Tag Archives: Miscellaneous

Apple Pie Spice (mybakingaddiction)

4 T ground cinnamon
1 1/2 t ground nutmeg
1/2 t ground allspice
1 t ground ginger
1 1/2 t ground cardamom

Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container. Note: These measurements don’t need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking. If using freshly grated nutmeg, you’ll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.

Self Rising Cornmeal (food)

For 1 cup of self-rising cornmeal:

1 T baking powder
1/2 t salt
3⁄4 c & 3 T cornmeal

Mix together the cornmeal, baking powder and salt. Use as instructed in the recipe.

Home Made Cinnamon Chips (recipelink)

3 T sugar
1 T ground cinnamon
2 t butter
2 t corn syrup

In a large bowl, combine the sugar, cinnamon, butter and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250 F for 30 – 40 min or until melted and bubbly. Cool completely; break into small pieces.

Pico de Gallo (inmamamaggieskitchen)

2 tomatoes, finely diced
1/4 onion, finely diced
1 Jalapeño, finely diced
1 garlic, finely minced
half bunch of cilantro, chopped
juice of 1 lime
salt

Chop everything and add to a bowl. Stir to combine. Serve. Makes 1 cup. Note: Pico de Gallo is a delicious appetizer or use as a yummy topping to ramp up your tacos, taquitos, and other favorite Mexican dishes.

Vibrant Pickled Easter Eggs (thyhandhathprovided)

 

10 hard-boiled eggs, peeled and rinsed
2 c white vinegar
1 c water
1 c sugar
1 t salt
6 – 7 drops per food coloring (at least three colors)

Combine vinegar, water, sugar and salt in a saucepan. Heat and stir until the sugar has dissolved. Divide vinegar mix between at least 3 jars with lids, reserving a cup. Add food coloring to jars. Add peeled hard boiled eggs, several to each jar. Fill jars with reserved vinegar mix. Cover and refrigerate for several days before serving. They will keep for several months.

Edible Glitter (chemistry)

Edible Glitter 

1/4 c sugar
1/2 t liquid food coloring

You can use granulated white sugar or any of the crystalline sugars. Avoid brown sugar (too moist) and powdered sugar (not sparkly). Use liquid food coloring because paste coloring is more difficult to mix and may discolor when baked. Mix together the sugar and food coloring. Bake the colored sugar in a 350° F oven for 10 min. Store the sugar glitter in a sealed container, to protect it from moisture.

Non-Toxic Glitter 

1/4 c salt
1/2 t liquid food coloring

Mix together the salt and food coloring. Bake the colored salt on a baking sheet at 350° F for 10 min. Allow the glitter to cool. Store the glitter in a sealed bag or container.

Note: You can mix either type of glitter with corn syrup or non-toxic glue for craft projects or to stick it to your skin. It also sticks fairly well onto petroleum jelly for use on your lips.

DIY Reed Diffuser (ittakestime)

4 oz carrier oil ( fractionated coconut oil, sweet almond oil, coconut oil or avocado oil)
75 – 100 drops essential oil
10 thin bamboo skewers1 T chili powder
1 teaspoon vodka
1 mason jar lid with a 1″ hole
1 8 oz canning jar (a wide mouth or regular size jar will work)

You can make your own hole by drilling into the lid, smoothing off the edges with a sharp knife, and adding the appropriate size rubber grommet. Another option is an arch punch. Hammer the arch punch into the lid and smooth out the edges, then add the rubber grommet. Cut off the pointy ends of the bamboo skewers. Each skewer should be approximately 2 times the height of the jar. Pour 4 oz carrier oil into the mason jar. Add 45 – 60 drops of selected essential oil(s), options include citrus, pine, clove, lavender or rose geranium. Stir in vodka. The alcohol helps the oils wick up the stick. Dip the skewers into the oil. Remove the skewers and place the lid on the jar. (Or put the lid on first, whichever is easier.) Flip the skewers so that the dipped end is up. Place in desired location. When you notice the scent starting to fade, flip the skewers again.

