Archive for the ‘misc.’ Category
I Love to Bake Goodies For My Family. Do You?
Monday, April 22nd, 2013
Uses for Baking Soda From Auguson Farms – Bakery Auguson Farms TM offers free a wide selection of baking mixes and baking items. Whether you’re preparing baking goods from scratch or want a quick baking mix, the provide for your needs. On their labels you will also find recipes you can use for using their products and they are delicious. I am posting for your use some of the recipes that are some of my products I have purchased from Auguson Farms. I have used these recipes and my family likes the finished products. This is not a commercial add. My family enjoyed the finished products they ate with Auguson Farms products.
“Easy Sugar Cookies
2 ¾ cups flour 1 teaspoon Baking Soda
½ teaspoon baking powder 1 cup butter – softened
1 ½ cups sugar
1 egg
1 teaspoon vanilla extract
In small bowl combine flour, baking soda, and baking powder. Set aside. In a large bowl cream together butter and sugar until smooth, add egg and vanilla. Gradually blend in dry ingredients. Roll rounded teaspoon of dough into balls and place onto ungreased cookie sheets.
Bake at 375 deg.F. for 8 to 10 minutes.
Remove and cool on wire racks.
Banana Cake
1/4 cup sour cream
1 teaspoon Baking Soda ¼ cup butter – softened
1 ½ cup sugar
2 eggs 1 large banana – mashed
1 teaspoon vanilla extract
1 ½ cups flour
Grease 9” pan, dust with flour. Combine sour cream and baking soda in large bowl; let stand for 5 minutes. Mix butter, sugar, and eggs together in separate bowl; stir into sour cream mixture. Add mashed banana; mix well. Gradually add vanilla and flour; mix well after each addition. Pour batter into loaf pan, bake at 350 deg.F for 1 hour.
Cool in pan on wire rack for 10 minutes, then turn out onto rack; cool complete before frosting.
Auguson Farms 432 West 3440 South Salt Lake City, Utah 84115- 2011 1-800-878-0099 www.augusonfarms.com
Blue Chip Group, Inc., makers of Morning Moo’s “Eggs & Dairy Powdered egg products provide all the wholesome goodness of regular eggs, but with the convenience of a long shelf life. All of Auguson Farms’ egg products are USDA inspected and approved. Their dairy products contain protein, have a long lasting shelf life and require no refrigeration until mixed.
Butter Powder Auguson Farms’ Butter Powder is ideal for any recipe that calls for butter and blends easily with other dry ingredients.
Apple Crum Cake Cake
3 cups flour
2 teaspoon Baking Powder
1/3 cup Auguson Farms Whole Eggs
1 ¾ cups water
1 ½ cups sugar
½ cup shortening
1 ½ teaspoons salt
1 cup Auguson Farms Apple slices – chopped & rehydrated In large bowl, blend all ingredients and mix well. Pour into a greased 9×13” baking dish.
Topping
2/3 cup brown sugar
¾ cup Auguson Farms Butter Powder
2 tablespoons water
½ cup flour
1 teaspoon cinnamon
In small bowl, mix all topping ingredients with fork and crumbly. Sprinkle crumb topping on top of cake. Bake at 375 deg.F. for 25-30 minutes. Remove and cool on wire racks.
Pie Crust
2cups all-purpose flour
1 cup cake flour
2 tablespoons Augason Farms Butter Powder
1 cup shortening
1 whole egg
1 tablespoon apple cider vinegar
½ teaspoon salt
1/3 cup ice water
In large mixing bowl, combine the flours and butter powder. Cut in shortening using a pastry blender or fork until it resembles course crumbs. Set aside. In small bowl, beat egg, vinegar, salt and coarse crumbs. Add egg mixture to the flour mixture and combine with fork until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours. Using a little more than 1/3 of the dough, roll out between 2 pieces plastic wrap to a size that will overlap the edge of a 9” pie plate. Fit dough in pie plate, trip off excess. Add your favorite filling. Roll out remaining dough to fit the top. Place dough over filling. Cut off excess and crisp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents. Place on bottom self of oven, bake at 400 degs. F. for 10 minutes. Move to the middle shelf, reduce heat to 300 deg. F. and bake until crust is golden brown, about 30-35 minutes. Cool completely before cutting.
