Sunday, July 12, 2015

Blackberry Liqueur

I am gonna try this this summer to preserve fruit.

Wild Blackberry Liqueurs
3 cups vodka
1 cup syrup
as much fruit as I could pack in the jar with the vodka and syrup.
Let sit for at least a week before straining. Let it sit on the counter by the sink for longer than a week. Up to 2 or 3 weeks. Strained out the mixture once and add more berries for another couple of weeks.

Tuesday, March 17, 2015

Party Mix recipe for super bowl

IngredientsChex mix
3cups Corn Chex® cereal
3cups Rice Chex® cereal
3cups Wheat Chex® cereal
1cup mixed nuts
1cup bite-size pretzels
1cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6tablespoons butter or margarine
2tablespoons Worcestershire sauce
1 1/2teaspoons seasoned salt
3/4teaspoon garlic powder
1/2teaspoon onion powder

The original recipe includes Corn Chex®, Rice Chex® and Wheat Chex®. You can mix and match to suit your taste—just use a total of 9 cups of cereal.
Health Focus
To reduce the fat to 2 grams and the calories to 80 per serving, use 3 tablespoons margarine instead of the 6 tablespoons butter, omit mixed nuts and use fat-free bagel chips.
Special Touch
Make enough of this favorite mix to package up as gifts for special friends—it’s so good and always a welcome surprise!
Preparation Directions
1.In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2.Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Wednesday, February 18, 2015

Things I have learned this year of doing without.

My parents lived through the depression. They told stories of lard sandwiches. My mother had jam because my grandfather worked at a sugar factory and  brought home sugar before the war and rationing started to provide for his family. Food storage is a way of life for me. Twice I have suffered job loss and my food storage kept us going. My goal is to always have a years supply. My supply is down to bare bones with this last year of unemployment. I also use my food storage as a hedge against inflation. I buy at today's prices so I don't have to buy at the increased cost tomorrow. It seems like lately cost of food is only on the rise so the more I buy and put away now the more I save my family in food dollars tomorrow and the next day. I can fresh produce in season and never turn down free food. I was grateful to get to pick a large pear tree this fall. So we have plenty of canned pears. I was able to glean somewhere around 400# of white potatoes and I am still trying to get them all canned. As my jars empty and I have enough canning jars for a load I refill them with what I am given. We will be eating potatoes for years to come. But that's ok it makes me feel good knowing my jars are full and I can make a meal for my kids. My parents taught us to eat things like macaroni and tomatoes or macaroni and milk. So I am never without a box of macaroni in the house to feed hungry children. Bread and butter fills hungry bellies too and stretches the meal. I recently learned that I like to add oatmeal to my hamburger to make it go further too a trick from the depression era cookbook I just read. And while I will never make myself a lard sandwich the health benefits of lard are being rediscovered and it does make the flakiest pie crusts. Well I got to go I am boiling a chicken carcus to make bone broth who knew that after making my stock this same way my whole life I am now trendy as well as healthy.

Saturday, February 14, 2015


But  tincture making really goes beyond just being a method of preservation, it’s a way to extract and concentrate the healing and beneficial properties of an herb and preserve them for a long time, often for many years. Use a 1 quart glass canning jar. Add herb. Use 2 cups of vodka to cover. Mold and bacteria can develop and ruin a tincture if the plant matter isn’t completely covered so add more vodka if necessary. Label the concoction, shake the jars a few times a day to assist the extraction process, and allow it to steep for a few weeks before straining off the plant material.   It’s also important to “top up” with the alcohol as the plant matter expands or alcohol evaporates.  Yes, it really is that simple. Use the herb of your own choice.