Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
http://www.homesteadingtoday.com/showthread.php?p=3655522#post3655522
[There are several posts along this line.]
Old Yesterday, 10:23 AM
bee bee is offline
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Posts: 574
Hmmm, went to our Keyser WV Walmart just yesterday. Whole sections of shelving missing and the floor areas where it had been roped off and floor renovation going on where the shelves has been...BTW the summer plastics were already there! I must admit that it gave me an errie feeling because there was a very high proportion of employees to actual shoppers and this was mid-afternoon on a friday(payday)!!
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Old Yesterday, 10:55 AM
pickapeppa pickapeppa is offline
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Same here. I figured it was for seasonal stock and didn’t think much of it.
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Old Yesterday, 11:23 AM
zong zong is online now
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Location: North Carolina
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I was at Hooper’s this morning, and the aisles are packed with big bags of seeds. 50 pound bags, the full size grocery bags, 10 pound bags, 5 pound, on down to 1/4 ounce. probably 30-40 varieties each of beans and corn.
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Old Yesterday, 01:35 PM
Chuck-prime Chuck-prime is offline
Join Date: Jul 2007
Posts: 827
Quote:
Originally Posted by Spinner View Post
Stopped by Walmart the other day and was shocked when I walked in the door. All the display shelves that are usually down the center isles were gone. I had a eerie feeling that if I talk, my voice would echo. Has anyone noticed this at your stores?
A while back I heard that most of the shipping lines had cut their imports way back. I’m wondering if the shortages have arrived.
As I said on another thread, “This is just the beginning.”
http://www.homesteadingtoday.com/showthread.php?t=295672
There are thousands and thousands of web-sites out there which have what you’re looking for!
Meantime, here are a couple of ideas:
COMPLEXION LOTION
Leave herbs to steep in distilled water overnight. Next morning apply the liquid to the skin, then rinse off with fresh water.
For cleansing: Lovage, Lemon Verbena, Borage, Citrus peel (lemon, grapefruit, orange in combination
To remove blackheads: Yarrow (may irritate some skins)
For sensitive skins: Chamomile
To close pores: Orange blossom
INFUSED HERBAL OILS
Put a handful of selected fresh herb into a wide-mouthed jar to about one-third full. Fill the jar with almond, or grapeseed, or sunflower or olive oil. (Use sesame oil if it is to be used for joint problems.) Seal tightly, leave on a sunny windowsill for about 2 weeks, shaking the bottle from time to time. Strain through muslin into a clean jar, squeeze in 2-3 capsules of Vitamin E or a little tincture of Benzoin as a preservative. Seal and store in a cool, dark place. Use as an external rub, or add a little to a bath.
Select from the following list of herbs, or choose your own:
For aching muscles: Ginger
For pain: Chamomile
For jangled nerves: Chamomile
For cuts, grazes and infected sores: St John’s Wort, Calendula, Coltsfoot
For dry or roughened skin: Chamomile, Lavender, Rose
For oily skins: Rosemary, Calendula, Thyme
For all skin types: Geranium leaves and flowers
For a warming, winter bath: Use an oil made with 12 whole Cloves, a piece of cinnamon stick, a bay leaf and a twist of orange peel.
To tone up flabby skin: Coltsfoot.
For acne: Coltsfoot, Calendula.
To soothe irritated skin: Lemon, St. John’s Wort
For heat rashes: St John’s Wort
FOR SENSITIVE SKIN:
Mix 2 egg yolks, 2 tablespoons glycerine and 1 tablespoon cream, apply to face, then sponge off with lukewarm water.
FOR DRY SKIN:
Lightly whip the white of an egg, and add a few drops of olive, sesame or almond oil, apply to the face, then rinse off with cold water.
FOR OILY SKIN:
Lightly whip the white of an egg and add a teaspoon of lemon juice. Spread over the face, avoiding the eye area. Allow to dry and rinse off with cool water.
Make a strong infusion of Comfrey leaves, Calendula petals and Chamomile flowers. Strain and cool. Use as a facial rinse morning and evening. Make a fresh batch each day, and use up any leftover infusion in the bath. Or use these herbs to make an infused oil. Comfrey promotes skin grown, Calendula clears fungal, viral or bacterial infection, Chamomile soothes, heals combats inflammation and stimulates cell regeneration.
BASIC SKIN LOTION
30g beeswax or lanolin or cocoa butter or mixture ((More lanolin makes the cream thicker and tackier. More cocoa butter makes the cream thicker and oilier. Variations should not extend to more than 20ml either way.)
90ml natural oil, including 10ml wheatgerm oil
60ml herbal infusion, decoction of flower water
3-6 drops essential oil
Melt the lanolin and/or beeswax in the top of a double boiler. Add the oil, beating steadily with a wooden spoon, then the water in a slow trickle. Remove from heat and stir steadily until the lotion has cooled to blood heat. Add essential oil. Stir in thoroughly and decant the lotion into a 300ml bottle. Screw on the cap and shake gently until the lotion has completely cooled.
Dry Skin: patchouli, carrot, sandalwood, lavender, geranium, chamomile.
Troubled/Sensitive Skin: thyme, clary sage, geranium, chamomile, red clover.
http://www.homesteadingtoday.com/showthread.php?t=293119
Jelly: Pecan Jelly
posted by ROY 11-29-102 11:35 AM
Pecan Jelly
4 cups finely chopped Pecans
4 cups sugar
Pinch of salt
4 Tbsp. ginger
4 Tbsp. brown sugar
1 cup butter ( 2 sticks )
4 Tbsp. apple cider vinegar
1 Tbsp. Cinnamon
Put in a pan large enough to hold all ingredients and allow for stirring. Heat in open pan until all ingredients blend and turn a rich gold color. Can be canned in a water bath for 15 minutes.
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Honeysuckle jelly
Pick the blossums from honeysuckle. Take just the little yellow petals. Steep two cups moderately packed flowers in 2 cups water at least 30 minutes. (I just put the flowers in a pan and poured just barely boiling water over them and left them on warm from 30 to 45 minutes)...be careful that they DO NOT boil!!!
Then drain the liquid off that too use.
Combine one-fourth cup lemon juice
4 cups sugar.
3 oz liquid pectin (I used a pack of SureJell cause I didn’t have liguid)
Bring the first three ingredients to a boil you can’t stir down. Add pectin, bring back to a boil, and boil exactly one minute.
I ladeled into one-half pint jars then water bathed for five minutes.
Sold every jar I made last spring so am anxiously awaiting the honeysuckle to bloom this year. I’m going to make as much of it as I can this year!!!!
MAKE SURE YOU HARVEST YOUR HONEYSUCKLE FROM SOMEWHERE THERE HAS BEEN NO SPRAYING OR OTHER POISONS!!!! I get mine from the honeysuckle growing here on my farm, especially two sections that grow along the back of my dogs’s two fenced areas. That way it is not too snakey!!!
BamaSuzy
Here’s the recipe for Gingerroot Jelly in case you want to give it a try
Gingerroot Jelly (from Gourmet magazine)
For the juice extraction:
3/4 pound unpeeled, fresh gingerroot, trimmed, scrubbed, and cut into 1 1/2-inch pieces
2 (3X1/2-inch) strips of lemon peel
For the Jelly:
1 Tablespoon strained fresh lemon juice
a 1 3/4 oz. box powdered pectin ( I used Sure-jell)
5 1/2 cups sugar
Extract the juice: With a food grinder fitted with the coarse blade, grind coarse the gingerroot; or in a food processor mince it, pulsing the motor several times and scraping down the sides. In a large saucepan combine the gingerroot, the lemon rind, and 4 1/2 cups cold water, bring the liquid to a simmer over moderately low heat, stirring occasionally, and simmer the mixture, covered, for 10 minutes. Ladle the mixture into a jelly bag set over a large heatproof bowl and let it drip, undisturbed, for 1 hour. Do not squeeze the jelly bag, but occasionally rub it gently and scrape the juices from the outside with a spatula into the bowl. If there is less than 3 1/2 cups of the extracted juice, pour a small amount of hot water into the jelly bag and let the mixture drip until there is 3 1/2 cups juice.
Make the Jelly: In a heavy 8-quart kettle combine the extracted juice and the lemon juice, add the pectin gradually, stirring vigorously, and cook the mixture over high heat, stirring constantly, until it comes to a full rolling boil that froths up toward the top of the kettle and cannot be stirred down.
Stir in the sugar, bring the mixture to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute. Remove the kettle from the heat, skim off all the foam and ladle the jelly through a wide-mouth canning funnel into sterilized half-pint jars, filling the jars to within an 1/8-inch of the top. Wipe the rims of the jars with a dampened cloth and seal the jars with lids. Makes about 5 cups.
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Tirzah
http://www.homesteadingtoday.com/showthread.php?t=294382
I have not tried this recipe yet, but just found it and plan on making it this weekend.
Homemade Deodorant
Ingredients:
Coconut oil
baking soda
arrowroot powder or cornstarch
Combine equal portions of baking soda & arrowroot powder. I use about 1/4 cup each. Then slowly add coconut oil and work it in with a spoon until it maintains the substance you desire (I use approx 5-6 Tablespoons). It should be about the same texture as the store bought kind.
Once I make it and give it time I will post how it worked.
