http://www.alanskitchen.com/Cowboy/Recipes/Dessert/Gunfighter-Cherry_Cobbler.htm
Gunfighter Cherry Cobbler
Cowboy Cooking Recipes from AlansKitchen.comMake 6 servings
Ingredients
* 1 - cup sugar
* 2 - Tablespoons all-purpose flour
* 2 - cans (16-ounces) sour cherries (water packed)
* Topping
o 1 - cup all-purpose flour
o 1 - Tablespoon sugar
o 1-1/2 - teaspoons baking powder
o 1/4 - teaspoon salt
o 3 - Tablespoons butter or margarine
o 1/2 - cup plus 2 Tablespoons milk
Preheat oven to 425 degrees F.
1.
In a medium saucepan, add sugar and flour.
2.
Mix.
3.
Next, stir in the juice from the cherries.
4.
Cook over medium heat.
5.
Stir until bubbling.
6.
Add cherries and bring to a boil. Pour into your shallow 2-quart casserole dish.
Topping
1.
Into a medium bowl, sift flour, sugar, baking powder and salt.
2.
Cut in the butter or margarine. You want the mixture to become crumbs.
3.
Now, stir in enough milk so that the mixture looks like a batter.
4.
Finally, with a tablespoon, drop batter onto cherries.
5.
Bake for 25 minutes or until top in browned.
1. The Toro Company Reannounces Recall of Electric Blowers Due to Projectile Hazards
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
December 11, 2008
Release #09-062
Firm’s Recall Hotline: (888) 279-3191
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Note: The Toro Company originally recalled these electric blowers on July 26, 2007.
The Toro Company Reannounces Recall of Electric Blowers Due to Projectile Hazards
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Toro Power Sweep Electric Blowers
Units: About 900,000
Manufacturer: The Toro Company, of Bloomington, Minn.
Hazard: The blower’s impeller, which is a rotating component on the blower, can break, resulting in pieces of plastic flying out of the blower. This poses a risk of serious injury to the user or a bystander.
Incidents/Injuries: Toro has received 162 reports of broken impellers, including 28 reports of minor cuts and bruises resulting from projected impeller pieces.
Description: The recall involves Toro Power Sweep electric blower model 51586 that was manufactured between 2000 and 2002. The recalled units have serial numbers that range between 000055100 and 220255609. There are two decals on the main housing of the blower. One decal reads, “TORO Power Sweep” and the decal on the opposite side of the blower contains the model number and serial number (shown by the letter “A” in the picture below). The recalled units can be identified by a black impeller fan, which can be seen through the air inlet screen on the bottom of the unit.
Sold through: Toro dealers and various mass retailers nationwide including The Home Depot, Lowes, Target and K-Mart stores from January 2000 through late December 2002 for about $32.
Manufactured in: United States
Remedy: Consumers should stop using the recalled blowers immediately and contact Toro to receive a replacement blower.
Consumer Contact: For more information, contact Toro at (888) 279-3191 between 7:30 a.m. and 7 p.m. CT Monday through Friday or 8 a.m. and 6 p.m. Saturday. Consumers can also visit the Toro web site at www.toro.com. The Toro Company has notified registered owners directly.
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09062.html
********************************************************
2. Propane Gas Fireplace Inserts Recalled by Wolf Steel Due to Laceration Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
December 11, 2008
Release #09-063
Firm’s Recall Hotline: (866) 539-2039
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Propane Gas Fireplace Inserts Recalled by Wolf Steel Due to Laceration Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Napoleon Propane Gas Fireplace Inserts
Units: About 1,200
Manufacturer: Wolf Steel USA, of Crittenden, Ky.
Hazard: Delayed ignition due to a build-up of propane gas can cause the insert’s glass cover to break, posing a laceration hazard to consumers.
Incidents/Injuries: Wolf Steel has received one report of a consumer who suffered minor lacerations when the glass cover shattered.
Description: This recall involves Napoleon propane GDI44 gas fireplace inserts. Model number GDI44 is located on the front cover of the operating instructions or on the rating label found behind the right side panel next to the insert’s viewing glass. The glass size is 36” wide and 22” high. Napoleon natural gas GDI44 inserts are not affected by this recall.
Sold at: Authorized Napoleon fireplace hearth dealers nationwide from July 2002 through September 2008 for about $2,000.
Manufactured in: Canada
Remedy: Consumers should immediately stop using the fireplace and contact Wolf Steel to receive a free repair kit.
Consumer Contact: For additional information, contact Wolf Steel toll-free at (866) 539-2039 between 8 a.m. and 5 p.m. ET Monday through Friday or visit the firm’s Web site at www.napoleonfireplaces.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09063.html
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=0081FJ
Self Rising Flour
1/2 c. baking powder
1/4 c. baking soda
1/4 c. salt
5 lbs. flour
Sift together several times and store at room temperature.
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008mrU
On page 113 of the new revised edition,1992 Moosewood Cookbook by Mollie Katzen
PITA BREAD (Arabic Pocket Bread)
Prep. time: about 2 hours (most of which is raising time) Yield: 6 larger (or 12 smaller) pocket breads
1 Cup wrist-temp. water
1 1/2 teaspoons ( half of a 1/4-oz. packet) active dry yeast
1 Tablespoon sugar or honey
1 teaspoon salt
about 3 1/2 cups of flour (1 cup of it can be whole wheat)
OPTIONAL: 1 Tablespoon sesame seeds
a little oil for the dough extra flour for rolling out
oil or cornmeal, for the baking tray
1) Place the water in a medium-sized bowl and sprinkle in the yeast. Let stand for 5 minutes-it will become foamy
2) Add sugar or honey and salt. Stir until everything dissolves.
3) Add three cups of flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and, eventually, your hand. Knead the dough in the bowl for a few minutes, adding up to 1/2 cup more flour, as needed, to combat stickiness. When the dough is amooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
4) Punch down the dough and transfer it to a clean, floured surface. Knead it for about five minutes, then divide it into eith 6 or 12 equal pieces (depending on what size pita you want). Knead each little unit for a few minutes, then use a rolling pin to flatten it into a very thin circle. (Make sure there is plenty of flour underneath!) The diameter of each circle is unimportant, as long as it is no thicker than 1/8 inch. Let the circles rest for 30 minutes.
5) Preheat the oven to 500 degrees. Place a baking tray in the oven for a minute or two, to heat it. Then brush it with oil - or dust it with corn meal. Place as many circles on the tray as will fit without touching, and bake for just 6-8 minutes, or until puffed up and very lightly browned.
6) Remove from the oven, and wrap the breads in a clean, slightly damp tea rowel, then place in a brown paper bag, close up, for 15 minutes. This will keep the breads supple. (if you’d prefer the pita bread crisp and cracker like, bake 10-12 minutes and simply cool on a rack.)
That’s it! I think you can probably make the dough in a bread machine, I haven’t tried it though.
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007t4F
BISQUICK
10 C. flour
3/8 c. Baking powder
1 tsp. Cream of tartar
1 1/4 c. powdered milk
1 1/2 TBS. salt
1/4 c. sugar
1 pound Crisco shortening
Mix well and store in air tight container, will keep for 1 month. This recipe can be cut in half. Happy cooking!
Index and source of these tips:
http://www.greenspun.com/bboard/q-and-a.tcl?topic=Cooking+%26+Crafts
While trying to create a bread recipe to meet specifications of my elderly dad (trying to recreate what his mother made) a professional baker provided the following information:
“What you should try for your Dad, is mix a half batch of bread dough, put it into a container and put into the fridge. Forget about it for about five days and then remix it with half of a fresh dough and fresh yeast. That should be sour enough for him.”
Info by professional baker:
“If the garlic amount stays the same adding gluten would help to add strength to the dough, but it will also be effected the same way as the flour protein, and will not add the same amount of strength to the dough as if the garlic were not there. Garlic just makes a weaker dough.”
Info by professional baker:
Kneading a dough develops the flour protein into gluten. The kneading process adds heat to the dough from the friction of the action. That inturn speeds up the rate of fermentation and the development of the gluten gives the dough the ability to expand and retain the gases developed by fermentation.”
