tag:blogger.com,1999:blog-90446981865937378382024-03-12T03:15:16.546-06:00Fun with food storage, finances and more!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.comBlogger196125tag:blogger.com,1999:blog-9044698186593737838.post-35427059478044972792012-05-24T19:45:00.001-06:002012-05-24T19:45:23.313-06:00deonthemomhttp://www.blogger.com/profile/00548301061594590034noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-81732782506362583132012-04-13T09:34:00.001-06:002012-04-13T09:38:22.053-06:00Sourdough or Not Best No Knead Bread RecipeThe moment you have all been waiting for!!! First time bread makers should totally give this one a try. The hardest part is forethought! First rise is 12-18 hours. But oh so worth it! <br />
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<div style="text-align: center;">In a bowl mix:</div><div style="text-align: center;">3 cups of white flour (bread or all purpose)</div><div style="text-align: center;">1 1/2 teaspoons of salt</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For yeast users add: 1/4 teaspoon of instant yeast then add 2 1/2 cups of body temperature water</div><div style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7P2Sl88aNgY1QnQvHwObRES3duLQQ98WbHUWDXM5bqIC5WaoRFB5-67BlOLAl8ZeXdnuZFJGucZThCdqNW3e1yBzzfGRGXX2OtiV9CbD2b1RzJnwGWxyPWAI-ici8SdbpOCJDwU_r6ak/s1600/113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7P2Sl88aNgY1QnQvHwObRES3duLQQ98WbHUWDXM5bqIC5WaoRFB5-67BlOLAl8ZeXdnuZFJGucZThCdqNW3e1yBzzfGRGXX2OtiV9CbD2b1RzJnwGWxyPWAI-ici8SdbpOCJDwU_r6ak/s320/113.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough starter... its alive!</td></tr>
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</div><div style="text-align: center;">For Sourdough add: 1/4 cup active sourdough starter and enough body temperature water to make 2 1/2 cups of liquid total.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Stir either mixture up with a wooden spoon into a fuzzy looking ball. Add water a tablespoon at a time if all flour is not incorporating. Or a little flour if ball cannot keep its shape. </div><div style="text-align: center;">Cover this with plastic wrap and let it sit on your counter for 12-18 hours. I've even let it go 24 with sourdough. And as little as 6 with yeast. Still worked! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After it sits for a very long time, dump it out of the bowl and knead it 10 times. Form a nice little ball and let it proof in a bowl or pan lined with parchment paper. Make a few slashes in the dough. Now cover and let it rise for 1 hour for yeast and 1 to 4 for sourdough. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico_oQz9IoS4V0hbML2viJJdbXqAy-S8d0nKXNj10qcb6LVGXNqyMjz_Tc_IXJmPnPekv_WqCLpQp6K5E682TQcLY7YpRScuMCeVTuJVHAU6z2wsMPrDMKonUO0HsOuO5lvfvOGdE_XNed/s1600/114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico_oQz9IoS4V0hbML2viJJdbXqAy-S8d0nKXNj10qcb6LVGXNqyMjz_Tc_IXJmPnPekv_WqCLpQp6K5E682TQcLY7YpRScuMCeVTuJVHAU6z2wsMPrDMKonUO0HsOuO5lvfvOGdE_XNed/s320/114.JPG" width="320" /></a></div><div style="text-align: center;">It will look like this.</div><div style="text-align: center;">Then you pre heat your oven to 500 degrees with your oven safe pot, dutch oven, or crock from your crock pot, in your oven. Be sure to remove plastic knobs on lids as they will melt or crack at this high temp. When the bread is ready to bake, take the dutch oven, crock, or pot out of the oven, remove the lid and gently lift the bread by holding the parchment paper and lower it into your pot. Turn your oven down to 425 degrees, put the lids back on the pot and put it in the oven for 30 minutes. After 30 minutes, remove the bread by the parchment and place it on a cookie sheet to bake for another 15 minutes. When its done, cool on a wire rack. Serve it with butter or herbed cheese. Oh my goodness you will love this bread!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfA8I2nYl5CLa7bcxykwTgQj63EFoKwK7W_XT3Q2_JYy9Luw4TXNb8it9ZWPjUPto6CwDRnzeU9q2dkjoYAR_BEWVuIIDXB59XoowAMR_F9etKJ43jJ9hu3FFcRQlAzMcnVms-f1srrhF/s1600/DSCN1454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfA8I2nYl5CLa7bcxykwTgQj63EFoKwK7W_XT3Q2_JYy9Luw4TXNb8it9ZWPjUPto6CwDRnzeU9q2dkjoYAR_BEWVuIIDXB59XoowAMR_F9etKJ43jJ9hu3FFcRQlAzMcnVms-f1srrhF/s320/DSCN1454.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3O8gJoWA2o4CFmbuGAesFLEsHhIZXOcrabz0kjbDAiIAhxopCMcd55bQ7y3e3D9HkyhYgWZqswhs36Ttgn0W7wXOH7jBKGZ6vwoI47gQN8Chf92SKsneSyPvwkR2irTH9lmv4SBb_Hu6/s1600/DSCN1451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3O8gJoWA2o4CFmbuGAesFLEsHhIZXOcrabz0kjbDAiIAhxopCMcd55bQ7y3e3D9HkyhYgWZqswhs36Ttgn0W7wXOH7jBKGZ6vwoI47gQN8Chf92SKsneSyPvwkR2irTH9lmv4SBb_Hu6/s320/DSCN1451.JPG" width="320" /></a></div><div style="text-align: center;">I actually make 2-4 loaves at a time. They freeze VERY well! I pop a frozen loaf in the microwave for 2 minutes and its almost like eating it fresh. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Some insider information: The recipe my friend gave me for this bread has beer in it. As I am not a beer drinker I had never bought the stuff before, but for this bread I would! First time I went to buy beer I didn't have my I.D. with me. Second time, my I.D. had just expired. Third time, it was only 6 am and they cannot sell beer until 7. So that was the last time I tried to buy beer, and I never miss it in this bread!</div>deonthemomhttp://www.blogger.com/profile/00548301061594590034noreply@blogger.com3tag:blogger.com,1999:blog-9044698186593737838.post-65145814744486378992012-04-06T09:47:00.001-06:002012-04-06T09:51:08.655-06:00A Sourdough starter how to...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpzaqY6bbEmCJuHoC51abFKfV4I3WiamvPKL9092RH3oaZZ6H1sB6fSmEY-duN1zorxWSZgT5QYBVO0zZpKMDgWFv2Jp4946dQSlvKxV-vIcW_GB2veJo5n29Ma6sMgomSvEPo3yFcsqG/s1600/DSCN0566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpzaqY6bbEmCJuHoC51abFKfV4I3WiamvPKL9092RH3oaZZ6H1sB6fSmEY-duN1zorxWSZgT5QYBVO0zZpKMDgWFv2Jp4946dQSlvKxV-vIcW_GB2veJo5n29Ma6sMgomSvEPo3yFcsqG/s320/DSCN0566.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>There was a time when one could not enter a grocery store and buy commercial yeast. One had to collect it naturally, from the yeasts in the air. One had to nuture it, care for it, and most importantly USE it. Sourdoughs are a lost art among the general population, but are still so easy to attain. If you have a friend who has an active starter, by all means ask for some! Or if you are like I used to be, and weren't sure where to go or what to do, go to:<a href="http://www.breadtopia.com/make-your-own-sourdough-starter/"> http://breadtopia.com</a>. I went there for sourdough advise and got more than I could have ever asked for. They have video tutorials and recipes. Of course this is just a beginning, but it will open up to you a whole new world of sourdough breadstuffs for your whole family to enjoy! And if the day does come again when one cannot head to the market to buy instant yeast, you will still be putting warm, fresh bread on your table.<br />
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Basic Instructions:<br />
<ul><li>Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).</li>
<li>Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)</li>
<li>Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.</li>
<li>Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>After the initial starter is established, you can switch to white flour to keep it going. Please note: If your sourdough starter ever turns orange, it has been exposed to a bacteria and you should NOT feed it to your family. Throw it out and start over. This has never happened to me. I keep my starter in a cheap cottage cheese container. I've tried using a jar, but when the jar needs cleaned due to dried on starter I have to chisel at it with a butter knife. (not fun) This way when my container needs to be changed, I toss this one and call it a good green day! To keep your starter alive, you need only to feed it and use it. If you continue to feed it but do not lose it you will have too much and may have to throw some away. That sends pains into my heart! So use it please and may I suggest starting with a beautiful no knead recipe?? Or pancakes, you choose! I know you may be thinking, oh great another mouth to feed? Let me tell you that I can be a neglectful to this child.... It will sit in the back of my fridge for a month sometimes before I use it again. But I never EVER have a problem! Just feed it: 1 to 1 ratio of water and flour and let it sit a few hours. It will be bubbly and brewish, ready to make some bread! Stay tuned for the BEST bread recipe EVER!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2izdSdFNIZNaFaEJfZCQDqseMDxu9WrorfxBWJ-148-fftLYDJ0lzkyFB-rGj46zgvjbn_6ROOXnzGUpIykmWSDzockSx7eos68c-W79l9XeF0ThctbhfRuYkakSTsaIcuwi5PLM80sKM/s1600/DSCN0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2izdSdFNIZNaFaEJfZCQDqseMDxu9WrorfxBWJ-148-fftLYDJ0lzkyFB-rGj46zgvjbn_6ROOXnzGUpIykmWSDzockSx7eos68c-W79l9XeF0ThctbhfRuYkakSTsaIcuwi5PLM80sKM/s200/DSCN0568.JPG" width="200" /></a></div>deonthemomhttp://www.blogger.com/profile/00548301061594590034noreply@blogger.com2tag:blogger.com,1999:blog-9044698186593737838.post-54913698224424139352010-11-10T18:24:00.002-07:002010-11-10T18:27:05.995-07:00Pumpkin DessertYummy! This dessert is a hit at our house, especially this time of year.<br />
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I realized that I didn't take a picture. By the time I remembered, we had finished it!<br />
