Homemade Toffee

I have never made toffee, until last night.  A relative of my husbands called me to get an opinion and bounce off some ideas about a recipe he was trying that wasn't coming out to his liking.  So we talked and went over some things, and he led me to a toffee recipe on cooking for engineers.  So I went to it and BAM I fell in love  - this may be my favorite cooking website because it goes into wonderful, readable technical information about cooking, which is right up my alley.  Anyway, the recipe was easy, had plenty of pictures, and I made the toffee which turned out perfect.  When I calculated the cost, the homemade is about $1 less (or more) per batch than buying the bag of pre crunched toffee bits, and I use those a lot for different recipes.  BTW  one batch and one bag are approximately equal weight.

Follow the link and enjoy some homemade toffee.

http://www.cookingforengineers.com/recipe/159/English-Toffee

Another Homemade Deodorant Recipe

This may be the easiest one I have ever seen;  thank you to the creative soul who came up with it :)

http://www.debtfreeadventure.com/category/homemade/

I implore you to explore their website for more interesting ideas, I added their link to my sidebar.

Beans

Dried beans are an excellent source of protein, and are way cheaper than meat.  Unfortunately, they are pretty boring by themselves.  So, you have to be creative about how you spruce them up.  Things that I have found to work the best are chicken/beef/ham stock for both the soaking and the cooking liquid, plus I add salt to the cooking water.  This improves their flavor significantly.  Then, I also add them to other dishes instead of just having them as their own dish (except baked beans at a barbecue - love those).  For cooking tips and recipes on beans, check out The Family Homestead and click on her kitchen link and she gives you several tutorials on bean cooking.  Then you can also visit sites like all recipes, cooks.com, simply recips, etc and check out their bean recipes too.

Pesto on the Cheap

If you buy all of your pesto ingredients at the grocery store to make homemade pesto, then you are going to pay premium price, but there is another way.

1 - grow the basil yourself. It costs $1 to buy a pack of basil seeds, and you can just put it in your flower bed and take care of it with the rest of your flowers, and you end up with way more basil than you and your neighborhood could ever use

2 - grow your own garlic. Buy a bulb from the grocery store, and plant a couple of the cloves (again, in your flowerbed) - look up specifics on drying and storage for your area so you don't get rotten garlic. One bulb produces roughly 15 cloves and each clove produces another bulb, so you may never have to actually purchase garlic again

3 - pine nuts. This is the toughy - you can do one of 2 things - buy them in bulk to save the moolah over time, or go find some pine cones and harvest them yourself. This can be done, but it is a little labor intensive. However if you have the time, go for it - make it a job for kids looking for something to do.

4 - Olive oil - unless you know how to press it yourself, just buy it, and get a good quality.



Put basil leaves (4 cups unshredded is a good place to start), 2 garlic cloves, and 2 tbsp pine nuts in a blender and blend for 20 seconds on pulse. Then, drizzle in the oil from the top of the blender (through the hole made for that purpose, not with the lid completely off) and pulse the blender at the same time until you reach the desired consistency. Easy smeasy - and you can vary it how you like: add in another herb, use a different nut, salt, pepper or cayenne for flavor, add parmesan cheese, etc, etc - have fun with it.

Homemade Febreeze

Homemade Febreeze

1 - spray bottle (usually about 22oz)
water to fill bottle to about 90% capacity
1 tablespoon baking soda
2 oz liquid poppouri (sp?)

Mix in spray bottle and enjoy!


**You may be able to add more baking soda, but I haven't tried this yet and I want to make sure it doesn't leave a powdery residue. 1 tbsp won't, but I'll try 2 next time. I want the additional odor absorbing power but not the residue. You could also use less or even no fragrance if you wish, depending on your preference. let me know how it goes


****Don't forget to write on your bottle what it contains******

Homemade Pancake Syrup

A few months ago I posted "Homemade Pancakes", well, now I'm posting the syrup recipe to go along with it. I actually just finished making this for my family and they gobbled it up.

