Part 11 - Desserts‌‌

Posted by Mr. 17/08/2015 0 Comment(s) Survival Tips,



The complex carbohydrates in bread and pasta can take four hours for the body to break down and make use of. This is fine to provide energy for a long hike or to allow you to sleep warmly. The carbohydrates in simple sugars are more easily assimilated by the body (about fifteen minutes).

Cookies or breads containing fruit and a high sugar content make good snacks for a quick pick- me-up on the trail. For example, most of recipes in the cornbread section can be prepared using a little extra brown sugar, molasses and some raisins. Cooking the sugar rich cornbread batter in a cast iron corn stick pan makes an excellent trail snack or something to munch on while waiting for the Zombies to pass by. To satisfy your sweet tooth and to provide quick energy, here are some recipes that use sugar (brown sugar is easier to carry and use in the field), molasses and dried or fresh fruits (there is a possibility that you might just happen to run across a couple of apples in Washington State):




Yankee Cake

  • 2 cups brown sugar 
  • 2 tbsp. shortening 
  • 2 cups hot water
  • 1 package seedless raisins 
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda 
  • 1 tsp. cinnamon
  • 1 tsp. cloves


Combine and boil the sugar, water, shortening, raisins, salt and spices for 5 minutes. Dissolve soda in a teaspoon of hot water. When all ingredients cool, mix in the flour and dissolved soda. Pour batter into two loaf pans. Bake at 325 degrees for 45 minutes. (Note from recipe book: "Notice this here recipe ain't got no eggs, milk or butter. Now I guess you know where it got it's name. Cause of them Yankees there wuz no eggs, milk or butter after THE WAR.")





Hard Times Spice Cake 

  • 1-1/2 cups milk
  • 1/4 cup vegetable oil 
  • 1/3 cup molasses
  • 1-1/4 cup whole wheat, unbleached or all-purpose flour 
  • 1 cup cornmeal
  • 1 tbsp. baking powder 
  • 1/2 tsp. salt
  • 2 tsp. cinnamon 
  • 1/4 tsp. cloves
  • 3/4 to 1 cup raisins



Mix together the milk, oil and molasses. In a separate bowl, combine the remaining ingredients except raisins. Mix together the two mixtures and stir in raisins. Pour batter into a greased 9x9- inch pyrex baking dish. Bake at 350 degrees for about 30 minutes.




Old Fashioned Stack Cake‌‌‌

  • 1/2 cup sour milk or buttermilk 
  • 1/2 tsp. baking soda
  • 1 egg
  • 1/2 cup shortening 
  • 1 cup molasses flour
  • 1 quart cooked dried apples sugar
  • allspice or nutmeg 
    • (Schilling Pumpkin Pie Spice combines cinnamon, ginger, allspice and nutmeg and is good with stewed fruit)


Mix sour milk, soda, egg, shortening and molasses real good. Then add flour to make a stiff dough. Roll thin and cut layers round, the size of cake desired, and bake. To stack, drain juice from cooked dried apples, mash, sweeten and spice to taste and use between layers.




Stack Cake

  • 3/4 cup shortening 
  • 1 cup sugar
  • 1 cup sorghum molasses 
  • 3 eggs
  • 1 cup milk
  • 4 cups wheat flour
  • 2 tsp. baking powder 
  • 1/2 tsp. baking soda 
  • 1 tsp. salt
  • 3 cups sweetened, spiced applesauce


Sift well the flour, salt, soda and baking powder. Cream in shortening. Then add sugar a little at a time, blending well. Add molasses and mix thoroughly. Add eggs one at a time, beating well until smooth. Pour 1/3-inch deep in greased 9-inch pans and bake. This will make 6 or 7 layers. When cool, stack using applesauce between layers. Commercial applesauce can be used or you can try the next recipe.





Windfall Applesauce

Cut apples, peels and all. Place in pot and add small piece of cinnamon and a small amount of water. Cook covered for 20 minutes. Cool slightly and add 1 tablespoon butter per quart of apples and add grated nutmeg, ginger, grated lemon peel and ground cloves to taste. Cool and serve.





Dried Apple Cake 

  • 2 cups dried apples 
  • 2 eggs
  • 1 cup sugar
  • 1 cup milk
  • 1 cup molasses
  • 3 cups flour
  • 1 tsp. baking soda
  • 2/3 cup baking powder 
  • 1 cup raisins 
  • cinnamon and nutmeg


Soak apples long enough to soften. Chop apples up small and boil them for 15 minutes in the molasses. Dissolve the soda in hot water, put into molasses when cold. Mix in all ingredients, beat well and pour into cake pan. Bake in moderate (350 degrees) oven until done.





