Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Recall of Children’s BENADRYL® Allergy FASTMELT® Tablets and Junior Strength MOTRIN® Caplets
Sat, 27 Nov 2010 08:22:00 -0600
In consultation with the U.S. Food and Drug Administration (FDA), McNeil Consumer Healthcare, Division of McNEIL-PPC, Inc. has initiated a voluntary recall of all product lots of Children’s BENADRYL® Allergy FASTMELT® Tablets, in cherry and grape flavors, that were distributed in the United States, Belize, Barbados, Canada, Puerto Rico, St. Martin, and St. Thomas and all product lots of Junior Strength MOTRIN® Caplets, 24 count, that were distributed in the United States.
http://www.fda.gov/Safety/Recalls/ucm235002.htm
Recall of ROLAIDS® Extra Strength Softchews
Sat, 27 Nov 2010 08:12:00 -0600
In consultation with the U.S. Food and Drug Administration (FDA), McNeil Consumer Healthcare, Division of McNEIL-PPC, Inc. has initiated a voluntary recall of one product lot of ROLAIDS® Extra Strength Softchews, Cherry Flavor, 36 count package distributed in the United States.
http://www.fda.gov/Safety/Recalls/ucm234996.htm
Recall of Tylenol Cold Liquid Products
Sat, 27 Nov 2010 09:42:00 -0600
In consultation with the U.S. Food and Drug Administration (FDA), McNeil Consumer Healthcare, Division of McNEIL-PPC, Inc., is recalling, from the wholesale and retail level, three TYLENOL® Cold Multi-Symptom liquid products in order to update the labeling for these products. The specific products involved, listed below, are sold in the United States.
http://www.fda.gov/Safety/Recalls/ucm234997.htm
This message consists of the following:
1. Lowe’s Stores Recall to Repair Roman Shades and Roll-Up Blinds; Two Near Strangulations Involved Young Children,
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11054.html
2. CPSC Public Calendar, http://www.cpsc.gov/calendar.html
Weekly Harvest Newsletter
Sustainable Agriculture News Briefs - December 1, 2010
Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service website. The Weekly Harvest Newsletter is also available online.
http://attra.ncat.org/newsletter/archives.html#wh
News & Resources
* Guide to Environmental Markets for Farmers and Ranchers Released
* Report Says Declining Phosphate Supplies Pose Threat to Global Food Security
* Report Examines Impact of Grass-based Organic Dairy Farming
* Tile Drainage Contributes to Gulf Dead Zones
* North Carolina Local Food Campaign Passes $2 Million Mark
* Livestock Selection for Quick Growth Compromises Disease Immunity
Funding Opportunities
* Western IPM Center Special Issues Grants
* Biotechnology Risk Assessment Research Grants Program
* Michigan Project GREEEN
Coming Events
* Horticulture Industries Show Conference
* Future Harvest - CASA Annual Conference
* Michigan Family Farms Conference
__________________________________________________
News & Resources
Guide to Environmental Markets for Farmers and Ranchers Released
American Farmland Trust has released A Guide to Environmental Markets for Farmers & Ranchers, a new publication designed to help farmers and landowners assess
environmental market opportunities, find more information, and better understand the risks in this marketplace. By definition, an environmental market is simply a market in which the products being bought and sold are environmental resources—both tangible things like conserved water or wetland acreage and less-tangible things like soil carbon storage, cleaned water, and renewable kilowatts. Some examples of environmental markets include reducing greenhouse gasses, improving water quality, restoring wetlands, protecting wildlife habitat, conserving water, generating renewable energy and others. While the guide was written for farmers and ranchers in Washington state, it also provides basic information that applies to environmental markets across the United States. The guide is available online (http://www.farmland.org/documents/GuidetoEnvironmentalMarketsforFarmersandRanchers.pdf).
Related ATTRA publication: Federal Conservation Resources for Sustainable Farming and Ranching (http://www.attra.ncat.org/attra-pub/federal_resources.html)
http://www.farmland.org/news/pressreleases/Guide-to-Environmental-Markets-for-Farmers-and-Ranchers.asp
Report Says Declining Phosphate Supplies Pose Threat to Global Food Security
A new report from the UK’s Soil Association reveals that supplies of phosphate rock are running out faster than previously thought and that declining supplies and higher
prices of phosphate are a new threat to global food security. For instance, without fertilization from phosphorus it has been estimated that wheat yields could more then halve in coming decades. Recent analysis suggests that the world may hit ‘peak’ phosphate as early as 2033, after which supplies will become increasingly scarce and more expensive. The report notes that different farming systems vary enormously in their reliance on mined phosphate, and says that organic farms are more resilient to the coming phosphorus rock ‘shock’. In addition, the report recommends a radical change in the way we treat human excreta, a rich source of natural phosphate. The report calls for a change to EU organic regulations to allow the use of human sewage on agricultural land. The complete report “A rock and a hard place: Peak phosphorus and the threat to our food security” is available online.
http://www.soilassociation.org/peakphosphate.aspx
Report Examines Impact of Grass-based Organic Dairy Farming
A report recently released by The Organic Center (TOC) says organic dairy farming systems promote cow health and longevity by placing less stress on cows and feeding them healthier forage-based diets, while also improving the
nutritional quality of milk. “A Dairy Farm’s Footprint: Evaluating the Impacts of Conventional and Organic Farming Systems” compares milk and meat production and revenue earned, feed intakes, the land and agricultural chemicals needed to produce feed, and the volume of wastes generated by representative, well-managed conventional dairy farms and also representative, well-managed organic farms. A team of dairy specialists worked with TOC to build the “Shades of Green” (SOG) dairy farm calculator that was used in the comparisons. The Organic Center has released, free of charge, the SOG calculator, the full model results comparing the four representative farms, and a 92-page report providing detailed documentation and user instructions for the SOG calculator. This Critical Issue Report, the SOG calculator, and the user manual are available online (http://www.organic-center.org/sog.html).
http://www.organic-center.org/news.pr.php?action=detail&pressrelease_id=34
Tile Drainage Contributes to Gulf Dead Zones
The tile drainage systems in upper Mississippi farmlands—from southwest Minnesota to across Iowa, Illinois, Indiana and Ohio—are the biggest contributors of nitrogen runoff into the Gulf of Mexico, reports a Cornell/University of Illinois-Urbana study. To estimate nitrogen inputs and outputs, researchers constructed
a database that included 1977-2006 data on corn, soybeans and other crops, livestock and manure, fertilizer inputs, atmospheric deposition of nitrogen and human populations for 1,768 counties within the entire Mississippi River basin. These data were then entered into a computer model designed to show nitrate yields for every county in the Mississippi River basin. The results revealed that the dominant source of nitrogen loss into the Mississippi came from fertilized cornfields on tile-drained watersheds in the upper Mississippi River basin, along with areas in southeastern Missouri and northeastern Arkansas. To reduce such runoff, solutions include installing wetlands in areas where tiles drain to biofilter the water, and fertilizing fields in the spring instead of the fall. The researchers also say cover crops and diversified crop rotations would significantly reduce nitrogen losses.
http://www.news.cornell.edu/stories/Nov10/DeadZones.html
North Carolina Local Food Campaign Passes $2 Million Mark
Since July, North Carolinians participating in the 10% Campaign have spent more than $2 million on food from local sources. The 10% Campaign is an effort to educate and encourage consumers to spend 10 percent of their food dollars on locally sourced food. Through the campaign website (http://www.nc10percent.com/) North Carolina consumers and businesses sign up and pledge to buy local food. Each week, participants receive a campaign e-mail, asking them to report how much they spent on local food that week. “We are excited that the 10% Campaign has reached the $2 million milestone in its first four months. I believe this is a reflection of the true commitment that North Carolina consumers have shown for their own local food systems,” said Teisha Wymore, 10% Campaign manager. “As campaign participation grows, the dollars spent on local food also will continue to grow.”
