Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://www.culinate.com/recipes/collections/Contributors/ellen_jackson/no_knead_bread/print

http://www.culinate.com/recipes/collections/Contributors/ellen_jackson/no_knead_bread

Multigrain No-Knead Bread

From the Ellen Jackson collection
Yield 1 loaf
Introduction

Seasoned baker Ellen Jackson combined whole-grain flours and seeds with the principles of No-Knead Bread to come up with this loaf. Though the famous Sullivan Street Bakery bread calls for instant yeast, Jackson recommends blooming, or proofing, active dry yeast for her loaf.
Ingredients
2 cups lukewarm water
½ tsp. active dry yeast
2 Tbsp. barley-malt syrup, honey, or molasses (see Note)
2 cups all-purpose or bread flour
1 cup light rye flour
1 cup whole-wheat flour
1 Tbsp. salt
2 Tbsp. sesame seeds, lightly toasted
¼ cup sunflower seeds, lightly toasted
2 Tbsp. flaxseeds
~ Wheat bran or cornmeal
Steps

1. Combine the water, yeast, and sweetener in a large bowl. Allow the yeast to bloom (proof) while, in another bowl, you combine the flours with the salt and the seeds.
2. Add the dry ingredients to the bowl with the yeast mixture and stir until blended with a wooden spoon; the dough will be extremely sticky and shaggy. Cover the bowl with a cloth or piece of plastic wrap and let it rest between 12 and 20 hours at room temperature. The dough is ready when its surface is speckled with air bubbles.
3. Lightly flour a work surface and place the dough on it. Dust the top of the dough with some more flour and fold it over on itself a couple of times. Cover the dough with plastic wrap and let it sit 15 to 20 minutes.
4. Meanwhile, line a large bowl or colander with a cotton kitchen towel (not terry cloth) and generously coat it with wheat bran, cornmeal, or flour.
5. Using just enough flour to keep the dough from sticking to your fingers, pick up the dough and gently and quickly shape it into a ball. Put the ball into the prepared kitchen towel, seam-side up. (It’s OK if it looks messy and/or misshapen.) Cover the dough with another flour-dusted towel and let it rise for 1½ hours.
6. After 1½ hours, place a 6-to-8-quart heavy pot (cast iron, enamel, Pyrex, or ceramic) in the oven and preheat to 475 degrees. Let the dough rise for another 30 minutes while the oven is preheating.
7. The dough is ready to bake when it has more than doubled in size and springs back lazily when poked. Carefully remove the hot pot from the oven. Slip your hand under the kitchen towel holding the dough, so that you are cradling the loaf in your palm. In one sure, confident motion, flip the dough into the pot, with the seam side headed for the bottom.
8. Using potholders — remember, the pan is hot — shake the pot to straighten out or redistribute the dough if necessary. Cover the pot with a lid, return it to the oven, and reduce the heat to 450 degrees.
9. Bake for 30 minutes, then remove the lid and rotate the pan. Bake an additional 20 to 30 minutes, until the loaf is deeply browned. If you’re uncertain whether the bread is done or not, carefully turn the loaf out of the pan; if the bottom is quite dark (just short of burned) and sounds hollow when you thump or knock it, it’s ready.
10. Cool on a rack before slicing.

Notes

Look for barley-malt syrup in the baking or health-food section of the store, near the molasses and honey. With a color somewhere between honey and molasses, it has greater depth of flavor and less sweetness, enhancing the yeasty, malty flavor of bread.

Store whole-grain flours in the freezer unless you use them within four to six weeks. Like nuts, seeds should be refrigerated to prevent them from becoming rancid.

Read more about Ellen Jackson’s bread experiments in “All you knead.”

This content is from the Ellen Jackson collection.
Copyright © 2006–2009 Culinate, Inc. All rights reserved.

Matzo Meal and Cottage Cheese Latkes
Recipe Name: Matzo Meal and Cottage Cheese Latkes
Picture: Matzo Meal and Cottage Cheese Latkes
Get original file (21KB) [1]
Description:

A flavorful patty of matzo meal, eggs, cottage cheese, and onions, fried in shallow oil
Yield: 20 latkes
Ingredients:

1 1/4 cups cottage cheese
3 eggs, separated
1 teaspoon salt
2 1/4 cups matzo meal (9 ounces)
1 large onion, minced
1/2 teaspoon sugar
3 tablespoons sour cream or plain yogurt or water
ground black pepper
oil, for shallow frying
Instructions:

1. In a large bowl, mash the cottage cheese. Add egg yolks, half of the salt, the matzo meal, onion, sugar, sour cream, and pepper. Mix well.

2. With an electric mixer on high speed, beat egg whites with remaining half of salt until stiff. Fold a third of the egg whites into the cottage cheese mixture, then fold in remaining egg whites.

3. Heat a half-inch layer oil in a heavy frying pan, until a drop of water added sizzles. Form latkes into thin patties (if batter/dough is too wet for your hands, shape with two tablespoons or spatulas).

4. Drop into oil and fry over a medium or medium-high heat until the undersides are golden brown. Turn carefully and brown the second side. Remove with slotted spoon and drain on paper towel. Serve immediately, or keep warm on a baking sheet in the oven.
Matzo Meal and Cottage Cheese Latkes
Additional Notes:

Original recipe from Jewish Cooking by Marlena Spieler. Slight modifications, directions, and photographs are mine. :)
Preparation Time: 20-25 minutes
Cooking Time: 30 minutes
Tammy’s Review:

This is a tasty bread-like patty. I love onions, and these patties have a great onion flavor. They’re easy to make and are a delicious side dish to any meal. My rating: 9/10.

Average vote based on 1 review.
10
out of 10
User Reviews
10
out of 10

Wonderful!
My family loved these. We had a choir concert one night and I was in a huge hurry, but all of my meats were frozen and beans would need to be soaked etc. I had nothing quick! Sooo I tried this. I was out of a few things so I used plain yogurt in place of the cottage cheese and then just threw in a few grates of cheddar cheese. Oh my goodness, my family loved them. They were so tasty. I’m going to make these at Hannukah for sure. Oh I also wanted to add that I pan fried them as I don’t have a fryer. They turned out great.

by lifeinlavender [1] on Thu, 2008-11-13 17:47
Source URL:
http://www.tammysrecipes.com/matzo_meal_cottage_cheese_latkes

Links:
[1] http://www.tammysrecipes.com/files/matzomealandcottagecheeselatkesban.jpg

http://www.tammysrecipes.com/node/1618/print

Herb Cheese Dollars
Recipe Name: Herb Cheese Dollars
Picture: Herb Cheese Dollars
Get original file (18KB) [1]
Description:

A round homemade cheese cracker
Yield: 8 servings
Ingredients:

1/4 cup (1/2 stick) utter, softened
8 ounces (2 cups) shredded sharp cheddar cheese, at room temperature
4 ounces cream cheese, softened
1 1/4 cups flour
1/4 teaspoon basil
1/4 teaspoon graound sage
1/4 teaspoon cayenne pepper
2 tablespoons water
Instructions:

1. In a medium-sized mixing bowl, combine butter and cheeses and mix with an electric mixer. Beat at a high speed until blended thoroughly and no lumps remain. Add remaining ingredients and mix well.

2. Form dough into a long roll, about 1.5 to 2 inches in diameter. Wrap in plastic wrap and chill until firm.

3. Unwrap from plastic, and use dental floss to slice dough into 1/8 to 1/4-inch slices. (Lay floss under dough, bring both ends up, and cross over the top, pulling in opposite directions until slice is cut.)

4. Place slices an inch apart on lightly greased baking sheets. Bake for 12-15 minutes at 400 degrees. Place on wire rack to cool. Store in an airtight container or bag.
Slicing the dough
Herb Cheese Dollars
Herb Cheese Pepperoni Bites
Another serving suggestion:
Top Herb Cheese Dollars with pizza sauce, a slice of pepperoni, and some shredded mozzarella cheese. Place on a baking sheet and bake at 375 degrees until cheese is browned.
Preparation Time: 30 minutes
Cooking Time: 12-15 minutes
Tammy’s Review:

These homemade cheese crackers are very tasty! The flavor is remniscent of “Cheez-Its”. It makes a nice snack, different from the ordinary! My rating: 9/10.

http://www.tammysrecipes.com/node/1593/print

Egg and Onion Matza
Recipe Name: Egg and Onion Matza
Picture: Egg and Onion Matza
Get original file (17KB) [1]
Description:

A soft, homemade unleavened bread squares with egg and onion flavors
Yield: 8 servings
Ingredients:

2 1/4 cups flour
3/4 teaspoon salt
1/3 cup butter
1 egg, beaten
1 tablespoon onion powder
1/2 cup milk
Instructions:

1. Combine onion powder and milk in a small bowl, and allow to soak for a few minutes.

2. In a mixing bowl, combine flour and salt. Cut in butter. Add egg and onion powder/milk mixture. Knead into a smooth, soft dough, adding additional flour if needed.

