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PostPosted: Tue Nov 11, 2008 12:34 pm 
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The following are a bunch of beverages recipes and mixes that I have in my E-prep recipe files.

COFFEE MIXES

Bavarian Mint Beverage Mix

2/3 cup instant coffee
1 cup granulated sugar
1 round teaspoon loose, dried mint leaves
2/3 cup nondairy creamer

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.


Cappuccino Mix

1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee crystals, regular or decaffeinated
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine creamer, drink mix, coffee crystals, sugar, cinnamon and nutmeg, and mix well. Store in airtight container. Makes 3 cups dry mix, 15 servings. To prepare one serving, add 3 tablespoons mix to 6 ounces of hot water and stir well.


Cinnamon and Spice Beverage Mix

2/3 cup instant coffee
1 1/3 cups granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.


Mocha Cocoa Beverage Mix

2 2/3 cups nonfat dry milk
3/4 cup instant cocoa mix
1/2 cup instant coffee
1/4 cup powdered nondairy creamer
1/4 cup confectioners’ sugar

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.


Rye Coffee

Place 2 cups of Rye seed grain on a cookie sheet and roast in the oven until the grain become nicely browned. Cool and grind coarsely in any hand mill or coffee grinder. Make coffee as usual only use the Rye Grain substitute.


Swiss Mocha Beverage Mix

1 cup instant coffee
1 cup granulated sugar
2 cups nonfat dry milk
4 tablespoons cocoa powder

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.


Toffee Mocha Beverage Mix

2/3 cup instant coffee
1 cup powdered nondairy creamer
1/2 cup nonfat dry milk
1/4 cup cocoa powder
1 cup brown sugar, firmly packed

Mix thoroughly and put into a blender a couple cups at a time and blend to a fine powder. To use, add approximately 2 rounded teaspoons per cup of boiling water, or less, to suit your own taste.


Praline Coffee

3 c. hot brewed coffee
3/4 c. half-and-half cream (or straight evaporated milk from the can or powdered creamer, or whatever you have on hand that is approximately the same thing)
3/4 c. packed light brown sugar
2 T. butter
3/4 c. praline liqueur

Cook coffee, cream/creamer, brown sugar, and butter in large saucepan over medium heat, stirring constantly. Do not boil or it will make it bitter. Stir in liqueur and serve


HOT CHOCOLATE MIXES

Malted Hot Cocoa Mix

1 (25.6 ounce) box nonfat dry milk powder
6 cups miniature marshmallows
1 (16 ounce) container instant chocolate milk mix
1 (13 ounce) jar malted milk powder
1 cup sifted confectioners' sugar
1 (6 ounce) jar powdered nondairy creamer
1/2 teaspoon salt

In large bowl, combine all ingredients and stir until well blended. Store in an airtight container. Keep in a cool place. Makes about 20 cups or 10 gifts. To serve: In mug, pour 6 ounces of hot water over 1/3 cup cocoa mix, and stir until well blended.


Raspberry Cocoa Mix

3 cups instant hot cocoa mix
1 package unsweetened raspberry Kool-Aid mix

Combine all ingredients in a a sealable container. Shake well until blended. Store in an airtight container. To serve: Stir 2 heaping tablespoons into a coffee mug of hot water.


Rich Cocoa

1 cup milk powder
1 cup powdered coffee creamer
1 cup sugar
½ cup cocoa powder

Mix well and store in a labeled container. To make cocoa, use about 1 tablespoon mix per 1/4 cup steaming hot water added, or up to 5 tablespoons per regular mug.

Variations:
Peppermint— add 8 crushed peppermint Lifesavers to a batch of mix
Vanilla— add 5 teaspoons vanilla powder to a batch of mix
Cinnamon— add 4 teaspoons cinnamon to a batch of mix


Spiced Cocoa Mix

2 cups nonfat dry milk powder
1/2 cup powdered nondairy creamer
1/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners’ sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients, and mix thoroughly. For each serving, combine 1/3 cup Spiced Cocoa Mix and 3/4 cup boiling water. Stir to dissolve. Variation: Stir in 1 teaspoon instant coffee powder or 1 or 2 tablespoons coffee liqueur with a cinnamon stick. Makes eight 6-ounce servings.


TEA MIXES

Almond Tea

8 cups water, divided
1 1/2 cups granulated sugar
2 tea bags
Juice of 4 lemons*
1 tablespoon vanilla extract
1 tablespoon almond extract

* Or use 8 tablespoons lemon concentrate.

Boil 6 cups water and sugar for 10 minutes. In a separate pan combine an additional 2 cups boiling water with tea bags. Steep 5 minutes. Remove tea bags and mix with water-sugar mixture. Add the juice of lemons, vanilla extract and almond extract. Serve hot or iced. Yields 8 servings.


Anise Tea (Té de Anis — Mexico)

5 cups water
2 1/2 teaspoons aniseed
Sugar, to taste

Bring water to a boil and add aniseed. Remove the pot from the heat and let it steep, covered, for 20 minutes, then strain out the seeds. Stir in sugar. The tea can be served at room temperature, ice cold or reheated.


Caribbean Tea Mix

2 cups unsweetened powdered instant tea
2 packages orange-pineapple flavored gelatin
1 cup granulated sugar
3/4 teaspoon coconut extract

In a food processor, combine all ingredients. Process until well blended. Store in an airtight container. Stir 2 level tablespoons tea mix into 6 ounces hot water. Makes 3 cups tea mix.


Iced Tea Syrup Concentrate

10 tea bags
3 cups water
3 cups granulated sugar

Bring all ingredients to a boil in a large pot and boil for 10 minutes. Pour into a bottle and keep refrigerated. Mix 5 parts of water to one part tea syrup concentrate or to your own taste.


Peach Tea

1 cup instant tea
1 small box peach gelatin (e.g., brand name Jell-O)
2 cups sugar

Blend well. Use 2 - 3 teaspoons of mix per mug of hot water. Or blend it for an iced tea. If the instant tea you are starting with is already sweetened omit the 2 cups sugar.


Russian Tea Mix

2 cups Tang
1/2 cup instant tea
1 package powdered lemonade mix
1 1/4 cups granulated sugar
1/2 teaspoon ground cloves
1 teaspoon cinnamon

Mix together well. Store in a covered jar, and use as you would instant tea.


MISCELLANEOUS BEVERAGE RECIPES

Creamsicle Drink Mix

1 part orange-flavored instant drink mix (Tang)
1 part powdered milk
2 parts instant vanilla pudding

To use, stir 2 tablespoons of Creamsicle Drink Mix into 1 cup of cold water.


Eggless Eggnog

8 cups milk (we used reconstituted powdered milk)
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar (or you could use a sugar substitute)
2 tsp vanilla (the better your vanilla quality, the better will be your results. I used a Honduran import and it was fantastic)
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well.


Yoo Hoo Chocolate Drink

1/2 cup Nestle chocolate powder
1 1/2 cups nonfat dry milk powder
3 cups water

Mix all contents in a blender for 30 seconds. Makes 2 drinks.


Hot Buttered Pineapple Drink

1 (48 ounce) can pineapple juice
2/3 cup orange juice
2 tablespoons butter or margarine
2 teaspoons brown sugar
4 (3-inch) sticks cinnamon

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Remove cinnamon sticks and serve hot. Makes 5 cups.


Hot Frothy Butterscotch

1 cup skim milk (use evaportated skim or powdered milk)
1 tablespoon brown sugar, packed
1/2 teaspoon butter-flavored extract
32 miniature marshmallows, divided

Place the milk, brown sugar, and extract in a heavy medium-size saucepan, and stir to mix. Place the saucepan over medium-high heat, and, stirring constantly, heat until the mixture begins to reach a boil. Reduce the heat to medium or medium-low, and add 20 of the marshmallows. Continue to heat, stirring constantly, until the marshmallows begin to melt. Remove the saucepan from the heat, and whip the mixture with a wire whisk until it becomes frothy. Place 6 of the remaining marshmallows in the bottom of each of 2 mugs. Pour the butterscotch mixture over the marshmallows, and serve immediately. Yield: 2 servings


Homemade Sports Drink

1 Tablespoon sugar
A pinch of salt
1 Tablespoon orange juice
2 Tabespoons lemon juice
7.5 ounces ice water

In a glass, dissolve sugar and salt in a little hot water. Add orange juice and lemon juice and 7.5 ounces ice water.


Vinegar Lemonade

Mix 1 to 2 Tablespoons of Apple Cider Vinegar into a 12 oz. glass of water. Stir in 2 Tablespoons of sugar or to taste, and drink up.


Apple and Orange Cider Drink Mix

1 box (7.4 oz.) dry apple cider mix (box will have 10 packets in it)
1 c. Tang
1 c. sugar
1 pkg. (3 oz.) lemon or white grape gelatin

In a medium bowl, combine apple cider mix, Tang, sugar, and powdered gelatin. Stir until combined. Store in an airtight container. Yields about 3 cups of drink mix. How to serve: pour 6 ounces of boiling water over 1 to 2 tablespoons of cider mix; stir until well blended.


Nut and Seed Milk

1/2 c. sunflower seeds
1/4 c. walnuts
1/4 c. almonds
1 c. pure water

In an electric blender or food processor, blend ingredients until smooth


Orange “Slush”

2 cups orange juice (from can or bottle)
1/2 cups instant dry milk
1/4 t. almond extract

Optional: if you still have your freezer or its cold enough to freeze water outside, you can add the equivalent of 8 crushed ice cubes. Combine all ingredients and mix well. If the power is still on you can use your blender. Serve immediately.


Blueberry Cobbler Smoothie

1 can (15 ounce) blueberries in light syrup, chilled (if possible) and drained
1 cup fresh strawberries, stemmed — or canned or frozen or rehydrated from dry
1 carton (8 ounce) nonfat vanilla yogurt — or your own homemade fresh yogurt
3 tablespoons rolled oats
3 tablespoons maple syrup
1/2 teaspoon cinnamon

Combine all of the ingredients in blender jar and blend at high speed until smooth. Serve immediately in tall glasses with straws.
Servings: 2


Fruity Milk Syrup

Its been said on more than one occasion that powdered/instant milk doesn’t taste the same as fresh milk. Well, that’s true. But you still need to make sure and have a source of vitamin D to balance out your emergency pantry nutrition. One way to make powdered/instant milk more palatable is to add a flavoring to it. Some use chocolate syrup, some use a commerically available vanilla or strawberry powder, some recommended a drop or two of vanilla extract, etc. Below is a recipe for making your own fruit flavored milk syrup. Really easy, and my kids thought it was fun and tasty when we tried it.]

2 cups white sugar
1 cup water
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix (on brand name is Kool-Aide)

In a saucepan over medium high heat, combine sugar and water. Cook, stirring, until mixture comes to a boil. Boil for 30 seconds to 1 minute. Remove from heat and allow to cool. Stir in drink mix powder. To serve: Stir 1 tablespoon syrup into 8 ounces milk, or to taste.


Gingered Lemonade

1 cup water
1 cup sugar
¼ cups crystallized ginger cut into thin strips
3 ½ cups cold water
1 ¼ cups lemon juice (from bottled)

In a saucepan, bring 1 cup water, sugar, and ginger to a boil. Reduce heat and briskly simmer for 15 minutes. Remove from heat. Add 3½ cups cold water and lemon juice. Chill several hours or overnight in a covered container. Makes 6 servings Note: if your fridge is down when you are making this, then allow the syrup to cool before adding the cold water to it, then serve immediately.


Homemade Rootbeer

2 ounces McCormick® Root Beer Concentrate
5 pounds sugar
5 gallons lukewarm spring water (approximately 95°F)
1 package (1/4 ounce/7 g) dry active yeast
1 cup pre-boiled water (cooled to 85–95°F)

Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well and mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water. Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10–15 minutes. Add to sugar mixture and stir well. Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70–80°F) for 1–2 days, then store upright in refrigerator at 40–45°F for 3–4 days more. Keep chilled and consume within 7–8 days.
CLEANING INFORMATION: Before using, sanitize bottles and equipment in mild bleach solution, 2 ounces per 5 gallons cold water. Rinse several times with tap water inside and out.

CAUTIONS: Contents of bottles are under pressure and can overflow or explode.

Keep refrigerated (40–50°F) until ready to serve and not longer than 7–8 days after the brewing process is completed.
Plastic bottles are highly recommended for bottling homemade root beer. They are easily checked during fermentation to determine the firmness of the bottle. We recommend that you NOT use glass bottles.
Check plastic bottles periodically for pressure during fermentation. Those which show firmness indicate complete carbonation.


Easy Rootbeer

1 1/2 cups boiling water
3/4 cup sugar
1 1/2 teaspoons McCormick® Root Beer Concentrate
1 liter soda water, seltzer or club soda, chilled

Combine sugar and boiling water; stir until dissolved. Add root beer concentrate. Chill. When ready to serve, combine root beer mixture with soda water. Stir slowly to mix. Serve immediately.


Sherpa Tea Mix

2 c. powdered milk
1/3 c. sugar
2 T. Instant tea with lemon
1 c. water per serving

Mix all ingredients except water. Bring 1 cup of water to a boil. Add 3 heaping tablespoons of mix to mug and pour in water. Stir well.


Lemon Strawberry Flip

1 can (about 12 ounces) strawberry nectar, chilled
1 cup cubed, peeled papaya (from canned)
½ cups evaporated skimmed milk (could also use skimmed canned milk)
lemon juice to taste (from bottled)
1 Tbsp. honey

Mix everything together. If too think for your liking, add a little water or seltzer water for some bubbles to thin it out.


Hot Spiced Lemon Appleade

2 cups water
1/3 cups sugar
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground allspice
2 cups apple juice (from bottled)
1/3 cups lemon juice (from bottled)

In saucepan, combine water, sugar and spices. Bring to boil; simmer 10 minutes. Add juices; heat. Makes 4 servings


Apple Lemonade

2 cups unsweetened apple juice
4 tablespoons pure lemon juice

Combine juices. Chill. Serve over ice. Makes about 2 servings.


Peppermint Patty Hot Chocolate

3 c. hot milk, divided
8 small chocolate peppermint patties
pinch salt
1 c. evaporated milk

Combine ½ c. hot milk with chocolate peppermint patties and stir well. Add pinch of salt and remaining hot milk. Simmer mixture but do not boil. Add evaporated milk and serve.


M&M'S Hot Chocolate

1/2 cup M&M's plain chocolate candies
2 cups hot milk (fresh, powdered, or canned)

Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs. Serves 2.


Southern Sangria (non-alcoholic)

1/3 c. sugar
1/3 c. lemon juice
1/3 c. orange juice
1 (25.4 oz.) bottle sparkling red grape juice, chilled if possible

Combine first three ingredients in a large pitcher, stirring until sugar dissolves. Add grape juice, and gently stir to mix well. Serve over crushed ice, if possible. Yield: 5 cups


Peachy Spiced Cider

3 cups peach juice/nectar
2 cups apple juice
4 orange slices,
1/4 inch thick, cut in half
1 teaspoon chopped candied ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Place peach juice and apple juice in water reservoir of coffee maker. Arrange orange slices loosely in paper filter in filter basket. Sprinkle remaining ingredients over oranges. Brew cider.

Red Hot Sipper Mix in a Jar

1 2/3 cups instant powdered lemon flavor tea mix
2 tablespoons instant powdered orange pineapple sweetened drink mix
5 tablespoons red hot cinnamon candies

Combine tea drink mix and orange pineapple drink mix in a small bowl. Place mixture into a pint jar. Layer red hot cinnamon candies on top of drink mix. Attach the following instructions on a gift tag -- Red Hot Sipper: Measure 2 tablespoons Red Hot Sipper drink mix into a drinking mug. Pour 1 cup of hot water over drink mixture. Stir until well-blended and red hot cinnamon candies are melted. Makes about 16 cups of prepared drink.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Tue Nov 11, 2008 12:36 pm 
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Location: Florida, USA
Here are my "Amish Bread" recipes:

AMISH BREAD RECIPES

Amish Bread

1 cup plus 2 tablespoons hot tap water
1/4 cup oil (I use Crisco oil)
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon bread machine yeast
1/2 teaspoon salt

Place in pan in order given. Put on dough cycle When done put on floured surface. Let stand 15 minutes. Knead 3 or 4 times shape and put into loaf pan (butter top if you like). Let rise 40 minutes to 1 hour. Bake in 350 to 375 degrees F oven for 30 to 35 minutes. (Butter top if you like.) Can make dinner rolls or if used for sweet rolls add more sugar and use melted butter instead of oil.


Amish Friendship Banana Nut Bread

1/3 cup vegetable oil
1 cup all-purpose flour
1/3 cup granulated sugar
2 eggs
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup Amish Friendship starter
2 bananas, mashed
1/2 cup chopped nuts

Mix all ingredients together. Place in greased and sugared bread pan. Bake at 350 degrees F for 50 minutes.


Amish Friendship Bread

Chopped apples, mashed bananas, shredded zucchini, shredded carrots, etc. may be added to make the bread of your choice.

2 cups Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped

Preheat oven to 325 degrees F. Lightly grease two 9 x 5-inch loaf pans. In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla extract, eggs and milk. Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans. Bake for 60 minutes, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely. Yields 2 loaves.


Amish Friendship Bread

1 cup Amish Starter
2/3 cup vegetable oil
3 eggs, beaten
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups canned fruit pie filling

Preheat oven to 350 degrees F. Grease two loaf pans. Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.


Amish Friendship Fruit Cake

1 (18.25 ounce) box yellow cake mix with pudding in the mix
1/3 cup vegetable oil
4 eggs
1 3/4 cup Amish Friendship Fruit Starter
1 cup chopped pecans
Confectioners' sugar (if desired)
Cream cheese frosting (if desired)

Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners' sugar if desired, or top with cream cheese frosting. This cake tastes better when cold. NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.


Amish Friendship Fruit Starter

3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (some recipes will
substitute 2 tablespoon brandy)

For later addition
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup

To Replenish Starter

DAY 1
1 1/2 cups starter juice
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches with syrup

DAY 10
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)
can pineapple chunks and 1 (16 ounce) can fruit cocktail

DAY 20
2 1/2 cups granulated sugar
2 (4 ounce) jars maraschino cherries, drained and halved
(You can use 1 jar of red and one jar of green for color,
or use 1 (10 ounce jar)

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.

The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.


Amish Friendship Muffins

1 cup Amish Friendship Bread Starter
2 cups all-purpose flour
3/4 cup oil
1 teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
3 eggs
1 1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup nuts, chopped
1 cup apples, chopped (optional)
1 cup raisins or 1 cup blueberries (optional)

Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners. Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.

Topping
1 cup brown sugar
1/2 cup all-purpose flour
1/4 cup margarine

Mix well and sprinkle over tops of muffins before baking.


Amish Friendship Bread Starter

3 c. sugar
3 c. flour
3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don’t refrigerate).

On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.

On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.

Amish Friendship Bread:

1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 c. sugar

In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9”x5” bread pans. Bake in 350 degree oven for 40 to 45 minutes. Additions (one or more to taste):(1/2 cup)- Raisins, apple (chopped), crushed pineapple(drained), candied fruit, coconut, dates(chopped), nuts and/or chocolate chips may be added to batter before baking.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Tue Nov 11, 2008 12:39 pm 
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For those of you who don't think that a bread machine is the devil incarnate. LOL! Here are some bread machine recipes. I actually plan on using my bread machine as much as possible though its not the only way I will be able to make bread ... its just way convenient.

Bloody Mary Bread

3 cups bread flour
1 1/4 cups V-8 Vegetable Juice
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 envelope yeast
1 teaspoon rosemary, ground
1 teaspoon basil, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons extra-virgin olive oil
Tabasco sauce

Add all ingredients to the baking container of your machine and bake on the basic bread cycle.


Dill Pickle Bread

1/3 cup dill pickle juice (Claussen's is good)
2/3 cup warm water (110 degrees F)
1 medium dill pickle, finely chopped
1 tablespoon butter, softened
1 tablespoon dried onion
1 teaspoon parsley flakes
1/2 teaspoon dill weed
1/4 teaspoon sea salt
2 cups plus 2 tablespoons white bread flour
2 teaspoons active dry yeast

Place ingredients bread machine pan in the order suggested by the manufacturer. Select the white bread, medium crust setting.


Grape Nuts Bread

1 1/3 cups water
2 1/2 tablespoons vegetable oil
1 1/4 tablespoons granulated sugar
1 teaspoon salt
3 cups bread flour
2 teaspoons yeast
2/3 cup Grape Nuts Cereal

Use the basic cycle. Add Grape Nuts at the beep or appropriate time for your machine. Don't worry if the dough is a little soft before the cereal is added.


Bread Machine Pumpernickel Bread

1 cup plus 2 tablespoons water
1 1/2 teaspoons salt
1/3 cup molasses
2 tablespoons vegetable oil
1 cup plus 1 tablespoon rye flour
1 cup plus 2 tablespoons whole wheat flour
1 1/2 cups bread flour
3 tablespoons baking cocoa
1 1/2 teaspoons instant coffee (dry)
1 tablespoon caraway seed
1 teaspoon bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Remove bread from pan, and cool on wire rack.


