Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Bread Machine Hints and Tips No. 1
This very easy to follow recipe helps you make a soft bread that will have everyone wanting another slice!
Make sure that all ingredients are at room temperature. Put all ingredients in bread pan in order listed. Yeast should be fresh. Store yeast in the refrigerator. Bringing it up to room temperature only takes a few minutes.
If you are making bread other than white, you may need to add gluten and/or lecithin to your dough. They are especially helpful when making whole wheat, rye or other heavier type breads by helping to improve the elasticity of the dough.
The key to using the auto-breadmaker is to have the correct proportion of flour to liquid. After the dough has kneaded for a few minutes in the breadmaker, look in and see if there is ONE ball of dough which is incorporating most of the flour from the sides of the pan. If it’s a ‘gooey mess’, add 1 tablespoon flour until it makes ONE SOFT ball. If there are two or more balls, add 1 tablespoon water and see if it makes 1 ball. (You may have to go back and forth with this until you get it right.)
While it’s in its first knead (BEFORE it goes into the fermentation cycle), open the lid and touch the dough lightly. It should be in one soft ball. If your finger has sticky dough on it, add a tablespoon of flour. Let it knead a minute and touch it again and check to see if it’s still sticky. Keep adding a tablespoon at a time ONLY until it’s no longer sticky, Don’t OVERDO it!
If it just makes a slight indentation and doesn’t look crusty, it’s probably about right. If it feels too dry or is in two or more DRY-looking balls (not a sticky mass), add a tablespoon at a time of WARM water. DO NOT ADD TOO MUCH LIQUID. If you add too much liquid in proportion to the flour, the dough may rise too much and may overflow.
If you look in and see that the dough is threatening to rise up over the top of the bread pan, don’t panic, poke it a few times with a toothpick, skewer, fork, etc. until it deflates a little.
printed from: http://recipes.recipeland.com/recipes/recipe/Bread_Machine_Hints_and_Tips_No_1_268
© 2008 www.RecipeLand.com All rights reserved.
Bread Machine Hints and Tips No. 2
By using this recipe, you will be able to learn all the tricks bread machines have to offer!
Thanks for all the advice! I am new to breadmaking and found these tips very helpful.
9 months ago by artteach71
These tips (Hints #1 and #2) are so very useful! I was given a breadmaker without instructions and I had absolutely no experience with this sort of equipment. So far, however, with the help of these guidelines, I have had unexpected success making different kinds of bread which everyone at home loves!
over 5 years ago by northgardengal
I’ve found that I can use butter, margarine, diet margarine (although it does add a little moisture), olive oil, etc. for the fat.
I add 3 tb. buttermilk powder to many of the recipes. I add it on top of the flour, but I have heard that many people add it right after the yeast.
Eggbeaters and dry egg substitutes work fine, too.
I often add 1/2 cup of sourdough starter to my breads. I have 3 starters: white sourdough, potato (sweet bread) starter, and whole wheat starter. I decrease the water or milk called for in recipes when I add a starter.
Although the DAK takes 3 c flour, you can use more if you are making whole wheat or other dark breads because it doesn’t rise as much. If you are making rye or pumpernickel, your bread will be a smaller, denser loaf when baked.
If you are adding nuts or raisins to you recipe, shake them in a baggie with about 2 ts. flour before adding them to the dough. The time to add them is towards the end of the second cycle when you hear the beeps.
Raisins add a little moisture to the dough so you’ll probably need a tad more flour after adding them in order for the dough not to be sticky.
I know that there are gadgets out now to help with slicing Breadmaker Bread, however I still use my trusty electric knife to slice it. Since my Breadmaker makes round bread, I slice it in half vertically first and then slice each half into slices. After it has completely cooled, I store it in baggies. The first day, I just leave it on the counter. After that, I store it in the refrigerator or freezer.
printed from: http://recipes.recipeland.com/recipes/recipe/Bread_Machine_Hints_and_Tips_No_2_1789
© 2008 www.RecipeLand.com All rights reserved.
