Hippie Happy Homemaker

Kneader's Sugar Cookies . . . Almost

2012-01-06T23:27:00.002-07:00

Who doesn't like a good sugar cookie? This is a great recipe. I altered it just a bit. The original calls for lemon flavor and I prefer almond flavoring. The frosting recipe is not correct and the icing turns out too thick. If this is the case for you, add extra milk and corn syrup just a bit at a time until it is runnier but will still cling to the cookies. Although I get raving review on the cookies and frosting each time I make them, I really prefer a sugar cookie with cream cheese frosting. But using this icing make the cookie look amazing and professional!

Kneader's Sugar Cookies . . . Almost

2 cups butter
2 ¼ cups sugar

4 large eggs
1 cup milk

7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp almond flavor or extract
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey

1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes or until just the edges barely start to change colors. Makes approx. 4 dozen.

Icing

4 ½ cups powdered sugar
4 Tbsp corn syrup
3 Tbsp milk
¼ tsp lemon flavor

1. Mix together all ingredients until smooth.

To decorate as pictured above, reserve a bit of the icing and set aside. Color the remaining icing pink. Dip cookie in the pink icing and smooth with side of palm of hand. Let set. Dip your fingers tips in the white icing and drizzled it on top of the cookies.

Source: http://www.abc4.com/mostpopular/story/Kneaders-Sugar-Cookies/tE2aCurRMU6kN_GXt_f8Qw.cspx

Better then Bacon Pumpkin Seeds

2012-01-05T23:28:00.005-07:00

This is a great little recipe for many reasons: it's sprouted, easy, very good for you and it's a good replacement for bacon when used as a garnish. My kids call these salty seeds. You do need a dehydrator so, if you don't have one, borrow one from the neighbors. This recipe takes quite a bit of inactive time but it's worth it! To preserve the enzymes in these sprouted seeds, dehydrate under 115 degrees (Green Smoothie Girl keeps her temperature at 105 degrees. See the note below on the benefits of sprouting.

Better then Bacon Pumpkin Seeds

3 cups raw pumpkin seeds (hulled)

Water

2 1/2 TBS Bragg’s Liquid Aminos

Soak pumpkin seeds in water overnight. Drain well. Dry seeds in dehydrator for 3-4 hours until they are mostly dry (to be able to absorb liquid again).

Mix pumpkin seeds with Liquid Amios well. Let sit to absorb liquid, stirring occasionally, until all liquid is absorbed (15-30 min.). Taste and add another 1/2 to 1 teaspoon if more flavor is needed. Spread on teflex sheets in dehydrator and dry until crispy, for a few hours.

Adapted from 12 Steps to Whole Foods

Note: Sprouting seeds, grains, nuts, and legumes causes the starches to convert to easily

digested sugars. Germinating activates the enzymes so the plant begins to produce

vitamins that it needs for its own growth. According to research performed at the

University of Minnesota, sprouting increases the nutrient density of foods. Sprouted

wheat had 28 percent more thiamine (B1), 315 percent more riboflavin (B2), 66 percent

more niacin (B3), 65 percent more pantothenic acid (B5), 111 percent more

biotin, 278 percent more folic acid, and 300 percent more vitamin C than non-sprouted

wheat. In some legumes, vitamins multiply by up to 500 percent after the bean is

sprouted. Enzyme content is sometimes more than 40 times higher in the sprouted grain,

and even fiber multiplies 300 to 400 percent over the ground, dry whole grain! Another

change brought about in the sprouting process is that carbohydrates decrease and protein

increases substantially, as atmospheric nitrogen is absorbed in the breakdown of carb

molecules, reformed as amino acid building blocks of protein. Source: Green Smoothie Girl's 12 Step Program.

Savory Veggie Smoothie

2012-01-03T10:30:00.004-07:00

A spicy savory smoothie is a nice addition to a healthy diet. As with most smoothies you can adapt with what you have and change things up to fit your taste.

Savory Veggie Smoothie

2 cups baby spinach
1 cup water

1 cup chopped carrot (about 1 carrot)
1 avocado
1 Tbs of lime juice
2 garlic cloves
½ tsp coarse sea or real salt
pinch of cayenne pepper
some ice cubes
Place all of the ingredients in your blender and puree until smooth and creamy.

Adapted from

http://healthyblenderrecipes.com/recipes/raw_vegan_spicy_vegetable_green_smoothie/

Chewy Toffee Almond Bars

2011-12-05T15:09:00.005-07:00

Oh, I so want to try these. I just need to buy some coconut and these babies are mine!

