Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
http://www.amandascookin.com/search/label/bread
Domatokeftethes: Tomato Fritters
4 ripe medium tomatoes, finely chopped
2 medium zucchini, grated
1 medium onion, grated
1 1/2 - 2 cups of self-rising flour (or add 1 teaspoon of baking powder per 1 cup of AP flour)
1/2 bunch fresh parsley, finely chopped
1/2 bunch fresh mint or fresh basil, finely chopped (I used basil)
salt
pepper
sunflower or canola oil for frying
Combine all ingredients except flour in a bowl. Add enough flour to make a thick batter.
Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until browned. Turn once to brown on both sides.
Remove with a slotted spoon and drain on absorbent paper towels.
Yield: serves 4-6
Milopita: Greek Apple Pastry
metric conversions available on Sam’s blog
3 medium sized Granny Smith apples
1 ½ cups of self-rising flour (regular flour with 1 ½ teaspoons of baking powder will do in a pinch)
2 eggs, separated
1 cup of white sugar
3/4 of a cup of unsalted butter
1/3 cup of milk
1/4 cup of brown sugar
1 tablespoon grated lemon rind
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
1. Peel and core the apples and slice them into sixteenths and set them aside in bowl of water with some lemon juice squeezed into it to keep the apple slices from browning. (I actually cut mine even thinner as my apples were a bit on the large side)
2. Sift flour with salt (and the baking powder if required).
3. Using a mixer, cream ½ cup of the butter and the 1 cup of white sugar until smooth.
4. While continually mixing, add the egg yolks one at a time alternating with a tablespoonful of flour in between yolks to achieve a smooth and creamy consistency in the mix.
5. Add the rest of the flour in stages, alternately adding the milk in stages as well. Then add the vanilla extract and lemon rind and mix until the batter is smooth.
6. In a separate mixing bowl, whip the egg whites into stiff peaks and then using a spatula, carefully fold them into the batter.
7. Butter the sides of a pie baking dish and pour in the finished batter.
8. Arrange the apple slices in a perpendicular fashion overtop of the batter in a circular pattern to form an outer ring of apple slices. Fill the center of the ring with any remaining slices.
9. Melt the remaining ¼ cup of butter along with the ¼ cup of brown sugar, mix in the cinnamon and pour the mixture over the apple slices in a circular fashion, making sure to distribute it evenly in a long even stream.
10. Place baking dish in an oven pre-heated to 350° F. and bake for approximately 60 minutes (mine was 50-55).
Let the Milopita stand to cool for at least a couple hours before serving.
Almond Poppy Seed Bread
Yield 2 loaves
1/2 cup warm water (100° to 110° F)
1 envelope FLEISCHMANN’S Active Dry Yeast
1/2 cup warm whipping cream (100° to 110° F)
1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon almond extract
POPPY SEED FILLING:
1 cup milk, divided
1/2 cup whipping cream
1/2 cup poppy seed
1/4 cup honey
1/2 cup slivered almonds
1 large egg, beaten
1 tablespoon ARGO or KINGSFORD’S Corn Starch
1/2 teaspoon almond extract
apricot jam (optional) (I used powdered sugar mixed with some milk to make my glaze)
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add whipping cream, sugar, butter, salt and 2 cups flour; blend well. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract and 1 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make a soft dough. Remove to lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to lightly floured surface. Divide dough in half; roll each half to 14 X 12-inch rectangle. Spread evenly with Poppy Seed Filling (see below). Beginning at long end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 375° F. Bake for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Glaze with apricot jam, if desired.
For Poppy Seed Filling:
Combine 3/4 cup milk and cream in a saucepan. Bring to a simmer over low heat, stirring constantly. Stir in poppy seed, honey and slivered almonds. Add beaten egg to milk mixture while stirring. Cook 3 minutes. Dissolve corn starch in remaining 1/4 cup milk and add to mixture. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Remove from heat and stir in almond extract.
Submitted to YeastSpotting - check out the other fabulous yeast recipes!
Recipe source: BreadWorld.com
Homemade Amish White Bread
adapted from AllRecipes.com
1 c. warm water (110 degrees)
1 c. warm milk (110 degrees)
1 1/2 tsp. salt
1/3 c. sugar
1/4 c. vegetable oil
1 1/2 Tbsp. active dry yeast
6 c. bread flour
In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam. Stir the 1 c. of warm milk in now. Mix salt and oil into the yeast. Using the dough hook on a mixer or with a wooden spoon by hand, mix in flour, one cup at a time. Knead until smooth.
Place dough in well oiled bowl; turn to coat top. Let rise about 1 hour.
Punch dough down, knead a few times. Divide dough in half.
Shape into loaves and place into 2 greased 9x5-inch loaf pans. Allow to rise 30 minutes or until dough has risen about 1” above pans.
Bake @ 350 degrees for 30 minutes. Remove from pans immediately. Brush the top of the loaves with a little melted butter right after you take them out of the pans so that the crust stays nice and soft.
Vanilla Bread Pudding
7-10 ounces French bread or Italian bread, stale cut into 1-inch cubes (about enough to fill up a 13x9 pan 3/4 of the way)
3 large egg yolks, room temperature
3 large eggs, room temperature
1 3/4 cups sugar
4 1/2 tablespoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup butter
4 cups milk, whole
1/2 cup raisins, chopped (optional)
Preheat oven to 350°F. Toast bread cubes in the oven for 12 to 15 minutes or until golden brown. Place the toasted cubes of bread in an ungreased 3x9x2-inch pan.
In a medium bowl whisk the eggs and egg yolks until frothy. In a small bowl or plastic bag combine sugar, cinnamon, and nutmeg. Blend well.
In a medium sauce pan over low heat heat milk and butter till butter just melts (120 degrees F).
I like to chop the raisins in the food processor with a bit of the sugar/spice mixture as there’s a lot of folks out there that love the taste of raisins, but don’t like the texture. If desired add chopped raisins to the milk/butter mixture at this point.
Add sugar/spice mix and vanilla to milk and stir until sugar dissolves. Slowly pour about 1 cup of the warm milk over the eggs while stirring continuously. If you like whole raisins, sprinkle the raisins over the bread cubes at this point. Pour the milk mixture over the bread crumbs. Allow the bread to become thoroughly soaked, turn once or twice to speed up the process. Maybe 10 minutes.
Bake the soaked bread in the 350 F oven for 40-60 minutes, check every few minutes after the initial cooking period and remove from oven when desired degree of brownness is reached. Cool slightly. Serve.
Top with whip cream, ice cream and/or bourbon sauce.
Variations, add some roasted and chopped pecans, some white or milk chocolate chips, chopped dates.
I think the title definitely makes you expect something different though, this is not a dessert but rather an accompaniment.
Oh, and I didn’t bother with the glaze that’s listed on their site since this wasn’t a sweet or quick bread. I’m sure there has to be some mix up in the recipe, but it worked out anyway!
Recipe Notes: I used the bread maker, but only on the dough setting. I removed it after that and kneaded it on a floured surface. then I placed it in a greased loaf pan and let it rise for 45 minutes. I baked it in a 350 F oven for 45 minutes.
Almond Chocolate Chip Bread
1 C. plus 2 T. water
2 T. butter
1/2 tsp. vanilla
3 C. bread flour
3/4 C. semisweet chocolate chips
3 T. sugar
1 T. dry milk
3/4 tsp. salt
1-1/2 tsp. bread machine yeast
1/3 C. sliced almonds
Select Basic/White cycle, medium or light crust (I use light). Do not use delay cycles. Remove when done and cool on rack.
Update: I toasted two pieces the next morning and smeared peanut butter on top, very tasty! Will be trying a turkey sandwich today :)
Pull Apart Cornmeal Dinner Rolls
adapted from Midwest Living Magazine
Ingredients
1 cup milk
1/4 cup sugar
1/4 cup butter
1/4 cup yellow cornmeal
1 tsp. salt
1 pkg. active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
1 egg, lightly beaten
3-1/2 to 4 cups all-purpose flour
Butter, melted
Yellow cornmeal (optional)
Directions
In small saucepan, combine milk, sugar, 1/4 cup butter, 1/4 cup cornmeal and salt; cook and stir until warm (105 degrees F to 115 degrees F).
In large bowl, dissolve yeast in warm water. Add egg and milk mixture. Gradually stir in enough flour to make a soft dough. Turn out onto lightly floured surface; knead gently 2 to 3 minutes to make a smooth ball. (Knead in just enough remaining flour so dough is no longer sticky.) Place in greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled in size (1 hour). Punch dough down; turn out on lightly floured surface. Let dough rest for 10 minutes. Grease 15x10x1-inch baking pan.
To shape rolls, roll or pat dough to a 10x8-inch rectangle about 3/4-inch thick. Cut into 2-1/2x1-inch strips. Arrange strips in prepared pan, leaving about 1/2 inch between each strip. Cover and let rise until nearly doubled in size (about 30 minutes).
Brush with melted butter. Sprinkle with additional cornmeal, if you like. Bake in a 400 degree F oven for 12 to 15 minutes, or until golden and rolls sound hollow when lightly tapped. Remove from pan. Serve warm or room temperature. Makes 32 rolls.