Herb Bread - ABM
Yields: 1 servings
Ingredients
3 tablespoons applesauce
1/2 cup onion chopped
1 cup milk
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 teaspoon dill weed dried
1/2 teaspoon basil dried
1/2 teaspoon rosemary leaves dried
1 1/2 teaspoons yeast, active dry
Directions
Place all ingred. including onion mix in pan. select light crust and press start.
printed from: http://recipes.recipeland.com/recipes/recipe/Herb_Bread_-_ABM_5616
© 2008 www.RecipeLand.com All rights reserved.
Blueberry Bread
Yields: 2 loaves
Recipe Cooking Time Preparation 20 minutes
Cooking 40 minutes
Ready In 60 minutes
Ingredients
1 package yeast, active dry
3 cups bread flour
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon butter or margarine
16 1/2 ounces blueberries canned, well drained, reserve 1/4 c liquid
1/4 cup water approximate
Directions
In order listed, add all dry ingredients into pan.
Put well drained berries into a 2 cup measuring cup, add 1/4 cup of retained juice and enough water to equal 1 1/3 cups.
Select white bread and push “Start”.
NOTE: All ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough for machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350 f. for 35-40 min.
printed from: http://recipes.recipeland.com/recipes/recipe/Blueberry_Bread_5547
© 2008 www.RecipeLand.com All rights reserved.
Beer Sourdough Starter
Yields: 1 servings
Ingredients
1 each beer flat
1 1/4 cups flour, all-purpose
Directions
Mix well, let sit on counter 5-10 days, stir 3 x per day.
When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe.
printed from: http://recipes.recipeland.com/recipes/recipe/Beer_Sourdough_Starter_6241
© 2008 www.RecipeLand.com All rights reserved.
Beer Rye Bread - ABM
Yields: 15 servings
Ingredients
1 package yeast, active dry
2 1/4 cups whole wheat flour
1 1/4 cups beer stale
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons oat flour
1 1/2 cups rye flour
Directions
Place all ingredient into the breadmaker. Process on the white bread cycle.
printed from: http://recipes.recipeland.com/recipes/recipe/Beer_Rye_Bread_-_ABM_5057
© 2008 www.RecipeLand.com All rights reserved.
Beer Cheese Bread - ABM
Yields: 1 servings
Ingredients
10 ounces beer light, flat
1 tablespoon applesauce
1 1/2 teaspoons salt
1 tablespoon sugar
3 cups bread flour
2 1/4 teaspoons yeast, active dry 1 packet
4 ounces american cheese 2 slices
4 ounces cheddar cheese cubes
Directions
Place all ingredient into the breadmaker. Process on the white bread cycle.
printed from: http://recipes.recipeland.com/recipes/recipe/Beer_Cheese_Bread_-_ABM_5060
© 2008 www.RecipeLand.com All rights reserved.
Bean Bread - ABM
Yields: 1 servings
Ingredients
1 cup water
3/4 cup beans black, , dry, cooked, drained
1 1/2 tablespoons applesauce
1 1/2 tablespoons honey
3/4 teaspoon salt
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoons yeast, active dry
Directions
printed from: http://recipes.recipeland.com/recipes/recipe/Bean_Bread_-_ABM_6178
© 2008 www.RecipeLand.com All rights reserved.
Bean Biscuits
Yields: 16 servings
Recipe Cooking Time Preparation 30 minutes
Cooking 15 minutes
Ready In 45 minutes
Ingredients
1 1/2 cups flour, all-purpose
1/2 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup butter or margarine, softened
1 cup kidney beans cooked, white or red
2/3 cup milk
Directions
Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs.
In food processor or blender, puree beans with milk. OR mash beans and stir in milk. Stir into dry ingredients all at once to make light soft dough.
Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds.
Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand.
Bake at 400 F for 12 to 15 minutes or until golden brown.
printed from: http://recipes.recipeland.com/recipes/recipe/Bean_Biscuits_4445
© 2008 www.RecipeLand.com All rights reserved.
Oatmeal Pudding Cookies
This is the best oatmeal cookie recipe i’ve found so far. the cookies were chewy and had a great flavor.
Yields: 36 servings
Recipe Cooking Time Preparation 10 minutes
Cooking 40 minutes
Ready In 50 minutes
Ingredients
1 cup butter or butter flavored shortening
3/4 cup brown sugar packed
1/4 cup sugar white
3.5 ounces instant pudding mix, french vanilla or vanilla
1 1/4 cups flour, all-purpose
1 teaspoon baking soda
3 1/2 cups rolled oats
1 cup raisins, seedless optional
Directions
Preheat oven to 350 degrees F (175 degrees C).