http://www.cefs.ncsu.edu/newsevents/news/2010/2010-11-23-pr-campaign-reaches-2million.html
Livestock Selection for Quick Growth Compromises Disease Immunity
Dutch researchers say that selection of livestock animals for quick growth is at the expense of natural immunity against diseases, reports World Poultry.net. Ecophysiologists from Groningen University, the Netherlands, have published an article in the scientific journal Functional Ecology that reveals that selection for growth does indeed compromise immune function. The research studied the immune systems of poultry that had been selected for growth for several generations. Virtually without exception, it was shown that selection for rapid growth went at the expense of the immune system’s efficacy.
http://www.worldpoultry.net/news/research-selection-for-quick-growth-leads-to-animal-disease-8200.html
>> More Breaking News (http://attra.ncat.org/news/)
__________________________________________________
Funding Opportunities
Western IPM Center Special Issues Grants
The Western Integrated Pest Management Center announces the availability of funds and requests proposals to address special issues
in the West. Geographically, the Center covers the following states and territories: Alaska, Arizona, California, Colorado, Hawaii, Idaho, Montana, Nevada, New Mexico, Oregon, Utah, Washington, Wyoming, American Samoa, Federated States of Micronesia, Guam and Northern Marianas. Special issues funding may be requested to bring together a group of people to address emerging issues such as a new pest, water issues, development of proposals for larger grants based on documented stakeholder needs, or development of Pest Alerts. The Western IPM Center will give priority to requests that are multi-state in scope. Projects must be completed within one year of funding and be single-issue oriented. The maximum amount for a request is $5,000. Applications from private individuals and institutions, businesses, commodity organizations, and governmental and non-governmental organizations are invited.
Funds are available until exhausted.
http://www.wrpmc.ucdavis.edu/
Biotechnology Risk Assessment Research Grants Program
The purpose of the BRAG program is to support the generation of new information that will assist Federal regulatory agencies in making science-based decisions about the effects of introducing into the environment genetically engineered organisms, including plants, microorganisms (including fungi, bacteria, and viruses), arthropods, fish, birds, mammals and other animals excluding humans. Investigations of effects on both managed and natural environments are relevant. Applications may be submitted by any United States public or private research or educational institution or organization for funding up to $1 million.
Applications are due February 2, 2011.
http://nifa.usda.gov/funding/rfas/biotech_risk.html
Michigan Project GREEEN
Project GREEEN (Generating Research and Extension to meet Economic and Environmental Needs) is Michigan’s plant agriculture research initiative housed at Michigan State University. The Project GREEEN Directors’ Action Team announces a request for proposals for new fiscal year 2011 projects and current projects eligible for continued funding. All proposals must address critical needs of Michigan’s plant industries, which are listed online and include particular crop research and general organic research.
Proposals are due January 12, 2011.
http://greeen.msu.edu/ForResearchers/2010RequestforProposals/tabid/105/Default.aspx
>> More Funding Opportunities (http://attra.ncat.org/funding/)
__________________________________________________
Coming Events
Horticulture Industries Show Conference
January 14-15, 2011
Ft. Smith, Arkansas
The 30th Annual Horticulture Industries Show involves two days of educational programs and trade show activities for people with horticultural interests in Oklahoma, Arkansas, and surrounding states. The theme of this year’s conference is “4 Season Farming: Meeting the Demand for Locally Grown Specialty Crops Year Round”. The agenda features keynote presentations, educational sessions, a trade show, and networking opportunities.
http://www.hortla.okstate.edu/his/
Future Harvest - CASA Annual Conference
January 14-15, 2011
Reisterstown, Maryland
This 12th annual conference is called “We Are What We Eat: Community Health Through Sustainable Farming.” The schedule includes pre-conference tours, workshops, panels and networking opportunities. Tracks include sustainable fruits and vegetables, grass-based systems, value-added, urban agriculture, and sustainable communities.
http://www.futureharvestcasa.org/index.php?option=com_content&view=article&id=68&Itemid=93
Michigan Family Farms Conference
January 15, 2011
Battle Creek, Michigan
The 8th annual Michigan Family Farms Conference will discuss challenges and growth opportunities for family farms. Connect with other growers and great resources, network, and learn about organic certification, hoophouses, agritourism and local markets, urban school gardening, food safety, niche marketing, alternative energy, CSAs and much more.
http://www.miffs.org/mffc/index.asp
>> More Events (http://attra.ncat.org/calendar/)
__________________________________________________
New & Updated Publications
Potting Mixes for Certified Organic Production
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=47
Energy-Efficient Lighting for the Farm
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=341
Federal Conservation Resources for Sustainable Farming and Ranching
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=280
Question of the Week
What are some resources for advertising and finding sustainable agriculture jobs?
http://attra.ncat.org/calendar/question.php/2010/11/30/what-are-some-resources-for-advertising-and-finding-sustainable-agriculture-jobs
Ask a Sustainable Agriculture Expert
Submit questions to our professional staff online
http://attra.ncat.org/ask.php
ATTRA Webinar
Innovative No-Till: Using Multi-Species Cover Crops to Improve Soil Health
Thursday, December 16
11:00 AM Mountain Standard Time
http://attra.ncat.org/webinars2010/covercrops
ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.ncat.org/espanol/boletin.php
Subscribe to the Weekly Harvest
https://www.thedatabank.com/dpg/427/personal2.asp?formid=signup
Comments? Questions?
Contact us
http://attra.ncat.org/management/contact.html
Weekly Harvest and ATTRAnews Archives
Digital versions of recent and archived Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
http://attra.ncat.org/newsletter/archives.html
The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT) (http://www.ncat.org). The project is funded through a cooperative agreement with the United States Department of Agricultures Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html).
Visit the NCAT Web site for more information on our other sustainable agriculture and energy projects.
http://www.ncat.org/sarc_current.php
copyright 2010 NCAT
Recall of Mylanta and Alternagel Liquid Products
Wed, 01 Dec 2010 14:21:00 -0600
In consultation with the U.S. Food and Drug Administration (FDA), Johnson & Johnson-Merck Consumer Pharmaceuticals, Co. (JJMCP) is recalling, from the wholesale and retail level, twelve MYLANTA® liquid products and one AlternaGEL® liquid product. JJMCP is conducting the recall in order to update the labeling for these products.
http://www.fda.gov/Safety/Recalls/ucm235376.htm
Thought for the Day
Even if you think you’re on the right track, you’ll get run over if you
just sit there.
Will Rogers
NancyLand Online Recipes for Tuesday
http://www.nancyskitchen.com/RecipesNov2010/recipes-nov30.html
Amish and Pennsylvania Dutch Recipes
http://www.nancyskitchen.com/amish-recipes/
Potato Recipes
http://www.nancyskitchen.com/potato_recipes.htm
Enjoyed the recipes. Thanks, Ruth.
This message consists of the following:
1. The First Years(r) Recalls American Red Cross(r) Cabinet Swing Locks; Latches Can Fail to Prevent Access by Children,
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11056.html
2. AmerTac Recalls Night Lights Due to Fire and Burn Hazard, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11057.html
3. CPSC Gives Consumers a Holiday Home Decorating Safety Guide; Top Tips to Prevent Holiday Decorating-Related Fires and Injuries,
http://www.cpsc.gov/cpscpub/prerel/prhtml11/11055.html
Parmesan Bread Wreath
When it comes to Christmas Eve, the more festive the table, the better.
Believe it or not, different dinner courses can be turned into Christmas
decorations. Take this edible wreath—one glimpse of it and you’ll have the
entire table humming “It’s Beginning to Look a Lot Like Christmas.”
1 loaf (1 pound) frozen bread dough, thawed slightly
1/2 cup (1 stick) butter, softened
1 jar (2 ounces) pimientos, drained and finely chopped
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon onion powder
Coat a baking sheet with nonstick cooking spray. Cut the bread dough into
twelve equal slices and place in a circle, with the slices slightly
overlapping, on the baking sheet. Coat lightly with nonstick cooking spray,
cover with plastic wrap, and allow to rise for 1 hour, or until doubled in
size. Preheat the oven to 400°f. Remove the plastic wrap and bake the wreath
for 18 to 20 minutes, or until lightly browned. Meanwhile, in a small bowl,
combine the remaining ingredients; mix well. Remove the wreath from the oven
and spread some of the butter mixture evenly over the top; reserve the
remaining butter mixture. Return the wreath to the oven and bake for 3 to 4
minutes, or until golden. Serve with the remaining butter mixture on the
side.
