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  #21  
Old 03-19-2009, 09:57 AM
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Golden Vanilla Syrup


For a great gift idea, pour this syrup into a decorative glass container and attach your favorite pancake recipe. This syrup is also great poured over ice cream or pound cake. It will keep in the refrigerator for up to a month.

Ingredients:

1 vanilla bean, split lengthwise (vanilla beans freeze well, plump in microwave for 15 to 30 seconds before use)
2 cups granulated sugar
1-1/2 cups water
1/3 cup fresh lemon juice, strained
1 Tbsp light brown sugar

Directions:

Scrape the seeds from the vanilla bean and place both the bean and the seeds in a small bowl.

Combine the granulated sugar and rest of the ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves, then reduce the heat and simmer 5 minutes. Remove from heat and add the vanilla bean and seeds, stirring gently.

Cool the syrup to room temperature, then pour into a glass container, cover and chill.

The recipe will give you a little over 2 cups of syrup.
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  #22  
Old 03-19-2009, 10:02 AM
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Cran-Grape Syrup



Ingredients:

4 cups cranberry-grape juice
2 Tbsp honey

Directions:

Bring the juice to a boil in a medium saucepan.

Reduce the heat and simmer until the syrup is thick and reduced to 3/4 cup (about 45 minutes to an hour).

Remove from the heat and stir in the honey.

Cover and chill for 8 hours (the syrup will get thicker as it cools).

Yields 3/4 cup of syrup. This syrup is good stirred into iced tea or lemonade, or you can use it as a glaze for chicken or pork, or go ahead and use it on your pancakes or ice cream! Keeps about a week in the fridge.
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  #23  
Old 03-19-2009, 10:07 AM
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WOW Thank`s Patti........Will
have to try these
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  #24  
Old 03-22-2009, 11:56 AM
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here is a very inexpensive way to save on fabric softner.....

Use 1/4 cup of white vinegar in final rinse cycle...thats it....I was hesitant to try it, but my clothes did NOT stink, and they were soft...I will try it again..
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  #25  
Old 03-23-2009, 05:51 AM
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That's a GREAT tip, l'il bean!! My S.O. refuses to allow fabric softener in with certain things (particularly the towels, as it apparently cuts down on the absorption factor of the toweling). I'll have to give the vinegar a try! THANK YOU!
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  #26  
Old 03-24-2009, 03:37 PM
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just found this....
(white vinegar)
Vinegar is a natural fabric softener. Use 1/2 cup in the wash cycle. (But don't use bleach at the same time—mixing vinegar and bleach may create toxic fumes.)
Rumor has it that putting a piece of aluminum foil in with the clothes will dissipate static. Even so, you would not want to over-dry the clothes; doing so would still encourage static buildup.

I just googled "can I put alunminum foil in the dryer", and got this stuff. I recieved a mag that said to wad up a small ball of aluminum, but not to dry the clothes completely, or it can still have static...
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  #27  
Old 10-03-2009, 02:24 AM
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Default DRIED CRANBERRIES (a/k/a/ "Craisins")

If dried cranberries weren't so tart, they'd be a great diet food. As they ARE too tart for most people, commercially prepared dried cranberries are LOADED with sugar. This recipe makes them healthier (made with artificial sweetner).

Don't hesitate to squish the berries down in the first phase, or they won't fully dry - the soluble fiber in them "gels" and retains water unless it's exposed to the air!

These are great as part of a low carb trail mix.

Prep Time: 10 minutes
Cook Time: ~8 hours

Ingredients:

1 bag (12 oz) fresh whole cranberries
1 C sugar substitute of your choice (can vary amount to suit your taste)
1/2 C water

Preparation:

Preheat oven to 200 F.

Put cranberries in large skillet, and pick through to remove soft and/or brown ones.

If sweetener is powdered, dissolve in water. (comparison of sources of "liquid Splenda"). Pour over cranberries and stir.

