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
When I checked the brined foods search, it didn’t answer all my questions, so I went further and am now hopelessly lost:
At end Dry Dog food recipes link:
http://www.bwca.com/index.cfm?fuseaction=forum.thread&threadId=11138&forumID=18&confID=1
02/14/2006 12:56PM
Lots of good stuff here:
http://www.freezerbagcooking.com/
I get a lot of my backpacking recipes from this site.
f you learn how to dehydrate just one thing, learn how to dehydrate hamburger. Then a whole bunch of supermarket foods open to you, mainly in the form of Hamburger Helper: Stroganoff, Spaghetti, Oriental Rice, the list goes on. Put your hamburger in a zip lock. Get rid of the Hamburger Helper box - ie repackage the ingedients along with the directions. Rehydrate the burger in a pot (cover with warm water for at least an hour. Drain most of the excess water off. Then simply follow the directions using a pot instead of a pan, starting at the point after the hamburger has been browned. Maybe a little extra water.
Here’s how to dehydrate the meat:
1 # of Ground Meat (beef, venison, turkey).
Brown in frying pan or cook in microwave till all redness is gone. Drain off all fat. “Flash off” meat (Add 1/2 cup water to cooked meat, bring to a boil, and drain off all fluids. This process is to reduce fat to as little as possible.). Repeat flashing off process two or three times. Spread crumbled, cooked ground meat on tray. Dry in dehydrator for up to eight hours or overnight turning meat occasionally to ensure even drying (this can be done in an oven as long as the temperature is under 150 degrees and door is opened a bit to vent moisture). The stuff looks and feels like large pieces of ground coffee.
Put the dried meat in a Baggies sandwich bag (you might have to use two separate bags). Squeeze as much air out of the bag as possible and it tie shut with a simple knot (don’t use a twistie — it can puncture the bag. Put that bag(s) in a second bag. It should be a zip-lock freezer bag. Store in freezer until the trip.
I also wanted to make you aware of two other Helpers that are even easier — Chicken and Tuna Helpers. There is the foil pack tuna and now foil pack chicken available in the supermarkets. So you can avoid dehydrating altogther!
Once you’re armed with dehydrated hamburger, foil chicken, foil tuna, powdered milk, and dried eggs (health food stores or co-ops), you can just wander the supermarket ailses and find all types of dried/dehydrated foods that will work for you.
Oh! One more thing that might be useful - tomato paste. Cover your dehydrator tray with a fruit leather sheet or plastic wrap. Spread a 6 oz. can of tomato paste about 1/4 inch thick. Dry 6 - 8 hours. After 4 hours, peel up tomato leather and turn over (this speeds the drying process). Tear it into small pieces and store in a zip-lock bag in freezer.
With the tomato paste and dehydrated hamburger you can add it to Bear Creek Darn Good Chili mix or a spaghetti sauce packet (gravy section). You’re good to go.
n January this year I did a winter camping trip off the South Brule Road (see trip reports) and I dried venison burger as above and it was wonderful. I also tried dehydrating diced venison chops, diced chicken breast, and sliced venison polish sausage. First I cooked the chops and chicken on a George Foreman grill and then cut it into cubes. I re-hydrated the diced meat in my instant pasta and rice dishes on the trail. I wouldn’t do the chicken again as it was pretty chewy. Maybe I didn’t let it soak long enough in water to rehydrate but that really isn’t an option winter camping anyway. The sausages I boiled first, then sliced and dried. They worked out great and I will do them again along with the burger and chops. I imagine beef would work about the same as venison if the fat is removed first.
I need to try that tomato paste idea - it sounds great.
Guys,
On your dehyrated burger do you use leaner burger such as gound chuck, ground round or just regular hamburger?
Bruce
You want the leanest burger possible, and you want to rinse out every bit of fat you can after it’s cooked. The fat is what will cause it to go rancid.
Other links to dehydrate meats and foods for camping here:
All about backpacking, camping and all that goes with it:
http://www.outdooradventurecanada.com/forum/default.asp
Camp cooking:
http://www.outdooradventurecanada.com/forum/forum.asp?FORUM_ID=10
For sale, cookbook for camping:
http://www.aforkinthetrail.com/
Sample recipe:
http://www.wildernesscooking.com/fork/trail-food.htm
Blueberry Banana Energy Bars
This recipe appeared in the May 2008 issue of Backpacker Magazine. In the magazine the recipe was titled Blueberry-Banana Peanut Butter Bars. Laurie’s trail bars were included as part of an article called “The Perfect Menu” by Dorothy Foltz-Gray abd Elizabet Kwak-Hefferan
Makes 10 servings
1/3 cup honey
1/4 cup brown sugar
1/4 cup peanut butter
2 cups high-energy cereal or cereal made of strong flakes, crushed
1/2 cup dried blueberries
1/3 cup slivered almonds
1/4 cup dried banana chips
1/3 white chocolate chips
At Home
Break the banana chips into smaller pieces and set aside. Heat the honey and brown sugar in a large pot and let simmer for 1 minute. (Boiling too long will make the bars brittle.) Remove the pan from the heat and add the peanut butter. Stir until the peanut butter is well incorporated. Add the crushed cereal, blueberries, almonds, and banana and chocolate chips and combine well.
Coat the bottom and sides of an 8-inch square pan with vegetable oil. Scoop the mixture into the pan and pack down evenly. Freeze for 30 minutes. Transfer the pan contents to a cutting board. Allow to return to room temperature and then cut into 10 bars. Wrap bars in waxed paper and store in ziplock bags. The bars will keep in the freezer for up to 3 months.
http://www.wildernesscooking.com/fork/trail-baking.htm
Peach Gingersnap Cake
I adapted this recipe from one of my favorite childhood treats, my mom’s hot water gingerbread. The peaches pair nicely with the spice, and using commercially prepared dried peaches eliminates the need for a dehydrator. A dollop of vanilla pudding is a delicious topping for this dessert.