3. Divide dough in half. On a lightly floured surface, roll each piece of dough into a large rectangle, at least 1/4-inch thick but not more than 1/2-inch thick.

4. Using a pizza cutter or butter knife, cut dough into 2x2-inch squares, or another size as desired. Place squares on a lightly greased, lightly salted cookie sheet or jelly roll pan. Use a fork to prick each square several times before baking.

5. Bake at 450 degrees for 10-14 minutes, until golden and cooked through (but not hard or dark). Remove to wire rack; cool.
Egg and Onion Matza
Preparation Time: 35 minutes
Cooking Time: 10-14 minutes
Tammy’s Review:

This is a yummy homemade matza (unleavened bread). It’s soft, and has a savory onion flavor. We eat this plain (with meals or for a snack), or sometimes with lunchmeat or cheese on top. It freezes well. This is my favorite homemade matza! :) My rating: 10/10.

http://www.tammysrecipes.com/node/1572/print

[Why not dried spinach???granny]

Spinach Tortillas
Recipe Name: Spinach Tortillas
Picture: Spinach Tortillas
Get original file (25KB) [1]
Description:

A soft homemade flour tortilla with spinach
Yield: 8 tortillas (10-12 inches in diameter) or more, smaller tortillas
Ingredients:

9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil
Instructions:

1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook.

2. In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.

3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.

4. Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).

5. Pre-heat a griddle or large skillet over medium heat. If using a cast iron or non-stick griddle or pan, you won’t need oil (although you can use a little if you wish).
Rolling out the tortillas

6. On a lightly floured surface, roll each dough portion into a thin circle (or other shape if desired).
Cooking the first side...

7. Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.
Cooking the second side...

I usually start cooking the tortillas while I’m still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)
Homemade spinach tortillas
Preparation Time: 45 minutes
Cooking Time: 5 minutes on each side
Tammy’s Review:

These homemade tortillas are a beautiful green color and have a great spinach flavor. They’re hearty but soft (when served hot and fresh!) and taste wonderful. I liked them so much, I will never want to go back to store-bought spinach tortillas!! My rating: 10/10.

http://www.tammysrecipes.com/node/1565/print

Unleavened Cornmeal Biscuits
Recipe Name: Unleavened Cornmeal Biscuits
Picture: Unleavened Cornmeal Biscuits
Get original file (19KB) [1]
Description:

An unleavened (flat) biscuit made with flour, cornmeal and egg
Yield: 4 servings (number of biscuits varies, depending on size)
Ingredients:

1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 egg, beaten
milk, to make a kneadable dough (a couple tablespoons)
Instructions:

1. Combine flour, cornmeal, and salt. Cut in butter. Stir in egg.

2. Use hands to knead dough, and gradually add enough milk (a couple tablespoons) to make a kneadable dough.

3. On a lightly floured surface, roll dough into a rectangle or square, about 1/4 to 1/2-inch thick. Use a pizza cutter or butter knife to cut into squares.

4. Place shapes on a lightly greased cookie sheet. Bake at 425 degrees for 8-10 minutes, until lightly browned. Serve hot with gravy, or cool on wire racks and store in an air-tight container.
Unleavened cornmeal biscuits
Preparation Time: 20 minutes
Cooking Time: 8-10 minutes
Tammy’s Review:

This is a delicious unleavened cornmeal biscuit. I like to break the biscuits before topping with sausage, hamburger, or chicken gravy. It makes a yummy “unleavened” meal! :) My rating: 9/10.

http://www.tammysrecipes.com/node/1444/print

[has 15 good comments]

Whole Wheat Cinnamon Graham Squares
Recipe Name: Whole Wheat Cinnamon Graham Squares
Picture: Whole Wheat Cinnamon Graham Squares
Get original file (27KB) [1]
Description:

A soft cookie squares made with whole wheat, rolled oats, cinnamon, and honey
Yield: 48 squares
Ingredients:

6 cups whole wheat flour
1 1/2 cups rolled oats
1 cup (packed) brown sugar
2 teaspoons salt
2 teaspoons baking soda
3 tablespoons ground cinnamon
3/4 cup honey
1 1/2 cups oil
1 cup cold water
Instructions:

1. In a large bowl, whisk together the dry ingredients. Make a well in the center of the bowl.

2. In a separate bowl, combine honey, oil, and water. Mix well, then add to dry ingredients and stir until mixture forms a thick, crumbly/stiff dough.

3. Grease two 10x15-inch jelly roll pans. Put half of the dough on each sheet and press flat, using your fingers or a spatula. Using a pizza cutter or butter knife, slice each sheet into 24 squares.

4. Bake sheets at 400 degrees for 13-18 minutes, or until lightly browned, switching racks half-way through baking.

5. Remove pans from oven to wire racks, and allow the cookies to cool on the pans. Re-slice, remove from pans, and store in an air-tight container or bag.
Whole Wheat Cinnamon Graham Squares

Whole wheat cinnamon graham squares
Additional Notes:

This recipe was originally from Sarah G. in Missouri, though I changed it slightly and re-wrote the directions. :)
Preparation Time: 20-25 minutes
Cooking Time: 15 minutes
Tammy’s Review:

These cinnamon graham squares are like cookies rather than graham crackers. They’re so delicious, and a healthier treat or snack. :) They’re also very easy to make!! We love them. My rating: 10/10

http://www.tammysrecipes.com/node/1091/print

Hearty Herb Bread
Recipe Name: Hearty Herb Bread
Picture: Hearty Herb Bread
Get original file (17KB) [1]
Description:

Slightly heavier textured bread with a delicious combination of parsley, onion, and oregano
Yield: 2 loaves
Ingredients:

3 1/2 - 4 cups all-purpose flour
2 cups whole wheat flour
1/2 cup dry milk powder
1/4 cup sugar
1 package (1/4 ounce or 1 tablespoon) active dry yeast
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 eggs, beaten
1/2 cup sliced green onions
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 1/2 teaspoons salt
Instructions:

1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120-130 degrees (F) and add to dry ingredients. Beat on medium speed for three minutes.

2. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to make a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until done.
Hearty Herb Bread
Additional Notes:

This recipe and photo was submitted by guest chef Lindsey Sorgard.
Preparation Time: 1 1/2 hours (includes rising time)

Average vote based on 4 reviews.
10
out of 10

http://www.tammysrecipes.com/node/1161/print

Lemon Glazed Gingerbread
Recipe Name: Lemon Glazed Gingerbread
Picture: Lemon Glazed Gingerbread
Get original file (19KB) [1]
Description:

A simple and hearty gingerbread square made with whole wheat flour and molasses which give it substance and sweetness, making the perfect snack
Yield: 12 pieces
Ingredients:

Gingerbread Ingredients:

1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 egg, lightly beaten
1/2 cup molasses
1/3 cup vegetable oil
1/2 cup boiling water

Lemon Glaze Ingredients:

1/2 cup powdered sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
Instructions:

1. To make the gingerbread, begin by sifting together the dry ingredients.

2. Stir in the remaining gingerbread ingredients one by one, in the order they are listed.

3. Spread mixture into a greased and floured 8-inch square baking pan.

4. Bake at 350 degrees F for about 25 minutes or until gingerbread tests done with a toothpick.

5. While gingerbread is baking, mix together the ingredients for the lemon glaze.

6. When the gingerbread is removed from oven, immediately poke holes in the surface with a wooden pick and pour on glaze. (Dotting the surface allows the glaze to seep in evenly into the gingerbread.)
Lemon Glazed Gingerbread
Additional Notes:

This recipe and photo were submitted by guest chef Ruth Ament.

She writes, “You can halve the lemon glaze or leave it off altogether if you’re suspicious about the combination. ;-)

“Also I discovered that a small knitting needle makes a great substitute for a toothpick...but that’s probably not advice so much as it is evidence of my combining my hobbies again. It was a clean knitting needle, I promise.”
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Average vote based on 2 reviews.
8.5
out of 10

http://www.tammysrecipes.com/node/1345/print

Pepperoni Roll
Recipe Name: Pepperoni Roll
Picture: Pepperoni Roll
Get original file (28KB) [1]
Description:

Fluffy Italian bread rolls, filled with seasonings, pepperoni, and cheese
Yield: 8 servings
Ingredients:

1 cup warm water (110 degrees F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
3 cups flour
1 tablespoon dry yeast
1 teaspoon oregano*
1 teaspoon basil*
1 cup (packed) coarsely chopped slices of turkey or beef pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated or shredded parmesan cheese
Warm marinara sauce, for serving (optional)
Instructions:

1. Combine water, salt, sugar, and oil. Add flour and yeast at the same time and mix until thick. Add additional flour if needed, and knead dough for about 10 minutes.

