Posted by: “KittyHawk”
Best Ever Italian Dressing Mix
1/4 cup powdered lemonade mix
3 Tbsp dehydrated minced onion
3 Tbsp dehydrated minced garlic
3 Tbsp pectin
1 Tbsp dried oregano
2 tsp dried basil
1 tsp red pepper flakes
1 Tbsp salt
Whisk all ingredients in bowl until well combined. Store in airtight
container for up to 3 months.
Makes 1 cup of mix, or 10 batches of dressing
To make salad dressing:
Whisk 1 1/2 tablespoons mix, 2 tablespoons red wine vinegar, and 1
tablespoon water in a bowl. Cover with plastic wrap and microwave until
garlic and onion are just softened, about 15 seconds. Cool to room
temperature, then slowly whisk in 6 tablespoons olive oil.
Each batch of dressing makes about 1/2 cup, enough to dress 16 cups of
greens
Serves 6 to 8
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16. Pumpkin Pie Spice
Posted by: “KittyHawk”
Pumpkin Pie Spice
1/4 cup ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg *
1/2 tsp ground cardamom (optional)
Combine all ingredients for desired mix and blend well. Store in a
small, airtight container. Feel free to experiment with amounts to get a
blend that works for you.
* If using freshly ground nutmeg, you might want to cut back a little
bit because the flavor can be quite strong. Since you’re going to be
storing the mix anyway, it is not crucial to use freshly ground here. I
personally find it to be a bit overwhelming if there is a ton of nutmeg
in something.
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17. Apple Pie Spice
Posted by: “KittyHawk”
Apple Pie Spice
1/4 cup ground cinnamon
1 Tbsp ground allspice
2 tsp ground nutmeg *
2 tsp ground ginger
1/2 tsp ground cardamom (optional)
Combine all ingredients for desired mix and blend well. Store in a
small, airtight container. Feel free to experiment with amounts to get a
blend that works for you.
* If using freshly ground nutmeg, you might want to cut back a little
bit because the flavor can be quite strong. Since you’re going to be
storing the mix anyway, it is not crucial to use freshly ground here. I
personally find it to be a bit overwhelming if there is a ton of nutmeg
in something.
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18. Sour Cream and Green Onion Biscuits
Posted by: “KittyHawk”
Sour Cream and Green Onion Biscuits
2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
1/2 cup butter, chilled and cut into pieces
1 cup sour cream
1/2 cup chopped green onion
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt
and sugar. Add butter to bowl and rub into flour mixture with your
fingertips until mixture resembles very coarse sand. The average piece
should be about the size of a pea.
Stir in sour cream until dough is moistened, then turn out on to a
lightly floured surface and lightly knead until the ball comes together
smoothly. Press dough out until it is 1/2 inch thick.
Use a 2 1/2 to 3 inch round cookie / biscuit cutter to cut rounds, then
place on baking sheet. Dough can be gathered and rerolled once. You
should get about 10 biscuits, depending on size of the biscuit cutter.
Bake for 20 to 24 minutes, until tops of biscuits are golden and sides
are puffed and firm.
Cool on a wire rack before serving.
Makes about 10 biscuits
NOTE: The dough being gently kneaded before being rolled out allows
gluten to develop, giving the biscuits a higher rise, and it also
distributes the butter so you get a flakier finished biscuit.
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19. Coconut Banana Bread
Posted by: “KittyHawk”
Coconut Banana Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
2 large eggs
1 cup mashed banana (2 medium / large)
1/2 cup coconut milk
1/4 cup butter, melted
1 tsp vanilla extract
1 cup shredded coconut
Preheat oven 350 degrees F. and lightly grease a 9 x 5” loaf pan.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
In a large bowl, whisk together sugar and eggs until well combined, then
whisk in the mashed banana, coconut milk, butter and vanilla extract.
Pour dry ingredients into wet ingredients and stir until just combined,
making sure no streaks of flour remain. Stir in shredded coconut and
pour batter out into prepared baking pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes
out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.
Makes: 1 loaf
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20. Cuban Shortbread Cookies
Posted by: “KittyHawk”
Cuban Shortbread Cookies
3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter, softened
2/3 cup sugar
1 Tbsp orange zest
1 large egg
1 Tbsp orange juice
2 Tbsp light rum
Guava paste (NOTE)
powdered sugar, for serving
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
In a large bowl cream together butter and sugar until light. Beat in
orange zest and egg, followed by orange juice and rum. Gradually beat in
the flour mixture, scraping down the sides of the bowl as you work,
until dough comes together.
Divide dough into three portions and work with each one individually. If
your kitchen is very warm, you should refrigerate the pieces you are not
working with while you wait.
Place the dough on a lightly floured surface and roll out to be 1/3 inch
thick. Add more sprinkles of flour as you work to keep the dough from
sticking. Use a lightly floured 2 inch round cutter to cut out circles
of dough. Place on prepared baking sheet.
Cut pieces of guava paste into dime sized circles or squares, (depending
if your paste comes in a block or roll) making each approx 1/4 inch
thick. Lightly press one piece into the top of each cookie. Repeat with
remaining cookie dough.
Bake for 13 to 16 minutes, until cookies are light gold at the edges.
Cool on baking sheet for 4 to 5 minutes, then transfer to a wire rack to
cool. Dust with powdered sugar before serving.
Makes about 3 dozen
NOTE: If you don’t have guava paste, you can use jam. Simply make a
depression in the cookie before you bake it, then fill with a spoonful
of jam before serving.
To visit group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://crafts.kaboose.com/time-capsule-can.html
Time Capsule Can
By: Amanda Formaro
Difficulty: Very Easy
Age: 5 and up
Parental supervision is recommended
Make this a tradition with your family each New Year! Place one item from each family member inside a decorated can marked with the year on the front. Wait until all the kids are grown to open all the time capsules for a wonderful family memory!
For more great Christmas ideas, be sure to check out our Christmas crafts, homemade Christmas ornaments, Christmas printables, and our main Christmas area.
What you’ll need:
Empty can with plastic lid (mixed nuts, peanuts, potato chips, etc)
Yellow construction paper
Tape
Red glitter glue
Gold chenille stem
Scissors
Red acrylic paint
White craft glue
Piece of paper
Pen or marker
How to make it:
Be sure that can is clean and dry. Wrap can with yellow construction paper, glue or tape in place.
Glue a piece of gold chenille around the bottom of the can. You will need to hold the chenille in place until the glue adheres.
Dip one finger from each family member in red paint and dab off excess on paper towel. Place a red fingerprint on the side of the can.
Use red glitter glue to write the year on the front of the can. Let it dry completely.
When dry, have each family member place a small item inside the can. Use a pen to write an “inventory” list on a piece of paper stating what each member added to the time capsule.
Place the list inside with the other items and seal the can with its lid. Don’t open until all children are grown (or at least not until next year)!
Tips:
For very small children, make sure they don’t place something inside the can that they will miss too much.
Talk about how fun it will be to open the can next year and look inside. Use a different container each year to have a fun variety to open.