This is from the simplylivingsmart.com site and we love them.
1 cup wheat (kernels)
1.5 cups milk
Put in blender and blend for 4 minutes
Add:
2 eggs
1 teasp bi carb
2 teasp baking powder
a bit of salt
2 tablespoons brown sugar
a bit of oil - they use 1/4 cup but I just throw in a dollop
Blend for 2 minutes more.
Fry like a normal pancake in a bit of butter.
Monday, June 9, 2008
Saturday, May 31, 2008
HOMEMADE CANNED BUTTER
CANNING BUTTER
Jars of canned butter & hamburger rocks.
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4″ of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids “ping,” shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not “melt” again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this “sunshine in a jar” on your pantry shelves.
We have canned over 75 pints of butter in the past year. Miles loves it and will open a jar when I’m not looking! I buy butter on sale, then keep it frozen until I have enough for canning 2 or 3 batches of a dozen jars each.
EndTimesReport
Jars of canned butter & hamburger rocks.
1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4″ of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids “ping,” shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not “melt” again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this “sunshine in a jar” on your pantry shelves.
We have canned over 75 pints of butter in the past year. Miles loves it and will open a jar when I’m not looking! I buy butter on sale, then keep it frozen until I have enough for canning 2 or 3 batches of a dozen jars each.
EndTimesReport
Tuesday, May 27, 2008
Yogurt making in the crock pot
This is a link to how to make yogurt in a crock pot - haven't tried it yet but it looks good.
http://myblessedhome.blogspot.com/2007/06/how-to-make-yogurt.html
http://myblessedhome.blogspot.com/2007/06/how-to-make-yogurt.html
Monday, May 19, 2008
Duo on sale
Coles has Due Washing Powder on sale - 1 kg boxes are 2 for $3.58 - I think you have to buy two at a time toget the discount.
Saturday, May 17, 2008
Welfare site
Also - this site has some interesting videos and ideas about food storage - I'm interested in the Wonder Box on the blog - it looks like a no electricity crock pot. You have to register to access all of the site - but it's free.
www.simplylivingsmart.com
www.simplylivingsmart.com
Food Storage on You tube!
Here's a link to some videos titled 'Mormon Women Teach about Food Storage' - interesting to see how people store and rotate their food.
http://www.youtube.com/watch?v=7zjUttkGsW8
http://www.youtube.com/watch?v=7zjUttkGsW8
Wednesday, April 30, 2008
Eat Food, Not too much, Mostly plants
This is a link to a talk given by Michael Pollan - who wrote 'In Defence of Food: An Eaters Manifesto' - in Salt Lake City (coincidentally). It is just audio and is really interesting and quite long- so put it on while you're doing something else.
http://www.kcpw.org/article/5468
http://www.kcpw.org/article/5468
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