2. Place dough in greased bowl, turning dough over once to grease both sides. Cover and set in a warm place to rise. Allow dough to rise for about 45 minutes.**

3. On a lightly floured surface, roll dough into a 12x16-inch rectangle. Sprinkle dough with oregano and basil. Top with the chopped pepperoni and then a layer of the mozzarella cheese.

4. Carefully roll dough, jelly roll style, starting at one of the shorter (12-inch) ends (not at the wide, 16-inch sides). Pinch dough to seal into a “log”.

5. Using a piece of dental floss (approximately 18 inches in length), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.

6. Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.

7. Remove towel and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.
Pepperoni Roll
Pepperoni Roll
Additional Notes:

This recipe was submitted by Katie M. of Ohio. She says that her family loves this dish, which makes a great lighter meal or snack. Katie also writes that this would still be a good meal if you substituted some more healthful ingredients. :)

The original recipe called for frozen bread dough, so I used an Italian dough when I made it, and included that in the recipe.

*Or, use Italian seasoning (2 teaspoons total) in place of the basil and oregano

**Optional: Skip step 2, and instead, just allow dough to rest for 5-10 minutes while you prepare the toppings.
Preparation Time: 45 minutes + rising time
Cooking Time: 30 minutes
Tammy’s Review:

When this recipe was submitted to us, we had never had a “main dish” that looked quite like this. :) Think pizza + cinnamon rolls, and you have this “pepperoni roll” recipe.

It isn’t difficult to make, though it was a little tricky to keep the filling from falling out when I cut the rolls. I just held them together as best I could, and what little fell out, I sprinkled on top. It worked out great and we really enjoyed the end result. I liked dipping bites of my roll in warm sauce, but the sauce is completely optional. :)

This is a yummy hand-held snack or lunch recipe! My rating: 9/10.

http://www.tammysrecipes.com/node/1291/print

Breakfast Grain Muffins
Recipe Name: Breakfast Grain Muffins
Picture: Breakfast Grain Muffins
Get original file (24KB) [1]
Description:

A hearty, healthy whole-grain muffin with raisins and cinnamon
Yield: 24 muffins
Ingredients:

5 1/4 cups quick oats
1 1/2 cups whole wheat flour
3 tablespoons cinnamon
2 tablespoons baking powder
3/4 cup raisins or chopped dates
3/4 cup chopped pecans*
1/2 cup (1 stick) butter
3/4 cup sorghum**
1/2 cup brown rice syrup (or honey, for a sweeter muffin)
2 1/4 cups milk
3 eggs, beaten
1 tablespoon vanilla
Instructions:

1. In a medium-sized mixing bowl, combine first 6 ingredients and mix well.

2. Melt butter in a medium-sized saucepan. Turn off heat and add sorghum and honey, stirring well. Add milk, egg, and vanilla, whisking to combine. Add to dry mixture, stirring just until moistened.

3. Fill paper-lined muffin tins level full and bake at 400 degrees for 18-20 minutes or until muffins test done.
Breakfast Grain Muffins
Additional Notes:

*I usually just double the raisins instead of adding nuts.

**I use molasses.

To make banana grain muffins: Use 1 1/2 cups of milk (rather than 2 1/4) and add 2 1/2 cups of mashed banana.

This recipe is from a Ted Broer publication (not sure which one). I wrote the directions and took photos myself.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Tammy’s Review:

These muffins are fairly easy to make and are so yummy! They are one of the few completely-whole-grain muffins that we absolutely love!! These muffins are very filling and are wonderful for a quick breakfast.

They never last long at our house, because they’re the perfect snack. They can be a little crumbly, especially on the second day, but they taste great and we love them.

My rating: 9/10 (because they can get a little crumbly; otherwise, they’re a 10/10!)

Average vote based on 4 reviews.
7.8
out of 10

[comments contain changes and ideas for this recipe]

Basic Sweet Roll Dough
Recipe Name: Basic Sweet Roll Dough
Picture: Basic Sweet Roll Dough
Get original file (25KB) [1]
Description:

A soft white sweet roll dough that can be used in a variety of dessert recipes
Yield: 12-24 servings
Ingredients:

2 c flour
1 T dry yeast
1 c milk
1/4 c sugar
1/4 c shortening
1 t salt
2 eggs
1 1/2-2 c flour
Instructions:

1. In large mixer bowl, combine 2 cups flour and 1 T dry yeast.

2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.

3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.

4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.

5. Punch down; divide in half. Cover; let rest 10 minutes.
Additional Notes:

The Caramel Pecan Roll recipe [1] uses this dough.

This recipe was submitted by guest chef Bonnie Faber.
Preparation Time: 30 minutes

Average vote based on 3 reviews.
9.7
out of 10
User Reviews
9
out of 10

Good dough, best eaten fresh
This is a great sweet roll dough; like a lot of homemade breads, this is best when served warm and/or less than 2 days old. :D Or, freeze as soon as the baked goods have cooled, and thaw as needed. Yum!!

by Tammy [1] on Mon, 2006-09-04 22:12
10
out of 10

Delicious!!!!
I made these yesterday and they are delicious!!! Very easy to make too. I know I’ll be making these again! :)

by Lilyofthevalley [1] on Wed, 2006-07-19 05:46
10
out of 10

Nice dough!
I’ve made lots of good cinnamon rolls but I’ll be saving this dough recipe! It was very moist and stlightly sweet!

by bessiejoy [1] on Fri, 2006-07-14 21:39
Source URL:
http://www.tammysrecipes.com/basic_sweet_roll_dough

Links:
[1] http://www.tammysrecipes.com/files/basicsweetrolldoughban.jpg

Caramel Pecan Rolls
Recipe Name: Caramel Pecan Rolls
Picture: Caramel Pecan Rolls
Get original file (26KB) [1]
Description:

Soft and sweet caramel-covered rolls, bursting with pecans
Yield: 24 rolls
Ingredients:

Basic Sweet Roll Dough [1]**

3 T butter, softened
1/2 c granulated sugar
1 t ground cinnamon

2/3 cup packed brown sugar
1/4 c butter
2 T light corn syrup

1/2 c chopped or halved pecans
Instructions:

1. Roll each half of Basic Sweet Roll Dough [1]** into a 12x8-inch rectangle.

2. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.

3. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.*

4. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.

5. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.

6. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.

7. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.
Caramel Pecan Rolls
Additional Notes:

*A quick and easy way to slice rolls while preserving their shape, is to use a clean piece of dental floss. Wrap the floss around the roll of dough and cross ends. Continue pulling ends (opposite of each other) until dough is cut.

**Basic Sweet Roll Dough recipe:

2 c flour
1 T dry yeast
1 c milk
1/4 c sugar
1/4 c shortening
1 t salt
2 eggs
1 1/2-2 c flour

Instructions:
1. In large mixer bowl, combine 2 cups flour and 1 T dry yeast.

2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.

3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.

4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.

5. Punch down; divide in half. Cover; let rest 10 minutes.

This recipe was submitted by guest chef Bonnie Faber.
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Tammy’s Review:

These rolls are delicious. I love the caramel nut layer on the top... yum! They do get a little drier after a day or so, but with rolls this good, they don’t last that long most times ;) I think freezing the extras as soon as they’re cool, and then taking from the freezer as needed would keep them tasting fresher after the first day. So, I give this recipe: 9/10

Has many comments]

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Homemade Chicken Stuffing Mix
Recipe Name: Homemade Chicken Stuffing Mix
Picture: Homemade Chicken Stuffing Mix
Get original file (33KB) [1]
Description:

Homemade seasoned stuffing mix: perfect substitute for packaged stuffing
Yield: 3 cups
Ingredients:

3 cups dried bread cubes and crumbs*
1/4 teaspoon lemon pepper
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon dried chives
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
dash celery seed
2 teaspoons dried onions
1/2 teaspoon seasoned salt
1/8 teaspoon turmeric
1 teaspoon powdered chicken bouillon
Instructions:

1. Cut bread into 1/2-inch cubes, or simply break apart and crumble into large crumbs.

2. Spread bread pieces on an ungreased cookie sheet and bake at 300 degrees for 20 minutes.

3. Reduce oven temperature to 200 degrees and continue baking for at least 2 hours, and as long as 6 hours. (Monitor bread if you’ve never done this before—my oven won’t burn it at 200, even when left in overnight.)

4. Remove dried bread from oven and place cookie sheet on cooling rack until cool.

5. Add seasonings, stirring to mix. Store in a tightly sealed container or zipper freezer bag (will puncture light ziplock bags) until needed.