TIP: If you want, sprinkle a little extra grated Parmesan cheese on top just
before serving.
GREAT GO-ALONG: You might want to form the remaining butter mixture into a
log on a piece of plastic wrap and freeze it while the bread finishes
baking. Then you can slice the log into butter rounds for serving with the
warm bread.
Another Group Owned By *~Beth~*
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/
Sweetened Condensed Milk
Recipe By : Real Food for Real People
Serving Size : 64 Preparation Time :0:00
Categories : O.A.M.C.
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup Water
2 cups Sugar
1/4 cup Margarine
4 cups Powdered Milk
1 tablespoon Vanilla
In a large saucepan, bring water to a boil and remove from heat. Add sugar and margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla, then blend until smooth. Stores well in refrigerator for up to 2 months.
Description: “equal to about 4 cans sweetened condensed milk”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 71 Calories; 3g Fat (35.8% calories from fat); 2g Protein; 9g Carbohydrate; 0g Dietary Fiber; 8mg Cholesterol; 38mg Sodium.
Exchanges: 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin
Skillet Cookies
1 stick margarine
1 egg, beaten
1 Cup sugar
1 Tbl. white syrup
1 Cup chopped nuts
1 Cup chopped dates
2 Cups Rice Krispies
1 teasp. vanilla
coconut
Melt margarine in skillet. Stir in sugar, egg, syrup, dates, & nuts. Cook over slow heat for 12 minutes. Remove from heat, let cool slightly. Stir in rice krispies and vanilla and roll in coconut. Be sure not to cook too long or too fast or they will be hard.
jbrecipediva
I think someone has recently requested this recipe. I do not use the coconut. I roll mine in powdered sugar.
Baptist Skillet Cookies
1 cup chopped dates
3/4 cup granulated sugar
2 tablespoons butter
1 egg, well beaten
2 1/2 cups Rice Krispies
3/4 cup chopped pecans
1 cup shredded coconut
Mix dates, sugar, butter and egg in a large cast iron skillet. Place over low heat and cook until dates melt, stirring occasionally. Turn off heat and immediately add Rice Krispies and pecans. Mix well and let cool. Roll into small balls and roll each ball in coconut.
Makes about 48.
Shirley
This is for Connie who said her mom bought peanut butter cookies that were muffin shaped and had chocolate in the middle. Here is a recipe that sounds like what you are looking for. These are very easy.
Just purchase a tube of peanut butter cookie dough. Cut 1” slices and cut each slice in fourths. Roll each piece into a ball and put each one in the spaces of a mini muffin pan. Bake until golden brown. Take out of oven and immediately press a Reece’s’ peanut butter cup down into the center. Cool slightly and use a table knife to remove each one to a cooling rack.
Connie
Floyd asked for creamy clam chowder recipes. I have a wonderful recipe. And it is SO easy! It came from an old church cookbook of mine. It’s called “Noah’s Ark Clam Chowder”. The story behind the name is that near here, in St. Charles Missouri, there was a restaurant called, “Noah’s Ark”. It was in the shape of a huge ark, with statues of animals all over, outside. Anyway, they made the BEST clam chowder I’ve ever had. This is supposedly their recipe, but even if it’s not... it tastes the same. I’ll never eat any other. Enjoy!
Noah’s Ark Clam Chowder
1 can cream of potato soup
2 cans New England Style Clam Chowder
1 can cream of celery soup
1 pint half and half.
Combine in a crock pot and cook 8-10 hours on low. Stir every 3-4 hours. Double for a hungry group.
Cheryl
Urls for my last post.
Conversion Charts: http://www.realfood4realpeople.com/convert.html
Archives: http://groups.yahoo.com/group/RealFood4RealPeople/ OR send email messages to:
To Subscribe: RealFood4RealPeople-subscribe@yahoogroups.com
Here are a few of the coffee recipes I have. Maybe one of them is what you need.
Linda,
Cappuccino Coffee Mix
½ cup instant coffee granules
½ teaspoon Watkins Orange Peel
1 cup nondairy powdered coffee creamer
¾ cup granulated sugar
½ teaspoon Watkins Cinnamon
Finely grind coffee and orange peel in a blender or food processor. Add
remaining ingredients and process until well blended. Store in an airtight container.
Yields about 1? cups coffee mix.
Give with serving instructions:
To serve Cappuccino Coffee:
Stir about 2 heaping teaspoons coffee mix into 6 ounces hot water. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
Chocolate Cappuccino Coffee Mix
1 cup powdered coffee creamer
1 cup powdered chocolate milk drink mix
? cup instant coffee
½ cup sugar
½ tsp. cinnamon
½ tsp. nutmeg or less to your taste
Mix all ingredients together. Store in airtight container.
Give gift with instructions to:
Chocolate Cappuccino Coffee
Use 1 heaping tablespoons per cup of boiling water to make the Chocolate Cappuccino Coffee.
International House Of Coffee Flavored Coffees
To Make Coffee: Use rounded teaspoons of the following mixes to taste.
Cafe Bavarian Mint:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Process in a blender on liquefy until well blended.
Store in an airtight container.
Cafe Cappuccino:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Process in a blender on liquefy until blended.
Store in an airtight container.
Cafe Swiss Mocha:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 Tbl. Powdered Baking Cocoa
Process in a blender on liquefy until well blended.
Store in an airtight container.
Cafe Viennese:
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Process in blender on liquefy until well blended.
Store in an airtight container.
________________________________________________________________________
1b. Re: Recipe Needed
Posted by: “Carolyn
Cappucino Mix Recipe
Ingredients
* 1 cup Powdered fat-free Nondairy Creamer
* 1 cup Instant Chocolate Drink Mix
* 1/2 cup Sugar
* 2/3 cup Instant Coffee Granules
* 1/2 teaspoon Ground Cinnamon
* 1/4 teaspoon Ground Nutmeg
Preparation Instructions
Combine all ingredients. Mix well. Store in airtight container.
To serve: Add 3 Tablespoons of mix to 3/4cup boiling water.
________________________________
________________________________________________________________________
2a. Re: Mennonite Treasury of Recipes
Posted by: “Jo”
Thank you ever so much !!!. It has all kinds of goodies, even soap. :-)
-— On Sat, 11/27/10, Coalbunny Re: Mennonite Treasury of Recipes
Something a friend sent me. I love the book so far!
c
On 11/27/2010 12:08 AM, Ken House wrote:
A nice collection of recipes. Download the book if you want it, delete it if you don’t.
Mennonite Cookbook
Message:
File:
Mennonite Treasury of Recipes.pdf - 142.76 MB
Expires:
File will be available for download until December 10, 2010 22:57 PST
Here’s the link to this file:
http://www.yousendit.com/download/cEd1QmtaY3lrYUJjR0E9PQ
Ken
________________________________________________________________________
________________________________________________________________________
4a. Re: Homemade pancake syrup - not TNT
Posted by: “Denise
Pam, my mother used to do this. I wondered why she added the corn syrup. Now I know. I will have to ask her why she does it. Probably she will say.... ‘Because that’s how my mother did it.’
LOL
Thanks for the memories.
Denise
Re: Homemade pancake syrup - not TNT
Posted by: pam
Sat Nov 27, 2010 2:35 pm (PST)
I’ve made my own syrup for ages. While I don’t use measurements anymore,
I do use the sugar, 2 to 1 over the water and cook until slightly
thickened, before adding the maple flavoring. I also add approximately 2 Tbsp corn
syrup and a goodly pinch of salt at the start of the process. The corn
syrup keeps the end product from crystallizing during storage.
