OK, so they're not exactly exotic, but No-Bake Cookies taste great and use a ton of food storage ingredients. And if the power goes out, I'll still be able to prepare this easy treat on my cooktop.
My mother-in-law's recipe is the best I've ever tried. The one my Mom used while I was growing up tended to be finicky about weather and humidity. This one always turns out great regardless of the barometer. I like to use crunchy peanut butter instead of creamy for extra peanutty goodness.
2 c. sugar
1/4 c. cocoa
1/2 c. milk (or powdered milk, reconstituted according to directions)
1 stick butter (I keep pounds of butter in my freezer at all times.)
Mix together the above ingredients in a large saucepan and let come to a boil. Remove from heat and add:
1 t. vanilla
1/2 c. peanut butter
3 c. quick oatmeal (It's not very good with regular rolled oats.)
Stir together and drop on waxed paper in whatever size dollops you prefer. Allow to cool and then enjoy.
I was once pretty clueless when it came to "prepping". Follow my journey towards self-reliance as I explore gardening, food storage, canning, animal husbandry and other homesteading and survival-related topics.
Our Sad Harvest stats for 2012 - The Year of the Big Drought
1,645 chicken eggs & 124 duck eggs
-4 large bundles of oregano
-40 heads of garlic, some of which I dehydrated and processed into garlic powder
-1 bushel of onions
13 half-pints of blackberry jam
1 gallon of green bell peppers
4 pints of frozen blackberries
2 heritage turkeys (and after we ate them 8 pints of turkey bone broth)
Harvest 2011 (not counting what we ate fresh)
16 family-sized packages of green beans 4 gallons of green peppers 1 gallon of jalapenos 1 gallon of poblano peppers
9 pints of blackberries
Several batches of basil pesto
5 c. pumpkin puree
24 half -pints of blackberry jam 5 pints of dilled green beans 1 half-pint of dried parsley 3 pints of dried oregano leaves 8 quarts and a pint of spaghetti sauce 5 half-pints of salsa jam 5 pints of salsa