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)
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)
Canning Potatoes = how to’s and canning times
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
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!
Canning hard cheeses:
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.