Confederate Puddin' 

  • 3 cups hot milk‌‌‌
  • 3 cups cold boiled rice 
  • 1 tsp. salt
  • 1/4 cup molasses 
  • 1/4 cup raisins 
  • 1/2 tsp. nutmeg 
  • 1 tbsp. butter


Mix hot milk and rice, add molasses, butter, raisins, nutmeg and salt. Bake in a greased pan at 350 degrees for an hour. Stir after 30 minutes. (Note from recipe book: "Southern folks always had a sweet tooth. After the war white flour wuz hard to come by so they came up with this here recipe. It wuz so good they kept right on eatin' it even when they could git flour.")





Baked Cornmeal Pudding 

  • 2 cups cornmeal
  • 1 cup flour
  • 2 well beaten eggs 
  • 1/4 cup shortening
  • 1 cup sorghum molasses 
  • 1/4 tsp. allspice
  • 1 tsp. baking soda 
  • 1 tsp. salt
  • 1 cup buttermilk


Sift meal twice. Mix all dry ingredients real good. Add eggs, milk, molasses and shortening. Mix all together good, adding more milk if too stiff. Bake at 350 degrees in well greased pudding pan until golden brown. Test with toothpick, if it comes out clean, pudding is done. Serve hot with any kind of fruit.





Southern Bread Pudding 

  • 2 cups milk
  • 4 eggs beaten
  • 1 tbsp. vanilla
  • 1 cup raisins
  • 4 cups biscuit crumbs 
  • 2 tbsp. butter 
  • nutmeg to taste


Mix milk, eggs and nutmeg together in a saucepan. Place over heat until hot but not boiling. Line baking dish with biscuit crumbs mixed with melted butter. Pour milk mixture over biscuit crumbs (you can use store-bought light bread, but biscuits are better). Sprinkle with nutmeg. Place the baking dish in a pan of hot water in a 350 degrees oven and bake for 45 minutes.





Apple Brown Betty

  • 2 cups soft bread crumbs 
  • 1/4 cup margarine
  • 3 cups apples, sliced (they need not be peeled) 
  • 1/2 cup sugar
  • 1 tsp. cinnamon 
  • 3/4 cup water


In an oven-proof skillet, saute bread crumbs in margarine. Add apples, sugar, cinnamon and water. Cover and bake at 375 degrees for 30 to 40 minutes, until apples are translucent and tender. If mixture becomes too dry during baking, add 1/4 cup water (apples vary as to moisture content).




Apple Custard Pie filling ingredients:‌‌‌

  • 3 apples, sliced and peeled 
  • 1-1/4 cup sugar
  • 1 tsp. cinnamon
  • 1 egg
  • 1 cup evaporated milk (or 1 cup double-strength powdered milk) 


crust ingredients:

  • 1-1/2 cups flour 
  • 1/2 tsp. 
  • salt
  • 1 stick butter


For crust, mix flour, salt and butter with a fork until mixture resembles coarse meal. Press firmly on the bottom and sides of a buttered pie plate. Place sliced apples on crust. Sprinkle with 2/3 cup sugar and cinnamon. Bake at 375 degrees for 20 minutes. Beat together egg, remaining sugar and evaporated milk. Pour over apples and return to oven to bake 30 minutes longer.





Timeless Gingerbread 

  • 2/3 cup molasses
  • 1-1/4 cup sour milk or buttermilk 
  • 2 tbsp. vegetable oil
  • 2 cups whole wheat flour 
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tbsp. ginger


Mix the liquids. In another container, mix the dry ingredients. Beat together the two groups of ingredients and pour into a greased 9-inch square pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out un-sticky.



Scotch Shortbread 

  • 2 sticks butter
  • 1 cup sugar
  • 2-1/2 cups flour
  • 1/2 cup chopped nuts (optional)


Cream butter with sugar until soft. Add flour and mix well with hands. Add nuts if desired. Chill dough 1 hour, then roll thin. Cut into shapes or short strips. Place on ungreased cookie sheet.

Bake at 300 degrees for 20 minutes. Makes about 3 dozen pieces.




Grandma's Molasses Cookies 

  • 1 cup molasses
  • 1 stick butter
  • 3 cups flour
  • 1 tsp. baking powder 
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1-1/2 tsp. ginger


Heat molasses and butter. Remove from heat. Mix remaining ingredients together and add to molasses mixture. Mix well and chill 3 hours. Roll thin and cut with cookie cutter. Place on greased cookie sheet and bake at 350 degrees about 12 minutes. Cool.




Molasses Crisps 

  • 1-1/4 cups flour
  • 3/4 tsp. baking soda 
  • 1/2 tsp. ginger
  • 1/2 cup molasses 
  • 1/4 cup shortening


Sift the dry ingredients. In a saucepan, bring the molasses and shortening to a boil. Cool slightly. Add flour mixture. Mix real good. Chill thoroughly. Cut into desired shapes and arrange on greased cookie sheet. Bake at 375 degrees until done, about 8 or 10 minutes. Makes about 2 dozen.






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