Makes 3-4 servings
1 tablespoon powdered egg
1/8 cup white sugar
1/8 cup butter, softened
1 tablespoon water
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 cup dark molasses
1/2 cup dried peach slices
1/4 cup hot water
At Home
Package the powdered egg in a small ziplock bag. Combine the remaining dry ingredients and pour them in another ziplock bag. Place molasses in a small leakproof jar. Put the peaches slices into another freezer bag. Place the freezer bags and the jar of molasses in a larger ziplock bag. Pack the butter with the other butter you are taking on your trip.
At Camp
Chop the peaches into pieces and put them in a little boiling water. Let sit until they’re rehydrated and then drain. Meanwhile cream 1/8 cup of butter and 1/8 cup of sugar together. In a separate cup or bowl, mix the powdered egg and 1 tablespoon of water, stirring until all the lumps are gone. Add egg and molasses to the butter mixture and then beat until well combined.
Give the dried ingredients in the ziplock bag a good stir and then add them to the butter mixture. Stir until combined. Slowly add 1/4 cup hot water while stirring. When well combined add the drained peaches.
Line the bottom and sides of a pot or pan with parchment paper. Pour the batter in the pan. Bake for 25 to 35 minutes or until a toothpick or knife inserted in the center comes out clean. Let cool slightly before serving.
Tip
If you have leftovers, wrap them and eat them for breakfast the next day.
http://www.outdooradventurecanada.com/forum/topic.asp?TOPIC_ID=1588
So I have stopped fighting it and let my inner “Wild Child” come out and tried working up a couple of recipes since I got into dehydrating. This one worked fantastic at home but I waited till I had a chance to test it on a campfire.
Candied Apple Bannock!
Ingredients (bannock for one person)
1 cups all purpose flour
1 tbsp baking powder
2 tbsp lard
1/4 tbsp salt
These ingredients are packaged into a ziplock at home before heading out
one dehydrated apple in slices
3 packets vanilla sugar
4 tbsps sugar
3 ounces of medicinal spirits
for this attempt I used St. Remy Brandy, I have tried Courvoisier and Grand Marnier, both excellent!
Dab of butter
First, pour 2/3 of the medicinal spirit into a cup and sip...enjoy the flavor and continue to sip as needed!
Next
Add remaining spirit and a small drop of water to a ziplock and toss in apples to let them soak up the flavor!
Open packet of Bannock mix and add 2 packets vanilla sugar. Add small amounts of water and knead in ziplock to form a dough, separate dough into two equal sized balls and flatten to form each into a thin pancake.
Sip the cup of spirit!
Places the flavored apples onto one of the dough peices, put the second dough on top and seal the edges, the leftover liquid from the ziplock of apples will help seal the dough together over the apples!
Place two pans over the fire.
In the first add 4 tbsp sugar and the remaining vanilla sugar, aong with a quarterish or so cup of water and bring to a boil, let this simmer till it has reduced by about half, while this is reducing, melt butter in second pan and place bannock dough in. When bannock is browned on bottom, turn the pan on its side in the coals to finish baking. When bannock is done remove and let cool slightly, by now the sugar mixture should be reduced to about half and will be forming big bubbles
(you could at this point let the sugar stay on the heat till it caramelizes but I have never had the patience to wait. Spoon the hot sugar liquid on top of the bannock and let cool!
This sugar liquid will crystallize into a rock candy within seconds of being taken off the heat, so add two cups of water to remaining suar mix and let boil again to make the cleanup much easier to deal with!
Enjoy!
Kirk
Hey WC......I tried the stuffed bannock idea again this weekend up in Algonquin PP...this time with mozzarella cheese and tomato sauce....Pizza Pockets on the campfire....just yummy!
www.thecampfireonline.com
http://www.bushcraft.survivalbill.ca/phpBB3/index.php
http://www.outdooradventurecanada.com/forum/topic.asp?TOPIC_ID=648
I have this one listed in my recipes as Breakfast Bars, but they make a good healthy snack anytime.
4 eggs
1/3 cup honey
6 tablespoons whole-wheat flour
1 cup wheat germ
* 1 cup husked sunflower seeds
* 1 ¼ cup mixed nuts
* 1 ¼ cup dried-coconut meat
* OR substitute 3 ½ cups of any type of your favourite “Trail Mix” type mixture from the bulk food section.
Preheat oven to 350 deg.F. Mix eggs and honey together, and then stir in remaining ingredients to make a thick batter. Spoon mixture into an 8 inch pan greased with cooking oil, margarine, or butter. Bake for about 30 minutes or until lightly browned, and then allow to cool. Divide into evenly sized bars. Yields approximately 12 bars.
Okay, this one is quick and easy to do.
I have tested it on posh muesli with lots of nuts and exotic
fruit, cheap basic muesli and low fat - lots of rice pops in
it type muesli and all worked well. The mixture makes 18 bigger
than bought ones bars so you may want to cut them in half.
Preheat the oven to 180°C (350°F), makes 18 big bars.
5 cups muesli
1½ cups plain flour
½ cup sugar
200 g butter
5 tbsp golden syrup
1 tbsp baking soda
¼ cup boiling water
Melt the butter and golden syrup together in a saucepan or
microwave. Combine the dry ingredients in a large bowl.
Dissolve the baking soda in the boiling water and add to
the butter and syrup. Pour the liquid into the muesli mixture
and mix thoroughly. Using wet hands press the mixture into a
well greased sponge roll tray and roll firmly over the top
with a can or jar to compress the mixture. Run a knife around
the edges of the tray to neaten and firm the edges. Bake in
a preheated oven for 12 minutes.
Cool in the tray before slicing.
OH..... I should have said where that recipe came from. It’s from http://www.destitutegourmet.com
http://www.destitutegourmet.com/index.php?option=com_content&task=view&id=18&Itemid=38
Dough has not lost its charm for me, I am not so keen on sour dough but I love peasant style breads, free form, make it up as you go along sort of breads. With this in mind I have put together a simple all purpose flat bread recipe that you can improvise with and adapt to suit yourself.
If you have attended a dg cooking class this year then you will recognise the basic dough as the one we make into Sciaciatta during the class.
