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
Hi,
Yes, please put me on your ping list.
15 Incredible 15 minute Microwave Dump Cakes
From: Jana Church
With just 3 ingredients, a microwave and a large microwave proof serving bowl,
you will have a delicious simple cake. The best results are with the cake mixes
containing the pudding in the mix or ones that say super moist on the box. Here
are the few simple steps: I haven’t tried this yet, so we’ll have to
experiment with one to see if it really works.
1. Pour cake mix in the bowl. Add eggs and the pie filling.. Mix with a spoon.
2. Put a microwave safe dinner plate on the top of the bowl.
3. Put in microwave on high for 15 minutes. If the microwave doesn’t have a
carousel, rotate 1/2 turn every 3 minutes.
4. Remove plate and let cool in bowl for 15 minutes then invert onto plate and
serve with suggested toppings or use your imagination.
Black Forest- 1 devils food cake, 1 can cherry pie filling, 3 eggs Top with
chocolate syrup, whipped topping or ice cream.
Carmel Apple-1 butter pecan cake mix, 1 can apple pie filling, 3 eggs. Serve
with cinnamon, ice cream.
Apple Cinnamon Spice-1 spice cake mix, 1 can apple pie filling, 3 eggs. Drizzle
with caramel, top with ice cream or whipped cream / cool whip.
Raging Red Raspberry-1 white or chocolate cake mix, 1 can red raspberry pie
filling, 3 eggs. Top with whipped cream and grated chocolate and nuts.
Banana Cake- 1 yellow or chocolate cake mix, 1 can banana cream pie filling or
14 oz of mashed bananas. Glaze with powdered sugar glaze.
Luscious Lemon-1 lemon cake mix, 1 can lemon pie filling, 3 eggs. Top with
lemon glaze and whipped topping.
Fruit Cocktail-1 yellow cake mix, 1 can fruit cocktail in its own juice, 3
eggs. Top with whipped topping.
Peach Cake- 1 yellow cake mix, 1 28 oz. can peaches in its own juice, 3 eggs.
Top with crushed pecans and whipped cream.
Fantastic Chocolate Cake- 1 chocolate cake mix, 16 oz. sour cream, 3 eggs,
1/2 cup chocolate chips. Sprinkle with powdered sugar.
Cherry Chocolate- 1 chocolate cake mix, 1 can cherry pie filling, 3 eggs. Top
with chocolate syrup, whipped topping or ice cream.
Pumpkin Caramel- 1 spice cake mix, 1 can pumpkin, 3 eggs, 1 1/2 tsp. Cinnamon.
Drizzle with caramel ice cream topping and cool whip! A sprinkle of cinnamon
sugar on cake is yummy too!
Lemon Poppy Seed Cake- 1 box lemon cake mix, 1 can poppy seed filling, 3 eggs.
Top with lemon glaze and whipped cream.
Pineapple Supreme Cake- 1 yellow cake mix, 20 oz. can of crushed pineapple, 3
eggs. Frosting: Mix 2 small can crushed pineapple and 4 oz. box of vanilla
pudding. Mix together and fold in 8 oz. container of Cool Whip. Spread over cake
and sprinkle with coconut and nuts.
Pineapple Upside Down Cake- 1 yellow cake mix, 1 small can crushed pineapple in
its own juice, 3 eggs. Mix all together and set aside. In the bottom of the
fluted bowl sprinkle with ½ cup brown sugar. Arrange a small can of pineapple
rings in the bottom and place a cherry inside each ring. Now pour batter over
top and microwave.
Your Idea Cake- 1 white cake, your choice of 1 can of pie filling, 3 eggs. Top
with your favorite topping to go with pie filling you choose, the ideas are
endless.
Some microwaves don’t heat the same so testing ahead helps with better results
for when company is coming.
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Misc.%20Recipes/
Sweet Potato and Chick Pea Patties
1- 15 ounce can chickpeas, rinsed and drained
2- slices nutty oatmeal or wheat nut bread, torn into small chunks
1- small baked (leftover) sweet potato
2- slices dried tomato (reconstituted with warm water)
1- clove garlic, sliced
1/2- Tablespoon dried oregano
1/4- teaspoon Turmeric powder
1/2- teaspoon cumin
1/4- teaspoon freshly ground black pepper (to taste)
1/4- teaspoon sea salt
1- egg, beaten
1/2- Tablespoon olive oil, plus 1 for moistening, if needed*
Pulse the chickpeas, bread, onion, green pepper, garlic, oregano, cumin,
pepper, and salt in a food processor until coarsely chopped. Remove half the
mixture to a medium-sized bowl.
Add the egg to the mixture in the processor and process until almost smooth.
Spoon into the chopped chickpea mixture in the mixing bowl and stir until
thoroughly combined. If the mixture seems too stiff, mix in 1 tablespoon of the
olive oil*.
Form the mixture into 4 or 5 patties, 1/2 inch thick each, and place in a large
dish or on a baking tray sprayed with non-fat cooking oil. Drizzle about 1/2
Tablespoon of olive oil over the patties. (If desired, cover with plastic wrap
and refrigerate several hours.)
Cook on large skillet over medium-high heat. Add patties (don’t overcrowd) and
fry 4 to 5 minutes. Drizzle the tops with olive oil around the sides of the
skillet, turn, and fry the patties 4 to 5 minutes longer, until nicely browned.
NOTE: added it to the ‘remaining’ chickpeas in the bowl prior to putting
the smooth chickpea mixture back in. Finely chop the tomatoes.
Submitted by: Bill
Red Lentil Puree
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup dried red lentils — sorted and rinsed
1 cup fat-free low sodium vegetable stock
1 tablespoon tomato paste
5 garlic cloves — chopped
1/2 teaspoon salt
freshly ground pepper — to taste
1 tablespoon dried ground coriander
1/4 cup fat-free Greek style yogurt — for garnish
1 tablespoon fresh cilantro — for garnish
Combine lentils,stock, tomato paste, garlic, salt and fresh ground pepper
in a medium saucepan. Bring to a boil over high heat. Stir, reduce heat to
low, and cover. Simmer for about 20 minutes or until lentils are tender
and all liquid is absorbed.
Transfer lentil mixture to a food processor and pulse on and off to form a
paste. Return lentil puree to saucepan, and stir in coriander. Taste and
adjust seasonings, if necessary. Place red lentil puree in a small bowl.
Garnish with yogurt, and top with cilantro. If desired, serve with toasted
pita chips. Arrange pita pieces on a plate and serve warm.
Makes 2 cups (serves 4 one-half cup servings).
AuthorNote: Lentils are a great source of protein, which is needed to
build muscle. This dish offers a quick and flavorful way of serving
lentils, because red lentils require less time to cook than other
varieties.
Add inexpensive, quick cooking, nutritious red lentils to your favorite
soup recipes for additional protein.
ChupaNote: wonderful with raw veggies. Makes a great soup base when
thinned with stock. Toss with whole grain pasta for a protein-filled
veggie meal.
Submitted by: Jennifer
Meat Ravioli
The first is actually what I usually use for stuffing canneloni but it works
great for raviolis too.
1 lb ground turkey or pork (you can use beef if you insist )
1 large or 2 small bunches spinach, rinse real well, stem and chop (you can
use frozen but you need to drain it a bit)
1 cup pecarino or romano cheese
1/2 cup Parmesan cheese
2 tbsp. EVOO
1/2 onion, chopped (you can use as little as 2 tbsp. Less than that and you
loose the flavor)
1 small or 1/2 large bell pepper, chopped (again, you can use as little as 2
tbsp.)
6 cloves garlic, minced (you can sub as little as 1 tsp. garlic powder)
Pepper to taste
1 tbsp. Worchestershire sauce
Enough bread crumbs to bind mixture together
1 tsp. Italian seasoning; crumble it with your fingers
NOTE: All these amounts on spices are best guesses. Season to your family’s personal tastes.
Pour a little EVOO in a pan and brown the ground turkey/pork. If you use beef, drain it. Season with the pepper, Worchestershire sauce and Italian seasoning plus, if you use garlic powder instead of fresh garlic, add it here.
In another pan, as the meat mixture is cooling, pour a little EVOO and saute the onions and bell peppers. When they are almost done, add the garlic.
Toss a couple of times and then add the spinach. Cook until spinach is well wilted.
Add vegetable mixture to ground meat. Let cool until you can work it with your hands. Add the cheeses and the bread crumbs. Mix well. Fill ravioli pressing out all the air. Seal edges - don’t get stuffing on the edges or they will not seal.
Jim says to dust the plate with corn starch to prevent ravioli from sticking to plate in preparation for boiling.
CHEESE STUFFING
1 ball Mozzarella, grated
1 - 16oz container ricotta
1 cup pecarino or Romano cheese
1/2 cup Parmesan cheese
1 egg, slightly whisked
Combine ingredients in a food processor. Pulse until well mixed.
NOTE: If you don’t have a piping bag, take a heavy freezer ziplock bag, fill
it with the cheese mixture and cut a SMALL!!! (smaller than you think you
need) hole in a corner. Use this to pipe the cheese mixture into raviolis,
shells or manicotti.
ALSO, you can really change up the cheeses and get a bunch of really good
flavors.
Cream cheese can be substituted for the ricotta
Assiago can be substituted for the Romano.
Jack and flavored jacks can be substituted for the mozzarella
Just have at it with the cheeses!
Submitted by: Jim
Ready Relish
Enjoy this yummy tomato relish with your favorite meal or straight from the
spoon. New research on tomatoes lowering inflammation.
Ingredients:
3 medium tomatoes
1 tbsp olive oil
1 medium red onion, diced
1 small red chili, minced
2 cloves garlic, crushed
1/4 c brown sugar
1/4 c apple cider vinegar
Salt and pepper to taste
Directions: Cut a shallow cross in the bottom of each tomato and soak in boiling
water for about one minute. Skin should peel off easily. Dice peeled tomatoes.
Heat oil in pan and add onion and chili. Stir until onion is soft, then stir in
garlic. Stir in tomatoes, sugar, vinegar, salt and pepper. Increase heat and
stir until bubbling, reduce heat and simmer, stirring occasionally for about 30
minutes or until thick.
Serve hot or chilled.
Submitted by: Linda A.
Papas Escabechadas (Yucatecan Pickled Potatoes)
Best when made about 1 hour before serving.
1 cup loosely packed, thinly sliced white onion
Boiling water to cover
Salt to taste
1/4 cup Bitter orange juice or fresh lime juice
1/2 habanero chile, finely chopped
12 ounces waxy potatoes, cut into 1/4 inch cubes
1/3 cup firmly packed, finely chopped cilantro
Cover the onion with the boiling water and leave to soak for 1 minute.
Drain, add salt to taste and stir in the bitter orange juice and chile.
Set aside in a nonreactive bowl at room temperature to macerate while
you cook the potatoes.
Put enough water into a small saucepan to cover the potatoes. Bring the
water to a boil, add the potatoes, and cook over medium heat until just
tender - about 8 minutes. Drain, let them cool a bit, and peel - adding
them while still slightly warm to the onion mixture. Stir in the
cilantro and add more salt if necessary. Serve at room temperature.
Note: These should be slightly salty.
Submitted by: Mary
Mississippi Cornbread Salad
1 (8 1/2 oz) pkg.corn muffin mix
1 (8 oz) ctn. sour cream
1 c. mayonnaise
1 (1oz) pkg. ranch dressing mix (dry)
3 tomatoes, chopped
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
1/2 c onion, chopped
2 cans pinto beans, washed & drained
2 cans whole kernel corn
2 c Cheddar cheese, shredded
10 slices bacon, crumbled (or use chips)
Bake cornbread; let cool. Mix sour cream, dry ranch mix and mayonnaise; set
aside. Combine tomatoes, peppers and onion; toss gently. Crumble cornbread in
salad bowl. Top with half of beans, half of corn, half of tomato mixture, half
of cheese and half of bacon. Top with half of dressing mixture. Repeat with
remaining ingredients. Top with cheese and bacon. Variation: Can substitute
chopped ham for the bacon.
this is tnt and very popular when I bring it to potlucks. I usually use lowfat mayo, lowfat sour cream along with homemade corn bread mix and homemade ranch
dressing mix. I have also in a pinch used canned diced tomatoes rather than
fresh, make sure to let them drain a bit first if you are going to do this.
Have served in a larger square rubbermaid container.
