Just so you don't think I forgot about you all--here is a quick summer update!
What a crazy, busy summer we have been having! I wish I could say we have been taking exciting vacations or accomplishing amazing things--but really, it has just been everyday stuff. I had a list of things that I wanted to accomplish this summer: projects around the house, craft projects, and even starting on Christmas decorations and presents, but sadly, my list is hanging forlornly on the fridge in hopes I will remember to take it down and conquer it's tasks. Between the kid's work and babysitting schedules, drivers ed (and trying to squeeze in the required 40 driving hours needed), and my husband's crazy travel and work schedule some days I am not sure if I am coming or going. It is the summer of the chauffeur (that would be me!).
I am working on several tutorials--but my camera battery died and I misplaced the charger--so hopefully SOON I will have some new post up. We are also coming up on canning season, so hopefully I will be able to add some more canning posts. I am hoping to do some spaghetti sauce and relish soon!
Hope you are all enjoying your summer!
Friday, July 29, 2011
Thursday, July 14, 2011
All-purpose Cleaner
No, I haven't forgotten about you all! We have just been busy enjoying the summer weather and trying to find time to do some family things together. It seems like it gets harder to find family time as our kids get older, between different work schedules, travel, friends and hobbies, everyone is always going in a different direction. I have also spent a few days working on my UFO (un-finished objects) sewing box and helping a friend with some sewing. I finished up a stack of layering tank tops for my daughter and am working on a purse I cut a year and a half ago!
On to today's post--my favorite all purpose cleaner. I have been making my own cleaning products for years. I started making my own cleaners simply because we were on a limited budget and I disliked spending $4 for bathroom cleaner that smelled funny. A lot of my original recipes came from reading old magazines (even in the 60's women were trying to save money on cleaners) and books and then experimenting till I found something I liked and worked well for me.
All-Purpose Cleaner
1/2 C. vinegar* (a great disinfectant)
1 tsp. borax (add water softening properties)
1 tsp. liquid soap (use castille or dish detergent)
2 tsp. baking soda (add disinfecting and odor removing)
15 drops Tea Tree essential oil (a great antibacterial-antimicrobial oil) (Or use your favorite essential oil)
warm water
Use a funnel to pour vinegar, borax, liquid soap and baking soda into empty spray bottle. Beware when you add the baking soda the mixture will foam up a bit.
Fill bottle with warm water to within 1" of top.
Place top on bottle and shake gently to mix. Be sure to label your bottle.
~I use this spray for all my general purpose cleaning in the kitchen and bath.
*I use an orange vinegar--place orange peels in a jar and cover with white vinegar. The orange oils in the peels help break down grease, disinfect and add a pleasant smell. Add additional vinegar as needed. Replace peels every 3-4 months.
~This also works with lemon, lime or grapefruit rinds. Or use your favorite herbs for an herbal vinegar, lavender and thyme work well but make a dark colored vinegar (it doesn't stain).
~I use the orange vinegar straight for cleaning the greasy range hood and to clean our grill.
On to today's post--my favorite all purpose cleaner. I have been making my own cleaning products for years. I started making my own cleaners simply because we were on a limited budget and I disliked spending $4 for bathroom cleaner that smelled funny. A lot of my original recipes came from reading old magazines (even in the 60's women were trying to save money on cleaners) and books and then experimenting till I found something I liked and worked well for me.
All-Purpose Cleaner
1/2 C. vinegar* (a great disinfectant)
1 tsp. borax (add water softening properties)
1 tsp. liquid soap (use castille or dish detergent)
2 tsp. baking soda (add disinfecting and odor removing)
15 drops Tea Tree essential oil (a great antibacterial-antimicrobial oil) (Or use your favorite essential oil)
warm water
Fill bottle with warm water to within 1" of top.
Place top on bottle and shake gently to mix. Be sure to label your bottle.
~I use this spray for all my general purpose cleaning in the kitchen and bath.
*I use an orange vinegar--place orange peels in a jar and cover with white vinegar. The orange oils in the peels help break down grease, disinfect and add a pleasant smell. Add additional vinegar as needed. Replace peels every 3-4 months.
