Worse Than Flock Cameras

There’s a company out there that sells governments a way to break into security cameras. Once inside, its customers can watch the live feed as it happens. Worse, they can go back into recorded footage and change it, and the edited video shows no sign that anyone touched it. That company is called Toka, and a former Israeli prime minister helped start it. And according to Toka, its customers are the US government and its closest allies. They aren’t keeping any of this secret, either, because it’s spelled out right on their own website.

For two years now, folks have grumbled about Flock cameras reading plates at every intersection, and God knows they had good reason. Even so, a Flock camera only records where your car has been. Toka’s tools can reach into recordings like that and rewrite them, so next to Toka, Flock is the least of your problems.

The Same Investor Is Behind Flock Cameras Too 

Flock Safety is the name you most probably already know, with cameras in thousands of American towns logging plates and vehicles.

Andreessen Horowitz led Flock’s $275 million funding round in March 2025, and that round valued the company at $7.5 billion. But the same firm also invested in Toka. 

Toka was co-founded in 2018 by former Israeli Prime Minister Ehud Barak and former IDF cyber chief Yaron Rosen, and it keeps offices in Tel Aviv and Washington. The company sells only to governments.

On its homepage, it uses the term “frictionless surveillance,” which it describes as watching a target with almost no physical access or equipment.

That sounds harmless enough on the page. But what reporters found underneath is not. 

Camera Footage Is No Longer Proof Of Anything

The Israeli newspaper Haaretz ran an investigation and found that Toka sells technology that lets clients find security cameras or webcams in a chosen area, break into them, and watch the live feed. So far, that is ordinary spyware, and plenty of companies sell something like it.

But the next part is different. 

The same technology can reportedly alter footage that was already recorded, not just the live video, and it leaves no trace. So a recording from last month can be edited today, and the file still looks clean. Reporting described systems that let footage be downloaded, edited, and uploaded again with no sign that changes were made. A guard watching his monitor could be looking at a normal feed that was swapped out without him knowing. 

Software can now change what a camera saw in ways the human eye will never catch, and that same kind of technology keeps creeping into the systems that run our power grid. That’s why we must learn how to survive when AI takes down the grid – this knowledge puts you ahead of a threat that plenty of Americans still treat like science fiction. 

We treat video as evidence in this country. It clears people in court, and it convicts them too. So a tool that rewrites that record changes what everyone believes happened. And you could not argue your side, since the file itself would back up the lie.

Your Cameras Could Be Mapping Your House For Someone Else

Most of the coverage focuses on street cameras and government buildings. But the reach goes further than that. Toka’s tech can tap into web-connected cameras at intersections, parking lots, malls, hotels, airports, and even homes. It uses internet-connected sensors, including webcams and car media systems, to locate cameras inside a given area. On top of that, the company has shown interest in targeting devices through Bluetooth and Wi-Fi.

That lands closer to home than any plate reader. Plenty of preppers have a doorbell camera out front and another one over the driveway. Those cameras show your vehicles and your delivery schedule. They also show the hours nobody is home. An indoor camera gives away more, since it shows your floor plan and where you keep anything worth taking. A few days of that footage tells a stranger your routine better than your neighbors know it.

Worse, a camera that can be edited can be used against you. Imagine footage that shows your truck somewhere you never went. You would have a hard time arguing, because the file would carry no sign of tampering.

Of course, you can’t stop Toka from editing a file on some faraway server. But its tools find cameras by reading the Wi-Fi and Bluetooth signals around them, and you can turn that same trick around in your own home. Since any camera watching you has to send its signal somewhere, you’ll catch most of them once you learn the 6 ways to spot a camera that’s spying on you inside the house and even under the hood of your car. 

This Software Hides Where Other Spyware Gets Caught

You may remember the noise around Pegasus, the phone spyware that turned up on journalists’ devices. Researchers caught Pegasus because it left marks behind, and Intellexa’s Predator worked the same way. Experts could examine a phone and find the fingerprints.

Toka’s software works differently, and technical documents reviewed by a hacker hired by Haaretz showed it leaves no digital traces on the devices it hacks. Those documents also indicate it does not show up on the list of users of the cameras it targets.

So there is nothing to find, and nothing to prove. The victim never learns anything happened. 

That matters for how news travels now. A video crosses the country in an afternoon, and people believe what they see with their own eyes. So a manipulated clip of a riot or a shooting would do real damage before anyone checked it. And checking it might not even work, since the usual forensic tools hunt for traces that this tool does not leave.

Nobody Can Promise These Tools Stay In Friendly Hands

Toka has an answer for all of this. A spokesperson told Haaretz that its only clients are the US and its closest allies, and that it does not sell to private clients or individuals. The company also said it runs an annual review guided by international measures of corruption, rule of law, and civil liberties. Its activities are overseen by the Israeli Defense Ministry. 

Take that at face value if you want. But history gives us a reason not to. The NSA built a hacking tool called EternalBlue, and in 2017 it leaked. Criminals used it to build the WannaCry ransomware, and hospitals across Britain went dark along with businesses in dozens of countries. So a government-only weapon stayed government-only right up until the day it did not.

Then again, even perfect security would only cover the tool itself. Approved client lists change with administrations, and an agency that can edit footage today will still be able to edit it under whoever comes next. In a grid-down stretch or a real crisis, when nobody is filing paperwork and oversight gets thin, those promises mean nothing.

Signs Your Camera System Has Been Taken Over

You will not get an alert when something like this happens, so the warning signs show up in small places instead. Go through this list once a month and you will catch most of what can be caught.

