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By Kellene Bishop

Photo c/o

Photo c/o

You bet.  Even in an emergency you can feed your kids healthy, but scrumptious desserts!  Beans are incredibly versatile.  As you know they are also an excellent source of protein and Vitamin B, folic acid, niacin, and thiamine.  The human body even thrives when this particular food is relied upon.  It’s great for aiding digestive problems (ere go the creation of “Beano”), circulation, diabetes, and weight control. 

But if the thought of having beans and rice for a year makes you ill and longing to die before “Armageddon”, you’ll be happy to note that there are PLENTY of uses for beans that you may never have imagined—even desserts, and there are a number of ways you can doctor up beans to a completely different kind of main dish that you would have though of previously.  How about a fudge made delicious with the addition of beans?  Or a really good pie?  How about adding peach jam and a few other treats to your cans of pork and beans?

So give this awesome food a try.  And be sure to add split peas, pinto, garbanzo, navy, Great Northern and kidney beans to your food storage and then experiment with these great recipes!  They are a winner every time I serve them.  Enjoy!

Bean Puree

Put beans and liquid in a blender.  Blend on medium speed until smooth; stop occasionally to scrape down the sides and stir beans up from the bottom.  Your puree should be a smooth consistency.  Use immediately or refrigerate for up to 3 days or freeze in an airtight container up to 6 weeks.  (This will thicken as it cools.)

Pinto Bean Wheat Bread

1 cup bean puree made with pinto beans (you can also use reconstituted refried beans for this recipe)

1 cup lukewarm water

1 T. honey

1 pkg. active dry yeast

2 T. vegetable oil

1 t. salt

3 cups whole wheat flour

¾ to 1 ½ cups all purpose flour

In a large bowl combine water and honey, stirring to mix together completely.  Dissolve the yeast in the honey/water mixture.  Let stand until mixture appears foamy.  Stir in bean puree, oil, and salt.  Gradually add whole wheat flour, stirring occasionally.  Add all purpose flour the same way.  Mix until dough is stiff.  Turn onto a lightly floured surface and knead until smooth and elastic.  (I presently do this recipe in my Bosch or Kitchen Aid mixer for about 7 to 8 minutes knead time.)  Return dough to bowl.  Spray non-stick spray on a piece of plastic wrap big enough to cover the bowl.  Place plastic wrap with the non-stick side facing down to prevent the dough from drying as it rises.  Allow dough to rise until doubled in size.  Form loaf, place it in your bread pan, and let it rise again to double in size.  (Still cover it with the sprayed plastic wrap.)  Once it’s risen, bake it at 350 degrees for about 50 minutes, or until golden brown.  Immediately remove from bread pan and allow it to cool on its side.  (Note: if you cook this in a solar oven it will not get “golden brown” but you can use the “hollow thump test” to ensure doneness.  Cooking time will take approximately 2 hours in a solar oven.)

Navy Bean Bundt Cake

1 2/3 cup navy beans, cooked and drained

1 cup sugar

1 T. vanilla

2 cups flour

1 t. baking soda

1 t. cinnamon

1/3 cup water (or you can use liquid from the cooked beans)

1 1/3 cups flaked coconut

1 cup softened butter

½ cup packed brown sugar

2 eggs

1 ½ t. baking powder

1 ½ t. nutmeg

1/3 cup evaporated milk

½ cup chopped pecans or walnuts

Puree beans in a blender or mash thoroughly with a potato masher or a fork.  Set aside.  In a large bowl combine butter, sugars, and vanilla.  Beat until creamy.  Add eggs and mix at high speed until well blended.  Then add milk and water and mix thoroughly.  Stir in bean puree and set aside.  In a medium bowl combine the flour, baking powder, baking soda, nutmeg, and cinnamon.  Stir half of the dry ingredients into the bean mixture until well blended.  Add the nuts and the coconut and blend completely.  Then add the remaining flour mixture.  Blend well.  Pour into a greased Bundt pan.  Bake at 350 degrees for 50 to 55 minutes.   You can also just pour this into a 13 x 9 x 2 inch greased pan and bake for 25-30 minutes at the same temperature 

Enjoy a most hearty Bundt cake!