Line baking sheets with parchment paper.
In a large bowl, cream together shortening, brown sugar, and white sugar until smooth.
Blend in instant pudding, then beat in eggs until the batter is light and fluffy.
Combine flour and baking soda; mix into the batter.
Stir in oats and raisins.
Dough will be stiff.
Drop dough by spoonfuls onto the prepared baking sheets.
Bake for 8 to 12 minutes in the preheated oven, or until firm.
Cool on wire racks
printed from: http://recipes.recipeland.com/recipes/recipe/Oatmeal_Pudding_Cookies_48105
© 2008 www.RecipeLand.com All rights reserved.
[Vickie, have you any idea where the instant pudding mix recipes are in the thread??
I rejected one recipe that called for a cup of instant pudding powder, they are getting expensive, in this period that is now called a recession....thanks, granny]
Peanut Butter Cup Cookies
One word...Excellent!
Yields: 25 servings
Recipe Cooking Time Preparation 10 minutes
Cooking 35 minutes
Ready In 45 minutes
Ingredients
1 3/4 cups flour, all-purpose
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter softened
1/2 cup sugar white
1/2 cup peanut butter
1/2 cup brown sugar packed
1 each egg beaten
1/2 teaspoon vanilla extract
2 tablespoons milk
40 x chocolate covered peanuts 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
Cool and carefully remove from pan.
printed from: http://recipes.recipeland.com/recipes/recipe/Peanut_Butter_Cup_Cookies__48106
© 2008 www.RecipeLand.com All rights reserved.
[If I had Peanut Butter cups, I would eat them.
Why not beat powdered sugar, vanilla and peanut butter into a stiff mix, make a ball and roll in chocolate chips?
Better make extra, as I would more than likely eat the balls and you would have naked cookies...
granny]
Peanut Butter Sandwich Cookies
Awesome Recipe! The cookies turned out great! Will definately make again!
Yields: 15 servings
Recipe Cooking Time Preparation 15 minutes
Cooking 25 minutes
Ready In 40 minutes
Ingredients
1 cup peanut butter
1 cup butter flavored shortening
1 cup sugar white
1 cup brown sugar baked
1 teaspoon vanilla extract
3 each eggs
3 cups flour, all-purpose
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter creamy
3 cups sugar confectioners’
1 teaspoon vanilla extract
5 tablespoons milk
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream the shortening, 1 cup creamy peanut butter and white and brown sugars.
Add vanilla and then eggs, one at a time.
Beat well after each addition. In a small bowl, combine flour, baking soda and salt. Add slowly to creamy mixture.
Shape into 1 inch balls and place on an ungreased cookie sheet, 2 inches apart. Flatten balls with a fork.
Bake for 7-8 minutes depending on size (I tend to keep a close eye on them and remove them as soon as they start to get golden.
This helps to make them chewy.)
Cool on wire racks.
To Make the filling: Combine 1/2 cup creamy peanut butter, confectioners’ sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture.
Spread frosting on one cookie and top off to make “sandwich”.
printed from: http://recipes.recipeland.com/recipes/recipe/Peanut_Butter_Sandwich_Cookies__48107
© 2008 www.RecipeLand.com All rights reserved.
Cake Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 tablespoon yeast, active dry
2/3 cup cake mix
1 2/3 cups flour, all-purpose
1/3 teaspoon salt
1 1/3 tablespoons butter
13/16 cups water
Directions
Put the ingredients in bread maker according to the directions in your cookbook.
printed from: http://recipes.recipeland.com/recipes/recipe/Cake_Bread_18390
© 2008 www.RecipeLand.com All rights reserved.
Cheese Pepper Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 package yeast, active dry
1 teaspoon sugar
1 tablespoon vegetable oil
3 cups bread flour
1 teaspoon salt
1 1/2 teaspoons black pepper freshly ground
1 cup swiss cheese grated
1 cup water warm
Directions
Place ingredients in order above in bread pan of B/M.
Set for white bread or French Bread.
printed from: http://recipes.recipeland.com/recipes/recipe/Cheese_Pepper_Bread_18438
© 2008 www.RecipeLand.com All rights reserved.