~Sharon
The following are my favorites:
E Plus High C Roll-On Deodorant 3oz
“For total protection that lasts, this herbal roll-on formula reduces odor and keeps you feeling clean all day. With natural vitamin E, a powerful antioxidant, organic aloe and other skin soothers.”
INGREDIENTS: Rose Water, Coconut Fatty Acid Cream Base, Organic Aloe Vera, Natural Grain Alcohol, Calendula Oil, Vitamin E, Calamine Powder, Oils of Arnica Flower, Camomile, Sandalwood, Patchouli, Jasmine, Fir, Vanilla, Cedarwood and Rose.
http://www.aubrey-organics.com/Produ...?productid=082
Home Health Roll-On Deodorant Herbal Scent — 3 fl oz
Other Ingredients: Algae Extract, Aloe Vera Gel, Deionized Water, Witch Hazel, Sodium Bicarbonate (Baking Soda), Herbal Extracts of (Fennel, Hops, Chamomile, Balm Mint,
Mistletoe and Yarrow), Grapefruit Seed Extract, Herbal Fragrance.
http://www.vitacost.com/HomeHealthRo...antHerbalScent
I use Lavender extract from the Health Food store. I use that for daytime casual use. If I am with a group of friends in the car I use my store bought just to be safe. But Lavender does a good job for me. Just a tad because it is strong. I have used Toms and liked it ok.
I like the idea of a herbal roll on. I will have to look for one at my local Health Food store.
Several use the crystals, there are other posts on the thread.
granny
Good looking chicks, they look healthy and strong.
Thank you for inviting Glen to the thread, we would love to have him and it will give us another with knowledge.
Folks are asking for answers and if it were not for DelaWhere and the others, we would be short of answers.
You are sure on the right track.
http://grannymillerblog.blogspot.com/2008/01/summer-kitchen.html
This past summer I set up a make shift summer kitchen on my front porch.
It worked well.
So I’m planning on expanding it this year and building upon some of my experience.
I first got the idea to move my canning outdoors when the canning burner on my expensive Maytag electric range literally blew up after only 2 years.
It sounded like an explosion when the burner shorted out and all the electric lights in the house browned out.
The burner also took out my favorite 2 gallon stainless steel tea kettle.
It blew a big black hole in the bottom of the kettle and spewed 2 gallons of water all over the stove and onto the floor.
For that alone I’ll never forgive Maytag.
It was going to cost over $130 to replace the burner, the shorted out control knob and for the service call.
So I decided to forget it.
Why throw good money away on obvious junk?
I mostly only use the stove during the summer and don’t need all 4 burners anyway.
So I bought a LP propane 2 burner camp stove at Dick’s Sporting Goods for $110.
I set the camp stove on an enameled baker’s table on the front porch and did an entire summer’s worth of canning there.
The stove came with wind shields so the wind was never a problem.
I thought insects would be some trouble but they weren’t either.
A couple of times I did have to take the fly swatter to some yellow jackets but it was no big deal.
Canning on the porch kept the heat out of the kitchen.
It also kept the mess outside.
Anybody who has ever processed sweet corn knows what I’m talking about.
After a day of canning I don’t always feel like cleaning up right away, and with the mess outside I could walk away from it until the morning.
When it was time to clean up I just used a garden hose to clean off the floor, walls and table.
A problem I encountered was keeping the jars, lids and bands hot.
When canning inside my kitchen, I used the dishwasher to wash the jars and keep them hot.
In fact that’s the primary reason I own a dishwasher.
I didn’t have a sink or an easy way to hold a large quantity of jars in hot water to keep them hot.
This year I’m going to work on getting a double sided plastic or fiberglass tub for the porch.
That way I can hold the jars and have hot water to clean up after the jars are removed.
The biggest problem I encountered was having to return to the house too often for some items I forgot I needed.
This year I’m going to have an entire extra set of basic kitchen utensils, hot pads and towels and keep them on a shelf on the porch.
Another small table would be nice too.
I would love to one day build a small detached 20 X 20 summer kitchen and small studio but don’t know if I’ll ever get to it.
The porch summer kitchen works well and I’m happy with it.
[Has photos]
[I cannot watch the videos, with the dial up connection to the internet]
http://grannymillerblog.blogspot.com/2008/01/summer-kitchen.html
Here’s My Videos If You Missed Them
* Brooder Chicks
* Canning Green Beans With A Pressure Canner
* Everyday Things Are Best
* Home Canning Basics Part 1
* Home Canning Basics Part 2
* Home Canning Basics Part 3
* Home Canning Basics Part 4 - Water Bath Canning
* Home Canning Basics Part 5 - Pressure Canning I
* Home Canning Basics Part 5 - Pressure Canning II
* Making A Slipcover
There are many other links in the side bar worth reading.
Pure lard without preservatives is hard to come by these days.
And tallow is almost impossible to find.
I use lard in some baked goods and tallow for soap.
Lard makes a very flaky pie crust and tallow makes a beautiful, creamy white hard soap.
Rendering tallow and lard is simple.
The rendering process is basically cooking down pork fat (lard) and beef suet (tallow) until the all the fat has been melted away from the gristle or tissue, and the fat becomes liquid.
The liquid fat is then strained into a container and allowed to harden, resulting in a finished product known as lard or tallow.
The best results for both lard and tallow begin with the selection of fat from the butcher shop.
For lard I always try and ask for the leaf lard.
Leaf lard is the fat that surrounds the kidneys on a pig.
But any type of pork fat will do.
For tallow I like the big chunks of suet from around the internal organs of a cow.
The rendering process goes much faster if the fat is cut into small pieces before it is heated.
Some people save time by getting the butcher to put the fat through the grinder instead of cutting it by hand at home.
Once the fat has been cut into small pieces, it is placed in a pot with about a 1/4” of water in it.
The water is so the fat doesn’t burn.
The pot is then heated very slowly until the fat starts to melt.
I try to do my rendering outdoors because the smell of the melting lard and suet can be very strong.
Rendering indoors will leave a layer of grease on the stove,walls and cupboards
As the fat starts to melt it needs to be stirred occasionally.
The suet will begin to turn soft and mushy as it is cooked down.
The smell is very strong - like a cheap prime rib dinner.
The lard acts and looks different than the suet while it is being rendered.
As you can see below, the lard seems to “fry” as the cracklings (bits of pork) start to settle to the bottom of the pot.
After the lard pieces have released as much fat as they are going to, the cracklings pieces are scooped out with a slotted spoon.
The cracklings can be salted and eaten or they can be feed to chickens, cats or dogs.
The clear lard is then strained and poured into containers.
Lard will keep in the refrigerator for well over 6 months and it will keep canned indefinitely.
To can the lard simply pour it into a clean hot canning jar, and apply a lid and band that has been simmered.
Once the jars have throughly cooled, remove the band and check the seal.
Straining the tallow is not as straight forward as straining the lard.
That’s because the tallow/suet won’t just pour into a container.
The softened beef fat will have a semi jelly consistency and needs coaxing through a strainer.
I use a fine mesh strainer and a spatula to work the hot beef fat into a pan.
Once the tallow is strained, I put the pan into the refrigerator over night so that it will harden.
The next morning the harden tallow is removed from the pan.
It is now ready to be used in soap, black power guns, candles or whatever else you need tallow for.
I keep my tallow in the freezer but plenty of people just keep it on the shelf or in the refrigerator.
Well rendered tallow will last a long, long time.
Technorati tags: Lard, Tallow, Fat, Render, Soap, Candles, Black Power Guns, Pigs, Cows, Cooking, Canning
Posted by Granny Miller at 5:00 AM
Labels: beef cows, cooking, food preservation, guns, home canning, pigs, recipes, self reliance, sustainable living
26 comments:
Lona said...
I’ve done lard, but never tried tallow. Timely, as we are about to send a few steers off to freezer camp. I’ll have to ask for some of the fat and try it.
I’d love to hear how you use the tallow in soap. I have made my own laundry soap, but always with purchased supplies.
Welcome back, BTW. My sincere sympathies at the loss of your good friend.
October 14, 2008 7:32 AM
Mrs. Trixi said...
Thank you for sharing this. We are raising 2 feeder pigs to process around February or March. I will definitely be rendering the lard.
October 14, 2008 8:09 AM
Jennlala said...
I never knew what the process was for rendering tallow and lard. I hope to try to do that some day. But I have a question. Can you make soap with lard?? I thought you could use just about any fat or oil.
I would like to know how to use tallow in soap also.
Thanks!
October 14, 2008 8:29 AM
Granny Miller said...
Lona & Jennlala -
Tallow or lard is used exactly like any other oil in soap.
The only difference is that it must be re-melted before the lye water is added.
When I make soap I use a 30/50/20 fat mixture of tallow,olive oil & coconut oil by weight.
I have never made soap with lard. But the old timers did it all the time and in fact saved and strained ALL kitchen grease for soap.
It is my understanding that lard makes a perfectly good soap that is harder than a vegetable oil or shortening based soap, but not as hard as a tallow based soap.
I have heard also that lard leaves a slight “bacon” smell to the soap.
But really I don’t know and have no personal experiance.
Tallow in soap makes an extremely hard, snowy white and long lasting soap that doesn’t melt in the shower.
Mrs. Trixi -
It’s worth the effort :-)
October 14, 2008 9:42 AM
kori bates said...
I am a new reader and I just love your blog! I have learned a lot from you. I was just wondering if you also sell your soaps..Thanks
October 14, 2008 1:21 PM
Kristl said...