~This also works with lemon, lime or grapefruit rinds. Or use your favorite herbs for an herbal vinegar, lavender and thyme work well but make a dark colored vinegar (it doesn't stain).
~I use the orange vinegar straight for cleaning the greasy range hood and to clean our grill.
Wednesday, July 6, 2011
Garlic Oven Fries
Garlic Oven Fries
Pair these with hamburgers and shakes for an All-American meal!
Olive Oil
Minced Garlic
Rosemary (or favorite herb)
Potatoes
This is one of those makes as much as you need recipes, so no measurements are given.
To make the Garlic Oil:
Place olive oil in small saucepan, add 1-2 Tbsp. minced garlic per 1/2 C. of oil. Add in a few sprigs of fresh rosemary or other herb.
Heat over med.-low heat and simmer for about 10 minutes. Remove from heat and cool. Strain and store in airtight container.
Wash and cut desired amount of potatoes into french fry sticks (we use 1 potato per person).
Pair these with hamburgers and shakes for an All-American meal!
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| Baked Garlic Oven Fries |
Olive Oil
Minced Garlic
Rosemary (or favorite herb)
Potatoes
This is one of those makes as much as you need recipes, so no measurements are given.
To make the Garlic Oil:
Place olive oil in small saucepan, add 1-2 Tbsp. minced garlic per 1/2 C. of oil. Add in a few sprigs of fresh rosemary or other herb.
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| Garlic oil with Basil |
Heat over med.-low heat and simmer for about 10 minutes. Remove from heat and cool. Strain and store in airtight container.
Wash and cut desired amount of potatoes into french fry sticks (we use 1 potato per person).
Toss cut fries with just enough oil to lightly coat. I use about 1 Tbsp. oil per 3-4 potatoes. Place on greased baking sheet and bake at 450 degrees for 35-45 minutes, until golden brown. Turn potatoes a couple of times during baking to brown on all sides.
Add salt and pepper to taste and dip in some homemade ketchup!
Monday, July 4, 2011
Homemade Marshmallows
Homemade Marshmallows
One taste and you will never eat store bought marshmallows again!
You need:
3 pkgs. unflavored gelatin
1 C. ice water
1 1/2 C. sugar
1 C. light corn syrup (*or alternative)
1/4 tsp. salt
1 tsp. vanilla extract
powdered sugar
1. Place gelatin in bowl of mixer and add 1/2 C. cold water. Do not stir. Let sit and allow to "bloom".
2. Meanwhile, in a small saucepan combine remaining 1/2 C. water, sugar, corn syrup and salt. Stir to combine. Place over medium heat and cook (without stirring) until mixture reaches 240 degrees (soft ball stage) on a candy thermometer. Immediately remove from heat.
3. Turn mixer on lowest speed and SLOWLY and CAREFULLY pour the sugar mixture down the side of the bowl into the gelatin mixture.
4. Once you have added all they sugar mixture, slowly increase the speed of the mixture to high. Whip until mixture becomes thick and is lukewarm. (this takes about 12-15 minutes). Add vanilla in the last minute or two of mixing.
5. While the mixture is whipping, prepare a 9x13 pan. Spritz lightly with cooking spray and then coat with powdered sugar.
6. When mixture is cool, use a greased spatula to transfer mixture to pan. Smooth the top of the mixture and then coat with powdered sugar.
7. Let rest, uncovered, for at least 4 hours or overnight. Remove marshmallows from pan on lightly dusted counter or cutting board.
8. Using a pizza cutter,cut into desired size squares and roll in powdered sugar.
Enjoy!
~You can use any type of extract for these. Try almond, maple or lemon!
~Add a few drops of food coloring to the mixture as it is whipping for even prettier marshmallows.
~This can be a little hard on your mixer, I actually burned the motor out of my first Kitchen Aid mixer making marshmallows.
~To eliminate the corn syrup, use the light sugar syrup recipe here.
One taste and you will never eat store bought marshmallows again!
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| Homemade Vanilla Marshmallows |
You need:
3 pkgs. unflavored gelatin
1 C. ice water
1 1/2 C. sugar
1 C. light corn syrup (*or alternative)
1/4 tsp. salt
1 tsp. vanilla extract
powdered sugar
1. Place gelatin in bowl of mixer and add 1/2 C. cold water. Do not stir. Let sit and allow to "bloom".
 | |
| "bloomed" gelatin |
3. Turn mixer on lowest speed and SLOWLY and CAREFULLY pour the sugar mixture down the side of the bowl into the gelatin mixture.