— Marie
Info from professional baker:
“They do make such ingredients and they are called “Mold Inhibitors” and they are used by commercial bakeries.
To name a few: Calcium Propionate, Sodium Propionate, Potassium Sorbate and Sorbic Acid. Each has it’s special use for different applications, and or pH ranges. But very difficult to get at the retail level.
As I have said before, the best Mold Inhibitor is cleanliness. As you said before, sour dough will not mold as fast as other bread, the reason is the lower pH. So add vinegar to doughs if it is a problem. 1 or 2 TBS. per loaf of bread, that will also help some and make the bread taste better.”
— Marie
Answers
Can you overknead dough? What is the correct time to knead?
— Ann
Yes, you can over-knead dough but not likely if kneading by hand. Your arms/hands will tire long before that time arrives. However, it is easy to work in too much flour while kneading, therefore, it is a good idea to switch to kneading on a damp surface with wet hands and continue kneading or on an oiled surface with oiled hands. I like to keep back a portion of flour from recipe amount to use on kneading board. This insures I will not work in more flour than recipe needs. I like to work with very soft dough, need to quickly flip over with floured spatula to keep it from running off the board.
If using a heavy duty mixer, you can overknead.
Much depends on quantity of dough being kneaded. If kneading about 4 cups flour amount dough a good 10 minute knead by hand is best. Knead for 5 minutes, let dough rest 10 minutes, knead another 5 minutes. If using a Kitchenaide mixer about 5-8 minute knead, finish on board to form smooth ball of dough. Can also knead some, let rest, knead more. If using a Bosch or similar large capacity mixer it will be less. Have not used the larger mixers so really cannot say how long but would guess about 3-5 minutes for large batch. Maybe those who use these large mixers will be able to tell us how long to knead in them. If using a Bosch or similar go to YahooGroups and then to MixerOwners for more information.
After kneading the amount you think is necessary and dough is elastic, take a small ball of dough and stretch out to thin sheet with hands. Just like you would do with bubble gum. It should be elastic with several small strands visible and no holes in sheet. If it has a few large strands it is not fully developed and needs to be kneaded more. This is called the “window pane” test to see if gluten has developed. You will see thru some area and see strands in other areas. A good strong network of gluten strands makes a better dough to trap yeast gasses.
— Marie
Info by professional baker:
“Yeast food is mostly used by commercial bakeries, it is kind of miss named, because the yeast does not really eat it, it helps adjust the water to a more healthy environment for the yeast, there are different types and each has its own use.They will make for stronger doughs and more volume to the finished product. But the know it all’s put it the class of chemicals, which it is, and therefore no good. Some are good source for added calcium. The two largest amounts of ingredients in a loaf of bread are the flour and the water. They account for most of the problems in bread making. But you can’t tell that to most housewives who make bread at home. They are always looking for that GOOD recipe to make that perfect loaf of bread, what they don’t know is that they have it.”
Info by professional baker:
“Malt sugar, maltose, adds sweetness and is used most times in hard breads and rolls. It is found in two-forms, malt syrup or dried malt powder. This is the type most often used.
Diastatic Malt is rich in enzymes, if I remember correctly the enzyme is diastase, it is also found in flour and it acts upon the starch, liquefies it and converts it into malt sugar which is very important for a lean dough to ferment properly. It also may have some protease in it, also an enzyme but it works on the proteins in the dough to make them a more soluble form which adds to the elasticity of the gluten by mellowing it. All this adds to the keeping quality of the baked bread and the handling of the dough in production.
Diastatic Malt is very hard to control, I have NEVER used it so what I say from now on was told to me by others, and that sometimes the enzymes are not all killed in the baking process and they continue work in the baked bread making like a wet sponge. Not good and most likely the reason that some of the people you talked to, don’t know what it is. I think that most people do not use it. I really would not know why you would want to use it for home baking, when fresh is the keyword there.
If you want to speed up your dough in fermentation, use part dextrose for the sugar. Yeast will ferment that very much faster then sucrose, cane sugar. Remember once we talked about 6 and 12 carbon sugars, dextrose is a 6 carbon sugar, and yeast can work with that without conversion, therefore a much faster fermentation. Dextrose is corn sugar, it is not as sweet as cane sugar, I have use it as the only sugar in a yeast dough that were handled very fast, so the crust color after baking would not be too light.”
— Marie
Diastatic Malt...homemade
Diastatic malt is a powder......you can make yourself. Using organic hard winter wheat, sprout it to the length of the grain, dry it gently, in dehydrator, oven or air dry, completly dry. Then grind it in blender. Use 1 t. for 3-4 loaves of bread, instead of using another sweetener. A great savings in the long haul. Put it in water w/ the yeast to proof yeast, using 1/2 t. for 1 1/2 pound bread baker. The crust is not as dark, but the bread tastes just fine.
— Marie
DOUGH ENHANCER - for white bread & whole wheat breads
(Can use this in whole wheat bread and also add 1 T. vital wheat gluten per cup whole wheat flour used)
1/2 c. lecithin granules
1 1/2 t. ginger powder
1 1/2 t. ascorbic acid powder or Fruit Fresh
2 T. diastatic malt
1/2 c. dry dairy acid whey from buttermilk or cheese making or fresh buttermilk may be substituded in place of liquid in recipe
Mix well and store in glass jar with tight lid.
Use about 1/2 t. per cup flour.
NOTE:
If you cannot find diastatic malt, go to a brew supply store and buy #2 barley malt, have it ground or cracked then at home blend to a powder in blender. The #2 has both enzymes.
Sweet whey will not provide the same thing. Do not use body building whey from health food stores. Do not use whey from soy.
Diastatic malt is not the same as barley malt powder or syrup. Barley malt is a sweetner and does not have the enzymes.
— Marie
Rising bread dough in refrigerator over night allows dough time to mature and have a better flavor. Texture will be finer also.
Mix dough in the evening/night, store in jar 3 times size of dough with lid slightly ajar (keeps jar from exploding from fermenting yeast gasses and dough expansion). May use large glass mixing bowl and cover with plastic wrap sprayed with non-stick vegetable spray.
Next morning remove dough from frig. allow to come to room temperature (about 2 hrs.), form into pan or free form and allow to rise again at room temperature. Bake until internal temperature is 200 F. on an instant read therometer.
Marie
— Marie
Answers
Really? This works? I have been trying various ways to have cinnamon rolls for breakfast without getting up at dawn for two risings. Maybe this will work. I thought, though that you needed warmth for the yeast to work. I’ve tried rising overnight in the microwave but the dough gets sour tasting.
— Ann
I have done this before with dinner rolls for Thanksgiving Day and other times when I wanted more time the next day. I have just put it in the fridge in the oiled bowl that I was using to let it raise in and covered with plastic wrap w/o the spray and it worked just great. It does take a couple of hours to warm up and then to be formed and allowed to raise, but that has been no problem because of the time saved in making/cleaning up. I have a friend who does the same thing with cinnamon rolls. I suppose if you put it by a woodstove or in a warm oven it would warm the dough up sooner, if you needed it earlier. You do need to keep it covered in the fridge because the top will dry out.
— Marie
Info provided by a “baking technologist”:
Marie, I would never use baking powder in a yeast bread. There’s just no need. Baking powder is a mixture of baking soda, which is basic (or alkaline) and one or more acid salts, and generally corn starch to keep the acid and base separate as well as absorb excess humidity.
When baking powder is wetted the acid neutralizes the baking soda and the soda releases carbon dioxide.
There are two types of baking powder, single and double. There are two types of single acting, fast and slow, in fast acting the acid immediately reacts all the baking soda and releases all the CO2. In slow acting the acid salt will not solubilize until it reaches high temperature, and then reacts with the soda.
Double acting has some of both types of acid salts and often will have a fast, intermediate, and a slow acting acid salt. Bread made with baking powder is likely to have a bisquit like flavor.