Fantastic and relevant information. Thank you so very much! The pictures really help for the newbies (me!) to understand how things are supposed to progress.
I’m seconding (thirding?) the request for more information on how you render the tallow/lye mixture into soap!
October 14, 2008 2:36 PM
Granny Miller said...
Kori -
No I don’t sell the soap I make.
It’s just for us :-)
Kristi -
The tallow will melt again and turn into a liquid fat when heated.
When it is liquid again, other fats or oils can be added if you like.
Once the fats have been allowed to cool, the cooled down lye water is then slowly stirred in and before you know it....you have soap :-)
October 14, 2008 2:48 PM
Lona said...
Oh, and one more thing...I love your blog, and blogged about it here:
http://shadysidefarm.blogspot.com/2008/10/i-love-your-blog-too.html
October 14, 2008 3:48 PM
E said...
I just learned that tallow is make this way and thats why bears love candles so much. People laugh at bears for going for candles and soap but they (bears) are not as stupid as we might think...
October 14, 2008 6:41 PM
Erica said...
Thank you for posting this. I just found your blog about a week ago and am enjoying reading your posts. I am going to pick up my hog from the butcher next week and I asked for the leaf lard. I can’t wait to try rendering my own lard soon.
October 14, 2008 10:49 PM
Homestead Herbs said...
Thank you! Now I know the difference between tallow and lard!
If you’re not processing your own animal, can you go to a butcher/processing facility and purchase the fat?
October 15, 2008 9:36 AM
Granny Miller said...
Homesteads Herbs -
Yes.
Ask the butcher or meat cutter for leaf lard (kidney fat on pigs) or clean suet from a beef or dairy cow.
If you happen to get a really nice butcher... you could maybe get them to grind it fine like hamburger.
Smaller pieces of lard or suet makes it easier to render.
October 15, 2008 9:56 AM
Darla said...
Very interesting site, I’m glad I found it. The reason I was looking in the first place is for my neighbor (no computer). Her husband and sons went bear hunting and were successful. They saved the bear fat for her to make soap. Would she render the bear fat the same as for beef?
October 16, 2008 11:22 AM
Granny Miller said...
Hi Darla -
I have no direct experiance with bear fat.
But I would imagine that it would be very similar to pork fat/lard.
Lard is a softer type of fat than beef fat/tallow and is used in soap making.
If it were me I’d give it a go, and render it like lard.
Just take care to keep the heat low and don’t forget to add a little water to the bottom of the kettle.
I have no idea how bear smells when it’s cooking.
If the smell is strong it might be a good idea to render the bear fat outdoors.
Good luck to your neighbor.
I sure would be interested in hearing how it turns out :-)
Thanks for the question
October 16, 2008 12:15 PM
Darla said...
Hi, it’s me again. When she begins working with the bear lard, I hope to help her and I will sure let you know how it goes. I have looked through many posts and blog entries but I haven’t come across directions for making soap. Would you please post your directions for making soap? Thank you.
October 17, 2008 11:31 AM
Anonymous said...
Hi, I just tried rendering lard but while I seemed to follow each step as you present in the blog mine did not come out white but is a light brown color. it is also not as thick/dense as I expected—not like lard I have purchased.
Did I perhaps scorch or overcook the fat while rendering? I tried to be careful and used an enameled cast iron pot. I followed the directions in a cookbook by Damon Fowler.
If I reheat what I have now and skim/strain it again can it be saved? any help is much appreciated!
October 30, 2008 8:44 PM
Granny Miller said...
Anonymous -
I don’t know who Damon Fowler is.
I would try and reheat the lard again very slowly over a lower heat.
See if any more cracklings or bits will cook out of it & strain it again.
You may have indeed scorched it.
Well rendered lard should have a constancy & texture somewhere between soften butter & vegetable shortening, and be a creamy white color.
If you can’t get the lard where you would like it, I’m sure that there is a dog or cat that would appreciate it doled out in small amounts :-)
Don’t be discouraged if it didn’t turn out on the first try.
Pork fat is cheap - just try again.
Use leaf lard from around the kidneys & keep your heat low.
October 31, 2008 9:31 AM
Lucy Ray said...
On rendering..I process deer tallow, and here’s how I do it: chop up fat into small pieces, put into a stock pot, cover with equal amount of water, add a couple bay leaves and a few cloves. Add a pinch of salt to help impurities fall to the bottom. Simmer for a couple hours or so. Strain into another pan or bowl; let cool, refrigerate or set on your porch to solidify. When hard, cut out of pan, scrape off the bottom of the chunk (the debris), rinse with cool water, and put back in to another pot to repeat the process. Second time, I strain through a finer strainer. Cool, solidify, scrape the bottom again, rinse, dry off, weigh finished product, and store in refrigerator or freezer until using. Sometimes you may have to do this as many as 3 times, but not if your fat is trimmed nicely, with no flesh attached.
Use as a small percentage ( I use 5 to 10 percent) with other oils for making the most beautiful soaps. Recently I even made a lovely lip balm, using deer tallow, beeswax, and Sweet almond oil. Very nice..
I’m going to try bear fat the same way soon.
The process with the venison is actually not too hard, nor is it unpleasant. Something about how nice it looks and feels when finished..
December 24, 2008 11:32 PM
Granny Miller said...
Lucy -
Thanks so much for the comment.
I have never known anyone who rendered deer tallow.
I was always under the impression that deer fat was unpleasant to work with.
Good to know that it is valuable and does have practical use (more than dog or bird food) :-)
December 25, 2008 8:13 AM
sarah said...
Is there a way to do this inside and not have grease everywhere? Is it just from splattering that is gets everywhere? Can I keep the lid on the pot and not have such a huge mess? It’s really cold outside and I’d rather do this inside! I’m so excited to do this!
January 5, 2009 12:56 PM
Granny Miller said...
Sarah -
You could try rendering with a lid on the pot...but I’m not so sure it will work.
I think with the lid on the pot, water will be trapped & not able to escape into the air..
I have rendered tallow & lard indoors.
It is a real mess to clean up.
Grease from ceiling to floor.
Last time I did it indoors I swore I’d never do it again.
I had the house dogs prancing in the kitchen & circling the table like Indians on a covered wagon :-)
Good luck
January 5, 2009 4:00 PM
Tammy said...
I just made lard yesterday for the first time. I had been directed here a while back to see the process. Anyway, I did mine in the oven. First at 250 then down to 200 then to 180. I used a cast iron pot with a lid and put a little water in the bottom. The pot has two little spouts or gaps in the side, kind of, so moisture does evaporate through that. It appeared to work. My cooled, strained and refrigerated lard looks just like yours, Granny. And no mess in the kitchen... Do you think it’s ok? I’m just planning to use it for tamales, anyway.
And there was a smell, but it wasn’t too - too bad. I had a candle burning and a pot of orange peel and cloves going on the stove. If I felt I could control the heat I would have done it outside on the barbecue. I wouldn’t hesitate to do it in the oven again but it is not something I would want to do often!
January 8, 2009 4:49 PM
Granny Miller said...
Tammy -
Congratulations!
I’m sure your lard
will be just fine :-)
Good idea about using a double lipped cast iron pan with a lid.
Did the the cracklings stay on the bottom of the pan or rise to the top?
January 8, 2009 6:29 PM
Tammy said...
Well, I didn’t peek at them a lot but it seemed that once they began to take on some color they were at the bottom of the pot with oil (liquid lard) floating above them. I didn’t push them all the way to the crackling stage because I was afraid I would mess up my lard. So, I strained it and froze the fat pieces. Next time I heat up my oven I’ll throw them in and crisp them up. That way I’ll get to see how much more lard they have left in them. I stopped when they were a light golden brown and the edges on some of them were starting to crisp up. Some were about the same color as in your pic but most were lighter. My heat was lower so they weren’t sizzling so hard. Is it ok to really fry them like you would a pork chop (or in my case, bake them)? I kept it low because of the problem Anonymous had. I’m thinking I could probably have it at 275 or 300 the whole time. What do you think?
I only used fat. I cut off any little scrap of meat that was present before rendering. Would it have been ok to leave the little bits of meat on? Someone told me it should only be fat, but as I re-read your instructions it seems that cracklings are actually the meaty bits. Is that right?
Also, could I just save any pork fat from ribs, pork chops and such and use that? Or does it have to be leaf lard? The only place I found to buy it from charged me 1.99 per pound.
Thank you so much for your input. I really enjoy your blog.
January 8, 2009 7:25 PM
Granny Miller said...
Tammy -
A better quality lard is obtained if you use the whitest & purest fat.
Leaf or kidney lard is the best.
It sounds like some of your pieces could have been cooked down a little more.
It helps to squeeze or push out the water from the fat with a spoon while it is cooking down.
The cracklings aren’t really meat per say.
I think they’re more like bits of the fiber tissue that were attached to the fat.
Yes you can save your fat from pork chops & ribs - the lard will taste much stronger.
People use to do that all the time before Crisco.
In fact people use to save all animal fat .
I just read an old time pie crust recipe using chicken fat.
January 9, 2009 8:10 PM
Anonymous said...
