Strawberry Jam

Strawberry Jam

7 1/2 cups crushed. hulled strawberries
1/2 cup lemon juice
14 cups granulated sugar
2 pouches liquid pectin

Prepare jars properly, sterilizing and keeping them hot. Simmer flats. In large stainless steel pot, combine berries, lemon juice and sugar. Bring to a boil that can NOT be stirred down. Stir in liquid pectin. Return to a hard boil. Boil, stirring, for one minute. Remove from heat and skim.

Fill hot jars to 1/4" headspace. Remove air bubbles. Wipe rims and cap with flats and rings. Process 10 minutes in a boiling water bath.

Makes about 8 pints

Homemade Wheat Thin Crackers

I found this at Mahlzeit. It sounds SO good!!!


Homemade wheat thins

1 cup plain flour
1 cup wheat flour
¼ teaspoon salt
2 tablespoons softened butter
approximately 1 cup of milk

Seasonings- oregano, sea salt, cracked pepper, sesame, etc.

Preheat oven to 150'C/ 300'F.

Add the salt to the flour, and in a mixing bowl or food processor, cut the butter in until the mixture looks like fine breadcrumbs.

Slowly mix in enough milk to form a soft, but not sticky, dough.

Divide the dough into four portions and roll out one at a time, until paper thin (Really really thin. I did the first batch too thick- maybe a milimeter, and they came out chewy instead of crisp). You can do this on a lightly floured board, or you can do it straight onto a large ungreased cookie sheet. This recipe made enough for four 10" x 15" trays and a little more, so divide your dough accordingly.

Lightly brush the sheet with a flavorful oil (nut or olive), then season with sea salt, freshly ground pepper and oregano, sesame or other herb. I also made some with ground ginger (no salt on that one).

Using a sharp knife or pizza roller, cut the dough into crackers. Line cookie sheet with parchment, then transfer crackers to the cookie sheet if you rolled it out on a board.

Bake for 20 minutes, until lightly browned and crisp. Allow to cool on the tray and then store in an air tight container for up to a week. This recipe made about 200 1" square crackers.

Homemade Toothpaste

Homemade Toothpaste

2 Tbsp coconut oil
3 Tbsp baking soda
1/2 small packet of stevia, or liquid drops to taste

Mix well, then flavor with:

5 or more drops peppermint oil
OR
5 or more drops spearmint oil
OR
1 tsp cinnamon + 3-4 drops clove oil

I bought some anise oil. We are going to try that next time. I store mine in a wide mouth food container with a tiny little samplespoon I snagged from Target. I'd love to find an easier to use, more practical way to store it. Any suggestions?

How to Prepare Chicken Feet

My friend, MotherofBlessings raises chickens for meat and eggs, and also allows me to purchase some and she raises them for me. She blesses us so much! When butchering time comes, we come out and help with all of them.

This year, we used a different approach to the butchering and just skinned and pieced the birds. It was quicker since we didn't have to scald or pluck the birds, or mess with gutting them. However, since they weren't scalded, we had to prepare the feet at home. I took pictures, so you could learn how to prepare feet for using in broth. They really are the secret ingredient for a truly mineral-rich broth!

Here's my plate of feet before processing:


First you need to scald the feet in boiling water. Boiling water loosens the outer layer of scaly skin.


Next, remove the feet and let them cool just a bit. I only scalded two at a time, since they need to be hot for the next step.

Rub the foot and leg briskly with your thumb and forefinger. The thick yellow layer should peel off very easily. Also, remove the sheaths that cover the claws. You didn't know the Lord made removable covers for chicken toes, did you? Everything that touched the ground while the chicken walked comes off and you are left with a sparkling clean foot. The white thing on my ring finger is a toenail sheath.


Repeat till you have a plate of clean, ready-to-use feet. Some people clip off the toes with a sharp knife to allow more gelatin to escape. This is optional. I get a great, solid broth without that step.

Homemade Pancake Syrup

Here's another pancake syrup version:

Pancake Syrup

4 cups brown sugar
1/2 c. molasses
2 cups water
2 tsp. vanilla

Bring sugar, molasses, and water to a boil. Remove from heat and stir in vanilla.

Good Morning Smoothie

Good Morning Smoothie!

1-2 bananas
1 orange
2-3 + large kale leaves
2-3 + large Swiss chard leaves
a handful of spinach
1 cup frozen strawberries or blueberries
1 ½ cups water
2 Tbs. ground flaxseeds

Blend and enjoy! Serves 3-4

Honey Lemon Apple Jam

Honey Lemon Apple Jam

12 cups chopped apples
2 cups lemons juice
1 cup honey
5 cups sugar
1 envelope of liquid pectin
zest of three lemons

Prepare your canning pot, as well as seven pint jars, lids and rings.

Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).

I found this at Food In Jars. I'm looking forward to trying it!

Turtle Cake

This recipe was a well-loved dessert that my husband's grandmother served for special occasions. I am serving it for Superbowl Sunday dessert.

