Home and Garden Tips and Recipes

The importance of using quality ingredients

2010-11-01T22:23:00.000-07:00

For a high quality product, it is very important to use quality ingredients. Shortening and artificial vanilla may make acceptable products but real butter and real vanilla gives the same products a "wow factor".

I never use shortening for anything. This includes recipes that call for shortening. Instead I use either unsalted butter (most products) or coconut oil. Real butter is what makes many products go from good to great.

One of the other musts to use is REAL vanilla made with the bourbon vanilla bean. Real vanilla extract an be expensive although very affordable if you make your own. The beans can be reused several times and then the spent vanilla beans can be used to flavor ice cream and other products.

To make your own high quality vanilla:

To 80 proof Vodka, add one or more bourbon vanilla beans that have been split down the middle (leaving one end attached) Shake once or twice a week (or more) for at least a couple of weeks before using.
Add more vodka as you use the vanilla.

Flour is important. I prefer King Arthur Flour although there are many very good flours on the market. It is important to choose the correct flour for the purpose: cake flour for cakes, bread flour for yeast breads, and all purpose for most other uses. I think it is important to use unbleached flour as it is a better flavor and is also much healthier.

I use bakers (fine) sugar for every recipe that calls for white sugar. It makes for a finer, less grainy, texture in most products.

One ingredient that is almost always overlooked is brown sugar. C & H brown sugar is pure cane sugar. Many store brands are white sugar with beet molasses added or it is white sugar with some cane molasses added. The ingredient list will state whether it is pure cane sugar or if it is cane sugar with beet molasses added. You can tell the difference by rubbing the sugar in between your fingers. Pure cane brown sugar is solid brown. Other brown sugar is white sugar with a molasses coating. Always use light brown sugar unless the recipe calls for dark brown sugar.

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Vegetarian Cinnamon Coffee Cake

2010-10-30T13:11:00.000-07:00

This is a classic chocolate "Crazy Cake" recipe I modified to be a cinnamon coffee cake. Vegetarian - no animal products. It turns out moist and very good.

Vegetarian Coffee Cake

Ingredients

3 cups cake flour, sifted
2 cups granulated sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons white vinegar
3/4 cup vegetable oil
.2 cups cold water

Topping

1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Directions

PREHEAT oven to 350° F.

In small bowl, combine 1/2 cup brown sugar, 2 TBSP flour, 1 TSP cinnamon and set aside

In mixing bowl, combine cake flour, sugar, cinnamon, baking soda and salt in bowl. Make 3 holes in mixture. Into the first hole, pour the vanilla extract, into the second hole, the vinegar and into the third hole, the vegetable oil. Pour cold water over all. Mix with fork or wire whisk until well blended; do not over beat. Mixture may contain some small lumps.

Pour into ungreased 13 x 9-inch baking pan and spread evenly.

Sprinkle 1/3 of the topping evenly over the batter, with knife, swirl slightly into the batter. Sprinkle the rest of the topping evenly.

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Home Made Block Chocolate

2010-10-29T03:42:00.000-07:00

Excellent chocolate for eating or for dipping. Using 100% pure food grade cocoa butter (found in many health food stores) gives the chocolate a "snap" due to cocoa butter's 100^F melting point. For a softer chocolate, use a little bit of coconut oil in place of some of the cocoa butter (coconut oil melts at 76^F)

9 TBSP (125g) 100% pure food grade cocoa butter (or part coconut oil)
9 TBSP (125g) confectioner's sugar (powdered or icing sugar)
6 tablespoons cocoa powder
4 tablespoons powdered milk
Pinch of salt

Method

1. Line a cake pan or pie plate with wax paper.

2. Sift the icing sugar, cocoa powder, powdered milk and salt into a bowl.

3. In a small saucepan, melt the cocoa butter over a low heat.

4. Pour the melted cocoa butter into the sugar mixture and mix until it becomes smooth and thick. Must start to thicken before pouring. If it isn't getting thick right away, let it sit for a few minutes and stir again. Continue until it starts to thicken.

5. Pour chocolate mixture into the prepared pan or pie plate and flatten out the top using a spatula or the back of a spoon. Score the chocolate while it's soft so it can be broken easy when it hardens.