Parmesan Herb Bread
Makes 2 round loaves
2 envelopes Fleischmann’s Active Dry Yeast
2 cups warm water (100° F - 110° F)
2/3 cup olive oil
3 tablespoons sugar
3-1/2 cups whole wheat flour
2 teaspoons salt
3/4 cup shredded parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried leaf basil
1 teaspoon dried leaf oregano
1/2 to 1 cup bread flour
Dissolve yeast in warm water in large bowl. Add oil, sugar and whole wheat flour. Mix until smooth. Let sponge rest 20 minutes. Mix down; add salt, parmesan, garlice powder, basil and oregano. Stir in enough bread flour to make dough easy to handle. Knead until smooth and elastic (about 10 minutes). Shape into two rounds. Place dough on greased baking sheets. Cover and let rise in warm place until doubled in size (about 45 minutes). Preheat oven to 350° F. Bake for 30 to 35 minutes. Remove from baking sheets. Cool on wire rack.
Nutritional Information:
PER SERVING
Serving Size: 1 slice (1/24 of recipe)
Serving Weight: 2 ounces (57 grams)
Calories 170; Total fat 8g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 380mg; Carbohydrates 21g; Dietary fiber 3 g (1.5 grams per ounce); Sugars 2g; Protein 5g
Farm Country Multi Grain Loaves
Adapted from Joy of Cooking
2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ (or substitute whole wheat flour)
3 cups whole wheat flour
3 cups all purpose flour, plus more if needed
extra butter
Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand). Add oatmeal, sugar, butter, and salt. Mix well and cool to luke warm, about 15 minutes. Add yeast, eggs, wheat germ and whole wheat flour. With mixer on low, add in remaining all purpose flour. Knead on medium for 6 minutes. If dough is still sticky, add 1 tablespoon of flour at a time until dough pulls away from edges of bowl. Shape dough into large ball and using your hands, rub the outside of the dough with butter. Put the dough back into the bowl and cover with plastic wrap. Let rise until doubled, about 1 and 1/2 hours. Shape dough into two loaves and place in two nine inch loaf pans. Let rise again, covered with plastic wrap, until doubled, about 1 hour. Preheat the oven to 350 degrees. Bake about 1 hour.
This pretzel recipe was originally adapted by Astrid from a German website, I’ve calculated the adjustments from metric to standard, so I was very pleased that it all came together. The only thing I didn’t do right was to make sure that my ends were much thinner that the center of my ropes, but all in all they came out great. They were considerably smaller than I expected, but mine look quite a bit fatter than Astrid’s, so I probably should have rolled out my ropes longer.
German Pretzels
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon sugar
1 cup lukewarm water
2 pkgs active dry yeast
3 tbsp butter
Coarse salt for sprinkling
Soda Bath
1/2 cup baking soda
2 quarts water
Dissolve yeast in warm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
Add the softened butter to the mixing bowl and knead everything to a smooth dough. I used the dough hook on my Kitchenaid for about 6 minutes on speed #2, I did have to add about a tablespoon of additional water as it was not quite gathering all the dry ingredients. Remove the dough hook and let the dough rest for 30 minutes.
Cut the dough into twelve equal parts, then roll each piece on the table (don’t flour the surface, you shouldn’t need it) to about 20 inches (mine weren’t that long, probably only about 14 inches, thus my small and fat pretzels LOL), tapered toward the ends. Don’t make it smaller than 50cm, as it’s impossible to get a good shape with a short, thick rope of dough (yeah I should have listened LOL!). The dough should not get too warm as you roll it out, or it might tear. Astrid didn’t have this problem and neither did I.
Place the pretzels without covering them in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
Preheat the oven to 400 F.
Note: an authentic German recipe calls for a lye solution, but baking soda is a perfectly acceptable and widely used substitute.
Bring the water to a boil. When boiling, add the baking soda. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Astrid called for a total of 10 seconds only. Place them on a baking sheet lined with parchment paper.
You’re supposed to score the dough once like for a baguette with a razor blade or sharp knife. I forgot to do that but they were still ok, no major cracking or anything.
Sprinkle with coarse salt.
Bake the pretzels for about 15 to 20 minutes (mine took 20 minutes for a nice dark crust), depending on how dark you like them.
When I lived in Vegas we used to eat at this restaurant that served these awesome dark brown pretzel rolls. I was hunting for that when I came across this recipe for Bretzel Rolls. While these aren’t the smooth crusted dinner rolls that I devoured at Senoma Cellar, these are absolutely delicious and are perfect loaded with ham or whatever your favorite sandwich fillings are. Yum!!
I will definitely make these again and they hold a place in my permanent recipe library. I will continue my search for those delicious pretzel dinner rolls. :) This was my first time using a water bath before baking, so I was a little nervous, but the results are fabulous!
Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)
1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts cold water
1/2 cup baking soda
In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.
Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.
Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.
Preheat the oven to 425°. Lightly oil 2 baking sheets.
In a large stockpot, bring the cold water to a rolling boil and add baking soda.
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.
Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
Serve warm or at room temperature.
Much to my surprise this bread was delicious AND my family all liked it! It actually had a bit of a nutty flavor, even though there were not nuts. This bread would be wonderful with some sunflower seeds thrown in!
Here’s the recipe, please let me know if you try it :)
The Old Farmer’s Favorite Oatmeal Bread
(makes 3 loaves, I froze two)
2 packages active dry yeast (4 1/2 teaspoons)
3 cups quick cooking rolled oats
4 cups boiling water
7 1/2 - 8 cups bread flour, divided (I actually had to add an additional cup)
1 tablespoon salt
1/4 cup vegetable oil
1/2 cup molasses
Grease three 9x5 loaf pans. Dissolve or proof the yeast in 1/4 cup lukewarm water in a small bowl. Place the oats in a large bowl and pour the boiling water over them (make sure all the oats are covered but don’t stir). Cool to lukewarm.
Stir in two cups of flour and the yeast mixture. Cover, put in a warm place, and allow to rise until doubled in bulk.
Punch down (this was so wet that punching down was a mess LOL) and add the salt, oil, molasses and enough remaining flour (I added all the remaining flour plus one cup) to make a firm dough. Knead on a floured board until the dough is smooth and pliable.
Divide and shape into three loaves, then place each in a loaf pan (this is where I wrapped the other two loaves and put them in the freezer). Cover and allow to rise until nearly doubled.
Preheat the oven to 350 F. Bake for 40 minutes, or until the bread is well browned and sounds hollow when tapped. Cool on racks before slicing.
This is a delicious bread served warm with butter or toasted the next day! Be sure to let me know if you try it!
Herb Cheese Bread
1 package (2 1/4 teaspoons) active dry yeast
1 tablespoon sugar
5-6 cups all purpose flour (I used bread flour)
1 tablespoon salt
1/4 cup (1/2 stick) butter, softened
1/4 cup grated parmesan cheese
3/4 cup finely shredded sharp cheddar cheese (mine was just shredded, not finely shredded)
1 tablespoon chopped fresh parsley
1 tsp finely ground dried rosemary (hmmm JUST noticed the finely ground part, I just put the rosemary leaves in)
Grease two 8x4 inch loaf pans. Dissolve the yeast in 1/4 cup of lukewarm water and sprinkle with the sugar. Let it dissolve, or proof.
In a large bowl, mix 5 cups of flour with 1 1/2 cups warm water, salt, and butter. Add the yeast and continue mixing until the dough is well blended.
Turn the dough out onto a floured board and knead for at least ten minutes, until the dough is smooth and pliable, adding flour as needed to prevent sticking. Place the dough in a greased bowl and turn to coat on all sides. Cover the dough with a towel and let rise in a warm place until doubled in size (about two hours).
Punch down the dough and turn it out onto a lightly floured board. Knead in the cheeses and herbs. Divide the dough in half and place each half in a loaf pan. Cover and let rise until the bread is slightly higher than the sides of the pans. Preheat oven to 375 F. Bake for 30 minutes, or until the bread sounds hollow when tapped.
Makes 2 loaves.
My Bread Machine Adjustments
Refer to your bread machine instructions for proper layering of ingredients. Mine calls for adding the dry yeast first in the corner of the cylinder, then add the dry ingredients on top of the yeast. Add wet ingredients except for add ins (for this recipe add the water and butter but not the cheeses and herbs). Set machine to the knead only setting (mine is called Manual). I watched mine and added more water because it was just too thick. Once the consistency looked right I left it alone and waited for the first set of beeps, this is when I added the cheeses and herbs. Then I just waited for it to be done and then placed it in the greased loaf pan. I was running out of time so I didn’t let it rise over the lip of the pan, just to almost the top. But as you can see from the photos it worked out great!
Yum!
Homemade Pull Apart Dinner Rolls
1 package quick-acting active dry yeast
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt
Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.
Heat oven 400 degrees F. Punch down dough in center and fold over a few times. Prep a 12 cup muffin pan with non-stick cooking spray. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup, brush with melted butter; sprinkle with coarse salt.
Bake until crust is light golden brown, about 15 minutes. Immediately remove from pan. Store loosely covered.
Crockpot Pina Colada Bread Pudding
1 lb. loaf French bread
10 oz. frozen pina colada drink mix
6 oz. pineapple juice
12 oz. evaporated milk
1/2 c. cream of coconut
2 lg. bananas; sliced cross wise
3 lb. eggs
1/4 c. light rum
1 c. raisins
8 oz. crushed pineapple and juice
1 tsp. grated lemon peel
Fresh mint sprigs
With a sharp knife, peel crust from bread; discard crust or make into bread
crumbs for use in another recipe. Cut bread into 1” cubes; set aside. In
blender or food processor, fitted with a metal blade, combine 1/2 of the
following ingredients; drink mix, pineapple juice, evaporated milk, cream of
coconut, and banana slices. Process until pureed; pour puree into a 6” bowl.
Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and
liqueur, if desired.
