Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
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12 Homemade Salad Dressing Recipes
Posted By TipNut On January 22, 2009 @ 1:06 pm In Recipes | 5 Comments
Homemade salad dressings are a nice luxury, they’re made with fresh ingredients, tastier than what you can buy and chances are–they’re a lot cheaper than ready-made. Here’s a list of what’s caught my eye around the net, each of them look so good!
Also check out How to Make Vinaigrette: Recipe & Tips [1] for how to make homemade vinaigrette.
12 Homemade Salad Dressing Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Roasted-Garlic and Buttermilk Salad Dressing [2]: Simply pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a salad, or use it as a dip for crudités. Recipe found at A Perfect Beginning.
2. Buttermilk Garlic Salad Dressing Recipe [3]: This Buttermilk Garlic Salad Dressing recipe is turning out to be so versatile. It’s great for dressing lettuce and salad greens (as pictured) but also as a dip (used like ranch dressing) for raw vegetables. I can also see using it for a homemade coleslaw dressing or as the mayonnaise for tuna salad and egg salad. Recipe found at A Veggie Venture.
3. DIY Recipe: Creamy Vinaigrette [4]: A rich, creamy vinaigrette can take a simple salad and turn it into an elegant dish worthy of center stage. Whipping up a cup or two at home is even easier than going to the store, and once you have the basic technique down, the variations are endless! Recipe found at The Kitchn.
4. Carrot Ginger Dressing [5]: Dressing keeps, covered and chilled, 1 week. Recipe found at Epicurious.
5. Homemade Ranch Dressing [6]: Life would not be complete without ranch dressing… at least not in our house! It’s not just for salads. It is a must for pizza, the kids chicken nuggets or just for a dip for chips. I usually buy the bottled variety but homemade is so much better. This recipe is adapted from a Penzey’s recipe I found in one of their catalogs. Recipe found at Chef Michele’s Adventures.
6. Buttermilk Basil Salad Dressing [7]: My husband can’t eat greasy or spicy foods, and non of us like mayonnaise, so I created this creamy dressing we all enjoy. It gets its pleasant flavor from fresh basil and Parmesan cheese. Recipe found at Taste Of Home.
7. Orange Sesame Dressing [8]: Great for Asian-inspired salads such as chilled noodles, marinated fish or crispy snow pea, bean shoot and tempeh combinations. Recipe found at Cuisine.
8. Sweet Sesame Seed Dressing [9]: It’s sweet and thick just like a traditional poppy seed dressing, but it is speckled with roasted sesame seeds instead of poppy seeds, is a bit more tart than the traditional poppy seed dressing, and uses ingredients that you are more likely to find in a Japanese supermarket. Recipe found at La Fuji Mama.
9. Cafe Rio Salad Dressing [10]: We loved it! So much that we actually finished off an entire bag of baby carrots dipping them in this. It is really good! Recipe found at Karas Kitchen Creations.
10. New Fashioned Buttermilk Ranch Dressing [11]: Once you try homemade ranch, there’s no turning back. The stuff in the bottle tastes like school lunch food, something to tolerate in seventh grade but to unilaterally shun as an adult. I admit the little packets of Hidden Valley have a pleasant flavor and tang, but the really authentic real buttermilk dressing is vastly superior. For my favorite version, I’ve updated the flavor of traditional Ranch by adding a pinch of hot pepper, lots of fresh lemon juice and some fresh cilantro. Recipe found at Prudence Pennywise.
11. Fresh Tarragon Vinaigrette [12]: Kept the fresh herb to tarragon only to highlight its flavor; Kept the vinegar to just balsamic for simplicity; Adjusted other spices to taste. Recipe found at Smorgasbite.
12. Cilantro Orange Creamy Dressing [13]: The fresh flavor of the oranges complements the assertiveness of cilantro so well. This salad dressing goes with just about anything. It is wonderful on romaine lettuce, beets, or shredded carrots with some added parsley. We have been eating it all week and every time everyone at the table raves about it. Recipe found at Artsy-Foodie.
Don’t Miss These Tips:
* 14 Refreshing Fruit Salad Recipes [14]
* 18 Potato Salad Recipes To Try [15]
* 27 Pasta Salad Recipes To Try [16]
Love This Tip? Share It!
Email [17] ~ Facebook [18]
Tweet It [19] ~ Delicious [20]
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URLs in this post:
[1] How to Make Vinaigrette: Recipe & Tips: http://tipnut.com/make-vinaigrette/
[2] Roasted-Garlic and Buttermilk Salad Dressing: http://perfect-beginning.blogspot.com/2009/01/roasted-garlic-and-buttermilk-salad.html
[3] Buttermilk Garlic Salad Dressing Recipe: http://kitchen-parade-veggieventure.blogspot.com/2008/06/buttermilk-garlic-salad-dressing.html
[4] DIY Recipe: Creamy Vinaigrette: http://www.thekitchn.com/thekitchn/diy-recipe/diy-recipe-creamy-vinaigrette-053197
[5] Carrot Ginger Dressing: http://www.epicurious.com/recipes/food/views/Carrot-Ginger-Dressing-233572
[6] Homemade Ranch Dressing: http://chefmichele.blogspot.com/2005/12/homemade-ranch-dressing.html
[7] Buttermilk Basil Salad Dressing: http://www.tasteofhome.com/Recipes/Buttermilk-Basil-Salad-Dressing
[8] Orange Sesame Dressing: http://www.cuisine.com.au/recipe/Orange-sesame-dressing
[9] Sweet Sesame Seed Dressing: http://lafujimama.blogspot.com/2008/10/going-green-with-sweet-sesame-seed.html
[10] Cafe Rio Salad Dressing: http://karaskitchencreations.blogspot.com/2008/10/cafe-rio-salad-dressing.html
[11] New Fashioned Buttermilk Ranch Dressing: http://prudencepennywise.blogspot.com/2008/08/new-fashioned-buttermilk-ranch-dressing.html
[12] Fresh Tarragon Vinaigrette: http://www.smorgasbite.com/2008/11/homemade-salad-dressing/
[13] Cilantro Orange Creamy Dressing: http://www.artsy-foodie.com/2009/01/dreamy-salad-dressing.html
[14] 14 Refreshing Fruit Salad Recipes: http://tipnut.com/fruit-salads/
[15] 18 Potato Salad Recipes To Try: http://tipnut.com/potato-salad-recipes/
[16] 27 Pasta Salad Recipes To Try: http://tipnut.com/pasta-salad/
[17] Email: mailto:?subject=27 Pasta Salad Recipes To Try&body=http://tipnut.com/pasta-salad/
[18] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/pasta-salad/&t=27 Pasta Salad Recipes To Try
[19] Tweet It: http://twitter.com/home?status=See http://tipnut.com/pasta-salad/
[20] Delicious: http://del.icio.us/post?url=http://tipnut.com/pasta-salad/&title=27 Pasta Salad Recipes To Try : Tipnut.com
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25 Vintage Cooking Tips: Timeless Wisdom
Posted By TipNut On March 13, 2009 @ 10:47 am In Cooking Tips | 3 Comments
These quick tips come from a large collection of vintage tips I’ve collected from cookbooks and magazines from the 1940 s and 1950 s. Many are tried and true while others may be new to you. Enjoy!
25 Vintage Cooking Tips
25 Vintage Cooking Tips
1. A little oatmeal adds much flavor and richness when used as a thickener for soups. Try it.
2. Believe it or not, a boiled egg should never be boiled. Simmering produces tastier, better results. The same is also true of “hard-boiled” eggs.
3. Cheese souffle will stay up high, light, handsome, if you use quick-cooking tapioca instead of flour to thicken the milk base. Take 3 tablespoons tapioca to 1 cup milk for a 3-egg souffle.
4. Add one-quarter teaspoon soda to cranberries while cooking them and they will not require much sugar.
5. Don’t add sugar to sweeten peas. It’s much cheaper, and tastier, to cook peas with a few empty green pods.
6. To prevent the smell of cooking greens, add a lump or so of loaf sugar to the water, or put a piece of dry toast in a clean muslin bag and boil it with the greens. Another method is to add a teaspoonful of vinegar to the water when it is boiling.
7. Lemon juice or vinegar in the water cauliflower is cooked in makes it keep its snowy-white color.
8. To preserve the color of green vegetables, put them on to cook in boiling water with a pinch of soda, or keep the cover off the kettle while boiling them.
9. If a vegetable or cereal burns, plunge the vessel containing the burned mass into cold water and allow it to remain for a few minutes before pouring the contents into another pan. This will do away almost entirely with the burned taste which is so disagreeable.
10. Salt beef is improved in flavor if a few small onions and a dessertspoonful of brown sugar are added while cooking.
11. Vegetables that are to be cooked by steaming will preserve their color in the process if, after being washed in the usual way, they are given a final rinse in boiling water containing a little soda.
12. To prevent the odor of boiling ham or cabbage permeating the house add a little vinegar to the water in which they are boiled.
13. When frying fish, use clarified dripping or salad oil. Lard smells, and butter fries a bad color.
14. A teaspoonful of vinegar added to the water in which eggs are poached keeps the whites from spreading and makes the whites cook over the yolk.
15. To prevent milk or cream from curdling when used in combination with tomato, add a bit of bicarbonate of soda to each before they are mixed.
16. Sausages will shrink less and not break at all if they’re boiled about 8 minutes before they’re fried, or rolled lightly in flour.
17. Wash leafy vegetables, such as spinach, thoroughly just before cooking. Add no water–the water that clings to the leaves is enough to cook them in.
18. To keep cauliflower snowy white, soak for half an hour in cold salt water before cooking it.
19. Lessen the odor of cooking turnips by adding a teaspoonful of sugar to the water. They’ll be more flavorful, too.
20. When slicing potatoes, hold the paring knife over a gas flame or in boiling water and the potatoes will slice easily.
21. Root vegetables, such as carrots, turnips, etc., should be freed from all dirt and grit; those of the green variety should be allowed to soak for a few minutes in cold water to which a generous pinch of salt has been added.
22. You won’t waste flour if you dust it from a large saltshaker onto meats, fish, or patties, instead of dipping the food into the flour. It’s easier, too.
23. Retain flavor and vitamins and save waste by boiling carrots in their skins. Instead of peeling, mash them with salt and pepper.
24. Keep sweet potatoes from looking dried out by greasing the skins with any cooking fat or oil before baking them.
25. Why waste celery tops? Cut them up and use to flavor meats, stews, soups, roasts, stuffings.
Don’t Miss These Tips:
* Cooking Tips {Vegetables} Timeless Wisdom Collection [1]
* 25 Cooking & Baking Tips – Timeless Wisdom Collection [2]
* 25 Vintage Kitchen Tips: Timeless Wisdom Collection [3]
Love This Tip? Share It!
