Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
A nice chicken blog, that has links to every thing you might want to know about chickens:
http://humboldthens.blogspot.com/
http://www.budget101.com/mixes/puddingmixes.htm
Pudding Mix
Compliments of www.Budget101.com
8 C. nonfat dry milk powder
4 C. sugar
1 vanilla bean, cut into pieces (with seeds)
3 C. cornstarch (1 lb.)
1 tsp. salt
Measure all ingredients into a large bowl, blend well until thoroughly combined.
Measure into 12 separate vacuum seal/ ziploc bags, placing 1 c. in each bag. Seal & Store.
To use:
1 c. Mix
3 c. boiling water
Stir constantly over low heat until thickened.
Chocolate Pudding:
Add 1 square chocolate to above recipe
Coconut Pudding:
Add 1/2 cup coconut to above recipe
Lemon Pudding:
Add 1 T lemon juice
1 T butter to above recipe
Butterscotch Pudding/Pie Mix
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
Click here to return
1 3/4 cups brown sugar — firmly packed
3/4 cup instant nonfat dry milk solids
1 cup cornstarch
1/4 teaspoon salt
Combine all ingredients and store in container with tight-fitting lid.
Makes 3 cups mix, sufficient for 24 individual servings of prepared pudding.
To Use:
For each 2 servings, use 1/4 cup of Butterscotch Pudding Mix and 1 cup of milk. Combine mix and milk in small saucepan with 2 tablespoons margarine and heat over very low flame, stirring constantly, until mixture boils. Boil gently, stirring for 1 minute. Remove from heat and pour into 2 individual serving dishes. Refrigerate; pudding will thicken further as it chills.
Vanilla Pudding Mix
1 1/2 cup instant dry milk
1 cup sugar
1 cup cornstarch
1/2 tsp salt
Measure all ingredients into a large bowl, blend well until thoroughly combined.
Measure into 24 separate vacuum seal/ ziploc bags, placing 1/4 c. in each bag. Seal & Store.
Attach Tag
1/4 c. of mix
1 cup of milk.
1 tsp vanilla
Combine all in med. saucepan, Stir constantly over low heat until thickened.
Sugar Free Instant Rice Pudding Mix in a Jar
1 package sugar-free instant vanilla pudding
3/4 cup Instant rice
3 TBSP. raisins
1/4 tsp. cinnamon
Combine all in a jar or vacuum seal bag.
Attach directions:
Sugar-Free Instant Rice Pudding
In a saucepan combine Mix 3 cups of milk, whisk over medium-high heat,
Bringing it to a boil. Remove from heat, Cover, & leave it alone for five
minutes. Serve hot or cold, sprinkle a dash or cinnamon or nutmeg over the top.
Cinnamon Rice Pudding Mix
Compliments of www.Budget101.com & www.cleverhomemaker.com
4 cups uncooked medium grain rice, divided
2 cups sugar, divided
8 cinnamon sticks
2 teaspoons salt, divided
1 teaspoon ground vanilla, divided
Directions
Place 1 cup rice in each of 4 zip-top plastic bags. Combine 1/2 cup sugar, 2 cinnamon sticks, 1/2 teaspoon salt, and 1/4 teaspoon ground vanilla in each of 4 separate zip-top plastic bags. Makes 4 rice pudding mixes.
Preparation instructions: Combine 1 cup rice, 1-3/4 cups water, and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Add 3 cups milk, 1/4 cup butter and 1 sugar-spice mix. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired. Makes 6 servings.
Nutrition
Each serving provides 312 calories, 6 grams protein, 11 grams fat, 48 grams carbohydrate, 0 grams dietary fiber, 31 milligrams cholesterol and 340 milligrams sodium.
Courtesy of USA Rice Federation
Baked Caramel Pudding-Mix
Compliments of www.Budget101.com
1 1/2 cup Bake it all mix (homemade bisquick)
1/2 cup Brown sugar-packed
1/2 cup Milk
1 tsp Vanilla extract
1/2 cup Nuts-coarsely chop
TOPPING
3/4 cup Brown sugar-packed
3 tblsp Butter or margarine
1 tsp Vanilla extract
1 cup Water-boiling
Combine pudding ingredients except nuts. Stir to blend. Spread batter in 11 by 7 by 1-1/2-inch pan, bottom rubbed with shortening. Sprinkle nuts over the batter. Combine topping ingredients. Pour over batter and nuts.
Bake in a 350 F. oven 30 to 35 minutes. Spoon into dessert dishes. Serve warm with whipped cream. Yield: 6 to 8 servings
submitted by Greenlee
http://www.budget101.com/ethnic_inexpensively.htm
WON TON WRAPPERS
Compliments of www.Budget101.com & www.cleverhomemaker.com
Your #1 Penny-Pinching Resource on the web!