********
IF you are a veteran or are currently serving
in our armed forces, I whole heartedly
THANK YOU for protecting me, my family
and the country I love!
God Bless You
If it weren’t for our military, there’d BE
no United States of America!
********
“No weapon in the arsenals of the world,
is as formidable as the will and moral courage
of free men and women.”
**Ronald Reagan**
********
Thanksgiving is a time
to remember that the Source
of all our amazing liberties
is God.
********
________________________________________________________________________
5. Veggie Rice Mix In A Jar
Posted by: “Amanda”
Veggie Rice Mix In A Jar
4 cups uncooked long-grain rice
2 tbsp. Instant vegetarian bouillon
2 tsp. Salt
4 tsp. Celery flakes
4 tsp. Onion flakes
4 tsp. Green pepper flakes
4 tsp. Red pepper flakes
Combine all ingredients in a large bowl. Stir until evenly
distributed. Put about 1 1/2 cups mixture each into three 1 pint
airtight containers. Label. Store in a cool, dry place. Mix should be
used within 6-8 months, so if jar is filled far in advance of
“giving,” adjust the storage time on the attached instruction card.
Makes about 4 1/2 cups of Veggie Rice Mix.
Attach the following instructions on a card:
Vegetarian Rice
1 1/2 cups Veggie Rice Mix
2 cups cold water
1 tbsp. Butter or margarine
Combine ingredients in a medium saucepan Bring to a boil over high
heat. Cover, reduce heat and cook 15 minutes, until liquid is
absorbed. Makes 4-6 servings.
Amanda
——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
AMMONIA in recipes info
Posted by: “gramaj”
From Wikipedia
In several countries ammonium chloride is known as sal ammoniac and used as food additive.
Sal ammoniac is also used in baking to give cookies a very crisp texture.
Baking Ammonia Substitute
I have a cookie formula that calls for baking ammonia. What are the proportions to replace the baking ammonia with baking soda or baking powder. I know that baking powder is a mixture of soda and Cream of tartar. I will appreciate your help.
—Ted
Baking ammonia, also known as ammonium bicarbonate, is a white powder or crystal that was used for leavening baed good prior to the creation of modern baking powder. I wrote an article about it a few years ago — What is Baking Ammonia. It can be found in some drug and specialty food store.
Because baking ammonia breaks down with heat to leaven foods, its action is somewhat similar to most commercial double-acting baking powders.
If you can’t find baking ammonia, you can substitute the same amount of commercial baking powder.
What is Baking Ammonia?
I recently came across a cookie recipe that called for “baking ammonia”. What is that?
—Peggy
Baking ammonia, or ammonium bicarbonate, was used before the advent of baking soda and baking powder. It is a chemical leavening agent originally made from the horns of deer. The chemical formula is NH4HCO3. When heated, baking ammonia breaks down into ammonia (NH3), water and carbon dioxide. The carbon dioxide makes cakes and cookies rise, the same way that carbon dioxide given off by other chemical leaveners does.
Because the word ‘hart’ is an old term for deer, baking ammonia is also known as hartshorn.
Because baking ammonia gives off ammonia gas, it can affect the flavor of the finished product. For that reason, it is best used for thin products, such as cookies, where the ammonia gas can escape easily, and drier products. Moist products such as cakes will hold more of the ammonia gas.
Baking ammonia can be purchased at some drug and specialty food stores. It usually comes as a lump and needs to be ground to a powder before use. It should be kept in a well sealed container.
Do not confuse baking ammonia with regular, household ammonia used as a cleaner, which is poisonous.
To visit your group on the web, go to:
http://groups.yahoo.com/group/Frugal-Recipes-n-More/
New York bees feast on Red Dye No. 40 at Maraschino Cherry factory
Where there should have been a touch of gentle amber showing through the membrane
of their honey stomachs was instead a garish bright red. The honeycombs, too, were
an alarming shade of Robitussin.
“I thought maybe it was coming from some kind of weird tree, maybe a sumac,” said
Ms. Mayo, who tends seven hives for Added Value, an education nonprofit in Red Hook.
“We were at a loss.”
About 50 community-run green areas have been mapped: little urban gardens, play
yards, edible gardens and areas for walking, resting, or simply talking. Citizens
and associations acting together to reclaim the abandoned areas in Rome.
More than 100 sites together with the 65 spontaneous gardens are registered in the
municipality of Rome.
Could right-to-farm law harm efforts to feed the hungry with ‘urban farming’?
Michigan farm output of $5.5 billion last year represented little more than 1 percent
of the state’s gross domestic product of $368.4 billion.
But the state’s economic destruction over the past decade has put a new twist on
agriculture-related issues.
For example, Michigan passed a right-to-farm law in 1981 designed to protect farming
from urban sprawl that was creeping into lightly populated rural areas of the state.
Launch of 4-acre urban farm in Old Fourth Ward in neighborhood that raised Martin
Luther King Jr.
Old Fourth Ward is getting a neighborhood, organic vegetable garden on 4-acres leased
from Wheat Street Baptist Church! The project will also be a marketplace and serve
as a training center for budding urban gardeners.
With the help of District 2 City Councilmember Kwanza Hall and generous investments
by the Environmental Protection Agency and the Atlanta Falcons Youth Foundation,
Atlanta’s Old Fourth Ward will soon be the site of a new four-acre organic urban
garden.
North Vancouver proposal to develop an urban agriculture strategy sparks debate
I’m quite astounded at the estimated time it would take to come up with a comprehensive
report,” said Coun. Pam Bookham, who said while residents are free to cultivate
fruits and vegetables, the city should focus its time and money on other issues.
“If food security becomes an issue, we will be plowing up every available space,
just as we did in the Second World War with the victory gardens,” she said. “But
at the moment we have grocery stores; we have Whole Foods bringing in foods from
far away.”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1104021684696&s=1304&e=001GdI1WmvzocnNaQWoJzePVLA0rriQgjqw8HHkz3-MMpDlLTPIWwZka1_c1Qf93GfS5vSG0tXaa6wUz9UTYNMcX8dODJWTnOOrQexz66NORgn0dZDQRPSI0Q==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture
1978=2010
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Free Webinar
Innovative No-Till: Using Multi-Species Cover Crops to Improve Soil Health
Thursday, December 16th, 2010 Noon Central Time
No-till farming is an increasingly popular way to manage farmland. Instead of plowing a field after the crop is harvested, farmers leave the stubble on the ground and plant the new crop directly into this cover in the spring. But many approaches to no-till farming involve significant use of herbicides to control weeds.
Innovative farmers throughout the grain belt have developed more sustainable no-till approaches to reduce their use of herbicides. To explore these innovations, the National Sustainable Agriculture Information Service (ATTRA), and USDA’s Natural Resources Conservation Service (NRCS) are jointly presenting a special webinar on Thursday, December 16th.
The free webinar will feature four case studies of grain farmers in North Dakota who are successfully using mixes of cover crop species that help keep fields covered in the winter and reduce weed infestations. These cover crops are then plowed under or interseeded with the new crop in the spring.
The webinar will address how multi-species cover crops can be used to improve soil health, increase biological diversity, and benefit the bottom line in no-till grain operations. An increasing number of grain farmers are experimenting with these “cocktails” of cover crops such as legumes, grasses, and companion crops to keep the soil covered year-round.
The main presenter for the webinar is Jay Fuhrer, District Conservationist with USDA Natural Resource Conservation Service (NRCS) in Bismarck, North Dakota. Fuhrer will present four on-farm case studies from North Dakota that illustrate how farmers use cover crop “cocktails” to enhance crop production and livestock forage in no-till grain operations. Susan Tallman, a Certified Crop Adviser with the National Center for Appropriate Technology, will introduce Fuhrer and help answer questions from listeners at the end of the webinar.
Please share this announcement with others in your organization, and then join us on December 16th for this informative free webinar. Click on the link below to register.
Innovative No-Till Webinar registration:
https://www2.gotomeeting.com/register/723651554
THE NCAT MISSION
Helping People by championing small-scale, local, and sustainable solutions to reduce poverty, promote healthy communities, and protect natural resources.
