I love homemade STUFF!! I like that I can use fresh, basic ingredients with no preservatives, dyes, and other chemicals. I just feel like it's a purer form of living and eating.....but what about CLEANING?
Did you know that with a few of the same basic ingredients that you cook with, you can clean with too? Did you know that you probably have these ingredients in your pantry and hopefully in your food storage? And did you know that they are WAAAAAAAAAAY safer and cheaper than commercial cleaners?
I held a class at my house on how to make your own cleaning products. They are CLEAN (better than commercial products at getting the job done), they are GREEN (non-toxic, environmentally safe, chemical-free) and LEAN (on your wallet that is!!...costing pennies compared to commercial brands). So with a little extra time and a little elbow grease, you can have an endless supply of cleaners using ingredients you already have!
FIRST....I need to give credit where credit is due! Here are a few books I researched that I really liked....I just got them at my local library for FREE!! Check them out and see what you think:
Naturally Clean (The Seventh Generation Guide to Safe & Healthy, Non-Toxic Cleaning) by Jeffrey Hollender
This is a great lesson in Chemistry, a resource list of toxic chemicals in everyday products, and which "green" products are truly green out there.....you'd be surprised by all the faulty advertising! There are a few basic recipes to make your own as well.
Clean House, Clean Planet (Clean Your House for Pennies a Day, the Safe, Non-toxic Way) by Karen Logan
I thought this one was a little out-dated as she still uses a lot of commercial soap products in her recipes. However, she does give great chemistry lessons...on the toxic and nontoxic side of things, and has some great recipes.
The Complete Guide to Eco-Friendly House Cleaning by Anne B. Kocsis
I really liked this book.....she focuses on all of the above mentioned, but also gives several different recipes for the same thing so that you can pick and choose what works for you, or if you are out of an ingredient you can easily substitute another. She also goes thru each room of the house and tells you how to clean and with which recipe to use!! Great resource!!!
I also searched a few websites:
www.savvybrown.com
www.onegoodthingbyjillee.com
www.simplemom.net
I also enjoy reading Natural Home Magazine.
Now....a few things you should know before getting started making the big transition to Homemade Cleaning Products!!!
1. NO Bubbles: commercial products have tons of petroleum based chemicals which make our cleaning products foam and bubble.....because for some reason we think foam and bubbles = clean! However, these products are toxic and really many times make matters worse (ie: carpet cleaners actually attract more dirt!) When you make your own cleaning products, DO NOT expect foaming, bubbles, suds, etc. becasue there will not be any!!
2. NO Fragrances: commercial products contain chemical additives to mask the scents of the cleaning chemicals. Often these fragrances are made from synthetics and not from actual plant materials. Unless you add FOOD GRADE Essential Oils to your homemade cleaners, DO NOT expect them to smell!
3. NO Color: commercial products often are brightly colored for asthetic value only. These dyes are, you guessed it, add even MORE chemicals to an already toxic mixture and they do not contribute at all to the cleaning power of the product. With basic homemade recipes, DO NOT expect colors....they will be clear or white!!
Getting Started
I hope you'll bare with me as I give you a little lesson in chemistry!! :) I just want you to know why you are using these ingredients and what they do chemically and therefore why they clean so well!
Much of cleaning has to do with the pH scale of acidic and alkaline substances. The scale is neutral at 7, acidic as the numbers lower to 0 and alkaline as the numbers increase to 14. Depending on where on this scale the dirt you are trying to clean is, deteremines what kind of "soap" you are going to clean with.
Soaps tend to be alkaline, while chemical cleaners can be very acidic. The goal is to battle with the opposite pH as the grime you are trying to eliminate....and "neutralize" or bring it as close to that nuetral 7 on the pH scale. For example, greasy, oily dishes are acidic so you would attack it with an alkaline substance thus cancelling each other out.....and ending up with clean dishes! Water spots on a window are alkaline so you would use an acidic cleaner to clear them away.
Make sense?.....so.....keep this in mind as I describe....
The Basic Ingredients
**White Distilled Vinegar: is ACIDIC, helps repel grease and grime, prevent mold and mildew, disolves soap film and mineral deposits and even freshens the air. (Logan, 52). It's a great disinfectant...... I LOVE VINEGAR!!!! It is AWESOME as a cleaner and I use it on everything!!!
"If you had to get rid of every household-cleaning product you owned and could only use one eco-friendly substance to clean with, VINEGAR would be the one to choose!" (Kocsis, 153).
This is because Vinegar is acidic a most dirt we encounter falls in the alkaline side of the pH scale.
**Baking Soda: is ALKALINE, absorbs odors and acts as a mild abrasive, de-greasing agent, stain remover, laundry supplement, insect repellant and metal polisher. It neutralizes acids to stabelize pH levels. "If you were to add only 1 other non-toxic substance to your cleaning arsenal, it should be baking soda" (Kocsis, 154).
**Water: is NEUTRAL, so why would you need it for cleaning? It's the universal solvent, the most basic cleaner of all!! Don't underestimate its power, especially when it's steaming hot, it can dissolve tough stains and built up grime as well as sterilize. Using purified water is best because tap water (especially hard water) has minerals in it that can inhibit cleaning.
The Other Ingredients
Lemon Juice: acidic, acting much like Vinegar.
Salt: alkaline, acting much like Baking Soda, good disinfectant
Washing Soda: known as Soda Ash or sodium carbonate, used as a water softener for laundry
Borax: strong alkaline...antifungal properties.
Citric Acid: found naturally in many fruits, but especially citrus (oranges, lemons, limes)....basically it's a powdered form of lemon juice
Hydrogen Peroxide: whitening agent
Olive Oil: for wood, leather, and cleaning plants
Club Soda: for glass
Essentail Oils: FOOD GRADE ORGANIC are best!!...for fragrance mostly!
Now that you know the basics, check my next posts for RECIPES!!!.....and have fun Cleaning!!
Tuesday, October 23, 2012
Monday, May 7, 2012
Make-A-Mix and the Food Saver
We had a great class on Making Mixes AND using the Food Saver Machine (with bags and bottles).
Recipes
Italian Dressing Mix
2 Tbsp Dried Oregano
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp White Sugar
1 Tbsp Dried Parsley
1 Tbsp Salt
1 tsp Dried Basil
1 tsp Ground Black Pepper
¼ tsp Dried Thyme
¼ tsp Celery Salt
¼ cup Vinegar
2/3 cup Oil
2 Tbsp Water
Use over salad, pour over chicken or fish before baking, pour over potato wedges before baking, or as marinade.