• A gap in the timestamps. Footage that jumps from 2:14 to 2:19 with no reason is the most common sign of a cut.
• Camera activity when you were asleep. Most systems keep a log of who logged in and when. An entry at 3 a.m. that nobody in your house can explain deserves a closer look.
• A camera that goes offline on its own. Short dropouts happen with bad Wi-Fi, but a camera that drops at the same hour every few days is worth asking about.
• File sizes that look wrong. A ten-minute clip that takes up far less space than your other ten-minute clips may have been re-encoded somewhere else.
• Settings you never changed. Resolution dropped, motion alerts switched off, or storage shortened from thirty days to two.
• A device on your router you cannot name. Log into the router now and then and read the list of what is connected, then block anything you do not recognize.

Then again, spotting a break-in after the fact only tells you the damage is already done. So the #1 trick to lock hackers out of your cameras is worth more than any monthly check, because it stops most of these warning signs before they ever show up. 

Keep Your Recordings Somewhere Safe

Spotting a problem is only half the job, though, since the real protection comes from making your footage harder to reach in the first place. You do not need to rip out your cameras over this either, because a camera that records locally is still worth having.

• Record to local storage. An SD card or a hard drive in your house beats a cloud account, and a drive sitting in your closet cannot be reached from the street.
• Copy the important clips off. Anything involving a trespasser, an accident, or a dispute goes onto a USB stick that same week, and that copy is your proof if the original ever changes.
• Change the default password on every camera. Most of them ship with something like admin and 1234, and those defaults are published online for anyone to look up.
• Put the cameras on their own Wi-Fi network. Most routers let you run a guest network, so keep the cameras there and your phones and computers on the main one.
• Turn off remote viewing if you never use it. That feature opens a door into your system from anywhere in the world, and most folks check their cameras from the couch anyway.
• Point indoor cameras at doors, not at your supplies. A hallway shot covers the entry without showing a stranger your pantry shelves or your safe.
• Unplug what you are not using. An old tablet propped in a window or a baby monitor nobody needs is one more way in.

Then again, there are situations where none of these checks help you. For example, Porch pirates don’t care about your camera, and some of them have walked up masked, looked straight into the lens, taken what they came for and were never caught. A few didn’t stop at packages either, since what they carried off was personal paperwork, and a thief like that has no reason to delete the footage at all. So for that kind of visitor, the #1 trick to keep porch pirates away does the job your camera can’t. It comes down to cayenne pepper and a box, though you’ll want to learn how it’s set up before you try it on your own porch. 

How to Feel Safe in a World Without Privacy

I’ve spent a long time digging into stories like this one, and my goal has always been to show folks the truth about the gadgets we bring into our homes. Every camera and smart device we buy makes life a little easier, but it also opens a window that someone else can look through. And as the Toka story shows, the people looking through it are sometimes the same ones who are supposed to protect your privacy.

I believe you have every right to know how easily that kind of power gets abused.

You may feel that none of this applies to you, because you’ve never done anything to catch a government’s eye. Even so, these cameras don’t pick and choose who they watch. They sweep up whole streets and neighborhoods, so a regular family can end up as collateral damage in somebody else’s case without ever knowing why. For that reason alone, it makes sense to learn how to protect yourself now, while things are still fairly calm.

And that calm may not last much longer. My biggest worry is that right now, three dangerous forces are coming together at the same time. If I am right, every household in the country could face burglaries, assaults and riots, and in the worst case, the destruction of a civil war.

If it ever comes to that, nobody will help you, and you’ll be living much like guerrilla fighters, the small bands of ordinary people who have held out against far stronger armies throughout history. Guerrilla fighters know how to stay unnoticed and how to defend a home with very little, yet most Americans rarely pick up those skills living day to day. You’ll get a much clearer picture once you understand their survival strategy and the guerrilla tactics that can help your family stop being vulnerable.

The video below walks you through what’s coming, so take a few minutes to watch it when you have the time:

With that knowledge on your side, you’ll be far better prepared to keep yourself and your family safe at home when trouble finally shows up.

---

You may also like:

The 6 People You Should Never Open Your Door To

Defend Your Home Like a Black Ops Soldier (VIDEO)

How to Store Meat Outdoors in Winter

Security Mistakes You’re Probably Making On Your Property

The Complete Guide to Protecting Your Life Online

The post Worse Than Flock Cameras appeared first on Ask a Prepper.

from Ask a Prepper https://ift.tt/t07hPm3

How To Make Donuts

One of my favorite Saturday morning rituals is grabbing donuts. When the girls were little, donuts were always a favorite treat. As I’ve gotten older, making them on my own is much easier. Today, I’m going to talk about how to make donuts. These aren’t just donuts; these are the BEST ones you’ll ever have. We are talking about the melt-in-your-mouth kind of donut. Please note: I made a NEW recipe card below by halving the regular recipe.

Do you call them donuts or doughnuts? This special treat is popular in many countries. It is prepared in various forms as a sweet snack, either homemade or purchased from bakeries, supermarkets, food stalls, and franchised specialty vendors. ‘Doughnut‘ is the traditional spelling, while ‘donut‘ is the simplified version.

