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< Back Montego Bay Jerk Seasoning Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 6 scallions, white and green parts 2 teaspoons seeded and minced habanero pepper (use gloves when cutting and seeding) 4 cloves garlic, minced ¼ cup vegetable oil ¼ cup fresh lime juice 2 tablespoons soy sauce 2 teaspoons dried thyme 1 teaspoon allspice Preparation Combine ingredients in a blender and process until mixture forms a paste. Yield 1 ¼ cups Rub on meats and grill to desired doneness. Previous Next

< Back Miscellaneous Cooking/Baking Helps The way that great grandma used to cook and how she did it. Whipping Cream: Chill cream thoroughly. Pour into a chilled bowl and whip with a dover beater (old fashioned eggbeater), or an electric eggbeater, until stiff. Cream, when whipped, approximately doubles in bulk. (Note: Do not overwhip or you will end up with butter.) If making sweet cream, sprinkle sugar a little at a time, to taste, while beating. Add vanilla, to taste, at the end – about ½ to 1 teaspoon. Whipping Evaporated Milk: Heat milk over hot water (double boiler) until a film forms on the surface. Stir until blended. Pour into a bowl, and chill thoroughly. Beat with an eggbeater until stiff. Evaporated milk may be prepared for whipping by boiling in the can for 5 minutes, and thoroughly chilling before whipping it. Evaporated milk, when whipped, approximately trebles in bulk. Caramelizing Sugar: Heat sugar in a heavy frying pan or saucepan, stirring constantly until a golden brown syrup is formed. Remove from heat immediately. Changing a Sweet Milk Recipe to a Sour Milk Recipe: ½ teaspoon baking soda is the equivalent in leavening property of 2 teaspoons baking powder. 1 cup sour milk requires ½ teaspoon baking soda. Therefore, if a recipe requires 3 teaspoons baking powder and 1 cup sweet milk, it may be changed to a sour milk recipe by using 1 teaspoon baking powder, ½ teaspoon baking soda and 1 cup sour milk. Milk Cooking: Foods consisting largely of milk, such as custards and white sauces, should be cooked at a moderate temperature. For this reason, soft custards and white sauces are cooked over hot water, and baked custards are cooked in a moderate oven (375º F.). The dishes containing the custard are set in a pan of warm water before being placed in the oven. Evaporated Milk is unsweetened. It has a much lower water content than fresh milk. It may be diluted with water in the proportion of 1 part milk to 1 part water. Less dilution may be used if desired. It is suitable for use in any recipe which requires milk. Sweetened Condensed Milk has a lower water content and a higher sugar content than fresh milk. It may be diluted with water in as high a proportion as 1 part milk to 3 parts water. When substituted for sweet milk in a recipe requiring sugar, the sugar should be decreased 2 tablespoons for each ¼ cup of the sweetened condensed milk used. Scalded Milk: Heat milk over hot water until a film forms on the surface. When ready to use, stir film into milk. Croquettes A croquette is a small fried food roll usually made from a combination of ingredients of which can include, mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, and vegetables with spices to tase. It is then dipped in egg and coated in breadcrumbs, and deep-fried. The croquette is usually shaped into a cylinder or disk shape. The croquette gets its name from the French word croquer, “to crunch.” General Directions for Preparing Croquettes: Grind food material or separate it into fine shreds. Prepare a thick, well –seasoned white sauce. Add 1 cup sauce to 3 cups of prepared food. Mix until well blended. (The mixture should be as soft as can be handled.) Cool. Scoop about 1 to 2 tablespoons for each croquette. Form with hands or spatulas on a lightly floured board into cylinders, cones, or balls. They should be uniform in size. Dip into slightly beaten egg, diluted with 1 tablespoon water, roll in the breadcrumbs, and then dip again in egg. Fry in deep, hot fat (375º F.) until brown. Drain on absorbent paper. General Directions for Preparing Creamed Foods: Use freshly cooked or leftover meat, fish, poultry, or vegetables. Leave whole, cube, or shredded, as desired. Prepare a medium white sauce. Add sauce to food to be creamed. Mix lightly or add sauce to food after it has been placed in the serving dish. Allow from ½ to ¾ cup sauce for each cup of food. If cubed or shredded, it is often served on top of buttered toast or hot biscuits. General Directions for Preparing Soufflés: Use finely shredded or chopped meat, fish, and vegetables, or grated cheese. Prepare a thick, well-seasoned white sauce. Add ½ cup food to approximately ¾ cup sauce. Add the well-beaten yolks of 3 eggs. Stir until blended. Fold in the stiffly beaten egg whites. Pour it into a well-oiled baking dish. Bake in moderate oven (375º F.) until an inserted knife comes out clean. General Directions for Preparing Scalloped Foods: Use finely shredded or chopped cooked meat and fish and diced or sliced uncooked or cooked vegetables. Fill a well-oiled baking dish