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My Favorite Food – Breads My Favorite Food
Monday, April 1st, 2013
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My Favorite Food – Breads
Bread and Rolls
Baking Powder may be used instead of yeast to leaven bread. It does the same work; that is, raises the bread dough, making it porous and spongy. The great advantage in baking powder bread is in time saved. Royal Baking Powder bread can be mixed and baked in about an hour and a half.
Baking Powder Bread
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons baking powder
1 medium-sized, cold boiled potato milk (water may be used.)
Sift together flour, slat, sugar and baking powder, rub in potato; add sufficient milk to mix smoothly into stiff batter. Turn at once into greased loaf pan, smooth top with knife dipped in melted butter, and allow to stand in warm place about 30 minutes. Bake in moderate oven about one hour. When done take from pan, moisten top with few drops cold water and allow to cool before putting away in bread box.
Smelling baked goods in the form of bread
Boston Brown Bread
1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
5 teaspoons Baking Powder
1 teaspoon salt
¾ cup molasses
1 1/3 cup milk
Mix thoroughly dry ingredients; add molasses to milk, and add to dry ingredients; beat thoroughly and put into greased moulds 2/3 full. Steam 3 ½ hours; remove covers and bake until top is dry.
Smelling baked goods in the form of bread.
Spider Corn Bread
1 egg
1 ¾ cup milk
1 cup corn meal
1/3 cup flour
2 teaspoon salt
2 tablespoons Baking Powder
1 tablespoon shortening
Beat egg and add one cup milk; stir in corn meal, flour, sugar, salt and baking powder; which, have been sifted together; torn into frying pan in which shortening has been melted; pour on remainder of milk but do not stir. Bake about 25 minutes in hot over. There should be a line of creamy custard through the bread. Cut into triangles and serve.
Corn Bread
1 cup corn meal
1 cup flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
1 ½ cups milk
2 tablespoons melted shortening
1 egg
Mix and sift dry ingredients; add milk, shortening and beaten egg; beat well and pour into greased shallow pan. Bake in hot oven about 25 minutes.
www.mypatriotsupply.com/?click+2766
My Favorite Food – Breads My Favorite Food – Breads Bread and Rolls Baking Powder may be used instead of yeast to leaven bread. It does the same work; that is, raises the bread dough, making it porous and spongy.
The great advantage in baking powder bread is in time saved. Baking Powder bread can be mixed and baked in about an hour and a half. Baking Powder Bread
4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons baking powder
1 medium-sized, cold boiled potato milk (water may be used.)
Sift together flour, slat, sugar and baking powder, rub in potato; add sufficient milk to mix smoothly into stiff batter.
Turn at once into greased loaf pan, smooth top with knife dipped in melted butter, and allow to stand in warm place about 30 minutes.
Bake in moderate oven about one hour.
When done take from pan, moisten top with few drops cold water and allow to cool before putting away in bread box.
Smelling baked goods in the form of bread Boston Brown Bread
1 cup entire wheat or graham flour
1 cup corn meal
1 cup rye meal or ground rolled oats
5 teaspoons Baking Powder
1 teaspoon salt
¾ cup molasses
1- 1/3 cup milk
Mix thoroughly dry ingredients; add molasses to milk, and add to dry ingredients; beat thoroughly and put into greased moulds 2/3 full.
Steam 3 ½ hours; remove covers and bake until top is dry. Smelling baked goods in the form of bread.
