Top Secret:

To be opened only in case of plague, pestilence, airplane crash, skyscraper

fire, end of days, or extreme munchies!

MARSHALL EYES ONLY

Dad's Delicious
Days of Disaster
Delicacies
Rat Meat Free Edition*

*Recipes may contain some rat meat.

Basic Homemade Bread

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread
recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting
through my kitchen as it bakes. —Sandra Anderson, New York, New York

TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. YIELD: 2 loaves (16 slices each).

Ingredients
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar plus 1/2 teaspoon sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups bread flour

Directions
1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles
form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil
into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining
flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased
bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2
hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into
a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.
4. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an
internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Master Muffin Recipe

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 45 minutes Yield: 12-14 muffins

Use this master muffin recipe to make any muffin you love! They’re basic, easy, delicious, and
freezer friendly.

Ingredients
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar (or granulated)
2 large eggs, at room temperature
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60ml) milk (any kind), at room temperature

Instructions
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with
cupcake liners. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set
aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter
on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high
until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up
to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of
the bowl as needed.
Pour the dry ingredients into the wet ingredients and beat on low speed until just about
combined. Add the milk and continue to beat on low until combined.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the
muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature
to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the
center comes out clean. The total time these muffins take in the oven is about 22-23 minutes,
give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire
rack to continue cooling.
Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh
stored at room temperature for a few days– then transfer to the fridge for up to 1 week.

Notes
White Chocolate Raspberry Muffins – fold 1 cup raspberries + 3/4 cup white chocolate chips
into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking.
Apple Cinnamon Muffins – mix an additional 1/2 teaspoon ground cinnamon + 1/4 teaspoon
ground nutmeg with the dry ingredients in step 2. Fold 1 cup peeled chopped apple + 1/2 cup
chopped pecans or walnuts into the batter in step 4. Sprinkle muffin tops with some oats before
making.
Lemon Poppy Seed Muffins – leave out cinnamon and use granulated sugar instead of brown.
Mix 2 Tablespoons poppy seeds into the dry ingredients in step 2. Fold zest from 2 medium
lemons and juice from 1 medium lemon (2-3 Tbsp) into the batter in step 4. Sprinkle muffin
tops with coarse sugar before baking. Drizzle with lemon glaze after baking.
Mixed Berry Muffins – mix 1 and 1/2 cups mixed berries into the batter in step 4. Drizzle with
lemon glaze after baking.
Chocolate Chip Streusel Muffins – fold 1 and 1/2 cups semi-sweet chocolate chips into the
batter in step 4. Press crumbs down into muffin tops before baking.
Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw
overnight in the refrigerator, then bring to room temperature or warm up in the microwave if
desired.
Jumbo Muffins: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-
30. Makes about 6.
Mini Muffins: 350°F for 12-14 minutes. Makes about 36-40.
Good Old Fashioned Pancakes

Prep 5 m
Cook 15 m
Ready In 20 m
Recipe By:dakota kelly
"This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered
look of this recipe card, this was a family favorite."

Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center
and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto
the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Perfect Homemade Biscuits

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on
your table in about 15 minutes! A weekend staple in our house!

Prep Time 5 mins

Cook Time 10 mins
Total Time15 mins

Ingredients
3 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 cup whole milk

Instructions
Preheat oven to 450 degrees.
The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough
gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting
the butter into small pieces and stick back in the fridge pulling out only when ready to
incorporate into the dough.
Combine the dry ingredients in a large bowl.
Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to
see small, pea-sized pieces of butter throughout the dough.
Add in the milk and egg and mix just until the ingredients are combined. The dough will be
sticky but don't keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of
dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just
sprinkle on some additional flour.
Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with
nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake
for 10 to 15 minutes or until golden brown on top.
For extra yumminess, brush the tops of the biscuits with melted butter...
Nutrition
Calories: 246kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol:
46mg | Sodium: 214mg | Potassium: 257mg | Sugar: 4g | Vitamin A: 405IU | Calcium: 105mg |
Iron: 1.7mg
Homemade Pasta

Prep Time: 58 minutes

Cook Time: 2 minutes
Total Time: 60 minutes
Yield: 1 pound fresh pasta 1x

Description
My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a mixer, or in a
food processor. See tips above for how to roll the pasta out either by hand, with a pasta maker,
or with a stand mixer.

Ingredients
4 large eggs (room temperature)
2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)
1 tablespoon olive oil
1 teaspoon fine sea salt

Instructions
How To Make Pasta In A Food Processor:
Add all ingredients to the bowl of a food processor, fitted with the normal blade attachment.
Pulse for about 10 seconds, or until the mixture reaches a crumbly texture (see photos above).
Remove the dough and form it into a ball with your hands, then place the dough on a lightly-
floured cutting board. Knead the dough for 1-2 minutes until it is smooth and elastic. (If the
dough seems wet or sticky, just add in some extra flour. You want it to be pretty dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough
rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see
notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al
dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use
immediately.