If you have never made bread before then you can be confident of getting a good result if you follow this recipe, its easy, as bread goes its pretty quick, will make the house smell fantastic and makes 2 or 4 loaves.
Market day flat bread
I imagine that food like this would have been sold from market stalls for centuries before, packaging and bulk distribution took over. Each day the loaves would probably vary according to what was plentiful. Some would be a meal in themselves like a deconstructed pizza, others delicious in their simplicity for spreading with cheese, dunking in soup or snacking with beer according to Richard who is something of an expert when it comes to both snacking and beer.
6 cups plain flour
2 tsp salt
1 tsp sugar
1 sachet instant dried yeast – (8 grams of instant yeast)
2 tbsp olive oil
2 ½ cups warm water
In a large bowl combine the sugar, salt, flour, yeast and oil. Stir in the warm water and mix to form a soft dough, turn it on to the bench adding more flour if needed, then knead until smooth and springy, 5-8 minutes.
Place dough into a clean greased bowl, cover with cling film and microwave on low power for 1 minute, rest the dough for 10 minutes then repeat. After the second rest the dough should have doubled in size. (Alternatively set aside in a warm place until doubled in size).
Punch the dough down, knead lightly and divide into two or four pieces. Roll and stretch the dough into oblongs and transfer to baking sheets. Add toppings of your choice and bake in a preheated oven at 210 ° for 20 – 30 minutes. Bread should be golden and sound hollow when tapped.
flat-breads2Ricotta, Basil, tomato and Parmesan:
Ricotta is a low fat soft cheese made from whey, spread it over the bread as a base flavour then top with slices of fresh tomato, basil leaves and grated parmesan cheese. Drizzle with a little olive oil.
Thyme, bacon and goat’s cheese:
Spread the dough with tomato paste, scatter with chopped bacon, crumble with goat’s cheese (feta) and sprinkle with fresh or dried thyme.
Garlic and Parmesan:
Brush the dough with olive oil, sprinkle with 3 chopped cloves of garlic, grated parmesan and rock salt – excellent with a cold beer according to the expert.
Grape and chocolate: grape-flat-bread2
I love this, using the fat purple grapes from our vine; the family aren’t so keen, try for your self or improvise with other fruit.
Press the fruit over the surface of the dough, scatter liberally with chocolate chips and brown sugar. Serve warm.
>>>Here’s an idea I wanted to see what my canning mentors thought:<<<
Yep, sure can use that method..... IF:
1. You meticulously practice very good sanitation in the preparation of the ingredients.
2. You always smell the opened jar to be sure there is no off odor indicative of some spoilages. Remember, however some types of spoilage does not cause an odor such as C. Botulism. Old timers did this and expected to throw out a few that were bad.
3. You follow the standard 10 minutes of hard boiling of all canned goods and 20 minutes for corn, spinach, greens and meats. ALWAYS boil it to neutralize the toxin from C. Botulism spores.
From U.Fl.-
“Most outbreaks of foodborne botulism are the result of poor home canning mechanisms. Proper time, temperature, and pressure required to destroy spores as well as proper storage methods of home canned food products is necessary to ensure the safety of the consumer. According to the CDC, a pressure cooker can be used for home canning purposes merely because it can reach temperatures higher than boiling point (212°F) which is necessary to kill the spores.
While the botulinum spores are heat stable, the toxin itself is heat-liable, so heating a food to more than 176°F for 10 - 20 minutes before consumption can greatly reduce the risk of illness.”
Sooooo, Just remember saying Grandma always did this or that and not knowing the whole story can be dangerous.
Oh, keep in mind that your level of vulnerability to bacteria and toxins is linked to immune systems strength. Under a SHTF situation you will be stressed and your immune system will suffer, making you more vulnerable.
Guess the choice is up to the individual... More risk or less risk... I’ll take the less risk - thanks...
http://www.fao.org/docrep/003/x6932e/X6932E02.htm
2. Simple techniques for production of dried meat
Large page of instructions and diagrams for cutting the meat.
http://www.paleofood.com/jerky.htm
Dried Meats: Jerky and Pemmican
For Marinades and Dry Rubs see chapter near beginning.
Jerky
Hans’ Jerky
Hans’ Recipe for Dried Meat
Basic Beef Jerky
Beef Jerky recipe
Sprinkle above ingredients onto a *THICK* steak. Pound in with mallet. Cut
beef into strips and lay on oven rack with aluminum foil underneath to
catch drips (If available, an arrangement like a roasting pan is perfect.
Heat oven to 150 degrees F and open oven door slightly to allow water to
escape. Cook 7 to 8 hours, or until the meat is dry and slightly brittle —
It should “splinter” when bent.
From: rec.food.cooking
Jerky
Jerky
General Jerky Method
Salmon Jerky
Pemmican
Chicken Pemmican
Coconut Oil Pemmican
Yes it does. It is the most delicious dish I have ever had.
I mix in some thyme or dried lingonberries. Yum.
I can’t resist it, so I eat too much.
From: Hans Kylberg on PaleoFood list
Pemmican
Pemmican, According to Ray
MMMMM-——Meal-Master
Title: Hudson Bay Company Pemmican
Categories: Canadian, Info, Camping, Preserving, Meats
Servings: 1 info file
“There is little object in travelling tough just for the sake of
being tough.”- The Governor and Company of Adventurers of England
Trading into Hudson’s Bay, an early employee manual.
Pemmican: pound a quantity of jerky until shredded. Cut fresh fat
into walnut sized hunks and try out over a slow fire or in an oven.
Pour the hot fat over the shredded jerky and mix into a sausage meat
like consistency [a 50/50 mix]. Pack mixture into waterproof bags.
Add dry berries if desired; do not salt. It takes 5 lb of meat to
make 1 lb jerky so pemmican isn’t overly fatty, just concentrated.
From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C.,
published by Stackpole Books, 1961
Also:
Preserving game meat, not jerky: Cut meat into large strips, make a
rub of 3 pounds salt, 4 tb allspice and 5 tb pepper. Drape over wire
and air dry one month. Slice thin and eat raw or use in stews.