Ingredients – Donuts

• Milk: Due to the fat content, milk helps to produce a softer donut, enriches the flavor, and browns the dough while cooking.
• Mashed Potatoes: They make them moist and fluffy.
• Butter: Helps keep them from crumbling and prevents water from evaporating, creating a moist, soft, and fluffy donut.
• Eggs are an excellent protein source that help bind the dough, creating moist, soft donuts, and also increase browning during the cooking process. Egg yolks add to the delicious richness.
• Sugar: When used in yeast bread or donuts, sugar provides food for the yeast. It helps shorten the rise time in rolls or donuts, maintaining moisture and creating softer rolls or fluffier donuts.
• Salt: Added to help tighten the gluten in the flour and acts as a preservative.
• SAF Instant Yeast (this is what I use) is a leavening agent that helps produce the gas that makes the dough rise. It feeds on the added sugar. The yeast mixture expels carbon dioxide in the rising process.
• Water: Water helps to keep the donut moist.
• White All-Purpose Flour (I use Bread Flour): All-purpose white flour has a lower protein content. Bread flour has more protein, which helps hold the shape of the donuts and adds more nutrients.

Ingredients – Donut Glaze

• Powdered sugar: Helps to create a smooth consistency; adds sweetness; preferred sugar in baked goods.
• Heavy Cream or Whole Milk: Also called heavy whipping cream. It has a milk fat content of 36-40%. If you decide to use whole milk, combine 1/4 cup milk with 2 tablespoons and 2 teaspoons of melted butter to equal 1/3 cup of heavy cream.
• Vanilla Extract: Enhances the flavors of powdered sugar and heavy cream/whole milk. Some people call the coating a vanilla glaze!

Items Needed in The Kitchen:

• Doughnut/Donut Cutter
• Cookie Sheets (Baking Sheets)
• Cooling Rack
• Mixing bowl or Heavy-Duty stand mixer
• Rolling pin
• Dough Scraper
• Measuring Cups and Measuring Spoons
• 12-inch Cast Iron Skillet
• Thermometer
• Donut Strainer Tool
• Pastry Cloth

How To Make Donuts

Donuts used to be the one DIY item in the kitchen that intimidated a few people. However, this recipe for homemade donuts is so easy that anyone can make them! You can’t go wrong with these! Whether you make them for breakfast or as a special treat, they are well worth your time.

For over twenty years, I made about ten dozen donuts on Halloween for our neighbors, who would come to our home for good food and conversation. Then we moved, and I miss that tradition. I cut the recipe down for all of us today! LOL!

Step One – Gather the Ingredients

Gather each of the ingredients. Using a measuring cup or spoon, measure them as directed and place them in individual bowls so they can easily be poured into the mixing bowl.

Step Two – Pour All Ingredients into a Mixing Bowl Except The Flour

I use either my Bosch bread mixer or my 6-quart KitchenAid mixer for this recipe, though you could mix it by hand. Today, I used my KitchenAid with a dough hook. A KitchenAid 6-quart can handle it, but it’s not strong enough to make bread.

I combine all the ingredients except flour in the bowl at once. I mix the ingredients slightly and then slowly add the flour, mixing thoroughly.

Step Three – Mix Dough, Keeping the Dough Soft

Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.

Step Four – Cover the Dough with Plastic Wrap

Use a spatula to push the dough down in the bowl. Cover the dough with some greased plastic wrap.

Step Five – Allow Dough to Rise and Double in Size

Be patient and let the dough rise until it doubles in size.

Step Six – Punch Down Dough – Cut Dough in Half

Punch down the dough and place it on a floured surface. After rolling it out on my pastry cloth, I used a dough cutter to cut it in half, then cut 12 donuts from each half.

Step Seven – Roll Out the Dough 1/2 inch thick – Cut the Dough with a 2.75-inch Donut Cutter

With a rolling pin, roll the dough out on a lightly floured surface about 1/2-inch thick, then cut it with a 2.75-inch doughnut cutter. I had Mark help me cut them.

Step Eight – Cover with Greased Plastic Wrap – Allow to Rise and Double the Original Size

Cover them with greased plastic wrap. Let them rise again until they double the original size.

Step Nine – Fry in Oil and Make Doughnut Glaze

Once they have doubled in size, they are ready to be fried in oil. Make your glaze right now. It’s so easy—use a whisk.

Step Ten – Heat Pan to 375°F (190°C). Cook 4-5 Donuts at a Time for 1 Minute

The oil temperature needs to reach 375°F (190°C). You can use a deep-fry thermometer to measure the temperature accurately. Begin by cooking 4-5 donuts in a 12-inch pan. Use tongs to flip the donuts. Cook each side for about 1 minute or until golden brown.

Drain on a cooling rack, with a baking sheet underneath and paper towels to collect excess hot oil. Use a slotted spoon if you have one. I ran out of energy, so I didn’t cook the donut holes.

Step Eleven – Cool Them On A Wire Rack

Have the cooling wire rack ready to set the hot donuts on.

Step Twelve – Whisk Glaze and Warm in Microwave – Dip Donuts in Glaze While Warm

Whisk the glaze again, then warm it up a bit in your microwave (in 30-second increments). When the donuts are warm, I like to dip them in the glaze. Make sure both sides are covered, and let the excess glaze drip onto a cookie sheet below the rack. I use a butter knife to flip them.

Finished Product

Serve immediately. For easy cleanup, I like to place the donuts on a parchment-lined baking sheet. These are best when served the same day and even better when eaten while still warm. Enjoy your Glazed Donuts with a glass of milk, a hot cup of chocolate, or a hot cup of coffee.