To make the stuffing:

Heat 1 3/4 - 2 cups of water to boiling. Add 4 tablespoons (1/2 stick) butter and stir until melted. Remove from heat, stir in 3 cups of stuffing mix (1 batch), cover, and let sit for 6-8 minutes. Fluff with a fork and serve, or use in a recipe.
Additional Notes:

* To make good homemade stuffing, use day-old homemade bread, preferably bread made with at least some whole grain flour(s)—wheat, corn, oat, etc.
Preparation Time: 5 minutes
Cooking Time: 3 hours
Tammy’s Review:

This is a delicious stuffing recipe, and a great use of bread that’s no longer soft. It has a good flavor, and is healthful, besides! 10/10

Average vote based on 3 reviews.
10
out of 10
User Reviews
10
out of 10

Great taste
Erin made this the other night since we didn’t have a box of stovetop dressing. After the first bite I told her it tasted just like stove top! Except I know that this recipe is way healthier. :) Certainly will be keeping this one on hand.

by Lindsey [1] on Fri, 2008-06-13 16:45
10
out of 10

what a great stuffing!
I made it with homemade wheat bread and it turned out amazing! I have used it twice now and both times it was great. Thanks Shorty

by shorty [1] on Wed, 2006-12-13 21:01
10
out of 10

Great recipe!
Please see the recipe above for my complete review! Thanks! ~Tammy

by Tammy [1] on Thu, 2006-07-27 21:06
Source URL:
http://www.tammysrecipes.com/homemade_chicken_stuffing_mix

Links:
[1] http://www.tammysrecipes.com/files/homemadestuffingmixban.jpg

Anne Jisca’s Easy Pizza Dough
Recipe Name: Anne Jisca’s Easy Pizza Dough
Picture: Anne Jisca’s Easy Pizza Dough
Get original file (28KB) [1]
Description:

A quick yeast pizza dough that’s simple to make and tastes delicious!
Yield: 1 large pizza crust
Ingredients:

1 tablespoon yeast
1 cup water
2 tablespoons oil
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour

Pizza toppings of your choice
Instructions:

1. Dissolve yeast in water and oil. Stir in sugar, salt, and flour.

2. Mix until a ball forms. Allow to rise for 5 minutes. Roll flat and place on a greased pizza/cookie sheet. Sprinkle with desired toppings. Bake at 375 degrees for 20 minutes or until the crust is golden.
Additional Notes:

This recipe and photo was submitted by guest chef Anne Jisca!

She writes, “This is a quick meal if you have the meat and grated cheese (in the freezer) ready to use. You can have a healthy meal in 30 minutes!”
Preparation Time: 10-15 minutes
Cooking Time: 20 minutes

Average vote based on 1 review.
9
out of 10
User Reviews
9
out of 10

Very good
This was very good, I made a mistake and used 1 tablespoon of sugar, but we like the sweet flavor so I will probably keep doing that. I’ve been searching for a long, long time for a good pizza crust recipe. This is my favorite so far!

by amyd [1] on Mon, 2006-10-30 19:25
Source URL:
http://www.tammysrecipes.com/annejiscas_easy_pizza_dough

Links:
[1] http://www.tammysrecipes.com/files/homemadebeefpepperoniban.jpg

Classic Homemade Cinnamon Raisin Biscuits
Recipe Name: Classic Homemade Cinnamon Raisin Biscuits
Picture: Classic Homemade Cinnamon Raisin Biscuits
Get original file (24KB) [1]
Description:

Traditional homemade glazed wheat biscuits with cinnamon and raisins
Yield: 2 dozen biscuits
Ingredients:

1 cup whole wheat flour
1 cup white flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter
1/2-1 cup milk*
1 cup raisins
Icing or glaze, optional (see additional notes for two great recipes!)
Instructions:

1. Cut butter into flour, baking powder, salt, and cinnamon.

2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan.

3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits.
Additional Notes:

*Use less milk to hand-form biscuits; use more milk for drop biscuits.

Classic Cinnamon Rasin Biscuit Icing/Glaze Recipe:

2 Tablespoons melted butter
1 1/4 cup powdered sugar
water

Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off.

Soft and Cinnamon-y Topping for Cinnamon Raisin Biscuits:

3 Tablespoons softened butter
1 teaspoon ground cinnamon
1 3/4 cups powdered sugar
2-3 Tablespoons milk

Mix together 3 Tablespoons softened butter and 1 teaspoon ground cinnamon. Add 1 3/4 cups powdered sugar and stir. Add about 2-3 Tablespoons of milk and beat with electric mixer on HI for a minute or until light and fluffy. Spread over slightly cooled biscuits.

If topping completely runs off, your biscuits are still too hot! Topping should melt slightly and form a glaze when cooled. If biscuits are completely cooled, you can still use this topping; it will just be more like a frosting than a glaze!
Preparation Time: 30 minutes
Cooking Time: 10-13 minutes
Tammy’s Review:

This is a delicious and easy homemade cinnamon raisin biscuits recipe! These are fun to make and taste great served warm or cold. They make a nice snack, breakfast addition, or dessert! My rating: 10/10

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http://www.essortment.com/home/growgrowingtru_sycf.htm

Indoor plant growing: how to grow truffles
Find out all about truffles - where and how they grow, and the different types of common truffles available.

WHAT ARE TRUFFLES

Truffles are a rare type of edible mushroom, or fungus that develops underground in relation to and dependent on the root of a tree. They are actually the “fruit” of the organism, much like apples are the fruits of trees. During harvesting time, trained pigs and dogs are used to sniff out the very strong scent coming from under the ground.

Truffles have a long and established history, and have been around for centuries. Springtime in Europe brings out the truffle hunters and their trained pigs and dogs with high hopes of finding buried treasure. They are very difficult to find, resulting in very high prices at the market. Certain varieties fetch even higher prices than others because they are so rare.

Hunters usually prefer to use trained dogs rather than pigs, because a pig is much more likely to eat the sniffed out treasure he finds. The trained dog however, would much rather a reward of bread or some other type of treat than truffles.

DIFFERENT TRUFFLE TYPES

There are many different types of truffles, up to 70 varieties, but only a small selection is usually available for purchase. Fresh truffles should be consumed within 3 to 4 days of harvest; otherwise they should be frozen for later use. They should never be re-frozen after thawing either, as the flavor and aroma will be completely gone defeating the whole purpose of the luxurious experience. Truffles can also be preserved, as well as chopped and pureed in sauces and seasonings.

These are the most common types found in restaurants and markets:

The Black Winter Truffle (Tuber melanosporum)

This truffle is round, and has grayish to black skin with white veins. It is the most prized of all the different truffle types, earning the nickname of the “Black Diamond of Provence.”

Growing season - December to March.

The Black Summer Truffle (Tuber aestivum)

This truffle looks like the Black Winter Truffle, only bigger and tougher. It has a yellowish to grayish appearance with white veins. It is also the least expensive type of the bunch.

Growing season - May to August.

The Brumale Truffle (Tuber Brumale)

Also called “Truffe Musquée,” and has a dark grayish color at maturity. It has white veins, but they are bigger than those of the Black Winter Truffle. Grows in the same area as the Black Winter Truffle.

Growing season - December to March.

The Burgundy Truffle (Tuber uncinatum)

Also called “Truffe Grise,” with a round shape similar to the Black Summer Truffle. At maturity it has a brownish coloring with white veins.

Growing season - September to January

The White Italian Truffle (Tuber Magnatum Pico)

This truffle has white to fawnish colored skin with white veins. Very expensive and rare.

Growing season - October to December

GROWING TRUFFLES

Independent truffle farming is no small feat, and requires several years to harvest a single, first crop. Once a tree has successfully produced a crop of truffles however, it can continue to do so for decades afterwards.

In order for truffles to be grown in an artificial environment, such as a backyard, the host tree needs to be inoculated with the fungus under very controlled conditions. There are several cultivation farms that have successfully mastered this technique, and inoculated seedlings can be purchased from them.

Truffles can only grow in a climate without extreme weather changes, such as very cold winters or very hot summers. Extreme weather conditions are likely to damage any possibility of a successful harvest.

Another requirement is a well-drained soil, but they can tolerate almost any type of soil as long as it has really good drainage. The soil should be well maintained for nutritional elements, and any problems corrected prior to planting.

Specific instructions for a particular type of truffle growing should be given by the sapling cultivation farm.

Links for all crafts, granny to kids and in between:

http://www.essortment.com/in/Crafts.Craft.Recipes/index.htm

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How to make your own handmade paper
Making your handmade paper is fun and inexpensive for children and adults!

Making your own paper is fun and inexpensive for children and adults. When you send a thank you note or an invitation on a piece of homemade paper, the receiver will know you really care and be impressed with your creativity. This article will tell you how to make home made paper and how to get extra creative with color, textures, and

fragrances.