Submitted by: Jackie
Lentil Shepherd’s Pie
Adapted from “The Complete Vegetarian Cuisine” by Rose Elliot
submitted by Bonnie aka mirthfullady on 12/2/09
1 cup green or brown dried lentils
4 Tbs butter or margarine
2 large onions, peeled and diced
1 garlic clove, diced
1 tsp dried herbs de provence
1 - 15 oz can tomatoes (I used diced)
2 Tbs soy sauce
2-3 Tbs chopped parsley
salt and freshly ground black pepper, to taste
2-3 pounds yams or potatoes, cooked and mashed the way you normally serve them.
a little extra butter or margarine to dot the top
Put lentils into a large saucepan, cover with water, gently boil until tender
(~45 minutes), then drain.
Preheat oven to 400 degrees F. Butter an ovenproof dish with some of the butter/margarine.
Saute the onions in the remaining butter/margarine in a large saucepan for 10
minutes.
Add everything except the mashed yams/potatoes to the onions.
Put onion mixture into the baking dish. Spread the mashed yams/potatoes
evenly over the top. Dot the surface with a little butter/margarine.
Bake about 45 minutes, until the topping is golden-brown.
Submitted by: mirthfullady
White Bean and Roasted Pepper Spread
1 - 16 oz can white beans, drained and rinsed
1/3 cup roasted red bell peppers (drained)
1 clove garlic, minced
2 Tbsp lemon juice
1 Tbsp parsley flakes
salt and pepper to taste
Combine all of the ingredients in a blender or food processor, adding the water
slowly.
Blend to a paste like consistency. Spread on fruit roll trays and place in the
dehydrator.
Note: This one is likely to stain your trays, so you may want to use parchment
paper. When dry, crumble and place in a zip locking plastic bag, or other air
tight container.
To serve: add water and stir until desired consistency is reached.
Submitted by: Darlene
Sun Dried Tomato Dip
1/4 Cup sun-dried tomatoes
balsamic vinegar
1/3 Cup sour cream
1/3 Cup mayonnaise
1/3 Cup plain yogurt
2 cloves garlic, finely minced
1 Tbsp fresh basil, chopped (or 1 tsp. dried)
1/4 Cup green olives, chopped
Place tomatoes in a small bowl and add balsamic vinegar until just
covered. Allow to soak for about an hour. Remove tomatoes from vinegar
and drain well. Chop finely and mix with other ingredients. Keep in
refrigerator until ready to serve.
Submitted by: Darlene
Salsa
In a snack size bag:
1/4 cup diced sun-dried tomatoes (air dried)
1 Tbsp diced dried shallots or onions
1 Tbsp tomato powder
2 tsp diced dried jalapenos
2 to 3 packets True Lime powder
1/2 tsp sugar
1/4 tsp diced dried garlic
1/4 tsp ground pepper
Pinch of salt
Add 3/4 cup room temperature water, stirring well and seal tightly. Let
sit for 30 minutes to an hour to rehydrate. Knead the bag gently every
10 minutes or so.
Can be sped up by using warm (not boiling) water.
Makes 1 cup salsa. This is a considerable amount, you may want to halve
the recipe. For spicier salsa up the jalapenos to a Tablespoon. This
would work well with part of the tomatoes replaced with diced dried bell
peppers or freeze dried mango.
Submitted by: Darlene
Instant Refried Beans Mix
3 c dehydrated beans, any variety (NOTE)
1 Tbsp chili powder
1 Tbsp dried minced onion
1 Tbsp ground cumin
1 Tbsp salt
1 tsp cayenne pepper (or to taste)
In blender, grind beans until they resemble flour. Mix all ingredients together
in a medium bowl until they are well blended. Store mix in a large airtight
container / jar in a cool, dry place.
Refried Beans
3/4 c instant refried bean mix
2 1/2 c boiling water
Combine bean mix and water in a medium saucepan. Mix with a wire whisk until
combined. Mixture may be limpy, that’s ok. Bring mixture to a boil, stir
frequently, cover pan, reduce heat to low, and simmer 4 to 5 minutes until
thickened. Mixture will thicken as it cools.
This is a little spicy, so I do different variations, such as omitting the
cayenne pepper at times. Just depends on taste.
NOTE: These are dehydrated canned beans. Or cook dried beans like you normally
would then dehydrate them then powder them.
Submitted by: Darlene
Instant Guacamole
1 package guacamole mix
2 large avocados
Cut your avocados in half down lengthwise. Take a chefs knife and whack it
gently into the pit. Twist your knife and the pit will pop out. Meanwhile take a
spoon and go under the lip of the peel all around. The avocado meat will pop out
for you. Discard pit and peels.
Put the avocado meat into a glass bowl and mash up with a potato masher or fork
with the dry mix.
On parchment lined dehydrator trays take 1/4 cup servings and spread each
serving thin with a spatula on its own section of paper.
Dry at 135 degrees F. for 7 hours. At 4 hours in flip it over on the parchment
paper so the other side gets heat. At 5 hours peel the paper off. This allows
the backside to get free air movement.
When dry let it cool to room temperature then run each section through a mini
grinder to powder it. Then pack it into snack size bags and mark it. Each 1/4
cup of fresh becomes about 2 Tbsp dry mix. To rehydrate add 2 Tbsp cold water,
seal bag and knead gently. Let it sit for 15 to 20 minutes. You may need to add
a bit more water to your texture preference.
NOTE: Due to the natural fat you would want to store it in your freezer and use
up in 3 months or so. I would not recommend carrying the dried guacamole for
extended periods in hot weather due to said fat - it could go off. If you use a
recipe for homemade, be sure it contains lemon juice to prevent browning. Once
you cut the avocado do not stop or wander off until it is all mixed. Avocado
browns fast if you do not treat it!
Submitted by: Darlene
Homemade Chili Powder
Add to your favorite Mexican recipe or use in ground meat for tacos.
3 oz dried chilies (mild peppers or a combination of mild and hot peppers) (Note)
1 Tbsp ground cumin
2 tsp salt
1 tsp ground allspice
1 tsp garlic powder
1 tsp onion powder
1 tsp ground oregano
1/2 tsp ground cloves
1 tsp ground coriander
Remove and discard stems and seeds. Whirl pods in a blender until finely ground.
Allow powder to settle. Add remaining ingredients and whirl briefly. Store in an
airtight container.
Makes: 1/2 cup
NOTE: Peppers dried in a dehydrator retain their original color and flavor. They
may either be dried whole or in halves, skin side down. Hotness and flavor will
vary with the chilies used. Removing the seeds will decrease the hotness. Make
sure that peppers are completely dry and stored in airtight containers.
Submitted by: Darlene
Healthy Salt Substitute
2 bunches celery, plus
1 bunch celery (or as much as your dehydrator can handle)
Cut up the celery into fairly small pieces. Put it in the dehydrator until very
dry. Place it in a blender or mini food processor until powdery. Put it in your
salt shaker and get rid of the salt!
A common misconception that salt in celery raises blood pressure. Salt found in
vegetables as organic not inorganic like the kind found in the ocean and the
ground. Plus their are certain ingredients in celery that have actually been shown
to lower blood pressure.
One of the best ways to lower blood pressure is to eat more celery, which contains
an oil that can lower blood pressure, adds registered pharmacist Earl Mindell,
R.Ph., Ph.D., professor of nutrition at Pacific Western University in Los Angeles
and author of Earl Mindell’s Food as Medicine and other books on nutrition. Celery
oil allows muscles that regulate blood pressure to dilate, says Dr. Mindell, and
scientific studies show that rats who consumed the equivalent of four stalks of
celery a day lowered their blood pressure an average of 13 percent.
Submitted by: Darlene
Black Bean Cumin & Garlic Spread
1 - 16 oz can black beans, drained and rinsed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chicken or vegetable bouillon
salt and pepper to taste
enough water to make it not sticky
Combine all of the ingredients in a blender or food processor, adding the water
slowly.
Blend to a paste like consistency. Spread on fruit roll trays and place in the
dehydrator. When dry, crumble and place in a zip locking plastic bag, or other air
tight container.
To serve: add water and stir until desired consistency is reached.
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/NON%20food%20recipes/
Fly repellent recipes
2 cups white vinegar
1 cup Avon Skin-so-Soft
1 cup water
1 T eucalyptus oil (available at drugstore)
20 oz spray bottle
Forest Service trail crews originally used this, and it was adapted for milking
goats as well.
This next concoction is horse repellant.
1 oz citronella oil
2 oz Skin-so-Soft or Coat-so-Soft
1 cup cider vinegar
1 cup water
20 oz spray bottle
You can also add a couple of tablespoons of garlic powder (NOT garlic salt) to
their feed a month before fly season, or 1/4 to 1/2 cup apple cider vinegar
(depending on size) to feed. The vinegar has been reported to help prevent
entroliths in places where horses are prone to them (mostly in the west).
Citrus Floor Cleaner
1 gallon hot water
2 tablespoons liquid soap
15 drops orange essential oil
8 drops lemon essential oil or 1/4 cup lemon juice
Mix together and wash floors.
Antiseptic Spray
4 oz Witch Hazel
2 tsp 190 proof Ethyl Alcohol (if available)
60 drops Tea Tree Oil
Dissolve the Tea Tree Oil in the ethyl alcohol and then stir into the witch hazel.
Pour into a spray bottle. Shake well before using. Spray on minor cuts and
scratches. Tip: You can skip using the ethyl alcohol - its main purpose is to help
the Tea tree oil dissolve and mix better into the solution. If you do not want to
use the ethyl alcohol shaking very well before each use will be necessary.
Ant Killer
1 cup molasses
2 packages dry yeast
1/2 cup sugar
Mix into a paste. Coat one side of small squares of cardboard and put them where
ants are. When the paste gets dry, replace it with fresh paste.
Continue until the ants are gone.
Make Your Own Oxy Clean
1/2 cup hydrogen peroxide
1/2 cup baking soda
1 cup hot water
Mix together. Apply to stains or add to machine and wash as usual.
This recipe is also one to use on urine & other hard to remove carpet stains and
odors. It bubbles and brings out any stain, and kills the odor.
Submitted by: Darlene
Make Your Own Fire Starters
Make your own decorative fire starters with these simple instructions.
All you need are some dry twigs or pine cones, a little candle wax, and
glitter!
Find about 12 skinny, straight twigs, all about the same thickness and
about six inches long.
Bundle the twigs together by tying them in the middle of the bunch with
cotton string.
Melt some old candle stubs or wax in a wide tin can set in a saucepan of
simmering water.
When the wax has melted, use tongs to dip the bundle of twigs carefully
into the wax.
Lift the twigs out onto newspaper, and sprinkle them with gold, silver,
or colored glitter before the wax hardens.
When the wax is cold, tie the bundle with raffia or colored string.
Instead of twigs, you can use pine cones (the size of eggs).
Dip the cones into the hot wax and then sprinkle them with glitter.
For a nice gift, put 12 glittery cones in an empty paper egg carton or
small wicker basket, and decorate with a pretty ribbon.
Submitted by Darlene
Add ins:
Another great fire starter which I use when I go camping is to take a
paper/cardboard (not styrofoam!) egg carton and fill each “hole” with dryer
lint. Melt the wax and pour over the dryer lint. When cool, separate the
individual pieces for use.
Submitted by: Joseph
Cut up strips of corrugated cardboard. we did these in boy scouts yearsssss
ago and they work just fine. i do them 2day for woodburner..cut cardboard in
12 inch x 1.5 inch strips, roll up starting at 1 end til all rolled up, tie
with twine or whatever and soak w/ spent wax melted let cool and store..also
coat wood matches w/ melted wax and they never get wet...just my 2 cents,,
Submitted by: Mike
Produce Cleaning Spray
1 cup of water
1 cup of vinegar
1 Tablespoon of Lemon juice and
1 Tablespoon of baking soda.
Spray it on you produce, let it sit a couple of minutes and rinse it off.
Submitted by: Bonnie
Guide to Infusions
To infuse botanicals is to make a concentrated solution of the herb,
flower or fruit that can be added to natural cosmetics, toiletries, and
soap.
Method One
1.Chop, cut or powder 1 cup of the botanical.
2.Bring to a boil 2 cups of mineral or spring water.
3.Place botanicals in a container that has an airtight lid.
4.Pour in boiling water and seal the container.
5.Allow this combination to set for 8-12 hours then strain to remove all
botanical matter.
6.If you want a stronger solution repeat the process by boiling the
infused water and add it to a new batch of botanicals.
7.Refrigerate if you do not use immediately. Shelf life is 24 hours.
Method Two
1.In the morning, chop, cut or powder 1 to 2 cups of the botanical.
2.Place botanicals in a glass container with 2 to 4 cups of mineral or
spring water. Seal the container
3.Place container outside in full sun or in a window that will get full
sun most of the day.
4.Strain the mixture at the end of the day keeping only the liquid.
