100 that will Disappear fast

[preppingsu]

Still don't know what Graham Crackers are on that original list. Do I need some? I'm scared...

http://en.wikipedia.org/wiki/Graham_cracker

The graham cracker was invented in 1829 in Bound Brook, New Jersey, by Presbyterian minister Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing nutrition and flavor. While graham crackers started out as a mild food, unsweetened or mildly sweetened, they are more commonly known as a sugar and/or honey sweetened baked good that approaches a cookie (or the British English term biscuit).

[diamond lil]

Scots translation = oatcakes!

[In the Dark]

Stolen from Martha stewart:

1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey
Directions

Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Cook's Note

Crackers can be stored in an airtight container at room temperature up to 3 days.

[Youcantseeme]

im guessing its American?

over here it would be

1 sweets chocolate crisps
2 anything alcoholic
3 tinned /dried food

4 everything else

I like it! Made me laugh to myself!

[MedicHerbalist]

I can't believe anyone would be stupid enough to spend precious prepping-money on cigarettes (except perhaps to barter). Possibly I might include some tobacco seeds. Cheap with lots of long-term bartering potential for the grown product. Tobacco can grow quite well in the UK. My father grew it in WW2. I really don't fancy being a tobacco dealer though post SHTF. I would rather help people than make them ill. Perhaps the loss of tobacco will be a hidden benefit of the SHTF!! I think I will store some brewing-barley seeds instead and maybe hop seeds. I could be a brewer/distiller and we could all get pissed instead. (The world may be awful but we would not give a stuff!!)