Email [4] ~ Facebook [5]
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URLs in this post:
[1] Cooking Tips {Vegetables} Timeless Wisdom Collection: http://tipnut.com/cooking-tips-vegetables/
[2] 25 Cooking & Baking Tips – Timeless Wisdom Collection: http://tipnut.com/25-cooking-baking-tips/
[3] 25 Vintage Kitchen Tips: Timeless Wisdom Collection: http://tipnut.com/vintage-kitchen-tips/
[4] Email: mailto:?subject=25 Vintage Kitchen Tips: Timeless Wisdom Collection&body=http://tipnut.com/vintage-kitchen-tips/
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Fresh Fruit Pies: Kitchen Cheat Sheet
Posted By TipNut On April 9, 2009 @ 6:07 am In Baking Tips | No Comments
Pie Making Ingredients For Peach Pies
Fresh Fruit Pies: Kitchen Cheat Sheet
Fruit Quantity Sugar Flour Shortening Variations
Apples 6 apples or 3 c. sliced 1/2 to 3/4 c. 2 tbsp. 1 tbsp. Add 2 to 4 tbsp. crab apple or quince jelly or 1/2 tsp. cinnamon or nutmeg
Apricots
(fresh) 3 c. slided 1 c. 3 tbsp. 1 tbsp. Add 1/8 tsp. nutmeg or 2 drops almond flavoring
Blackberries
Blueberries
Elderberries
Huckleberries
Raspberries 3 c. 2/3 to 3/4 c. 3 tbsp. 1 tbsp. Add 2 tbsp. lemon juice to elderberries, huckleberries, or blueberries
Cherries 3 c. pitted
1 qt. unpitted 1 to 1 1/2 c. 3 tbsp. 1 tbsp. Add 2 drops almond flavoring or 1 beaten egg
Gooseberries 2 c. cooked sauce with 1/2 c. sugar added Add another 1/2 c. 3 tbsp. 2 tbsp. Add 1 beaten egg
Peaches 3 c. sliced 3/4 to 1 c. 2 tbsp. 1 tbsp. Add 1/8 tsp. nutmeg
Rhubarb
or Plums 3 c. sliced 1 to 1 1/2 c. 4 tbsp. 2 tbsp. Add 1 beaten egg
Strawberries 3 c. 3/4 to 1 c. 3 tbsp. 1 tbsp.
Currants 3 c. 1 to 1 1/4 c. 3 tbsp. 1 tbsp. Add 2 beaten egg yolks
Fruit Pie “How-To” Tips
* Pick over the berries and wash them thoroughly. Other fruits should be peeled and sliced into uniform pieces.
* Blend the sugar and flour.
* Line the pan loosely with dough. Sprinkle over it one-fourth of the sugar and flour mixture.
* If egg is used, combine it with the fruit.
* Pile in fruit loosely, leaving plenty of air spaces. Sprinkle remaining flour and sugar mixture over the top.
* Dot with shortening, add flavoring or spices as desired and a few grains of salt.
* Next, moisten the rim of the under crust.
* Cut slits for escaping steam in the upper crust and lay it loosely over the pie.
* Press the edges firmly together and trim the top crust until about 1/2 inch larger than the under crust.
* Lift the edge of the lower crust and fold the edge of the upper crust under it. Press together by placing two fingers of the left hand on the edge and pulling out the edge between fingers with one finger of the right hand. Or simply press the edges with a fork.
* Bake in a hot oven (425°) until the crust is lightly browned.
* Reduce the heat to 350-375° and continue baking until the fruit juice starts to show, 20 to 30 minutes.
*Amounts given make a 9-or 10-inch pie.
Source: Vintage cookbook clipping
Also check out Vintage Pie Making Tips [1].
Don’t Miss These Tips:
* Trims For One-Crust Pies: How To [2]
* Spice & Herb Blends: {Recipe Cheat Sheat} [3]
* Substitute For Whipped Cream Recipe & More [4]
Love This Tip? Share It!
Email [5] ~ Facebook [6]
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Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/fruit-pies-chart/
URLs in this post:
[1] Vintage Pie Making Tips: http://tipnut.com/pie-making-tips/
[2] Trims For One-Crust Pies: How To: http://tipnut.com/trims-pies/
[3] Spice & Herb Blends: {Recipe Cheat Sheat}: http://tipnut.com/spice-herb-blends/
[4] Substitute For Whipped Cream Recipe & More: http://tipnut.com/substitute-for-whipped-cream/
[5] Email: mailto:?subject=Substitute For Whipped Cream Recipe & More&body=http://tipnut.com/substitute-for-whipped-cream/
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Homemade Granola Recipes
Posted By TipNut On April 16, 2009 @ 1:02 pm In Recipes | No Comments
Looking for a healthy and satisfying treat to snack on when it’s munchy time? Or how about replacing blah and boring commercial cereals with some wholesome, crunchy goodness? Here are 19 recipes I’ve found around the ‘net for homemade granola (and granola bars too)–each look delicious!
Homemade Granola Recipe By thekitchensinkrecipes.com
19 Homemade Granola & Granola Bar Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Granola [1]: (As seen in picture) I’ve tried several different recipes, which—generally speaking—all contain some combination of oats (and sometimes coconut, wheat germ or bran); mixed nuts, fruits and seeds; at least one sweetener (sugar, honey, maple syrup); flavorings (like cinnamon or vanilla) and at least one fat (typically, a neutral vegetable oil like canola). Once I realized that the recipes were basically variations of the same theme, I created a recipe of my own that I adore. Recipe found at The Kitchen Sink Recipes.
2. Low Fat Granola With Millet [2]: But despite my granola cred, I’ve never added millet. And dear readers, millet is a granola god-send! It adds such a snap, crackle, pop for the perfect bite of crunch. As for the no-oil, I couldn’t detect much difference between this one and my normal granola, so why not choose the low fat version instead? It’s delicious, filling and healthy breakfast and if you prepare a batch every Sunday evening then you have something to look forward to all week long. Recipe found at Everybody Likes Sandwiches.
3. Uncle Austin’s Granola [3]: So here is Uncle Austin’s granola recipe. Of course, it won’t taste just like his because recipes never do. But don’t worry, you’ll make it your own by adding your own passion and something special. And in the meantime, when my batch this year runs out, this will tide me over until next Christmas when Austin will bestow upon us his grand, grand granola. Recipe found at Homesick Texan.
4. Sunflower Apple Granola with Honey [4]: Recipe from Coffee & Vanilla.
5. A Granola Recipe From My Mom’s Hippie Youth [5]: This much-coveted recipe is after the jump. It is delicious eaten with yogurt, given away as gifts and eaten as a before-bed snack, right out of the jar or bag in which you are storing it. Recipe found at Slash Food.
6. Homemade Banana Chocolate Granola Bars [6]: Honestly, I always thought granola bars would be a bit of a pain in the — um, yeah — to make. But they’re really not. It took me under 30 minutes start to finish and the hardest part was chopping the cashews (and washing the dishes). Simply toast some nuts, boil some syrup, mix everything together in a big bowl and pour them into a baking dish. They’re just as easy as rice krispy treats, only infinitely more healthful and satisfying. Recipe from Bitchincamero.
7. Fruit Granola Bars [7]: I have tried a lot of granola bars over the years and homemade or store bought, these are the best I have ever had! It’s mostly Ina Garten’s recipe from the barefoot contessa back to basics cookbook. It’s my #1 cookbook right now. If you like her and don’t have this book already, go get it! So many amazing recipes! But, in typical fashion as I always do, I modified it a little bit. I substituted raisins for the dates and added cinnamon chips. I think the cinnamon chips are what really made them. There is the hint of cinnamon in the granola and it sweetened them up just enough. Oh, so good! Recipe found at Satisfying My Sweet Tooth.
8. Homemade Granola [8]: It is far cheaper than what you can buy at Tall Grass, or any store, and it will ruin you for boxed cereals. The dimensions of flavor when you make your own granola is explosive. And the effort involved? About 10 minutes of hands-on time and 20 minutes in the oven. Recipe from Half Assed Kitchen.
9. Easy Homemade Granola [9]: It’s a simple enough granola: oats, cinnamon, honey, brown sugar cook together and then nuts are added (almonds and hazelnuts) and, at the end, golden raisins and dried cherries (I didn’t have dried cherries, but I wished I did: I love them.) Still, somehow the balance of all the elements yielded just the granola I was craving; it’s sweet, but not overbearing, and it feels more naughty than it actually is. Recipe found at The Amateur Gourmet.
10. Homemade Granola Recipe [10]: I was especially fond of the result after the granola was soaked in soy milk for about half an hour. It might not make sense to soften the granola after all the stirring to make it extra crispy in the oven, but the soaking process tints the soymilk (a wonderful teak color) and lends a delicious smoky flavor. Just yum! Recipe found at Cafe Fernando.
11. Dorothy’s Tombstone Granola Recipe [11]: This recipe is sooooo forgiving: you can just use whole oats although it is more interesting with a variety of flakes. But you can go with one nut or several, one dried fruit or several. Just keep the basic proportions the same. Enjoy. Recipe found at Just Keep The Dish.
12. Homemade Energy Bars [12]: A simple and healthy bar works miracles when the energy’s anywhere but there. Or at least, it will have to do until we can afford that 3-month long vacation in tahini Tahiti. Substitute your favorite nuts and dried fruits for the ones listed here: I’ve tried several variations and have yet to be disappointed. Couple extra bonuses? The bars freeze really well. And they’re gluten-free, too. Recipe found at Have Cake, Will Travel.
13. Homemade Granola Recipe [13]: The result is a wonderfully crisp textured cereal with just the right amount of sweetness. You can eat this as you would any other dry cereal, with cold milk, or it is also great as a snack food. Recipe found at Joy Of Baking.
14. Chewy Cherry Almond Granola Bars [14]: These are a great energy-boosting snack. Healthy, nutritious, and easily customized. Recipe from At The Baker’s Bench.
15. Homemade Granola Bar Recipe [15]: (No high fructose corn syrup in these bars!) After reading tons of granola bar recipes (and throwing out the ones that sounded like disguised candy), I came up with my own mixture that works deliciously well to create healthful, filling granola bars. If I eat half of one of these and a small piece of fruit, I’m good to go for several hours. And it makes me happy knowing that I didn’t eat anything disgusting to feel full. Recipe found at Joyful Abode.
16. Homemade Granola Bars [16]: Every bite tastes delightfully different, depending on the particular combination of the various little goodies in each piece. This is a huge double batch, so it makes enough for two people to have at least one granola bar every day for two weeks. Recipe found at Fancy Toast.
17. Almond Vanilla Granola [17]: I played with various recipes and came up with my own that my family really enjoys. Granola is a super easy thing to make and the great thing is that there is no “right” way to make it. You can play around till you find whatever way makes you happy. Once you find out how simple it is to fill a container with your own, delicious, nutritious, additive-free granola, there will be no going back to the dark side of paying retail again! Recipe found at Cookie Baker Lynn.
18. The Northwest’s Best Granola [18]: All right … here it is … the most amazing homemade and good for you granola recipe ever put down on paper. Or so at least I think, and I’ve tried a lot of them. The fantastic thing about the recipe is that it can be tailored to your liking or whatever you might have on hand … walnuts or pecans … dried cranberries or raisins … apple juice or orange juice … you name it. Recipe from Six In The Northwest.
19. Nutty Granola [19]: I made a few minor adjustments…I left out the cinnamon, only because I didn’t have any, and added some vanilla. I also subbed raw cashews for walnuts because they are what I had on hand. My kitchen smelled so good this afternoon. Even my son came in and said “Mom, what is that yummy smell?” So good mommy spooned some fresh granola into a small bowl and said “Snack.” So we snacked. Recipe found at Aggie’s Kitchen.
Bonus: Check out Homemade Granola Bread? Yes, You Can! [20] from Daily News Online. And this thread on the Chowhound forum has everyone sharing their favorite granola recipes: Your Best Homemade Granola Recipe [21].
Also check out this recipe for Multigrain Energy Bars [22].
Don’t Miss These Tips:
* Homemade Multigrain Energy Bars [23]
* Homemade Lotion Bars: {Recipe & How-To} [24]
* Homemade Vanilla Sugar Recipes [25]
Love This Tip? Share It!
Email [26] ~ Facebook [27]
Tweet It [28] ~ Delicious [29]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/granola-recipes/
URLs in this post:
[1] Granola: http://thekitchensinkrecipes.com/2008/01/04/homemade-granola-im-warning-you/
[2] Low Fat Granola With Millet: http://everybodylikessandwiches.blogspot.com/2009/03/low-fat-granola-with-millet.html
[3] Uncle Austin’s Granola: http://homesicktexan.blogspot.com/2008/01/uncle-austins-granola.html
[4] Sunflower Apple Granola with Honey: http://www.coffeeandvanilla.com/?p=5090
[5] A Granola Recipe From My Mom’s Hippie Youth: http://www.slashfood.com/2007/08/31/a-granola-recipe-from-my-moms-hippie-youth/
[6] Homemade Banana Chocolate Granola Bars: http://www.bitchincamero.com/mel/2008/07/homemade-banana-chocolate-granola-bars/
[7] Fruit Granola Bars: http://satisfyingmysweettooth.blogspot.com/2009/03/fruit-granola-bars.html
[8] Homemade Granola: http://alladither.typepad.com/halfassedkitchen/2009/04/homemade-granola.html
[9] Easy Homemade Granola: http://www.amateurgourmet.com/2009/01/easy_homemade_g.html
[10] Homemade Granola Recipe: http://cafefernando.com/homemade-granola-recipe/
[11] Dorothy’s Tombstone Granola Recipe: http://www.justkeepthedish.com/2009/04/dorothys-tombstone-granola-recipe.html
[12] Homemade Energy Bars: http://havecakewilltravel.com/2009/04/07/get-your-energy-at-the-bar/
[13] Homemade Granola Recipe: http://www.joyofbaking.com/breakfast/HomemadeGranola.html
[14] Chewy Cherry Almond Granola Bars: http://www.atthebakersbench.com/2009/03/fear-and-loving-cherry-almond-granola.html
[15] Homemade Granola Bar Recipe: http://www.joyfulabode.com/2008/04/11/homemade-granola-bar-recipe-no-high-fructose-corn-syrup-in-these-bars/
[16] Homemade Granola Bars: http://fancytoast.blogspot.com/2007/06/death-by-granola-bar-potentially.html
[17] Almond Vanilla Granola: http://cookiebakerlynn.blogspot.com/2009/01/glorious-granola.html
[18] The Northwest’s Best Granola: http://sixinthenorthwest.blogspot.com/2009/02/all-right.html
[19] Nutty Granola: http://aggieskitchen.blogspot.com/2009/02/ellie-kriegers-nutty-granola.html
[20] Homemade Granola Bread? Yes, You Can!: http://www.nydailynews.com/blogs/rosemary/2009/03/homemade-granola-bread-yes-you.html
[21] Your Best Homemade Granola Recipe: http://chowhound.chow.com/topics/602616
[22] Multigrain Energy Bars: http://www.wholegraingourmet.com/recipes/57-snack/48-multigrain-energy-bars.html
[23] Homemade Multigrain Energy Bars: http://tipnut.com/homemade-multigrain-energy-bars/
[24] Homemade Lotion Bars: {Recipe & How-To}: http://tipnut.com/gardener-lotion-bars/
[25] Homemade Vanilla Sugar Recipes: http://tipnut.com/homemade-vanilla-sugar-recipes/
[26] Email: mailto:?subject=Homemade Vanilla Sugar Recipes&body=http://tipnut.com/homemade-vanilla-sugar-recipes/
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[28] Tweet It: http://twitter.com/home?status=See http://tipnut.com/homemade-vanilla-sugar-recipes/
[29] Delicious: http://del.icio.us/post?url=http://tipnut.com/homemade-vanilla-sugar-recipes/&title=Homemade Vanilla Sugar Recipes : Tipnut.com
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Egg Substitutes: Handy Recipe List
Posted By TipNut On May 7, 2009 @ 6:11 am In Baking Tips,Popular Tips,Recipes | 7 Comments
Measuring Cups & Eggs
If you run out of eggs while baking, an egg substitute is a quick fix since chances are you have something in the pantry that you can use. You may also find need for an egg substitute if you’re baking a cake for someone with allergies or if someone is vegan. Using an egg substitute may affect the taste or texture of the final product.
I do have a running list of Handy Substitute Recipes For Baking [1] but decided to make a separate post just for egg substitutes & replacers since I have so many.
Egg Substitute Recipes (Each replaces one egg)
*It’s recommended not to replace more than 2 eggs per recipe.
* 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
* 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
* 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
* 1 TBS vinegar + 1 tsp baking soda
* 2 TBS lemon juice + 1 tsp baking soda
* 1 TBS cornstarch + 3 TBS water for each missing egg
* 2 TBS arrowroot flour
* 2 TBS potato starch
* 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
* 1 tsp yeast dissolved in 1/4 cup warm water
* 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
* 2 TBS applesauce
* 3 TBS mayonnaise
Flax Seed Egg Replacer
*Replacer for 1 egg
1 TBS flax seed (ground)
3 TBS water
* Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
* Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate.
Homemade Egg Substitute
*1/4 cup = 1 large egg
6 egg whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil
* Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.
Replacer For Egg Substitute:
* Some low fat or low cholesterol recipes call for a commercial egg substitute. If you don’t have any on hand or wish to cook with fresh eggs instead, 1 fresh egg = 1/4 cup of egg substitute.
More Handy Kitchen Charts:
* Handy Substitute Recipes For Baking [1]
* 34 Handy Kitchen Measurement Hacks & Tidbits [2]
* Recipe Ingredient Substitutions & Equivalents Chart [3]
Don’t Miss These Tips:
* Sweetened Condensed Milk: Recipe Substitutes [4]
* Handy Substitute Recipes For Baking [1]
* Homemade Flavored Instant Coffee Recipe – Mocha [5]
Love This Tip? Share It!
Email [6] ~ Facebook [7]
Tweet It [8] ~ Delicious [9]
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URLs in this post:
[1] Handy Substitute Recipes For Baking: http://tipnut.com/handy-substitute-recipes-for-baking/
[2] 34 Handy Kitchen Measurement Hacks & Tidbits: http://tipnut.com/kitchen-measurement-hacks/
[3] Recipe Ingredient Substitutions & Equivalents Chart: http://tipnut.com/recipe-ingredient-substitutions-equivalents-chart/
[4] Sweetened Condensed Milk: Recipe Substitutes: http://tipnut.com/condensed-milk/
[5] Homemade Flavored Instant Coffee Recipe – Mocha: http://tipnut.com/homemade-flavored-instant-coffee-recipe/
[6] Email: mailto:?subject=Homemade Flavored Instant Coffee Recipe – Mocha&body=http://tipnut.com/homemade-flavored-instant-coffee-recipe/
[7] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/homemade-flavored-instant-coffee-recipe/&t=Homemade Flavored Instant Coffee Recipe – Mocha
[8] Tweet It: http://twitter.com/home?status=See http://tipnut.com/homemade-flavored-instant-coffee-recipe/
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Baking Secrets Of Success: Timeless Wisdom Collection
Posted By TipNut On May 8, 2009 @ 6:03 am In Baking Tips | No Comments
These baking tips come from a booklet published in 1937 that provides quick tips for baking success (for a variety of baked goods).
Baking Supplies & Ingredients
The Timeless Wisdom collection is a regular feature on Tipnut where we take a look back at the advice given and techniques used decades ago–many are still useful to know in today’s kitchen.
Secrets of Success for White Cakes
* Don’t beat flour in hard. Too much working of mixture after flour is added is inclined to toughen cake.
* Don’t beat egg whites until dry–only until stiff. The extra moisture is needed in the batter.
* Be careful to bake white cake at a low temperature. Too much heat toughens egg white.
* Also see 43 Cake Baking Tips & Tricks [1].
Secrets of Success for Cakes Containing Nuts & Raisins
* These cakes are often made with brown sugar. Always sift or roll brown sugar to remove lumps.
* Dry raisins after washing by spreading out on a flat pan in a warm oven or in the sun.
* Dredge raisins and chopped nuts together with flour–using part of flour from the recipe.
* Also see Fruitcake Baking Tips [2] for more tips.
Secrets of Success for Whole Egg Cakes
* Use finely granulated sugar. Sift it several times, if necessary, to remove lumps.
* Add a little flour before putting in any milk, then add flour and milk alternately. This keeps the first mixture from breaking down or “curdling” as it does when milk is added first.
* Bake whole egg cake in a hotter oven (375°F.) than chocolate and white cake.
Secrets of Success for Chocolate Cakes
* Do not substitute cocoa for chocolate or vice versa without adjusting liquid and flour to give batter right consistency. Three tablespoons of cocoa are about equal to 1 square (1 ounce) of unsweetened chocolate.
* Soda with chocolate gives a reddish color. When mahogany red cake is desired, increase soda in recipe.
* Buttermilk can always be substituted for sour milk–or sweet milk soured by adding vinegar–2 tablespoons to a cup. Also see Substitute Recipes For Baking [3].
* Melt chocolate over hot water or on top of oven. Do not overheat it.
* Bake chocolate cake in a moderate–not hot–oven.
Secrets of Success for Custard Pie
To prevent soaking of the bottom crust–
* Brush with melted Crisco or beaten egg white.
* Use scalding milk and pour warm filling into crust.
* Start baking in a hot oven. Reduce temperature to cook filling.
To prevent separation of the filling–
* Bake slowly. After the first 10 minutes of high temperature needed to set the crust, reduce temperature.
* Remove as soon as the filling is done. Test by slipping in a silver knife. If it comes out clean, the filling is throughly cooked.
* Evaporated milk (diluted with water, of course) makes filling more velvety than bottled milk.
Secrets of Success for Meringue Pie
To keep filling smooth and thick–
* Blend thickening agent (cornstarch or flour) with sugar.
* Stir filling constantly while cooking. Be sure to let mixture come to a boil before adding eggs.
* Never put lemon juice in at beginning. It is likely to react with the cornstarch or flour and cause the filling to become thin.
To keep meringue from shrinking–
* Use correct proportion of sugar and egg whites–2 tablespoons to each white.
* Add sugar gradually. Beat until mixture is very smooth.
* Bake meringue slowly. Allow 10 to 20 minutes.
Secrets of Success for Fruit Pies
To prevent soaking of the crust in berry pies–
* Sprinkle bottom with flour.
* Bake quickly.
* Also see Vintage Pie Making Tips [4].
To keep juice from boiling over–
* Mix flour or tapioca with berries.
* Drain off excess juice before putting berries in crust.
* Seal edges of top and bottom crust together.
* Also see Fresh Fruit Pies: Kitchen Cheat Sheet [5].
Secrets of Success for Muffins
* Add the liquid all at once to the dry mixture. Stir in quickly. Don’t try to smooth out the batter.
* Dredge nuts and raisins with flour before adding to batter.
* Don’t sift bran or corn meal or whole wheat flour.
* See also 10 Tips For Baking Muffins [6]
Don’t Miss These Tips:
* 26 Cooking & Baking Tips: Timeless Wisdom Collection [7]
* 25 Vintage Baking Tips: Timeless Wisdom [8]
* 25 Cooking & Baking Tips – Timeless Wisdom Collection [9]
Love This Tip? Share It!
Email [10] ~ Facebook [11]
Tweet It [12] ~ Delicious [13]
Article printed from TipNut.com: http://tipnut.com
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URLs in this post:
[1] 43 Cake Baking Tips & Tricks: http://tipnut.com/cake-baking-tips/
[2] Fruitcake Baking Tips: http://tipnut.com/fruitcake-baking-tips/
[3] Substitute Recipes For Baking: http://tipnut.com/handy-substitute-recipes-for-baking/
[4] Vintage Pie Making Tips: http://tipnut.com/pie-making-tips/
[5] Fresh Fruit Pies: Kitchen Cheat Sheet: http://tipnut.com/fruit-pies-chart/
[6] 10 Tips For Baking Muffins: http://tipnut.com/baking-muffins/
[7] 26 Cooking & Baking Tips: Timeless Wisdom Collection: http://tipnut.com/cooking-baking-tips/
[8] 25 Vintage Baking Tips: Timeless Wisdom: http://tipnut.com/vintage-baking-tips/
[9] 25 Cooking & Baking Tips – Timeless Wisdom Collection: http://tipnut.com/25-cooking-baking-tips/
[10] Email: mailto:?subject=25 Cooking & Baking Tips – Timeless Wisdom Collection&body=http://tipnut.com/25-cooking-baking-tips/
[11] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/25-cooking-baking-tips/&t=25 Cooking & Baking Tips – Timeless Wisdom Collection
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101 Homemade Jam, Jelly & Marmalade Recipes
Posted By TipNut On June 4, 2009 @ 1:03 pm In Recipes | 3 Comments
Getting Ready To Make Plum Jam
This week’s Recipe Hit List is a whopper! Here are 101 hand-picked recipes featuring homemade jams, jellies & marmalades made from fruits, berries, herbs, flowers and produce harvested from early Spring right through to Fall. The collection includes a mix of tried-and-true traditional favorites, many featuring a flavor twist and others that are quite interesting and unique. Some also include not only recipes but full tutorials on jelly & jam making.
If you’re forever on the hunt for new ideas in food preservation, this is the list for you!
101 Homemade Jam, Jelly & Marmalade Recipes
*Note: Descriptions below are quotes from the recipe sites
1. Apple Pie Jam [1]: This Apple Pie Jam tastes just like what it sounds like – apple pie filling. Rather than using it as jam on toast (which I’m sure would be tasty as well), I’ve been heating it up and using it as a sauce for pancakes, a glaze for pork chops, etc. Recipe found at Columbus Foodie.
2. Apple & Flowering Quince Jam [2]: Most of you are familiar with quinces (Cydonia oblonga), the ancient fruit used to make the Spanish membrillo paste that’s wonderful with cheese. But how many of you know that the flowering quince (Chaenomeles Lindl) – related, but by no means the same fruit – is also edible? Not many, I suspect. Known as the Nordic lemon because of their high Vitamin C content, they also contain a lot of pectin as well as citric and malic acid, which makes them excellent for jam-making or canning. Recipe found at Nami Nami.
3. Autumn Apple Cider Jelly [3]: My aim is to keep the flavor as close to natural apple cider, with all its tart poetry, as possible. Apples contain quite a bit of pectin naturally, so you don’t need to mess with them too much. Even so, these recipes contain lemon juice, probably since they both call for apple juice instead of apple cider, which is an altered product with sugar and what-not. I decided to leave in the lemon juice to combat the sugar, even though both shift the flavor a bit. Recipe found at Culinaria Eugenius.
4. Apple Jelly [4]: In the world of making homemade jams and jellies, apple jelly is the starter kit. It’s your paper airplane, your pencil and paper, your tin roof sundae, your khakis and tees, your clean palate. Simplicity sets it apart; adapability provides its charm. Recipe found at Flavorful Chameleon.
5. Spiced Apple Jelly [5]: This is an unusual but incredibly tasty preserve which reminds me of the mulled cider I like to make. It is delicately spiced and sweet but with a sharp vinegary hit from the cider vinegar. If you want a more straightforwardly sweet preserve, simply omit the vinegar. Recipe found at A Little Slice of Life.
6. Best Apricot Jam Recipe [6]: Learning how to make apricot jam is easy when you have a good recipe. Hope you enjoy my best apricot jam recipe. Recipe from Little Green Cottage Designs.
7. Jamaica (Australian) Banana Jam Recipe [7]: It was quite a lovely recipe to make, and I’ve enjoyed it very much over toast, crumpets, english muffins, and a variety of other toast like foods. I also think it would be fantastic on a batch of fresh scones with butter and cream. Recipe found at Abstract Gourmet.
8. Banana & Passion Fruit Jam [8]: Although this jam has got more banana than passion fruit…the presence of the passion fruit is quite dominant. It is a very delicious jam and the seeds give a very nice crunch to it. This jam doesn’t taste that sweet…I believe it is largely due to the slightly tangy passion fruit. It is yummy on a slice of plain toast…and I may use this jam to make a batch of muffins, or a chiffon cake soon. Recipe found at Happy Home Baking.
9. Blackberry Jam [9]: When selecting the berries, pick fully ripe ones which is fully black in color, firm and plum. Blackberries are packed with antioxidants and have a lot of health benefits. This blackberry jam is prepared without using the commercially available pectin. A good friend of mine, found a way to make this jam, making use of the natural pectin found in apple and lemon. And here goes the recipe for that. Recipe found at Simply Spicy.
10. Sugarless Blackberry Jam [10]: Here is a sugarless blackberry jam recipe, kept natural, without any artificial sweeteners or preservatives. One thing to consider when making a sugarless jam is the pectin. Commercial pectin still contains dextrose, aka sugar. I use a low-methoxyl citrus pectin. Recipe found at Maple ‘N Cornbread.
11. Summer Berry & Lemon Verbena Jelly [11]: I have given an amount that is enough to fill a couple of jars, so you don’t necessarily have to go through the whole canning/sterilization process – you can keep it covered in the refrigerator. You can of course double or triple the amount if you would like to have a neat row of dark red jelly jars. It’s wonderful on bread or crackers or scones, alone or with butter or cream cheese, and is perfect on plain yogurt or vanilla ice cream. Recipe found at Just Hungry.
12. Best Blueberry Jam Ever [12]: As for the jam, well, it’s the end of summer and blueberries are in abundance AND on the cheap. So while they’re still in season, you too can have fun making some jam. Here’s an easy recipe to eat with your very own concoction. Good on warm baguette or rich vanilla bean ice cream too!Let er rip! Recipe found at HOG Food Blog.
13. Banana Blueberry Jam [13]: This homemade sweet jam tastes as good as my favourite store bought blueberry jam, minus whatever preservatives that you get from ready made ones. I like the presence of the chunks of berries, although like most jam it tasted a tad too sweet for me. Recipe found at Happy Home Baking.
14. Making Carrot Marmalade – A Tutorial [14]: This is adapted from a recipe in the Canadian Farm Cook Book of 1911, of which I am so fortunate as to have a copy. The Canadian twist to this marmalade is the addition of carrots. I like it better than straight-up orange marmalade, which I find just too strong in the home made version – and I like a marmalade with lots of oomph. The lemon makes it a little more subtle too. You don’t actually taste the carrots; they just mellow it. All in all, if you like marmalade you should give it a try. It’s not hard to make, just a little time consuming. Recipe found at Seasonal Ontario Food.
15. Carrot Cake Jam Recipe [15]: This jam truly tastes like a slice of carrot cake! Recipe from Kansas A Canadian Crafter.
16. Cherry Jam Recipe [16]: This is my recipe for one pound of cherries—since cherries are so expensive I never make much of the jam in fear that I won’t eat it all throughout the year. Surely though, double or triple if you want. Make sure to buy a little over the weight of cherries you want to use, to make up for any bruised fruit that you may find in the bag. Recipe found at Caviar And Codfish.
17. No-Recipe Cherry Jam [17]: I’m going to teach you how to make something without a recipe. Before you freak, remember that your grandmother made lots of things without recipes and measuring everything down to the last 5/9ths of a teaspoon. Just breath. That’s right, it will be okay. Instructions by David Lebovitz.
18. Chokejerry Jam Recipe [18]: Chokecherry Jam was a breakfast tradition at our house. It defined Sunday mornings for as long as I could remember. After a few dozen phone calls, I managed to track down this most precious recipe from childhood. Once I retrieved it, though, I felt kind of foolish. There’s nothing to it. Have you ever gone back to a childhood haunt and noticed how everything is smaller than you remembered it? Well, I guess this recipe is kind of like that. Bigger than life for sentimental reasons and nothing more. Recipe found at High Altitude Cooking.
19. Crab Apple Jelly [19]: I want to use the jelly for Christmas gifts as the colour is so seasonal. It’s so easy to make. I managed to drip 5 lbs of fruit in a sieve lined with muslin so a jelly bag is not essential. A wash is all that is required. No peeling or removal of twigs is needed as it is all going to be strained anyway. Recipe found at Tea And Wheaten Bread.
20. Crabapple and Pomegranate Jelly with Rosebuds: A Recipe [20]: I could have added a couple of cloves, or half a vanilla bean, or half a stick of cinnamon. Any would have produced a wonderful, enigmatic flavoured jelly that would be delicious. But instead I added some dried rose buds to scent the apples and pomegranate with a subtle waft of rose blossoms. Just the thing. Recipe found at A Lifetime Of Cooking.
21. Cranberry Orange Jelly [21]: If you’re hosting any sort of holiday gathering – or attending one where you’ve been requested to bring food – nothing seems to impress people more than homemade cranberry sauce. I don’t know why, since it’s actually really easy to make. It’s also one of those things that tends to taste much better homemade. Recipe found at Better Than Ramen.
22. Cranberry~Clove Marmalade [22]: Last weekend among other things, I also prepared marmalade with cranberries. In addition to oranges and jaggery, I have added cloves on a whim and cloves fresh, refreshing aroma brightened up not only our breath but also our otherwise mundane morning jam-bread breakfast routine. Recipe found at Mahanandi.
23. Currant Jelly [23]: With currants from the bushes in our front yard we made some delicious currant jelly. We managed to get 2 jars out of our haul. It’s an easy recipe, it just takes a bit of time. (note: don’t try to double the recipe as it likely won’t set, just make 2 batches.) Recipe found at Folkmann.ca.
24. No Bits Blackcurrant Jelly [24]: Here’s my recipe for the most divine, sweet-but-not-too-sweet, tart-but-not-too-tart Blackcurrant Jelly which is very definitely devoid of bits. Recipe found at My Tiny Plot.
25. Dandelion Jelly [25]: I have also frozen the strained infusion and fresh petals with success. This might be usefull if you are having a hard time collecting enough petals at one time. The infusion: the water to petal ratio should equal each other. If you have 1 cup of petals use 1 cup of boiling water. Recipe found at Lizzy Lane Farm.
26. Elderberry Jelly [26]: We plucked the berries from the clusters with a twisting motion and collected the berries into a large bowl. From having done this once before I knew that we needed 8 cups of berries for the cooked jelly recipe. We probably didn’t have to remove all the berries from the clusters for making jelly, but at that point of the process we were undecided whether we’d make jam or jelly. Since elderberries have a sizable seed, we decided to make jelly. Recipe found at Most Delicious Toast.
27. Fig & Rhubarb Jam [27]: Most of the fig jam recipes online use dried figs, which isn’t surprising given how expensive fresh figs are. But if you’re fortunate enough to have access to an abundance of them, then this fresh fig jam really is superb. Recipe found at Fig Jam And Lime Cordial.
28. Fig & Anise Jam [28]: Finding impossible to eat all the figs I have, making a jam was probably a clever option. To the figs I’ve added the classics cinnamon and lemon, but what made this jam a bit more interesting were some anise seeds that I decided to threw in at the last moment. It gave the jam an awesome flavour that had me (the non-jam eater) licking my fingers while testing for the consistency. Recipe found at Clumbsy Cookie.
29. Quick Refrigerator Fig Jam [29]: All you do is chop up your figs, add a little sugar and let the figs’ own pectin work in your favor. The only difference between this quick jam and traditional preserves is that this one is fast to make, and should be consumed within about a week. One pound of figs will make about one and a half cups of jam. It’s also a lot easier to get your hands on a pound of figs than on the four pounds or more you’d need to make the canning process worth it. Recipe found at A Mingling Of Tastes.
30. Fireweed Jelly Recipe [30]: This jelly recipe imparts a nice distinctive flavor for those peanut butter sandwiches or steaming stack of hot cakes. Recipe found at Live From Alaska.
31. Concord Grape Freezer Jam [31]: I used the basic freezer jam recipe found on the fruit pectin package made by the Ball company. I have listed a very similar recipe below which suggests some spice additions to add a unique twist to the jam. I will try adding some ginger next time. Recipe found at My Everyday Kitchen.