1 1/2 C. flour
1 tsp. salt
1 egg
2 T. water
Mix well and knead on a floured board. Cover and let stand for 15 minutes.
Roll as thin as paper. Cut into 3-inch squares.
Nevertheless, as I sit here now, telling you about him, as I always do, I smile with a part of my heart that will always be his.
Nick was Syrian, and he taught me how to make Stuffed Syrian Squash when I was 10. It’s a versatile dish, one that stretches with such ease, you can actually feed 6 or 8 people with this delicious creation, using as little as a pound of ground beef! A few years ago, I asked another Syrian man about this dish and whether it was authentic. He assured me it was.
Summer is here in the Northern hemisphere, and many of you might have fresh vegetables now growing in the garden. If you have tomatoes and zucchini in your crop, you’ll be ready or this treat from heaven. I happen to prefer Roma tomatoes for this dish, but American tomatoes will also work well. If you have large zucchini that simply never got around to being picked quickly enough, this dish is ideal for you as long as you don’t live in the desert areas. In the desert, zucchini is most easy
to work with if it doesn’t get too large. In this case, one zucchini per serving will work here. Of course if those of you who live in the desert would prefer to be as daring as I was one year, and allow your zucchini to grow to 24 inches and more, you’ll be able to imagine the strength of an armadillo shell when you’re preparing this treat! Of course, for those who are vegetarians, the beef can be omitted.
Stuffed Syrian Squash
Stuffing Mixture
1-2 Tbsp. olive oil
1 pound lean ground beef
2 large cloves garlic, minced
Seasoned salt to taste
2 cups long grain rice, washed
1-2 large onions, chopped
4 cups strained tomato or fresh tomato, diced large
If fresh tomato is used, 1 can tomato paste
2 cups water
1 tsp. paprika
Place oil in a skillet or electric frying pan and add beef,
minced garlic and seasoned salt. Sauté beef, garlic
and seasoned salt together until beef is fully cooked.
Without draining the additional oil created by the beef,
add the rice to the pan with the onion, and begin the
cooking process, stirring often and well for about 10
minutes.
Add the rest of the ingredients, cover and simmer about
one hour until rice is fully cooked and liquids are absorbed.
Use one large zucchini (about 18 inches) per four servings.
Slice zucchini lengthwise, and scoop out the “meat”
of the zucchini, setting this aside.
Parboil the zucchini shell, about 5 minutes, until tender.
Fill the shell halves with the stuffing mixture and place in
a baking dish.
Place in 350º preheated oven till hot, about 15 minutes.
Sautéed Zucchini
Use the scooped out zucchini “meat” for an easy side dish!
Cut the zucchini “meat” into bite-sized wedges.
1 Tbsp olive oil
Seasoned salt to taste
Paprika
Heat zucchini with oil, seasoned salt and paprika and cook in
pan over medium heat, gently turning till done to the level you
prefer. Don’t overcook. A salad and crescent rolls will complement this meal well. Till next time, bon appetit!
Michelle
Dumpling Skins
Compliments of www.Budget101.com & www.cleverhomemaker.com
Dumpling Skins (Wheat Starch/Tapioca Flour Dough)
Special thanks to Lana Mak for the recipe.
Used for: ha gau, fung ngan gau, fun guor, jai gau
Ingredients
2 Cups wheat starch
1 Cups tapioca flour
1/2 teaspoon salt
1 3/4 cups boiling water
3 tablespoon lard
1/2 teaspoon sesame oil
Preparation
Mixing the dough
In the bowl of an electric mixer, mix the wheat starch, the tapioca
flour, and salt. As the dough hooks rotate, add boiling water. Add
the lard andthe sesame oil and mix together thoroughly. Add 1 teaspoon
of water if dough is too dry. Continue mixing until a ball of dough forms.
Remove from bowl, knead a few times, divide into four equal parts, place
each into a plastic bag until ready to use.
Making the skins
Before working with dough, oil the work surface. Soak a paper towel
so that cleaver blade is slightly oiled and repeatedly rub cleaver across
folded towel so that cleaver blade is oiled. Roll pieces of dough into
sausage shaped lenghs about 12 inches long and 1 inch in diameter.
Cut a 1/2 inch piece from the length.
Roll into a small ball, then press down with the palm of your hand.
Press flat with the broad side of the cleaver to create the round skin 2
1/4 inches in diameter.