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<u><span style="font-size: large;">Pumpkin Dessert</span></u><br />
1 package yellow cake mix, 1 cup reserved<br />
3 eggs, separated, beaten<br />
1/3 cup + 3 TB butter, softened, separated<br />
3 cups canned pumpkin<br />
1 tsp salt<br />
1 cup sugar<br />
2 tsp cinnamon<br />
1 tsp ginger<br />
1/2 tsp cloves, ground<br />
1 (12 oz) can <a href="http://positivelyprepared.blogspot.com/2009/04/using-powdered-milk.html">evaporated milk</a><br />
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Mix cake mix (not reserved 1 cup) with 1 beaten egg and 1/3 cup butter. Press into bottom on 9x13 pan. Beat remaining eggs, pumpkin, sugar, spices and milk. Pour over cake mix. Mix reserved cake mix and remaining 3 TB butter until crumbly. Sprinkle over batter. Bake 350 degrees for 60 minutes. Chill. Serve with whipped cream or vanilla ice cream.Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com1tag:blogger.com,1999:blog-9044698186593737838.post-51583526444290495992010-10-21T12:01:00.001-06:002010-10-21T12:05:43.661-06:00CERT Training<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1a4q_hTyzVg47ln2SAZqBgtpm7-Q2wpMhP28645YV0QZNSf-fkt1JR0L8Y47XGH4qDhztqpDfKdzyLT3iDZqcBeNJ_lptmqvDSmSvrlc-6wwKGahNPjDEyvPa2uxRwmzDaRVDNkdI7sp7/s1600/certlogo.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1a4q_hTyzVg47ln2SAZqBgtpm7-Q2wpMhP28645YV0QZNSf-fkt1JR0L8Y47XGH4qDhztqpDfKdzyLT3iDZqcBeNJ_lptmqvDSmSvrlc-6wwKGahNPjDEyvPa2uxRwmzDaRVDNkdI7sp7/s200/certlogo.gif" width="200" /></a></div>This past week we finished our 7 week CERT (Community Emergency Response Team). It was fabulous! In the course they teach about first aid, search & rescue, fires, etc. In the event of a community emergency or natural disaster, CERT members will be called upon to help. Here is the link to the <a href="http://www.citizencorps.gov/cert/">CERT</a> website. I urge everyone to become certified! Make a difference in emergency preparedness in your home and in your community.... AND you get the awesome green vest and hard hat upon completion!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com1tag:blogger.com,1999:blog-9044698186593737838.post-28911277441526985112010-10-09T17:38:00.000-06:002010-10-09T17:38:42.271-06:00Mini Quiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSisO9fEvuN6tZGm3nrmjxuB54Xh-mgTR6F9FMMKXX9AbHQtIrTMpefXRbLTXKsNS5VoiRgPxrOhniRVF7ZNY8paInSWybwBjl00YjumZ4Hfr5kI_budYLdjdjfI4ePoVTmrC1LjUOoKW/s1600/1009_3269.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSisO9fEvuN6tZGm3nrmjxuB54Xh-mgTR6F9FMMKXX9AbHQtIrTMpefXRbLTXKsNS5VoiRgPxrOhniRVF7ZNY8paInSWybwBjl00YjumZ4Hfr5kI_budYLdjdjfI4ePoVTmrC1LjUOoKW/s200/1009_3269.JPG" width="200" /></a></div>This is one of my favorite appetizers. Each time I take them to an event, I get multiple requests for the recipe. Now that our chickens are laying, I love to make things to use them up!<br />
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<strong><u>Mini Quiches</u></strong><br />
Pastry:<br />
<ul><li>3 ounces cream cheese</li>
<li>1/2 cup butter</li>
<div class="separator" style="clear: both; text-align: center;">
</div><li>1 cup sifted flour</li>
</ul>Combine all ingredients and chill one hour. <em>I use a food processor with cold butter and cold cream cheese. I mix it until it forms a ball. I do not chill for the hour if I use cold ingredients in the processor- only if the butter and cream cheese are room temperature.</em><br />
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Filling:<br />
<ul><li>1/2 pound bacon, fried and crumbled (or use precooked bacon)</li>
<li>1 cup grated Swiss cheese</li>
<li>2 eggs</li>
<li>1 cup whipping cream</li>
<li>1/4 tsp salt</li>
<li>Dash cayenne pepper or Tabasco</li>
</ul>Spray mini tins with Pam. Form balls of dough and place in mini muffin tins. Use a tart shaper to form shells (or press dough into muffin pans with your fingers.<br />
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Mix together eggs, cream, salt and cayenne pepper. Sprinkle bacon then cheese in tart shells. Pour egg mixture over cheese. Bake at 375 degrees for 30 minutes. Quiche can be made ahead and frozen. If you are planning to freeze them, slightly under bake them. They will finish cooking when they are reheated. Makes about 36 quiches. Yummy!<br />
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Roll little blobs of dough and place in sprayed pan.<br />
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Use a tart press to make the shells. Or, you can just press it in with your fingers.<br />
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The tart shells ready to be filled.<br />
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Filled and ready to be baked.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fyImI5zrLtD2iSAF_4q7G2unHifjzG3FyAMYxK89JkwuZqJhZPicyaLocvtK2E0h8dUwVwutBrzS3XSauhE2DnYZeTKhnrxj6KSdtqqbRrNCLyaPERuFB57L7nw8GzuB_VNQwLUcyLE0/s1600/1009_3269.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fyImI5zrLtD2iSAF_4q7G2unHifjzG3FyAMYxK89JkwuZqJhZPicyaLocvtK2E0h8dUwVwutBrzS3XSauhE2DnYZeTKhnrxj6KSdtqqbRrNCLyaPERuFB57L7nw8GzuB_VNQwLUcyLE0/s320/1009_3269.JPG" width="320" /></a></div><br />
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The finished product!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com1tag:blogger.com,1999:blog-9044698186593737838.post-13062828752101170942010-10-02T08:00:00.001-06:002010-10-02T08:00:05.015-06:00Tips for Canning Pears<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG4kErfMe3TT-gpEIlKPuftbxTxPWFnQrpT0FybtFz6Ran6bPWSMDtPTlt3sWkjJ7QhQG6bjpqCtiJLEWrVko9YILopIbl1bYSAK7AluDX22sl0DO1k-uOjtCdZ1nxibrPukH9GHC_u9G/s1600/092710_3249.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG4kErfMe3TT-gpEIlKPuftbxTxPWFnQrpT0FybtFz6Ran6bPWSMDtPTlt3sWkjJ7QhQG6bjpqCtiJLEWrVko9YILopIbl1bYSAK7AluDX22sl0DO1k-uOjtCdZ1nxibrPukH9GHC_u9G/s200/092710_3249.JPG" width="200" /></a>My family loves, loves, loves canned pears. However, I have never loved, loved, loved canning them because pears are so much work! Well, my friend Missy gave me a trick that has <em>revolutionized </em>canning pears!! I really think this trick made my 41 quarts of canned pears go twice (or more) as fast.<br />
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What you will need:<br />
<ul><li>A 4-6 inch piece of tuelle (fabric with little holes in it- think ballet tu-tus!) If you can find the slightly larger holes, it works better. It is sort of a stiff, nylon mesh.</li>
<li>Large pan to blanch the pears</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Large bowl of ice water</li>
</ul>What to do:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50Ed7KSv7sWO5o9_j5Xa_xb0-zRDabKqRZQMpbnCGvSsct7S9y9RKlk1AUAyvlOWzH_xmUNBVth2otZINfUj4GIqBR6lpt-IW-WmglXQQ4Tmg-WbBaSHxWMJX7DVOP0GMuxQGv2FrxyI_/s1600/092710_3255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50Ed7KSv7sWO5o9_j5Xa_xb0-zRDabKqRZQMpbnCGvSsct7S9y9RKlk1AUAyvlOWzH_xmUNBVth2otZINfUj4GIqBR6lpt-IW-WmglXQQ4Tmg-WbBaSHxWMJX7DVOP0GMuxQGv2FrxyI_/s320/092710_3255.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Choose ripe, firm pears. When they start to turn yellow, they are ready! You can also press lightly right by the stem- if it is hard, they are not yet ready. If it "gives" a little, they are done. Put pears in boiling water for 22 seconds (depending on ripeness- this amount of time was perfect for my pears). Immediatly put in ice water.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuJmC1fhsUw2uisQLKL8PEilZwaxFTJZQtOWDNWZIJrzMJTP8_89yQfEFFE0uSaDfMwbcpkuC2k5dwSa93dmnSuYMItv0CV-DDCtqSpjdkj7p0PmCaxtRiYZ_TXhT9nnwzpsnS1m_CUSn/s1600/092810_3256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuJmC1fhsUw2uisQLKL8PEilZwaxFTJZQtOWDNWZIJrzMJTP8_89yQfEFFE0uSaDfMwbcpkuC2k5dwSa93dmnSuYMItv0CV-DDCtqSpjdkj7p0PmCaxtRiYZ_TXhT9nnwzpsnS1m_CUSn/s320/092810_3256.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Take tuelle and wrap it around your thumb (I am right handed, so I used it on my right thumb). You don't have to wrap it around your thumb, you can just use the tuelle with all your fingers to scrub. I just found the thumb trick to work the very best. The thumbs are the strongest finger- you will use mainly the thumbs as you get rid of the skin! Hold the pear with both hands so your thumbs are free to scrub!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCemviuxld0l4aIHGHXiz6G2tjtDCnBpjrqh9GbhIdqrLA9A2nMmajzV-sW2uOxmwF7wSK-cvmGhFnANmmjlaxCeadmQOykkbuipHHiFAEYOR2PH-xNJOFXjWNjLd-rYi0JHORT5p0Ibf/s1600/092710_3251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCemviuxld0l4aIHGHXiz6G2tjtDCnBpjrqh9GbhIdqrLA9A2nMmajzV-sW2uOxmwF7wSK-cvmGhFnANmmjlaxCeadmQOykkbuipHHiFAEYOR2PH-xNJOFXjWNjLd-rYi0JHORT5p0Ibf/s320/092710_3251.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Under running water, use those thumbs! Press hard enough that the skin just comes off. The tuelle will get it started, and it will also remove any brown spots. Each pear takes about 5-10 seconds to scrub.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluRIMugY-_-4OZ0N2URq9BSRJ05pvn6Nmx6e_7XYYTTuD3WNEPdAiUkr0vXZlezUXasS2I4KLSWT7Mer2_SQuQA5H3G2SYzo9Z_ivvMo4UeGQdhNZ1JZB69mcZXq_qp_dTavjlTuX6GTQ/s1600/092710_3248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluRIMugY-_-4OZ0N2URq9BSRJ05pvn6Nmx6e_7XYYTTuD3WNEPdAiUkr0vXZlezUXasS2I4KLSWT7Mer2_SQuQA5H3G2SYzo9Z_ivvMo4UeGQdhNZ1JZB69mcZXq_qp_dTavjlTuX6GTQ/s320/092710_3248.