Use dry mix in sour cream for veg. dip or over potatoes.
Taco Seasoning Mix
2 tsp Minced Onion
1 tsp Chili Powder
½ tsp Crushed Red Pepper flakes
½ tsp Corn Starch
¼ tsp Dried Oregano
1 tsp Salt
½ tsp Dried Minced Garlic
½ tsp Ground Cumin
Whisk all ingredients in a bowl and store in airtight container. Makes 1 package = 2 Tbsp. Use within 6 months. Multiply quantities to make larger batches of mix.
Using the mix for Taco Filling:
1 lb. Lean Ground Beef...browned
½ cup Water
1 package Taco Seasoning Mix
Chili Seasoning Mix
1 Tbsp Flour
2 Tbsp Dried Minced Onion
1 ½ tsp Chili Powder
1 tsp Seasoned Salt
½ tsp Crushed Dried Red Pepper
½ tsp Dried Minced Garlic
½ tsp Sugar
½ tsp Ground Cumin
Whisk all ingredients in a bowl and store in airtight container. Use within 6 months. Makes 1 package of mix = ¼ cup. Multiply quantities to make larger batches of mix.
Using the Mix for Simple Chili:
1 lb. Lean Ground Beef....browned
2 cans Kidney Beans
2 cans Diced Tomatoes
1 pkg. Chili Seasoning Mix
Brown meat then add remaining ingredients and simmer 10 min.
¾ cup Instant Minced Onion
Whole-Grain Pancake/Waffle MIX
3 & 1/2 c. Whole Wheat Flour
3 & 1/4 c. White Flour
3/4 c. Sugar
1 Tbsp. Baking Soda
1 Tbsp. Salt
Mix together in a large bowl with a wire whisk until evenly distributed. Put into airtight container and store in the freezer. Optional: Try using all whole wheat flour or other flours in this recipe... or Add 1/4 c. Flax seed Meal or Wheat Germ to the mix for added graininess!
Using the Mix to Make Whole-Grain Waffles
3 c. Whole-Grain MIX
3 c. Buttermilk or Sour Milk
3 Eggs, separated
1/4 c. Oil or melted Butter
Put egg yolks in bowl with the remaining ingredients and stir. Whip up the whites in a separate bowl until stiff. Fold into the main mixture and then bake in hot waffle maker.
Using the Mix to Make Whole-Grain Pancakes
1 & 1/2 c. Whole-Grain MIX
1 & 1/2 c. Buttermilk or Sour Milk
1 Egg
2 Tbsp. Oil or melted Butter
Combine wet ingredients in one bowl, then add dry ingredients. Blend well and let stand for 5 minutes. Cook on hot griddle.
Basic Cookie Mix
8 cups Flour
2 & 1/2 cups Granulated Sugar
2 cups Brown Sugar, firmly packed
4 tsp. Salt
1 & 1/2 tsp. Baking Soda
3 cups Vegetable Shortening (I used butter-flavored shortening!!)
In a large bowl, combine flour, sugars, salt and baking soda until well-blended. With a pastery blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups of MIX.
**You can use the above mix just by itself for a Simple Shortbread-type cookie! Just press into a cookie sheet with sides to about 1/4 inch thickness....score with a knife or pizza cutter to make squares. Bake at 375 for about 8 minutes. Cool squares on cooling rack.
Using the Mix for Chocolate Chip Cookies
3 cups BASIC COOKIE MIX
1 Tbsp. Milk...add more if dough is thick
1 tsp. Vanilla
1 Egg
1 cup Chocolate Chips or M&Ms
1/2 cup Chopped Nuts or Coconut...optional
Preheat oven to 375 degrees. Lightly grease baking sheet. In a large bowl, combine first 4 ingredients. Blend well, then add the nuts and chips. Use ice cream scoop to drop onto cookie sheet. Bake 10 to 15 minutes, until golden brown. Makes about 24 cookies.
Using the Mix for Snickerdoodles
2 & 1/2 cups BASIC COOKIE MIX
1/4 tsp. Baking Soda
1 tsp. Cream of Tartar
1 Egg
2 Tbsp. Sugar
1 tsp. Cinnamon
Preheat oven to 400 degrees. In medium bowl, combine first 4 ingredients. Mix well. In a small dish, combine sugar and cinnamon. Shape dough into 1 & 1/2 inch balls. Roll in cinnamon/sugar mixtures and place 2 inches apart on ungreased cookie sheet. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Makes about 30 cookies.
Using the Mix for Peanut Butter Cookies
3 cups BASIC COOKIE MIX
1/4 cup Brown Sugar
1 tsp. Vanilla
2 Eggs
1/2 cup Chunky/Crunchy Peanut Butter
Preheat oven to 375 degrees. Lightly grease cookie sheet. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1 inch balls. Place on prepared cookie sheet and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Make about 30 to 36 cookies.
MAGIC MIX
Just use Magic Mix in any recipe calling for white sauce. Some dishes that often contain a white sauce are creamy soups, homemade macaroni and cheese, pasta sauces and vegetable dishes.
2 1/3 cups dry milk powder
1 cup flour (or cornstarch)
1 cup butter or margarine (at room temperature)
Combine dry milk, flour and butter in a large bowl. Mox with an electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months. Yields 5 Cups.
MAGIC MIX: ALFREDO SAUCEYou won't believe how easy and inexpensive it is to make this sauce.
2/3 cup magic mix
1 cup water
1 cup parmesan cheese
1/2 cup pesto
1 dash salt
1 dash pepper
In a saucepan, combine Magic Mix and water. Stir rapidly over medium heat until mixture starts to bubble. Add Parmesan cheese, pesto, salt and pepper. Serve warm over hot noodles.
MAGIC MIX: CONDENSED CREAM OF BROCCOLI SOUP
1 cup magic mix
3/4 cup water from cooking broccoli
1 cup chopped broccoli (cooked and drained)
1/2 teaspoon onion powder
1 dash garlic salt
Combine Magic Mix and water from cooking broccoli. Stir constantly over medium-high heat until mixture thickens. Add broccoli, onion powder, and garlic salt. Use in any recipe calling for canned cream of broccoli soup.