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| Adding sugar syrup |
4. Once you have added all they sugar mixture, slowly increase the speed of the mixture to high. Whip until mixture becomes thick and is lukewarm. (this takes about 12-15 minutes). Add vanilla in the last minute or two of mixing.
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| Whipped marshmallow mixture |
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| prepared pan |
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| Mixture in pan |
7. Let rest, uncovered, for at least 4 hours or overnight. Remove marshmallows from pan on lightly dusted counter or cutting board.
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| Marshmallows removed from pan |
8. Using a pizza cutter,cut into desired size squares and roll in powdered sugar.
|
| Marshmallows |
~You can use any type of extract for these. Try almond, maple or lemon!
~Add a few drops of food coloring to the mixture as it is whipping for even prettier marshmallows.
~This can be a little hard on your mixer, I actually burned the motor out of my first Kitchen Aid mixer making marshmallows.
~To eliminate the corn syrup, use the light sugar syrup recipe here.
Light Sugar Syrup (a corn syrup substitute)
Light Sugar Syrup
~This recipe makes a great substitute for corn syrup in all of your recipes (even hard candy recipes!). It is great for families with corn allergies.
You need:
2 C. sugar
1/4 tsp. cream of tartar (opt.)
a pinch of salt
3/4 C. water
1. Combine all ingredients in saucepan
2. Bring to a boil, stirring constantly. Once it is boiling, quit stirring and attach candy thermometer.
3. Boil until temperature reaches 230 degrees.
4. Remove from heat and store in jar.
~For a darker corn syrup substitute, use light or dark brown sugar.
~This recipe makes a great substitute for corn syrup in all of your recipes (even hard candy recipes!). It is great for families with corn allergies.
You need:
2 C. sugar
1/4 tsp. cream of tartar (opt.)
a pinch of salt
3/4 C. water
1. Combine all ingredients in saucepan
~For a darker corn syrup substitute, use light or dark brown sugar.
Friday, July 1, 2011
Five Minute Bread--shaping and baking
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| Five Minute Bread |
Now that you have a batch of bread dough ready to go, let's shape and bake it!
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| Dough right out of the fridge |
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| Sprinkled with flour |
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| Pulling dough from container |
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| hunk of dough |
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| smooth dough |
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| bottom of dough |
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| Rising on parchment paper |
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| oven ready (now I realize mine needs to be cleaned) |
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| slashed and ready for oven. |
Cool (um, if you can stand the yummy smell), slice and enjoy!
*If you are like me and get busy and distracted and forget to get your dough out soon enough, you can just let it rise until your oven is hot (approx. 20 minutes) and then bake it-sometimes I give it an extra couple of minutes in the oven to make up for the fact that the dough wasn't quite as warm as if I had let it set the full time. It may not be quite a big but it still tastes good and gets the whole meal on the table at the same time.
Notes:
~The longer the dough sits in the refrigerator, the more of a sourdough taste it will develop.
~There is also a Healthy Bread In 5 Min. a Day book (which I also own)--I don't care for the sourdough flavor in my wheat breads as much, so when I make the wheat versions, I tend to use them in a day or two.
~They are coming out with a Pizza Book this fall, I have already pre-ordered my copy.
Thursday, June 30, 2011
Five Minute Bread--(A Refrigerator Mix)
This mix is for your refrigerator and allows you to have have hot homemade bread for dinner whenever you want!
A few years ago I stumbled across this book and it has been one of my favorites ever since! The whole idea is to make up a batch of bread dough and then be able to keep it in your refrigerator for up to two weeks, allowing you to have fresh, hot homemade bread whenever you like. The book is packed full of recipes and tips. Also, be sure to check out their website for more great ideas!
The Master Boule recipe is one of my family's favorite for everyday. We have made baguettes, cinnamon rolls, bread bowls and even pizza on the grill with it. It only takes 5 minutes to mix up (hence the name), a couple of hours to rise and then it is ready to bake.
