Homemade Ice Creams & Sauces

Ice milk in my machine

4 cups of milk

 1 Cup sugar

1 teaspoon vanilla

Simple vanilla ice cream

1 & 1/2 cups milk

1 & 1/8 sugar - I used just under a cup

3 cups heavy cream

1 & 1/2 tablespoons vanilla extract 

Mix - pour in - 20-25 minutes

Half recipe for simple vanilla ice cream 

3/4 cups milk — just under 1/2 sugar 

1 & 1/2 cups heavy cream - 3/4 tablespoons vanilla extract 

Mason Jar Ice Cream - Good

1 cup heavy whip cream

2 Tablespoons sugar

1 Tablespoon cocoa powder

1 teaspoon vanilla

Shake - Freeze - Enjoy

I shake it then put in a small container to freeze. Depending on how big your mason jar is you need to be able to get the ice cream out of the jar.

Simple chocolate ice cream 

1 cup unsweetened cocoa powder

2/3 cup sugar 

1/2 cup firmly packed brown sugar 

1 & 1/2 cups milk

3 & 1/4 cups heavy cream

1 Tablespoon vanilla extract 

 Combine cocoa powder and sugars. Stir. Add whole milk and use a hand mixer on low to combine. Stir in cream and vanilla. 25-30 minutes. 

Easy Homemade Butterscotch Sauce-Good  

Ingredients
⅔ cup cream
4 tablespoons  butter
½ cup dark brown sugar
½ teaspoon salt
1 teaspoon vanilla extract (optional)

Instructions

Combine all ingredients (except the vanilla and salt) in a heavy bottomed pot.
Over low heat cook until the sugar has dissolved, do not boil.
Bring the sauce to a simmer for 3-4 minutes
Take off the heat and whisk in the salt and vanilla extract.
Serve warm or store in the fridge for up to 8 weeks.

Homemade Chocolate Syrup-Good

1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teas salt
1/4 teas vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in refrigerator. Keeps for months, but trust me it will be gone before then. Yields 2 cups.

Chili/Hamburger & Spaghetti/Spaghetti Sauce/Rice Stuff

Spaghetti Sauce

1 lb hamburger

2 teaspoons oil

Onion powder

Garlic powder

1 - 28 ounce can peeled diced tomatoes - I use tomato sauce

4 teaspoons basil

4 teaspoons oregano

1 teaspoon sugar

Instead of the oregano and basil you can use Italian seasoning. 

Ann's Chili 

I make simple Chili and we love it. It's all about the spices.

1 lb ground beef browned: while browning add: Himalaya salt, Italian seasoning, garlic powder, onion powder and I add turmeric and moringa. Moringa is a vitamin.

When beef is browned add 2 cans of cream of tomato soup and 2 teaspoons chili powder along with all the spices from above. Add 1/2 cup of water or so. I use organic soup so its a bit thicker. I also have been buying the 32 ounce jugs of tomato soup. It is cheaper then the cans and both are organic. 

Cook spaghetti. We like the long spaghetti.

I do beans for Butch on the side. Like I said simple but it's good.

Hamburger & Spaghetti

I don't make this that often anymore. But since it was a dish I made when the kids were growing up I will add the recipe.

1 lb ground beef
1 or 2 cans of tomato soup. This time no water added. Add the Himalaya salt, Italian seasoning, garlic powder, onion powder. Serve over spaghetti.

Rice Stuff

One day I got bored with cooking the same old stuff. So I made this:

Brown 1 lb of hamburger - Add 1 or 2 cans of cream of chicken or mushroom soup (I used chicken but mushroom is okay but will change the flavor) - add season salt.

Serve over rice

This use to be my girls favorites. 

Hot Chocolate

Hot Chocolate

There is no need to buy the packet's of hot chocolate anymore. Homemade is to easy. The only good thing about the packets is you use water. I use milk. Its whole milk so I use half  milk and half water. 

Mug of Milk/Water
1 Tablespoon of cocoa
1 teaspoon of honey

Heat milk in your mug for a minute and a half. Add the cocoa and put back in the microwave 30 seconds more. Add the honey and enjoy.

Some other options:

To the hot milk you could add:

Andes Mints (either the square candies or the chips)

Add a Seroogy's caramel bar or any candy bar to the hot milk. You only need 1/4 of the bar

Do you like peppermint? Add some peppermint chips to the milk.

When using candy no need for the honey.

The list can go on and on. What do you like?

