So I have an urge to make all kinds of popcorn, so I decided to post two of our family favs right now. It must be because it requires very little time and standing.
Best homemade Carmel Corn:
2-3 Batches of popped popcorn(enough for a large mixing bowl)
Carmel Sauce
1 cup brown sugar
1/2 Cup butter
1 cup Karo syrup
Boil to a soft ball stage, 235 degrees, then add 1 can of Eagle Brand Milk and 1 Tsp of Vanilla. Whip together for two minutes and pour over the popped popcorn. Stir until evenly mixed, Yummy!!!
Cracker Jack's
2-3 batches of popped popcorn put into a large bowl until Carmel is poured over.
Sauce:
2 Cup of Brown Sugar
2 cubes of butter or margarine
1/2 cup Karo syrup
Boil for 5 minutes then remove from the heat and add 1 tsp baking soda and 1 tsp of vanilla. Pour over popcorn and stir quickly until evenly distributed. Pour out onto a greased cookie sheet. Put into the oven at 200 degrees for about 45 minutes, carefully turning the popcorn every 15 minutes until the time is up. Cool completely and break up into pieces. If you like the cracker jack's popcorn with peanuts you can also add those, we don't because of our daughters allergy.
Sunday, October 26, 2008
Saturday, October 11, 2008
SURVIVAL BREAD
CORNELL BREAD (TRIPLE RICH)
This is what needs to be added to any bread recipe you may have to make it triple rich.
Take a one cup measuring cup and place the following ingredients in the bottom:
1 TBS Soy Flour
1 TBS Skim Milk Powder
1 TBS Wheat Germ
Fill the measuring cup the rest of the way up with flour from your recipe. You do this for EVERY cup of flour your recipe calls for. This will help provide you the nutrients you need to survive and all you need to add is the butter on top.
* Just thought this would be a great thing to know about for our food storage! We need to add these items and then print this off and keep it in with our storage.... cuz when we need it we most likely won't have power to get it off the computer!! :D
This is what needs to be added to any bread recipe you may have to make it triple rich.
Take a one cup measuring cup and place the following ingredients in the bottom:
1 TBS Soy Flour
1 TBS Skim Milk Powder
1 TBS Wheat Germ
Fill the measuring cup the rest of the way up with flour from your recipe. You do this for EVERY cup of flour your recipe calls for. This will help provide you the nutrients you need to survive and all you need to add is the butter on top.
* Just thought this would be a great thing to know about for our food storage! We need to add these items and then print this off and keep it in with our storage.... cuz when we need it we most likely won't have power to get it off the computer!! :D
Tuesday, October 7, 2008
Magic Pumpkin Pie
Magic Pumpkin Pie
1 1/2 cup sugar
1 cup buttermilk baking mix (Bisquick)
4 TBSP Margarine
2 cans 13 oz evaporated milk
4 eggs
1- 32 oz Pumpkin
5 tsp Pumpkin pie spice
4 tsp vanilla
Mix well on high. Grease 2- 12” pans or 1- 39”. Bake until golden brown and knife comes out clean—350 for 50-55 minutes
1 1/2 cup sugar
1 cup buttermilk baking mix (Bisquick)
4 TBSP Margarine
2 cans 13 oz evaporated milk
4 eggs
1- 32 oz Pumpkin
5 tsp Pumpkin pie spice
4 tsp vanilla
Mix well on high. Grease 2- 12” pans or 1- 39”. Bake until golden brown and knife comes out clean—350 for 50-55 minutes
Wednesday, October 1, 2008
Cool Tips
You will get almost twice the amount of juice out of a lemon or lime if you drop it into hot water for a few minutes before you squeeze it. Heating the fruit breaks down the inner membranes so that they release more juice. Or instead of heating the fruit, try rolling it on a hard surface to break down those membranes.
If you want just a few drops of lemon juice, poke a hole in one end of the fruit with a toothpick. Squeeze the desired amount from the hole, replace the toothpick, and store the lemon in a plastic bag in the refrigerator for future use.
You can have “sour cream”: on your baked potatoes without the extra calories by using cottage cheese instead. Run it through a blender or food processor to smooth it out, and flavor it with chives. Plain yogurt is a good sour cream substitute, as well and it comes smooth right from the container!
An avocado will ripen faster if placed in a plastic bag with a piece of banana peel.
If you bring home a big bunch of bananas that you now you’ll be separating and using singly, seperate them right away by cutting off the “knob” that joins them all together. Make sure that you cut them so that a 1-inch tip is left on each. This tip will dry up and seal itself in a day or two. Then when you are ready to use the bananas, you won’t have to bother breaking off one at a time, which can often result in splitting the top skin of several and exposing the open parts to bacteria
Did you know that if you don’t have a fresh egg for baking, and you don’t have any egg powder that you can simply substitue 1 tbsp. ground flax seed with 3 tbsp. water, mix it till stretchy, and VOILA!!!! You have a simple egg substitue! This was something I learned recently from my friend, Lisa Armstrong–thanks Lisa!