To make the dough you will need:
-four qt. container for mixing
-flour (unbleached or all purpose)
-salt
-yeast
-warm water
Step1: Measure 6 1/2 cups of flour into your container using the scoop and sweep method.
Step 2: Add 1 1/2 Tbsp. yeast to flour (or approx. 2 pkgs.)
Step 3: Add 1 1/2 Tbsp. salt to yeast and salt
Step 4: Whisk dry ingredients together. I use a danish dough whisk to mix my ingredients together and then mix the dough. It does a great job of mixing up the dough and is easier to clean than a regular spoon. You can use whatever you have on hand.
Step 5: Add 3 C. warm water and mix till flour is all moist. You do not have to knead!
The dough should be moist with no dry flour in the bottom of the bowl. It may even seem sticky, but it's okay!
Step 6: Lay the top on the container but DON'T seal. Set in a warm place to rise.
Let rise until doubled in size (about 1 1/2-2 hours). Pop the top on and put in the refrigerator.
Baking instructions.
 |
| Love this book! |
The Master Boule recipe is one of my family's favorite for everyday. We have made baguettes, cinnamon rolls, bread bowls and even pizza on the grill with it. It only takes 5 minutes to mix up (hence the name), a couple of hours to rise and then it is ready to bake.
To make the dough you will need:
-flour (unbleached or all purpose)
-salt
-yeast
-warm water
Step1: Measure 6 1/2 cups of flour into your container using the scoop and sweep method.
Step 2: Add 1 1/2 Tbsp. yeast to flour (or approx. 2 pkgs.)
Step 3: Add 1 1/2 Tbsp. salt to yeast and salt
Step 4: Whisk dry ingredients together. I use a danish dough whisk to mix my ingredients together and then mix the dough. It does a great job of mixing up the dough and is easier to clean than a regular spoon. You can use whatever you have on hand.
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| Danish Dough Whisk |
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| Dough before rising |
 |
| Dough after rising |
Baking instructions.
Wednesday, June 29, 2011
Cheesy Potato Casserole
No picture today, the casserole disappeared before I remembered to take a picture. I will try to get one soon!
Cheesy Potato Casserole
32 oz. bag shredded hash browns-frozen
1/4 C. minced dried onions
1 1/2 C. sour cream
2 C. shredded cheddar cheese
2 C. Corn flakes--crushed
1/4 C. butter or margarine
2 C. milk
1/4 C. flour
1 tsp. chicken bouillon powder
In a large bowl, combine hash browns and minced dried onion. Set aside. In a pan, over medium heat, whisk together milk, flour and chicken bouillon. Heat, stirring constantly, till mixture thickens. Stir in cheese. Pour cheese mixture over hash browns and mix thoroughly. Add salt and pepper to taste.
Place in greased 9 x 13 casserole dish.
Melt butter and add to cornflake crumbs. Sprinkle over the potato mixture.
Bake at 350 degrees for 1 hour or until hot and bubbly around the edges and the top is lightly browned.
~To make this for the freezer, place uncooked potato mixture in a gallon sized bag. Place cornflake mixture in a small bag and attach to larger bag. Freeze. Thaw mixture overnight before adding to casserole dish and baking as described above.
~This is a great recipe for potlucks!
Cheesy Potato Casserole
32 oz. bag shredded hash browns-frozen
1/4 C. minced dried onions
1 1/2 C. sour cream
2 C. shredded cheddar cheese
2 C. Corn flakes--crushed
1/4 C. butter or margarine
2 C. milk
1/4 C. flour
1 tsp. chicken bouillon powder
In a large bowl, combine hash browns and minced dried onion. Set aside. In a pan, over medium heat, whisk together milk, flour and chicken bouillon. Heat, stirring constantly, till mixture thickens. Stir in cheese. Pour cheese mixture over hash browns and mix thoroughly. Add salt and pepper to taste.
Place in greased 9 x 13 casserole dish.
Melt butter and add to cornflake crumbs. Sprinkle over the potato mixture.
Bake at 350 degrees for 1 hour or until hot and bubbly around the edges and the top is lightly browned.
~To make this for the freezer, place uncooked potato mixture in a gallon sized bag. Place cornflake mixture in a small bag and attach to larger bag. Freeze. Thaw mixture overnight before adding to casserole dish and baking as described above.