I always use melted chicken fat in my dumplings instead of the oil or shortening called for. I am usually boiling a chicken when I make the dumplings, so I just skim off the fat that rises to the top and incorporate it into the flour. Yesterday I rendered my first lard. I received a “gift” of about 10 pounds of pig fat, which was labeled “lard”. I could see through the plastic bag and it looked nothing like the lard I bought for making pie crusts. I opened it and the fat had gone through a grinder much like hamburger. It had chunks of stuff in it so I knew I needed to render it. I used the oven method and six hours later had the most beautiful clear fat. After straining throught a cloth put into a wire strainer and letting it cool, I poured it into clean cottage cheese cartons and now it’s in the freezer. It made 14 cups. I know why mine turned out softer than what I buy at the store. Look at the lard carton and it says, “HYDROGENATED”. This is the way to make liquid fat into a solid (vegetable oil into margarine or shortening). These are trans-fats.
February 23, 2009 5:02 PM
http://grannymillerblog.blogspot.com/2008/10/rendering-lard-tallow.html
http://grannymillerblog.blogspot.com/2007/05/mouse-earscorn-beans-native-americans.html
Tuesday, May 22, 2007
Mouse Ears, Corn, Beans & Native Americans
It’s safe for me to plant my corns & beans now.
Native American wisdom teaches that when the leaves on Oak trees are the size of mouse ears the weather is settled enough to plant corn and beans.
I have found this rule to be a good one.
Only once in the past 18 or 19 years can I remember that bit of garden lore not to be true.
I realize that the leaves in the above image look as big as a full grown Gerbils ........but you get the idea.
I’m running late this year.
We always plant a very large garden.
This year we will plant the same amount of corn as we always have - about 1/2 pound - which is more than enough for us to can, freeze and to enjoy fresh.
But this year, we are going to double the amount of green beans and wax beans we plant this Spring.
In fact many kinds of vegetables that we grow will be increased this year.
Tomatoes, Cabbage, Broccoli, Brussel Sprouts and Carrots just to name a few.
The reason being I am trying to wean myself off of vegetables grown more than 100 Miles from my home during the Winter months.
I think it may be a little boring to me come next March, to give up the “fresh” stuff at the grocery store coming from California, in favor of what was grown in my own backyard and sitting in the freezer or on my pantry shelf.
But honestly, considering food safety,”guest workers” and the increase cost of food costs due to transportation it is no hardship.
It’s safer and cheaper too.
http://grannymillerblog.blogspot.com/2009/02/garden-planner-for-home-food.html
Thursday, February 12, 2009
A Garden Planner For Home Food Preservation
I wanted to share with you a chart from my book project.
With a bad economy at hand and garden planning just around the corner I thought the chart might be helpful to some folks looking for concrete direction.
You’ll have to click on the table to make it large enough to read. [on site]
Thursday, January 29, 2009
Moon Signs
“To everything there is a season,
and a time to every purpose under heaven.
A time to be born, and a time to die.
A time to plant, and a time to pluck up that which is planted.”
Ecclesiastes 3:1
I sometimes get questions about “planting by the signs”.
On occasion I’ve been asked whether or not I pay attention to the “moon signs”?
Does it work?
Do I think moon sign gardening or farming is superstitious, witchcraft or evil?
The short answers are: yes, I think so and no.
The term “planting by the signs” is a colloquial expression or folk term for the ancient practice of timing certain agricultural tasks by the moon’s astrological position in the zodiac.
It’s my opinion that there does seem to be some advantage in timing gardening, livestock, medical, construction and day to day tasks according to the moon’s natural monthly cycle and by it’s position as it passes through the belt of constellations that we call the zodiac.
For our agrarian ancestors, the understanding and application of natural cycles and rhythms to their lives was a matter of life and death.
It’s the reason why almanacs were so wide spread and heavily used.
Agricultural astrology is a very involved subject and it’s impossible to do it justice in a short blog post.
The purpose of this post is to present a brief peak at agricultural astrology.
The following is an example of why this knowledge was and is so important.
Instead of giving the routine explanation for the best time to plant above ground crops, set fence posts or mow fields, I thought instead, I’d show the application of agricultural astrology in livestock management.
The Castration of Animals: Picking the Best Day
Our agrarian ancestors lived closer to the earth than most people do today.
They understood and faithfully applied the ancient principles that had been passed to them by every preceding generation.
It wasn’t important for them to understand the science of why something worked.
Just that it did work.
Before the days of bloodless banding, cutting was the only method of castration for male animals.
In fact in many ways cutting is still today the superior method.
But even today with good veterinary hygiene infection is a risk with surgical castration.
Never mind the risks that were involved to animals before the days of antibiotics.
Losing an animal to bleeding or infection was a serous economic loss to our forbears and was to be avoided at all costs.
Good animal husbandry would have required that a farmer chose a day for castration that would carry less risk for his animals.
Using The Moon’s Natural Cycle
Every month the moon goes through a 4 stage natural cycle.
The lunar cycle goes from darkness - New Moon
To increasing light - Waxing Moon
To full light - Full Moon
To decreasing light - Waning Moon
And then completes the cycle to full darkness again.
Through observation, it appears that bleeding and other natural functions are increased during the waxing phase of the lunar cycle.
Conversely bleeding is decreased during the waning phase of the lunar cycle.
Our ancestors were well familiar with this phenomena.
As was the ancient Greek physician and Father of Medicine - Hippocrates.
To lessen the bleeding associated with castration the most favorable time to cut the scrotum and remove testicles would be when the moon is in it’s extreme waning phase.
What is even more interesting, is that routine livestock or animal welfare practices seem to have less complications and more favorable outcomes when carried out under certain zodiac “signs” that the moon is passing through.
Here’s the reason why:
Every month the moon passes through all 12 signs of the zodiac; spending just under 2 1/2 days in each sign.
Each of the 12 zodiac signs is associated with a different part of the body.
The zodiac begins in Aries which governs the head and ends in Pisces which governs the feet.
Each sign “rules” a part of the body.
What’s more, is that each of the zodiac signs or group of signs has certain qualities or characteristics associated with them.
The Water Signs:
Cancer - Breast & Stomach
Scorpio - Reproductive system & lower bowels
Pisces - Feet
Water signs are said to be feminine, wet, nutritive or fruitful.
The Fire Signs:
Aries - Head
Leo - Heart
Sagittarius -Thighs
Fire signs are said to be masculine, barren and dry.
The Earth Signs:
Capricorn - Knees & Bones
Taurus - Neck
Virgo - Upper bowel
Earth signs are said to be earthy and feminine.
The Air Signs:
Libra - Veins & kidneys
Aquarius -Lower legs
Gemini - Arms & respiratory system
Air signs are said to be masculine and airy.
As the moon is passing through each position of the zodiac, the part of the body that is “ruled” by that sign becomes very sensitive.
Procedures done to benefit the particular part of the body that the sign “rules” seem to be of more lasting benefit.
Quicker results are noted.
Conversely anything that is to the detriment of that part of the body is compounded.
As the moon passes through each of the 12 signs of the zodiac energy is “pulled” through the body.
From the head to the feet.
Back to our castration example:
A date must be picked so that bleeding and infection is minimized.
By applying the understanding that bleeding is lessened during the waning phase of the moon, a time should be picked towards the end of the lunar cycle.
The qualities air and dryness seems to control the spread of infection in open wounds.
The knowledge that Aquarius is a dry, airy and barren sign is helpful in determining what the best day is to lessen possible infection.
What’s more, Aquarius is a zodiac sign that is moving away from the reproductive organs and towards the feet.
So the best day for the castration of animals would be when the moon is waning and passing through the sign of Aquarius.
To help me find that day I would need to consult an almanac.
The principles of moon sign agriculture are inclusive of all agricultural activities not just animal health and welfare.
Information for the best times to plant, weed, prune, breed animals, wean animals & children, castrate, harvest crops, set fence posts, logging, grafting and many other agricultural practices can be found in John Baer’s Almanac, The Old Farmer’s Almanac or any other reliable agricultural almanac.
For those who may believe that “planting by the signs” is pure superstition I would encourage you to suspend judgment, experiment for yourself and engage in a closer scrutiny of the natural world.
Why not get an almanac, 6 tomato plants and try planting them on favorable days and on unfavorable days and see what happens?
For those who may consider agricultural astrology to be witchcraft or evil; well, at one time people thought that about electricity and epilepsy too.
“Let there be lights in the firmament of the heaven to divide the day from the night; and let them be for signs, and for seasons, and for days and for years.”
-Genesis 1:14
[Has hidden urls]
http://grannymillerblog.blogspot.com/2009/01/moon-signs.html
http://cumberlandbooks.com/blog/?p=1879
Do-it-yourself publishing
Feb 9th, 2009 by Rick Saenz
I gather Amazon’s CreateSpace [createspace.com] operation has been around for awhile, but I only just discovered it. I am amazed. Through CreateSpace you can not only create books, audio CDs, DVDs, and audio and video downloads, but for a royalty you can also offer them for sale through both CreateSpace and Amazon.
The prices are the lowest I’ve seen for on-demand book printing, and with the fewest restrictions. And for audio CD replication (i.e. in quantities 1,000 or greater) the price is not the absolute lowest, but pretty close.
These guys are definitely my first choice now for book publishing, and I’ll be looking more closely at them for CDs as well.
Thanks granny! Working on one as we speak! LOL
http://grannymillerblog.blogspot.com/search/label/sustainable%20living
[photos at link]
As far as oil lamps go there are basically 3 or 4 kinds.
