Make Your Own Lavender Laundry Detergent--for Pennies: "Simple Washing Powder
16 cups baking soda
12 cups borax
8 cups grated castile or glycerin soap flakes*
3 tablespoons lavender, lemon or grapefruit essential oil
Combine baking soda, borax and soap flakes. Add essential oil and mix with a wire whisk. Use 1⁄8 cup per load.
Yield: This recipe makes enough powder to last a family of four one year.
*Try Sun Feather Natural Soap Company, or buy bars of castile soap (e.g. Dr. Bronner’s) and grate with a kitchen grater."
Monday, February 21, 2011
Almond & Brazil Nut Bread
SERVING SUGGESTIONS AND TIPS
The cooking time will vary, give or take 15 minutes, depending on the oven. If cooking in a toaster oven, consider reducing heat to 300 degrees F, and/or cooking time to 45 minutes.
Slices of nut bread are good "toasted" at 300 degrees for about 10 minutes.
The bread will rise during cooking but will fall and become dense upon cooling. This is normal.
The bread consistency will resemble a dense, crumbly pound cake or soft shortbread.
To make crispy nuts, soak in water overnight up to 24 hours using 1 tbsp of salt for every two cups of nuts and water to cover nuts about an inch. Dry in dehydrator at 125 degrees for 12 to 24 hours.
The ghee or lard may be replaced with coconut oil and the total fat may be adjusted to up to 1/2 a cup per loaf.
Ingredients
1 1/2 cups blanched crispy almonds
1 1/2 cup crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 tbsp lard, slightly melted
1 tsp natural sea salt
Preparation Instructions
Ingredients
1 1/2 cups blanched crispy almonds
1 1/2 cup crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 tbsp lard, slightly melted
1 tsp natural sea salt
Preparation Instructions
1.Preheat oven to 325 degrees, F. Line loaf pan with wax paper cut to fit into the bottom of loaf pan. Grease paper and sides of loaf pan with lard or melted ghee.
2.Pulse/blend almonds and brazil nuts in food processor until it turns into a thick nut butter. Remove 1/2 cup of nut paste and set aside.
3.Add eggs, ghee, lard, and salt. Blend until well mixed.
4.Add back the nut paste that was set aside little by little until the mixture resembles very thick cake batter, blending with each addition. Refrigerate any leftover nut paste to use in a future batch of nut bread.
5.Pour batter into prepared loaf pan. Smooth out the top of batter with a wooden spoon or flexible spatula.
6.Bake in preheated oven for approximately an hour, or until a knife or metal skewer comes out clean. Cool for 5 to 10 minutes in pan, then run a knife around the edge of the bread and remove from pan. Cool completely before slicing.
The cooking time will vary, give or take 15 minutes, depending on the oven. If cooking in a toaster oven, consider reducing heat to 300 degrees F, and/or cooking time to 45 minutes.
Slices of nut bread are good "toasted" at 300 degrees for about 10 minutes.
The bread will rise during cooking but will fall and become dense upon cooling. This is normal.
The bread consistency will resemble a dense, crumbly pound cake or soft shortbread.
To make crispy nuts, soak in water overnight up to 24 hours using 1 tbsp of salt for every two cups of nuts and water to cover nuts about an inch. Dry in dehydrator at 125 degrees for 12 to 24 hours.
The ghee or lard may be replaced with coconut oil and the total fat may be adjusted to up to 1/2 a cup per loaf.
Ingredients
1 1/2 cups blanched crispy almonds
1 1/2 cup crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 tbsp lard, slightly melted
1 tsp natural sea salt
Preparation Instructions
Ingredients
1 1/2 cups blanched crispy almonds
1 1/2 cup crispy brazil nuts
4 eggs
1/4 cup ghee, slightly melted
2 tbsp lard, slightly melted
1 tsp natural sea salt
Preparation Instructions
1.Preheat oven to 325 degrees, F. Line loaf pan with wax paper cut to fit into the bottom of loaf pan. Grease paper and sides of loaf pan with lard or melted ghee.
2.Pulse/blend almonds and brazil nuts in food processor until it turns into a thick nut butter. Remove 1/2 cup of nut paste and set aside.
3.Add eggs, ghee, lard, and salt. Blend until well mixed.
4.Add back the nut paste that was set aside little by little until the mixture resembles very thick cake batter, blending with each addition. Refrigerate any leftover nut paste to use in a future batch of nut bread.
5.Pour batter into prepared loaf pan. Smooth out the top of batter with a wooden spoon or flexible spatula.
6.Bake in preheated oven for approximately an hour, or until a knife or metal skewer comes out clean. Cool for 5 to 10 minutes in pan, then run a knife around the edge of the bread and remove from pan. Cool completely before slicing.
Homemade Dish Washing Recipes
Powder Recipe #1
1 cup Washing Soda
1 cup Borax
Powder Recipe #2
1 cup Baking Soda
1 cup Borax
For the above two recipes:
Mix thoroughly and store in a plastic container, use approximately 2 TBS per load.