Thickening For Fruit Pies (recipecurio)

Fresh Fruit Pies

3 1/2 c fruit
1 – 1 1/4 c sugar
1 1/2 – 2 1/2 T Minute Tapioca

Canned Fruit Pies

2 1/2 c drained fruit
1 c fruit juice
sugar to taste
2 1/2 T Minute Tapioca

Combine Minute Tapioca, fruit and sugar. Let stand 15 min or while pastry is made. Use as fillings for 9″ pies. Note: Minute Tapioca in fruit and berry pies prevents soaked crusts, keeps juices from running over and burning in oven, and gives beautiful transparency to the fillings.

DIY All Purpose Gluten Free Flour from Grains (lightorangebean)

300 grams millet
300 grams brown rice
300 grams sweet rice
300 grams white rice
100 grams potato starch
100 grams cornstarch
100 grams tapioca starch

Carefully weigh each grain of the appropriate weight by adding to a large mixing bowl on a kitchen scale. Toss them together in this same bowl. Turn on the mill and pour the mixed grains into the mill. Weigh the starches. Add the starches into the milled grain flour. Cover the container and shake to mix well. The flour mix will be slightly warm at this point. Let it cool to room temp and then transfer into a zip-lock bag. Store in freezer. Makes 10 cups. Note: 1 cup of this gluten free flour is approx 150 grams.

Pecan Praline Honey Butter (fivehearthome)

1/4 c pecans
1 c unsalted butter, at room temp
1/3 c honey
1 t vanilla
1/2 t ground cinnamon
1/8 t salt

Preheat oven to 350° F. Measure out pecans and then finely mince. Spread minced pecans in a thin layer on sheet pan and bake for 5 -o 7 min or until light golden brown, watching carefully to prevent burning. Allow to cool completely. Blend softened butter, honey, vanilla, cinnamon and salt until completely combined and smooth. Stir in toasted minced pecans. Serve at room temp. Yield: Approx 1 1/2 cups. Note: Alternatively, you may scoop the Pecan Praline Butter onto a sheet of parchment paper or wax paper, shape it into a log, roll paper tightly, and twist the ends. Refrigerate for at least an hour before cutting into 1/2″ slices.

How to Whiten Your Teeth

Put a tiny bit of toothpaste into a small cup, mix in 1 t baking soda plus 1 t Hydrogen Peroxide and 1/2 t water. Thoroughly mix and brush your teeth for 2 minutes. Remember to do it once a week until you have achieved the desired results.

Honey Lemon Soap (apumpkinandaprincess)

honey glycerin soap
bee soap mold
yellow soap colorant (opt)
lemon essential oil

Cut soap into cubes. Melt soap in a large microwaveable bowl or soap melting pot. Microwave on high for 30 seconds; stir then continue to microwave and stir every 10 – 20 seconds until completely melted. Stir in 15 – 20 drops of lemon essential oil. Add 1 – 2 drops of soap colorant to boost color. Pour into soap molds. Allow soap to set for at least 1 – 2 hours before removing.

5 Ingredients to Help Your Bread Rise Higher (restlesschipotle)

Ginger

I first learned about adding 1/4 t powdered ginger from an ancient cookbook I found in a second hand store when I first started baking bread back in 1974. It’s still my favorite additive when I bake bread. The ginger boosts the yeast like the first cup of coffee hitting you in the morning, if you know what I mean. The yeast gets more active much more quickly. Add it in with the water when you are first proofing the yeast.

Potato Water

When you boil potatoes don’t salt the water. When the potatoes are done save the water in a Mason jar tightly covered in the fridge. When you are ready to make your bread warm the potato water to 110 F and use it in place of the water in the recipe (in equal measures). This works well because the potato starch is in the water. Potato starch encloses the bubbles in the bread and strengthens them making your bread rise lighter and higher.

Wheat Gluten

Wheat gluten is present in all wheat flour and it is the substance that makes the dough elastic. It strengthens the dough and holds the gas bubbles produced by the yeast and makes the bread rise high. You can buy vital wheat gluten, which is just the gluten. Substitute 1 T gluten for 1 T flour in each cup of flour for whole wheat bread and about half that for white. So, if your recipe calls for 8 c whole wheat flour you’ll remove 1/2 c of the flour and add 1/2 c of gluten. Add with the flour.