From Wilderness Cookery by Bradford Angier of Hudson Hope, B.C.,
published by Stackpole Books, 1961
Pemmican: try adding dried apricots, ground walnuts, allspice or orange
peel to the mix. Small seasoned pemmican balls make interesting
appetizers.
From The Complete Hunter Venison Cookery, Cowles Creative Publishing
Posted to rec.food.preserving by Jim Weller on 31 Jan 99
MMMMM-————————————————————————
http://www.fao.org/docrep/003/x6932e/X6932E00.htm#TOC
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1990
© FAO 1990
Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.
Contents
Introduction
1. Slaughtering and raw materials for meat preservation
2. Simple techniques for production of dried meat
3. Meat preservation by thermal treatment
4. Impact of packaging methods on meat preservation
5. Basic methods of quality control
Table 1. Pistola system, primal cuts expressed in percentage of cold carcass weight
Table 2. F-values corresponding to various temperatures
Table 3. F-values in relation to temperature and time
Table 4. Decimal reduction rates during heat treatment
Table 5. Recommended thermal treatment for selected products
Illustrations
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
December 16, 2009
Release # 10-076
Firm’s Recall Hotline: (800) 445-5545
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Timberland Recalls Children’s Boots Due to Violation of Lead Paint Standard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Classic Scuffproof Boots
Units: About 21,000
Importer: The Timberland Company, of Stratham, N.H.
Hazard: The logo stamped onto the children’s boot’s insoles contains excessive levels of lead, violating the federal lead paint standard.
Incidents/Injuries: None reported.
Description: This recall involves children’s Timberland 6” Classic Scuffproof boots. The boots are wheat-colored leather and were sold in toddler size 4 through junior size 7. Model and manufacturer/date code numbers included in this recall are listed below. The model and manufacturer date code numbers are printed below the size on a white tag inside the boots.
Model Numbers: 34772, 34872, 34972
Manufacturer/Date Codes: 6456, 6556, 6656, 6756, 6856
Sold at: Shoe stores and specialty retailers nationwide from June 2009 through October 2009 for between $50 and $70.
Manufactured in: Thailand
Remedy: Consumers should immediately take the recalled boots away from children and contact Timberland to receive free replacement insoles for the boots.
Consumer Contact: For additional information, contact Timberland at (800) 445-5545 between 8 a.m. and 5:30 p.m. ET Monday through Friday, or visit the firm’s Web site at www.timberland.com
To see this recall on CPSC’s web site, including a picture of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10076.html
I found this Master Dough recipe in the “Art of Bread” cookbook section by
Fleischmann Yeast.
For those of you with nothing to do, I thought I’d pass it along...
This dough can be made up on the dough cycle of most larger machines, or cut
it in half for smaller machines.
Rina
* Exported from MasterCook *
Christmas Master Dough for All Festive Holiday Breads
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Dough
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup sugar
2 packages Fleischmann’s® Active Dry Yeast — or Rapid Rise
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs — at room temperature
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.
Heat milk, water and butter until very warm (120º to 130ºF). Butter does not
need to melt. Gradually add to dry ingredients; beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup
flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon,
stir in enough additional flour to make stiff batter.
Place in well-greased bowl; grease top. Cover airtight and refrigerate for 2
hours or up to 3 days.
Punch dough down; turn out onto lightly floured surface. Divide into 2
pieces or leave whole, depending on selected variation. (variations below)
++++++++++++++++++++
CINNAMON CHRISTMAS TREE
Use 1/2 dough. Makes 1 tree.
Make Cinnamon-Date Filling: In small bowl, combine 3/4 cup chopped dates,
1/2 cup chopped, toasted pecans or walnuts, 1/4 cup sugar and 3/4 teaspoon
ground cinnamon; reserve.
Shape, bake and decorate: Roll dough to 16- × 10-inch rectangle. Melt 2
tablespoons butter; brush on dough. Sprinkle evenly with Cinnamon-Date
Filling. Roll up from long side as for jelly roll. Pinch seam to seal. With
sharp knife, cut roll into 16 equal pieces.
On lower third of large, greased baking sheet, arrange 5 rolls in a row,
with edges touching. Build tree with additional rows of rolls 4 rolls in
second row, 3 rolls in third row, 2 rolls in fourth row and one for top of
tree. Place remaining roll at bottom center of tree to make trunk. Cover;
let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 400ºF for 15 minutes or until done. Invert onto wire rack to cool.
Decorate as desired with Vanilla Icing (recipe follows) and candied fruits
or small colored candies.
++++++++++++++++++++
LEMON SNOWPEOPLE
Use all of dough. Makes 12 snowpeople.
If desired, flavor Make-Ahead Refrigerator Dough with lemon: Prepare dough
as directed, adding 1 tablespoon grated lemon peel along with flour to dry
ingredients.
Shape, bake and decorate: Divide dough into 12 equal pieces. Divide one
piece into 1 small, 1 medium and 1 large piece. Roll into smooth balls. On
greased baking sheet, arrange balls in a row, with edges touching, to make a
snowperson. Flatten slightly with palm of hand. Repeat with remaining dough
to make 12 snowpeople. Allow 2-inches between snowpeople on baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 25
minutes.
Bake at 375ºF for 15 minutes or until done. Remove to wire racks to cool.
Brush with Lemon Icing (recipe follows). Before icing dries, decorate with
mini chocolate chips or currants to make face and buttons. Tie colored
ribbons on necks for scarves. Cut out hats from colored paper; secure on
heads with toothpicks.
++++++++++++++++++++_
CANDY CANE COFFEE CAKE
Use 1/2 dough. Makes 1 candy cane.
Make Raspberry-Almond Filling: In small bowl, combine 1/2 cup raspberry jam
with 1/3 cup toasted slivered almonds; stir to blend. Reserve.
Shape, bake and decorate: Roll dough to 16- × 8-inch rectangle. Spread
Raspberry-Almond Filling over center third of dough length. With sharp
knife, make cuts from filling to dough edge at 1-inch intervals along both
sides of filling. Alternating sides, fold strips, at an angle, across
filling. Stretch dough to 20-inch length. Curve one end to form cane handle.