Surprise Bean Pudding Cake (it’s a surprise because no one will guess it has beans in it, and there’s no “pudding” in it either)

Cream together:

½ cup butter or margarine

2 t. vanilla

1 egg


1 2/3 cup of mashed, cooked, drained pinto beans (you can use drained cans of beans as well)

½ cup applesauce

Mix until well blended then add:

¾ cup sugar

1 cup flour

1 t. cinnamon

½ t. salt

½ t. cloves

½ t. allspice

1 t. baking soda

Pour into a greased 9 x 13 x 2 inch pan. Bake at 375 degrees for 35 minutes.

Pilgrim Bean Pie

Photo c/o

Photo c/o

½ cup sugar

1 cup brown sugar, packed

2 eggs beaten

½ cup butter, softened

1 generous cup of mashed, cooked pinto beans (drained) (Note: you can substitute reconstituted dry beans, but be sure it’s a generous cup)

½ cup grated coconut (optional)

½ t. pumpkin pie spice (optional)

1 unbaked 9 inch pie shell

Whipped topping (which you can easily make from powdered milk or a powdered whipped topping packet)

Beat together the sugars, eggs, and butter until creamy.  Add coconut and pumpkin pie spice (optional).  Add pinto beans and blend well.  Pour into an unbaked pie shell and bake at 375 degrees for 20 minutes.  Reduce heat to 350 degrees and bake and additional 25 minutes or until a knife inserted in the middle comes out clean.  Serve with whipped topping.  

Bean Fudge

1 cup cooked, mashed pinto beans; drained (you can also use reconstituted refried beans)

¼ cup milk (Yes, powdered milk is fine in this recipe)

1 T. vanilla

1 t. almond extract

2 pounds powdered sugar

6 oz. unsweetened chocolate

6 T. butter or margarine

½ cup of chopped nuts (optional)

In a large bowl mix together the beans and milk.  This should resemble a mashed potato consistency.  Stir in vanilla and almond extract.  Melt chocolate and butter and then stir into the bean mixture.  Add nuts.  Gradually stiff in the powdered sugar.  Make sure it’s well blended.  Spread onto a light buttered 9 inch baking dish.  Chill 1 to 2 hours.  Cut into pieces and refrigerate to prevent melting.  (Although melted, this makes a yummy topping on pudding or homemade ice cream!)

Peachy Pork and Beans

5 (15 oz) cans of pork and beans-undrained

¼ cup brown sugar

1 16 ounce can of tomato sauce

1 t. mustard (not dry)

½ cup of diced ham or “Real Bacon Bits”

8 ounces of peach jam

½ cup catsup

Water as needed

Mix together all ingredients, adding water to the desired consistency.  Warm through on medium/high heat.  Serve.  (Serves about 15 and is GREAT for a potluck)

(My parents used to make this when I was growing up, and I craved it on warm bread.  But after I moved out of the house I asked them for the recipe and they couldn’t remember it.  So I’ve struggled over the years to make my own version of this heavenly spread.  This is as close as I could come.)

Bean Dip or Tortilla or Bread Spread

½ cups of dehydrated refried bens

1 2/3 cups boiling water

1 T. taco seasoning

¼ cup dehydrated onions

2 T. dehydrated garlic

Photo c/o

Photo c/o

Place all dry ingredients in a mixing bowl and add the boiling water.  Stir to moisten.  Let stand 25 minutes.  You can add salsa or some more water to thin it to your desired consistency.  Use on corn or flour tortillas, homemade bread, or hamburger buns.  Treat it just as you would a ham or beef spread and serve with desired condiments.  (Note: you can make this with dried or canned ingredients as well.  Just cut back on your water to only about 1 cup boiling water.)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

