Grandma Lori’s Best Rice Krispie Squaries (courtesy of Grandma Lori)
Ingredients:
1/2 c. white sugar
1 c. corn syrup (karo light)
3/4 c. peanut butter
2 c. Rice Krispies
4 c. Corn Flakes
Directions:Use a large pot and stir together first three ingredients until melted & smooth. Then stir in the cereal. Spread in a 9×13 pan.
Tuesday, August 25, 2009
Pudding Recipe
1/2 c sugar
2-3 T. cocoa
2 c water
1 tsp vanilla
1 cup magic mix (see below)
Put dry ingredients into sauce pan. Stir well, add water and heat until bubbly. Add vanilla and beat. Cover and cool.
Magic Mix is a white sauce used in place of canned soups. Make ahead and store in fridge.
2 1/3 c nonfat dry mil (or 4 c instant)
1 c flour or 1/2 c cornstarch
1 c margarine or butter
stir until looks like coarse ground corn meal. makes 5 cups.
2-3 T. cocoa
2 c water
1 tsp vanilla
1 cup magic mix (see below)
Put dry ingredients into sauce pan. Stir well, add water and heat until bubbly. Add vanilla and beat. Cover and cool.
Magic Mix is a white sauce used in place of canned soups. Make ahead and store in fridge.
2 1/3 c nonfat dry mil (or 4 c instant)
1 c flour or 1/2 c cornstarch
1 c margarine or butter
stir until looks like coarse ground corn meal. makes 5 cups.
Monday, August 24, 2009
Never Ending Yeast
1 quart warm potato water
1 tsp salt
2 c white or whole wheat flour
1/2 T. dry yeast
2 T. sugar
Stir all ingredients together. Put in warm place to rise until ready to mix for baking. Leave a small amount for start next time. Between uses, keep in covered jar in fridge until a few hours before ready to use again. Do not use metal utensils while making yeast.
Add same ingredients, except yeast, to the everlasting yeast start for the next baking.
1 tsp salt
2 c white or whole wheat flour
1/2 T. dry yeast
2 T. sugar
Stir all ingredients together. Put in warm place to rise until ready to mix for baking. Leave a small amount for start next time. Between uses, keep in covered jar in fridge until a few hours before ready to use again. Do not use metal utensils while making yeast.
Add same ingredients, except yeast, to the everlasting yeast start for the next baking.
substitutions
1. equal amount of applesauce for oil
2. use 1 1/2-2 T. of canned pumpkin or squash for 1 egg
3. make ketchp with 1 cup tomato sauce, 1//2 c sugar, & 2 T. vinegar
4. substitute an egg for baking by combining 1 tsp unflavored gelatin with 3 T. cold water and 2 T. plus 1 tso. boiling water
5. Use oil instead of butter, 1 c butter equals 2/3 c of oil
6. substitute 3/4 c. of honey plus reduce liquid in recipe by 1/4 c or add 1/4 c of flour
2. use 1 1/2-2 T. of canned pumpkin or squash for 1 egg
3. make ketchp with 1 cup tomato sauce, 1//2 c sugar, & 2 T. vinegar
4. substitute an egg for baking by combining 1 tsp unflavored gelatin with 3 T. cold water and 2 T. plus 1 tso. boiling water
5. Use oil instead of butter, 1 c butter equals 2/3 c of oil
6. substitute 3/4 c. of honey plus reduce liquid in recipe by 1/4 c or add 1/4 c of flour
Saturday, August 22, 2009
Wet Pack Items
Wet pack cannery days start at 8am and go until finished (sometimes until mid-afternoon)
You must call the 1st business day of the month to order your product for the following month.
October 26,27, 30 and 31 Applesauce
November 3, 4, and 5 Pear Sauce & 20 Spaghetti Sauce
December 4 and 18th Jam (blackberry, peach, raspberry and strawberry)
You must call the 1st business day of the month to order your product for the following month.
October 26,27, 30 and 31 Applesauce
November 3, 4, and 5 Pear Sauce & 20 Spaghetti Sauce
December 4 and 18th Jam (blackberry, peach, raspberry and strawberry)
Thursday, August 20, 2009
Powdered Milk Recipes
Sweet Vanilla Milk: Run a little hot water into a 2-quart pitcher. Add 1/4-cup each powdered coffee creamer and sugar. Stir well to dissolve. Add 1/2-teaspoon vanilla. Fill the pitcher half full with cold tap water. Add 2-2/3 cups of instant nonfat dry milk powder. Stir well. Fill the pitcher the rest of the way full. Stir again. Chill and serve. This milk is more palatable to some folks than straight reconstituted milk. The powdered coffee creamer gives the milk a rich fullness, while the sugar and vanilla make it taste sweet and almost dessert-like. If you must switch to powdered milk, and are having trouble with the flavor, this recipe can make the transition easier. For a gallon of milk use: 1/2-cup each powdered coffee cream & sugar and 1-teaspoon of vanilla flavoring. Add a dash of salt too if desired. Be sure to dissolve the creamer and sugar in hot tap water first. They do not dissolve readily in cold water.
A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it’s nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I’d hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.
Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.
Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. Whenice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.
Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.
Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate.
Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.
Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.
Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.
To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it’s nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I’d hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.
Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.
Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.
Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.
Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. Whenice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.
Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.
Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate.
Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.
Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.
Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.
Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
Monday, August 17, 2009
Food Storage Classes
The classes are held on Monday mornings from 9:30 - 11:00 AM in the wet pack area of the Mesa Cannery. Everyone is welcome. No sign up or registration is necessary. There is no charge for the classes. The classes are based on the church pamphlet of building a three month supply of food.
COOKING CLASSES - FALL 2009
August 24th Building and Using a three month supply
August 31st No class - she will be out of town
September 7th No class - Labor Day
September 14th Finance Class
September 21st Yeast and Bread Class
September 28th Gluten Free Cooking
October 5th No class - she will be out of town
October 12th Incorporating Dry Pack into your 3 month supply
October 19th How to and substitutions
October 26th Tortilla's, refried beans & tomatillo salsa
November 2nd Baking Powder, Baking Soda and Breakfast
November 9th Soups
November 16th Main Dishes
November 23rd Desserts
November 30th Gifts from your kitchen
December 7th Something to Share
COOKING CLASSES - FALL 2009
August 24th Building and Using a three month supply
August 31st No class - she will be out of town
September 7th No class - Labor Day
September 14th Finance Class
September 21st Yeast and Bread Class
September 28th Gluten Free Cooking
October 5th No class - she will be out of town
October 12th Incorporating Dry Pack into your 3 month supply
October 19th How to and substitutions
October 26th Tortilla's, refried beans & tomatillo salsa
November 2nd Baking Powder, Baking Soda and Breakfast
November 9th Soups
November 16th Main Dishes
November 23rd Desserts
November 30th Gifts from your kitchen
December 7th Something to Share
September Canning
September Canning is on the 18th.
Deadline to order is August 28th.
White beans $5.20
Red wheat $2.95
Dry Onions $7.15
Refried beans $4.05
Hot cocoa $6.70
White flour $3.30
Deadline to order is August 28th.
White beans $5.20
Red wheat $2.95
Dry Onions $7.15
Refried beans $4.05
Hot cocoa $6.70
White flour $3.30
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