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG4kErfMe3TT-gpEIlKPuftbxTxPWFnQrpT0FybtFz6Ran6bPWSMDtPTlt3sWkjJ7QhQG6bjpqCtiJLEWrVko9YILopIbl1bYSAK7AluDX22sl0DO1k-uOjtCdZ1nxibrPukH9GHC_u9G/s1600/092710_3249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMG4kErfMe3TT-gpEIlKPuftbxTxPWFnQrpT0FybtFz6Ran6bPWSMDtPTlt3sWkjJ7QhQG6bjpqCtiJLEWrVko9YILopIbl1bYSAK7AluDX22sl0DO1k-uOjtCdZ1nxibrPukH9GHC_u9G/s320/092710_3249.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTt3_n-JRMsJH1VFVuclAgqcAJcSyUY-WDfYOXUcmBYH0Fo3oaUJztJyY-ydBME2PO_W9RhPDVJzqOH8QGvdnRodcs9PlQO0E6LidT9qHtZpPQ88pW2ADIzhh9txZtysS8ACqfq2X_LDy/s1600/092810_3246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTTt3_n-JRMsJH1VFVuclAgqcAJcSyUY-WDfYOXUcmBYH0Fo3oaUJztJyY-ydBME2PO_W9RhPDVJzqOH8QGvdnRodcs9PlQO0E6LidT9qHtZpPQ88pW2ADIzhh9txZtysS8ACqfq2X_LDy/s320/092810_3246.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Put whole, peeled pears in bowl of water with Fruit Fresh or ascorbic acid to prevent browning.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOb-a6QiW6Q3vEL1dyUhSdaclJBLxFhKkhQv8xg_0nqzcTHMffcUkXcnoQkm-h8k4lJwR9grIkyYmwFyaN66uzv7_vM6as3kr9X5017W2iuUKOqbWTbGfhLz1U7B-D9XEoHjwFHbsmrjvE/s1600/092810_3247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOb-a6QiW6Q3vEL1dyUhSdaclJBLxFhKkhQv8xg_0nqzcTHMffcUkXcnoQkm-h8k4lJwR9grIkyYmwFyaN66uzv7_vM6as3kr9X5017W2iuUKOqbWTbGfhLz1U7B-D9XEoHjwFHbsmrjvE/s320/092810_3247.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Halve, and remove core. A melon baller or metal measuring spoon does a great job. Prepare a light or medium syrup or pack pears in apple juice, white grape juice, or water. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Process in Boiling Water Bath Canner, and ENJOY!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For processing times:</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">For Hot Pack:</span></div><br />
Pints: 1-1000 ft: 20 min; 1001-3000 ft: 25 min; 3001-6000 ft: 30 min; Above 6000 ft: 35 min<br />
Quarts: 1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40min<br />
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<span style="font-size: large;">For Raw Pack:</span><br />
Pints: 1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40 min<br />
Quarts: 1-1000 ft: 30 min; 1001-3000 ft: 35 min; 3001-6000 ft: 40 min; Above 6000 ft: 45min<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com1tag:blogger.com,1999:blog-9044698186593737838.post-61320099344358159192010-09-28T14:00:00.001-06:002010-09-28T14:00:00.608-06:00Canning Peaches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Zk5C-bqvoylqzIfVMqkrLRPcb-NDRTZG1KcZCCpFdgm1h8qwGSZPtSW8EWST5706HcRSKt8NUjK8U5svNqaWUdhmiyeXrU-RwAOc6hDqQEvY_DtivKrQN0FAQbVFFJ7hCxoJKCt1F1j-/s1600/092110_3118.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Zk5C-bqvoylqzIfVMqkrLRPcb-NDRTZG1KcZCCpFdgm1h8qwGSZPtSW8EWST5706HcRSKt8NUjK8U5svNqaWUdhmiyeXrU-RwAOc6hDqQEvY_DtivKrQN0FAQbVFFJ7hCxoJKCt1F1j-/s200/092110_3118.JPG" width="200" /></a><br />
I love friends that have mature peach trees that like to share their crop.... <br />
This past week has been fun with all the canning. For anyone new to canning, hopefully this will be a good resource as what to do. The information comes from <a href="http://www.extension.usu.edu/utah">USU Extension</a>, as well as the <a href="http://www.uga.edu/nchfp/">USDA</a> recommendations for canning. We do want to be safe!<br />
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1. Select firm, ripe peaches of good quality.<br />
2. An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.<br />
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<strong><u>Procedure</u></strong>: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.<br />
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<strong>Hot pack</strong> – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.<br />
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<strong>Raw pack</strong> – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.<br />
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</div>Adjust lids and process in Boiling Water Bath Canner.<br />
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<span style="font-size: large;">For Hot Pack:</span><br />
Pints: 1-1000 ft: 20 min; 1001-3000 ft: 25 min; 3001-6000 ft: 30 min; Above 6000 ft: 35 min<br />
Quarts 1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40min<br />
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<span style="font-size: large;">For Raw Pack:</span><br />
Pints: 1-1000 ft: 25 min; 1001-3000 ft: 30 min; 3001-6000 ft: 35 min; Above 6000 ft: 40 min<br />
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Quarts 1-1000 ft: 30 min; 1001-3000 ft: 35 min; 3001-6000 ft: 40 min; Above 6000 ft: 45min<br />
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<img border="0" height="212" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniyGf-1EV-UUbbcWiTV8OLXvZw088T__TDlbFIPbnP5puWV5-kThBh4Gtl3xVku_80uc4gWZbu6wFyahwsCtIp6bEv61yrMPOdVgrtf2ITD5wctRsE0PUrnWqrjr8qhwF78STen0kXlwB/s320/092110_3111.JPG" width="320" /><br />
Peaches in boiling water for 30-60 seconds. Slip off the skins.<br />
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<img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lniF-fhR6qLu002nZcukaq8xK6UWiCpHcXjRuY_m8WclJMazl-vbfZnCLY1cOzeDlO5OA1HlBRd9WNIrmPSh6bK80hxPRJo9pPbZVUSvUw1z_c3g1uhTlczwJh34ndLXqXiGPHIFQQLf/s320/092110_3112.JPG" width="320" /><br />
Slice peaches, and then simmer for 3-5 minutes (for hot pack method).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jYKIM3tkBOn6rHgnGWyzCKVOpwD9Sjl6m6PcuOJNrHuipJ09bi1exdQaGnrCNEDzPDWRC7DPmpE1fTBFFclY75bhLfmclfUi6GW5B5u8HAhoDVA6cXtK3Kt1ZMjzwc21WkKBPH6j9891/s1600/092110_3115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jYKIM3tkBOn6rHgnGWyzCKVOpwD9Sjl6m6PcuOJNrHuipJ09bi1exdQaGnrCNEDzPDWRC7DPmpE1fTBFFclY75bhLfmclfUi6GW5B5u8HAhoDVA6cXtK3Kt1ZMjzwc21WkKBPH6j9891/s320/092110_3115.JPG" width="320" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XKvQpS9Ccpt1-GlHPLOoK_PNIwwcZz8IG-6KuhWOXdKyHfogFscVZJsWpDXwYYenndZkH9vg22jLNJuhi-n4n-TDhFhgo_Zg7nShBWDMFvPICD0SrqEPMp12I7v1BnjOlpFvL0IZ56YJ/s1600/092110_3114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XKvQpS9Ccpt1-GlHPLOoK_PNIwwcZz8IG-6KuhWOXdKyHfogFscVZJsWpDXwYYenndZkH9vg22jLNJuhi-n4n-TDhFhgo_Zg7nShBWDMFvPICD0SrqEPMp12I7v1BnjOlpFvL0IZ56YJ/s320/092110_3114.JPG" width="213" /></a><br />
Fill Jars with fruit and hot syrup.... And Process!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk2i5bvATvTpHL85fNl1dTDf29cee4VPVqgLkbBlQDd1wJfJ70qugC8fsPeFItWQ712lh5N36TrT7K2vAr8Dz656LYIu8umIF1fZAWOdcg2EPrnnbk5LmkwaJoj52hRZfnnabl7OrfLUx/s1600/092110_3117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk2i5bvATvTpHL85fNl1dTDf29cee4VPVqgLkbBlQDd1wJfJ70qugC8fsPeFItWQ712lh5N36TrT7K2vAr8Dz656LYIu8umIF1fZAWOdcg2EPrnnbk5LmkwaJoj52hRZfnnabl7OrfLUx/s320/092110_3117.JPG" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Zk5C-bqvoylqzIfVMqkrLRPcb-NDRTZG1KcZCCpFdgm1h8qwGSZPtSW8EWST5706HcRSKt8NUjK8U5svNqaWUdhmiyeXrU-RwAOc6hDqQEvY_DtivKrQN0FAQbVFFJ7hCxoJKCt1F1j-/s1600/092110_3118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Zk5C-bqvoylqzIfVMqkrLRPcb-NDRTZG1KcZCCpFdgm1h8qwGSZPtSW8EWST5706HcRSKt8NUjK8U5svNqaWUdhmiyeXrU-RwAOc6hDqQEvY_DtivKrQN0FAQbVFFJ7hCxoJKCt1F1j-/s320/092110_3118.JPG" width="320" /></a><br />
The Finished Product!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-83599668602545226572010-09-09T17:12:00.001-06:002010-09-09T17:13:54.196-06:00Mom's Peach Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZEcSNGWHehH-2arbV_Tko4XrgKVoZaHjso8dDSR1HliI7Ioh79x6k40xcxME2vWlwT1HstBfiJUK3JVe4pcOamhpIsee7daPJoK5TsdRV4lQHimvciGdt4_b1qVP4gQE-voB1a74Iy5R/s1600/090510_3033.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZEcSNGWHehH-2arbV_Tko4XrgKVoZaHjso8dDSR1HliI7Ioh79x6k40xcxME2vWlwT1HstBfiJUK3JVe4pcOamhpIsee7daPJoK5TsdRV4lQHimvciGdt4_b1qVP4gQE-voB1a74Iy5R/s200/090510_3033.JPG" width="200" /></a></div>Time for peaches! Yay! We had an unfortunate event where TWO of our laden peach branches snapped in the windstorm the other day. Luckily, the peaches were perfectly ripe. So, we got to make a couple of pies. This recipe was the one my mom used to make growing up. Yum! A perfect ending to some wonderful peaches.<br />
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<u><b>Mom's Peach Pie</b></u><br />
3/4 cup sugar<br />
1 1/2 TB flour<br />
1 TB instant tapioca<br />
1/2 tsp cinnamon<br />
5 cups sliced, peeled fresh peaches<br />
2 TB butter<br />
Additional 1 TB tapioca<br />
<a href="http://positivelyprepared.blogspot.com/2009/11/pie-crusts.html">Pastry for a 2-crust pie</a><br />
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Combine sugar, flour, 1 TB tapioca, and cinnamon. Add to peaches and mix lightly.<br />
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Fit pie crust to pie pan. Sprinkly with 1 TB tapioca. Pour in peach mixtrue and dot with butter. Place top crust on pie, flute edges, and cut slits in the top crust.<br />
