One of the goals here at EmergencyFoodSupply.org is to make tasty recipes that will teach newbies how to use their food storage or help experienced preppers add variety and new ideas to their recipe box. 

I remember when I first started learning about food storage and prepping – I had little ones and all they wanted to eat for breakfast was a bowl full of sweetened cereal.  I started storing boxes and boxes of their favorites and quickly learned that I was going to need a warehouse just to fill their needs for a year’s supply of breakfast.  We had to find a better solution to cereal, but they were not fans of boiled oatmeal, no matter how much honey, maple syrup, or brown sugar and cinnamon you put in it.  My mom sent me a recipe to experiment on them and the kids fell in love with it.  After making Baked Oatmeal that first time, we weren’t able to say goodbye to ALL the cereal in the house, but we were able to say goodbye to some of it and hello to more food in less space and the oats were healthier. 

Baked oatmeal is a basic recipe, packed full of goodness, which can be altered by just changing up fruits, nuts, spices, or grains that you add to it, making it almost as flexible as cold cereal and in the long run, much more nutrient rich as well.  Depending on what nuts and seeds you add, you can increase the healthy fats, proteins, fiber, and vitamins or minerals, making Baked Oatmeal the perfect recipe for long term use in an emergency situation.  The recipe will make enough to feed up to 8 people in a 13 X 9 X 2 pan, so if your family is smaller or you don’t have emergency cold storage leftovers, you can always opt to cut the recipe in half, but remember to cut your cooking time down a little as well. 

4-6 Servings

- 3 Cups Rolled Quick Oats
- 1/3 cup sweetener (may add up to ¾ Cup for sweeter oatmeal):
                Honey Crystals, Brown Sugar, Cane Sugar
                May also use Local Maple Syrup or Raw Honey (If using one of these, reduce
                water by 1/2 Cup and mix in with sweetener & vanilla)
- 8 tsp  Butter Powder (Or  1/2 Cup butter, melted; you may also use 1/3 Cup
                melted Coconut oil. If using melted fats, reduce water by 1/3 Cup)
- 4 TBSP Scrambled Egg Mix, and 4-6 TBSP water
- 6 TBSP Powdered Milk
- 2 tsp baking powder (may be omitted if you don’t have on hand, but makes the final
                 product lighter)
- 1 tsp salt
- 2 tsp Cinnamon
 
- 2 1/3 Cups water
- 1 tsp Vanilla
 
Preheat oven to 375 degrees F.
 
Grease a 13 X 9X 2 pan.  I prefer to use butter for this (If using real butter, I actually take the pan, melt the 1/2 Cup butter right in it, then pour it into the bowl when it is time to add it. Reducing the number of dishes I have to wash!)

Mix all DRY ingredients well in a large bowl.  Add vanilla to water and drizzle over the oatmeal mixture in the bowl.  Mix until well combined, then pour into buttered pan, and spread well.  Bake for 25 minutes at 375 degrees.  Allow to cool for 5-10 minutes. This setting time makes it easier to cut and serve.  Serve with some syrup, honey, poached or fried eggs, or just plain.  Delicious no matter how you cut it!
 
For added fiber or variety you can add any of the following or a combination:
1/8-1/4 Cup Freshly ground flax seed (increases fiber, adds a slightly nutty flavor)
1/8 Cup ground Chia Seeds (Increases protein, omega-3s, minerals)      
Chopped Pecans, walnuts, or almonds (Add flavor, protein)
Shredded Coconut (Adds fiber and wonderful flavor!)
Chopped fruit:  Dry apples, apricots, or pears work well, but make sure to add the additional water to rehydrate during baking.
Change up the spices to taste like Pumpkin pie by adding a teaspoon of pumpkin pie spice or a combination of cinnamon, ginger, nutmeg, and all spice.

NOTE: If adding flax and/or Chia seeds add a small amount of additional water to balance out the recipe so that it does not cook up too dry.  An extra 1/2  Cup is plenty. 

