Here's how you make this delicious breakfast or snack:
- Make up a thick pancake batter. I like to season mine with cinnamon and vanilla.
- Cut up an apple or two into thin slices.
- Dip apples slices into pancake batter.
- Fry.
- Enjoy!
January 2, 2013
Pancake Apples
Here's how you make this delicious breakfast or snack:
October 4, 2012
Rising Food Prices and Some Good Sales
Food prices are continuing to rise. The drought certainly didn't help the food prices any. Hmm, funny how that works.
So, stock up while you can, if you can. (I wish I could, but we're still living off of food storage more than purchasing it. I'm sure grateful for what we have!)
Here are a few good deals:
Fresh Market
potatoes $2.50 for 15 lb bag
pork sirloin chops, boneless-$1.79/ lb (expect meat prices to continue to rise)
Lee's
butter-$1.87/lb
tuna-$.59/can
vegetable and canola oil-$6.99/1 gallon
flour-$7.99/25 lb
frozen vegetables-$.77/lb
canned tomatoes-$.49
50 pound bag red or white wheat-$15.99 (it's $11.45 for 25 pounds at the LDS cannery)
45 pound pail wheat-$21.99 (it's convenient to already have it sealed in a pail-it'll last for a long time this way)
(Talk about rising food prices. Here are August 2011 prices at Macey's-45 lb. pail of wheat $15.99 and 50 lb. bag for $11.99)
powdered eggs-$13.49 (equates to $1.16/dozen when using 1 tablespoon powder per egg-this is what I do for all of my baking during the winter)
Any questions?
So, stock up while you can, if you can. (I wish I could, but we're still living off of food storage more than purchasing it. I'm sure grateful for what we have!)
Here are a few good deals:
Fresh Market
potatoes $2.50 for 15 lb bag
pork sirloin chops, boneless-$1.79/ lb (expect meat prices to continue to rise)
Lee's
butter-$1.87/lb
tuna-$.59/can
vegetable and canola oil-$6.99/1 gallon
flour-$7.99/25 lb
frozen vegetables-$.77/lb
canned tomatoes-$.49
50 pound bag red or white wheat-$15.99 (it's $11.45 for 25 pounds at the LDS cannery)
45 pound pail wheat-$21.99 (it's convenient to already have it sealed in a pail-it'll last for a long time this way)
(Talk about rising food prices. Here are August 2011 prices at Macey's-45 lb. pail of wheat $15.99 and 50 lb. bag for $11.99)
powdered eggs-$13.49 (equates to $1.16/dozen when using 1 tablespoon powder per egg-this is what I do for all of my baking during the winter)
toilet paper and paper towels- $6.98 for15 Roll Strong & Absorbent Paper Towels, 36 Roll Advantage Pack or 18 ct. Big Roll Bath Tissue (yes, I copied that from the ad)
Any questions?
September 3, 2012
Some Sourdough Basics and Recipes
I promised this post to some people several weeks ago. But I'm a slacker! Sorry!
Favorite sourdough websites (click on names to go to the websites; I linked them to where they talk about sourdough):
King Arthur Flour They have great info and recipes
Cultures for Health
Articles with lots of great tips
Kitchen Stewardship
The easy way to make a starter, and recipe links at the bottom of the page
GNOWFGLINS
This link is to a video with information on how to make a starter (and I think some benefits of sourdough?)
Sourdough Home
Basic Information:
How to feed sourdough starter and maintain it in the fridge
Favorite Recipes: (First I must say that these are my favorite recipes. My husband does not like sourdough, at this time. My goal is to become more proficient in it so that it's not quite so sour, and my husband will like it. This will be an ongoing list, so as I find new recipes that I like, or recipes that I like better than the one I have linked here I will change them.)
Bread
Crackers
Crepes (yes, this is the right link-I have never fried them for tortilla chips-my husband does like this recipe)
Pancakes (I like the recipe down near the bottom of this page)
Pizza Crust
Waffles
Do you have a favorite sourdough recipe? Let me know!
Favorite sourdough websites (click on names to go to the websites; I linked them to where they talk about sourdough):
King Arthur Flour They have great info and recipes
Cultures for Health
Articles with lots of great tips
Kitchen Stewardship
The easy way to make a starter, and recipe links at the bottom of the page
GNOWFGLINS
This link is to a video with information on how to make a starter (and I think some benefits of sourdough?)
Sourdough Home
Basic Information:
How to feed sourdough starter and maintain it in the fridge
Favorite Recipes: (First I must say that these are my favorite recipes. My husband does not like sourdough, at this time. My goal is to become more proficient in it so that it's not quite so sour, and my husband will like it. This will be an ongoing list, so as I find new recipes that I like, or recipes that I like better than the one I have linked here I will change them.)
Bread
Crackers
Crepes (yes, this is the right link-I have never fried them for tortilla chips-my husband does like this recipe)
Pancakes (I like the recipe down near the bottom of this page)
Pizza Crust
Waffles
Do you have a favorite sourdough recipe? Let me know!
July 31, 2012
Free Food Preservation Webinar
GNOWFGLINS is holding a free webinar this Friday on food preservation-canning, dehydrating, freezing, fermenting. If you can't watch then, they will email you a link to watch it in the following 2 weeks. Learn more HERE.
Update: This course was excellent! I learned so much, and discovered how much I have to learn! Let me know if you would like the link for the replay and PDF.
Update: This course was excellent! I learned so much, and discovered how much I have to learn! Let me know if you would like the link for the replay and PDF.
How to Make Buttermilk
Buttermilk is very easy to make; much easier than yogurt.
Like yogurt, you need to start with a culture. I buy buttermilk at the store, then pour 1/4-1/2 cup (I don't measure) into a quart-sized glass jar. Fill the jar the rest of the way up with milk. Stir well. Attach lid to jar. Set buttermilk on counter for 4-24 hours, until the milk has thickened, and smells like buttermilk. The amount of time it takes depends upon the temperature of the room, etc. You can shake or stir it on occasion if you'd like, but it's not necessary. If you leave it too long, it will separate into whey and buttermilk cheese (I think this is called quark). The cheese tastes good!
When you open the jar to use the buttermilk, be sure to take out 1/4-1/2 cup to put in a new jar for your next batch of buttermilk.
I have used powdered milk to successfully make buttermilk, but it did not act well as a starter culture for the next batch.
Like yogurt, you need to start with a culture. I buy buttermilk at the store, then pour 1/4-1/2 cup (I don't measure) into a quart-sized glass jar. Fill the jar the rest of the way up with milk. Stir well. Attach lid to jar. Set buttermilk on counter for 4-24 hours, until the milk has thickened, and smells like buttermilk. The amount of time it takes depends upon the temperature of the room, etc. You can shake or stir it on occasion if you'd like, but it's not necessary. If you leave it too long, it will separate into whey and buttermilk cheese (I think this is called quark). The cheese tastes good!
When you open the jar to use the buttermilk, be sure to take out 1/4-1/2 cup to put in a new jar for your next batch of buttermilk.
I have used powdered milk to successfully make buttermilk, but it did not act well as a starter culture for the next batch.
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