Mantle lamps, flat or round wick lamps, floating wick lamps and pressurized lamps.
Pressurized Lamps
I have very limited experience with pressurized lamps. They are popular with the local Amish here.
It is my understanding that they can be fussy to operate and dangerous if left unattended or in poor working order.
I think I’ve heard that the flame has a tendency to creep up.
Floating Wick Lamps
Floating wick lamps are really just for decorative lighting.
The experience that I have with them are as small votive lamps that are placed in front of religious icons.
For the most part they are very safe to use, and are based on a design that has been used for well over 6,000 years.
The way that they work, is a piece of cork or other material is fitted with a small wick through the center.
The whole rig floats on top of a layer of oil and water.
Some people will just use oil in the lamp without the water.
The advantage of using oil & water is if the lamp should accidentally over turn the water will extinguish the flame.
Lehman’s Hardware sells a nickel floating wick.
Floating wick lamps are very similar in principal to early American Betty Lamps.
Betty lamps just burn fat, grease or oil without the floating cork or water.
Mantle Lamps
Aladdin Lamps are perhaps the best known mantle lamps.
In my opinion they are the most effective type of oil lamp for general non-electric lighting needs and you can easily read by them.
However, they are expensive.
The way that a mantle lamp works is by the combustion of volatile gases moving across the webbed mantle via a round, continuous tube shaped wick and flame spreader.
Mantle lamps are very safe, but like all open flame lighting must be used with common sense and caution.
The top 18”- 24” area around the chimney of an Aladdin lamp gets extremely hot and stays hot for a long time after the lamp is extinguished.
In fact the entire gallery assembly of an Aladdin lamp get super hot.
Be careful.
Aladdin lamps need close supervision if used around children or people who don’t understand how they work.
Flat Wick or Round Wick Lamps
These are the type of oil lamps that most people are familiar with.
They way that they work is similar to a floating wick lamp, except the wick is stationary and is threaded through a brass or nickel burner.
Fuel is drawn up through the cloth wick and is burned off.
The higher the wick is turned up - the higher the flame.
Wick height determines the amount of light.
Only problem, is that the wick can be turned up just so far before the lamp smokes and breaks the chimney.
Round wick lamps do seem to give a bit more light than flat wick lamps and can be turned up higher without sooting and smoking.
Flat wick or round wick lamps are easy to use, but don’t give enough light to read by.
Just so you know, there is a type of lamp called a double wick lamp.
Works just like a single wick except there are 2 wicks attached to the burner.
In theory it gives off twice the light.
Next time I’m out at Lehman’s I might buy one and I’ll let you know if it’s true.
[Part of my last post]
Concerning your post about Alladin wick trimming... My Alladin lamps can very suddenly go from a nice bright light to a soot storm in a moments notice. My elderly neighbor told me he’s never had that problem because he burns only clear lamp oil,(I use kerosene)...However, that same evening, his lamp sooted up and cracked...clear lamp oil and all..(@ $4.00 a quart!) Is this because we’ve neglected our wicks, ya think?
Thanks and Merry X-mas,
Dan
Dan -
I don’t know.
I wouldn’t think a dirty wick would do that on an Aladdin lamp or on a flat wick lamp no matter what type of fuel is used.
Maybe the flame spreader is not seated correctly?
Is the mantle locked on?
Maybe the wick needs cleaned?
I’m stumped.
I do know that if you turn a wick up too high and too fast on any type of lamp you can get lots of soot, and on a mantel lamp you’ll blacken the net.
By the way, if ever you should have “a runaway lamp” the best way to extinguish it is with an empty tin can placed over the top.
I know it will probably never happen, but I keep a tin can handy just for such an occurrence.
When flames are shooting out of the top of an oil lamp, it’s a bad time to be hunting for the can opener.
Good for you.
We miss your posts, hope you are well.
http://www.homesteadingtoday.com/showthread.php?t=189333
Dahc
My bread:
10ozs water
1/8 cup (or less) honey
1 tbsp salt
3 tbsp E.V. olive oil
2 cups unbleached white flour
2 cups natural wheat flour
1-2 tbsp caraway seeds
2 to 2-1/4 tsp bread yeast
This can be made regularly or in a bread machine. It’s good either way. This is a form of french bread and requires a double rise.
1-3 tsp ground mustard is also good in this.
__________________
Dahc.
#4
Old 06/12/07, 11:10 PM
tonasket
Gooey Bread
1 loaf french bread sliced in half lengthwise
1 cube margerine or butter
2/3 c. sour cream
3 green onions, finely chopped, tops too
2c. shredded cheese- I use cheddar
garlic powder to taste
mix all but bread together in mixing bowl. spread thickly on bread, bake in 350 degree oven or under the broiler, til bubbly, spread mixture a couple times during baking to press into bread. eat and enjoy.
Old 06/23/07, 10:49 AM
hmsteader71
WHOLE WHEAT BREAD
4 t. dry yeast
1/2 c. margarine or butter, softened
1/2 c. honey
6 c. whole wheat flour
4 c. warm water
1/4 c. molasses
2 t. salt
4 c. white flour
Dissolve yeast in warm water. Combine margarine, molasses, honey and salt and mix well. Add yeast mixture. Gradually add flour. Turn dough onto floured board and knead until smooth, about 7-10 min. Place in greased bowl and let rise until double. Punch down. Let dough rest a few min. Shape into 4 loaves. Place in greased bread pans and let rise about 1 hour. Bake at 375 for 35-40 min.
AMISH WHITE BREAD
2 c. warm water
2/3 c. white sugar
1 1/2 T. active dry yeast
1 1/2 t. salt
1/4 c. vegetable oil
6 c. bread flour
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5” loaf pans. Allow to rise for 30 min., or until dough has risen 1” above pans.
Bake at 350 for 30 min. (I bake mine between 30-45 min. because of my oven being older.)
__________________
There is one, savior, one messiah-the man, Christ Jesus.
http://www.homesteadblogger.com/sumnerhomesteading/
Old 06/24/07, 11:01 PM
Rose
One small loaf of bread
Small Loaf Bread
2 Tbsp butter, melted
¾ cup buttermilk, warmed
1 tsp sugar
1 tbsp molasses
1 tsp yeast
Stir together and let sit at least five minutes.
½ cup whole wheat flour
2 Tbsp gluten flour
1 cup white flour
½ tsp salt
Combine wet and dry ingredients. Knead. Let rise at least one hour.
Knead and shape. Place in small loaf pan. Let rise till double, about 1 ½ hours.
Bake at 350 for 35 to 40 minutes.
Variations: Knead in herbs as desired: I use 2 tsp fresh rosemary and ¼ cup fresh grated Parmesan cheese. Yummy in a small batch, will not be wasted or waisted.
Old 07/06/07, 01:38 PM
GrannyG
.
My Favorite Zucchini Bread Recipe:
ZUCCHINI BREAD
2 eggs
1 cup cooking oil (I use Canola)
1 cup Brown Sugar
1 cup White Sugar
2 cups grated Zucchini
2 TBSP Vanilla
3 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 cup chopped nuts (I use Pecans)
You can also add a handful of raisins if you like them.
Beat eggs. Add oil, sugars, vanilla and zucchini. Mix
lightly. Combine flour,baking soda, baking powder and
cinnamon. Add slowly to the batter and mix lightly. Fold
in nuts (and raisins ).
Pour into two greased and floured bread pans or spray
with Pam.
Bake at 350 degrees for 1 hour or until a toothpick
inserted in center comes out clean.
#8
Old 07/15/07, 07:10 PM
Tirzah
Sour Cream and Vanilla Bread
½ cup warm water
1-2 Tablespoon vanilla extract
1/3-cup sour cream
1 egg
1 Tablespoon margarine or butter, softened
3 cups bread flour
3 Tablespoons sugar
1 ¼ teaspoons salt
2 teaspoons yeast
Place all ingredients into bread machine according to order given by manufacturer. Select sweet or basic/white cycle. Select desired crust setting, 1 ½ pound loaf.
#9
Old 07/15/07, 07:11 PM
Tirzah
Soft and Fast Breadsticks
1-cup warm water
3 Tablespoon brown sugar
1-teaspoon salt
¼ cup oil
2-½ cup bread flour
½ cup whole-wheat flour (you can use all bread flour, if desired)
2-½ teaspoon yeast
Put all in order in the bread machine. Set to dough cycle. Let rise in the machine. Take out and pat into a semi-long rectangle (about 9x11). Take a pizza cutter and slice lengthwise into 7 or 8 strips (or, you can cut in half and double the amount). Take one strip at a time and twist a bit before laying on a greased cookie sheet. Repeat process with the rest of the strips placing them an inch away from each other on the cookie sheet. Cover and let rise. At this point, I brush with melted butter and sprinkle with garlic salt. Bake at 400 degrees for about 15 minutes. Enjoy!
*I also add basil, oregano, parsley, and garlic powder to the bread machine.
**I have also used the dough recipe to make hamburger buns. When you take the dough out of the machine, roll it out to about ½-3/4 inch thick. Cut with a biscuit cutter or a large glass. Place on greased cookie sheets. Cover and let rise. After they have risen, brush with egg wash (one egg beaten with 1 Tablespoon water). Bake at 400 degrees for 20-25 minutes.