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Bake at 425 degrees F for 12 minutes. Reduce heat to 375 F and bake additional 30-40 minutes until pie is golden brown. Serve with fresh whipped cream, or ice cream. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJpOkRG4bVdCw10CnKdbEBz5xii4SahyZZ1H7MEVQq5-nn9deixEVBNw4UOKBXpUXukrJVadBodtk7toOpIHxJS1B0nDXeVOwtKNKu_p5Nqmx72oHmAw806hFU-LbVa2i06TXGZliRKYi/s1600/090510_3027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJpOkRG4bVdCw10CnKdbEBz5xii4SahyZZ1H7MEVQq5-nn9deixEVBNw4UOKBXpUXukrJVadBodtk7toOpIHxJS1B0nDXeVOwtKNKu_p5Nqmx72oHmAw806hFU-LbVa2i06TXGZliRKYi/s200/090510_3027.JPG" width="200" /></a></div>Pie Crust with the tapioca sprinkled in. This helps thicken the sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3Pa_u3DMlrQHKojTzdryBZYKbn0_MWoAy7Fq6V8WAiiUz2RadfYV0Ybi0Gy1da-kUAs3CAgZXddjYYFkXW1rEXjBP9uDuSl9_KGYgQoEc1ABk8I_-RS1oLmZybSTALRRhDGT3dJ_N0Qh/s1600/090510_3028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3Pa_u3DMlrQHKojTzdryBZYKbn0_MWoAy7Fq6V8WAiiUz2RadfYV0Ybi0Gy1da-kUAs3CAgZXddjYYFkXW1rEXjBP9uDuSl9_KGYgQoEc1ABk8I_-RS1oLmZybSTALRRhDGT3dJ_N0Qh/s200/090510_3028.JPG" width="200" /></a></div>Dot the peach mixture with butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPh-PtPueLMTJ_MWNow7C07XImetG-G47d-3s7aV2HKVqvwbtAhquwQbF9mK9gIdkGIVP6rLJ4YdOCJY70KcP5RvD3gCU7fmTQw92VK7yTsVr8RSZEYW_hsKVcV480-XShVHN2ZLFMgY0U/s1600/090510_3031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPh-PtPueLMTJ_MWNow7C07XImetG-G47d-3s7aV2HKVqvwbtAhquwQbF9mK9gIdkGIVP6rLJ4YdOCJY70KcP5RvD3gCU7fmTQw92VK7yTsVr8RSZEYW_hsKVcV480-XShVHN2ZLFMgY0U/s200/090510_3031.JPG" width="200" /></a></div><br />
Flute the edges- don't forget to slit them!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZEcSNGWHehH-2arbV_Tko4XrgKVoZaHjso8dDSR1HliI7Ioh79x6k40xcxME2vWlwT1HstBfiJUK3JVe4pcOamhpIsee7daPJoK5TsdRV4lQHimvciGdt4_b1qVP4gQE-voB1a74Iy5R/s1600/090510_3033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZEcSNGWHehH-2arbV_Tko4XrgKVoZaHjso8dDSR1HliI7Ioh79x6k40xcxME2vWlwT1HstBfiJUK3JVe4pcOamhpIsee7daPJoK5TsdRV4lQHimvciGdt4_b1qVP4gQE-voB1a74Iy5R/s200/090510_3033.JPG" width="200" /></a></div>The finished product.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLIqvR-vZUe7WFVlNbgn0seXB67cxCVJzA9QvgcMfp6SOzA-9fP-da3KiE1wosNidmU7qtLx_qai7ehVMer2LlF2Z0nlI0ES7tRNS5mSXtRkkdRAdBaul3TBHLd2AcRLDbmcDdqSd8Dz4/s1600/090510_3037.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLIqvR-vZUe7WFVlNbgn0seXB67cxCVJzA9QvgcMfp6SOzA-9fP-da3KiE1wosNidmU7qtLx_qai7ehVMer2LlF2Z0nlI0ES7tRNS5mSXtRkkdRAdBaul3TBHLd2AcRLDbmcDdqSd8Dz4/s400/090510_3037.JPG" width="400" /></a></div>Delicious!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-17698717552112098482010-09-01T16:19:00.000-06:002010-09-01T16:19:26.272-06:00Zucchini Cake- Yum!What better way to use up your zucchini than in this rich, moise, super yummy, fantastic cake? We had some friends over this past weekend and they were in charge of the dessert. WOW!! It was <strong><em>sooooo</em></strong> good. She was nice enough to share the recipe (thanks Vanessa!!) In the past 3 days we have made it twice more. <br />
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<b>Chocolate Zuccini Cake Recipe</b><br />
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1/2 cup margarine or butter<br />
1/2 cup oil<br />
1 1/3 cup sugar<br />
2 eggs<br />
2 cups grated zuccini (if the zucchini is large, remove seeds first)<br />
2 1/2 cups flour <br />
1 tsp vanilla<br />
1/2 cup buttermilk<br />
4 TBS cocoa<br />
1/2 tsp cinnamon<br />
1 tsp baking powder<br />
1 tsp soda<br />
1 tsp salt<br />
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Mix all wet ingredients first, then dry ingredients.<br />
Grease a 9X13" pan (I also tried it in 2 (9 inch) pans- works perfect- keep one and give one away)<br />
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<strong><u>Topping</u></strong><br />
3/4 Cup Pecans-chopped<br />
3/4 Cup Brown Sugar<br />
3/4 Cup Chocolate chips <br />
Mix together and sprinkle on the top. Pat it down just a little.<br />
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Bake at 350 for 40-45 min.<br />
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Serve warm with vanilla Ice Cream!<br />
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Our new favorite cake!!<br />
EnjoyKatiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com2tag:blogger.com,1999:blog-9044698186593737838.post-47356478659911151452010-08-25T08:00:00.003-06:002010-08-25T08:00:03.532-06:00Apple Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-l34OMVUFg25MVy0wTVCJ62nIFYJE2FOvLlluVL4RlIx7BZS8LuA_1SLVQWQlLSSWW_honnPBm-b46ty3fWK0p_3xESi7rm-bvTbmSI0v8zeXvPYNrOfb9uHy-t-WwbomvZQFbD2AoFEm/s1600/032510_1827.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-l34OMVUFg25MVy0wTVCJ62nIFYJE2FOvLlluVL4RlIx7BZS8LuA_1SLVQWQlLSSWW_honnPBm-b46ty3fWK0p_3xESi7rm-bvTbmSI0v8zeXvPYNrOfb9uHy-t-WwbomvZQFbD2AoFEm/s200/032510_1827.JPG" width="200" /></a></div>There are so many yummy things to do with apples. This is a favorite recipe when you have a few apples that need to be used up.<br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
<div class="ingredients"><ul><li>2 cups all-purpose flour</li>
<li>1 cup whole wheat flour </li>
<li>1 cup sugar</li>
<li>1/2 cup brown sugar </li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon ground cinnamon</li>
<li>2 eggs</li>
<li>1/2 cup unsweetened applesauce</li>
<li>1/2 cup buttermilk </li>
<li>1/3 cup canola oil</li>
<li>1 teaspoon vanilla extract</li>
<li>3 cups chopped peeled tart apples<b> </b></li>
</ul><b>TOPPING:</b><br />
<ul><li>1/2 cup all-purpose flour</li>
<li>1/2 cup sugar</li>
<li>2 tablespoons chopped walnuts</li>
<li>1/3 cup cold butter</li>
</ul></div><h1><span style="font-size: large;">Directions</span></h1>In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, applesauce, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray, or about 5-6 mini loaf pans coated with spray.<br />
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For topping, combine the flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter. This bread is really good without the topping as well. So, if you are trying to save a few calories, leave it off :)<br />
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Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-6007793532909446722010-08-20T08:00:00.000-06:002010-08-20T08:00:01.868-06:00Dehydrating ApplesIf you are lucky enough to have an apple tree, or access to some yummy apples, you may want to try this! Dehydrating apples is fantastic. The apples will last a long time if stored properly in your food storage, or they make great snacks. I will be putting some recipes up on some great ways to use dried apples. <br />
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<b><span style="font-size: large;">Directions:</span></b><br />
1. Choose apples that are firm and ripe.<br />
2. Wash apples. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnebwIRHuK37es9KpqgwdbM0MS_cUPm5zxGd88v677se2IP2oZ4wJc8dbon_wdYTTiUxChGAQ6yBCAYOsI431xlS5rJRw1ZB9pdX0E7Lp8jZquWdM6XWjc_RymVpkV1DNqr7AcDtYwV7C0/s1600/032510_1808.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnebwIRHuK37es9KpqgwdbM0MS_cUPm5zxGd88v677se2IP2oZ4wJc8dbon_wdYTTiUxChGAQ6yBCAYOsI431xlS5rJRw1ZB9pdX0E7Lp8jZquWdM6XWjc_RymVpkV1DNqr7AcDtYwV7C0/s200/032510_1808.JPG" width="200" /></a></div>3. Using an apple peeler/slicer/corer, remove skins and core. Although you can dehydrate apples with the skins on, they (the skins) tend to be tough when dried. If you choose to leave the skins on, you may want to use a corer tool, then a meat slicer to slice. See corer below.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2Y24NPJW4VK3ntwDx7dLV7Dt6ZyDcNxJBO_-U3WvjxQNjqrBGbe26HVt0DWG2tpXsvSzZqjpz8stzcGLLk0CHn1ewhG1Htx33lG8QKO2SWKWN8LFOUvCPgSNPV8K1ubHuRRBzgAtyMgL/s1600/032510_1810.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2Y24NPJW4VK3ntwDx7dLV7Dt6ZyDcNxJBO_-U3WvjxQNjqrBGbe26HVt0DWG2tpXsvSzZqjpz8stzcGLLk0CHn1ewhG1Htx33lG8QKO2SWKWN8LFOUvCPgSNPV8K1ubHuRRBzgAtyMgL/s200/032510_1810.JPG" width="133" /></a></div>4. Put a clean spray bottle top into a bottle of lemon juice. This will be used to spray the apples.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9oztNExDnJnfBwFa7-sfC6edqOTsZ6avudKJ5DKOrNfuwipvDcH8Gk5H96cYFrBAfpfI1MLUkHn_l-XH0VVmiRErTIbU_lJwkp2EbaUCz8e-JyS7T7jimp5SpZCJD0hpB-h7GgrQkrFn/s1600/032510_1811.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9oztNExDnJnfBwFa7-sfC6edqOTsZ6avudKJ5DKOrNfuwipvDcH8Gk5H96cYFrBAfpfI1MLUkHn_l-XH0VVmiRErTIbU_lJwkp2EbaUCz8e-JyS7T7jimp5SpZCJD0hpB-h7GgrQkrFn/s200/032510_1811.JPG" width="200" /></a></div>5. All apples need to be pretreated before drying. This can be done by soaking apples in a citric acid solution (Fruit Fresh), or simply spraying with lemon juice. Soaking the apples tends to make them more mushy. I prefer to just spray with bottled lemon juice. After the apple is cored, peeled, and sliced, cut in half. Fan the pieces as shown, and squirt with the lemon juice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMp9WoJQ0YLPdQTKBK3eoSAJbqLBBFD3NfABPOlCq7mKsyNQLIhKYR9h7q1d3xc0lrweqeWOZYgyYx75hq4tJ7vvqfjX_iUrMYPZjuFqPf97RvBXjDQed22lLCkvV_1aOIMaJPbOw1tR3/s1600/032510_1812.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMp9WoJQ0YLPdQTKBK3eoSAJbqLBBFD3NfABPOlCq7mKsyNQLIhKYR9h7q1d3xc0lrweqeWOZYgyYx75hq4tJ7vvqfjX_iUrMYPZjuFqPf97RvBXjDQed22lLCkvV_1aOIMaJPbOw1tR3/s200/032510_1812.JPG" width="200" /></a></div>6. Spread apple slices in a single layer on the dehydrator tray. Spray again with lemon juice. Dehydrate for about 16 hours, at between 125-130 degrees. Any hotter than that you may get "case hardening" where the outside is dry, but the inside is still moist. This will cause quick spoilage. Note: if you are going to use these slices for snacking, you can sprinkle a bit of sugar and cinnamon on them prior to drying. However, for long term storage, don't add the sugar and cinnamon.<br />
7. When apples are done and cool, remove and put in a ziplok bag. Wait a few hours before vacuum sealing them with an oxygen packet. If any moisture condenses on the ziplok, the apples are not fully dehydrated and will need to go back in the dehydrator for a couple of hours.<br />