5.If you want a stronger solution repeat the process the next morning
adding new botanicals to the water.
6.Refrigerate if you do not use immediately.
Decoctions
If you are using the bark or roots of a flower or plant it is called a
decoction rather than an infusion.
1.Cut, crush or powder the bark, roots or seeds to measure 1 cup.
2.Soak in 3 cups of cold mineral or spring water for 15 to 30 minutes.
3.Pour in to a saucepan and bring the water to a boil.
4.Reduce heat and simmer for 10 to 15 minutes.
5.Cover the pan with a tight lid and simmer 10 to 15 more minutes.
6.Strain the solution to remove all the botanical matter, keep the liquid.
7.Refrigerate if you do not use immediately. Shelf life is 24 hours.
Submitted by: Darlene
AROMATHERAPY BATH OIL
1/2 cup Light oil (almond, olive, sesame, apricot kernel)
EO (see below)
Pour oil into a container and add the EO a drop at a time. Shake to
blend. Store in cool, dark, dry place.
Kindle the Spirit -
5 drops EO of lemon
5 drops EO of lavender
5 drops EO of peppermint
Relax the Mind -
5 drops EO of jasmine
5 drops EO of chamomile
5 drops EO of sandalwood
Awaken Creativity -
5 drops EO of basil
5 drops EO of rosemary
3 drops EO of lavender
2 drops oil of frankincense
Submitted by: Darlene
Calendula Oil
Day 1: Pick the flowers, let dry spread out on paper for 3 to 4 days (or
until really dry). If you use them straight from your garden your oil
will rot into a smelly mess about one times in four.
Day 4 (or whenever, if you use dried flowers): Cram as much flowers into
a glass jar as will fit. Cover with a good cold pressed oil (olive oil
is okay but it does have a strong odor) (currently I
use sesame oil, but really any cold pressed edible oil works) (why cold
pressed? You can be certain that a rancid cold pressed oil smells
rancid. You can’t be certain of the rancidity of cheaper
oils.), close lid, put jar onto flat dish in sunny window (it will leak
oil).
Day 5: press out bubbles, add oil from dish to jar, add more oil if needed.
Day 6 to 8: Repeat day 5 if needed.
Week 3 to 4: Pour flowers and oil into a cheese cloth, wring all the oil
out of the mess. Pour into bottle, put cap on tightly, label. Keep in a
dark cupboard. Depending on the age of your oil this
will keep for 2 to 3 years. If you make it into a salve (put 5 parts
herb oil into the top bowl of a waterbath, add water underneath, heat
gently, add 1 part beeswax, stir until melted, pour into small jars, let
cool, close lids, label) it’ll keep for about 2 to 3 years longer, due
to the beeswax.
Submitted by: Darlene
Bath Salts & Crystals
After mixing salts, allow to set 5 – 6 hours, stirring occasionally, to allow
fragrance and color to blend. Then, pour into decorative, airtight jars. Wide
mouth jars with cork stoppers are nice. (To create a good seal, dip the cork in
melted wax (color the wax with food coloring to match salts) and put into
bottle. You can use ribbon, raffia, etc. to decorate, and add a scoop for gift
giving.
To use: Scoop 3 Tbsp and pour into very warm running bath water to dissolve.
Note: Add a small amount of glycerin to bath salts if you live in a very humid
area to avoid clumping.
ASPEN DREAMS BATH SALTS
This scent is very woodsy, and is suited for soothing your muscles and relaxing
in the tub. It is very masculine in scent. However, women love it as well as
men do.
2 cup Epsom salts (or a mixture Epsom / sea)
2 Tbsp Baking soda
5 drops Rosewood
2 drops Cedar wood
2 drops Chamomile
Pour the salts and baking soda in a bowl and mix well. Mix oils in a small cup;
pour evenly over the salt and mix well. If you are going to color the salts,
use yellow and red to create a light brown.
3 Tbsp Sea salt
3 Tbsp Baking soda
8 Drops EO
4 oz Jar
Choose 3 or 4 oils from these EO: Bergamot, Frankincense, Geranium, Lavender,
Palmarosa, Rose, and Rosewood. Add sea salt, baking soda and oils to jar. Shake
to mix.
2 Tbsp Epson salt
1 Tbsp Sea salt
3 Tbsp Baking soda
8 Drops EO
4 oz Jar
Choose 3 or 4 oils from these EO: Bergamot, Frankincense, Geranium, Lavender,
Recipes for Bath & Body Lotions, Creams, Soaps, and More Palmarosa, Rose, and
Rosewood. Add sea salt, baking soda, Epson salts and oils to jar. Gently shake
to mix.
2 Tbsp Sea salt
3 Tbsp Baking soda
1 Tbsp Powdered red earth clay
8 drops EO
4 oz Jar
Choose 3 or 4 oils from these EO: Bergamot, Frankincense, Geranium, Lavender,
Palmarosa, Rose, and Rosewood. Add sea salt, baking soda, powdered red earth
clay and oils to jar. Gently shake to mix.
2 Tbsp Sea salt
3 Tbsp Baking soda
1 Tbsp Powdered kelp
8 drops EO
4 oz Jar
Choose 3 or 4 oils from these EO: Bergamot, Frankincense, Geranium, Lavender,
Palmarosa, Rose, and Rosewood. Add sea salt, baking soda, powdered kelp and
oils to jar. Gently shake to mix.
Submitted by: Darlene
HAWAIIAN BATH OIL
Enjoy the wonderful tropical aroma as your body soaks up the Moisturizing oils.
1/8 cup Canola oil
1/8 cup Apricot oil
10 drops Mango oil
10 drops Coconut oil
10 drops Gardenia oil
Mix ingredients thoroughly. Bottle.
To use: Add to warm running bath water.
This oil creates a very interesting effect, as the oils and vinegar will
keep separating from one another.
1/4 cup Almond oil
1/4 cup Vinegar
1/4 tsp Lemon oil
1/4 tsp Bergamot oil
2 tsp Zest from a lemon
Place all of the ingredients in a bottle or jar and shake them up well before
each use.
1/8 cup Sweet almond oil
1/8 cup Grape seed
3 drops Clary sage oil
3 drops Lavender oil
2 drops Rose absolute oil
2 drops Juniper oil
Mix the oils together and bottle until read for use.
1/2 cup Light oil of your choice
1/2 cup Rosewater or orange flower water
2 drops Blue food coloring
2 drops Red coloring
Mix oil and one kind of the coloring in a lidded jar; shake vigorously.
Mix water and the other coloring in another jar in the same manner. Pour the oil
into a nice bottle; add water. The oil will float to the top. When the mixture
sets on a shelf, the colors will separate, making a rainbow effect.
To use: shake gently and add a bit to a warm bath.
Here is a great recipe for a very elegant and luxurious bath oil good for dry
skin.
1 cup Any fine quality natural oil (the Romans were said to use sesame or olive oil)
1 cup Mild baby shampoo or castile liquid soap
1/2 tsp of your favorite FO
Combine ingredients and bottle. Shake vigorously before each use.
To use: Add 2 Tbsp to a warm bath.
4 drops Ylang ylang oil
4 drops Frankincense oil
4 drops Jasmine sambac oil
4 drops Sandalwood oil
4 drops Rose otto oil
Measure out the ingredients as needed above, drop by drop, placing them under
the flow of your warm running bath water.
1/2 cup Apricot kernel oil
10 drops Mango FO
10 drops Coconut FO
10 drops Gardenia
1 Tbsp Glycerin
1 drop Orange food coloring (optional)
Combine all ingredients in a bottle and shake gently until well blended.
Submitted by: Darlene
BALANCING FIZZY BATH SALTS
3 Tbsp Sea salt
3 Tbsp baking soda
1 Tbsp Citric acid
8 Drops EO
4 oz Jar
Choose 3 or 4 oils from these EO: Bergamot, Frankincense, Geranium, Lavender,
Palmarosa, Rose, and Rosewood. Add sea salt, baking soda, citric acid and oils to
jar.
Gently shake to mix.
To use: Add to tub of running water.
Submitted by: Darlene
Super Frothy Body Wash
1/2 Tbsp canola oil or oil of your choice
1/2 cup of cheap dollar store shampoo
1 tsp baking powder
1 tsp baking soda
1 tsp salt
essential oil of your choice
food coloring (optional)
add canola oil to shampoo. Mix without making bubbles, and add the
essential oils and food coloring (optional). Then add the baking powder
and the baking soda, and lastly mix in the salt. Pore into a a bottle
and apply with a tulle sponge (or any sponge) and enjoy!
Submitted by: Darlene
Lemon Scented Loofah Soap
When powdered loofah is mixed in, it will make the soap extra exfoliating. Loofah
can be dried, shredded, and added to soap.
NOTE: To make the powder, loofah can be cut up into tiny pieces using a pair of
sharp scissors, or you can purchase it in powder form.
1 4 ounce bar unscented glycerin soap
1 teaspoon powdered loofah
15 drops lemon oil
1 drop red food coloring
Melt the bar of glycerin soap in a small saucepan over low heat until the soap has
liquefied. Remove from heat and stir in powdered loofah, lemon oil, and food
coloring. Pour soap into a mold and let set for about four hours, or until
hardened.
Green Tea Skin Toner
Green tea tightens and calms skin. It also contains a strong antioxidant that
fights signs of aging. This toner should be applied before a moisturizer.
1/2 cup pure spring water or distilled water
2 teaspoons green tea leaves (or 1 green tea bag)
Bring water to a boil. Place the tea leaves or tea bag in a glass or bowl. Pour
the boiling water over the leaves or bag and steep for 2 to 3 minutes.
Strain the green tea into a bottle, and let it cool.
Apply to skin with cotton balls. Do not rinse.
Liquid Underarm Deodorant
1 teaspoon powdered alum
few drops favorite perfume
2 cups water
Put ingredients into a spray bottle.
BASIC BATH FIZZIES
2 Tbsp Citric acid (you can get this at a pharmacy)
2 Tbsp Cornstarch
1/4 cup Baking soda
3 Tbsp Coconut oil (or any other emollient oil like almond, avocado or apricot kernel oil)
1/4 tsp FO
3 to 6 drops of Food coloring (if desired)
Paper candy cups
Place all of the dry ingredients (first 3) into a bowl and mix well. Place coconut
oil into a Recipes for Bath & Body Lotions, Creams, Soaps, and More small glass
bowl and add fragrance and food coloring. Slowly add oil mixture into dry
ingredients and mix well. Scoop up small amounts of the mixture and shape into 1”
balls. Let the balls rest on a sheet of waxed paper for about 2 to 3 hours, then
place each ball into a candy cup to let dry and harden for 24 to 48 hours. Store
in an airtight container.
To use: Drop 1 - 3 bombs into warm bath water.
Submitted by: Darlene
Creme Brulee Body Souffle
2 Tbsp cocoa butter
1/2 cup unscented body lotion or cream
1 vitamin E capsule
15 drops caramel fragrance oil
15 drops milk chocolate fragrance oil
1 tsp shimmering powder (or lipstick sliver, preferable in light gold or
silver)
Melt cocoa butter over low heat in a double boiler or in a glass measuring
cup in a pan of boiling water.
In a small bowl, mix body lotion and vitamin E.
Quickly mix in the melted cocoa butter. Add fragrance oils and shimmering
powder.
If you choose to tint your cream with a lipstick sliver, melt it with
the cocoa in the double boiler). Once you’ve thoroughly mixed your
ingredients, spoon the lotion into a plastic or glass jar.
Makes 1 - 8 oz jar.
USAGE: Slather all over your body.
NOTE: You can substitute your favorite essential oil for the fragrance oil.
Submitted by: Darlene
Moisture Rich Fizzy Bath Bombs
Dry ingredients:
1 cup Baking soda
1/2 cup Corn Starch
1/4 cup Epsom Salt
1/2 cup Citric Acid
Wet ingredients:
2 3/4 Tbsp Almond oil
3/4 Tbsp Water
1/4 tsp Borax (optional)
1 1/2 tsp EO or FO
Colorant
Mix all dry ingredients in a mixing bowl. In a separate dish mix wet
ingredients. Combine the two using a wire whisk. Make sure to Wisk very
quickly to prevent fizzing. Whisk for a good minute and then press mix i
nto your mold. The mix doesn’t really even look wet but it compacts nicely
into molds. Let dry overnight. They will be rock hard and fizz for almost
2 min.