MAGIC MIX: CONDENSED CREAM OF CELERY SOUP
1 cup magic mix
3/4 cup water from cooking celery
1 cup chopped celery (cooked and drained)
1 pinch celery seeds
1 teaspoon dry parsley flakes (optional)
Combine Magic Mix and water from cooking the celery. Stir constantly over medium-high heat until mixture thickens. Add celery, celery salt and parsley. Use in any recipe calling for canned cream of celery soup.
MAGIC MIX: CONDENSED CREAM OF CHICKEN SOUP
This soup is so easy to make and tastes much better than the canned version.
1 cup magic mix
3/4 cup chicken broth
1 teaspoon dried parsley flakes (optional)
1 dash onion salt
Combine Magic Mix and chicken broth. Stir constantly over medium high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup.
MAGIC MIX: CONDENSED CREAM OF MUSHROOM SOUP
1 cup magic mix
1 4.5 ounce can mushroom pieces and stems (undrained)
1/4 cup water
2 drops kitchen bouquet (optional, for color only)
1 dash onion salt
1 dash pepper
Combine Magic Mix, mushrooms and liquid, and water. Stir constantly over medium-high heat until mixture thickens. Add Kitchen Bouquet, onion salt and pepper. Us in any recipe calling for canned cream of mushroom soup.
MAGIC MIX: CONDENSED CREAM OF TOMATO SOUP
1 cup magic mix
1 15-ounce can diced tomatoes
1 teaspoon dried parsley flakes (optional)
1 dash salt
1 dash pepper
Combine Magic Mix and diced tomatoes. Stir constantly over medium high heat until mixture thickens. Add parsley and a dash of salt and pepper. Blend in blender until smooth. Serve immediately or use in any recipe calling for canned cream of tomato soup.
MAGIC MIX: FUDGSICLES
1/2 cup sugar
1 cup magic mix
2-3 tablespoons unsweetened cocoa
2 cups water
1 teaspoon vanilla extract
1/2 cup milk
In a saucepan, combine Magic Mix, sugar and cocoa and mix well. Add water, then stir over medium heat until the pudding bubbles. Beat in vanilla. Add 1/2 Cup milk (1 1/2 Tablespoon powdered milk and 1/2 C Water) to pudding and stir. Pour into ice cube trays with toothpicks or small paper cups with spoons or ice pop molds.
MAGIC MIX: GRAVY
2/3 cup magic mix
1 cup meat drippings and water or both
In a saucepan, combine Magic Mox with meat drippings and water or broth. Stir rapidly with a wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste.
MAGIC MIX: PUDDING
1/2 cup sugar
1 cup magic mix
2-3 tablespoons unsweetened cocoa
2 cups water
1 teaspoon vanilla extract
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water and stir over medium heat until pudding bubbles. Beat in vanilla. Cover and cool. This can be made without the cocoa for vanilla pudding.
MAGIC MIX: WHITE SAUCE
Making a white sauce can be tricky but using Magic Mix it is quick and simple.
2/3 cup magic mix
1 cup water
In a saucepan, combine Magic Mix and water. Stir rapidly (using a wire whisk) over medium heat until mixture starts to bubble and thicken. Yield 1 Cup.
Recipes
Italian Dressing Mix
2 Tbsp Dried Oregano
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp White Sugar
1 Tbsp Dried Parsley
1 Tbsp Salt
1 tsp Dried Basil
1 tsp Ground Black Pepper
¼ tsp Dried Thyme
¼ tsp Celery Salt
In a small bowl, mix together all spices. Store
in a tightly-sealed container.
To
prepare Dressing:¼ cup Vinegar
2/3 cup Oil
2 Tbsp Water
Use over salad, pour over chicken or fish before baking, pour over potato wedges before baking, or as marinade.
Use dry mix in sour cream for veg. dip or over potatoes.
Taco Seasoning Mix
2 tsp Minced Onion
1 tsp Chili Powder
½ tsp Crushed Red Pepper flakes
½ tsp Corn Starch
¼ tsp Dried Oregano
1 tsp Salt
½ tsp Dried Minced Garlic
½ tsp Ground Cumin
Whisk all ingredients in a bowl and store in airtight container. Makes 1 package = 2 Tbsp. Use within 6 months. Multiply quantities to make larger batches of mix.
Using the mix for Taco Filling:
1 lb. Lean Ground Beef...browned
½ cup Water
1 package Taco Seasoning Mix
Chili Seasoning Mix
1 Tbsp Flour
2 Tbsp Dried Minced Onion
1 ½ tsp Chili Powder
1 tsp Seasoned Salt
½ tsp Crushed Dried Red Pepper
½ tsp Dried Minced Garlic
½ tsp Sugar
½ tsp Ground Cumin
Whisk all ingredients in a bowl and store in airtight container. Use within 6 months. Makes 1 package of mix = ¼ cup. Multiply quantities to make larger batches of mix.
Using the Mix for Simple Chili:
1 lb. Lean Ground Beef....browned
2 cans Kidney Beans
2 cans Diced Tomatoes
1 pkg. Chili Seasoning Mix
Brown meat then add remaining ingredients and simmer 10 min.
Onion Soup Mix
4 tsp Onion Powder
1/3 cup Beef Bouillon Powder
¼ tsp Celery Seed, crushed
¼ tsp Sugar
Mix all ingredients together and store in an airtight
container.
To use: Add 2 TBSP mix to 1 Cup boiling water. Cover and
simmer 15 minutes. This makes a stronger soup than the store-bought mix, so you
can use less.
Whole-Grain Pancake/Waffle MIX
3 & 1/2 c. Whole Wheat Flour
3 & 1/4 c. White Flour
3/4 c. Sugar
1 Tbsp. Baking Soda
1 Tbsp. Salt
Mix together in a large bowl with a wire whisk until evenly distributed. Put into airtight container and store in the freezer. Optional: Try using all whole wheat flour or other flours in this recipe... or Add 1/4 c. Flax seed Meal or Wheat Germ to the mix for added graininess!
Using the Mix to Make Whole-Grain Waffles
3 c. Whole-Grain MIX
3 c. Buttermilk or Sour Milk
3 Eggs, separated
1/4 c. Oil or melted Butter
Put egg yolks in bowl with the remaining ingredients and stir. Whip up the whites in a separate bowl until stiff. Fold into the main mixture and then bake in hot waffle maker.
Using the Mix to Make Whole-Grain Pancakes
1 & 1/2 c. Whole-Grain MIX
1 & 1/2 c. Buttermilk or Sour Milk
1 Egg
2 Tbsp. Oil or melted Butter
Combine wet ingredients in one bowl, then add dry ingredients. Blend well and let stand for 5 minutes. Cook on hot griddle.