Many of these Pillsbury bread in a can products are chemically leavened, as are the self rising pizza crusts that you can buy such as DiGiorno etc... if you know what these taste like.
One of the problems with baking powder in a yeast leavened product is that even if you are using a slow acting acid salt the acid produced by the yeast will neutralize the soda long before the acid salts are solubilized.
This is going to raise the pH of your dough, something that you don’t necessarily want, as the acids provide an important part of the flavor profile of your bread. The acid salts will eventually solubilize in the oven lowering the pH of your bread, but these are not the same acids.
I’ll end here if anyone really wants to know more about chemical leavening let me know. Dan
— Marie
Basic Rules for Bread and Possible Faults by Olga Drozd Do follow recipe quantities for flour, yeast and liquid.
Do warm both basin and flour to avoid chilling the dough, which slows up the working of the yeast.
Do make the dough rather on the soft side for a light loaf. If the dough is too stiff it cannot expand under the influence of the yeast.
Do work the dough thoroughly to ensure an even distribution of yeast through the dough. If this is not done, the yeast will not work properly and the dough will not rise enough.
Cover during rising with a lightly greased polythene bag or a wet tea cloth (which must not be allowed to dry out).
Do keep the dough warm, and warm the tins.
Don’t make the dough too hot or it will produce a very coarse, breakable crumb or irregular texture.
Don’t try to shorten the rising time of the dough. Under-proving or under-fermentation will give a heavy soggy loaf with a crust that may break away from the top.
Don’t let the dough rise for too long. Over-proving or over-fermentation results in a loss of strength, colour, scent and flavour.
Don’t bake the bread at too low a temperature or it will be pale, moist and flavourless. The oven must be pre-heated and at the correct temperature.
POSSIBLE FAULTS:
POOR VOLUME, pale crust and flat top. Dough too wet or too dry. Too little salt or yeast. Flour too soft or self-raising. Proving temperature too high and/or too long. Insufficiently kneaded. Under-fermented.
“FLYING TOP” or cracked crust. Flour too soft. Dough too tight. Fermentation time not long enough. Too much dough for size of tin.
HEAVY CLOSE TEXTURE. Flour too soft. Too much salt. Insufficient kneading or fermentation time. Yeast killed by rising in too hot a place. Oven too cool, therefore over-long baking time.
UNEVEN TEXTURE AND HOLES. Too much liquid/salt. Too long or too short fermentation. Not sufficiently kneaded after first rising. Over-proved. Dough left uncovered during first rising, therefore forming a hard skin which will give streaks when kneaded.
COARSE CRUMB AND POOR CRUMB COLOUR. Flour too soft. Insufficient salt. Dough too tight. Under-or over-proving.
SOUR ACID AND YEASTY FLAVOUR. Too much yeast, stale yeast or yeast creamed with sugar. Too long fermentation.
BREAD STALES QUICKLY AND IS CRUMBLY. Too much yeast. Flour too soft. Rising too quickly in too warm a place—over-fermentation.
— Marie
How to calculate dough temperature:
Bread will turn out better if the temperature is controlled to 80° F. The temperature of the dough depends upon the following variables:
Room temperature
Flour temperature Water temperature
Friction heat caused by the mixing action ( allow 32° F for friction)
Example: Assume room temperature = 72° F.
Flour temperature = 70° F.
Friction allowance = 32° F
Rule of Thumb formula:
{(80x3) –32° F } – (72° F +70° F) = 66° F
— Marie
[There are other bread posts, that I will post after this..granny]
http://www.greenspun.com/bboard/q-and-a.tcl?topic=Cooking+%26+Crafts
YEAST MATH-EQUIVALENTS & CONVERSIONS The following conversions make it possible to substitute one form of yeast for another. 1 envelope dry yeast = 2 ½ t. by volume
1 envelope dry yeast = ¼ ounce by weight,BR. 1 envelope dry yeast = 2/3 ounce compressed yeast in rising power
Therefore, 2 ½ teaspoons or ¼ ounce dry yeast is equal to 2/3 ounce compressed yeast.
1 ½ envelopes dry yeast = about 1 tablespoon plus 1 teaspoon by volume
1 ½ envelopes dry yeast = 3/8 ounce by weight
1 ½ envelopes dry yeast = 1 ounce compressed yeast in rising power
Therefore, 1 tablespoon plus 1 teaspoon or 3/8 ounce dry yeast is equal to 1 ounce compressed yeast.
1. Multiply envelopes of dry yeast by 2/3 to determine ounces of compressed yeast. 2. Multiply ounces of dry yeast by 8/3 to determine ounces of compressed yeast. 3. Multiply ounces of compressed yeast by 3/8 to determine ounces of dry yeast. 4. Multiply ounces of compressed yeast by 3/2 to determine number of envelopes of dry yeast.
— Marie
Yeast in the 1 lb. packages are intended for “bakers” that use it on a daily basis and it stays on the counter. The 7-day instructions are for those who leave it out as bakers do. They use it fast and do not have to worry about the expiration date.
I called Red Star Yeast and asked about the 7-day instructions. We are to ignore that and just keep a six weeks supply in a closed glass jar in the refrigerator and freeze the rest in a closed glass jar in the freezer up to 6-months.
— Marie
Answers
I’ve had yeast in the freezer for over 2 years and it still works.
— Cindy
You can freeze yeast????? Didn’t know that as I thought freezing would kill it, learn something new everyday. Thanks for the tip ladies.
Sally
There is a slight loss of rising power but not enough to notice. Do not freeze the “fresh” yeast. It is more fragile than the dried granular yeast.
As long as you keep the lid to jar closed tight yeast will keep for years in the freezer.
If you have some for a long time in the freezer it is wise to “proof” some before using just to be sure it is still powerful.
— Marie
Yeast...dry versus fresh amount
Use twice as much moist yeast by weight as dry yeast. Info by Matt (professional baker on CountryLife Bakery).
— Marie
I keep finding differant answers to this. I have been using 1 tablespoon. Is this correct???
— Karen
Answers
I use a healthy T. full.
— Cindy
2 1/2 teaspoons = 1 pkg. instant dry yeast, however, when making bread and baking in oven extra yeast will not hurt. It will however, rise bread faster than the usual amount.
Baking in bread machine the amount of yeast used will be “very” important or bread will fall during the baking cycle.
Longer it takes for bread to rise better the flavor and texture.
Check out the YEAST MATH & CONVERSIONS I posted below.
SAFF yeast is a little more powerful and for 1 teaspoon other dry yeast use 3/4 teaspoon of SAFF. Or can use same amount and keep watch on the dough as usual.
Somewhere below or above I posted an article from SAFF, not sure which one it is now.
— Marie
150 + yrs. old - Amish Everlasting Dough
From a book of Amana Colonies Amish Recipes,1948 publication. Amana Amish Colonies are located in Iowa,not far from DesMoines. “EWIGER HEFENTEIG” (EVERLASTING DOUGH)
(Note-I don’t think this is intended to be a starter-more like a quantity of refrigerated dough that’s used daily and perhaps part of the dough is saved to start a new dough mixture.Just a guess. Or, it makes a large quanity and will last for several days. Your guess is as good as mine when it comes to some of the old recipes.)
1 c. milk, scalded
1 c. potato water
1 potato mashed
1 c. water
1 c. lard, melted
1 c. sugar
2 tsp. salt
1 cake compressed yeast, dissolved
in small amount of water
8 c. flour
Mix first 8 ingredients and two cups flour and beat 5 minutes.
Let rise in a warm place about 2 hours.
Add remaining flour and store in refigerator until ready to use.” One recipe following this was for doughnuts:
Roll dough 3/4” thick on lightly floured board, cut out with floured biscuit cutter. Put in warm place to rise until double in bulk. if you have a doughnut cutter, use that)
Press hole through each,drop into hot fat, fry til a golden brown on both sides. Turn only once. Drain on absorbent paper and roll in granulated sugar.”