Ruhbarb Crunch/Broken Glass Torte

Rhubarb Crunch

2 cups flour
2 cups brown sugar
2 Tablespoons cinnamon
1 1/2 cups uncooked oatmeal
1 cup melted butter

Mix all together until crumbly and press into pan. Add rhubarb.

Sauce: 2 cups sugar
2 cups water
2 Tablespoons Corn Starch
2 teaspoons vanilla.

Bring sauce to a boil, it should be white and pour on rhubarb. Bake at 350 for 1 hour. Hard for me to make this anymore being their is so much sugar. 

Broken Glass Torte

 

1 1/2 packages graham crackers and 7 tablespoons melted butter to make the crust. 

2 - 3 oz jello's two different flavors

Dissolve the jello in 3/4 cup each jello in boiling water and add 3/4 cup cold water each jello. Put in a pie plate and chill. When chilled cut in squares. Take 1/2 pint dairy whip cream and beat until fluffy and add some sugar with it just a T maybe. In measuring cup put 1/4 cup hot water in it and add one envelope Knox and then fill the cup to 1/2 with cold water. Add to the whip cream and stir and then add jello. Mix and pour into the crust. Chill. 

I don’t use box jello so a 3 ounce box is equal to 6 tablespoons. So two three ounce boxes is 6 tablespoons each. 

Melt in your Mouth Chicken Breast

My Chicken Breasts

My husband loves my chicken and it's so simple. We live by Maple wood Meats and we are truly spoiled. I buy there bone in chicken breast. When I am ready to prepare them I just put them in a pan drizzle some avocado oil on them, sprinkle with my homemade season salt. Then bake at 375 for at least 45 minutes or till done. For a white meat they are so tender and not dry.

Season Salt 

6 Tablespoons sea salt (I always use Himalaya salt)
3 Tablespoons garlic powder
2 Tablespoons Onion powder
1 Tablespoon Turmeric
1 Tablespoon coconut sugar or sugar
Hint of black pepper unless you like it add more.

This is absolutely the best season salt. I won't ever try to make the Lawerys or the Curts. It is nice to know the ingredients though.

Sloppy Joes/Lasagna

Sloppy Joes

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon yellow mustard
3/4 cup ketchup
1/4 cup barbecue sauce optional
3 teas brown sugar
salt to taste
ground pepper to taste

Sloppy Joes Again

1 pound ground beef

1/2 cup chopped onion

1 8 ounce tomato Sauce

1/3 cup ketchup 

2 Tablespoons brown sugar

1 Tablespoon apple cider vinegar

Very good too. If you want them less sloppy don't add all the ketchup. 

Lasagna

1 1/2 pounds of hamburger

1 clove garlic

1- 6 ounce tomatoe paste

1 teaspoon salt

1/2 cup onion

2-8ounce can tomatoe sauce

2 teaspoons basil

8 oz laz noodles 

oven 375 till done

Baked Tenderloin

Whole tenderloin brushed with oil and garlic pd. In oven at 375 for 1 to 1/2 hours or till done. 

Oven Tenderloin

Oven Tenderloin

Take a whole tenderloin. Brush with oil. Now put garlic powder on it and don't be stingy. Also pepper if you like pepper.

Bake at 375 for 1 to 1 1/2 hours.

Potatoes/Spaetzl/Noodles

Potato Deluxe

2 lb frozen hash browns thawed
1 can cream of chicken soup
1 stick melted butter
2 tsp salt
1 cup chopped onion
2 cups sour cream
1 cup sharp cheddar cheese grated

Mix and bake uncovered in 9x13 pan at 350 for 1 1/2 hours. (My daughter likes to add half the amount of sour cream).

Spaetzl

4 cups flour 3 eggs     1 cup milk   dash salt       1 tablespoon butter

Beat eggs with the milk. Slowly mix in flour and salt. I boil water then and cut little pieces from a plate into boiling water and let cook.

Baked Garlic Fries

Ingredients:

3 tbsp oil (I like avocado or olive oil, but any high-smoke point oil works)
2 tbsp minced garlic
1.5 lbs russet potatoes (rinse/scrub well beforehand)
3 tbsp minced parsley
1/2 tsp salt plus more to taste

Instructions:

Preheat the oven to 425 degrees F.
In a small pan set over medium low heat, combine the oil and minced garlic. Simmer this mixture for 5 minutes, to infuse the garlic flavor into the oil.
Strain the garlic from the oil, letting the oil out directly over a rimmed half sheet pan. Make sure to save the minced garlic for later.
Cut the potatoes into matchsticks by first cutting into thick slices, then cutting each slice into small thin sticks. I like about 1/4" thick.
Place the fries onto the oil sheet pan and add 1/2 tsp salt. Use your hands to thoroughly coat the fries with the oil and salt.
Spread the fries out evenly on the sheet pan, making sure they are in one single layer, spaced a bit apart. If they’re all on top of each other and crowded, they will steam each other and never get brown. When in doubt, bake on two pans.
Bake the fries for 20-25 minutes*, until the bottoms are starting to turn golden. Then give everything a toss to redistribute the fries, and return to the oven for another 10-15 minutes, until golden but still tender on the inside. You want to make sure they don't dry out or burn (they brown faster at the end), so when you think they might be ready, taste one.
Toss the fries with the reserved minced garlic, parsley, and additional salt, to taste. Enjoy!

One pot Garlic Parmesan Pasta

1 Tablespoon oil

4 cloves garlic

2 cups chicken brotrh

1 cup milk, or more as needed

2 Tablespoons butter

8 ounces uncooked fettuccine

salt and pepper to taste

1/4 cup freshly grated parmesan cheese

2 Tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stiring frequently until fragrant about 1-2 minutes. Stir in chicken broth, milk, butter, and fettuccine; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer, stirring, occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.  

Stuffing

Stuffing                   
                 
2 small onions - I used a white onion and not that much.
4 stalks of celery
2/3 cup butter
1 1/2 teaspoon poultry season - I made my own
black pepper to taste - didn't use
salt to taste - not sure if i used
12 cups bread cubes - I used brown berry sage flavor per Butch
3-4 cups chicken broth - might not need that much
2 tablespoons fresh parsley - didn't use
1 tablespoon fresh herbs sage, thyme, rosemary - didn't use. Wasn't sure cause up above I added all these in a poultry season.
Preheat oven to 350F.

Melt butter. Add onion, celergy and poultry sesaon. Cook over medium low until tender do not brown. Place bread cubes in a large bowl. Add onion mixture.  Pour broth overtop until cubes are moist but not soggy and gently toss. Season with salt and pepper to taste. Put in a baking dish dot with some butter and cover. Bake 35 minutes then uncover and bake for 10 minutes. 

Last year I used bread pieces from bread smith. I will have to write down next time I make it how I changed it.

Last year I used bread pieces from bread smith. I will have to write down next time I make it how I changed it.

Bluegill Parmesan Recipe

Bluegill Parmesan Recipe
                                     
1/4 cup butter melted
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano, basil and pepper
1 pound bluegill or crappie

Directions
Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, cheese and seasonings. Dip fish in butter, then coat with the crumb mixture. Place in a greased 15x10x1in baking pan. Bake, uncovered, at 350 degree's for 20 minutes or until fish flakes easily with a fork.

If I am deep frying I coat them flour then egg or milk and then back in the flour. Same for chicken.  I also saw a bluegill recipe for 1 part flour to 3 parts corn meal to coat them.

Batter for Shrimp, Chicken or Veggies (Taken from Fondue Book)

1 cup sifted flour 1 tablespoon sugar 1 1/2 teas baking powder
1/2 teas season salt 1/2 teas chili pd 2 eggs beaten
1/3 cup milk 1 tablespoon oil or melted butter

Mix dry ingredient then add wet. Dip whatever you want. Then deep fry.

Artisan, Skillet, Corn, Milk and Bubble Bread

No need crusty artisan bread

Ingredients

3 cups all purpose flour

1 teaspoon salt

1 teaspoon yeast

1 1/2 cups Luke warm water - I just take the chill off.

Combine the three dry ingredients in a large bowl then pour in the lukewarm water. Stir until completely combined. Dough will look messy and not smooth and that is completely OK. Once combined, cover tightly with plastic wrap and let’s sit on the counter overnight. It needs to sit for at least eight hours. I like overnight but sometimes I make it during the day.

Dough will be puffed up and be sticky. Put flour on a clean countertop or surface. Turn Dough on the flowered surface and shape into a round ball. ( I put flour on the dough so it’s easy to handle and make into a ball). Don’t pop the air bubbles. Place round dough on parchment paper.

Preheat oven to 450. It says to heat the Dutch oven so when the temperature gets to 200 I put Dutch oven in oven to preheat. When oven is ready you can place your bread in pan on parchment paper. Put the cover on Dutch oven and put in oven. Bake for 30 minutes then remove cover. Then bake till done. Normally once the cover comes off I bake for another 13 minutes it all depends how hot your oven gets. Bread will be golden color. Pan will be extremely hot. Put on cooling rack.

If your making more then one loaf you will want to take the dough for the second loaf and prepare it like 15 to 20 minutes before the first loaf is done baking. It will just sit there on the parchment paper till your ready to put in oven.

The 4 ingredients is the main plain bread recipe and my favorite. But now you can do add ins. Water is always last ingredient to do. So if your adding anything else add it to the dry flour, salt and yeast before the water.

Get creative now. You know what you like.

To make orange cranberry walnut bread add to your flour, salt and yeast 1/2 cup dried cranberries, grated orange peel or the spice and 1/2 cup walnuts.

Butch likes just plain cranberry so I add a whole cup of cranberries.

Got kids coming? Add 1 cup of chocolate chips to your ingredients before the water. Messy but good. Kim’s favorite.

If I make a loaf just for sandwiches I might add some Italian seasoning and or onion powder.

I have made one just adding cinnamon. 4 tablespoons though in order to taste cinnamon.

Raisin bread add a cup of raisins and 3 tablespoons of cinnamon when you mix it.

I have added apples too maybe three of them. I guess I should try apple cinnamon.

I know rosemary and Himalayan salt is good cause I make a skillet bread like that.

Make cheese bread by adding 1 cup of shredded cheddar cheese.

 Pizza bread by adding 3/4 cup mozzarella cheese and 1/8 cup of diced pepperoni. Add these two ingredients after dough sits on counter all night. However add 1/4 cup grated parmesan cheese to flour mixture.

Can also make buns. Instead of making your dough into a round ball make 8 smaller ones. When you put them in the Dutch oven you will put them in like the bread all one piece. When they come out of oven just break them apart. 

Lots you can do. Enjoy……..

Artisan Bread

Garlic Bubble Bread

This is a whole different bread. You can use a loaf of frozen bread dough or make a loaf of dough. I made it using my artisan bread. One loaf of bread though will make 2 loaves. So maybe one garlic and one cinnamon. 

1 egg beaten

1 teas parsley flakes

1/2 cup melted butter

1/2 teas garlic powder

1/4 teas salt

Thaw or make dough. Blend 5 ingredients together and tear off pieces of the dough and dip them into mixture and place back in bread pan. Bake at 375 for 30 minutes.

To make a cinnamon loaf thaw dough or make dough. For the mixture use:

1 egg beaten

1/2 cup melted butter

1/4 teas salt

1 Tablespoon cinnamon or use your best judgment. I have learned it takes more cinnamon to make it taste cinnamon.

Milk Bread

2 Cups flour - 1 Tablespoon baking powder - 1/4 teaspoon salt - 1 1/4 cups milk - Mix but don't overmix. Bake at 350 for 35-40 minutes. 

Easy skillet Bread

1 package active dry yeast or if you buy the jars it would be 2 1/4 teaspoons

2 cups lukewarm water

1/2 Tablespoon salt - I use Himalaya salt. In fact I use that for everything

4 1/3 cups all purpose flour

Olive oil but I use avocado oil either works

Rosemary

Combine yeast and warm water in a large bowl. Using a wooden spoon add in 1 cup of the flour and then salt and mix until combined. Stir in the rest of the flour, one cup at a time (I stir mine in less then one cup at a time so no lumps) until completely incorporated. Cover with plastic wrap. Allow to rise for 1 hour. Do not punch dough down. Sprinkle a good amount of flour on the top of the dough and then cover hands with flour. Take the dough from the bowl and shape into a disk. It will be sticky. Place in the oiled skillet, cover loosely with plastic wrap and a towel, and allow to rise for another

30 minutes. Preheat over to 400 degree's. Drizzle a little more oil over the top of the bread and slash the dough with a knife creating and X. Sprinkle with salt and rosemary leaves. Bake for 35 to 40 minutes until the top is deep brown in color.

Corn Bread

2 cups yellow cornmeal
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1 tablespoon salt
2 cups milk
1 stick butter
1/2 cup honey
4 eggs, lightly beaten

Oven to 375 degree's. Oil a 9x13 pan.

Combine and whisk cornmeal with the flour, sugar, baking powder and salt till combined. Set aside.

In a medium bowl, whisk the milk with the melted butter, honey and eggs until well combined, add the milk mixture to the cornmeal mixture and using a spatula stir till combined. Transfer the batter to a 13x9 oblong cake pan and bake for 30 minutes or until golden brown.

40-Minuted Hamburger Buns/Old Fashion Biscuits

40-Minute Hamburger Buns 

2 Tablespoons active dry yeast
1 cup plus 2 tablespoons warm water
1/3 cup vegetable oil (I use avocado)
1/4 cup sugar (I didn't use that much)
1 large egg
1 teaspoon salt
3 - 3 1/2 cups flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.

Cover and let rest for 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Makes  dozen depending on the size of the buns.

Bob's Old Fashion Biscuits

2 cups flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 tsp salt
6 Tablespoon butter
1 cup milk

Preheat oven to 425. Whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky.

Turn Dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a biscuit cutter. Place biscuits on ungreased baking sheet.

Bake 12-15 minutes or until golden brown. Makes 6 big biscuits. (Sometimes I make six big ones other times I want smaller less thick and to make more) 

Tortillas Shells/Pizza Crust

Homemade Tortillas

2 cups flour
1/2 teas salt
3/4 cup water
3 Tablespoons Oil

In a large bowl, combine flour and salt. Stir in warm water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minuted on each side or until lightly browned. Keep warm. Yields 8.

Pizza Crust

1 Tablespoon active dry yeast
1 cup warm water
2 1/2 cups flour
2 Tablespoons oil
1 tsp sugar
1 tsp salt

Combine flour, salt, and sugar in a small bowl. In a separate bowl, dissolve yeast in water. Add oil and dry ingredients. Stir dough until tough, then knead on lightly floured board until smooth and elastic. Form dough into a ball and place in a greased bowl. Cover bowl and let dough rise until doubled. Divide dough in half and pat with floured fingers or use rolling pin to form two 12 inch circles. Pinch and edge around the crusts and place on cornmeal dusted baking sheets. Top as desired and bake in a preheated 450 oven for 15-20 minutes.

Muffins/Pumpkin Breads

Pumpkin Cranberry Bread 2 Loaves

2 1/4 cup flour 1 Tbs pumpkin pie spice
2 teas baking powder 1/2 teas salt
2 eggs 1 cups sugar
1/2 cup oil 1 - 2 cups dried cranberries
1 3/4 cups (15 ounce can) pumpkin

Combine wet then add dry. Cranberries last to be folded in. Place in 2 greased and floured loaf pans. Bake 350 oven for 55 to 60 minutes or until toothpick comes out clean.

Savell's Pumpkin Bread

Preheat oven to 350.

Mix together:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt

Add:
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar (I used 1 cup of coconut sugar plus 2 cups white)
1 cup oil (I used avocado oil)
4 eggs
2/3 cup water
2 cups canned pumpkin (3 1/2 cups pumpkin in large can) (I used a 15oz can)

Mix together. Divide into 3 regular size loaves or 7 individual loaves. For regular loaves bake 1 1/2 to 2 hours; for small loaves bake 40-45 minutes. Test with a toothpick. (Next time I make it will change it a bit. Looking at the recipe below.)

Pumpkin Choc Chip Muffins

3/4 cup sugar  1/4 cup oil 2 eggs  3/4 cup canned pumpkin

1/4 cup water  1 1/2 cups flour 1/2 cup choc chips

3/4 teaspoon baking powder, 1/2 teas soda, 1/4 teas ground cloves (don't use) 1/2 teas cinnamon, 1/4 salt, and 1/4 ground nutmeg.

Beat first 5 ingredients - add rest of ingredients. Chips added last. Fill tins 2/3 full and bake at 400 for 20-25 minutes.

Grandma's Honey Muffins

2 cups all purpose flour
1/2 cup sugar ( I used less)
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey

Preheat oven to 400 degree's. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.

Fill greased or paper lined muffin cups 3/4 full. Bake until a toothpick inserted in center comes out clean, 15 to 18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

I added blueberries. So get creative with other stuff.

Soups & Chili

Loaded Baked Potato Soup

4 slices bacon, diced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with green onion, cheese and bacon, if desired.

Cream Soup Substitute  

Ingredients: 2 Tablespoons butter, 3 Tablespoons flour, 1/2 cup chicken broth, 1/2 cup milk, 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a sauce pan, melt butter over medium to low heat. Whisk in flour and let cook for 1 to 2 minutes. Slowly stir in chicken broth, then milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

Vegetable Stock

2 quarts water, 2 carrots, 2 large onions, 2 celery, teas salt, 1/4 teas rosemary, 1/2 cup parsley leaves, 2 bay leave, 1/2 teaspoon thyme, 1/2 teaspoon marjoram. Placee all in stock pot and boil. Reduce heat to low and simmer 45 minutes. Take whole veggies out and strain if you want. Add any veggies you want to make this stock.

Creamy Tomato Soup

In sauce pot over low heat, combine 2 cloves garlic minced; 6 tomatoes, chopped; 1 Tablespoon tomato paste and 3 cups chicken stock. Simmer 30 minutes. Add 1/2 cup cream. Let cool slightly. Puree in blender and serve.

Lentil Vegetable Soup by Cynthia

2 cups lentils
2 slices bacon, diced or real bacon bits
1/2 cup chopped onion
1/2 cup chopped celery
1/4 to 1/2 cup chopped carrots
2 Tablespoons parsley. I use dry
1/4 clove of garlic to taste
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano crushed 1 pound can (2 cups) diced tomatoes
2 Tablespoons wine vinegar

Rinse lentils. Drain and place in soup kettle. Add 8 cups of water and rest of ingredients and simmer covered for 1 1/2 to 2 hours. I usually simmer until lentils are soft but not mushy. If you like mushy, simmer longer. I double recipe.

Tomato Potato Soup

4 cups veg broth,  3 cups potatoes, diced, 1/2 cup onion, minced,
1 cup sliced mushrooms,   2 cloves garlic, minced, 5 roma tomatoes, chopped,
2 cups raw spinach, chopped,  1 cup Lima beans,  1 cup corn,    1 teas parsley  flakes.
pinch of basil and oregano and pepper. Add all ingredients to broth and simmer 30 min.

Chicken Barley Chili

1-14&1/2 ounce can tomatoes, diced undrained

1-16 ounce Salsa or tomato sauce

1-14&1/2 chicken broth

1 cup  barley

4 cups water

1 Tablespoon Chili powder

1 Tablespoon Cumin

3 cups chicken cut in pieces

1-15 ounce can black beans - 1-15 ounce  can corn.

Combine first seven ingredients. Over high heat bring to a boil. Cover and reduce heat to low. Simmer for 40 minutes stirring occasionally. Add beans, corn and chicken. Increase heat to high untill chilli comes to a boil. Cover and reduce heat to low. Simmer for another 5  minutes or until barley is tender. Add more broth or water if to thick. Can top with cheese and or sour cream if you want. 

Refrigerator Beets

Refrigerator Beets

1 bunch of beets like 5 to 6 medium trimmed
1/4 cup apple cider vinegar
1 teaspoon sugar
1 tablespoon oil and I use avocado
1/4 teaspoon dry mustard
A dash of salt and pepper

I boil with skins on. There done when easily pierced with a fork. Watch water level cause it does boil off.

Seasonings

Poultry Seasoning

2 teaspoons sage
1 1/2 teaspoons thyme
1 teaspoon marjoram
3/4 teaspoon rosemary
1/2 teaspoon nutmeg
1/2 teaspoon pepper ( I didn't use that much)

Italian Season

2 Tablespoons basil
2 Tablespoons oregano
2 Tablespoons rosemary
2 Tablespoons thyme
2 Tablespoons marjoram
On the back of the bottle I have it uses:
Oregano, basil, marjoram, garlic and sage.

On the back of the Italian seasoning bottle it says: Ingredients are: Oregano, basil, marjoram, garlic and sage.

Ranch Dressing

2 Tablespoons dried Parsley
2 Tablespoons dried Chives
2 Tablespoons Onion Powder
1 Tablespoon dried Dill Weed
1 Tablespoon Garlic Powder
1 Tablespoon Salt
1 Tablespoon Pepper (I don't use cause I don't like)

I use Organic spices. Mix all of these together and the next time you want the best dip ever just add a Tablespoon or so to sour cream. Mix it to your liking. 

To make it a dressing combine 1/2 cup sour cream, 1/2 cup mayo or milk and 1 Tablespoon the Ranch spices. Chill for an hour. Just make sure it isn't to thick.

Taco Seasoning

1 part chili powder
1 part cumin
1 part garlic powder
1 part onion powder
1/4 to 1/2 part crushed red pepper

Depending on what size batch you want mix this next time instead of the packets from the store.

Season Salt 

6 Tablespoons sea salt (I always use Himalaya salt)
3 Tablespoons garlic powder
2 Tablespoons Onion powder
1 Tablespoon Turmeric
1 Tablespoon coconut sugar or sugar
Hint of black pepper unless you like it add more.

This is absolutely the best season salt. I won't even trying to make the Lawerys or the Curts. It is nice to know the ingredients though.

The Lawerys salt has salt, sugar, paprika, turmeric, onion and garlic.

Curts salt has salt, garlic, onion and premium spices so it says.

Homemade Peanut Butter/Butter

Homemade Peanut Butter

You can use whatever nut you want to use. I actually use cashews.

2 cups roasted, salted nuts or unsalted and add your own salt.
4 Tablespoons vegetable oil or canola, safflower but NO olive oil. (I use avocado oil and sometimes a bit more)
2 Tablespoons honey

Put the nuts in the food processor or blender and grind until they start to break down and form a soft smooth paste. Add oil and honey and process again til very well blended. Store in air tight container in the fridge. If seems to hard add some more oil.

Roasting Raw Cashews

Preheat oven to 350. Put cashews in a bowl. Coat with oil and salt (My favorite is avocado oil. I am starting to use almond oil too).  Put cashews on cookie sheet and into the oven. I don't know how long I do know that you have to watch them. You look and there not done then look again and they are to done. These are so good. Using your own pick of oil and salt. Most nuts are processed in cotton seed oil that isn't good for you. I like to buy fresh thyme's nuts because it is processed in peanut oil.

Instructions for Peanuts

Place raw peanuts, inshell or shelled, one layer deep in a shallow baking pan. Roast in 350 oven for 15 - 20 minutes for shelled and 20-25 for inshelled. Remove from heat just short of donesness desired as peanuts continue to cook as they cool. Season to taste.

How to Make Homemade Butter

Serves: 2 sticks

Ingredients
3 cups  heavy cream (high fat content)
1 teaspoon salt
5 tablespoons Ice water

Instructions:

I use my kitchen aid mixer. Pour your heavy cream in mixer. You have to start the mixer out slowly or it will splatter all over. I gradually as it thickens up the speed of the mixture. It takes at least 6 minutes. You will know it's butter when you have buttermilk splashing at the bottom of the mixer bowl. So watch it closely. I don't feel a need for the cold ice water to be added. When its butter separate the butter from the milk. I just squeeze the butter to get all the liquid out and while squeezing I add salt. Store in frig. I keep just a bit out on cupboard for toast. Be careful it doesn't spoil.

Use the butter for your fresh Skillet Bread and the buttermilk to make pancakes. If you don't have enough just add some regular milk.

Here is another way to make it.

Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
Once it separates pour in your ice cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.

I use my kitchen aid to mix it. It takes longer because I have to start the mixer on mix and gradually put it up to power 8 or 10. If I don't start out on mix there is liquid splashing all over. If you have a splash guard that's great use it. Also remember the butter doesn't last as long sitting out like the store bought butter does. That's why I just form mine into small balls. Take a little at a time out. If you don't have enough butter milk for your recipe just add milk or water to make it enough.

Did you know you can make buttermilk simply by adding 1 Tablespoon of  white vinegar to a cup of milk? Or add 1 Tablespoon of lemon juice to a cup of milk. I have used the vinegar mix with milk but normally I use homemade buttermilk. It's so good.

Now your butter is done. Go make my easy no knead skillet bread or cornbread.

I love having homemade bread, butter, peanut butter, and jelly. No restaurant can beat it.

Heavy Cream Substitute 

If you need heavy cream for a recipe, make your own by combining 2/3 cup whole milk with 1/3 cup melted unsalted butter. This will give you 1 cup of heavy cream. (I normally don't use unsalted butter and recipes that call for it I just use salted butter.)

Mixing the Cream (See note above)

From the mixer to the strainer to be squeezed

You should have buttermilk

After squeezing add Salt - work in & Shape

End result - I make mine into little balls

Buttermilk for your favorite Recipe

Bars & Bars

Pumpkin Bars (Smaller Recipe)

2 cups Flour
2 teaspoon cinnamon
4 beaten eggs
1 1/2 cups sugar (1 cup)
2 teaspoons baking powder
1 teaspoon baking soda
1 16 ounce can pumpkin
1 cup cooking oil or Apple sauce

Stir we ingredients, add dry ingredients and spread batter in ungreased 15x10x1 inch baking pan. Bake in 350 oven for 25 to 30 minutes. Cool and frost. It takes 30 minutes in a oblong pan.

Lemon Bars

2 cups flour
1 cup butter
1/2 cup powdered sugar

Blend and spread in 9x13 pan. Bake 20 minutes in 350 degree oven.

Beat well 4 eggs and set aside, (should be light lemon in color)

Mix together with the mixer

2 cups sugar
1 teaspoon baking powder
3 Tablespoons lemon juice

Fold in eggs. Carefully pour over hot crust and bake 25 minutes at 350 degrees or until golden brown. Make sure to cook thoroughly or else will not set. I usually bake 35-40 minutes. Depends on your oven. Dust with powdered sugar and cool and cut.

7 Layer Bars

1/2 Cup Butter
1 1/2 Cups Graham Cracker Crumbs
1 Cup Semisweet Chocolate Chips
1 Cup Butterscotch Chips
1 Cup Pecans, Chopped
1 (14 Ounce) Can Sweetened Condensed Milk
1 1/3 Cups Shredded Coconut

INSTRUCTIONS

Preheat oven to 350 degrees.

Add butter to a 9X13 inch baking dish then place in the preheated oven until butter is completely melted.

Swirl the pan to spread the butter. Add graham cracker crumbs and mix them together to combine evenly. Spread the crumb mixture evenly in the baking dish and press it firmly
Sprinkle the graham cracker layer with the chocolate chips, then the butterscotch chips, then pecans, then the coconut.

Pour the condensed milk evenly over the top of all the layers.

Bake in preheated oven 25-30 minutes, until the top is nicely golden brown. Cool completely before cutting into serving pieces.

Pumpkin Bars

2 cups Flour
2 teaspoon cinnamon
4 beaten eggs
1 1/2 cups sugar (1 cup)
2 teaspoons baking powder
1 teaspoon baking soda
1 16 ounce can pumpkin
1 cup cooking oil or Apple sauce

Stir we ingredients, add dry ingredients and spread batter in ungreased 15x10x1 inch baking pan. Bake in 350 oven for 25 to 30 minutes. Cool and frost. It takes 30 minutes in a oblong pan.

Jim Bars by Cynthia

Melt 1/2 cup butter in 13x9 pan. Mix in 2 cups crushed graham crackers crumbs and 1/4 cup sugar. Mix and press into the 13x9 pan. Bake app 10 to 12 minutes. When cooled spread 1 7 1/2 oz package coconut over crust. Evenly pour 1 can of sweeten condense milk over coconut. Bake app 15 minutes. Allow to cool.

For the icing: Melt together 1 1/2 cup semi sweet chocolate chips, 1 1/2 tablespoon peanut butter. Spread over the bars. Cool and cut.

Pecan pie Bars

1 3/4 cups blanched almond flour
1 egg
1 Tablespoon coconut oil
1/2 teaspoon arrowroot powder
1/4 teaspoon sea salt

Filling

8 ounce pitted dates
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350

In a food processor, combine the almond flour, egg, coconut oil arrowroot powder, and sea salt. Pulse until the dough forms a ball. Press the dough into a 9x9 inch glass casserole dish, and bake it for 15 minutes.

Meanwhile, make the filling by adding the dates to the food processor and blending them on high for 1 minute. Add the eggs, maple syrup, and vanilla and process on high until filling is smooth.

Pour filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 30 minutes. Let the bars cool before cutting them.

I made these once. Lots of work. They were good.

Pecan Pie for One

Crust:

2 1/2 tablespoons butter
2 tablespoons sugar
1/4 cup flour
1 tablespoon cornstarch
1/8 teaspoon salt

Filling:

1/4 cup corn syrup - maple syrup
1 egg
1/4 cup sugar
pinch of salt
1 tablespoon butter melted
1/2 teaspoon vanilla
1/3 cup pecans

Instructions:

Preheat oven to 350. In a bowl, cream butter and sugar until light and fluffy. Add flour, cornstarch and salt. Mix until combined. Press dough onto bottom of lightly greased 5 inch baking dish. Set aside to make filling.

Mix corn syrup, egg, sugar, salt, butter and vanilla in a bowl using a spoon. Stir in pecans. Pour filling over shortbread crust. Bake on center rack of oven for 30 minutes. Remove from oven and let pie cool on wire rack for 2 hours.