Dry Milk

Adding 2 T dry milk per loaf of bread will help the bread to stay soft and hold the moisture longer so that it doesn’t get stale as quickly. It also creates a more golden brown crust and improves nutrition, too. Add it with the flour.

Vitamin C Powder

Don’t use this in your artisan type breads that have a coarser crumb but it will help sandwich loaves have a soft crumb — especially good when it comes to wheat breads. The acid helps the yeast to work better and also acts as a preservative by deterring the growth of mold and bacteria. I toss the contents of a bottle of vitamin C tablets in the blender and turn them into a powder then store it in a Mason jar. I use 1/8 t per loaf of bread, adding it in with the flour.

Paper Mache Clay (ultimatepapermache)

cheap toilet paper (measure the wet paper pulp, and use 1 1/4 c – some rolls contain more paper than needed)
1 c joint compound from the hardware store (get premixed “regular,” that comes in a plastic tub, not the dry powder form)
Note:  The DAP brand does not work. All other brands will work just fine.

3/4 c Elmer’s Glue-all (PVA glue)

1/2 c white flour
2 T Mineral oil (a better choice if you’re working with kids, or if you like to get your hands in the clay)

Note: If you find that your clay seems “rubbery” instead of smooth and creamy, you may need to use a different brand of joint compound. They all make their products using different formulas. Most of them work, but if you find one that doesn’t, please let us know. ]

Making Your Paper Mache Clay
Tools

You’ll also need a large bowl, (use one with high sides so you don’t splatter clay on your cupboards), an electric mixer, a measuring cup and a tablespoon measure. To keep the finished clay from drying out, you’ll need an air-tight container. The recipe makes approximately 1 quart of paper mache clay.

Note about Toilet Paper:

Unfortunately, the people who make toilet paper don’t expect us to turn their product into great works of art, so they see no reason to include the kind of information that would make things a lot easier for us.

I use a brand called “Angel Soft,” in the “regular” 2-ply rolls. I buy it at my local Wal-Mart. Each roll contains approx 1 1/4 c of paper, which I measured by wetting the paper, squeezing out the water, and then firmly squishing it into a measuring cup.

Since brands differ so much, the first time you make this recipe you should take a few min to find out how much paper is in the first roll. Then adjust the recipe if your brand doesn’t contain about 1 1/4 c of paper. Fortunately, this is not a chemistry experiment or rocket science, if your mix contains a little more paper or a little less, your sculptures will still be stunning.

Step 1. Fill a high-sided bowl with warm water. Remove the toilet paper from the roll and throw it into the water. Push down on the paper to make sure all of it gets wet.

Step 2. Then pick up the paper and squeeze out as much water as you can. Pour the water out of the bowl and put your paper mass back in.

Step 3. You will want to break the paper into chunks about 1″ across. This will allow your mixer to move around the pieces and break them apart.

Step 4. Add all the ingredients to the bowl and mix, using an electric mixer. The mixer will pull the fibers of the toilet paper apart and turn it into pulp. Continue to mix for at least 3 min to make sure all the paper has been mixed in with the other ingredients. If you still see some lumps, use a fork or your fingers (with the mixer turned off!) to break them apart and then mix some more.

Your paper mache clay is now ready to use. It will look a bit like cookie dough – but don’t eat it!

If you don’t plan to use your clay right away, place it in an airtight container to keep it from drying out. The clay should stay usable for 5 days or more, if you keep it covered. The recipe makes about 1 quart.

Lemon Zest Soap (simplystacie)

12 cubes of clear glycerin melt and pour soap
zest of 1 lemon
20 drops of lemon essential oil

In a microwaveable bowl, add your cubes of glycerine soap. Microwave on high for 30 seconds. Microwave an additional 10 seconds and check to see if it’s melted. Repeat for another 10 seconds until it’s melted. Stir. Add in drops of lemon essential oil and lemon zest and stir. Carefully pour into soap mold. Let sit for 40 – 60 min before attempting to remove it. To remove, carefully push on the bottom of the mold until the soap releases. Makes 3 bars.