How To Make Pasta In A Stand Mixer:

Add all ingredients to the bowl of a stand mixer, fitted with the dough hook. Knead the dough
on low speed for 8-10 minutes until it is smooth and elastic. (If the dough seems wet or sticky,
just add in some extra flour. You want it to be pretty dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough
rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see
notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al
dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use
immediately.

How To Make Pasta By Hand:

Place the flour in a mound on a large cutting board. Use your fingers or a spoon to create a
good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the
center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs.
Use a fork to begin whisking the eggs until they are combined. Then begin to gradually whisk
some of the surrounding flour into the egg mixture, adding more and more until the egg mixture
is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a
bench scraper to pull them back in.) Use your hands to fold in the rest of the dough until it
forms a loose ball. Knead the dough for about 10 minutes or until the dough is smooth and
elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if they
dough seems too wet or sticky. (You want the dough to be pretty dry.)
Form the dough into a ball with your hands and wrap it tightly in plastic wrap. Let the dough
rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.
Roll out the pasta dough into your desired shape, either by hand or using a pasta maker (see
notes above). Cook the pasta in a large pot of generously-salted boiling water until it is al
dente, usually between 1-5 minutes depending on the thickness of your pasta. Drain and use
immediately.

Notes
Flour: As mentioned in the post above, I most often make homemade pasta with “00” flour,
which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use
half “00” and half semolina flour, which yields a pasta that is a bit more sturdy and also helps
the sauce to cling to the pasta better. That said, any of the three flour options listed above will
work well.
Dried Fruit Bread

1 package active dry yeast

¼ cup warm water, about 105 to 110 degrees
1/3 cup unsalted butter
¾ cup whole milk
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs, beaten
2 cups all-purpose flour
2 cups bread flour
¼ cup golden raisins
¼ cup dark raisins
¼ cup chopped dried apricots
¼ cup dried currants
melted butter

In a large mixing bowl fitted with a paddle attachment, dissolve the yeast in ¼ cup warm water.
Melt the 1/3 cup butter in a small saucepan. Add the milk and heat until warm, about 110°.
Combine milk mixture with yeast mixture, the sugar, salt, eggs, and 1 cup all-purpose flour and
1 cup bread flour.
Soak dried fruit pieces in either hot water or liquor for about 10 minutes. If you do not do this,
the dried fruit will suck the moisture out of your bread, and you don’t want that!
Beat on low speed of mixer until blended and smooth. Cover and let rise for about 45 minutes
in a warm place. Stir in the raisins, apricots and currants. Beat in remaining flour, about 1/3 to
½ cup at a time.
Place dough hook on mixer(or do by hand) until the dough is smooth and elastic. Divide in half
and shape each half into a 12×8-inch oval loaf. Brush each loaf with melted butter. Place in a
large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled. Bake
in a preheated 350° oven for 25 to 30 minutes. Cool on rack.
Simple White Cake

This cake was sent home from our children's school. It is the simplest, great tasting cake I've
ever made. Great to make with the kids, especially for cupcakes.
By SCOTTOSMAN

prep: 20 mins
cook: 30 mins
total: 50 mins
Servings: 12
Yield: 12 cupcakes or 1- 9x9 inch pan

Ingredients
Ingredient Checklist
1 cup white sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk

Directions
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin
pan with paper liners.
Step 2
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir
in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Step 3
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is
done when it springs back to the touch.

Nutrition Facts
Per Serving:
209 calories; 8.9 g total fat; 52 mg cholesterol; 142 mg sodium. 29.4 g carbohydrates; 3.1 g
protein;
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com
04/30/2020

Vanilla Icing

Prep Time: 2 minutes Cook Time: 0 minutes Total Time: 2 minutes Yield: 1 cup

Vanilla icing is a baking staple! This recipe is perfect for cinnamon rolls, scones, muffins,
cakes, and more.

Ingredients
1 cup confectioners’ sugar, sifted (sift after measuring)
2–3 Tablespoons milk or heavy cream
1/2 teaspoon pure vanilla extract
optional: pinch of salt

Instructions
Whisk the confectioners’ sugar, 2 Tablespoons milk or heavy cream, and vanilla extract
together. Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker
icing, add a little more confectioners’ sugar.
Taste, then add a pinch of salt if desired.
If not using right away, cover and store icing in the refrigerator for up to 2 days.