Place on greased baking sheet. Cover; let rise in warm, draft-free place
until doubled in size, about 30 minutes.
Bake at 375ºF for 20 minutes or until done. Remove from baking sheet and
cool on wire rack. Decorate with Almond Icing (recipe follows).
++++++++++++++++++++__
POINSETTIA CAKE
Use 1/2 dough. Makes 1 cake.
If desired, flavor Make-Ahead Refrigerator Dough with orange: Prepare dough
as directed adding 1 tablespoon grated orange peel along with flour to dry
ingredients.
Make Cranberry Filling*:
In saucepan, combine 1 cup finely chopped cranberries, 1/2 cup sugar and 1
1/2 teaspoons grated orange peel. Bring to boil over medium heat; stir and
cook 5 minutes. Cool.
Shape, bake and decorate: Remove 6 marble-size pieces of dough. Shape into
balls; reserve. Roll remaining dough to 10- × 15-inch rectangle. Spread
filling over 2/3 of rectangle (covering a 10- × 10-inch portion). Fold into
thirds, like a letter, starting with the unfilled end of dough. With sharp
knife, cut into 8 crosswise slices. On greased baking sheet, arrange slices,
spoke-fashion, with cut sides up. Join ends at center and pinch to seal.
Pinch tip of each petal to make points. Arrange reserved balls on dough in
center of flower. Cover; let rise in warm, draft-free place until doubled in
size, about 25 minutes.
Bake at 375ºF for 25 minutes or until done. Carefully remove from baking
sheet to wire rack to cool. Decorate with Orange Icing (recipe follows).
*Or use 1/2 cup Ocean Spray CranFruit (Cranberry-Raspberry, -Orange, -Apple
or -Strawberry sauce). Available in plastic tubs in dry goods section of the
grocery store.
++++++++++++++++++++__
Icing Recipes
Vanilla Icing: Combine 1 cup confectioners’ sugar, 1 to 2 tablespoons milk
and 1/2 teaspoon vanilla. Beat until smooth.
Almond Icing: Combine 1 cup confectioners’ sugar, 1 to 2 tablespoons milk
and 1/4 teaspoon almond flavoring. Beat until smooth.
Lemon Icing: Combine 1 cup confectioners’ sugar and 1 to 2 tablespoons lemon
juice. Beat until smooth.
Orange Icing: Combine 1 cup confectioners’ sugar and 1 to 2 tablespoons
orange juice. Beat until smooth.
Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html";
Yield:
“2 loaves”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 148 Calories; 5g Fat (29.1% calories
from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol;
138mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1
Fat; 1/2 Other Carbohydrates.
Low Fat Honey Wheat Oatmeal Bread
Posted by: “DawnB”
I tried a bread recipe I found on the Taste of Home website. It is pretty yummy. Even better, it only has 2 Tablespoons of canola oil.
Honey Wheat Oatmeal Bread
Ingredients
1-1/4 cups water (70° to 80°)
1/2 cup honey
2 tablespoons canola oil
1-1/2 teaspoons salt
1 cup quick-cooking oats
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
1 package (1/4 ounce) active dry yeast
Directions
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, 20 slices).
Nutrition Facts: 1 slice equals 115 calories, 2 g fat (trace saturated fat), 0 cholesterol, 178 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.
To visit group on the web, go to:
http://groups.yahoo.com/group/bread-machine/
Caramel Popcorn Kit
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Candies Holiday
O.A.M.C. Popcorn
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1 can Sweetened Condensed Milk
1 1/3 cups Popcorn — un-popped
1 cup Sugar
1 cup Brown Sugar — packed
Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool, dry place until ready to use. Attach the following instructions for later use, or for gift giving:
Caramel Popcorn
Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popcorn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.
Source: “Vol. 3, Gifts & Mixes and Vol. 11, The Popcorn Book”
Copyright: “(c)1999-2004, Kaylin White/Real Food for Real People”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 297 Calories; 4g Fat (11.3% calories from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Fat; 4 Other Carbohydrates.
NOTES : For more free recipes from Vol. 3 visit us at: www.realfood4realpe ople.com/ catalog.htm
* Exported from MasterCook *
Jell-O Popcorn Balls
Recipe By : Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
3 ounces Gelatin Powder — (any flavor Jell-O)
1 cup Sugar
1 cup Corn Syrup, light
6 quarts Popcorn, air-popped
Mix well and slowly bring to a boil in a medium saucepan. Cook until sugar is dissolved. Pour over 6 quarts popped popcorn & form into balls or spread our on waxed paper for loose flavored popcorn.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; trace Fat (2.5% calories from fat); 1g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.
Exchanges: 1/2 Grain(Starch) ; 0 Fat; 1 1/2 Other Carbohydrates.
NOTES : This recipe is great made as loose popcorn and put into tins or other large containers to give as gifts.
Holiday Dinner Rolls
Recipe By : Dorothy “Grandma Great” Owens
Serving Size : 12 Preparation Time :0:00
Categories : Bread Holiday
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1/2 cup Milk
1/4 cup Water
3 tablespoons Butter or Margarine — cut up
1 large Egg
2 tablespoons Sugar
1 teaspoon Salt
3 cups Flour
2 teaspoons Active Dry Yeast
Add all ingredients in order suggested by your bread machine manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12 equal pieces. Divide each into 3 equal pieces; roll into balls, making 36 balls. Place 3 balls into each section of greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 - 45 minutes. Brush Egg Glaze on rolls. Bake at 375 degrees F for 15 minutes or until done. Remove from cups; cool on wire rack.
Egg Glaze: Lightly beat 1 egg with 1 Tbsp. Water.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 161 Calories; 4g Fat (22.1% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 218mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Turtles
Recipe By : Real Food for Real People
Serving Size : 30 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1/2 pound caramel candies — Plain
2 tablespoons Whipping cream
1 1/2 cups Pecans — chopped
6 ounces Chocolate Chips
1. In the top half of a double boiler, combine caramel candies and whipping cream. Cook over simmering water, stirring often, until melted. Remove pan of caramel from heat and let cool 10 min.