Submitted by: Darlene
FIZZY MILK BATH BOMBS
1 cup Baking soda
1/2 cup Citric acid
1/2 cup Corn starch
1/3 cup Epsom salts (finely ground)
1/4 cup Powdered milk (buttermilk will clump so don’t use it)
2 Tbsp Olive oil (tip: infuse calendula petals for an extra therapeutic bath)
2 tsp Melted cocoa butter
1 tsp FO or EO
3 - 7 tsp Water/witch hazel blend (1:1). TIP: put in a spray bottle for even dispersion
Mix dry ingredients together well. Drizzle olive oil, melted cocoa butter, and FO
over the dry mix; mix together with hands. Use witch hazel/water blend to get the
product to the right consistency. Press the into molds; wait a few minutes and tap
them out. Let them air dry for 3 - 4 hrs. The harder you pack the bath bombs, the
more dense, heavy, and durable bomb you will get.
Submitted by: Darlene
Relaxing Massage
4 tablespoons of carrier oil of choice
10 drops of lavender essential oil
10 drops of rosemary essential oil
10 drops of begamont essential oil
Restore the Beauty
This massage oil is to help keep mature skin supple and smooth
2tablespoons of other carrier oil
2tablespoons of rosehip seed oil
10 drops of palm rosa essential oil
10 drops of lavender essential oil
10 drops of patchouli essential oil
For my Poor Feet
4 tablespoons of carrier oil
10 drops of spearmint essential oil
5 drops of wintergreen essential oil
5 drops of rosemary essential oil
Baby Massage
2 tablespoons of oil
5 drops of lavender essential oil
For Couples Only!
2 tablespoons of carrier oil
2 tablespoon of rosehip seed oil
10 drops of Patchouli essential oil
10 drops lemongrass essential oil
10 drops vanilla fragrance oil
KNOWN HERBAL FORMULAS OF ELDER
Elder is used in a variety of different herbal formulas that are very
effective for many forms of illnesses. Here are a few recipes that were
used a long time ago and I’m sure some of them are still used today.
Infusion of Elder Flowers
2 ounces of dried Elder flowers
2 ounces of Peppermint
11/2 pints of distilled water
Let the Peppermint cold infuse all night in 1/2 of the distilled water.
Boil the other 1/2 of the water and pour over the Elder flowers letting
this steep for 15 to 20 minutes. When cool add the two liquids together.
Strain and sweeten with honey. Drink all the liquid as hot as possible
while closely wrapped up in bed. Wrap the feet in a cloth that has been
dipped in vinegar and place a hot water bottle at the feet. In a few
minutes a profuse sweat will begin, the pulse will slow and the person
will sleep peacefully for hours.
A formula where there is pus either internally or externally
4 ounces of Elder flowers
4 ounces of cut Echinacea root
1 quart of distilled water
Low simmer the herbs in the quart of water for 5 minutes and let steep
for another 30 minutes. Keep covered, when cool strain and bottle,
store in a cool, dark place. When this formula needs to be perserved for
a longer length of time add 25% vegetable glycerine.
A formula to have on hand in case of flu
2 parts Boneset herb
1 part Elder flower
1 Part Peppermint leaves
For each ounce of the herbal combination use 1 pint distilled water. Let
the Peppermint steep in part of the cold water overnight. Boil the rest
of the water and pour over the Boneset and Elder flowers and steep for
15 to 20 minutes. When cool add the two liquids together. Drink a cup as
hot as can be taken every two hours, and if the tea is found to be to
bitter, especially for small children, it can be sweetened with
Licorice root.
Elder Syrup Salve
Crush then boil down one cup of berries. Strain and boil again until
rich syrup is produced. Tallow is added to this until a pudding like
consistency is reached. This syrup salve can be used on chafing skin and
put on all burns, especially sun burns.
Diarrhea
For this remedy add 1/2 cup of dried berries to 2 cups of water and low
simmer for 10 minutes. Drink 1/2 cup of the cold tea, twice a day, and
this will alleviate the diarrhea.
Cold Flu Brew
2 1/4 teaspoons Elder blooms
2 1/4 teaspoons Yarrow flowers and leaves
1 3/4 teaspoons Peppermint
1/4 teaspoon Stevia (your choice)
2 1/4 teaspoon Echinacea leaf
3 cups of distilled water
Place all herbs except Peppermint in water, cover and simmer for 10 to
15 minutes. Take off heat then add Peppermint. Steep this for an
additional 10 minutes. Strain off herb and throw away. Drink up to 3
cups daily as needed, keep tea in refrigerator. This blend is comforting
and healing during the misery of colds and flu. It helps remove toxins
and heat from the body. It fights viral infection and acts as a
decongestant. “Hobbs”
Elder Berry Poultice
Use Elder leaves bruised of steamed just enough to wilt them and add a
little bit of olive oil. This is a really good poultice for piles,
hemorrhoids, and inflammation. For pain use as hot as can stand for an
hour or more.
Skin Wash
Take one cup dried Elder leaves and low simmer in two cups of water for
10 minutes. This makes a good skin wash for any skin problem, bee
stings, sunburn, acne, scrapes, etc. A paste can be made by mixing
tallow with the tea to make a drawing salve for boils, splinters, and such.
All Purpose Oil
Use equal parts dried Calendula, Chamomile, and Elder flowers and 1/2
part Rose and/or Lavender. Mix and cover with olive oil. Let sit for
three days then strain. Put the oil in minor skin irritations, burns,
blemishes, and rub on chest and back for flu, colds, and lung congestion.
Sore Muscle Rub
To help sore aching muscles combine equal parts of Chamomile, Carnation,
Elder flowers, Gardenia, Lavender, Mint, Mugwort, Mullein flower, Rose,
Rosemary, and St. John’s Wort. Cover with olive oil and let sit in
sunny place for three days and strain. Rub oil into sore muscles.
Elder Flower and Sage Gargle
1 tablespoon dried Elder leaves
1 tablespoon crushed Sage leaves
2 cups distilled water
1 teaspoon honey (optional)
Put the herbs in a warm teapot and pour the 2 cups of boiling distilled
water over them. Cover and steep for 10 to 20 minutes. Strain the
infusion into a sterile jar and cool to lukewarm. Pour about 4 ounces
into a glass and use unsweetened as a gargle and mouthwash, if you want,
it can be sweetened with honey. Do this every two hours until discomfort
has passed. Store the left over liquid, if any, covered in the
refrigerator no longer then six days. This gargle is used to ease
soreness in the mouth and throat, it also relieves annoying tickles.
Elder flowers are astringent and Sage (Salvia officials) and our native
Big Sage (Artemisia tridentata) are aromatic and hav been used for a
long time to treat sore throats, inflamed gums, and colds.
A salad of young Elder buds, macerated in a little hot water and dressed
with oil, vinegar, and salt has been used as a remedy against skin
eruptions.
Elder Vinegar
Elder Vinegar made from the flowers is an old remedy for sore throats.
Elder Gruel
Elder flowers were boiled in gruel as a fever- drink long ago.
For pulmonary system congestion especially if prone to consumption use
Horehound, Ground Marshmallow and Elder flowers. This can be
successfully combined with Coltsfoot. Coltsfoot should make of 1/2 of
the formula.
” The Duke of Monmouth’s Recipe “
This old recipe included Haws and Fennel root distilled in white wine
and taken with syrup of Elder berry rob.
Syrup of Elder Berries
Pick the berries when all the way ripe, from the stalks, and stew them
in a little water in a jar or pan. After straining allow 1/2 ounce of
whole Ginger and 18 Cloves to each gallon. Boil the ingredients an hour,
strain again, and bottle. The syrup is an excellent cure for a cold. To
about a wine glassful of Elder berry syrup, add hot water and if like, sugar
Elder Berry Rob
“Five pounds of fresh, ripe, crushed berries. Crushed berries are
simmered with one pound of loaf sugar and the juice evaporated down to
the thickness of honey. It is a cordial aperient and diuretic. One or
two tablespoons mixed with a tumbler full of hot water, taken at
night, promotes perspiration and is demulcent to the chest. The rob
when made can be bottled and stored for the winter.”
Lotion
“Add 2 1/2 drachms of dried Elder flower to 1 quart of boiling water.
Infuse for an hour then strain. This liquid can be applied as a lotion
with a linen rag for tumors, boils, and afflictions of the skin and it
is said to be effective on the temples against headaches and also to
ward off attacks of flies.”
The last three remedies in this paper are really old so I wrote them in
their original wording. The next encapsulated, powdered formula is
modern day, I looked at it in the herb store in town.
Elder Berries and Flowers
Elder berries and flowers, gelatine, silica. Take two capsules twice a
day preferably with food. This product was made by “Natures Way”.
Elder berries and flowers have been used by themselves or in combination
with other herbs since recorded history. They work and people have
always known it. This last recipe is the one I use. My friend and mentor
told me about it and it works really well.
Elder Berry Syrup
6 cups of Elder Berries
1/2 cup of raw honey
1/2 teaspoon powdered Ginger or 1 teaspoon of fresh grated Ginger
1/4 teaspoon Cinnamon
1 tablespoon lime Juice
2 cups of vodka
Barely cover the berries with distilled water and low simmer for 10
minutes. Pour them in the blender and blend for a few minutes, then
strain through a cheese cloth to remove the seeds and skins. Low simmer
the 6 cups of juice (adding distilled water if short the full 6 cups),
the honey, Ginger, and Cinnamon for 35 minutes. Cool until warm and add
lime juice and vodka. The vodka preserves it longer. Bottle and keep the
syrup in the refrigerator.
Submitted by: Darlene
Elderberry Syrup for Immune Support - colds, flu, respiratory
Hi there - I promised to post this and just realized that even though MY
elderberries near Buffalo are not yet ready, other peoples/areas may be. Be
sure to only use the blue/black elderberry (Sambucus canadensis or Sambucus
nigra) and NOT the red elderberry, which does not grow here in NYS, but may be
elsewhere.
I used four cups of fresh elderberries, to six cups of water, added about 4
cloves and a handful of dried ginger chips (or a piece of fresh gingerroot,
smaller than your thumb, sliced up) in a stainless steel or glass saucepan (do
NOT use aluminum, but we all know that)and cover it. Bring to a rapid boil,
turn to a good simmer and mash up the berries in the pot. Let simmer till
reduced by half liquid volume when strained (approx three cups of juice). Turn
off heat, to strained liquid I added three cups of honey and stir until
dissolved. I store in glass bottles (keeps two months maximum in the fridge)
or I freeze them in jelly jars (keeps indefinitely). Take by the spoonful as
needed when you feel like you are just coming down with something.
If I am taking it for a cold, when I have the spoonful I sometimes add a squirt
of echinacea tincture or spilanthes tincture to it if I REALLY need a bit of
extra kick. Never tried canning the syrup to preserve it, but this is the group
to ask.... with all that honey in it, what is your opinion?
If anyone is interested, I also have an elecampane/ginger cough syrup recipe
to share, I make that in the fall after the elecampane has gone dormant and
the strength of the herb is back in the root, which is used in this syrup.
Submitted by: Marian
Elder Rob
10 c. Elderberry Juice
5 c. Sugar
1/4 c, whole cloves, (more or less. I just pour a small handful into my palm and dump them in so I’m guessing at this amount.)
Combine all and stir to dissolve sugar. Cook until thickened slightly.
Jar or bottle and WBC for 15 minutes.
We like it thicker, like a good syrup, cuz it feels sooo good on the throat.
Sometimes I overcook it and it’s like “runny fudge”. I drink those, ja ja ja.
I also saved some “FUSE”* bottles and other drink bottles that were glass.
This will be the 4th year for some of them to be used. *NAYY. When I use all
of those that I have on hand, I resort to pint jars. When filling the bottles,
I have a strainer that sits inside my funnel and catches the cloves. I have on
occasion added stick cinnamon, ground ginger, all spice berries and so forthy.
However, the juice/sugar/cloves is what I do the most of. Also, I find it easy to remember that half the amount of juice equals the amount of sugar. (old
age???)
I have always “forked” the berries until this year. Am quite disappointed in
that I have a few gallons “chopped” that I doubt I can de-stem. I guess a
person should be like “Gibbs” and always follow their gut. (NCIS show).
I was going to go roading this morning and pick some wild Elderberries, but it
rained just enuf that I’d get all wet from the bushes. Tomorrow is another day.
Wyndal, sorry I ended up writing a “book” instead of just posting the recipe.
Let me know how your “Rob” turns out and if you added any of the other spices.
Big Hugs,
Submitted by: Judyth in the Kansas Flint Hills. One of the four last Tall
Grass Prairies in the world.
Citrus Extract
Lemons, Oranges, or Limes OR a combination of all three
Vodka
Remove the zest/peel from your citrus of choice and add it to a jar
until it’s 1/3 full. Fill up the jar with vodka to the top. Seal jar and
place into a cool, dark place (not the refrigerator) for at least 3
months. You can either keep it in the jar you used or transfer it into
decorative jars.