Turtle Cake

1 pkg. German chocolate cake mix
3/4 c. butter
1 c. canned milk
1 pkg. (14 oz.) caramels (unwrap before mixing cake)
1 c. chopped pecans (we leave these out)
1 c. chocolate chips

Combine cake mix, butter and 2/3 cup of the canned milk; mix well. Press half of the mixture into 9 x 13 inch cake pan. Bake at 350 degrees for 12 minutes.Melt caramels in the 1/3 cup of canned milk and pour over the baked cake. Spread evenly. Sprinkle pecans and chocolate chips over caramel mixture. Put rest of cake mixture over top and spread evenly. Bake at 350 degrees for about 20 minutes.

Freezing Hamburger

When I buy meat, I buy it in bulk packages, usually between six and seven pounds each. I weigh it on my handy kitchen scale (you do have a handy kitchen scale, don't you?) and divide it into 1 1/2 pounds portions. I usually cook one portion up right then, and freeze the remaining ones.

I put them into gallon sized freezer bags and press them flat, making sure the corners are filled. Easy as pie! I lay them in the freezer flat. When I need to thaw one, I place them in the sink and run a bit of hot water. They are thawed in just ten minutes or so!

The Doctor's Sourdough Bread Photo Tutorial

Here's a handy photo tutorial of this recipe. :)

The Doctor’s Sourdough BREAD

1 c Sourdough Starter
2 c Warm Water
2 c Warm Milk
1 Tbsp Butter
2 1/4 tsp SAF Yeast
1/4 c Honey
7 c Unbleached Flour
1/4 c Wheat Germ
2 Tbsp Sugar
2 tsp Salt
2 tsp Baking Soda

OPTIONAL: Add 1/4 c wheat bran, 1/4 c oat bran, 1 c whole wheat, rye, or kasha flour (adjusting the white flour volume) to increase the dietary fiber.

Mix the starter and 2 1/2 cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. I cover it lightly with a folded towel or plastic wrap.

In the morning, it should look bubbly, foamy and a bit larger in bulk than it was the night before.

Next morning mix in the butter with just-warm milk and stir in yeast until dissolved.

Add honey and when thoroughly mixed add to the starter mixture. Mix in 2 more cups of flour (I'm using wheat and rye) and stir in the wheat germ and oat bran (if you are using it).

Sprinkle sugar, salt, and baking soda over the mixture. Gently press into dough and mix lightly. (I blend it in using the 'momentary' pulse a few times.)

Allow to stand from 30 to 50 minutes until mixture is bubbly.

Add enough unbleached flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 5 minutes until a silky mixture is developed.

Portion and form into loaves, place in well-greased loaf pans 9 x 3 size or in French bread pans.





Let rise until double, about 2 to 3 hours in a warm room. I usually allow the french loaves to rise in the oven at 100 degrees for an hour, and let the loaves rise, covered, on top of the stove.









Place pan with 3 c water in bottom of oven for steam.

Then bake in hot oven, 375-400 degrees F. for 20-25 minutes. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustiness.

Light crust for me....


Darker crust for my husband:


Makes 5-6 1-lb Loaves (I have had it make up to 7 pounds of dough on a wet day. Yield will depend on many factors, including weather and humidity.)

Lemon Meltaways

Lemon Meltaways

1 1/2 cup butter, softened
2/3 cup powdered sugar
2 tsp lemon juice
2 1/2 cup flour
1 cup cornstarch

Frosting
1/2 cup butter, softened
1 1/2 cup powdered sugar
2 tsp lemon juice
2 tsp lemon peel

In a bowl, cream sugar and butter. Add lemon juice. Combine flour and cornstarch, then add to the creamed mixture. using your hands, roll a small ball and press into a cookie shape. Place on an ungreased baking sheet. Bake at 350 for 10 minutes. Cool completely.

In bowl mix all frosting ingredients until smooth. Frost the cooled cookies.

V-8 Smoothie

V-8 Smoothie

2 cups filtered water
1 big kale leaf
2 big handfuls spinach or other green
1 regular carrot
2 or so tomatoes or a couple tablespoons of tomato paste
Approx. ¼ onion or a handful of green onions (for less onion flavor)
2 celery stalks
1/2 to 1/3 English cucumber and/or zucchini
1T. flaxseed
Basil leaves or cilantro or any herb that sounds good, to taste
Juice of 1-2 lemons
Red pepper for spice (optional)

Blend and enjoy!

Cherry Bomb Smoothie

Cherry Bomb Smoothie

1 ½ cups pitted red cherries
1 ½ cups frozen or fresh blueberries
1 ½ cups filtered water
4 cups organic baby spinach
3 T. flax oil
1 squirt of local honey (optional)
Ice as desired
Add all ingredients to blender. Blend, pour, enjoy!

Multigrain Sourdough Bread

I found this recipe at Nourish Your Children. I'll try it later this week and let you know how it turns out.

Well beforehand: Take out 1 cup of your starter and feed it 2/3 cups flour and 1/2 cup water. Let it set for 4-16 hours. Add 1 1/4 cup flour and 1 cup water. Let stand again for 4-16 hours. Now add 2 1/2 cups flour and 2 cups water. This will provide the 4 cups starter needed for this recipe and extra for other products.