How To Make Whipped Cream That Holds Its Shape For Days (errenskitchen)

1 1/4 c whipping cream
6 – 8 T powdered sugar
1 t vanilla
1 T skimmed milk powder (aka nonfat powdered milk or Non fat Instant Dry Milk)

Add powdered sugar (to taste), skimmed milk powder and vanilla to the cream. Using a food processor, whip the cream until it thickens (this doesn’t take long at all so check often). When you run a spoon through it, and it holds it’s shape without falling back into the gap, it’s ready to use. Makes about 2 cups.

Homemade Bacon (coleycooks)

1/4 c Kosher salt
1 t pink curing salt
1/4 c brown sugar
1/4 c honey or maple syrup
1 T freshly cracked black pepper
1, 5 lb pork belly, skin and bones removed
apple wood chips for smoking

Combine the Kosher salt, pink curing salt, brown sugar, honey or maple syrup and black pepper in a large 2-gallon zip-top bag. Squish it around until it’s all mixed together then add the pork belly. Massage the mix all over the belly, being sure to get it into every nook and cranny. Press the air out of the bag, seal it, and place in the refrigerator for 1 week. Be sure to check on it every day or so, giving it a brief massage and turning the bag over. After 7 days, the meat should feel firm to the touch. If it’s still very soft, allow it to cure for another day or 2. Remove the meat from the bag and rinse it well under cold water, then pat very dry with paper towels. Prepare a smoker with apple wood chips and set it to 225 F. Smoke the pork belly for about 2 – 3 hours, until an instant-read thermometer reads 165. Allow to cool, then refrigerate overnight. The bacon will be easier to slice when cold. Use a long serrated knife to slice it however thick or thin you prefer, then cook just as you would store bought bacon. Leftover uncooked bacon can be stored, wrapped tightly, in the refrigerator for up to 2 weeks, and in the freezer for up to 6 months. Makes about 5 lbs.

Lime Cilantro Soap (simplystacie)

16 cubes from a Shea Butter Melt and Pour
20 drops Lime Essential Oil
3 tbsp fresh cilantro, chopped

In a microwaveable bowl, add your cubes of shea butter soap base. Microwave on high for 30 seconds. Microwave an additional 10 seconds and check to see if it’s melted. Repeat for another 10 seconds until it’s melted. Stir. Add in drops of lime essential oil and cilantro and stir. Carefully pour into soap mold. Let sit for 40 minutes to an hour before attempting to remove it. To remove, carefully push on the bottom of the mold until the soap releases. Makes 4 bars.

Homemade Natural Neosporin (mrshappyhomemaker)

1/2 c coconut oil
1/2 c extra virgin olive oil
1/4 c dried comfrey
1/4 c dried calendula
2 oz beeswax
2 T honey (opt)
10 drops lavender essential oil (opt)

In a medium pot, mix coconut oil, olive oil, dried comfrey and dried calendula. Cook on medium heat, stirring occasionally for 20 mi. Strain the herbs from the oil using a cheesecloth or coffee filter. Discard herbs. Wipe any remaining herbs from the pot you used, and add the oil back to the pot. Turn the heat to medium. Stir in the honey (if using) until completely combined. Then, add in the beeswax, stirring until completely melted. Mix in the lavender essential oil, if using. Pour the mix into jars. Stir occasionally while it cools to ensure even settling. Seal once set. Makes a little over 1 cup.

Date Paste (realfoodrealdeals)

2 c Medjool dates (about 16)
1/4 c water (or a bit more, as needed)

Remove the pits from the dates, then place the dates in a food processor or high-quality blender. Add the water and process for about 30 seconds. Turn off the machine and scrape down the sides. Process the mix for another 30 seconds. If the mix is still sticky and noticeable chunks of date are still present, add water 1 t at a time and process until a smooth paste is formed. Store this paste in the refrigerator for up to 2 weeks (as long as that works with the expiration date on your dates). Alternately, place the date paste in an ice cube tray and freeze. Remove the cubes from the tray and transfer them to an airtight container. These cubes of date paste can be kept in the freezer for several months.