Gai See Mee (Noodles with Chicken and Mushrooms)
Compliments of www.Budget101.com & www.cleverhomemaker.com
6 Chinese dried black mushrooms
3 cups of chicken stock
3 tablespoons of oyster sauce
3 tablespoons of rice wine
1 tablespoons of dark soya sauce
One-and-a-half tablespoons of sugar
Two-and-a-half tablespoons of corn starch mixed with one-third cup of water
1 lb. Chinese thin egg noodles
Chinese sesame oil to taste
1 cup shredded poached chicken
Chopped green onions for garnish
Crisp shallot flakes
Instructions to Cook
Cover mushrooms with warm water until soft. Drain and squeeze out excess water. Cut the caps into thin slices. Discard stems.
Combine the stock, oyster sauce, rice wine, soya sauce, sugar and mushrooms in a wok or pan. Bring to boil. Reduce heat and simmer for 5 minutes. Return to a boil. Stir in the corn starch mixture and cook, stirring until mixture thickens to a thin creamy consistency. Keep warm.
Bring 2 to 3 quarts of water to boil. Add noodles and bring to a second boil and boil for one minute. Drain noodles in a colander and rinse them well with cold water. Shake off the excess water.
To serve, reheat the noodles by dropping them into a pot of boiling water for a few seconds. Drain well. Divide the noodles among 3 or 4 individual plates. Dribble a bit of sesame oil over the noodles, evenly distribute the chicken, and pour the hot sauce (with mushrooms) over all. Garnish with green onions and crisp shallot flakes. Serve hot.
submitted by Shirley
http://www.budget101.com/recipes/id587.htm
Creative Soups from China
Compliments of www.Budget101.com & www.cleverhomemaker.com
.
Michelle Young ©2002
A Chinese folk tale tells of a very wealthy man—let’s call him Mr.
Chang—who didn’t have to worry about food and life’s basic
necessities. So every evening after dinner, he threw the leftovers
away. A neighborhood beggar retrieved the food as soon as
Mr. Chang was out of sight.
Some years went by, and Mr. Chang had a tremendous financial
setback. He lost everything—his beautiful home, his possessions,
every asset he had. Mr. Chang realized he’d now have to beg to
survive.
Of course Mr. Chang went to the beggar’s very modest home first.
A generous fellow, the beggar invited the formerly wealthy
Mr. Chang to join him for dinner.
Mr. Chang sat, expecting a modest meal at the beggar’s table.
Instead, the beggar served a sumptuous repast fit for a king.
Plate after plate of tender meat, poultry and fish, vegetables
and fruits sweeter than Chang had ever previously enjoyed,
were placed on the table before him.
When the two men were done, Mr. Chang asked how the beggar
had afforded such a feast.
The beggar simply smiled at Mr. Chang and said, “I didn’t buy any
of this food. You did. Many years ago. I merely took the food you
threw away every evening, and I dried it.”
People from other nations have often called Americans an odd lot
because so many Americans are picky about food. Most Americans
have never experienced a famine, and that lack of experience
accounts for what some might say is discriminating taste.
Rich chicken stock and pork bones combine to create the most
common and perfect base for great Chinese soups. Most of us
can easily recognize these flavors individually. But many people
won’t recognize this unexpected union in a Chinese soup base.
Those whose dietary and/or religious restrictions eliminate pork
and shellfish from the diet can still, however, prepare excellent
and authentic soups—even Won Ton. I’ll show you how.
Who doesn’t love a great bargain? I make some of my own bargains
by separating the bones from pork chops and roasts instead of
paying the butcher for a package of bones. Whether you decide to
do as I do, or you buy them separately, put one or two in individual
freezer packages, and you’ll have them ready whenever you need
them.
If I don’t feel like I have enough time to fuss in the kitchen, but my
tastebuds are salivating for a taste of Egg Drop Soup or Velvet
Corn Chowder, I’ll grab a jar of kosher chicken bouillon to use in
creating a perfect stock base. Low sodium bouillons have always
tasted bland, even flat to me. Even when I’ve tried to add salt to
them, the taste just doesn’t compare to that of a homemade or
kosher bouillon stock. The kosher bouillon tastes less salty and
much richer than more commonly used bouillons.
Great Britain’s influence over Hong Kong, a British colon in Canton,
China, until the end of the 20th century, extended into Chinese
kitchens. The Europeans, for example, played an important part in
the creation of many dishes using corn, ketchup or carrots.
Considering China’s history, build over thousands of years, I
suppose we could add a phrase to that old saying, “You can’t teach
an old dog new tricks,” but you certainly can teach them to an old
dragon!
Feel free to use your food processor when you make Velvet Corn
Soup. You’ll need to mince a little chicken breast meat very finely.
Though it’s easy to do by hand, some of you will prefer to do the
chicken in the food processor.
Velvet Corn Soup offers a delicious, but slight variation on Egg Drop Soup.
This is a very easy recipe, and you don’t
have to worry if you are careless on the first run of trying this. You
won’t ruin it.