Bread Machine Cinnamon-Raisin Bread

1 cup water
2 tablespoons butter or margarine, softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 1/2 teaspoons bread machine yeast
3/4 cup raisins

Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.


Homemade Wheat Bread Machine Mix

1 bag (5 pounds) bread flour
1 bag (5 pounds) whole wheat flour
1 3/4 cups dry milk
1 1/4 cups sugar
4 1/2 tablespoons salt
Butter or margarine, see loaf directions below
Bread machine or quick active dry yeast, see loaf directions below

Mix all ingredients in extra-large bowl until well blended. Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving. To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.


Bread Machine Gingery Bread

3/4 cup water
1/4 cup molasses
2 tablespoons butter or margarine, softened
1 teaspoon grated lemon peel
3 cups bread flour
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.


Bread Machine Corn-Jalapeño Bread

3/4 cup plus 2 tablespoons water
2/3 cup whole kernel corn
2 tablespoons butter or margarine, softened
1 tablespoon chopped jalapeño chili
3 1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine or quick active dry yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.


Bread Machine Caramel Apple and Pecan Bread

1 cup water
2 tablespoons butter or margarine, softened
3 cups bread flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
1/2 cup chopped unpeeled apple
1/3 cup coarsely chopped pecans, toasted

Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.


Bread Machine Turtle Bread

1 cup plus 1 tablespoon water
10 caramels
2 2/3 cups bread flour
2 tablespoons dry milk
1 tablespoon sugar
3/4 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1/4 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans

Measure carefully, placing all ingredients except chocolate chips and pecans in bread machine pan in the order recommended by the manufacturer. Add chocolate chips and pecans at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.


Hot Buttered Rum Loaf

This recipe make a 2-pound loaf. Measurements for a 1 1/2-pound loaf are in parentheses. As always, use your substitutes/alternative ingredients as necessary.

1 egg plus water to equal 1 cup plus 2 tablespoons
(1 egg plus water to equal 1 cup)
2 tablespoons rum extract (1 tablespoon)
1/4 cup butter, softened (3 tablespoons)
3 3/4 cups Gold Medal Better Bread Flour (3 cups)
1/4 cup packed brown sugar (3 tablespoon)
1 1/2 teaspoons salt (1 1/4 teaspoon)
1/2 teaspoon ground cinnamon (1/2 teaspoon)
1/4 teaspoon ground nutmeg (1/4 teaspoon)
1/4 teaspoon ground cardamom (1/4 teaspoon)
1 teaspoon bread machine yeast (1 teaspoon)
Nutty Topping (below)

Place all ingredients except Nutty Topping in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.

Prepare Nutty Topping. About 40 - 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove bread from pan and cool on wire rack.

Nutty Topping
1 egg yolk, beaten
1/2 tablespoon finely chopped pecans
1/2 tablespoon packed brown sugar


Chili Bean Machine Bread

1 tablespoon active dry yeast
1/2 cup yellow cornmeal
3 tablespoons nonfat dry milk
2 cups unbleached all-purpose flour
1 cup whole-wheat flour
1½ t. salt
2 t. chili powder
1 cup (10oz) fat-free refried beans *
3 T. vegetable oil
1/4 cup egg substitute
1 tablespoon honey
2/3 cup water

* canned or reconstituted from dry mix

Place all ingredients in the order listed in the bread machine. Program machine for basic bread setting, and press start.


Pepperoni Pizza Bread

1 3/8 cups water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons granulated sugar
1 1/2 teaspoons salt
2 tablespoons butter
1/2 cup pepperoni, chopped
1/3 cup shredded mozzarella cheese - assuming you still have it or try grated Velvetta cheese as an alternative
1 tablespoon grated Parmesan cheese
1/3 cup canned mushrooms
1/4 cup dried minced onion
3/4 teaspoon garlic powder
2 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.


Pita Bread

1 1/4 cups water
3 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer's directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping. Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1-inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes. Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it's heating. Flatten each piece of dough out into a circle that is about 1/4 to 1/3-inch thick. Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other. Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color. After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip-lock bag for storage. Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.


Salsa Bread

1/2 cup prepared salsa
1/4 cup water
1 T. butter or margarine, softened (use your alternative of choice)
2 cups bread flour
1 T. chopped fresh cilantro (or use the same equivalent in dried)
1 tablespoon granulated sugar
1 teaspoon salt
1 1/4 teaspoons bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.


Lazy Onion Bread Recipe

1 1/4 C Water Or Milk
2 Tbsp Sugar
2 Tsp Onion Soup Mix
3 C Bread Flour
1 Tbsp Dry Milk Powder -- optional
1 1/2 Tsp Active Dry Yeast

CYCLE: white; timer SETTING: medium NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup.


Faux Sourdough Bread Recipe

1 package Active Dry Yeast
2 1/2 cups Bread Flour
1 tablespoon Dark Molasses
1 cup Sour Cream
1 teaspoon Salt
1 teaspoon Lemon Juice
4 tablespoons Warm Water

All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "White Bread". Press "Start".


Carolina Rice Bread

2 1/4 teaspoons yeast
3 cups bread flour
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons nonfat dry milk powder
1 tablespoon unsalted butter
3/4 cup cooked rice
3/4 cup water
1 large egg
1 teaspoon lemon juice

Use basic cycle. Do not use timer.


Brownie Bread

3/4 cup Water
1/3 cup Unsweetened cocoa powder
1 1/2 teaspoons Active dry yeast
1 3/4 cups + 2 tbls bread flour
1/2 cup Sugar
1 teaspoon Salt
1 1/2 tablespoons Vegetable oil
1 Egg
1/3 cup Walnuts -- chopped

Bring water to boil. Add cocoa and stir until dissolved. Let cool. Add the cocoa and all ingredients, except nuts, in the order suggested by the bread machine manual and process on the basic bread cycle according to directions. At the beeper (or end of first kneading in Panasonic or National), add walnuts.


Spaghetti Bread

1 envelope dry yeast
1 teaspoon dried Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 tablespoon granulated sugar
1 teaspoon garlic salt
1 1/2 cups warm water
1/3 cup grated Parmesan cheese

Add all ingredients into the bread pan in the order listed. Select white bread and push "start."


Sweet Potato Pecan Bread

2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup cooked and mashed sweet potatoes (use canned sweet potatoes that you've mashed)
3/4 cup water
3 tablespoons dark raisins
1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.


Taco Bread

9 ounces water
1 1/2 tablespoons vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup cornmeal
1/4 cup whole wheat flour
3 tablespoons taco seasoning
2 cups bread flour
1 1/2 teaspoons yeast

Put in bread machine in order listed.


White Sandwhich Bread in the Breadmaker:

1 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
3 to 3 1/2 cups All-Purpose Flour
1/4 cup dry milk, non-fat powder
1 1/2 teaspoons salt
1 1/4 cups water
2–3 tablespoons vegetable oil

Place ingredients in the breadmaker in the order specified by your model.


Apple Cinnamon Granola Bread

1 c Apple juice unsweetened
2/3 c Applesauce unsweetened
2 T. Shortening
2 T. Honey
1 t. Salt
1 1/2 c Whole wheat flour
2 1/4 c Bread flour
1/2 c Granola
1 t. Cinnamon
1 1/2 t. Yeast
1/4 c Raisins

Place all ingredient in pan except raisins. Select sweet setting and regular or dark crust. Press start. Add raisins at the "add ingredient" signal beeps.


Apple Oatmeal Bread with Raisins

1/2 c Old fashioned rolled oats
5/8 c Water
1/2 c Unsweetened applesauce
2 3/4 c Bread flour
1 1/2 ts Salt
2 tb Brown sugar
1 1/2 tb Nonfat dry milk powder
1 1/2 tb Applesauce
1/3 c Raisins
1 ts Ground cinnamon
1 1/2 ts Yeast

Place in bread pan. Select light crust setting.


Oreo Cookie Bread

3/4 cup Milk
1 Egg
3 T. Sugar
3/4 t. Salt
2 cups Bread flour
1 1/2 teaspoons Yeast
3/4 cup Oreo cookies -- crushed

Bake according to manufacturer's instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished.


Parmesan-Pepper Bread

1 cup Plus 2 Tbs water
1 T. Olive oil
3 1/4 cups Bread flour
1/2 cup Parmesan cheese -- grated
1 T. Sugar
1 t. Salt
3/4 t. Freshly ground black pepper -- or green peppercorns
2 1/2 t. Active dry yeast

Add ingredients accoriding to your manufacturer’s instructions.


Sweet & Sour Citrus Bread

1 3/4 teaspoons Yeast
3 cups Bread flour
3 tablespoons Wheat germ
3 tablespoons Wheat bran
1/3 cup Sugar
1/2 tablespoon Salt
2 teaspoons Orange peel -- grated
1½ teaspoons Lemon peel -- grated
1 Eggs
3 tablespoons Butter
¾ cup Sourdough starter
¾ cup Water -- warm

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Tue Nov 11, 2008 12:41 pm 
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Posts: 4848
Location: Florida, USA
CORNBREAD RECIPES

Corn Fritters

1/2 cup flour
1/2 cup cornmeal
2 T sugar
1/4 tsp. salt
1 tsp. baking powder
1 small can cream style Corn (8 1/2 oz.) or 1/2 cup water and 2 tsp. Just Whites

Combine in medium bowl. Fry in 3 T oil in skillet. Turn when brown (Good with Baked beans.)


Cornmeal and Currant Muffin Mix

1 1/2 cups Yellow cornmeal
2 cups White flour
1/2 t. Baking Soda
1/4 t. Salt
1/2 cup Currants
1/2 cup Sugar

Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions: Preheat oven to 450 F. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk, blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.


Cornmeal Biscuits

1 1/2 cups flour
1/4 cup yellow cornmeal, plus 2 tablespoons
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 tablespoons granulated sugar
6 tablespoons chilled butter or margarine
3/4 cup buttermilk, plus 1 tablespoon

Preheat oven to 400 degrees F. In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sugar. Cut butter into flour until mixture is crumbly. Stir in 3/4 cup buttermilk until the mixture holds together. Roll to 1-inch thickness. Using a 2-inch round cutter, cut into 8 biscuits. Brush tops with the tablespoon of buttermilk. Bake until golden and fluffy, about 12 minutes.


Fried Cornbread

1 cup all-purpose flour
3 teaspoons baking powder
1 cup cornmeal
2 tablespoons granulated sugar
1 egg (or use powdered or other egg alternative)
1 cup kernel corn (from can - drained)
3 tablespoons melted butter
1 cup milk
3/4 teaspoon salt
1 medium onion, diced
1/3 cup diced celery (optional)
2 jalapeno peppers, diced (optional)

Mix and sift dry ingredients, then add all other ingredients mixing well. Heat 1 tablespoon oil in frying pan. Drop batter by tablespoonfuls into hot oil, and fry on both sides.


Hominy Bread

1 cup boiled hominy (from can)
1 1/2 cups milk (made from canned or powdered milk)
1 cup cornmeal
1 cup white flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten (or use powdered or other egg alternative)
1 tablespoon shortening
3/4 cup molasses

Put hominy in a bowl and beat with a fork. Pour milk and molasses over the hominy and continue beating. Mix in cornmeal, flour, baking powder, salt and baking soda. Add mixture slowly to the hominy. Add beaten egg and melted shortening. Place in greased baking pan. Bake in moderate oven 350 degrees F for about 35 minutes.


Pumpkin Corn bread

1 1/2 cups cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon salt
1 egg (or use powdered or other egg alternative)
3 tablespoons vegetable oil
3/4 cup canned pure pumpkin
1 1/2 cups milk (from canned or powdered)

Sift dry ingredients. Beat the egg. Stir egg, oil, pumpkin and milk into dry ingredients quickly, leaving a few lumps. Pour into a greased 8-inch square pan. Bake at 350 degrees F for 30 to 35 minutes. Cool for 10 minutes. Cut into squares.


Corn Light Bread

1 t. baking soda
1 t. salt
¼ t. baking powder
2 c. cornmeal
½ c. sugar
4 T. shortening (or lard)
2 c. buttermilk
½ c. flour

Put sugar, salt, soda, and baking powder in a bowl and add buttermilk. Stir well. Then add cornmeal and flour alternately. Melt shortening (or lard) in a loaf pan and ad to mixture. Sprinkle a little cornmeal in loaf pan. Heat pan, and pour batter into the hot pan. Bake at 350 degrees Fahrenheit for 45 to 60 minutes.


Cornmeal Biscuits

¾ c. scalded milk
1 c. cornmeal
2 T. shortening
¾ t. salt
1 c. white flour
4 t. baking powder

Save ¼ cup measured flour for board. Pour scalded milk over cornmeal, add shortening and salt. When cold, add sifted flour and baking powder. Roll out lightly on floured board. Cut with biscuit cutter (or anything else you have on hand) and bake in greased pan in hot oven for 15 to 20 minutes.


Corn Sticks

2 cups baking mix (like Bisquick or your own homemade version)
1 (8 oz.) can cream-style corn
2 T. minced onion
melted butter

Combine biscuit mix, cream-style corn, and onions. Place dough on floured surface and cut into 3 x 1 inch strps. Roll in melted butter. Bake at 400 degrees F for 15 minutes.


Seasoned Cornbread

1 package corn muffin mix
½ t. poultry seasoning
1 large egg, beaten
2/3 c. milk

Combine muffin mix and poultry seasoning; add egg and milk, stirring just until dry ingredients are moistened. Pour batter into a well-greased, 8 inch square baking dish; bake at 400 degrees for 18 to 20 minutes. Yield: about 9 servings.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Sat Dec 13, 2008 4:13 pm 
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Apple Butter Muffins

2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten (use powdered or other alternative)
3 tablespoons honey
1 teaspoon vanilla extract
1/2 cup raisins (optional)

Preheat oven to 400 degrees F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin. (Do NOT let muffins cool completely in the tin.)


Blueberry-Orange Muffins

1 (16 oz.) pkg. blueberry muffin mix
2 egg whites (or use powdered egg whites)
1/2 c. orange juice (from bottle)
orange marmalade

Stir muffin mix, egg whites, and orange juice and break up any lumps. Pour into muffin tins (with paper liners) about half full. Bake at 370 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Spoon orange marmalade over top of hot muffins


Applesauce Muffins

1 cup all-purpose flour
1 cup regular oats, uncooked
1/4 cup unprocessed oat bran
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup raisins or chopped dates
1/3 cup chopped pecans
2 egg whites, lightly beaten (use powdered)
3/4 cup nonfat buttermilk (made from powdered)
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until moistened. Spoon 1/4 cup batter into muffin pans coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle on top of muffin batter. Bake at 400 degrees F for 20 minutes. Yields 16 muffins.


Dilly Rice Muffins

1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg (or your substitute of choice)
1/2 c Lowfat Milk (made from evap skim milk)
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb minced dried onion or chives
2 t. Parsley Flakes, dried
2 t. Dried Dill

Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended. Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full. Bake in a 400-degree oven for 12 to 15 minutes, or until brown. Makes 8


Eggnog Muffins

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs (I used powdered eggs, but you could use any kind of egg substitute if you don’t have fresh or powdered eggs)
2/3 cup canola oil
1 1/2 cup eggnog
1/2 cup rum (I substituted a little bit of rum extract instead of real rum, tasted just as good)
1 tsp. nutmeg

Sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees.


Southwest Corn Muffins

1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced into 1/4 inch pieces
1 cn Diced mild green chiles (4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg and milk together; add corn. Mix well. Add bell pepper, green chiles and cheese to dry ingredients, then add SpamLite that you have browned and drained on paper towels. Stir until just mixed. Pour into greased pans. Bake at 400 for 30 mins or until toothpick in center comes out clean. NOTE: This makes 6 very large muffins, 12 regular muffins or 24 very small muffins. You can also use an 8-inch square pan for the above batter. Serve with a nice green salad.


Molasses Muffins

2 c. sifted flour
3 t. baking powder
3 T. sugar
½ t. salt
½ t. ginger (or other spice)
1 egg
¼ c. dark molasses
¾ c. milk

Put flour, baking powder, sugar, salt, and ginger (or other spice) into bowl. Drop shortening onto flour at one side. Add egg, molasses, and milk. Cut shortening into small pieces (size of pea) with fork. Stir all contents until flour is moistened, ingredients just mixed. Batter will be lumpy. Fill muffin tines 2/3 full. Bake 15 to 20 minutes at 400 degrees Fahrenheit.


Ginger – Raisin Muffins

1 (16 oz.) box gingerbread mix
1 ¼ c. lukewarm water
1 egg (or equivalent)
2 (1.5 oz.) boxes seedless raisins

Combine gingerbread mix, water and egg and mix well. Stir in raisins. Pour into sprayed muffin tins and fill half full. Bake at 350 degrees F for 20 minutes or when tested done with a toothpick.


Tea Cakes

1 c. flour
1 c. table cream from a can
2 T. sugar
1/8 t. cinnamon

Combine all ingredients and pour into greased mini-muffin cups (add a little water if necessary to thin the batter). Bake at 375 degrees F for 10 to 15 minutes.


Butter Rolls

2 c. Bisquick
equivalent to 8 oz. Sour cream
½ c. (1 stick) butter, melted

Combine all ingredients and mix well. Spoon into greased muffin tins and fill only half full. Bake at 400 degrees F for 12 to 14 minutes or until rolls are light brown.


Drunk Biscuits

3 ¼ c. biscuit mix
¼ t. salt
1 t. sugar
1 2/3 c. beer

Combine all ingredients and spoon into 12 sprayed muffin cups. Bake at 400 degrees F for 15 to 20 minutes or until biscuits are golden brown.


Honey Muffins

4 T. melted shortening
2 T. honey
1 egg
2 c. flour
4 t. baking powder
½ t. salt
¼ c. milk

Mix together shortening and honey. Add well beaten egg. Sift together dry ingredients. Add to first mixture alternately with milk. Beat well. Half fill greaased muffin pans and bake in 400 degree oven about 25 minutes. Makes about 12 muffins.


Pecan Pie Mini Muffins

1 c. packed brown sugar
½ c. all-purpose flour
1 c. chopped pecans
2/3 c. butter, melted
2 eggs, beaten

In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into the flour mixture. Fill greased and floured miniature muffin cups two-thirds full. Bake 350 degrees for 20 – 25 minutes or until a toothpick comes out clean. Remove immediately to cool on wire racks. Yield about 2 ½ dozen muffins.


Mango Muffins

1 1/2 cups fresh or canned mango pieces
1 large egg
1/4 cup vegetable oil
3/4 cup buttermilk
1 1/2 teaspoons baking powder
pinch of salt
3/4 cup sugar
1/2 teaspoon ground allspice
1 1/2 cups flour
1 teaspoon vanilla extract
1/4 - 1/2 cup sweetened coconut flakes, as desired

Preheat the oven to 375 degrees Fahrenheit. Grease the muffin tins. Mash the mango pieces into a soft pulp. If using banana, cut into pieces, mash, and stir in with the mango. In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil and the buttermilk until well blended. In a large bowl, mix the baking powder, salt, sugar, and ground allspice with the flour. Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter. Do not overmix. Stir in the vanilla extract, mashed fruit, and coconut. Spoon the batter into muffin tins, until they are approximately 2/3 full. Bake for 22 - 24 minutes, or until a toothpick comes out clean. Let cool on a wire rack for 5 minutes. Makes 12 - 14 muffins.


Apple Muffin Mix

2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple

In a large mixing bowl, combine all the ingredients. Place the mix into an airtight container.

APPLE MUFFINS:
1 package Apple Muffin Mix
1 egg
3/4 cup milk
1/4 cup vegetable oil

Preheat the oven to 400 degrees. Grease 12 muffin tins. Place the Apple Muffin Mix in a large bowl and add the egg, milk and oil. Stir the ingredients until they are just blended. Do not overmix. Spoon the batter into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until golden brown.


Spiced Double Corn and Blueberry Muffins

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 can (8 1/2 ounces) creamed corn
1/2 cup lowfat buttermilk
1 egg
1/4 cup vegetable oil
3/4 teaspoon grated lemon zest
1 can (15 ounces) blueberries, drained and rinsed

Heat the oven to 425º F. Grease a 12 cup muffin tin or line with paper cups. Combine the flour, cornmeal, 3 tablespoons of the sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. In a separate bowl mix the creamed corn, buttermilk, egg, oil and lemon zest. Add the liquid mixture to the dry mixture, stirring only until all ingredients are moistened. Gently fold in the blueberries. Spoon the batter into prepared cups, filling each about 3/4 full. Sprinkle the tops with remaining sugar. Bake about 18 minutes until muffins have risen and are golden brown. Serve warm or at room temperature on the day of baking. (If making ahead, freeze the muffins, then reheat at low-oven temperature for a few minutes.)