1 cup water
1/2 cup white sugar
3/4 cup brown sugar
1/2 tsp vanilla

optional:
1 tbsp butter
1/4 tsp cinnamon
1 tbsp maple syrup or 1/8 tsp maple extract
other flavoring as desired

Put the water, sugar and vanilla (and any other additive you chose) in a pot and boil rapidly while you make your pancakes. When your pancakes are done, so is the syrup (about 5 minutes of rapid boiling). It will be a little thin while hot, but will thicken when cooled. We actually prefer it hot though since the butter on the pancakes tends to cool them down. If you want it cooled - do the syrup before you do the pancakes so it has a couple of minutes to cool down before using.

Makes about a 1 1/2 cups syrup

Enjoy!

Homemade Bagels

This is one of my very favorite recipes, and if you're really crafty, you can also make your own pizza bagel bites out of these (just make them much smaller). You could also wrap the dough around a hotdog prior to boiling for bagel dogs.


Bagels: Boil:
6 ½ cups bread flour 2 tablespoons baking soda
2 cups water 1 teaspoon salt
1 ½ tablespoons yeast Topping:
2 tablespoons oil (I use olive) 1 egg
2 tablespoons sugar (I use honey) Other: poppy seed, sesame seed, salt
1 tablespoon salt (I use kosher)

*Combine bagel ingredients but only 4 cups of the flour in a bowl and stir until well combined
*Add in another cup of flour and stir (this should get pretty difficult, that’s normal)
*Turn dough out onto kneading surface (table, cutting board, etc)
*Knead dough while adding the last flour about ¼ cup at the time until the dough feels “as soft as a baby’s bottom” and is not sticky at all (it may take a little more or a little less flour, that’s okay)
*Oil a large bowl and put dough ball into it and roll it around to coat it. Cover with a warm damp towel and put in a corner to rise until doubled (about an hour). Then punch down
*Knead dough ball for just a couple of minutes to get the air bubbles out
*Cut or pull apart into 4oz sections (about the size of a small yellow onion)
*Working quickly, and doing one section to completion at a time . . . . .
*Roll under your palm on a kneading surface until the ball is smooth, then Poke a hole in the middle with your thumb and work the dough from the hole until it is the size of a small bagel with a slightly large hole then immediately place on a cookie sheet
*Boil Water in a pot with 2 tablespoons baking soda and 1 teaspoon salt
*Boil each bagel for 30 seconds on each side then remove promptly
*When all bagels are done boiling, brush them lightly (starting with the coldest first) with a raw egg that has been beaten in a bowl. (This will help the bagel get a brown chewy crust)
*If you care to add toppings such as kosher salt, poppy seed or sesame seed, do it now
*Bake at 400F until done (about 15-20 minutes)
*Allow to cool before cutting into

Homemade Mayonnaise

Yesterday we were going through a few things we would need at the grocery store and hubby mentioned we were out of mayo. I wrote it down on the list, but then remembered I had a recipe to make my own!

So, I decided to whip up a batch to save a few dollars! Plus, I love knowing exactly what is in my food!

Here is the recipe:

Homemade Mayonnaise (Yield: 2 cups)

1 egg
1 tsp salt
1 tsp sugar
1 teaspoon ground mustard
1/2 teaspoon paprika (I omitted this)
3 Tbs vinegar or lemon juice
1 1/2 cups vegetable oil (I used canola)

Put egg, salt, sugar, mustard, paprika & vinegar in blender. Cover & blend for a few seconds. With blender still running, add the oil very slowly. Blend until thick and smooth.

Note: you can substitute pasteurized egg substitute for raw egg for pregnant women or elderly persons.

Personal notes: This recipe turned out really well. It was a little tangy, so I think I'll play around with the vinegar and sugar. Next time I will use 2 tablespoons vinegar and add an extra teaspoon of sugar.