Velvet Corn Soup
1/4 to 1/2 pound skinned, boned chicken breast
3 egg whites, or 2 whole lightly beaten eggs
1 16-ounce can cream-style corn
1/2 to 1 teaspoon salt, if using homemade chicken stock
1/2 teaspoon sugar
2 cups homemade or kosher bouillon chicken stock
(optional: 1 slice ginger root, about the size of a 25-cent piece)
(optional: 1 Tablespoon rice, white or sherry cooking wine)
(optional: 1 pork bone for simmering in the stock)
1 teaspoon cornstarch blended with 3 tablespoons water
chopped green onion to taste
(optional: chopped baked ham, to taste)
1 teaspoon sesame oil
Mince chicken very finely, either in a food processor, or first with
the sharp edge of a knife, then using the back of the knife.
Blend finely minced chicken breast in small bowl with egg whites
or lightly beaten eggs.
Stir well with fork.
Combine corn, salt, sugar and chicken stock (with options added
here as well, if you’d like) in medium saucepan.
Bring to boil, and add cornstarch mixture, stirring to combine
cornstarch blend with the soup.
Reduce heat to low.
Drizzle chicken breast-egg white (or egg) mixture into soup, and
stir in one direction at all times. The best way to achieve this
technique is to drizzle the egg into the soup with one hand, and
stir with the other, always keeping the same direction. If it reminds
you of that childhood game of rubbing your tummy with one hand
while you patted your head with the other, you won’t be wrong!
Remove from heat. Garnish with green onion and the ham, if you’d
like. Stir in sesame oil, and serve immediately.
For an easy Egg Drop Soup, just omit the chicken breast (but you
don’t really have to!) and the corn. You might want to double up
on the broth, however.
Serves 3-4.
Congee (Jook)
Congee, also called jook, is a mainstay of the Chinese diet. A
very inexpensive dish, the Chinese have enjoyed this soup for
breakfast as well as lunch and dinner. Some Chinese, however,
have never had the pleasure of dining on a bowl of jook for their
morning meal. In the northern reaches of China, rice doesn’t
grow as easily as it does in the south, and this grain has become
a commodity.
A versatile soup, congee wears many masks, and you can have
fun playing with the variations. Depending on the leftovers you
have in your refrigerator when you’re making jook, you may
decide to add fish, steak, chicken, that little bit of shrimp you’ve
been saving in the freezer for that Lord-knows-when Doomsday
party, perhaps that can of chopped clams stil in the cupboard
after all these months. Let your imagination take flight with this
soup. If you’re a vegetarian, don’t let that stop you from trying
your hand at jook. Add some snow peas, a little broccoli, perhaps
a few varieties of mushrooms, even some thickly shredded lettuce
will work in this dish.
I soak black mushrooms, dung goo, in about 3/4 cup of water for
twenty minutes or so. I don’t add many—maybe 5 or 6, and I cut
each mushroom into at least 6 pieces. Then I throw this delicacy
into the soup, along with the water in which they were soaking.
Black mushrooms, however, are more expensive than the
Japanese mushroom closest in flavor and texture, shiitake.
From my perspective, shiitake is virtually the same mushroom, and
if I can’t find the black mushrooms, which are often in a fairly
good-sized bag, I’ll opt for the shiitake without giving it a second
thought.
A very hearty and filling soup, you may not need more—or much
more—than this at a meal.
Congee with Chinese Meatballs
1 cup long-grain rice, washed (or 2-3 cups leftover rice, when you
begin to estimate how much water the leftover rice will need)
3 quarts water
Bring rice and water to boil in large soup pot.
Stir occasionally to prevent rice from sticking to bottom of pot.
Lower heat.
Place two bamboo chopsticks across rim of pot. Balance pot lid
on chopsticks. Use only bamboo chopsticks. You’ll ruin those
made of other materials.
Blend meatball mixture together, and allow to sit 10 to 20 minutes.
Simmer soup about 2 hours or until thickened. If soup gets too
thick, add more water. This should be a soup with body that’s
thicker than chicken noodle soup and thinner than Italian
spaghetti sauce.
Form meatballs, approximately 1 to 1.5 inches in diameter.
Add meatballs to soup, gently stirring with a chopstick.
Cook at least 20 to 30 minutes longer.
When ready to serve, place 1 teaspoon sesame oil into each
individual soup bowl.
Ladle congee into each bowl, and sprinkle with green onion.
Allow everyone to season their own bowls with soy sauce, salt,
pepper, Louisiana-style hot sauce and even fried noodles. You
can deep fry sliced egg roll skins to a golden brown to create the
same noodles you find at a Chinese restaurant.