NCAT | P.O. BOX 3838 BUTTE MT 59702 | 406.494.4572 | 800.ASK.NCAT
Pumpkin Bread in a flower pot
Use a basic pumpkin bread recipe with the changes, adding 1/2 pumpkin and 1/2 pumpkin pie mix instead of straight pumpkin giving it an extra added zip. The flower pot I use are the reddish orange clay type, not glazed. Use small ones that will hold about 2 cups batter.
First soak the clay pots in water for a minimum of 1/2 hour totally submerged. Then line the inside with heavy duty aluminum foil, leaving it hanging over the side. Be sure the foil covers the inside of the pot totally. Pre-heat oven to proper temp, 350. Bake 40-60 minutes until test shows middle to be done. Remove and let cool along time. When getting ready to give as a gift trim the foil that it baked in so that it doesn’t go over the top of the pot. Wrap the outside in colored paper, or foil, finishing with cellophane, ribbons, bows etc. Then place plastic flowers (the realer looking the better) in the bread and scrunch up the cellophane or wrap to cover the top of the pot. The bread looks like potted dirt giving the illusion of a potted plant. This works real well with the plastic poinsettias.
Pumpkin Bread
2 eggs, beaten
1 1/2 cup sugar
1 cup pumpkin
1/2 cup oil
1/4 cup water
1/4 tsp baking powder
1 tsp soda
3/4 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup flour
Combine eggs and sugar; mix well. Add pumpkin, oil, and water. Blend thoroughly. Add all dry ingredients. Bake in small clay flower pots, filling them half full. Bake in 350 oven for about 1 hour.
Flower Pot Challah Bread
makes 2 loaves
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup margarine
6 cups all-purpose flour
2 tablespoons active dry yeast
1/2 cup white sugar
2 teaspoons salt
3 eggs
1 tablespoon vegetable oil
1- In a small bowl, melt butter in the warm water.
2- In a separate bowl, mix 4 cups flour, yeast, sugar, and salt. Add eggs and melted butter mixture to form dough. Knead for 5-10 minutes, slowly adding more flour. Watch for blisters on the dough, and do not knead too much. Oil top of the bread. Let it rest in a warm place for 2-3 hours.
3- Push dough down, and let it rise again. Don’t over-rise or the bread will be too tough.
4- Shape the dough and put it into 2 clean, greased terracotta flower pots. Let loaves rise for 30 minutes more. Bake in a preheated 350 degree F (175 degree C) oven for 35 minutes.
Flower Pot Plum Pudding
1/2 C Shortening
1 C pitted, dried Prunes (diced)
1/3 C Brown Sugar
1 C Raisins
2 Eggs
3/4 C Walnuts, chopped
1 1/2 C Flour
1 C Quick Oats
2 tsp. Baking Powder
1 C soft, fine Bread Crumbs
2 tsp. grated Orange Rind
3 C Apple Sauce
3/4 C Cinnamon
1/2 C Rum
3/4 tsp. Nutmeg
1/2 C Molasses
1/4 Cloves
Cream Shortening and Sugar together until light. Beat in Eggs. Add Flour with remaining ingredients. Combine Apple Sauce, Rum and Molasses; add to creamed mixture alternately with the dry Flour mixture, beating well after each addition. Use enough wrap to line and enclose the contents of a large (1 1/2 qt. capacity) clay flower pot; plus a 3” overlap. Overlap the film edges of the wrap over the pudding loosely, to allow for rising. Double fold the foil edges out, bend them toward the center. Place the pot on a rack in a pot. Add boiling Water to come up one-third the way of flower pot. Cover the pot and boil the pudding steadily for 2 - 2 1/2 hr., until it is firm to the touch. Add more boiling Water to maintain the original level.
Remove the pudding from the flower pot to a heated serving plate. Serve with Hard Sauce. To blaze, heat 1/4 C Brandy in a metal spoon, ignite it and pour it over the pudding.
To make individual puddings, tear off 8 strips of wrap, each 15” long. Line eight small clay flower pots (3/4 C size) with the wrap and fill pots with Pudding batter. Place rack in pot, add pots with Water 1/3 way up pot and boil for 1 hr.
* Exported from MasterCook *
Grandma Vesta’s Filled Cookies
Recipe By : Real Food for Real People
Serving Size : 18 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup Sugar
1 1/2 Tablespoons Vegetable Shortening
3 Eggs
1 cup Milk
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla
1 cup Raisins
1 cup Chocolate Chips
1 cup Nuts — chopped
Cornstarch — as needed
Flour — as needed
Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla and mix well. Add enough flour to make a dough which can be rolled out. Roll out dough and cut into 3 inch circles with the lip of a drinking glass or a biscuit cutter.
Filling:
Barely cover raisins and nuts with hot water until they swell. Heat and thicken with cornstarch. Partly cool and add chocolate chips. Drop 1 teaspoon of filling onto a dough circle. Cover with second dough circle and seal edges. Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and frost/decorate as desired. Store in closed container to keep soft. These cookies freeze well.
- - - - - - - - - - - - - - - - - -
Toffee Bars
1 box graham crackers
2 sticks butter
1 c. brown sugar
12 oz choc chips
Line 15 x 10 cookie sheet with foil. Cover pan with 1 layer graham crackers side by side. Melt butter & brown sugar in small sauce pan. Boil 3 minutes- STIRRING CONSTANTLY. Pour over crackers IMMEDIATELY and spread mixture evenly. Bake at 350 for 10-12 mins. Remove and sprinkle choc. chips over top. Let soften a bit then spread evenly. Refrigerate 45 mins then break into uneven shaped pieces. Store in sealed container in fridge. OPTION: can sprinkle with chopped nuts after spreading the softened choc. chips.
Coconut Mounds
3/4 cup mashed potatoes
1 pound powdered sugar
1 pound macaroon coconut
1/2 tsp. almond extract
Combine all ingredients. Roll into balls using powdered sugar to roll. Chill in refrigerator for one hour. Dip in melted chocolate.
Almond Joy Candy Bars
5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds
Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.
Wonderful Fudge
1 12oz pkg. semi-sweet chocolate chips
1 8oz pkg. cream cheese, softened
1 lb. box powdered sugar, sifted
1 tsp. vanilla
1 cup nuts if desired
Butter a 8x8 square pan. Set aside. Melt chocolate in a double boiler or the microwave until completely smooth. Place melted chocolate and next 3 ingredients in a large bowl. Butter hands. Mix with hands. This is a bit messy, but the most efficient. When completely mixed, add nuts. Spread in buttered pan. Cover with plastic wrap and refrigerate overnight. Set out on counter about an hour before trying to cut the pieces.
*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin
Please support/visit our sponsors- they make this service possible.
Favorite Holiday Recipes
Favorite Holiday Recipes collected over the years and written just for the Real Food for Real People ezine! Some of the recipes this outstanding collection includes are:
English Toffee, Christmas Mice, White Hot Chocolate, After Thanksgiving Dinner, Velveeta Fudge, Sugar Cookie Suckers, Gift Sized Gourmet Cookie Mix, Yule Log, Egg-free Eggnog, Cinnamon Pancake Mix in a Jar, Hot Cocoa Mix, Jiminy Cricket Cookie Suckers, Raspberry Cream Puffs, Filled Cookies, Red’s Holiday Muffin Mix, Vanilla Fudge, Irish Cream Caramels, Chocolate Spoons, Cinnamon Candied Spoons, Potpourri Gel Jars, Classic Salt Dough Ornament Recipe, Jack Daniel’s Balls, Fondant, Holiday Mints and much more!
Get your free sample recipes today at:
www.realfood4realpeople.com/favorite.html
Holiday Recipes from our wonderful Subscribers!
About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!
How To Submit A Holiday Recipe or Question:
If you wish to send in a request or answer someone else’s question, please send your comments to me at recipes@realfood4realpeople.com with the word Holiday in the subject line.