Combine both purees; set aside. Combine raisins and crushed pineapple with
juice; set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with
1/2 tsp. grated lemon peel and spread 1 c. of the raisin-pineapple mixture over
bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2
tsp. lemon peel and raisin-pineapple mixture. Pour pureed ingredients into
slow-cooker.
Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and
serve hot. Garnish with fresh mint sprigs. Serves 8.
This one came from Mable Hoffman’s “All-New Crockery Favorites” cookbook
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Kitchen Q&A: Can You Freeze Bacon Grease? (And More)
Posted By TipNut On November 24, 2009 @ 6:15 am In Kitchen Tips | No Comments
Converting Cake Recipes To Make Cupcakes Is Easy—See Tip Below
Would you freeze bacon grease to keep a steady supply on hand? Or do you know how to convert your favorite cake recipe to cupcakes? What about how to bring eggs to room temperature quickly? This week’s Kitchen Q & A answers these questions and more.
Kitchen Q&A: Can You Freeze Bacon Grease? (And More)
1. Can bacon grease be frozen? Yes bacon grease can be frozen for future use (just chisel or scrape off the amount you need and toss it in the pan). But unless you have a steady supply of bacon grease on hand that you can’t use up fast enough, I would just keep it in the refrigerator. Pour off cooled bacon grease into a thick glass jar or mug and refrigerate, topping it up with fresh bacon grease as you have it. Refrigerated bacon grease lasts for months and months with no problem. If bacon grease goes rancid, you’ll smell it–toss the lot.
2. Should I still grease and flour non-stick baking pans? If the recipe instructs that a baking pan be greased and floured or “prepared”, then yes, you should at least grease them but the flour is optional (I always do both). You could also spray the pan with non-stick cooking spray and line with parchment paper or make your own pan grease in advance, see Homemade Non-Stick Spray Recipes [1].
3. Why do my homemade pickles always shrivel? Shriveling may result from using too strong a vinegar, sugar, or salt solution at the start of the pickling process. In making the very sweet or very sour pickles, it is best to start with a dilute solution and increase gradually to the desired strength. Overcooking or overprocessing may also cause shriveling. See: Common Causes Of Poor Quality Pickles: Tip Sheet [2].
4. How long does olive oil last? How do I store it? Olive oil will last for about two years, if it goes rancid there will be a smell to it. Store olive oil in a cool, dark place. No need to refrigerate it but if you do, you’ll notice that the oil will get cloudy and solidify. If this happens, remove the bottle of olive oil from the fridge and leave at room temperature–it will return to its normal state.
5. How do I measure baking pans to see what size they are? Measure from inside edge to inside edge.
6. I have a favorite cake recipe that I would like to try making cupcakes with, is this possible? Sure, most cake recipes make fine cupcakes. Rule of thumb for standard sized cupcakes is to fill the cupcake holders just over half full and then bake at 350° for about 18 to 20 minutes (or until toothpick in center comes out clean).
7. Is there a way to bring eggs to room temperature quickly? You bet! Simply cover eggs in a small bowl with warm (not hot) water. They should be good to go in about 5 minutes.
8. Any tips for removing coffee pot stains? Yes, strip those ugly stains with one simple pantry ingredient: vinegar! See How To Clean A Coffee Pot [3].
9. There are white powdery spots on my baking chocolate, is it still ok to use? The powdery white or gray spots on chocolate is known as “bloom”…this happens when the chocolate was exposed to warm temperatures. No need to worry, it’s still perfectly fine to use in your baking.
10. My fridge is always a mess, any suggestions for making the cleaning job easier? Oh yes, this is the best way I’ve found yet to keeping my fridge clean: Tip: Clean The Refrigerator Daily In 10 Minute Chunks [4].
11. Can you melt chocolate in the microwave? Yes and it’s pretty easy to do. Reduce power to 50% or medium, and heat for one minute. Stir (the chocolate squares will likely still be hard), heat for another minute (at 50% or medium heat), stir again. If the chocolate pieces are quite a bit smaller by this point, keep stirring until they are completely melted. If the pieces are still pretty big, heat for another minute at the same temperature then stir until completely melted.
12. What’s the difference between jam and jelly? Fruit jelly is made with the juice of the fruit only (no fruit pieces), while jam uses the whole fruit. Jelly is usually more smooth and gel-like while jam is chunky with real fruit.
Don’t Miss These Tips:
* 25 Vintage Kitchen Tips: Timeless Wisdom Collection [5]
* 12 Kitchen Tip Quickies [6]
* Why a Cake Fails [7]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/freeze-bacon-grease/
URLs in this post:
[1] Homemade Non-Stick Spray Recipes: http://tipnut.com/homemade-non-stick-spray-recipes/
[2] Common Causes Of Poor Quality Pickles: Tip Sheet: http://tipnut.com/common-causes-of-poor-quality-pickles/
[3] How To Clean A Coffee Pot: http://tipnut.com/how-to-clean-a-coffee-pot/
[4] Tip: Clean The Refrigerator Daily In 10 Minute Chunks: http://tipnut.com/tip-clean-the-refrigerator-daily-in-10-minute-chunks/
[5] 25 Vintage Kitchen Tips: Timeless Wisdom Collection: http://tipnut.com/vintage-kitchen-tips/
[6] 12 Kitchen Tip Quickies: http://tipnut.com/kitchen-quickies/
[7] Why a Cake Fails: http://tipnut.com/why-a-cake-fails/
Copyright © 2008 TipNut.com. All rights reserved.
25 Vintage Kitchen Tips: Timeless Wisdom Collection
Posted By TipNut On April 17, 2009 @ 10:45 am In Kitchen Tips | No Comments
These tips are from a vintage booklet published in the 1930’s. The Timeless Wisdom collection is a regular feature on Tipnut where we take a look back at the shortcuts and advice shared from decades ago.
Vintage Kitchenware Items
25 Vintage Kitchen Tips
1. Fat can be removed from hot soup by straining broth through a cloth wrung from cold water. All the fat will remain in cloth except just enough to enrich soup. Heat soup again before serving.
2. Fish or onion odor can be removed from utensils and dishes by adding a teaspoonful of baking soda to the dish water.
3. Gravy thickening, sauces, etc., can be made smooth by using a small jar with a tight lid. Put the mixture of milk or water and flour into the jar and shake well until all lumps disappear.
4. Grease drippings can be clarified for further use by straining to remove large particles and then cutting up an Irish potato and frying it in the grease. All the small particles will cling to the potato.
5. Iced tea requires only one-half as much sugar if sweetened when hot than when cold. After tea is strained and ready to serve, freeze a portion of it in the electric refrigerator and add this to glasses for cooling instead of plain ice.
6. Gelatine in individual form can be handled easier if a muffin pan is used instead of small molds. Pan can be placed in a refrigerator without danger of over-turning and much time is saved.
7. Milk, in being boiled, frequently sticks to the pan. To prevent this, rinse the pan in hot water before using.
8. Onion odor can be removed from the hands by rubbing them with dry salt.
9. Pancakes can be cooked without smoke or odor by rubbing the gridiron with a small bag of salt, which will also prevent the cakes from sticking to the iron. This is equally effective on waffle iron.
10. Potato water, when used in making gravies, greatly improves the flavor. *Tipnut note: this is what my grandmother always did with her gravies.
11. Salad dressing, boiled, will not curdle if the beaten eggs are stirred into cold vinegar before boiling.
12. Salty tastes in gravies, soups, etc., can be eliminated by dropping a piece of raw potato into the liquid for a few minutes before removing from the fire.
13. Spaghetti or macaroni frequently boil over when cooking. This can be prevented by adding a tablespoon of cooking oil or lard to the water.
14. Spicing of fruits, pickles, relishes, etc., is made easier by putting the spices in a tea ball. It can be removed from the hot syrup at any time without trouble.
15. Bananas for salads will keep their natural color if sprinkled with powdered sugar or lemon juice.
16. Grapefruit or oranges can be peeled easily if permitted to stand in boiling water for ten minutes.
17. Peaches will not discolor if immersed in solution of half milk and half water after peeling.
18. Bacon should be soaked in cold water three or four minutes before frying. This prevents grease from running and gives the bacon a much finer flavor.
19. Fish scales can be removed quickly and easily by first dipping the fish in boiling water.
20. Meats for boiling and roasting should be plunged into cold water first as this hardens the film on the outside, encasing and retaining the juices. No salt should be added until meat is nearly done, as it releases juices of the meat if added too soon.
21. Scrambling eggs: Add a tablespoonful of cream for each egg. It makes them light and they will go farther.
22. Carrots for salads or general cooking should first be dropping in boiling water for two or three minutes. The skins will then come off easily.
23. Cabbage odor can be avoided by dropping two English walnuts (uncracked) into the kettle while cooking.
24. Cabbage is much sweeter if cooked in open kettle 8 minutes.
25. Cauliflower will remain white and give off no odor while cooking in half milk and half water. Use liquid for soup or cream sauce.
Don’t Miss These Tips:
* 35 Kitchen Tips – A Collection Of Timeless Wisdom [1]
* Cooking Tips {Vegetables} Timeless Wisdom Collection [2]
* 25 Vintage Cooking Tips: Timeless Wisdom [3]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/vintage-kitchen-tips/
URLs in this post:
[1] 35 Kitchen Tips – A Collection Of Timeless Wisdom: http://tipnut.com/35-kitchen-tips-a-collection-of-timeless-wisdom/
[2] Cooking Tips {Vegetables} Timeless Wisdom Collection: http://tipnut.com/cooking-tips-vegetables/
[3] 25 Vintage Cooking Tips: Timeless Wisdom: http://tipnut.com/vintage-cooking-tips/
35 Kitchen Tips – A Collection Of Timeless Wisdom
Posted By TipNut On April 7, 2008 @ 6:35 am In Kitchen Tips | 3 Comments
This tip list is a continuation of 45 Cooking & Baking Tips – A Collection Of Timeless Wisdom [1] with this collection containing handy Kitchen Tips from the 1950s and 1960s.