Idea: you can use 1/2 pint jars and make enough to give as holiday
gifts. Decorative bottles are a perfect idea for this type of gift. You
can decorate the bottle by adding your own special label.
Orange Extract
1/2 navel orange
1/4 cup water
1/4 cup vodka
Thinly peel orange with a vegetable peeler. Be sure you do not include any of
the white part. Dice the peel and combine with vodka and water. Put Orange
Extract into a clean glass jar and set aside to steep for at least 3 days.
Store it anywhere, and it will keep for up to one year.
Submitted by: Darlene
Cake Mix Cake Extender
Use this extender for higher and lighter cakes
1 - 18.25 oz box cake mix (any flavor)
1 cup all purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 cup vegetable oil
2/3 cup water
Prepare cake mix per package directions. Combine remaining ingredients
and add to batter. Pour into greased 9 x 13 inch pan and bake per
package directions, adding 15 extra minutes to baking time.
Submitted by: Darlene
Corn Free Baking Powder
Many brands of baking powder cornstarch, this one doesn’t. For best
results, always combine the dry and liquid ingredients separately, then
combine quickly and pop batter into prepared pans and bake promptly.
2 tsp cream of tartar
2 tsp arrowroot powder
1 tsp baking soda
Sift together the cream of tartar, arrowroot powder and baking soda to
mix well. Store in an airtight container.
NOTE: For best results, make only small batches and use within a
reasonable amount of time. Be sure to use fresh baking soda. It’s a good
idea to buy only small boxes of baking soda and replace them several
times a year. Old baking soda can always be used for cleaning and
deodorizing kitchen work spaces.
Submitted by: Darlene
Baking Powder
1 cup soda
1 1/2 cup cream of tartar
1/4 cup cornstarch
The make the best (and double the strength of any on the market) Baking Powder
known.
Submitted by: Darlene
Homemade Egg Substitute
Eggs are among the most nutritious foods on earth and can be part of a
healthy diet. However, they are perishable just like raw meat, poultry,
and fish. Today some unbroken, clean, fresh shell eggs may contain
Salmonella enteritidis bacteria that can cause food borne illness. While
the number of eggs affected is quite small, there have been cases of
food borne illness in the last few years. To be safe, eggs must be
properly handled, refrigerated, and cooked.
No one should eat foods containing raw eggs. This includes “health food”
milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any
other foods like homemade mayonnaise, ice cream, or eggnog made from
recipes in which the egg ingredients are not cooked.
To make a recipe safe that specifies using eggs that aren’t cooked, heat
the eggs in a liquid from the recipe over low heat, stirring constantly,
until the mixture reaches 160 degrees F. Then combine it with the other
ingredients and complete the recipe.
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory.
They also have few calories. Here’s a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until
smooth. Add food color, and beat until blended. This makes 1/4 cup,
which is equal to 1 large egg. If you use this homemade substitute for
scrambled eggs, cook it in vegetable oil or margarine so the eggs won’t
be too dry.
Submitted by: Darlene
Tylenol 8 Hour Caplets 50 Count: Recall
Lot number: BCM155
AUDIENCE: Consumer, Pharmacy
ISSUE: McNeil is recalling TYLENOL 8 Hour caplets 50 count bottles to the retail level following a small number of complaints of a musty or moldy odor. The uncharacteristic odor is thought to be caused by the presence of trace amounts of a chemical called 2,4,6-tribromoanisole.
BACKGROUND: This voluntary action is being taken as a precaution and the risk of adverse medical events is remote. To date, observed events reported to McNeil were temporary and non-serious. The product lot number for the recalled product can be found on the side of the bottle label.
RECOMMENDATION: Consumers should stop using the affected product and contact McNeil Consumer Healthcare, either at www.tylenol.com or by calling 1-888-222-6036 (Monday-Friday 8 a.m. to 8 p.m. Eastern Time, and Saturday-Sunday 9 a.m. to 5 p.m. Eastern Time) for instructions about receiving a refund or product coupon. Consumers who have medical concerns or questions should contact their healthcare provider.
Read the MedWatch safety alert, including a link to the company Press Release, at:
Tell us how we are doing:
You are encouraged to report all serious adverse events and product quality problems to FDA MedWatch at www.fda.gov/medwatch/report.htm
Vanilla Extract
2 cups vodka
5 vanilla beans — cut 1” pieces
Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover
the jar and let it stand 6 to 8 weeks. (The vodka mixture will turn amber
colored after a day or two.) After half the vanilla extract is used, add
more vodka to cover the beans. The flavor in the beans is gone when the
vodka no longer turns to a dark color.
This recipe yields 2 cups
Submitted by: Darlene
Sugar Free Frosting
Great for diabetics or other sugar busters. This keeps well in
the refrigerator for quite a while.
1 cup milk
8 ounce package of cream cheese, softened
1 small box instant sugar free pudding mix, any flavor
Beat all ingredients together until smooth. Store in the refrigerator.
Submitted by: Darlene
Self Rising Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup flour
The flour sack says self rising flour is made by adding 1 1/2 tsp
of baking powder and 1/2 tsp salt to 1 cup all purpose flour.
If you want to substitute self rising flour for regular flour in a
recipe, just omit the baking powder and salt from the recipe, and use
self rising flour.
Submitted by: Darlene
Perpetual Cinnamon
To make perpetual cinnamon, place three or four cinnamon sticks in a
glass bottle and cover it with vodka.
After four weeks, the cinnamon flavor will be extracted out of the
cinnamon. Use the cinnamon extract just like you would cinnamon powder.
Each time you use the extract, simply refill with vodka.
Perpetual cinnamon lasts for three or more years.
Submitted by: Darlene
Making Your Own Lard
Believe it or not, it’s good for you by Lynn Siprelle
What you don’t know about lard:
Not only does lard make the best pie crusts, it’s lower in saturated fat than
butter—if saturated fat bothers you. It doesn’t bother me, in fact, the plaque
levels in my heart have actually improved since I’ve started eating good
saturated fats. (They’ve actually gone and looked, so I feel safe in saying
this.)
Technically lard isn’t even a saturated fat; it’s a monounsaturated fat. And
it’s one of the best dietary sources of vitamin D. It also contains no
trans-fats. If there’s fat to be avoided, trans-fats are the ones.
Finding fat
The hardest part of making lard is finding a good source of pork fat. You’re
going to have to do a little digging, and it’s important that you not just use
any pork fat you find; you want to make sure the pig was properly cared for and
fed right. Your average supermarket “butcher,” and I use that term loosely,
isn’t going to have it; that pork is all factory farmed, and very few
supermarket butchers cut whole carcasses any more. You may have more luck at a
specialty market like Whole Foods, Wild Oats or the like, but be sure to inquire
after the feeding practices.
If there is a farmer’s market near you, look around and ask questions. That’s
how we stumbled onto our farmer, who is really in the goat cheese biz; he raises
pigs on the leftover whey. We’ve bought two (incredibly delicious) pigs from him
in as many years, and surprised the butcher by asking for all of the fat—and as
much of the offal as we could get, but that’s another article. Hey, we were
paying for it. If you don’t have a farmer’s market, try EatWild.com where you
can find farmers with good growing practices, and not just for meat.
Making Your Lard
Once you’ve found your fat, decide what you want to use it for. If you want it
for pastries, try to find and use only the fat from around the kidneys—what’s
called “leaf” lard. I don’t make much pastry, so I don’t care about that.
Chop the fat into at least 1” cubes, taking any meat chunks off in the process.
Some folks put it through a meat grinder. In any event, you want small pieces;
otherwise you won’t get as much fat out.
Heat your oven to 225 degrees F. I use my cast iron dutch oven to render lard
in. Put about a quarter inch of water at the bottom of the pot; this keeps the
fat from browning too much at the beginning, and it’ll burn off in time. Add
your chopped up fat. Pop it in the oven for at least a couple of hours, stirring
now and then. Eventually the chunks won’t give up any more fat—it’ll become
obvious, the chunks will look the same after an hour as they did before.
As you’re doing all this there will be a distinct smell. Some people like it,
some people don’t. It’s a little too intense for my comfort, frankly, which is
why I try to do a bunch of lard at once. If you can do this outside, or in a
canning kitchen if you have one, so much the better.
Let the lard cool to lukewarm; while it’s cooling is a good time to gather up
your jars and lids and make sure they’re clean and ready to go. There are
various methods to filter out the bits of meat and unrendered fat—the
cracklings—from the lard, but what I use is a paper coffee filter and cone.
Ladle the still liquid lard, skipping the bigger chunks, into the filter.
Refrigerate the lard and use it within a month. If you’ve made more than you can
use in a month, it freezes well.
Using it
Use it anywhere you’d use butter or shortening: To pop popcorn (the best!); to
make pie crust; to fry eggs. In some cultures it’s even spread on bread, topped
with onions and salt, and called a sandwich. As for the leftover bits, the
cracklings? Salt them and put them on salads or just munch on them. Josie loves
them. We got more cracklings than we could eat, so we fed a lot of them to the
chickens and used them as doggie and kitty treats.
Submitted by: Darlene
Make Your Own Cake Flour
To turn all purpose flour into cake flour, use:
2 cups minus 2 Tbsp flour
2 tsp baking powder
2 Tbsp cornstarch
Sift together. This is a great cake flour. I make it fresh as needed in amount
needed for a recipe.
NOTE: I got this with some info on making Krispy Kreme doughnuts where most
recipes for them do not advise using all purpose and this in a half and half
mixture to closer replicate Krispy Kreme’s custom blend flour.
Submitted by: David R
Herbal Extracts
This recipe is the simplest way to make your own liquid herbal extracts in your
own home. Start with a clean jar that has a tight fitting lid and the herbs of
your choice. If you can use fresh herbs, then fabulous! Fresh material is always
preferred but availability is determined by your local bio region, climate, etc
and many quality herbs may not be available. If you cannot locate fresh
materials, be sure to get good quality, organic herbs from a reputable supplier.
Note: Try not to use powdered herbs; they will be difficult to filter out in the
end and the debris will settle in your final product.
If using fresh material, chop the herbs finely. Then put in the glass jar. Next,
pour a good, strong grain alcohol or Vodka over the herbs, completely covering
the herbal material. If you are using dried herbs you will need to add more
alcohol over the next day or two as the dried herbs absorb and expand. A good
ratio for dried material is about 1 part herb to 5 parts alcohol and with fresh
material 1 part herb to 3 parts alcohol.
After you have done this, cover with tight fitting lid and be sure to place a
plastic bag sandwiched between the lid and the jar. This will prevent rust
contamination from spoiling your extract.
Shake well and place the jar in a dark place & allow the herbs to soak or
macerate for 4 to 6 weeks. Shake every few days. The alcohol will siphon and
extract the active constituents from the herbs. After 4 to 6 weeks strain the
herbs. Use a large sieve, strainer, press or potato ricer lined with fine mesh
cloth or cheesecloth. Then pour into another large bowl or container. After you
have done this grab the soggy herbal material and place in muslin, cheese or
another fine cloth and tightly squeeze the material to extract every last drop
from the cloth. The herbal material left over that is saturated, is the
strongest in terms of active medicinal constituents.
Now funnel the material from your larger container into smaller bottles,
preferably amber bottles and store your tinctures in a cool dark place. You have
now made your own remarkable medicinal herbal extract for a fraction of the
price you would have paid at the store. By now you have probably noticed that
your pantry is stored with some 16 to 20 ounces of liquid herbal extract. This
will last you for some time. (It will keep for 3 to 5 years)
Submitted by: Darlene
Decadent Chocolate Chips / Bar
The chocolate you buy today usually is a combination of cocoa powder,
cocoa butter or coconut oil, vanilla extract and sugars. Homemade candy
bars or chocolate chips are made with chocolate concentrate (powder), a
fat, sugar and flavoring. Not so daunting is it? You can substitute
cocoa butter with coconut oil but the chocolate will not melt as
quickly. Carob powder also can be substituted for the powdered cocoa.
This recipe makes a very large chocolate bar that can be enjoyed or
broken up into homemade chunky chocolate chips to use in your favorite
cookie recipe.
1 cup rich unsweetened cocoa powder
1/2 cup sugar or equivalent sugar substitute (add more or less to your
taste)
1 1/4 cups fine grade coconut oil
1 1/2 Tbsp vanilla extract
Cover a cookie sheet with wax paper and set aside.
Place all the ingredients into a double boiler and heat until melted,
stirring well. Pour and spread the melted chocolate onto the wax paper,
smoothing it to about 1/2” thick.