Other Popular Posts:

• Sourdough English Muffins
• How To Make Flour Tortillas From Scratch

How To Make Glazed Donuts

Print

Glazed Donuts or Spudnuts

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Let Them Rise 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 24 Doughnuts

Author Linda Loosli

Ingredients

Doughnuts

• 2 teaspoons SAF yeast
• 1/4 cup warm water
• 2 cups scalded milk, cool slightly
• 1/2 cup butter, softened
• 3/4 teaspoon salt
• 2 large eggs, well beaten
• 1/2 cup white granulated sugar
• 1 cup mashed potatoes, no milk or butter added
• 1 teaspoon nutmeg, optional
• 6-1/2 cups white bread flour (that's what I use)

Doughnut Glaze

• 2 cups Powdered sugar
• 1/3 cup Heavy Cream or Whole Milk
• 1/2 teaspoon Vanilla Extract

Instructions

Doughnuts

• Gather the ingredients.
• I use my Bosch bread mixer or my 6-quart Kitchen Aid Mixer, although you could mix these by hand. I combine all the ingredients except flour at once in the bowl. I mix the ingredients slightly and then slowly add the flour. Mix thoroughly.
• Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
• Cover the dough with some greased plastic wrap.
• Let the dough rise until it doubles in size.
• Punch down the dough and place it on a floured countertop. Cut the dough in half with a dough cutter.
• Roll the dough out on a lightly floured surface about 1/2-inch thick using a rolling pin, then cut with a 2.75-inch donut cutter.
• Cover them with greased plastic wrap. Let it rise again until it doubles the original size.
• Once they have doubled in size, they are ready to be fried in oil. I do not have a special deep fryer.
• I use an electric skillet or a cast-iron skillet with hot vegetable oil (375°F) = (190°C) about 2 inches deep. Start cooking with 4-5 donuts in the 12-inch pan, cooking each side for about 1 minute or until golden brown.
• Drain on a cooling rack with a cookie sheet underneath with paper towels to collect excess oil. You can use a slotted spoon if you have one.

Doughnut Glaze

• Have the cooling rack ready to set the hot donuts on.
• Whisk the ingredients together. I like to dip the donuts in the glaze when the donuts are warm.
• Make sure both sides are covered and let the excess glaze drip onto a cookie sheet below the rack. Serve immediately. These are best when served on the same day.

How To Make Glazed Donuts Recipe Cut In Half

Print

How To Make Glazed Donuts of Spudnuts (Half of The Main Recipe)

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 Doughnuts

Author Linda Loosli

Ingredients

• 1 teaspoon SAF yeast
• 1/8 cup warm water
• 1 cup scalded milk cool slightly
• 1/4 cup butter softened
• 3/8 teaspoon salt
• 1 large egg well beaten
• 1/4 cup white granulated sugar
• 1/2 cup mashed potatoes no milk or butter added
• 1/2 teaspoon nutmeg optional
• 3-1/4 cups white bread flour that’s what I use

Doughnut Glaze

• 1 cup powdered sugar
• 2 tablespoons + 2 teaspoons cup heavy cream or whole milk
• 1/4 teaspoon vanilla extract

Instructions

Doughnuts

• Gather the ingredients.
• I use my Bosch bread mixer or my 6-quart KitchenAid mixer, although you could mix these by hand. I combine all the ingredients except the flour in the bowl at once. I mix the ingredients slightly and then slowly add the flour. Mix thoroughly.
• Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
• Cover the dough with some greased plastic wrap.
• Let the dough rise until it doubles in size.
• Punch down the dough and place it on a floured countertop. Cut the dough in half with a dough cutter.
• Roll the dough out on a lightly floured surface about 1/2-inch thick using a rolling pin, then cut with a 2.75-inch donut cutter.
• Cover them with greased plastic wrap. Let it rise again until it doubles in size.
• Once they have doubled in size, they are ready to be fried in oil. I do not have a special deep fryer.
• I use an electric skillet or a cast-iron skillet with hot vegetable oil at 375°F (190°C), about 2 inches deep. Start cooking with 4-5 donuts in the 12-inch pan, cooking each side for about 1 minute or until golden brown.
• Drain on a cooling rack with a cookie sheet underneath, with paper towels to collect excess oil. You can use a slotted spoon if you have one.

Doughnut Glaze

• Have the cooling rack ready to set the hot donuts on.
• Whisk the ingredients together. I like to dip the donuts in the glaze when the donuts are warm.
• Make sure both sides are covered, and let the excess glaze drip onto a cookie sheet below the rack. Serve immediately. These are best when served on the same day.

Can I use Instant Potatoes?

Yes, you can. I used these because they are, in fact, potatoes. I boiled 2 cups of water and stirred the flakes in with a fork. These worked great. You’ll not use the whole package. You only need one cup of mashed potatoes for this recipe.

They come in different flavors. Idaho Instant Potatoes are available at your local grocery store for about $2.00 to $2.50 a package.

How do you make DIY glazed donuts from scratch?

Well, this is the recipe you need to learn how to make glazed doughnuts from scratch. It’s very easy, and the kids can help! You can make your own instead of going to the store for some!

I usually make the donuts in a uniform round shape, but it would be really fun to use a round cookie cutter or other shapes if you have a different desired shape!

What is the glaze made of?

While making glaze can seem intimidating, it’s super easy! You will need powdered sugar, heavy cream, and vanilla extract. These are straightforward ingredients you can grab at the store and keep on hand at all times. The glaze on these is fantastic!

How bad is a glazed donut for you?

I don’t have the nutrition information for these donuts, but a few glazed donuts probably aren’t bad for you as long as you don’t eat a dozen. I won’t lie, though. This recipe will make you want to eat a dozen donuts—they are that good!

Can I freeze DIY glazed gems?

Honestly, you can freeze almost anything as long as you wrap it up nicely. To freeze these donuts, I placed six doughnuts in each baggie and put them in the freezer. I wouldn’t keep them in the freezer for more than one month.

To warm a frozen donut, place it on a plate and microwave it. You will love all of these again. It’s like they just came off the cooling rack. SQUEAL!

What is the difference between a donut and a doughnut?