Basic Cookie Mix
8 cups Flour
2 & 1/2 cups Granulated Sugar
2 cups Brown Sugar, firmly packed
4 tsp. Salt
1 & 1/2 tsp. Baking Soda
3 cups Vegetable Shortening (I used butter-flavored shortening!!)
In a large bowl, combine flour, sugars, salt and baking soda until well-blended. With a pastery blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups of MIX.
**You can use the above mix just by itself for a Simple Shortbread-type cookie! Just press into a cookie sheet with sides to about 1/4 inch thickness....score with a knife or pizza cutter to make squares. Bake at 375 for about 8 minutes. Cool squares on cooling rack.
Using the Mix for Chocolate Chip Cookies
3 cups BASIC COOKIE MIX
1 Tbsp. Milk...add more if dough is thick
1 tsp. Vanilla
1 Egg
1 cup Chocolate Chips or M&Ms
1/2 cup Chopped Nuts or Coconut...optional
Preheat oven to 375 degrees. Lightly grease baking sheet. In a large bowl, combine first 4 ingredients. Blend well, then add the nuts and chips. Use ice cream scoop to drop onto cookie sheet. Bake 10 to 15 minutes, until golden brown. Makes about 24 cookies.
Using the Mix for Snickerdoodles
2 & 1/2 cups BASIC COOKIE MIX
1/4 tsp. Baking Soda
1 tsp. Cream of Tartar
1 Egg
2 Tbsp. Sugar
1 tsp. Cinnamon
Preheat oven to 400 degrees. In medium bowl, combine first 4 ingredients. Mix well. In a small dish, combine sugar and cinnamon. Shape dough into 1 & 1/2 inch balls. Roll in cinnamon/sugar mixtures and place 2 inches apart on ungreased cookie sheet. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Makes about 30 cookies.
Using the Mix for Peanut Butter Cookies
3 cups BASIC COOKIE MIX
1/4 cup Brown Sugar
1 tsp. Vanilla
2 Eggs
1/2 cup Chunky/Crunchy Peanut Butter
Preheat oven to 375 degrees. Lightly grease cookie sheet. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1 inch balls. Place on prepared cookie sheet and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Make about 30 to 36 cookies.
MAGIC MIX
Just use Magic Mix in any recipe calling for white sauce. Some dishes that often contain a white sauce are creamy soups, homemade macaroni and cheese, pasta sauces and vegetable dishes.
2 1/3 cups dry milk powder
1 cup flour (or cornstarch)
1 cup butter or margarine (at room temperature)
Combine dry milk, flour and butter in a large bowl. Mox with an electric hand mixer until it looks like cornmeal. Keep mix tightly covered in the refrigerator for up to eight months. Yields 5 Cups.
MAGIC MIX: ALFREDO SAUCEYou won't believe how easy and inexpensive it is to make this sauce.
2/3 cup magic mix
1 cup water
1 cup parmesan cheese
1/2 cup pesto
1 dash salt
1 dash pepper
In a saucepan, combine Magic Mix and water. Stir rapidly over medium heat until mixture starts to bubble. Add Parmesan cheese, pesto, salt and pepper. Serve warm over hot noodles.
MAGIC MIX: CONDENSED CREAM OF BROCCOLI SOUP
1 cup magic mix
3/4 cup water from cooking broccoli
1 cup chopped broccoli (cooked and drained)
1/2 teaspoon onion powder
1 dash garlic salt
Combine Magic Mix and water from cooking broccoli. Stir constantly over medium-high heat until mixture thickens. Add broccoli, onion powder, and garlic salt. Use in any recipe calling for canned cream of broccoli soup.
MAGIC MIX: CONDENSED CREAM OF CELERY SOUP
1 cup magic mix
3/4 cup water from cooking celery
1 cup chopped celery (cooked and drained)
1 pinch celery seeds
1 teaspoon dry parsley flakes (optional)
Combine Magic Mix and water from cooking the celery. Stir constantly over medium-high heat until mixture thickens. Add celery, celery salt and parsley. Use in any recipe calling for canned cream of celery soup.
MAGIC MIX: CONDENSED CREAM OF CHICKEN SOUP
This soup is so easy to make and tastes much better than the canned version.
1 cup magic mix
3/4 cup chicken broth
1 teaspoon dried parsley flakes (optional)
1 dash onion salt
Combine Magic Mix and chicken broth. Stir constantly over medium high heat until mixture thickens. Add parsley and a dash of onion salt. Use in any recipe calling for canned cream of chicken soup.
MAGIC MIX: CONDENSED CREAM OF MUSHROOM SOUP
1 cup magic mix
1 4.5 ounce can mushroom pieces and stems (undrained)
1/4 cup water
2 drops kitchen bouquet (optional, for color only)
1 dash onion salt
1 dash pepper
Combine Magic Mix, mushrooms and liquid, and water. Stir constantly over medium-high heat until mixture thickens. Add Kitchen Bouquet, onion salt and pepper. Us in any recipe calling for canned cream of mushroom soup.
MAGIC MIX: CONDENSED CREAM OF TOMATO SOUP
1 cup magic mix
1 15-ounce can diced tomatoes
1 teaspoon dried parsley flakes (optional)
1 dash salt
1 dash pepper
Combine Magic Mix and diced tomatoes. Stir constantly over medium high heat until mixture thickens. Add parsley and a dash of salt and pepper. Blend in blender until smooth. Serve immediately or use in any recipe calling for canned cream of tomato soup.
MAGIC MIX: FUDGSICLES
1/2 cup sugar
1 cup magic mix
2-3 tablespoons unsweetened cocoa
2 cups water
1 teaspoon vanilla extract
1/2 cup milk
In a saucepan, combine Magic Mix, sugar and cocoa and mix well. Add water, then stir over medium heat until the pudding bubbles. Beat in vanilla. Add 1/2 Cup milk (1 1/2 Tablespoon powdered milk and 1/2 C Water) to pudding and stir. Pour into ice cube trays with toothpicks or small paper cups with spoons or ice pop molds.
MAGIC MIX: GRAVY
2/3 cup magic mix
1 cup meat drippings and water or both
In a saucepan, combine Magic Mox with meat drippings and water or broth. Stir rapidly with a wire whisk over medium heat until the mixture starts to bubble and thicken. Salt and pepper to taste.