Hubby is pretty specific about his mayo and how his food tastes and he approved this, so it was success. No more buying mayo for me!!!

coleslaw

This is actually pretty versatile. I make mine with shredded cabbage, shredded carrot, onion powder, salt, mayo, cider vinegar, sugar, salt and celery seed. Coleslaw is based on cabbage which is cheap, but also, since it is not a cooked food, you get the health benefit of both the green leafy cabbage and the orange carrot raw which keeps it's nutrients intact.

My basic recipe, and I do modify for fun pretty much every time

2 heads cabbage (any variety you like - or are given)
1-2 carrots (depending on how much you want in there)
2 cups may0
1/4 cup cider vinegar (you can try varieties here, could be fun)
1/2 cup sugar
1 tbsp celery seed
1 tsp salt
1 tsp onion powder

Mix the mayo, vinegar, sugar, celery seed, salt and onion powder in a large bowl. taste it after you mix it to see if you need to make any changes because remember, this is the dressing and it's easire to modify before you put the slaw in it than after - trust me on this!!! After you get it right (and please writed down what you changed as you did it so you don't forget). Shred your cabbage and carrot and add it to the bowl and mix well. It's best if you refrigerate it for at least an hour so all the flavors can mix, but if you don't have the time, it will still be great.

Homemade Muffins

In the grocery store, the name brand ready to make muffin kits are about $2. Here is the homemade version that I like to make:

Homemade Muffins

Preheat oven to 400

1 3/4 cup all purpose flour (I use home milled whole wheat)
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

mix dry
mix wet
mix together
pour in muffin cups and bake for about 20 minutes (watch it, my oven cooks a little faster.)

Enjoy!!!

Chicken Broth

This is too easy to make. Take any leftover chicken you have (skin, bones, grease, little bits that did get eaten), put in a crockpot, fill to within 1" of top of pot and set on high overnight. In the morning, take the pot out of the cooker, allow to cool, refrigerate until the fat hardens, skim it off, then package in 1 cup increments in the freezer. Or, fill ice cube trays with the stuff, and pop out the cubes and put them together in a bag - you'll have about 1 ounce of broth per cube. This uses up pretty much any value left in your leftover chicken carcass in a productive, cost saving way. PLus you know what in it!

That's the basic, here's the specifics
*If you only have a few little bones and skin (not a whole chicken), either use a smaller crockpot or only fill half full of water otherwise your broth will taste watered down
*You can add onion, celery, carrot, herbs, whatever you want for taste, I personally like it plain
*If visible bits of sediment in your broth bothers you, run it through a coffee filter over a clean pot, that should take care of any bits and give you a clearer broth - but do this while it's hot because the broth tends to thicken when cold
*If you've never done this before, it's an easy and almost free way to experiment - the crockpot does not use much electricity, it's only a few cups of water and you were going to have to toss the chicken carcass or bones anyway.
*Putting the chicken grease from your initial cooking in the pot is only for the purpose of flavor infusion. when you refrigerate the cooled broth, it will harden at the top and you'll easily be able to remove it for a virtually fat free broth.
*Swanson is about 1.50 a can and still contains some ingredients that I don't know what they are.

Homemade Pancakes

I love to make homemade pancakes for my kids. It's much healthier than the box stuff for a few reasons: I mill my own flour, so the pancakes are always fresh & whole grain; real eggs, real milk. The recipe is as follows

1 cup all purpose or fresh milled flour
2 tsp baking powder
1 tbsp sugar
1/4 tsp salt
1 cup milk
2 tbsp veggie oil (you could probably substitute melted butter)
1 egg
1 tsp vanilla (not in the standard recipe, but I like it)

Mix dry
Mix wet
Mix together
Cook

Homemade Cleaners

I make a homemade all-purpose cleaner for my kitchen out of water, white vinegar and lemon juice (16oz water, 2 oz white vinegar, 2 oz lemon juice). Today, I am going to try something new, I have made a rosemary infusion (cutting fresh rosemary leaves and boiling them in water for about 10 minutes then turning off the water and letting them steep for a little while) and using that in place of half of the water in my all purpose cleaner. I'm trying this for 2 reasons: 1) rosemary has antibacterial properties and 2)white vinegar can take your breath away sometimes. Plus I have 2 very prolific rosemary bushes so it's not going to cost me anything. I'll let you know how it goes!