with alternate layers of food and medium white sauce. Cover the top with buttered breadcrumbs or cheese. Bake in moderate oven (375º F.) until the food is thoroughly cooked. Uncover and allow to brown. Adding Flavor to Foods: Natural flavors of foods may be intensified or developed by adding suitable seasonings. A few grains of salt will improve the flavor of nearly every food. The tartness of lemon juice will emphasize the milder flavor of other fruits. Sugar in small quantities, added to fresh or canned vegetables, will improve the flavor of the vegetables. A bit of garlic, garlic salt, dehydrated onions, or finely diced onion will prove helpful in developing the flavor of many meat combinations, salads, and salad dressings. Factors Which Affect Fat Absorption of Foods: Croquettes or other foods cooked in deep fat will absorb fat if the mixture is too thin, too rich, has rough surfaces, or if the fat is not sufficiently hot. Buttered Bread or Cracker Crumbs: Roll dry bread or cracker crumbs until fine. Add melted butter or butter substitute (margarine) in the proportion of 2 tablespoons to each cup of crumbs. 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< Back Make Kombucha from Scratch Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 1 kombucha Scoby Level: Beginner About the Recipe There’s really no arguing that it’s ugly. And kind of alien-looking. And yeah, even downright gross. But dang it, scobys make some delicious kombucha! If you want to save a few bucks on your ‘booch habit, there’s just no getting around it. You’re going to need a scoby. Ingredients 7 cups water 1/2 cup white granulated sugar (see Recipe Notes) 4 bags black tea, or 1 tablespoon looseleaf (see Recipe Note) 1 cup unflavored, unpasteurized store-bought kombucha Preparation You can beg a scoby from a kombucha-brewing friend, or you can order a fresh one online. But there’s one more option: you can grow your own. This can be easily done by combining tea, sugar, and some pre-made kombucha . Here’s how to do it. What is a Scoby? “Scoby” is actually an acronym: Symbiotic Culture Of Bacteria and Yeast. And that’s exactly what it is. A scoby is the living home for the bacteria and yeast that transform sweet tea into tangy, fizzy kombucha — think of the scoby as the coral reef of the bacteria and yeast world. It’s a rubbery raft that floats on the surface of the kombucha. ADVERTISEMENT Aside from being a home for yeast and good bacteria, the scoby seals off the fermenting kombucha from the air and protects it from outside undesirable bacterias while it’s fermenting. P.S. You’ll also sometimes hear scobys referred to as “kombucha mothers” or “kombucha mushrooms.” If you read or hear references to these things, know that it’s all the same thing. The Key to Growing a Scoby from Scratch A scoby is a naturally occurring part of the kombucha brewing process. It’s constantly renewing itself and a new layer of scoby will grow on the surface of the old one every time you brew a batch of kombucha. You’ve also probably bought a bottle of kombucha with a little blobby thing inside. Well, that’s actually a tiny, newly-forming scoby. This ability of the the scoby to constantly reform itself is what makes it possible for us to grow a new scoby from scratch. You grow a new scoby from scratch by combining tea, sugar, and some pre-made kombucha. You can use homemade kombucha from a friend or store-bought kombucha, but make sure it’s a raw, unflavored variety. It also helps if you can see one of those little blobby things floating at the top or bottom of the bottle. Using Your Scoby Safely Part of the job of the scoby is to protect the kombucha while it ferments. This means that a jar of kombucha without a scoby is vulnerable to any bacteria, good or bad, that’s floating around the environment. You need to be extra vigilant during this time: Make sure the jar and utensils you use are squeaky-clean and rinsed of any soap residue. Keep the growing kombucha covered and away from direct sunlight. Keep the jar somewhere out of the way where it won’t get jostled. Wash your hands before touching or handling the scoby. Tips for Making a Scoby Keep an eye on your scoby and refer to the photos in this recipe. And keep these sensory details in mind: Bubbles, jelly-like masses, and gritty brown-colored residue are good. Fuzzy black or green spots of mold are bad. The liquid in the jar should always smell fresh, tart, and slightly vinegary (this will become more pronounced the further you are in the process). If your scoby smells cheesy, rancid, or otherwise off-putting, then something has gone wrong. Be safe: if you suspect something has gone wrong, then toss the batch and start a new one. Use your best judgment — though I know this is hard because growing a scoby isn’t exactly something most of us have done before. It’s a weird process! Know that if something is wrong, it will inevitably get worse; if it’s a normal part of the process, it will even out. All these warnings aside, I made new scobys many many times myself and never had it go wrong. There’s a bit of trust involved — it just