Homemade Liquors, Great Christmas Gifts

What an awesome gift! or really just for yourself :)

Coffee Liqueur
1 (2 ounce) jar instant espresso coffee powder
3 1/2 cups white sugar
2 cups boiling water
1 pint vodka
1 whole vanilla bean
Mix coffee and sugar. Add boiling water and stir until dissolved. Cool.
Add Vodka and pour into two 26 ounce empty bottles. Split vanilla into 4 pieces and add to bottles.
Close bottles tightly and keep in a cool dark place for one month.
Fall Spice Cordial
1/2 cup light brown sugar
1/2 cup white sugar
2 1/4 cups apple juice
1 tsp real vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp dried, chopped orange peel
1 cup white brandy
1/2 cup 100 proof vodka
Bring brown sugar, white sugar and apple juice to a boil over medium-high heat. Add cinnamon, ginger, nutmeg, cloves, allspice and orange peel. Boil for 4 minutes and remove from heat. Let stand until just warm. Transfer to a clean 1 qt aging vessel. Add vanilla, brandy and vodka. Cover tightly and let stand for 1-4 weeks. Filter out solids before bottling.
Almond Liqueur (like Amaretto)
1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract
Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Homemade Butter, Extremely Easy

My grandmothers always talked about the best butter in the world ,and how much they missed it. They talked about churning butter and tasting the sweet cream when finished. I got curious as to how simple it could be with modern equipment, and WOW was I surprised! It is incredibly easy. Just take a look....

Ingredients

• 2 cups heavy cream
• 1/4 teaspoon salt (optional)

Directions

1. Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

From: http://allrecipes.com/Recipe/homemade-butter-2/detail.aspx

Homemade Root Beer, Ummmmm Yummy..My Favorite

I wish I knew how to do this, but I don't. So, I am taking this gentleman's word for it. He certainly sounds like he has brewed a many pot of root beer and other items as well. Check this link out for step by step directions. I am not even going to attempt to repost here, but check out his diy on root beer. It sounds fantastic! Sounds like something fun to do with the kids, too!

http://www.americastestkitchenfeed.com/do-it-yourself/2011/07/how-to-make-root-beer/

Halloween and Candy, Candy at Home

Do you love Tootsie Rolls? Do you need a Halloween treat for a party? Well, here is a blogger who has given a diy recipe for Tootsie Rolls.  Enjoy!

The ingredients are basic:

6 T Baking cocoa

1 tsp. Vanilla

3/4 c. Powdered Milk

2 T Butter

3 cups Powdered Sugar (divided)

1/2 c. Corn Syrup

Cooking Spray

 In a sauce pan (on med) heat butter, cocoa, and corn syrup until smooth and melted.

 Stir in the powdered milk and the vanilla extract.

Remove from heat.

Add a cup of the powdered sugar and stir until it is incorporated. Once that sugar is mixed in, add a second cup of powdered sugar and stir to mix. At this point the dough will start getting stiff and it might be difficult to stir more powdered sugar into the candy.

 Dust your work surface with powdered sugar (using the remaining cup of powdered sugar. 1/2 cup at a time), and knead the candy until it is smooth. If it is still very soft, knead in more powdered sugar until it is firm but not dry or crumbly.

The dough might be a little sticky, but it dries as you work with it so I just sprayed my hands with a little cooking spray to keep the dough from sticking and I didn't have any issues.

Once the Tootsie Roll candy is smooth and a perfect firm, break off a small piece and roll it into a long, thin rope. Using a sharp knife, cut it into small pieces and place them on a wax paper-lined baking sheet. Repeat until you have formed all of the Tootsie Roll dough into small pieces. We ended up with over 75 pieces.

Refrigerate the tray of Tootsie Rolls until they firm up, for about 1 hour. Wrap Tootsie Rolls in waxed paper to keep them from sticking to each other. They will keep in an airtight container in the refrigerator for up to 2 weeks. I like them cold, but you can bring them to room temperature before serving.

 

Need pictures or see these directions with pictures go to her blog at: http://brandyscrafts.blogspot.com/2011/10/homemade-tootsie-rolls.html

Homemade Potato Chips, All Flavors

Homemade potato chips are the best, no denying! and it is sooooo easy. I am going to give just one way to make these, the way I make these, but there are so many other methods. Feel free to search for the perfect method or recipe you choose.

Ingredients:

Potatoes (I use plain ole Idaho potatoes)
coconut oil (other oils are ok, I choose coconut for its health benefits- make sure if you use another oil you put the fryer to the appropriate temperature so that you don't start to burn the oil)
sea salt

Directions:

Heat up your Fry Daddy or any deep fryer with your coconut oil. Put the temp just below 350 degrees (if you do not have a fryer then use a deep pot and a candy thermometer to achieve the same thing)
Slice your potatoes thin (I slice mine through a mandolin-it gives the exact slice I need).
Make sure you do not put your potatoes in water! Once you slice them, and the oil is at the temperature, drop them into the fryer, but don't drop too many. You want them to have room to move around and not stick to each other.
Cook approximately 3 minutes or until golden brown.
Pull out of fryer and lay on several layers of paper towel and sprinkle sea salt on chips.
Allow to cool.