6. This chocolate makes an excellent coating for home made truffles (Chocolate Truffle Recipes - EASY!!!)

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Banana Bread

2009-03-04T12:10:00.000-08:00

Banana Bread

2 Cup flour
1 teaspoon soda
1 1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 Cup shortening
3/4 Cup sugar
2 eggs
6 Tablespoons sour milk
1 Cup mashed banana
1/2 Cup walnuts

Sift dry ingredients together.

In separate bowl combine milk and banana

In a mixer bowl, cream shortening and sugar then add eggs. Add banana mixture and blend well. Add flour mixture and blend until damp. Add walnuts. Pour into greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Bake at 350 until done (about 45-50 minutes)

Quiche TURKEY Lorraine

2009-02-06T02:00:00.000-08:00

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Quiche TURKEY Lorraine

1 single Pie crust
4 eggs
3/4 Cup cream
1 1/4 Cup milk
10 Strips TURKEY bacon - cooked crisp, drained, and crumbled
1 Cup shredded (or diced) swiss cheese
1 cup shredded cheddar cheese

Roll out pie crust and place in pie pan. Prick bottom with fork. Bake at 425 for 10 minutes. Remove from oven.
Place crumbled TURKEY bacon in pie crust and sprinkle cheese on top. Set aside.
Beat together eggs, cream, and milk. Pour into pie crust. Bake at 375 for 30 - 40 minutes or until knife inserted in center comes out clean.
Makes 4-6 servings

Rice Pie Crust Recipe

2009-02-06T01:56:00.000-08:00

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Rice Pie Crust Recipe

1 9inch pie shell

1 1/2 cups cooked (brown) rice
1 egg
1/3 cup shredded cheddar cheese
1 tablespoon parsley flakes

1. Combine all ingredients and mix thoroughly.
2. Press into the bottom and up sides of 9-inch GLASS pie plate.
3. Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

Crystallized Ginger Recipe

2009-01-20T20:25:00.000-08:00

Crystallized Ginger Recipe

55 min | 10 min prep

• gingerroot
• white sugar
• water
• white sugar (for Dusting)

1. Peel the ginger and slice it into rounds 1/8 inch thick.

2. For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.

3. In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.

4. When dissolved add the ginger and boil for 45 minutes stirring almost constantly.

5. You want the ginger tender and getting that translucent look about it.

6. You also don't want it at a full rolling boil-just a little less.

7. Drain the ginger reserving the liquid.

8. Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.

9. Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.

10. Store in an air tight container.

11. As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.

Chai Tea Latte Recipe

2008-12-10T23:52:00.001-08:00

Chai Tea Latte Recipe

Will need to adjust for personal taste. I was buying 1-2 starbucks chai tea lattes every day and quickly realized I was spending $100. - $200. on lattes every month. I read the ingredients from latte mixes and came up with this recipe. I like it best with brown sugar although it's also great with honey A bonus: I like this recipe MUCH better than a starbuck's chai tea latte!

SERVES 1 , 1 latte

* 3 tablespoons brown sugar (or honey)
* 1 teaspoon instant tea (unsweetened or no flavoring)
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground ginger
* 1 1/2 cups low-fat milk
* 1 teaspoon vanilla (optional)

1. Mix all dry ingredients together. Place in cup
2. Heat milk and then froth with portable electric wisk / frother --- or by hand and pour into mug. Add vanilla. Stir.

Homemade Matzah

2008-12-10T23:47:00.000-08:00

Homemade Matzah

Home made Matzah is SO delicious - and so simple to make.

SERVES 4 -8 , 16 pieces

* 4 cups flour (can be half white or half whole wheat)
* 1 1/2 cups water
* 2 tablespoons olive oil (optional, oil will make it soft like a tortilla, No oil it will be a cracker) (optional)

1. Combine ingredients and knead for ten minutes.
2. Roll into a ball, cut in half, then cut each half into 8 pieces.
3. Roll out each piece as thinly as possible into ovals,.
4. pierce with a fork several times, to eliminate air holes,.
5. and place on baking sheet covered with Parchment Paper.
6. Bake at 450 to 500 for about 5 minutes, or until slightly browned.

