Electrolyte Drink Recipe (like Pedialyte)

Last night my ward had a meeting on provident living for all adults. A wonderful dvd was shown on preparedness (very motivating- more info to come), and a "Flu Homecare Guide" was given out. The guide was quite informative. Click here to view. One thing I really liked from it was the recipe it contained for making your own Electrolyte drinks (Pedialyte; AdvoCare Rehydrate). I guess this impressed me because just 2 days ago, we had my daughter into the doctor for dehydration. Electrolyte drinks are very expensive in the store, so this seems like a great way to save some money.

Electrolyte Drinks
1 quart water
3-4 TB sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp salt substitute containing potassium chloride

Mix well and flavor with lemon juice or sugar free powdered fruit drink mix.

72 Hour Kit: Week #7: Equipment Part 3 of 3

This week we are finishing gathering our equipment and supplies for our kits. Yay! If you have not done so, you will need a tote, rolling duffel or other container to put your equipment in. Remember, it does need to be portable!

• Shut off wrench, to turn off household gas and water
• Medicine dropper
• Hand warmers
• Towel
• Paper towels
• Flat sheets sealed for medical purposes
• Map of the area (for locating shelters and alternative routes)
• N-95 masks
• Portable toilet seat (that can be used with a 5 gallon bucket)
• Water purification tablets
• Garbage bags for sanitation
• Small Clorox or Lysol
  

To do this week at home:
Video-tape contents in your home for insurance purposes
Secure in safe deposit box, or other secure location

Slow cooker: Classic Swiss Fondue

Classic Swiss Fondue
1 garlic clove, halved
1 1/2 cup dry white wine
1 TB lemon juice
1 pound natural Swiss cheese, grated
3 TB all purpose flour
1/8 tsp pepper
1/8 tsp ground nutmeg

Slow cooker: 3-3.5 quart, or 4-4.5 quart

Directions:

1. Rub inside of stoneware with garlic; discard garlic.
2. In a saucepan, heat wine until hot but not boiling. Add the lemon juice.
3. Thoroughly mix the flour into grated cheese. Drop cheese mixture by handfuls into hot wine while stirring constantly. Add pepper and nutmeg.
4. Place cheese mixture into stoneware and heat on high for 30 minutes. Decrease heat to low.
5. Serve fondue by spearing chunks of bread into cheese using long forks.
   

Slow Cooker Artichoke Cheese Dip

Artichoke Cheese Dip
1 lb. Mozzarella cheese, shredded
1 cup Parmesan cheese, grated (not the canister type)
1 cup mayonnaise
1 cup artichoke hearts, drained and chopped
1 red pepper, seeded and finely chopped (or a 4 oz can chopped green chilies)
2 cloves garlic, minced

Recommended size of slow-cooker: 3-4.5 quart

Directions:

1. Add all the ingredients to the slow cooker and mix thoroughly.
   
2. Cover; cook about 1-2 hours on low.
3. Serve on sliced baguettes (toast them with butter under the broiler), or with crusty sourdough bread.
   

Crock Pot Cooking: General Information

I have always enjoyed using a crock pot. On those days when I have to work, or when I have a hectic day, the crock pot always comes to the rescue. This past week I was able to attend a "Gourmet Crock Pot" class, given by the USU Extension in Provo, UT. The presenter was Ginger Hack who is a fabulous cook. After the class I asked her if I could post her recipes on this blog, and she enthusiastically said Yes! So, all the upcoming posts on crock pot recipes are used with permission by Ginger.

How do I convert cook times between High and Low?

	High	Low
	3 hours	7 hours
	4	8
	5	9
	6	10
	7	11
	8	12

It is not recommended to convert recipes with cook times less than 7-8 hours on low, or 3-4 hours on high.

To time an adapted recipe for the slow cooker, edtimate 3-4 hours on low for every hour of conventional cooking. Estimate about 2-2.5 hours on high for each hour of conventional cooking.

Great foods to cook in slow cooker:

• tough cuts of beef (rump, chuck, stew meat)
• stews
• soups
• chili
• braised foods
• steamed puddings
• pork roasts, or loin
• poultry

Foods that don't work particularly well:

• fish
• duck
  
• prime rib
• cheese & dairy dishes (although if you keep it on low, use evap. milk or heavy cream, it will work better. Heavy cream and evap milk are both more stable than regular milk in the cooker)

Using a slow cooker for 10 hours costs approximately 8-10 cents. You can't beat that!!

Upcoming slow cooker recipes: Artichoke Cheese Dip, Classic Swiss Fondue, Mexican Style Pot Roast, Chicken Cacciatore, Beef Bourguignonne, Steak Diane, Chicken Casablanca, Slow Cooker French Cassoulet, Jambalaya, Chicken Seville, Potatoes Euphoria, Herbed Rice Pilaf, Roasted Summer Squash with Pine Nuts & Romano Cheese, Cinnamon Ginger Pears, Stuffed Apples with Maple-Rum Butterscotch (my favorite!), and more!

72 Hour Kit: Week #6: Equipment Part 2 of 3

This week we are continuing to gather equipment and supplies for our tote (or duffel bag).

• Fire extinguisher, small canister, ABC type
• Tube tent and nylon cord (if you already have a tent that could be used, put a note on your tote to remind you to grab it! Store tent by 72 hour kits)
• Pliers
• Whistle
• Compass (I purchased a combo whistle/compass at Walmart for $2.88)
• Aluminum foil
• Small sewing kit (I have seen these at the dollar store)

To do this week at home:
Secure water heater and other appliances
Secure furniture against movement

Gourmet Caramel Apples

This past Sunday we had a family birthday party at my house. Instead of giving out "treat bags", we decided to give out caramel apples. I really think these taste as good or better than the ones you buy at specialty stores. The caramel turns out perfect each time, and makes a delicious, beautiful apple.