(optional: make glaze with confectioners sugar and water and flavored extract of your choice; paint on hot doughnuts and let cool)
— Marie
EVERLASTING YEAST
Thanks to Beth from Bread Bakers Forum I now have the recipe for Everlasting Yeast made 100 years or so ago.
Use glass container
1 qt. potato water or 1 qt. water + 1 T. potato flakes
1/2 cake yeast
2 T. sugar
2 T. flour
1 tsp. salt
Mix well and let stand covered with net at room temperature for 12 hours.
Leave about 1/3 cup in bottle.
Use the rest when you make bread, do not need extra liquid with this yeast.
To the 1/3 cup starter, add all the original ingredients except the yeast.
Let stand again for 12 hours then store in refrigerator until needed.
This can be kept going indefinitely, if you use it every 3 to 4 weeks.
— Marie
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=0080au
BIRDSEED BREAD
This recipe can be doubled or tripled. Oven setting: 375 Yield: 3 LARGE heavy loaves.
4 c. warm water
2 pkgs or 2 Tblsp. yeast
1/2 c. brown sugar or molasses( I use molasses)
1/2 c honey
1/2c. oil ( I use olive or canola)
4 tsp. salt
About 12c. flour ( I use unbleached and whole wheat, wheat being about 3c.)
1/2 c. each,all of the following: wheat, cracked wheat, spelt, oats( whole or rolled),sesame seeds, sunflower seeds, barley, millet and/or any other grain you can think of.
Boil hard grains in more water than need until soft and chewy. DO NOT boil sesame or sunflower seeds.
When draining the cooked grain save the water and measure it toward the 4 c. water needed. Cool grain and water before adding the following:
Dissolve yeast in a small amount warm water with a small amount of sugar( 3 tsp.) Measure flour into large separate bowl molasses, honey, oil and salt. Add cooled water from boiled grains, the yeast mixture, sesame and sunflower seeds and cooked grains. Knead ( This is the fun part, it’s really sticky so remove all jewlery and grease your hands. I do add about 1/2- 3/4 c. flour to board and dough to help)Texture should be smooth ans satiny with grains (about 8- 10 minutes). Place in a greased bowl( LG.) and cover with a damp cloth, let rise until double.
Preheat oven to 375 Punch down and let rise again. after second rise work down and divide into 3 loaves or loaves and rolls combination. Place in greased and floured pans, bake for 10 minutes at 375 then reduce oven to 350 and bake 30 minutes more or until chesnut brown and sound hollow when thumped. Turn out on to cooling racks, butter tops to keep moist and supple. Enjoy, this is a very hearty bread and stay moist a week, thats all the longer it lasts here!
You can freeze the dough just AFTER the FIRST rise, thaw and let rise then bake as directed above.
— Marie
Answers
That looks like a great recipe, which do you like the best olive or canola. I made bread with olive oil and it raised a lot higher.
— Cindy
I have used both, but, most of the time it is olive oil.
— Marie
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007zix
Baking with a Bread Machine by SAF Yeast
How do I use SAF Yeast in my bread machine? Use SAF Yeast in any bread machine on any cycle. The only time you need to convert quantities is if the recipe calls for Active Dry yeast and you want to use SAF Yeast. Reduce the amount of SAF Yeast by 25%. You can mix the yeast directly in with your dry ingredients.
Can I use SAF Yeast in my regular cycle or can I use it for the rapid cycle? Many bread machine consumers are confused about the rapid cycle on their bread machine. It does not matter what type of yeast you use and what cycle you use it on. The rapid cycle just eliminates one rising cycle from the bread baking process. Rapid Cycle is used when you want to speed up the bread baking proces. SAF Perfect Rise Yeast works perfectly on both regular cycles and rapid cycles.
If using fast acting or quick rise on the basic settings use 1/2 teaspoon per cup of flour.
Fruit juices, beer or purees can be used in place of the liquid called for in a recipe. Measure the liquid ingredients into a glass measuring up. Let your bread cool completely before putting it in a storage bag or container.
Breads with oatmeal tend to stay fresher longer. Oat Bran can be substituted for up to ¼ cup of oatmeal called for in a recipe.
Quick Cook Oats or Old Fashioned Oats work best in the bread machine.
Too much garlic in a recipe can cause the bread not to rise. Add garlic with the liquid to limit any contact with the yeast.
Too much cinnamon in a recipe can cause the bread not to rise. Use only ½ teaspoon per cup of flour in a recipe. Choosing a Bread Machine
Why buy a bread machine? A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you. For those with special dietary needs, it is easy to create special recipes without a lot of time and effort.
What does 2-LB mean? Bread machine loaf size is described in lbs.(pounds). This really refers to pan capacity and loaf size, and does not reflect the finished loaf weight. Scratch recipes refer to cups of flour, and the size equivalent to convert your recipe is
2 cups flour = 1 lb 3 cups flour = 1 1/2 lbs 4 cups flour = 2 lbs
To determine your pan size, fill the pan with water and measure it out in cups. If your pan holds less than 10 cups of water, follow the instructions for 1-lb; for a pan holding 11-13 cups of wate instructions for 1 1/2-lb; for more than 13 cups, follow instructions for 2-lb.
What is the difference between the bread type cycles? The bread machine cycles offer you flexibility to optimize you bread characteristics. Each cycle has a specific time and temperature to maximize dough performance. Typically a whole wheat cycle has a longer rise and bake time. For your specific machine cycles, refer to your owner’s manual.
How do I know which crust color to select? Bread machine cycles can be picked to control crust color and crispness. If you prefer a soft and light crust, choose a light cycle. For a darker, crisper crust, choose a darker cycle. If your bread recipe has a lot of grains or sweeteners that can cause it to brown quickly, choose a light crust cycle.
How can I guarantee a consistent loaf? Get to know what your bread recipe dough looks like by taking a look at the dough in your machine. Each recipe is unique. Like scratch bread baking, the humidity and temperature of the day can affect loaf performance. If the dough looks too wet, add some flour. Conversely, if it looks too dry, add some more liquid.
What does the ideal loaf of bread look like? Bread is characterized by height, color, crust and texture. A hearth bread may be lower in volume because it is denser, while a white bread may be taller with a more open structure, and a bread made with a robust grain may have a thicker, firmer crust. The choice of recipe and the machine setting you choose can optimize the loaf you desire.
What is the average height of a loaf of bread? There is no standard bread height. There are a variety of pan shapes and sizes that will determine the average height of a loaf. Once you have chosen a machine, work with the recipe that fits your pan size. Unlike traditional baking, the loaf height may or may not reach the top of the pan. If your recipe doesn’t bake to a consistent height, check the consistency of the dough. To guarantee a consistent loaf, please check the tip above.
Can I use recipes other than the ones that came with my bread machine? Definitely! Look for other great recipes in the marketplace specifically formulated for bread machines, use bread machine mixes, or create your own signature recipes for the bread machine. Helpful hints for converting recipes can be found in bread machine manuals, cookbooks and in bread mix instructions.
— Marie
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007l84
First of all I would like to say that I think this is going to be a fun forum :-D. I wanted to contribute the best bread recipe that I have ever tried. Here goes.... White Bread with Eggs 2 pkgs. dry or compressed yeast 1/2 cup water 1 tbsp. sugar 2 eggs, lightly beaten 1/2 cup melted butter or margarine 2 cups warm milk or water 1 1/2 tsp. salt 1/4 cup honey 8 to 9 cups flour
Combine in a large mixing bowl, the yeast, 1/2 cup of warm water, and sugar. Stir with fork until dissoved. Cover with a towel and set aside for 20 minutes. When the sponge is bubbling nicely, add eggs, butter, milk or water, salt and honey, stirring until smooth. Beat in 2 cups of flour. Gradually add enough more flour to make a soft, workable dough that leaves sides of the bowl. Turn out on a lightly floured surface and knead until smooth and resilient, about 10 minutes. Add only enough more flour to make a smooth dough. Round dough into a ball and place in a warm, greased bowl, turning to coat the top. Cover loosely with plastic wrap and towel. Set in a draft free spot, until double in bulk, about f1 hour. Knead lightly in the bowl, recover and allow to double again, approximately 45 minutes. On a lightly floured board, knead 2 or 3 minutes, cover and let rest 10 minutes. Cut in 3 portions, shape into loaves and place in greased loaf pans. Cover and let rise to tops of pans, 45 minutes to an hour. Bake in preheated 375 degree oven 35 minutes. Remove and turn out on wire racks to cool. You can brush with melted butter at this point to keep the crust soft and chewy or do like I do and take a stick of butter and peel the paper off to expose one end and just rub it all over the sides and top. This is the best bread, and it freezed very well. Hope you all enjoy. Kim :-D
— Kim
Answers
I want to add the easiest bread recipe. I use this one several times a week.