Today’s modern paper is made with the same general principals that were invented about 200 years ago. Before paper was developed, people wrote on many different surfaces including, rocks, bones, gold and other metals, clay, leather skins from animals, palm leaves, and trees. Well, at least some of the ancient people were getting close to the idea of paper when they were using the tree! The word papyrus, which means paper, is a Greek word for paper that was made from cut plant stalks laid side by side and pounded together. Though not considered true paper, it was at least thin and made from organic plant materials. The use of wood for paper making was invented around 1719 by a man named Rene` de Reamur who studied the way wasps made their nests from regurgitated wood. He thought that the thin paper like quality the wasp’s nests could be used for a writing tablet. He passed the idea on to others who then began to make a pulp from wood. The first tree pulp paper book was made in 1786.

The three major steps of making paper are; making the pulp, pulling and couching, and drying.

To shape and press your paper you will need two screens, one for the top (the deckle) and one for the bottom (the mould). You can use ordinary window screening, but the best is made of a fiberglass, not metal screen. To make your own mould and deckle frame you can use canvas stretcher bars from an art supply store. Or, four pieces of wood mould, nailed together in a square to make a frame. Attach the screening with a staple gun, pulling it taught to all the edges of the frame. If you want to make this paper making project really simple; skip the wood framing altogether and just use two pieces of screen sandwiched between two embroidery hoops.

To make your own paper at home you can go the easy route and use recycled paper. All that junk mail and old magazines that you throw away can be used to make new beautiful paper creations. Or, you can buy paper pulp at an art supply store that will come in uniform sheets of the same cellulose plant fiber. Buying the pre-made pulp will provide a more uniform end result. In either case, all you need to do is tear up the paper into 1 to 2 inch squarish pieces. Soak them in a bowl of warm water or some people will want to boil them. Simply boil the paper in water for 5 minutes and then simmer the paper pulp for one hour to really break down the old paper. After the old paper is sufficiently softened to your liking, fill a blender with 3 cups of water. Into your blender you can add

a ‘sizing’ to improve the quality and shine of your finished paper product and help it to hold together better. An easy sizing is made from 1 cup boiling water, 1 package of unflavored gelatin and 2 tablespoons corn starch. After the sizing is thoroughly mixed put it in your blender that has the warm water in it. Now add your softened paper pulp, put the lid on the blender and mix! Make sure all paper is blended into a ‘slurry’ and there are no sharp edges or whole pieces of paper left. It should be a smooth, very fine liquidy substance.

Now is the time to add fancy things into your paper. You can add sparkle by stirring in glitter or sequins. You can color the paper by stirring in food coloring. You can add in flower petals or grasses by stirring them in gently. You can add in thread, yarn, ribbon or string cut into tiny pieces. Metallic thread or tinsel on green and red paper for the winter holidays is pretty. Adding in chunks of bright tissue paper torn into tiny pieces for the

spring holidays is fun. Adding in fragrance is also fun. Mix in lemon, vanilla, almond or any flavor extract into the water to give a really pleasant scent when finished. Liquid pot pourri oils can be used for an even stronger scent.

The next step is pulling and couching. Pour the blended paper into a large enough container that your mould can be placed down into. Stir the pulp mixture making sure it is smooth. If you want you can add any fragile ingredients such as flower petals after this process. Take your bottom framed screen (the mould) and immerse it in the pulp slowly, then slowly lift it up making sure that you have an even layer of the pulp on your screen.

Once lifted make sure that the layer is not too thin or fat and that there are no holes or lumps. If there are, dump it off and submerse the screen again. Pull up the mould and let the water drain off as you shake the screen back and forth gently. Place the top of the screen on it (the deckle). Now use dry towels to soak up excess water with the mould setting on top of a dry towel. Carefully open the mould and dump the paper onto a piece of smooth felt on a hard surface. Place another sheet of felt on top and use a rolling pin to smooth, strengthen and push more of the water out.

Allow the paper to dry for a couple of days. Or, if you are in a hurry you can use a blow dryer.

Enjoy your paper and let other people enjoy it also by writing your special notes to them, or making book marks and invitations. Make sure you keep a portfolio of all the paper you have made. This is just a beginning of papermaking, you can get much more creative once you have the hang of it.

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Learn to make homemade recycled paper
Learn to make homemade recycled paper using household tools and articles. This article is aimed at the interested amateur.

The importance of paper today is inestimable. It is the bearer of thoughts, recorder of knowledge, promoter of commerce, and it is the surface on which lie many of the world’s greatest artistic treasures. Making handmade paper appeals to our increasing awareness of the need to conserve resources and to recycle materials. The proliferation of upmarket stationery shops, selling beautiful (and expensive) notepaper, wrapping paper and greeting cards, is evidence of the fashionable trend for exquisite paper made by hand rather than by machine. The raw materials for papermaking are free and widely available. Waste paper can be recycled to make new paper, and we all know how much paper we throw away each day. Newsprint and glossy magazines, however, do not make very good paper, but there are other sources of waste paper, such as packaging and discarded envelopes, which you could recycle. Printing inks are washed out during the papermaking process or you can add a small amount of bleach to the paper pulp to remove the color. Vegetable fibers are another source of raw material. Paper can be made from celery, iris, gladioli, straw, wheat, bamboo, potatoes, reeds, or beans; each gives a different color, texture, and even scent to the finished sheets of paper. Coarse stems and leaves leave particles of fiber in the paper, which add to its natural “handmade” appeal.

Equipment

Most of the equipment you need can be found in your kitchen. Items include scissors, large kitchen knife, small kitchen knife, wooden spatulas, tweezers, plastic funnel, measuring jug (quart size), colander, vegetable shredder, large stewing pot, soup spoon, measuring spoon, plastic pails in different sizes, powdered gelatin, corn starch, commercial fabric dyes or powdered pigments (to color the pulp to produce tinted paper), meat grinder, mallet, mould and deckle*, large tub, felts (pressed), razor blades (single edge), graduate glass cylinder, masking tape, wax crayons, an apron, paper towels, an electric blender, an electric hand mixer, and a hot plate (gas or electric). Once the frame has been secured, material** is stretched taughtly over the frame’s edge, fastened with brass nails or staples, and then excess material is trimmed off. Small strips of ¼-inch dowel may be placed on the underside of the frame to gently support the screen material. A suitable deckle may be constructed of picture frame moulding of approximately 1-inch width with a recessed underside. The moulding is cut with a miter box and fastened together so that it can easily rest upon the mould. All four corners are capped with copper stripping and secured with small brass brads. If glues are to be used in construction of either the mould or deckle, they should be insoluble in water.

Making the pulp

Ask paper merchant outlets in your area for waste paper and off-cuts and also businesses for their shredded paper. You may also include vegetable fibers such as celery, straw, wheat, and bamboo, but remember that the fibers must first be shortened and separated into fine fibrils or strands similar to bamboo after it has been crushed or beaten with a mallet; tear paper into small pieces. Place the material in a large pot and cover with boiling water; add a small amount of caustic solution to the water to remove impurities from the material. Place the pot on the stove and after simmering for two to five hours, drain the liquid and repeat the process once again. By now the material is a pulpy mass with a somewhat slick and fatty appearance. Much of the unwanted dirt and lignin (an organic substance that acts as a binder for the plant material) has been separated from the crude pulp. The pulp is mixed with clean water and placed into the blender where a bladed apparatus will shred the mass and draw it out into a semi-liquid, fibrous state. The pulp is then poured into a tub or “vat” and more water is added to give proper consistency for casting or forming the sheet on the hand mould. The creamy pulp, scooped up by the mould with the deckle frame attached, is given a two-way rolling shake to “throw off the wave” - this intertwines and crisscrosses the short fibers (the deckle is fitted over the mould to prevent excess pulp from spilling over the sides of the mould as it is drawn from the vat.). The fibers are now drawn together by the force of the strong suction created as the mould is brought to the surface. A thin stratum of pulp has now been formed on the mould. The mould and clinging matted sheet are allowed to drain briefly. The deckle frame is removed from the mould, revealing a slightly irregular edge around the periphery of the sheet, and the latter is “couched” or pressed face down onto the awaiting dampened felt. The mould is lifted, leaving the newly formed sheet on the felt. The process is repeated until the felts and paper, which have been stacked upon each other, are built into a pile or “post” The post is then inserted between two flat boards or placed into a press, then squeezed to remove excess water. Sufficient pressure is applied so that the fibers are matted well enough to allow removal of the paper from the felts. The paper is then placed in the open air to dry slowly. The felts are washed and prepared for their next use. Once the sheets of paper have dried to normal moisture content, they can be “sized” (this is done if the sheet is intended to carry aqueous media such as water color or ink to eliminate feathered bleeding of the drawn image); sizing may be done in the form of alum, powdered rosin, corn starch, animal-hide glue, unflavored gelatins, and other starchy substances. Use no more than one teaspoon of powdered rosin per quart of wet pulp mixed with water. Starch powders require that about one level tablespoon be used with the same volume. The handiest prepared and pre-measured additive is unflavored gelatin in small packets available in grocery stores. One packet per quart of wet stuff is all that is needed. The sizing will be quickly and evenly absorbed. The sheets are immersed in a shallow tray of prepared “gelatin sizing”, removing them, and then repeating the pressing and drying procedure.