To grease your pans, and save money at the same time, simply save your butter wrappers in a baggie, and then use them to grease your pans when you;re ready!
You don’t have to throw away the cracked raw eggs you find in the carton; use them, but only for egg dishes that are thoroughly cooked, such as hard-cooked eggs, or in baked goods.
You can tell whether eggs are fresh or not by placing them in a deep pan of water. Any floaters should be thrown away. If you’ve cooked some eggs, and are not sure if they’re done, simply take one out and spin it. If it spins quickly, it’s done, if it spins slowly and then stops, it’s raw or needs more time.
When you need to store raw eggs without the help of a refrigerator, such as during a campling trip, coat the eggs with shortening. It will help to preserve them longer by sealing out air.
An egg poacher or fried egg mold can be made by removing the top and bottom of a clean tuna can.
A piece of bread or apple in the cookie jar keeps soft cookies from hardening.
When measuring oil and honey for a recipe, measure the oil first so that it coats the spoon or cup, making the honey that’s measured next slide out easily. When you’re baking with oil and eggs, crack your eggs in a measuring cup first and then pour them into your mixing bowl. The eggs will coat the measuring cup so that when you measure the oil it will slide out easily, leaving no oil behind in the cup.
To make a whole wheat bread rise higher and feel lighter, add 1 tbsp. of lemon juice to the dough as you’re mixing it. This will add lightness but will not influence the taste.
To make a sweetener-free bread, omit all honey and sugar from the recipe and add 1 tsp. of malt for every tablespoon of yeast called for. The malt provides the food that enables the yeast to grow.
If you want just a few drops of lemon juice, poke a hole in one end of the fruit with a toothpick. Squeeze the desired amount from the hole, replace the toothpick, and store the lemon in a plastic bag in the refrigerator for future use.
You can have “sour cream”: on your baked potatoes without the extra calories by using cottage cheese instead. Run it through a blender or food processor to smooth it out, and flavor it with chives. Plain yogurt is a good sour cream substitute, as well and it comes smooth right from the container!
An avocado will ripen faster if placed in a plastic bag with a piece of banana peel.
If you bring home a big bunch of bananas that you now you’ll be separating and using singly, seperate them right away by cutting off the “knob” that joins them all together. Make sure that you cut them so that a 1-inch tip is left on each. This tip will dry up and seal itself in a day or two. Then when you are ready to use the bananas, you won’t have to bother breaking off one at a time, which can often result in splitting the top skin of several and exposing the open parts to bacteria
Did you know that if you don’t have a fresh egg for baking, and you don’t have any egg powder that you can simply substitue 1 tbsp. ground flax seed with 3 tbsp. water, mix it till stretchy, and VOILA!!!! You have a simple egg substitue! This was something I learned recently from my friend, Lisa Armstrong–thanks Lisa!
To grease your pans, and save money at the same time, simply save your butter wrappers in a baggie, and then use them to grease your pans when you;re ready!
You don’t have to throw away the cracked raw eggs you find in the carton; use them, but only for egg dishes that are thoroughly cooked, such as hard-cooked eggs, or in baked goods.
You can tell whether eggs are fresh or not by placing them in a deep pan of water. Any floaters should be thrown away. If you’ve cooked some eggs, and are not sure if they’re done, simply take one out and spin it. If it spins quickly, it’s done, if it spins slowly and then stops, it’s raw or needs more time.
When you need to store raw eggs without the help of a refrigerator, such as during a campling trip, coat the eggs with shortening. It will help to preserve them longer by sealing out air.
An egg poacher or fried egg mold can be made by removing the top and bottom of a clean tuna can.
A piece of bread or apple in the cookie jar keeps soft cookies from hardening.
When measuring oil and honey for a recipe, measure the oil first so that it coats the spoon or cup, making the honey that’s measured next slide out easily. When you’re baking with oil and eggs, crack your eggs in a measuring cup first and then pour them into your mixing bowl. The eggs will coat the measuring cup so that when you measure the oil it will slide out easily, leaving no oil behind in the cup.
To make a whole wheat bread rise higher and feel lighter, add 1 tbsp. of lemon juice to the dough as you’re mixing it. This will add lightness but will not influence the taste.
To make a sweetener-free bread, omit all honey and sugar from the recipe and add 1 tsp. of malt for every tablespoon of yeast called for. The malt provides the food that enables the yeast to grow.
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