32. White Grape Jelly [32]: This turned out almost too pretty to eat…but too yummy not to! I love the color it almost glows a pinkish apricot color. Recipe found at The Inadvertent Farmer.
33. Pink Grapefruit Marmalade with Vanilla [33]: When I say that this is the best marmalade I’ve ever made, I mean it’s the best marmalade I’ve ever eaten or tasted. The kind of jam you want to eat straight out of the jar, standing by the fridge door, almost like spoonable candy, except with a pleasant hint of bitterness. Recipe found at Desert Candy.
34. Grapefruit Marmalade [34]: After some experimentation, I’ve figured out an excellent grapefruit marmalade recipe. Recipe found at No Worries Farm.
35. Hawthorn Jelly Recipe [35]: This is a lovely, simple hawthorn jelly recipe that you can have with cheese or meats. Make it now and you’ll be in time for giving it away as Christmas presents. Recipe found at Eat Weeds.
36. Hedgerow Jelly [36]: Hedgerows are an excellent source of fruits and berries in the autumn. There are a large number of different shrubs and trees that provide material for making hedgerow jelly. Recipe found at Self Sufficient In Suburbia.
37. White Wine & Herb Jelly [37]: A few years ago I made a white wine and herb jelly which is really lovely for using as a glaze on roasted meats, or to serve with a cheese platter. I have an abundance of herbs this year and with frost around the corner, I wanted to do something different with them. Recipe found at Diggin The Dirt.
38. Kiwifruit and Apple Jam [38]: I’m not a huge fan of kiwifruit by themselves. It’s not bad but there are about a dozen other fruit I’d choose ahead of one. But made into a jam and it’s suddenly delicious. Recipe found at Not Quite Nigella.
39. Kumquat Vanilla Marmalade [39]: I was amazed at how simple the process is for making marmalade. Really, you only need 3 main ingredients – your citrus fruit of choice, water, and sugar – and you’ll have yourself a jar of homemade marmalade in no time! Recipe found at Lick My Spoon.
40. Recipe: Meyer Lemon Marmalade [40]: This recipe creates a beautiful, fresh-tasting marmalade. Every jar of our Geyserville marmalade brought back the taste of our old home long after we had moved to Seattle. Truly wonderful. Enjoy! Recipe found at 1 Green Generation.
41. Meyer Lemon and Vanilla Bean Marmalade [41]: Recipe from Epicurious.
42. Lemon Jelly [42]: The lemon jelly was wonderful. So wonderful in fact, that we got up early this morning and made a few more batches for good measure. Recipe found at Cappy And Pegody’s World.
43. Lemon-Ginger Marmalade [43]: This golden-hued marmalade is right at home on toast, but it’s also divine stirred into plain yogurt or dolloped on coconut ice cream. Recipe found at Pastry Heaven.
44. Lemon Balm Jelly [44]: It turned out a gorgeous jelly, fragrant and subtle, and perfect on toast. I reckon it would be fab on butterfly cakes too. Or on scones with cream, or in the middle of a sponge. Recipe found at Thinking About Food.
45. Lemon / Lime Marmalade [45]: I used the seedless lemons limes that my mother grows. This marmalade is a little bitter-sweet but I like it. If you keep it for some time the bitterness will be gone. The marmalade, like all lemon preserves, will darken as it ages. I also added roasted and crushed chilli pepper flakes before pouring into jars for an additional twist: bitter, sweet, sour and hot! Recipe found at A Mad Tea Party.
46. Lilly Pilly Jelly Recipe [46]: I look forward to my cup of tea with some fresh pasta dura bread, butter and home made lilly pilly jelly. Oh my gosh. It is just gorgeous. Just a few days ago I didn’t even know that tree existed and here I am today enjoying the lovely treats that this native lilly pilly tree has offered me. I will be back for more of it’s fruit to make some more of this new taste sensation. Recipe found at Through My Kitchen Window.
47. Mango Jam [47]: One cup of mango jam lasted for 4 toasts for us. We couldn’t resist the quiveringly tender, rich yellow-sapphire like mango jam and consumed half of it even before cooling. Recipe found at Mahanandi.
48. Mango and Cardamom Jam [48]: The mango and cardamom jam turned out great! It is nice and sweet and just bursting with mango flavour and the cardamom goes really well with mango! I will certainly be enjoying this jam! Recipe found at Closet Cooking.
49. Onion Marmalade [49]: This is onion marmalade. It is a rich deep brown, reflecting its roots of caramelized onions, revealing its brown-sugary rich but not burnt flavor, suggesting the hint of bite from its balsamic vinegar reduction. It’s really, really, really (three reallys) good. Recipe found at My Husband Cooks.
50. Seville Orange Marmalade [50]: You might be interested to know that Seville Orange Marmalade was created because of an error. Apparently an Englishwoman in 1700, the wife of a grocer, was stuck with some sour oranges that were bought cheaply from a boat that was carrying them from Seville. Since there was a storm, they wanted to get rid of their stock or oranges quickly, so the grocer bought them. But they were inedibly sour so his wife decided to try making jam from then, and viola!…Seville Orange Marmalade was invented. Recipe by David Lebovitz.
51. Mandarin Whisky Marmalade [51]: Mr Redneck is the marmalade eater and he has declared this jam to be ‘Good ‘. Man of few words ! A delicious spread on toast. Love the tang and bitter sweet taste of the marmalade. The mandarins from our tree are seedless and this conserve will set without pectin. Recipe found at The Waitakere Redneck’s Kitchen.
52. Chinese Orange Marmalade Recipe [52]: Luckily, I had a few Chinese oranges … all plum…ripe and orange on my little orange plant. And I wanted to make the marmalade as I write this recipe down for all my readers… so here goes… and please do note I use no preservatives …and …aaahhh… no … it can’t go easy on sugar … . Recipe found at Rajee Sood.
53. Blood Orange Marmalade [53]: Secret tip: If mixture foams while cooking, add 1/2t butter or margarine per batch. Recipe found at Anarchy In A Jar.
54. Orange Ginger Marmalade [54]: The resulting marmalade is sweet, but not cloyingly so. The chunks of orange peel are a bit more toothsome than I find to be ideal, but they add good flavor and texture, so I don’t regret their inclusion (in the future, I’ll try for an even finer dice). I do wish the ginger flavor was more aggressive, next time I make this, I’m going to mince it instead of grating it, and will use a generous three or four-inch length. However, all in all, I’ve produced a really delicious spread that is perfect on toast, scones or stirred into a dish of cottage cheese. Recipe found at Food In Jars.
55. Orange Marmalade [55]: Recipe found at Pink Of Perfection.
56. Peach Jam [56]: Peaches are one of my dad’s favorite fruits. They come out right around his birthday and we always shower him with various peach desserts. Peach jam is another favorite that doesn’t taste quite the same when bought in the stores. Recipe found at Delicious Bits.
57. Peach & Orange Jam Recipe [57]: Recipe found at Piggy’s Cooking Journal.
58. Peach Mango Jam [58]: This jam kind of tastes like orange marmalade, but sweeter. The orange, peach and mango flavor combination gives the jam a bit of a tropical vibe. I highly recommend using honey versus white sugar or Splenda; honey isn’t as cloyingly sweet. I bet the syrupy molasses flavor of brown sugar would be great though. Recipe found at Woman With A Whisk.
59. Peach Peel Jelly [59]: There is a tremendous rewarding feeling you will get when you make something so incredibly delicious for your family out of compost fillings. LOL. Recipe found at Ally Jo’s Erudition.
60. Pear and Lemon Jam Recipe [60]: I made an excellent jam, not too sweet. A lemony taste with tiny explosions of pear. Everyone that tasted it wanted the recipe. It’s our favourite jam, good for breakfast or with a mild soft cheese. Recipe found at The Cottage Smallholder.
61. Vanilla Pear Jam [61]: This was my first attempt at making jam, but I was armed with a couple different recipes from Brandy and a huge bag of Bartlett pears from my parents. My mom came over on ‘jam day’ and helped with all the peeling, coring and chopping of the pears. We made two batches and ended up with seven jars of seriously delicious jam. I sense a yearly jam tradition starting up. Recipe found at Make Something.
62. Prickly Pear Jelly [62]: Unlike many other cactus jelly recipes on the internets that we have tried unsuccessfully, this one works. Recipe found at Homegrown Evolution.
63. Sure.Jell Pearadise Marmalade [63]: Recipe from Kraft Foods.
64. Pepper Jelly Recipe [64]: I love making a batch of Pepper Jelly to keep around the house because it is such a diverse ingredient. Recently I served it to some guests at a dinner party as a dipping sauce with Spring Rolls. Recipe found at Nola Cuisine.
65. Hot Pepper Jelly [65]: I searched all my local stores for red jalapenos. When I found them, I did my best to capture the same flavor. And it worked – it was sweet and delicious and just a tad spicy. I would highly recommend it – it’s possibly my favorite recipe I’ve made in a long time. Recipe found at The Apartment Kitchen.
66. Pineapple Jam [66]: This was my first attempt at making pineapple jam. It was awesome. I used it not only to spread on bread, but also for the filling in a bread recipe I created. I am also planing to make a pineapple jam tart soon. Recipe found at Chop Chop A to Z.
67. Rosemary Flavoured Plum Jam [67]: Recipe found at Lucullian Delights.
68. Plum Peach Jam [68]: This is a very plummy jam, please only make it with a variety of plum whose flavor you really enjoy. This is not suitable for Italian prune plums or other thick skin variety. Recipe found at Tea & Cookies.
69. Vanilla Plum Jam [69]: This thick gluten free, naturally sweetened, no sugar plum jam is delicious on pancakes, toast or warmed up over a big bowl of vanilla ice cream. Recipe found at Elana’s Pantry.
70. Green Gage Plum & Vanilla Jam [70]: I first bought about three pounds of these gorgeous fruit from Patrick at Thomas farm. Took them home, and made a quick batch of compote with a couple of vanilla beans, which is a recipe more or less cribbed from Christine Ferber’s Mes Confitures book. They turned out so amazingly delicious that I ran back to the market just before it’s closed and bought ten more pounds. Yeah. Ten. I went plum mad. Recipe found at Chez Pim.
71. Plum Marmalade With Rum [71]: Everyone that I shared it with loved it. It’s amazing on crepes, vanilla, ice cream, waffles, or even toast. Recipe found at Katrina Cooks.
72. Pomegranate Jam [72]: But there is one thing I’m sure of: I will be preserving pomegranates for the rest of my life. The result was fantastic. So much so that I now claim this jam to be the most delicious jam that I’ve ever tasted. It is even better than the cherry jam my friend’s mom prepares that smells like chocolate (weird, but I swear it does). Recipe found at Cafe Fernando.
73. Luscious Pumpkin Jam [73]: This jam isn’t only good, it’s fabulous!!! It is incredibly tasty and delicate. In fact, this “Pumpkin Jam” reminds me a lot of chestnut puree/jam, because the pumpkin (Hokkaido Pumpkin) I used has a very similar flavor and texture. It is for this particular reason that in French, the “Hokkaido Pumpkin” is called “Potimarron” (marron = chestnut). Not to forget that the added spices go perfectly hand in hand with the pumpkin’s natural honeyed sweet and rich/deep aromas. It’s really a wonderful jam that would make a great Christmas gift! Recipe found at Rosa’s Yummy Yums.
74. Queen Anne’s Lace Jelly [74]: I opened the envelope from my aunt to find a yellowed newspaper clipping with a recipe for Queen Anne’s Lace Jelly. I love old-timey recipes, so I had to make it. It is has a very light lemony flavor and is the palest of pink. Everytime I see these flowers I think of her and this recipe. Recipe found at Murmuring Trees.
75. Quince Jam [75]: Quite easy to make and tastes, smells just wonderful. Recipe found at Yogurt Land.
76. Raspberry Jam Recipe [76]: You just need equal parts of raspberries and sugar – my frozen raspberries came in a 350g pack – but you can just work with whatever amount you have. Of course fresh raspberries are best. Recipe found at Meet Me At Mikes.
77. Homemade Elderflower & Raspberry Jellies Recipe [77]: Having missed out on all the elderflower recipes I’ve been keeping a beady eye open for this year’s first frothy flowers. They make great cordial, wine and champagne. But they are also the key ingredient in early summer jellies. Jellies are so easy to make and you can’t beat a homemade one. They are great for a supper or lunch party – small glasses of tangy delight can be made in advance. Jellies are easy to make and 99% of people love them. Recipe found at The Cottage Smallholder.
78. Golden Raspberry Jam [78]: Golden Raspberries are not only hard to find but more fragile and a tad pricier than their red counterparts. However, the payoff resides not only in their beautiful color but in their sweeter, milder, less tart taste, with a slight honeyed apricot undertone that comes across especially clearly when prepared simply in coulis or jam. Recipe found at Seattle Bon Vivant.
79. Rhubarb Jam [79]: I used pectin to set the jam because, well, what else am I going to use my box of pectin for? But I think you could probably go without it — the jam would be a little runny but still really good. Recipe found at Sugarlaws.
80. Bluebarb Jam & Rhubarb Orange Jelly Recipes [80]: Jam mixes rhubarb with blueberries or saskatoon berries. Recipes found at Dinner With Julie.
81. Raspberry Rhubarb Jam [81]: This is such a simple recipe. It has only 4 ingredients and takes very little time. It made about 8 cups of jam all together. If you have never made jam because you thought it was too time consuming or hard to do, then you really need to try this recipe. It is also a great way to use rhubarb that is in season right now! Recipe found at The Life And Love’s Of Grumpy’s Honebunch.
82. Strawberry Rhubarb Freezer Jam [82]: This is one of the best jams I’ve ever tasted–the fresh fruit flavor (not to mention the color) is just spectacular. If you’re not familiar with the modern “freezer” jams, they are ones kept several weeks in the refrigerator (or up to a year in the freezer), so don’t require processing in a boiling water bath. (The jars should be cleaned in boiling water before they are used though.) Since the fruit is not cooked enough to be sterilized all the way through, it won’t keep stored on pantry shelves. Recipe found at Nancy Baggett’s Kitchen Lane.
83. Rhubarb and Ginger Jam [83]: It made just over three pounds of jam. I have never tasted rhubarb and ginger jam before and I was really surprised. It has a delicate taste with a nice warm undertone of ginger. Not over powering at all. I am definitely going to make more batches, and it was so easy. Recipe found at Allotment Lady.
84. Apple Rhubarb Jam [84]: Now, I’m sure you’re all thinking “PIE!” when you hear rhubarb. And maybe you’re also thinking “strawberries” at the same time. But let me see if I can broaden your perspective on rhubarb uses and companion flavors. Sweet little autumn apples are the perfect complement to rhubarb’s bright tangy flavor. And jam, when heading into winter, is a very necessary hibernation food store. I seem to be making a lot of little batches of jam this year, and I have to say this is definitely my favorite. Recipe found at Straight From The Farm.
85. Lavender Rhubarb Jam [85]: If new season lavender sprigs are hard for you to come by then try it with rosemary, it’s just as good! Recipe found at Tigress In A Jam.
86. Riberry Jam [86]: Riberry jam has various savoury applications such as a condiment to grilled beef tenderloin steak, added to enhance a jus or used as a glaze for BBQ ribs. On the sweet side simply serve Riberry jam as a topping on ice cream, Wattleseed pancakes or use as a cake filling. Basically anywhere you usually use raspberry jam. The recipe uses fresh riberries, however, they can be substituted for frozen riberries. Recipe by Benjamin Christie.
87. Rose Petal Jelly [87]: I really felt as if I was bottling sunshine when I made this delicious jelly, because as soon as I had finished picking the roses, the sky turned grey and the heavens opened – yet more torrential rain, fierce enough, once again, to damage flowers. Recipe found at Joanna’s Food.
88. How To Make Rose Petal Jelly [88]: I remembered a recipe for rose petal jelly that I had found in Euell Gibbons’ book, “Stalking the Healthful Herb.” It is a version that is uncooked, and therefore preserves the large amounts of Vitamin C contained in the rose petals. Here’s how to make uncooked rose petal jelly. This recipe makes about a quart of jelly. (NOTE: Only use petals from a rose bush that has not been treated with chemicals of any kind). Recipe found at Herban Lifestyle.
89. Cider Sage Jelly [89]: This recipe was pretty straightforward. I made it pretty much as written, except I skipped the food coloring (and the canning/sterilizing aspect). Luckily my sage infusion was a nice *sage* green and my cider was a pretty yellow, the final jelly is a lovely greenish golden color. Recipe found at The Dogs Eat The Crumbs.
90. How To Make Strawberry Jam: Small Batch Making For Beginners [90]: A nice video that walks you through step-by-step how to make a small batch of strawberry jam–this is perfect for beginners! Featured on Tipnut.com.
91. Strawberry Freezer Jam [91]: One of the greatest simple delights of summer is biting into a juicy, sweet strawberry. However, you can savor that moment all year round by making freezer jam. It’s very easy to do, and so yummy- you’ll never want to eat store-bought jam again! Recipe found at Enchanted Dandelions.
92. Strawberry Balsamic Jam [92]: I wasn’t sure how it would go over, but it has turned out to be quite popular, even with my mom who claims to hate balsamic vinegar. The balsamic isn’t easy to identify, but it gives the jam a complex, earthy flavor that’s addictive. Recipe found at Dinner Party.
93. Strawberry Vanilla Jam [93]: A vanilla bean infuses this strawberry jam with intriguing flavour and aroma. Recipe found at Canadian Living.
94. Mango Strawberry Jam [94]: This is a versatile spread and can be used in so many ways. Fantastic when you can’t be bothered to spend time in the kitchen when the temperatures are rising. Recipe found at What’s For Lunch Honey?
95. Strawberry & Apple Jam [95]: I’ve made this jam before and I adored it’s brilliant ruby colour and the tangy taste it left on my palate as opposed to the often sickly sweet associated with some jams. Recipe found at Through My Kitchen Window.
96. Strawberry Daiquiri Jam & Lime Margarita Jelly Recipes [96]: I’ve been told by the few people that I gave them as gifts that the jams were wonderful! So, here you go! Recipes found at Sleepy Cat Hollow.
97. Sun-dried Tomato Jam [97]: This jam tastes awesome spread on top of a crostini, over a goat cheese toast, or as a condiment for a sandwich, like an Eggplant Parmesan Sandwich. I am sure you and I will be able to come up with many more uses. Check it out! Recipe found at Karma-Free Cooking.
98. Tomato, Apple & Rosemary Jam [98]: This jam is so delicious you can just eat it out of the jar with a spoon, but it is also versatile enough to go on butterred toast or even as a condiment for roasted duck or meat. I might even serve it with some goat cheese as appetizer. Recipe found at Chez Pim.
99. Green Tomato Jam [99]: The recipe, as I interpreted it–by skipping both the cinnamon stick in and the food mill step in Ferber’s original version–, allowed for the taste and texture of the tomatoes in all their glory to remain palpable, unadulterated. Perfect! Recipe from Seattle Bon Vivant.
100. Violet Jelly [100]: It was delicious. It has the flavor of berries with flowery undertones and a hint of grass. It’s not something I would use on a peanut butter sandwich but on a bagel or english muffin-yum and can’t wait. Or even over some vanilla ice cream. Recipe from Homeschool Gardener.
101. Watermelon Jam [101]: The jam turned out great, exhibiting a great color and flavor. Appearences are deceptive and it applies to Watermelon too. Despite the light and juicy texture, the flesh withstood heat very well and I had to break it up into small pieces and towards the end take the help of a hand blender to smoothen the jam’s consistency. I coupled watermelon with a hint of cinnamon to deepen the aroma. Recipe found at AkshayaPatra.
Bonus: Tips found at Mother Earth News: Make Delicious, Low-sugar Jams and Jellies [102]: With these simple ingredients you can make naturally sweet, low-calorie preserves.
Also don’t miss Homemade Jelly Making: Troubleshooting Tips [103] and these Vintage Jelly & Jam Making Tips [104].
Don’t Miss These Tips:
* Vintage Jelly & Jam Making Tips: Timeless Wisdom [104]
* Homemade Jelly Making: Troubleshooting Tips [103]
* 20 Homemade Freezer Jam Recipes {Top Picks} [105]
Love This Tip? Share It!