Olena’s Cream Cheese Kolacky
1 8 ounce package cream cheese, softened
1 lb. (4 sticks) butter, softened
3 cups all-purpose flour
Powdered sugar
Filling:
Cream Cheese filling —
8 ounces fruit flavored or plain cream cheese, softened
2 teaspoons sugar
1 teaspoon vanilla extract
For cream cheese filling, stir together the ounces cream cheese, sugar and vanilla extract in a small bowl. Set aside.
or
1/2 cup any flavor fruit jam
In a medium bowl, mix together butter and cream cheese until smooth.
Add flour until well blended. Divide dough in half, shape each half into a ball and wrap with plastic wrap. Refrigerate 4 hours or overnight (overnight is best).
Heat oven to 350 degrees. Using 1 dough packet at a time, on a lightly floured surface, roll the dough out to 1/4 inch thickness. (If dough is too sticky, refrigerate for 1/2 an hour.) Cut dough into circles with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the filling into the center of each circle. Close cookies by folding circles in half and pressing the edges to seal. Place cookies onto greased cookie sheets and bake for 10-12 minutes. Cool. Sprinkle lightly with powdered sugar.
Olena
This is a salad recipe that my son always requests for any holiday meal. It can be made sugar free by using sugar-free Jell-o and slicing whole frozen strawberries and putting Splenda on them.
Strawberry Jell-O Salad
1 (6 oz.) box strawberry Jell-O
2 (10 oz. each) frozen strawberries, undrained
1 small can crushed pineapple, undrained
12 or 16 oz. sour cream
2 c. boiling water
Add Jell-O to boiling water, stirring until dissolved. Add frozen strawberries, stirring until strawberries are broken apart. Add pineapple. Pour 1/2 of Jell-O mixture into oblong glass dish or decorative bowl. Refrigerate until set. Spread sour cream over Jell-O mixture. Carefully pour remaining Jell-O mixture over sour cream layer. Refrigerate until set.
Shirley Hamilton
This recipe for fudge is for Sue. This is soooo easy. Although I don’t like these “cream drop” candies on their own, they make wonderful fudge!
Very Easy Fudge
1 or 2 bags cream drop candies (depending on how thick you want your fudge)
chopped walnuts or pecans (optional)
In a microwave safe bowl, heat the entire bag of cream drops stirring every 10 seconds or so until they are all melted and creamy. Add nuts and mix well. Line a 8x8 pan with wax paper and pour in melted candy. Place in fridge until firm.
**NOTE**
We love peanut butter fudge, so I add 1 cup (or more depending on your taste) creamy peanut butter when I add the nuts to the melted cream drops. This is so yummy and is the only fudge recipe that I make b/c it is good and most important...... simple!
Enjoy!
Shannon
Tina asked for a marshmallow caramel corn recipe. Mr. Google turned up this one, however, it has no brown sugar in it. Perhaps the sugar can be added at step 3.
Marshmallow Popcorn Balls
Submitted by: Kory
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 8 servings
“These are very easy popcorn balls to make. The marshmallows make them similar to crispy rice cereal bars that are so popular. Made with marshmallows, these are sweet, crispy, and chewy. Everyone’s favorite combination!”
1 tablespoon vegetable oil
1/2 cup unpopped popcorn
6 tablespoons butter
5 cups miniature marshmallows
1. Grease a 9x13 inch baking dish. Set aside.
2. Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan. (Alternatively, use a popcorn popper.)
3. Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
4. Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
5. Form popcorn into 8 balls.
Jack
Mince Meat Fruit Cake
1 package, (box) mince meat
2 1/2 cups milk
1 pound raisins
1 cup nuts
1/2 cup melted butter
1 cup sugar
2 egg yolks
2 cup flour
1 teaspoon baking soda
2 egg whites
Soak mince meat in hot milk. Cool. Add raisins, nuts, melted butter and egg yolks. Add flour, sugar and soda. Fold in stiffly beaten egg whites. Bake in well greased and floured pans in low oven 300° for 1 1/2 hours. Any amount of candied fruit and nuts can be used. Put a pan of water under bread tins while baking.
Judy
Chocolate Dipped Spoons
Mini-Collection
Do you want to make unique chocolate dipped spoons that will thrill any cocoa, coffee, or tea drinker? Make these great chocolate dipped spoons, and enjoy seeing the enjoyment on folk’s faces as they anticipate enjoying your gift! Includes printable tags for gift giving! Get yours today for just one dollar!
Visit us at: www.realfood4realpeople.com/dollarmixes.html
Real Food for Real People FREE ezine needs your help!
We can continue to offer our free daily ezine only with help from people like you.
Please make your donation, in appreciation for the free recipes, assistance and
entertainment you get with your free issues of RF4RP.
Simply click on the link below to show your support. Thank you!
http://www.realfood4realpeople.com/donate.htm
Conversion Charts: http://www.realfood4realpeople.com/convert.html
To Contact us: http://www.realfood4realpeople.com/contact.html
Archives: http://groups.yahoo.com/group/RealFood4RealPeople/ and http://www.realfood4realpeople.com/RF4RP/index.htm
Twenty Frugal Gift Wrapping Ideas: Cheap Yet Classy Ways to Wrap Your Christmas Presents
by The Mom Writes on November 15, 2010 in being a homemaker |
Wrap Gifts Frugally This Holiday Season
Hi! Welcome to The Mom Writes. If you’re new here, you may want to subscribe to my RSS feed or get updates via Email for free! Thanks for visiting!
I love wrapping gifts for birthdays and holidays. It makes gift-giving so much more special and personal. That is why choosing gift wrap that’s unique but wont break the bank becomes important around the holiday season. Over the years, though, I’ve discovered and used several inexpensive yet smart gift wrap solutions for the presents under the tree as well as for birthdays, anniversaries, housewarmings and other special occasions.
Here are 20 of them, so take your pick and save money on Christmas gift wrapping this season!
1. Newspaper – The easiest and probably the cheapest way to wrap presents. Choose the comic or colored pages to wrap a child’s present. Pair it with inexpensive twine and you have a masterpiece!
2. Toddler Artwork – I have tons of white drawing paper scribbled on and colored by my daughter. The paper is good quality and makes a great gift wrap. I pair it with a colored ribbon and am good to go.
3. Scrap Cloth – I get quite a few clothes tailored and so usually have pieces of cloth left over that can be used to bundle up oddly-shaped gifts.
4. Baby Towels and Wash Cloths – Soft, beautiful colors and nearly always available, these are ideal for wrapping up small baby and toddler gifts.
5. Baby Blankets – I have a pile of small baby blankets that we received as gifts when our daughter was born. Now how many blankets does a baby need? One, right. So, I’ve used the rest over the years to wrap gifts for new moms and babies.
6. Brown Paper Bags – Cheap yet classy, you can easily use a brown paper bag to double up as a gift bag. Pair it with a ribbon bow and you have some really neat gift wrap.
7. Brown Paper – This is an idea that one of my aunts actually used last year for our Christmas gifts. She wrapped all our boxed gifts in plain brown paper, tied them with simple twine, printed off personal stamps and addressed them to us as mail packages.
8. Dish Cloths – Again, a great idea to wrap home-related gifts in. Inexpensive and easy to use for oddly-shaped gifts. Pair it with kitchen-related items (wooden spoons or sponge scrubbers) as name tags for a homey touch.
9. Glass Jars – You know my love of reusing glass jars, right? So, go ahead and reuse some of them this year to present dry mixes, homemade fudge and other goodies.
10. Recipes – Print out recipes and use them to wrap a cookbook or even, a batch of chocolate fudge in a box. (Yes, chocolate fudge is my favorite holiday food!)
11. Magazine Articles – The paper for most magazines is high-quality, colored and makes great gift wrap. Simply, tear out the more brightly-colored pages from old magazines and you have instant wrapping paper.
12. Photographs – While you can’t really wrap a gift in a photograph without ruining the photo, you can easily use it to add some style. Wrap the gift in plain white paper and stick a holiday-themed photo, a family photo or a candid shot of the recipient. Wow factor at hardly any cost.