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Corer tool. I bought this at Williams-Sonoma for about $10. They can also be purchased on <a href="http://amazon.com/">Amazon.com</a>.Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com4tag:blogger.com,1999:blog-9044698186593737838.post-9310231723568444652010-08-19T13:00:00.002-06:002010-08-19T16:12:17.470-06:00Homemade Granola<meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 2.4 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVpWPX5uHJRYUb1Hk2r5YZC_ONbi73bsf_6nTbVDVbN3sLXXZUJNijxfU6yuvyUcRKxfbsBK5HiUzKo1-2QtYUd5SPA4lbrNrN4e43fK9vOtAwbhTGZCDtNRt5u2-vaYtHUvPceSyblLP/s1600/081910_2992.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVpWPX5uHJRYUb1Hk2r5YZC_ONbi73bsf_6nTbVDVbN3sLXXZUJNijxfU6yuvyUcRKxfbsBK5HiUzKo1-2QtYUd5SPA4lbrNrN4e43fK9vOtAwbhTGZCDtNRt5u2-vaYtHUvPceSyblLP/s320/081910_2992.JPG" width="320" /></a></div>Once you try this recipe, you will be done buying granola from the store. It is that good. Really! Even my kids who have always turned their noses up at granola LOVE it. We can't keep enough of it made! The nice thing about this recipe, is that it is a "skeleton" recipe. You can add different grains, fruits, etc. You can also switch whatever nuts you prefer. Use whatever you have on hand. I will list some combo's at the end that seem to be really yummy.<br />
<b>Homemade Granola</b><br />
3 cups rolled oats<br />
1/2 cup ground flax seed (optional)<br />
1 cup chopped or slivered almonds<br />
1 cup chopped pecans<br />
3/4 cup shredded sweet coconut<br />
1/3 cup (heaping) packed dark brown sugar <br />
1/3 cup plus 1 TB maple syrup<br />
1/4 cup vegetable or canola oil<br />
3/4 tsp salt<br />
1 tsp cinnamon<br />
1 cup raisins<br />
<b>Directions</b>:<br />
<ol><li>Preheat oven to 250 degrees F. </li>
<li>In a large bowl, combine the oats, nuts, coconut and brown sugar. </li>
<li>In a separate bowl, combine the syrup, oil, cinnamon and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes stirring every 15 minutes to achieve an even color. </li>
<li>Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed. <b> </b></li>
</ol><b>Notes</b>: <br />
<ul><li>My absolute favorite combo is omit the raisins and add chopped dates. It is fabulous! I DO add the flax. You can also add wheat bran or other grains (sunflower seeds etc). Use your creativity! I have yet to make a batch that isn't heavenly. </li>
<li>You can substitute honey for the maple syrup for a different flavor. </li>
<li>I use pure maple syrup, but the bottled stuff works too. I have even used the "lite" pancake syrup. It was good, but not as good as the real stuff. </li>
<li>I have also added dried apricots, dried pineapple, and dried apples. </li>
<li>Try substituting cashews for the almonds, or mix and match all the nuts. </li>
<li>If you have any flavored packets of oatmeal that are close to expiring, use them! This adds a whole new dimension of flavor as well (thanks for that tip, Lori!) </li>
<li>This granola is not super clumpy. It is also wonderful added to yogurt. <br />
</li>
</ul>Enjoy! <br />
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<div style="margin-bottom: 0in;">Wet Ingredients</div><div style="margin-bottom: 0in;"><br />
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</div><div style="margin-bottom: 0in;">Dry Ingredients</div><div style="margin-bottom: 0in;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1ysH_JslwDm4f6HodpbbemRx-NQJOAPQug3Sdo68jYgmyamra9Cxy6TPdrdJkM6w0kz_BVXGma2fnnazifSjuGWLlRan5W_fn3gNc9FBo19PUSEXhCW7AMxhdcrabuS0VCTOaj0PR2Ff/s1600/081910_2990.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS1ysH_JslwDm4f6HodpbbemRx-NQJOAPQug3Sdo68jYgmyamra9Cxy6TPdrdJkM6w0kz_BVXGma2fnnazifSjuGWLlRan5W_fn3gNc9FBo19PUSEXhCW7AMxhdcrabuS0VCTOaj0PR2Ff/s320/081910_2990.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw3CI-C-j5FMkcKNaXB86qUM5pNMfs7pPJj-OEmPCHQ-nQaFcB5YqQLCDoGuGrUwPW-aM1tShErGHfgvCay88J63LxSOsABmgmbt5I1CiE6qEvEjUAXyEks_85WFkgeWXYqJpdyDiLNEI/s1600/081910_2991.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw3CI-C-j5FMkcKNaXB86qUM5pNMfs7pPJj-OEmPCHQ-nQaFcB5YqQLCDoGuGrUwPW-aM1tShErGHfgvCay88J63LxSOsABmgmbt5I1CiE6qEvEjUAXyEks_85WFkgeWXYqJpdyDiLNEI/s320/081910_2991.JPG" width="320" /></a></div><div style="margin-bottom: 0in;">Spread on sheets... Bake!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVpWPX5uHJRYUb1Hk2r5YZC_ONbi73bsf_6nTbVDVbN3sLXXZUJNijxfU6yuvyUcRKxfbsBK5HiUzKo1-2QtYUd5SPA4lbrNrN4e43fK9vOtAwbhTGZCDtNRt5u2-vaYtHUvPceSyblLP/s1600/081910_2992.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVpWPX5uHJRYUb1Hk2r5YZC_ONbi73bsf_6nTbVDVbN3sLXXZUJNijxfU6yuvyUcRKxfbsBK5HiUzKo1-2QtYUd5SPA4lbrNrN4e43fK9vOtAwbhTGZCDtNRt5u2-vaYtHUvPceSyblLP/s320/081910_2992.JPG" width="320" /></a></div><div style="margin-bottom: 0in;">Finished Product! SUPER YUMMY!</div>Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com3tag:blogger.com,1999:blog-9044698186593737838.post-66224103985994159022010-08-01T08:00:00.000-06:002010-08-01T08:00:02.886-06:00Gas, Water, and Power Shut OffsAt our last emergency preparedness meeting, our hostess, Jenni, gave an assignment to a) find our shut offs and b) learn how and when to shut them off. She also showed us her emergency binder which had the instructions for each. In the event of an emergency, each of us should have the knowledge how to find and turn off our meters if necessary. Below is the assignment that I completed for my house. This will now be placed inside my emergency binder. Now, the assignment is yours.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXkatSQrPFVa3w7EtRCq4nz8Ldy98RIn0XsgySvk0vgg0TYzvnJXdmxbnRPOqFTrysS29X4DtghmrAt7Z6fZyxqcraoT1Tpv3dEFeWZcKH9QjnpXmKRrQy5KtBNwEwRwYGe_OGtkG7qAA/s1600/Water+meter+turn+off.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXkatSQrPFVa3w7EtRCq4nz8Ldy98RIn0XsgySvk0vgg0TYzvnJXdmxbnRPOqFTrysS29X4DtghmrAt7Z6fZyxqcraoT1Tpv3dEFeWZcKH9QjnpXmKRrQy5KtBNwEwRwYGe_OGtkG7qAA/s400/Water+meter+turn+off.jpg" width="291" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZU1T28mJf2DrvupHhZy24DYZPKT6Jjm6ObmUIxar0axbNRP-K36Ho_Z2CM9JZOgyK7KtINZjke_aJRoeB1vA2pKajcLRr_S3d0V9m_2MbHnXLSddiHxlUfM0xBNwgehEsyc2Dsght_AJ/s1600/Power+meter+shut+off.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZU1T28mJf2DrvupHhZy24DYZPKT6Jjm6ObmUIxar0axbNRP-K36Ho_Z2CM9JZOgyK7KtINZjke_aJRoeB1vA2pKajcLRr_S3d0V9m_2MbHnXLSddiHxlUfM0xBNwgehEsyc2Dsght_AJ/s400/Power+meter+shut+off.jpg" width="291" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi05dIcnnmxvGU2oksXH2yYi_gFpnTBFr5RmLj67GzL27vdRuJBFyIOqYxSV3Pm90u2HIyMvC01DjBQHaB_RY-aeO5XIpL9mHmqNolWnV-ztk7bvqFj5UJW9xE_GyGe2ZaWVaO0gyIDwUa/s1600/Gas+meter+turnoff.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi05dIcnnmxvGU2oksXH2yYi_gFpnTBFr5RmLj67GzL27vdRuJBFyIOqYxSV3Pm90u2HIyMvC01DjBQHaB_RY-aeO5XIpL9mHmqNolWnV-ztk7bvqFj5UJW9xE_GyGe2ZaWVaO0gyIDwUa/s400/Gas+meter+turnoff.jpg" width="291" /></a></div>Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-69869488859484600012010-07-25T15:05:00.000-06:002010-07-25T15:05:00.449-06:00Re-using/Refurbishing/Remodeling thingsOne of the best ways that we save money on furniture items is to transform something old into something new for us. I have been wanting to purchase a food server for our patio. We like to entertain, and there is never enough room for the food. We end up going in and out of the house multiple times. Recently I saw at a yard sale an old computer desk. It cost me $5.00. It was the perfect height, and the perfect width for where I wanted it to go. So, my husband and I went to work. We painted the metal to match our patio set. We then tiled the top and shelves. It turned out perfect for what we want to use it for! And, it only cost about $30 total! Can't beat that.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOf9Ja8wXxMR3j-D0nkQOoJ4g14aRWEXtjRCu1ZARQoyyZDpA1wFHftNOtIVMHAcHliVzQ6NuKHHLftC44z5uft70JCJKarCtd8S7oh9FONCTMHBvetscwoQbcL6_nJm2ET_FqQOsDH2V/s1600/061810_2086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOf9Ja8wXxMR3j-D0nkQOoJ4g14aRWEXtjRCu1ZARQoyyZDpA1wFHftNOtIVMHAcHliVzQ6NuKHHLftC44z5uft70JCJKarCtd8S7oh9FONCTMHBvetscwoQbcL6_nJm2ET_FqQOsDH2V/s320/061810_2086.JPG" /></a></div>We painted the metal to match our existing patio set.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9nLfTMp0FCDwx0uaYKZO_VZvHYjtCh6U32d4cGVba_McJHp3EOlVRzyyYjMzNQlIKq95eLCNQNXWU2llQPlyERL2lyVjpUnkR1A6u-e5SpD17FrYz7lXr5xnDJ_U_TgCG6Z55l9rCHxK/s1600/061810_2084.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9nLfTMp0FCDwx0uaYKZO_VZvHYjtCh6U32d4cGVba_McJHp3EOlVRzyyYjMzNQlIKq95eLCNQNXWU2llQPlyERL2lyVjpUnkR1A6u-e5SpD17FrYz7lXr5xnDJ_U_TgCG6Z55l9rCHxK/s320/061810_2084.JPG" /></a></div>We then started placing the tiles. We used the fake tiles that just stick on. No hardi-backer, or grout!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zuJlr9WPTX-M664bjUzicObrfseuNZUw9f3SD3yXC9Ih6f8wWEyQVPEmicx5HEVhN7rUelec7_FhpOhJGsu3gm4v9rOO3DR6MWmBx2Khp4xwLF6MIva-X3Qihcxmgljy4ywPMsAEeOMu/s1600/070310_2263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zuJlr9WPTX-M664bjUzicObrfseuNZUw9f3SD3yXC9Ih6f8wWEyQVPEmicx5HEVhN7rUelec7_FhpOhJGsu3gm4v9rOO3DR6MWmBx2Khp4xwLF6MIva-X3Qihcxmgljy4ywPMsAEeOMu/s320/070310_2263.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBFRD_JEx73Wi7MsbRK1axIMzrOq3M3_NAgAFrAPSgyJhIrZWvz7m5f2m6AOvr-50-FzH9mQJK4t_gqNz1kbcIHC8_f4xsro5BBy9Vx-NQb-Bbn0QE00gabHs1a-Lfq4Zl-Q9uGlHzYKm/s1600/061810_2083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>The finished product<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxKq7NhIy_eWqKpBiATMsD72gia1aBKx1y5-qg05yte_lQ3VHV2I9BYf0ooDybRKbcRbtU1b9u5O-5ikcx6ohvWdRGwuUu8Fz8eF7sI3HcV70lC42qq75ULpq2jsodk4vuQpXZ5RgznmV/s1600/070310_2266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxKq7NhIy_eWqKpBiATMsD72gia1aBKx1y5-qg05yte_lQ3VHV2I9BYf0ooDybRKbcRbtU1b9u5O-5ikcx6ohvWdRGwuUu8Fz8eF7sI3HcV70lC42qq75ULpq2jsodk4vuQpXZ5RgznmV/s320/070310_2266.JPG" width="320" /></a></div><br />
