1 c butter flavored shortening
2 c sugar
2 c white flour
1 tsp vanilla
4 “Eggs” (4 tsp gelatin + 1 c water)
2/3 c baking cocoa
½ tsp baking powder
½ tsp salt
Optional: ½-1 c chopped walnuts
Make your “eggs” Mix shortening, sugar, and vanilla. Add eggs and mix. Add flour, cocoa, baking powder, salt and vanilla and mix. Bake in 8x8 pan at 350 degrees for 1 hour or until toothpick comes out clean.
Saturday, March 28, 2009
Wheat Muffins
2 c whole wheat flour
½ c regular or butter flavored shortening melted
1 c sugar (or brown sugar),
1 “egg” (1 tsp gelatin dissolved in water below)
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
3/4 c water
1/3 c dry milk
1/4 c raisins
Melt shortening. Make your “egg.” Mix dry ingredients in a bowl. Mix liquid ingredients, raisins and “egg” and pour over the dry mixture. Stir just until moistened. Spoon into greased muffin tins – make sure to only fill abut ½ way up. Bake at 350 degrees for about 10 minutes or until browned. Once center has dropped, they are done. Makes 12 muffins
*Make sure NOT to fill the tins all the way. Fill them only about 1/2 way. You will know they are done when they drop in the middle. Ellie loves these. I hope they are hit with your family too.
½ c regular or butter flavored shortening melted
1 c sugar (or brown sugar),
1 “egg” (1 tsp gelatin dissolved in water below)
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
3/4 c water
1/3 c dry milk
1/4 c raisins
Melt shortening. Make your “egg.” Mix dry ingredients in a bowl. Mix liquid ingredients, raisins and “egg” and pour over the dry mixture. Stir just until moistened. Spoon into greased muffin tins – make sure to only fill abut ½ way up. Bake at 350 degrees for about 10 minutes or until browned. Once center has dropped, they are done. Makes 12 muffins
*Make sure NOT to fill the tins all the way. Fill them only about 1/2 way. You will know they are done when they drop in the middle. Ellie loves these. I hope they are hit with your family too.
Substitutes
The following is a list of things that you can make from items that are easy to store when the things you are making, may be a bit harder to store long term. Leave a comment if you have any questions.
Brown Sugar:
2 TBSP Molasses
1 cup white sugar
Mix together with a pastry cutter or fork until well combined.
Corn Syrup:
1 Cup Sugar
2 cups water
Mix ingredients in a heavy pot and bring to a slow boil. Once at a boil, simmer until mixture becomes syrupy.
Butter or Margarine:
1 pound shortening (butter flavor is best)
½ tsp salt
1 2/3 cup condensed milk
Cream together in a mixer.
Buttermilk:
1 c water
1/3 c dry milk
1 Tbsp vinegar or lemon juice
Let it sit 5 min.
Sweetened Condensed Milk:
½ c hot water
1 c sugar
1/4 c dry milk
1 c water
Place in canning jar with lid and shake until thoroughly blended.
“Eagle Brand” Sweetened Condensed Milk:
1 c hot water
1/3 c corn syrup
1 2/3 c sugar
1/4 tsp vanilla
pinch of salt
½ c butter
2 c dry milk
Place all ingredients except “butter” in canning jar with lid and shake until well blended. Gradually add the butter and shake each time until well blended.
Milk:
Powdered milk: If you have electricity, powdered milk is best if you use warm water, mix with a blender and chill overnight.
Evaporated Milk: 1 c water + 2/3 c dry milk
Skim 1 c water + 1/4 c dry milk
Whole 1 c water + 1/3 c dry
Soft Cottage Cheese:
2 cups hot water
1 ½ cups dry milk powder
3 Tbsp. fresh lemon juice or white vinegar
Blend water and dry milk and pour into saucepan coated with non-stick cooking spray (foam and all). Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest 1 minute. Pour into a strainer or colander, rinse with hot then cold water. Press out water with back of spoon. Makes about 1½ cups curds. If desired, moisten rinsed curds with a little buttermilk before serving. Add salt to taste.
Eggless Mayonnaise:
1 ½ cups evaporated milk (12 oz. can)
1 tsp. salt
1/3 cup lemon juice
1 ¾ cup vegetable oil
Place all ingredients in blender and blend until smooth. Makes 1quart.