Email [106] ~ Facebook [107]
Tweet It [108] ~ Delicious [109]
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URLs in this post:
[1] Apple Pie Jam: http://www.columbusfoodie.com/2008/05/21/putting-up-apple-pie-jam/
[2] Apple & Flowering Quince Jam: http://nami-nami.blogspot.com/2007/09/beautiful-flowers-fragrant-fruit.html
[3] Autumn Apple Cider Jelly: http://culinariaeugenius.wordpress.com/2008/10/11/lingering-autumn-cider-jelly/
[4] Apple Jelly: http://tallcloverfarm.com/?p=117
[5] Spiced Apple Jelly: http://littlesliceoflife.wordpress.com/2008/10/19/recipe-spiced-apple-jelly/
[6] Best Apricot Jam Recipe: http://littlegreencottagedesigns.blogspot.com/2009/02/best-apricot-jam-recipe.html
[7] Jamaica (Australian) Banana Jam Recipe: http://abstractgourmet.com/2007/06/banana-jam/
[8] Banana & Passion Fruit Jam: http://happyhomebaking.blogspot.com/2009/04/banana-passion-fruit-jam.html
[9] Blackberry Jam: http://simplyspicy.blogspot.com/2007/09/blackberry-jam.html
[10] Sugarless Blackberry Jam: http://maplencornbread.blogspot.com/2009/04/sugarless-blackberry-jam.html
[11] Summer Berry & Lemon Verbena Jelly: http://www.justhungry.com/2006/08/summer_berry_and_lemon_verbena.html
[12] Best Blueberry Jam Ever: http://handsongourmet.com/2008/08/comfort/
[13] Banana Blueberry Jam: http://happyhomebaking.blogspot.com/2009/02/banana-blueberry-jam.html
[14] Making Carrot Marmalade – A Tutorial: http://seasonalontariofood.blogspot.com/2009/01/making-carrot-marmalade-tutorial.html
[15] Carrot Cake Jam Recipe: http://kansasa.blogspot.com/2007/10/recipe-for-carrot-cake-jam-watch-out.html
[16] Cherry Jam Recipe: http://www.caviarandcodfish.com/2008/06/the-happy-tedium-of-cherry-jam/
[17] No-Recipe Cherry Jam: http://www.davidlebovitz.com/archives/2005/06/norecipe_yikes.html
[18] Chokejerry Jam Recipe: http://highaltitudecooking.blogspot.com/2007/08/chokecherry-jam-recipe.html
[19] Crab Apple Jelly: http://teandwheatenbread.blogspot.com/2008/10/crab-apple-jelly.html
[20] Crabapple and Pomegranate Jelly with Rosebuds: A Recipe: http://vegeyum.wordpress.com/2008/05/05/crabapplejelly/
[21] Cranberry Orange Jelly: http://betterthanramen.blogspot.com/2006/11/cranberry-orange-jelly.html
[22] Cranberry~Clove Marmalade: http://www.nandyala.org/mahanandi/archives/2006/11/28/cranberryclove-marmalade/
[23] Currant Jelly: http://www.folkmann.ca/2008/08/23/currant-jelly/
[24] No Bits Blackcurrant Jelly: http://www.mytinyplot.co.uk/recipes/no-bits-blackcurrant-jelly/
[25] Dandelion Jelly: http://lizzylanefarm.wordpress.com/2009/05/09/dandelion-jelly/
[26] Elderberry Jelly: http://wildeherb.com/2008/09/01/elderberry-jelly-recipe-for-most-delicious-toast/
[27] Fig & Rhubarb Jam: http://figjamandlimecordial.com/2009/02/25/fig-and-rhubarb-jam/
[28] Fig & Anise Jam: http://clumbsycookie.blogspot.com/2008/08/fig-anise-jam.html
[29] Quick Refrigerator Fig Jam: http://www.aminglingoftastes.com/2008/09/quick-refrigerator-fig-jam.html
[30] Fireweed Jelly Recipe: http://livefromalaska.blogspot.com/2007/08/when-alaska-hands-you-fireweed.html
[31] Concord Grape Freezer Jam: http://myeverydaykitchen.blogspot.com/2008/09/concord-grape-freezer-jam.html
[32] White Grape Jelly: http://sweetgrace.typepad.com/the_inadvertent_farmer/2008/10/white-grape-jellyrecipe-and-pictures.html
[33] Pink Grapefruit Marmalade with Vanilla: http://desertcandy.blogspot.com/2008/01/onslaught.html
[34] Grapefruit Marmalade: http://noworriesfarm.wordpress.com/2009/02/15/grapefruit-marmalade/
[35] Hawthorn Jelly Recipe: http://www.eatweeds.co.uk/hawthorn-jelly-recipe
[36] Hedgerow Jelly: http://self-sufficientinsuburbia.blogspot.com/2008/10/hedgerow-jelly.html
[37] White Wine & Herb Jelly: http://www.digginthedirt.ca/?p=123
[38] Kiwifruit and Apple Jam: http://www.notquitenigella.com/2008/09/27/kiwifruit-and-apple-jam/
[39] Kumquat Vanilla Marmalade: http://lickmyspoon.com/recipes/kumquat-vanilla-marmalade/
[40] Recipe: Meyer Lemon Marmalade: http://1greengeneration.elementsintime.com/?p=896
[41] Meyer Lemon and Vanilla Bean Marmalade: http://www.epicurious.com/recipes/food/views/Meyer-Lemon-and-Vanilla-Bean-Marmalade-231586
[42] Lemon Jelly: http://cappyandpegody.blogspot.com/2009/03/lemon-jelly.html
[43] Lemon-Ginger Marmalade: http://passionatepastry.blogspot.com/2009/03/lemon-ginger-marmalade.html
[44] Lemon Balm Jelly: http://www.thinkingaboutfood.com/2008/11/lemon-balm-jelly.html
[45] Lemon / Lime Marmalade: http://madteaparty.wordpress.com/2006/10/08/lemon-marmalade/
[46] Lilly Pilly Jelly Recipe: http://thrumykitchenwindow.blogspot.com/2009/05/lilly-pilly-jelly.html
[47] Mango Jam: http://www.nandyala.org/mahanandi/?p=413
[48] Mango and Cardamom Jam: http://closetcooking.blogspot.com/2009/04/mango-and-cardamom-jam.html
[49] Onion Marmalade: http://myhusbandcooks.wordpress.com/2008/11/18/onion-marmalade-sweet-savory-sticky/
[50] Seville Orange Marmalade: http://www.davidlebovitz.com/archives/2007/02/seville_orange.html
[51] Mandarin Whisky Marmalade: http://neckredrecipes.blogspot.com/2009/05/mandarin-whisky-marmalade.html
[52] Chinese Orange Marmalade Recipe: http://rajeesood.blogspot.com/2009/02/blog-post.html
[53] Blood Orange Marmalade: http://anarchyinajar.blogspot.com/2009/02/blood-orange-marmalade-other-citrus-can.html
[54] Orange Ginger Marmalade: http://www.foodinjars.com/2009/03/18/orange-ginger-marmalade/
[55] Orange Marmalade: http://www.pinkofperfection.com/2006/12/orange-marmalade/
[56] Peach Jam: http://www.deliciousbits.com/canning/peach_jam.html
[57] Peach & Orange Jam Recipe: http://www.piggyscookingjournal.com/2008/11/peach-jam.html
[58] Peach Mango Jam: http://www.womanwithawhisk.com/2009/06/peach-mango-jam.html
[59] Peach Peel Jelly: http://allyjoserudition.blogspot.com/2008/06/peach-peel-jelly.html
[60] Pear and Lemon Jam Recipe: http://www.cottagesmallholder.com/pear-and-lemon-jam-recipe-93
[61] Vanilla Pear Jam: http://makesomething.ca/2008/09/25/vanilla-pear-jam/
[62] Prickly Pear Jelly: http://www.homegrownevolution.com/2007/08/prickly-pear-jelly-recipe.html
[63] Sure.Jell Pearadise Marmalade: http://www.kraftrecipes.com/recipes/surejell-pearadise-marmalade-57326.aspx
[64] Pepper Jelly Recipe: http://www.nolacuisine.com/2008/10/01/pepper-jelly-recipe/
[65] Hot Pepper Jelly: http://theapartmentkitchen.net/2009/05/25/hot-pepper-jelly/
[66] Pineapple Jam: http://chopchopatoz.blogspot.com/2008/09/pineapple-jam.html
[67] Rosemary Flavoured Plum Jam: http://www.luculliandelights.com/2008/10/rosemary-flavoured-plum-jam.html
[68] Plum Peach Jam: http://teaandcookies.blogspot.com/2007/09/plum-peach-jam-september-eat-local.html
[69] Vanilla Plum Jam: http://www.elanaspantry.com/vanilla-plum-jam/
[70] Green Gage Plum & Vanilla Jam: http://www.chezpim.com/blogs/2008/08/reine-claude-gr.html
[71] Plum Marmalade With Rum: http://katrinacooks.blogspot.com/2008/09/plum-crazy.html
[72] Pomegranate Jam: http://cafefernando.com/pomegranate-jam/
[73] Luscious Pumpkin Jam: http://rosas-yummy-yums.blogspot.com/2006/12/luscious-pumpkin-jam.html
[74] Queen Anne’s Lace Jelly: http://murmuringtrees.blogspot.com/2008/08/queen-annes-lace-jelly.html
[75] Quince Jam: http://www.yogurtland.com/2006/05/23/quince-jam/
[76] Raspberry Jam Recipe: http://meetmeatmikes.blogspot.com/2008/05/this-is-nigellas-raspberry-jam-recipe.html
[77] Homemade Elderflower & Raspberry Jellies Recipe: http://www.cottagesmallholder.com/homemade-elderflower-and-raspberry-jellies-recipe-2735
[78] Golden Raspberry Jam: http://seattlebonvivant.typepad.com/seattle_bon_vivant/2005/09/golden_raspberr.html
[79] Rhubarb Jam: http://www.sugarlaws.com/rhubarb-jam
[80] Bluebarb Jam & Rhubarb Orange Jelly Recipes: http://dinnerwithjulie.com/2008/08/03/day-216-leftover-chili-rhubarb-jelly-and-pumpkin-hermits/
[81] Raspberry Rhubarb Jam: http://www.grumpyshoneybunch.com/2009/06/homemade-berry-rhubarb-jam.html
[82] Strawberry Rhubarb Freezer Jam: http://www.kitchenlane.com/2009/04/its-rhubarb-time.html
[83] Rhubarb and Ginger Jam: http://kooringa.blogspot.com/2006/05/rhubarb-and-ginger-jam.html
[84] Apple Rhubarb Jam: http://straightfromthefarm.net/2008/11/10/apple-rhubarb-jam/
[85] Lavender Rhubarb Jam: http://tigressinajam.blogspot.com/2009/05/lavender-rhubarb-jam.html
[86] Riberry Jam: http://www.benjaminchristie.com/recipes/riberry-jam
[87] Rose Petal Jelly: http://joannasfood.blogspot.com/2007/07/rose-petal-jelly.html
[88] How To Make Rose Petal Jelly: http://herbanlifestyle.wordpress.com/2009/06/03/how-to-make-rose-petal-jelly/
[89] Cider Sage Jelly: http://noe847.blogspot.com/2008/12/cider-sage-jelly.html
[90] How To Make Strawberry Jam: Small Batch Making For Beginners: http://tipnut.com/make-strawberry-jam/
[91] Strawberry Freezer Jam: http://myenchanteddandelions.blogspot.com/2009/05/strawberry-freezer-jam.html
[92] Strawberry Balsamic Jam: http://celebratefood.blogspot.com/2007/08/strawberry-balsamic-jam.html
[93] Strawberry Vanilla Jam: http://www.canadianliving.com/food/strawberry_vanilla_jam.php
[94] Mango Strawberry Jam: http://www.whatsforlunchhoney.net/2006/06/fruity-fruitness-mango-strawberry-jam_16.html
[95] Strawberry & Apple Jam: http://thrumykitchenwindow.blogspot.com/2009/06/strawberry-and-apple-jam.html
[96] Strawberry Daiquiri Jam & Lime Margarita Jelly Recipes: http://sleepycathollow.wordpress.com/2008/12/23/strawberry-daiquiri-jam-margarita-jelly-recipe/
[97] Sun-dried Tomato Jam: http://karmafreecooking.wordpress.com/2008/07/06/sun-dried-tomato-jam/
[98] Tomato, Apple & Rosemary Jam: http://www.chezpim.com/blogs/2008/11/tomato-apple-ro.html
[99] Green Tomato Jam: http://seattlebonvivant.typepad.com/seattle_bon_vivant/2005/10/green_tomato_ja.html
[100] Violet Jelly: http://homeschoolgardener.blogspot.com/2009/05/homemade-violet-jelly.html
[101] Watermelon Jam: http://akshayapatra.blogspot.com/2007/07/watermelon-jam.html
[102] Make Delicious, Low-sugar Jams and Jellies: http://www.motherearthnews.com/Real-Food/2006-06-01/Make-Delicious-Low-sugar-Jams-and-Jellies.aspx
[103] Homemade Jelly Making: Troubleshooting Tips: http://tipnut.com/jelly-tips/
[104] Vintage Jelly & Jam Making Tips: http://tipnut.com/jelly-jam/
[105] 20 Homemade Freezer Jam Recipes {Top Picks}: http://tipnut.com/freezer-jam/
[106] Email: mailto:?subject=20 Homemade Freezer Jam Recipes {Top Picks}&body=http://tipnut.com/freezer-jam/
[107] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/freezer-jam/&t=20 Homemade Freezer Jam Recipes {Top Picks}
[108] Tweet It: http://twitter.com/home?status=See http://tipnut.com/freezer-jam/
[109] Delicious: http://del.icio.us/post?url=http://tipnut.com/freezer-jam/&title=20 Homemade Freezer Jam Recipes {Top Picks} : Tipnut.com
Click here to print.
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Posted by: “Jean
Homemade Cheese Whiz
1 lb. cubed cheddar cheese
2 C evaporated milk
1-1/2 tsp each, sale & dry mustard
2 beaten eggs
Melt cheese; add milk & spices. Add egg and
cook slightly. Cool & cover tightly. Store in
refrigerator.
To visit your group on the web, go to:
http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
PING
PING to post 7750 of granny’s third survival list! GREAT survival tips, recipes, new stories, and all sorts of relevant information to those of us prepping for the worst.
If you want on or off thing ping list, please freepmail me.
thanks!
Thank you for the ping, CottonBall. I love reading the thread. I always read, although I don’t usually post.
http://www.fda.gov/Safety/Recalls/ucm218325.htm
Ready Pac Foods, Inc. Announces Voluntary Product Recall because of Possible Health Risk
Company Contact:
Ready Pac Foods
Ali Leon - Corporate Communications
626-678-2732
FOR IMMEDIATE RELEASE – July 07, 2010 – Ready Pac Foods, Inc. Irwindale, CA is recalling 702 cases of the Baby Spinach variety of Spinach Temptations 6 oz. bagged salads with Useby Dates of July 4 with Product Code 11707B, IR127121 and July 8 with Product Code 12007B, IR130373 because they could be contaminated by Escherichia coli 0157:H7 (Ecoli 0157.H7). The recall extends only to products with this Use-by Date or Product Code sold in the following states: California, Washington and Arizona. No other Ready Pac Foods, Inc. products are included in the recall.