looks gross! — but I find that if you let it be, it comes out right in the end. How Long Does It Take to Grow a New Scoby? It takes roughly 2 to 4 weeks to grow a new scoby from scratch. The time might be less if your kitchen is warm or longer if your kitchen is cool. In general, try to keep your kombucha at an average room temperature of about 70°F, and your scoby will form in a little over two weeks. How Do I Use a Scoby to Make Kombucha? Once you have a new scoby, you are ready to make your first batch of fizzy, tangy kombucha. EQUIPMENT 2-quart or larger saucepan Long-handled spoon 2-quart or larger glass jar, like a canning jar (not plastic or metal) Tightly woven cloth (like clean napkins or tea towels), coffee filters , or paper towels , to cover the jar Rubber band Make the sweet tea. Bring the water to a boil. Remove the pan from heat and stir in the sugar until it is completely dissolved. Add the tea and allow to steep until the tea cools to room temperature. Remove and discard the tea. (Alternatively, boil half the amount of water, dissolve the sugar and steep the tea, then add the remaining water to cool the tea more rapidly.) Combine the sweet tea and kombucha in a jar. Pour the sweet tea into the jar. Pour the kombucha on top — if you see a blobby "baby scoby" in the bottom of your jar of commercial kombucha, make sure this gets transferred. (But if you don't see one, don't worry! Your scoby will still form.) Stir to combine. Cover and store for 1 to 4 weeks. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.) Place the jar somewhere at average room temperature (70°F), out of direct sunlight, and where it won't get jostled. Sunlight can prevent the kombucha from fermenting and the scoby from forming, so wrap the jar in a cloth if you can't keep it away from sunlight. First, bubbles will gather on the surface. For the first few days, nothing will happen. Then you'll start to see groups of tiny bubbles starting to collect on the surface. Then, the bubbles will collect into a film. After a few more days, the groups of bubbles will start to connect and form a thin, transparent, jelly-like film across the surface of the tea. You'll also see bubbles forming around the edges of the film. This is carbon-dioxide from the fermenting tea and a sign that everything is healthy and happy! The film will thicken into a solid, opaque layer. Over the next few days, the layer will continue to thicken and gradually become opaque. When the scoby is about 1/4-inch thick, it's ready to be used to make kombucha tea — depending on the temperature and conditions in your kitchen, this might take anywhere from 1 to 4 weeks. The finished scoby: Your finished scoby might look a little nubbly, rough, patchy, or otherwise "not quite like a grown-up scoby." It's ok! Your scoby will start to smooth out and take on a uniform color over the course of a few batches of kombucha — take a look a the before and after pictures of the baby and grown-up scoby here. Using the liquid used to grow the scoby: The liquid used to grow the scoby will likely be too strong and vinegary to drink (and if you're not used to drinking kombucha or very vinegary beverages, it can give you a stomach ache). You can use it to start your first batch of kombucha, or you can use it as a cleaning solution on your counters. RECIPE NOTES Covering for the jar: Cheesecloth is not ideal because it's easy for small insects, like fruit flies, to wiggle through the layers. Use a few layers of tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar, and secure it tightly with rubber bands or twine. Using Other Sugars: Scobys form best if you use plain, granulated table sugar. Organic sugar is fine, but avoid alternative sugars or honey. Substituting Other Teas : Plain black tea is the best and most nutritious tea for scoby growth. For this step of growing a new kombucha, use black tea if at all possible; you can play around with other teas once you start making kombucha regularly. Troubleshooting Your scoby is forming normally and is healthy if... You see bubbles, clear jelly-like masses, opaque jelly-like masses, stringy or gritty brown bits. Also if the tea smells fresh, tart, and slightly vinegary (this aroma will become more pronounced the further into the process you go). Your finished scoby is normal and healthy if... It's about a quarter-inch thick and opaque. It's fine if the scoby is bubbled or nubbly or has a rough edge. It's also ok if it's thinner in some parts than others or if there's a hole. Your scoby will become smoother and more uniform as you brew more batches of kombucha. There is a problem if... You see fuzzy black or green mold growing on top of the forming scoby, or if your tea starts to smell cheesy, rancid, or otherwise unpleasant. In any of these cases, bad bacteria has taken hold of the tea; discard this batch and start again with a fresh batch. If you can't tell if there's a problem... Continue to let the tea ferment and the scoby form. If it's a problem, it will get worse; if it's a normal part of the process, it should normalize (or at least not get any worse!) Previous Next