#10
Old 07/15/07, 07:12 PM
Tirzah
Soft Oatmeal Bread
1-1/2 cups water (70 to 80 degrees)
1/4 cup sugar
1/4 cup Vegetable oil (I used Canola)
2 tsp. salt
1 tsp. lemon juice
3 cups all-purpose flour
1 - 1/2 cups quick-cooking oatmeal
2 - 1/2 tsp. active dry yeast
In Bread Machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds).
#11
Old 07/15/07, 07:12 PM
Tirzah
Pretzel Bread
Preheat oven to 450 degrees.
Ingredients:
1 package yeast (or 2 ¼ teaspoons)
1-½ cups of lukewarm water (105-110 degrees)
1 Tablespoon sugar
1 Tablespoon salt
3-4 cups flour
Dissolve yeast in water. Add sugar and salt. Add flour half cup at a time. Mix dough and knead. Shape into rolls, pretzel shapes, or a braided loaf and place on greased baking sheet. Brush with egg wash, and sprinkle with coarse (pretzel) salt. Bake about 12 minutes for rolls and pretzels, and about 25-30 minutes for bread.
*With this recipe you do not need to allow dough to rise.
http://home.att.net/~carlsfriends/source.html
This is the Oregon Trail Starter that has been kept alive all these years.
Instructions for ordering, at link, you send an envelope and postage.
“I left that company over some of their practices”
OK, you convinced me. I just spent an hour or so arranging my cans of veggies and such in the cabinets downstairs. Of course I have some French cut beans along with some other veggies. Now I’m having second thoughts on them. Guess maybe I won’t buy a lot more and pray our garden does well this summer.
-----------------
Preparedness pays.
This is a true story, the related to me by the individuals involved.
During World War II, when the German Army invaded Estonia, Leo Saksen and his wife Anna, who had just had a baby girl, thought they were prepared for the expected invasion. They had stockpiled food and coal at a safe place near relatives in the country, and felt that they would probably be able to weather the events there. Leo was the president of the bank there and they had been able to build a nice supply.
Just in case things went really badly, they discussed what they might do, but didn't really think they would need to. Anna had a brother who lived in Virtsu about 75 miles away and was a fisherman and owned a Baltic Sea fishing boat. They discussed that maybe they might have to go to him and then to the West, but they felt that it would probably not be necessary.
When Leo was at work, the German Army came and took over the bank. He was able to send a courier with a message to his wife to 'Check on my Mother'. She knew that this was their signal and she took her newborn daughter and started walking to their safe house about 6 miles away. It wouldn't be till very late that night before Leo would be able to leave, as the Germans systematically went through all the bank and confiscated all the valuables - silver and gold coins, bullion, jewelry, etc. Including everything from the safe deposit boxes. After meeting their every demand, they finally left and let he and his employees go.
Leo made his way to their safe house, arriving just about dawn, the entire area was full of German troops bivouacked there, but there was no sign of his wife and daughter. He frantically retraced the route to their house, and not finding them, he went to where the courier lived and was told that the message had been delivered to his wife. For 3 days, Leo searched everywhere - ducking the German military and looking desperately for his wife and daughter. Finally, after showing their picture over and over again he found someone who was pretty sure that he had seen them, getting in a civilian truck with a lot of others and it drove South.
Frantically, he figured that his wife remembered their conversation about going to her brothers, and he started trying to get there. About 10 miles outside of Tallinn, there was a roadblock, and no one was allowed to go to the West. He finally got to a train station and was able to board a train to another city that was East of where her brother was. Two weeks of searching and traveling, wearing the same clothes, hungry and cold, he got off the train and ducked around the part of the station where the Germans were, and as he got out of the station, there, leaving from another door was his wife and daughter.
There was scarcely time to rejoice, as rumor was that the Germans were moving West toward where her brother lived - they found someone with a horse cart headed in that direction and he was able to get his wife a ride and he walked alongside for the 15 miles to the seashore.
Anna's brother had gathered their other family members and her parents, and after waiting as long as they could, he was going to have to leave that night on the high tide during the dark of the moon. Their arrival couldn't have been any later than it was or they would have missed the boat. They traveled out past where they thought the patrol boats might be and then turned South and were able to put into England.
From there, they signed up for a sponsor in the United States, hoping that they would be among the lucky ones. A dairy farmer here in Delaware who had been prevented from enlisting as his farming operation was a critical enterprise, had figured he could at least try to help some refuge family.
So, Leo, Anna and Piret (their daughter) came to America - It was a huge change of lifestyle. He had lived very well as the president of a bank in the capital city in Estonia, and here they lived in a small 2 room house, and they both worked milking and tending the cows.
They both worked hard, and realized that the only way to get ahead was going to require them to each work two jobs, along with milking the cows. Leo was able to get part time work with a brick mason, and Anna took a job at a local chicken processing plant. It took several years, but the Saksens were able to finally buy a small plot of land of their own, and as they got the money, they bought material to build their home. A beautiful brick rancher - in the land they now called home...
Leo became a teacher of masonry and spent his free time gardening and his passion of painting - he was a master in oils and his paintings are hanging in several museums. Anna had started teaching piano once they had been able to afford to buy her own grand piano. Their daughter Piret became a medical researcher for a major pharmaceutical company who worked on several break-through drugs, and has retired but continues to teach other researchers even though she is now almost 70 years old.
Never did I ever see or hear them complain about their happenstance. They never resented any of the jobs they had to do, and always were grateful for the opportunity that they had to start over in their new home country.
I guess, from their experiences, we need to remember that we need to plan, prepare, but make an alternate plan, but most of all, forge ahead and don't look back. Don't bemoan your fate, but work to achieve new goals.
Piret and my sister have been best friends for all these years, and I felt that others, particularly as we face the times ahead, need to hear the story of the Saksens from Estonia, and hopefully think how their experiences might help them in the future through whatever lies ahead.
http://www.homesteadingtoday.com/showthread.php?t=189333
Shepherd
Sweet, Moist Banana Bread
2 C Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 C Butter (at room temperature)
3/4 C Brown Sugar, firmly packed
2 Eggs, beaten
2 1/3 C Mashed, overripe Bananas (7 to 8 bananas)
1/4 C Honey
Preheat oven to 350 F. Lightly grease a 9 x 5 inch loaf pan*. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter, brown sugar and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just enough to blend well. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack.
*I used a small Pyrex cake pan (7 1/2 x 11) instead and the cooking time dropped to approximately 35 minutes.
This is probably my favorite banana bread recipe because of the strong flavor of bananas and because it’s so moist.
Last edited by Shepherd : 07/22/07 at 12:31 PM. Reason: correction
#14
Old 07/23/07, 11:51 AM
CARAMEL PECAN CINNAMON ROLLS (Pecans Optional)
Pkg yeast (or 2 1/4 teasp) }
1 C warm water } Mix together and set aside
*****
2 T Butter
1 Egg
1/4 C Sugar
1 teasp salt
(mix the egg, sugar and salt together)
3 1/4 C Flour (add)to the above mixture
mix the yeast & water together separately first, then add to the rest of those ingredients. Mix & knead.
Roll dough out.
mix 1/2 C Sugar and
2 teasp Cinnamon together (set aside)
spread soft butter/margarine on top of the rolled out dough, and sprinkle the sugar/cinnamon mixture on top
roll the dough up, and cut.
Caramel Mix (we prefer to double this)
1 Stick Butter or Margarine
2/3 C Brown Sugar
3 T White Syrup
Warm this mixture together and pour into the bottom of a 9 x 13 inch pan.
IF you want, you can add chopped pecans.
Add the rolls to the pan and let them rise. (I’ll often divide this into two pans and cut the rolls smaller, rather than having large rolls.)
Bake 375 for approximately 30 minutes.
Have a slightly larger pan with sides available. When the rolls are done, place the other pan on top, and FLIP over so all the rolls end up with the sticky side up. (Use caution not to splatter and burn yourself.)
***
Easy Method: Use thawed frozen bread dough instead of making your own.
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Shepherd
#15
Old 07/26/07, 03:54 PM
KathyJ
Spiced Pumpkin Bread
adapted from Bon Appetit magazine
Spiced Pumpkin Bread
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
Preaheat oven to 350. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Makes 2 loaves.
entered into the local county fair this year....
got third place with it - American style judging.
__________________
Kathy
When wealth is lost, nothing is lost; when health is lost, something is lost; when character is lost, all is lost. -Billy Graham
#16
Old 07/28/07, 04:50 PM
Lawbag
This is my favorite cinnamon roll recipe. It’s yeast based and takes 3 risings, but the rolls are super light and fluffy!
CINNAMON ROLLS
(Makes 8 very large rolls or 27 standard rolls)
1-1/2 cups WATER (120-degrees)
1/2 cup GRANULATED SUGAR
1/2 cup VEGETABLE OIL
1/2 cup POTATOES, mashed (unseasoned and without milk
1 EGG
2 tsp SALT
3 envelopes ACTIVE DRY YEAST
3 TBS NONFAT DRY MILK POWDER
3 cups UNBLEACHED ALL-PURPOSE FLOUR
2-1/2 to 3 cups BREAD FLOUR
1/3 cup BUTTER, softened
3/4 cup BROWN SUGAR
1-1/2 TBS GROUND CINNAMON
1/2 cup BUTTER (1 stick), softened
2 TBS ALL-PURPOSE FLOUR
1 cup CONFECTIONER’S SUGAR
speck SALT
1 tsp VANILLA EXTRACT
In a large mixer bowl, place the warm water, sugar, oil,
potatoes, egg, salt, and yeast and mix thoroughly. Add the
milk powder and the all-purpose flour; beat for 3 minutes.