No illnesses related to these products have been reported.
Ready Pac is collaborating closely with the FDA. The recall notification is being issued out of an abundance of caution based on a confirmed positive result for Ecoli 0157:H7 in a random sample test conducted by the FDA.
Ecoli 0157:H7 is an organism that may cause diarrheal illness often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.
Because it is still possible that products bearing the Use-by Dates of July 4 and July 8 with the above Products Codes could be on store shelves, this recall extends to retailers as well as consumers. Ready Pac believes that it is important to alert consumers and retailers who might still possess one of the potentially affected salads to dispose of it immediately.
Ready Pac Foods, Inc. has earned an outstanding safety record for over 40 years and has taken immediate precautionary measures to protect public health by issuing this voluntary recall and removing product from the market. We have notified all of our retail customers who have received the product in question and directed them to remove it from their shelves.
Instructions for Consumers:
Check your refrigerator for Ready Pac Baby Spinach, Spinach Temptations 6 oz. bagged salads with the Use-by Dates of July 4 and July 8 with the above Products Codes. The Use-by Dates are found in the upper left hand corner of the package with the Product Codes located immediately underneath.
Consumers who may have purchased the affected product are asked to record the Use-by Date and Product Code, immediately dispose of the product, and contact the Ready Pac Consumer Affairs representative, toll-free at (800) 8007822, Monday - Friday, 8 a.m. to 5 p.m. (Pacific Time) to obtain a full refund.
Instructions for Retailers:
All retailers who receive this product are asked to reconfirm with their distribution centers and all individual stores to ensure that no Baby Spinach with the Code Dates of July 4 and July 8 with the above Product Codes remains in their inventory or at store locations. A separate notification will be forwarded to all relevant Ready Pac retail customers. For additional details, retailers are asked to contact their Ready Pac customer service representative.
Complete Listing of Recalled Ready Pac Spinach Salad Products, Use-by Dates and Product Codes as follows:
Ready Pac Baby Spinach, Spinach Temptations 6 oz bagged salads (UPC Code 77745 20676) with the
following Product Codes and Use-by Dates:
BEST IF USED BY:
BEST IF
USED BY:
JUL 04 JUL 08
11707B 12007B
IR127121
IR130373
###
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Page Last Updated: 07/08/2010
Thanks for the ping!
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
July 7, 2010
Release #10-293
Firm’s Recall Hotline: (877) 260-2721
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Campus Cruisers Recalls Bicycles Due to Front Fork Failure
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. It is illegal to resell or attempt to resell a recalled consumer product.
Name of product: Eastside Fix Bicycle Forks
Units: About 100
Distributor: Campus Cruisers LLC, of Boulder, Colo.
Hazard: The bicycle’s front fork can crack or break, causing a sudden loss of steering control and posing a fall hazard to bicyclists.
Incidents/Injuries: The firm has received four reports of lateral cracks beneath the front fork’s crown. No injuries have been reported.
Description: This recall involves Campus Cruisers’ Eastside Fix model bicycles. The single speed bicycle has an aluminum frame and fork. The bicycles were sold in royal blue with a white leather seat and white gel grips on the handlebars.
Sold at: Independent bicycle dealers nationwide from March 2010 through May 2010 for about $450.
Manufactured in: China
Remedy: Consumers should immediately stop riding bicycles with the recalled front forks. Consumers can contact their local Campus Cruisers dealer to schedule a free repair. Consumers who are not near an authorized dealer should contact Campus Cruisers for assistance.
Consumer Contact: For additional information, contact Campus Cruisers toll-free at (877) 260-2721 between 9 a.m. and 5 p.m. MT Monday through Friday or visit the firm’s website at www.campuscruisers.com. Consumers can also email the firm at info@campuscruisers.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/prhtml10/10293.html
Hi, Cottonball! Hope I am on your ping list-if not please add me to it. Thanks.
Que She Herbal Supplement: Undeclared Drug Ingredients
Capsules widely sold on Internet sites as weight loss supplement
AUDIENCE: Consumer, Pharmacy
ISSUE: FDA warned consumers and healthcare professionals that Que She, marketed as an herbal weight loss supplement, contains unlisted and active pharmaceutical ingredients that could harm consumers, especially those with cardiovascular conditions. These active pharmaceutical ingredients also may interact with other medications and result in a serious adverse event.
BACKGROUND: Que She, advertised as “Slimming Factor Capsule” and as “an all-natural blend of Chinese herbs,” has been widely distributed on Internet sites such as the Bouncing Bear Botanicals website, and at retail outlets, including Sacred Journey in Lawrence, Kansas.
FDA analysis of Que She found that it contains:
*
o fenfluramine – a stimulant drug withdrawn from the U.S. market in 1997 after studies demonstrated that it caused serious heart valve damage
o propranolol – a prescription beta blocker drug that can pose a risk to people with bronchial asthma and certain heart conditions
o sibutramine – a controlled substance and prescription weight loss drug, sibutramine was the subject of a recent study whose preliminary findings showed an association between sibutramine use and increased risk of heart attack and stroke in patients who have a history of heart disease
o ephedrine – a stimulant drug that is legally marketed over-the-counter for temporary relief of asthma but can pose a risk to people with certain cardiovascular conditions.
RECOMMENDATIONS: People who have purchased Que She should stop taking the product immediately and consult a health care professional.
Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of these products to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program:
*
o Online: www.fda.gov/MedWatch/report.htm
o Phone: 1-800-332-1088
o Mail: return the postage-paid FDA form 3500, which may be downloaded from the MedWatch “Download Forms” page, to address on the pre-addressed form
o Fax: 1-800-FDA-0178
Read the MedWatch safety alert, including a link to the FDA News Release, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Fri 2 Jul 2010
Source: Examiner.com [edited]
http://www.examiner.com/x-38960-Ashland-Frugal-Living-Examiner~y2010m7d2-Food-recall-26520-cans-of-Chicken-of-the-Sea-Tuna-recalled-over-Botulism-concerns-in-10-states
On 1 Jul 2010, Tri-Union Seafoods announced a recall of Chicken of
the Sea 12 ounce cans of solid white tuna packed in water, citing
that a production error caused some issues with proper sealing. The
FDA has specific guidelines on canned foods and the sealing process
and the tuna recalled did not meet those standards.
These products were distributed in 10 states including Wisconsin,
Nebraska, Utah, Pennsylvania, New York, Maine, Colorado, Indiana,
California and Oregon. The distribution dates were in February and
May [2010]. The 12 ounce Chicken of the Sea solid white tuna packed
in water has a upc code of 4800000262, “Best By Date 2/10/2014” and
product code 7OA1E ASWAB, 7OA2E ASWAB, 7OA3E ASWAB, 7OA4E ASWAB,
7OA5E ASWAB, 7OAEE ASWAB, or 7OAFE ASWAB. The best by dates and
product code numbers are imprinted on the bottom of the cans. No
other Chicken of the Sea products are affected by this recall.
There have been no reports of sickness identified with the
consumption of this product.
snipped....Sorry, I don’t have a url for this, it was part of the mailout from ProMedMail.org
Qualaquin (quinine sulfate): New Risk Evaluation and Mitigation Strategy - Risk of serious hematological reactions
Audience: Primary Care, Infectious Disease
ISSUE: Due to continued reports of serious side effects in patients using Qualaquin “off-label” for night time leg cramps, FDA has approved a risk management plan to warn against the use of this drug for such unapproved uses. Qualaquin should not be used for night time leg cramps. Qualaquin use may result in serious and life-threatening hematological reactions, including serious bleeding due to thrombocytopenia, and hemolytic-uremic syndrome/ thrombotic thrombocytopenic purpura, which in some cases may result in permanent kidney damage. In some patients, adverse reactions result in hospitalization and death.
BACKGROUND: Qualaquin is only FDA-approved for the treatment of uncomplicated malaria caused by the parasite Plasmodium falciparum, primarily in travelers returning from malaria-endemic areas. However, the majority of Qualaquin’s use in the United States is for the treatment or prevention of night time leg cramps.The product labeling states that the risks associated with the use of Qualaquin in the absence of evidence of its effectiveness for treatment or prevention of nocturnal leg cramps outweigh any potential benefits.
The risk management plan (REMS) requires that patients be given a Medication Guide explaining what this medication is and is not approved for, as well as the potential side effects of this drug. In addition, the REMS requires that the manufacturer issue a Dear Health Care Provider Letter warning of the risk of serious and life-threatening hematologic reactions.
A data summary of adverse event reports received by FDA from April 2005 to October 2008 is provided in the Drug Safety Communication below.
RECOMMENDATION: Healthcare professionals should discuss with patients the warning signs of thrombocytopenia, such as easy bruising, severe nose bleeds, blood in the urine or stool, bleeding gums, and the appearance of unusual purple, brown, or red spots on the skin. Patients are encouraged to read the Medication Guide given to them at the pharmacy before starting Qualaquin and each time they get a refill.
Healthcare professionals and patients are encouraged to report adverse events or side effects related to the use of these products to the FDA’s MedWatch Safety Information and Adverse Event Reporting Program:
*
o Online: www.fda.gov/MedWatch/report.htm
o Phone: 1-800-332-1088
o Mail: return the postage-paid FDA form 3500, which may be downloaded from the MedWatch “Download Forms” page, to address on the pre-addressed form
o Fax: 1-800-FDA-0178
Read the complete MedWatch 2010 Safety Summary, including links to the Drug Safety Communication with additional instructions for clinicians and for patients, a data summary, a Consumer update article and FDA news release, at:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Hi!
You were on it, but without the space. I corrected it and you are now official!
How are things in Maine?
http://www.fda.gov/Safety/Recalls/ucm218474.htm
Miravalle Foods Inc. Recalls Chile California & Chile Nuevo Mexico Peppers Because of Possible Health Risk
Contact:
Carmen Debora /626-279-6337
FOR IMMEDIATE RELEASE — July 8, 2010 - Miravalle Foods, Inc. S. El Monte, CA is recalling 37,318 lbs. of “Miravalle Chile California & Miravalle Chile Nuevo Mexico” Brand Peppers” distributed between March 15th and May 6th 2010 to some customers in CA, CO, UT, NC, NE, ID, OR and NV because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled Peppers distributed to a small group of customers through direct delivery, distributors and retail stores are in 3oz. (UPC Code: 7 12810-00301 & 7 12810-00304), 6 oz. (UPC Code: 7 12810-60001 & 7 1280-60004), 8oz. (UPC Code: 7 12810-00802 & 7 12810-00803) and 16 oz. (UPC Code: 7 12810-16005 & 7 12810-16007) clear plastic packages under the “Miravalle Chile California & Miravalle Chile Nuevo Mexico” Brand and in bulk 25lb. boxes.
No illnesses have been reported to date in connection with this problem. The potential for contamination was noted after lab analysis of a random sample of the affected product conducted by the U.S. Food and Drug Administration (FDA) revealed the presence of Salmonella.
Production of the product has been suspended while the FDA and the company continue their investigation as to the source of the problem. Consumers who have purchased any of the affected Peppers are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-626-575-7551 between 8am and 4pm PST.
All retailers who receive this product are asked to reconfirm with their distribution centers and all individual stores to ensure that none of the affected Peppers remains in their inventory or at store locations. A separate notification will be forwarded to all relevant customers that received product between March 15th and May 6th 2010. For additional details, retailers are asked to contact their Miravalle Foods, Inc. customer service representative.
#
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