I’ve also included a few tips found on Tipnut where there was more info available.
35 Kitchen Tips – A Collection Of Timeless Wisdom
1. A damp cloth under any bowl or dish in which you are stirring or beating something will keep it from sliding around.
2. Oil can openers and other kitchen gadgets with olive or cooking oil. Glycerin will work too.
3. When working with hot peppers and the heat gets into your hands, wash your hands in diluted bleach to stop the burn.
4. Salt and vinegar will remove tea stains from china. See also How To Clean Stains From Teapots [2] and How To Remove Coffee & Tea Stains From Mugs [3].
5. Something boil over on the stove? A sprinkle of salt will absorb the juice and stop the smoking.
6. Sprinkle a handful of table salt over a “run over” in your oven. It will stop the burned smell until you are through baking and can wash it.
7. If your glass coffee pot gets cloudy, make tea in it. Tea’s tannic content will remove the film. See also How To Clean A Coffee Pot [4].
8. Some vinegar in a glass or cup placed in the refrigerator will do away with that ice box odor.
9. To remove any disagreeable odor from your hands or a cooking vessel, wash with apple cider vinegar.
10. If hands get stained from chopping vegetables, rub them with slices of raw potato.
11. Use vanilla extract to sooth cooking burns and to keep them from blistering. Cider vinegar also helps–just dab on the burn, reapply if necessary.
12. Put a large teaspoon of baking soda in thermos bottle, fill with boiling water and cap occasionally between use. All adhering material loosens, comes off and sweetens the bottle.
13. A rubber patch cut from an inner tube makes a good temporary sink stopper.
14. Replace worn kitchen shades with oilcloth–using the slat and roller from the old one. These are long wearing and washable.
15. Put a roll of shelf paper into an empty aluminum foil container, lets you tear off pieces quickly and neatly.
16. Line the tops of cupboards with sheets of wax paper to protect cupboards from grease buildup and no more messy cleanup jobs.
17. A cloth dipped in lemon juice will clean discoloration on aluminum pots and cookware. Rinse and wipe dry.
18. Bring back some shine to aluminum pans by boiling apple peels in them.
19. Mesh scouring pads make fine pincushions when you cover them with leftover scraps of materials.
20. To pick up slivers of broken glass, wet a piece of paper toweling and apply gently to surface, the slivers will cling to the wet towel.
21. When stirring anything hot, always use a wooden spoon. It never gets hot nor does it scratch the cookware.
22. Place a jar lid on the bottom of the double boiler. It will rattle when the water gets too low.
23. Neutralize strong cooking odors by boiling three teaspoons of ground clove in two cups water for 15 minutes. You can also heat vinegar on the stove top to clear the smell. See also Fragrant Home: 13 Simmering Pot Recipes [5].
24. If two glasses are stuck together, fill the top glass with cold water and set the bottom glass in hot water. Try to carefully twist the two glasses apart after a minute.
25. Make sure you let your metal pans cool before washing otherwise they may warp.
26. Boil a bit of vinegar and salt in an iron skillet to remove burned on bits. See also How To Season, Clean & Prepare Cast Iron Cookware [6].
27. Put the potato masher into cold water as soon as you’re done using it, it will clean easier.
28. Use a plastic knitting needle to use as a plunger in a narrow funnel opening that thick sauces won’t go through easily.
29. Use an egg slicer to slice butter into individual pats. This tip also works for fresh mushrooms [7].
30. Use foam meat trays between each plate of fine china when stacking for storage, will help prevent scratches.
31. Squeeze a wedge of lemon after handling fish, will remove the fish smell from your hands.
32. Don’t throw fat away even if it was used for frying fish and has retained the odor, simply fry a slice of potato in the fat and the potato will absorb the odor.
33. Dip rusted metalware in pure cider vinegar then let it dry. After a few days you should be able to wipe away the remaining loose particles.
34. When the edges get rough on plastic serving utensils, file the edges smooth with a new emery board.
35. Mark eggs to use up first with a pencil before filling tray with fresh eggs.
And here’s a fun one just for giggles:
* Never shake or poke a pop-up toaster to empty crumbs, instead use a chicken feather to brush them out.
If you enjoyed these tips, you won’t want to miss the cooking & baking tip list [1].
Don’t Miss These Tips:
* 25 Vintage Kitchen Tips: Timeless Wisdom Collection [8]
* Cooking Tips {Vegetables} Timeless Wisdom Collection [9]
* 26 Kitchen Tips: Timeless Wisdom Collection [10]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/35-kitchen-tips-a-collection-of-timeless-wisdom/
URLs in this post:
[1] 45 Cooking & Baking Tips – A Collection Of Timeless Wisdom: http://tipnut.com/45-cooking-baking-tips-a-collection-of-timeless-wisdom/
[2] How To Clean Stains From Teapots: http://tipnut.com/how-to-clean-stains-from-teapots/
[3] How To Remove Coffee & Tea Stains From Mugs: http://tipnut.com/how-to-remove-coffee-tea-stains-from-mugs/
[4] How To Clean A Coffee Pot: http://tipnut.com/how-to-clean-a-coffee-pot/
[5] Fragrant Home: 13 Simmering Pot Recipes: http://tipnut.com/fragrant-home-13-simmering-pot-recipes/
[6] How To Season, Clean & Prepare Cast Iron Cookware: http://tipnut.com/how-to-season-clean-prepare-cast-iron-cookware/
[7] works for fresh mushrooms: http://tipnut.com/how-to-clean-mushrooms/
[8] 25 Vintage Kitchen Tips: Timeless Wisdom Collection: http://tipnut.com/vintage-kitchen-tips/
[9] Cooking Tips {Vegetables} Timeless Wisdom Collection: http://tipnut.com/cooking-tips-vegetables/
[10] 26 Kitchen Tips: Timeless Wisdom Collection: http://tipnut.com/kitchen-tips-timeless/
Copyright © 2008 TipNut.com. All rights reserved.
http://www.101cookbooks.com/archives/print/oldfashioned-blueberry-cake-recipe.html
Old-Fashioned Blueberry Cake Recipe
For those of you who want to use a whole grain flour here, I think I’d start by trying a 50/50 blend - half whole wheat pastry flour, half unbleached all-purpose flour. If you have a very fine, powdery soft whole wheat pastry flour, you might be able to get away with using it for 100% of the flour, but some of the whole wheat pastry flour has ragged, rustic texture that might be a problem here.
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1/2 teaspoon cider vinegar
5 tablespoons milk (divided)
1/2 cup unsulphered molasses
2 large eggs, lightly beaten
3 tablespoons unsalted butter, barely melted
1 1/2 cups blueberries, frozen (I freeze fresh berries)
1 teaspoon flour
Serve with a sprinkling of powdered sugar (optional), or a big dollop of sweetened freshly whipped cream
Preheat your oven to 350F degrees. Butter and flour a 9-inch round cake pan (or equivalent).
In a large bowl sift together the flour, baking powder, baking soda, and salt.
In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk. In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs.
Pour the wet ingredients over the dry and stir until just barely combined. Stir in the butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.
Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes and then serve sprinkled with powdered sugar, or with a dollop of whipped cream on the side. We just enjoyed this cake served straight out of the pan, but you can turn it out if you like.
Serves 8 - 10.
101 Cookbooks http://www.101cookbooks.com/
http://www.101cookbooks.com/archives/big-sur-bakery-hide-bread-recipe.html
Big Sur Bakery Hide Bread Recipe
I followed the recipe here and used all-purpose flour as the base - there are plenty of other nutritionally-packed ingredients coming into play, and I wanted to see what the personality of the rolls were meant to be. And they were great. That being said, if I were to experiment with a whole grain flour I think I might start with white whole wheat flour or spelt flour - flours with higher protein levels, but not quite as dark and “wheaty” as standard whole wheat flour. I’d suggest giving the recipe a try as written first, and then try experimenting. I bolded the ingredients I chose down below as well. The original recipe calls for 1/2 teaspoon salt, but the next time around I’ll use a full teaspoon.
5 cups all-purpose flour, plus extra flour for dusting
1/2 cup flax seeds
1/2 cup sesame seeds
2 cups oat bran
1/4 cup sunflower seeds
1/2 cup amaranth, quinoa, millet, or poppy seeds (or any combo of these)
2 tablespoons dulse flakes, or 1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup plus 2 tablespoons beer
2 1/2 cups buttermilk, half-and-half, milk, or water
unsalted butter, softened for serving
Adjust the oven rack to the middle position and preheat the oven to 375F degrees. Line a baking sheet with parchment paper if desired.
Place all the dry ingredients in an (extra-large) bowl, stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with the handle of a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top. Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2-inch-thick slices and par them down with your hands to form patties. Place the patties on the baking sheet and bake them for 45 minutes, until golden brown. Let them cook completely.
To serve, slice each patty in half, toast it well, and smear with butter (hs note: a sprinkling of salt works wonder here as well). And seriously, make sure to toast it. Hide bread is similar to an English muffin in that if you don’t toast it, it’ll taste raw.