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powdered-milkOk, I admit it. I used to hate powdered milk as a kid.  But I have to admit, it’s come a long ways in 30 years, thank goodness.  With the cost of milk nowadays, if you’ve got more than 2 mouths to feed, it can cost as much for milk as it does to fill up your car with gas.  And if you’re a “dairy freak” like I am, you’ll wonder what in the world you’ll do in the event of an emergency when you may be FORCED to use powdered milk regularly.

powdered-milk-21Other than the fact that I always type the word “powdered” incorrectly, I truly do value this storage staple.  It will indulge my every dairy craving in a pinch, including buttermilk, cream cheese, sour cream, yogurt, and cottage cheese.  Just a little bit of culturing and it turns into whatever dairy product I desire.  In fact, I can even combine it with an equal amount of ice water and some flavoring and turn it into a yummy fluffy dessert topping.  And it’s great in all of my recipes.  It costs half as much as “fresh” milk, has zero cholesterol, zero fat, and is high in calcium, vitamin D and protein.  And hey, it even comes in an easy to store box which I can neatly stack on my shelves.  I have found no problem using it as a milk substitute in every recipe with just a bit of water added to it.  I can also make dry baked mixes or beverage mixes ahead of time with it with no need for anything else but water.  Ironically, the only thing I don’t care for powdered milk is as a substitute for just plain milk.  However, I have discovered the trick of adding in a ½ teaspoon of vanilla per half gallon of powdered milk mixture to make it taste a lot better.  I find that powdered milk tastes just fine when mixed equally with whole milk as well.  Plus, I’ve never had kids complain when I mix chocolate syrup or strawberry syrup in it straight.


Powdered milk tastes best if it is mixed up and allowed to chill overnight before serving, or for at least 4 hours.  Chilling actually aids in dissolving the powdered milk completely and gives it a fresher flavor.


OK.  To use powdered milk for just about anything, you first need to learn to reconstitute it.  So let’s start with that.


Reconstituted Powdered Milk:

refrigerate-milkTake a 2 quart pitcher and fill it just over half with very cold tap water.  Then add 2 and 2/3 cup of powdered milk.  Using a long whisk, whisk the milk until it appears to be well mixed and the milk appears to be mostly dissolved.  Then fill the pitcher to full with additional cold water.  It’s best to have a lid on the pitcher and then place it in the refrigerator overnight or at least 4 hours.  


To make buttermilk from reconstituted milk, you’re going to need some “starter.”  But don’t worry.  You can buy the small pints of buttermilk and store them in your freezer until you’re ready to use them. 

Cultured Buttermilk: You won’t believe how easy this is!  Take 3 and ¾ cups of reconstituted milk and add it to ½ cup of commercial buttermilk.  Allow it to sit on the counter overnight (8 to 10 hours at room temperature) and Voila! You’ve got buttermilk!  (I store it refrigerated thereafter, just so you know.)  I have to have buttermilk to make my all time favorite syrup recipe (Sorry, I’m going to save that for another post).

chocolatemilkHere’s another idea that I have loved to use with powdered milk.  It’s called “molasses milk.”  All you do is warm up about ¾ cup of reconstituted milk and then stir in a regular spoonful of molasses (double and triple accordingly).  It’s yummy.  It kind of tastes like caramel toffee.  And here you thought that molasses was just for cookies.  

Hopefully from reading this you’ve thought about the importance of having powdered milk in your supplies, along with molasses, chocolate syrup, and vanilla extract in your storage items.  For future reference I would also add that you’ll want lemon juice and cocoa as well.   


I look forward to sharing more with you later.

Copyright 2009 Kellene Bishop. All rights reserved.

You are welcome to repost this information so long as it is credited to Kellene Bishop.  

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I confess that it is doubtful I will make any friends with this particular posting.  It is inconvenient information that I share with you today.  While I happily provide you with a yummy recipe at the end of this blog, one in which you can make from your food storage supplies, I realize that what I am about to share is an unpleasant thought.


Wheat-farmerLess than one percent of our population claims farming as their occupation–down from 10% in 1997.  Over 40% of those farmers are north of the age 55.  The farmers of our nation are dwindling significantly.  Many of those farmers refused to grow wheat in past years due to an eagerness to earn a better living by jumping on the ethanol train, and thus grew corn and soy. 


