cut it in until the mixture is the texture of coarse cornmeal. Keep mix stored in a labeled, tightly closed container.
It will keep on the pantry shelf for up to six months in dry weather. In hot or humid weather, it is a good idea to refrigerate
Yields about 10 cups of mix.
FOR LIKE MINDED PATRIOTS
WHO WANT TO SURVIVE ANY AND ALL SITUATIONS THAT THEY MAY FACE.