Spider Corn Bread 1 egg 1 ¾ cup milk 1 cup corn meal 1/3 cup flour 2 teaspoon salt 2 tablespoons Baking Powder 1 tablespoon shortening Beat egg and add one cup milk; stir in corn meal, flour, sugar, salt and baking powder; which, have been sifted together; torn into frying pan in which shortening has been melted; pour on remainder of milk but do not stir. Bake about 25 minutes in hot over. There should be a line of creamy custard through the bread. Cut into triangles and serve. Corn Bread 1 cup corn meal 1 cup flour 4 teaspoons baking powder 3 tablespoons sugar 1 teaspoon salt 1 ½ cups milk 2 tablespoons melted shortening 1 egg Mix and sift dry ingredients; add milk, shortening and beaten egg; beat well and pour into greased shallow pan. Bake in hot oven about 25 minutes.
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La Grand & Emma Hunt — Phone no: 435-231-1301 As concerns for the future mount, smart citizens are preparing for the worst. In these uncertain times, the concept of starting a survival garden and keeping an emergency seed bank on hand has become more widespread over the last several years.
My Patriot Supply Flyers-4 Heritage seeds
More and more families are gaining food independence by establishing survival gardens featuring non-hybrid emergency seeds. These seeds are not genetically modified and can thrive in even the harshest soil conditions, making them the ultimate survival garden seeds. The health benefits of non-gmo seeds are more widely recognized – more now than ever – and people are taking a stand against high super market prices. Just because you want the best for your family, doesn’t mean you have to pay a premium on your family’s emergency seed bank.
When disaster appears eminent, you have to ask yourself a critical question: Can I feed my family from the garden if I have to? Do I have the right kind of seeds for my region? Can I save my survival garden seeds from my harvest to plant the following year?
The Survival Seed Vault is the original emergency seed bank from MyPatriotSupply.com. This survival seed kit was designed as a way to allow you to answer yes to all of these important questions! MyPatriotSupply is a premium emergency seed supplier located in the United States. We are a group of folks with a passion for self-reliance and freedom, and love sharing that with our customers. The Survival Seed Vault is the industry’s premiere emergency seed bank and contains only the highest quality survival garden seeds.
These emergency seeds are 100% Non-GMO, open-pollinated and placed in specially sealed packets allowing for long term storage. Our “competitors” sell knock-off survival emergency seed banks foras much as $140! They claim to give you 50,000 (or some other over-inflated number) survival garden seeds – but then you find out you have mostly junk seeds that were overstock from several years ago. Not with us! You pay one low price for our premium survival seed kit that includes a large balance of survival garden seeds from the most recent harvest.
The Survival Seed Vault survival seed kit is packaged for long term storage (5+ years) but priced for planting this year! Because of our affordable pricing, the majority of our customers buy for both survival garden planting and storage! Reviewer: Linda L King from Stuart, VA United States “The order was fantastic and they were so very helpful. In fact, I plan to order more – that’s how much I think of your business. You are the Best!!” Your Genesis Garden® emergency seed bank comes with the following features: Feature Benefit Airtight metal storage container Gives your seeds long-term protection E-Z Lock resealable, reusable triple-layered seed packets Store unused seed safely to reduce waste & provides ultimate protection for storage of seed you harvest! 20 Jumbo sized seed packets with easy-to-grow vegetables Great for both the beginner & experienced gardener! Open pollinated seeds can be grown, harvested & replanted endlessly
Never worry about your seed supply running out. Achieve food independence by having the ability to harvest seeds from your heirloom vegetable plants! Resealable storage container Want to take a peek inside? That’s okay, we provide an easy method to put the lid back on your seed bank! Pre-selected varieties are zone-friendly to most growing regions No need to worry about complicated varieties that won’t grow in your area! Planting instructions and seed harvesting guide included! Step-by-step instructions on planting and harvesting included – takes the guesswork away and gives you peace of mind! “I received my order very quickly! I was curious as to the quality of the seeds – so I opened the can and planted some in my green house. Germination rate was excellent!