Serves at least 6 hearty eaters in this form of the recipe.
I always have soy sauce, salt, pepper, Louisiana-style hot sauce
and a bowl of scallions—chopped green onions—on the table
when I serve congee. Sometimes, when I can find it, I’ll serve
jook with a bowl of chopped fresh cilantro.
If you prefer to use fresh, thinly-sliced steak instead of meatballs,
season the thin strips of steak like you do the meatballs, and allow
the jook to do the rest. Any kind of steak will work fine in this recipe.
Babies love this soup too. Depending on the baby’s age, of course,
keep the seasoning very simple. Just a dash of sesame oil and a
dash of soy sauce are plenty. When the baby gets a little older,
add a few smashed meatballs.
Till next time, bon appetit!
Michelle Young ©2002
http://www.budget101.com/recipes/id540.htm
Chicken Tikka
Compliments of www.Budget101.com & www.cleverhomemaker.com
.
I have seen many more complicated recipes for this but
this one is fine, quick and easy.
2 or 3 chicken breasts
1 tsp chili powder
1 tsp salt
2 tbsp of oil
small pot of yogurt
a small amount of yellow food colour
Cut up the chicken breasts into 6 or 8 pieces depending on size
and place them in a bowl. Sprinkle on chilli powder, salt and oil.
Pour on the yoghurt and mix the marinade up. Now add the colouring,
I have some paella colour which does a great job. Stir the mixture
until the colour in even. Marinade for 4 to 6 hours. Place the marinated
meat pieces on a baking trwy and bake in a hot (220C) oven for 12 to 15 minutes. Serve immediately.
submitted by shirl
Hainanese Chicken Rice
Compliments of www.Budget101.com & www.cleverhomemaker.com
.
Brought to Singapore by the people of Hainan (an island off the southern-most
coast of China), this has become a national dish, loved by Singaporeans.
Visitors from Southeast Asia have been known to fly in specially for a taste
of this gourmet boiled chicken and rice cooked with chicken broth. Freshly
ground chili and garlic sauce, flavored with chicken stock, add that touch of finesse.
Chicken Ingredients
One chicken, weighing one-and-a-half kg (3 lbs)
20 cups water
30 grams (one oz) fresh young ginger, peeled (optional)
2 cloves garlic, peeled
One plant spring onion, washed
Half tsp salt
2 Tbs vegetable oil
Instructions to Cook
Wash chicken and remove knobs of fat on either side of the buttocks.
Smash the ginger and garlic and tie the spring onions into a knot.
Stuff the chicken with salt, garlic, ginger and spring onions.
Boil 20 cups of water in a large pot. Add chicken, breast side down,
submerging completely. Boil water, turn the heat down to very low
and simmer for 30 to 40 minutes, uncovering once to turn chicken over.
Remove chicken and drain liquid from the body cavity. Retain
liquid for later use. Wash under tap water for 2 minutes to stop
the cooking process and to tighten the skin. Drain, rub some
vegetable oil over and let the chicken cool to room temperature.
Chop the chicken into bite-sized pieces and serve garnished with
sliced cucumbers and tomatoes. Coriander (cilantro) leaves can
be used to decorate the top. Keep broth for cooking rice and
making a simple soup with sliced cabbage.
Chicken Rice Ingredients
12 oz long grain rice
5 cloves garlic, peeled and chopped finely
5 shallots or onions, peeled and chopped finely
Two-and-a-half Tbsp vegetable oil
Three-quarter to three-and-a-half cups chicken broth
Three-quarter tsp salt
Instructions to Cook
Wash rice and drain in a colander for 10 minutes
Heat two-and-a-half Tbs vegetable oil over high heat in a wok. Add
shallots and stir fry for one minute till fragrant. Add garlic and stir
fry for one minute.
Add the rice grains and stir fry for 3 to 4 minutes.
Transfer to a saucepan or rice cooker and add the chicken broth and
salt. Boil over high heat and lower down the heat to steam the rice
when the water level reaches the level of the rice grains and steam
holes appear. Steam for 30 to 40 minutes till rice is cooked.
Chili Sauce Ingredients
60 grams (2 oz) fresh red chili peppers
30 grams (1 oz) shallots or onions
30 grams (1 oz) garlic
30 grams (1 oz) fresh young ginger (optional)
Half cup boiling chicken broth
4 tsp lime or lemon juice
One tsp rice or malt vinegar
2 tsp sugar
One tsp salt
Sauce Preparation Instructions
Peel shallots, ginger and garlic and pound till very fine. Pound
chilies will very fine. Or use a food processor to grind the ingredients.
Put all into a bowl and add the boiling chicken broth. Add remaining
ingredients, cool and leave for at least one hour before serving.