On average, one farmer only produces enough food for 96 people.  In total there are 2 million farms in the U.S. (including livestock, etc).  We have a total estimated population of over 303 million citizens.  You do the math.  The number of farms has been decreasing about 6 percent per year and yet our population has been increasing by just under 1% each year and is expected to increase by nearly 49% by the year 2050.  A famine would overtake this nation in a matter of weeks if ANY violence or fluke of nature interrupted the operation of this highly interdependent system of food production and distribution.  On a much smaller scale, look at what ripple affect one hurricane had on our entire nation, let alone what it did to Louisiana and other areas.  Food, water, safety and freedoms were scarce.


surplus-wheat-khouzestan2For you additional consideration, know that our government has shipped all of our surplus wheat to foreign nations due to the famines as of late. There is none to replace it because there are so few farmers who have been growing wheat.  In other words, there is no longer any wheat or other public stores to fight famine in our own nation. 


Indeed we are in a precarious position.


Perhaps there is not a people in the history of this nation who have been as vulnerable to starvation as we are today.  Although we are highly specialized in our labor, we are relying almost completely upon electric power and labor-saving machinery.  We have largely forgotten the meaning of physical labor and the art of feeding and clothing ourselves.  If we had an interruption of our power supply, our production machinery, or our transportation, grocery markets would empty within hours and we would all be left to our own knowledge and skills to provide ourselves with the sustenance of life. 


This is an overwhelming though to contemplate. But it is more clear to me, in consideration of this additional information, why we have been advised for eons to have emergency preparedness supplies on hand.  Such supplies should address not just food and water, but shelter, clothing, medical, financial, mental, spiritual, and physical needs for protecting and providing for ourselves. 


empty-grocery-shelvesI understand that I may sound ludicrous. After all, it was probably just his past weekend that you roamed the aisle in the grocery stores and saw plenty.  Have you never been in a grocery store on a Monday though, when so many of their supplies have been depleted over the weekend?  I have and certainly feel inconvenienced by this simple anomaly.   Now picture this scenario a hundred fold as the result of a REAL food shortage and a failing currency in our nation.  It is as ugly as anything out of Hollywood has ever portrayed it.  If our currency fails then all of the foods we import into our nation cease.  If our food fails then all of the currency which we bring into our nation ceases as well.  It’s a no win situation and you don’t have to look far to notice that both commodities are under serious threat!


9mm-gun-casing1Mark my words, the time will come when ammunition is worth more than any currency we can wave; when a bucket of wheat is held more dear than a bucket of gold; and when life skills such as shoemaking and iron works, and masonry will have a greater value than an irrelevant retirement account.


We are naïve if we somehow believe that this type of forecast is reserved for the future generations in light of all that is blatantly going on around us. We are naïve if we believe that the government will protect us or that anyone else is responsible for our well-being in this matter. 


While you may bristle at this wake up call, nonetheless, wake up.  I’m not exactly a “morning person” either, but I know enough to realize just how important this preparation is for you, your family, and anyone you love.  And I tell you solemnly right now that the more complacent you choose to be in your lifestyle, the more hatred you will have for yourself later when you realize you could have done something to stop the suffering of those you love.


blueberry-dump-cake-butterBlueberry Dump Cake

The name says it all. This is easy!


2 cans of blueberry pie filling

1 box of yellow cake mix (18.25 ounces)

12 tablespoons of butter or margarine


Simply dump the blueberry pie filling in your baking dish or Dutch oven. Top it with the box of yellow cake mix.  Top that with the butter or margarine (melted or in cold pieces)

Bake at 350 degrees for 35-45 minutes until light golden brown on top. 


If you have a way to make ice cream, this is a yummy dish served warm with some vanilla ice cream on top. 




Copyright 2009 Kellene Bishop. All rights reserved.
You are welcome to repost this information so long as it is credited to Kellene Bishop.  

Subscribe to Preparedness Pro today and never miss a thing!