MAGIC MIX: PUDDING
1/2 cup sugar
1 cup magic mix
2-3 tablespoons unsweetened cocoa
2 cups water
1 teaspoon vanilla extract
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water and stir over medium heat until pudding bubbles. Beat in vanilla. Cover and cool. This can be made without the cocoa for vanilla pudding.
MAGIC MIX: WHITE SAUCE
Making a white sauce can be tricky but using Magic Mix it is quick and simple.
2/3 cup magic mix
1 cup water
In a saucepan, combine Magic Mix and water. Stir rapidly (using a wire whisk) over medium heat until mixture starts to bubble and thicken. Yield 1 Cup.
Wednesday, May 2, 2012
May Tip
"May-ke" A Mix!!
May is great for "may-king" mixes! So what am I talking about here? Well, there are many foods and even meals that you can make half-way ahead of time and store on the shelf or in the fridge or freezer....then when you go to make the full meal or dish, your work is already part-way done for you!! Love that!
Probably the easiest to make and store are DRY Mixes (such as seasoning blends, Homemade Bisquick, Pancake mix, Hot Cocoa mix). A little bit of this and that, mix it up in a bowl, throw it into a ziploc bag or jar, label and shelf it!! DONE! WET Mixes (such as seasoned ground beef mix, fruit smoothie mix, pie fillings, sauces) require a little more effort because they involve heavy mixing or cooking, and then storing them is a bit more challenging because a wet mix will spoil quickly.
Here are some things to consider before making any mix:
1. Choose something you will USE!! Does your family eat a lot of Mexican style dishes?....then a Taco Seasoning or Chili mix would be perfect for you to make and store. Maybe you bake a lot, so a Basic Bisquick-type mix may be just the thing for you to store. The opposite is true too....if you and/or family don't like pancakes, then don't make up loads of pancake mix for your food storage!!! It will most likely spoil before you have a chance to do anything with it.
2. Choose fresh ingredients!!! Things like spices lose their flavor over time if not stored properly....even shortening and oils can go rancid. Don't make your mixes with really old ingredients! They won't taste good and they definitely won't store well. The same is true for wet mix ingredients....don't use freezer-burnt ground beef to make a stock of cooked taco meat mix....or old fruit to make a frozen smoothie mix. Just common sense!
3. Choose AIRTIGHT containers!!! You spent time making the mix, now take the time to store it properly in the proper containers. I personally like using the Food Saver machine with their special bags, which sucks out all the air and seals it tight. You can also use the special attachment for canning jars to seal DRY contents for shelf storage. However, you can also use ziploc bags and boxes, Rubber Maid containers, even plastic snack jars can be re-used for mix storage.
4. Choose the Right Storage Place!!! Most DRY mixes can be stored on the shelf in a cool, dry place for 6 to 8 months. If shortening is in your mix the shelf life is about half that...3 months. DRY mixes can also be stored in the refrigerator or freezer for up to 1 year. WET mixes must be stored in the refrigerator or freezer, UNLESS you have pressure or water-bath canned it properly (such as Pie Filling or Spaghetti sauce)!!!
5. Lastly, Don't Forget to LABEL your Mix!! You do want to know what it is sitting there on your shelf, don't you?!! Properly label it AND include instructions on how to "assemble" the final product....like what wet ingredients need to be added to a dry mix to make the final dish. Or, keep a recipe collection on hand that includes different dishes that use that particular mix.
So....does this get the wheels in your head turning? Are you thinking about what you could make up ahead of time and store? I hope so!! Stay tuned for the outcome of our latest class on making MIXES and for recipes!!!
Probably the easiest to make and store are DRY Mixes (such as seasoning blends, Homemade Bisquick, Pancake mix, Hot Cocoa mix). A little bit of this and that, mix it up in a bowl, throw it into a ziploc bag or jar, label and shelf it!! DONE! WET Mixes (such as seasoned ground beef mix, fruit smoothie mix, pie fillings, sauces) require a little more effort because they involve heavy mixing or cooking, and then storing them is a bit more challenging because a wet mix will spoil quickly.
Here are some things to consider before making any mix:
1. Choose something you will USE!! Does your family eat a lot of Mexican style dishes?....then a Taco Seasoning or Chili mix would be perfect for you to make and store. Maybe you bake a lot, so a Basic Bisquick-type mix may be just the thing for you to store. The opposite is true too....if you and/or family don't like pancakes, then don't make up loads of pancake mix for your food storage!!! It will most likely spoil before you have a chance to do anything with it.
2. Choose fresh ingredients!!! Things like spices lose their flavor over time if not stored properly....even shortening and oils can go rancid. Don't make your mixes with really old ingredients! They won't taste good and they definitely won't store well. The same is true for wet mix ingredients....don't use freezer-burnt ground beef to make a stock of cooked taco meat mix....or old fruit to make a frozen smoothie mix. Just common sense!
3. Choose AIRTIGHT containers!!! You spent time making the mix, now take the time to store it properly in the proper containers. I personally like using the Food Saver machine with their special bags, which sucks out all the air and seals it tight. You can also use the special attachment for canning jars to seal DRY contents for shelf storage. However, you can also use ziploc bags and boxes, Rubber Maid containers, even plastic snack jars can be re-used for mix storage.
4. Choose the Right Storage Place!!! Most DRY mixes can be stored on the shelf in a cool, dry place for 6 to 8 months. If shortening is in your mix the shelf life is about half that...3 months. DRY mixes can also be stored in the refrigerator or freezer for up to 1 year. WET mixes must be stored in the refrigerator or freezer, UNLESS you have pressure or water-bath canned it properly (such as Pie Filling or Spaghetti sauce)!!!
5. Lastly, Don't Forget to LABEL your Mix!! You do want to know what it is sitting there on your shelf, don't you?!! Properly label it AND include instructions on how to "assemble" the final product....like what wet ingredients need to be added to a dry mix to make the final dish. Or, keep a recipe collection on hand that includes different dishes that use that particular mix.
So....does this get the wheels in your head turning? Are you thinking about what you could make up ahead of time and store? I hope so!! Stay tuned for the outcome of our latest class on making MIXES and for recipes!!!
Sunday, April 1, 2012
April Tip
Spring has Sprung....so how about Sprouting?
Did you know that Sprouts are some of the healthiest foods on the Planet? That’s because you are literally eating LIVE food. This is great when it comes to food storage because you can take something you have stored that is dormant and rather bland, and produce a fresh food from it! Use them on salads, in sandwiches or just eat them by the handful...they are sweet and refreshing!