< Back Yarrow Tincture Prep Time: N/A Cook Time: N/A Serves: N/A Level: Beginner About the Recipe Ingredients fresh or dried yarrow alcohol Preparation BENEFITS OF YARROW TINCTURE For many, many thousands of years, the medicinal benefits of yarrow have been used to treat an array of ailments. Yarrow helps prevent infection, is a natural analgesic, and reduces inflammation. For all of these same reasons, yarrow tincture is perfect when used externally to treat minor burns, cuts, bruises, and insect bites. Yarrow tincture may also be taken internally for a variety of issues. Yarrow contains bitter flavonoids, which are appetite-stimulating aromatic compounds that encourage saliva and bile production for healthy digestion. Its anti-inflammatory properties also help soothe gut inflammation, which can cause upset stomach or heartburn. A tincture made from yarrow flowers provides rapid relief from congestion or cough from a cold or the flu when rubbed into the chest. When taken internally, yarrow facilitates sweating and acts as an immune-booster, both actions that help your body get better, faster. Taken as a tincture or a tea, yarrow is a powerful anti-spasmodic that can be used to alleviate painful menstrual cramping and any intestinal distress that goes with it. YARROW CONTRAINDICATIONS Avoid taking yarrow while pregnant; by causing the smooth muscle lining of the uterus to contract, it could cause an accidental miscarriage. Yarrow should be avoided if you have an allergy to plants in the Asteraceae family (like daisies, ragweed, marigolds, or sunflowers). If you have a bleeding disorder, check with a health practitioner before using yarrow — in some cases it can prevent blood from clotting. HARVESTING YARROW FOR TINCTURE The best possible time to harvest wild yarrow is on a warm and sunny day, around mid-morning when the dew has evaporated off the leaves and flowers, but before the plant begins to droop under the hot sun. As with any foraging expedition, make sure you have permission to gather yarrow and that the plants haven’t been sprayed. To harvest yarrow, cut the stems about halfway down the stem. The flowers should be open and healthy-looking, avoid plants with brown, sad-looking blooms. At this point, you can dry the yarrow or, as I like to do for tinctures, use it after being freshly picked. If you don’t have any wild yarrow close by, you can also purchase dried yarrow flowers to use for making tinctures. Dried plant material has a maximum shelf life of two years, so if you already have dried yarrow at home make sure it’s relatively fresh. HOW TO MAKE YARROW TINCTURE Making a tincture at home requires very little in the way of equipment and ingredients. Essentially, all you’ll need is a jar with a tight-fitting lid, a funnel, cheesecloth, and vodka. For the jar, I recommend using a mason jar made with amber glass. A regular mason jar will work fine, but amber glass helps to block out sunlight and preserve the potency of the tincture. It’s no problem at all if you end up using a clear glass mason jar, you’ll just need to make sure you keep it stored in a dark place. When it’s time to decant the tincture, a basic funnel lined with a few layers of cheesecloth will work beautifully. I like to use Smirnoff vodka as the menstruum when I make tinctures (a menstruum is the term for the liquid in a tincture). It isn’t expensive, it has a clean taste, and it always produces excellent results. You can use any type of ethyl alcohol that’s at least 40 percent (or 80 proof ) alcohol such as brandy, gin, or rum. You don’t want to go any lower than this since you need the alcohol to act as an antibacterial agent, otherwise there’s more of a potential for spoilage. Never use rubbing alcohol (also known as isopropyl alcohol) for making tinctures as it’s toxic to ingest. If you don’t want to use alcohol, you can make another kind of herbal extract called a glycerite tincture with food-grade vegetable glycerin. The method is pretty much exactly the same, and I’ve included instructions in the notes section of the recipe card below. Traditionally, tinctures made with yarrow leaves are used externally, think cuts, burns, and bug bites, whereas tinctures made with yarrow flowers are taken internally for cold and flu symptoms. I sometimes just combine the leaves and flowers to make a multi-use tincture in a single bottle. While I’m on the subject of bottles, I always store finished tinctures in amber glass bottles that have a dropper. Tincture dosages are measured by the dropperful, which takes out all the guesswork, and the amber glass helps preserve and protect the contents of the bottle. To make a tincture with fresh yarrow leaves and flowers, roughly chop or grind up the plant matter — the more surface area that’s exposed the more potent the finished tincture will be. Fill a clean mason jar about 3/4 of the way full with chopped yarrow, resisting the urge to pack the jar too tightly. Completely cover the yarrow with vodka, or your choice of high-proof alcohol, and seal the jar with a lid. If you’re using dried yarrow flowers, you’ll only need to fill the