***Review - okay, the infusion did not have an overwhelming rosemary fragrance, in fact, it had more of a medicinal/piney/woodsy scent. It was not an unpleasant scent, nor was it overpowering (not like pine-sol). I had no problem mixing it in the cleaner and using it. It did cut the vinegar scent some, but not completely out. All in all, the mix now smells woodsy/vinegary clean, which doesn't sound to swell, but it isn't bad at all. I can't wait to try a few more. Experiment with the free stuff***

Stretch your ground meat

Specifically, ground beef (ground chuck, sirloin, whatever you choose), but this idea might work well with other ground meats. I always add some "filler" when I make meatloaf, meatballs, or hamburgers. I throw in about a cup of oatmeal and half a cup of wheat germ with the spices (instead of bread crumbs). This helps make the meat stretch farther, and I like to think I'm tossing in a small health benefit as well. You can also use grated carrots or other "on-hand" veggies, like zucchini, onions, etc...too! (I, unfortunately, have a picky eater in my house that does not tolerate veggies, or I'd pull this trick more often!)

Bouillion and Bases

I love to use these in place of boxed chicken, beef or veggie broth. They cost a lot less per serving and they take up less space. I personally use the Better than Bouillion brand of all natural and organic bases. If you don't mind the MSG and other non-prounounceables, go for another brand and save yourself some cash.

I made laundry detergent!

and it wrks just like my regular

1/2 cup borax
1/4 cup washing soda
1/4 cup baking soda
1/2 bar ivory (grated)
about 1 1/2 gallons water

boil half the water
add the grated ivory, borax, washing soda and baking soda and turn heat to low and stir until all dissolved.
removed from heat and allow to cool in pot, stirring occasionally (will gel)
add remaining water and stir until well blended
add to empty container
use 1 cup per large load (adjust for smaller or extra large or extra dirty loads (just like you would regular detergent.

You may add an essential oil for fragrance if you like, I just tend to like the plain clean sent of ivory.



**********Addendum added 1/29/09**********
Here's an answer about the popular question "What is washing soda?"


Washing soda is a highly alkaline chemical compound which can be used to remove stubborn stains from laundry. It also has numerous uses around the house, and it is used in a range of industrial applications as well. Washing soda should not be confused with washing powder, which is a powdered soap used as a detergent; it is also not the same thing as baking soda, although the two compounds are closely related.
The chemical formula for washing soda is Na2CO3, and it is also known as sodium carbonate. It is a salt of carbonic acid, a chemical which produces a wide range of salts collectively known as carbonates. One common source of washing soda is the ashes of plants; for this reason, it is sometimes called soda ash. Sodium carbonate can also be extracted from sodium chloride, also known as table salt.
In laundry, washing soda accomplishes several things. The high alkalinity of washing soda helps it act as a solvent to remove a range of stains, and unlike bleach, washing soda does not usually stain. It is also used in detergent mixtures to treat hard water; the washing soda binds to the minerals which make water hard, allowing detergent to foam properly so that clothing will come out clean, without any residue. Sodium carbonate is also used by some textile artists, since it helps dyes adhere to fabric, resulting in deeper penetration and a longer lasting color.
Around the house, washing soda can be used to descale things like coffee machines and bathroom tiles which may accumulate mineral deposits as a result of exposure to hard water. It can also be used to strip floors of wax so that they can be refinished, and for other touch cleaning jobs like scrubbing the stove. However, you should wear gloves when cleaning with washing soda, because it is very caustic and it can cause severe skin damage. Incidentally, the best way to treat a chemical burn is with baking soda, also called sodium bicarbonate, as it is a buffer and it will neutralize both acids and alkalis. Apply baking soda to the site of the burn for several minutes, flush the wound with water, and seek medical attention.
Many markets carry washing soda, typically with other laundry products. Some companies make mixed detergents with washing soda which are specifically formulated for hard water, and you can also find washing soda on your own. Since sodium carbonate can be dangerous, make sure to keep washing soda out of the reach of children and pets, and clearly label the container to indicate that it is caustic.