3 1/2 cups flour
1 pkg yeast
1 cup warm water
2 TBS sugar
2 TBS oil
1 tsp salt
In large bowl, dissolve yeast in warm water, add sugar, oil, and salt. Mix well, add 2 cups of the flour. Stir well, add enough of the remaining flour to make the dough un-sticky and can easily be kneaded by hand.
Knead the dough right in the bowl for 5 minutes. Cover and let rise in warm place 1 hour. Punch down dough and shape into a ball. Place ball of dough on a cookie sheet, cover and let rise another hour. Bake 375 for 30 min. This makes a nice round loaf. Sometimes I use this recipe for bierocks and sometimes I split the loaf and make a large sandwich with several meats and cheeses, lettuce tomatoes, onions and Italian dressing. Serve in wedges. Happy Cooking!
— cowgirlone
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007oGB
I made two loaves (if you could call them that) of Ezekiel bread yesterday and it was a disaster. When they rose in the loaf pans they overflowed and after they were done baking they were sunk in. What is this bread supposed to end up like? Cakelike or breadlike? Does anyone have a good recipe for this, and a good bean bread recipe? Thanks.
— gita
Answers
Not sure what Exekiel bread is and I thought I had invented bean bread. But then again I thought I had invented a chicken tractor until I stumbled onto the Countryside site!! ;~)
For bean bread I use soybeans. Because of my age nearing the dreaded Change-of-life season I wish to forestall some of the symptoms associated but I suppose you could use any bean. I put about a cup to cup and a half of beans in the food proccessor. Then using any favorite bread recipe replace some of the liquid and flour with the beans — to touch. I enjoy the bread using whole wheat, loaf is a bit heavy but I like that. Has substance.
Diana
— Diana
You might check Cs forum archives. The book Country Beans might have the recipe. Do a search on msn. Sites came up, but I don’t have time to look at them now. Hope it works out for ya.
— Cindy
Several years ago I got the following recipe and made and ate it many times. I think it came from 700 Club or someplace similar. You could use it for a fast, eating only the Ezekial bread and drinking only water. This recipe made enough for one person for 4 days. I liked the taste.
EZEKIAL BREAD
1 c. lukewarm water
Add 1 tsp. honey and 2 T. yeast. Let set 5 minutes.
Add 1/4 c. oil
1/2 c. honey
1 tsp salt
1 c. water (beans soaked and blended in)
1 1/2 c. wheat flour
1/8 c. millet flour
3/4 c.+1T. rye flour
1/4 c. barley flour
2 T. lentils
1 T each of: red kidney, pinto and Great Northern beans
Add more water if necessary. Pour into Pam sprayed cookie sheet (with sides)—let set 1 hour, then bake 15 minutes at 375.
— gibson girl
You will find Ezekiel Bread recipes at http://www.countrylife.com in the “Recipe Bin”.
Look in the Bible in Ezekiel 9 I believe that is the one and you will find the original recipe.
A Jew once said true ezekiel bread is made with grain/bean sprouts, mashed into patties and allowed to dry on rocks in the sun.
Marie
— Marie
I found this recipe at AAOOB Storable foods. They’re a grain/survivalist/do it at home type web site. I hope this helps. P.S. As soon as I order a home mill I want to give this recipe a try. Good luck
Ezekiel Bread Recipe
5 1/4 Cups EZB-Mix Ground into Flour
or:
2 1/2 cups Hard Red Wheat 1 1/2 cups Spelt (you can use Rye but Biblically, Spelt was used Ezekiel 4:9) 1/2 cup Barley 1/4 cup Millet 1/4 cup Lentils 2 Tbsp Great Northern Beans 2 Tbsp Red Kidney Beans 2 Tbsp Pinto Beans
Mix all grains and beans in a large bowl and mill into a fine flour.
Measure into a large bowl:
4 cups warm water 1 cup honey 1/2 cup oil 2 Tbsp yeast Mix and set aside for 5 minutes until frothy.
Add to the yeast 2 tsp salt and all the flour
Mix with a strong wooden spoon until stretchy and elastic - about 7 minutes.
This is a batter bread that will not form a smooth ball. Pour into 3 greased bread pans in even amounts.
Place pans in oven on lowest heat to rise (170 degrees) . Allow to rise to within 1/2 inch of tops of pans and NO MORE or it will overflow and trash your oven. Mine takes about 15-20 minutes.
Once risen, WITHOUT OPENING THE DOOR, turn the heat up to 350. If you open the door, the cool air will cause the bread to fall. Bake at 350, about 25-30 minutes until nicely browned on top - remember, this is a cake-like bread and will not be like regular yeast breads - you may have to experiment with cooking times. Butter tops once out of the oven. Enjoy!
— Rick
The recipe I used directed me to ‘sprout’ the beans and lentils. I did and made the bread according to recipe and directions....mine was just like yours!! And the dough in the middle was still mushy even tho I reduced the water. Later, I read another recipe which says to sprout the beans and lentils and then DRY them out again. Havent tried that. I ground the beans and lentils in a blender dry the next time and the bread was better, but didnt rise much at all. Keep trying! It tastes good anyway and very satisfying.
— Naomi
This is a question more than an answer - i just found out that i should only eat ezekiel or essene bread. I am confused about the ingredients of ezekiel bread however, some recipes call for wheat flour and some don’t. What is the answer to this????
— Susan
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008mOD
BASIC MUFFINS WITH 8 VARIATIONS
2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade.
VARIATIONS:
*
GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
# BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.
# BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
# ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
# CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
# SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full.
# COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
# CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
— Karen
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008oZo
Does anyone have a recipe for pickled eggs? Not the ones with beet juice, but just plain pickled ones. Thanks in advance, ‘cause I know you will help me!! Mona Lea in S.E.Missouri
— Mona Lea
Answers
I used to just soak hard boiled shelled eggs in leftover pickle juice with perhaps some garlic in it.
— Ardie
I have a recipe that we like. It makes 18 eggs, but you can make less or more to suit you.
18 eggs,hard boiled, peeled, and holes poked in them with a toothpick
white vinegar
6 or 7 whole cloves of garlic
2 hot peppers, whole
2 tsp. plain salt (not iodized)
Place half the eggs in a large jar. Add peppers, salt, and garlic. Add other half of eggs. Pour in enough vinegar to cover. Put lid on jar. Shake jar to distribute ingredients a bit. Refrigerate at least one week, shaking every day or two, if you think of it- not crucial. Will keep many weeks, if kept refrigerated.
— Gayle
I make pickled eggs for the bar I work at,and they sell real well.
Layer boiled eggs with slices of onion. Cover with white vinegar. Add bay leaves,caraway and some red peppers if desired. Let sit for a week.
— Nancy
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008KW2
APPLE AND SAUSAGE BREAKFAST PIZZA
Prebaked Pizza Crust
2 Butter
4 Med. Apples
1/2 c Brown Sugar
1/2 lb Sausage
1 c Cheddar Cheese
1 tsp. Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
Peel and thin slice the apples. Shred the cheddar cheese. In a large pan over medium heat, melt the butter. Add apples and cover. Cook and stir for 8 minutes or until apples are almost tender. Stir in brown sugar and spices. Cook and stir for 2 minutes longer or until apples are tender and glazed.
Meanwhile, in a large skillet, cook the sausages. Drain on paper toweling.