2. Line two baking sheets with foil and lightly grease the foil. Mound pecans by the tablespoonful onto the greased foil, forming about 30 mounds. Leave about 1” of space between. Spoon quarter-sized dollops of melted caramel onto pecan pieces. Let stand until firm — about 30 min.
3. Spoon melted chocolate over caramel and cool until chocolate is set — about 1 hour.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 66 Calories; 6g Fat (70.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Candy Cane Cake
Your little elves’ eyes will light up when they see—and taste—this pretty peppermint Bundt cake.
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing:
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Decoration: Crushed candy canes or crushed hard peppermint candies, if desired
1. Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
5. In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.
Terry
*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin
Casserole & Crockpot Carrier does exactly what it says!
The ties will snug around any 9x13 pan, large salad bowl or Crockpot for easy transportation to your special event or party. Variety of prints available with monthly specials,
so check back frequently! Have a great day!
www.annettescreatio ns.com
Holiday Recipes from our wonderful Subscribers!
About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!
How To Submit A Holiday Recipe or Question:
If you wish to send in a request or answer someone else’s question, please send your comments to me at recipes@realfood4re alpeople. com with the word Holiday in the subject line.
For Susie,
I made this for the first time this year. Is very easy, and very good.
Easy English Toffee
1 stick butter
¾ lb. Packed light brown sugar
½ to ¾ c. finely chopped nuts
½ c. chocolate chips (milk or semi-sweet)
Spray 8x8 pan with cooking spray. Sprinkle nuts on bottom. Melt butter, add brown sugar. Bring to a boil over medium heat, stirring often, using wooden spoon. Boil for 7 minutes stirring constantly. Pour mixture over nuts. Spread evenly with wooden spoon. Sprinkle chocolate chips over mixture. Cover and allow to melt. (A few minutes) Use spatula and spread melted chocolate over candy. Allow to cool, then break into pieces.
Peppermint Bark (Makes about 2 lb. of candy)
Crushed candy canes, to yield 1 cup
2 lbs. white chocolate ( I used Toll House White Chips)
1 1/2 tsp Peppermint extract
Place candy canes in a plastic bag and hammer into 1/4 inch chunks or smaller. Melt the chocolate in double boiler. (If you don’t have that, use metal bowl over simmering water, don’t let bottom of bowl touch the water.) Combine candy can chunks with chocolate and peppermint extract. Pour mixture onto cooking sheet layered with parchment paper or waxed paper. (I used a sil pat) and place in refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces.
Carrie
Hi,
This is for Susie. I made this this year and plan to make it again. So easy and so good.
Crockpot Candy
16 oz can salted peanuts or mixed nuts (I used roasted pecans)
16 oz dry roasted peanuts
1 large bag semi sweet chocolate chips
2 pkgs white almond bark (I used one white and one chocolate)
1 German chocolate bar (found with Baker’s chocolate)
Combine all ingredients in large crock post and cook on LOW. Forget it for 3 hours. Stir to blend and dip out into pieces onto waxed paper to cool. Makes a big bunch.
Marge
Here’s homemade marshmallows for Beverly:
Homemade Marshmallows
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners’ sugar for dusting
What you do:
Combine gelatin and 1/2 cup cold water in an electric mixer with whisk attachment (you can whisk by hand if you do not have the attachment). Let stand 30 minutes. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small, heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches the firm-ball stage (244 degrees). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 by12 inch glass baking pan with confectioner’ s sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet hands and pat it smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto board and cut marshmallows with a dry hot knife into 1 1/2 inch squares, and dust with more sugar.
Happy Holidays,
Lisa
Hi this is for Beverly. I have not made this recipe, but got it in my e mail from food network.
Homemade Marshmallows
3 packages unflavored gelatin
1/2 cup cold water, plus 1/2 cup
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Janice
This is a very easy candy recipe for Susie, it doesn’t get any easier then this but it is really, really good. Good luck.
Phyllis
See’s Fudge
1 lb powdered sugar(3 cups)
12 oz. chocolate chips
1/4 lb. butter
2 eggs
Melt chocolate chips and butter in microwave 3 minutes. While that is melting stir eggs and powdered sugar until smooth, then add mixtures together, stir again until smooth. Add nuts and pour into buttered 8x8 foil-lined pan and refrigerate 1 to 2 hours. Lift candy out of pan with foil, cut into squares, refrigerate in covered dish.
Archives:
http://groups. yahoo.com/ group/RealFood4RealPeople/
and
http://www.realfood 4realpeople. com/RF4RP/ index.htm
bookmark
An interesting blog in England, on saving money, some wild suggestions or this nice page of links for making gifts in a jar:
http://forums.moneysavingexpert.com/showthread.html?t=571440
[When I first found it, there were several worth reading and I am sure they are still there, I signed up for the newsletter and one never knows what it will contain.
granny]
Good morning,
In the future you may avoid the entire problem of hard brown sugar by mixing regular granulated sugar with molasses.
These are the ingredients of brown sugar.
I’ve found making my own brown sugar less expensive, more creative [I adjust the flavor to my tastes,] and much less frustrating than a block of hard sugar. Saves storage space too.
HTH,
Lee in St. Paul
Re: Q for Lee, making your own brown sugar?
Posted by: “Lana
I use:
1 cup white sugar + 1 TBsp molasses for light (I have heard using as much
as 1.5 TBsp)
1 cup white sugar + 3 TBsp molasses for dark (I have heard using as much
as 4 TBsp)
And I replace 1 to 1.
Hope that helps!
-Lana
“The art of simplicity is a puzzle of complexity.” -Douglas Horton
Mixed Berry Wheat Germ Pancakes
Posted by: “missvergie”
Mixed Berry Wheat Germ Pancakes
An easy recipe stuffed full of nutrients and vitamins!
SERVES 2 , 4 large pancakes
1 cup Bisquick, heart healthy
1 egg white or egg
2/3 cup reduced-fat milk, i use vanilla soy milk
1/4 cup wheat germ
1/2 cup berries, i use frozen mixed berries
combine all ingredients and let stand at least 5 min.
make pancakes as usual.
top with yogurt and honey!