Prairie Brown Bread

4 c. whole wheat flour
1 1/3 c. all-purpose flour
1 quart buttermilk
2 c. brown sugar
4 t. baking soda
1 t. salt

Thoroughly mix all ingredients. Pour batter into greased bread pans. This will make 2 large or 4 small loaves. Bake large loaves 350 degrees F for 1 hour. Check small loaves after 40 minutes. Remove from pans to cool on rack.


Poppy Seed Biscuits

¼ c. milk
2 T. honey
½ c. cottage cheese
2 ¼ c. biscuit mix
1 T. poppy seeds

In a blender, combine milk, honey and cottage cheese. Cover and process until smooth. In a bowl, combine biscuit mix and poppy seeds. Stir in cottage cheese mixture just until blended. Turn onto a floured surface; pat or knead to ½ inch thickness. Cut with a 2.5 inch biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 8 to 10 minutes or until golden brown. Yield: about 1 dozen.


Bread Muffins

2 cups bread crumbs
1/3 cup flour
1 tablespoon fat, melted
1–1/2 cups milk
1 egg (if not using fresh eggs, will require the use of both powdered whole eggs and powdered egg whites)
2 teaspoons baking powder
1/2 teaspoon salt

Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes. NOTE: could also use the small textured bread crumbs that you buy at Thanksgiving for making “stuffing.” Pepperidge Farms makes one of the name brand varieties. Check in the area of the grocery store where you would find “stove top” stuffing or coatings.


Corn Muffins

¾ c. flour
1 ½ t. baking powder
¼ t. salt
1/3 c. cornmeal
¼ c. diced apples
¼ c. honey
1 egg, beaten
1/3 c. milk
3 T. shortening, melted

Sift together flour, baking powder and salt. Add cornmeal. Combine egg, milk, hone and shortening. Add all at once to flour mixture, stirring only enough to dampen. Fold in apple. Bake in well-greased muffin pan at 400 degree F oven for 20 minutes or until done. Yield: 12 muffins


Sunshine Muffins

2 eggs
½ c. water
1/3 c. milk (fresh, canned, powdered)
2 T. vegetable oil
1 pkg (9 oz) yellow cake mix
1 pkg (8.5 oz.) corn bread/muffin mix

In a bowl, combine the eggs, water , milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350 degrees F for 18 to 22 minutes or until a toothpick comes out clean. Cook for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Sat Dec 13, 2008 4:14 pm 
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Almond Pancake Mix

3 c Nonfat Dry Milk
2 1/2 c All-Purpose Flour
1 c Whole Wheat Flour
1 c Almonds; Finely Ground
2/3 c Baking Powder
1/2 c Sugar
1 tb Salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes. To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Yield: about 1 dozen 5-inch pancakes.


Honey-Apple Pancakes

2 1/2 cups flour
4 tbs baking powder
1/2 tsp salt
1/2 tsp apple pie spice
1/4 tsp baking soda
2 eggs (or substitute of your choice)
1 1/2 cups apple juice (100% juice from bottle)
4 tbs honey
2 tbs cooking oil

In a large pot, mix dry ingredients well. In a medium pot, mix liquid ingredients well. Add egg mixture to dry ingredients. Stir until blended, but still slightly lumpy. For each pancake, pour 1/4 cups batter onto hot greased griddle.


Mashed Potato Pancakes

2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes, peeled, boiled and mashed (or use equivalent in instant potato flakes)
1 onion, chopped (or use equivalent in dried chopped onion)
2 eggs (or use egg substitute of your choice)
1 cup milk (or use canned or powdered milk or other fresh milk substitute)
1/4 cup light corn syrup
1 teaspoon ground nutmeg
2 tablespoons shortening for frying

In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot. Makes 12 pancakes

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Sat Dec 13, 2008 4:26 pm 
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Anise Biscuits

1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 3/4 teaspoon aniseed, crushed
1/2 cup milk (from powdered or canned)
2 tablespoons water
2 tablespoons vegetable oil
2 large eggs (use powdered eggs or other alternative)
1/2 teaspoon vanilla extract

In a large bowl, mix flour cornmeal, sugar, baking powder, salt and aniseed. In a small bowl, beat milk, water, oil, eggs and vanilla extract until blended. Add egg mixture to flour mixture. Stir just until dry ingredients are evenly moistened. Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 inches apart. Bake at 375 degrees F until biscuits are firm to the touch and lightly browned (about 20 minutes. Serve warm or cool.


Bean Bread

4 C. cornmeal
2 C. hot water
2 C. cooked beans
1/2 tsp. baking soda

Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook abut 45 minutes or until done.


Apple Bannock

2 c. Bisquick mix (or similar, such as Jiffy brand)
1/4 c. dried apple slices, chopped
8 T. water
Jam, optional

Mix together biscuit mix, chopped dried apple, and water. In a skillet, melt some butter or spray with butter-flavored non-stick spray. Drop biscuit sized blobs of the dough into the skillet. Flatten slightly with a spatula. Cook on low heat, turning once. Eat as is or spread with jam of your choice.


Beer Can Date Bread

8 empty beer cans
2 tablespoons baking soda
1 cup dates
2 cups beer
3 tablespoons butter
1 cup maple syrup
1 tablespoon vanilla extract
2 eggs
4 cups whole wheat pastry flour
1 cup pecans

Remove tops from beer cans with can opener; lightly oil insides. Sprinkle baking soda on dates. Heat beer to boiling and pour over date mixture; set aside to cool. Cream butter, maple syrup, vanilla extract and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees F for 15 to 30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day as the bread may crumble if it is sliced while still warm.


Gingerbread Doughnuts

1/2 cup firmly packed dark brown sugar
1 egg, beaten (or equivalent of your choice)
1/2 cup molasses
1/2 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons ginger
1/2 teaspoon salt
2 1/2 to 3 cups sifted flour
1/2 cup dairy sour cream (from fresh, canned, or made from canned evaporated milk)
Lemon Glaze:
1 cup sifted confectioners’ sugar
1 tablespoon light cream (or substitute such as canned table cream or evaporated milk)
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they’re brown on each side. Drain. Dip tops of warm doughnuts in Lemon Glaze.


Amazing Trapper’s Bread

1 ½ c. raisins
1 ½ c. currants
2 ¾ c. hot water
1 c. lightly packed brown sugar
1 T. salt
16 T. (2 sticks) butter
1 c. molasses
2 T. sugar
1 c. lukewarm water
2 T. active dry yeast
12 c. all purpose flour

Bring 2 quarts water to a boil and add raisins and currants. Cook for about 30 minutes (until raisins are plumped) before draining. In a large bowl, combine 2 ¾ c. hot water, brown sugar, salt, butter, and molasses. Stir until butter melts and coo the mix to lukewarm. Meanwhile, dissolve 2 T. sugar in 1 cup of lukewarm water (about 100 degrees F), then sprinkle dry yeast into the sugar-water mixture. Let stand for 10 minutes, then stir briskly with a fork. Add yeast-sugar-water mixture to butter-molasses mixture. Stir. Beat in 6 cups of all-purpose flour. Mix in plumped fruit, allwed to cool, with the remaining 6 cups of all-purpose flour. end by hand using a rotating motion. Turn dough out on a lightly flour surface and knead for 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough against the greased surface. Cover with a damp cloth and let rise in a warm place until doubled in bulk (approximately 2 hours). Punch down and shape into 4 loaves. Place loaves in four greased loaf pans. Cover and let rise again until doubled (approximately 1 hour). Bake loaves simultaneously in an oven preheated to 375 degrees F for ½ to 1 hour, making sure that the bread doesn’t burn. Brush tops with butter while hot. Yield: 4 loaves.


Orange Bread

2 c. whole wheat bread
1 ½ c. white flour (or soy flour)
¾ c. sugar
2 t. baking powder
½ t. salt
¾ c. orange juice
½ c. milk
½ c. canola oil
1 egg
½ c. chopped dry-roasted mixed nuts
1 c. chopped dried mixed fruit

Preheat oven to 350 degrees F. Combine in large bowl the whole wheat flour, white (or soy) flour, sugar, baking powder, and salt. Stir, then add orange juice, milk, oil, and egg. Mix until well blended, then add nuts and fruit. Pour into a greased loaf pan. Bake 65 minutes or until a table knife inserted in the center comes out clean. Yields: 1 loaf


Pony Express Trail Bread

2 c. white flour
2 c. whole wheat flour
1/3 c. wheat germ
3 T. powdered milk
¾ c. packed brown sugar
1 ½ t. baking powder
1 ½ t. salt
¾ c. water
½ c. honey
½ c. molasses
1/3 c. vegetable oil

Mix dry ingredients. Add and blend the rest of the ingredients until the dough mix is moist. Pour into a greased square baking pan. Bake at 300 degrees F for 1 hour. The bread should pull away from the side of the pan when ready. Cut into squares while arm. Leave in pan to dry, uncovered, for 8 to 10 hours. Wrap individually in plastic wrap and store in ziploc bags. This bread keeps well and travels excellently.


Logan Bread

1 ½ c. water
1 ¾ c. sugar
2 c. applesauce
½ c. molasses
2/3 c. honey
2 c. margarine
8 c. whole wheat flour
2 2/3 c. white flour
2 t. baking soda
1 t. baking powder
1 t. ground cloves
1 t. ground nutmeg

Mix together in a saucepan water, sugar, applesauce, molasses, honey, and margarine and bring to a boil, stirring. In a large bowl, blend together whole wheat flour, white flour, baking soda, baking powder, cloves, nutmeg. Pour in the liquid mixture and stir well. Bake at 300 degrees F for 1 hour in three greased loaf pans. The bread will be considerably easier to slice if allowed to cool overnight.


Black Bread

1 envelope dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (105 to 115 degrees F)
1/2 ounces unsweetened chocolate
1 tablespoon margarine
1 1/4 cups water
1/4 cup dark molasses
2 tablespoons apple cider vinegar
1 tablespoon salt
1/2 cup All-Bran cereal
2 to 2 3/4 cups unbleached flour
1 1/2 cups rye flour

Sprinkle yeast and sugar over 1/4 cup warm water. Stir to dissolve. Let stand until foamy, about 10 minutes. Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool. Grease a large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups unbleached flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a workable dough. Add dough to prepared bowl, turning to coat entire surface. Cover and let rise in warm area until doubled in volume, about 2 hours. Grease two loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into an 8 x 7-inch rectangle. Starting with long side, roll dough up into a cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped on the bottom, about 45 minutes. Remove bread from pans. Let cool completely on a rack before serving.


Heirloom Brown Bread Mix with Recipe

2 c Whole wheat flour
1/2 c Flour
2 ts Baking soda
1 c Chopped dates
1 ts Salt
1 c Raisins

-BROWN BREAD:
1 pk Mix
2 c buttermilk
1/2 c Molasses

Mix: Combine all ingredients until well blended. Store in an airtight container.

Brown Bread: Preheat oven to 350 and grease loaf pan. Combine all ingredients, let stand 1/2 hour. Pour into loaf pan and bake 45–50 minutes.


Buckboard Bread

4 cups flour
2 T. salt
2 1/4 tsp. baking powder
2 cups water

Preheat oven to 400 degrees F . Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees


Buttered Popcorn Bread

1 package yeast
1 1/2 cups warm water
1/4 teaspoon ginger
1/4 teaspoon granulated sugar
2 1/2 cups flour
2 teaspoons wheat germ
1 tablespoon butter flavoring
1 1/4 teaspoons salt
1 tablespoon oil
5 cups popcorn, crushed

Dissolve yeast in warm water; set aside. In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours. Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour. Bake at 350 degrees F for 20 to 30 minutes, or until golden brown. Serving size: 8


Campfire Bannock

4 cups flour
8 tsp. baking powder
1 tsp. salt
1 tsp. sugar
about 3 cups cold water

Mix dry ingredients thoroughly and stir in enough water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth. Pour into large greased frying pan and set on hot coals. Turn when bottom is brown. Cook until no dough sticks when a toothpick (or knife) is poked into the middle.


Casserole Bread

1 cup milk
3 tablespoons granulated sugar
1 tablespoon salt
1 1/2 tablespoons shortening
1 cup warm water
2 packages yeast
4 1/2 cups unbleached white flour

Scald the milk and stir in the sugar, salt and shortening. Cool the mixture to lukewarm. Pour the warm water into a large bowl and sprinkle with the yeast. Stir until the yeast is dissolved. Stir in the cooled milk mixture. Add the flour and stir until well blended, about 2 minutes. Cover and let the mixture rise in a warm place until more than doubled in bulk — about 40 minutes. Stir the batter down and beat for 30 seconds. Pour the batter into a greased 1 1/2-quart casserole. Bake at 375 degrees F for 50 to 60 minutes.


Cinnamon-Raisin Soft Pretzels

1 package yeast
1 1/2 cups warm water
2 tablespoons brown sugar
1 teaspoon salt
2 cups cake flour
2 to 2 1/4 cups all-purpose flour
3/4 cup raisins
2 tablespoons baking soda
2 cups hot water
3 tablespoons butter or margarine, melted
3/4 cup granulated sugar
1 teaspoon cinnamon

In a large bowl dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour and stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins. Turn onto floured board and knead until smooth and elastic. Place in a greased bowl, turning once to grease top of dough. Cover and let rise in warm place about 30 minutes. Punch down dough and divide in14 small balls. Roll each ball into a long rope. Dissolve baking soda in hot water. Dip each rope in soda water and drain on paper towels. Form into pretzel shape and place on greased baking sheets. Bake at 400 degrees F for 15 minutes. Mix sugar and cinnamon in small bowl. Brush pretzels with butter then dip in cinnamon-sugar. Serve warm.


Dried Tomato Beer Bread

2 ounces dried tomatoes, softened and chopped
1/4 cup tomato sauce
1 egg (or use powdered or other egg alternative)
12 ounces beer, room temperature
1/4 cup granulated sugar
3 1/2 cups self-rising flour

Preheat the oven to 350 degrees F. Mix sugar with flour. Add beer, egg and tomato sauce and mix all together quickly. Fold in the tomatoes. Spoon batter into a greased loaf pan and bake 50 to 60 minutes.


Pat-in-the-Pan Pie Shell

1 c. Bisquick baking mix (or use whatever brand of baking mix your prefer)
¼ c. margarine or butter
2 T. boiling water

Heat oven to 450 degrees. Mix baking mix and margarine in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into an ungreased pie plate, bringing dough onto the rim of the plate. Bake until light brown, about 8 to 10 minutes; cool.
Chocolate Pie Shell: Mix in ¼ cup cocoa and 2 T. sugar. Ingrease boilin water to 3 T. Continue as directed except baking until set, 8 to 10 minutes; cool.


English Muffin Bread

5 cups all-purpose flour, unsifted
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 1/2 tablespoons vegetable oil
2 cups very warm water
Butter and corn meal for pans

In a large bowl mix dry ingredients and corn oil. Pour in 2 cups water and mix thoroughly. Cover the bowl with plastic wrap and a towel. Let stand at room temperature overnight or at least 6 hours. The dough will more than double and then may fall again somewhat, which is normal. Generously butter 2 (7 1/2 x 3 1/2-inch) bread pans and sprinkle with corn meal. Divide dough, without kneading, into 2 portions and place in pans. Preheat oven to 350 degrees F. Cover and let rise for 1 1/2 to 2 hours or until double in bulk. Bake for 1 hour, then cool on rack in pans.


Homemade Filo Dough

5 cups plain white flour
5 spoonsful oil
2 1/2 cups water
A little salt
2 spoonsful vinegar

Keep back part of the flour for flouring the pastry board on which the pastry will be rolled out. With remaining flour combine the oil and add the salt along with the vinegar and water. Knead well and form dough into a ball. Allow the dough to stand for about 1 hour in a cool place. On a very well floured surface roll out the dough into a flat sheet as thin as desired. You can use this dough for all of your pies.


Easy Lefse

Lefse (LEF-suh) is a traditional soft Norwegian flat potato bread that is rolled very thin and cooked quickly on a hot dry griddle…the Scandinavian equivalent of the Mexican tortilla. Mashed potato flakes are a convenient shortcut to this traditional recipe.

3 cups Mashed Potato Flakes
1 cup water
2 tablespoons margarine or butter
2 teaspoons salt
1 cup milk
3/4 to 1 cup All Purpose or Unbleached Flour

Heat electric lefse griddle or electric skillet to highest temperature setting. DO NOT GREASE GRIDDLE OR SKILLET. Measure potato flakes into large bowl. In small saucepan, heat water, margarine and salt to a rolling boil. Remove from heat; add milk. Add liquid all at once to potato flakes, stirring until all flakes are moistened. (Mixture will be crumbly.) Lightly spoon flour into measuring cup; level off. Gradually add flour to potato mixture, working with hands until soft dough forms and is of rolling consistency. (Avoid adding too much flour.) Shape dough into roll 10 inches long and about 2 inches in diameter. Cut roll into 1/2-inch slices. Cover with plastic wrap while rolling out each lefse. On well-floured pastry cloth, roll out 1 slice of dough until paper thin. With lefse stick or long spatula, transfer to heated griddle. Bake about 1 minute or until brown spots appear on bottom surface. Turn; bake other side about 30 to 45 seconds. Place baked lefse between cloth towels to prevent it from drying out. Repeat with remaining slices. Cool completely before storing in plastic bag. To serve, spread with butter; sprinkle with sugar and cinnamon or brown sugar. Fold into quarters or roll up. Serving size: 20 lefse

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Sat Dec 13, 2008 4:27 pm 
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FLOUR SUBSTITUTES

In standard recipes, one of the following may be substituted for one cup of wheat flour:

1 cup corn flour
3/4 cup coarse cornmeal
7/8 cup rice flour
1 scant cup fine cornmeal
5/8 cup potato flour

There are some problems in the use of substitutes for wheat flour. The following suggestions will improve the eating quality of the final product:

1. Rice flour and cornmeal tend to have a grainy texture. A smoother texture may be obtained by mixing the rice flour or cornmeal with the liquid called for in the recipe, bringing this mixture to a boil, and cooling it before adding the other ingredients.

2. Soy flour must always be used in combination with another flour, not as the only flour in a recipe. It has no gluten, and by itself has an unappealing taste.

3. When using other than wheat flour in baking, longer and slower baking time is required. This is particularly true when the product is made without milk and eggs.

4. Because they have little or no gluten, substitutes for wheat flour do not make satisfactory yeast breads.

5. Muffins or biscuits, when made with other than wheat flour, are of better texture if baked in small sizes.

6. Dryness is common characteristic of cakes made with flours other than wheat flours. Moisture may be preserved by frosting or storing cakes in closed containers.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Sat Dec 13, 2008 4:32 pm 
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French Onion Bread

1 package active dry yeast
1/4 cup warm water
1 envelope onion soup mix
2 cups water
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons shortening or vegetable oil
6 to 6 1/2 cups sifted enriched flour
Cornmeal

Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water. Combine soup mix and the 2 cups water; simmer covered 10 minutes. Add sugar, salt cheese and shortening. Stir. Cool to lukewarm. Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes. Knead until smooth and elastic (8 to 10 minutes). Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1 1/4 to 1 1/2 hours). Punch down; divide in half. Cover and let rest ten minutes. Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with cornmeal. Slash tops diagonally, 1/8 to 1/4 inch deep. Cover and let almost double (about 1 hour). Bake at 375 degrees F for 20 minutes. Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until done.


Fry Biscuits

3 cups self-rising flour
3/4 to 1 cup cold water to make a soft, but firm dough
2 tablespoons Canola or another polyunsaturated oil

Preheat oil in a cast iron skillet. Mix the flour and water together as you would for fry bread. After mixing, add enough flour to knead the dough without making the dough too "dusty". Put some flour on your fingertips and flatten the dough into thin "biscuits" about 3/8 to 1/2 inch thick. Drop them into preheated oil. Fry on each side for about 2 minutes. Remove to a paper towel to drain. Let cool, then top with confectioners' sugar, jam or jelly.


Fry Bread

2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water

Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It’s like cooking donut holes. Roll in cinnamon and sugar.


Guy Bread

3 cups self-rising flour
1 beer

Mix together Put in loaf pan Bake at 350 F for 45 minutes


Jamaican Cherry Ginger Bread

1 cup milk (from canned or powdered)
3 tablespoons butter (from canned, powdered, or other altnerative)
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour, divided
2/3 cup toasted coconut (from a can)
1/2 cup dried tart cherries (could also use "craisins")
1 tablespoon grated lime peel
3/4 teaspoon ground ginger

Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees F). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1 1/4 cups bread flour, coconut, dried cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl. Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85 degrees F) about 1 hour, or until double in size. Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size. Bake in a preheated 350 degree F oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature. Makes 1 loaf, about 16 slices.

To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350 degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.


Lazy Man's Bread

1/4 cup shortening
2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 450 degrees F. Place 1 tablespoon of shortening in an 8-inch cast iron skillet and place in oven to heat up. In a medium bowl, combine remaining shortening, flour and milk, mixing well. Pour immediately into hot skillet and return to over and bake for about 15 minutes until crusty brown.