13. Boxes and Baskets – If you have empty shoeboxes, hatboxes or other baskets lying around, you can easily turn them into a gift box, using some paint, glitter and stencils.
14. Cookie Tins – I use spare cookie tins to gift not only food gifts (yes, fudge) but also a collection of small gifts, like hair accessories for small girls.
15. Cloth Bags – I have a bunch of reusable plain, solid-colored cloth shopping bags that can easily be used to gift t-shirts, jeans or even a bunch of books. All I need to do is use some ribbon and a tag to tie up the bag’s straps.
16. Fabric Gift Bags – If you’re crafty, unlike me, you can easily make your own fabric gift bags from left-over pieces of cloth. Sarah Tennant shares some easy tips on how to make one on Untrained Housewife. Me? I get them made. It still turns out to be cheaper than buying rolls of gift wrap since I’m using cloth that I already had lying around.
17. Clear Cellophane – Not the most eco-friendly, but definitely cheap and very easy. Especially for a gift basket or box where you want the gifts to be visible.
18. Reusing or Recycling Paper Gift Bags – Gift bags are expensive and it is so easy to reuse them. Simply store the ones you receive, flat in a box or under the bed’s mattress. Then, take out and recycle.
19. Use the Gift as a Wrap – Okay, this isn’t possible with everything but it is a possibility. Think, a handbag filled with a small collection of makeup or travel cosmetics, a trinket box with a pair of earrings or a set of coffee mugs on a tray.
20. Make Your Own Gift Wrap – Buy a roll of plain white paper and use paint, some stamps, stencils or a toddler’s handprints to create personalized wrapping paper in next to no time. This is also, a fun way to introduce your toddler to holiday traditions.
If you’re looking for more ideas, here’s my list of links from around the blogosphere sharing fun and frugal gift wrap ideas.
Eco-Friendly Gift Wrap Ideas from Simple Mom
A Simple Candle Gift from Life as MOM (illustrates #19 above)
How to Tie a Pretty Gift Ribbon from Small Notebook (Perfect and super-easy!)
DIY Wrap Up: 100+ Tags, Toppers and Wraps from Tipnut (Lots of free printables here)
Your turn! What’s your inexpensive gift wrapping trick or tip? Do share! Its always fun to learn more.
Baking Homemade Bread: {Troubleshooting Tips}
Posted By TipNut On February 26, 2009 @ 6:03 am In Baking Tips | 1 Comment
Baking your own bread is very rewarding but sometimes a loaf of bread will flop and we’re not quite sure why…even when using a tried-and-true recipe! Here’s a troubleshooting tip sheet to help figure out the problem.
Bread Dough Rising Before Being Baked
Bread Is Too Small
* Reason Why: The oven was too hot or the dough was too cold
* What To Do: Check the temperature of the oven and place the pans in the oven so they are not touching to assure a good circulation of warm air. The dough should rise at room temperature (between 75° and 85° F.).
Bread Becomes Dry
* Reason Why: The dough has risen at too high a temperature or there is not enough shortening in the dough.
* What To Do: Let the dough rise in a warm place but not on a radiator or too near a hot register or stove. At least 4 tablespoons shortening should be used for four loaves made from 10 cups of flour.
Bread Has A Coarse Texture And Is Crumbly
* Reason Why: a) Bread was allowed to rise too long; or b) Too much kneading
* What To Do: a) Let dough rise just until it is double in volume, at each rising; b) Knead until dough is smooth and elastic only.
Bread Does Not Rise In The Oven
* Reason Why: a) The rising period was too long; or b) The oven was too hot and a crust formed on the bread before it had finished rising.
* What To Do: a) Do not let bread rise any more than double in volume; and b) Make sure the oven temperature is correct.
Dough Does Not Rise Or Rises Too Slowly
* Reason Why: a) The yeast is not active; or b) The dough is cold; or C) The ingredients used are too cold.
* What To Do: Use fresh yeast and test the water in which it is dissolved to make sure it is lukewarm. Water which is too hot will kill the yeast and that which is too cold will retard its action. Make sure that the dough rises in a warm place–between 75° and 85°F, away from drafts but not overheated. Make sure all ingredients used are at room temperature.
Loaf Is Too Big & Poorly Shaped
* Reason Why: a) The Bread was allowed to rise too long in pan or too much dough was used for the size of the pan; or b) Oven temperature too low.
* What To Do: a) The bread should not be allowed to rise more than double in volume; and b) Check oven temperature.
Texture Of The Bread Is Close & The Bread Is Heavy
* Reason Why: The bread did not rise enough before it was baked or rose too much and the cells collapsed.
* What To Do: The bread should rise until double in volume.
Top Of The Baked Bread Wrinkles & Cracks
* Reason Why: The bread has been cooled in a draft.
* What To Do: When the bread has baked, turn out of the pans and cool on a wire rack, away from drafts.
There Are Heavy Brown Particles In The Bread
* Reason Why: A crust formed on the dough while it was rising and was mixed in when the dough was formed into loaves.
* What To Do: Grease the top of the dough and cover during the rising period.
There Are Yellow Streaks In The Bread
* Reason Why: Too much grease was put on top of the dough while it was rising which was later mixed in.
* What To Do: Grease the dough very lightly. The bowl may be greased lightly and then the dough may be put in and turned over so the dough picks up just a little grease from the bowl. Cover the dough with waxed paper and a damp cloth to prevent a crust forming or the cloth sticking.
Bread Loses Its Shape While Cooling
* Reason Why: a) Not baked long enough; or b) Oven temperature too low.
* What To Do: Test bread by turning out of pan and wrapping bottom of loaf with knuckles. It should sound hollow and bottom and sides of loaf should be nicely browned.
Source: From the booklet Robin Hood Breads & Rolls
{Good to Know}
Remember to use the word “tipnut” when searching online to find the good stuff fast!
See Conquer The Net With Tipnut [1] for more options.
Don’t Miss These Tips:
* Tips on Baking Homemade Breads [2]
* The 8 High Spots In Bread Baking [3]
* Baking Homemade Bread: How To Shape Loaves [4]
Love This Tip? Share It!
Email [5] ~ Facebook [6]
Tweet It [7] ~ Delicious [8]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/homemade-bread-tips/
URLs in this post:
[1] Conquer The Net With Tipnut: http://tipnut.com/conquer-the-net/
[2] Tips on Baking Homemade Breads: http://tipnut.com/tips-on-baking-breads/
[3] The 8 High Spots In Bread Baking: http://tipnut.com/bread-baking/
[4] Baking Homemade Bread: How To Shape Loaves: http://tipnut.com/shape-loaves/
[5] Email: mailto:?subject=Baking Homemade Bread: How To Shape Loaves&body=http://tipnut.com/shape-loaves/
[6] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/shape-loaves/&t=Baking Homemade Bread: How To Shape Loaves
[7] Tweet It: http://twitter.com/home?status=See http://tipnut.com/shape-loaves/
[8] Delicious: http://del.icio.us/post?url=http://tipnut.com/shape-loaves/&title=Baking Homemade Bread: How To Shape Loaves : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
- TipNut.com - http://tipnut.com -
Baking Homemade Cookies: {Tip Sheet}
Posted By TipNut On September 4, 2008 @ 7:15 am In Baking Tips,Recipes | 5 Comments
Here are a bunch of tips I’ve collected from several old cookbooks that will help you fill the family cookie jar with tasty treats. You’ll find a tip list for baking cookies plus a a selection of storage tips for your freshly baked homemade cookies.
Whip Up Batches Of Homemade Cookies With These Quick Tips
I’ve also included a Basic Refrigerator Dough Recipe at the bottom with 9 variations–you can bake nine kinds of cookies at once from this one basic batter!
Tips For Baking Cookies
1. Cookies should be uniform in size and thickness so use level spoonfuls for drop cookies, a sharp thin bladed knife for slicing refrigerator rolls.