This chili sauce can be stored in the refrigerator for at least 2 weeks.
submitted by Shirley
http://www.budget101.com/recipes/id538.htm
http://www.e-cookbooks.net/recipes1/12021.htm
Mrs. Fields Eggnog Cookies
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg
Preheat oven to 300F. In a medium bowl combine flour, baking
powder, cinnamon and nutmeg. mix well with a wire whisk and
set aside.
In a large bowl, cream sugar and butter with an electric mixer
to form a grainy paste. Add eggnog, vanilla and egg yolks and beat
at medium speed until smooth. Add the dry ingredients and beat
at low speed just until combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1” apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until
bottoms turn light brown. Transfer to cool, flat surface
immediately with spatula.
Free Printable Christmas Nativity for children to color and cut-out. This file is a .pdf that will open right in your browser and you can print from the browser or you can save a copy to your hard drive for off-line printing. We suggest that you print on card stock, index or cover stock weight paper. It can be colored using crayons, colored pencil, markers, or watercolors and then the pieces can be cut out and glued or taped together.
The design is very simple and suitable for very young ages.
Click Here to Open the Free Printable Christmas Nativity Manger Scene
http://www.scrapbookscrapbook.com/free-printable-christmas-nativity.html
[Clever and pretty.
Other’s available, looks interesting.
granny]
Links to more free printable and craft instructions:
http://www.thefrugalshopper.com/directory/links6.html
Free Pattern links, for every kind of craft, including woodworking and any other craft you can name...........amazing list:
http://www.christmas-cookies.com/recipes/giftsinjar.html
Gifts In a Jar
Make these fun Gift In A Jar recipes for your family and friends this year. These are easy to do, inexpensive, and very thoughtful home-made gifts.
Recipes:
* Chocolate Chip Cookies in a Jar four point eight stars
* Chocolate Covered Raisin Cookies in a Jar four point three stars
* Cranberry Biscotti in a Jar four point seven stars
* Cranberry Hootycreeks four point nine stars
* Dreamsicle Cookies In a Jar four point three stars
* Gingerbread Cookies in a Jar four point nine stars
* Laura’s Hot Cocoa Mix five stars
* Mocha Coffee Gift Mix four point eight stars
* Oatmeal Chocolate Chip Cookies in a Jar four point eight stars
* Oatmeal Raisin Spice Cookies in a Jar five stars
* Peanut Butter Cup Cookies in a Jar three point eight stars
* Potato Chip Cookies In a Jar five stars
* Sand Art Brownies four point nine stars
http://www.christmas-cookies.com/bakingtips/troubleshootingcookies.php
Troubleshooting Cookies
By Dennis R Weaver
If your cookies are too tough . . .
You may have used too much flour or a flour with too high of a protein content. Unless you want a chewy cookie, do not use bread flour. Check your measurements—the cookies may not have enough fat or the amount of sugar may be wrong.
If your cookies are too crumbly . . .
They may have too much sugar, shortening, or leavening or may not be thoroughly mixed. Try adding more eggs.
If your cookies are too hard . . .
They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also.
If your cookies are too dry . . .
The same elements that make cookies too hard, may make them too dry. Try baking them at a higher temperature for a shorter period. Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.
If your cookies are too brown . . .
The cookies were most likely baked too long or at too high of a temperature. Too much sugar may make a cookie brown too readily.
If your cookies are not browned enough . . .
The baking temperature was too low, they were not baked long enough, or there was too little sugar.
If your cookies spread too much . . .
The baking temperature may be too low. Too much sugar, shortening, or leavening will cause spread. If pans are greased with too much shortening, spread may occur. Add a little more flour or chill your dough before forming the cookies.
If your cookies don’t spread enough . . .
The opposite conditions that create too much spread may cause your cookies not to spread enough. There may not be enough sugar, shortening, or leavening, or the temperature is too high. Try adding more grease to the pan and baking at a lower temperature.
If the edges or crust turns out sugary . . .
The cookies probably have too much sugar. The dough may have been inadequately mixed.
If your cookies have a poor flavor . . .
Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad.
If your cookies stick to the pans . . .
The pans probably weren’t greased adequately. Too much sugar will make cookies stick. Cookies are usually easier to remove from their pans immediately after coming from the oven.
This article was taken from A Baker’s Cookie Guide and is available free for download. For more articles like this visit The Baker’s Library.
© 2004, The Prepared Pantry
Article Source: http://EzineArticles.com/
http://www.christmas-cookies.com/bakingtips/cookiebakingtips.php
Five Secrets to Making Better Cookies
by Rachel Paxton - rachel@creativehomemaking.com
* Make sure your cookie sheets aren’t too thin. The heavier your cookie sheet, the less likely your cookies are to burn. If you can’t afford heavy-duty cookie sheets, you can cover your thin ones with layers of aluminum foil.