Maple Nut Scones

3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter cut
1/2 cup walnuts
1/2 cup quick cooking oats
1/2 cup maple syrup
1/2 cup milk
1 teaspoon vanilla extract

For the Topping:
3 tablespoons butter, melted
1/4 cup maple syrup
1/4 cup packed brown sugar
1/4 cup quick cooking oats

Preheat the oven to 425 degrees. Grease a large baking sheet or cover it with parchment paper. In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the walnuts and oats. Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.) Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each into six wedges and place them on the prepared baking sheet. Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.


Masa Biscuits

3 3/4 cups unbleached all-purpose flour
1 1/2 c. Masa Harina® (same thing you make flour tortillas with)
2 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, well chilled
1/2 cup vegetable shortening, well chilled
2 cups buttermilk, chilled

Position racks in the upper and middle thirds of the oven, and preheat oven to 450 degrees F. Cut butter and shortening into small pieces. In a large bowl, stir together 3 1/2 cups of the flour and all the masa, baking powder and salt. With a pastry blender, blend in the butter and shortening until the mixture resembles a coarse and slightly lumpy meal. Stir in buttermilk until a soft, crumbly dough is formed. Sprinkle work surface with half the remaining flour. Turn the dough out, gather it into a ball, and briefly knead it, just until it holds together. Flatten the dough, sprinkle it with the remaining flour, and roll it out until it is about 1 inch thick. Form the biscuits with a 3-inch round cutter, and transfer them to two ungreased baking sheets, spacing the biscuits about 2 inches apart. Gather the scraps into a ball, roll it out to a 1-inch thickness, and cut out remaining biscuits. Set baking sheets on the racks, and bake for about 15 minutes, or until they are golden and crisp. At the halfway point, exchange the position of the sheets on the racks from top to bottom and from front to back. Serve the biscuits hot or warm.


Mayonnaise Biscuits

2 cups self-rising flour
2 tablespoons mayonnaise
1 cup sweet milk (made from canned or powdered)

Mix well. Bake at 375 degrees F in a greased muffin tin for 15 minutes or until brown.


Miracle Bread

Part 1
1/2 cup lukewarm water
2 packages dry yeast
1 tablespoon granulated sugar

Mix together until dissolved.

Part 2
2 cups boiling water
2 tablespoons shortening
2 tablespoons granulated sugar
2 teaspoons salt

Mix and cool to lukewarm temperature.

Mix Parts 1 and 2 together, then add about 6 1/4 cups flour; blend well. Turn dough upside down every 10 minutes for approximately 4 or 5 times to avoid getting a crust on the dough. Divide dough in half and roll as you would pie dough. Roll back up into a jellyroll. Make several diagonal cuts across top. Put in bread pan and let rise until double, about 1 hour. Just before baking, spread a mixture of 1 egg plus 2 tablespoons milk on top. Sprinkle with sesame seeds, poppy seeds, etc. For a hard crust, use water with the egg instead of the milk. Bake at 425 degrees F for 15 to 25 minutes. Makes 2 loaves or 3 long Italian loaves.

Rye Bread
Add 1 tablespoon caraway seed, 2 1/2 cups rye flour and 4 cups white flour instead of 6 1/4 cups white flour.

Wheat Germ
Add 1/4 cup wheat germ to each 3/4 cup flour.

Raisin Bread
Add 1/4 cup raisins per white loaf

Rolls
For rolls, use a little less flour, making a softer dough.

Cinnamon Rolls
Roll out dough, spread with butter. Sprinkle with cinnamon and brown sugar. Roll and cut into slices. Put butter and brown sugar in bottom of pan. Lay in slices and let double.


Oatmeal Batter Bread

3/4 cup boiling water
1/2 cup old-fashioned rolled oats
3 tablespoons shortening
1/4 cup honey
1 teaspoon salt
1/4 teaspoon apple pie spice
1 package dry yeast
1/2 teaspoon granulated sugar
1/4 cup warm water
1 egg, slightly beaten
1 1/4 cups flour
1 1/2 cups flour

In medium bowl, stir together boiling water, oats, shortening, honey, salt and apple pie spice until well mixed. Cool. Mix yeast, sugar and warm water, stirring until dissolved. Add yeast mixture, egg and 1 1/4 cups flour to oatmeal mixture. Beat well. Gradually add the 1 1/2 cups flour. Beat until batter is smooth. Spread batter into greased 9 x 5-inch loaf pan. Cover with towel and let rise 45 minutes. Bake at 375 degrees F for 1 hour.


Peanut Butter Bread

2 cups rye, barley or oat flour
1/2 cup peanut butter
4 teaspoons Baking Powder
4 cups sugar or corn syrup
1 teaspoon salt
1 cup milk

Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well. Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes very good sandwiches.


Cornmeal-Sage Biscuits with Sausage Gravy

1 3/4 cups Original Bisquick® mix
1/2 cup yellow cornmeal
2/3 cup milk
1 teaspoon dried sage leaves, crumbled
1 or 2 cans of sausage and gravy

Heat oven to 450ºF. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. While biscuits are baking, heat the canned sausage and gravy. Serve biscuits with sausage gravy.


Caramel Biscuit Bites

1 teaspoon sugar
1/8 teaspoon ground cinnamon
1 recipe of your homemade biscuits, prepared, cooked, and cut (or use store bought frozen biscuits prepared, cooked, and cut)
2 tablespoons caramel apple dip
2 teaspoons milk
1 teaspoon chopped pecans, if desired

In serving bowl, mix sugar and cinnamon. Cut biscuit into 8 wedges; toss in sugar mixture. In small microwaveable bowl, mix caramel apple dip and milk. Microwave uncovered on High 15 to 30 seconds or until melted and hot. Stir; drizzle over biscuit pieces. Sprinkle with pecans.


Praline Biscuits

1/2 cup butter
1/2 cup packed brown sugar
36 pecan or walnut halves
Ground cinnamon
2 cups biscuit baking mix
1/3 cup applesauce
1/3 cup milk

Preheat oven to 450 degrees F. Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in each of 12 (2 1/2 x 1 1/4-inch muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted. Mix baking mix, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture into cups. Bake for 10 minutes. Invert onto a serving plate. Serve warm. Makes 12 biscuits.


Sweet Potato Fry Bread or Pumpkin Fry Bread

1 cup self-rising flour
1 cup puréed sweet potatoes or pumpkin, fresh or canned
1/4 cup granulated sugar, or to taste
Vegetable oil (for frying)

Put the flour and sugar in a large bowl and add puréed sweet potatoes or pumpkin a little at a time. Blend together well and knead until the dough is soft and elastic, not sticky. Cut the dough into 4 to 6 pieces and flatten on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in diameter. Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry until puffed and golden brown on each side, turning once. Drain on absorbent paper and serve hot with butter and syrup. Or, make smaller sizes, dust with confectioners' sugar and serve for dessert or snacks.


Soda Crackers

4 cups flour
1 cup butter (or margarine)
3/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking soda
1/2 teaspoon salt

Work the butter into the flour with a pastry cutter or fork. Next, stir the vinegar, baking soda, and salt into the milk, and add this to the butter-flour mixture. Form the dough into a ball. Roll out very thin. Lightly score the dough in the size of the cracker you desire. (I've come up with an easy way to do this. I roll out the dough directly onto a flat baking sheet. Next, placing a ruler on the dough, I perforate the dough along the side of the ruler with a fork. Sometimes I make squares, sometimes diamonds. I think you could cut out the crackers with cookie cutters for special occasions, but you will have a lot of waste unless you gather up the fragments and re-roll and re-cut them.) Now bake the crackers at 375 degrees F for about 10 to 15 minutes or until crisp. The crackers should not get too brown, just a sprinkling of brown on top.


Sopaipillas

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup dry milk
3 tablespoons shortening
3/4 cup cool water

Optional cinnamon-sugar coating:
1/3 cup sugar
1 tablespoon cinnamon

Mix together the dry ingredients. Cut in the shortening. At this point, you have a mix. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer. To make the mix, place the ingredients in a medium bowl. Form a depression in the middle and pour in the water. Cut the water into the mix. The dough will be crumbly and dry. Remove to a clean surface and knead for two minutes. You will have a stiff dough. Form the dough into balls the size of golf balls. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick. Heat cooking oil in a heavy fry pan or Dutch oven. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil. Fry each side until brown. Dip in cinnamon and sugar if desired. This recipe will make about a dozen three-inch sopaipillas.


Traditional Jewish Unleavened Bread

2 cups of flour
1 tea. salt
2 Tble of Crisco Shortening….
or Smaltz can be used That’s rendered chicken fat.

Now, add enough warm water to the flour mixture until it forms into a bread dough ball. Knead it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour. On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350* oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it. One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers.


V-8 Bread

This is a delicious bread that tastes somewhat like pizza. It makes wonderful grilled sandwiches.

2 cups V-8
2 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon salt
Scant 1 teaspoon basil
Scant 1 teaspoon oregano
1/2 cup grated Cheddar cheese (or use grated Velvetta if you don't have block cheese)
1/4 cup ketchup
1/4 cup warm water
1 package dry yeast
7 or more cups flour

Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm. Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours). Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour). Bake at 350 degrees F for 25 to 35 minutes.


Peanut Butter Bread

2 c. white flour
1/3 c. sugar
2 tsp. Baking powder
¼ tsp salt
¾ c. peanut butter
1 c. milk (fresh, canned, or powdered)
1 egg, well beaten (or substitute of your choice)

Preheat the oven to 350 degrees F. (180 degrees C). Grease a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl. Add the peanut butter, milk, and egg, and mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack. Makes 1 loaf.


Won Ton Wrappers

1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
2 tablespoons water

Mix well and knead on a floured board. Cover and let stand for 15 minutes. Roll as thin as paper. Cut into 3-inch squares.


Maple Syrup Biscuits

2 1/4 c. biscuit mix (brand like Jiffy or Bisquick)
2/3 c. milk (from canned or powdered)
1 1/2 c. maple syrup

Combine biscuit mix and milk. Stir just until moist. On floured surface, roll dough to 1/2 inch thickness. Cut into 2″ diameter biscuits. Pour syrup into a 7 / 11 inch baking dish. Place biscuits on top of syrup. Bake at 425 degree F oven for 13 to 15 minutes or until biscuits are golden brown.


Date Biscuits

1 c. chopped dates
2 c. biscuit mix (i.e., Jiffy brand, Bisquick, etc.)
1/2 c. grated cheese
3/4 c. milk (from canned or powder)

Combine dates, biscuit mix, and cheese. Add milk and stir well into a moderately soft dough. Drop by teaspoonfuls onto baking sheet. Bake in 400 degrees F oven for 12 to 15 minutes and serve hot.


Pizza Pancakes

2 c. baking mix (like Bisquick brand or Jiffy brand)
2 t. Italian seasoning
2 eggs (or substitute of your choice)
1 cup milk (from canned or powder)
1/2 c. shredded mozzarella cheese (if you have it, or try a canned cheese, or just leaving it out)
1/2 c. chopped pepperoni
1/2 c. chopped tomatoes (from canned)
1/4 c. chopped green pepper (or equivalent in dried chopped onion)
1 (8 oz.) can of pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook as you would any pancake. Serve with pizza sauce. Yield: about 14 pancakes.


Speedy Blueberry Bread

1 pkg. blueberry muffin mix
½ c. sugar
¼ c. flour
2 T. butter, softened

Prepare muffin mix, using package directions. Pour into greased 9” round baking dish. Combine sugar and flour in bowl, mixing well. Cut in butter until crumbly. Sprinkle over batter. Bake at 40 degrees for 30 minutes or until bread tests done. Serve warm. Yields 6 servings.


Spicy Applesauce Bread

1 c. applesauce
1 box yellow cake mix
1 (3 oz.) pkg vanilla instant pudding mix
½ t. each of cinnamon and nutmeg
½ c. raisins

Combine applesauce and remaining ingredients in mixing bowl. Beat at high speed for 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes before removing from pan. Yields about 16 servings.


Pecan Cheddar Bread

3 ¾ c. baking mix
1 ½ c. shredded cheddar cheese
1 egg, slightly beaten
1 c. evaporated milk
1 sm. Pkg chopped pecans

Combine all ingredients except pecans with ½ cup of water in a bowl, mixing well. Stir in pecans. Spoon into buttered loaf pan. Bake at 350 degrees for 55 to 60 minutes or until bread tests done.


Quick Cinnamon Rolls

1 box yellow cake mix
2 pkg. dry yeast
1 t. salt
5 c. flour
melted butter
¾ c. sugar
2 T. cinnamon
1 box confectioner’s sugar
milk

Combine first 3 ingredients and 2 ½ cups lukewarm water in a large bowl. Mix in flour. Let rise for 45 minutes to 1 hour. Roll on floured surface into thin rectangle. Brush with melted butter. Sprinkle with mixture of sugar and cinnamon. Roll as for jelly roll. Cut into ½ to ¾ inch slices. Place in greased baking dish. Let rise for 45 minutes. Bake at 350 degreees for 15 to 20 minutes or until golden brown. Mix confectioner’s sugar with enough milk to make a spreading consistency. Spread over warm rolls.


Raisin Puffs

¾ c. dark seedless raisins
2 c. biscuit mix
2/3 c. milk
2 T. shortening melted
3 T. packed brown sugar
½ t. cinnamon

Combine raisins and biscuit mix in bowl. Add milk and shortening, mixing well. Drop by tablespoonfuls into mixture of brown sugar and cinnamon to coat. Place on greased baking sheet. Bake at 400 degrees for 15 minutes.


Easy Pretzels

1 ½ c. baking mix
½ c. milk
2 oz. Cheddar cheese, shredded
1 egg, beaten
sesame seeds

Combine first 3 ingredients in bowl, mixing well. Roll into 8 x 12 inch rectangle on floured surface. Cut into strips. Twist each strip into pretzel shape on greased baking sheet. Brush with beaten egg. Sprinkle with sesame seed. Bake at 400 degrees for 20 to 25 minutes or until golden. Yields about 12 servings.


Jiffy Rolls

1 pkg. yeast
2 ½ c. biscuit mix

Dissolve yeast in ¾ c. warm water in bowl. Beat in biscuit mix. Knead 20 times on baking mix dusted surface. Shape into rolls. Place on lightly greased baking sheet. Let rise, covered with damp cloth, in warm place for 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Yields approximately 16 to 20 servings.


Butter Rolls

2 c. biscuit mix
equivalent of 8 oz. carton of sour cream
equivalent of one stick of butter, melted

Combine all ingredients and mix well. spoon into greased muffin tins and fill only half full. Bake at 400 degrees F for 12 to 14 minutes or until rolls are light brown.


Praline Toast

½ c. butter, softened
1 c. packed brown sugar
½ c. finely chopped pecans
bread slices

Combine butter, sugar and pecans and mix well. Spread on bread slices. Toast in broiler until brown and bubbly.


French Onion Biscuits

2 c. biscuit mix
¼ c. milk
1 (8 oz.) container french onion dip
2 T. finely minced green onion

Mix all ingredients until soft dough forms. Drop dough by teaspoonfuls onto sprayed baking sheet. Bake at 400 degrees for 10 minutes or until light brown.


Sweet Potato Biscuits

1 (16 oz.) can sweet potatoes, drained
1 T. sugar
¼ c. milk
1 ½ c. biscuit mix

In mixing bowl, mash sweet potatoes, add sugar and milk and beat until creamy. Stir in biscuit mix with fork until most lumps are gone. Pour mixture onto floured wax paper and knead 5 or 6 times. Press down to about ½ inch thick and cut out biscuits with biscuit cutter or small glass. Bake at 450 degrees for 10 to 12 minutes on ungreased baking sheet.


Rolled Biscuits

Heatoven to 450 degrees. Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms; beat vigourously for30 seconds. If dough is too sticky, gradully mix in enough baking mix (up to ¼ cup) to make dough easier to handle. Turn onto well-floured (with more baking mix) surface. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll ½ inch thick. Cut with 2 inch cutter floured with baking mix. Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes. Yield: 10 to 12 biscuits

• Water Recipe: Mix 2 1/3 cups baking mix with 2/3 cups cold water until soft dough forms. Continue as directed above.
• Drop Biscuits: After beating, drop by spoonfuls onto cookie sheet.
• Biscuit Stir-ins: Prepare Rolled Biscuits as directed above except --
• Bacon Biscuits: Mix in 1/3 cup real bacon bits.
• Cheese Biscuits: Mix in ½ cup shredded cheese.
• Dill Biscuits: Mix in 1 ½ teaspoons dried dill weed.
• Herb Biscuits: Mix in 1 ¼ teaspoons caraway seed, ½ teaspoon dried sage leaves, and ½ teaspoon dry mustard
• Orange Biscuits: Substitute ½ cups orange juice for the 2/3 cup milk.


Pat-in-the-Pan Pie Shell

1 c. Bisquick
¼ c. margarine or butter
2 T. boiling water

Heat oven to 450 degrees. Mix baking mix and margarine in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into an ungreased pie plate, bringing dough onto the rim of the plate. Bake until light brown, about 8 to 10 minutes; cool.

Chocolate Pie Shell: Mix in ¼ cup cocoa and 2 T. sugar. Ingrease boilin water to 3 T. Continue as directed except baking until set, 8 to 10 minutes; cool.


Whole Wheat English Muffins

2 c. warm water
½ to 1 c. dry milk powder
1 to 2 tbsp. honey
3 tbsp. butter or oil
1 tsp. salt
1 tbsp. yeast
5 to 6 c. whole wheat flour
cornmeal

Combine water, milk powder, honey, butter, salt and yeast. Let rest 5 minutes. Beat in flour slowly until you have a soft, kneadable dough. Knead 5 minutes and let rise 1 hour. Punch down and pat out on a floured surface ½ inch thick. Cut into 3 to 4 inch rounds, using a glass or empty tuna can. Place muffins on cookie sheets liberally sprinkled with cornmeal. Let rise half an hour, then bake on a medium-hot lightly greased skillet, griddle or electric pan, 10 minutes per side. Split with a fork, toast and serve hot. Makes 12 4" muffins


Grilled Italian Panini

1 lb. Loaf bread
4 oz. Thinly sliced salami
1 (7 oz.) jar roasted red bell peppers, well drained
½ c. olive tapenade
4 oz. Sliced provolone cheese, if available
olive oil, if desired

Note: most any type and flavor of bread will work for grilled panini. Shape isn’t important either; however, you might want to stay away from foccacia bread which isn’t thick enough to cut as directed.

Heat coals or grill for direct heat. Cut a circle, ½ inch from edge of bread, cutting 2 inches down into loaf but not all the way through. Remove center of bread loaf and set aside. Arrange salami inside bread loaf; top with peppers, tapenade and cheese. Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil. Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted. Bruch olive oil over top of loaf. Cut loaf into 4 wedges. Yield: about 4 servings.

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Peanut Butter Bread

2 c. white flour
1/3 c. sugar
2 tsp. Baking powder
¼ tsp salt
¾ c. peanut butter
1 c. milk
1 egg, well beaten

Preheat the oven to 350 degrees F. (180 degrees C). Grease a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl. Add the peanut butter, milk, and egg, and mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack. Makes 1 loaf.


Apple Bread Pudding

5 c. old bread
1 ½ c. apple juice
1/3 c. oil
1/3 c. honey
1/3 c. molasses
½ c. chopped dates
1 t. vanilla
1 T. baking powder
1 t. cinnamon

Soak bread chunks in apple juice. Blend oil, honey, molasses, dates and vanilla. Add honey mixture to the bread and stir well. Mix baking powder and cinnamon together and add to the batter. Mix well; batter should be fairly thick and lumpy. Pour into an oiled 9 x 9 inch pan and bake at 350 G for 30 minutes, until it is firm but moist. Variation: substitute maple syrup for molasses.


Drunkin’ Swamp Puppies

1 can drained, rinsed, and chopped “Hearts of Palm”
1 pkg (approx 10 oz) Hushpuppy Mix
1 small finely minced onion (or equivalent in dried chopped onion)
1 12-oz can beer at room temperature (or equal parts water)
1/2 tsp Everglades Seasoning
1 egg white (optional, if you want them extra fluffy)

Heat oil for deepfat frying to approx. 375°. Forget what it says on the package, and combine listed ingredients. Spoon drop into hot oil, one at at a time making sure they don’t lump up together. Fry until evenly browned. Using slotted spoon, remove from grease and drain on paper towels. Yields 20.


Chocolate Mint Bread Pudding

2 bags Celestial Seasonings Mint Magic® Herb Tea
1 1/2 cup milk
1 6-oz. package semi-sweet chocolate pieces
1/2 cup sugar
1 egg beaten
1/4 tsp. salt
2 1/2 cups soft bread crumbs
1 Tbsp. butter

Add 2 bags of Celestial Seasonings Mint Magic Herb Tea to milk. Simmer over medium heat for 5 minutes (do not boil). Remove tea bags. Add chocolate and continue over medium heat until chocolate melts. Remove from heat. Combine with sugar, egg and salt. Beat well. Stir in bread crumbs. Pour into a 1-quart baking dish lightly coated with butter. Place dish into a 13"x9"x2" baking pan and add hot water to pan to a depth of 1". Bake at 400° for 15–20 minutes or until a knife inserted comes out clean. Serves 6.