jar 1/2 way full. Dried plant material is very concentrated when compared to fresh material and it absorbs liquid efficiently, which results in expansion as the tincture sits. Store developing tinctures in a cool, dry place away from light. Every couple of days, give the jar a gentle shake. If you notice the alcohol level lowering, add a bit more until the yarrow is completely covered again. The alcohol prevents mold growth from occurring, so keep a close eye on it throughout the process. Tinctures need about 6 to 8 weeks to develop before they’re at full strength. Although it might be tempting to strain earlier, that extra time will ensure you’re rewarded with an effective, super-potent tincture. When it’s time to strain your yarrow tincture, the process is easy. Simply line a funnel with cheesecloth, or if you aren’t working with particularly fine yarrow particulates, you can just use a fine mesh strainer. If using a funnel, strain the tincture directly into a glass bottle, squeezing the remaining plant material to remove every single last drop of liquid. ALTERNATIVES TO YARROW TINCTURE You don’t have to wait 6 weeks to enjoy the therapeutic benefits of yarrow, if you have fresh yarrow available you can quickly make a poultice to use for external wounds. Fresh yarrow leaves can be ground into a paste and applied directly to the skin in the event of cuts or burns. If you’re out on a hike or away from the campsite, you can even partially chew the leaves with your teeth until a rough paste is formed, although full disclosure: the leaves will be very bitter. To keep the poultice in place, cover it with a length of gauze or muslin and secure with a loose knot. Preparation Fill a clean, empty mason jar 3/4 full of fresh yarrow leaves and flowers or 1/2 full of dried yarrow flowers. Cover the fresh or dried yarrow with alcohol, making sure the contents of the jar are completely covered. Screw the lid on tightly and gently shake the contents of the jar. Place in a cool, dry location away from light, allowing the extraction to occur over the next 6 to 8 weeks. Give the contents of the jar a gentle shake every couple of days. Keep an eye on the alcohol level, adding more alcohol to cover the plant material if needed. Once the tincture is ready to be decanted, line a funnel with cheesecloth and place the tip of the funnel into the neck of a dark amber glass bottle. Pour the solvent and the yarrow leaves and flowers into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes into the bottle. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *To make a glycerite tincture: cover the plant material completely with a preparation of 3 parts glycerin to 1 part distilled water. As the glycerite tincture develops, it will need to be shaken every day. MATERIALS Fresh or dried yarrow flowers and leaves, roughly chopped Vodka or other high-proof alcohol (*see notes for making a glycerite tincture) TOOLS Pint mason jar (or any other jar with a tight-fitting lid) Funnel Cheesecloth Dark amber dropper bottles Adhesive label or masking tape (for labeling tincture) Previous Next

< Back Conditioner Bar Prep Time: 30 Minutes Cook Time: N/A Serves: 1 ounce bars Level: Beginner About the Recipe Ingredients 3 tablespoons shea butter 2 tablespoons Beeswax 2 tablespoons cocoa butter 2 tablespoons Coconut Oil 2 tablespoons mango butter 1 teaspoon argan oil 1 teaspoon avocado oil 30 drops Lavender Essential Oil – or other essential oil of choice Preparation Why A Conditioner Bar Recipe? Conditioner bars are frugal – a small bar lasts a month or more and once you’ve gathered the ingredients you can make a number of bars for yourself and your family. They travel easily. They dry quickly and make traveling simple with no worry about spills. They are healthy. If you make sure you know and understand each ingredient, then you know you are using something that will nourish your hair and scalp, not just make your hair look nice. Safety Precautions Most recipes that you will find for conditioner bar recipes have Behentrimonium Methosulfate, which is an ammonium salt made from Rapeseed oil. It’s generally considered safe, but no one can point to any research that states that it is good for skin or hair. I feel like the research is lacking too much, so this is one ingredient I’d like to skip. Creating the Best Conditioner Bar Recipe I really had to start from scratch to create these conditioning bars. There’s a lot that goes into a really good conditioner bar. I had to do a lot of research and a lot of experiments. And there’s a lot that I want in a bar. I want it to have only nourishing ingredients, nothing questionable. I want it to have the right pH. Shampoo bars are slightly alkaline, so you want ingredients that will be slightly acidic. For example, cocoa butter is slightly acidic, so it pairs well with other slightly acidic ingredients like shea butter and bees wax. Oils don’t have a pH, so in choosing oils I needed to look at oils that are beneficial to sealing and nourishing the hair shaft like jojoba, argon, coconut, and avocado oils. I also want it to have the right