Makes about fifteen 4-inch patties.
http://www.101cookbooks.com/archives/orange-and-oat-scones-recipe.html
Orange and Oat Scone Recipe
I made a few tweaks to Romney’s original recipe, and they are reflected below. I use whole wheat pastry flour here, but you can use unbleached all-purpose flour, or a blend of both if you like. This version of the recipe makes 8-10 huge scones. The next time I make these I’ll likely pat the dough into two 4-inch rounds and cut each of those into 6-8 smaller scones before baking.
3 cups whole wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (2 sticks) cold butter, cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk
1/4 cup coarse turbinado or Demerara sugar, for sprinkling
2/3 cup dried currants
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
Combine the flour, 1/2 cup of turbinado sugar, baking powder, and baking soda in the bowl of a food processor. Add the butter and pulse 15-20 times or until it looks like sandy pearls. (If you are working by hand, cut the butter into the flour mixture using a pastry cutter.) Transfer the dough to a bowl and stir in the oats and zest. Stir in the buttermilk and currants until just moistened.
Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing. After bringing the dough together, gently pat it into an 8-inch round. Cut into triangle shapes (see photo) and transfer to the prepared baking sheet with some room between each scone. Sprinkle the tops with coarse sugar. Bake for 12 to 15 minute or until the bottoms are deeply golden.
Makes 8 extra-large scones, or 12 to 16 larger ones.
This recipe was adapted from My Nepenthe by Romney Steele. Published by Andrews McMeel Publishing, November 2009.
http://www.101cookbooks.com/archives/maple-huckleberry-coffee-cake-recipe.html
http://selfrelianceadventures.blogspot.com/search/label/tips%20n%20tricks
Sunday Morning Emergency Syrup
Every Sunday morning we have what we call Puffy Oven Pancakes—I’ve also heard them more commonly called German pancakes. You know, 6 eggs, 1 cup flour, 1 cup milk all mixed up and baked in a melted butter lined pan. MMmmmmm. Well, maybe we don’t have them EVERY Sunday, but if we don’t I get a lot of complaining and asking where the Puffy Oven Pancakes are. So this last Sunday I was mixing up the pancakes when I noticed that our bottle of syrup was quite low and I knew I’d just emptied the big jug the last time I filled that bottle up. To not have enough syrup to eat the puffy oven pancakes constitutes a real emergency around here.
Now, I’m not one to go shopping on Sunday and even if I wanted to there isn’t a store open for 10 miles, and the pancakes were already in the oven, so I had to come up with some kind of syrup quick.
So braving the dangers of my food room, I went in and got a quart of Apricot nectar that I had bottled in 2004. This apricot nectar is on the “Hurry Up And Rotate Me” list as it is starting to go dark, so needed to be used anyway. I put the nectar in a pot and using my jam and candy making experience I tossed in 6 cups of sugar. Seriously, I just thought that was about the amount I’d use if I were making jam with that much liquid fruit, so it was just a guess.Then I stirred it all together and heated it up.Brought it to a rolling boil for 2 minutes (again, just a guess based on jam and candy making).After I took it off the heat, I scooped some in a little bowl and put it in the fridge so it would cool down faster (I knew it would thicken as it cooled). By now my pancakes were done, so I only left it in the fridge for a few minutes while I got the table set and the family gathered. It turned out fantastic! The kids still wanted the regular syrup, but me and dad had delicious apricot syrup on our puffy oven pancakes. I poured the rest into a quart and a pint jar and put them in the fridge for next time. The syrup turned out kind of dark since the nectar was kind of dark to start with.
Make Your Own Homemade Survival Bars
Hey! You all are getting ahead of me here! I had a comment on my survival bar review post about making your own survival bars, and yes, we did that also, I just can’t get posts put together that fast! :)
Apparently there are a couple of different recipes out there for these, we just used one I had been given by a food storage lady. Now, this was really a fun experiment, because there were 6 of us making these survival bread loaves, and of course they turned out 6 different ways. We’ll discuss what happened as we go through the directions.
Ingredients:
2 cups oats
2 1/2 cups powdered milk
1 cup sugar
3 TB honey
1 3 oz package jello (orange or lemon)
3 TB water
Mix the oats, powdered milk, and sugar together in a bowl: A couple of us used regular oats, a couple used quick oats. I really don’t think it matters which you use—whatever you have on hand is fine.
In a medium pan mix water, jello and honey. Bring to a boil. We found that a rolling boil was better than just beginning to boil for the mixing step. I did not know why the recipe called for lemon or orange jello so we made some with raspberry and watermelon. When we tasted them, we figured the lemon or orange were specified due to the high amount of sugar in this recipe! The sweet jello bars were REALLY sweet when they were done!
One of us also mis-read the instruction email and mixed her jello in with the dry ingredients, so we just boiled water and honey at this step and it gave the final product a slightly different texture, but still worked.
Lemon jello barely boiling:
Raspberry jello at a rolling boil:Add jello mixture to dry ingredients. Mix well. If the dough is too dry, add a small amount of water a teaspoon at a time. This is where it got a bit tricky. You want this to be dry, but it has to be moist enough to stick together, and this stuff is stiff!!! Spoons only work for about 30 seconds—you’ll end up cleaning your hands and smashing it all together that way (or you could use your mixer, I guess—why didn’t we think to do that???)Add the water a little at a time—do NOT get impatient and just add a bunch of water! You’ll be able to stick it together lots easier, but the idea is for it to be dry so it will not mold in your car trunk like your kid’s leftover tunafish sandwich . . . Shape dough into a loaf about the size of a brick. Yeah, right. We had a couple of Martha Stewarts with us that were able to form lovely brick shaped loaves, I just wasn’t one of them. I don’t think it really matters what shape your loaf is—it’s not like you’ll be posting pictures of it on the internet or anything . . . I’m thinking if I do these again, I’m going to make smaller loaves anyway and just have 3 smaller loaves instead of one big loaf. I’m going to need a chisel to be able to eat any of this!Place on a cookie sheet and bake at 350 degrees for 20 minutes. Another recipe I found says to put it in the oven and dry at low heat. That might be better overall. Our loaves got a bit brown on the bottom and we had severe stickage to the pan (think melting/cooking jello+sugar), so you might spray your pan first. Here’s the loaves after they cooked. Okay, I know, they look just like the loaves before they cooked, but really, I didn’t just go to the other side of the pan and take a picture, these were the cooked loaves.
Cool. Wrap in aluminum foil to store. I do not know why you wouldn’t put it in a ziplock or something, but I guess maybe it stays dryer in the foil. Not sure about you all in humid climates—this probably wouldn’t last in foil—I think I’d maybe make sure it was really dry, then vacuum pack it with my foodsaver if I lived anywhere besides the desert!
This bread will keep indefinitely and each loaf is the daily nutrients for one adult (approx 2000 calories). This is what the paper says. My loaves are going in the back of my suburban when I get my car kit put together and we’ll see how long they last! This was not too difficult to make. I figured the cost of 1/4 of a #10 can of powdered milk at $2.00 (we got the powdered milk at $8/can—lots of places are more expensive than that) the jello at $ .50 (okay, mine was $.97 because I had to buy it at the little store here in town—jello is a non food that I don’t usually have in my food storage), the sugar, honey, and oats another $1.00 or so. So on the cheap end, these cost $3.50ish for 2000 calories, compared to $4.95 for 2400 calories of the commercial emergency food bars. These are larger and heavier than the commercial bars also. I will say however, that the orange jello brick (my personal favorite) actually tasted pretty good and not all processed and shorteningy (yep, a real word).
So there you have it. Making your own survival food bars from the goods in your food storage! And if you don’t want to eat it you could always use it as a doorstop! :)
Practically Free Egg Carton Dryer Lint Firestarters
Now I know after you read my firestarting post you wanted some of the egg carton firestarters for yourself, didn’t you? Well, I’ll sell you some of mine, or you can just make some of your own for almost no cost!
Here’s what you’ll need:
Dryer lint—any variety will do.
Egg carton—doesn’t matter if it’s a dozen, 18 or the “flats” as long as it’s the pressed paper kind, NOT styrofoam or whatever else they might make egg cartons out of.
Wax—from old candles, crayons, or buy parafin wax at the store (although it’s cheaper to buy cheapo big candles for this job—it doesn’t have to be food grade wax).
A sense of adventure—just kidding, if you didn’t have that already you wouldn’t be here!
First, get your egg carton and collect your dryer lint by cleaning off the lint trap of your dryer. DO NOT throw it away (I actually feel bad throwing dryer lint in the trash anymore!).Next, stuff the dryer lint in the egg carton where the eggs used to be. If you don’t do a lot of laundry, this may take a while to fill a carton, if you’re like me and washing clothes all the time, I can fill a whole dozen with a full day’s laundry. It doesn’t have to be packed in tight.Now, here’s the tricky part because I don’t have pictures since the last time I actually did this was a few months ago even though I’m due to do it again because I have a bunch of egg cartons full of lint waiting to be waxed (total run on sentence—just like how I talk).
Set up a double boiler to melt your wax. You need a pot with water in it, and a can of some kind (I like the big V-8, tomato juice, apple juice, pineapple juice cans). Your can must be METAL and fit inside your pot of water with room to spare around it. Do not use a smaller pot that you like (or that is part of your double boiler setup) as your can—you’ll be melting wax in it and will likely ruin it!
Put your wax in the can and the can in the pot of water and heat the water. The wax will melt inside the can.
When the wax is melted, scoop or pour it onto the lint in the egg carton. You’ll want to put your egg carton on something that the wax can leak through onto (like waxed paper or cardboard or something you don’t care about) because some of the wax will soak through the egg carton. When you’re done waxing the lint, let it cool and harden and voila! Cheapo fire starters!