Cover the crust with 1/2 of the cheese. Spread with apples. Bake at 400 deg f. for 5 minutes. Add sausages and top with the rest of the cheese. Bake for 5 minutes longer.
— Karen
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6 Minute Complete Hot Breakfast
Great way to give your kids a hot meal in the morning without all the fuss!
Makes 1 Serving Each:
1 slice of bread, cubed
1 Egg
1/4 cup Milk
1/4 cup Ham — chopped
1 dash Worcestershire sauce
2 tablespoons Cheddar cheese — shredded
1/4 teaspoon Dry mustard
1/8 teaspoon Salt
Combine all ingredients in a 6 inch serving bowl. Mix well. Cover tightly with plastic wrap and vent. On MEDIUM HIGH (80%) power - microwave for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish so that back in now facing front of microwave. Let stand, covered for 30 to 60 seconds to finish cooking. For a complete nutritional breakfast serve with fresh fruit or fruit juice. You can fix this the night before and refrigerate for a quick meal in the morning - but lengthen cooking time since the ingredients will be cold.
— Karen
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008rt7
WAFFLES - 12 WAYS!
3 cups sifted all-purpose flour (may substitute with part whole wheat flour)
4 teaspoons baking powder
2 tablespoons sugar (optional)
1 teaspoon salt
4 egg yolks, beaten
4 egg whites beaten until stiff
1 1/2 to 2 cups sweet milk or buttermilk
4 tablespoons melted butter
Sift dry ingredients together. Beat egg yolks until light and add the milk and melted butter. Combine wet and dry ingredients. Fold in beaten egg whites. Bake in a hot waffle iron. Makes about a dozen waffles.
TIPS:
* Put the waffle batter into a pitcher. It is much easer to pour the batter!
* Don’t overfill waffle compartments or the batter runs out on the sides of the waffle iron.
* Waffles are done when there is no more steam rising from the iron.
* After cooling, freeze extra waffles in a plastic freezer bag. Separate with wax paper before freezing.
VARIATIONS:
Apple Waffles - Add a teaspoon of cinnamon to the dry ingredients. Add a cup of chopped, peeled apple to batter. Serve with warm applesauce & sour cream.
Bacon Waffles - Crumble a few slices of cooked, drained & crumbled bacon into the batter.
Banana Waffles - Add a chopped banana to the batter.
Blueberry Waffles - Add 1-cup fresh or frozen blueberries (thawed & drained).
Chocolate Waffles - Increase sugar to 1/3 cup and add 1 square melted unsweetened chocolate OR add 1/2-cup cocoa and a 1/3-cup sugar to dry ingredients. Serve with whipped cream and chopped pecans.
Cinnamon Raisin Waffles - Add a teaspoon cinnamon and a couple spoonfuls of plumped raisins to the batter.
Ham Waffles - Add a couple of spoonfuls of diced ham to the batter. Sauté it first for better flavor.
Molasses Spice Waffles - Add a teaspoon of cinnamon and a 1/2-teaspoon of nutmeg to dry ingredients. Add 3 tablespoons of molasses to liquid ingredients.
Nutty Waffles - Add 1/4 cup chopped peanuts, pecans, walnuts or filberts. Toast the nuts for better flavor!
Orange Zest Waffles - Add a tablespoon orange zest to batter. Substitute 1/2 cup orange juice for 1/2-cup milk.
Pineapple Waffles - Add a cup of well-drained crushed pineapple to the batter.
Sausage Waffles - Add a couple of spoonfuls of cooked, crumbled and drained sausage to the batter
— Karen
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=0086xh
Sour Cream and Buttermilk
greenspun.com : LUSENET : Cooking & Crafts : One Thread
Because sour cream is acidic, it will keep for weeks or maybe a month or two. Mold may grown on the top of it, but scoop it off, and use it. Especially if you are cooking with it, I would expect it would last for months refrigerated (use only very clean utensils to scoop it out so as not to contaminate it.
If you have sour cream, I believe that the identical bacteria are used to make buttermilk. Just as a test, I would blend a talespoon (15 mL) of sour cream into a cup (250 mL) of fresh milk, cover, andlet sit at room temperature overnight. It should become sour and thick. I make buttermilk using buttermilk as a starter: 1 paret buttermilk plus four parts fresh milk. Mix and leave at room temperature overnight. Refrigerate, will keep for weeks. Info by David Fankhauser
— Marie
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008T3s
I’ve got eggs and goats milk running out of my ears. I’d like to make my mom a sugarfree version of egg custard .Any good recipes out there. Thanks alot.
— sherry
Answers
Here is a couple:
OLD-FASHIONED BAKED CUSTARD
2 eggs
2 cups milk
1/8 teaspoon each: salt and ground nutmeg
Sugar substitute equal to 1/3 cup sugar (i.e., 1/3 cup SugarTwin®)
1 teaspoon vanilla extract
Mix all ingredients in a blender, then pour into 1 medium-sized casserole or 5 individual casseroles, sprayed with nonstick spray. Set casserole(s) in a larger, shallow pan containing 1” hot water. Bake in a preheated 325 degree oven for 1 hour, or until knife inserted near edge of custard comes out clean. Let cool briefly, then refrigerate. Serves 5.
Sugar Free Custard
5 Cups Milk
1/3 Cup Sugar Twin
1/2 tsp. nutmeg
6 eggs
1/2 tsp. salt
1 tsp. vanilla
Mix all and put into a dish. Put dish in pan of hot water. Sprinkle a little more nutmeg on top. Bake at 350 degrees 40-45 until knife inserted in center comes out clean.
— Karen
http://www.geocities.com/Heartland/Hills/9684/spice.html
Homemade Spice Mixes and Soup Mixes
These are some great mixes that you can make at home. They will significantly cut down on your grocery bill if you regularly use these type of purchased mixes. I gleaned these off the internet and cannot give credit where it is due except where noted, sorry. But these recipes and their creators are certainly appreciated!
Homemade Shake and Bake
Onion Soup Mix
Taco Seasoning Mix
Herbed Rice
Herbed Lentils and Rice
Instant Oatmeal
Instant Flavored Coffees
Cream Soup Mix
Cream of Whatever Soup
Red Beans and Rice
Spice Mixes
Homemade Shake and Bake (from the Tightwad Gazette)
4 cups flour
4 cups ground crackers or cracker meal
4 tbsp salt
2 tbsp sugar
2 tsp garlic powder
2 tsp onion powder
3 tbsp paprika
1/4 cup vegetable oil
Mix well and store indefinitely in the refrigerator in a covered container (I use an old ice cream bucket or coffee can). You can change the spices according to what you like, ie. Italian seasonings, Cajun, Mexican, Asian, etc.
To cook: Dip meat in any liquid (egg, buttermilk, milk, salad dressing) then in the shake and bake. Put on baking sheet and bake at 350 degrees for 20-30 for boneless chicken or fish strips, an hour for chicken pieces with bones (ie drums and thighs, as long as possible for bone-in breasts). Update: The oven fired chicken strips froze very well. We cooked ours first and then froze so we could microwave them. They were not as crunchy, but still delicious. They could also be frozen without cooking and then baked after freezing. ````````````````````````````````````````````````````````````````
Onion Soup Mix 1
6 Tablespoons Onion Flakes
2 Tablespoons Parmesan Cheese — optional
2 Teaspoons Corn Starch — optional
2 Tablespoons Beef Bouillon
1 Tablespoon Soybean Flour
2 Tablespoons Vegetable Protein — to 3 Tbl.
2 Tablespoons Instant Mashed Potatoes
Blend all of the above ingredients together until well blended. Shelf life— 2 months.
TO RECONSTITUTE: Use 2 Tablespoons in 1-1/2 cups boiling water.
- - - - - - - - - - - - - - - - - -
Onion Soup Mix 2
1 Cup Dried Onions
1/4 Cup Onion Powder
1/4 Cup Parsley — snipped
2 Tablespoons Onion Salt
1 Teaspoon Pepper
7 Ounces Beef Bouillon Granules — 2 3-1/2 oz. jars
1/4 Cup Dry Gravy Mix Powder — 1-5/8 oz. box
Combine and put in tight container in a cool dark place.