hardness. It needs to dry nicely, stay hard, but not be too hard where it doesn’t lather and spread well. How to Use This is VERY important! A few of you have mentioned how your hair feels greasy after using these conditioner bars. You are using way too much. These are oil based conditioner bars that should last months. They are designed to condition and moisturize at the same time. You put only a little onto your hands and start by working into the ends of your hair and then rubbing hands throughout the rest of your hair. This will keep most of the oils at the ends of your hair where it is needed, but will also condition the rest of your hair. Put your head under warm/hot water and work your hands through hair to distribute. This works wonderfully on my thick, curly hair. If your hair is thin or tends to be greasy, you may have a better experience using an herbal hair rinse. Combine all ingredients, except essential oil, in a double boiler. I like to use a glass measuring cup in a saucepan of boiling water. 3 tablespoons shea butter, 2 tablespoons Beeswax, 2 tablespoons cocoa butter, 2 tablespoons Coconut Oil, 2 tablespoons mango butter, 1 teaspoon argon oil, 1 teaspoon avocado oil Stir on and off until melted. Remove from heat and add essential oil. Stir. Add 30 drops Lavender Essential Oil Pour into molds (makes 4 one ounce bars). If you don't have a mold, use muffin liners in muffin cups until cooled and hardened. You will combine all ingredients, except the essential oil, in a double boiler. I like to use a glass measuring cup in a saucepan of boiling water. Stir on and off until melted. Remove from heat and then add the essential oil of your choice and stir until well combined. Pour into molds (makes 4 one ounce bars). If you don’t have a mold, use muffin liners in muffin cups until cooled and hardened. How to Use Condition Bars After washing and rinsing your hair with a shampoo bar, rub the conditioner bar between your hands to get a light layer on both hands. Spread into your hair, taking care to avoid hair around your face (because that hair usually becomes oils first) until last. Using warm to hot water, rinse your hair. This will make sure it spreads throughout your hair and the hot water will ensure it is spread evenly. Towel dry, brush, and you’re ready to go! Previous Next

< Back Make Strawberry Syrup Using the Tops Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 4 Cups Level: Beginner About the Recipe Ingredients 4 cups of strawberry tops 3 cups of sugar 3 cups of water Preparation This recipe makes a huge bottle full. I like to use this syrup on my homemade waffles . I also make a lot of Non-alcholic drinks during this summer and this strawberry syrup will definitely come in handy! HOW TO MAKE STRAWBERRY SYRUP Begin by taking the tops and placing them in a stockpot. Pour enough water to cover and turn the heat up until it reaches a boil. I added 4 cups of strawberry tops, 3 cups of sugar, and 3 cups of water. Let it come to a boil and boil for about 10-12 minutes. Then, turn the heat down to low and let it simmer for about 20 minutes. When it has finished simmering, strain the strawberry tops from the juice. CANNING STRAWBERRY SYRUP This can be canned like strawberry jam. Grab clean canning jars and lids and place them in a hot water bath until they are fully heated. Once hot, take the jars out carefully and begin spooning the hot syrup into the hot jars. Leave 1/2″ headspace for Weck jars and 1/4″ headspace for Ball jars. Once the lids are on and the hot water bath is ready, gently place the jars in the pot. Make sure that the jars are covered with water. When the hot water bath has reached a boil, process jars for 10 minutes. Lift the jars out of the canning bath after about 10 minutes and let them rest on the counter. If using the standard canning lids there will be a popping sound. That sound lets you know it is sealed. But, if you are like me, you can skip this step if you don't want to can it, Just simply put it into an airtight jar and place it in the refrigerator. It will last about 3 weeks in the fridge. As I said before, it makes the perfect simple syrup to make delicious drinks with! Previous Next

< Back Ritz Cracker Toffee Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner Ingredients 1 box of Ritz crackers ½ cup butter ½ cup brown sugar 1 cup chocolate chips Pinch of sea salt, optional GARNISH: You can also choose to use other optional garnishes for this great recipe! You can use M&M’s, sea salt, toffee bits, or any other favorite topping. Preparation HOLIDAY EFFECT: If you want to up the holiday effect, try adding Christmas sprinkles or bits of candy cane for a mint chocolate treat. The sky’s the limit with this crack toffee! CRACKERS: This simple toffee recipe also works well with saltine crackers. HOW TO MAKE THIS RITZ CRACKER TOFFEE RECIPE STEP ONE: Preheat your oven to 425°F. Start out by lining your 8×8 baking sheet with parchment paper because this is going to get sticky! STEP TWO: Place crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit the cracker pieces in. STEP THREE: Place your butter and