Projects include sheets of notepaper and envelopes, simple blank books for use as photo albums or recipe books, greetings cards decorated with pressed flowers and leaves, lampshades using textured paper, and special-event invitations. You may want to consider marketing your handmade paper to printers, calligraphers and artists; package the paper in plain, but attractive boxes and include a logo that will identify your particular range of handmade paper to the public.

*The mound is an important piece of papermaking equipment, and actually makes the sheets of paper. Usually rectangular in shape, it consists of a screen with a wooden edge (wood for the frame should be 1-by-2 inch pine strips clear of any knots or irregularities; 2 8-inch strips and 2 13-inch strips are joined together to make the frame. The corners are mitered at 45-degree angles and screwed with ¾-inch flathead wooden screws. Flat L-shaped metal braces should be applied to the underside for greater strength and rigidity. These must be brass, as should all hardware used throughout the mould-making process.

**In your search for material, consider using fabric such as printmaker’s tarlatan, coarse cheesecloth, or burlap. On top of this is usually a second, separate wooden frame called the deckle (a removable wooden frame that fits the mould exactly and creates a raised edge).

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Natural herbal insect repellant
Homemade Remedies to keep bugs away. Here are some Low-cost and non-toxic ways to kill every kind of bug out there.
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Do you have bugs eating all of your precious plants? Here are some tips.

There are many ways on how to use low-cost and non-toxic ways to kill every kind of bug there is. Here are some common questions and answers to bug problems that many gardeners face. In the summer, many outdoor plants can be plagued by bugs. Whether it is a vegetable garden, flower garden, or a treasured tree infested by bugs, this article about homemade insecticides can help you keep the bugs at bay.

How do I know if I have bugs in my garden?

Around July, many Hostas and other popular garden-variety plants begin to have yellowish holes. These holes are from bug infestation. If you have noticed this kind of decay of your plants, here are a few tips.

How do I keep bugs off of my Hostas?

First of all, Hostas are those green leafy plants that you see in many yards. Bugs are known for their love of Hosta leaves. The cheapest and easiest way to treat this is with ordinary dishwater. Yes, you read that right. After doing dishes, just take a pan of the water outside and douse your plants that are infested with bugs. Do this about once a week.

Every time that you have a sink full of soapy dishwater, you will remember to treat your Hostas and other outside plants to a treat!

How do I keep bugs off of my vegetable plants?

You can use the dishwater for these plants also. Another quick and easy treatment that is also homemade can be made by mixing tobacco and water. Farmers have been using this for years! You can protect your vegetables and flowers(the hardier ones) with this remedy also.

Keep your plants free from tiny invaders. Just water the infested plants with a mixture of tobacco and water. The tobacco can be any kind. You mix 1 part tobacco to 4 parts water and let the solution set-up for at least a few hours. Then you water the plants with this mixture. Just a small amount on each plant works very well. Use this mixture about once a week. If you want better results, try making the solution stronger the next time that you prepare it.

How do I keep fleas and ticks out of my yard?

Again, use the tobacco and water mixture, but make it 1 part tobacco to 3 parts water. Since grass is much like a weed, it can handle a much stronger solution.

Do these solutions also work on flowerbeds?

Yes, all of the solutions in this article can also be used for many types of trees and flowers. See below about on which plants NOT to use this mixture. Always try the weakest solution first, and then introduce higher concentrations later. (1-4)

On which plants shouldn’t I use these solutions?

Any plants that REQUIRE certain bugs to bloom like peonies. Peonies need ants to open the buds, and many other plants need bugs as well. It is a good idea to look up the various types of plants you have in a gardening book. Look in your garden first and determine which plants you need to look up in the reference. You can find gardening books at your local store. Most of this information can be found in an online search or also in any gardening resource.

An additional note about peonies:

When you mow your grass, be sure NOT to destroy the anthills that are usually near where the peonies grow.

If I have Peonies, how can I keep the ants far from my house?

The best advice is to keep the peonies far away from your doors and windows. These beautiful, although brief budding flowers, can often be your culprit with ant infestation.

What can I do if my house is infested with ants?

To keep the ants outside on your flowers and not inside on your counters, simply sprinkle cayenne pepper around all of the windows and doorways nearest the plants or anywhere else that you find ants entering your house. This is an inexpensive and non-toxic way to keep those little picnickers outdoors. If this is not quite toxic enough, try using some of your pet’s flea powder. Yes, this is not a misprint. Flea powder, although mildly toxic, is an incredible deterrent for ant and other bug infestation in the home.

These remedies are much safer, economical, less toxic than the alternatives in your local store.

Now, go get rid of those little pests!

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What are spidermites and how can I get rid of them?
A description of the spidermite, as well as information on prevention and what to do in case of a minor or major infestation of spidermites.
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The spidermite is a very common garden pest that can cause serious damage to your indoor or outdoor vegetable garden. These microscopic spiders are found on the underside of leaves. They extract fluids vital to your plants’ survival from the leaves, leaving noticeable traces of yellowish white spots, known as stippling, on the top side of the leaves. Further inspection of your plants should reveal tiny spider webs on stems and leaves. If you mist your plants, before inspection, it will make the webs easier to detect. With the use of a magnifying glass you will be able to spot the yellow, white, brown, or red mites and their light colored eggs.

PREVENTION

“An ounce of prevention is worth a pound of cure”, is what my grandma used to say, and she couldn’t have been more right if she had said the sky was blue. With very simple, preventative measures you can spidermite proof your indoor garden by making the living conditions inhospitable. Spidermites thrive in dry(20%-30% humidity), warm(70-80 degrees F) conditions. In temperatures above 80 degrees F, spidermites can reproduce in as little as 5 days, making early detection a necessity.

In order to make the environment uncomfortable for them, before and during the onset of an infestation, use a humidifier to raise the humidity in the room to around 50%-60% humidity and cool the room, with an air conditioner, to below 60 degrees F. This cool, moist air should should drive away any spidermites. Outdoors, it is impossible to control the environment, so in case of an infestation insecticidal soaps, pyrethrum sprays and pyrethrin(all described later) should be used to keep an outdoor spidermite infestation in check. Always remember the best preventative measure you can take is checking your plants on a regular basis(every 2-3 days).

WHAT TO DO IN THE CASE OF INFESTATION

There are several ways in which to control a spidermite infestation, whether it’s in its beginning or if it’s a full blown infestation. Your first, but very time consuming, option is manual removal. This is only recommended for a very, very small infestation.

There are three options with a medium size nesting of spidermites; pyrethrum sprays, insecticidal soap and predatory spidermites. Pyrethrum and insecticidal soaps should be mixed according to their instructions and applied 2-3 times at 5-10 day intervals. Sometimes you might want to spray an extra time, in order to ensure you have completely rid yourself of these plant strangling pests. Predator insects are being used more and more often, to help eliminate the populations of certain pests. Spidermites have two commomnly used predators; amblyseius californicus and phytoseiulus longipes. When spidermites are first noticed in your garden, these predatory spidermites should be placed out at about 20 per plant(they must be placed on the individual plant because the predators have a hard time moving from plant to plant), or as many as you feel are needed and repeated once every month there after. To give you a rough idea of how many predators you might need, 1(one) predator mite can eat 20 spidermite eggs or 5 adult mites in a day. Once the predator spidermites have depleted their source of food(spidermites), they will then die of starvation, leaving your garden pest free, but repeated treatments may still be necessary

HOW TO CONTROL A COMPLETE SPIDERMITE INFESTATION

For a minor to medium infestation, pesticides and predators work well, but in case of a complete infestation you should use pyrethrin. Pyrethrin is the most effective spidermite extermination product. After the first application, it leaves most adults and a majority off the eggs dead. 5-10 days later, after the second application, most of the newly hatched eggs(eggs hatch within 5-10 days) and the remaining adults are eliminated. After another 5-10 days another application is applied to kill any survivors(assuming there are any). Pyrethrin should only be used in severe cases. If you follow the necessary precautions and check your plants often, you should have no real spidermite problems. If you do, you now know how to contain, and eliminate them to avoid any real hazards to your plants health.

http://www.ehow.com/how_7540_make-incense.html

[Can these things be healthy when burning?...not for me...granny]