Heat on medium high until cranberries pop, about 4-5 minutes. Stir every minute or two. When all seem popped, turn off the burner and let them cool for 10 minutes.

Squish them down with the back of a large spoon. Don't worry if it seems they are melding together. Let cool another 5 minutes or so.

Cover a baking sheet with three layers of paper towels and a piece of parchment paper. (I'm sure this would work great in a food dehydrator, but I don't have one.)

Spread cranberries out in a single layer on the parchment. Have faith -- they will mostly separate into single berries again as they dry. If unpopped ones remain, squish them down now.

Put in oven and turn heat down to 150 F.

In 2-4 hours, replace parchment and flip paper towels over. (You don't have to do this, but it speeds up the process.)

Start checking after 6 hours. Total time depends upon humidity and other factors. It usually takes me about 8 hours. It also depends on whether you want to dry them to the point where they still have some "give" or whether you like them "crispier".

Separate them, and store covered (zip-type bags work well).
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  #28  
Old 01-21-2010, 05:23 AM
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Bread and Butter Pickles


This will fill 4-5 8 oz canning jars, depending upon how tightly packed the jars are.

INGREDIENTS:

About 6-8 medium cucumbers, sliced thinly
1 large sweet onion, cut in half, sliced thinly
4 cups cider vinegar
1 1/2 cup sugar
Pickling spice

Put a big pot of water on the stove to boil, the water should be high enough to cover the jars.

Salt the cucumbers and onions in a colander with kosher salt, then place the colander in the sink or in a bowl and let it sit there for an hour, after which you should rinse off the salt and shake the cukes and onions to dry them.

Put the vinegar and sugar in a saucepan and heat to dissolve the sugar. When the water reaches a boil, place the jars in the water to sterilize them and simmer the canning lids in a small saucepan (do not boil the lids).

Put a tablespoon of the pickling spice in each canning jar. Pack the jars with the cucumbers and onions so they reach about half an inch below the top of the jars, then pour the vinegar/sugar mixture into each jar up to half an inch below the top of the jars. (The vinegar mixture should completely cover the cucumbers and onions.)

Put the lids on each jar, making sure the tops of the jars are clean. Secure the lids with the screw-on bands (the bands don't need to be real tight, just barely tight). Place the jars in the boiling water. Again, the water should completely cover the jars. Boil the jars for 10 minutes, then set them to cool on a wire rack.

The following day, check the lids to make sure they all sealed by pushing each lid down. IF the lid pops up and down, the jar is not properly sealed. You can either refrigerate this jar and eat the pickles within a week or put on a new jar lid and boil again for 10 minutes.
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  #29  
Old 01-22-2010, 07:57 AM
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HOMEMADE RICOTTA CHEESE


Did you know that the Italian word “ricotta” means “recooked”? It refers to the "old-school" method for making this cheese. After milk is separated into curds and whey, the whey is RECOOKED to extract the remaining curds. Once those curds are drained, you have a soft, tasty cheese.

INGREDIENTS:

1 gal whole milk
4 c buttermilk

ADDITIONAL NECESSITIES:

Cheesecloth, preferably unbleached cotton

DIRECTIONS:

Put the milk & buttermilk in a large pot over medium-high heat. Stir this every now and then, scraping the bottom of the pan.

Place a colander lined with at least four layers of cheesecloth over a medium-size bowl.

When the milk starts to get slightly hot to the touch, watch it: pretty soon the white, fluffy curds in the milk will separate from the pale, translucent whey. About a minute after the first curds form, take the pot off the heat. Scoop the curds with a slotted spoon and place them in the colander. Watch the whey for another few minutes to gather any additional curds to add to those in the colander.

Gather the cloth around the curds and let the ricotta drain for about a minute (or more if you want the cheese drier). Gradually mix in salt to taste.
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  #30  
Old 01-22-2010, 04:01 PM
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Recipe link for homemade pop tarts shared by Nan! http://www.mybargainbuddy.com/forums...ad.php?t=92840
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