Put in the refrigerator and cool until hardened. Break into desired size
pieces and you have chunky chocolate chips.
Store in tightly covered container labeled with name and date. Keep in
refrigerator as the coconut oil easily softens.
Makes: 1 1/2 cups chocolate chunks / chips - or an 11 to 12 oz chocolate bar
Shelf Life: 1 month in the refrigerator.
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/
Make your own Vitamin Water
Vitamin waters have recently appeared in every drug store and natural foods
market around town, their pastel colored liquids promising flavor, their labels
promising potency and/or wisdom with every sip. They’re so hot, Coca Cola Co.
recently announced it would pay $4.1 billion to acquire Energy Brands, maker of
the most prominent product, Glacéau VitaminWater. But as every enlightened
Seattleite is aware, all those individual plastic bottles represent a tsunami of
ecological waste.
Which is why I felt called to engage in some reverse engineering.
Most of the 15 varieties of VitaminWater contain 100 percent of the FDA’s
recommended daily allowance of vitamin C per bottle, 25 to 50 percent of four B
vitamins, and unspecified amounts of magnesium lactate, calcium lactate, and
monopotassium phosphate, all labeled “electrolytes.” In addition, certain
formulas contain lutein for eyes, others chamomile for peace of mind or taurine
for power.
I consulted with nutritionists, naturopaths, and vitamin dealers to develop the
following recipes, each the equivalent of a VitaminWater variety. With the
purchase of a few easy-to-find household chemicals and some crystalline
fructose, enterprising cooks and chemists will find the recipes simple to mix up
for their hydration pak or hip flask. Of course, you’re looking at an outlay of
$60 or so for your first batch. But considering that the cheapest of these
drinks costs $1.50 a bottle, you’ll see a return on your investment in no time.
Energy (or “tropical citrus” flavor VitaminWater)
2 1/2 cups (20 ounces) filtered or distilled water
1/4 teaspoon Nature’s Path Buffered C powder ($9.99 for a 4-ounce jar at Madison
Market)1
1/4 teaspoon Twinlab Super B Complex liquid vitamins ($16.19 for an 8-ounce
bottle at Rainbow Natural
Remedies)2
3/8 capsule of Natural brand guarana seed extract ($7.79 for 90 capsules at
Madison Market)
3 tablespoons (1 ounce) crystalline fructose ($1.19 per pound bulk at Madison
Market)
Power C (”dragonfruit”) <>
2 1/2 cups filtered or distilled water
1/2 teaspoon Buffered C powder1
1/4 teaspoon Super B Complex2
1/5 drop AquaChrome chromium ($9.95 for a 300-drop vial at Rainbow Natural
Remedies)
1/16 teaspoon NOW taurine (approximately $7 plus shipping for an 8-ounce jar,
ordered online)
Several shavings off a Country Life 50-milligram zinc tablet ($7.39 for 100 at
Madison Market)
3 tablespoons (1 ounce) crystalline fructose
Focus (”kiwi-strawberry”) <>
2 1/2 cups filtered or distilled water
1/4 teaspoon Buffered C powder1
1/8 – 1/12 teaspoon Super B complex
1 small drop from a Nature’s Life 20-milligram lutein capsule ($19.99 for a
bottle of 60 at Madison Market)3
3 tablespoons (1 ounce) crystalline fructose
Perform (”lemon-lime”)
2 1/2 cups filtered or distilled water
1 packet Emergen-C multivitamin formula ($0.49, purchased singly, most
anywhere)4
2 1/2 tablespoons crystalline fructoseNotes:
1. Buffered C powder is ascorbic acid whose sourness is balanced by calcium,
magnesium, and potassium—in other words, electrolytes.
2. 1/8 ounce might be more appropriate, depending on the number of the B
vitamin.
3. Jean from Madison Market recommends pricking the capsule with a pin and
squeezing gently.
4. This shortcut unfortunately provides additional amounts of vitamins A, C, D,
E, and K, along with biotin, iodine, zinc, manganese, chromium, and sodium.
Notes:
1. Buffered C powder is ascorbic acid whose sourness is balanced by calcium,
magnesium, and potassium—in other words, electrolytes.
2. 1/8 ounce might be more appropriate, depending on the number of the B
vitamin.
3. Jean from Madison Market recommends pricking the capsule with a pin and
squeezing gently.
4. This shortcut unfortunately provides additional amounts of vitamins A, C, D,
E, and K, along with biotin, iodine, zinc, manganese, chromium, and sodium.
The experienced cook and/or chemist will note two problems with these recipes.
First: They lack vegetable-juice colorings and will appear clear, or possibly
transparent with white specks. Second: a deficiency in fruity flavors.
The solution to both problems would be either to add a sprinkling from a packet
of Kool-Aid (blue raspberry’s my favorite, and pretty) or to omit the
crystalline fructose and replace 1 cup of water with 1 cup of fruit juice. Eight
ounces of Knudson’s Pure Black Cherry Juice ($3.49 per 32-ounce bottle) has the
same 33 grams of sugar as a bottle of VitaminWater. You can even go organic
with, say, Woodstock Farms Organic Pure Pineapple ($3.69 for the same amount),
though here you’ll have to add 7 grams of fructose to achieve the same naturally
stimulating effects as the branded vitamin waters have.
Real fruit juices considerably increase your expenses. However, when you weigh
the benefits of buying and recycling a glass bottle of juice versus inflicting
four 20-ounce plastic bottles of VitaminWater upon Mother Earth, you may come to
the same realization that I did: It’s no longer your call to make, is it?
The experienced cook and/or chemist will note two problems with these recipes.
First: They lack vegetable-juice colorings and will appear clear, or possibly
transparent with white specks. Second: a deficiency in fruity flavors.
The solution to both problems would be either to add a sprinkling from a packet
of Kool-Aid (blue raspberry’s my favorite, and pretty) or to omit the
crystalline fructose and replace 1 cup of water with 1 cup of fruit juice. Eight
ounces of Knudson’s Pure Black Cherry Juice ($3.49 per 32-ounce bottle) has the
same 33 grams of sugar as a bottle of VitaminWater. You can even go organic
with, say, Woodstock Farms Organic Pure Pineapple ($3.69 for the same amount),
though here you’ll have to add 7 grams of fructose to achieve the same naturally
stimulating effects as the branded vitamin waters have.
Real fruit juices considerably increase your expenses. However, when you weigh
the benefits of buying and recycling a glass bottle of juice versus inflicting
four 20-ounce plastic bottles of VitaminWater upon Mother Earth, you may come to
the same realization that I did: It’s no longer your call to make, is it?
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/
Rice A Roni
1 cup long grain rice
1 cup broken pieces of vermicelli pasta
1 Tbsp chicken bouillon granules
1 tsp dried parsley, crumbled
1/8 tsp white pepper
2 Tbsp butter or oil
4 1/4 cups hot water
To serve: Brown the vermicelli and rice in a saucepan with the butter or
oil. Add all other ingredients and cook for 20 minutes. The rice will
be light and fluffy.
Serves: 4
Submitted by: Darlene
Raspado de Chabacano (Apricot Syrup for Shaved Ice)
2 pounds ripe apricots or peaches
1 cup sugar
Pinch of salt
1 tablespoon plus 1 teaspoon freshly squeezed lime juice.
1. Cut apricots into quarters, discarding pits; do not remove peels.
Combine in a pot with sugar and 1 1/2 cups water. Bring to a boil over
high heat, turn heat to low and simmer 10 to 15 minutes, until tender.
Let cool at least 30 minutes, then purée in a blender, in batches if
needed. Add salt and lime juice and blend until smooth. Strain and
discard solids, and refrigerate syrup until completely chilled, at least
2 hours.
2. Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into
cubes or a block, then put through the shaver.
Yield: About 1 quart, or 8 to 10 servings.
Note: If you do not have an ice shaver, pour syrup into a metal baking
pan and put in freezer. Each hour or so, stir frozen bits and liquid
with a sturdy fork, until there is a mix of fine and large ice crystals.
If mixture freezes solid, leave at room temperature for 10 to 15
minutes, then scrape and stir again.
Submitted by: Darlene
Oven Candied Summer Tomatoes
2 1/2 lb ripe medium-size tomatoes
1 cup robust extra virgin olive oil
Salt
Preheat the oven to 400 degrees F. Core the tomatoes and halve
vertically. Do not seed. Leave small tomatoes in halves; cut slightly
larger tomatoes into 4 wedges, medium ones into 6 and large into 8. In
half sheet pan, or two 2 1/2 quart shallow metal baking pans (not glass
or enameled metal), arrange the tomato wedges cut side up, about 1/2 to
1 inch apart. Coat the tomatoes with the olive oil. Sprinkle with the salt.
Bake 30 minutes, then lower the heat to 350 degrees F. and bake another
30 minutes. Turn the heat down to 300 degrees and bake 30 minutes more
or until edges are slightly darkened. If edges are not yet colored, turn
the heat down to 250 degrees F. and bake another 10 to 15 minutes.
Remove the tomatoes from the oven. Cool 20 minutes. Transfer to shallow
glass or china dish and pour their oil over them. Let mellow, uncovered,
at room
temperature 4 to 6 hours.
Layer the tomatoes in a storage container, pouring in their oil, and
refrigerate, covered, for up to 6 days. Or freeze the tomatoes in
sealed, plastic containers for up to 3 months.
Serve at room temperature.
This recipe yields 16 to 32 pieces, depending on the size of your
tomatoes, which serves 4 to 8.
Notes: Use only the best quality ingredients and invest in a good olive
oil and use sea salt for a wonderful minerally taste. My tomatoes did
need that extra baking time at 250 degrees F, about 20 minutes of it,
actually, to achieve that lacy, crusty edge. Remember, do not serve
these tomatoes cold. Great serving these tomatoes atop pasta, toss them,
chopped, with a handful of olives, also chopped, over linguine and found
the dish divine. You could also serve them on an antipasto platter.
Submitted by: Darlene
Magic Roux Powder
You use much less oil in a gumbo with this method.
On a half sheet pan (one of those big commercial style cookie sheets
with a rim, like a big jelly roll pan) spread an entire 5 pound bag of
plain unbleached all purpose flour. Put it in the oven at 350 degrees F.
Every half hour or so, stir it up with a spatula. It takes at least 1
1/2 to 2 hours to toast. Be patient.
Test it by taking some out and stirring it into some water or oil. It
should turn a nice nutty, pecan shell brown. Keep roasting it until it’s
the color you like. (When you use it, you can always make it darker, but
you can’t make it lighter!)
To use: Sauté vegetables in oil / butter / bacon drippings and then
sprinkle the roux powder on them. Mix until it’s well blended and
thoroughly wet. Proceed with the rest of your gumbo recipe.
Store the powder in a tightly sealed jar. It seems to store indefinitely.
Submitted by: Darlene
Liquid Smoke
The process for making L.S. is quite straight forward. Wood is burned
and the smoke is caught in a collector. When it condenses, the result is
a liquid with a very strong smokey flavor. An added benefit is that most
of the tar and ash found in the wood smoke is left behind.
You can make your own L.S. by burning wood in a tall chimenea (one of
those clay Mexican fire pits).
Put a round bunt pan on top of the chimney so the smoke rises through
the hole in the middle of the pan. On top of the bunt pan put an
inverted pie plate, and on top of that put a bag of ice.
The smoke will rise through the center hole of the bunt pan, hit the
cold pie plate, condense, and run down the sides of the plate into the
bunt pan.
Voila!...homemade liquid smoke.
Submitted by: Lane
Homemade Sun Dried Tomatoes in Wine and Herb Marinade
6 pounds ripe Roma (Italian plum) tomatoes
2 cups olive oil, more if needed
2 cups dry red wine
2 tablespoons minced fresh shallots
1 tablespoon salt
2 teaspoons dried thyme
2 teaspoons dried oregano
Cut tomatoes in half lengthwise, almost all way down, leaving 2 halves attached at
very and. Open 2 halves like book and place each, cut side up, on racks.
Bake at 200 degrees about 7 hours until tomatoes are reduced to 1/4 their original
size, and are dark red and shriveled but not hard. Remove racks from oven and let
tomatoes cool 1 hour. Pack into 3 pint jars.
In large bowl, combine oil, wine, shallots, salt, thyme and oregano. Pour over
tomatoes, covering completely. Add extra olive oil if needed. Marinate in
refrigerator overnight before using.