I quote Merriam-Webster: “Most dictionaries enter donuts as a variant of doughnut. The spelling of donut without the –ough has appeared in enough written sources (and has been made popular by brands such as Dunkin’ Donuts) that it has become an accepted spelling”.

What does a Glazed Donut mean?

It’s a deep-fried piece of dough frosted or glazed with powdered sugar, milk/cream, and vanilla.

Who invented the donut or doughnut?

I quote Fox News.com: “Captain Hanson Gregory (1832-1921) created the donut as a teen while trying to feed a crew of sailors, and changed American culinary culture forever. Americans have a “hole” lotta love for the donut. Credit Maine mariner Captain Hanson Crockett Gregory for that.

Can I use active dry yeast instead of instant yeast?

I prefer using instant yeast because it eliminates unnecessary steps. Instant yeast can be added directly to the dry ingredients, whereas active dry yeast must be dissolved in warm water before being added to the dry ingredients. It’s all about simplicity, right?

Can I make donut holes with the dough scraps?

Yes! Everyone loves eating the little donut holes! My mouth is watering! Cook the donut holes in the same way as the actual dough.

How can I make a chocolate glaze for these?

I really like the taste of the vintage glaze in this recipe! If you would like to make a chocolate glaze, I would recommend adding a tablespoon of cocoa powder at a time to the original glaze mixture until you reach your desired taste.

What is the best way to store these doughnuts?

I highly recommend storing these donuts in the fridge. They will last 4-5 days in an airtight container.

What is the best oil to use to fry donuts?

I highly recommend using vegetable oil; it has a very mild flavor. If you are interested in using a different type of oil, I would recommend canola, peanut, sunflower, or olive oil. They do have a slightly stronger flavor than vegetable oil.

Can I decorate the donuts?

This donut recipe is incredibly versatile and can be easily modified to suit your taste. I really like a simple donut with a delicious glaze! It would be really fun to add some sprinkles if you want that taste and look.

Baked Cake Donuts

Final Word

When you’re raising your children or having grandchildren over, remember that these types of memories are so important. These donuts are among those baked treats the whole family will love.

Plus, it’s nice to have your very own recipe to pass down through your family from generation to generation. I hope your family enjoys this recipe just as much as mine does! May God bless this world, Linda.

The post How To Make Donuts appeared first on Food Storage Moms.

from Food Storage Moms

Shrub Recipe: A Centuries-Old Drink

Estimated reading time: 5 minutes

This week's video is about how to make the original soda—the one Americans used to drink before we had Coke and Pepsi and a million other sodas. It's called a shrub, and it’s a delicious probiotic drink that was very popular in the 1700s and early 1800s. Vinegar drinks are also self-preserving, meaning they can sit out without refrigeration for a very long period of time.

What Exactly Is a Shrub?

The name “shrub” comes from the Arabic word “sharab,” which simply means “drink.” Before refrigerators were around, people needed a way to keep fruit from going to waste at the end of the growing season. Vinegar was one of the best preservatives they had, so they would soak their fruit in vinegar and sweeten it to make a tangy syrup that would last for months.

The syrup was then mixed with water to make a refreshing drink, and it was especially popular with farmers working out in the fields on hot summer days. If that sounds familiar, it's because shrub is a close cousin of switchel, another old-fashioned vinegar drink.

Shrubs eventually fell out of style once refrigeration and store-bought sodas came along, but they've been making a big comeback in recent years. You'll even find them on the menu at some fancy cocktail bars.

This video by Off Grid with Doug and Stacy dives into how to make a shrub, which can also be included as an ingredient in many other homemade drinks including sports drinks, cocktails, mocktails, energy drinks, and homemade sodas.

Making a shrub is incredibly easy to do. First, you will need to gather the following ingredients and items.

Ingredients

• 1 cup of fresh fruit (berries will be the best bet for this recipe)
• 1 cup of apple cider vinegar (preferably raw)
• 1 cup of honey (preferably raw)
• Jar (quart size)
• Spoon
• Strainer
• Pitcher
• Drinking Glass
• Ice
• Water

A few notes on the ingredients:

Fruit: Berries are the easiest to work with because they mash up so nicely, but you can use just about any fruit you like. Peaches, plums, cherries, apples, and pears all make wonderful shrubs. This is also a great way to use up fruit that's a little too ripe to eat fresh.

Vinegar: Raw apple cider vinegar is the best choice because it contains the “mother,” which is the cloudy stuff you see floating at the bottom of the bottle. The mother is made up of beneficial bacteria and is where the probiotic benefits of this drink come from. Raw honey adds some good stuff too. If you want to experiment, you can also try white wine vinegar, red wine vinegar, or a splash of balsamic vinegar for a different flavor.

Honey: Honey can be expensive, so don't worry if you don't have much of it on hand. Plain white sugar works just fine, and it's actually what most people used to make shrubs back in the day. Brown sugar or maple syrup will also work and give your shrub a richer taste. Just keep in mind that honey should never be given to babies under one year old.

Once you have accumulated each of these ingredients, follow these steps.

Instructions

1. Mash the fruit together and then place them together in a jar. (A fork or potato masher works great for this.)
2. Add vinegar and honey to the jar.
3. Use the spoon to mix all of the ingredients together until the honey is completely dissolved.
4. Close the jar with a lid.
5. Shake the jar vigorously. For an even stronger flavor, you can let the jar sit in the refrigerator for a day or two, giving it a shake every so often.
6. Remove the lid from the jar and then pour the mixture through a strainer and into a pitcher. Press down on the fruit with your spoon to get out as much juice as you can.
7. Now pour the strained mixture back into your jar.
8. Place ice into a drinking glass.
9. Take out one-quarter of the mixture from the jar and pour it into a drinking glass.
10. Add some water into the mixture in the glass. (Sparkling water works great too if you want something that tastes more like soda.)
11. Stir the mixture together again. Give it a taste and add more water if it's too strong.

