Meals in a Jar (31 page)

4-Hour Baguettes

Makes 8 sidekits (three 14-inch baguettes each)

Ingredients

3 tablespoons active dry yeast

1/4 cup kosher salt

1/4 cup vegetable oil

28 cups flour (about 8 pounds)

Instructions

For the yeast: In each of 8 vacuum bags, add and then seal:

• 1 teaspoon yeast

For the salt: In each of 8 vacuum bags, add and then seal:

• 1/2 tablespoon salt

For the oil: In each of 8 vacuum bags or condiment cups, seal:

• 1/2 tablespoon vegetable oil

In each of 8 vacuum bags, add and then seal:

• 3-1/2 cups flour

• 1 packet salt

• 1 packet or container oil (optional)

Label each bag:

Warm 1-1/2 cups of water to about 115°F, pour into a large wide bowl, and stir in the yeast. Let stand for 10 minutes, until foamy. Set aside 1/4 cup of flour and reserve for kneading. Add the remaining flour to the yeast and stir with a fork until a dough forms. Let stand for 20 minutes to allow the flour to absorb the water, and then stir in the salt. Sprinkle the reserved flour on a work surface and knead the dough until smooth, about 10 minutes. Oil a clean bowl and add the dough. Cover with plastic wrap and let sit in a warm place until doubled in size, about 45 minutes. Turn the dough out onto your work surface and press into about an 8 x 6-inch rectangle. Fold the 2 long sides up and over to meet in the middle, and fold the 2 shorter sides up an over to meet in the middle. Return the dough to the bowl, seam-side down, and let rise again until doubled, about 1 hour. Preheat the oven to 475°F. Position a rack in the lowest position of the oven. Place a pan on the rack and pour water into it to create steam while the bread bakes. Place another rack above that and add a baking stone or large baking sheet. Divide the dough into thirds and roll each third into a fat rope about 12 to 14 inches long. Place each rope on parchment paper, leaving enough extra paper at the ends to use for transferring the bread to the oven. Slash each loaf in 4 (4-inch) cuts about 1/4-inch deep. Using the parchment paper, transfer the bread to the oven onto the baking stone or baking sheet. Add 4 or 5 ice cubes or 1/4 cup water to the lower pan. Bake for about 30 minutes or until deep golden brown. Makes 3 (14-inch) baguettes
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Popovers

Makes 8 sidekits (12 popovers each)

Ingredients

1 ounce ghee or vegetable shortening packaged in 2-tablespoon portions in small plastic containers

2 tablespoons powdered eggs

1 cup flour

1/3 cup dry milk

1/2 teaspoon salt

Instructions

In each of 16 vacuum bags, add and then seal:

• 1 packet ghee or vegetable shortening

• 2 tablespoons powdered eggs

• 1 cup flour

• 1/3 cup dry milk

• 1/2 teaspoon salt

Label each bag:

Preheat the oven to 450°F. With the shortening or ghee, generously butter 12 cups of a standard muffin tin. Add 1 cup plus 2 tablespoons of water to the popover mix and stir well. Let sit for 10 minutes, then divide the popover mix among the prepared muffin cups and bake for 20 to 25 minutes, until golden and puffed. Makes 12
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Biscuits: Cheddar Garlic Biscuits, Sweet Cinnamon Roll Biscuits

Makes 8 (8-serving) sidekits

23 cups flour (about 5 pounds plus 3 cups)

1/2 cup baking powder

3 tablespoons salt

1-1/2 tablespoons cream of tartar

1 tablespoon baking soda

3 cups dry milk

6 cups vegetable shortening

Instructions

In a very large bowl, mix together all the dry ingredients except the dry milk. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs.

In each of 16 vacuum bags, add and then seal:

• 4 cups flour mixture

• 1/3 cup dry milk

Optional—For cheddar garlic biscuits add:

• 4 ounces vacuum-sealed or waxed cheddar cheese

• 2 ounces canned ghee

• 1/2 teaspoon garlic salt

Optional—For cinnamon rolls add:

• 2 ounces canned ghee

• 1/2 cup brown sugar vacuum-sealed with 1/2 teaspoon cinnamon and 1/2 cup nuts

Label each bag:

Preheat the oven to 450°F. Grease a rimmed baking sheet. In a large bowl, combine the flour mixture, dry milk, and 1 cup of water. Stir to combine. Either roll out the dough 1/2-inch thick and cut with a biscuit cutter, or drop onto the prepared baking sheet by spoonfuls for drop biscuits. Bake for 10 to 12 minutes, until golden brown. Makes about 16 large biscuits
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Optional—For cheddar garlic biscuits: Grate the cheese and add to dough. Bake as usual. Add the garlic salt to the ghee and brush over the tops of the hot biscuits as they come out of the oven
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Optional—For cinnamon rolls: Roll out the dough into a rectangle 1/2 inch thick. Melt the ghee and pour over the dough, spreading to coat. Sprinkle on the sugar and nut mixture, dispersing it evenly. Roll up from a long side, jelly-roll style. Cut into slices and bake as directed
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Pie Crust

Makes enough for 20 single-crust pies or 10 double-crust pies

Ingredients

5 pounds flour (20 cups)

2 tablespoons salt

3 pounds vegetable shortening (6 cups)

Instructions

Combine the flour and salt in a large bowl. Using a pastry cutter, cut in the shortening until the mixture looks like coarse crumbs.

In 20 vacuum bags, add and then seal:

• 1-1/4 cups pie crust mix

Label each bag:

Mix the pie crust mix with about 1-1/2 tablespoons of cold water. Roll out between 2 layers of waxed paper. Bake according to the recipe directions
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Cheddar Cheese Pie Crust

Makes 1 crust

Ingredients

1-1/4 cups pie crust mix (1 Pie Crust Sidekit)

1/2 cup freeze-dried cheddar cheese

Instructions

For cheese: In a zip-top bag add and then seal

• 1/2 cup freeze-dried cheddar cheese

In a vacuum a bag, add and then seal:

• 1-1/4 cups pie crust mix

• 1 bag freeze-dried cheddar cheese

Label each bag:

Soak the cheese in 1/4 cup of water for 10 minutes, the drain off the excess water. Mix the pie crust mix with the rehydrated cheese and about 1 tablespoon of cold water. Roll out between 2 layers of waxed paper. Bake according to the recipe directions. Makes 1
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Cornbread, Corn Muffins, or Corn Pancakes

Makes 8 sidekits, which will each make 1 (8 x 8-inch) pan of 2-inch-tall cornbread, or 1 (9 x 13-inch) pan of 1-inch tall cornbread, or about 12 corn muffins

Ingredients

8 cups flour

1-1/2 cups sugar

1/2 cup baking powder

2 tablespoons salt

2 cups vegetable shortening

9 cups cornmeal

2-2/3 cups dry milk

1/2 cup powdered eggs

Instructions

In a large bowl, mix the flour, sugar, baking powder, and salt. Add shortening and cut in with a pastry cutter until evenly distributed. Add the cornmeal, dry milk, and powdered eggs and mix thoroughly.

In each of 8 vacuum bags, add and then seal:

• 3 cups cornbread mix