Use vinegar in the rinse compartment as a rinse agent to help prevent residue
Try adding 2-3 drops essential oil
Powder Recipe #3
1/4 cup Washing Soda
1 TBS Liquid Dish Detergent
Use the above for each load of dishes.
Liquid Dishwasher Detergent Recipe
1 part baking soda
1 part borax
1 part water
1 drop lemon or orange essential oil per cup of detergent
Mix the ingredients thoroughly and store in a seal-able jug.
Use 2 to 3 TBS per load.
If you’re having a cloudy dishes problem after using the homemade detergents:
Try adding a few drops of liquid dish soap to the powder compartment when you add the powder.
You could also try cutting back on the amount of soap used (if you’re using 2 TBS, try cutting it back to 1 – 1 1/2 TBS).
Make sure to use vinegar in the rinse cycle
*Update: There are several comments from readers reporting both success and problems (namely that the homemade detergents below cause issues including a cloudy residue left on dishes). I don’t know why there’s a discrepancy, but it may have something to do with water temperature (not hot enough) or water quality (too hard, etc.). My dishwasher is still going strong with no problems, dishes are consistently clean with no residue and it’s about 20 years old–good old Maytag!
Because these recipes I’ve collected below are at least 10 or 15 years old (I’m going from memory here), the problem could be with newer models of dishwashers? How much water is used to flush & rinse the dishes? I’m not sure. I would suggest you watch carefully how the homemade detergents affect your dishes when first trying them (do they leave a powdery residue?).
If you have any advice or feedback, please feel free to share them below.
1 cup Washing Soda
1 cup Borax
Powder Recipe #2
1 cup Baking Soda
1 cup Borax
For the above two recipes:
Mix thoroughly and store in a plastic container, use approximately 2 TBS per load.
Use vinegar in the rinse compartment as a rinse agent to help prevent residue
Try adding 2-3 drops essential oil
Powder Recipe #3
1/4 cup Washing Soda
1 TBS Liquid Dish Detergent
Use the above for each load of dishes.
Liquid Dishwasher Detergent Recipe
1 part baking soda
1 part borax
1 part water
1 drop lemon or orange essential oil per cup of detergent
Mix the ingredients thoroughly and store in a seal-able jug.
Use 2 to 3 TBS per load.
If you’re having a cloudy dishes problem after using the homemade detergents:
Try adding a few drops of liquid dish soap to the powder compartment when you add the powder.
You could also try cutting back on the amount of soap used (if you’re using 2 TBS, try cutting it back to 1 – 1 1/2 TBS).
Make sure to use vinegar in the rinse cycle
*Update: There are several comments from readers reporting both success and problems (namely that the homemade detergents below cause issues including a cloudy residue left on dishes). I don’t know why there’s a discrepancy, but it may have something to do with water temperature (not hot enough) or water quality (too hard, etc.). My dishwasher is still going strong with no problems, dishes are consistently clean with no residue and it’s about 20 years old–good old Maytag!
Because these recipes I’ve collected below are at least 10 or 15 years old (I’m going from memory here), the problem could be with newer models of dishwashers? How much water is used to flush & rinse the dishes? I’m not sure. I would suggest you watch carefully how the homemade detergents affect your dishes when first trying them (do they leave a powdery residue?).
If you have any advice or feedback, please feel free to share them below.
Ginger Ale Water Kefir Recipe - Whole Traditions
Ginger Ale Water Kefir Recipe - Whole Traditions
Ingredients
4 to 5 tbsp sucanat, rapadura, agave nectar, maple syrup, or other crystalized sugar
1 tbsp water kefir grains
about 1 quart filtered or spring water
3 to 5 slices peeled ginger
1 slice lemon or squirt of lemon juice (optional)
Preparation Instructions
Add water kefir grains and sweetener to a non-airtight quart sized jar or bottle.
Add enough water to fill up the jar or bottle while leaving about 1 inch of space at the top.
Shake or stir until the sugars are completely dissolved. Add ginger slices.
Cover with a non-airtight lid and allow to brew at room temperature for 24 to 48+ hours.
When it's done to your liking, strain out the grains, discarding ginger slices. Add lemon if desired, and store covered, in the fridge.
For an especially fizzy brew, strain out grains and decant water kefir about 1/2 day before it's done into airtight bottles and allow to ferment at room temperature for another 1/2 day before storing in the fridge. Open with caution as the drink may be strongly carbonated.
Ingredients
4 to 5 tbsp sucanat, rapadura, agave nectar, maple syrup, or other crystalized sugar
1 tbsp water kefir grains
about 1 quart filtered or spring water
3 to 5 slices peeled ginger
1 slice lemon or squirt of lemon juice (optional)
Preparation Instructions
Add water kefir grains and sweetener to a non-airtight quart sized jar or bottle.
Add enough water to fill up the jar or bottle while leaving about 1 inch of space at the top.
Shake or stir until the sugars are completely dissolved. Add ginger slices.