UPDATE: EmergencyFoodSupply.org is no longer active. We have moved all recipes and such to BiblicalPrepping.weebly.com.

​I have to confess - sometimes ketchup and mustard are just not enough for me to have around for emergencies.  I need mayo in my survival food supply because it is just one of those comfort foods that you have to have.  But have you read the back of a mayonnaise label lately?

The ingredients list can be rather confusing unless you are familiar with exactly what some of the terms mean.  Many ingredients in mayo are self-explanatory like the oils: canola, olive, soybean, vegetable; or egg and egg yolks.  We also recognize things like water, vinegar, salt, sugar, lemon juice, sugar, mustard or mustard powder, and some even include garlic and onions.  Then there are the less familiar terms like modified food starch, calcium disodium EDTA, potassium sorbate, or the ever vague term: “natural flavorings”. 

The FDA has standards for what can be included in the term “natural flavorings”, yet the standards leave a lot open for interpretation. Things that can be included in “natural flavorings” can be simple herbal extracts, plant extracts, and oleoresins, or it can be as questionable as the oils that come from a beaver or civet gland in their anus.  Yes, I said it—Beaver butt!!!  And it’s gross.  Several news agencies have reported on these ingredients in an effort to make them tolerable and acceptable to Americans, while manufacturers continue to slip them into our foods.  Now, I know there are many preppers who will eat whatever is available, but there are also others who follow a more restrictive, healthy, kosher, or biblical diet and need to know what is in their food. Still others just want their foods made from as few and as nutritional (safe) ingredients as possible.

For those who prefer the minimalist list of ingredients for whatever reason, why not make your mayo at home?  I can already hear someone saying: “You have to use raw eggs!! We can’t do that with so many risks involved in using raw eggs”, but I am not talking about using fresh, raw eggs.  What??? Yes, I am going to show you how to make great tasting mayonnaise using THRIVE Scrambled Egg Mix and just 5 other ingredients you should have already on a shelf in your survival foods.

How to make mayonnaise from your food storage

This recipe is quick and easy and makes about 2 Cups of mayonnaise that can be used on sandwiches, in salads, or slathered all over one of your delicious survival burgers.  No electric? Not a problem - It can be mixed up with a hand egg beater or whisk like grandma used to use, but I will confess it is much easier and quicker (and a lot less painful for the arms and shoulders!!) to mix it with an electric blender or an electric stick blender hooked up to your alternative power source, or grid power while you still have it.  If you are going to work it by hand, make sure your arms and shoulders are ready for a great upper body workout!  Where else can you get your exercise while you cook?

Measure and set aside:
2 Cups Olive Oil (Or other oil that you prefer)
 
In a bowl, combine:
- 2 Tbsp. plus 2 tsp Apple Cider Vinegar (I use Braggs; lemon juice also works but gives a distinct flavor)
- 1/2 tsp Iodized salt
- 1 tsp Cane sugar
- 1 tsp dry mustard

Mix these together until the sugar is dissolved.

In a separate Bowl, mix until smooth:
- 2 Tbsp Scrambled egg mix with 1 1/2 TBSP water mixed in so it is the consistency of egg yolk

Add the egg mix to the Cider mix and mix well with a spoon or fork until mixed through.
 
Now, slowly add the 2 Cups olive oil, drizzling it in as you mix with the blender, egg beater or wire whisk.  I place a rubber matt under the jar or bowl to hold it in place so I don't need a third hand.  Blend or mix until emulsified and is the consistency of mayonnaise.  Serve immediately or refrigerate for a bit to chill.  Always remember that this is a fresh food and all leftovers need to be refrigerated.

Your homemade mayo can be used for any recipe that requires mayonnaise, like your favorite potato salad, coleslaw, and even dips!  Enjoy!

What goes better with a batch of fresh made Quick and Easy Chia Seed Jams?  A fresh batch of the ultimate survival food treat: Peanut Butter made from Peanut Flour, of course, which is also available on our site.
 
