Making Laundry Soap

December 1, 2008 at 5:43 pm (Chemicals, Daily Writing, Homemaking, MCS - Multiple Chemical Sensitivity, Recipes, homesteading)
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Many of ya’ll know about my problem with chemicals and phosphates.  My solution when it comes to laundry soap and hand soap is to make my own.  They do have a few kinds that I can still use, but it is all so expensive and with 10 people doing their laundry here, it is too much to.   Many of people have asked me how I do it.  So, I decided to make a picture tutorial on how I make it.

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Ingredients:
2 cups of Washing Soda

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2 cups of Borax

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1 cup of Glycerin Soap
(or I use goats milk soap if I have any)

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I take the soap, and shred it in my food processor.

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I then add half of the soda and half of the borax. I run it through on the blade option on my machine and after about 2 minutes I add the rest.

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About 2 minutes later, I’ve got laundry soap that is safe!

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Mock Tootsie Rolls

October 16, 2008 at 9:49 pm (Recipes)

These tastes remarkably like Tootsie Rolls. Make these with your kids and have a fun time on a rainy Saturday.

Prep Time: 15 minutes

Cook Time: 3 minutes

Ingredients:

  • 1 oz. square unsweetened chocolate
  • 1 Tbsp. butter
  • 1/4 cup dark corn syrup
  • 1/2 tsp. vanilla
  • 1-1/3 cups sifted powdered sugar
  • 6 Tbsp. instant nonfat milk powder

Preparation:

Place chocolate and butter in 4-cup glass measuring cup with a handle. Microwave, uncovered, at high power for at least 1 minute, stirring once during cooking time, until chocolate is melted. Stir in corn syrup and vanilla.

Return to microwave and cook on high power for 1 minute. Remove from microwave and mix in 1 cup powdered sugar. Add the instant milk powder and stir thoroughly.

Turn mixture onto waxed paper that has been sprinkled with the rest of the powdered sugar. Knead candy until stiff, adding as much powdered sugar as necessary to form a stiff but pliable dough.

Divide candy into four parts, then roll each part into pencil-size strips. Cut each strip into 10 pieces and wrap in waxed paper. You may need to refrigerate the candy to set. 40 pieces

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canned cake in a jar…awesome

October 10, 2008 at 7:24 am (Homemaking, Recipes, canning, homesteading)

Applesauce Cake in Jars

Yield: 1 Servings
2/3 c Shortening

2 2/3 c Granulated sugar

4 ea Large eggs

2 c Applesauce

2/3 c Water

3 1/3 c All-purpose flour, sifted

1/2 tsp. Baking powder

2 tsp. Baking soda 1 1/2 tsp. Salt 1 tsp. Ground cinnamon

2 tsp. Ground cloves 2/3 c Nuts; chopped, optional
Sterilize 8 (12 oz Ball Quilted Crystal – #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use.
Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker’s Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they’ll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.

Place jars onto your counter top to cool. You’ll know when the jars have sealed, you’ll hear a “plinking” sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled–they shouldn’t move at all.

Store jars in a cool, dry place. They should keep for about a year. I’ve only been able to keep them for a few weeks, they don’t last that long around here. They’re wonderful for last minute gifts, especially for single friends.
Gingerbread Baked in Jars
Yield: 5 Servings

2 1/4 c Flour (all-purpose)

3/4 c Sugar

1 tsp. Baking soda

1/2 tsp. Baking powder

1/4 tsp. Salt

2 tsp. Ginger (ground)

1 tsp. Cinnamon (ground)

1/2 tsp. Cloves (ground)

3/4 c Margarine (softened)

3/4 c Water

1/2 c Molasses
Preheat oven to 325-degrees (NO higher).

Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from water and allow to air-dry on your counter top; leave the lids and rings in the hot water until you’re ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret); set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Divide batter among the 5 jars (they should be about ½ full). Place jars onto a cookie sheet or they’ll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean. Move the jars around in the oven while they’re baking, so they’ll bake evenly.

Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take one jar at a time from the oven and place a lid on, then the ring. Tightly screw on lids–do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on.
Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise some material will start to unravel. –glue on dried flowers, bows, ribbons, etc….

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DRY POTATOES

October 9, 2008 at 7:56 am (Homemaking, Recipes, food, homesteading)

DRY POTATOES

Preparation; Peel, wash and slice 1/4 to 3/8 inch thick or shoestring

3/16 inch thick , or grate or dice depending on how the dried potato is

to be used. Pretreatment: Steam blanch over water containing 1 tsp. sodium

bisulfite per cup of water 4 to 6 min or until translucent but still firm.

Rinse well in cold water to remove gelled starch.

Drying Temperature: 160F for 1 to 2 hours, or until done.

How to use: Grate slices and rehydreate for hash brown potatoes.

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Canning Butter

October 9, 2008 at 6:38 am (Daily Writing, Homemaking, Recipes, homesteading)

Canning Butter

1. Use any butter that is on sale. {Lesser quality butter requires more shaking but still turns out beautiful–and costs far less.}

2. Heat pint jars in 250 degree oven for 20 minutes, without rings or seals. {One pound of butter is a little more than one pint jar, so if you melt 10 pounds of butter, heat 11 pint jars.}

3. While jars heat, melt butter slowly until it comes to a boil. Reduce heat, cover and simmer for 5 minutes. {Also put canning lids in pot of water and simmer for 5 minutes.}

4. Pour melted butter carefully into heated jars using a large ladle, stirring the melted butter before pouring into each jar. Use a canning jar funnel, then wipe the rim of the jar with a damp towel. Leave 1/2″ to 3/4″ air space, which makes shaking easier.

5. Add lid and ring and close securely. They will seal as they cool. Shake while the jars are still warm but cool enough to handle easily, because the butter separates and becomes white on the bottom of the jar. Shake again, and as the jars cool, shake again.

6. At this point, while still slightly warm, put the jars into a refrigerator. While hardening, shake again, and the butter will then look like butter and be firm. This final shaking is very important! Check every 5 minutes and give a little shake until hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store for 3 years or longer on a cool, dark shelf.

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Chicken n’ Gravy

October 5, 2008 at 8:19 am (Recipes)

Chicken n’ Gravy

4 cups cooked and diced chicken
4 cups chicken broth ( made with bouillon cubes or homemade)
2 cups milk
3/4 cup flour

Heat chicken broth on stove. Mix flour and milk together well. Add to chicken broth and bring to a boil and simmer until thickened. Add cooked chicken. Serve over biscuits, mashed potatoes or noodles. Notes: amount of chicken can be decreased depending on desire or budget!

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