This recipe yields 3 pints
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/
Homemade Oyster Sauce
1/2 lb shucked oysters with liquid
1 Tbsp water
1 tsp salt
2 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
Drain oysters and reserve the liquid. Mince oysters and place in a saucepan. Add
water and reserved liquid and bring to a boil. Reduce heat, cover and simmer about
10 minutes. Remove from heat, add salt and cool completely.
Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding
2 Tbsp. light soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil.
Reduce heat and simmer gently for about 7 minutes.
Cool to room temperature and pour into a sterilized jar. Seal and store in the
refrigerator. This sauce can be kept for several weeks.
Submitted by: Darlene
Homemade Capers
2 c fresh green nasturtium seeds
1 c water
1/4 c salt
1 c sugar
1 c cider vinegar
Wash and drain seeds. Mix water and salt; pour over seeds in jar
or crock. Cover and let stand 2 days.
Drain seeds and pour into sterile glass jar. Heat sugar and vinegar
to boiling; pour over seeds. Seal and store in refrigerator.
Makes 1 pint
Submitted by: Darlene
Gluten Free Cream Sauce
1 Tbsp buttermilk
1 Tbsp cornstarch
1 cup milk, or milk substitute
salt and pepper to taste
Melt the butter in a saucepan. Using a whisk, slowly blend in the cornstarch
until smooth. Gradually add the milk while stirring, and continue stirring as
you bring the mixture to a boil. Boil for 4 to 6 minutes stirring constantly
until you have a smooth white sauce base. If you want a slightly thinner sauce,
cut back a little on the cornstarch; for a thicker sauce add more cornstarch.
Yields: approx. 1 1/8 cups (18 - 1 Tbsp servings).
Note: Here is a great little “no gluten” sauce that uses cornstarch. Add an
herb and spice blend of your choosing to this basic cream sauce and tailor it
to your meal. Additional ingredients can be added to the sauce or you can use
as a prepared cream soup in any recipe.
Makes: 1 1/8 cups
Per Serving (excluding unknown items): 10 Calories; trace Fat (40.0% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 8mg Sodium.
Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0 Fat.
Submitted by: Darlene
Garlic Bread Spread
6 cups shredded Mozzarella Cheese (at room temperature)
1 1/2 cups grated Parmesan Cheese
1 1/2 cups grated Romano Cheese
1 Tbsp coarse ground black pepper
1 cup minced garlic
1 cup Extra Virgin Olive Oil
2 tsp freshly squeezed lemon juice
In a large mixing bowl, add 3 cups Mozzarella Cheese and half of the
remaining ingredients. Using a large spatula, fold until all is blended.
Repeat with remaining ingredients. Put into sterilized pint Mason jars.
Put on sterilized lids and bands. Keep refrigerated. Refrigerator life
is only about two months.
Makes about 5 - 6 pints
Garlic Bread
Slice French or Italian Bread. Spread lightly with butter or margarine.
Spread some of the Garlic Bread Spread on top. Put on foil lined cookie
sheet. Place under broiler for about one minute until cheese melts.
Variation: instead of butter or margarine, spread bread with Pizza Sauce.
NOTES: While this recipe is something I put into a jar, you have to
refrigerate it. It cannot be processed and stored without refrigeration.
Submitted by: Darlene
Flaming Orange Habanera Kimchee
1 large Cabbage, napa
Salt
Water
5 Chiles, habanera
4 Garlic cloves
4 Green onions
1 slice Ginger root; 1/2” thick
1/4 tsp Pepper, cayenne, ground
Cut cabbage into 1-inch slices. Dissolve about 1 to 2 tablespoons salt in enough
water to cover cabbage slices in a non-reactive container. Leave cabbage to soak
in salted water for 12 to 24 hours at room temperature. Rinse cabbage well, drain,
and set aside. Chop peppers (with seeds), green onions, garlic, ginger and mix
with 1 tablespoon salt and cayenne pepper. Pack cabbage in a non-reactive
container, cover with water and gently stir in chopped pepper mixture. Refrigerate
for several days before serving. Keeps quite a while if stored in refrigerator.
Remove kimchee from liquid before serving.
Submitted by: Darlene
Homemade Condensed Cream of Chicken Soup
1 1/2 cups chicken broth
1/2 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/4 tsp parsley
Dash of paprika
1 1/2 cups milk
3/4 cup flour
In a medium sized saucepan, boil chicken broth, 1/2 cup of the milk, and
the seasonings for a minute or two. In a bowl, whisk together the
remaining one cup of milk and flour. Add to boiling mixture and continue
whisking briskly until the mixture boils and thickens.
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/
Apple Grape Syrup
1 1/2 cups sugar
1/2 cup grape juice, preferably red
1 cup unsweetened apple juice or cider
3/4 cup freshly squeezed lime juice.
1. Combine sugar and 1 1/2 cups water in a pot and bring to a boil over
high heat, stirring often to dissolve sugar. Pour into bowl, cool to
room temperature, then refrigerate. When cold, mix in remaining
ingredients and refrigerate until completely chilled, at least 2 hours.
2. Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into
cubes or a block, then put through the shaver.
Yield: About 1 quart, or 8 to 10 servings.
Note: If you do not have an ice shaver, pour syrup into a metal baking
pan and put in freezer. Each hour or so, stir frozen bits and liquid
with a sturdy fork, until there is a mix of fine and large ice crystals.
If mixture freezes solid, leave at room temperature for 10 to 15
minutes, then scrape and stir again.
Submitted by: Darlene
Arab Simple Syrup - Qatar
3 cups sugar
1 1/2 cups water
1/4 tsp fresh lemon juice
1 tsp rose water
1 tsp orange blossom water
Combine the sugar and 1 1/2 cups water in a saucepan and heat over high
heat, stirring until the sugar dissolves. Bring to a boil and continue
to boil for 3 minutes. Reduce the heat to medium, stir in the lemon
juice, and cook for 10 minutes. Then remove the pan from the heat and
stir in the rose water and orange blossom water. Set aside to cool.
Makes 2 1/2 cups (10 - 1/4 cup servings)
Note: Qatar is as ubiquitous as zaatar, the thyme spice mixture, in the
Arab kitchen. Few Middle Eastern desserts are ever presented without the
sheen of this glistening, delicately flavored sugar syrup. Pastries are
dunked, and often soaked, in it; it may be drizzled over a whole platter
of pastries just before serving; and sometimes it is served on the side.
There is one rule of thumb when using this syrup: If the dessert is hot,
the Qater should be cold when you use it; if the dessert is cold, the
Qater should be hot.
Store any leftover syrup in a glass jar with a tight fitting lid and use
it over pancakes. It will keep for 1 week.
Makes: 2 1/2 cups
Per Serving (excluding unknown items): 232 Calories; 0g Fat (0.0%
calories from fat); trace Protein; 60g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 2mg Sodium.
Exchanges: 0 Fruit; 4 Other Carbohydrates.
Submitted by: Darlene
Better Than Hamburger Helper’s Stroganoff
Salt as needed
12 oz wide egg noodles
1 Tbsp olive oil
1 small onion, chopped
1 lb lean ground beef
6 oz mushrooms, sliced
2 Tbsp all purpose flour
1/2 cup dry sherry
1 cup beef broth
2 Tbsp chopped fresh dill
1/2 cup sour cream
Pepper to taste
Bring a large pot of salted water to a boil; add the noodles and cook
until they are al dente.
Heat the old in a large heavy skillet over medium-high heat. Add the
onion and saute until tender, about 5 minutes. Add the meat and saute
until browned, breaking it up into small pieces with a spoon, about 5
minutes. Drain excess grease.
Add the mushrooms and saute until tender, about 5 minutes. Sprinkle in
the flour and cook, stirring constantly for about 2 minutes.
Add the sherry and bring to a boil. Add the broth and dill; simmer and
stir until slightly thickened, about 5 minutes.
Reduce heat to medium. Add the sour cream and stir until heated through
— do no let the mixture boil. Season with salt.
Drain noodles; transfer them to a large bowl. Add the stroganoff mixture
and season with pepper; toss thoroughly.
Yield: 4 Servings
PER SERVING: 685 calories, 36 g protein, 71 g carbohydrate,28 g fat
(11 g saturated), 92 mg cholesterol, 89 mg sodium, 1 gm fiber.
Submitted by: Darlene
Chinese Dry Marinade
3 Tbsp brown sugar
1 1/2 tsp paprika
1 tsp salt
3/4 tsp ground tumeric
1/4 tsp celery seed
1/4 tsp dry mustard
Combine ingredients and use for marinade for whatever you are
going to grill, broil, fry up or roast.
Submitted by: Darlene
Chipotles in Adobo Sauce
7 to 10 medium sized dried chipotle chilies, stemmed and slit lengthwise
1/3 cup onion, cut into 1/2 inch slices
5 Tbsp cider vinegar
2 cloves garlic, sliced
4 Tbsp ketchup
1/4 tsp salt
3 cups water
Combine all ingredients in a pan, cover, and cook over very low heat for 1 to 1
1/2 hours, until the chilies are very soft and the liquid has reduced down to 1
cup.
This recipe will keep for several weeks in the refrigerator in an airtight
container.
For chipotle puree, place cooked chipotles and sauce in a blender, and puree. Put
through a fine sieve to remove seeds.
Submitted by: Darlene
Making Demi Glace at Home
Demi glace is a rich concentrated brown stock that is carefully reduced
until it forms a deep meaty flavored glaze.
This intensely flavored reduction is used as a base for producing
wonderful, rich, velvety sauces and soups. Unfortunately, making demi
glace at home takes a tedious 25 plus hours including buying and
roasting bones, simmering, watching, straining, and cleaning up.
Making Demi Glace requires Sauce Espagnole, a lot of Brown Stock, and a
lot of patience.
CLASSIC DEMI GLACE RECIPE
DEMI GLACE
Yield: 1 gallon
1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni
In a stock pot, combine the Espagnole sauce, brown stock and bouquet
garni, together, over medium-high heat. Bring up to a boil, reduce the
heat to medium and a simmer until the liquid reduces by half, about 1
1/2 hours. Skim the liquid occasionally, for impurities. Season with
salt and pepper. Strain through a China Cap or tightly meshed strainer.
ESPAGNOLE SAUCE Yield: 1 gallon
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large sauté pan,
heat the bacon fat. Add the vegetables. Season with salt and pepper.
Sauté until wilted, about 5 minutes. Stir the tomato puree into the
vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add the
bouquet garni and continue to simmer, skimming as needed. Season with
salt and pepper.
Simmer the sauce for about 45 minutes. Strain the sauce through a China
cap or tightly meshed strainer. Yield: 1 gallon
BASIC BROWN STOCK Yield: 2 gallons
8 pounds veal marrow bones sawed into 2-inch pieces
6 pounds beef marrow bones sawed into 2-inch pieces
16 ounces tomato paste
4 cups chopped onions
2 cups chopped carrot
2 cups chopped celery
4 cups dry red wine
1 bouquet garni
Salt and pepper
16 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and
roast for 1 hour. Remove the bones from the oven and brush with the
tomato paste.
In a mixing bowl, combine the onions, carrots, and celery together. Lay
the vegetables over the bones and return to the oven. Roast for 30
minutes. Remove from the oven and drain off any fat.
Place the roasting pan on the stove and deglaze the pan with the red
wine, using a wooden spoon, scraping the bottom of the pan for browned
particles. Put everything into a large stockpot. Add the bouquet garni
and season with salt. Add the water. Bring the liquid up to a boil and
reduce to a simmer.
Simmer the stock for 4 hours, skimming regularly. Remove from the heat
and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/
Homemade Marshmallow Fluff (Cream)
3 egg whites, room temperature
2 cups light corn syrup
1/2 tsp salt
2 cups sifted powdered (confectioner’s) sugar
1 Tbsp pure vanilla extract
In large bowl of an electric mixer, add egg whites, corn syrup, and
salt. Using your electric mixer on high speed, mix for approximately 5
minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla
extract just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your
recipes. Use immediately, or refrigerate in a covered container for up
to 2 weeks.
Makes a large quantity.
Submitted by: Darlene
Marshmallow Syrup
One of the ingredients commonly found in commercially produced
marshmallows is high-fructose corn syrup, but you can make your own
syrup from cane sugar. It takes about 30 minutes to make approximately 1
quart, which will keep in a covered jar for as long as 2 months at room
temperature.
This recipe can be doubled or tripled if you are going to be making a
lot of marshmallows; just be sure to use a pan large enough to allow for
the ingredients to boil if you increase the recipe. If you don’t allow
the syrup to cool for 15 minutes before ladling into glass jars, it will
crystallize.