You can leave them all together in the shape of an egg carton and then tear them off one at a time, or tear them all apart and store them separately. They won’t light with a spark, so you’ll need matches or a lighter to get them burning. Throw some in your emergency kit, car kit, camping kit, whatever else kit you have that has matches in it. In our fire test, one of these little babies burned for 17 minutes and put out a good flame sufficient for even fire novices to get something burning with!
So now, what do you say to some eggs for breakfast and a day of laundry? :)
Sprouted Wheat Experiment
I had heard from a very reputable source in the food storage community that if you stored your wheat/beans/seeds in cans or buckets and used the oxygen absorber packets it would kill the germination ability of the seed and make it so it would not sprout. Well, knowing how important it is to be able to sprout my food for nutrition, I’ve had some specially packed without the oxygen absorbers (oxy packs). Well, a post over at M.D. Creekmore’s Survivalist Blog got me thinking about this information and I thought I’d better test it out. So here’s the experiment, plus the basics on sprouting wheat since I haven’t covered that on this blog yet.
The Wheat I used was white wheat. One batch has been stored in an orange tupperware for who knows how long. The second batch was packed in a mylar bag in 2002 with an oxygen absorber packet.
I put one cup of each wheat in a bowl and labeled them “plain” and “oxypacked”. Covered the wheat at least double with cool water and let it soak. I started around noon on Wednesday. The seeds should soak “overnight”. So if you start it before bed, you can move on to the next step in the morning, but if you start in the morning, they’re done soaking by then end of the day.That evening, I drained the water off, rinsed the wheat and put it in sprouting trays. There are lots of containers you could use to sprout wheat, I just happen to like these trays better than using a jar or something like that. The seeds need to get air or they’ll mold, but not too much air or they’ll dry out.Then I put the lids on the trays and put them in a dark cupboard.I rinsed and drained the wheat in the trays again the next morning (Thursday), and returned them to the cupboard. By that evening, the wheat was already sprouting (the tray on the left has already had a handful taken out for tasting).
Here’s the plain wheat at the end of approx. 36 hours:And the Oxy packed wheat at the same time:The little white things at the ends of the wheat are the beginnings of the sprouts. Both trays of wheat were sprouting. You could stop here and eat them, but I like my sprouts just a little longer so I rinsed them again and put them back in the cupboard for the night. Late this morning (Friday) I pulled them out and here’s what I have. Plain wheat after about 48 hours (including soaking time):Oxygen packed wheat after approx. 48 hours (including soaking time):Now, it appears that the oxygen packed wheat actually is sprouting better than the tupperware stored wheat, most likely due to freshness. I do not recommend storing wheat in tupperware for any long period of time as it is not airtight, I just figured I’d use what was sitting around in my storage room open first for this experiment.
So the “advice” from an expert was proved incorrect. Kind of like the butter! Guess you really have to test stuff out for yourself sometimes!
For reference, 1 cup of dry wheat berries yielded 1 3/4 + cups sprouted wheat.
Practically Free Garden Weed Barrier
We actually had a couple of days last week warm enough to get outside and accomplish something (I’m kind of a wimp in the cold). I started with my mini herb garden. I only have 3 herbs in it and have had plans on expanding it for at least 2 years, but it just hasn’t happened. It’s right along the walk up to our house. This little spot was dug out of the lawn, so the lawn just always wants to creep back into it (probably should have dug down at the edges and put some kind of barrier in). It got a little out of hand last year, so this year I’m getting a head start on it. We heard about this little weed beating technique last year and I tried it on my one flower bed and around my baby lilacs and it worked pretty well for keeping weeds down, so I’ll be putting it to use again this year.
First I pulled out the majority of weeds and grass (funny how weeds grow before anything useful). Hey, the chives are growing! They’re the green spots in the middle.Next I laid down newspaper 3-4 layers thick in a paper mache type of pattern. Use big pieces, and take it all the way to the edges—I tucked some under the rocks, and I’ll be putting rocks along the front as well to hold it in place. This is best done on a day without wind ;-). Also get it close to the base of the plants. Newspaper is cheap, biodegrades, and lets air in, unlike black plastic. Our little county newspaper is pretty scrawny, so I’ve been saving all winter for these projects and I probably still won’t have enough for what I want to cover. A few good city Sunday papers would go a long ways . . . After I got the paper laid down, I wet it so it would stay—the wind always blows here in the spring.Last, I put mulch over the paper and watered it again. We have last years grass clippings, but you could use bark or wood chips, or whatever. I’d rather have bark since it would stay put longer with our spring breezes, but hey, I’m cheap . . . I mean frugal and resourceful . . . so I use what I have.Voila. Weed barrier on the cheap. This method could easily go larger scale—like for the regular vegetable garden—as long as you have enough newspaper and mulch. This cut WAY down on my weeds last year in the beds I tried it on. I did have to add to the mulch periodically through the growing season so the obituaries didn’t show through . . . :)
Happy Thanksgiving to All of You!!!
granny
Squanto
Sailors poured onto the rocky beach as their small craft landed. Nearby cliffs echoed with a shout: “Grab that short one before he gets away!” The Indian boy felt a sailor’s callused hands grasp his shoulders. Though he thrashed and jerked, Squanto (SKWAN- to) couldn’t break free. As fibers from a coarse rope cut into his wrists he finally decided that struggle was useless. He was dragged into a longboat, then carried aboard a three-masted English ship anchored offshore.
Squanto had been fishing along the rugged coast when his friend had looked up and pointed, “Great boats with white wings.” They had scrambled over the boulders to meet the strange white-faced intruders. Now Squanto was their captive.
Weeks later, a pale Squanto wobbled down the gangplank from that lurching deck onto firm land. He and other Indians were taken to the elaborate mansion of Sir Ferdinando Gorges who had financed many expeditions to the New World. For the next three years, the Indian youths were taught English. At first Squanto found the new tongue awkward, but eventually he surprised himself: “My name is Squanto. I have come from America.”
His English host was eager for the Indians to master the language. One day Gorges called them to his quarters. “Young braves, you have studied hard. Now you will be sent as guides on new explorations of America. I will miss you.”
“Another ship? How can I stand that constantly rolling deck?” Squanto thought. But in time he gained his sea legs. His knowledge of the rivers and natural harbors, of the tribes and chieftains of his homeland proved very helpful to the English explorers.
For years he had longed to see his beloved bay and village again. One day, as his ship sailed along the New England coast, he spotted it. Squanto ran to the captain. “May I go ashore, sir? That’s my village. That’s my home!”
“Yes, young man. You have served us well. Now you can return to your people.”
As soon as he heard the pebbles crunch under the longboat’s hull, Squanto jumped out and ran to embrace his parents. He was home!
But his homecoming didn’t last long. Within weeks Squanto spotted new sails on the horizon. No longer afraid of English ships, he proudly led a band of young braves to greet the sailors. Armed seamen seized Squanto and nineteen other Patuxet (paw-TUX-et) Indians.
Once again he was imprisoned aboard a British merchant ship. Rats scampered across the damp hold where the Indians were chained. Scarce provisions, a stormy trip, and continual seasickness took their toll. Several Indians were buried at sea. By the time they reached the Spanish slave-port of Malaga (MA-la-ga), Squanto was very weak.
One by one the surviving braves were pushed up onto the auction block to be sold. Finally it was Squanto’s turn. He could barely stand. “Senores (sen-YOR-es), what will you bid for this strong Indian?” the slave trader rasped. A brown-robed monk nodded and the auctioneer grinned. “Sold to the brothers of the monastery.”
A heavy pouch of coins exchanged hands and the monk led Squanto home. At last his wrists were untied. A friar brought fresh water and plenty of food, though Squanto could only eat a little.
“Estas libre (es-TAS LEE-bray)! You are free.” Squanto looked into the clear eyes of this man of God. Though he knew no Spanish, he understood. Over the next few weeks he pieced it together. Their love for Jesus had prompted these Christian brothers to buy Indian slaves and teach them the Christian faith. As the monks nursed him back to health, Squanto began to love this Jesus, too.
Squanto eventually made his way to England and worked in the stables of a man named John Slaney. Slaney sympathized with Squanto’s desire to return home, and he promised to put the Indian on the first vessel bound for America.
It wasn’t until 1618—ten years after Squanto was first kidnapped—that a ship was found. The day finally came when he saw the familiar coastlands of home. Once more he was granted permission to go ashore.
No one greeted Squanto at the beach. He ran to his village. The bark-covered round-houses were empty. Not even a dog barked. Graves outside the village told the story. Samoset (SAM-o-set), his friend from a neighboring tribe, could bring little comfort. “A whiteman’s sickness struck your people. One week, all dead. Many villages lie silent like Patuxet.”
Squanto’s emptiness overwhelmed him. Parents, brothers, sisters, forever gone. He wandered the forests for weeks in his grief.
We can only imagine what must have gone through Squanto’s mind: Why had God allowed him to return home, against all odds, only to find his loved ones dead?
Finally he went to live with his friend Samoset.
One cold December morning, six months after he returned, Squanto watched the white sails of a ship grow on the stormy horizon. This time he hid as the men came ashore. Their clothes looked different from those worn by sailors and the fancy English officers he had seen on other ships. Broad hats and great black capes shielded them from the biting wind. He could glimpse white caps and long dresses of women aboard the ship anchored in the bay. Often he saw children playing on deck. As green leaves came to clothe barren trees, the settlers began to build houses on the very place where his village had stood. Day after day Squanto watched intently, never seen.