________________________________________________________________________
________________________________________________________________________
2. Snowman Soup
Posted by: “iluvrecipes40”
1 envelope hot chocolate mix
3 chocolate Kisses
15 mini marshmallows
1 candy cane
Place ingredients into colored plastic wrap. Write this little poem on paper and give with ingredients in mug!
Was told you’ve been real good this year
Always glad to hear it
With freezing weather drawing near
You’ll need to warm the spirit
So here’s a little Snowman Soup
Complete with stirring stick
Add hot water, sip it slow
It’s sure to do the trick!
Makes 1 serving.
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com, and BakingMixes
To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/
Affordable Home Security Techniques to Consider During the Holidays (and Beyond):
Affordable Home Security Techniques to Consider During the Holidays (and Beyond)
Posted: 16 Dec 2009 02:00 AM PST
A couple weeks ago our quiet neighborhood was turned upside down by a burglary in broad daylight. It seems a trio of opportunists broke into the back of a home and were in the process of loading up the content of the house into their car before a neighbor spotted them and notified authorities. It is unknown whether or not the homeowner had a security system, but it was a great reminder for neighbors that this is the time of year when many break-ins occur, which means it is time to consider home security.
Beware of Dog Sign
Cheap Home Security
One of the things that turns many frugal homeowners off from signing up with a security company are home security prices. Plans range from those with cheap, self-installed components to high-end plans with 24/7 monitoring.
Home security plans can certainly be a big deterrent to would-be burglars, but there are several affordable home security measures you can implement to your home safe.
1. Get a dog. Not only do they make a great companion, but dogs also make a great deterrent. As for the type of guard dog, the noisier the better! While a great big attack dog might scare away a prowler, most guys would be just afraid of a loud chiahuaha. In this case it really is the bark, not the bite, that is most important.
2. Avoid putting large boxes by the street around the holidays. This really applies any time of the year, but it is something I see most often around Christmas. People place two or three large boxes from a new plasma screen, a computer, and a stereo system down by the street. Looks pretty inviting to someone driving through the neighborhood looking for a target.
3. Make sure all windows and doors are locked. Sounds like good common sense, but it seems like nearly every crime report you hear says burglars entered through an unlocked window or door, often times on a second story or basement level. Just because the window is difficult to access, don’t assume the bad guys won’t take the time to try it rather than making noise breaking glass or forcing open a door.
4. Consider adding window and door alarms. In terms of affordable home security components, these might be the cheapest things available, and the most effective. All you are really looking for is something to generate a lot of noise. When the seal of a door or window is broken, these alarms squawk a deafening alarm which alerts you, and nearby neighbors, that an alarmed entry point has been breached.
5. Get a gun, learn to use it, and store it safely. So this one isn’t so cheap, but I fully believe in the right to possess a gun in your home. I also believe that gun owners have a responsibility to make sure they know how to use them, they are kept out of the reach of children, and made safe at all times.
Oddly enough, guns are one of the most sought-after items in burglaries, so it makes sense to keep them somewhere safe like in a locked safe bolted to the floor in a closet. Because they must be kept locked up tightly, you may not have time to access them in an emergency, so don’t ignore other home security methods just because you own a gun.
Post by Frugal Dad
Christmas window clings
Posted by: “Sandy
Hi
I just put up my plastic look like stained glass window clings and they had gotten badly wrinkled and would not stay so I soaked them in warm water to relax the winkles and that worked almost well enough. then I had a brain storm and added some water soluble white Elmer’s glue to the water and swished it around. when I put them up and rubbed with a moist paper towel they stayed!!!
if the glue shows on drying I will rub again with a moist towel.
this was the easiest put up I have ever had with these clings that I love so much.
________________________________________________________________________
________________________________________________________________________
3. Re: Mennonite Country style Recipes- Cream Cheese Danish
Posted by: “The Powell Family”
Here it is:
1/2 c, warm water
2 pks. dry yeast
1 t. sugar
Combine and stir until dissolved. Set aside.
1 c. sour cream
Heat on low until barely bubbly.
1/2 c. butter
1/2 c. sugar
1 t. salt
Add, stirring until dissolved. Cool to lukewarm.
2 eggs beaten.
Add. then combine with yeast mixture.
4 c. flour
Add, mixing well. Cover and refrigerate over night.
Cream Cheese Filling:
2 8 oz. pkgs. cream cheese, softened
3/4 c, sugar
Make filling the next morning. Beat together well.
1 egg beaten
1/8 t. salt
2 t. vanilla
Add, mixing well.
Divide dough into 4 equal portions. Roll out each portion on floured surface into a 12 x 8 rectangle. Spread 1/4 cream cheese mixture in the center of each rectangle. Fold over dough and pinch edges together. Place rolls on a greased baking sheet with seam side down. Slit each roll on top 1/2 way through dough at 2 inch intervals resembling a braid. Cover and let rise until doubled. Baked at 350 degrees for 12 to 15 minutes. Do not overbake.
Glaze:
2 c. powdered sugar
4 T milk
2 t. vanilla
Spread on Danishes while still warm. I use a pastry brush.
________________________________________________________________________
________________________________________________________________________
4. Fabulous Orange Fudge
Posted by: “Teresa
http://sunkist.com/recipes/fabulous-orange-fudge_264.aspx
Fabulous Orange Fudge
* 2 cups sugar
* 5 1/3 oz. evaporated milk
* 10 large marshmallows
* 6 oz. semi-sweet chocolate pieces
* 1 cup chopped walnuts
* ½ cup butter or margarine, cut into small pieces
* 2 Sunkist® oranges -grated peel
To make one portion:
* Makes about 2 pounds or 25 pieces
* In a saucepan, combine the sugar, evaporated milk, and marshmallows.
* Bring to a boil over medium heat, stirring to dissolve the sugar.
* Boil for 6 minutes, stirring constantly.
* Remove from heat and add remaining ingredients.