Here are some items you may have in your food storage that can be used:
Grains: Wheat, Barley, Oat Groats (unhulled), Rye, Quinoa, Rice (only BROWN)
Seeds: Sunflower, Pumpkin (green), Mustard, Radish, Almond, Sesame (unhulled)
Beans/Legumes: Chickpeas (garbanzo), Lentils, Kidney, Black-eyed peas, white, pinto, Peas (whole green or yellow), Alfalfa
For HOW TO sprout and other info, check out this site: http://www.living-foods.com/articles/sprouting.html
Happy Sprouting!!
Did you know that Sprouts are some of the healthiest foods on the Planet? That’s because you are literally eating LIVE food. This is great when it comes to food storage because you can take something you have stored that is dormant and rather bland, and produce a fresh food from it! Use them on salads, in sandwiches or just eat them by the handful...they are sweet and refreshing!
Here are some items you may have in your food storage that can be used:
Grains: Wheat, Barley, Oat Groats (unhulled), Rye, Quinoa, Rice (only BROWN)
Seeds: Sunflower, Pumpkin (green), Mustard, Radish, Almond, Sesame (unhulled)
Beans/Legumes: Chickpeas (garbanzo), Lentils, Kidney, Black-eyed peas, white, pinto, Peas (whole green or yellow), Alfalfa
For HOW TO sprout and other info, check out this site: http://www.living-foods.com/articles/sprouting.html
Happy Sprouting!!
Friday, March 2, 2012
Gardening Anyone?
Yes....March is the perfect time to think about starting a garden. You can start plants from seed inside your home, place them in a nice sunny spot, and watch them grow!! By the end of April or so they’ll be ready to plant outside.
What does this have to do with Food Storage? The produce you can grow from your own garden can later be used in canning, freezing, and dehydrating AND it is so much cheaper to do so!!
Here are some that are fairly easy to grow and preserve well:
Herbs like Oregano, Basil, Thyme, Chives, Rosemary, Dill
Tomatoes, Beans, Peas, Peppers, Carrots, Onions
What does this have to do with Food Storage? The produce you can grow from your own garden can later be used in canning, freezing, and dehydrating AND it is so much cheaper to do so!!
Here are some that are fairly easy to grow and preserve well:
Herbs like Oregano, Basil, Thyme, Chives, Rosemary, Dill
Tomatoes, Beans, Peas, Peppers, Carrots, Onions
Friday, February 10, 2012
Finding Your Inner Little Red Hen
"Who Will Grind the Wheat?"
"Who Will Bake this Wheat into Bread?"
"Not I," said the Dog.
"Not I," said the Cat.
"Not I," said the Mouse.
"Then I Will," said the Little Red Hen....and she DID!
I LOVE the story of the Little Red Hen!! She has lofty goals and she has the determination to see them through. No matter what is going on around her, no matter who is too lazy to help her, she keeps plodding her course to the finish line.
Not only that, her goal is AWESOME: Making Fresh Bread!! Now, what could be better than that, I ask you?!
Are you like me, making grand plans, but never seeing them through? That is why YOU & I must channel our Inner-most Little Red Hen!!!...and what could be a better way to start than by doing exactly what she did...GRIND WHEAT & BAKE BREAD!
We got started this month in our Food Storage/Prep Class by bringing our wheat together and using different grinders to make flour. We used a simple hand grinder and a few different electric grinders. Here are the ones we tried:
1. Back to Basics, Manual Wheat Grinder
Pros: fairly easy to use and set up, fairly quiet, good for emergencies because it doesn't require electricity, small, lightweight, portable, easy to store, fairly easy to clean, INEXPENSIVE
Cons: requires muscle power, takes time....about 10 minutes to make 1 cup of Flour, has to be screwed onto a table edge and sometimes this makes it unstable as you grind, holds only about 1 cup of wheat at a time in the hopper, can be tricky turning the knob for setting the grinder from coarse to fine grinding.
2. The Kitchen Mill by Blend-Tec, Electric Wheat Grinder
Pros: large flour collection compartment, size and shape make it fairly easy to store, not complicated, few parts make it easy to clean, flour collection compartment can hold about 10 cups of flour, strong motor, AFFORDABLE appliance (around $200), can grind all sorts of grains with ease, simple setting dial for coarse/fine grinding.
Cons: VERY LOUD, has a small spongey filter that is fragile and needs to be carefully cleaned and stored, somewhat heavy....the motor sits ontop of the collection container making it top heavy/somewhat unstable, holds only 1 to 2 cups of wheat in hopper at a time.
3. The Grain Mill/Whisper Mill, Electric Wheat Grinder
Pros: QUIET in comparison to others, large hopper to hold wheat, large collection containers
Cons: multiple pieces, some what difficult to clean, sometimes blows flour out of collection tubes/containers
4. Wheat Grinder attachment for The Kitchen Aid Mixer, Electric Wheat Grinder
Pros: quick and easy to attach and use, one-piece construction, easy to clean, easy to store, simple setting dial for coarse/fine grinding, all metal construction making it strong and durable, fairly QUIET
Cons: MUST HAVE the Kitchen Aid Mixer in order to use, EXPENSIVE considering it is only an attachment to an already expensive machine, holds only about 1 cup of wheat at a time in the hopper, since the attachment is connected to the top of the machine the flour has a long way to fall and doesn't have a collection container, a tall collection container is needed to catch flour without making a mess
Next we used our Wheat Flour to make BREAD, Pizza Dough, and a Bread Tortilla. Here are the recipes:
Simply Perfect Setpoint Bread
**We made this BY HAND and also in the Kitchen Aid Mixer using a Dough Hook attachment. Bosch mixers with a dough hook attachment will also be able to handle this recipe.**
SMALL BATCH
You will need 5 cups of Whole Wheat to grind into flour for this recipe.
6 to 7 cups Whole Wheat Flour (I like to do 3 cups Wheat Flour, 3 cups White Flour)
1 rounded Tblsp. Dry Yeast
1/4 cup Vital Wheat Gluten (optional)
250 mg Vitamin C (optional)....this can be found at Health Food Stores, but ask at your local grocery store too. Vitamin C helps keep the bread from crumbling.
2 c. very Warm Water
3 Tbsp. Vegetable Oil
3 Tbsp. Honey or Sugar
2 tsp. Salt (scant teaspoons)
You may use all wheat flour or varied portions of different flours. You may also add seeds, wheat germ or flax seed meal to the recipe for more graininess!