Blender Mayonnaise:
2 Eggs or 4 Egg Whites
1 tsp. salt
2 Tbsp. Lemon juice
2 Tbsp. white vinegar
1/8 tsp. white pepper (optional)
1-1/2 cups vegetable oil
Blend all ingredients except the oil until smooth. On high speed, slowly add the oil in a steady pencil-thin stream. Refrigerate and use within 2 weeks.
Creamy Ranch Dressing:
2 cups mayonnaise
2 cups buttermilk
½ tsp. garlic powder
1 Tbsp. dried onion flakes
2 Tbsp. dried parsley
½ tsp. black pepper
½ -1 tsp. salt
Put mayonnaise in a blender and blend while slowly adding buttermilk. When smooth, add remaining ingredients. To make a MIX from this recipe, combine 12x the amount of seasonings (12 Tbsp. dried onion flakes, etc.). To use, add 3 ½ Tbsp. mix 2 cups each mayonnaise and buttermilk.
Shortening: You can substitute shortening for the oil in many recipes because it has a longer shelf life. Oil has about a 2 year shelf life, unopened shortening has 10 years. If you can still find the hard lid shortening (not foil lids) they have an indefinite shelf life. Store shortening in a cool, dark place. Opened shortening has a one year or less shelf life. After opening a can of shortening, you may want to transfer it to mason jars and vacuum seal it for a longer shelf life. Remove the air pockets in the jar or melt it, then vacuum.
“Eggs” from unflavored gelatin (Knox) In all the recipes in this book I have substituted unflavored gelatin for the eggs. The gelatin is less expensive than powdered eggs (as little as 3 cents per “egg”) has an indefinite shelf life and works well in most recipes. When using your own recipes, decrease the liquid called for in your recipe by about 1/4 cup to compensate for the added water from the “egg.”
Eggs (storing fresh eggs for up to 1 year) Rub warmed mineral oil on your hands and coat the entire surface of the fresh egg with the oil. Replace egg in the egg carton with the point down. In cold climates they can be stored in a cool, dark place, but I keep mine in the refrigerator and rotate once a year.
Brown Sugar:
2 TBSP Molasses
1 cup white sugar
Mix together with a pastry cutter or fork until well combined.
Corn Syrup:
1 Cup Sugar
2 cups water
Mix ingredients in a heavy pot and bring to a slow boil. Once at a boil, simmer until mixture becomes syrupy.
Butter or Margarine:
1 pound shortening (butter flavor is best)
½ tsp salt
1 2/3 cup condensed milk
Cream together in a mixer.
Buttermilk:
1 c water
1/3 c dry milk
1 Tbsp vinegar or lemon juice
Let it sit 5 min.
Sweetened Condensed Milk:
½ c hot water
1 c sugar
1/4 c dry milk
1 c water
Place in canning jar with lid and shake until thoroughly blended.
“Eagle Brand” Sweetened Condensed Milk:
1 c hot water
1/3 c corn syrup
1 2/3 c sugar
1/4 tsp vanilla
pinch of salt
½ c butter
2 c dry milk
Place all ingredients except “butter” in canning jar with lid and shake until well blended. Gradually add the butter and shake each time until well blended.
Milk:
Powdered milk: If you have electricity, powdered milk is best if you use warm water, mix with a blender and chill overnight.
Evaporated Milk: 1 c water + 2/3 c dry milk
Skim 1 c water + 1/4 c dry milk
Whole 1 c water + 1/3 c dry
Soft Cottage Cheese:
2 cups hot water
1 ½ cups dry milk powder
3 Tbsp. fresh lemon juice or white vinegar
Blend water and dry milk and pour into saucepan coated with non-stick cooking spray (foam and all). Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest 1 minute. Pour into a strainer or colander, rinse with hot then cold water. Press out water with back of spoon. Makes about 1½ cups curds. If desired, moisten rinsed curds with a little buttermilk before serving. Add salt to taste.
Eggless Mayonnaise:
1 ½ cups evaporated milk (12 oz. can)
1 tsp. salt
1/3 cup lemon juice
1 ¾ cup vegetable oil
Place all ingredients in blender and blend until smooth. Makes 1quart.
Blender Mayonnaise:
2 Eggs or 4 Egg Whites
1 tsp. salt
2 Tbsp. Lemon juice
2 Tbsp. white vinegar
1/8 tsp. white pepper (optional)
1-1/2 cups vegetable oil
Blend all ingredients except the oil until smooth. On high speed, slowly add the oil in a steady pencil-thin stream. Refrigerate and use within 2 weeks.