Caramel Apples
Items that you will need: Heavy pan, candy thermometer, styrofoam circle (sold in floral department at craft store or Walmart), buttered foil or Silpat mat, caramel apple sticks

Ingredients:
12 crisp apples (Granny Smith, Fuji, or Honey Crisp work well)
2 cubes (1 cup) salted butter
1 pound dark brown sugar
1 can sweetened condensed milk (not evaporated!)
2/3 cup dark Karo syrup
1/3 cup real maple syrup
1 tsp molasses
1 1/2 tsp vanilla

Mix all ingredients (except apples!) in wide heavy pan that is at least 3 inches deep. Turn on low heat until all sugar is dissolved, stirring occasionally. If you rub the mixture between your fingers, it should not be gritty. This step takes about 15 minutes.



Prepare apples: Wash (I scrub mine to get the waxy coating off), dry, and insert sticks.




Turn heat up to medium high heat. Insert candy thermometer onto side of pan. (Note: it is VERY important to have an accurate candy thermometer for perfect caramel. One way to check, is to put your candy thermometer in boiling water for 3 minutes. It should read 212 degrees F. If your thermometer reads any different than that, adjust accordingly. For instance, mine read 205 degrees. So, when the recipe calls for the caramel to be 236 degrees, mine was done at 229 degrees.) Stirring frequently, boil until caramel reaches 236 degrees F. This takes about 12 minutes.

Pour caramel into smaller, deeper pan or bowl. Do not scrape pan!





Immediately start dipping apples. Shake each apple, letting caramel drip back into pan.




Place apples upside down into the styrofoam (this prevents pooling on the pan). When caramel sets up a bit, you can mold the caramel if any drooping occurs. If bubbles occur, take a pin and pop, then mold back to the apple.









At this point, you can either leave the apples as is, or dip in white chocolate and sprinkle with cinnamon sugar, or drizzle with white and dark chocolate. We like them dipped in white chocolate, then rolled in mini m&ms, mini chocolate chips, sprinkles, Heath bits, etc. Be creative!



When apple is completely cooled, package in cellophane bag, or caramel apple box.
Enjoy!

Butter Spread

This is a great recipe that allows you to make your butter last a bit longer! This can be kept at room temperature, if you want it super spreadable, or in the fridge. We prefer to keep ours in the fridge, since it is still spreadable, and softens (or melts) quickly on warm items. It spreads easily on pancakes, bagels, toast etc. I think it tastes pretty much like butter, and it is way better than the spreads you buy in the store (in my opinion :) It also is fantastic for grilled sandwiches (cheese, tuna, etc) because it gives the bread a bit more crispiness.

Butter Spread
2 cubes of butter (1 cup), at room temperature
1/2 cup canola oil (can use olive oil for a stronger flavor)
1/2 cup water

Using an electric mixer on "HI", whip the butter until it is really light and fluffy. While mixer is still going, slowly add oil. When all of oil is incorporated, slowly add water. Mixture will be white (not the usual yellow color of spread!) and fluffy. Put in fridge until set up. Enjoy!

Apple Crisp

Whenever I take dinner to someone, or when we want a fast, delicious treat, I make Apple Crisp. If you have bottled Apple Pie Filling, this is a snap. Just put the quart of Pie Filling into a greased casserole dish. Top with the following:

Topping:
3/4 cup oats
3/4 cups brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 cup butter

Combine oats, brown sugar, flour and cinnamon. Cut in butter. Sprinkle mixture over apples. Bake 35-40 minutes at 350 degrees.

Note: If you don't have bottled Apple Pie Filling, simply slice 10-12 apples into the greased baking dish, and cover with topping.

We really like the topping, and have been known to double it so it is really thick. If you do that, you may want to place 3/4 of it on the apples, and bake for the recommended time, then add the rest and put under the broiler until brown.

Serve warm. If you want even more calories, and yumminess, serve with vanilla ice cream.

Homemade Applesauce

I think homemade applesauce is one of the fastest, easiest, and delicious ways to preserve apples. A few things are helpful here: a pressure cooker, and a food mill. It can be done without these, but well worth it if you have them or can borrow them.

Applesauce


Use any type of apples. The sweeter the better! If you want to blend apple varieties that works well too. Some great types of apples for sauce are: Cinnagold, Golden Delicious, Honey-Crisp, Jonagold, or whatever you have.








Set up food mill.











Rinse apples. I cut the big ones in half, and leave the small ones whole. No need to peel or seed them.





Put apples in pressure cooker. Once you reach high pressure (usually 15 pounds), cook for 4 minutes. Quick release the pressure under cold water. If you don't have a pressure cooker, you can stew the apples in a heavy pan with a small amount of water until soft. Dump the apples in a big bowl and start the next panful cooking.




Put cooked apples through the food mill. The applesauce goes into the bowl, and the "guts" (that's what my kids call them), go in a separate bowl.




Next, put the applesauce in a large pot. Add sugar, cinnamon and nutmeg to taste (about 1/8 cup sugar per quart). I have also used Splenda to sweeten as well. Bring to a boil. Fill quart jars leaving 1/2 inch headspace. Adjust lids and process in water bath canner for 30 minutes (for altitudes 3001-6000 ft). Other altitudes are as follows: 0-1000 ft: 20 minutes; 1001-3000 ft: 25 minutes; above 6000: 35 minutes.