Beef Jerky Marinade Recipe - no teriyaki or soy

2008-12-10T23:45:00.000-08:00

Beef Jerky Marinade Recipe

Since I do not like teriyaki or soy, I found this is a fantastic recipe for making beef jerky

1/2 Cup

* 4 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon chili powder
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/4 teaspoon cayenne pepper
* 3 dashes liquid smoke
* 1/2 cup water

1. Mix together. Marinade beef at least one hour before drying.

Chocolate Mousse Recipe - no gelatin

2008-12-10T23:44:00.001-08:00

Chocolate Mousse Recipe

Very easy! ready to eat in just a few minutes. I've only made it with chocolate but any flavor instant pudding would work. Could even use coffee for part of the milk and make it mocha.

SERVES 4

* 1 (12 ounce) container fat-free cool whip
* 1 (3 1/2 ounce) box fat-free chocolate flavor instant pudding and pie mix
* 3 cups nonfat milk
* 3 tablespoons rum (optional)

1. Let cool whip come to room temperature.
2. Wisp pudding mix, milk (and rum if used) by hand until thickened (or use a mixer)
3. fold in coolwhip, stir well
4. serve immediately or chill. Stores for several days in the refrigerator (tip - use the coolwhip container to store what you don't eat right away)

Peanut Butter Oatmeal No Bake Cookies (No Wheat / No Egg)

2008-12-10T23:42:00.001-08:00

Peanut Butter Oatmeal No Bake Cookies (No Wheat / No Egg)

Cookies in five minutes! No wheat or egg so these are great for wheat or egg free diets. A friend gave me the original recipe that called for white sugar and they were great that way. I tried it with brown sugar and that is the ONLY way I'll fix them now! Totally a new level. Only takes 10 minutes total to prepare these.

12 cookies

* 3 cups old-fashioned oatmeal (dry, sometimes takes more oatmeal)
* 5 tablespoons peanut butter (reduced fat works great)
* 2 teaspoons vanilla
* 2 cups brown sugar
* 1/2 cup milk (Non fat works great)
* 1/4 cup butter

1. Mix together the first three ingredients. Set aside.
2. Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
3. Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
4. Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.

German Pancake Recipe

2008-12-10T23:40:00.000-08:00

German Pancake Recipe

I absolutely LOVE these! Traditionally served with lemon wedges - but MUCH better with lime! Easy to make, and great reheated!

SERVES 2

* 1/2 cup milk
* 1/2 cup flour
* 4 eggs
* 1 tablespoon butter or margarine
* 1 tablespoon vegetable oil
* lemon wedge (Traditional) or lime wedge
* powdered sugar

1. Preheat oven to 425.
2. Beat first three ingredients just enough to moisten flour.
3. Melt butter in ~12" oven proof non stick skillet then add oil. Tip pan to coat bottom and sides of pan.
4. Pour mixture in prepared pan.
5. Bake at 425 for 25-30 minutes until golden brown.
6. Cut pancake into 4 wedges and serve by sprinkling liberally with lemon (or lime) juice and powdered sugar.

Original Marshmallows Recipe - Marsh Mallow root - no gelatin

2008-12-10T23:38:00.000-08:00

Original Marshmallows Recipe

Originally marshmallows were made from the marsh mallow root and were a throat lozenge. The common candy is now made with gelatin and contains no marsh mallow root.

15 pieces

* 4 tablespoons marshmallows, roots
* 28 tablespoons refined sugar
* 20 tablespoons gum tragacanth (or gum arabic)
* 2 cups water (Water of orange flowers for aroma or instead of plain water)
* 1-2 egg white, well beaten

1. Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
2. Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
3. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
4. Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.

Original Licorice Candy Recipe

2008-12-10T23:34:00.000-08:00

Original Licorice Candy Recipe

Original licorice candy made with the licorice root. This is a delicious treat which is mildly laxative and alleviates symptoms of colds and flu. Warning: Licorice should not be used by those suffering from high blood pressure (it raises the BP quite a lot!), diabetes, glaucoma, heart disease or a history of stroke, kidney disease. Best avoided when pregnant. May cause water retention and loss of potassium. Do not use for more than 4 weeks consecutively.

SERVES 15

* 1 cup molasses
* 1 teaspoon powdered licorice root (or to taste)
* 1 teaspoon dried anise, root (POWDERED ( or to taste)
* 1 cup flour (enough to make a workable dough)
* icing sugar

1. Warm the molasses and add licorice and anise powder. (boil for 5 min? - need to check)
2. Mix in enough flour to make a workable dough.
3. Roll mixture into small tubes, cut into desired lengths.
4. Roll in icing sugar if desired. The mixture will harden when cool.