~This is a great recipe for potlucks!
Monday, June 27, 2011
A Baby Shower & Stuffed French Toast
It's a Girl!
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| Ready for Brunch |
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| Recognize the flower ball in the center? |
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| close-up view of table |
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| Strawberry and Brownie Cupcakes |
 |
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| A colorful diaper cake |
This weekend I had the privilege of hosting a baby shower brunch for a dear friend. It was a lot of fun! I opted to keep the decorations simple and let the momma-to-be be the central focus of the morning. We all managed to squeeze around the table for some orange stuffed french toast, crispy cheesy potatoes, sausage patties, and fresh fruit. Then we played some silly games (is there any other kind at a shower?). Afterwards we had dessert and then opened the presents. Many of the women in the group already have children, so the gifts were a reflection of items that they found useful or their kids loved when they were little. It was a nice morning full of laughs, fellowship and fun.
The orange stuffed french is one of my favorite recipes for brunch. It is simple to make and can be frozen ahead of time and then just heated up on serving day!
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| Orange Stuffed French Toast |
Orange Stuffed French Toast
1 Loaf French bread sliced 1" thick
8 oz. cream cheese, softened
1/2 C. orange marmalade
1/2 C. chopped pecans, toasted (optional)
5 eggs
1 C. orange juice
Cut a pocket in top of each bread slice about halfway through. Blend cream cheese, marmalade and pecans, Fill each pocket with approx. 1 Tbsp. of the mix. Beat eggs and orange juice together. Dip bread slices in OJ mix and place on wax paper lined cookie sheets. Freeze until solid and then pack in freezer bags.
To Bake: Preheat oven to 425 degrees. Brush cookie sheet with melted butter. Place frozen bread slices on cookie sheet and bake 6-10 minutes, flip and bake 3-5 minutes more until golden brown. Alternately, melt small amount of butter into pan or on griddle and fry, turning once to brown both sides.
Sprinkle with powdered sugar to serve.
Wednesday, June 22, 2011
Encouraging Words ,Perfect Pancake Mix and Recipes
"Therefore encourage one another and build each other up, just as in fact you are doing." 1 Thess. 5:11
This morning I received the sweetest note from someone letting me know that she has been encouraged and inspired by some of the things she has read on this blog. It came at the perfect time, as I have been wondering lately if it was really worthwhile to keep up this blog and if it was really making any difference. There are certainly fancier and better written blogs (I don't speak html) and sometimes it seems there is not much new, and yet everyone has there own voice and style that makes them unique. Just knowing that even one person has found something useful in these pages is enough to keep me writing and hoping that others are also finding something helpful.
Today, make it a point to let just one person know how much they have encouraged or inspired you. Your kind words may be just the thing they need to hear!
____________________________________________________________________________________________
Now for a new mix!
Perfect Pancake Mix
6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt
In a large bowl, whisk all ingredients together. Store in large airtight container.
-You can use all unbleached flour or combination of flours to get to 8 C. (I found it is best not to go over about 1/2 whole wheat flour with this recipe).
Pancakes:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil
In a medium bowl, combine egg, oil and water. Whisk in pancake mix. Let stand 2 minutes. Add additional water, if desired. Cook on preheated griddle or pan.
~We love pancakes for lazy weekend morning breakfasts, or busy weeknight dinners!
Easy Waffles
2 1/2 C. Perfect Pancake Mix
2 C. water
3 eggs, separated
1/4 C. veg. oil
Combine pancake mix, water, egg yolks and oil in large bowl. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter. Bake in preheated waffle iron.
Puff Oven Pancake
4 Tbsp. butter or margarine
4 eggs
1 C. milk
1 C. Perfect Pancake Mix
Preheat oven to 450 degrees. Place 2 Tbsp. butter in each of 2-9" pie plates. Place pie plates in oven to melt butter. In a blender, combine eggs, pancake mix and milk. Pour batter into prepared pie plates.
Bake for 18 minutes until puffy and browned. DO NOT open the oven while pancakes are cooking.
Remove from oven and top with fruit or powdered sugar.
~These are an easy brunch dish for a crowd.