Multi – Grain Sourdough Bread

4 cups sourdough

2 cups water

2 cups rolled oats

2 cups unbleached flour

2 cups whole grain spelt flour

2 cups golden whole wheat

1 Tablespoon Real salt

Add ingredients to the Bosch mixer bowl in order with the mixer on speed 1. Add the last flour slowly to make sure the dough is not too dry. Stop the mixer and feel to see if it sticks to your fingers. If it is sticky then add more flour. If all the grains listed are not enough I add more unbleached flour. The amount of flour will vary depending on the flour used.You want a stiff dough.

When dough reaches desired consistency, I mix on speed 1 for 3 more minutes. Divide into 3 loaves about 2lbs. each. Place into greased loaf pans. I like glass. Allow to rise to desired height. 4 – 6 hours.

Bake @350 for 40 min. for glass dishes. For stainless steel pans 375 for 40 -50 min. Adjust according to your oven. The tops do not get dark brown, check the bottom.

Soft Oatmeal Bread

I found the base recipe at Knights and Maidens. It's quite an easy and tasty recipe.

Soft Oatmeal Bread

6 cups warm water
1 cup honey
1 cup oil
3 Tbsp kosher salt
1/4 cup lemon juice
12 cups unbleached flour
6 cups oatmeal
3 tbsp + 1 tsp SAF yeast

Mix all ingredients in Bosch bowl. Knead for 5 minutes. Grease pans. Form dough into loaves and place into pans. Cover with a towel and let rise 40 minutes to 1 hour. Preheat oven to 350. Bake for 35 minutes. Remove to cooling racks and let cool.

Steak Marinade

This is the next recipe we will be trying for steak burritos.

1 (2 ounce) package dried ancho chiles

  1 teaspoon black pepper

  2 teaspoons cumin powder

  2 tablespoons fresh oregano, chopped

  6 cloves garlic

  1/2 red onion, quartered

  1/4 cup vegetable oil

  4  Small Steaks (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove
seeds. Add all ingredients except meat in
food processor.

Puree until smooth.

Spread mixture over chicken, or other meats and
refrigerate at least one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F,
or if cooking inside, heat small amount of oil
in skillet or grill pan over high heat.

Salt meat to taste (optional), and grill lightly,
turning only once, until done.

Cook 8-10 minutes per side for 3/4" thick steak.

Carne Asada Marinade

I'm gathering recipes for Carne Asada. This is the first one I'm going to try.

Carne Asada Marinade

1 1/4 cup extra virgin olive oil
1/4 cup lime juice
4 cloves garlic, finely minced
salt and pepper to taste

Marinate thinly sliced or cubed meat, covered, in refrigerator for at least 2 hours. Then sear in hot cast iron pan until cooked as desired.

ETA: I marinated the meat for 5-6 hours. We didn't find that this recipe added much flavor to the meat. We won't repeat this one.

Menu Planning Ideas

I'd like to share today about one of my very simplest, but favorite-est meal planning strategies. I created a form for my Home Management Binder that makes planning much more simple. I sat with my recipe box and a notebook and wrote down every meal that I make with hamburger as the main ingredient. Then chicken, then fish, then vegetarian, then bean and rice, etc. I typed it all up nice and added extra lines for new meals we liked.

Now I have a great tool for those times I need to make a meal plan with just what's on hand. It also greatly assists my tired brain when I haven't planned (bad, Momma, bad!) and it's nearing meal time. "I do have a package of chicken thighs. What can I make with it?"

We rarely end up ordering pizza due to lack of a planned meal anymore.

How To Brew Kombucha Without A SCOBY

images from Photobucket

Many people are interested in brewing kombucha, but have a hard time finding a source for a scoby (mother, mushroom...they are the same thing). Here's how to do it without spending a fortune!
Buy a 12 oz bottle of prepared Kombucha tea from a health food store.
Prepare the sweet black tea as follows: Boil just less than a gallon of water, pour into a gallon size jar, add 2 cups white sugar (do not use anything like honey, or succanat, etc), add four Lipton black tea bags.
Steep tea fifteen minutes. Remove tea bags and discard.
Let tea cool to room temperature.
Pour in the entire bottle of kombucha.
Cover with a clean, thin cloth and secure with a rubber band. Let culture undisturbed about 2 weeks. Then you should have a mother on top and the tea should be ready to strain and enjoy!
Keep back 2 cups of the tea to add to your next gallon of sweet tea, along with the mother, of course. The next brew only needs to be 7-10 days long.
You will grow a new mother with each batch.
These are directions for basic kombucha. Once you learn how to do the basic, you can get creative! Lots of folks use flavored tea to switch things up or add fruits to the finished product to flavor it.
*ETA:  Most store-bought kombucha is now pasteurized. Pasteurized kombucha will NOT grow a culture, or give you the benefits of raw kombucha. It is inferior by far. 

How To Store Eggs

'Tis the season for an abundance of eggs! My friend has a large flock and regularly gives us fresh eggs. Here is the proper method for freezing eggs for later use:

Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch headspace. Seal and freeze.

Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.

EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

EGG WHITES — Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.