Oatmeal-Raisin Bread

1-1/4 cups water
2 tablespoons honey
1 tablespoon margarine or butter, softened
1-1/2 teaspoons salt
3 cups bread flour
1/4 cup nonfat dry milk powder
1-1/2 teaspoons rapid-rise yeast
1/2 cup uncooked old-fashioned oats
1/2 cup raisins

Measuring carefully, place all ingredients except oats and raisins in bread machine pan in order specified by owner's manual. Program basic cycle and desired crust setting; press start. Add oats and raisins when bread machine signals, or at end of first kneading cycle. Remove baked bread from pan; cool on wire rack.


Amazing Corn Cake with Caramel Frosting

1 (17-ounce) can cream-style corn
1/2 cup brown sugar
3/4 cup sugar
3 eggs
1 cup oil
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped nuts

Caramel Frosting:
1/4 cup butter or margarine
1/2 cup brown sugar
1/4 cup milk
2 to 3 cups sifted confectioners' sugar

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan. For cake, combine corn and sugars in mixing bowl. Add eggs and oil. Beat until well blended. Combine flour, baking powder, baking soda, salt and cinnamon. Add to wet ingredients. Mix well. Stir in raisins and nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until done. Cool thoroughly. For frosting, bring butter and brown sugar to a boil in saucepan over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until spreading consistency is reached. Frost cake.


Drop Doughnuts

1 egg, slightly beaten
1/2 cup sugar
1/2 cup coffee creamer
1 teaspoon baking powder
1 1/2 cups flour
1/2 teaspoon nutmeg
Oil, shortening or other fat

Combine egg, sugar, coffee creamer, baking powder, flour and nutmeg until smooth. Drop by half-teaspoonfuls into hot oil. Drain on paper towels. Serving quantity: Makes 8 to 10 dozen.


Chickpea Pizza

2 cups chickpeas
1/2 teaspoon baking soda
Water
1/2 cup finely chopped fresh parsley
2 cloves garlic, crushed
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound grated mozzarella cheese

Soak chickpeas with baking soda in enough water to cover overnight. Drain. Cover chickpeas with water by 1 inch. Bring to a boil. Cover and cook over medium heat for 1 hour, or until tender. Drain, reserving 1/2 cup cooking liquid. Preheat oven to 400 degrees. Grease pizza pan. Combine chickpeas, cooking liquid, parsley, garlic, flour, baking powder, salt, oregano and pepper in food processor. Process to a paste. Spread to 1/4-inch thickness in prepared pan. Bake for 20 minutes. Sprinkle cheese on top. Bake for 10 to 15 minutes, or until edges brown. Serving quantity: Serves 10 to 12.


Ginger-Peach Blossoms

1 can (16 ounces) sliced peaches in light syrup, divided

Dough
1/4 cup juice reserved from peaches
3 tablespoons milk
1 egg
3 tablespoons butter, softened
1 teaspoon salt
2-3/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 teaspoons active dry yeast

Topping
2 tablespoons granulated sugar, divided
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 egg, lightly beaten

Drain peaches, reserving 1/4 cup juice. Coarsely chop peaches. Measuring carefully, place all dough ingredients and 1/2 cup chopped peaches in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. (Do not use delay cycle.) For topping, combine remaining peaches, 1 tablespoon granulated sugar, ginger and cinnamon in small bowl; set aside. Lightly grease 2 baking sheets; set aside. When cycle is complete, punch down dough and remove to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. Divide dough into 12 equal pieces. Shape each piece into smooth ball. Place 2 inches apart on prepared baking sheets. Cover with clean towel; let rise in warm, draft-free place 45 to 60 minutes or until doubled in size. Preheat oven to 350°F. Make indentation in center of each roll. Spoon heaping teaspoon peach mixture into each indentation. Using kitchen shears, make 5 deep vertical cuts around perimeter of each roll to form flower petals. Brush beaten egg over petals; sprinkle with remaining 1 tablespoon granulated sugar. Bake 15 to 20 minutes or until golden brown. Remove from baking sheets; cool slightly on wire racks. Serve warm or at room temperature. Makes 12 rolls


Honey Bread

2 c. plain flour
1 t. baking powder
1 t. soda
1 t. salt
1/2 t. ground cinnamon
1 t. ground ginger
1/2 c. honey
1 egg, beaten (or equivalent)
1 c. milk (from canned or powder)

Sift together dry ingredients. Add egg, honey and milk. Beat thoroughly, 15 to 30 minutes, the longer the better. Spoon into a buttered loaf pan. Bake at 350 degrees F about 50 minutes.


Herbed Potato Bread

1 1/4 cups water
2 tablespoons margarine or butter
2 tablespoons sugar
1 1/2 teaspoons salt
3 cups Pillsbury BEST® Bread Flour
1/2 cup Hungry Jack® Mashed Potato Flakes
2 tablespoons instant nonfat dry milk
1 teaspoon dried basil leaves
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1 1/2 teaspoons bread machine dry yeast or active dry yeast

Use bread machine that produces 1 1/2-lb. or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully. Follow manufacturer’s directions for placing ingredients in bread machine pan. Select Basic/White cycle. Follow manufacturer’s directions for starting machine. Serving size: 1 (12-slice) loaf High Altitude: Decrease yeast by 1/4 to 1/2 teaspoon. Continue as directed above.


Honey-Oatmeal Bread

6 to 6 ½ cups plain flour
2 ½ t. salt
2 pkg. dry yeast
2 ¼ c. scalded milk
¼ c. shortening
1/3 c. honey
½ c. warm water
2 c. dry oatmeal

Dissolve yeast in the water. Pour milk over honey, shortening and salt. Cool to lukewarm. Stir in 2 cups flour. Add yeast and oats; mix well. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface; knead 8 to 10 minutes or until smooth and elastic. Shape to form ball. Place in large greased bowl, turn once to grease surface. Cover and let rise in a warm place about 1 hour or until double in size. Punch dough down. Cover and let rest 10 minutes. Divide in half, roll out each half to form 15 x 9 inch rectangle. Roll up, press ends together to seal. Place in 2 creased 9 x 5 inch loaf pans. Brush with melted butter. Cover and let rise about 45 minutes or nearly double in size. Bake at 375 degrees about 45 minutes. Remove from pans and cool on rack.


Apple Bread Pudding

5 c. old bread
1 ½ c. apple juice
1/3 c. oil
1/3 c. honey
1/3 c. molasses
½ c. chopped dates
1 t. vanilla
1 T. baking powder
1 t. cinnamon

Soak bread chunks in apple juice. Blend oil, honey, molasses, dates and vanilla. Add honey mixture to the bread and stir well. Mix baking powder and cinnamon together and add to the batter. Mix well; batter should be fairly thick and lumpy. Pour into an oiled 9 x 9 inch pan and bake at 350 F for 30 minutes, until it is firm but moist. Variation: substitute maple syrup for molasses.


Grape Jam Bread

2 cups prepared pancake flour
5 T. brown sugar
1/2 tsp. salt
1 cup Grape Jam
1/4 cup milk (from canned or powdered)
1/4 cup shortening, melted
1 egg, slightly beaten (or appropriate substitute)

Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8×4 inches.


Cheesy Herb Pinwheels

3 cups Bisquick® mix (or other biscuit mix such as Jiffy brand)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2/3 cup water
2 tablespoons butter or margarine, melted
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (or equivalent substitute)
1 cup pizza sauce (the stuff from the jar worked just fine)

Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. Roll dough into 18×10-inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.


Farmer-Style Sour Cream Bread

1 cup sour cream, at room temperature (fresh, powdered, or made from evaporated milk)
3 tablespoons water
2-1/2 to 3 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 teaspoon baking soda
Vegetable oil or nonstick cooking spray
1 tablespoon poppy or sesame seeds

Stir together sour cream and water in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. Do not boil. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl. Spread sour cream mixture evenly over flour mixture with rubber spatula. Stir until well blended. Turn out dough onto lightly floured surface. Turn out onto lightly floured surface. Knead about 5 minutes adding enough of remaining flour to make a smooth and elastic dough. Grease large baking sheet. Shape dough into ball; place on prepared sheet. Flatten into 8-inch circle. Brush with oil. Sprinkle with poppy seeds. Invert large bowl over dough and let rise in warm place 1 hour or until doubled in bulk. Preheat oven to 350°F. Bake 22 to 27 minutes or until golden brown. Remove immediately from baking sheet; cool on wire rack.


Chili Cheese Bread

2 pkgs. “JIFFY” Pizza Crust Mix
1 Tbsp. chili powder
1/2 cup warm tomato juice
1/2 cup warm water
2 cups finely shredded sharp cheddar cheese (or equivalent of your choice)

Preheat oven to 375°. Lightly grease a cookie sheet. Combine all ingredients together and let stand in bowl for approximately 10 minutes. Place on a lightly floured surface and knead three (3) times. Form a loaf and bake for 25 - 30 minutes, until golden brown. (Yield: Approximately 12 Slices)


Chocolate Chip Bubble Biscuits

BISCUITS:
2 1/2 cups Hungry Jack® Complete Pancake & Waffle Mix (Just Add Water)
1/3 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup water
1/2 cup sour cream (made from evaporated milk)
1/2 teaspoon vanilla

TOPPING:
1/4 cup sugar
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon

Heat oven to 375°F. Grease 8 or 9-inch square pan. In large bowl, combine pancake mix, 1/3 cup sugar and chocolate chips; stir until just mixed. Add water, sour cream and vanilla; blend well. On well-floured surface, shape dough into 16 balls (about 2 inches in diameter). Place balls in 4 rows of 4 each in greased pan. In small bowl, combine all topping ingredients; mix well. Sprinkle evenly over balls of dough. Bake at 375°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes before serving. Serve warm. Serving size: 16 biscuits High Altitude: Add 1/4 cup flour to dry pancake mix. Bake as directed above.


Hudson Bay Bread

16 T. (also known as 2 sticks) of butter or margarine (or the equivalent substitute of your choice)
1 1/2 c. sugar
6 c. rolled oats
2/3 c. honey
1/2 c. raisins (could also substitute craisins and/or dried cherries)
1/2 c. peanuts (or you can leave them out if there are allergies)

In a large pan, melt butter. Add sugar and stir. Add 3 cups of the oats and stir. Heat the honey until it becomes a runny liquid, then add it to the bowl along with the raisins, peanuts and the rest of the oats. Mix by hand. Place in an ungreased baking pan (roughly 15″ x 10″ x 1″). Bake at 350 degrees F until golden brown. This is about 25 minutes. Important step: Allow to cool 10 minutes before cutting. After cutting, allow to cool another 10 minutes and then flip out of the pan. Let the bread cool completely before wrapping. This is very feeling and sticks with you a while. Can be used as a “bread” or as a “snack” depending on personal preference. Can also substitute as a breakfast meal though I wouldn’t want to dine exclusively on it.


Potato Buttermilk Biscuits

1 cup prepared Mashed Potatoes - 4 prepared servings
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter or margarine, melted
3/4 cup buttermilk

Preheat oven to 350°F. Prepare potatoes as package directs for 4 servings. Set aside. In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball. On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds. Place on greased cookie sheet, about 1 inch apart. Bake for 10–12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm. Makes 12 biscuits


Pumpkin Maple Biscuits

2 1/2 cups all-purpose baking mix
1/3 cup dry Instant Nonfat Dry Milk
1/4 cup packed brown sugar
1 1/4 teaspoons pumpkin pie spice
3/4 cup Pumpkin puree
1 tablespoon water
1 recipe pumpkin maple sauce, (recipe follows)

PREHEAT oven to 425° F. COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water just until moistened. KNEAD dough 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart. BAKE for 8 to 10 minutes or until golden brown. Spoon sauce over warm biscuits.
FOR PUMPKIN MAPLE SAUCE: HEAT 1 cup maple syrup, 1 cup Pumpkin puree and 1/4 teaspoon ground cinnamon in small saucepan until warm.


Spiced Sweet Potato Loaves

1/2 cup cooked sweetpotatoes, peeled and pureed
1 cup brown sugar, packed
1 cup apple juice
3/4 cup raisins
1-1/2 tablespoons vegetable oil
2 teaspoons pumpkin pie spice
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts

Preheat oven to 325 F. In a large saucepan, combine first nine ingredients. Bring to a boil over high heat. Lower heat and simmer for 2 minutes. Set aside to cool. Sift together dry ingredients. Add to the cooled sweetpotato mixture; stir well. Fold in walnuts. Spoon batter into three greased mini loaf pans, approximately 3 x 6-inch. Bake on lowest rack for 60 minutes or until a wooden pick inserted into center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire rack. Makes three mini loaves or 18 servings. Note: If baked in a 9 x 5 x 3-inch loaf pan, increase baking powder by 1/2 teaspoon and increase baking time by 30 minutes.


Potato Buttermilk Biscuits

1 cup instant mashed potatoes
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter or margarine, melted
3/4 cup buttermilk

Prepare potatoes as directed on package, set aside. In a large bowl, combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball. On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 1/2-inch round cookie cutter, cut out circles, (including scraps) to make 12 rounds. Place on greased cookie sheet, about 1 inch apart. Bake in a 350 F. oven for 10 to 12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm.


Cinnamon Drop Doughnuts

1¼ cup "JIFFY" Pancake and Waffle Mix
2 Tbsp. sugar
1/3 cup water
1 egg
3/4 cup sugar
1½ tsp. cinnamon


In an electric fry pan or heavy skillet, heat approximately 1 inch of fat or oil to 375°. Combine pancake mix, 2 tablespoons sugar, water and egg. Stir just until pancake mix is moistened. Drop from a teaspoon into hot fat. Brown on both sides, then drain on paper towels. Blend sugar and cinnamon together in plastic or paper bag. Add a few doughnuts at a time; shake to coat. Serve warm. (Yield: 3 Dozen)


Olive Oil Biscuits

2 cups self-rising flour
3/4 cup milk
1/2 cup extra-virgin olive oil

Preheat oven to 400 F. In a medium bowl, combine flour and a pinch of salt. Make a well in the center and add milk and 7 tablespoons olive oil. Stir until blended. Do not overwork, or biscuits will be tough. On lightly floured surface, roll dough out to a 1/3-inch thickness. Cut into 11/2-inch rounds with a plain or fluted cookie cutter, and place on baking sheet. Bake for 10 minutes, until biscuits just begin to turn golden. Using a pastry brush, brush tops with remaining 1-tablespoon olive oil and sprinkle lightly with salt. Serving Size: Makes about 20 biscuits


Split Pea Pancakes

2 cups split peas
2 egg whites (or substitute of your choice)
1/3 cup flour
1 cup milk
2 egg yolks (or substitute of your choice)
2 tablespoons pork drippings (or lard or shortening)
1/8 teaspoon cayenne
1 teaspoon salt
1 teaspoonful baking powder

Soak peas over night, cook, and when tender, put through a food chopper and mix the ingredients. Bake on hot greased griddle.


Baked Potato Bread

1/2 cup Water
2 cups White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1/4 cup Sour cream
1 ½ T. Instant potato flakes
1 ½ T. Bacon bits
1 ½ T. Chives
2 t. Yeast (active dry)

*** This dough will be very dry. Resist the urge to add water.


Apple Onion Rye Recipe

2 1/4 Tsp Active Dry Yeast
1 3/4 C Bread Flour -- + 2 Tbs
1 1/2 C Rye Flour
1/3 C Cracked Wheat
1 1/2 Tbsp Sugar
1 1/2 Tsp Salt
1 1/2 Tsp Caraway Seed
2 Garlic Cloves -- minced
1 Med Onion -- minced
1 Lg Apple -- chopped
3 Tbsp Unsalted Butter
1/2 C Water

Add all ingredients in the order suggested by your ABM manual and process on the basic bread cycle according to manufacturer's directions. Let the loaf cool completely before slicing.


Spicy Corn Fritters

Vegetable oil
4 cups Bisquick® mix (or similar baking mix)
1 cup cold water
2 eggs
2 cans (15.25 ounces each) whole kernel corn, drained
2 cans (4.5 ounces each) chopped green chiles, well drained
salsa (any variety), if desired

Heat oil (2 to 3 inches) in deep fryer to 375°F. Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.


Double-Quick Dinner Rolls

2 1/4 cups All-Purpose or Unbleached Flour
2 tablespoons sugar
1 teaspoon salt
1 package regular or quick active dry yeast
1 cup very warm water (120°F to 130°F)
2 tablespoons shortening
1 egg

Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400ºF. Bake 15 to 20 minutes or until golden brown.


Pepperoni Breadsticks

2 cups Bisquick® mix
1/2 cup cold water
1/2 cup chopped pepperoni (2 ounces)
1/4 cup butter or margarine, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.


Cheesy Pretzels

1 1/2 cups all-purpose flour
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine, softened
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 egg
Coarse salt

Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half. Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.


Date & Bacon Muffins

1/4 cup butter
2 tablespoons sugar
1 egg
1 1/2 cups flour
1/2 cup cornmeal
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 cup chopped dates
4 strips bacon, cooked and crumbled

Preheat oven to 400 degrees. Cream sugar and butter. Add egg. Sift dry ingredients together; add alternately with milk. Fold in dates and bacon; mix until dry ingredients are moistened. Place batter in greased muffin tins. Bake for 25 minutes. Serving quantity: Makes 1 dozen.


A to Z Bread

3 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking powder
3 eggs
1 cup oil
1 cup sugar
1 to 2 cups A to Z
2 teaspoons vanilla

Preheat oven to 350 degrees. Grease 2 (9 x 5 x 3-inch) loaf pans. Sift together flour, salt, cinnamon and baking powder. In large mixing bowl, beat eggs until light. Add oil and sugar. Beat well. Fold in dry ingredients. Mix lightly. Add A to Z ingredient of your choice and vanilla. Stir just until all ingredients are incorporated. Pour batter into prepared pans. Bake for 55 minutes, or until done. Cool in pans for 10 minutes. Turn out onto a wire rack to cool completely.

Variations: Note: A to Z ingredients may be one or a combination of the following: apples (grated, sauce, small chunks), bananas (mashed), carrots (grated, mashed), dates (chopped), eggplant (grated), figs (chopped), grapes (seedless),huckleberries, jam (whole berry),lemons (zest), mincemeat, nuts(chopped, ground), oranges (zest),raisins, sweet potatoes (mashed, grated), tomatoes (green, chopped), yams (mashed, grated) and zucchini (grated and drained). These are just a sample of ingredients that may be added.


6 Weeks Muffins

1 (15-ounce) box raisin bran breakfast cereal
3 cups sugar
5 teaspoons baking soda
5 cups flour
2 teaspoons salt
4 eggs
1 cup oil
1 quart buttermilk

In bowl, mix raisin bran, sugar, baking soda, flour and salt. Add remaining ingredients; mix well. Store in refrigerator in covered container; allow to set overnight or 24 hours before baking. Preheat oven to 400 degrees. When ready to bake, spoon batter into greased muffin tins, without stirring batter. Bake for 15 minutes or until done. Batter keeps well for 6-8 weeks in refrigerator. Variations: Note: Recipe may be halved. If desired. Half of raisin bran is 4 cups. Serving quantity: Makes 6 dozen.


Soda Farls...Ireland

1 cup all purpose flour
1 cup cake flour
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk

Mix dry ingredients together. Add buttermilk and stir. Turn dough onto floured board and knead gently, forming a round, about 10-12 inches. Cut into quarters. Fry farls in a "wee" bit of butter, until browned and cooked through, about 5-7 minutes on each side. You may need to set them on end to help cook the sides.


Sesame Wedges

1 cup Bisquick mix
1/4 cup water
1 tablespoon margarine or butter, melted
1 tablespoon sesame seed

Heat oven to 400ºF. Spray cookie sheet with cooking spray. In small bowl, stir Bisquick® mix and water with fork until soft dough forms. Pat dough into 7-inch circle on cookie sheet. Brush with margarine. Sprinkle with sesame seed; press firmly into dough with rubber spatula. Cut dough into 6 wedges. Bake 10 to 15 minutes or until golden brown. Serve warm.


Bread Machine Crusty Homemade Bread Bowls

1 cup water
2 3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy. Heat oven to 375°F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--bread and cups will be hot. Cool bread bowls upright on wire rack.


Oatmeal Biscuits

2 cups Bisquick® mix
2/3 cup milk
1/2 cup quick-cooking oats

Heat oven to 450ºF. Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Bake about 8 minutes or until golden brown.


Cranberry-Maple Nut Scones

2 1/2 cups Original Bisquick® mix
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup maple-flavored syrup
3 tablespoons packed brown sugar
3 tablespoons milk
1 egg Maple Glaze (See Below)

Heat oven to 425ºF. Grease cookie sheet. Mix all ingredients except Maple Glaze until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick.) Cut into 8 wedges but do not separate. Bake 11 to 13 minutes or until golden brown. Carefully separate wedges. Drizzle with glaze. Serve warm.