Creamy Ranch Dressing:
2 cups mayonnaise
2 cups buttermilk
½ tsp. garlic powder
1 Tbsp. dried onion flakes
2 Tbsp. dried parsley
½ tsp. black pepper
½ -1 tsp. salt
Put mayonnaise in a blender and blend while slowly adding buttermilk. When smooth, add remaining ingredients. To make a MIX from this recipe, combine 12x the amount of seasonings (12 Tbsp. dried onion flakes, etc.). To use, add 3 ½ Tbsp. mix 2 cups each mayonnaise and buttermilk.
Shortening: You can substitute shortening for the oil in many recipes because it has a longer shelf life. Oil has about a 2 year shelf life, unopened shortening has 10 years. If you can still find the hard lid shortening (not foil lids) they have an indefinite shelf life. Store shortening in a cool, dark place. Opened shortening has a one year or less shelf life. After opening a can of shortening, you may want to transfer it to mason jars and vacuum seal it for a longer shelf life. Remove the air pockets in the jar or melt it, then vacuum.
“Eggs” from unflavored gelatin (Knox) In all the recipes in this book I have substituted unflavored gelatin for the eggs. The gelatin is less expensive than powdered eggs (as little as 3 cents per “egg”) has an indefinite shelf life and works well in most recipes. When using your own recipes, decrease the liquid called for in your recipe by about 1/4 cup to compensate for the added water from the “egg.”
Eggs (storing fresh eggs for up to 1 year) Rub warmed mineral oil on your hands and coat the entire surface of the fresh egg with the oil. Replace egg in the egg carton with the point down. In cold climates they can be stored in a cool, dark place, but I keep mine in the refrigerator and rotate once a year.
Thursday, February 19, 2009
How to Can Butter
The instructions:
1. Any butter can be used but the higher quality butters will be easier to work with. There won’t be as much separation.
2. One pound of butter is a little more then a pint so it is easy to figure how many one pint jars you will need.
3. First clean your jars thoroughly and put them in an oven at 200 degrees F for about 15 minutes. Put your rings and lids in a small pot of water (being sure they are covered completely) and simmer for ten minutes.
4. Next melt the butter completely on low. Once totally melted, slowly bring to a boil. Reduce the heat and simmer for five minutes. Stir the whole time to prevent the butter from burning. (Be sure to keep it at a full simmer...it helps it to set up more evenly with far less shaking.)
5. Pour the melted butter into the hot jars. Make sure you keep the butter stirred if doing a large batch so that it doesn't separate and go in unevenly.
6. Clean the tops of the jars with a cloth and put on the lids and rings. Tighten securely. Leave about one half of an inch space at the top of the jars.
7. When you hear the ping of the jars sealing (or you can't push the tops down anymore), start shaking them every 5 minutes (don't shake before this...wait for a good seal). Continue until the mixture stays uniform between shaking. Then refrigerate and continue shaking every 5 minutes (take turns with your husband and kids!...the batches that I sufficiently simmered were easily done within 3 hours....others took up to 5 and were not so fun).
8. Smile, label, and put them in your storage. They should keep for 3 years.
*Note:
Make sure you do not burn the butter. I did this and it took forever to solidify. Luckily I have a burnt butter cookie recipe that I will be using this jar for.
*If you have any questions just write me a comment or an email and I will help you out.
Original post that these instructions are taken from is here.
1. Any butter can be used but the higher quality butters will be easier to work with. There won’t be as much separation.
2. One pound of butter is a little more then a pint so it is easy to figure how many one pint jars you will need.
3. First clean your jars thoroughly and put them in an oven at 200 degrees F for about 15 minutes. Put your rings and lids in a small pot of water (being sure they are covered completely) and simmer for ten minutes.
4. Next melt the butter completely on low. Once totally melted, slowly bring to a boil. Reduce the heat and simmer for five minutes. Stir the whole time to prevent the butter from burning. (Be sure to keep it at a full simmer...it helps it to set up more evenly with far less shaking.)
5. Pour the melted butter into the hot jars. Make sure you keep the butter stirred if doing a large batch so that it doesn't separate and go in unevenly.
6. Clean the tops of the jars with a cloth and put on the lids and rings. Tighten securely. Leave about one half of an inch space at the top of the jars.
7. When you hear the ping of the jars sealing (or you can't push the tops down anymore), start shaking them every 5 minutes (don't shake before this...wait for a good seal). Continue until the mixture stays uniform between shaking. Then refrigerate and continue shaking every 5 minutes (take turns with your husband and kids!...the batches that I sufficiently simmered were easily done within 3 hours....others took up to 5 and were not so fun).