How to Make Incense
by eHow Hobbies, Games & Toys Editor
Introduction
It’s easier to buy it already made, but you can make your own.
Instructions
Difficulty: Moderately challenging
Preparing the Incense
Steps
1
Step One
Put on your gloves.
2
Step Two
Put 1 tsp. gum arabic in about 8 oz. warm water and mix thoroughly. This is the mucilage. It should absorb enough water to become a thick paste. If it’s too dry, add more water a little at a time.
3
Step Three
Note that if you plan on making incense sticks, the consistency should be like oatmeal. For cones, it should be a bit thicker, like pudding.
4
Step Four
Cover the mucilage with a hot, wet dishcloth and set it aside.
5
Step Five
Make the incense base by blending 6 tbsp. powdered sandalwood, 2 tbsp. ground benzoin and 1 tbsp. ground orrisroot.
6
Step Six
Use an eyedropper to add 6 drops of the essential oil(s) of your choice in any combination.
7
Step Seven
Mix the oils in thoroughly with your hands.
8
Step Eight
Add 1 1/2 tbsp. myrrh, 2 tbsp. sandalwood, 1/2 tbsp. eucalyptus and 3 drops lemon oil to form a fine, powdery mixture.
9
Step Nine
Use a kitchen scale to weigh the incense.
10
Step Ten
Add 10 percent of that weight in saltpeter (potassium nitrate). For example, if you have 10 oz. incense, add 1 oz. saltpeter.
11
Step Eleven
Mix the saltpeter in completely.
12
Step Twelve
Check the mucilage. It may have thickened as it sat. If that’s the case, stir in a little bit of water.
13
Step Thirteen
Add the mucilage a little at a time. Keep adding it until the powder is thoroughly dampened.
Making Cones
Steps
1
Step One
Realize that the texture should be doughlike for cone incense. If it’s too thick, it will take too long to dry. If it’s too thin, the cones won’t hold their shape.
2
Step Two
Shape the mixture into cones on a piece of waxed paper.
3
Step Three
Let your incense dry for at least five days in a warm, dry place.
Tips & Warnings

* Store the cones in 3-by-4-inch poly bags.

Making Sticks
Steps
1
Step One
Add thinner mucilage to make stick incense. The mixture should be thin enough to dip, but thick enough to keep a stick dipped into it standing.
2
Step Two
Dip the sticks into the mixture. It will take several dippings to get the right thickness. You’ll need to let each layer dry a few minutes before adding the next one.
3
Step Three
Poke the ends of the sticks into a Styrofoam block to hold them upright.
4
Step Four
Let your incense dry for at least five days in a warm, dry place.
Tips & Warnings

* Store the sticks in 3-by-12-inch poly bags.

Overall Tips & Warnings

* Saltpeter should not make up more than 10 percent of the incense. Too much causes it to burn too quickly, and too little may mean it won’t burn at all.
* Always wear gloves when making incense.

Overall Things You’ll Need

* Bamboo Skewers
* Eucalyptus Powders
* Ground Benzoin
* Ground Orrisroots
* Polyethylene Bags
* Saltpeter
* Styrofoam Block
* Waxed Paper
* Waxed Paper
* Lemon Oils
* Essential Oils
* Gum Arabic
* Latex Gloves
* Medicine Droppers
* Myrrh
* Sandalwood Powders
* Kitchen Scales
* Large Glass Bowls
* Small Bowls
* Essential oils

Member Comments
We take the liberty of introducing ourselves as the company which is specialized manufacturing
various incenss making machine, our various incense-making machines that got the patent
and the importing/exporting license issued by our government inTaiwan.
Our different various incense making machine we explain as follows:
1.INCENSE STICK MACHINE.
2. INCENSE COIL MAKING MACHINE
3. CONE INCENSE MACHINE
4. BAMBOOLESS INCENSE STICKS MACHINE(WITHOUT BAMBOO STICK)
(Japan incense machine)
5. BIG INCENSE MAKING MACHINE
This machine not only can replace traditional manual manufacturing but also can increase the production capacity and make products have a good looking,
If you are ineteresting or need more information,please contact with us,

Best regards,

For Chen Yang Liu’s Co.,Ltd.
http:www.incense.com.tw
e mail:jack789.up@msa.hinet.net
chenyang789@yahoo.com.tw
In place of the gum arabic tragacanth, Agar Agar can be used as a mucilaage. Although a little pricey it is easier to find at a health food store.

Also be brave and resourceful, go to your spice and tea rack to find ingredients for your incense blends. Things like cinnamon, turmeric, cloves, and cardamom seeds are common in scared incense of the world.
I make incense by using ground cinnamon and adding to it enough applesauce to make a dough. I roll it out to make sticks. Let it dry for a few days. It burns slowly and has a scent of fresh apple pie.

Find this article at: http://www.ehow.com/how_7540_make-incense.html

JD, this says Rosemary repels ticks, so why not get Rosemary Essential oil at the Health Food stores and put a drop or two on your socks and pants legs, it is good for you and it helps you think clearly, by smelling it.........LOL, maybe you would feel the tick sooner.

Allow extra time on this page, for it has one of the best advertisements there is out there, at the top of the page, for your kitties..[It moves so give it a couple minutes, reminds me of real life..]........granny]

http://www.essortment.com/all/pesticidesalter_rfhc.htm

Natural pesticide alternatives
Natural pesticide alternatives. Realize the hazards associated with the use of Pesticides. Learn about natural alternatives to pest control, that really work.
Sponsored Links

Pest control is an ongoing problem for all of us. For years, we have depended on the use of pesticides to eliminate unwanted pest. Pesticides are harmful chemicals that have been linked to illness and disease. Think about it, each time you use a pesticide, some of it will be consumed by you. When we spray a pesticide, small particles are released in the air, making their way to our lungs. When farmers spray crops, the pesticides enter the soil and water. We eat plants that grow in this soil. We eat the fish that live in the waters, and the animals that feed from the plants and drink from polluted lakes and streams. Health and environmental professionals are concerned with the long term effects of pesticide use. Many forms of illness and disease are linked to pesticides, including cancer. There are some natural alternatives to the use of pest control. If these are used on a continuous basis, they can be very effective for the home. Here are a few suggestions;

1. Cockroaches: These have to be the worst. Don’t you hate opening the cabinet and seeing several cockroaches scurrying across your dishes? For me, this results in an instant’ “LOSS OF APPETITE”! These little devils scamper, hurriedly throughout our home, infesting everything they touch. What’s frightening, is seeing little tiny babies, then you know they are reproducing, multiplying, and taking up homestead in your home. They could easily be labeled, the peskiest pest of all. The key is to block the cockroach’s point of entry. Prepare your home against cockroach invasion. Fill in all cracks around baseboards, cabinets, shelves, sinks, bathtubs, and in pipes. Sprinkle Borax around each point of entry. Borax is a crystalline salt used to manufacture detergents and soaps. It is also used as a water softener and mild antiseptic. Borax has been proven to be very effective against cockroaches.

2. Ants: It should not be difficult to locate the ants’ point of entry. They will be in a line formation, resembling an army of soldiers marching off to war. These little soldiers are dedicated, hard working, and find their strength in great numbers. They are persistent, but can be forced to turn and retreat. You have several options of combat weapons to use. Try sprinkling talcum powder in the area of entry; you can also use cayenne pepper, damp coffee grounds, bone meal, charcoal, or chalk. Another strategy is to squeeze lemon juice in this area, and leave the lemon peeling behind. Ants may have the reputation of being honorable soldiers, but watch them turn and flee. Oh the shame, of leaving your fellow soldiers on the battle field to die alone. But don’t you feel proud. You have accepted the challenge, defeated the enemy, and just think you didn’t even have to engage in chemical warfare.

3. Flies: There’s nothing more refreshing then awakening to a bright, sunny, morning, flinging open the windows, and smelling the crisp, morning air. A perfect day for a family picnic, and the favorite time for the fly to take to the air and explore. A fly simply cannot resist an open, sunny, window. Before you get the coffee brewing and the bacon frying, you have a kitchen full of flies, landing on every utensil and morsel of food they can find. What do you do? You pull out the trusty, old, fly swat and go about the kitchen swatting frantically, in a fit of fury. By the time the husband and the kids awaken, you are as ill and short-tempered as a hornet. Hence, the ruining of a perfect day. This could all have been avoided by just keeping the windows closed. Another trick is to try honey on yellow paper. The fly will be attracted to the honey, land and stick, never to fly again. So, hang up your fly swat, keep the windows closed, try a little honey, and greet your family with a smile each new day.

4. Ticks and Fleas: Ticks and fleas usually enter the home, by way of the family pet. A pet loves and should be able to spend time in the home, interacting with the family. Ticks and fleas can make your pet miserable, and are certainly unwanted in the home environment. The approach must be directed at keeping the pet free of pest. A routine bath should do the trick, with a little help from an herbal rinse you can prepare. It’s simple, bring two pints of water to a boil, add two tablespoons of Rosemary, and let soak twenty minutes. Drain and allow cooling. Wash the pet with soap and warm water. Towel dry the coat, then apply the herbal rinse. Apply this to the pet with a spray bottle or sponge, do not rinse or towel dry. Let this dry thoroughly, on its own. Please do not let the pet go outdoors until the coat is dry. If this is done on a continuous basis, you should not have a problem with ticks and fleas. Your pet, and your family, will be happy with the results.