Maple Glaze:
1/2 cup powdered sugar
2 teaspoons milk
1 teaspoon maple-flavored syrup

Beat all ingredients until smooth.


Lemon-Filled Fresh Ginger Scones

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/3 cup firm butter or margarine
2/3 cup buttermilk (fresh or made from evaporated milk)
1 tablespoon grated gingerroot
1/2 cup lemon curd (from jar or can)
Coarse or granulated sugar, if desired

Heat oven to 400°F. Lightly grease cookie sheet. Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball. Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd). Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.


Cinnamon-Raisin Biscuits

2 cups Original Bisquick® mix
1/2 cup milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon ground cinnamon

Heat oven to 425°F. Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake 10 to 12 minutes or until golden brown.


Cranberry-Walnut Biscuits

2 1/4 cups Bisquick® mix
2/3 cup milk (fresh, canned, or powdered)
1/2 cup chopped dried cranberries
1/2 cup chopped walnuts
2 tablespoons sugar

Heat oven to 450ºF. Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve warm.


Cornmeal Pie

4 Tablespoons chicken bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup cornmeal
2 Tablespoons butter

Mix bouillon and 2 cups of water. In dutch oven, combine the broth, salt, pepper, and nutmeg. Bring to boil. Add the corn meal in a very slow stream, whisking constantly. Cover and cook over low heat, whisking now and then for 15 minutes. Pour Into a greased 10" dutch oven and smooth the top. Cover and chill for at least 30 minutes or up to 12 hours. Bake on high heat for 25 minutes. Cut into wedges and serve hot.
Variation: Add Grated cheese during the last 10 minutes.


Gingerbread Bisquick

1/4 cup water
1/4 cup molasses
1 egg yolk (or half egg)
2 tbs sugar
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 cup Bisquick

Combine Bisquick, sugar, and spices. Combine water, egg, and molasses. Stir half of water, egg, molasses mixture into the Bisquick mixture and beat 2 minutes. Add remainder and beat 1 minute more. Pour into greased and floured 4x6 pan and bake at 350 degrees, F. for about 40 minutes. (Or bake in a waffle iron for gingerbread waffles.) Top with whipped cream and chopped bananas for something special. Serves 6.


Pesto Appetizer Squares

4 cups Original Bisquick® mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce

Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches. Stir together all ingredients except marinara sauce. Spread in pan. Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.


Chili Cheese Bread

2 pkgs. "JIFFY" Pizza Crust Mix
1 Tbsp. chili powder
1/2 cup warm tomato juice
1/2 cup warm water
2 cups finely shredded sharp cheddar cheese (or equivalent of your choice)

Preheat oven to 375°. Lightly grease a cookie sheet. Combine all ingredients together and let stand in bowl for approximately 10 minutes. Place on a lightly floured surface and knead three (3) times. Form a loaf and bake for 25 - 30 minutes, until golden brown. (Yield: Approx 12 Slices)

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Dec 15, 2008 7:20 pm 
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Location: Florida, USA
Onion Gravy

3 cups water
1 envelope Lipton onion or beefy onion recipe soup mix
4 to 6 tablespoons all-purpose flour (depending on consistency desired)

In medium saucepan, bring 2 cups water to boil. Stir in Lipton onion recipe soup mix; simmer covered 10 minutes. Stir in flour blended with remaining water. Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes. Makes about 3 cups gravy. Microwave: In 1 1/2-quart casserole, heat 2 cups water at HIGH (100%) 5 minutes. Stir in Lipton soup mix; heat, covered, 4 minutes. Add flour blended with remaining water. Heat, stirring occasionally, 7 minutes or until gravy is thickened.


Souper Gravy

1 (10 1/2 ounce) can condensed cream of celery, chicken,
mushroom or golden mushroom
1/4 to 1/3 cup water
2 to 4 tablespoons drippings or butter

When preparing gravy for roast or fried meat, remove meat from pan and pour off and measure drippings. Pour can of soup into pan; stir well to loosen browned bits. Blend in water and drippings for thickness desired. Heat, stirring often. Makes about 1 1/2 cups gravy.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Dec 15, 2008 7:21 pm 
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Location: Florida, USA
Apple Cider Syrup

1/2 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons margarine

Stir sugar, cornstarch, and cinnamon in a small saucepan. Add apple juice and lemon juice. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat and stir in the margarine until melted. Serve in a lidded pitcher. Makes about 1 1/3 cups.


Apple Juice Syrup

1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups apple juice
2 tablespoons lemon juice
1/2 cup butter

Mix sugar, cornstarch, cinnamon and nutmeg in a saucepan. Stir in apple juice and lemon juice. Heat to boiling, stirring constantly. Boil for one minute. Blend in butter. Serve warm over apple pancakes. Top with sour cream.


Apricot Honey Syrup

1/2 pound dried apricots
3 cups honey
3 cups simple sugar syrup

Soak the apricots in water overnight. Drain off water. Purée apricots. Add honey and syrup. Store in refrigerator. Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.

Simple Sugar Syrup
4 cups sugar to 2 cups water. Bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.

Yields 1 to 1 1/2 quarts.


Buttermilk Syrup

1 teaspoon light Karo® syrup
3/4 cup buttermilk
1/4 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon baking soda
1/8 cup margarine

Blend all ingredients and boil for 5 minutes. Use a large kettle as it tends to foam. Yields 1 cup syrup. Commonly used as a pancake syrup.


Cherry Syrup

1 (14 ounce) can cherries
1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon almond extract

Combine cherries, sugar, and corn syrup in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract.


Cherry Syrup for Cherry Coke

1 regular package cherry flavor Kool-Aid
1 1/2 cups water
1/2 cup granulated sugar

Stir together and keep refrigerated. To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke.


Chocolate Syrup

1 cup cocoa powder
3/4 cup granulated sugar
3/4 cup light corn syrup
1 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract

Combine all ingredients, except vanilla extract. Cook over medium heat, stirring constantly. Bring to a boil and boil for 3 minutes. Remove from heat and add vanilla extract. Refrigerate. Makes about 1 pint.


Fruity Pancake Syrup

1/2 cup butter or margarine
1/2 cup honey
1/2 cup raspberry, apricot or strawberry
preserves or orange marmalade

Melt margarine in a heavy saucepan. Stir in honey and preserves or marmalade. Heat, stirring constantly, until mixture boils. Serve hot over pancakes.


Gelatin Syrup

1 small box raspberry, cherry, strawberry
or your favorite flavor gelatin
1 cup boiling water
4 cups white corn syrup

Dissolve gelatin in boiling water. Stir into corn syrup. Use over pancakes, waffles, fried mush or fritters.


Lemon Ginger Syrup

1 cup favorite pancake syrup
2 tablespoons lemon juice
1/2 to 3/4 teaspoon powdered ginger

In a microwave safe container, mix syrup, lemon juice, and powdered ginger. Microwave at 70% power for 1 minute or longer, until hot. Pour over pancakes.


Vanilla Syrup

1 1/2 cups water
1 1/2 cups granulated sugar
1/8 teaspoon salt
2 tablespoons vanilla extract

In a large saucepan over medium-high heat, bring water, sugar and salt to a boil, stirring occasionally until sugar is dissolved. Boil until mixture becomes thick and syrupy, about three to five minutes. Remove from heat. Stir in vanilla extract and cool. Pour into attractive bottles to give as gifts. Great over ice cream and pancakes.


Vanilla Cordial (Extract)

4 - 5 vanilla beans (5-6 inches long)
1 quart vodka
1 cup sugar
1/2 cup water
1 vanilla bean for packaging

Cut each vanilla bean into 4 pieces. Split each section lengthwise with a sharp knife. Put the pieces into a clean dry bottle that has a tight cap. Add the vodka, cap the bottle, shake well. Store the bottle in a place where you'll remember to shake it every few days. Let it steep 2 -3 weeks and shake it several times a week. Filter the extract into a clean bottle by using a funnel and a coffee filter. Make a sugar syrup by boiling the sugar and water together until the sugar is completely dissolved (2-3 min). Cool completely. Add the sugar syrup to the bottled extract and shake well. Add the reserved bean and cap tightly. For best results the extract should be allowed to mature for 1 month before using.


Homemade Vanilla Extract

8 split vanilla beans, cut 1" long
1 quart cognac (or vodka works well)

Place vanilla beans and cognac into a jar and tightly seal. Let stand in a cool dark place for 1 month. Shake bottle gently from time to time. Pour liquid through a cheese-cloth lined sieve into a clean bottle. Seal tightly and store in a cool dark place.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Dec 15, 2008 7:23 pm 
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Brown Sugar

2 tablespoon molasses
1 cup granulated sugar

Add molasses to sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.


WORCESTERSHIRE SAUCE

2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated

Combine the oil, onions and jalapenos in a large stockpot over a
high heat. Saute for 2 to 3 minutes or until slightly soft. Add
the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn
syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers
instructions.


Heinz 57-Style Steak Sauce

1/2 cup raisins
2/3 cup ketchup
1 tsp chili powder
1 tsp seasoned salt
4 oz applesauce
2 Tbsp bottled Italian Dressing

Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.



Catsup

1 gallon tomato juice
3 to 4 cups vinegar
3 cups granulated sugar
2 tablespoons salt
1 teaspoon black pepper
1/4 teaspoon red cayenne pepper (optional)
1 teaspoon cloves
4 teaspoons cinnamon

Place in large heavy kettle. Tie cloves and cinnamon in a cloth bag and add to juice. Cook over high heat until mixture begins to boil. Lower heat, but keep boiling. Cook until consistency of catsup. Place in jars and seal. Bring to boil in a canner, and process about 15 minutes.


Ketchup
Yield: 2 1/2 cups

1 (12 ounce) can tomato paste
1/2 cup vinegar
1/2 cup water
1/2 teaspoon salt
1 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1/2 teaspoon mustard

Combine ingredients and store in refrigerator.


Heinz Ketchup

1 (6 ounce) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove pan from heat and cover until cool. Chill and store in a covered container.


Apple Ketchup
12 large, firm, tart apples, peeled, quartered and cored
1 cup (1/4 liter) sugar
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground cloves
1 tsp (5 ml) dry mustard
2 onions, finely chopped
2 cups (1/2 liter) white vinegar
2 teaspoons (10 ml) ground cinnamon
1 tablespoon (15 ml) salt
1/2 cup (125 ml) freshly grated horseradish

Place the apples in an enameled, tinned or stainless steel pan, cover with
water, and cook slowly, without a lid, until the apples are soft and the
water has almost completely evaporated, about 30 minutes. Rub the apples
through a sieve or a food mill. Add all of the other ingredients; heat to
boiling, then reduce heat to low and simmer for an hour. Put in jars and
process or place in plastic containers with tight fitting lids and keep
refrigerated. Makes about 2 pints (1 liter).


Blackberry Ketchup

4 lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
2 lb (1 kg) brown sugar
2 cups (1/2 liter) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) ground allspice

Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice. When all is soft, put into jars and cover. Process.
Makes about 5 pints (2 1/2 liters).


Lemon Ketchup

6 lemons, peeled
1/3 cup (75 ml) salt
3 tablespoons (45 ml) shallots, finely chopped
1 garlic clove, finely chopped
3 1/2 tablespoons (17 ml) ground mace
1 teaspoon (5 ml) whole cloves, crushed
2 tablespoons (30 ml) ground ginger
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) freshly grated horseradish
3 1/2 cups (825 ml) white vinegar

Cut off a piece from both ends of each lemon and rub in the salt. Rub the
outsides of the lemons with salt. Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger. Add the
horseradish.

Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons. Cover lightly and when cold, close the jar
tightly. Refrigerate. Strain after six months, or after 12 months. The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).

Variation: Pack a few slices of ripe tomato in each jar.


Old-fashioned Tomato Ketchup

33 lb (15 kg) tomatoes, slice (about 15 quarts)
1/2 cup (125 ml) salt
3/4 cup (175 ml) ground black pepper
1/3 cup (75 ml) cinnamon
2 tablespoons (30 ml) ground cloves)
1 tablespoon (15 ml) cayenne pepper
2/3 cup (150 ml) sugar
4 quarts (4 liters) vinegar

Stew the tomatoes in their own juices until soft and rub through a fine
sieve. Boil the pulp and juice down to the consistency of apple butter,
stirring steadily to prevent burning. Mix the spices and sugar with the
vinegar, and add to the tomatoes. Boil up twice, then bottle. Process.
Makes about 22 pints (11 liters).


Wild Plum Ketchup

10 lb (4 1/2 kg) plums, stemmed (about 7 1/2 quarts)
10 cups (2 1/2 liters) sugar
1 quart (1 liter) white vinegar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) grated nutmeg
1/2 teaspoon (2 ml) ground cloves

Add the sugar to the plums, and place them in an enameled or stainless-steel
pan over medium heat. Cover. After 30 minutes, increase the heat and stir
the plum-sugar mixture. Break some of the plums with a wooden spoon.

Continue cooking, stirring the mixture occasionally, so that it does not
stick to the pan. In 15 minutes, all of the plums should be cooked through
and mashed. Remove from heat and cool.

Mash the mixture with a wooden spoon. Put the mashed pulp through a fine
sieve, and continue mashing until all of the liquid and some of the pulp
go through. Discard the pits and the skins. There should be about 4
quarts of liquid. Boil the vinegar together with the spices for a few
minutes. Add the vinegar-spice mixture to the plum liquid, then boil
vigorously, stirring constantly, for 15 minutes, or until the liquid has
reduced to 4 quarts again. Pour into bottles or jars. Process.
Makes 8 pints (4 liters).


English Ketchup

6 lbs (3 kg) mushrooms, broken into pieces (about 7 1/2 quarts)
1 cup (1/4 liter) salt
2 1/2 cups (625 ml) vinegar
20 salt anchovies
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground cloves
1 tablespoon (15 ml) pepper
1 slice fresh ginger
1 1/2 cups (375 ml) shallots, sliced

Mix the mushrooms with the salt in a blow, cover and let them stand for
nine days, stirring once or twice a day. Put them into a stoneware crock,
cover tightly, and set hte crock in a pan of water. Cook over low heat
for three hours. Strain the mushrooms through a sieve into a pot, and add
the remaining ingredients to the juice -- the proportions given for 5 cups
of mushroom liquid. Keeping the pot covered, boil together over low heat
until the liquid is areduced by half, then strain it through a jelly bag.
Bottle the ketchup and cover. Process. Makes about 2 1/2 pints (1 1/4 liter).


Prince of Wales Ketchup

2 1/2 cups (625 ml) elderberry vinegar
To make the elderberry vinegar, place 2 cups (1/2 liter) of
stemmed elderberries in an ovenproof dish. Cover with vinegar.
Cook in a 300F (150C) oven for 1 1/2 hours, or until the berries
burst. Let the mixture stand overnight, then strain through
a jelly bag.
5 salt anchovies
3 tablespoons (45 ml) shallots, thinkly sliced
1 teaspoon (5 ml) whole cloves
1 teaspoon (5 ml) ground mace
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) grated nutmeg

Place all the ingredients in an enameled or stainless-steel pan. Bring to
a boil. Simmer gently, until the anchovies are broken up, about 20 minutes.
Let cool; strain and bottle. Cork tightly. Refrigerate. Leave for two
weeks before opening. the ketchup will keep for about six months.
Makes about 1 pint (1/2 liter).


Oyster Ketchup

16 live oysters, shucked, the liquor reserved
2 1/2 cups (625 ml) dry sherry
2 tablespoons (30 ml) salt
1/2 teaspoon (2 ml) ground mace
1/4 teaspoon (1 ml) cayenne pepper
1 tablespoon (15 ml) brandy (optional)

Pound the oysters in a mortar, and add the oyster liquor and the sherry.
Bring the mixture to a boil, then add the salt, mace and cayeene pepper.
Boil up again, skim, then strain through a sieve. Stir in the brandy.
Put in jars and cover. The ketchup will keep for 6 weeks, if refrigerated.
Makes about 2 1/2 pints (1 1/2 liters).

Variation: Use mussels instead of oysters. A pounded anchovy or two may
also be added.


Lobster Ketchup

1 3 lb (1 1/2 kg) female lobster, boiled in water to cover for 10 minutes,
drained, body shell cut lengthwise in half, claws cracked with a mallet
6 salt anchovies
1 1/4 cups (300 ml) sherry or Madeira
1 teaspoon (5 ml) cayenne pepper
2/3 cup (150 ml) chili or shallot vinegar
3 1/2 cups (875 ml) shallot wine
black peppercorns

Pick out all the lobster meat and pound the coral (roe) with the anchovy
fillets in a mortar. When completely bruised, add the lobster meat;
pound and moisten it wtih the remaining ingredients. Mix well, and put
the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns
into each jar. Close tightly. Refrigerated, the ketchup will keep for
up to two months.

Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup
(1/4 liter) of melted butter as a sauce for fish dishes. For chili
vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping
eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for
three weeks; shallot wine by steeping the shallots in dry white wine.


Walnut Ketchup

24 green walnuts
3/4 cup (175 ml) salt
5 cups (1 1/4 liter) water
2 quarts (2 liters) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground mace
12 garlic cloves

Put the walnuts and salt into the water and leave them for nine days. Remove
the walnuts from the brine and pound them in a mortar. Combine the walnuts
and vinegar and leave them for a week, stirring every day.

Strain the mixture through a muslin bag, squeezing to extract all the liquor.
To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain
and then bottle it. Cover and process. Makes about 3 pints (1 1/2 liters).


Cranberry Ketchup
>from Helen Witty's Fancy Pantry

This is less sweet than tomato ketchup, but can substitute
for it in any role. The cranberry flavor makes it the best
condiment ever for a turkey sandwich, but it also makes a
lovely blushing pink dressing for chicken salad.

1 1/2 C chopped onions
4 C water
zest of an orange
8 C cranberries, fresh or frozen
1 C cider vinegar
1 C packed brown sugar, or more if needed
1 C light corn syrup
1 1/2t salt
1 1/2t cinnamon
1 1/2t ground allspice
1 t ground ginger
1/4 t ground cloves

Combine onion, water and orange zest in a preserving pan.
Bring to a boil and simmer, covered until the onion pieces
are translucent, about 10 minutes.
Add the cranberries and bring the mixture to a boil;
partially cover the pan and cook, stirring occasionally,
until the berries are soft, about 10 minutes.
Puree the mixture and return it to the rinsed out pan.
Add the remaining ingredients. Bring the ketchup to a boil
over medium high heat and boil, stirring constantly, until
it is thick, about 3-5 minutes. If the ketchup becomes too
thick, thin it with a little extra vinegar and water. Taste
the ketchup and add a little more sugar and/or salt if
desired.
Reheat the ketchup to boiling and ladle it into hot jars,
leaving a 1/4 inch of headspace. Adjust lids and process
15 minutes in a boiling waterbath. The ketchup will be ready
to serve in a few days, but will continue to mellow for a few
weeks.


Hot-Smokey Catsup

5 pounds ripe tomatoes, coarsely chopped (or 3 28 oz. cans crushed
tomatoes)
1 large onion, finely chopped
1 large poblano chili finely chopped
2 jalapeno chilies coarsely chopped
2 dried or canned chipotle chilies
1/2 c. cider vinegar
1 c. (packed) brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1/4 tsp. cayenne
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in a large nonreactive pot and bring to a boil
over medium heat. Reduce heat and simmer 1 1/2 hours, stirring
occasionally until vegetables are soft and sauce is reduced by 1/4. Puree
in food processor. Strain through a sieve into a clean pot (I skipped
this direction since I liked the consistency it was at that point). Bring
to a boil over medium-low heat and simmer (partially covered to prevent
splatters) for 1 hour or until quite thick and dark brownish red. Store
in refrigerator for up to 1 month. Freeze for longer storage.


Homemade Tomato Ketchup
3 tablespoons olive oil
3 cups onion -- coarsely chopped
3 cloves garlic -- minced
3 pounds ripe plum tomatoes -- coarsely chopped
1/3 cup white vinegar
1/2 cup dark corn syrup
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon mustard seed
1/2 teaspoon celery seed
1 tablespoon salt
2 teaspoons fresh ground black pepper

In a large heavy pot heat olive oil, over moderate heat, add onion
and saute, stirring occasionally, until golden brown, about 8 - 10
minutes. Add garlic and cook another minute. Add tomatoes, vinegar,
corn syrup, cloves, allspice, mustard seed, celery seed, salt and
pepper, stirring to combine.

Bring mixture to a boil, reduce heat, and simmer, stirring
occasionally, for 1 hour. Pass mixture through a food mill then
return to pot.

Bring mixture back to a boil, reduce heat and simmer, stirring
occasionally, until very thick, about 45 minutes.

Allow ketchup to cool. ketchup can be store in sterilized jars and
kept indefinitely.


