Here is a recipe for Logan Bread. It has a history of having very good shelf life. I'd be interested in ways to increase its shelf life (I think Carla Emery has some info on increasing the shelf life of fruit cake), or nutritioninal qualities. I'm also interested in other recipes for survival bars. Sometimes you need good nutrition when you can't cook.......Thought for the day (from Heiniein I think) "If you have nothing worth dying for, you have nothing worth living for.".....Thanks all, Tim...............RECIPE...................................1 cup All purpose flour......4 cups whole wheat flour.....1 cup honey.....3 TBSP mollasses......3/4 cup brown sugar......3/4 cup dry milk......1/4 cup salad oil (not olive oil)......1 tsp salt......1 tsp baking powder.....2-4 cups dried fruit or nuts......Mix with hands, add water sparingly if mix will not stick together, pat onto 1/2" cookie sheet, score squares with knife, Bake 1hr at 3000 F.......8-)

-- Tim Johnson (timca@webtv.net), June 02, 1999

Answers

Thanks for the recipe. I'll try it out over the weekend.

Any idea why olive oil won't work?

My paternal grandfather used to douse his fruitcakes with brandy every six months or so. They would keep for years, and remained quite edible. There is no major need to use top quality brandies. Save those for other purposes.

-- Mad Monk (madmonk@hawaiian.net), June 02, 1999.

Tim,

We cooked some up - that's terrific! We cut it into 12 pieces - each one makes a meal.

1/12th of your recipe contains: 520 calories, 9 grams protein, 112 grams carbohydrates (6 grams dietary fiber), 6 grams fat, 255 mg sodium, <1 gram cholesterol.

I'm working on a long-term package strategy - more later.

-- bw (home@puget.sound), June 07, 1999.

bw

i'm interested in cutting down the number of carbs in this: was your recipe made w/fruit or nuts or both? i'm diabetic, and could use some options.

also, *very* interested on long-term storage tips for this kind of foodstuff.

thanx!

-- Cowardly Lion (cl0001@hotmail.com), June 07, 1999.

Sorry - should have said.

All fruit. I hate nuts in food. Cranberries, raisins.

I'm going to try a couple cooking/preserving ideas soon, will have an update in a few days. Busy working on several other prep things. For example, check out the Pyromid for emergency cooking - does great!

-- bw (home@puget.sound), June 07, 1999.

Hi guys! I was thinking about how to increase the balance of the carbs and protein in this recipe. I haven't tried it in the Logan Bread recipe yet, but, I put a kind of protein powder in my yogurt that actually tastes good. Note, I don't sell this stuff. Anyway it's called "Super-Green Pro-96". !/3 cup contains: carbs-Less than 1 gram, Protein-23 grams. 1 1/3 cups should do it. I'm just not sure how that would effect the recipe beyond increasing protein........BTW reports are that Logan Bread actually is what elves in Middle Earth call "Lembas"......Enjoy, Tim

-- Tim Johnson (timca@webtv.net), June 13, 1999.

PS BTW bw, I too am a Puget Sounder. Just thought I'd say hi between raindrops. Tim

-- Tim Johnson (timca@webtv.net), June 13, 1999.

I made logan bread on June 6. On July 2 it still tastes just fine.

-- Rick (rick7@postmark.net), July 02, 1999.

Science Project Progress: Cook this stuff in a jar. Throw in a half-cup at a time of the mix, tamp down, add a disk of wax paper. Use wide 1.5 pints. I cut a chunk of dowelling to tamp with, oil it so it's easy to clean.

Don't add ANY extra water - in the jar the water can't cook out like when you cook it flat. Anyhow, you don't care if it hangs together.

The stuff is SO hard that it's tough to get out, so I'm gonna try shimming the sides with tongue depressors all around, then pull them while the bread is still hot. That should leave enough clearance. Tongue depressors are 3 cents each at any pharmacy, reuse them forever.

Then put on a lid, vacuum seal it, then drop in the canner to cook the bad germs that snuck by you. (The bread fills the jar so much that I'm not sure it can develop a vacuum on its own.)

The stuff is like little hockey pucks, ought to last about forever. One jar holds 6 or 7 disks, about two days worth if you eat slowly. I've starting taking this stuff for lunch - two hunks is about right.

Hi Tim. Boy, great week, huh? We went to the Fourth parade on Bainbridge. What a hoot.

-- bw (home@puget.sound), July 08, 1999.

Here's another 'power' bar recipe I found on the MrsSurvival site:

Emergency Survival Bar

3 C. cereal (oatmeal, cornmeal, or wheat flakes) 1/4 tsp. salt 3 T. honey 2 1/2 C. powdered milk 1 C. sugar 1/2 C. Jello (optional) 1/4 C. water add raisins if you like

Place all dry ingredients except Jello in a bowl. Bring water, honey, and Jello to a boil. Add to dry ingredients. Mix well. Add water a little at a time until mixture is just moist enough to mold. Place in a small square dish and dry in the oven under very low heat. Wrap and store. This will make 2 bars, each containing approx. 1000 calories or enough food for one day. These will store for a long time if they are cooked until quite dry, and are excellent for emergency packs, etc. Eat dry, or cooked in about 3/4 C. water.

Just for fun, the web page author did a nutritional analysis of the above recipe's contents using rolled oats and powdered milk fortified with vitamin A. He found this to indeed be a very nutritious bar. One bar contains only half of the nutrients of the whole recipe and therefore you may wish to set aside two bars per day to get the following:

NUTRIENT PERCENT RDA --------------------------------- Food energy 74% Protein 135% Total lipid (fat) 12% Carbohydrate, by diff. 93% Total saturated fat 8% Cholesterol 10% Sodium 441% Total dietary fiber 60% Vitamin A 121% (If Vit A fortified powdered milk is used.) Ascorbic acid 16% Thiamin 154% Riboflavin 191% Niacin 16% Vitamin B6 38% Folacin 113% Vitamin B12 114% Potassium 177% Calcium 218% Phosphorus 308% Magnesium 116% Iron 80% Zinc 90% Pantothenic acid 75% Copper 55% Manganese 212% Linoleic acid (18:2/n6) 122% Linolenic acid(18:3/n3) 9% Histidine 234% Isoleucine 491% Leucine 615% Lysine 610% Methionine+Cystine 396% Phenylalanine+Tyrosine 630% Threonine 563% Tryptophan 503% Valine 488%

Probably the biggest problem is the low vitamin C. However, in a pinch, a person could live a long time off these bars alone. They are also a bit short in the calorie department, but are excellent in protein, over half of the B vitamins, and excellent in the minerals category. These bars, no doubt, nutritionally beat many of the expensive bars you can purchase from the different companies, and properly sealed would probably last as long.

(Haven't tried it out but thought it sounded interesting.) Linda

-- newbiebutnodummy (Linda@home.com), July 08, 1999.

Addendum to Emergency Survival Bar:

"Dry in the oven under very low heat"-- I have a similar recipe that calls for a 200 degree oven, with door cracked, for six hours. This stuff needs to be completely dry in order to keep.

They can be eaten as is (potential for jaw breakers), or crumbled and added to boiling water for hot cereal.

-- yerfdog (yerfdog@qwestinternet.net), July 09, 1999.