1/4 cup = 1 envelope onion soup mix
- - - - - - - - - - - - - - - - - -
Taco Seasoning Mix
From Gentle Spirit Magazine 2 Teas onion Instant minced
1 Teas Salt
½ Teas Cornstarch
½ Teas Garlic powder
½ Teas cumin Ground
1 Teas Chili powder
½ Teas Red pepper Ground
1/4 Teas oregano dried
Place all in center of a 6” square of foil. Fold into packet. Store in dry place.
To make Taco Meat: Brown 1 # ground beef or turkey. Drain. Add ½ cup water, seasoning pkt. Simmer 10 minutes. Fills 8 - 10 tacos
- ———————————————————————————————
HERBED RICE (Makes 10 cups)
I just mix up the spices and herbs, then add about 1/2 cup to every 2 cups of rice when I get ready to cook it, along with some margarine and salt.
Mix: 1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper
Additional: 2/3 cup water
1 tablespoon butter or margarine
Combine the long gran rice, celery flakes, minced onion, parsley flakes, chives, tarragon, salt and pepper. Mix well. If giving as gifts place two cups each in a jar (40 batches).
Instructions (attach to gift jar): Additional: 2/3 cup water
1 tablespoon butter or margarine
Place water and butter in a sauce pan and bring to a boil over medium heat. Add 1/4 cup rice mix. Reduce heat, cover and simmer for 20 minutes.
Remove from heat and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.
NOTE: To prepare more than 1 serving, multiply the rice mix, water. and butter by the total number or desired servings and cook as directed.
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Herbed Lentils and Rice
Again, you could just mix up the spices and herbs and store them, add to taste to the lentils and rice before cooking.
Herbed Lentils and Rice
3/4 c. dry lentils
1/2 c. raw brown rice
2 Tbl. dry onion flakes
1 tsp. italian seasoning
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. salt
Combine all in a baggie and store until the day you need it. To make, dump contents of baggie into casserole dish. Add 2 2/3 c. broth.
Bake, covered, at 350 degrees for 1 1/2 to 2 hours. Stir twice during the baking time.
note: This meal is very economical and healthy! If you have never tried lentils before, this is a good recipe to try.
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Instant Oatmeal
8 C oatmeal
1T cinnamon
1C dried fruit (raisins, dates, apples, whatever)
1C brown sugar
Mix together well.
To serve: put 1/2C cup oatmeal mix into cereal bowl, add 1C water and microwave 2 - 2 1/2 min. Let stand 3-4 min.
Author’s Notes... ~ I also add dry milk powder to the oatmeal mix (Ithink it was a cup or so that I used). I usually do this on the stovetop. I mix oatmeal and water together, bring to a boil then turn off. Let stand a few minutes.
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Coffee Mixes
To prepare the following coffee recipes: mix in food processor or blender until you have a fine powder.
For all the coffee recipes except the cafe’ au lait, use 1 to 2 spoonfuls to one mug of hot water (to desired taste)
BAVARIAN MINT
2/3 cup instant coffee
1 cup sugar
1 tsp. dried mint leaves
2/3 cup non-dairy creamer
Powder the mint leaves,too.
CAFE’ L’ORANGE
2/3 cup instant coffee
1 cup sugar
1 tsp. dried crushed orange peel
1/4 tsp. cinnamon
CAFE’ MOCHA
2/3 cup instant coffee
3 TBSP unsweetened cocoa
1 1/3 cups sugar
1 cup non-dairy creamer
1/4 cup nonfat dry milk
CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
TOFFEE COFFEE
1 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar
CAFE’ VIENNA
1 cup instant coffee
1 1/3 cups sugar
1 1/3 cups nonfat dry milk
1 tsp. cinnamon
ITALIAN MOCHA ESPRESSO
1/2 cup instant coffee
1/2 cup sugar
2 1/4 Tblsp cocoa powder
CAFE’ ORANGE CAPPUCCINO
1 cup instant coffee
1 1/2 cups sugar
2 cups nonfat dry milk
1 tsp. dry orange peel
SWISS MOCHA
1 cup instant coffee
1 cup sugar
2 cups nonfat dry milk
4 tsp. cocoa powder
CAFE’ VIENNA MIX
1 cup instant coffee
1 cup sugar
2 tsp. cinnamon
1 1/2 cups non-dairy creamer
1 1/2 cups nonfat dry milk
4 TBSP cocoa
CAFE’ AU LAIT
1 11oz jar non-dairy creamer
1/2 cup packed brown sugar
1/2 cup instant coffee
dash of salt
(use 1/4 cup mix to 2/3 cup hot water for the cafe’ au lait)
>**********************************************************************
NIGHT CAP COFFEE
2/3 cup nondairy powdered coffee creamer
1/3 cup instant coffee
1/3 cup sugar
1 tsp ground cardamom (I’ve made this - I’d use less)
1/2 tsp ground cinnamon
Use one heaping TBSP to 1 cup hot water.
CHOCOLATE MALT COFFEE CREAMER
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk mix
1/2 tsp. cinnamon
(I’ve made this one - I like less hot cocoa powder and more malted milk powder)
Use to desired taste.
RASPBERRY COCOA MIX (Cherry would be good too)
3 cups instant hot cocoa powder
1 pkg unsweetened raspberry koolaid (0.13 oz size)
Use 2 heaping TBSP to 1 cup hot water.
FORGET-ME-NOT TEA (hot or cold)
1 15oz jar orange tang-type mix
1 cup sugar
1 cup unsweetened tea mix
1/2 cup sweetened lemonade mix
1 package cherry koolaid (0.14 oz, unsweetened)
2 tsp ground cinnamon
1 tsp nutmeg
To serve, stir 2 heaping tablespoons tea mix into 8 oz. hot or cold water.
- -———————————————
TEAS
RUSSIAN TEA
1 cup instant tea mix (unsweetened and no lemon)
2 cups dry tang powder
1 pkg lemonade, unsweetened powder
1 cup sugar
1 TBSP nutmeg
1 TBSP allspice
1 TBSP cinnamon
Mix all ingredients together and store in air tight container. To use, place 1-2 rounded teaspoons of dry mix to 1 mug of hot water.
RUSSIAN “TEA” - NO CAFFEINE
2 cups tang powder
1 TBSP cinnamon
1/2 tsp. cloves
3/4 cup sugar
1/3 cup sweetened lemonade powder (country time)
Mix together and store in cupboard in an airtight container. When ready to use, add 3 TBSP mix to 1 cup hot water.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Brandied Spice Coffee
1/3 cup ground coffee
1/2 tsp brandy extract
1 1/2 3 inch cinnamon sticks
1/4 tsp whole cloves
1/4 tsp whole all spice
Place coffee in blender or processor. With processor running, add extract. Stop and scrape the sides. Process 10 seconds longer. Place in container and mix in spices. Store in fridge.
- - - - - - - - - - - - - - - - - - Buttered Rum Coffee
1/3 cup ground coffee
1/4 tsp ground nutmeg
1 1/4 tsp rum extract
1/8 tsp butter flavoring
Process in food processor or blender. Add extract and flavoring with processor running. Follow directions in chocolate almond coffee recipe.
- - - - - - - - - - - - - - - - - - Chocolate Almond Coffee
1/3 cup ground coffee
1/4 tsp ground nutmeg
1/2 tsp chocolate extract
1/2 tsp almond extract
1/4 cup toasted almonds — chopped
Place all but almonds in food processor (or blender). With it running, add the extracts. Stop and scrape the bowl and blend for 10 seconds longer. Add the chopped almonds. Store in refrigerator.
- - - - - - - - - - - - - - - - - -
CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cups sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
To prepare the following AOL coffee recipes: mix in food processor or blender until you have a fine powder.