I have not been this impressed with an heirloom seed company in quite some time. Thanks MPS!” Your Genesis Garden® seed order comes with: Variety Seed Count Blue Lake Bush Bean Over 150 emergency seeds California Wonder Bell Pepper Over 70 emergency seeds Scarlet Nantes Carrot Over 800 emergency seeds Marketmore Cucumber Over 150 emergency seeds Parris Island Cos Romaine Lettuce Over 900 emergency seeds Golden Acre Cabbage Over 530 emergency seeds Detroit Dark Red Beet Over 260 emergency seeds Lincoln Shell Sweet Pea Over 100 emergency seeds Lucullus Swiss Chard Over 160 emergency seeds Beefsteak Tomato Over 180 emergency seeds Champion Radish Over 320 emergency seeds Green Sprouting Broccoli Over 500 emergency seeds Waltham Butternut Winter Squash Over 100 emergency seeds Bloomsdale Long Standing Spinach Over 260 emergency seeds Yellow Sweet Spanish Onion Over 145 emergency seeds Golden Bantam Sweet Corn Over 250 emergency seeds Hales Best Cantaloupe Over 70 emergency seeds Snowball Cauliflower Over 285 emergency seeds Black Beauty Zucchini Over 50 emergency seeds Crimson Sweet Watermelon Over 60 emergency seed.
Heirloom Seeds — www.mypatriotsupply.com/?27606
Tuesday, March 26th, 2013

Do you love fresh vegatables?
http://www.mypatriotsupply.com/HeritageVegetable_Seeds_s/43.htm/?27606
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www.mypatriotsupply.com/?click+27606
The MyPatriotSupply survival store was founded in 2008 by people with a passion for self-sufficiency and emergency preparedness. We not only understand the drive to practice emergency preparedness, we are active participants in the survivalist lifestyle. We earnestly believe that true freedom comes from attaining a certain level of self-reliance and our survival store was created with this truth in mind.
MyPatriotSupply features only the finest quality survival items, including our signature Survival Seed Vault, a wide selection of individual survival heirloom seeds, an array of home canning supplies, and the finest long term storage food currently available. MyPatriotSupply also specializes in emergency water filtration, and features the Lifestraw, the award winning personal water filtration straw that eliminates 99.99999% of waterborne bacteria and parasites. So no matter what your survival needs, you can trust that you will find quality products and be treated with respect. We believe that fear mongering and price gouging are unacceptable, so we price each survival item fairly and offer free shipping on all orders over $49.
Heirloom Seeds
MyPatriotSupply proudly features only the finest heritage seeds harvested from hearty, delicious crops. All of our heirloom vegetable seeds are 100% Non-GMO!
MyPatriotSupply’s survival heirloom seeds are all packaged in special triple-layered, resealable, reusable mylar packets - designed to significantly increase the shelf-lifeand viability of our heritage seeds.
So not to worry if you don’t get around to planting them all this year! Our heritage seeds are designed for long-term storage, but priced for year-to-year gardening. That’s the My Patriot Supply difference!
MyPatriotSupply’s survival heirloom seeds are all packaged in special triple-layered, resealable, reusable mylar packets - designed to significantly increase the shelf-lifeand viability of our heritage seeds.
So not to worry if you don’t get around to planting them all this year! Our heritage seeds are designed for long-term storage, but priced for year-to-year gardening. That’s the My Patriot Supply difference!
The MyPatriotSupply survival store was founded in 2008 by people with a passion for self-sufficiency and emergency preparedness. We not only understand the drive to practice emergency preparedness, we are active participants in the survivalist lifestyle. We earnestly believe that true freedom comes from attaining a certain level of self-reliance and our survival store was created with this truth in mind.
MyPatriotSupply features only the finest quality survival items, including our signature Survival Seed Vault, a wide selection of individual survival heirloom seeds, an array of home canning supplies, and the finest long term storage food currently available. MyPatriotSupply also specializes in emergency water filtration, and features the Lifestraw, the award winning personal water filtration straw that eliminates 99.99999% of waterborne bacteria and parasites. So no matter what your survival needs, you can trust that you will find quality products and be treated with respect. We believe that fear mongering and price gouging are unacceptable, so we price each survival item fairly and offer free shipping on all orders over $49.
