Maple Lemonade

Lemonade made with pure maple syrup is a treat to enjoy. Each of the recipes below makes a quart of lemonade, best enjoyed over large glass of ice, sipped slowly.

Of course, if you have a sweet tooth you may want the lemonade sweeter. It is not as sweet as commercially made lemonade, and you do have to love the heady taste of pure maple syrup. But I have to think if you are here reading, you are passionate about your use of sweeteners.

Maple Sugar Lemonade

Ingredients:

  • 1 large lemon (about ¼ cup juice)
  • 3 Tbsp Maple Sugar

Directions:
Add to a 1 quart container and shake gently to combine. Add 1 quart cold water. Put on cap tightly and shake till sugar dissolves.

Note:

Maple sugar is sold in some bulk bins at natural grocery stores, and at times shows up at Trader Joe’s.

Makes 1 quart.

Maple Lemonade

Ingredients:

  • 1 large lemon (about ¼ cup juice)
  • 3 Tbsp pure maple syrup

Directions:
Add to a 1 quart container and shake gently to combine. Add 1 quart cold water. Put on cap tightly and shake for a minute.

Makes 1 quart.

Both recipes can be stored in the refrigerator for a few days, but best enjoyed within a day.

In Your Face Morning Mocha

You can have a long-term pantry full of dry products, but you also need to go through them on a steady rate, so you don’t waste them. This is a key rule of prepping! But while it can be easy to buy vast quantities, knowing how to use them isn’t so easy.

This easy to whip up dry mix comes from our book Trail Cooking: Trail Food Made Gourmet, on page 24. It’s a tasty way to wake up in the morning, wether or not you actually need to use your emergency supplies.

In Your Face Morning Mochas

Ingredients:

Directions:

Mix all ingredients together in a large bowl. Bag the powder into ½ cup portions, either in snack size zip top bags or in small mason jars.

2 Tbsp of espresso powder will provide a sweet mocha flavor. 4 Tbsp will give you the “bite” of a double shot.

To prepare:

Add 1 cup boiling water slowly to the mix, stirring well. Sip away and wake up!

Makes 5 to 6 servings.

Pantry Staples: Rustic Pasta

This very simple rustic pasta recipe has great shelf-life for long-term food storage, and stores up in a mason jar in the pantry, for whenever you need a quick meal. It also works well for camping and backpacking, when you have a family or small group to serve. If taking it camping, just package the pasta into a sandwich bag to carry it.

Rustic Pasta

Put in a quart mason jar:

  • 16 ounces small pasta* or angel hair, broken in half
  • ½ cup dried onion

In a snack size bag:

  • ½ cup Parmesan cheese
  • ¼ cup hulled hemp seeds
  • 2 Tbsp dried basil
  • 2 tsp granulated garlic

Also take:

  • 4 packets or ¼ cup olive oil
  • 4.3 ounce bag shelf stable crumbled bacon

Directions:

Tuck the snack bag and olive oil packets in with the pasta, in the mason jar. Seal tightly. Use within a year and keep in a cool/dry location. For the shelf stable bacon be sure to note when it expires, and use within the time frame. Look in large grocery stores for natural versions without preservatives.

To Cook:

Bring a pot of water to boil, add in pasta, cook for time on package, lowering flame so it doesn’t boil over, stirring often.

Drain carefully, leaving about 2 Tablespoons water behind. Add in oil, seasoning bag, and bacon. Stir till coated.

For outdoor cooking:

Bring a pot of water to boil (for best results use a 2 to 3 liter size pot). Add in pasta, cook for time on package, lowering flame so it doesn’t boil over, stirring often.

Drain carefully, leaving about 2 Tablespoons water behind. Add in oil, seasoning bag, and bacon. Stir till coated.

Serves 4.

To make instant:

Use precooked and dehydrated pasta. Bring 4 cups water to a boil, add in pasta and onion. Stir, cover, and let sit for 10 minutes off the stove. Follow as above.

In cool temperatures or if at altitude, insulate your pot with a pot cozy, or anything to insulate the pot.

~Sarah

Pantry Staples: Instant Pasta In A Jar

Cooking and dehydrating pasta gives you nearly instant pasta – a boon for pantry staples when prepping meals for long-term storage. Get those large mason jars filled and marked – and you will eat well when the power is out.

Instant Pasta In A Jar

Ingredients:

Directions:

Add everything but the cheese to a large saucepan, add in the water.

Bring to a boil, stirring often, then turn off heat. Cover tightly and let sit for 10 minutes.

Stir in cheese.

Serves 4 to 8, depending on appetite size, and if you serve other food with it.

Notes:

The 16 ounce dehydrated pasta would be 16 ounces precooked, so a standard package of pasta.

Gluten-free pasta can be used instead.

See here for how to dehydrate pasta.

~Sarah

Pantry Staples: Instant Chocolate Cake In A Mason Jar

Microwave mug cakes have been a hot trend for years, however it’s even easier if you make the dry mix in advance. If you get a sugar craving, grab, add in the liquid items, stir, and 70 seconds later you have a warm, melty chocolate cake. The charm of my recipe is I cut back the sugar & the fat. A single serving cake doesn’t need a ¼ cup or even 2 Tablespoons sugar, nor does it need 2+ Tablespoons oil!

Instant Chocolate Cake In A Mason Jar

Ingredients:

  • ¼ cup all-purpose flour (or half AP/half whole wheat)
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp granulated sugar* or coconut sugar
  • 1 Tbsp dark chocolate chips
  • ¼ tsp baking powder
  • 1/8 tsp fine sea salt
  • 1/3 cup milk
  • 1 Tbsp avocado or similar neutral oil

Directions:

Add the flour, cocoa powder, sugar, chocolate chips, baking powder, and sea salt in a pint wide mouth mason jar, stir well to mix.

Seal tightly and store in pantry until needed.

To prepare:

Open up mason jar.

Stir in milk and oil until all dry ingredients are mixed in.

Put in microwave uncovered and cook for 70 seconds.

Take out, let cool enough to enjoy and eat.

Makes 1 cake.

*Lets talk about sweetness. Originally, I made the recipe with 2 Tablespoon sugar which made a conventionally sweet cake. We have cut back on how much sugar we use, so I took it back by half and really enjoyed it with 1 Tablespoon sugar. It gives it a semi-sweet bitter flavor. So, if you have a sweet tooth, you may want to increase the sugar!