Be aware of the risk and hazards, related to Pesticides. Try these suggestions for natural alternatives, and protect the health of yourself, and your family.

http://www.essortment.com/all/makeessentialo_rsjc.htm

Make your own oil infusions
After you make your own essential oil infusions, you can use it to make other things, like your own customized perfume.
Sponsored Links

Health food stores and specialty supermarkets carry infused oil in small vials. When buying infused oil, it is prudent to check to see if what you have in your hand is pure infused oil and not one that is diluted. Sometimes it is hard to find the infused oil you want and have to special order it. Infused oil is a little pricey to begin with and if you have to special order it, the price goes even higher.

Infused oils are always mixed with carriers which are oils that are mild and have no scent. This is because using infused oil at full strength can irritate your skin.

Making your own infused oil at home is not hard, just have to have some patience. You can use any herb or flowers to make infused oils, it just depends on your preference. Let’s say for the purpose of this project, you want to make mint infused oil. ( If you are using flowers, do not use petals that have been sprayed with pesticides, i.e., flowers from florists.)

What you need:

Organically grown mint

A clean jar with a lid

Carrier oil: Sweet almond, jojoba, safflower (pick one)

The amount of mint you need will depend on the size of your clean jar. You will need a fresh batch of leaves everyday for the next week.

1. Crush the mint leaves with your hands and pack them loosely into the jar.

2. Pour the oil into the jar and fill it to cover the leaves. Cover tightly and set aside in a warm place.

3. Next day, strain the oil off the leaves and crush a new batch of leaves. Pack into the same jar with the strained oil. Top off with new oil, close the jar and set aside in a warm place for a day.

4. Repeat step three for the next five days. On the last day, pour into smaller bottles and label them carefully and refrigerate to extend its shelf life.

You can make your own perfume by adding about 15 drops of essential oil into a ½ ounce of vodka or Evercleer. Another thing you can do is to add 30 drops of infused oil to 8 ounces of your body lotion (unscented).

[Keep in mind that Almond oil and all the nut oils, also Olive oil are a fine body lotion, as it comes from the bottle.

Very good, to use the oil on still wet skin, after a bath or even add it to your bath oil.

The Peppermint infused oil would be good for your skin, as peppermint will heal skin and also will heal inside the body, it is what is known as a ‘soothing herb’.....
granny]

http://www.essortment.com/all/rosesgifts_rtac.htm

Nifty gifts to make from roses
Learn how to make real rose water perfume, a tin of your own special rose sugar, or a basket of rose petal potpourri.

Roses are beautiful to look at, have an intoxicating smell and are the grand dames of any flower garden.

Here are a few wonderful gifts to make from rose petals.

Rose sugar

1 c. granulated sugar

1 rose head, any variety

1 decorative jar that will hold 1 cup of sugar/ with tight fitting lid

Carefully remove all petals from the rose and place them attractively in the bottom of the decorative jar. Fill the rest of the jar with the sugar. Shake the jar a couple of times. After a week or so the sugar will have absorbed the essence of the rose.

Rose sugar is sweeter than regular sugar and deliciously fragrant. Wrap a nice ribbon around the jar, and add it to a basket for a friend who enjoys tea. Adding a few packages of specialty teas to the basket and a mug make a beautiful personal gift for a friend.

Rose perfume

This is the same perfume that ladies of fashion wore centuries ago.

Ingredients:

6 cups of rose petals, no stamens

6 cups of water

1 large aluminum pot

cheese cloth

funnel

perfume bottle with a tight fitting lid

Put all ingredients into the pot and bring to a boil. Then turn heat to simmer and cook for 2 hours. Strain the liquid through the cheesecloth several times until all pulp is removed. Let the perfume cool completely before pouring into a decorative perfume bottle.

Rose Water

Rose water is a staple found in most European and Italian homes. Rose water adds a light, sweet aroma to breads, pastries, glazes and teas.

5 or 6 rose petals

1 gallon of mineral water

1 gallon glass container with a tight lid.

1 aluminum pot that will hold a gallon of water

Add the rose petals to the water and boil for fifteen minutes. Remove petals from water after cool. Pour water into the glass container and use as needed.

Rose Beads

Some people believe that these beads were used to make the original rosaries, hence the name rosary.

Ingredients:

6 to 8 cups of rose petals

10 cups water

1 aluminum pot

1 tablespoon of glycerin

colander

Combine all ingredients in the pot and bring to a boil for 1 minute. Turn down to low and slowly cook for 3 or 4 hours until most of the water has evaporated and the petals have formed a paste. Pour mixture into a colander to get rid of excess moisture. When the paste is cool enough to touch form small beads, and use wooden toothpicks to make the holes. Note: if the paste doesn’t stick together, add a teaspoon more of glycerin. Let the beads completely dry overnight then string into a rosary or necklace. When the beads come into contact with body heat they will emit the aroma of roses.

Rose Potpourri

4 or 5 cups of dried rose heads

favorite container

Pour the rose heads into a basket or decorative jar. Add scented oil for a stronger smell.

Decorative Rose Topiary

Materials:

1 3-inch clay pot

1 Styrofoam ball, about the size of a tennis ball

1 8-inch long ½ inch dowel rod, painted brown or green

Spanish moss

Florist foam

Hot glue gun

Approximately 40 tea rose heads

Fill the clay pot with florist foam. Glue the top of the foam with Spanish moss to cover. Center the dowel in the center of the pot and place in the florist foam. Use glue to cover the Styrofoam ball with Spanish moss. Glue the entire ball with the rose heads, and fasten to the top of the dowel rod. Tie a ribbon around the pot.

http://www.essortment.com/all/babiesbabywipe_nqn.htm

Baby wipe recipe
Baby wipes can be expensive, here’s a little trick on how to make your own.

You will go through an awful lot of baby wipes before your baby grows up. These can be awfully expensive, but you don’t need to shell out that much money. Here’s an easy way to make them.

1 package of strong paper towels

4 ounces of baby oil

4 ounces of baby shampoo

2 cups of water

Cut the paper towels in half and remove the center. Put 1/2 of the paper towels in an old baby wipe container. Mix together the oil, shampoo and water and place. Pour 1/2 of the solution over the paper towels. This makes about 2 containers.

How to make home made baby wipes
Step by step recipe for making your own home made baby wipes. Much less costly than store bought brands and just as good.

Becoming a parent can be one of life’s biggest challenges. Taking on the financial responsibilities that come along with those little ones can sometimes become a bit overwhelming. Finding ways to cut spending can help a family in a financial crunch. One way to help a little is to make your own baby wipes. These can become expensive, especially if you have more than one child in diapers. Making your own can be much less expensive than the store bought and just as good as the name brand.

To begin you need to invest in an air tight plastic container. It will need to be large enough to hold a roll of paper towels. A good size to start with is a 12-quart tupperware type container with a lid. You can pick these up at your local dollar store or grocery store. These containers cost between $2.00-$5.00.

Next you want only the best ingredients on your baby’s skin, so you will want to use name brand products. You will need baby wash, baby lotion and baby oil. If your child has sensitive skin or is prone to having skin rashes, you will want to use products that include aloe or a similar ingredient. You will not want to use baby products with lavender or other aromatherapy ingredients. The washes that include menthol or products that are used for colds are not to be used for these wipes. These types of products may cause rashes and/or types of infections.

After you have chosen your ingredients, you will want to carefully consider the “main” ingredient for your wipes. These wipes are made from common every day household paper towels. You will want to try several brands to find the one that is right for you. In considering paper towels, you will want to choose a brand that is absorbent, durable and one that will have a soft texture once it is dampened. The paper towels need to be soft once they are damp because you will be cleaning the most delicate and sensitive areas of your baby’s body. Some brands have a course and rough texture to them and this may cause a scratching sensation while cleaning the baby with them.

Now that you have carefully chosen your ingredients and you have an air tight container, you are ready to make your home made baby wipes.

Measure:

1/4 c. baby wash

1/4 c. baby oil

1/4 c. baby lotion

Two c. hot tap water

Combine all ingredients in a large pitcher. Mix well. You will want to be sure and use hot water to insure that the baby lotion will mix well with the other ingredients. Stir for approximately two minutes. Take your roll of paper towels and remove them from the cardboard center. An easy way to do this is to place your roll in the air tight container. Take the first towel end and begin pulling until you have pulled them all off the roll, leaving them still attached. Place your towels in the container and slowly pour ½ your liquid mixture over the top. Be sure to saturate all the towels. Next, turn your towels over and use the remaining ½ of liquid mixture to saturate the other side.

You now have made your own baby wipes. If you have chosen quality products, you should have quality wipes. These will travel nicely in the container and save your family money at the same time.

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