* Experiment with the temperature of your oven. My oven is always hotter than what I set it for. I set my oven 25 degrees cooler than what a recipe calls for.
* Always place your cookie dough on cold cookie sheets. If you don’t let the cookie sheets cool, your cookie dough will spread too much from the heat of the cookie sheets.
* Don’t bake the cookies for too long. They should be light brown around the edges. Keep in mind that the cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven. I always let my cookies bake too long because I didn’t think they were done yet. Your cookies should look a little underdone when they come out of the oven.
* Cool the cookies on the cookie sheet until you can lift them with a spatula without breaking them. Cool them completely on wire racks, if you have some, otherwise you can cool them on paper towels or waxed paper.
Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For recipes, tips to organize your home, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com
If you use animal manure in your garden be sure to smile big as you swallow down that parasite laden lettuce ... Liver Flukes are very good with some greens ...
http://www.eatingwell.com/recipes/print/index.php?r=3718
Maple-Nut Granola
Makes 10 cups
Ingredients
5 cups old-fashioned rolled oats
1 cup unsweetened coconut chips (see Ingredient Note) or flakes
½ cup sliced almonds
½ cup coarsely chopped pecans
½ cup light brown sugar
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
½ cup pure maple syrup
½ cup water
¼ cup canola oil
½ cup dried cranberries
½ cup raisins
eating well Maple-Nut Granola Ingredients Cont.
eating well Maple-Nut Granola Instructions
1. Preheat oven to 275°F.
2. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
3. Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.
eating well Maple-Nut Granola Instructions Cont.
eating well Maple-Nut Granola Tips
Store in an airtight container for up to 2 weeks.
Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
eating well Maple-Nut Granola Tips Cont.
eating well Maple-Nut Granola Nutrition Information
Per 1/2-cup serving: 255 calories; 12 g fat (3 g sat, 4 g mono); 0 mg cholesterol; 32 g carbohydrate; 6 g protein; 4 g fiber; 15 mg sodium; 92 mg potassium.
Indian Spice Rub
Makes about 1 cup
Ingredients
6 tablespoons curry powder
3 tablespoons coarse salt
4 teaspoons crushed red pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried mint
2 teaspoons turmeric
2 teaspoons ground ginger
eating well Indian Spice Rub Ingredients Cont.
eating well Indian Spice Rub Instructions
Combine curry powder, salt, crushed red pepper, cumin, coriander, mint, turmeric and ginger in a small bowl.
eating well Indian Spice Rub Instructions Cont.
eating well Indian Spice Rub Tips
Store in an airtight container at room temperature for up to 6 months.
eating well Indian Spice Rub Tips Cont.
eating well Indian Spice Rub Nutrition Information
Per teaspoon: 5 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 211 mg sodium; 19 mg potassium.
0 Carbohydrate Servings
Exchanges: free food
http://www.eatingwell.com/recipes/print/index.php?r=3716
Blueberry-Pecan Pancake Mix
Makes 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)
Ingredients
1 cup all-purpose flour
½ cup whole-wheat flour
½ cup dried blueberries
½ cup finely chopped pecans, toasted (see Tip)
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
eating well Blueberry-Pecan Pancake Mix Ingredients Cont.
eating well Blueberry-Pecan Pancake Mix Instructions
Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.
To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
eating well Blueberry-Pecan Pancake Mix Instructions Cont.
eating well Blueberry-Pecan Pancake Mix Tips
Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
eating well Blueberry-Pecan Pancake Mix Tips Cont.
eating well Blueberry-Pecan Pancake Mix Nutrition Information
Per serving: 259 calories; 10 g fat (1 g sat, 6 g mono); 54 mg cholesterol; 35 g carbohydrate; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 starch, 2 fat
http://www.eatingwell.com/recipes/print/index.php?r=516
Quick-Bread Dry Mix
Makes 2 1/2 cups (12 1/2 ounces)
Ingredients
1 ½ cups whole-wheat pastry flour (see Ingredient note) or whole-wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
eating well Quick-Bread Dry Mix Ingredients Cont.
eating well Quick-Bread Dry Mix Instructions
Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.
eating well Quick-Bread Dry Mix Instructions Cont.
eating well Quick-Bread Dry Mix Tips
Stores nicely in a freezer bag in the freezer for up to 6 months.