Tools
Mixer with a dough hook attachment
2 loaf pans (8x4x3)
Add 3 cups flour, yeast, vitamin C and Gluten to mixing bowl and mix.
Add water and mix for 1 minute. For lighter bread turn off mixer, cover bowl, and let dough sponge for 10 minutes. THIS IS VERY IMPORTANT!!! Add oil, honey or sugar, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time until dough forms a soft ball and cleans the sides of the bowl. Amount of flour needed may vary.
Knead 7 to 10 minutes, until smooth and elastic.
Quick rise method: Preheat oven to 150, lightly oil hands, divide dough into equal parts, shape into loaves and place in greased loaf pans. Turn oven off. Place bread in oven with space between pans. Let rise until double in size, about 20 to 30 minutes. DO NOT MOVE THE PANS!!!....leave bread in oven....then...
Turn oven on to 350 degrees and bake for 30 to 35 min.
Can also let rise on counter, covered, until doubled and bake the same as above.
Turn out immediately from pans to cool. For soft crust, mist lightly with water while still hot or butter tops.
Makes 2 loaves.
Leslie's Pizza Dough
For 1 Pie:
1 cup Warm Water
1 pkg. Yeast (2 1/4 tsp)
1 tsp. Salt
1 Tbsp. Oil
1/2 tsp. Sugar
3-3&1/2 cups Flour
Dissolve yeast in warm water. Add oil, salt, sugar, and 1 cup flour. Beat until smooth. Stir in remaining flour slowly until ball forms. Knead on lightly floured surface 5 to 10 minutes adding additional flour if needed. Grease bowl and let rise about 1 hour until double. Punch down dough and roll out on greased cookie sheet or pizza stone. Top with sauce, cheese and favorite toppings. Bake at 450 F for 20-25 mins.
Bread Tortillas
Mix Together:
5 c. Flour (Whole Wheat or White or...try mixtures like half wheat/half white)
1 & 1/2 tsp. Salt
4 tsp. Baking Powder
Add:
3/4 c. Vegetable Oil
1 & 1/2 c. Lukewarm Water
Mix until it forms a ball. Cut into 16 pieces, forming each into separate balls. Roll out until thin using lots of flour on the rolling surface. Cook in a HOT frying pan...NO OIL IN PAN!!!
Cook them lightly for a soft tortilla or leave them in a little longer for a crispy, crunchy snack!
***When we made these we actually made about 26 small balls and rolled them out thin.***
Optional: You can also fry these in a pan of oil if you'd like more of a "tostada" result. You can even make a desert out of these by sprinkling with Cinnamon-Sugar, Powdered Sugar, or Honey after frying. We even spread Nutella on them for a yummy treat....you can fill them with fruit and cream as well for a make-shift crepe!
"Who Will Bake this Wheat into Bread?"
"Not I," said the Dog.
"Not I," said the Cat.
"Not I," said the Mouse.
"Then I Will," said the Little Red Hen....and she DID!
I LOVE the story of the Little Red Hen!! She has lofty goals and she has the determination to see them through. No matter what is going on around her, no matter who is too lazy to help her, she keeps plodding her course to the finish line.
Not only that, her goal is AWESOME: Making Fresh Bread!! Now, what could be better than that, I ask you?!
Are you like me, making grand plans, but never seeing them through? That is why YOU & I must channel our Inner-most Little Red Hen!!!...and what could be a better way to start than by doing exactly what she did...GRIND WHEAT & BAKE BREAD!
We got started this month in our Food Storage/Prep Class by bringing our wheat together and using different grinders to make flour. We used a simple hand grinder and a few different electric grinders. Here are the ones we tried:
1. Back to Basics, Manual Wheat Grinder
Pros: fairly easy to use and set up, fairly quiet, good for emergencies because it doesn't require electricity, small, lightweight, portable, easy to store, fairly easy to clean, INEXPENSIVE
Cons: requires muscle power, takes time....about 10 minutes to make 1 cup of Flour, has to be screwed onto a table edge and sometimes this makes it unstable as you grind, holds only about 1 cup of wheat at a time in the hopper, can be tricky turning the knob for setting the grinder from coarse to fine grinding.
2. The Kitchen Mill by Blend-Tec, Electric Wheat Grinder
Pros: large flour collection compartment, size and shape make it fairly easy to store, not complicated, few parts make it easy to clean, flour collection compartment can hold about 10 cups of flour, strong motor, AFFORDABLE appliance (around $200), can grind all sorts of grains with ease, simple setting dial for coarse/fine grinding.
Cons: VERY LOUD, has a small spongey filter that is fragile and needs to be carefully cleaned and stored, somewhat heavy....the motor sits ontop of the collection container making it top heavy/somewhat unstable, holds only 1 to 2 cups of wheat in hopper at a time.
3. The Grain Mill/Whisper Mill, Electric Wheat Grinder
Pros: QUIET in comparison to others, large hopper to hold wheat, large collection containers
Cons: multiple pieces, some what difficult to clean, sometimes blows flour out of collection tubes/containers
4. Wheat Grinder attachment for The Kitchen Aid Mixer, Electric Wheat Grinder
Pros: quick and easy to attach and use, one-piece construction, easy to clean, easy to store, simple setting dial for coarse/fine grinding, all metal construction making it strong and durable, fairly QUIET
Cons: MUST HAVE the Kitchen Aid Mixer in order to use, EXPENSIVE considering it is only an attachment to an already expensive machine, holds only about 1 cup of wheat at a time in the hopper, since the attachment is connected to the top of the machine the flour has a long way to fall and doesn't have a collection container, a tall collection container is needed to catch flour without making a mess
Next we used our Wheat Flour to make BREAD, Pizza Dough, and a Bread Tortilla. Here are the recipes:
Simply Perfect Setpoint Bread
**We made this BY HAND and also in the Kitchen Aid Mixer using a Dough Hook attachment. Bosch mixers with a dough hook attachment will also be able to handle this recipe.**
SMALL BATCH
You will need 5 cups of Whole Wheat to grind into flour for this recipe.
6 to 7 cups Whole Wheat Flour (I like to do 3 cups Wheat Flour, 3 cups White Flour)
1 rounded Tblsp. Dry Yeast
1/4 cup Vital Wheat Gluten (optional)
250 mg Vitamin C (optional)....this can be found at Health Food Stores, but ask at your local grocery store too. Vitamin C helps keep the bread from crumbling.