Cayanne Corn Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 1/8 cups water
1 1/2 tablespoons applesauce
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
3/4 teaspoon cayenne pepper
3/4 cup cornmeal
2 1/4 cups bread flour
1 1/2 teaspoons yeast, active dry
Directions
Put ingredients into bread machine and press “Start”.
printed from: http://recipes.recipeland.com/recipes/recipe/Cayanne_Corn_Bread_35749
© 2008 www.RecipeLand.com All rights reserved.
Catskill Mountain Jalapeno French Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 10 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
7 ounces water
1 tb Butter/ margarine
1/2 cup jalapeno cheese shredded
1/4 cup jalapeno peppers chopped
2 1/4 cups bread flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons sesame seeds or more
2 teaspoons yeast, active dry
Directions
Put ingredients into bread machine and press “Start”.
printed from: http://recipes.recipeland.com/recipes/recipe/Catskill_Mountain_Jalapeno_French_Bread_41247
© 2008 www.RecipeLand.com All rights reserved.
Carrot-Ginger Wheat Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 cup carrots finely shredded
1 cup water or milk
2 tablespoons applesauce
2 cups whole wheat flour
1 cup bread flour
3 tablespoons sesame seeds toasted
1 tablespoon brown sugar
1/2 teaspoon ginger ground
3/4 teaspoon salt
1 teaspoon yeast, active dry
Directions
Put ingredients into bread machine and press “Start”.
printed from: http://recipes.recipeland.com/recipes/recipe/Carrot-Ginger_Wheat_Bread_34665
© 2008 www.RecipeLand.com All rights reserved.
Wholesome Potato Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
2/3 cup potato water cooled
1 tablespoon applesauce
1 tablespoon honey
1 1/2 tablespoons chives dried
2/3 cup red potatoes mashed
2 cups whole wheat flour
1 1/2 tablespoons gluten flour
1 teaspoon salt
2 teaspoons yeast, active dry
1/4 cup sesame seeds
Directions
Put ingredients into bread machine and press “Start”.
printed from: http://recipes.recipeland.com/recipes/recipe/Wholesome_Potato_Bread_34662
© 2008 www.RecipeLand.com All rights reserved.
Brown and White Rice Bread
Yields: 15 servings
Recipe Cooking Time Preparation 2 hours
Cooking 1 hours
Ready In 3 hours
Ingredients
1 teaspoon sugar
1 tablespoon yeast, active dry
1/4 cup water warm
1 1/2 cups rice brown flour,
1 1/2 cups rice flour white
1 teaspoon salt
1 tablespoon xanthan gum
2/3 cup milk skim powder,
1 1/4 cups water warm
1/4 cup margarine
3 large eggs
Directions
Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly.
Let sit for 10 minutes until foamy on top.
Mix dry ingredients together in a large bowl.
Melt margarine in 1 1/4 cup warm water.
Add this mixture to the softened yeast and in turn add this to the dry ingredients.
Beat well. Add 3 eggs and beat well for 2 minutes.
Cover. Let rise until double (1 1/2 hours).
Beat again for 3 minutes.
Pour into 9 x 5 inch greased loaf pan.
Let rise until dough reaches the top of the pan.
Bake at 400 F for 15 minutes, cover with foil if top is getting too brown.
Continue baking for about 45 minutes longer.
Remove from pan and leave unwrapped just until cool.
printed from: http://recipes.recipeland.com/recipes/recipe/Brown_and_White_Rice_Bread_28793
© 2008 www.RecipeLand.com All rights reserved.
Brown Breakfast Bread
Yields: 1 loaf
Recipe Cooking Time Preparation 5 minutes
Cooking 1 hours
Ready In 1 hours
Ingredients
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ginger ground
1 teaspoon cinnamon ground
1 teaspoon allspice
1 dash salt
1 cup milk
1/4 cup honey
1/4 cup molasses
1/2 cup raisins, seedless
1 tablespoon orange marmalade
Directions
Put ingredients into bread machine and press “Start”.
printed from: http://recipes.recipeland.com/recipes/recipe/Brown_Breakfast_Bread_35782
© 2008 www.RecipeLand.com All rights reserved.
no cancer cells!!!!!****
Woohoo! I am so glad for you!
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