For all the coffee recipes use 1 to 2 spoonfuls to one mug of hot water (to desired taste)
Cappuccino Mix
3 1/2 cups dry milk
1/2 cup cocoa
2 1/2 cups sugar
1 tablespoon cinnamon
1 1/2 cups instant coffee
Mix all ingredients. Use 1 tablespoon per 6 oz. cup of hot water. Makes 4 pints
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Here’s the Dry Generic Cream Soup mix
1 Cup non-fat dried milk powder
1 Tablespoon dried onion flakes
2 Tablespoons cornstarch
2 Tablespoons chicken bouillon powder
one half teaspoon dried basil
one half teaspoon dried thyme
one fourth teaspoon black pepper
Mix all of the ingredients together and store in an airtight container if you are going to use it later.
To make soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly until thick.
You can use this non-fat base to make any flavor cream soup just by adding a main ingredient, like mushrooms, chicken, celery or onions. If the soup is too thick, add a little more water and stir thoroughly, still over medium heat. You can add other seasonings if you like. This makes about 4-6 cups of soup, depending on what you add and how thick or thin you want it.
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INSTANT CREAM of whatever SOUP MIX
2 C instant milk
3/4 C cornstarch
1/4 C instant chicken bouillon
1 t onion powder
1/2 t dried thyme
1/2 t dried basil
1/4 t pepper
Combine these and store in an airtight container.
To use for soup, combine 1/3 C mix and 1-1/2 C water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (for cream of celery soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup).
To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 1/3 C mix and 1-1/4 C water. Boil for a few minutes, stirring often.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Red Beans and Rice Spice Mix
For every One Pound of Red Beans:
1 Ts basil
1 Ts thyme
1 Onion — chopped
2 Garlic clove; OR
1/4 ts Garlic powder
White pepper; to taste
Salt; to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ To draw the most flavor from dry herbs before mixing them, heat them very gently in a heavy frying pan for a few minutes, stirring all the time. Then mix the ingredients and store them.
Italian Seasoning
Spiced Pepper
Herb Pepper
French Spice Mixture
Garam Masala (India)
Five Spice Powder (China)
Chili Powder
BBQ Spice Powder
Fines Herbs
Bouquet Garni
Spiced Salt
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Italian Seasoning:
1/2 cup dry mustard
1/2 cup dry basil leaves
1/4 cup dry oregano leaves
1/8 cup black pepper
2 tablespoons dry garlic powder
1/4 cup sugar (optional)
1/4 cup salt (optional)
Store in a cool dry place.
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Spiced Pepper
Use in Soups and stews, or in sweet batters like fruit cake, fruit tarts.
2 Tablespoons each ground white pepper, nutmeg, and ground mace
1 Tablespoon cayenne pepper
Store in an airtight container
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French Spice Mixture
Use in stews and meat pies.
6 Tablespoons each of ground black pepper, ground white pepper
1/4 cup each ground cloves, grated nutmeg, ground bay leaf
A pinch of ground ginger and mace
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Garam Masala
In equal amounts combine cardamom, cumin, cinnamon, nutmeg, cloves.
Used in Indian National dishes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Five Spice Powder
Equal amounts of ground star anise, pepper, fennel seed, cloves, and cinnamon.
Used in Chinese cooking
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Chili Powder
In descending amounts:
Powdered Chili (cayenne) and Red Pepper (Paprika)
cumin
cloves
marjoram
garlic powder
Add to this, sugar to taste, and it becomes BBQ Spice Mixture.
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Fines Herbs
Use in egg dishes. Could really perk up dried scrambled eggs...... Good on fish too.
1/2 cup each chopped parsley, chervil
1/4 cup chopped chives
few chopped tarragon leaves
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Bouquet Garni
Basic Mixture:
Bunch of parsley
2 sprigs thyme
2 sprigs marjoram
1 bay leaf
For fish add:
a fennel stalk
piece of lemon peel or dried lemon crystals
For Beef:
Add garlic powder and dried orange peel
For Pork:
Add a piece of dry or fresh juniper
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Spiced Salt
this is a basic mixture, you can change it around to suit your own taste.
Mix together 1 lb. of rock salt of coarse salt (I would use iodized salt for long term storage) with 1/4 cup each ground black peppercorns, ground coriander seeds.
And 1 Tablespoon each of ground bay leaves, ground cloves and ground basil. Store in an airtight jar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Back to The 20th Century Homekeeper
1
http://www.geocities.com/Heartland/Hills/9684/home.html
Egg Nog Cake - Also known as Egg Nog Quick Bread
2 eggs beaten
1 cup eggnog
2 teaspoons rum extract
1 cup white sugar
1 tsp vanilla extract
1/2 cup butter softened
2 cups all-purpose flour
1 3 oz box instant French Vanilla pudding mix or regular vanilla pudding mix
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
Preheat oven 350*F Grease bottom only of a 9×5 inch loaf pan.Blend together the eggs, eggnog, rum extract, vanilla extract, sugar and butter.Sift together the baking powder, salt, pudding mix and nutmeg.
Add to the eggnog mixture and stir just enough to moisten; pour into prepared pan.Bake bread for 40-0 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool for 10 minutes in the pan, then turn out.Cool completely and wrap well in plastic wrap.
Warning - This cake probably has about 4000000 calories per slice but it is soooooo good.
http://christianhomekeeper.com/2008/12/05/some-homemade-shampoo-recipes/
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Some Homemade Shampoo Recipes
Dec 5th, 2008 by Sylvia
Basic Shampoo
1 bar basic soap
4 quarts rain water
2 slightly beaten eggs
1 tsp. powdered borax
1 oz. bay rum
Dissolve soap in boiling water. Let cool. Add eggs, borax and bay rum. Stir to mix thoroughly.
Note:Bay Rum is a men’s cologne that can be found in drug stores and department stores. Caswell Massey makes a very nice Bay Rum.
Chamomile shampoo
1 handful fresh or dried chamomile flowers
1 3/4 cup boiling water
3 tablespoons pure soap flake, OR save leftover pieces of soap.
1 tablespoon glycerin
5 drops yellow food coloring (optional)
You also will need:
2 heat proof bowls
a sieve
a wooden spoon
a clean 14 ounce bottle with tight fitting cover
1. Place the flowers in a bowl and cover with the boiling water. Let stand for 15 minutes, then strain into the other bowl.
2. Clean the first bowl. Combine the soap and hot infusion in it. Let stand until the soap softens - a few minutes. Beat in the glycerin and food coloring until well blended.
3. Pour the mixture into the bottle. Keep in a cool dark place.
Dandruff Treatment
teaspoons dried rosemary
2 teaspoons dried thyme
2/3 cup boiling water
2/3 cup cider vinegar
You will also need:
a heatproof ceramic bowl
a fine sieve
a clean 10 ounce plastic bottle with a tight fitting cover
1. Place the herbs in the bowl. Pour in the boiling water.
Cover and allow to steep for 20 minutes.
2. Strain into the bottle, add the vinegar, and shake. Store in a cool dry place.
Shampoo and rinse the hair thoroughly; massage a small amount into the scalp. Between shampoos, massage in a small amount before going to bed. This can help eliminate dandruff.
Pre wash honey treatment
Before a shampoo, use this special treatment to condition the scalp and repair damaged hair. Use regularly if your hair is dry or ends are split.
2 tablespoons olive oil
2 teaspoons honey
5 drops rosemary, lavender or geranium essential oil
You will also need:
a small cup
a ceramic or glass bowl
a small stainless steel spoon
a plastic shower cap
and a comfortably hot towel
1. In a cup sitting in hot water, warm the olive oil and the honey ( or you can use the microwave for heating - be careful) Stir in your choice of essential oil and mix well.
2. While the mixture is still warm, apply it all over your hair, massaging well into the scalp. Cover your hair with the shower cap (or large plastic bag) wrap the towel around your head and leave on for 10-15 minutes. For severely damaged hair, leave on up to 30 minutes.
3. Remove the towel and shower cap, and wash your hair with a mild shampoo or baby shampoo.
Makes enough for one application.
Posted in Homemade Gifts