Quick and easy ketchup
5 1/2 oz can tomato paste
1/2 cup white vinegar
1/4 cup white sugar
3/4 tsp onion powder
3/4 tsp table salt
1/8 ground cloves

Stir all ingredients together well in saucepan. Stir on medium
heat until it comes to a boil. Pour into hot serilized half pint
jar to within 1/4 inch of top. Place sterilized metal lid on jar
and screw metal band on securely. For added assureance against
spoilage, you may choose to process in boiling water bath for 30
minutes if planning to store on shelf. Or refrigerate immediately.
Makes 1/2 pint


Roasted Red Pepper Catsup
7 oz. jar roasted red peppers (not packed in oil)
2 tbsps. tomato paste
2 tsps. balsamic vinegar
1 tsp. sugar
1/2 tsp. dried Italian seasonings
dash of hot sauce (your favorite)

In a blender blend roasted red peppers . Cover and blend until
finely chopped. Add. tomato paste balsamic vinegar sugar Italian
seasonings and a dash of hot sauce. Cover and blend until smooth.
Cover and refrigerate for up to 1 week. Great on turkey or chicken
burgers. Makes about 2/3 cup


Sweet and Tart Cherry Ketchup
2 lbs sweet cherries, stemmed and pitted
1 cup red wine vinegar of at least 5% acidity
2 T sweet red wine or grape juice
1/2 lb brown sugar
1/4 tsp salt
1/4 tsp ground mace
1 tsp mustard seed
1 dried chile pod
1/2 tsp green peppercorns
1/2 tsp whole allspice
1 nutmeg, cracked (tap carefully with a small hammer)

Combine in a large pot the cherries, vinegar, wine, sugar, salt,
and mace. Tie the remaining ingredients in several layers of
cheesecloth; add this to the pot, and cover it. Bring the mixture
to a boil over hight heat, then reduce the heat and simmer util
the cherries soften--10 to 15 minutes.

With a slotted spoon, transfer the cherries to a fine sieve and
push them through, or to a food processor or blender and puree
them. Return the pureed cherries to the pot with the cooking liquid
and tied spices. Continue simmering until ketchup thickens--about
1 hour. Remove spices.

Ladle the ketchup into three sterilized, still-hot half-pint jars.
Wipe rims and cap immediately with still-hot lids, plus rings, and
process 15 minutes in a boiling water bath.

Makes 3 cups.


Peach Ketchup
5 lbs ripe peaches, peeled, pitted and chopped
2 1/2 cups champagne or other white wine vinegar of 5% acidity
1 tsp. salt
1 lb brown sugar
1 small vanilla bean
2 2-inch strips orange zest
1 tsp mustard seed
1 cinnamon stick
1 1/2-inch slice peeled ginger root
1 tsp whole cloves
1 nutmeg, cracked (tap carefully with a small hammer)
1 tsp juniper berries

Combine the chopped peaches, vinegar, salt, and brown sugar in a
4 quart pot. Tie the remaining ingredients in several layers of
cheesecloth and add this to the pot. Over high heat, bring the
ingredients to a boil. Reduce the heat to medium, cover, and simmer
until the peaches are extremely soft--about 30 minutes.

With a slotted spoon, transfer the peaches to a fine sieve and push
them through, or put in a blender or food processor and puree them.
Return the pureed peaches to the pot with the cooking liquid and
tied spices. Simmer the mixture, uncovered until quite thick--about
1 hour. Remove the tied spices and the froth from the top, using
a shallow spoon.

Ladle the ketchup into five or six sterilized, still-hot half-pint
jars. Wipe rims and cap immediately with still-hot lids, plus
rings. Process in a boiling water bathfor 15 minutes. Makes 5 to
6 cups


Mushroom Ketchup
4 pounds mushrooms, preferably crimini
7 tbsp coarse salt

1 cup red wine vinegar
2/3 cup cider vinegar
1 medium red onion, finely chopped
1 clove garlic, finely chopped
1/2 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground mace or nutmeg

Wipe mushrooms clean and chop coarsely on a large baking sheet
(with rim) lined with several layers of wax paper. Spread out and
sprinkle with salt.

Cover and refrigerate, stirring and squeezing with your hands
occasionally, for 2 to 3 days. Drain the mushrooms and rinse well,
discarding the liquid. Combine into a large nonreactive saucepan
with vinegars, onion, garlic and spices.

Bring to a boil, reduce the heat, and simmer, uncovered, stirring
often, until very fragrant and flavorful, about 30 minutes. Strain
into a clean saucepan, pressing out all the liquid. Bring to a
simmer, then strain through a dampened cloth. Can while hot, or
let cool, then cover and refrigerate for up to 1 month.


Blueberry Ketchup
Yield: 3 cups

2 T vegetable oil
1 lg garlic clove, crushed
1 T mince fresh ginger
1 onion, finely chopped
2 pt blueberries
1 c fresh tomato, peeled, seeded and chopped
2 lg purple plums, pitted and chopped
1/4 c dark brown sugar, firmly packed
1 T blueberry or raspberry vinegar
1 T fresh lemon juice
zest of 1 lemon, cut into julienne strips
1 dried chili pepper, crumbled
1 t ground cinnamon
1 t ground cardamom
1 t ground coriander
1 t salt
1 t freshly ground mixed peppercorns, white, green red and black

Heat the oil in a heavy-bottomed saucepan (two quart or larger).
Add the garlic and ginger and cook over low heat for two minutes.
Add the onion and cook until soft and transparent, stirring often.
Add the blueberries, tomato, plums, brown sugar, vinegar, lemon
juice and zest, chili pepper, spices, salt and pepper, stirring
well. Cook over medium heat until the mixture begins to simmer.
Reduce the heat and keep simmering gently for 30 minutes. Remove
from the heat. Let the mixture cool slightly, then puree in a food
processor or blender. Return the puree to the pan and heat, bringing
the mixture to a simmer. Cook until thick, about 1 hour. Pour into
two sterile pint jars or containers. Cover and let cool. Store in
the refrigerator for up to four weeks or freeze.



Confectioners' Sugar

1 cup granulated sugar
1 tablespoon cornstarch

Blend sugar on highest speed of blender for two minutes. Add cornstarch to keep from packing. Store in an airtight container.


Dijon-Style Mustard

2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind mustard seed to a fine consistency. Mix ground mustard with dry mustard powder and water in a small bowl. Cover with plastic wrap, and set aside overnight. Combine mustards with wine, vinegar, salt and turmeric in a blender or mini food processor. Purée until smooth. You can use mustard immediately. It will keep up to 3 months in the refrigerator.


Can You Tell the Difference Fresh Garlic Butter

1 lb or so of Margarine substitute
1 Head of Garlic, minced
Salt
Ground Black Pepper

Let “butter” stand at room temperature until soft, if you have stored it in the fridge. Meanwhile, clean and mince an entire head of garlic. Put the “butter” and the garlic into a mixing bowl. Season with salt and pepper. Blend well with the back of a spoon or a rigid spatula. You can also half, quarter, etc. this recipe quite easily depending on the amount of garlic “butter” you want. If you don’t have fresh garlic, try reconstituting dried, minced garlic … which you can get in bulk from places like SAMs and Costco. I used fresh simply because I had it on hand. Another variation would be to roast a head of garlic and then use that to make the garlic “butter.”


Molasses Mustard

1/2 cup dry mustard
4 tablespoons beer
2 tablespoons unsulphured dark molasses
2 tablespoons cider vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon ground cloves

Place all ingredients in a small bowl. Mix them together well, cover, and refrigerate. Let the mustard mellow at least 24 hours. It keeps indefinitely.


Mustard

1/3 cup sifted flour
1/2 cup granulated sugar
1 tablespoon salt
3/4 cup dry mustard
1 1/2 cups white vinegar

Blend dry ingredients. Add vinegar and blend well. Store in a 20-ounce airtight container.


Traditional Hummus

1–14oz Can Chickpeas/Garbonza Beans
1/4 cup Tahini (Sesame seed paste found in international section at grocery store)
1–4 Cloves of garlic,peeled
1/2 Tbsp Soy Sauce
1 TBSP Lemon Juice

Open can of beans and drain liquid into a cup. Pour beans into a food processor. Throw in Tahini, Garlic, Soy Sauce and Lemon juice. Process into a paste. Add a little of the reserved bean juice if mixture is too thick.


Spicy BBQ Bean Dip

Serve with crackers, cut raw vegetables, or chips for dipping.

1 can (15 ounces) no salt added beans, red, white or black, drained and rinsed
1/3 cup bottled barbecue sauce
1 to 2 tablespoons hot pepper sauce, to taste
2 teaspoons apple cider vinegar
Salt to taste*

Combine everything in the work-bowl of a food processor and process in pulses until smooth. Servings: 6


Spicy Pineapple-Raisin Salsa

1 can (20 ounces) crushed pineapple, drained
1 jar (16 ounces) medium or hot chunky salsa
1 teaspoon finely chopped fresh ginger
1 teaspoon packed brown sugar
1/4 cup seedless or golden raisins

Combine the pineapple, salsa, ginger and brown sugar in microwave-safe bowl. Cover and microwave on medium power (50%) for 5 minutes or until hot. Stir in the raisins and chill in the refrigerator for at least 1 hour.


Milk Gravy

1 cup powdered milk, mixed with 3 cups water
1 tablespoon margarine
3 heaping tablespoons flour
1/2 teaspoon salt

Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth.


Homemade Rosemary Vinegar
sprigs of fresh rosemary about 7 to 8 inches
rind of 1/2 orange, peeled in a long then strip, without white membrane
2 whole black peppercorns
2 small fresh or canned grapes
White wine vinegar to fill the pint jar

Combine ingredients in a 1 pint glass jar with plastic lid or metal
lid lined with plastic wrap. Keep in warm place for 2 weeks, strain.
Use for fruit salads.

To make a pretty gift of your vinegar, wind the strip of orange
rind around a skewer or a pencil and leave it to dry overnight
before adding to vinegar.


Homemade Vinegar
2 cups raspberry juice
1/2 cup sugar
2 cups vinegar
Fresh sprig of dill

Bring juice and sugar to a boil and continue for 1 minute. Remove
from heat and add vinegar. Pour into tall, glass vinegar receptacles
that have corks as lids (metal lids cause a reaction with the
vinegar). Put a fresh and clean sprig of dill into bottle before
sealing. Ready after 2 weeks.


Spicy Vinegar
1 pint of vinegar
1/4 cup of sugar
1/2 tablespoon of cinnamon
1/2 teaspoon of allspice
1/2 tablespoon of mustard
1/2 teaspoon of cloves
1/2 teaspoon of salt
2 tablespoons of grated horseradish
1 tablespoon of celery seed

Combine all the ingredients and bring to the boil. Pour over pickles or
sliced, cooked beetroots.

Hot pepper vinegar

Add 1/2 ounce of cayenne pepper to 1 pint of vinegar. Shake every other day
for 2 weeks. Strain before using.

Celery Vinegar

1/2 teaspoon of salt
1 cup of chopped celery
1 pint of vinegar

Boil for 3 minutes and seal it in a glass jar for 3 weeks. Strain and use.


Raspberry Vinegar
Cover wild berries with vinegar adnd let stand overnight
In the morning, squeeze out the juice. To each pint of juice
add a pint of granulated sugar. Boil 10 minutes, then seal
in bottles. When serving, add about 3 teaspoon to a glass
of water. This makes a nice summer drink.

- I do not "squeeze out" the juice. I drip it thoroughtly
through a plastic sieave. (Combine with the remaining
berries, 2 onions, 1 green pepper, 1 green apple, all
chopped fine, 1 teaspoon each of salt, cayenne pepper,
mace and cinnamon, and 1 cup sugar for each pint of the
mixed fruit, and boil gently 20 minutes. Bottle, and seal with
parowax;
- 2 tablespoons makes for a more satisfactory beverage
than the suggested 3 teaspoons
- soda water, or half do soda and half water, produces
a relly zippy mixture.

I have tried both the vinegar and the chutney. The vinegar
is fine but the chutney really should sit about six weeks
before it is tried so I cannot yet make any claims for
its quality.


Red Raspberry Vinegar


Put in a large glazed or stainless steel bowl
6 quarts red raspberries
Cover them with
1 quart wine vinegar

Let stand in a cool place for about 20 hours. Then strain. Measure the liquid into an enamel or stainless steel bowl or pan and add an equal quantity of sugar
Bring to a boil and simmer 10 mins.
Cool and store in tightly lidded sterile jars.

I have not tried w this recipe. However, the raspberry
vinegar one usually purchases in the store is made
with red wine vinegar so this may produce a more
familiar flavour.



Raspberry vinegar

2 to 2 1/2 cups fresh raspberries, lightly mashed
(frozen berries can be used, but if they are presweetened, do not
add the additional honey or sugar)
2 tbsp honey or sugar
2 cups red wine vinegar

Combine all ingredients in the top of a non-aluminum double boiler.
Place over boiling water, turn down the heat, and cook over barely
simmering water, uncovered, for 10 minutes.

Place in a large screw-top jar and store for 3 weeks, then strain,
pressing on the berries to extract the juice. If the vinegar is too
cloudy for your tastes, run it through a coffee filter. Pour into
sterilized bottles, adding a few berries for decoration, if you wish.

Tarragon Vinegar

4 large sprigs tarragon
2 cups white wine or champagne vinegar

Place washed herb sprigs in a clean bottle or jar and pour vinegar
over then. Close jar and store in a cool, dark place for several
weeks. Strain vinegar into sterile bottle(s), adding additional
tarragon sprigs for decoration.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
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Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Jan 15, 2009 4:05 pm 
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Location: Florida, USA
BUTTER RECIPES

Margarine Substitute using powdered milk

roughly 1/2 cup powdered milk
roughly 1 1/2 cups of chosen cooking oil
2/3 cups of water
couple of drops of yellow food coloring if desired

Mix water and food coloring with powdered milk until completely dissolved. Drizzle the cooking oil into the milk/water mixture and whisk as you drizzle. You need a nice, even incorporation of the oil. If your mixture is still too soft for your preference, you can mix in a little additional powdered milk. You can also add just a little bit of salt if you desire.


How to make butter go further

You can’t use this for baking, but if you are trying to come up with a way to make your butter go further for spreading then you might want to try this.
For every cup of butter, mix it with 1/2 cup of olive oil.
Another variation is for every cup of butter, mix with with 1/2 cup olive oil and 1/2 cup flaxseed oil.
I prefer the flavor of just using the butter and olive oil, but the flaxseed is supposed to have the essential omega fats for brain function.


Peach Honey Butter

Use as a topping for pancakes, French toast, chicken or pork.

3/4 cup butter or your substitute/alternative already made up
1 (16 ounce) can unsweetened peach halves
1 teaspoon ground cinnamon
2 tablespoons honey

Drain peaches and place into a large bowl (save peach nectar to drink or to replace water in a bread recipe). Add honey and cinnamon. Mash to the consistency of chunky applesauce. Cut into the butter until all is well-mixed.


CHEESE RECIPES

Someone was asking me on one of the threads about what I’m going to do for cheese. I’m trying various things as I haven’t found a good source for traditional cheese that doesn’t need refrigeration. Some of the options that I’m going to use:

Velvetta cheese product (I’ll buy small boxes so that I don’t have to worry about refrigeration. I family of 7 can go through a lot of cheese)

Cheez Whiz cheese product that comes in a jar. (Similar to Velveeta but is already kind of “melt-y.”)

Powdered cheese (I’ll get this a couple of ways. I’m going to buy a #10 can of it through a bulk food vendor. I’ll buy inexpensive mac-n-cheese dinners, use the macaroni in pasta dishes and save the envelope of powdered cheese for something else.)

I’m going to try and make “Day Cheese” (I got the recipe from a Mexican tenant we have. I’ll share the recipe in the next post.)

Cheese/Salsa combinations (comes in a jar near where Salsa is sold in your grocery store)


HOW TO CAN CHEESE

While hard cheeses can be coated with paraffin, soft cheeses can be stored in jars. These instructions yield a product that is similar to “Cheese Whiz”. Why can cheese? Especially when you can buy products like cheese whiz already in the jar. Time may tell if we need to can our own cheese or not, until then, my motto is “Learn whatever you have opportunity to learn…”

1 (3 0z.) can evaporated milk
1 T. vinegar
1/2 tsp. salt 1 lb. Velveeta cheese or any processed cheese
1/2 tsp. dry mustard

Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.


Day Cheese”

Mix 2 2/3 cups of instant dried milk to about 4 cups of water in a double boiler. If it foams, skim it off or let it settle.

Turn on the oven and add a little bit of lemon juice or about 2 T. of vinegar.

Trick here is you have to keep stirring the milk to keep it from scorching. DO NOT bring to a boil, you want it just under a boil. Your milk should “curdle” so that you have a mostly clear liquid (whey) and a soft curd. If that isn’t happening try adding a little more lemon juice or another tablespoon of vinegar. Once it has curdled, turn the heat off and pour the stuff into a wire strainer. The whey will run off. There was a little bit of a language barrier between me and the lady giving me this recipe. She said that you could use the whey for other things … but she was talking so fast and using words I didn’t know, so you will have to look up that one on your own. <grin> Once the whey is drained off the curds, rinse with cold water to remove the last of the whey. Season with salt … or salt and pepper if desired. You can eat it “as is” or use it in pasta recipes.


Soft Cottage Cheese

1 1/2 cups non-instant dry milk
2 cups hot water
4-5 Tbls. white vinegar or fresh lemon juice

Blend water and dry milk powder and pour into Pam'd saucepan over low heat. Sprinkle vinegar or lemon juice slowly around edges while stirring, just until milk curdles, separating into curds and whey. Rinse in hot, then cold water, press out liquid, and salt if desired.


EGG RECIPES

I have to admit that the best pantry-type egg substitute that I have found to-date is powdered eggs that you buy in bulk. I got mine on-line from a provident living food supplier.

They come in two forms:

powdered whole eggs
powdered egg whites

Use them as replacements in regular recipes following the directions on the #10 can that they come in.


Another Egg Substitute

Found this on the WaltonFeed site. I’ve seen flaxseed in the flour section of our very ordinary grocery store. It was on the shelf next to the nutritional gluten that you can add to baked bread … top shelf and only a limited supply so you may have to look for it.

For each egg needed, place in blender: 1 Heaping Tablespoon of whole organic Flax seed, blended until it becomes a fine meal Add 1/4 cup cold water and blend 2–3 minutes until thickened and has the consistency of eggs Each 1/4 cup of Flax seed mixture will replace one egg in baking


MILK SUBSTITUTES AND HOW TO USE THEM

Buttermilk Substitute

1 cup water
1/3 cup powdered milk
1 Tbsp vinegar or lemon juice

Stir together and give the vinegar or lemon juice a moment or two to “sour” the milk.


How to Make Sour Cream from Evaporated Milk

To make SOUR CREAM, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.


Milk Gravy From Powdered Milk

1 cup powdered milk, mixed with 3 cups water
1 tablespoon margarine
3 heaping tablespoons flour
1/2 teaspoon salt

Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth.


Home Made Yogurt

3 3/4 cup tap water
1 2/3 cups instant non-fat dry milk powder
2 to 4 tablespoons plain store-bought yogurt (with active yogurt cultures)

Combine the water and dry milk powder. Heat it to 180 degress. Cool it to 110 degrees. Mix in the store bought yogurt. Incubate in a warm place for 4 to 8 hours. This is quite cryptic, for more detailed information, read on. Each cook develops her own way of preparing home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I’ve heard tell about it. Yogurt can also be cultured from store-bought yogurt which contains “active yogurt cultures” or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not. I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own yogurt as a starter too, but eventually it loses it’s power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I’ve had my best results this way. When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1 2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness. To begin, I get out my double boiler. I measure the water (3 3/4 cups) in the top of the double boiler and whisk in the powdered milk (1 2/3 cups). Then I put the lid on top and let it sit for several minutes over the bottom of the double boiler (which is filled with water), heating at medium high heat. Every now and then I check the milk. The water below the milk is boiling. When it looks like the milk is almost ready to boil, I take it off the stove. You can use a candy thermometer if you like. The temperature should be at least 180 degrees. The reason you heat the milk is to kill off any bacteria which could interfere with the yogurt starter. The few times I have made yogurt without heating the milk first, I wound up with runny yogurt. My best results come when I heat the milk first. You could heat the milk directly on the stove if you liked. I don’t do this because I have scorched the milk many times this way. Instead, I prefer my double boiler method. Next I take the top of the double boiler, containing the hot milk, out of the bottom, and set it on my washing machine to cool. The washing machine is metal, so it cools the pan down faster. The pan has to cool down to 110 degrees. This is when the bottom of the pan is comfortably warm when you place your hand on it. If the yogurt is too hot, it won’t work, the heat will kill the starter. While the milk is heating, I take out a large mouth quart size canning jar and place a frozen yogurt cube in it. By the time the milk is cooled down, the starter cube will be thawed. When the milk is cool enough, pour about 1/3 of it into the canning jar over the starter yogurt. Stir it up with a wire whisk or a fork to mix it up completely. The starter yogurt should be totally combined with the milk. Pour in the rest of the cooled milk and stir again. Put a lid on it and shake it up to make sure it is all liquified together. Now it is time to incubate the yogurt. I do this in my electric oven. I set the stove dial half way between off and two hundred degrees, or at approximately 100 degrees. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 4 and 8 hours, usually overnight, or while I’m out for the day. I take out the yogurt when it is thick and done. It works every time. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store. There are many other ways to incubate yogurt. It should rest undisturbed while it incubates. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don’t have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn’t then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren’t a problem because of the closed nature of the cooler. After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week. You may prepare more than one jar at a time if you like. I just included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop the yogurt out. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popsicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise. Learning to make yogurt is a trial and error process. Most people don’t have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.


