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Wednesday, June 22, 2016

Cookies To Count On

Janet Groene's
Molasses Mollies
    RV cooks can make this huge batch of homemade dough any time, at home or on the go. Then bake cookies as needed in the oven or toaster oven. They are good plain or with frosting.  Make them in a dainty size to serve with tea, or make whoppers to turn into whoopie pies. Crumble cookies over chunky applesauce, nuke until warm  and you have a cobbler.

1 cup light molasses
2 sticks butter
1 cup sugar
2 eggs
5 cups flour
½ teaspoon baking soda
2 teaspoons cinnamon

    In a large saucepan, heat molasses and butter, stirring in sugar until butter melts. Set aside.Dump in dry ingredients and work in well  to make a very stiff dough.
    Form dough into logs. wrap in plastic wrap and chill at least four hours for up to 8 days. 
    Slice dough into thin rounds and bake on parchment or nonstick foil  10-15 minutes at 375 degrees or until set and slightly browned on the edges. Cool completely. Makes about 3 pounds cookies. 

See Janet Groene's latest book for boondocking and emergencies.  Survival Food Handbook, is a guide to provisioning and cooking with shelf-stable foods.

Tuesday, June 14, 2016

Plum Wonderful for Breakfast or Dessert

Janet Groene's
Tapioca Plum Pudding
    Quick-cooking tapioca is a useful thickener to keep in the RV pantry. It keeps forever and cooks into juicy little BB’s, adding an interesting texture to the finished dish. Serve with crisp toast for breakfast or with regular or whipped cream for dessert. Personally, I like it with French vanilla dairy free cream, which is available in regular or sugar free. 

Small can evaporated milk (2/3 cup)

½ cup “minute” tapioca

1 teaspoon vanilla
½ teaspoon cinnamon
1 cup chopped pitted prunes (tightly packed)
1/3 cup white or brown sugar or equivalent
Cream or milk

    Add water to the evaporated milk to make two cups liquid. Stir liquid, tapioca, vanilla, cinnamon, prunes and sugar in a pressure cooker. Bring to full pressure. Hold 3 minutes, then set aside while pressure returns to normal. Serve with milk or cream and more sugar if you like. Serves 4 to 6.

Saucepan method: Assemble as above and cook, stirring over low-medium heat, until it's thick and tapioca is plump. 

See Janet Groene's RV-ready recipes at

Tuesday, June 7, 2016

A Tot of Sherry Makes Salads Sing

 Janet Groene’s
Ole! Spanish Salad
    Subtle tweaks and tastes can turn a tossed salad into a dish with a wow factor. This one is special enough to stand on its own for a celebration lunch with nothing but peasant bread and a hearty cheese on the side. Try it with buttercrunch lettuce, romaine, iceberg, Boston lettuce. It’s the dressing and additions that give it the  flamenco flavor.

6 cups crisp lettuce, torn in bite size
2 large, seedless oranges, peeled and sectioned
Small sweet onion, thinly sliced
Small can sliced black olives, well drained
Small jar diced pimentos, well drained
½ cup olive oil (preferably Spanish)
2 tablespoons each red wine vinegar and sherry wine
1 teaspoon each salt, pepper
    Chill vegetables. Whisk oil, vinegar, wine, salt and pepper and toss with the vegetables just before serving. Serves 6. 

Janet's newest cookbook, Survival Food Handbook, is for boondockers, emergency meals and help with your RV travel provisioning plan.
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