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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
    ¼ oz yeast nutrient (can substitute tomato puree)
    3 ¼ lb blackstrap molasses
    3 ¼ 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 55°F) 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 ½ 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 (50ºF 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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