That’s it! By following the above steps you will have high quality and delicious shrub, and it should be very similar to the same shrub drink that our ancestors used to drink and enjoy hundreds of years ago.

Flavor Ideas to Try

Once you've made your first batch, have some fun experimenting with different combinations. You can add fresh herbs or spices to the jar along with the fruit. Here are a few tasty ideas to get you started:

• Strawberry and basil
• Blackberry and sage
• Blueberry and lemon peel
• Peach and fresh ginger
• Apple and cinnamon
• Raspberry and mint

How to Store Your Shrub

The vinegar and honey help preserve your shrub, but many people like to keep it in the refrigerator anyway because it helps the fruity flavor stay fresh longer. Store it in a clean jar with a tight-fitting lid. If you ever notice mold or a strange smell, toss it out and make a new batch.

Other Ways to Use Shrub

Shrub isn't just for drinking! Because it's basically a fruity, sweetened vinegar, you can use it in the kitchen in all sorts of ways. Try whisking it with a little olive oil for a simple salad dressing, using it as a marinade for chicken or pork, or drizzling a berry shrub over vanilla ice cream for a sweet and tangy treat.

One quick tip: vinegar is acidic, which can be hard on your tooth enamel over time. If you drink shrub often, try sipping it through a straw or rinsing your mouth with plain water afterward.

For a more detailed discussion and to see how it's done, check out the video below.

You May Also Like:

• 8 Fast-Growing Privacy Shrubs and How to Grow Them
• Baking Bread the Way Early Americans Did
• How To Grow Healing Witch Hazel
• 25 Survival Recipes You Should Practice Making NOW
• 35 Old-School Life Hacks That Used to Be Common Knowledge

The post Shrub Recipe: A Centuries-Old Drink appeared first on Homestead Survival Site.

from Homestead Survival Site https://ift.tt/YbGgIlV

50 Sandwich Ideas for Your Homemade Bread

Today I’m sharing 50 sandwich ideas for your homemade bread. Most of them use ingredients you probably already have on hand, and many are perfect for using up leftovers so nothing goes to waste.

There’s something special about pulling a warm loaf of bread out of the oven. The whole house smells wonderful, the kids come running, and for a moment everything feels right with the world. But once that first slice with butter is gone, the next question is always the same. What should we make with the rest of it? I wish I could have everyone come over to my house and show them how easy it is to make bread. The trick is FRESH ingredients.

I love baking bread at home because it stretches the grocery budget, uses simple pantry staples like flour, yeast, salt, and water, and gives my family something far better than most store-bought loaves. Homemade bread is also a wonderful skill for anyone who cares about food storage and self-reliance. If you keep wheat, flour, and yeast in your pantry, you can feed your family well even when store shelves are bare. Please note: I store my Dough Enhancer and SAF Yeast in the refrigerator, never in the pantry. Surplus goes in the freezer. I only use a dough enhancer in my whole-wheat bread, dinner rolls, and cinnamon rolls. Bread Maker Machine, Dough Scraper, Bread Bags with ties.

Why We Should Learn To Make Bread

Making homemade bread is one of the most valuable skills a family can learn. This saves money, since a few cups of flour, a little yeast, salt, and water cost far less than a bakery loaf. It gives you control over what goes into your food, with no preservatives or ingredients you can’t pronounce. It also builds self-reliance, because if you keep wheat, flour, and yeast in your food storage inventory, you can still feed your family fresh bread during a job loss, a winter storm, or an empty grocery store shelf. Just as important, bread making brings families together. Children love to knead the dough, watch it rise, and share that first warm slice. Our grandmothers knew these things well, and passing this simple skill on to the next generation is a gift that’ll bless your family for years to come.

Why Homemade Bread Makes Better Sandwiches

Homemade bread has more flavor, a better texture, and no long list of preservatives. A sturdy homemade loaf holds up to hearty fillings without falling apart, and it toasts beautifully. It’s also much cheaper. A basic loaf costs well under a dollar or two to make at home, depending on your ingredients, while a quality bakery loaf can cost five dollars or more.

Tips for Slicing and Storing Homemade Bread

Let your bread cool completely before slicing, or it’ll squish and turn gummy. A serrated bread knife works best. Store your loaf in a bread box or a paper bag for a day or two, or wrap it tightly and keep it in a plastic bag. If you won’t use it within three days, slice it and freeze it so you can pull out just what you need. Day-old bread is perfect for toasted sandwiches, grilled cheese, and French toast.

Classic Lunchbox Sandwiches

1. Peanut Butter and Jelly. The old faithful. Use homemade jam if you have it, and your kids will think you’re a superhero.
2. Peanut Butter and Banana. Slice a ripe banana over peanut butter and drizzle with honey for a filling, inexpensive lunch.
3. Ham and Cheese. A few slices of ham, your favorite cheese, and a swipe of mustard. Simple and always a winner.
4. Turkey and Swiss. Add lettuce and a little mayonnaise for a classic deli-style sandwich at home.
5. Bologna and Cheese. A nostalgic, budget-friendly favorite. Fry the bologna for an extra treat.
6. Egg Salad. Hard-boiled eggs, mayonnaise, mustard, salt, and pepper. Eggs are one of the most affordable proteins around.
7. Tuna Salad. Canned tuna is a food storage staple. Mix it with mayonnaise, chopped celery, and a little pickle relish.
8. Chicken Salad. Use leftover or canned chicken with mayonnaise, grapes or celery, and a sprinkle of pepper.
9. Cream Cheese and Cucumber. Light, cool, and refreshing. Cut into small squares for a tea party lunch with the grandkids.
10. Honey Butter. Soft butter whipped with honey on fresh bread. Sometimes the simplest things are the best.