Gradually add the bread flour, and when the dough is
workable, transfer to a lightly floured surface (or use the
dough hook attachment on your electric mixer) and knead for
10 minutes.
Grease a large, deep bowl with either white vegetable
shortening or butter; form the dough into a smooth ball and
place into the bowl. Using your hands, grease the top of the
dough. Cover with a tea towel and allow dough to rise in a
warm place until it has doubled, approximately 1-3/4 hours.
Punch dough down very thoroughly to break up any air
bubbles. Form again into a smooth ball, place in the
regreased bowl, turning it over so the top of the dough is
also greased. Cover, and let rise for 1 hour.
Punch dough down again, then transfer to a lightly floured
surface. Roll out to a rectangle 15x12-inches—it should be
about 1-1/4 inches thick. Spread dough with softened butter.
In a small bowl, mix the brown sugar with the cinnamon.
Sprinkle it over the butter. Tightly roll dough up from the
long side. If the dough has stretched out longer than 16
inches, pat the ends toward the center to make a fat 16-inch
roll. With a serrated knife, cut the roll using a sawing
motion into eight 2-inch rolls. Place slices cut side up,
1-1/2 inches apart, in 2 greased 10-inch square pans that
are at least 2 inches deep. Cover with a tea towel and allow
the dough to rise in a warm place for 1 hour.
For smaller rolls, after the second rise, divide the dough
into thirds. Roll out one third at a time to a 12x8-inch
rectangle. Spread each with about 1-1/2 TBS of the butter
mixture and sprinkle each with about 1/3 cup brown sugar and
1/2 TBS of cinnamon mixed together. Tightly roll each third
up from the SHORT side. Cut into nine 1-inch slices. Place
slices cut side up, 1 inch apart, in 3 greased 8- or 9-inch
pans. Cover and let rise for 1 hour. Use 1-1/2 times the
recipe for frosting the smaller rolls.
Preheat the oven to 325-degrees. Bake the rolls for 10
minutes, then raise the oven temperature to 350-degrees and
bake 5 minutes longer. Remove from oven, and invert pans
onto wax paper-lined wire racks. Allow rolls to cool
completely.
FROSTING
#17
Old 08/03/07, 01:36 PM
cowgirlone
Moderator
Flour and Corn Tortillas
Flour Tortillas
2 cups flour
1 tsp salt
1 tsp baking powder
1 TBs lard (you can use shortening)
1/2 to 3/4 cup of warm water
Mix the flour, salt and baking powder together. Mix the lard in until the mixture looks like cornmeal.
Add 1/2 cup of the water, (if more is needed, add 1 TBs at a time).
Add enough water to bring dough into a ball.
Let it rest 15 minutes.
Divide into 12 pieces. Roll each piece into a ball, then roll out into a 7” round.
Fry on hot ungreased skillet or griddle for about 1 to 2 minutes per side, just until the tortilla starts to get light brown.
Store in plastic baggie to keep moist while frying the remaining tortillas.
These are so good hot off the griddle and slathered with butter. Or use with your favorite recipes.
Corn Tortillas
2 cups Masas Harina
1 cup water
Mix with hands until dough can be brought up into a ball. (if more water is needed, add 1 TBs at a time)
Let the dough rest 15 minutes.
Divide into 12 balls, roll out each ball between waxed paper OR use a tortilla press lined with waxed paper on both top and bottom.
Press or roll out to 6” rounds.
Remove the waxed paper from one side of tortilla, lay the tortilla on a hot ungreased griddle (or pan)....carefully lift off the other (top) piece of waxed paper.
Fry on each side about 30 seconds or until they start to dry.
Keep them in a plastic baggie until all are fried. (Or keep covered so they will not dry out)
Makes 12.
#18
Old 08/06/07, 04:35 PM
WildernesFamily
In response to a request. Photo of bread is here.
Thank you everyone for the compliments on the bread I’ve been making this recipe for years now, it’s quite a forgiving recipe.
I’ll give you two different recipe sizes, use what works best for you.
1lb loaf
3/4 cup warm water
2 tbs. butter/margarine
2 tbs. sugar
1 tsp. salt
2 cups bread flour (I use all purpose flour)
1 tsp. rapid or quick yeast
1 1/2 lb. loaf
1 cup warm water
2 1/2 tbs. butter/margarine
2 1/2 tbs. sugar
1 tsp. salt
3 cups bread flour (again, I use all purpose)
1 1/2 tsp. rapid or quick yeast
The ingredients are listed in the way you’d add them to a bread machine, to make by hand I first mix the warm water and yeast. Then add sugar, butter, salt and then the flour and knead until the dough is smooth and “satiny.” You may need to adjust the water/flour ratio, depending on air pressure and humidity. If you’ve made bread, you know what to look for, if you haven’t - you want the dough to be soft and workable, but not sticky. Add a tablespoon of flour if too wet, or a tablespoon of water if too dry. And you want to knead it until it is smooth and has a satiny finish.
Cover and let rise in a warm spot until doubled in size. Punch down, shape and put in greased bread pan. Let rise and bake in 350 oven for 50 minutes. If you take it out of the oven immediately and cover (pans and all) with a clean, thick towel until just warm, the crust comes out soft - and in cast iron pans, also chewy, yummy!
For the bread in the photo, I doubled the 1 1/2 lb. loaf recipe (double everything, but NOT the salt!) To be honest it rose a bit too much, I’m still adapting the recipe for these specific pans.
In the past, I have replaced part or all of the white flour with whole wheat flour and added gluten, and this recipe still comes out great! I’ve added 7 grain mix to the recipe..... added wheat germ..... used oil instead of butter.... and this recipe is *still* great! Very forgiving. The only part it *didn’t* like, was the once I forgot to add the yeast when I was still making this in the bread machine. LOL.
You’ll need to play with the 2nd rise time to get the size and density you like. Typically, I’ll put the bread pans in the oven for the second rise, and set my oven to start in 20 minutes to 1/2 hour depending on how warm it is that day. My oven has an automatic oven setting, so the pans will be in there while the oven warms up, then it will bake the bread for 50 minutes and then start beeping when the 50 minutes are over.
#19
Old 08/23/07, 07:17 AM
kitaye
Old Fashioned Biscuits
2 cps flour
1 Tbsp Baking Powder
1 tsp salt
1/4 cp butter
enough water to make a dough
Mix dry ingredients with a wisk. Add butter chopped into small sections or freeze and shred it into the flour mix. Add water to make a soft dough. Lightly need on a floured surface and roll out 1/2 inch thick. Bake at 400ºF for 10-15 minutes. I use my cast iron skillet but cookie sheets will work too.
Makes 10 -12 biscuits.
__________________
The difference between Adventure and Disaster is being prepared. author unknown
sparrowhaven.blogspot.com
#20
Old 08/23/07, 09:36 AM
GrannyG
Buttery Biscuits
2 cups all-purpose flour
1 Tablespoon Baking Powder
1/2 teaspoon salt
2 teaspoons sugar
1 2/3 cups whipping cream
2 Tablespoons melted butter
Combine the flour,baking powder, sugar and salt.
Add whipping cream all at once.
Using a fork, stir just till moistened.Turn dough
out onto a lightly floured surface.
Quickly knead by gently folding and pressing
dough 10-12 strokes. Pat or lightly roll dough
out. Cut and place on ungreased cookie sheet.
Brush tops with melted butter. Place about
1 inch apart. Bake at 425 degrees about
12 minutes or until golden. Remove and enjoy.
#21
Old 08/24/07, 09:24 PM
mamajohnson
Biscuits
I dont really have a ‘recipe’ I just make them...
First: put the iron skillet in the oven, with about 1/4 cup of bacon grease in it, preheat to 400. (keep an eye on it, dont let the grease smoke!)
I use an 8 cup measuring cup. I put in 2 1/2 to 3 cups of flour. (white, whole wheat or a mixture)
throw in about a tsp of salt
2 generous tbl of baking powder
mix well,
cut in 3 generous tbl of lard (or shortening)
after the lard is incorporated well, when you have pea like crumbles,
pour in about 1 1/2 or 2 cups of milk (depends on the flour)
mix well.
This is where I have to choose: Lazy biscuits or not?
Lazy: take the skillet out of the hot oven, drop big globs of dough into the skillet and flip them over (they will be coated with grease) proceed till all dough is gone. I tend to squish them in there if I have more dough than skillet.
Not lazy:
flour counter, pat out biscuit dough, use 1/2 pint canning jar to cut biscuits out. Place each biscuit in the hot skillet of grease, turning to coat the top with the grease, fill the skillet (squish if you have more dough than skillet - or you can freeze the cut biscuits real well)
These biscuits have the best crunchy top EVER!
and if you dont knead the dough, it will be ‘fluffy’ inside.
Bake in hot oven till golden
Mom taught me this way, so it is the only way I do it.
(if I dont have bacon grease I use whatever grease/oil/butter I have)
__________________
Goats are funny people
#22
Old 08/27/07, 05:14 PM
Strange Bear
Pizza Bread
You can make this in 2 ways.
Lazy way.
Buy a can of french bread dough at the store.