Chewy Toffee Almond Bars

Ingredients:

1 cup (2 sticks) butter, softened

1/2 cup sugar

2 cups all-purpose flour

1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

3/4 cup light corn syrup

1 cup sliced almonds, divided

3/4 cup MOUNDS Sweetened Coconut Flakes, divided

Directions

1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.

2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.

3. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Source: http://www.hersheys.com/recipes/5689/Chewy-Toffee-Almond-Bars.aspx

Asian Cabbage & Sprout Salad with Agave Soy Ginger Dressing

2011-12-05T11:15:00.004-07:00

This is a Yummy salad! With most recipes I improvise with what I have and this is a great recipe to do that with. This salad is delicious and can be used as a side dish or as a main course (just by adding chicken). The dressing has a wonderful Asian flavor and can be used as a dressing on mixed greens as well.

Serves 6-8

Ingredients:

Salad:

1/2 head green cabbage

1/2 head red cabbage

2 carrots, julienned

2 cups bean sprouts

2 cups snow peas

1 red pepper, diced

2 grilled chicken breasts, cubed (optional)

Dressing:

1/3 cup Xagave

1/3 cup white rice vinegar (unsweetened)

1/3 cup soy sauce (I use Bragg's Liquid Aminos)

1 tsp. fresh chopped garlic

1 tsp. fresh chopped ginger root

1 tsp. hot chile oil

1 tsp. toasted sesame oil

Garnish:

1/4 cup toasted sesame seeds

Steps:

Combine all salad ingredients in a bowl and mix. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top.

Tips and Notes: This salad and dressing will taste delicious for several days.

Source: http://blog.xagave.com/?s=asian+cabbage+and+sprout

King Arthur Classic Sandwich Bread

2011-10-25T09:30:00.002-06:00

For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.

3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.Yield: 1 loaf.

Source: http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

Cracked Wheat Bread

2011-10-06T13:12:00.000-06:00

Oh I love this bread! This recipe makes enough for two smaller loaves. I doubled it and made two larger loaves and one small loaf. The thermometer sticking in the large loaf is one I purchased that gives the temperature of fully baked bread. It has been wonderful to have!

Cracked Wheat Bread

Ingredients

1 1/4 cups warm water
1/2 cup cracked wheat
1 (.25 ounce) package active dry yeast
1/3 cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 tablespoon salt
2 tablespoons molasses
2 tablespoons honey
1 cup milk
1 cup whole wheat flour
4 cups all-purpose flour

Directions

In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Source: http://allrecipes.com/Recipe/cracked-wheat-bread-ii/detail.aspx

Set in Grease Stains

2011-09-30T13:24:00.000-06:00

Oh how I hate grease stains but we constantly get them on our clothes. I usually don't notice until after the clothes have been through the washer and dryer. A few years ago, I found a washed in grease stain on my step-daughter's sweater that belonged to my husband's ex-wife. I panicked because of the conflict this might bring so I did a little searching on the Internet and this is what I found. It's a smelly process but works like a charm! Let me know what you think.

1. Spray the stain with WD-40 and let it sit about 20 minutes.

2. Rub a drop or two of liquid dish detergent onto the WD-40 stain and rub in well.

5. Rinse and rub on a bit more dish detergent and then wash as usual

6. Repeat the process if needed

Ali

Brazilian Cheese Bread

2011-07-27T21:41:00.000-06:00

Whenever I go to a Brazilian Grill, I can't get enough of the cheese bread. The texture is so chewy and unique. I found the recipe! The recipe makes bread as good as what you get in the restaurants. I don't usually post the step by step pictures only because I have a very old camera and I'm lucky to get one good picture but this time I have a few. But I can't seem to rearrange the pictures. I have I left them below for you to see. So without further adieu, I present Brazilian Cheese Bread!

Brazilian Cheese Bread

1 egg
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup packed queso fresco cheese (Mexican farmer's cheese)
Mexican farmer's cheese -
1/2 teaspoon of salt (or more to taste)

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Here are the pictures from ending to beginning. I don't know why I can't seem to edit them.

Hmm Hmm Granola Bars

2011-05-26T22:07:00.000-06:00

Hmm Hmm Granola Bars

1/2 cup honey
1/2 cup peanut butter
2 tablespoons maple syrup, molasses or honey
1 tablespoon coconut oil, olive oil or canola oil
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
2 cups rolled oats
2 cups crisp rice cereal
1/4 cup wheat germ
1/2-3/4 cup chopped nuts or seeds
1/2-3/4 cup raisins
1/2 teaspoon kosher salt

Directions

Grease a 9 by 13-inch baking dish with coconut oil or cooking spray and set aside.