Cover with a non-airtight lid and allow to brew at room temperature for 24 to 48+ hours.
When it's done to your liking, strain out the grains, discarding ginger slices. Add lemon if desired, and store covered, in the fridge.
For an especially fizzy brew, strain out grains and decant water kefir about 1/2 day before it's done into airtight bottles and allow to ferment at room temperature for another 1/2 day before storing in the fridge. Open with caution as the drink may be strongly carbonated.
Tuesday, February 1, 2011
Chicken Crescent Rolls / Feed Four People with 1 Chicken Breast
Feed 4 People with 1 Chicken Breast
And they will get 2 servings each!
• 1Chicken Breast; cooked and shredded
• 1 package Refrigerated Crescent Rolls
• 1 small 3-ounce package Cream Cheese
• 2 tablespoons Chopped Onion
• 1/2 cup Milk or Cream
• 1 can Cream of Chicken Soup
Preheat oven to 325º.
Butter a 9×13 baking dish.
Separate rolls.
Blend cream cheese and onion well.
Place this mixture on the widest side of each crescent.
Place some chicken on top of that; then roll up.
Place chicken crescents in baking dish.
Mix soup with milk and pour over all.
Bake 45 minutes or until brown.
Poor Man's Cake
This recipe came out of the rationing that was done during World War II, when you had to use your eggs judiciously. This cake doesn't call for any eggs at all. And if there were recipes I post here that I could somehow force people to make, this would be one of them. This cake is fantastic, beyond what the simple list of ingredients would indicate. (author's note)
Water
1 box of raisins
1 t baking soda
2 C sugar
1/2 C shortening
1 t salt
1 t ground cloves
1 t cinnamon
1 t nutmeg
4 C flour
Put raisins in 2 C of water in a saucepan and cook on med-high heat for 10 minutes. Remove from stove.
Add 1 C cold water and 1 t of baking soda; stir.
In a large bowl, mix sugar, shortening, salt, cloves, cinnamon, and nutmeg. Add raisin / water mixture. Add flour, mixing well.
Pour into a greased cake pan. Bake at 350 for 45 minutes or until done.
This cake is perfect for fall, full of raisins and spices, and it's very moist and dense. Absolutely a family favorite of mine!
Source:
http://www.milkbreathandmargaritas.com/2009_09_01_archive.html
Cheese Blintz (Mennonite)
These blintzes are an old favorite of ours. I know there are other ways of making them but this is how I make them. Sometimes I roll them up instead of these bundles..the taste is the same. This recipe is found in the Mennonite Treasury. I use the recipe for German pancakes to make the blintzes. I changed it up a wee bit.
German Pancakes:
1 3/4 cups flour
3/4 tsp salt
3 eggs
2 cups milk
Mix flour and salt, add eggs and milk. Beat until free of lumps, this makes a thin batter.
Heat up a cast iron frying pan, works in other pans but I like my well seasoned cast iron pan the best and when 'almost smoking hot' brush with butter and pour approx 1/4 cup batter in the pan tilting the pan till a thin layer covers the bottom of the pan.
Cook on med high until dough is set. Turn and cook until golden brown underneath. Watch carefully as these brown up fast.
Pile up on a plate and keep warm in oven.
Blintzes
Cottage cheese mixture:
1 375g tub dry cottage cheese
1 egg
salt and pepper to taste
Mix well and start making the blintzes.
Place a spoonful of cottage cheese mixture in center of pancake, fold in the edges and place folded side down in well buttered cast iron frying pan.
You may now just pile them all up in the pan as I did and bake them covered at 350 for 15 to 20 min OR brown the blintzes in the frying pan and serve immediately. They are delicious served with cream gravy.
Cream gravy:
Melt 3 tbsp butter in frying pan, add 1 cup whipping cream and salt and pepper to taste and bring to a boil. I also add a pinch of sugar. Turn oven down to med heat and cook until gravy thickens, stirring frequently.
Pour over the blintzes and enjoy. These are good served with farmer sausage and coleslaw.
Delicious!! (from blog Mennonite Girls Can Cook)
German Pancakes:
1 3/4 cups flour
3/4 tsp salt
3 eggs
2 cups milk
Mix flour and salt, add eggs and milk. Beat until free of lumps, this makes a thin batter.
Heat up a cast iron frying pan, works in other pans but I like my well seasoned cast iron pan the best and when 'almost smoking hot' brush with butter and pour approx 1/4 cup batter in the pan tilting the pan till a thin layer covers the bottom of the pan.
Cook on med high until dough is set. Turn and cook until golden brown underneath. Watch carefully as these brown up fast.
Pile up on a plate and keep warm in oven.
Blintzes
Cottage cheese mixture:
1 375g tub dry cottage cheese
1 egg
salt and pepper to taste
Mix well and start making the blintzes.
Place a spoonful of cottage cheese mixture in center of pancake, fold in the edges and place folded side down in well buttered cast iron frying pan.
You may now just pile them all up in the pan as I did and bake them covered at 350 for 15 to 20 min OR brown the blintzes in the frying pan and serve immediately. They are delicious served with cream gravy.