Notes
This amount of icing is perfect for 1 batch of cinnamon rolls, scones, muffins, 1 cake etc. For a
larger batch, recipe can easily be doubled or tripled.
Heavy cream yields a thicker, creamier icing. Milk yields a thinner icing. Half-and-half can also
be used.
Flavor: Feel free to add more vanilla extract or even the seeds scraped from 1/4 of a vanilla
bean. For lemon or orange icing, replace the milk with fresh lemon or orange juice.
Easy Sugar Cookies

Rating: 4.46 stars

Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend
uses chocolate mints on top, and they're great!

prep: 15 mins
cook: 10 mins
total: 25 mins
Servings: 48
Yield: 4 dozen

Ingredient Checklist
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Directions
Instructions Checklist
Step 1
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda,
and baking powder. Set aside.
Step 2
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.
Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place
onto ungreased cookie sheets.
Step 3
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two
minutes before removing to cool on wire racks.

Nutrition Facts
Per Serving:
86 calories; 4 g total fat; 14 mg cholesterol; 60 mg sodium. 11.7 g carbohydrates; 0.9 g protein;
Buttermilk Fried Rat

Buttermilk fried rat isn’t the fanciest rat recipe, but it’s just so comforting. If you like fried
chicken — and who doesn’t? — you will like fried rat, which is a lot like chicken, in looks,
although it definitely tastes of itself, not chicken.

Most people make this recipe with store-bought rats, but I use cottontails. If you happen to be
blessed with a young snowshoe hare, squirrel or jackrat (look for white teeth and ears that tear
easily), you use them, too.

My recipe based on a buttermilk fried chicken recipe from my friend Elise at Simply Recipes. I
kicked up her spice mix by adding more garlic, cayenne and paprika, thus the red color.
Any spice mix you like works. Cajun, Montreal, Cavender’s, whatever.

You need a lot of oil for this, but you can reuse it. When you’re done, let the oil cool and then
pour it through a fine-mesh strainer that has a paper towel set inside it put over a bowl. The
paper towel will filter the brown bits and you can just pour the strained oil back into the
container. I generally get three uses from my oil.

Most rats are sold whole, and if you don’t know how to get them into serving pieces, here is a
primer on how to cut up a rat.

Serve your fried rat with grits, or by themselves with some cole slaw and potato salad on the
side. This is picnic food, or food to munch on while watching the game. Like I said, comforting,
not challenging.

As a general rule, 1 domestic rat will serve 2 to 3 people, as will a jackrat. A snowshoe hare will
serve two, a cottontail and a squirrel just one. You can also do this with chicken (of course), as
well as quail. Oh, and should you have leftovers, they are fantastic cold for lunch the next day.

If you are using wild cottontails, I highly recommend you brine your rats before frying. A
simple brine of 1/4 cup kosher salt to 4 cups water will do -- the rat is going to get plenty of
seasoning later. Submerge your bunny in this brine about 8 hours. This process keeps them
moist. Domesticated rats don't really need this, but if you want to brine them, do so for no more
than 4 hours.

Prep Time4 hrs

Cook Time25 mins
Total Time4 hrs 25 mins
Course: Main Course
Cuisine: American, Southern
Keyword: fried foods, rat
Servings: 4 people
Calories: 930kcal
Ingredients
2 to 4 cottontails, cut into serving pieces
2 cups buttermilk
2 tablespoons Italian seasoning, or mix together 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme
and 1 tablespoon dried parsley
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons cayenne, or to taste
1 1/2 cups flour
1 teaspoon salt
2 cups vegetable oil

Instructions
Mix the buttermilk with the all the spices except the salt and flour. Coat the rabbit with the
mixture and set in a covered container overnight, or at least 4 hours.
When you are ready to fry, pour the oil into a large pan -- a big cast iron frying pan is ideal -- to
a depth of about an inch. The general idea is you want the oil to come halfway up the side of the
rabbit. Set the heat to medium-high.
Meanwhile, take the rabbit out of the buttermilk and let it drain in a colander. Don't shake off
the buttermilk or anything, just leave it there.
Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will
immediately sizzle. When the oil is hot, pour the flour and salt into a plastic bag and shake to
combine. Put a few pieces of rabbit into the bag and shake to get it coated in flour.
Set the coated rabbit pieces in one layer in the hot oil so they don't touch. Fry for about 8 to 12
minutes. Fry gently -- you want a steady sizzle. Turn the rabbit pieces and fry for another 10
minutes or so, until they are golden brown. The forelegs will come out first, followed by the
loin, and the hind legs will come out last. You will probably need to fry in batches, so just leave
the uncooked rabbit pieces in the colander until you are ready to flour them up and fry them.
Don't let floured pieces sit.
When the rabbit is ready, rest them on a rack set over a paper towel to drain away any excess
oil. If you are cooking in batches, set this in a warm oven.

Nutrition
Calories: 930kcal | Carbohydrates: 46g | Protein: 119g | Fat: 27g | Saturated Fat: 15g |
Cholesterol: 418mg | Sodium: 962mg | Potassium: 2218mg | Fiber: 3g | Sugar: 6g | Vitamin A:
1519IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 20mg