2 c. very Warm Water
3 Tbsp. Vegetable Oil
3 Tbsp. Honey or Sugar
2 tsp. Salt (scant teaspoons)
You may use all wheat flour or varied portions of different flours. You may also add seeds, wheat germ or flax seed meal to the recipe for more graininess!
Tools
Mixer with a dough hook attachment
2 loaf pans (8x4x3)
Add 3 cups flour, yeast, vitamin C and Gluten to mixing bowl and mix.
Add water and mix for 1 minute. For lighter bread turn off mixer, cover bowl, and let dough sponge for 10 minutes. THIS IS VERY IMPORTANT!!! Add oil, honey or sugar, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time until dough forms a soft ball and cleans the sides of the bowl. Amount of flour needed may vary.
Knead 7 to 10 minutes, until smooth and elastic.
Quick rise method: Preheat oven to 150, lightly oil hands, divide dough into equal parts, shape into loaves and place in greased loaf pans. Turn oven off. Place bread in oven with space between pans. Let rise until double in size, about 20 to 30 minutes. DO NOT MOVE THE PANS!!!....leave bread in oven....then...
Turn oven on to 350 degrees and bake for 30 to 35 min.
Can also let rise on counter, covered, until doubled and bake the same as above.
Turn out immediately from pans to cool. For soft crust, mist lightly with water while still hot or butter tops.
Makes 2 loaves.
Leslie's Pizza Dough
For 1 Pie:
1 cup Warm Water
1 pkg. Yeast (2 1/4 tsp)
1 tsp. Salt
1 Tbsp. Oil
1/2 tsp. Sugar
3-3&1/2 cups Flour
Dissolve yeast in warm water. Add oil, salt, sugar, and 1 cup flour. Beat until smooth. Stir in remaining flour slowly until ball forms. Knead on lightly floured surface 5 to 10 minutes adding additional flour if needed. Grease bowl and let rise about 1 hour until double. Punch down dough and roll out on greased cookie sheet or pizza stone. Top with sauce, cheese and favorite toppings. Bake at 450 F for 20-25 mins.
Bread Tortillas
Mix Together:
5 c. Flour (Whole Wheat or White or...try mixtures like half wheat/half white)
1 & 1/2 tsp. Salt
4 tsp. Baking Powder
Add:
3/4 c. Vegetable Oil
1 & 1/2 c. Lukewarm Water
Mix until it forms a ball. Cut into 16 pieces, forming each into separate balls. Roll out until thin using lots of flour on the rolling surface. Cook in a HOT frying pan...NO OIL IN PAN!!!
Cook them lightly for a soft tortilla or leave them in a little longer for a crispy, crunchy snack!
***When we made these we actually made about 26 small balls and rolled them out thin.***
Optional: You can also fry these in a pan of oil if you'd like more of a "tostada" result. You can even make a desert out of these by sprinkling with Cinnamon-Sugar, Powdered Sugar, or Honey after frying. We even spread Nutella on them for a yummy treat....you can fill them with fruit and cream as well for a make-shift crepe!
Wednesday, February 1, 2012
How Well Do You Know Your Wheat??
Wheat is Wheat, right? Well, yes and no. In an emergency situation, you really aren't going to care if you have a certain kind of wheat...you'll just eat what you have. But, on a regular day, it may be helpful to know which wheat is good for what kind of baking you are doing.
Look at the list below and see what will suit YOUR needs the most!!
1. Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.
2. Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.
3. Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins.
4. Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
5. Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
6. Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta and bulgur.
***Hard RED Wheat & White Wheat are available at the LDS Storehouse/Cannery...but I don’t know what “season” they are.
Look at the list below and see what will suit YOUR needs the most!!
1. Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.
2. Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.
3. Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins.
4. Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
5. Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
6. Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta and bulgur.
***Hard RED Wheat & White Wheat are available at the LDS Storehouse/Cannery...but I don’t know what “season” they are.
Sunday, January 1, 2012
Happy New Year!!!
It’s January, the start of a New Year, and time to take INVENTORY of your Food Storage!!
1. Go down into your basement (or where ever you keep your food storage) and try counting what you already HAVE. (do the best you can)
2. Bring up any foods that are old or close to expiring....be creative and make some fun meals with them so they don’t go to waste!!! Remember that many of your long-term storage lasts a good 30+ years....look on:
https://lds.org/family/family-well-being/home-storage/longer-term-food-supply?lang=eng#1
3. Now, CALCULATE what your family NEEDS for a YEAR SUPPLY...here is a food storage calculator to help you in this process:
http://lds.about.com/library/bl/faq/blcalculator.htm
4. Do some MATH to see what you are LACKING.
5. DO NOT GET overwhelmed or depressed over this process or the numbers, etc. Start SMALL....a little at a time. Buy one extra can of something you lack in your supply each time you go shopping, or make a goal to order a certain number of cans every month (or 2 or 3, etc.) at the Church Storehouse.
6. RE-CHECK your inventory as the months go by.....re-stock as needed.
**Remember: Food Storage is NOT a one-stop shop deal! It is a continuous cycle of buying/stocking up, using, taking inventory...over and over.
****February Food Storage Class: WHEAT....Grinding it a making it into BREAD!!! YUM!.....stay tuned for exact dates and times!!!!
1. Go down into your basement (or where ever you keep your food storage) and try counting what you already HAVE. (do the best you can)
2. Bring up any foods that are old or close to expiring....be creative and make some fun meals with them so they don’t go to waste!!! Remember that many of your long-term storage lasts a good 30+ years....look on:
https://lds.org/family/family-well-being/home-storage/longer-term-food-supply?lang=eng#1
3. Now, CALCULATE what your family NEEDS for a YEAR SUPPLY...here is a food storage calculator to help you in this process:
http://lds.about.com/library/bl/faq/blcalculator.htm
4. Do some MATH to see what you are LACKING.
5. DO NOT GET overwhelmed or depressed over this process or the numbers, etc. Start SMALL....a little at a time. Buy one extra can of something you lack in your supply each time you go shopping, or make a goal to order a certain number of cans every month (or 2 or 3, etc.) at the Church Storehouse.
6. RE-CHECK your inventory as the months go by.....re-stock as needed.
**Remember: Food Storage is NOT a one-stop shop deal! It is a continuous cycle of buying/stocking up, using, taking inventory...over and over.
****February Food Storage Class: WHEAT....Grinding it a making it into BREAD!!! YUM!.....stay tuned for exact dates and times!!!!
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