Cream gravy:
Melt 3 tbsp butter in frying pan, add 1 cup whipping cream and salt and pepper to taste and bring to a boil. I also add a pinch of sugar. Turn oven down to med heat and cook until gravy thickens, stirring frequently.
Pour over the blintzes and enjoy. These are good served with farmer sausage and coleslaw.
Delicious!! (from blog Mennonite Girls Can Cook)
Thursday, January 27, 2011
Homemade Herbal Cough Drops
• Powdered herbs
• 1 cup sugar, or honey
• 1/3 cup light corn syrup, or honey
• 1 1/2 cups water
• Powdered sugar, for easy handling
1. Steep your preferred soothing herbs in 1 1/2 cups of water to make a tea.
2. Mix sugar and corn syrup with tea. Cook over low heat, stirring until sugar is dissolved and mixture boils.
3. Continue boiling without stirring until the mixture begins to crystallize; reduce heat. Wash away crystals from the side of your pan with a damp cloth.
4. Remove from the heat after a few minutes. Drop some of the mixture from the tip of a spoon onto a greased surface. Allow to harden and cool completely before removing. Roll the candies in powdered sugar and wrap in waxed paper for storage.
For more information on the best herbs for a sore throat, check out these past articles:
• Seasonal Allergy Help by Kris Wetherbee
• Best Herbs for the Common Cold by Linda B. White, M.D.
• Culinary Herbs and Medicinal Spices by Amy Mayfield
• Herbs to Treat the Common Cold by The Herb Companion staff
• Kids Sore Throat Remedies by Linda B. White, M.D. and Sunny Mavor, A.H.G.
And try Kathy Azmeh-Scanlan’s recipe for herbal throat drops in Herbal Relief for Seasonal Allergies.
Read more: http://www.herbcompanion.com/herbal-living/herbal-cough-drops.aspx#ixzz1CJE9gxs6
• 1 cup sugar, or honey
• 1/3 cup light corn syrup, or honey
• 1 1/2 cups water
• Powdered sugar, for easy handling
1. Steep your preferred soothing herbs in 1 1/2 cups of water to make a tea.
2. Mix sugar and corn syrup with tea. Cook over low heat, stirring until sugar is dissolved and mixture boils.
3. Continue boiling without stirring until the mixture begins to crystallize; reduce heat. Wash away crystals from the side of your pan with a damp cloth.
4. Remove from the heat after a few minutes. Drop some of the mixture from the tip of a spoon onto a greased surface. Allow to harden and cool completely before removing. Roll the candies in powdered sugar and wrap in waxed paper for storage.
For more information on the best herbs for a sore throat, check out these past articles:
• Seasonal Allergy Help by Kris Wetherbee
• Best Herbs for the Common Cold by Linda B. White, M.D.
• Culinary Herbs and Medicinal Spices by Amy Mayfield
• Herbs to Treat the Common Cold by The Herb Companion staff
• Kids Sore Throat Remedies by Linda B. White, M.D. and Sunny Mavor, A.H.G.
And try Kathy Azmeh-Scanlan’s recipe for herbal throat drops in Herbal Relief for Seasonal Allergies.
Read more: http://www.herbcompanion.com/herbal-living/herbal-cough-drops.aspx#ixzz1CJE9gxs6
Sunday, January 23, 2011
Homemade Bouillon
This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don't find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.
5 ounces / 150 g leeks, sliced and well-washed
7 ounces / 200g fennel bulb, chopped
7 ounces / 200g carrot, well scrubbed and chopped
3.5 ounces / 100 g celery
3.5 ounces / 100g celery root (celeriac), peeled and chopped
1 ounce / 30g sun-dried tomatoes
3.5 ounces / 100g shallots, peeled
3 medium garlic cloves
9 ounces / 250g fine grain sea salt
1.5 ounces / 40 g flat-leaf parsley, loosely chopped
2 ounces / 60g cilantro (coriander), loosely chopped
Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
Makes roughly 3 1/2 cups.
Inspired by The River Cottage Preserves Handbook by Pam Corbin. The U.S. edition of the River Cottage Preserves Handbook will be available this summer.
Prep time: 40 min
Wednesday, January 19, 2011
Cherry Chocolate "Moose" Bark
Ingredients:
* 1 15 ounce can pumpkin
* 1 cup fresh cherries, pits removed
* 15 Tbsp cocoa powder
* ¼ cup warm water
Make a simple chocolate sauce by combining cocoa powder with ¼ cup warm water. Fifteen tablespoons may seem like a lot of cocoa powder, but I got the chocolate flavor I was looking for from this quantity compared to less.
Combine chocolate sauce with pumpkin and cherries in blender and blend until smooth.
Spread thinly on dehydrator trays covered with paraflexx® sheets or parchment paper.
Dehydrate at 135° for eight hours. Employ the flip trick as discussed above after five hours. Dried consistency will be more leathery than basic pumpkin pie bark which is brittle.