In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla.

In a large bowl, combine oats, rice cereal, wheat germ, nut/seeds, raisins and salt.

Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.

Enjoy!

Speaking of Chili

2011-04-28T11:29:00.000-06:00

I love this Chili. It turns out great every time. I got the recipe from Emeril Lagasse on Food Network but simplified it a bit.

Here is my simplified version of it.

Start out by making Emeril's Seasoning. You will have extra for next time you make it.

Emeril's Southwest Seasoning:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.

White Bean Chili

Ingredients

1/2 pound dried navy beans, picked over
4 tablespoons olive oil
1/2 cup chopped dried onion
2 tablespoons minced garlic
2 tablespoons Emeril's Southwest Essence, recipe above
1 2/3 tablespoons chili powder
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1 bay leaf
3 tablespoons cornmeal
3 cups low-sodium chicken broth
2 (10-ounce) cans Diced Tomatoes undrained
2 (4-ounce) cans diced green chiles, undrained
1 tablespoon finely chopped fresh cilantro stems
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
Sour cream, for serving
Grated Cheddar or Monterey Jack cheese, for serving

Directions

In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.

In a large kettle, heat the oil and saute the onion until beginning to soften. Add the garlic and cook, stirring, for 2 minutes. Add Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.

Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.

Chili Seasoning

2011-04-23T21:57:00.001-06:00

I love this recipe for chili seasoning. It's easy enough to make a large amount to have on hand when you need it and doesn't have the preservatives and MSG that you find in prepared mixes at the store. I usually add this to my chili a tablespoon at a time until it tastes just right. This recipe doesn't make much so I quadruple it and keep in in an air tight container.

I found this recipe on allrecipes.com, http://allrecipes.com//Recipe/chili-seasoning-mix-ii/Detail.aspx

German Pancakes with Grape Syrup

2011-04-22T21:20:00.000-06:00

These are a family favorite. I think my kids would choose this meal over pretty much any other food!

German Pancakes

6 TBS melted butter

6 eggs slightly beaten

1 cup milk

1 cup flour

¼ tsp salt

Melt butter in a 9”x13” baking dish. Combine eggs, milk, flour and salt together in a bowl. Poor over in baking dish over the melted butter. Bake at 425 (or 400 if you like a thicker pancake) for 10 to 15 minutes or until lightly brown. Serve with Grape Syrup. Serves 5.

Grape Syrup

In a 2 quart saucepan combine

1 cup sugar

2 TBS cornstarch

2 TBS lemon Juice

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

Add 2 cups grape juice (I usually use frozen concentrated grape juice but add only half the water to dilute it). Bring to boil and cook just until mixture becomes clear. Makes 2 cups.

Fixer Elixer

2011-04-15T23:58:00.000-06:00

This is great stuff. It's great for when you have a cold or you are cold. It's great to use as a snack when you are trying to loose weight. It's great just as a refreshing healthy drink. You can add a little cilantro too if you want to include greens. Adjust the ingredients to your taste. This is pretty potent.

Fixer Elixer

Add the following to a blender

2 cups fresh squeezed Lemon Juice
5-10 cloves of Garlic
1-2 inches of Ginger
1/16 tsp. Cayenne Pepper
1/2 to 3/4 cup Raw Honey (see note)
1/4 tsp. Raw Salt

Blend until smooth and add 5 cups of very warm water. Blend again and enjoy!

Note: my raw honey is thick and hard so you may need to adjust depending on the consistancy of your honey

Yummy Cabbage Salad

2011-04-08T13:06:00.000-06:00

This is a tasty version of Ramen Salad

Mostly Raw, Mostly Healthy and Really Good Cabbage Salad

(Makes 4 to 6 servings)

1/2 head of cleaned and shredded cabbage

3 green onions (white part) chopped up

1 pkg. Top Roman Noodle; crush up noodles

2 Tbs. Toasted sesame seeds

1/2 cup. slivered almonds browned (the browner the better in the flavor department)

1 cup of soaked or slightly sprouted sunflower seeds (optional)

Mix these first five items together in a bowl

*Dressing*

Mix the following ingredients together

2 Tlbs. sugar

3 Tlbs. raw apple cider vinegar

1 tsp. raw salt

1 Top Roman Seasoning Packet

1/2 cup EVOO

1/2 tsp. of pepper

1 tsp. Braggs Aminos

1/4 tsp sesame oil (optional)

Pour already made dressing over cabbage salad and enjoy!