A lot of parents these days are trying to cut back on artificial ingredients, preservatives and sugars, and it can be difficult when we are always on the run and don’t have the time to make everything homemade.  Even adults are watching their sweets and hydrogenated oils because of health issues.  Sugar or sweeteners are hidden in so many places that it would be nice to be able to have some control.  This is the perfect recipe for those who want control, because you can change the fat content, the sugar, and even the salt according to your needs or tastes.
 
EmergencyFoodSupply.org offers you THRIVE Peanut Flour that is made from grade “A” roasted peanuts and has NO GMOs, artificial flavors or colours.  Once you have all the ingredients ready to mix, you can have a fresh batch of peanut butter custom made your way, in less than 5 minutes. This is a recipe every prepper needs to have.
 
Since we believe you need food storage you can eat every day, we encourage our readers to have THRIVE Peanut Flour on hand to add to any recipe that uses peanut butter or mix it right up to enjoy on a great big slice of hot bread from the oven. Kids will love it piled on top of crackers, too, and paired with the ourQuick and Easy survival food Jam.
 
This is the perfect recipe for the busy working family with kids, who want to eat healthy, and active people always on the go. It's also great for the Prepper family that wants to add more protein to their home storage.  We recommend you pick up this #10 can of peanut flour, which has a closed shelf life of 5 years, compared to a jar of peanut butter that only has a shelf life of 3 months to 1 year.

1 Cup THRIVE Peanut Flour
2 Tbsp  Cane Sugar
1/2 tsp  Iodized Salt
2/3 Cup water
1 Tbsp. oil
 
Mix well all dry ingredients in a jar.  Add the oil and the water and mix through.  Refrigerate if desired before serving.  Peanut butter may thicken a bit more after refrigeration.  Makes about 8 ounces of Peanut Butter.

Making jams and jellies can take hours and hours of prep and cooking time, not to mention the equipment you will need: canning pots, jars, lids, sugar and quarts and quarts of berries. It can take a whole day out of your family life to just wash and squash, then cook and can. What if, in just a few minutes, you could whip up a batch of strawberry jam that is packed full of vitamins, minerals, omega-3’s, and protein?  Yes, protein.  Well, you can use any of the Freeze Dried Fruit, like Strawberry Slices, Blueberries, or Raspberries, all available through our site.  The best part of this recipe is that YOU can control the amount of sugar that you add so that the family isn’t over doing it on sweets. This recipe goes great with our Peanut Butter recipe made with Peanut Flour, also available on our site.  These recipes are great for the younger family members to get started learning how to make, use and enjoy home storage and prepping.

 
- 2 Cup Freeze Dried Strawberry Slices (You can also use THRIVE Blue Berries, or THRIVE Raspberries)
- 2/3 Cup Water
- 1/2 Tbsp Lemon Juice
- 1 Tbsp Cane Sugar
- 1 Tbsp Chia Seeds, ground as fine as possible in a spice grinder
 
Prepare the Freeze dried Fruit by crushing it with a rolling pin, mallet, or mortar and pestle, until it is small enough to be easily blended for an easy-to-spread strawberry jam, or small enough to be left for a chunky, fresh style jam. 

Place the crushed berries in a bowl or jar, and add the water and lemon juice.  Mix well with a fork and allow to sit for just a minute to rehydrate the fruits. 

Stir in sugar and chia seeds and mix well until sugar is dissolved.  For a pureed jam, once fruit is softened, add sugar and Chia seeds then puree with blender or hand blender.

Allow to sit for a few minutes to gel, or serve immediately. 

Quick and Easy Chia Seed Strawberry Jam goes great with a fresh baked loaf of bread. Refrigerate any leftovers.
 
Your strawberry jam may be a slightly different thickness than store bought jelly, and results may vary slightly due to humidity or elevation. For a thinner jam, add a little more water.  For thicker jam, you could add additional ground chia seeds, 1 tsp at a time, and mix well.