2 cups water
5 1/3 cups granulated cane sugar
1 teaspoon cream of tartar Pinch of salt
Place the ingredients in a heavy 4-quart pan, stirring gently with a
heatproof spatula until the sugar is moistened. Bring to a boil over
medium-high heat, and cover the pan for 2 minutes to allow the steam to
wash any sugar crystals from the sides of the pan. Then uncover the pan,
insert a candy thermometer, and increase the heat to high until it
reaches 240 degrees. Do not stir it at all after you have removed the
lid, or the syrup will crystallize as it cools.
Remove the syrup from the heat and let it cool for 15 minutes. Ladle it
into clean jars and attach the lids.
If the syrup begins to form crystals at the bottom of the jar, don’t be
alarmed; pour out the amount of syrup you need when you use it, without
scraping the jar.
Discard any crystallized part that is left.
Makes about 1 quart
Nutrition information per 1 tablespoon serving: 68 calories, 0 fat, 0
cholesterol, 0 protein, 17 grams carbohydrates, no dietary fiber, 2
milligrams sodium.
This is your most basic marshmallow recipe. Garnish marshmallows with
the basic coatings listed below, or roll them in colored sugars, stud
them with mini chocolate chips or drizzle them with caramel.
Vegetable cooking spray for coating pan
For the bloom:
1/2 cup plus 2 tablespoons cold water
1 1/2 tablespoons vanilla extract
3 tablespoons unflavored gelatin
For the base:
3/4 cup water
1 1/4 cups Marshmallow Syrup (see recipe) Pinch of salt
1 1/2 cups granulated cane sugar
Basic coating:
1 1/2 cups confectioners’ sugar
1/2 cup cornstarch
Spray the bottom and sides of a 9 by 13 inch or 11 by 15 by 1 inch pan
or another mold you will be using for the batter with vegetable cooking
spray, and wipe it lightly with a paper towel, leaving only a thin film
of oil.
For the bloom: Measure the cold water into a measuring cup and add the
vanilla. Place the gelatin into a small bowl and pour the water and
vanilla over it, stirring with a whisk or fork until there are no lumps.
Set the bowl near the stove.
For the base: Place the water, syrup, salt and sugar, in that order,
into a 4 quart pan. Bring the mixture to a boil over medium high heat.
Then place a lid on the pan and boil it, covered, for 2 minutes. This
step is essential to eliminate sugar crystals on the side of the pan
that might cause the marshmallows to crystallize.
Remove the lid, insert a candy thermometer, and continue boiling until
the thermometer reaches 250 degrees F. Do not stir the mixture after the
lid has been removed. Remove the thermometer and gently stir in the
bloomed gelatin.
Pour the batter into the bowl of an electric stand mixer. Beat it on
high speed for 10 to 12 minutes, using the wire whisk attachment. Cover
the mixer with a clean kitchen towel for the first 3 to 4 minutes to
avoid splattering hot liquid.
At first, the marshmallow batter will look very watery; as it beats, it
will become thick, white and glossy and will increase in volume by two
to threefold. Remove the bowl from the mixer stand and spread the batter
into the pan. Smooth the top with a spatula, or wet your hand and smooth
the mixture with your palm. Let the pan sit at room temperature,
uncovered, for at least 4 hours or overnight.
For the coating: Sift the sugar and cornstarch together, or pulse in a
food processor until there are no lumps. Store the coating indefinitely
in an airtight container.
To cut: Prepare the cutting surface by lightly sprinkling with coating
mixture. Ease the marshmallows away from the sides of the pan and flip
the pan over, gently releasing the slab onto the surface. Cut the
marshmallows with a pizza cutter into the desired shape. Toss the cut
marshmallows with coating mix, shaking off any excess. Store in an
airtight container for as long as a week.
Coating variations: For gingerbread, add 1 1/2 teaspoons ginger, 1
teaspoon cinnamon and 3/4 teaspoon cloves to the basic coating. For
cocoa-ancho chile, add 1/2 cup unsweetened natural cocoa and 2 teaspoons
ancho chile powder to the basic coating. For cinnamon, add 2 to 3
teaspoons ground Vietnamese cinnamon to the basic coating.
Makes 36 servings.
Nutrition information per marshmallow: 86 calories, 0 fat, 0
cholesterol, trace protein, 21 grams carbohydrates, trace dietary fiber,
4 milligrams sodium.
Vegetable cooking spray for coating pan
For the bloom:
3 tablespoons unflavored gelatin
1 1/2 cups 100 percent passion fruit or mango juice concentrate or nectar
For the base:
1 cup 100 percent passion fruit or mango juice concentrate or nectar
1 1/4 cups Marshmallow Syrup (see recipe) Pinch of salt
1 3/4 cups granulated cane sugar
For the coating:
Coconut flakes
Coat a 9 by 13 inch or 11 by 15 by 1 inch pan with vegetable cooking
spray, wiping it lightly with a paper towel so that only a thin film of
oil remains.
For the bloom: Place the gelatin in a small bowl and whisk in the juice
until smooth. Set the bowl near the stove.
For the base: Place all the ingredients into a heavy 4-quart saucepan
over medium-high heat, stirring to moisten all the sugar. Bring the
mixture to a boil, cover the pan, and boil for 2 minutes. Remove the
cover, insert a candy thermometer, and cook the base to 250 degrees. Do
not stir the mixture after the lid has been removed. Turn off the heat,
remove the thermometer, and gently stir in the bloom.
Pour the batter into the bowl of a stand mixture with a wire whisk
attachment and gradually increase the speed to high, beating the mixture
for 10 minutes. (Cover the mixture with a clean kitchen towel for the
first 3 to 4 minutes to avoid splattering.) Spread the batter into a
prepared pan and let cure, uncovered, for at least 4 hours or overnight.
Spread coconut flakes evenly in a single layer on a baking sheet. Bake
for 20 to 30 minutes in a 325 degree F. oven, stirring often. Allow to
cool.
Cut the marshmallows and coat with the toasted coconut flakes.
Makes 36 servings.
Nutrition information per marshmallow: 86 calories, 0 fat, 0
cholesterol, trace protein, 21 grams carbohydrates, trace dietary fiber,
8 milligrams sodium.
This recipe is from “Marshmallows: Homemade Gourmet Treats” (Gibbs,
Smith, 2008) by Eileen Talanian.
Vegetable cooking spray for coating pan
For the bloom:
3 tablespoons unflavored gelatin
1/2 cup plus 2 tablespoons cold water
For the base:
3/4 cup water
1 1/4 cups honey Pinch of salt
1 1/2 cups granulated cane sugar
2 to 3 tablespoons lavender, in a tea ball
Coat a 9 by 13 inch or 11 by 15 by 1 inch pan with vegetable cooking
spray, wiping it lightly with a paper towel so that only a thin film of
oil remains.
For the bloom: Place the gelatin into a small bowl and whisk in the
water until there are no lumps. Set the bowl near the stove.
For the base: Place the water, honey, salt and sugar, in that order,
into a 6-quart pan. Bring the mixture to a boil over medium-high heat,
put the tea ball in the pan so that the lavender is immersed in the
base, and turn off the heat. Cover the pan and let the lavender steep
for 30 minutes.
Bring the base back to a boil, covered, for 2 minutes. Remove the lid,
insert a candy thermometer, and continue boiling until the thermometer
reaches 250 degrees. Do not stir the mixture after the lid has been
removed.
Remove the thermometer and tea ball, and gently stir in the bloomed
gelatin.
Pour the batter in an electric stand mixer fitted with a wire whisk and
gradually increase the speed to high, beating for 10 to 12 minutes.
(Cover the mixer with a clean kitchen towel for the first 3 to 4 minutes
to avoid splattering hot liquid.)
Spread the batter into the prepared pan, smoothing the top. Let the
batter cure at room temperature, uncovered, for at least 4 hours or
overnight. Cut and coat as desired with Basic Coating and garnish with
edible flowers.
Makes 36 servings.
Nutrition information per marshmallow: 73 calories, 0 fat, 0
cholesterol, trace protein, 19 grams carbohydrates, trace dietary fiber,
7 milligrams sodium.
. Candy thermometer
. Small wire whisk
. Heavy-duty stand mixer with wire whisk attachment
. Pizza cutter
. Clean jars for marshmallow syrup
. Heatproof spatula
. Cookie cutters (optional)
. An old work shirt or apron (although the sugar washes out, making
marshmallows is a sticky endeavor)
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Make%20Your%20Own/
Red Chile Marinade (Adobo)
12 guajillo chilies, stemmed and seeded
8 cloves garlic, unpeeled
1/2 inch piece of stick cinnamon
2 cloves
8 black peppercorns
2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried thyme
1/8 tsp cumin seeds
1/2 cup cider vinegar
juice of one lime
Place a heavy duty skillet over a medium flame and add the garlic cloves. Cook
approximately 10 minutes, turning frequently.
Remove garlic when soft and peel the cloves. Add the chilies to the skillet and
toast briefly, about 15 seconds, on each side.
Place the chilies in a bowl and cover them with boiling water, making sure all
of the chilies are submerged. Let the chilies soak 30 minutes. Drain the
chilies, discarding the soaking water.
Pulverize the spices in a mortar or spice grinder. Place all ingredients
(Chilies, garlic, spices, vinegar, and lime juice) in blender and pulse until
smooth.
Strain the paste through a medium sieve.
This paste will keep indefinitely in the refrigerator.
Variation: Use 8 ancho chilies instead of guajillos for a sweeter marinade.
Submitted by: Darlene
Tartar Sauce
6 fl oz whole or semi skimmed milk
4 fl oz white wine vinegar
1 Tbsp white sugar
1 Tbsp french mustard
4 oz butter
4 eggs (preferably free range)
Salt and ground white pepper
4 tsp chopped capers
4 tsp chopped gherkins
4 tsp chopped parsley
4 tsp of chopped chives
2 Tbsp of lemon juice
Put the milk, white wine vinegar, sugar, mustard, butter and eggs into a
pan and add salt and pepper to taste.
Whisk together until blended and then heat gently, whisking all the
time, until the mixture thickens. Do not allow to boil or the eggs will
curdle.
Stir in the capers, gherkins, parsley and chives and allow to warm through.
Stir in the lemon juice.
Pour into hot sterilized bottles or jars and seal.
Makes about 1 1/2 cups
Note: This will only keep for about 3 months in a refrigerator, 6 weeks
in a cool, dark place and only about a week once opened. It’s better to
split it into 3 small jars.
Submitted by: Darlene
Spicy Spicy Mustard Sauce
1 quart white vinegar
1 1/2 lb sugar
1/2 tsp black pepper
1/4 cinnamon stick
1 1/2 tsp crushed red pepper
1 tsp cumin
1/2 tsp chili powder
2 tsp Cajun seasoning
1 tsp garlic powder
2 oz red wine vinegar
1 quart prepared mustard
2 Tbsp pureed garlic
2 Tbsp pureed onion
1 1/2 cups honey
1 Tbsp lime juice
1 tsp grated orange peel
2 Tbsp pureed shallots
Mix all ingredients well. Adjust sweetness and salt to taste.
Makes about 1/2 gallon sauce
Submitted by: Darlene
Soy Sauce Substitute
No, it’s not real soy sauce. But i think you might be surprised how little you’ll
notice the difference from the 300 mg or more per tablespoon stuff.
2 Tbsp Sodium Free Beef Bouillon
2 tsp Red Wine Vinegar
1 tsp Molasses
1/8 tsp Ground Ginger
dash Black Pepper
dash Garlic Powder
3/4 cup Water
In small sauce pan, combine and boil gently uncovered about 5 minutes or until
mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.
Diabetic Exchanges: 0 Starch, 0 Fruit, 0 Milk, 0 Other Carbohydrates, 0 Vegetable,
0 Lean Meat, 0 Very Lean Meat, 0 Fat
Submitted by: Darlene
Sazon Preparado (Prepared Seasoning)
3 medium onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 large garlic cloves, peeled and chopped
1 tablespoon oregano
1 cup scallions, chopped, both green and white parts
1/2 cup parsley, coarsely chopped
1/2 cup coriander, chopped
1 teaspoon Tabasco sauce
1 tablespoon sweet paprika
1 cup tomato paste
1 cup olive oil
1/2 cup white vinegar
Salt, to taste
Combine all ingredients and blend, bit by bit, to a purée in blender. Pour into
saucepan and simmer, stirring constantly, for 5 minutes.
Cool and bottle. Used to flavor stews, beans, rice and vegetables. Easy to make
and useful to have on hand.
Yield: 6 cups
NOTE: This seasoning is used in the Dom republicand the Caribbean. Best used to
flavor stews, beans, rice and vegetables. Easy to make and useful to have on
hand.
Submitted by: Darlene
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