Warm and Toasty Sandwiches

11. Classic Grilled Cheese. Butter the outside of your bread and grill with cheddar or American cheese until golden. Pair it with tomato soup.
12. Grilled Ham and Cheese. Add ham to your grilled cheese for a heartier meal.
13. Tuna Melt. Spread tuna salad on bread, top with cheese, and grill or broil until bubbly.
14. Patty Melt. A ground beef patty with grilled onions and Swiss cheese, toasted on buttered bread.
15. Grilled Peanut Butter and Jelly. Grill it like a grilled cheese. The warm, melty center is a family favorite.
16. Pizza Grilled Cheese. Add pepperoni, a spoonful of pizza sauce, and mozzarella. Serve with extra sauce for dipping.
17. Apple and Cheddar Melt. Thin apple slices and sharp cheddar make a sweet-and-savory combination.
18. Croque Monsieur. The French version of a ham and cheese, topped with a simple white sauce and broiled.
19. Monte Cristo. Ham, turkey, and cheese dipped in egg and cooked like French toast. Dust with powdered sugar and serve with jam.
20. Open-Faced Cheese Toast. Top a thick slice of bread with shredded cheese and broil. Quick, cheap, and comforting.

Hearty Dinner Sandwiches

21. Sloppy Joes. Ground beef simmered in a tangy tomato sauce, spooned onto thick slices of toasted bread.
22. Meatloaf Sandwich. Leftover meatloaf with ketchup is one of life’s greatest pleasures.
23. Hot Roast Beef. Leftover roast on bread, smothered in hot gravy. Serve with a fork.
24. Pulled Pork. Slow-cooked pork with barbecue sauce, topped with a scoop of coleslaw.
25. Shredded Chicken Barbecue. Stretch one pot of chicken into several meals with this easy option.
26. Philly Style Cheesesteak. Thin-sliced beef with sautéed onions and peppers, topped with melted provolone.
27. Hot Turkey. Perfect for after the holidays. Leftover turkey, gravy, and a side of cranberry sauce.
28. Meatball Sub. Use frozen or homemade meatballs with marinara and mozzarella on sliced bread.
29. Chicken Parmesan. Breaded chicken with marinara and melted cheese. Leftover chicken nuggets work in a pinch.
30. French Dip. Thin-sliced roast beef with a small bowl of beef broth for dipping.

Breakfast Sandwiches

31. Egg and Cheese. A fried or scrambled egg with a slice of cheese. Ready in five minutes.
32. Bacon, Egg, and Cheese. The classic diner breakfast made at home for a fraction of the price.
33. Sausage and Egg. Use a breakfast sausage patty for a filling start to the day.
34. French Toast Sandwich. Two slices of French toast with peanut butter or cream cheese, topped with berries in the middle.
35. Fried Egg and Tomato. A summer garden favorite with salt, pepper, and a little mayonnaise.
36. Cinnamon Toast. Butter, cinnamon, and sugar on toasted bread. Fold it over for little hands.

Vegetarian and Garden Sandwiches

37. Tomato Sandwich. Thick garden tomato slices, mayonnaise, salt, and pepper. A true taste of summer.
38. Veggie and Hummus. Spread hummus and pile on cucumbers, carrots, lettuce, and sprouts.
39. Caprese. Tomato, fresh mozzarella, basil, and a drizzle of oil and vinegar.
40. Avocado Toast Sandwich. Mashed avocado with a squeeze of lemon, salt, and a sliced egg.
41. Black Bean Burger. Make patties from canned black beans, breadcrumbs, and spices. Another great food storage meal.
42. Grilled Vegetable. Use zucchini, peppers, and onions from the garden with a little cheese.

Leftover and Pantry Sandwiches

43. BLT. Bacon, lettuce, and tomato. Cook extra bacon at breakfast and save it for lunch.
44. Club Sandwich. Three slices of bread layered with turkey, ham, bacon, lettuce, and tomato.
45. Leftover Steak. Thin-sliced steak with horseradish sauce or steak sauce.
46. Spam and Egg. A pantry classic. Fry the Spam until crispy and add a fried egg.
47. Canned Chicken Melt. Mix canned chicken with mayonnaise and cheese, then grill.
48. Deviled Ham. Canned deviled ham spread is a shelf-stable lunch your grandparents probably loved.
49. Baked Bean Toast. Warm canned baked beans spooned over buttered toast, a British favorite.
50. Sweet Treat Sandwich. Cream cheese, a little sugar, and sliced strawberries, or chocolate spread with banana for a special dessert.

Budget Tips for Sandwich Night

Plan a sandwich night once a week to use up leftovers before they go bad. Buy cheese in blocks and slice it yourself, since it’s usually cheaper than pre-sliced. Cook a large roast, ham, or whole chicken on the weekend and use it for sandwiches all week. Make your own spreads like honey butter, garlic mayonnaise, or flavored cream cheese. Keep canned tuna, chicken, Spam, and peanut butter in your food storage so you always have a sandwich option on hand.

And don’t forget the heels of the loaf. Those end pieces make wonderful toast, bread pudding, croutons, or breadcrumbs. Nothing has to go to waste.