Quick Soft Pressed Cheese

2 c. boiling water
1–1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3–4 T. fresh lemon juice

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles. Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½−1 t. salt after rinsing curds.


Santa Claus Milk

4 cups milk
1 (2-inch) stick cinnamon
3 to 4 whole cloves
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons cold milk
Ground nutmeg

Combine first three ingredients in a saucepan; cook over medium heat 15 minutes, stirring occasionally. Heat thoroughly, but do not boil. Remove and discard cinnamon and cloves. Combine sugar and cornstarch; add the 2 tablespoons cold milk, stirring mixture until smooth. Add cold milk mixture to hot milk mixture, stirring constantly. Cook 2 minutes, stirring constantly. Ladle into mugs, and sprinkle with nutmeg. Yields 4 cups.


Whipped evaporated milk

1 cup evaporated milk
2 Tbsp lemon juice

Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. Makes approximately 3 cups.


Egg Substitute 2

[Here’s another homemade egg substitute. Now I think this was original designed as an egg substitute for health reasons, but you could probably use it for eprep purposes.]

6 egg whites (or the equivalent from powdered egg whites)
1/4 c. instant nonfat dry milk powder
2 t. water
2 t. oil
1/4 ground turmeric

Combine all ingredients in blender and process for 30 seconds. Use immediately or refrigerate.
I’m not sure how much equals one egg, but would think that it would be similar to the measurements on the artificials liquid eggs that you can buy at the grocery store.


Milk Flabby

The result is a custard with a thick, gooey bottom layer and a thinner, milky top layer.

1 9-inch pie shell
1/2 cup all purpose flour
3/4 cup sugar
Pinch of salt
1 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, cut into small pieces
Ground cinnamon

Preheat oven to 400° F. Combine flour, sugar and salt in bottom of unbaked pie shell; mix thoroughly. Mix together the milk and vanilla; pour over flour mixture. Dot with butter pieces. Bake for 15 minutes. Using a spoon, gently mix filling to make sure flour mixture and milk have combined. Sprinkle with cinnamon. Reduce oven to 350°. Bake pie for an additional 15 minutes. Custard will look thin but will thicken as it cools.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Jan 15, 2009 4:06 pm 
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Location: Florida, USA
POPCORN RECIPES

Bayou Popcorn

3 tablespoons butter or margarine
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
12 cup popped corn

In a heavy saucepan, melt butter over medium heat. Stir in remaining ingredients except popcorn. Cook for 1 minute. Pour over popcorn, tossing to coat evenly. Serve at once.


Beefy Popcorn

1 (2 1/2 ounce) jar dried beef, finely chopped
1/2 cup butter
3 quarts unsalted popped popcorn

Cook dried beef in butter for about 3 minutes. If popcorn is not fresh, heat it in a 250 degree F oven. Pour beef and butter over popcorn and toss to mix. Serve immediately while still hot.


Cheesy Barbecue Popcorn

2 tablespoons melted butter
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped corn
1/4 cup grated Parmesan cheese

Combine butter and seasonings; mix in popcorn until well coated. Sprinkle with cheese; stir well. Makes 8 cups.


Chinese Popcorn Mix

8 cups unsalted popped corn
2 cups chow mein noodles
1 cups peanuts
3 tablespoons butter
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon ground ginger

Preheat oven to 250 degrees F. In a large shallow roasting pan, combine popcorn, chow mein noodles, and peanuts. Melt butter. Add sesame oil, soy sauce, lemon juice, and ginger. Pour over popcorn mixture; toss to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on paper towels to cool. Store in airtight container.


Pepperoncini Popcorn

3 ounces thinly sliced pepperoni, each slice cut in half
15 cups salted popped popcorn
1 cup toasted pumpkin seeds
2 teaspoons chili powder
1 teaspoon ground cumin

Serves 8. In 2 batches, microwave the pepperoni on HIGH on a paper towel-lined microwave-safe plate for 1 1/2 minutes or until crisp. Toss with popcorn, pumpkin seeds, chili powder and cumin.


Spicy Cheese Popcorn

1/4 cup butter or margarine, melted
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
8 cups popped corn
1/4 cup grated Parmesan cheese

Combine butter, paprika, chili powder, garlic salt and onion powder. Pour over popped corn; stir to coat popcorn evenly. Turn mixture onto baking sheet. Bake at 325 degrees F for 7 to 10 minutes, or until crispy; stir once. Sprinkle with cheese and toss to coat evenly. Let stand on baking sheet, stirring once or twice as mixture cools.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Jan 15, 2009 4:06 pm 
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SNACK RECIPES

Baked Mediterranean-Style Chips

2 tablespoons vegetable oil
1/2 teaspoon garlic salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
3 cups peeled root vegetables such as sweet or white
potatoes, parsnips or carrots (1 pound), sliced 1/4-inch thick

In a large bowl stir together the oil, garlic salt, thyme, oregano and pepper. Add vegetable slices and toss gently until well-coated. Arrange in a single layer on lightly greased baking sheets. Bake in a preheated 350 degree F oven for 20 to 25 minutes, or until crisp and light golden brown. Serve warm.


Caramel Apple Snack Mix

2 1/2 cups broken pretzel pieces
2 1/2 cups bite-size square rice cereal
2 cups apple-flavored round toasted oat cereal
1/2 cup sunflower kernels
1 (14 ounce) package caramels
1/4 cup water

Preheat oven to 250 degrees F. Grease a 10 1/2 x 15 1/2-inch jellyroll pan. In a large bowl, combine pretzels, cereals and sunflower kernels. Place caramels and water in small saucepan. Stirring frequently, cook over low heat until smooth. Pour caramel mixture over cereal mixture; stir until well coated. Spread mixture evenly in prepared jellyroll pan. Bake 1 hour, stirring every 15 minutes. Spread on greased aluminum foil to cool. Break into pieces, and store in an airtight container. Makes about 10 cups snack mix.


Cheesy Crab Dip

1 (6 oz.) roll processed garlic cheese, diced
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) can crabmeat, drained
2 T. sherry (optional)

Combine all ingredients andheat until cheese melts. Keep warm while serving with flatbread, chips, crackers, etc.


Fiesta Dip

1 (15 oz.) can tamales
1 (16 oz.) can chili without beans
1 cup salsa
2 (5 oz.) jars sharp processed cheese spread
1 cup finely chopped onion (or equivalent in dried chopped onion)

Mash tamales with fork. In saucepan, combine all ingredients and heat to mix. Serve hot with crackers or chips or flat bread or tortillas, etc.


Hot Rich Crab Dip

1 (10 oz.) can cheddar cheese soup
1 (16 oz.) pkg. cubed process cheese
1 (6 oz.) can crabmeat, drained and flaked
1 (16 oz) jar of salsa

Combine soup and processed cheese. Heat until the two cheses melt together. Add crabmeat and salsa and mix well. Serve with flat bread, tortillas, chips, etc.


Indian Corn Dip

1/2 onion, chopped (or equivalent in dried chopped onion)
1 (15 oz.) can whole kernel corn, drained
1 (12 oz.) jar taco sauce
1/4 cup water (or use the liquid drained from corn)
Optional: 1 pint or so of canned, cooked ground beef

In skillet, mix corn, taco sauce, and water. (Also add the canned ground beef at this point). Simmer mixture for 15 to 20 minutes. Serve with flat bread, chips, etc.


Mexican Cheese Dip

1 (16 oz.) can of canned cheese
1 (5 oz.) can of evaporated milk
1 t. cumin
1 T. chili powder
1 (10 oz.) can tomatoes and green chilies

Melt cheese with evaporated milk. Add remaining ingredients to the cheese mixture. Mix well and heat through. Serve with flat bread, tortillas, etc.


Chive & Garlic Dip Mix

4 tsp. dried chives
2 tsp. minced onion
1 tsp. garlic salt
1 tsp. garlic powder
1 tsp. celery seed
Pinch pepper

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a gift tag with the directions (below) on how to prepare the dip.

CHIVE & GARLIC DIP:
1 pkg. Chive & Garlic Dip Mix
3 cups sour cream

Combine the Chive & Garlic Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate. Chill for at least 2 hours before serving. Serve with chips, crackers, or fresh vegetables.


Herb Veggie Dip Mix

1 T. dried parsley
1 T. dried thyme
1 ½ tsp. dried tarragon
1 ½ tsp. minced onion
¾ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

HERB VEGGIE DIP
1 pkg. Herb Veggie Dip Mix
2 cups sour cream
2 tsp. lemon juice

Combine the Herb Veggie Dip Mix with the sour cream and lemon juice. Stir until well blended. Cover and refrigerate for at least 4 hours before serving. Serve with assorted fresh vegetables.


Dill Dip Mix

2 ½ tsp. dried dill weed
2 ½ tsp. minced onion
2 ½ tsp. dried parsley
1 ½ tsp. Spice Islands Beau Monde Seasoning

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

DILL DIP:
1 pkg. Dill Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream or low-fat yogurt

Combine the Dill Dip Mix with the mayonnaise and sour cream. Stir until well blended. Cover and refrigerate for at least 4 hours before serving. Serve with assorted fresh vegetables or as a topping for baked potatoes.


Ranch Dip Mix

¾ T. dried parsley
1 ½ tsp. salt
¾ tsp. dried chives
½ tsp. dried oregano
½ tsp. dried tarragon
¾ tsp. garlic powder
¾ tsp. lemon pepper

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

RANCH DIP:
1 pkg. Ranch Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Ranch Dip Mix with the mayonnaise and the sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with chips, crackers, or fresh vegetables.


Parmesan Herb Dip Mix

2 T. parmesan cheese
1 T. dried parsley
1 tsp. minced onion
1 tsp. sugar
¼ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried thyme
¼ tsp. garlic powder
1/8 tsp. pepper

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

PARMESAN HERB DIP:
1 pkg. Parmesan Herb Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Parmesan Herb Dip Mix with the mayonnaise and sour cream. Stir until well blended. Cover and refrigerate. Dip is better if made 8 hours before serving. Serve with chips, crackers, or fresh vegetables.


Oniony Party Dip Mix

4 tsp. beef bouillon granules
2 T. minced onion
1/8 tsp. garlic powder
1 tsp. dried chives
1 tsp. dried parsley
½ tsp. powdered onion

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

ONIONY PARTY DIP:
1 pkg. Oniony Party Dip Mix
2 cups sour cream

Combine the Oniony Party Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers, or fresh vegetables.


Italian Dip Mix

4 T. parmesan cheese
2 ½ tsp. garlic powder
2 ½ tsp. onion powder
2 ½ tsp. paprika
2 tsp. celery seeds
2 ½ tsp. sesame seeds

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

ITALIAN DIP:
1 pkg. Italian Dip Mix
2 cups sour cream

Combine the Italian Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with chips, crackers, or fresh vegetables.


Mexican Fiesta Dip Mix

1 T. chili powder
2 tsp. dried parsley
1 tsp. sugar
½ tsp. PLUS 1/8 tsp. garlic powder
¼ tsp. PLUS 1/8 tsp. onion powder
¼ tsp. PLUS 1/8 tsp. dried cilantro
1/8 heaping tsp. cayenne pepper
1/8 heaping tsp. pepper
1/8 heaping tsp. salt

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

MEXICAN FIESTA DIP:
1 pkg. Mexican Fiesta Dip Mix
1 cup mayonnaise or salad dressing
1 cup sour cream

Combine the Mexican Fiesta Dip Mix with the mayonnaise and sour cream. Stir until well blended. Cover and refrigerate. Dip is better if made 8 hours before serving. Serve with chips, crackers, or fresh vegetables.


Sesame Cheese Dip Mix

2 T. parmesan cheese
1 tsp. salt
1/8 tsp. pepper
4 tsp toasted sesame seeds *
1 tsp. celery seed
¼ tsp. garlic powder

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip. * To toast sesame seeds, microwave for 30 seconds.

SESAME CHEESE DIP:
1 pkg. Sesame Cheese Dip Mix
2 cups sour cream

Combine the Sesame Cheese Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers, or fresh vegetables.


Bacon Dip Mix

4 T. bacon bits
2 tsp. beef bouillon granules
2 T. minced onion
¼ tsp. minced garlic

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions on how to prepare the dip.

BACON DIP:
1 pkg. Bacon Dip Mix
2 cups sour cream

Combine the Bacon Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers, or fresh vegetables.


Onion Cheese Dip Mix

2 T. minced onion
1 tsp. beef bouillon granules
2 T. parmesan cheese
½ tsp. garlic salt

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

ONION CHEESE DIP:
1 pkg. Onion Cheese Dip Mix
2 cups sour cream

Combine the Onion Cheese Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers, or fresh vegetables.


Garlic Onion Dip Mix

1 T. garlic powder
1 T. onion powder
1 ½ T. dried parsley
½ tsp. salt-free seasoning blend
1/8 tsp. salt

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

GARLIC ONION DIP:
1 pkg. Garlic Onion Dip Mix
2 cups sour cream

Combine the Garlic Onion Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 1 hour before serving. Dip is better if made 8 hours before serving. Serve with chips, crackers, or fresh vegetables.


Creamy Curry Dip Mix

1 T. dried parsley
2 tsp. minced onion
2 tsp. dried chives
1 ½ tsp. garlic powder
1 tsp. onion powder
¼ tsp. PLUS 1/8 tsp. celery salt
¼ tsp. PLUS 1/8 tsp. celery seed
¼ tsp. PLUS 1/8 tsp. curry
1/8 tsp. turmeric
1/8 tsp. cumin
½ tsp. salt

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

CREAMY CURRY DIP:
1 pkg. Creamy Curry Dip Mix
2 cups sour cream

Combine the Creamy Curry Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with chips, crackers, or fresh vegetables.


Chili Cheese & Bacon Dip Mix

1 T. PLUS ¾ tsp. minced onion
2 ½ tsp. bacon bits
1 ¼ tsp. garlic powder
2 ½ tsp. cheddar cheese powder
1 ¼ tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
¼ tsp. salt

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

CHILI CHEESE & BACON DIP:
1 pkg. Chili Cheese & Bacon Dip Mix
2 cups sour cream

Combine the Chili Cheese & Bacon Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with chips, crackers, or fresh vegetables.


Hot & Spicy Mexican Dip Mix

1 T. minced onion
1 T. chili powder
1 ½ tsp. garlic powder
1 ½ tsp. dried cilantro
1 ½ tsp. dried parsley
½ tsp. cayenne pepper
½ tsp. cumin
¼ tsp. pepper
¼ tsp. salt

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

HOT & SPICY MEXICAN DIP:
1 pkg. Hot & Spicy Mexican Dip Mix
1 ½ cups sour cream

Combine the Hot & Spicy Mexican Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with chips, crackers, or fresh vegetables.


Spicy Cajun Dip Mix

1 T. Hungarian paprika
¾ tsp. dried thyme
¾ tsp. dried oregano
¾ tsp. onion powder
½ tsp. cayenne pepper
½ tsp. garlic powder
¼ tsp. pepper
¼ tsp. sugar

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

SPICY CAJUN DIP:
1 pkg. Spicy Cajun Dip Mix
2 cups sour cream

Combine the Spicy Cajun Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 8 hours before serving. Serve with chips, crackers, or fresh vegetables.


Veggie Dip Mix

1 T. dried chives
1 tsp. garlic salt
½ tsp. dried dill weed
½ tsp. paprika

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

VEGGIE DIP:
1 pkg. Veggie Dip Mix
1 T. lemon juice
2 cups sour cream

Combine the Veggie Dip mix with the lemon juice and sour cream. Stir until well blended. Cover and refrigerate for at least 1 hour before serving. Serve with chips, crackers, or fresh vegetables.


Tangy Onion Dip Mix

4 T. minced onion
1 T. sugar
1 T. beef bouillon granules

Combine the above ingredients and stir until well blended. Place in a 3 x 4-inch Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

TANGY ONION DIP:
1 pkg. Tangy Onion Dip Mix
1 cup sour cream

Combine the Tangy Onion Dip Mix with the sour cream. Stir until well blended. Cover and refrigerate for at least 2 hours before serving. Serve with chips, crackers, or fresh vegetables.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Mar 02, 2009 3:07 pm 
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Caught up now. Back to the Story.

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PostPosted: Mon Mar 02, 2009 3:26 pm 
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Location: Collier county, Fl
How did I miss this thread?
:lol:

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PostPosted: Sun Jun 28, 2009 5:34 pm 
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This thread is extremely helpful! i have tried a few of the recipes, they taste great! Thanks Kathy!

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PostPosted: Wed Jul 01, 2009 2:50 pm 
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Location: Riverdale, MI
AAAAAARRRRRGGGGHHHH!

Now I need to spend another hour doing the cut and past into my 'Zombie Squad Cookbook' file on my computer!

Thanks Kathy!!!

You ROCK!

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Amoung the things I've learned in life are these two tidbits...
1) don't put trust into how politicians explain things
2) you are likely to bleed if you base your actions upon 'hope'...


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PostPosted: Wed Jul 01, 2009 4:03 pm 
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btw, the above mentioned 'cookbook' now stands at 103 pages.

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Thomas Gallowglass wrote:
Amoung the things I've learned in life are these two tidbits...
1) don't put trust into how politicians explain things
2) you are likely to bleed if you base your actions upon 'hope'...


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PostPosted: Mon Jul 20, 2009 3:37 pm 
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I've been trying some "out of a can" recipes recently trying to rotate some of the bits and pieces I have in my food storage. I'll post the ones that my family gave a thumbs up to.

"Out of a Can" Antipasto

Can of marinated artichoke hearts (I know, I know ... but they were on sale. :roll: )
2 small (2 oz. each) cans of anchoives
1 jar (12.5 oz.) cocktail onions, drained
2 cans (6 oz. each) tuna in water, drained
1/2 c. olive oil
1 c. tomato sauce
1/4 t. garlic salt
1/2 t. chili powder
1/2 t. oregano
1/2 t. salt
1/2 t. pepper
1 can (15 oz.) mixed veggies
1 small can mushrooms pieces, drained
2 jars (4 oz.) chopped pimentos, drained
1/4 c. capers
1/2 c. pickle relish
1/2 c. catsup
1/4 c. white wine
1/4 c. rice vinegar

Dice artichokes, anchoives, onions, and tuna. Saute' oil and tomato sauce with spices and allow to cool. Add veggies to the sauce. Add all remining ingredients and refrigerate overnight. Serve with crackers.

Note: My younger kids looked at this a little cross-eyed but the adult guests we had over the next day didn't even leave any sauce in the bottom of the relish dish I served this up in. Its a little on the salty side but still good. Will make a heck of a cool dish to take and make at a group camping event.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Jul 20, 2009 3:56 pm 
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A friend really went crazy with the beets this year. She said she did it because she normally only gets a third of whatever she plants. Well this year she certainly got more than she bargained for. :lol: :lol: I helped her can a bunch and then she begged me to take the rest when her family started to revolt.

Found this recipe when I was looking for a new way to use up my canned beets.

Beet and Chives on Toast Rounds

Take one can of beets (equivalent to 15 oz.) - home canned or commercially canned
1/4 c. dried chives
1/2 t. brown mustard
1/2 c. sour cream (or make your own from canned milk)
Tobasco sauce to taste (one of those MRE packets is just about perfect)
1/2 t. lemon juice (one of thos packets from a restaurant is just about perfect)

Coarsley chop the beets. Add the chives and then mix in the remaining ingredients. Its ok if the beets kind of fall apart into pieces. Chill. Serve on those silly little round toast things or on bland crackers. Actually is really good.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Tue Jul 21, 2009 9:28 am 
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Kathy in FL wrote:
Baby Carrots a la Cracker Barrel

2 lbs fresh baby carrots
1 teaspoon salt
1 tablespoon sugar
2 tablespoons butter

Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots. Cover carrots and bring to a boil over medium heat. Turn heat to low and simmer about 30 minutes til tender when pierced with a fork. When carrots are tender pour off half to three fourths of the water. Stir in the rest of the ingredients.



I used to work at Cracker Barrel... the carrots use brown sugar, not white sugar.. for 2 lbs of carrots, use about 1/2 cup of brown sugar (loosely packed).

BTW, I love your recipes Kathy! Most of them have been added to my PAW recipe book!


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