Now for different flavors use any of these ideas:

Popcorn sprinkles (nacho cheese, jalapeno, etc)
Ranch dressing (the dry mix packets)
Cracked pepper
French Onion (the dry mix packet)

The sky is the limit!

Enjoy!

Homemade Apple Cider, YUM!

I was in the grocery store and noticed one of my favorite things making its way to the shelves. I love this time of year for all my little favorite things. I couldn't help but notice that there weren't many refrigerated ones, which I think taste the best, and only ones out on a shelf. Something about the ones that are kept preserved/warm on a shelf, seem to taste so carbonated to me. So, here I went to find a recipe to....what?...yes, do at home :) 

Enjoy!

Ingredients

• 8 -10 apples ( I used gala for a less tart or intense taste)
• 1/2-1 cup sugar
• 4 tablespoons cinnamon ( or 4 cinnamon sticks)
• 4 tablespoons allspice

Directions

1. Quarter your apples (no need to remove peel or seeds).
2. In a large stock pot add your apples and fill with water--just enough to cover the apples.
3. Add your sugar.
4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered) checking on it frequently.
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
10. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
11. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.

http://www.food.com/recipeprint.do?rid=253224

DIY Pumpkin Puree

This will be a copy and paste from The Daily Green....

"There are a few different ways to prepare pumpkin puree at home. It's great to make this pumpkin puree recipe ahead and freeze so that you’ll have plenty on hand to add to root vegetable puree side dishes or your venerable heirloom pumpkin pie.
You can use the pumpkin puree in any recipe that calls for canned puree too. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin.
Bake:
1. Preheat your oven to 350 degrees F.
2. Rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
4. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan.
5. Bake in the oven until the flesh is tender when pierced with a knife. This takes approximately 90 minutes.
6. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool.
7. Once cool enough to handle, but not cold, scoop out the pumpkin flesh.
8. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
9. Pumpkin flesh holds a lot of moisture. Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir occasionally.
Boil:
1. Bring a large pot of lightly salted water to a boil.
2. In the meantime, rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
4. Cut the pumpkin into evenly-sized smaller pieces and peel.
5. Add to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife.
6. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
Steam:
1. Bring a pot of water to a boil that will hold a vegetable steamer or colander.
2. In the meantime, rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel.
3. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Save the seeds for toasting, if you like, and discard the innards.
4. Cut the pumpkin into evenly sized smaller pieces and peel.
5. Place the pumpkin pieces in a steamer or metal colander and over the boiling water. Cover and let steam for about 50 minutes or until the flesh is tender when pierced with a knife.
6. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
To Freeze:
Once the puree has cooled entirely, place in freezer containers or ice cube trays. Leave room at the top (headspace) of the containers or individual ice cube compartments. Label, date and freeze the puree for future use."

Do It Yourself Vanilla Extract

So many recipes at this time of year call for vanilla extract, and it can be expensive if you don't get imitation. To lessen the costs, here is a do-at-home vanilla extract.

Ingredients and Materials:

4 oz. Mason jars (use how every many you need for use at home or gifts)
3 vanilla beans per jar
Vodka (buy a good variety to use with this, no cheap ones)

Directions:

Slice the beans down the center, but not in two. You just want them slit down the middle to release their flavor to the vodka. Place the beans in your jar and then fill with Vodka. Do not fill to the top, leave plenty of room in the mouth of the jar (typical canning style). Seal with lid and store in a dark, cool place. Once a week give the jars a turn to mix thoroughly again. Extract will be ready to use in approximately 8 weeks.

Note: If you plan to do any of these for Christmas gifts you better get to making it :) 8 weeks will put you into December.

Enjoy!

Fall Time Brings Ooodles of Great Flavors

One of my most favorite things about fall is the flavors of foods and items that come out in the stores. My favorite, of course, is pumpkin spice creamer....YUM!

I happened to turn the bottle around to look at it and saw lots of things I couldn't even pronounce lol. I suppose these days I am trying to keep our diets as chemical free as I possibly can. So many reports keep surfacing about certain additives, preservatives, colors, etc that are not proving to be so healthy for us. I love my family so very much and I want to do what I can to keep them safe and healthy.

Now that I have looked at protecting my family as much as I can, I realize so much of the time I don't do the same for myself. Why is this? The mother curse, I have been told, that makes you put your family first and it puts yours needs last. So, I have found one to replace as a healthy thing for me since I have my coffee every morning, who doesn't right?  :)

Ok so here it is, Pumpkin Spice Coffee Creamer, to store this in I use an old creamer bottle.