Print

No-Fail White Bread: 2 Loaves (Must Use Fresh Ingredients)

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 27 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 42 minutes minutes

Servings 2 one-pound loaves

Author Linda Loosli

Ingredients

• 1 cup warm milk
• 2 tsp.  SAF instant yeast
• 2 tsp. dough enhancer (optional)
• 1 egg
• 1/8 cup oil-I use olive oil
• 3/4 tsp. sea salt
• 1/4 cup sugar
• 1/4 cup warm water
• 3 to 3-1/2 cups white bread flour

Instructions

• I start with a Bosch bread mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl.
• I then add the eggs and lightly mix them in the Bosch so the egg does not “cook”.
• Then I slowly add the warm milk and flour. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
• Then knead the dough for about 7-8 minutes. I place the dough in a greased bowl and cover it with plastic wrap.
• Let the dough rise until it's doubled in size. Then punch down the dough, make it into loaves, and place these in greased pans (this recipe makes two 1-pound loaves).
• I let it rise once again (using the same plastic wrap) until doubled in size.
• Remove the plastic wrap and bake them at 350°F (176°C) for 27-30 minutes. I lightly butter the tops of each loaf after baking and remove them from the pans.

Notes

HOW TO MAKE SCONES aka Fry Bread

1. I start with a very large skillet and heat the oil one to two inches deep until I can spritz a few drops of water into the oil ever so carefully; then I know it’s hot enough.

  2. You will start with one ball of dough about the size of a tennis ball, maybe a little smaller, but bigger than a golf ball.

  3. Then mash the dough with the palm of your hand on a greased countertop and use a rolling pin to roll the dough from the center out. You keep rolling from the center out until they are very thin.

   4. Then place them in the hot oil really carefully because the oil will splatter. Here’s the deal: yes, it’s a big mess, but I’m talking about memories right now.

   5. Adults and kids always love hot scones. Fry them until golden brown, then turn them over and cook the other side until golden brown too.

Print

Heidi’s Bread Machine Recipe/TWO one-pound loaves

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Knead & Rise 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 2 Loaves

Author Linda Loosli

Ingredients

• 1-1/2 cups water
• 4 cups bread flour
• 1/4 cup sugar
• 2 tablespoons dry instant milk
• 2 teaspoons salt
• 2 tablespoons butter
• 1 tablespoon Saf Instant yeast

Instructions

Zojirushi Bread Maker Instructions

• Add the ingredients listed to the Baking Pan in the order listed. Press the COURSE button and select Course No. 11 (for DOUGH ONLY), and press the START button. After it stops, remove the dough from the Dough Bread Pan. Use a dough scraper to cut the dough into two equal-sized pieces for the two loaves. I use bread pans this size: 7.75 x 3.75 x 2.5 Inches. Grease your bread pans, place the dough in them, and cover with plastic wrap. Let rise until double the size. Remove the plastic wrap. Preheat your oven to 350°F (176°C). Bake for 28-30 minutes or until baked through.

  PLEASE CHECK YOUR BREAD MAKER BRAND'S INSTRUCTIONS.

Step-By-Step Instructions (Additional Help)

• 1. Set the Baking Pan into the Main Body and close the lid.

  2. Insert the Power Plug into an electrical outlet.

  3. Press the "COURSE" UP button until it reaches Course #11 (for DOUGH ONLY). This is what I did today.

  4. Push the Start button.

  5. You'll also see the word "Rest" next to #11, telling you that it is in the "rest" phase as the unit warms up the ingredients.

  6. This "rest" phase should last about 20-25 minutes.

  7. You'll hear the unit move into the "knead" phase as the kneading blades start spinning to knead the dough.

  8. The screen will change from "rest" to "knead" during this period.

  9. After a few minutes, the unit will make a buzzing sound, and you'll notice the word "add" flashing on the screen. This is the appropriate time to add any ingredients you want to your dough, such as nuts or raisins. You can open the lid, add the desired additional ingredients, and close it without changing any settings.

  10. Once the knead phase is complete, you'll see the word "rise" on the screen next to #11. This is the phase where the yeast kicks in and does its thing.

  11. When there are approximately 30 minutes remaining in the dough-making process, you'll see the time setting change from the estimated completion time to 30 minutes, which means there is that much time remaining. This clock setting will change in 1-minute increments until the dough-making phase is finished. When I could see the dough was ready through the glass opening in the lid, I skipped this step. I turned off the machine and unplugged it.

  12. After it stops, you remove the dough from the Dough Bread Pan.

  13. Use a dough scraper to cut the dough into two equal sizes and then mold them into two loaves of bread. (I use bread pans this size: 7.75 x 3.75 x 2.5 Inches.)

  14. Place the loaves into your greased bread pans, cover with plastic wrap. and let double in size.

  15. Remove the plastic wrap.

  16. Preheat your conventional oven to 350°F 176°C and bake for 28-30 minutes or until baked through.

  PLEASE CHECK YOUR BREAD MAKER BRAND'S INSTRUCTIONS.

How To Make The Best Grilled Cheese Sandwich

Bread Machine Bread-How To Make It

Final Word

A fresh loaf of homemade bread is more than a meal. It’s a blessing we can share with the people we love. Whether you’re packing lunches, feeding a hungry crowd on a busy weeknight, or stretching your grocery budget, these 50 sandwich ideas will help you make the most of every slice. Gather your family around the table, say a little prayer of thanks, and enjoy the simple goodness of food made by your own hands. What’s your family’s favorite sandwich? I’d love to hear about it. May God bless this world, Linda

The post 50 Sandwich Ideas for Your Homemade Bread appeared first on Food Storage Moms.

from Food Storage Moms