* Beat well until fudge thickens, about 5 minutes.
* Pour into a buttered 8-inch-square baking pan.
* Chill until firm and cut into squares.
Makes 8 servings
________________________________________________________________________
________________________________________________________________________
5. Coffee and Cinnamon Fudge
Posted by: “Teresa in
http://www.folgers.com/enjoy-coffee/dessert-recipes.aspx?utm_source=december
-newsletter&utm_medium=email&utm_campaign=wakinupclub#coffee_cinnamon_fudgeh
ttp://www.folgers.com/images/global/horizontal_divider.gif
Coffee and Cinnamon Fudge
Coffee and Cinnamon Fudge
Makes about 2-1/2 pounds
Ingredients:
3 cups semi-sweet chocolate chips
1 (14-ounce) can Eagle BrandR Sweetened Condensed Milk
Dash salt
1 tablespoon FolgersR Instant Coffee Crystals
1 teaspoon hot water
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Directions:
1. Line 8-or 9-inch square pan with wax paper. Melt chocolate chips with
sweetened condensed milk and salt in heavy saucepan over low heat. Remove
from heat. Dissolve coffee in hot water. Add dissolved coffee, vanilla, and
cinnamon to chocolate mixture, stirring until smooth. Spread evenly into
prepared pan.
2. Chill 2 hours or until firm. Lift fudge out of pan with wax paper and
place onto cutting board. Peel off paper and cut into squares.
Tip: Chocolate Fudge: Omit coffee, water, and cinnamon. Add 1/2 to 1 cup
chopped nuts and additional 1/2 teaspoon vanilla extract.
________________________________________________________________________
________________________________________________________________________
6a. Christmas Tag ideas
Posted by: “Teresa
http://www.bhg.com/holidays/christmas/cards/creative-christmas-gift-tags
________________________________________________________________________
6b. Re: Christmas Tag ideas
Posted by: “Lisa
my mom saves all the christmas cards she gets in the mail and has for many years. she uses the sayings and artwork from the cards, cuts pieces out of the cards and tapes them on packages instead of buying gift cards.
________________________________
To visit your group on the web, go to:
http://groups.yahoo.com/group/Frugal-Folks-Life/
GRANDMA’S CURES -
Keep This Handy On The Fridge
Did You Know that drinking two glasses of Gatorade can relieve headache
pain almost immediately- - without the unpleasant side effects caused by
traditional “pain relievers.”
Did you know that Colgate toothpaste makes an excellent salve for burns.
Before you head to the drugstore for a high-priced inhaler filled with
mysterious chemicals, try chewing on a couple of curiously strong Altoids
peppermints. They’ll clear up your stuffed nose.
Achy muscles from a bout of the flu? Mix 1 Tablespoon of horseradish in 1
cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a
massage oil, for instant relief for aching muscles.
Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey and take 1
tablespoon six times a day. The vinegar kills the bacteria.
Cure urinary tract infections with Alka-Seltzer. Just dissolve two tablets
in a glass of water and drink it at the onset of the symptoms.
Alka-Seltzer begins eliminating urinary tract infections almost instantly— even
though the product was never been advertised for this use.
Honey remedy for skin blemishes .. Cover the blemish with a dab of honey
and place a Band-Aid over it. Honey kills the bacteria, keeps the skin
sterile, and speeds healing. Works overnight.
Listerine therapy for toenail fungus. Get rid of unsightly toenail fungus
by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves
your toenails looking healthy again.
Easy eyeglass protection.. . To prevent the screws in eyeglasses from
loosening, apply a small drop of Maybelline Crystal Clear nail polish to the
threads of the screws before tightening them.
Cleaning liquid that doubles as bug killer ... If menacing bees, wasps,
hornets, or yellow jackets get in your home and you can’t find the
insecticide, try a spray of Formula 409 Insects drop to the ground instantly
Smart splinter remover ....just pour a drop of Elmer’s Glue-All over the
splinter, let dry, and peel the dried glue off the skin. The splinter sticks
to the dried glue.
Hunt’s tomato paste boil cure .cover the boil with Hunt’s tomato paste as
a compress. The acids from the tomatoes soothe the pain and bring the boil
to a head.
Balm for broken blisters... To disinfect a broken blister, dab on a few
drops of Listerine ..a powerful antiseptic.
Vinegar to heal bruises ... Soak a cotton ball in white vinegar and apply
it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up
the healing process.
Kills fleas instantly... Dawn dish washing liquid does the trick. Add a few
drops to your dog’s bath and shampoo the animal thoroughly. Rinse well to
avoid skin irritations. Good-bye fleas.
Rainy day cure for dog odor ..Next time your dog comes in from the rain,
simply wipe down the animal with Bounce or any dryer sheet, instantly making
your dog smell springtime fresh.
Eliminate ear mites ...All it takes is a few drops of Wesson corn oil in
your cat’s ear...Massage it in, then clean with a cotton ball. Repeat daily
for 3 days. The oil soothes the cat’s skin, smothers the mites, and
accelerates healing.
Quaker Oats for fast pain relief... It’s not for breakfast any more! Mix 2
cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave
for 1 minute, cool slightly, and apply the mixture to your hands for
soothing relief from arthritis pain.
Messages in this topic (2)
________________________________________________________________________
1b. Re: GRANDMA’S CURES -
Posted by: “JET”
Please beware the alka seltzer one it may mask the symptoms of an infection
but it will not cure it the infection could then progress to your kidneys
creating a serious problem
I checkedthe ingredients and there is no antibiotic in alka seltzer.
Also do not take if you cannot take aspirin as it has aspirin and anti
acids
Please see a Dr if you have an infection anywhere in your body
To visit group on the web, go to:
http://groups.yahoo.com/group/NativeAmericanVoiceForHealth/
Thanks, granny for the pings. Have added these sites to my favorites, along with the jerky and pemmican sites. Used the trail mix directions, along with the dehydrator instructions many times this fall. Reading these camping hints with the wind chill factor here at -11 helps pass the time til spring. God bless and wishing you a Merry Christmas and Happy New Year.
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