Lentil Stew and Naan

2011-01-27T13:10:00.000-07:00

We have a LOT of lentils and I haven't cooked with them much and when I do I haven't been a big fan. I did a little searching on the Internet and came up with a great soup! My family, even the little ones, loved it. I thought I would make some naan to go along with it. It seemed to be a fitting addition. I love the naan we we get at Indian restaurants and hoped to make the same thing. It wasn't. I didn't love it but my family did. I will link the recipe for it on there but will continue searching for better. Hope you enjoy!

Note: For the carrots I used shredded carrots I bought and stored in the freezer and dehydrated onions. It made things go much faster!

Lentil Stew Recipe

6 to 8 servings

Ingredients:

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons kosher salt

1 pound lentils, picked and rinsed

1 cup peeled and chopped tomatoes

2 quarts chicken or vegetable broth

1/2 teaspoon coriander

1/2 teaspoon curry powder

1/2 teaspoon garlic powder

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, curry and garlic powder and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

For the naan, I used this recipe:

http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/naan-recipe/index.html

One it cooked, I spread a little butter on the top and sprinkled on garlic powder. If you have a better naan recipe, I would love to hear about it!

Chocolate Bread Pudding

2011-01-18T21:29:00.000-07:00

This is so good! When you buy French or some type of rustic type bread and have some left over this is a great way to use it. I often freeze bread that is starting to get stale so I have some on hand when I need it. You will love this Chocolate Bread Pudding! Add some real whipped cream or ice cream and you just might think you died and went to Dessert Heaven!

Chocolate Bread Pudding

4 c. French bread cubed

½ c. chopped nuts

3 eggs

2 tsp vanilla

1 can eagle brand-sweetened condensed milk

2- 1once squares of unsweetened chocolate melted

1 ½ c. water

2 tbs. butter melted

Whipped cream

Preheat to 350. Butter a 9-inch square-baking dish. Place bread cubes in baking dish and sprinkle chopped nuts evenly over bread. Blend melted chocolate and sweetened condensed milk. Set aside. In bowl beat eggs and vanilla. Add, water, butter and chocolate milk mixture. Mix well. Poor evenly over bread, moistening completely. Bake 40 to 45 minutes or until knife is inserted and comes out clean. Serve warm with whipped cream.

Makes 6-9 servings

Ginger Swordfish

2011-01-14T21:42:00.000-07:00

I created this a while ago. It was a recipe I found at the meat counter of my grocery store. I think it called for alcohol so I tweaked it and it turned out wonderful! I actually don't think I've used swordfish but I saved the name because it sounds fancy.

Ginger Swordfish

1½ TBS of Olive Oil

3 TBS Soy Sauce

3 TBS Orange Juice

1 TBS fresh grated Gingerroot

2 Garlic Cloves minced

4 (4 oz) Swordfish Steaks, 1" thick (I've used other white meat type fish)

Combine oil, soy sauce, orange juice, gingerroot and garlic. Add swordfish steaks and coat both sides. Cover and refrigerate in marinade for several hours. If you are in a rush, skip the marinading time and follow the directions for baking in the oven. It is still extremely good.

Oven: Place fish in a baking pan and cover with marinade. Bake at 350 degrees for 15 minutes or until fish flakes easily with fork.

Grill: Place steaks on oiled grill basket 5" from medium-high heat. Cook for 10 minutes, turning over once or until fish flakes easily with fork. Serve with lemon slices.

Homemade Liquid Laundry Detergent

2010-11-18T21:53:00.000-07:00

On my Facebook page, I posted that I made homemade laundry soap. Immediately, I had requests for the recipe. This makes a 5-gallon bucket full of soap that then needs to be diluted with equal parts water before using. This stuff lasts forever! I found all the ingredients in my local grocery store.

Homemade Liquid Laundry Detergent

1 bar Fels-Naptha Soap, grated

2 cups Washing Soda

1 cup Borax

Instructions:

Grate the soap bar into a small saucepan. Cover with hot water. Cook over medium-low heat, stirring continually, until the soap completely dissolves.

Put washing soda and borax in a 5-gallon bucket. Pour in the hot, melted soap mixture. Stir well, until all the powder is dissolved. Fill the bucket to the top with more hot tap water. Stir, cover securely, and let set overnight. The next morning, stir the mixture. Mix equal amounts of soap concentrate and water in a smaller laundry-detergent dispenser or container. Shake before using.

For top-loading machines: Use 1 cup of the soap mixture per load

For font-loading machines: Use 1/2 cup per load

Blog Design

2010-11-18T21:51:00.000-07:00

If you know how to design blogs, please submit a layout for me. If your design is chosen your name or your website name will be credited under "Hippie Happy Homemaker."