Topping Ideas:
~Fried apples and pecans
~Fresh peaches, blueberries or strawberries with a sprinkle of powdered sugar
~Sprinkle with powdered sugar and lemon zest and then sprinkle the juice of a lemon over it (my fav!)
~Bananas, coconut, pineapple and drizzled with chocolate sauce.
~Any fresh fruit and fresh whipped cream
Perfect Batter
1 C. Perfect Pancake Mix
1 C. milk
2 eggs
Combine eggs and milk in shallow bowl, Add pancake mix and stir till combined.
Use this batter to make Monte Cristo Sandwiches, onion rings, or even fried fish.
~For Monte Cristo Sandwiches, make sandwiches using your favorite bread, meat and cheese combo (ham and cheddar, turkey and swiss, roast beef and provolone) and topping (mayo, mustard). Dip sandwiches and cook on preheated griddle till browned on both sides and cheese starts to melt. Monte Cristos are traditionally topped with a light sprinkle of powdered sugar and a dollop of jelly.
This morning I received the sweetest note from someone letting me know that she has been encouraged and inspired by some of the things she has read on this blog. It came at the perfect time, as I have been wondering lately if it was really worthwhile to keep up this blog and if it was really making any difference. There are certainly fancier and better written blogs (I don't speak html) and sometimes it seems there is not much new, and yet everyone has there own voice and style that makes them unique. Just knowing that even one person has found something useful in these pages is enough to keep me writing and hoping that others are also finding something helpful.
Today, make it a point to let just one person know how much they have encouraged or inspired you. Your kind words may be just the thing they need to hear!
____________________________________________________________________________________________
Now for a new mix!
Perfect Pancake Mix
6 C. Unbleached flour
2 C. Whole wheat pastry flour
2 C. Nonfat dry milk powder (or buttermilk powder)
1/2 C. sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp. salt
In a large bowl, whisk all ingredients together. Store in large airtight container.
-You can use all unbleached flour or combination of flours to get to 8 C. (I found it is best not to go over about 1/2 whole wheat flour with this recipe).
Pancakes:
2 C. perfect pancake mix
1 1/2 C. water (or to desired consistency)
1 egg
2 Tbsp. oil
In a medium bowl, combine egg, oil and water. Whisk in pancake mix. Let stand 2 minutes. Add additional water, if desired. Cook on preheated griddle or pan.
~We love pancakes for lazy weekend morning breakfasts, or busy weeknight dinners!
Easy Waffles
2 1/2 C. Perfect Pancake Mix
2 C. water
3 eggs, separated
1/4 C. veg. oil
Combine pancake mix, water, egg yolks and oil in large bowl. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter. Bake in preheated waffle iron.
Puff Oven Pancake
4 Tbsp. butter or margarine
4 eggs
1 C. milk
1 C. Perfect Pancake Mix
Preheat oven to 450 degrees. Place 2 Tbsp. butter in each of 2-9" pie plates. Place pie plates in oven to melt butter. In a blender, combine eggs, pancake mix and milk. Pour batter into prepared pie plates.
Bake for 18 minutes until puffy and browned. DO NOT open the oven while pancakes are cooking.
Remove from oven and top with fruit or powdered sugar.
~These are an easy brunch dish for a crowd.
Topping Ideas:
~Fried apples and pecans
~Fresh peaches, blueberries or strawberries with a sprinkle of powdered sugar
~Sprinkle with powdered sugar and lemon zest and then sprinkle the juice of a lemon over it (my fav!)
~Bananas, coconut, pineapple and drizzled with chocolate sauce.
~Any fresh fruit and fresh whipped cream
Perfect Batter
1 C. Perfect Pancake Mix
1 C. milk
2 eggs
Combine eggs and milk in shallow bowl, Add pancake mix and stir till combined.
Use this batter to make Monte Cristo Sandwiches, onion rings, or even fried fish.
~For Monte Cristo Sandwiches, make sandwiches using your favorite bread, meat and cheese combo (ham and cheddar, turkey and swiss, roast beef and provolone) and topping (mayo, mustard). Dip sandwiches and cook on preheated griddle till browned on both sides and cheese starts to melt. Monte Cristos are traditionally topped with a light sprinkle of powdered sugar and a dollop of jelly.
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