Stop, Drop, and Cook by Hansen Mark

Author:Hansen, Mark
Language: eng
Format: epub
Publisher: Cedar Fort, Inc.
Published: 2015-04-13T16:00:00+00:00

Chapter 3

Desserts

Yes, emergency preparedness is all about surviving and being able to overcome emergencies, struggles, and hard times. I get that.

However, as I said in the beginning, we don’t want to just survive. It’s not a bad thing to be able to enjoy yourself, even in times of difficulty. That’s why, in my family’s emergency storage, we’ve included small games, sketch pads, and diversions. That’s also why, in this book, I’m including dessert. Because life, no matter how difficult, is more bearable with dessert.

Peach “Shortcake” with Strawberry Basil Sauce

This one starts out with drop biscuits from the recipe on page 72. Then the biscuits are smothered in a delicious rehydrated peach syrup and the yummy strawberry basil sauce. It’s a wonderful treat, with shelf-stable ingredients. Really, you can use any combination of freeze-dried fruit for this dish. You could do apples instead of peaches, for example, with freeze-dried blueberries or raspberries for the sauce. You could even do two sauces, one dark, one red, for a delicious red, white, and blue final dish!

tools

12-inch Dutch oven (for biscuits)

12–15 coals below

24–28 coals above

12-inch Dutch oven (for the peaches)

20+ coals below

10-inch Dutch oven (for reconstituting and the berry sauce)

16–18 coals below

Ingredients

5–6 cups water

5 cups freeze-dried peach slices (or some other dried fruit)

3 cups Basic Master Mix (page 71)

¾–1 cup water or milk, cold, if possible. It could be reconstituted instant fat-free milk. Remember that there is milk powder in the basic mix too.

3 cups freeze-dried strawberry slices.

1 cup water

basil, to taste

5 tsp. sugar

cinnamon

nutmeg

START BY lighting up enough coals for two Dutch ovens and letting them get white.

Set one 12-inch Dutch oven on more than 20 coals and add 5–6 cups water. Put the lid on and let it heat up. It can boil. Add the peaches or other fruit and let them swell and absorb the water to reconstitute. You’ll want to keep an eye on this. If it needs more water, add it, and stir it occasionally to keep it from going dry and burning.

While the fruit is reconstituting, bake the biscuits. Spritz or smear the other 12-inch Dutch oven interior with some oil and set it on and under the coals. You’ll notice that there are a LOT of coals. The Dutch oven needs to be very hot to activate the chemical reaction and to swell the gas bubbles.

Then stir up the mix and the water. You want it to be a bit sticky and gooey. Don’t knead it. Open up the Dutch oven, and drop generous spoonfuls into it. Arrange them in the bottom and close the lid as quickly as you can, so that it loses as little heat as possible. Check them in about 10–15 minutes. They should be fluffy and only slightly browned.

Pull them out using a spatula and arrange them on cooling racks. You’ll also want to put more coals on the side fire to heat up.

Once the biscuits are done, and the peaches well on their way, crush the strawberries into a fine powder in a plastic bag.

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