Roll it out
Pour a couple of Tablespoons of olive oil over it.
Squeeze a clove or two of garlic and spread over the oil.
Sprinkle with parmesean cheese and Italian seasonings.
Roll up and bake as directed on package.
Or make your own french bread.
2 1/2 cups warm water
2 Tablespoons yeast
1-2 Tablespoons butter
I proof the yeast and put a little sugar in the water to help it along
1 Tablespoon salt
5-6 white flour
Knead
Let raise until double
Roll out and put ingredients from above on
Place bread on greased cookie sheet and slash diagonally a few times
mix an egg white with a tablespoon of water and smear on bread
Bake 375 for 45 minutes or until done.
#23
Old 09/07/07, 12:51 PM
GrannyCarol
Whole Wheat bread
My favorite recipe:
In one Pyrex 8 cup measure (in this order and whisked as I go)
1 1/3 cup warm water
3 TBS sugar
2 TBS olive oil
1 TBS molasses (If you use the same TBS measure, the olive oil keeps the molasses from sticking to the measuring spoon)
2 tsp salt
1 tsp lemon juice
In another container:
1 1/2 cups freshly ground whole wheat flour
2 1/2 cups bread flour
I put the liquid in the bread machine (or mixing bowl), then add the flour, then 2 tsp yeast. If I use the bread machine, I use the dough setting and make loaves to rise in the over.
If I am using a mixer, I hold out 1/2 of flour until its quite stretchy, then add flour until the dough lifts up off the sides into a ball, work it a bit more then set it to rise covered in a greased bowl in a warm area.
This will make 2 loaves, I bake them at 350 for 30 mins. Usually they are rising in the oven and I just turn it on when they have risen enough (about an hour rising time, depending on conditions). You can substitute whole wheat flour for the freshly ground whole wheat and add small quantities of other grains if you want - sometimes I add 7 grain cereal (about 1/4 cup) or Scotch Oats or 1/4 cup of flax meal. Have fun!
__________________
#24
Old 09/10/07, 09:10 PM
mamajohnson
Sausage Cornbread
1 pound sausage
1 large onion
2 eggs - beaten
1 1/2 cups cornmeal
1 can cream corn
3/4 cup milk
1/4 cup oil
2 cups grated cheese (I like sharp cheddar)
Oven 425
Brown sausage & onion, drain.
Mix all ingredients, pour into hot greased cast iron skillet.
Bake for 30-40 min.
NOTE: if you don’t use self rising cornmeal, add 4ts baking powder.
Awesome stuff, have lots of salsa and pinto beans on hand for a great meal!
__________________
#25
Old 09/16/07, 10:53 AM
CJ
Recipe: No-Knead Bread
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
__________________
#26
Old 09/17/07, 07:14 PM
Hillbillybob
Amish Friendship Bread
I have frozen it before The starter for future use!
This is more than a recipe - it’s a way of thinking. In our hi-tech world almost everything comes prepackaged and designed for instant gratification. So where does a recipe that takes ten days to make fit in? Maybe it’s a touch stone to our past - to those days not so very long ago when everything we did took time and where a bread that took 10 days to make was not as extraordinary as it seems today.
The recipe comes to us from Mrs. Norma Condon of Los Angeles. Amish Friendship Bread is a great bread for the holidays. When you’ve made your bread, you can give your friends a sample and the starter that made it! Then your friends can make their own and pass it along to their friends. This is why the bread is called “friendship bread”. It makes a great homemade birthday and Christmas present. Church groups and hospitals have spread a lot of love and cheer by making Amish Friendship Bread for their members. Many people make it regularly just because it tastes so good!
Amish Friendship Bread is a genuine starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, we’ve done our research and found a great option. It’s a special starter in powder form that can be activated with flour and water; it’s safe, very inexpensive and we can send it to you.
Starter for Amish Friendship Bread (G-110)
The Recipe
Important Note: Don’t use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
Required Main Ingredient
1 cup live yeast starter (see above)
day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
#27
Old 09/17/07, 07:40 PM
Hillbillybob
Hillbillybob’s Indian Fry Bread
Fried Bread
Well here it is or should I say the recipe I used this weekend.
start with 1 packet of yeast
1 tsp sugar
1/2 cup water
bring water to well warm, mix in sugar then add yeast and mix. Set aside in 2 cup bowl.
take 1 stick butter
2 cups milk
warm milk and melt butter in milk set aside
next 4 cups of flower and 1 tsb salt in large bowl. about 12 + qts
by this time yeast should be to top of bowl, If not waite another few minets untill yeast bubbles are their. Make well in flower add yeast pour some of the warm milk into yeast bowl to get all the yeast and add milk and butter to flower Mix with spoon should have very wet dough. Mix in 2 more cups of flower 1/2 cup at a time. dough should be on the stickey side. Turn out dough onto flowered work service. butter hands and kneed dough adding flower if needed. Want dough to work without being very sticky. Will still try to stick a little. Kneed for at least 10 minets, better 15.
Put back in flower bowl and let set untill double, about 2 hours then kneed dough again for a few minets. You want to gat all the air out of the dough. Put back in bowle and let double again. beat back down but not as neassery to get all the air out. Get deep fring pan ready if you want to cook them like dounuts or griddle ready with just a coating of oil ( the way I like them ). Wait about an hout and then pinch off dough ( between a silver dollar and a tennis ball size ) roll out to 1/4 inch thick and fry. You shouldn’t haft to wait for the dough to rise. It should just pop up. turn and cook other side untill golden brown. Have honey or powered sugar to put on bread. I like mine with hot butter. I also use as bread, sandwiches or anything else. But best warm of the grill.
Now I have given you the way I make fry bread. Let me know if you make it how good did it turn out for you. The only way I can do any better is to show you how the dough should act and feel like.
#28
Old 10/01/07, 10:55 AM
decolady
The Very Lightest Ciabatta
The Very Lightest Ciabatta
I’ve been making this recipe for years. It originally came from King Arthur Flour. The bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf’s shelf life.
Carol Field, in her book The Italian Baker, says that this dough is one that can’t be kneaded by hand; it’s too sticky. Keep this in mind when you’re preparing the dough. During the winter you’ll need to use the greater amount of water in the range indicated below. In the dog days of August, when your flour’s been in a humid kitchen all summer, you’ll use the lesser amount. Your goal is a dough that is very sticky, but holds its shape; when you scoop it out onto your work surface, it will settle into a flattened mound that is best approached with oiled hands and a bench knife or bowl scraper.
Sponge
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/4 teaspoon instant yeast
Dough
sponge (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon nonfat dry milk
1/4 to 1/2 cup water
2 tablespoons olive oil
Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for up to 15 hours.
Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it’ll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat. Adjust the dough’s consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it’s about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it’ll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Dust the dough very lightly with flour. Bake it in a preheated 425°F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it’s golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.
Nutrition information per serving (1 slice, 1/4 of loaf, 98g): 187 cal, 3.5g fat, 5g protein, 33g complex carbohydrates, 1 g sugar, 1 dietary fiber, 406mg sodium, 78mg potassium, 5RE vitamin A, 2mg iron, 91mg calcium, 53mg phosphorus.
Notes:
1. To avoid the whole oiled plastic wrap thing, you can a large roaster inverted over the bread while it is rising.
2. If you are nervous about putting the ice cubes in the oven, spray the dough with water as it goes into the oven and then 3 more times during the first 10 minutes or so.
#29
Old 10/16/07, 01:49 AM
primal1
I call it Hickory nut bread
first you need your Hickory nut broth found here http://www.wwmag.net/hickory.htm
In brief, 1 cup crushed nuts(meat and shell) boiled in water for 15 minutes.
Substitute water with the broth in your favorite bread recipe... the yeast loves it and it gives the bread an interesting but hard to describe flavor!
mine at the moment is a simple wholewheat.
1 1/4 cup Hickory broth
3/4 tsp salt
3 1/2 cups flour
2 tsp yeast
1 tbs cane sugar(optional)
__________________
#30
Old 01/10/08, 11:04 PM
GrannyG
Dilly Casserole Bread
2 1/4 to 2 1/2 cups all-purpose flour, divided
2 TBSP sugar
1 TBSP dried minced onion
1 Teaspoon dill seed
3/4 teaspoon salt
1/4 teaspoon baking soda
1 package active dry yeast
1/4 cup water
1 TBSP butter or margerine
1 cup creamed Cottage Cheese
1 egg
Butter
Salt
Combine 1 cup flour, sugar, onion, dill seed, salt,
baking soda and yeast in a large bowl of electric
mixer. Blend well. Heat water, butter, and cottage
cheese in small saucepan until very warm (120 degrees).
Add warm liquid to flour mixture; blend at low speed
while adding the egg.Blend until moistened; beat three
minutes at medium speed. Stir in remaining 1 1/4 to
1 1/2 cups flour to form a stiff batter. Cover loosely with
plastic wrap and cloth towel. Let rise in warm place until
light and doubled in size, about an hour. Grease 1 1/2 quart
casserole. Stir down the dough, turn into the dish, cover, and
let rise till doubled...about 45 minutes or so. Preheat the
oven to 350 degrees. Uncover the dough, bake 30-40
minutes, until it is deep golden brown on top, and the
loaf sounds hollow when you tap it lightly. Remove from
the dish, cool on a wire rack. Brush warm loaf with
melted butter and sprinkle some salt on the top.
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