brown sugar in a small saucepan and heat on the stovetop until completely melted. Boil for 2 to 4 minutes until it looks like the picture below. PRO TIP: Resist the urge to stir the caramel mixture - that can actually ruin your caramel STEP FOUR: Immediately pour your homemade caramel over the top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread the gooey caramel evenly across the crackers. STEP FIVE: Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel. PRO TIP: PRO TIP: Keep a close eye on this in the oven and don’t overbake. You don’t want the edges of the crackers to burn, or the treat will taste burnt. STEP SIX: Carefully remove the crackers and place them on a heat-proof surface for the next step. STEP SEVEN: Sprinkle chocolate chips in an even layer on top of the toffee. Pop the tray back in the oven for 2 to 3 minutes to help the chocolate chips melt a bit. STEP EIGHT: Remove the baking tray and immediately spread the melted chocolate chips with the offset spatula. The chocolate chips may not melt completely, but you don’t want to risk burning the chocolate and ruining the whole pan. STEP NINE: Let the pan cool and then put it in the fridge to finish setting for up to 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife. HOW TO SERVE This Christmas crack recipe is a yummy treat to make during the holiday season, both for snacking and giving as gifts. STORAGE ON THE COUNTER/IN THE FRIDGE: Store leftovers of this delicious treat in an airtight container either at room temperature or in the refrigerator for up to one week. IN THE FREEZER: This Ritz cracker crack can also be frozen for up to three months in an airtight container. Instructions 1. Preheat the oven to 425°F. Start out by lining your 8×8 baking tray with parchment because this is going to get sticky! 2. Place your Ritz crackers in an even layer along the bottom of the pan. When I had a bit of a gap, I just broke a cracker in half and fit it in. 3. Next, place your butter and brown sugar in a pot and heat until completely melted. Boil for 2 to 4 minutes and resist the urge to stir it. 4. Immediately pour your homemade caramel over top of the Ritz crackers. Use an offset spatula (the kind you use for icing cakes) to spread that gooey caramel evenly across the crackers 5. Pop the tray of crackers into the oven for 5 minutes to help thicken and set the caramel. 6. Carefully remove the crackers after 5 minutes and place the pan on a heat-proof surface for the next step. 7. Next, sprinkle your chocolate chips in an even layer on top of your caramelized-crackers. Pop the tray back in the oven to help the chocolate chips melt a bit. 8. After 2-3 minutes, remove the tray and immediately spread the chocolate chips with the offset spatula. The chocolate chips may not melt completely but you don’t want to risk burning the chocolate and ruining the whole pan. 9. Once the pan has cooled off, put it in the fridge to finish setting for about 2 hours. It will get hard enough that you can “crack” it or slice through it with a sharp knife. Notes * Try to create even layers of crackers that are touching. This ensures that the toffee doesn’t run through the cracks, making it hard to remove from the pan. *Resist the urge to stir the caramel mixture – that can actually ruin your caramel. *Keep a close eye on this in the oven, and don’t overbake. You don’t want the edges of the crackers to burn, or this treat will taste burnt. Previous Next

< Back Easy Concord Grape Juice Prep Time: 5 Minutes Cook Time: 10 Minutes (let stand for 3-4 weeks) Serves: 2 cups Level: Beginner About the Recipe Very simple method to make your own grape juice if you have too many grapes or if you would like to try making your own fresh tasting grape juice. Ingredients To each sterilized quart jar 2 cups washed and cleaned concord grapes 1 ⁄ 2 cup sugar Preparation In a sterilized jar place 2 cups of grapes. Add 1/2 cup sugar. Fill to top with boiling water. Seal jars at once with 2 piece lids. Process in a water-bath canner for 10 minutes. Remove from the canner and keep out of drafts(cover with a towel). Next day remove metal lid-bands, and label with date and contents. Let juice stand 3 to 4 weeks before using. Strain juice from grapes and use juice. Previous Next

< Back Apple Pie Filling Prep Time: 20 Minutes Cook Time: 15 minutes Serves: 6 Level: Beginner Ingredients 5 ½ – 6 lbs. apples – peeled, cored and sliced thin. 4 ½ cups sugar 1 cup cornstarch OR 2 cups flour (I prefer the cornstarch) 2 teaspoons cinnamon (adjust to taste preference)4 teaspoons nutmeg (adjust to taste preference) 1 teaspoon salt 3 Tablespoons lemon juice 3 drops yellow food coloring Preparation Apple corers and slicers are faster and very helpful in making sure that the thickness of the apple is uniform. This is important when you bake your pies. In a large saucepan blend the first five ingredients. Stir in ten cups of water. Cook and stir until thickened and bubbly. Then add the apples and cook another 15 minutes. Add lemon juice and food coloring. Pack the apple mixture in the jar leaving 1-inch head space. Use a cold pack canner and process in boiling water – 15 minutes for pints and 20 minutes for quarts. This recipe makes 6 quarts. Previous Next

