Recipes

Here is were I’ll list the recipes from the home page and just add news ones. When I add new recipes, I’ll do so at the top. So as you do not have to scroll down to find the new ones. 

 A list in order of recipes: Fast Donuts, Recipes from Scratch, Canning Meats, Wonderful Oatmeal Cookies, Homemade mozzarella cheese with photos, Canning potatoes, homemade mayonnaise and tortilla chips, homemade parmesan cheese and mock mozzarella,  homemade hot chocolate mix, more brownies please, freezing eggs, freezing milk, canning hard cheeses, canning cheese sauce, home canned butter, canning raw cow’s milk.

 

 (Click titles below)

Fast Donuts

Recipes from Scratch = Pie crust or pastry( chicken and pastry dinner), No bake Choc. Oatmeal Cookies, Chocolate Cream Pie ( this will disappears very fast), Creamed Cheese Peas (the only way my kids will eat peas), Quick Pizza Dough, Coconut Dream Bars (a heavenly treat)

Canning Meats = how to’s and canning times

Wonderful Oatmeal Cookies (at the end of this post)

Homemade Mozzarella Cheese with photos 

 Canning Potatoes = how to’s and canning times

Homemade Mayonnaise and Tortilla Chips

Homemade Parmesan Cheese and Mock Mozzarella

Hello Becky: I just remembered (duh) I have the cookbook Natural meals in minutes by Rita Bingham which has a section on making cheese with dry milk powder. It is the same recipe you posted and is for non instant milk. But she says any powdered milk will work. You just have to reduce the volume of instant milk with large crystals (ie grocery store variety) by placing in a dry blender and producing to a fine powder. It can then be used in any recipe calling for dry milk powder. She also says not to throw out any old powdered milk. As the  rinsing and draining process washes away the yellow color and old flavor. I just made the Velveeta Cheese sauce today, thanks for posting it. Look forward to pouring over cauliflower this winter, yum. Please keep your great posts coming. I might even try cheese making this winter.  Cheers Debbie

 

Homemade Hot Chocolate Mix 

makes 14 cups (this makes a 28 cup batch)

2 cups instant non fat milk (1 cup)

1/2 cup cocoa (1 cup)

1  1/2 cup sugar ( 3 cups)

1/4 teaspoon salt ( 1/2 teaspoon)

Mix all together well, store in an air tight bowl. To use add 3 heaping tablespoons to a cup of hot water, not boiling water. If you have a coffee maker- run the water with no coffee, this is just the right temp. ( after making it with the hot water and stirring good, it can be put in the ice box and becomes choc. milk, this is good too.)

More Brownies Please

1 cup butter(2 sticks)

2 cups sugar

2 teaspoons vanilla

4 eggs

3/4 cup cocoa

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup nuts optional ( but are great with walnuts)

Preheat oven to 350, grease 13 X 9 X 2 pan, melt butter in a pan then turn heat off and stir in sugar and vanilla, add eggs one at a time beating well with wooden spoon after each egg, add cocoa, beat until blended,  add flour, baking powder, salt, beat well. stir in nuts.  Bake at 350 for 30 – 35 min. or until brownies pull away from the sides of pan.  Enjoy!

 

Freezing Eggs   

(Freezing eggs- Farm and store bought with photos)

You crack say 2 -3 eggs into a bowl, add 1/4 tsp. of sugar or salt 9 use sugar or salt depending on what the eggs will be used for), just pop the yoke, and pour into a freezer bag. label your bag sugar or salt and how many eggs inside. Check your most used recipes to find the number of eggs you use the most. I use 6 eggs in ice cream with 1/2 tsp of sugar. Eggs to eat, I pack in 3’s with 1/4 tsp salt. Eggs for cakes add sugar to eggs. The only thing you can’t do with these eggs is have them fried. I have found they last 6 -12 months in the freezer. The older they get, its best to use them in recipes than to eat plain. A lot of people don’t know you can freeze eggs.  After the first year here of home grown eggs, the store bought eggs didn’t taste so good any more. So I found a way to keep us in eggs when the hens slow down. This does work with store eggs, too. Date your bags and always use the oldest first. 

 

 

 Freezing Milk: 

I have found that best way to freeze milk is to use juice bottles or 2 liter bottles, WHY? the jugs that milk comes in is very thin and weak.  And more times than not, when the milk thaws the jug leaks. In a 2 liter bottle put a 1/2 gallon of milk, this will leave room for it to freeze.  Always date your bottles.  And it will thaw over night in ice box. I have found it will last 6- 12 months in freezer, I know that is not what is said, but that’s what works here. Just always use the oldest first.  We have done this for over 6 years now, and same with eggs.

 

 

Canning hard cheeses:

We love sharp cheddar cheese but don’t like it frozen. You can, can any hard cheese this way. So I found a way to can it. In jelly/ or pint jars, in a pan of water (put jars in water), put cheese in jars(slice into small pieces) , allow to melt down  to 1 in. from top,  then put lids on and hot water bath 40 min. for both pints and jelly jars.The longer it sit on shelf the sharp it gets. We just got plans to build a cheese press, so as I can make my own cheddar cheese. We have had to wait to make it because I had no way or place to allow cheese to ripen. So now I’ll make it and can it. The can cheese will last 2 plus years in a cool dark place.

 

 

 Home canning Cheese sauce

6 lbs of velveeta cheese ( I used a off brand, which was half in price)

3  1/2 cups of heavy cream

1/4 lb butter

1 quart milk

( I used our fresh cows milk, our butter and cream. This cut the price of my sauce way down. I just had to buy the cheese.  In case any of you have your own cows, I’m not sure if goats milk will work.)

*melt butter in a big sauce pot

*add milk and cream

*slice cheese into above mixture

*melt cheese slowly, if melted too fast it will burn on the bottom.

*put into hot jars

*seal and hot bath for 20 minutes.

Makes 20 jelly jars. ( mine made 22 jelly jars)

The cheese sauce is great. I found that a jelly jar is enough cheese for a batch of mac & cheese for 4 people. And here, they like to spread the cheese on crackers too ( it’s like a cheese whiz).   The best part for me is that it stores on the shelf. If keep in a cool dry place, it should last at least 2 years.   ( I got it at http://www.recipezaar.com/recipe/getrecipe.zsp?id=82726   It’s called “home canned nacho cheese sauce”, But I just wanted the cheese sauce above.

Home canned butter

I also found out you can, home can butter see here: http://frugalabundance.com/homecannedbutter.htm  I have not tried this one yet as for time and it’s been to hot to make big batches of butter.  I only make what we need, and all the extra cream I freeze for now. Then when it cools off, I’ll thaw the cream and make butter, then can it.

Canning raw  cow’s milk

With our milk cow giving  us 3 plus gallons a day ( it’s only her first calf). I have extra milk. So I freeze some (for when she is dry) and I can some( this canned milk makes the best white gravy you ever had. I use the canned milk for cooking only.We have been doing this for years. Can be used any where you would use milk or store can milk.)

Fill quarts and/ or pints with milk to with in 1/4 in. from rim. Then pressure can (cook) 10 minutes at 15 lbs pressure for both qt’s. and pt’s.

The milk will be a light tan color. I have canned the milk whole (without decreaming it, which will give you a thick cream like butter on top of the milk, which is good in cooking)  and I have canned decreamed  milk ( I take just the heavy cream off first, which gives you a little of the cream like butter on top). Both ways are good.  And I have not used goats milk, but I think it would be the same but I’m not sure. If any one knows please let me know, Ok.

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