Meals in a Jar (6 page)

27 cups rolled oats

3 cups toasted wheat germ

3 cups wheat bran

3 cups oat bran

6 cups raisins, dried cranberries, or dried apples, or a combination

4-1/2 cups chopped walnuts or pecans

1-1/2 cups brown sugar

1-1/2 cups raw sunflower seeds

4 cups dry milk

Instructions

For cereal: In a large bowl, combine all ingredients except milk.

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

• 1/4 cup dry milk

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 2 cups cereal

• 1 packet milk

Label each bag:

Mix the dry milk with 2 cups of water and stir. Serve 1/2 cup milk with 1/2 cup cereal. Serves 4
.

Morning Muffins 4 Ways

I think a hot, delicious, freshly baked muffin makes everyone feel special.

Makes 16 (12-muffin) batches, 4 packets each of 4 varieties: blueberry, cranberry, apple-cinnamon, and chocolate chip

Ingredients

32 cups flour

12 cups sugar

5-1/3 cups dry milk

1 cup powdered eggs

4 teaspoons salt

10-1/2 tablespoons baking powder

4 cups vegetable oil

4 cups dried apples

4 teaspoons ground cinnamon

4 cups dried blueberries

4 cups dried cranberries

4 cups chocolate chips

Instructions

For all muffins: In each of 16 vacuum bags or jars, add, mix, and then seal:

• 2 cups flour

• 3/4 cup sugar

• 1/3 cup dry milk

• 1 tablespoon powdered eggs

• 1/4 teaspoon salt

• 2 teaspoons baking powder

For oil: In each of 16 small vacuum bags or disposable 2-ounce containers, add and then seal:

• 1/4 cup vegetable oil

For apple-cinnamon muffins: In each of 4 vacuum bags, add and then seal:

• 1 cup dried apples, chopped

• 1 teaspoon ground cinnamon

For blueberry muffins: In each of 4 vacuum bags, add and then seal:

• 1 cup dried blueberries

For cranberry muffins: In each of 4 vacuum bags, add and then seal:

• 1 cup dried cranberries

For chocolate chip muffins: In each of 4 vacuum bags, add and then seal:

• 1 cup chocolate chips

Ready-Made Meal Assembly

In a vacuum bag, Mylar bag, or tote bag, package:

• 1 jar or pouch muffin mix

• 1 packet oil

• 1 packet fruit or chocolate

Label each bag:

Preheat the oven to 400°F. Grease a standard 12-cup muffin pan, or line with paper baking cups. In a mixing bowl, combine the muffin mix, oil, and 1 cup of water. Stir until well blended. Fill each prepared muffin cup only two-thirds full. Bake about 20 minutes, until muffins are lightly browned. Makes 12
.

Cranberry Walnut Muffins

This combination of cranberries and nuts has a superbright flavor and is a great way to start the day. If you have raw sugar, package up enough to sprinkle on top before you bake the muffins. The crunchy sugar adds a wonderful texture contrast and crunchy burst of sweetness.

Makes 6 batches (18 to 24 muffins each)

Ingredients

15 cups flour

3 cups sugar

2 cups dry milk

3/4 cup powdered eggs

6 tablespoons baking powder

2 tablespoons baking soda

3 teaspoons powdered vanilla

1-1/2 teaspoons salt

4-1/2 cups dried sweetened cranberries

4-1/2 cups chopped walnuts or pecans

3 cups butter-flavored shortening or ghee

Instructions

For muffin mix: In each of 6 vacuum bags or jars, add and then seal:

• 2-1/2 cups flour

• 1/2 cup sugar

• 1/3 cup dry milk

• 2 tablespoons powdered eggs

• 2-1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon powdered vanilla

• 1/4 teaspoon salt

For fruit and nut mix: In each of 6 vacuum bags, add and then seal:

• 1 cup dried sweetened cranberries

• 1 cup chopped walnuts or pecans

For shortening or ghee: In each of 6 vacuum bags, add and then seal:

• 1/2 cup butter-flavored shortening or 4 ounces ghee

Ready-Made Meal Assembly

In each of 6 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch muffin mix

• 1 packet fruit and nuts

• 1 packet shortening or ghee

Label each bag:

Preheat the oven to 375°F. Butter a standard 12-cup muffin tin or line with paper baking cups. In a large bowl, whisk together muffin mix and 1 cup plus 2 tablespoons of water. Stir until just combined (overstirring makes muffins tough) and add fruit and nut mixture. Fill each muffin cup three-fourths full. Bake about 25 minutes, until lightly golden. Makes 18 to 24
.

Granola

This is a superdelicious granola. To make 16 bags at once, use a really big bowl and then toast it using your largest turkey-roasting pan. Stir frequently to get the toasty taste through and through.

Makes 16 (4-serving) meals

Ingredients

27 cups rolled oats

4-1/2 cups wheat germ

4-1/2 cups oat bran

3 heaping cups sunflower seeds

3 heaping cups finely chopped almonds

3 heaping cups finely chopped pecans

3 heaping cups finely chopped walnuts

1-1/2 teaspoons salt

1-3/4 cups brown sugar

3/4 cup maple syrup

2-1/2 cups honey

3 cups vegetable oil

4 tablespoons ground cinnamon

4 tablespoons vanilla extract

6 cups raisins or sweetened dried cranberries

4 cups dry milk, packaged into 16 (1/4-cup) packets

Instructions

For granola: Preheat the oven to 325°F. Line a large roasting pan or 2 rimmed baking sheets with foil. In a very large bowl or pan combine the oats, wheat germ, bran, sunflower seeds, and nuts. In a large saucepan over medium heat, heat together the salt, sugar, syrup, honey, oil, cinnamon, and vanilla. Pour over the cereal mixture and toss to coat. Spread in the prepared pan or on the prepared baking sheets and roast for 25 to 30 minutes, until golden and toasted, stirring periodically, or roast it in two batches on both baking sheets. Let cool completely.