Like Grandma Mazie used to say, "Use it up, wear it out, make it do, or do without!"Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-62193812250300370392010-07-20T08:00:00.002-06:002010-07-20T08:00:06.999-06:00Organizing "stuff"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNa6mpCLN9R83jqKDsec1ltagTJ7vcJ8vyLjfqZ8tUm_b6iRM_1IrbkBaDvaQC6INjE0SCmXlTrMJKDKs-_s4hSi7wwjvwfEGq13c0HjnDKuW_-qJ7DFUWIZcI0VjYwPqpV0vIQtiD9vic/s1600/052910_2122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNa6mpCLN9R83jqKDsec1ltagTJ7vcJ8vyLjfqZ8tUm_b6iRM_1IrbkBaDvaQC6INjE0SCmXlTrMJKDKs-_s4hSi7wwjvwfEGq13c0HjnDKuW_-qJ7DFUWIZcI0VjYwPqpV0vIQtiD9vic/s200/052910_2122.JPG" width="133" /></a></div>It seems that in my house, every inch has to be used efficiently to maximize space. One thing that I LOVE to use is shoe holders! However, I don't use them for shoes. I hang them on the backs of my doors for various things. In my front closet, the pockets hold various seasonal things. In the summer it holds hats, sunscreens and other things that the kids can come get. In the winter, the pockets hold mittens, scarves, ear warmers etc. Each kid has a whole row for themselves, so they always know where their stuff is.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZbTIQpIQnp-guGcBoJmLbtlny8nD9KyP9cl3V-ONqux1vXQIWPot_49XkjIJxwu8hNifGYNRdPtCq0iyttuVoIw8gOL-mi1kA1BF1_vnj7mPIsvldFraoAkfvfnWbw8GoQrgHinNh6oQ/s1600/052910_2121.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZbTIQpIQnp-guGcBoJmLbtlny8nD9KyP9cl3V-ONqux1vXQIWPot_49XkjIJxwu8hNifGYNRdPtCq0iyttuVoIw8gOL-mi1kA1BF1_vnj7mPIsvldFraoAkfvfnWbw8GoQrgHinNh6oQ/s200/052910_2121.JPG" width="133" /></a></div>In the bathroom, the organizer holds bows, barettes, hairsprays, brushes, combs, etc. I like the clear ones so I can see exactly where everything is.This is especially helpful as the kids know where each thing goes- and they can put it away where it goes.<br />
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In my kitchen pantry, the organizer holds our cell phones, chargers, sunglasses, ipods and all the little electronic gadget-y things that I use in the kitchen and with my computer in the kitchen. I know the pantry seems an odd place for this, but that is where I use it.<br />
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These wonderful shoe organizers have helped us save space, and be organized. Each one is only about $7-9.00 at Walmart or Target.Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-50954251740526147022010-07-15T08:00:00.000-06:002010-07-15T08:00:06.000-06:00"Hard Boiled" Eggs in Solar Oven<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvbO99ChPYnNi1Svw-r8Zz13ZtycFzwI_VIUkUyNoILK7WdOxTTZa6xJTQAPAJEkybiLuXP9GVEmTspTFQ5EuWH638OHijpbp9f4wqWoiVYYyctOdvNzbFpTq5qdsqyH8XByCBJ2v9QLr/s1600/053010_2116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Can your solar oven do this? Wow! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvbO99ChPYnNi1Svw-r8Zz13ZtycFzwI_VIUkUyNoILK7WdOxTTZa6xJTQAPAJEkybiLuXP9GVEmTspTFQ5EuWH638OHijpbp9f4wqWoiVYYyctOdvNzbFpTq5qdsqyH8XByCBJ2v9QLr/s1600/053010_2116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvbO99ChPYnNi1Svw-r8Zz13ZtycFzwI_VIUkUyNoILK7WdOxTTZa6xJTQAPAJEkybiLuXP9GVEmTspTFQ5EuWH638OHijpbp9f4wqWoiVYYyctOdvNzbFpTq5qdsqyH8XByCBJ2v9QLr/s320/053010_2116.JPG" /></a></div>Simply put eggs in black enamelware pot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgReIjwxBZRA5H2QELH5xUMQ40zzWlsH7mYf5ZZjmLInA0BudG9SkDt49cDJoTwfIZFs2yXwCVMguJqQcO0RmY25Yma1Z_3x1ZWBYuhCYuOzHUQPEg7dDSJMB0maMDXeS_cNtr_hOhWIk/s1600/053010_2117.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgReIjwxBZRA5H2QELH5xUMQ40zzWlsH7mYf5ZZjmLInA0BudG9SkDt49cDJoTwfIZFs2yXwCVMguJqQcO0RmY25Yma1Z_3x1ZWBYuhCYuOzHUQPEg7dDSJMB0maMDXeS_cNtr_hOhWIk/s320/053010_2117.JPG" /></a></div>Put in preheated solar oven. Let cook for about 30 minutes (35 for extra large eggs). They are PERFECT hard boiled eggs! And even better, there is no green ring around the yolk! Have I said how much I love using my sun oven?Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com3tag:blogger.com,1999:blog-9044698186593737838.post-44509981920265716422010-07-11T08:00:00.000-06:002010-07-11T08:00:00.220-06:00Sealing Mylar Bags (Food Storage)After attending a class given by the director of the LDS dry-pack canneries, I decided I would try to incorporate more mylar bags into my food storage. Why? Mylar keeps light and air out better than plain old 5 gallon buckets. Since I store much of my bulk items (oats, flour, rice, etc) in 5 gallon buckets, this will extend the shelf life considerably. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdC4MLjGTMwcTmplpopS_ZNqe35W-3b7pR1jJrdEq-mGBg7xO1zedTbCGvR16pdFuHHBQu3JoJOs1r_uBoMwlYe16-Fd4Ryg3VVZsynkVFYFcsjP045ypYgaO8jI2hh68msZTAPS1xzJfA/s1600/052510_Cole+Marathon_1965.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdC4MLjGTMwcTmplpopS_ZNqe35W-3b7pR1jJrdEq-mGBg7xO1zedTbCGvR16pdFuHHBQu3JoJOs1r_uBoMwlYe16-Fd4Ryg3VVZsynkVFYFcsjP045ypYgaO8jI2hh68msZTAPS1xzJfA/s1600/052510_Cole+Marathon_1965.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdC4MLjGTMwcTmplpopS_ZNqe35W-3b7pR1jJrdEq-mGBg7xO1zedTbCGvR16pdFuHHBQu3JoJOs1r_uBoMwlYe16-Fd4Ryg3VVZsynkVFYFcsjP045ypYgaO8jI2hh68msZTAPS1xzJfA/s320/052510_Cole+Marathon_1965.JPG" width="214" /></a></div><br />
Put mylar bag inside 5 gallon bucket. I ordered my mylar bags online.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSCYnPX40Sp-Zzs8v28Kq407ehaRLrUcPu4lGiCyw2V2fq0OgWiNc9rgm1xUsVmIM39gZkhP104pD_sNgBSzvrg08eaL14-PgYbdDfYj6HQkAei1R-YNhGyx-AgzTSYsnb8B1KRKFkKne/s1600/052510_Cole+Marathon_1966.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSSCYnPX40Sp-Zzs8v28Kq407ehaRLrUcPu4lGiCyw2V2fq0OgWiNc9rgm1xUsVmIM39gZkhP104pD_sNgBSzvrg08eaL14-PgYbdDfYj6HQkAei1R-YNhGyx-AgzTSYsnb8B1KRKFkKne/s200/052510_Cole+Marathon_1966.JPG" width="200" /></a></div>Put product in bag. Fill it a bit more than what you think will fit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeEZTXUsQ2_Azo0e1PZ0Jp_yJrd9sRLKJe_rb66znxXGVvIJf9Bv-tTXtT2g89ybszS98tgLcwFsQfOM3m5hYcpJp3PZZH2ZOTbGpgXcwRRV-4CSiuaMfPeqpcAUonUjxBVYF_ADp0RAI/s1600/052510_Cole+Marathon_1968.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeEZTXUsQ2_Azo0e1PZ0Jp_yJrd9sRLKJe_rb66znxXGVvIJf9Bv-tTXtT2g89ybszS98tgLcwFsQfOM3m5hYcpJp3PZZH2ZOTbGpgXcwRRV-4CSiuaMfPeqpcAUonUjxBVYF_ADp0RAI/s200/052510_Cole+Marathon_1968.JPG" width="200" /></a></div>Add oxygen absorbers. You need to add 1 absorber per gallon of product. So, if you are using a 5 gallon bucket, use 5.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFyzRglEGn9-Qh-vARvLx1m2eelk8jT7QIpGo9tm518IgwbBUAIDAI9Zi__cD-oZVSfV1Gg3iZeFilOjy27bai58MJVoYlc0QpKlI-RfoTKkEUmfxEdP0rwXi5ZkKZJ-BhYtbc77s8neu/s1600/052510_Cole+Marathon_1971.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFyzRglEGn9-Qh-vARvLx1m2eelk8jT7QIpGo9tm518IgwbBUAIDAI9Zi__cD-oZVSfV1Gg3iZeFilOjy27bai58MJVoYlc0QpKlI-RfoTKkEUmfxEdP0rwXi5ZkKZJ-BhYtbc77s8neu/s200/052510_Cole+Marathon_1971.JPG" width="200" /></a></div>Try to get as much air out as possible. Now, straighten the seams of the bag. Lay flat on surface of bar or ironing board. Using medium high heat, seal across top, leaving the corner unsealed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKU4VytCqoLuwuvyBzHN2zKLJ8llJsCTWuaoUdngH-MSMt4l1QiEzsKcpV2aFOcJrulg-wGZgwVYRKQLo0mN9WG1SVuOgyjfMmhfoJNPKwPdep1oeHW0IkG1Gn-IxdcYgYiUwCRnJt0q6/s1600/052510_Cole+Marathon_1972.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKU4VytCqoLuwuvyBzHN2zKLJ8llJsCTWuaoUdngH-MSMt4l1QiEzsKcpV2aFOcJrulg-wGZgwVYRKQLo0mN9WG1SVuOgyjfMmhfoJNPKwPdep1oeHW0IkG1Gn-IxdcYgYiUwCRnJt0q6/s200/052510_Cole+Marathon_1972.JPG" width="200" /></a></div>Smash as much air out as you can. Now seal the corner.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-J5b3fYAvoTeq5WRtHVTVWUY9ye3sckK0wIRe00VNh7ayr72DDdxYxo9riVkZGzQDWlJ_S2t5Uq8V1ODkaswTp-5nofeTujGnb2wvWlwnNizYCFwZIr3YwuIMRHQctlCTdfHx6t2h36u/s1600/052510_Cole+Marathon_1973.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-J5b3fYAvoTeq5WRtHVTVWUY9ye3sckK0wIRe00VNh7ayr72DDdxYxo9riVkZGzQDWlJ_S2t5Uq8V1ODkaswTp-5nofeTujGnb2wvWlwnNizYCFwZIr3YwuIMRHQctlCTdfHx6t2h36u/s200/052510_Cole+Marathon_1973.JPG" width="200" /></a></div>Leave for 24 hours. The product should be hard now, as the oxygen has been absorbed. Put lid on, label and store.Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com2tag:blogger.com,1999:blog-9044698186593737838.post-32682089191968991512010-07-06T08:00:00.001-06:002010-07-06T08:00:00.317-06:00Homemade Laundry SoapOur stake recently had an opportunity to purchase supplies to make our own laundry soap. I finally got around to doing it. I must admit, I am a laundry soap snob, and really like Tide products. However, I really don't like paying for Tide products. So, I thought I would give it a try. I told myself that as long as my clothes are clean, I would be OK. The thing that I was most excited about was the cost! It ends up costing about .70 cents per BATCH, and each batch makes 2 gallons. You only use 1/2 cup of detergent per load. The final cost is approximately .01-.02 cents per load. WOW! However, if you are unable to order the bulk quantities, it will cost more than that. Even paying retail for products at the grocery store, the homemade stuff is only a fraction of the cost. Our supplies (borax and soda) came from www.brenntag.com in Odgen, UT. A 50 pound bag of borax was $24.17, and a 50 pound bag of washing soda was $11.50. This also included shipping. I purchased the Fels Naptha bar at Macey's grocery store for $1.59.<br />