Ingredients:

1 cup of heavy whipping cream
1 cup of whole milk (or if you choose to lessen the fat content of milk use 2%)
3 tablespoons of pumpkin puree (you can use canned but look to find a more organic option)
1 teaspoon of pumpkin spice
1 teaspoon of vanilla extract (I will post a do it yourself vanilla extract after this post)
4 tablespoons of maple syrup

Directions:

Whisk together the cream, milk, pumpkin, pumpkin spice, and maple syrup in a saucepan over medium to medium low heat. Continue to stir to prevent any sticking to pan. Remove from heat when mixture begins to steam. At this point add the vanilla extract and continue to stir until thoroughly mixed together. You will want to strain your mixture through a strainer prior to placing in your creamer container. Once, all liquid is in container, refrigerate.

NOW..... on the outside of the creamer bottle put the date that comes first from your milk or creamer. This will be when you need to throw out the creamer. Tip... buy organic milk and creamer as they seem to be stocked up more at the stores and have a expiration date that is much further out than regular milk.

Enjoy the weather and your warm cup of coffee.

modified recipe from deliciously organic

Have you heard of Crock Pot Apple Sauce?

Such a very healthy snack, cooking additive, desert starter, muffin stuffer, and so much more..... I saw a crock pot recipe for Apple Sauce and thought what a saver of money for the kiddos lunches. Either pack a little for the kids or store it for recipes and more.

We have an apple orchard here locally that is family owned. It would be a great time to take the kids and allow them to pick the apples to bring home. For kids old enough, allow them to help you pour in the ingredients into the crock pot. They will feel they contributed to their snack that they will be eating at school and home. A great way to start kids learning about doing more things at home :)

Ingredients:

4 lbs tart apples, cored and sliced thin

1/2 cup sugar

1/2 teaspoon cinnamon

1 cup water 

1 tablespoon lemon juice

Directions:

Put apples into crock pot and pour ingredients over the apples and stir. Cook on high for 3 hours or low for 6 hours.

I Have Looked and Looked and FINALLY!

My toddler is successfully eating soft cereal bars, which are expensive! I have looked repeatedly at all the recipe websites to no avail. Finally, I did an extensive search, and I found a blogger who has a great recipe on her website.

These will cost pennies to make.... Enjoy!

Almost Nutri-Grain Bars

I have been looking for a recipe for a homemade breakfast bar that had ingredients that I have available at home on a regular basis. I generally find recipes that have ingredients that I have either have never heard of or can only be find in health food stores. Check out this recipe.

Ingredients
1 cup rolled oats
1 cup whole wheat flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 egg
1 teaspoon vanilla
1/4 cup apple juice
10 ounces jam (apricot, blackberry, blueberry, raspberry, strawberry, or apple butter)
1 tablespoon water

Directions

1. Combine oats, flour, brown sugar, baking soda, and salt in a bowl and mix thoroughly.
2. Add the oil, egg, vanilla, and apple juice, and mix with a spoon or a mixer.
3. Press 2/3 of the mix evenly into a greased 8x12 pan.
4. Mix the jam with the water, and spread evenly over the mix.
5. Crumble the remaining oat mixture over the top, and bake at 325 degrees for 30-40 minutes or until golden brown.
6. Before cutting, cool completely.

Credit: carriescooking.com/2008/09/almost-nutri-grain-bars.html

Cream of _______ Soup

Have you heard all the news about toxins in canned goods lately? Personally I don't care if the FDA is saying something is of a tollerable level, I don't want it in my body! period.

So, when you have a recipe that calls for Cream of ______ Soup , use this recipe for the substitute. I add the something thats missing into the recipe usually. Like the chicken, celery, mushroom, etc you get the point. So I add this recipe and the missing item, ex. mushrooms

Ingredients:

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon cubes
4 Tablespoons dried minced onion
1 teaspoon dried basil
1 teaspoon thyme
1 teaspoon pepper

Directions:

Mix all ingredients together and store in an airtight container.

one can of condensed cream of _____ soup = 1/3 cup dry mix + 1 1/4 cup of water

credit: I found this online but can't find who to give credit to, but it is on pinterest.com where I got it

Homemade Taco Seasoning

Ok, so here comes a small/short story. When I was pregnant, an easy meal was the one that was gonna get cooked lol....BUT my problem with easy was sodium content was out of control on almost everything easy. My doctor put me on low sodium due to some complications, and I found this almost impossible! My friends who cooked and delivered low sodium meals to me (I haven't forgotten, you wonderful people who I call my dearest friends) can probably testify to this as well. Bless their darlin' hearts for loving me that much.

So here comes my end to my story, Tacos are easy, a hit for the hubby and the child, so I researched the ingredients in the seasoning and found an excellent recipe from allrecipes.com  I have been mixing this now for almost two years, it lasts for a long time, and man of man is it CHEAP!

Enjoy!

Ingredients:

1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
(I add one more ingredient) 1 Tablespoon minced onion (even though the onion powder is in it)

Directions:

Mix all ingredients together and store in an airtight container. I use a small Ziploc container and put ingredients on the container so I have easy access to recipe at any given moment.

I use 1 Tablespoon per pound of ground meat.