Samoset urged him to meet these settlers. A cry went up as the Indians strode into the settlement. Men grabbed for their muskets.
The Indians lifted their hands in greeting. “My name is Squanto. This is Samoset. We come in peace.” The settlers were astounded. An Indian who spoke clear English? The Pilgrims lowered their muskets and invited the Indians to share their meager food.
The sun had set by the time Samoset got up to leave, but Squanto hesitated. Many of the settlers had already died from disease and winter’s bitter cold. There was little food. Yet they weren’t giving up. He thought of his old village’s battle with death. “You go,” Squanto told his friend in their Indian tongue, “I’m staying. This is my home, my village. These will be my new people.”
Squanto turned to the leaders. “May I stay with you? I can help you. I know where you can find foods in the forest.”
The white men studied the Indian carefully. Could he be trusted? Still, the struggling colony was in no position to refuse help. “Yes. Please stay.”
That spring and summer Squanto proved his worth many times over. He led them to brooks alive with herring beginning their spring migration upstream. He showed the settlers how to fish with traps. He taught them where to stalk game in the forest. The children learned what berries they could pick for their families. Twenty acres of corn grew tall after Squanto showed the Pilgrims how to plant fish with the native corn seeds from a local tribe.
Once, a hostile tribe captured Squanto. “If he is killed,” shouted their chief, “the English have lost their tongue.” A small Pilgrim force arrived just in time, firing their muskets in the air. The terrified chief released his captive and fled. Squanto repaid the Pilgrims’ favor. His bargaining skills kept neighboring tribes from attacking the small Plymouth colony.
In the fall the Pilgrims planned a feast to celebrate God’s merciful help. Squanto was sent to invite friendly Chief Massasoit (MASS-a-soit) and his braves.
They gathered around tables spread with venison, roast duck and goose, turkeys, shellfish, bread, and vegetables, with woodland fruits and berries for dessert. Before they ate, the Pilgrim men removed their wide-brimmed hats and Indians stood reverently as the governor led them in solemn prayer.
“Thank You, great God, for the bounty You have supplied to us. Thank You for protecting us in hardship and meeting all our needs. . .” Towards the end of the long prayer, Squanto was startled to hear his own name. “And thank You for bringing to us the Indian Squanto, your own special instrument to save us from hunger and help us to establish our colony in this new land.” Squanto stood proudly. It was a day to remember.
Two years passed. Squanto lay mortally ill, struck by a raging fever while scouting east of Plymouth. He turned over in his mind the events of his strange life. It almost seemed that a plan had led him. The first time he was captured he learned English. The second time, he was freed by gentle Christians who taught him to trust in Jesus. And though his own people had died of sickness, God had sent him to a new people who built their colony where his old village once stood.
According to the diary of Pilgrim Governor William Bradford, Squanto “became a special instrument sent of God for [our] good . . . He showed [us] how to plant [our] corn, where to take fish and to procure other commodities . . . and was also [our] pilot to bring [us] to unknown places for [our] profit, and never left [us] till he died.”
Pilgrim leader William Bradford knelt at his bedside. “Pray for me, Governor,” the Indian whispered. Then Squanto breathed his last. November 1622, gone from the New World, but entering a heavenly one.
Dr. Ralph F. Wilson
Copyright Ralph F. Wilson pastor @ joyfulheart.com
All rights reserved.
Thank you Granny. Happy Thanksgiving. Love and hugs, Joya
Boost Your Memory with the Right Liquids
by Karen Railey
Author of the popular “How to” guide, How to Improve Fading Memory and Thinking Skills with Nutrition.
Water: Drink pure filtered water to avoid heavy metals and toxins such as chlorine that may be in tap water. According to Dr. Trukington, lack of water in the body has an immediate and deep effect on memory; dehydration can generate confusion and other thought difficulties. A good guideline is to drink about 48 ounces per day. For optimum benefit, add electrolytes, fresh lemon juice, or raw organic apple cider vinegar to your drinking water.
The consumption of distilled water should be avoided unless electrolytes are added to it. Plain distilled water is dead. Having no minerals of its own it may draw precious minerals out of the body. This can be extremely detrimental, particularly for those who already have low mineral reserves or mineral imbalances.
Fresh vegetable juices contain a myriad of vitamins, minerals, and amino acids as well as enzymes. Because they are juices, containing no fiber, they are easily assimilated and go to work in the body via the blood stream in a matter of minutes. Juices are very cleansing and aid the body in expelling unwanted toxins.
Fresh vegetable juices can be very healing and are good liver builders and cleansers. Carrot, beet, cucumber, and greens make a good combination and carrot juice mixes well with many other vegetable juices. It is best to take some oil, flax or fish, along with vegetable juices. Beta-carotene cannot be converted to vitamin A in the body without the presence of fat.
Fruit juices are not recommended for daily, consistent use as they contain extremely high amounts of sugar. Vegetable juices also contain natural sugars and in some cases, people with candida or blood sugar imbalances cannot tolerate consuming large amounts. Take care not to over do juice consumption.
Recommended Dosage: One or two 4-ounce glasses every day for about a month. After that every other day or so should be sufficient.
Green Tea is a powerful antioxidant containing polyphenols such as catechins and quercetin, which can increase antioxidant activity in the blood by as much as fifty percent within a half-hour of drinking the tea. Green tea also assists the liver by improving the efficiency of its enzyme detoxification system. This is important for excreting toxins before they damage cells.
Green tea is also rich in flavonoids and is relatively low in caffeine. If not over consumed caffeine can be beneficial for cognitive function however, no more than 100 mg of caffeine should be consumed in one day. (Khalsa, 1997:266) Green tea typically contains 20-45 mg of caffeine per cup.
Decaffeinated green tea is also available and a decaffeinated concentrate, Herbagreen Tea, is available from HerbaSway laboratories (available in health food stores). This eliminates the tea bags and also the concern about the substances used to bleach them.
Ginger Tea: Ginger has been used in China for thousands of years for medicinal purposes. The herb contains antioxidant properties, aids the digestive process, supports the cardiovascular system, and inhibits the inflammatory process.
Ginger is available in a tea, named Rubus-Ginger Tea, also from HerbaSway (available in health food stores). This tea contains ginger, green tea, and blackberry. The blackberry in this tea adds the benefit of nourishment for the liver and kidneys and is anti-inflammatory as well.
To visit your group on the web, go to:
http://groups.yahoo.com/group/howtosurvivalistclub/
Yes, Squanto. Love it.
www.hearttouchers.com
I hope to visit the site when I have time.
Reference, I will repeat the recipe on this thread, thanks so much Shimmer1 for sharing this with all of us.
http://life.tanapageler.com/?p=165
Cottage Cheese Loaf - Tana’s version
1/2 onion, chopped
1/4 cup (1/2 stick) butter
2 lb. cottage cheese
2 [teaspoons Wyler’s broth granules or soy sauce if you are allergic to MSG]
5 eggs
5 cups Special K cereal
Melt the butter and cook the onions in [a cast iron skillet].
Combine all ingredients and place in [greased 10x15 glass casserole dish].
Bake at 350 degrees for 1 hour.
It’s vegetarian and very low-carb!
“Eeezy Cheezy Eggplant!”
(Sorry, I have no measurements, but it’s a no-brainer!)
Medium eggplant....Medium eggplant.... sliced in
Pizza sauce (one jar, 10 - 12 oz.)
Mixed shredded Italian cheeses
Mushrooms (my leftover mushrooms from last week!)
Oregano (I used Mexican)
Basil
Olive oil
Layer the eggplant in a circular fashion around the bottom of the pot.
Arrange sliced mushroom pieces around the pot
Slather with pizza sauce.
Sprinkle on a big handful of shredded cheese
Sprinkle with smaller handfuls of oregano and basil
Drizzle with olive oil
Crock on low for about 8 hours. This was delicious..next time I will
sprinkle in a small handful of pepper flakes to kick it up a notch. But
this was “nearly” perfect and was vaguely reminiscent of eggplant
parmigiana or ratatouille. It would be fantastico over pasta!
This is vegetarian and very low-carb!
Try this one..it’s easy and delicious! Buon appetiito!
Myron
PS Almost forgot....I garnished each serving with a sprinkle of shredded
parmesan cheese.
http://groups.yahoo.com/group/slowcooker/
Nutty Apple Salad
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Salad Vegetarian
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
4 medium Tart Apples — unpeeled
1 cup Diced Celery
1 cup Seedless Grapes — halved
1 cup Peanuts — (salted or unsalted)
8 ounces Cream Cheese — whipped
1/2 cup Sour Cream
Core and dice unpeeled apples. In a large mixing bowl, combine apples, celery, grapes and peanuts. Whip mayonnaise and cream cheese together, then toss well with other ingredients. Refrigerate until served.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 289 Calories; 22g Fat (65.5% calories from fat); 8g Protein; 19g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 110mg Sodium.
Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 0 Vegetable; 1 Fruit; 0 Non-Fat Milk; 4 Fat.
Impossible Lemon Pie
2 cups milk
3/4 cup granulated sugar (Splenda)
1/2 cup Bisquick
1/4 cup butter or margarine
4 eggs
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice
Place milk, sugar, Bisquick, butter, eggs, vanilla extract and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10-inch pie plate. Bake at 350 degrees F until a knife inserted in center comes out clean, about 50 to 55 minutes. http://www.recipegoldmine.com/pieimp/pieimp.html.