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<span style="font-size: large;"><b>The recipe:</b></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/3 bar Fels Naptha or other type of laundry bar soap</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup washing soda (It MUST be washing soda- baking soda will NOT work!)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup borax powder</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">*You will also need a small bucket, about 2 gallon size*</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">(I tripled the recipe and did it in a 5 gallon bucket. Obviously if each batch makes 2 gallons, and I tripled it, that would be 6 gallons. I omitted 1 gallon of water, making it a little stronger concentration. Hence, I use a bit less than 1/2 cup per load). </span></span><br />
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<span style="font-size: large;"><b>Directions:</b></span><br />
<span style="font-size: large;"><span style="font-size: small;">Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the bucket. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Let the soap sit for about 24 hours and it will gel. You use 1/2-3/4 cup per load. You can also add some "blueing" agent for whiter whites, available at most stores on the laundry aisle. I did not do that. The verdict? After trying the soap on colors and whites- I really like it! The clothes smell nice- a good clean smell. The fresh Wendy's Frosty stain on my sons shirt is gone. Everything looks good!</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">A few things to not about the soap:</span></span><br />
<ol><li><span style="font-size: large;"><span style="font-size: small;">The finished soap will not be a solid gel. It will be more of a watery gel that has been accurately described as an "egg noodle soup" look.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">The soap is a low sudsing soap. So if you don't see suds, that is ok. Suds are not what does the cleaning, it is the ingredients in the soap.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">If you want your soap to have some sort of scent you can add 1/2-1 oz of essential oil or fragrance oil to your batch. </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">You can pour into empty milk jugs and store that way.</span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4vgZtsN0EFDIQWRmI8r6yfx5HoIGxhwVy_0uKTbj6jQGDNmOCSnZIZoTV1YS00hwLFo60JM06NUVpjmeO_kf7pqDmDgcOsnaW6Se9BQy0hNR4Aa1IdZRo_OLI-c0VeMlc8J5KKbM6KKt/s1600/070310_2260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4vgZtsN0EFDIQWRmI8r6yfx5HoIGxhwVy_0uKTbj6jQGDNmOCSnZIZoTV1YS00hwLFo60JM06NUVpjmeO_kf7pqDmDgcOsnaW6Se9BQy0hNR4Aa1IdZRo_OLI-c0VeMlc8J5KKbM6KKt/s200/070310_2260.JPG" width="200" /></a></div> </li>
</ol>Grated Fels Naptha<br />
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Borax <br />
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Washing Soda (It MUST be washing soda! Baking soda will NOT work!!)<br />
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Fels Naptha Bar<br />
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The Fels Naptha and water in pot. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoLepBy78hpv8UQwHDJKI8ZlzxRcMW1S_oIowlm4jPpyFa4PrFiVZhPXrWsFUgxIpV6XBJaG6UHMdavJvjOgtDwtYTRTzBNfDErgTa4si7zXkP_iMzwT6wovQPjKjfyv_Qfj1JKrBFUiP/s1600/070310_2262.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoLepBy78hpv8UQwHDJKI8ZlzxRcMW1S_oIowlm4jPpyFa4PrFiVZhPXrWsFUgxIpV6XBJaG6UHMdavJvjOgtDwtYTRTzBNfDErgTa4si7zXkP_iMzwT6wovQPjKjfyv_Qfj1JKrBFUiP/s200/070310_2262.JPG" width="200" /></a></div><br />
The finished product before putting in gallon jugs.<br />
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</a></div>Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-41965759763289316772010-07-01T15:55:00.000-06:002010-07-01T15:55:05.645-06:00Earthquake PreparednessSeveral of my friends and I get together monthly to discuss and implement emergency preparedness ideas. This past week we discussed EARTHQUAKES! Since we live on the Wasatch Front, home to the Wasatch Fault, this is a very real threat to us. Below are the handouts we received. They are wonderful! Thanks to my friend Jenni who put them together for us.<br />
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This first one was taken from an area fireside on Earthquakes. Here are her notes:<br />
<a href="http://www.scribd.com/doc/33793855/Earthquake-Fireside" style="display: block; font: 14px Helvetica,Arial,Sans-serif; margin: 12px auto 6px; text-decoration: underline;" title="View Earthquake Fireside on Scribd">Earthquake Fireside</a> <object data="http://d1.scribdassets.com/ScribdViewer.swf" height="500" id="doc_245582522054591" name="doc_245582522054591" rel="media:document" resource="http://d1.scribdassets.com/ScribdViewer.swf?document_id=33793855&access_key=key-2dmp0hddhstz6dylwywd&page=1&viewMode=list" style="outline: medium none;" type="application/x-shockwave-flash" width="100%" xmlns:dc="http://purl.org/dc/terms/" xmlns:media="http://search.yahoo.com/searchmonkey/media/"> <param name="movie" value="http://d1.scribdassets.com/ScribdViewer.swf"><param name="wmode" value="opaque"><param name="bgcolor" value="#ffffff"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><param name="FlashVars" value="document_id=33793855&access_key=key-2dmp0hddhstz6dylwywd&page=1&viewMode=list"><embed id="doc_245582522054591" name="doc_245582522054591" src="http://d1.scribdassets.com/ScribdViewer.swf?document_id=33793855&access_key=key-2dmp0hddhstz6dylwywd&page=1&viewMode=list" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="500" width="100%" wmode="opaque" bgcolor="#ffffff"></embed> </object> <br />
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This second one is filled with fabulous information taken from the North American Emergency Management team. Good Stuff!!<br />
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<a href="http://www.scribd.com/doc/33793857/Home-Earthquake-Information" style="display: block; font: 14px Helvetica,Arial,Sans-serif; margin: 12px auto 6px; text-decoration: underline;" title="View Home Earthquake Information on Scribd">Home Earthquake Information</a> <object data="http://d1.scribdassets.com/ScribdViewer.swf" height="500" id="doc_250147991214283" name="doc_250147991214283" rel="media:document" resource="http://d1.scribdassets.com/ScribdViewer.swf?document_id=33793857&access_key=key-3femnmb3e0njeqjv7bl&page=1&viewMode=list" style="outline: medium none;" type="application/x-shockwave-flash" width="100%" xmlns:dc="http://purl.org/dc/terms/" xmlns:media="http://search.yahoo.com/searchmonkey/media/"> <param name="movie" value="http://d1.scribdassets.com/ScribdViewer.swf"><param name="wmode" value="opaque"><param name="bgcolor" value="#ffffff"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><param name="FlashVars" value="document_id=33793857&access_key=key-3femnmb3e0njeqjv7bl&page=1&viewMode=list"><embed id="doc_250147991214283" name="doc_250147991214283" src="http://d1.scribdassets.com/ScribdViewer.swf?document_id=33793857&access_key=key-3femnmb3e0njeqjv7bl&page=1&viewMode=list" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="500" width="100%" wmode="opaque" bgcolor="#ffffff"></embed> </object><br />
This last one is a list of resources on the web for more information. It is one thing to read about and gather information about preparedness. It is another thing to implement what we learn! Lets get to it!!<br />
<a href="http://www.scribd.com/doc/33793856/Earthquake-Resources" style="display: block; font: 14px Helvetica,Arial,Sans-serif; margin: 12px auto 6px; text-decoration: underline;" title="View Earthquake Resources on Scribd">Earthquake Resources</a> <object data="http://d1.scribdassets.com/ScribdViewer.swf" height="500" id="doc_387627163976813" name="doc_387627163976813" rel="media:document" resource="http://d1.scribdassets.com/ScribdViewer.swf?document_id=33793856&access_key=key-2l8hieghg80v7440a8kt&page=1&viewMode=list" style="outline: medium none;" type="application/x-shockwave-flash" width="100%" xmlns:dc="http://purl.org/dc/terms/" xmlns:media="http://search.yahoo.com/searchmonkey/media/"> <param name="movie" value="http://d1.scribdassets.com/ScribdViewer.swf"><param name="wmode" value="opaque"><param name="bgcolor" value="#ffffff"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><param name="FlashVars" value="document_id=33793856&access_key=key-2l8hieghg80v7440a8kt&page=1&viewMode=list"><embed id="doc_387627163976813" name="doc_387627163976813" src="http://d1.scribdassets.com/ScribdViewer.swf?document_id=33793856&access_key=key-2l8hieghg80v7440a8kt&page=1&viewMode=list" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="500" width="100%" wmode="opaque" bgcolor="#ffffff"></embed> </object>Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-4681673743438910092010-06-14T07:49:00.000-06:002010-06-14T07:49:20.452-06:00Garden HarvestThis has been a busy week! I was asked to help with an Enrichment activity on Gardening (in particular, Harvesting) to be held in my yard this past week. I have spent the several weeks putting together this spreadsheet with a lot of information on what to do with the yummy vegetables that we grow. Hopefully this will be a good reference! Note: This was made for my altitude (4000-6000 ft). If you use this as a reference, and live at a different altitude, you would need to adjust times, and pressures.<br />