< Back Fluffy Pumpkin Pancakes Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 8 Medium Pancakes Level: Beginner About the Recipe Ingredients 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk, 2% milk, or unsweetened almond milk to equal 2 cups) 1 cup pumpkin puree 2 each eggs 3 tablespoons unsalted butter (melted and cooled slightly + more for cooking, if desired (can sub vegan butter or coconut oil)) 2 teaspoons pure vanilla extract 2 1/2 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice blend * 1/2 teaspoon fine-grain sea salt or table salt Butter and maple syrup for serving Preparation Here’s a cozy breakfast idea to make at least once every fall: this cozy pumpkin pancakes recipe ! It’s hard to put into words just how good these are, but we’ll try. Adding pumpkin puree gives the pancakes a fluffy, hearty texture and satisfying mouthfeel. They’re seasoned with a hefty dose of warm pumpkin spices. Drizzled with pure maple syrup, each bite is lusciously sweet and spiced. Our son took one bite of these and immediately wanted the entire stack! They’ve become an autumn tradition (that, and pumpkin French toast). Ingredients in pumpkin pancakes This pumpkin pancakes recipe makes flapjacks with just the right fluffy, tender crumb and spiced interior. Pumpkin puree makes that fluffy texture, pumpkin pie spices pumpkin pie spice brings warmth to the flavor, and brown sugar adds a rich depth of sweetness. Otherwise, the ingredients are similar to a classic pancake recipe. Here’s what you’ll need: All purpose flour Brown sugar Baking powder Cinnamon and pumpkin pie spice Salt Eggs Pumpkin puree Milk Neutral oil like grapeseed or organic vegetable or canola oil Pumpkin pie spice substitute Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg. Tips for cooking pumpkin pancakes Cooking pumpkin pancakes is similar to the traditional method. The batter is slightly thicker than a standard pancake, so it will take slightly longer to cook. Make sure the heat is not too high, or the pancake might not cook through before it’s browned. Here’s what to note when cooking: Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. A non-stick surface is helpful. Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it’s cooked through, adjusting the heat as necessary so it doesn’t brown too fast on the outside before it’s cooked on the inside. Pumpkin pancake toppings This pumpkin pancakes recipe is perfect with butter and pure maple syrup, in our opinion! But want to get even fancier? Here are a few fun ideas for pumpkin pancake toppings: Powdered sugar Chopped pecans or walnuts Chopped candied pecans or candied walnuts Whipped cream Brown sugar syrup or vanilla syrup And that’s it! Let us know if you try these pumpkin pancakes and what you plan to use for toppings. Previous Next

< Back Little Caesars Crazy Sauce Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: 1 1/2 cup Level: Beginner About the Recipe Just as good as the original recipe. Ingredients 1 15 oz can tomato sauce ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder ¼ teaspoon dried basil ¼ teaspoon dried marjoram ¼ teaspoon dried oregano ¼ teaspoon ground thyme Preparation Combine all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator, it will keep for 3 to 4 weeks. Serve hot This makes 1 ½ cup Previous Next

< Back Butterscotch Cookies Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 24 Cookies Level: Beginner Ingredients 1 cup unsalted butter softened ¾ cup brown sugar 1 cup granulated sugar 2 large eggs room temperature 2 teaspoons vanilla extract 3 ½ cups all-purpose flour 1 teaspoon baking soda ½ baking powder 1 teaspoon salt 2 cups butterscotch chips Preparation Easy Butterscotch Cookie Recipe Cookies are so delicious and these classic butterscotch cookies are a mix of buttery yumminess and sweet butterscotch chips. They have a crispy outside and a soft, chewy inside that makes every bite super tasty. Not only are they delicious, but they are super easy to make! They take less than 30 minutes from start to finish, and the batch makes about 24 cookies. Switch them up by using additional chocolate chips or candy (we love adding in milk chocolate chips and M&M’s) to make them perfect for any occasion. Instructions 1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. 2. Use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together in a large bowl until pale and fluffy, about 3-4 minutes. 3. Add the eggs and vanilla and beat until combined. 4. Add the flour, baking soda, baking powder, and salt and beat until combined. Fold in the butterscotch chips by hand. 5. Use a medium cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between each cookie. 6. Bake for 8-10 minutes, until the edges turn a light golden brown. The centers will look under-baked but the cookies will continue to cook as they cool on the baking sheet. 7. Let the cookies cool on the baking sheet for 4 minutes before transferring to a cooling rack to finish cooling. Previous Next