Tear bark into pieces and enjoy as a trail snack. Cherry Chocolate Moose Bark tastes like Tootsie-rolls® to me. To make pie, combine ½ cup bark with ½ cup hot water and stir until creamy. This pie reminds me of chocolate mousse. Try garnishing with chopped nuts and/or dried coconut.
Granny Smith's Pumpkin Apple Bark
Ingredients:
* 1 15 ounce can pumpkin
* 1 large apple
* 2 tsp apple pie spice (cinnamon, nutmeg, allspice
Peel and core apple and cut into pieces. Combine with pumpkin and spices in blender and blend until smooth.
Spread thinly on dehydrator trays covered with paraflexx® sheets or parchment paper.
Dehydrate at 135° for eight hours. Employ the flip trick as discussed above after five hours. (“flip-trick” as follows: Place a spare dehydrator tray on top of the Bark and flip the two trays over so that the bottom side of the Bark is now facing up. This will ensure complete drying. The flip-trick is very easy with Excalibur Dehydrator trays. If you don't have an Excalibur, just peel the bark off when the bark is dry enough to hold together and turn it over.) Dried consistency will be more leathery than basic pumpkin pie bark which is brittle.
Tear bark into pieces and enjoy as a trail snack. To make pie, combine ½ cup bark with ½ cup hot water and stir until creamy. I like this dessert garnished with granola.
Pumpkin Pie Bark & No Crust Pumpkin Pie
Uses for Pumpkin Pie Bark:
* No-Crust Pumpkin Pie! Just add water.
* Makes a chewy snack while hiking.
* High in Vitamin A and fiber.
Ingredients:
* 1 15 ounce can pumpkin
* ¼ cup real maple syrup
* 2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, allspice
Combine pumpkin with maple syrup and pumpkin pie spice. Use real maple syrup for best results. Stir until ingredients are mixed well. You don't need to use a blender.
Spread thinly (about eighth inch) on dehydrator trays covered with Excalibur Paraflexx® sheets, parchment paper, or plastic wrap.
Dehydrate at 135° for eight hours until brittle. After about five hours, flip the bark over using the “flip-trick” as follows: Place a spare dehydrator tray on top of the Bark and flip the two trays over so that the bottom side of the Bark is now facing up. This will ensure complete drying. The flip-trick is very easy with Excalibur Dehydrator trays. If you don't have an Excalibur, just peel the bark off when the bark is dry enough to hold together and turn it over.
Yield: One 15 ounce can of pumpkin barks down to 1 ½ cups weighing four ounces.
No-Crust Pumpkin Pie
Ingredients:
* ½ cup Pumpkin Pie Bark
* ½ cup water
Pumpkin Pie Bark dissolves in hot or cold water. If you want hot pie, stir the Bark with hot water until creamy. I use my candle stove to gently warm the water for pumpkin pie.
Garnish with chopped walnuts or pecans if desired.
Tuesday, January 11, 2011
Amish Soda Cracker Pudding Recipe
by Back to the Basics--Hope for the best, Prepare for the Worst on Tuesday, January 11, 2011 at 8:57am
18 soda crackers
1/2 cup brown sugar
1/4 cup butter
2 Tbls. peanut butter
3 cups milk
2 eggs
2 Tbls. cornstarch
1 cup white sugar
1 tsp. vanilla
1/2 cup coconut
Melt butter and peanut butter. Add to brown sugar and cracker crumbs and mix well. Place in pan, pressing crumbs to sides and bottom. Reserve 1/4 crumbs for topping. In a sauce pan, combine milk, eggs, cornstarch and white sugar and boil over medium heat until thickened; add vanilla and coconut. Pour slowly over crumbs and refrigerate.
When cool, sprinkle remaining crumbs over top.
18 soda crackers
1/2 cup brown sugar
1/4 cup butter
2 Tbls. peanut butter
3 cups milk
2 eggs
2 Tbls. cornstarch
1 cup white sugar
1 tsp. vanilla
1/2 cup coconut
Melt butter and peanut butter. Add to brown sugar and cracker crumbs and mix well. Place in pan, pressing crumbs to sides and bottom. Reserve 1/4 crumbs for topping. In a sauce pan, combine milk, eggs, cornstarch and white sugar and boil over medium heat until thickened; add vanilla and coconut. Pour slowly over crumbs and refrigerate.
When cool, sprinkle remaining crumbs over top.
Tomato Gravy
Tomato gravy can be eaten over many things--bread, toast, biscuits, fried mush, pasta, mashed potatoes, waffles, meat, etc. It is almost a sauce but in many places, especially the south, it's eaten instead of white or brown gravy. Some recommend cooking in a cast iron skillet, but I don't like tomatoes cooked in cast iron. Here are several recipe variations...
Amish Tomato Gravy
4 cups tomato juice
2 tablespoons flour
1 cup milk
Salt and pepper
Bring tomato juice to a boil. Mix together flour and milk. Add to boiling tomato juice. Bring to a boil again and remove from heat. Pour over cubed bread.