<a href="http://www.scribd.com/doc/32771704/Garden-Harvest-4000-6000-ft" style="-x-system-font: none; display: block; font-size-adjust: none; font-stretch: normal; font: 14px Helvetica, Arial, Sans-serif; margin: 12px auto 6px; text-decoration: underline;" title="View Garden Harvest 4000-6000 ft on Scribd">Garden Harvest 4000-6000 ft</a> <object data="http://d1.scribdassets.com/ScribdViewer.swf" height="600" id="doc_580981807119720" name="doc_580981807119720" style="outline-color: invert; outline-style: none; outline-width: medium;" type="application/x-shockwave-flash" width="100%"> <param name="movie" value="http://d1.scribdassets.com/ScribdViewer.swf"> <param name="wmode" value="opaque"> <param name="bgcolor" value="#ffffff"> <param name="allowFullScreen" value="true"> <param name="allowScriptAccess" value="always"> <param name="FlashVars" value="document_id=32771704&access_key=key-20uower5j2rgugxrw216&page=1&viewMode=list"> <embed id="doc_580981807119720" name="doc_580981807119720" src="http://d1.scribdassets.com/ScribdViewer.swf?document_id=32771704&access_key=key-20uower5j2rgugxrw216&page=1&viewMode=list" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="600" width="100%" wmode="opaque" bgcolor="#ffffff"></embed> </object><br />
Happy Harvesting!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-14315873497060018502010-06-09T09:03:00.001-06:002010-07-03T15:29:34.365-06:00Tomato Powder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOGAgzKN1ayCrm4OrZJxi0cvP19-3k6xStVsr8P6ulRK83oUSI1TZ-xOXh6lFRK2EKNFufqURnjB0y_c4DnJXhCEVL1p12wTXP4PmwpRTz0OKJtPGLoNDNNzc8tjMvIp1x1Hz4EDLIQui/s1600/060810_2088.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOGAgzKN1ayCrm4OrZJxi0cvP19-3k6xStVsr8P6ulRK83oUSI1TZ-xOXh6lFRK2EKNFufqURnjB0y_c4DnJXhCEVL1p12wTXP4PmwpRTz0OKJtPGLoNDNNzc8tjMvIp1x1Hz4EDLIQui/s200/060810_2088.JPG" width="200" /></a></div>I recently went to Emergency Essentials to purchase tomato powder. I about died when I saw the price! It was $19.99 for a can- on sale! At Macey's it was $27.99 per can! I decided that this year, I am going to make my own. As soon as the garden is plentiful enough, I can use home grown tomatoes. For now, I used supermarket tomatoes that were on sale for a great price, so I tried it with them. It worked great! What can you use tomato powder for? Mix it with a little water and you have tomato paste! Want sauce? Add a bit more water. It can also be used for pizza sauce (mix 2 parts water, some olive oil, herbs and a pinch of sugar), and spaghetti sauce. It can also thicken soups, stews, chili, etc. Throw some in your artisan bread (with rosemary, or basil and garlic... yummmmm...). Tomato powder is a great thing for your everyday cooking, as well as an excellent food storage item. It takes much less space to store than the canned products. It tastes fantastic! Beware, it can go hard quickly if improperly stored. Keep it as airtight as possible! Just about any variety of tomato would work. Go for the ones with the most robust flavor. I can't wait to make this with my own homegrown tomatoes!<br />
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Directions: <br />
<ol><li>Select ripe tomatoes. Wash and remove stem. No need to peel.</li>
<li>Cut in thicker slices (1/4-1/3"). If the slices are too thin, for some reason they do not blend up as well.</li>
<li>Dehydrate until very crisp. In my dehyrator it took about 12 hours (at 130 degrees).</li>
<li>Let cool. Check for crispness. They must be completely dry!</li>
<li>Put in blender, and blend away!! For a chunkier end product (to use with salsa, soups, spaghetti sauce), leave chunks in the powder. For a smoother product, blend until a fine powder is achieved. </li>
<li>If possible, seal in mason jar with the food saver attachment. </li>
</ol>Note: To shorten the drying time, you can squeeze all the juice out of the tomatoes prior to drying.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcZC6wISN8vUaYCWcbWgjJc7brS7XrSiSvmLMmZXyhn44adJGutWc8PSPpQjUOt-U6HfH368ouOUFk5ZsFR6GEnejdr3xpH0UOZpW7zPn6O_lP55BNvIFnn_CppBJMNmDWdT4mpdOFTmn/s1600/060810_2087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcZC6wISN8vUaYCWcbWgjJc7brS7XrSiSvmLMmZXyhn44adJGutWc8PSPpQjUOt-U6HfH368ouOUFk5ZsFR6GEnejdr3xpH0UOZpW7zPn6O_lP55BNvIFnn_CppBJMNmDWdT4mpdOFTmn/s320/060810_2087.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOGAgzKN1ayCrm4OrZJxi0cvP19-3k6xStVsr8P6ulRK83oUSI1TZ-xOXh6lFRK2EKNFufqURnjB0y_c4DnJXhCEVL1p12wTXP4PmwpRTz0OKJtPGLoNDNNzc8tjMvIp1x1Hz4EDLIQui/s1600/060810_2088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOGAgzKN1ayCrm4OrZJxi0cvP19-3k6xStVsr8P6ulRK83oUSI1TZ-xOXh6lFRK2EKNFufqURnjB0y_c4DnJXhCEVL1p12wTXP4PmwpRTz0OKJtPGLoNDNNzc8tjMvIp1x1Hz4EDLIQui/s320/060810_2088.JPG" /></a></div>Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com5tag:blogger.com,1999:blog-9044698186593737838.post-58549509625017721652010-06-01T08:00:00.001-06:002010-06-01T08:00:02.919-06:00Homemade Pizza SauceMmmm, Mmmmm, Mmmmmm! We love pizza! Every Friday night at our house is homemade pizza night. The kids generally make it themselves now, and it turns out delicious each time. This is a recipe for pizza sauce that we really like. Why pay $2.69 for a jar when this tastes even better at a fraction of the cost?<br />
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<b>Pizza Sauce</b>:<br />
16 oz tomato paste<br />
18 oz tomato sauce<br />
1/2 tsp thyme<br />
1 tsp garlic salt<br />
1/2 tsp salt<br />
1 tsp oregano<br />
1/2 tsp Worcestershire sauce<br />
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Mix together. Will do (2 )13-16 inch pizzas. We like to heat it up and dip breadsticks in it too! Enjoy!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com1tag:blogger.com,1999:blog-9044698186593737838.post-26871349413429382512010-05-25T08:00:00.000-06:002010-05-25T08:00:02.958-06:00My Home Energy AuditOne great way to see if you are conserving energy (and money) is to schedule a Home Energy Audit. Check with your power company to see if they offer them. If you live in Utah, <a href="http://www.thermwise.com/home/Audit.html">here</a> is the link. Questar Gas sent an auditor out to my home and he spent nearly 2 hours looking at everything! I was a little nervous to see what he would have to say.... Yay! It was good news! We are energy efficient on most things. He gave some great suggestions (as well as supplying some pipe insulators and a water heater blanket for free!). All in all, it was great. Questar charges $25 for the audit, and then they refund it if you take any of their suggestions. Not bad! He then spent time explaining each of the different things to look for and do to make our home more efficient. He left us with a custom printed report for our home with suggestions, and costs to implement these suggestions, and how long it would take to recoup the savings. I highly recommend this audit!Katiehttp://www.blogger.com/profile/13118218420918725982noreply@blogger.com0tag:blogger.com,1999:blog-9044698186593737838.post-31617564845861536212010-05-22T08:00:00.000-06:002010-05-22T08:00:02.078-06:00Homemade CroutonsFor years I've made croutons, and never really thought anything about it. It was just something I did with day-old (sometimes week-old) bread, rolls, hot dog buns, etc. The prep time is minimal and they taste delish! Much better than any packaged croutons I've ever tried. Try them on salads, soup, or eat them by the handful. I store them in a ziplock bag in the freezer. Pull them out right before you serve dinner and they're ready to go. <br />
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<b>Croutons</b> <br />
8 slices "homemade" type bread - use day old for best results <br />
4 TB vegetable oil <br />
4 TB butter <br />
onion powder <br />
Garlic salt <br />
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Preheat oven to 350 degrees. Using a serrated knife, cut bread into 1- to 1 1/2-inch cubes. Put oil and butter on a large rimmed baking sheet and place in oven until butter melts. Remove baking sheet from oven and sprinkle with onion powder and garlic salt to taste. Sprinkle bread cubes over melted butter and lightly toss until most of the bread is coated in the butter. (I use a large pancake turner and just scoop the bread and flip it over.) Bake about 20-30 minutes, stirring every 10 minutes or so, until bread is toasted and dry. Cool on baking sheet. Store in ziplock bag in the freezer. <br />
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Notes: <br />
1) Almost any type of bread works for croutons EXCEPT bread with whole grains (like wheat berries) mixed into the dough. The grains get very hard. I also have not had good success with using the dinner rolls from Sam's Club to make the croutons - the croutons never dried out. Perhaps it's because I live in a high humidity area? No idea. <br />
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2) The baking time is approximate because all types of bread have a different moisture content. If the croutons are getting brown but aren't getting crisp, turn down the heat in your oven and prop open the oven door just a crack with a wooden spoon. <br />
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3) I've made croutons with all different seasonings and spices including season salt, parsley, sage, rosemary, etc. All are good, but for a basic crouton that will go with anything, the onion powder and garlic salt really can't be beat.Lori Smith D'Albahttp://www.blogger.com/profile/14211858679675061020noreply@blogger.com0