8. Smile, label, and put them in your storage. They should keep for 3 years.
*Note:
Make sure you do not burn the butter. I did this and it took forever to solidify. Luckily I have a burnt butter cookie recipe that I will be using this jar for.
*If you have any questions just write me a comment or an email and I will help you out.
Original post that these instructions are taken from is here.
Saturday, February 7, 2009
Mini Food Storage Seminars
As a follow-up to the food storage Saturday we had at the church a few weeks ago, I will be offering mini food storage seminars in my home once a month.
What exactly are these you may ask? Well, let me tell you.
They will be held on the 3rd Wed. of every month in my home.
They will take no longer than an hour.
They will focus on one small area of food storage to help you get started or over a bump in the road.
The first one will be February 18th at 7pm at my house.
Topic: Canning butter
Time requirement: 30-45 min.
Come and have a good time!
What exactly are these you may ask? Well, let me tell you.
They will be held on the 3rd Wed. of every month in my home.
They will take no longer than an hour.
They will focus on one small area of food storage to help you get started or over a bump in the road.
The first one will be February 18th at 7pm at my house.
Topic: Canning butter
Time requirement: 30-45 min.
Come and have a good time!
Sunday, February 1, 2009
Authentic Mrs. Fields Cookie Recipe
Cream Together:
*1 lb. butter
1 ½ cup white sugar
2 cups brown sugar
Add:
**3 Eggs – 4 if small
2 tsp. vanilla
1 ½ tsp. salt
1 ½ tsp. baking soda
6 cups flour
Beat 3-4 minutes (batter may be dry)
Add:
1 ½ cups oatmeal
4-5 c. chocolate chips (you can add any combo you want – milk, dark, white, etc.)
2 cups nuts or raisins/craisins
Preheat oven to 350 degrees. Place parchment paper on cookie sheet and form golf ball sized balls with the dough. Bake for 8-11 minutes. Cookies may not look completely done. Makes 6-8 dozen.
Do not halve this recipe or it will not turn out as well.
*For food storage recipe, replace butter with white beans – cup for cup. For this recipe that would be 2 cups. Use already cooked beans and whip to butter consistency or ground beans, adding water to get to butter consistency.
**For food storage recipe, use 1 tsp. unflavored gelatin dissolved in 2 Tbsp. + 1 tsp. boiling water and 3 Tbsp. cold water. This amount will equal 1 egg.
*1 lb. butter
1 ½ cup white sugar
2 cups brown sugar
Add:
**3 Eggs – 4 if small
2 tsp. vanilla
1 ½ tsp. salt
1 ½ tsp. baking soda
6 cups flour
Beat 3-4 minutes (batter may be dry)
Add:
1 ½ cups oatmeal
4-5 c. chocolate chips (you can add any combo you want – milk, dark, white, etc.)
2 cups nuts or raisins/craisins
Preheat oven to 350 degrees. Place parchment paper on cookie sheet and form golf ball sized balls with the dough. Bake for 8-11 minutes. Cookies may not look completely done. Makes 6-8 dozen.
Do not halve this recipe or it will not turn out as well.
*For food storage recipe, replace butter with white beans – cup for cup. For this recipe that would be 2 cups. Use already cooked beans and whip to butter consistency or ground beans, adding water to get to butter consistency.
**For food storage recipe, use 1 tsp. unflavored gelatin dissolved in 2 Tbsp. + 1 tsp. boiling water and 3 Tbsp. cold water. This amount will equal 1 egg.
Friday, November 14, 2008
Taco stew
1 lb. ground beef or turkey
1 medium onion, chopped
15 oz. can whole kernel corn, undrained
10 oz. can diced tomatoes/diced tomatoes with chilies if you like a little kick - we do.
15 oz. can pinto beans in chili sauce, undrained
1 1/4 oz. envelope taco seasoning
10 oz. can tomato soup, undiluted
1 cup water
tortilla chips (I use the Tostida scoops)
grated Monterey Jack cheese
Brown beef/turkey, drain. Add onion and cook until onion is clear. Combine all remaining ingredients except tortilla chips and cheese. Simmer on low. Serve in bowls and top with cheese. Eat with chips.Makes 4-6 servings.
*Food storage Alteration: The only thing in this recipe that would not be realistic to store for 3 months would be the onion. I have never made it without the onion, but think it would be fine. You can always add in a can of green chilies or some dried onions if you feel it lacks that extra "something". The cheese can be stored and frozen for use when needed.
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