2. When trying a new cookie recipe, it is helpful to bake a test cookie to see how much it spreads. If it spreads too much try chilling the dough or adding a little more flour to the dough.
3. Do not grease the cookie sheet unless the recipe states you should. If the recipe does require it, do not use butter to grease baking sheets but just a light layer of unsalted shortening or non-stick spray. Too much grease causes cookies to spread and edges will be thin, crisp & may burn.
4. Use shiny baking sheets, dark or burned sheets absorb heat faster and may cause cookies to burn.
5. Be sure to bake cookies on a sheet without sides or with very low sides. If your baking sheets have sides, turn them upside down and bake cookies on the bottom.
6. You can use a smaller pan such as an inverted cake or pie pan to bake cookies if you don’t have enough dough left to fill a regular baking sheet.
7. Place cookies approximately 2’’ apart on baking sheet to allow for spreading while they bake.
8. Bake cookies on the middle rack of your oven and only one sheet at a time for best results.
9. There should be at least 2’’ of rack showing around all sides of the baking sheet to allow for proper heat circulation.
10. If your cookies tend to burn on the bottom, raise the level of the oven rack or try placing another baking sheet under the sheet that holds the cookies.
11. If your cookies at the back of the sheet brown faster than those in the front, your oven is hotter in the back than in the front. Try turning the sheet around half way during the baking time.
12. If a recipe gives an approximate baking time, such as 12 to 15 minutes, check the cookies at the minimum time to avoid over baking.
13. Practically all cookies should be slightly under baked. Take them from the oven while still a little soft, they’ll continue to bake as long as they are in contact with the hot pan.
14. After baking cookies, remove them from the sheet and place in a single layer on a wire rack to cool. If you stack them on top of each other they will stick together.
15. Before baking another batch of cookies, cool and clean off your baking sheet, hot baking sheets melt the shortening in the dough and cookies will spread.
16. Drop Cookies: Chilling the cookie dough before dropping cookies helps to keep spreading to a minimum.
17. Drop Cookies: You can keep cookie dough in the refrigerator for up to one week (covered well) or freeze for later use.
18. Shaped Cookies: When making shaped cookies, chill dough if it is too soft to shape.
19. Shaped Cookies: Flatten cookies with a floured fork or bottom of a glass which has been greased and dipped in flour or sugar.
20. Rolled Cookies: Dough can be molded into balls and flattened with bottom of glass which has been greased and dipped in sugar.
21. Rolled Cookies: Roll out small portions of dough rather than in one whole batch. Keep the remainder in refrigerator until ready to roll.
22. Rolled Cookies: Do not add scraps of rolled dough to fresh dough. Save and roll out together since these cookies will be less tender. Cut in squares or diamond shapes to avoid more scraps.
23. Rolled Cookies: To prevent sticking when rolling, use a pastry cloth and covered rolling pin. Roll with a light touch, you don’t want the dough to stick to the board or pastry cloth.
24. Rolled Cookies: Dough may be tightly covered and kept in the refrigerator for up to two weeks. Roll out and bake fresh cookies as desired.
25. Refrigerator Cookies: These cookies spread very little, chill dough thoroughly before slicing.
26. Refrigerator Cookies: For quick chilling, place rolls in freezer for an hour.
27. Refrigerator Cookies: Refrigerator doughs keep well in the refrigerator for up to three weeks, just slice and bake as needed. Slicing may be easier if you dip the knife in hot water and then wipe dry.
Storing Freshly Baked Cookies
(Source: Most of this info found in an old Robin Hood recipe booklet)
Cookies should be thoroughly cooled before being stacked for storage. Crisp and soft cookie varieties should never be stored in the same container since the crisp varieties will soften quickly under such circumstances.
Soft Cookies
* Store cookies in air-tight container. Sheets of waxed paper between layers prevent cookies from sticking to each other. A piece of cut orange or apple placed in the container will keep cookies soft. Because fruit molds make sure to change frequently.
Crisp Cookies
* Store cookies in container with loose-fitting lid. If cookies become soft, place in single layer on ungreased baking sheet and heat in 300°F. oven for 3 to 5 minutes.
Freezing Cookies
* Wrap cookies in freezer paper or place in air tight containers or bags. Thaw in original wrappings at room temperature. Baked cookies thaw within about 15 minutes at room temperature. Freeze up to six months.
Basic Refrigerator Dough Recipe
Source: An old Five-Roses recipe booklet
Cream 2/3 cup butter. Gradually add 1 cup brown sugar and cream well. Add 1 egg, 1 teaspoon vanilla and beat well. Mix 2 cups pre-sifted flour with 1/4 teaspoon salt and 1/2 teaspoon baking soda; stir into batter. Use dough as it is or in any of the variations listed below. Shape finished dough into long rolls, about 2’’ in diameter. Cover with waxed paper and chill until hard (about 1-2 hours). Slice thinly; place on ungreased cookie sheet. Bake at 350°F. for 8-10 mins. Makes 5 dozen cookies.
9 VARIATIONS:
(use 1/3 of dough for each variation)
1. ORANGE: Add 1 1/2 TBS grated orange rind.
2. CHOCOLATE NUT: Add 1 square melted unsweetened chocolate for chocolate dough. Add 4 TBS chopped nuts.
3. LEMON-COCONUT: Add 1/2 tsp. lemon extract and 2 TBS shredded coconut.
4. TURTLES: Between 2 slices of chocolate dough, place whole pecan (for head) and 4 pieces chopped pecan (for legs).
5. SANDIES: Bake a plain cookie. Dredge with (colored) powdered fruit sugar while still warm.
6. BLACK and WHITE: Use chocolate dough. Top with miniature marshmallow for last 3 mins. of baking.
7. JEWEL: Add 2 TBS chopped red and/or green maraschino cherries, drained well and 2 TBS chopped nuts.
8. PINWHEELS: Roll out rectangles of chocolate and vanilla dough, 1/8 inch thick. Place one on top of other and roll together.
9. ALMOND: Add 1/2 tsp. almond extract. Before baking, top each cookie with blanched almond half.
Also see 43 Cake Baking Tips & Tricks [1], Tips on Baking Breads [2], Fruitcake Baking Tips [3] and Handy Substitute Recipes For Baking [4] for more baking tips & tricks.
{Good to Know}
Remember to use the word “tipnut” when searching online to find the good stuff fast!
See Conquer The Net With Tipnut [5] for more options.
Don’t Miss These Tips:
* Freezing Cookies & Cookie Dough: Tip Sheet [6]
* Holiday Baking Tips: Cookie Assembly Line [7]
* Bath Cookies Recipe [8]
Love This Tip? Share It!
Email [9] ~ Facebook [10]
Tweet It [11] ~ Delicious [12]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/tips-baking-cookies/
URLs in this post:
[1] 43 Cake Baking Tips & Tricks: http://tipnut.com/cake-baking-tips/
[2] Tips on Baking Breads: http://tipnut.com/tips-on-baking-breads/
[3] Fruitcake Baking Tips: http://tipnut.com/fruitcake-baking-tips/
[4] Handy Substitute Recipes For Baking: http://tipnut.com/handy-substitute-recipes-for-baking/
[5] Conquer The Net With Tipnut: http://tipnut.com/conquer-the-net/
[6] Freezing Cookies & Cookie Dough: Tip Sheet: http://tipnut.com/freezing-cookies/
[7] Holiday Baking Tips: Cookie Assembly Line: http://tipnut.com/holiday-baking/
[8] Bath Cookies Recipe: http://tipnut.com/bath-cookies-recipe/
[9] Email: mailto:?subject=Bath Cookies Recipe&body=http://tipnut.com/bath-cookies-recipe/
[10] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/bath-cookies-recipe/&t=Bath Cookies Recipe
[11] Tweet It: http://twitter.com/home?status=See http://tipnut.com/bath-cookies-recipe/
[12] Delicious: http://del.icio.us/post?url=http://tipnut.com/bath-cookies-recipe/&title=Bath Cookies Recipe : Tipnut.com
Copyright © 2008 TipNut.com. All rights reserved.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.