Salad Dressing

2 recipes I use often

Ranch
1/2 cup mayo
1/2 cup milk
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp chives (dry or fresh)
1 tbsp parsley (dry or fresh)
1 tsp dill weed
1/4 tsp marjoram
1/2 tsp salt
1/4 tsp pepper

mix well, allow to set overnite to thicken. depending on the degree of spiciness you like in your dressing, you may have to adjust the spices - the marjoram and dill are the most potent in this recipe, those are the ones I would monkey with first.

Raspberry Vinagrette

1/4 cup red wine vinegar
1/4 cup water
1/4 cup seedless raspberry jam

mix well, again, depending on the sweet/tart ratio you prefer, you may need to make those adjustments.

Homemade Bread

If you have never tried it, please do, it is worth it!

My basic recipe:

2 cups warm water
1 1/2 tablespoons yeast
1/4 cups sugar
1 tsp salt
6 cups bread flour

combine water, yeast, sugar and salt and mix well then let sit until proofed (puffy bubbles will form). add flour 1 cup at a time and either stir by hand or in your mixer. If stirring by hand, when the dough gets too stiff to stir, turn it out onto a floured surface and knead while adding the rest of the flour a little at the time. If using a mixer, when the dough gets stiff and still sticky, switch from your flat beater to your dough hook. Knead dough until it is as smooth as a baby's behind. Place in a well-oiled bowl, turn to coat both sides with oil, cover with a damp cloth and put in a warm spot (about 90-100 degrees) and allow to rise until doubled (about and hour). Punch down. separate into 2 equal pieces and knead each piece for a couple of minutes then shape in 2 9x5 loaf pans. cover again and allow to rise about 30 minutes more. Place in a 425 degree oven for 10 minutes, then switch to 350 for 20 minutes without opening the door. Cool on racks.


Now granted, there are a million variations of bread, and I have made a ton of them, but a good old fashioned plain loaf is really tasty some days.

Fish Cakes

I saw Rachael Ray do this on one of her shows about a week ago. She took some plain fish, poached it in a little salt water, then flaked it, added egg, mayo and seasoning (I used Emeril's Byou Blast), then pan fried the little cakes in a little Olive Oil until browned. Presto, dinner. I did it with leftover flounder and also added a bit of hot sauce - yummy and good way to use up leftover fish, or just fish out of the freezer that you don't feel like deep frying.

Fish thaws pretty quickly, so this can be done from frozen pretty easily.

15 uses for the potato

I went to the grocery store tonight with a friend and we talked about rotten potatoes. Let's face it, the bags of potatoes we buy in the grocery store do not last long, so you have to use them up fast, but not wear your family out on them either. So I started thinking of how many ways one could make potatoes in order to use them up before they rot (very wasteful), but not make your crew sick of mashed potatoes (as if ANYONE could get sick of mashed potatoes).

1) mashed potatoes: I make mine with salt, pepper, milk, sour cream
2) potato cakes: take 2 cups leftover mashed potatoes and add 1 cup flour, 2 eggs, 1tsp baking powder, 1 tsp salt, 1tsp sugar, about 1/2 cup milk or buttermilk (to pancake mix consistency), cook just like small pancakes in hot cast iron pan with a little oil, drain well, serve smeared with a little butter
3) au gratin: sliced potatoes, bechamel (roux, whole milk, salt, pepper, nutmeg)
4) cheesy: sliced potatoes, bechamel, shredded cheddar
5) home fries: sliced potatoes, diced onion, pressed garlic, diced peppers, oil, salt, pepper, hot cast iron pan
6) baked potato
7) twice baked potato (cheesy style for me)
8) homemade french fries
9) roasted with salt, pepper, butter, rosemary
10) hash browns
11) soup
12) homemade potato chips
13) potato bread
14) gnocchi
15) pierogis

Can you think of more?