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  1. #1

    Fruitcake from Storage Food

    Fruitcake from Storage Food

    2 cups Fruit Galaxy fruit mix (blend of dehydrated peaches, apples, grapes, apricots and maraschino cherries). Hydrated within 1/2:1 sugar to water syrup 5 cups by bring to a boil then simmer, covered until fruit is hydrated.
    1 cup gold rum
    1 cup sugar
    10 tsp dehydrated butter mixed into 5 oz of melted coconut oil.
    1 cup rehydrated apple juice
    4 whole cloves, ground
    6 allspice berries, ground
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1 3/4 cups flour (from freshly ground wheat grain)
    1 1/2 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    4 tbls powdered whole eggs, raw rehydrated with 8 tbls of water
    1/4 to 1/2 cup toasted nuts, broken (if available)
    Brandy* for basting

    Add rum and macerate overnight, to the re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
    Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes.
    Heat oven to 325 degrees.
    Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in rehydrated eggs until completely integrated, then fold in nuts.
    Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
    Remove cake from oven and place on cooling rack and baste top with brandy and allow to cool completely before turning out from pan.
    When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, baste with brandy. The cake's flavor will enhance considerably over the next two weeks.

    Making your own rum:
    Making Rum
    8.5L fermentation vessel
    oz yeast nutrient (can substitute tomato puree)
    3 lb blackstrap molasses
    3 lb white sugar
    5 g pkt EC-1118 or other Dried Wine Yeast
    Using the sanitized measuring cup, pour 4 cups of water into your 6 quart larger pot. Bring water to a boil, and then remove from heat.
    Add the sugar, and keep stirring until all dissolved then add out molasses and stir it in to the mix.
    Fill fermenter with cold (40 to 55F) water to the 4-liter mark on the back.
    Pour the wort into the keg, and then bring the volume of the keg to the 8.5-liter mark by adding more cold water.
    Wait for the temperature to drop below 90oF then sprinkle of the yeast packet into the keg, then screw on the lid. Do not stir.
    Let it ferment 8 to 10 days at 73 to 90oF (you can use a 50w aquarium heater to maintain the temperature).
    Once it stops bubbling, you can turn off the heater and move it to a cool place (50F to 60oF) so that the yeast settles to the bottom and leave it for 2 days.
    Siphon the wort out in to the still, leaving the yeast behind (place the yeast in to a jar and refrigerate for your next run of rum) and distill, discarded the first 2% of the run.
    This is white rum, if you want golden or dark rum; you need to age it using charred oak sticks.

    Oaking


    Toast the sticks to get the flavor you want as that depends on the temp in which you toast the wood.
    Look on the diagram, spiced rum needs the vanilla flavors, so toast the sticks at about 400oF.
    Wrap the sticks in foil and place them in the oven for about 2 hour until toasted and smell of vanilla when you open the foil.
    Age the rum for at least 1 month, shake it every day, to pick up the flavors.
    Then just strain out the chips and put it through a coffee filter for the small pieces.

  2. #2
    Thanks for the recipes 230. I have begun collecting and trying out new recipes. Some work out as expected, some should be tweaked. I have looked over my storage and I realized that I need to spice up some things. As a great orator once said (paraphrasing), after a week or two of rice gruel at each meal, tensions may rise and arguments may ensue. We like tacos and wraps, so I have saved recipes for tortillas and taco shells. Flour tortillas are easy, taco shells take corn. I have heard that popcorn stores better than regular corn, and doesn’t contain GMOs. Hopefully someone will comment on that statement. Besides, popcorn would be a great distraction in a bad event. Some creative seasoning might make venison or chicken taste like gyro meat. Pita bread is easy to make with typical storage ingredients. Quesadillas are tortillas that are pan-fried with cheese. I add chicken chunks, bacon bits, whatever is left over from previous meals. Chipotle ranch is just ranch dressing and salsa or picante sauce. Any other recipes would be welcome.

  3. #3
    Looks like a good recipe. I like my fruitcake to have lots of almonds and glace cherries.

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