Amish Tomato Gravy
4 cups tomato juice
2 tablespoons flour
1 cup milk
Salt and pepper
Bring tomato juice to a boil. Mix together flour and milk. Add to boiling tomato juice. Bring to a boil again and remove from heat. Pour over cubed bread.
Sunday, January 9, 2011
Pioneer Vinegar Pie
by Back to the Basics--Hope for the best, Prepare for the Worst on Saturday, January 8, 2011 at 9:21pm
The Request: This search is for my friend and third grade teacher, Wava, who will soon celebrate her 90th birthday. She remembers her mother making Vinegar Pie when she was a small girl and Wava’s grandmother made Vinegar Pie as a Kansas Pioneer, while living in a sod house in Western Kansas. Vinegar Pie was a pie that pioneers made in the winter when the dried fruits had been depleted. I’ve included two Vinegar Pie recipes. The second Vinegar Pie recipe is very basic (the instructions are a bit vague) and probably more like what the pioneers made when supplies were low. The pie is suppose to have a rather fruity flavor.
Vinegar Pie
2 tablespoons butter
½ cup sugar
3 tablespoons flour
2 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
1 egg, lightly beaten
2 tablespoon cider vinegar
1 cup water
1 9” pie crust that had been briefly baked (about 3 minutes) at 450 degrees
Preheat oven to 350 degrees. Cream butter and sugar. Sift together flour and spices then add to flour mixture, mix well. Beat in egg, vinegar and water. Pour into a double boiler and cook over boiling water until thick. Pour into the pie shell and bake about 30 minutes or until a knife comes out clean.
Pioneer Vinegar Pie
1 egg
1 heaping tablespoon flour
1 c sugar
Preheat oven to 350 degrees. Beat these ingredients together and add 1 tablespoon of sharp vinegar and a cup of cold water. Flavor with a little nutmeg and pour into an unbaked pie shell. Cover with second pie crust and flute edges. Bake for an hour.
Saturday, January 8, 2011
Sausage Cake
Sausage Cake
1 pound unseasoned pork sausage (ground pork)
3 cups packed brown sugar
2 eggs, beaten
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda (in coffee)
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 cup cold, strong, brewed coffee
1 cup raisins
1 cup chopped nuts
Directions
Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
In large bowl, combine sausage and brown sugar. Stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, baking powder and other spice.
Stir baking soda into coffee.
Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.
Onion soup Mix
I use low-sodium beef bouillon. You may want to add salt to your taste. You could use crushed celery seed if you don’t have dried celery, too.
Difficulty: Easy
Servings: approx 4 packets worth
Ingredients
1 cup minced onion
1/3 cup + 2 Tbsp beef bouillon
1 1/2 Tbsp onion powder
1/4 tsp dried celery
Directions
Combine all ingredients. Store in jar.
About 5 Tbsp of mix are equal to 1 – 1.25 oz pkg.
To make dip:
Combine 5 Tbsp with 1 pint sour cream.
I usually use about 1/4 cup mix when using in dishes calling for onion soup mix.
Difficulty: Easy
Servings: approx 4 packets worth
Ingredients
1 cup minced onion
1/3 cup + 2 Tbsp beef bouillon
1 1/2 Tbsp onion powder
1/4 tsp dried celery
Directions
Combine all ingredients. Store in jar.
About 5 Tbsp of mix are equal to 1 – 1.25 oz pkg.
To make dip:
Combine 5 Tbsp with 1 pint sour cream.
I usually use about 1/4 cup mix when using in dishes calling for onion soup mix.
Ghee
Ghee is simply clarified butter. The butter is heated slowly and the milk solids separate from the oil. The oil is retained and that is what is called ghee. Because the milk solids are removed, ghee has a high smoke point, making it harder to burn than butter. It keeps extremely well (even unrefrigerated) as long as you keep it out of direct light. (A plus for anyone interested in emergency prepping!) Refrigerating, of course, prolongs it’s life even more. Many people claim various health benefits from using ghee.
Difficulty: Easy
Cook Time: Several Hours
Ingredients
unsalted butter
crock pot
strainer
cheesecloth
jar
Directions
Place the unsalted butter in the crock pot. Set the crock pot on low and let it go for several hours. Foam will appear on top of the melted butter. After a while, the foam disappears and then reappears, turning a light golden brown. At this point, the oil is separated from the solids and can be poured through a fine strainer or cheese cloth into a sterilized glass jar. As the ghee cools, it thickens but remains quite soft with a somewhat grainy texture.
From 4 pounds of unsalted butter, I made 2 quarts of ghee.
Potato Cake
(one a spice cake, the other a chocolate cake)
1 cup butter, softened
2 cups sugar
4 eggs
1 cup mashed potatoes
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1 cup milk
1 cup raisins
1 cup chopped nuts
Directions
In a mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda and other ingredients; add alternately with milk, blending well after each addition. Stir in nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 40-45 minutes or until cake tests done. Cool on a wire rack. Can also cook in iron skillet.