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Cranberry-Walnut Quick Bread
Makes 12 servings
Ingredients
Quick-Bread Dry Mix (recipe follows)
2 large eggs
1 cup nonfat buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
2 cups chopped cranberries (see Tips), fresh or frozen, thawed
½ cup chopped toasted walnuts (see Tips), plus more for topping if desired
eating well Cranberry-Walnut Quick Bread Ingredients Cont.
eating well Cranberry-Walnut Quick Bread Instructions
1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see “Pan Options”) with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
eating well Cranberry-Walnut Quick Bread Instructions Cont.
eating well Cranberry-Walnut Quick Bread Tips
Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Pan Options:
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
eating well Cranberry-Walnut Quick Bread Tips Cont.
eating well Cranberry-Walnut Quick Bread Nutrition Information
Per serving: 218 calories; 8 g fat (2 g sat, 2 g mono); 41 mg cholesterol; 30 g carbohydrate; 6 g protein; 3 g fiber; 182 mg sodium.
Berry-Almond Quick Bread
Makes 12 servings
Ingredients
Quick-Bread Dry Mix (recipe follows)
2 large eggs
1 cup nonfat buttermilk (see Tips)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups fresh or frozen berries (whole blueberries, blackberries, raspberries; diced strawberries)
½ cup chopped toasted sliced almonds (see Tips), plus more for topping if desired
eating well Berry-Almond Quick Bread Ingredients Cont.
eating well Berry-Almond Quick Bread Instructions
1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see “Pan Options”) with cooking spray.
2. Prepare Quick-Bread Dry Mix.
3. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
eating well Berry-Almond Quick Bread Instructions Cont.
eating well Berry-Almond Quick Bread Tips
Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Pan Options:
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
eating well Berry-Almond Quick Bread Tips Cont.
eating well Berry-Almond Quick Bread Nutrition Information
Per serving: 215 calories; 7 g fat (2 g sat, 3 g mono); 41 mg cholesterol; 31 g carbohydrate; 5 g protein; 3 g fiber; 182 mg sodium.
http://www.eatingwell.com/recipes/print/index.php?r=509
Banana-Nut-Chocolate Chip Quick Bread
Makes 12 servings
Ingredients
1 ½ cups whole-wheat pastry flour (see Ingredient Note) or whole-wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs
1 cup nonfat buttermilk (see Tip)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups diced bananas
½ cup chopped toasted walnuts (see Tip), plus more for topping if desired
½ cup mini chocolate chips
eating well Banana-Nut-Chocolate Chip Quick Bread Ingredients Cont.
eating well Banana-Nut-Chocolate Chip Quick Bread Instructions
1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in another large bowl until well combined.
3. Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if desired.
4. Bake until golden brown and a skewer inserted in the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
Pan options:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
eating well Banana-Nut-Chocolate Chip Quick Bread Instructions Cont.
eating well Banana-Nut-Chocolate Chip Quick Bread Tips
Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
eating well Banana-Nut-Chocolate Chip Quick Bread Tips Cont.
eating well Banana-Nut-Chocolate Chip Quick Bread Nutrition Information
Per serving: 273 calories; 11 g fat (3 g sat, 3 g mono); 41 mg cholesterol; 40 g carbohydrate; 7 g protein; 3 g fiber; 184 mg sodium; 178 mg potassium.
2 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat
http://www.eatingwell.com/recipes/print/index.php?r=1435
Everyone Loves This Fruitcake
Makes 2 medium loaves or 3 mini loaves (24 slices total)
Ingredients
1 ½ cups fresh orange juice
1 ½ cups chopped candied orange peel (about 8 ounces)
1 cup chopped dried cherries (about 6 ounces)
1 cup chopped dried apricots (about 6 ounces)
1 cup chopped dried pineapple (about 6 ounces)
¾ cup currants (about 4 ounces)
1 cup all-purpose flour, divided
¾ cup whole-wheat pastry flour
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon baking powder
½ teaspoon salt
½ cup sugar
¼ cup mild extra-virgin olive oil or walnut oil
2 tablespoons unsalted butter, at room temperature
3 tablespoons molasses
1 teaspoon vanilla extract
2 large egg whites, divided
3 glacéed red cherries, cut in half, for garnish
8 pecan halves for garnish
eating well Everyone Loves This Fruitcake Ingredients Cont.
eating well Everyone Loves This Fruitcake Instructions
1. Position rack in center of oven; preheat to 275°F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.
2. Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
3. Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
4. Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
5. Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.
6. Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.
eating well Everyone Loves This Fruitcake Instructions Cont.
eating well Everyone Loves This Fruitcake Tips
To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.
Candied orange peel is available from The Baker’s Catalogue, bakerscatalogue.com, (800) 827-6836.
eating well Everyone Loves This Fruitcake Tips Cont.
eating well Everyone Loves This Fruitcake Nutrition Information
Per slice: 202 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 42 g carbohydrate; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium.
Nutrition bonus: Vitamin C (15% daily value), Vitamin A (15% dv).
3 Carbohydrate Servings
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