Favorite recipes for shut-ins?
There are a million sites with postings on this theme right now, but this seems like an interesting opportunity to survey the Tildes community's collective wisdom.
I'll share one of my own pantry baking recipes to kick off - the only fresh ingredient required is eggs.
Patience Limited's Honey Cake
(based on original "Majestic and Moist Honey Cake" from smittenkitchen.com)
This is a simple, one- or two-bowl quick bread-type recipe which has a dense, cake-like crumb. (I highly recommend using a kitchen scale for faster and more uniform results, but it's a forgiving recipe if you measure instead.)
It can be eaten alone like a sweet bread if baked in loaf pans, or used as layers for other desserts if baked in loaf or sheet pans. The recipe is so versatile that it can also be easily scaled up or down, and portioned as mini-loaves or cupcakes with appropriate adjustments to cooking time.
This honey cake recipe is fantastic by itself with a cup of coffee in the morning, and will keep for days if lightly wrapped.
[Not gluten-free, but contains no nuts if optional almond topping is omitted, and is vegetarian and kosher.]
3 1/2 cups (440 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon kosher salt
4 teaspoons (about 8 grams) ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cardamom powder
1/2 teaspoon ground ginger powder
1 cup (235 ml) vegetable oil
1 cup (340 grams) honey
1 cup (300 grams) granulated sugar
1/2 cup (95 grams) brown sugar
4 large eggs at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup warm (235 ml) coffee or strong tea
1/4 cup (60 ml) rye, whiskey, or rum
1/2 cup (45 to 55 grams) slivered or sliced almonds (optional)
Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.
[I make my batch in two full-size 9" x 5" x 3" loaf pans (8 cups each), and it makes two perfect loaves.]
Preheat oven to 350°F (177°C). Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, cardamom, and ginger. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.
Let cake stand fifteen minutes before removing from pan.
The recipe is fairly simple and delicious and uses mostly canned products. You can make it all in one pot if you need to and you can make it in bigger batches and freeze it. We eat ours over spaghetti but it is also great by itself or on hotdogs.
Recipe for Chili Spaghetti (serves 2-3)
1 large onion or two small ones
1 lb. of ground chuck
1 can of chili beans - medium - we use Bush's
1 can of tomato soup - we use Campbels
2 cans of tomato sauce - we use Hunt's
3 - 4 good size tablespoons of chili powder - you can add this to taste but I would say this is a minimum.
1 box of angel hair pasta - optional
Toppings
Cheddar cheese - grated
Sweet onion - chopped
Oyster crackers
Slow cook the chopped onions in covered skillet with a little olive oil or butter
When they are tender, uncover and brown just a little.
Put the onions in the pot you are using for chili.
Then brown your ground chuck.
Cook the meat until liquid is gone and the meat really starts browning.
Add the contents of the cans to the pot, with the onions. When meat is done add to the chili pot along with the chili powder.
Once it is heated, simmer it on low for 1 1/2 to 2 hours. DO NOT cover.
Stir often, depending on the thickness of your pan, it sometimes wants to burn on the bottom.
Shakshuka - This is becoming a favourite, I cooked it yesterday and it was a big success, easy, sweet and spicy.
There are many takes on this North African dish, I followed this guy's recipe -
https://www.youtube.com/watch?v=LV0FfKc2s6k
What do you mean by shut in recipe? Something that only uses nonparishables?
I'm not setting explicit boundaries for this, but I'd say stick to whatever you can do with a once-a-week speedy grocery run, plus what you have in your pantry.
awesome, I'll see what I can find!