Chocolate Potato Cake
Mix:
4 eggs
1 cup mashed potatoes
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Cream:
1 cup butter or lard
2 cups sugar
Add:
1 teaspoon vanilla extract
1/3 cup milk
1 cup chopped nuts
POOR MAN'S STEAK
1 lb. ground beef
1 c. cracker crumbs or meal
1/2 tsp. salt
Pepper to taste
1 can cream of mushroom soup (preferably homemade version)
1 small can of mushrooms
3/4 c. water
Mix meat, cracker crumbs, salt and pepper together. Make into a loaf and place in refrigerator until solid (overnight). slice into 1/2 inch slices. Roll in flour and fry until brown. Place in baking pan in layers. Mix mushrooms, mushroom soup with water and heat until warm. Pour over meat and bake 1 hour at 350 degrees.
Black Bean Hummus
1 cup cooked or canned black beans
2 teaspoons minced garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari soy sauce
1 tablespoon tahini (sesame paste)
1 teaspoon honey
2 dashes Tabasco sauce
Salt and freshly ground black pepper
Add all the ingredients to a food processor. Blend on low speed until roughly chopped, then increase to high speed to get a smooth consistency. Season with salt and pepper to taste. Store, covered, in the refrigerator for up to 7 days.
Notes:
1. Reserve some of the cooking liquid from the black beans and add it to the processor if necessary. This will give you a smoother texture and keep the ingredients from binding up. If you are using canned black beans, the canning liquid will give you the desired results.
2. For variety, replace the black beans with white beans, chickpeas or even soybeans.
3. Serve with rice crackers, pita crisps or Belgian endive.
4. Try adding a tablespoon of finely chopped dill, chervil and/or basil to the finished hummus for an herbal flavor.
Both Recipes from “Totally Dairy-Free Cooking” by Louis Lanza
2 teaspoons minced garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari soy sauce
1 tablespoon tahini (sesame paste)
1 teaspoon honey
2 dashes Tabasco sauce
Salt and freshly ground black pepper
Add all the ingredients to a food processor. Blend on low speed until roughly chopped, then increase to high speed to get a smooth consistency. Season with salt and pepper to taste. Store, covered, in the refrigerator for up to 7 days.
Notes:
1. Reserve some of the cooking liquid from the black beans and add it to the processor if necessary. This will give you a smoother texture and keep the ingredients from binding up. If you are using canned black beans, the canning liquid will give you the desired results.
2. For variety, replace the black beans with white beans, chickpeas or even soybeans.
3. Serve with rice crackers, pita crisps or Belgian endive.
4. Try adding a tablespoon of finely chopped dill, chervil and/or basil to the finished hummus for an herbal flavor.
Both Recipes from “Totally Dairy-Free Cooking” by Louis Lanza
Pumpkin Chowder
I LOVE this soup! The earthy flavors of this hearty chowder make it an ideal choice for an autumn or winter supper. If you can’t find fresh pumpkin, substitute butternut or hubbard sqush.
1/2 pound thick-cut bacon, diced
2 cups chopped onion
2 teaspoons curry powder, preferably Madras
2 tablespoons flour
1 pound pumpkin (eating or sugar type) peeled, seeded, and cut into 1-inch chunks
2 large potatoes, peeled and cut into 1-inch chunks
4 cups chicken stock
1 cup half and half cream
Kosher salt and freshly ground pepper
Garnish: toasted pumpkin seeds
Garnish: chopped green onion
Note from Sibyl: The recipe doesn’t call for pumpkin puree, but I usually put about 2-3 cups in.to give it more pumpkin flavor, additionally adding up to 2 Tbs of curry powder.)
1. Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes.
2. Add the onions and cook, stirring occasionally, for 10 minutes.
3. Stir in curry powder and flour and cook, stirring for 5 minutes.
4. Add the pumpkin, potatoes, and stock. Increase the heat to medium-low and cook until the pumpkin and potatoes are tender, 10 to 15 minutes.
5. Add the half-and-half and season with salt and pepper to taste. Simmer for 5 minutes, or until heated through. Do not allow to boil. Serve the soup in warm bowls, garnished with pumpkin seeds and a sprinkle of green onions. Serves 6.
Substitution tip: Use low-sodium broth in place of the chicken stock.
1/2 pound thick-cut bacon, diced
2 cups chopped onion
2 teaspoons curry powder, preferably Madras
2 tablespoons flour
1 pound pumpkin (eating or sugar type) peeled, seeded, and cut into 1-inch chunks
2 large potatoes, peeled and cut into 1-inch chunks
4 cups chicken stock
1 cup half and half cream
Kosher salt and freshly ground pepper
Garnish: toasted pumpkin seeds
Garnish: chopped green onion
Note from Sibyl: The recipe doesn’t call for pumpkin puree, but I usually put about 2-3 cups in.to give it more pumpkin flavor, additionally adding up to 2 Tbs of curry powder.)