Cheese Straws Recipe

2008-12-10T23:25:00.000-08:00

Cheese Straws Recipe

Makes 30

• 1 cup grated cheese (cheddar is my favorite)
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/16 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg (beaten)
• 2 tablespoons milk

Mix dry ingredients and cheese, add beaten egg. Mix well. Add milk (enough to make a stiff dough)
Roll out 1/8" thick on floured board. Cut into strips 5' long and 1/4" wide.
Bake in hot oven 450 for 10 minutes (until crisp- careful not to burn)

Chocolate Truffle Recipes - EASY!!!

2008-12-05T22:56:00.000-08:00

Recipes from the internet - some modifications. Turned out EXCELLENT every time I've made them.

Chocolate Truffle Filling

8 oz good quality chocolate
3 fl oz double cream
3 tbsp good quality spirit or liquor (e.g. brandy or rum) or vanilla (I'm going to try peppermint next time)

1. Finely chop the chocolate using a heavy knife then put it into a heat-proof bowl.

2. Pour the cream over the chocolate

3. Stand the bowl over a pan of simmering water and heat gently until the chocolate begins to melt.

4. Be patient, stirring gently now and then to mix the chocolate and the cream. Do not let the mixture overheat – it should melt without becoming hot!

5. As soon as the chocolate has melted, remove it from the heat and leave to cool for about 30 minutes (the mixture should thicken a little)

6. When it is cool, add 3 tablespoons of your chosen alcohol (or vanilla) and stir in

7. Now beat the mixture with an electric whisk until it is thick, fluffy and paler in color. It should be firm enough to stand in peaks. (If you find the mixture fails to thicken, stand it in the fridge for an extra 10 – 20 minutes and try again – it will thicken when cool enough).

8. Spoon the thickened mixture into a shallow dish or tin and refrigerate for a couple of hours, to set.

9. Now for the messy bit... you may need to wash your hands frequently during this stage.

10. When the mixture comes out of the fridge it will be quite firm. Scoop up a heaped teaspoon and roll into a ball between the palms of your hands (approx 1-inch ball)
(Dusting your hands with cocoa powder helps to prevent melting.)

11. If you plan to roll your truffles in a dry coating, do so immediately, while the ball is soft and melting on the outside. (See ingredients for suggested coatings)

12. If you plan to dip some or all of your truffles in melted chocolate, lay the rolled balls onto a tray or a plastic container and freeze overnight.

Chocolate-Dipped Truffles

13. Chop up several different types of chocolate and melt each batch separately (gently) in double boiler – VERY LOW HEAT – should NOT get warm!

14. When the chocolate is melted, dip the frozen truffles quickly into the chocolate.

15. A good technique is to use a cocktail stick to hold the frozen truffle, and use a teaspoon to help spread the chocolate over the ball. The other end of the cocktail stick can be stuck
into a potato half, to hold the truffle upright while it sets.

16. Refrigerate the coated truffles until the chocolate has set.

17. To decorate the truffles, drizzle fine lines of contrasting melted chocolate over them with a piping bag.

The truffles can be stored in the fridge for 2-3 weeks. If frozen, they defrost quickly at room temp.

Coconut Truffle Filling

1 C Heavy Cream
14 oz White Chocolate – in small pieces (easier to use white chocolate chips)
2 C coconut flakes

Mix white chocolate and cream in top of double boiler – melt over VERY LOW heat stirring occasionally until chocolate is melted – it should NOT get warm! Mix in coconut and whisk (electric whisk) until stiff peaks form. Refrigerate until firm. Form into balls and freeze balls for several hours (or over night) Dip while frozen - steps 13. -17. above

Nut Butter Filling

1 jar peanut butter (or hazelnut - nutrella - or almond butter)
2 TBSP sugar (optional)

mix, freeze – form as above for chocolate truffle, refreeze balls for several hours (or over night) and dip frozen - steps 13. -17. above

Truffle Box

2008-11-28T03:19:00.001-08:00

May need to enlarge to fit 8.5 x 11 paper

Pattern for one piece fleece hats (sewn)

2008-11-28T01:27:00.000-08:00

I created this pattern to sew fleece hats for the homeless. Takes about ten minutes (at the very most) to sew a hat: