Showing posts with label Master Mix. Show all posts
Showing posts with label Master Mix. Show all posts
Monday, February 29, 2016
SWEETENED WHIPPED TOPPING USING POWDERED MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1/2 cup COLD water
1/2 cup powdered milk
1 teaspoon vanilla
1/2 cup sugar
2 tablespoons lemon juice
Chill a deep narrow bowl and your beaters before starting.
Add COLD water and powdered milk. Beat until stiff peaks form.
Add lemon juice and beat another 3-4 minutes.
Add vanilla and sugar and beat until all ingredients are mixed well.
Description:
"No whipping cream on hand, never fear powdered milk is here!"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 724 Calories; 17g Fat (20.9% calories from fat); 17g Protein; 128g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 242mg Sodium. Exchanges: 0 Fruit; 2 Non-Fat Milk; 3 1/2 Fat; 6 1/2 Other Carbohydrates.
NOTES : Can be stored in the refrigerator for a short period of time, but will start to separate after a while. Best if used immediately.
BUTTERMILK MADE WITH A CULTURE
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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3 3/4 cups water
1 1/3 cups powdered milk
1/2 cup cultured buttermilk
Mix well 3 ¾ cup water with 1 1/3 cup powdered milk (NOT powdered buttermilk) . Once this is mixed well add ½ cup cultured buttermilk. Then leave the container sitting on the counter overnight. That’s all there is to it. New fresh buttermilk will be waiting on you in the morning. Refrigerate and use as normal. Start to get low, use another ½ cup and repeat the process.
Description:
"Never run out of buttermilk again"
Yield:
"1 quart"
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Per Serving (excluding unknown items): 896 Calories; 47g Fat (46.6% calories from fat); 49g Protein; 71g Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 789mg Sodium. Exchanges: 6 Non-Fat Milk; 9 1/2 Fat.
BUTTERMILK MADE WITHOUT HAVING A STARTER
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup Water
1/4 cup Instant non-fat powdered milk
1 Tablespoon Vinegar -- OR Lemon Juice
Mix all ingredients together well. place in a covered container and let sit until thickened, approximately 18 hours. Stir until smooth, then place in a jar or other lidded container.
Store in the refrigerator.
Description:
"Also known as purposefully soured milk"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Other Carbohydrates.
NOTES : Use in any recipe that calls for liquid buttermilk
SWEETENED CONDENSED MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
1/2 cup water
1 1/8 cups powdered milk
In a saucepan, combine all the ingredients. Heat ot boiling. Reduce heat and cook until thick about 15 to 20 minutes.
Description:
"How to make your own using food storage"
Yield:
"1 1/3 cups"
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Per Serving (excluding unknown items): 1295 Calories; 38g Fat (26.3% calories from fat); 38g Protein; 205g Carbohydrate; 0g Dietary Fiber; 140mg Cholesterol; 540mg Sodium. Exchanges: 4 1/2 Non-Fat Milk; 8 Fat; 10 Other Carbohydrates.
EVAPORATED MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup water
2/3 cup Instant non-fat dry milk
Mix all ingredients together well to make a creamy milk.
Description:
"Why fill you pantry with cans of evaporated milk when you can make it easily with your pantry stable powdered milk."
Yield:
"1 cup"
Start to Finish Time:
"0:05"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: .
NOTES : Use in any recipe that calls for evaporated milk
EDIBLE FLOWER, FRUIT OR VEGETABLE BOUILLON POWDER
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Vegetables, your choice of flavors--see notes -- sliced thin and evenly.
Place the vegetables in your dehydrator and dehydrate according the the instructions for each vegetable until completely dry and crispy.
Once completely dry pulverize the vegetables to a powder. You can either mix your flavors now or leave the powders separate and create the combo you desire at the time of use.
Store in clearly labeled airtight containers in a cool dark place.
Description:
"Turn the bounty of your garden or a great sale into wonderful bouillon to use in a large variety of ways."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : Use vegetable bouillon powder in soups, stews, casseroles, pasta, noodles, rice,smoothies and so much more. The same goes for edible flowers.
Fruit bouillon powder can be used for smoothies (including in combination with vegetables), cakes, pies, cookies, sauces and a variety of uses.
NOTES : If using strong flavored vegetables such as Cole crops like broccoli or cabbage less is more. Too much of such strong flavors can be overwhelming when concentrated down to bouillon.
I have used things like tomato skins, the large veins from spinach, chard, lettuce and similar leafy vegetables, the tough stalks of asparagus or broccoli to make the powder thus using what would previously been wasted.
It is best to not salt or pepper your powders ahead of time so you can control how much seasoning is in each combination.
Consider adding dried and powdered herbs as well.
CHOCOLATE PUDDING AND PIE MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
3 1/4 cups sugar
1/2 teaspoon salt
1 1/3 cups cornstarch
Mix all the ingredients together well with a whisk.
Store in an airtight container in a cool dark place.
Description:
"Makes a lucious chocolate pudding."
Yield:
"6 cups"
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Per Serving (excluding unknown items): 3486 Calories; 19g Fat (4.5% calories from fat); 28g Protein; 881g Carbohydrate; 48g Dietary Fiber; 0mg Cholesterol; 1117mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Fat; 43 1/2 Other Carbohydrates.
BROWNIE MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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6 cups flour, all-purpose
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
2 2/3 cups unsweetened cocoa powder
Whisk all ingredients together thoroughly. Store in an airtight container in a cool dark place.
Description:
"From the Make a Mix cookbook, with my changes."
Yield:
"15 cups"
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Per Serving (excluding unknown items): 9457 Calories; 39g Fat (3.5% calories from fat); 122g Protein; 2300g Carbohydrate; 96g Dietary Fiber; 0mg Cholesterol; 10556mg Sodium. Exchanges: 45 1/2 Grain(Starch); 2 1/2 Lean Meat; 5 Fat; 107 1/2 Other Carbohydrates.
Tuesday, February 9, 2016
SMOKED SALT MADE FOUR WAYS
Amount Measure Ingredient -- Preparation Method
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2 cups wood chips for smoking doe #1 and #4 and smoking saw dust for #2 and #3 -- your choice of flavor
2 cups kosher, pickling or coarse sea salt
METHOD #1 Charcoal grill
Soak the wood chips in water for 1 hour and then drain
Set your charcoaler up for indirect cooking (the coals all pushed to one side of the grill leaving the other side without coals)
Spread the salt in a disposable aluminum pie pan.
Place the wood chips on the hot coals, put the grate in place then place the pie tin of salt on the no coals side.
Close the grill and open the vents just enough to let smoke escape through the top. Smoke for approximately 1 hour.
Cool to room temperature then store in a labeled airtight container in a cool dark place.
METHOD 2 Stove top smoker
Place the appropriate saw dust in the bottom of the smoker
Place the salt in a disposable pie tin and place the salt in the top section of the smoker. Place the llid tightly on the smoker.
Start the smoker on high, when smoke appears turn the heat down to medium and smoke for 20-25 minutes at approximately 350 F. store as listed in #1
METHOD 3: In a wok
Place a 6 inch square of foil in the bottom of your wok and add the wood chips in the center of that square.
Place either the steamer rack for the wok or a round cake cooling rack in the wok.
Spread the salt in a disposable pie tin and place it on the rack, coverr the wok allowing for some air space so smoke can escape.
Heat on high heat until smoke starts to wisp out, then reduce to low heat and smoke for 20 to 25 minutes
Cool and store as in Method 1
METHOD 4: Gas grill
preheat the grill to medium.
Add the soaked wood chips to the smoker box and preheat until you see smoke starting to come out.
Place the salt in a disposable pie tin and place away from the direct heat in the grill on the grate.
Close the lid and smoke for 1 hour.
Cool and store as in method 1
Description:
"Why pay high prices for something so simple to make."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
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2 cups wood chips for smoking doe #1 and #4 and smoking saw dust for #2 and #3 -- your choice of flavor
2 cups kosher, pickling or coarse sea salt
METHOD #1 Charcoal grill
Soak the wood chips in water for 1 hour and then drain
Set your charcoaler up for indirect cooking (the coals all pushed to one side of the grill leaving the other side without coals)
Spread the salt in a disposable aluminum pie pan.
Place the wood chips on the hot coals, put the grate in place then place the pie tin of salt on the no coals side.
Close the grill and open the vents just enough to let smoke escape through the top. Smoke for approximately 1 hour.
Cool to room temperature then store in a labeled airtight container in a cool dark place.
METHOD 2 Stove top smoker
Place the appropriate saw dust in the bottom of the smoker
Place the salt in a disposable pie tin and place the salt in the top section of the smoker. Place the llid tightly on the smoker.
Start the smoker on high, when smoke appears turn the heat down to medium and smoke for 20-25 minutes at approximately 350 F. store as listed in #1
METHOD 3: In a wok
Place a 6 inch square of foil in the bottom of your wok and add the wood chips in the center of that square.
Place either the steamer rack for the wok or a round cake cooling rack in the wok.
Spread the salt in a disposable pie tin and place it on the rack, coverr the wok allowing for some air space so smoke can escape.
Heat on high heat until smoke starts to wisp out, then reduce to low heat and smoke for 20 to 25 minutes
Cool and store as in Method 1
METHOD 4: Gas grill
preheat the grill to medium.
Add the soaked wood chips to the smoker box and preheat until you see smoke starting to come out.
Place the salt in a disposable pie tin and place away from the direct heat in the grill on the grate.
Close the lid and smoke for 1 hour.
Cool and store as in method 1
Description:
"Why pay high prices for something so simple to make."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
SUPERFINE SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2 tablespoons sugar
Using a food processor, blender, coffee grinder, or spice grinder for 1 to 2 minutes to grind the sugar (both quantities together) to a finer grain. Do not open the basket until the dust settles.
WARNING: sugar is a crystal therefore it can scratch a plastic blender or food processor basket. If your glass basket is weak it could also damage it.
Description:
"When a recipe calls for superfine sugar, make your own quickly and easily"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 871 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 225g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 15 Other Carbohydrates.
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2 tablespoons sugar
Using a food processor, blender, coffee grinder, or spice grinder for 1 to 2 minutes to grind the sugar (both quantities together) to a finer grain. Do not open the basket until the dust settles.
WARNING: sugar is a crystal therefore it can scratch a plastic blender or food processor basket. If your glass basket is weak it could also damage it.
Description:
"When a recipe calls for superfine sugar, make your own quickly and easily"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 871 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 225g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 15 Other Carbohydrates.
POWDERED SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar -- or sugar in the raw
1 1/2 teaspoons cornstarch
It is better to not use a food processor with this one because they generally won't powder the sugar fine enough,
WARNING: Processing sugar in a plastic blender basket or a weak glass one could result in damage to the basket because it is a crystal.
WARNING: let the dust settle before opening your blender basket.
Place the sugar and cornstarch either in a blender basket and process by blending, stopping and stirring periodically to keep everything be processed properly.
If using a CLEAN AND THOROUGHLY DRY spice or coffee grinder simply process to a a well mixed fine powder.
Store in a labeled airtight container in a cool dry place. Not the refrigerator.
Description:
"Never run out again."
Yield:
"1 cup"
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Per Serving (excluding unknown items): 789 Calories; trace Fat (0.0% calories from fat); trace Protein; 203g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Other Carbohydrates.
COLORED SANDING SUGAR
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Sugar, either plain sanding sugar or simple granulated.
food coloring -- either paste or liquid.
Decide how much colored sugar you want and measure that into a bowl, zipper bag or jar with a tight fitting lid.
add a few drops of food coloring liquid or a minor amount of the paste.
either using a fork to stir it in a bowl or tightly seal either the bag or the jar and shake like crazy until well mixed. Adjusting the amount of food coloring you put in to desire the color you want
Line a cookie sheet with parchment paper and spread the sugar thin on the parchment paper. Use a fork to break up any lumps.
Dry the sugar slowly in a 175 F oven for 10 to 15 minutes, maybe longer if you use a lot of food coloring. OR spread thin and leave to air dry for several hours or overnight. The second method can be a problem if it is humid weather.
Let cool completely. Store in a labeled airtight container in a cool dry place, not the refrigerator.
Description:
"Colored decorating sugar for decorating baked goods can be as much as $25 per pound if you calculate the price of a single bottle up to a pound."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : There is no limit to the colors you can create. I suggest you keep track of how much food coloring you put in so if you need to duplicate the color in the future.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sugar, either plain sanding sugar or simple granulated.
food coloring -- either paste or liquid.
Decide how much colored sugar you want and measure that into a bowl, zipper bag or jar with a tight fitting lid.
add a few drops of food coloring liquid or a minor amount of the paste.
either using a fork to stir it in a bowl or tightly seal either the bag or the jar and shake like crazy until well mixed. Adjusting the amount of food coloring you put in to desire the color you want
Line a cookie sheet with parchment paper and spread the sugar thin on the parchment paper. Use a fork to break up any lumps.
Dry the sugar slowly in a 175 F oven for 10 to 15 minutes, maybe longer if you use a lot of food coloring. OR spread thin and leave to air dry for several hours or overnight. The second method can be a problem if it is humid weather.
Let cool completely. Store in a labeled airtight container in a cool dry place, not the refrigerator.
Description:
"Colored decorating sugar for decorating baked goods can be as much as $25 per pound if you calculate the price of a single bottle up to a pound."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : There is no limit to the colors you can create. I suggest you keep track of how much food coloring you put in so if you need to duplicate the color in the future.
CITRUS SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 whole lemon zest -- OR lime, grapefruit, orange, other citrus or a combination
Mix the ingredients together well.
store in a labeled airtight container in the pantry. The longer it sets the more of the citrus scent, taste will develop. This will keep for a long time.
Description:
"Great to use in beverages or to rim beverage glasses."
Yield:
"1 cup"
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Per Serving (excluding unknown items): 778 Calories; trace Fat (0.0% calories from fat); trace Protein; 201g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 13 1/2 Other Carbohydrates.
Serving Ideas : Put it in tea or other beverages or rim a margarita glass with it.
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 whole lemon zest -- OR lime, grapefruit, orange, other citrus or a combination
Mix the ingredients together well.
store in a labeled airtight container in the pantry. The longer it sets the more of the citrus scent, taste will develop. This will keep for a long time.
Description:
"Great to use in beverages or to rim beverage glasses."
Yield:
"1 cup"
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Per Serving (excluding unknown items): 778 Calories; trace Fat (0.0% calories from fat); trace Protein; 201g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 13 1/2 Other Carbohydrates.
Serving Ideas : Put it in tea or other beverages or rim a margarita glass with it.
CINNAMON SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 tablespoon cinnamon -- or to taste
1 pinch salt -- optional
Mix the ingredients together well.
Store in a labeled airtight container in the pantry
Description:
"So simple it is embarrasing to buy it ready made."
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Per Serving (excluding unknown items): 792 Calories; trace Fat (0.2% calories from fat); trace Protein; 205g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 13 1/2 Other Carbohydrates.
Serving Ideas : Use this handy mix to sprinkle on hot cereals, cinnamon toast, sweet potatoes, cookies, sweet breads and much more.
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 tablespoon cinnamon -- or to taste
1 pinch salt -- optional
Mix the ingredients together well.
Store in a labeled airtight container in the pantry
Description:
"So simple it is embarrasing to buy it ready made."
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Per Serving (excluding unknown items): 792 Calories; trace Fat (0.2% calories from fat); trace Protein; 205g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 13 1/2 Other Carbohydrates.
Serving Ideas : Use this handy mix to sprinkle on hot cereals, cinnamon toast, sweet potatoes, cookies, sweet breads and much more.
BROWN, AGAVE OR MAPLE SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 Cup sugar
1 1/2 tablespoons molasses for light brown sugar OR 3 tablespoons for dark brown -- OR the same measurements for Agave Nector or Maple Syrup
In a bowl mix the sugar and molasses (or Agave Nector or Maple Syrup) together well.
Store in a labeled airtight container in your pantry.
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Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 13 1/2 Other Carbohydrates.
Amount Measure Ingredient -- Preparation Method
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1 Cup sugar
1 1/2 tablespoons molasses for light brown sugar OR 3 tablespoons for dark brown -- OR the same measurements for Agave Nector or Maple Syrup
In a bowl mix the sugar and molasses (or Agave Nector or Maple Syrup) together well.
Store in a labeled airtight container in your pantry.
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Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 13 1/2 Other Carbohydrates.
SALT BLENDS MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 tablespoon sea salt
1/2 teaspoon blend ingredients from below
stiir you desired ingredients together gently. Store in a labeled airtight container in a cool dry place. Best if used within 1 month.
CITRUS; Use zest from any citrus product.
HERB SEEDS: Use any of these or a mixture of these whole seeds for your own unique blend Caraway, celery, corriander, cumin, fennel, poppy or sesame.
HERBS: If using dried herbs remember they have a stornger flavor than fresh. Finely chopped or crushed basil, cilantro, lavendar, lemon balm, marjoram, mint,, oregano, parsley, rosemary, sage, savory, tarragon or thyme. Or one whole bay leaf.
SEAWEED: Crumbled dry seaweed
TRUFFLE: Use either white or black truffles, grated fine. Use less of this than the 1/2 teaspoon because they are so strong flavored.
CHILI OR PEPPER: Try dried chilis of various types to get just the blend you want. Freshly cracked pepper is best, if you use ground pepper you may want to change the ratio slightly,
Description:
"Don't spend the extra money for fancy salt blends."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5640mg Sodium. Exchanges: .
Amount Measure Ingredient -- Preparation Method
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1 tablespoon sea salt
1/2 teaspoon blend ingredients from below
stiir you desired ingredients together gently. Store in a labeled airtight container in a cool dry place. Best if used within 1 month.
CITRUS; Use zest from any citrus product.
HERB SEEDS: Use any of these or a mixture of these whole seeds for your own unique blend Caraway, celery, corriander, cumin, fennel, poppy or sesame.
HERBS: If using dried herbs remember they have a stornger flavor than fresh. Finely chopped or crushed basil, cilantro, lavendar, lemon balm, marjoram, mint,, oregano, parsley, rosemary, sage, savory, tarragon or thyme. Or one whole bay leaf.
SEAWEED: Crumbled dry seaweed
TRUFFLE: Use either white or black truffles, grated fine. Use less of this than the 1/2 teaspoon because they are so strong flavored.
CHILI OR PEPPER: Try dried chilis of various types to get just the blend you want. Freshly cracked pepper is best, if you use ground pepper you may want to change the ratio slightly,
Description:
"Don't spend the extra money for fancy salt blends."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5640mg Sodium. Exchanges: .
Sunday, February 7, 2016
UNIQUE FLOURS AND COATINGS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Crackers, graham crackers, cereals, pretzels, bread, snack chips or other foods to use as a coatings
Place any dry item like the list above in a blender or food processor and process until it is the consistency you want to use it as a flour or coating mix. Store in a cool dry place in a labeled airtight container.
Description:
"Create your own flour/meal/coating using ingredients on hand to add flavor and texture to foods of all types"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : A limitless variety of coatings for both savory and sweet foods, or use to create crusts for pies, quiche and much more.
Amount Measure Ingredient -- Preparation Method
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Crackers, graham crackers, cereals, pretzels, bread, snack chips or other foods to use as a coatings
Place any dry item like the list above in a blender or food processor and process until it is the consistency you want to use it as a flour or coating mix. Store in a cool dry place in a labeled airtight container.
Description:
"Create your own flour/meal/coating using ingredients on hand to add flavor and texture to foods of all types"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : A limitless variety of coatings for both savory and sweet foods, or use to create crusts for pies, quiche and much more.
SOY FLOUR OR SOY GRITS, 2 METHODS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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FOR WET VERSION OF PROCESSING
Water
Mature soybeans -- All debris removed
Baking soda
DRY METHOD:
Water
Mature soybeans -- all debris removed
WET VERSION OF PROCESSING:
for each cup of well cleaned mature soybeans bring 5 cups of water to a boil. Add the soybeans and a pinch of baking soda. Simmer for 20-25 minutes. Drain and rinse with cool water and drain again. Pat the beans dry with a clean towel,
Spread the beans on a baking sheet or a dehydrator tray in a single layer. Dry thoroughly. In the oven at 200 degrees F (this may take an hour or more.)
Place cooled dried beans in a blender, food processor, coffee or spice grinder or use a mortar and pestle. Process to the desired consistency. Coarse for grits and finer for flour.
For a nuttier taste you can toast either the grits or flour in a skillet over medium heat,
DRY METHOD:
Place the cleaned beans in a large bowl and cover wiwth 4-5 times the amount of water. Soak overnight, drain and rinse, drain again,
spread the beans on a baking sheet in a single layer. Bake in a 350 degree oven for 15 minutes
stir, then bake for another 10 minutes. You can also do this in a covered pan on top of the stove.
Using a blender, food processor, coffee grinder or mortar and pestle grind to the desired consistency. Coarser for grits, finer for flour.
Store in a labeled airtight container in the refrigerator.
Description:
"Make your own soy flour or grits simply."
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Amount Measure Ingredient -- Preparation Method
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FOR WET VERSION OF PROCESSING
Water
Mature soybeans -- All debris removed
Baking soda
DRY METHOD:
Water
Mature soybeans -- all debris removed
WET VERSION OF PROCESSING:
for each cup of well cleaned mature soybeans bring 5 cups of water to a boil. Add the soybeans and a pinch of baking soda. Simmer for 20-25 minutes. Drain and rinse with cool water and drain again. Pat the beans dry with a clean towel,
Spread the beans on a baking sheet or a dehydrator tray in a single layer. Dry thoroughly. In the oven at 200 degrees F (this may take an hour or more.)
Place cooled dried beans in a blender, food processor, coffee or spice grinder or use a mortar and pestle. Process to the desired consistency. Coarse for grits and finer for flour.
For a nuttier taste you can toast either the grits or flour in a skillet over medium heat,
DRY METHOD:
Place the cleaned beans in a large bowl and cover wiwth 4-5 times the amount of water. Soak overnight, drain and rinse, drain again,
spread the beans on a baking sheet in a single layer. Bake in a 350 degree oven for 15 minutes
stir, then bake for another 10 minutes. You can also do this in a covered pan on top of the stove.
Using a blender, food processor, coffee grinder or mortar and pestle grind to the desired consistency. Coarser for grits, finer for flour.
Store in a labeled airtight container in the refrigerator.
Description:
"Make your own soy flour or grits simply."
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RYE, WHEAT AND OTHER GRAINS FLOURS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rye, wheat or other grains
With these grains you basically get the same amount of flour as the grains you use.
Using a coffee grinder, heavy duty blender or food processor, or grain mill process the grains to the consistency you want,
Store in a labeled airtight container in a cool dry place.
Description:
"Making your own flours from various grains gives you quality control and freshness you wouldn't otherwise get."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rye, wheat or other grains
With these grains you basically get the same amount of flour as the grains you use.
Using a coffee grinder, heavy duty blender or food processor, or grain mill process the grains to the consistency you want,
Store in a labeled airtight container in a cool dry place.
Description:
"Making your own flours from various grains gives you quality control and freshness you wouldn't otherwise get."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
FRUIT OR VEGETABLE FLOUR/POWDER
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dried fruit or vegetable peels and stems
When you process fruits and vegetables for either immediate use or food storage save the edible parts including skins, tough stems and stalks. Dehydrate these completely either in the oven or in a dehydrator.
Once completely dried and cooled, powder the dried results in a blender, food processor, grain mill, or with a mortar and pestle.
Store in a clearly labeled air tight container in a cool dark place,
Description:
"Make baked goods, soups, casseroles and other things more flavorful using these powders made from items you might often discard when processing fruits and vegetables"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : This is a handy, albeit sneaky, way to add more nutrition to home made foods. Easy to make and use fruits and veggies are things like apple peels, asparagus stalks, veins from greens, broccoli stalks and such.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dried fruit or vegetable peels and stems
When you process fruits and vegetables for either immediate use or food storage save the edible parts including skins, tough stems and stalks. Dehydrate these completely either in the oven or in a dehydrator.
Once completely dried and cooled, powder the dried results in a blender, food processor, grain mill, or with a mortar and pestle.
Store in a clearly labeled air tight container in a cool dark place,
Description:
"Make baked goods, soups, casseroles and other things more flavorful using these powders made from items you might often discard when processing fruits and vegetables"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : This is a handy, albeit sneaky, way to add more nutrition to home made foods. Easy to make and use fruits and veggies are things like apple peels, asparagus stalks, veins from greens, broccoli stalks and such.
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