Impossible Pumpkin Pie
3/4 cup granulated sugar (Splenda)
1/2 cup Bisquick
1 (13 ounce) can evaporated milk
2 eggs
1 (16 ounce) can pumpkin
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon cloves
1/4 teaspoon ginger
2 tablespoons butter or margarine
Heat oven to 350 degrees F. Combine all ingredients in blender. Cover and blend on high 1 minute. Pour into a greased, 9-inch pie pan. Bake 50 to 55 minutes. You may replace the nutmeg, cinnamon, cloves and ginger with 2 1/2 teaspoons pumpkin pie spice, if desired.
http://www.recipegoldmine.com/pieimp/pieimp.html.
Someone asked for a recipe for a breakfast cake baked in a pie crust. My grandmother made this.
Cinnamon Flop
2 1/2 cups flour
1 cup sugar
1 tbsp. lard (no other shortening back then. I use softened oleo.)
2 tsp. baking powder
1 cup milk
Put into 2 unbaked pie shells. Put brown sugar, cinnamon and butter on the top. Bake at 350 degrees. Be generous with the brown sugar and butter. It will bake down thru. I love cinnamon so I use lots but you can adjust to suit your family.
Suzanne/
www.realfood4realpeople.com
German Potato Salad with Beer Dressing
Serving Size: 8
10 small red potatoes
12 slices bacon
1 small onion chopped
4 ribs celery chopped
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce (hot liquid pepper
sauce)
2 tablespoons chopped fresh parsley
Just so you know, this makes for a LOT of potato salad - cut
the
recipe if you are not cooking for a large barbecue picinic.
Peel and cube potatoes, boil until tender, drain. Fry bacon
until
crisp. Drain well, crumble bacon, and mix with onion,
celery, and
salt.
Set aside. Stir butter and flour in a small saucepan to
make a roux.
Add mustard and sugar. Slowly stir in beer and Tabasco
sauce. Bring
to a boil, stirring constantly. Pour over potato mixture.
Sprinkle with parsley. Toss lightly and let stand 1 hour.
Add bacon mixture, toss gently.
________________________________________________________________________
________________________________________________________________________
Italian Pasta Salad
4 ounces corkscrew pasta (rotini)
1/2 small zucchini
1 ounce provolone cheese, cubed
1/2 cup broccoli florets, chopped
1/2 cup finely chopped sweet red peppers
1/2 cup finely chopped green peppers
1/2 small red onion, sliced
3 tablespoons reduced-fat grated Parmesan cheese
3 tablespoons snipped fresh parsley
3 tablespoons sliced pitted ripe olives
1/2 cup fat-free Italian salad dressing
1/2 teaspoon dried oregano
2 tablespoons fat-free Italian salad dressing (if necessary)
Cook the pasta according to the directions on the package. Drain well.
Transfer the pasta to a large bowl.
Cut the zucchini lengthwise into quarters, then thinly slice it (you should
have about 1/2 cup). Add the zucchini to the pasta. Then add the provolone
cheese, broccoli, red and green peppers, onion, Parmesan cheese, parsley and
olives.
Add the 1/2 cup dressing, then toss until the pasta mixture is coated.
Sprinkle with the oregano. Cover and chill in the refrigerator for at least
2 hours to blend the flavours, If necessary, add the 2 tablespoons dressing
to moisten the salad. Gently toss.
Makes 8 side-dish servings.
This great group is owned by *~Tamara~*
To visit group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/
thank you ma’am.. happy “almost over” Thanksgiving!
Posted by: “*~Tamara~*”
Cold remedy bubble bath
This bubble bath will help you breathe easier, with eucalyptus oil to ease the cold congestion. This is perfect for the cold season.
6 drops of eucalyptus oil
3 drops of spearmint oil
3 drops of peppermint oil
1 quart of distilled water
1 bar of castile soap. (4 oz. Bar)
4 ounces liquid glycerin
Mix the water, soap and glycerin together and stir.
Now add your essential oils to the mixture.
Submitted by Alisha from Ohio
http://groups.yahoo.com/group/Non-Edible-Recipes/
=== Google News Alert for: ‘Make Do And Mend’ ===
Hobbycraft boosted by make-do-and-mend spirit
Telegraph.co.uk
A return to traditional skills and hobbies as a result of tighter household
budgets helped retailer Hobbycraft report a 67pc leap in full year pre-tax
...
http://www.telegraph.co.uk/finance/newsbysector/retailandconsumer/6655310/Hobbycraft-boosted-by-make-do-and-mend-spirit.html
See all stories on this topic:
http://news.google.com/news/story?ncl=http://www.telegraph.co.uk/finance/newsbysector/retailandconsumer/6655310/Hobbycraft-boosted-by-make-do-and-mend-spirit.html&hl=en
Walk the rooms of Christmas past
Hackney Gazette
And this year, the museum will focus on a ‘make do and mend’ theme,
demonstrating how to avoid Christmas costs and commercialism in the
economic downturn. ...
http://www.hackneygazette.co.uk/content/hackney/gazette/news/story.aspx?brand=HKYGOnline&category=news&tBrand=northlondon24&tCategory=newshkyg&itemid=WeED25%20Nov%202009%2011%3A07%3A10%3A230
See all stories on this topic:
http://news.google.com/news/story?ncl=http://www.hackneygazette.co.uk/content/hackney/gazette/news/story.aspx%3Fbrand%3DHKYGOnline%26category%3Dnews%26tBrand%3Dnorthlondon24%26tCategory%3Dnewshkyg%26itemid%3DWeED25%2520Nov%25202009%252011%253A07%253A10%253A230&hl=en
Gertie’s New Blog for Better Sewing: What Is Plus-Size, Anyway?
By Gertie
As far as ready to wear, in an era with make-do-and-mend I’m not surprised
that larger sizes are harder to get a hold of, especially post 40s, in
actual made up vintage garments. Think of it from a practical standpoint.
...
http://www.blogforbettersewing.com/2009/11/what-is-plus-size-anyway.html
Gertie’s New Blog for Better Sewing
http://www.blogforbettersewing.com/
=== Google News Alert for: Urban Chicken farmers ===
Do Urban Chickens Dream of Glass and Steel Coops?
Treehugger
We don’t know, but chickens have taken roost in cities across the country.
From Portland to San Francisco to Brooklyn, urban farmers young and old are
...
http://www.treehugger.com/files/2009/11/do-urban-chickens-dream-of-glass-and-steel-coops.php
See all stories on this topic:
http://news.google.com/news/story?ncl=http://www.treehugger.com/files/2009/11/do-urban-chickens-dream-of-glass-and-steel-coops.php&hl=en
=== Google Blogs Alert for: Urban Chicken farmers ===
Picture Show: Urban Chickens | GOOD
By GOOD
urban chickens dream of glass and steel coops? We don’t know, but chickens
have taken roost in cities across the country. From Portland to San
Francisco to Brooklyn, urban farmers young and old are embracing local food
[...] ...
http://www.good.is/post/picture-show-urban-chickens/
GOOD Main
http://www.good.is/
Misc. Farm » The Vegan vs. The Farmer
By kat
The Vegan vs. The Farmer. Posted on November 25, 2009 by kat in animals,
chickens. We are a blue house in a relative sea of red. We are urban
professionals that commute to the country. We love animals, so we slaughter
them. ...
http://www.miscfarm.com/2009/11/25/the-vegan-vs-the-farmer/
Misc. Farm
http://www.miscfarm.com/
Should chicken be allowed as pets in the city?
By Cow
Should chicken be allowed as pets in the city? By Cow. Chickens are quieter
and require less care and are more useful then dogs and cats, as they can
be eaten and provide eggs. so why it’s not allowed as a pet in urban areas?
Share and Enjoy: ... a city isnt a good place for a chicken to live they
never keep quiet and he/she can run off and eat garbage out of the floor or
can they are more better living in the suburbs and farms. 3.
´¨*•.¸¸.** «•´¨*•.¸¸.** ...
http://www.moopal.com/should-chicken-be-allowed-as-pets-in-the-city/
Moopal
http://www.moopal.com/
Dark Days 09-10 :: Week #1 Recap « (not so) Urban Hennery
By Laura
Kaela adjusted a recipe to fit to the seasonal local ingredients on hand
and made a dinner of apple cider chicken with sage mashed potatoes. She
points out that the Dark Days Challenge is more about thinking about what
you’re eating .... Her first week was a bit rough with no chance to get to
the farmer’s market and having to rely on local stores and her produce box
for everything she needed. That said, she still managed a delicious looking
potato-bacon soup using her ...
http://urbanhennery.com/2009/11/24/dark-days-09-10-week-1-recap/
(not so) Urban Hennery
http://urbanhennery.com/
It’s official: We’re outlaws : Frijolito Farm Blog
By admin
Our first suspicion was that the complaint was actually the response to the
letter I showed you in the last post, “Dealing With Urban Predators.”
Really, though, it could have been anybody. It actually does smell, at
least when it rains. ... People from elsewhere in the neighborhood sought
me out to ask the same, or to buy chickens and eggs from me. Two years ago,
I ramped up production and started selling at farmers markets, right out in
the open. ...
http://frijolitofarm.com/blog/?p=64
Frijolito Farm Blog
http://frijolitofarm.com/blog/
=== Google Web Alert for: Urban Chicken farmers ===
A City Chicken Farm Chicken Run
Two girls three dogs and six chickens in the heart of Everett Washington
... welcomed six baby chicks into our home and the urban chicken farm began
Someday ...
http://citychickenfarm.blogspot.com/2009/11/chicken-run.html
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