Thursday, July 5, 2012

Update from the Field:

The WDSCB recieved a special update from the field last week and wanted to share it with our readers. Kat Talada of the Reedus Renegades Group sent us this photo of her family preparing Maple Syrup Muffins from our June 6, 2012 update. We are grateful for the contact.  Since the outbreak, we've not heard much from other Survivors. What little has been reported cannot be verified.

The WDSCB has recently heard several disturbing reports of a self-proclaimed "Governor" who has seized power somewhere in Coweta County, Georgia.  Until these reports can be independently verified, we would advise ALL Survivor Groups in Heard, Carroll, Douglas, Fayette and Fulton Counties, Georgia to avoid contact with any survivors and leave the area if possible. It is being reported that this self-styled "Governor" may hold power as far away as Northern Alabama in addition to North-Western Georgia. 

We will repost the recipe for Powdered Eggs and Maple Syrup Muffins and will return to our normally scheduled updates on Monday, July 9th.

Cheddar Herbed Scrambled Eggs

4 Tbsp. Powdered Egg Mix (the WDSCB recommends Honeyville)
8 Tbsp. Water
1/4 tsp. Thyme
1/4 tsp. Rosemary
1/4 tsp. Garlic
1/2 tsp. Land O'Lakes Cheddar Sprinkles.

Mix Powdered Egg Mix, water and all herbs in a small bowl with a wire whisk. Let sit for a few minutes.

Heat a skillet, coated with nonstick cooking spray, over medium heat. Pour in egg mixture and stir every few seconds with a rubber spatula (the same way traditional eggs are scrambled). Cook over medium heat, stirring occasionally for about 2 minutes or until softly set.

Sprinkle with Cheddar sprinkles and serve immediately.

Maple Syrup Muffins

2 cups Bisquick (Heart Smart variety)
1 cup Almond or Soy milk
Powdered Egg mix to equal 1 egg
1 tsp. Ground Cinnamon
1/2 cup maple syrup (divided)

Preheat oven to 400°. Mix all ingredients (except maple syrup) in a medium mixing bowl until blended. Stir in 1/4 cup of the maple syrup. Blend well.

Spray a muffin tin with nonstick cooking spray. Fill muffin tins 2/3 full with batter. Drizzle remaining 1/4 cup of maple syrup over muffin batter, dividing evenly.

Bake for 15-17 minutes or until the tops spring back when lightly touched.

Serve hot with jam or jelly if you have it.

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