1. Put the bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes.
2. Add the onions and cook, stirring occasionally, for 10 minutes.
3. Stir in curry powder and flour and cook, stirring for 5 minutes.
4. Add the pumpkin, potatoes, and stock. Increase the heat to medium-low and cook until the pumpkin and potatoes are tender, 10 to 15 minutes.
5. Add the half-and-half and season with salt and pepper to taste. Simmer for 5 minutes, or until heated through. Do not allow to boil. Serve the soup in warm bowls, garnished with pumpkin seeds and a sprinkle of green onions. Serves 6.
Substitution tip: Use low-sodium broth in place of the chicken stock.
Wrapped Water Chestnuts
1 can water whole chestnuts, drained
¼ c. soy sauce
¼ c. brown sugar
8 slices bacon (cut in ½)
Combine chestnuts and soy sauce and let stand 30 minutes. Discard soy sauce and roll chestnuts in sugar. Wrap bacon around each chestnut and put a toothpick through each to hold bacon. Arrange on broiler pan and bake at 400° for 20 minutes. Drain on paper towels and serve immediately.
¼ c. soy sauce
¼ c. brown sugar
8 slices bacon (cut in ½)
Combine chestnuts and soy sauce and let stand 30 minutes. Discard soy sauce and roll chestnuts in sugar. Wrap bacon around each chestnut and put a toothpick through each to hold bacon. Arrange on broiler pan and bake at 400° for 20 minutes. Drain on paper towels and serve immediately.
Sausage Dip
1# sausage
2 green peppers chopped
3 tomatoes
1 4 oz can green chilies
8 oz cream cheese
16 0z sour cream
Brown sausage, sauté green pepper, add chilies (drained), tomatoes, cheese, sour cream,
Serve warm with tortilla chips
2 green peppers chopped
3 tomatoes
1 4 oz can green chilies
8 oz cream cheese
16 0z sour cream
Brown sausage, sauté green pepper, add chilies (drained), tomatoes, cheese, sour cream,
Serve warm with tortilla chips
Carol’s Clam Dip
1 can minced clams
1 can diced clams ( for more texture)
2 8 oz. cream cheese
2 Tbsp. horseradish (or to taste)
1 to 2 tsp. Worcestershire sauce (or to taste)
Garlic powder (or garlic salt) to taste
Squeeze of lemon juice
Drain clams and set aside some of the juice for thinning if necessary. Combine all ingredients and mix well. Adjust consistency with clam juice if necessary. Serve with potato chips. Yum!
(this is a double batch………. It always disappears fast though)
1 can diced clams ( for more texture)
2 8 oz. cream cheese
2 Tbsp. horseradish (or to taste)
1 to 2 tsp. Worcestershire sauce (or to taste)
Garlic powder (or garlic salt) to taste
Squeeze of lemon juice
Drain clams and set aside some of the juice for thinning if necessary. Combine all ingredients and mix well. Adjust consistency with clam juice if necessary. Serve with potato chips. Yum!
(this is a double batch………. It always disappears fast though)
Brony’s Salsa
6 c. onion 1 c. lemon juice
4 c. green pepper 1 bunch of cilantro (or to taste)
3-4 jalepenos (to taste) 6-7 cloves of garlic
2-3 anaheim peppers 3 T. salt
2-3 T. cumin 2 T. sugar
1 T. brown sugar 1 t. black pepper
Tomatoes diced
Use a 15 qt soup pot and fill 2” from the top with diced tomatoes. Bring to boil to desired consistency. Put in jars and water bath 20 minutes for pints or 25 minutes for quarts.
4 c. green pepper 1 bunch of cilantro (or to taste)
3-4 jalepenos (to taste) 6-7 cloves of garlic
2-3 anaheim peppers 3 T. salt
2-3 T. cumin 2 T. sugar
1 T. brown sugar 1 t. black pepper
Tomatoes diced
Use a 15 qt soup pot and fill 2” from the top with diced tomatoes. Bring to boil to desired consistency. Put in jars and water bath 20 minutes for pints or 25 minutes for quarts.
Artichoke Dip
1 c. mozzarella
1 c. parmesan, grated
1 c. mayonnaise
2 cans chopped artichokes (not marinated)
Garlic salt or powder (a shot or to taste)
Mix. Bake at 350° for 20 minutes. Serve with water crackers
Maybe try chopped water chestnuts.
1 c. parmesan, grated
1 c. mayonnaise
2 cans chopped artichokes (not marinated)
Garlic salt or powder (a shot or to taste)
Mix. Bake at 350° for 20 minutes. Serve with water crackers
Maybe try chopped water chestnuts.
Pork Cake
Pork Cake
1 lb. salt pork
2 c. boiling water
2 c. dark-brown sugar
1 c. molasses
1 tsp. soda
1 lb. raisins
1 lb. chopped dates
1/4 lb. citron shaved fine
4 c. flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
Chop the pork so fine as to look almost like lard, pour on it the boiling water, add the sugar, molasses, and soda, stir in the raisins, dates and citron. Add the flour with the spices and pour the batter in a loaf cake pan and bake in a moderate oven.
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