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SOME SECRETS OF GOOD COOKING
Tuesday, March 19th, 2013
The Addition of one or two teaspoons of baking powder to plain pastry will add wonderfully to its qualities, making it very light and tender.
Omelets are improved by the addition of a small amount of Baking Powder.
Baking Powder may be added with great advantage to bread pudding, poultry dressing, stuffed or deviled crabs and other preparations in which broken bead or bread crumbs are used.
Icings and especially Ornamental Icings are improved in texture and flavor by the addition of about a teaspoon of Baking Powder.
Instead of adding soda to keep color in green vegetables use Baking Powder.
BAKING POWDER
For raising or leavening breads, biscuits, rolls, muffins, griddle cakes, doughnuts, cakes, pastries, puddings and other similar foods.
Absolutely Pure and Wholesome
The principal active ingredient of Baking powder is cream of tartar, a derivative of rich, ripe grapes. It perfectly aerates and leavens the batter or dough and makes the food finer in appearance, more delicious to the taste, and more healthful.
It possesses the greatest practicable leavening strength, never varies in quality, and will keep fresh and perfect in all climates until used.
GENERAL SUGGESTIONS
Where shortening is mentioned in the recipes it is understood that butter or lard, or an equivalent quantity of butter substitute or vegetable oil may be used.
MEASUREMENTS
All measurements for all materials called for in the recipes in this book are level.
The standard measuring cup holds one-half pint and is dived into fourths and thirds.
To make level measurements fill cup or spoon and scrape off excess with back of knife.
One-half spoon is measured lengthwise of spoon.
Sift flour before measuring.
BAKING
Regulate the oven carefully before mixing the ingredients. Many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough.
Biscuits and pastry require a hot oven: cakes, a moderate oven.
When a cake is thoroughly baked it shrinks from the sides of the pan. A light touch with the finger; which leaves no mark is another indication that the cake is baked.
TABLE OF EQUIVALENT WEIGHTS
AND MEASURES
1 salt spoon = ¼ teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
2 cups granulated sugar = 1 pound
4 cups flour = 1 pound
2 cups butter = 1 pound
2 tablespoons butter = 1 ounce
2 tablespoons liquid = 1 ounce
4 tablespoons flour = 1 ounce
1 square unsweetened chocolate = 1 ounce
100% WHOLE WHEAT BREAD
Wednesday, March 13th, 2013100% WHOLE WHEAT BREAD
For Your Bread Machine
In your mixing bowl, combine and mix on speed 1 until well blended:
• 6 cups hot water
• 2 tbsp Vital Wheat Gluten
• 2/3 cup oil
• 2 tbsp Tofu Drink Mix
• 2/3 cup honey
• 2 tbsp Dough Enhancer
• 2 tbsp Instant Yeast
• 4-6 cups freshly ground flour
Switch to speed 2:
Add 2 tbsp salt
Add slowly 6-10 cups whole wheat flour. Sprinkle in the last of the flour ¼ cup at a time. When enough Flour has been added, the dough pulls away cleanly from the sides of the bowl.
Knead: on speed 2 for another 5 minutes
Shape: into loaf pans and let rise until the dough doubles in size.
Bake: at 350 deg. F. for 30-40 minutes until top is golden brown.
How Old is Too Old?
Wednesday, March 6th, 2013
How Old is Too Old?
Karin Allen, Ph.D., Food Quality & Entrepreneurship Specialist
Food Quality & Entrepreneurship
Utah State University Cooperative Extension
extension.usu.edu
Flour
What does it do?
Flour is the principal ingredient in most baked goods. When mixed with water, gluten is formed from two specific proteins (gliadin and glutenin; Kontogiorgos 2011). The more it’s mixed the, more gluten is formed. This is what fives dough and batter their texture and structure at room temperature. During baking, moisture in the dough begins to change the starch from the flour, causing it to swell and soften. This is important for the texture and structure of the finished product.
What happens as it ages?
Starch changes very little as flour sits. However, when the proteins that normally form gluten are exposed to air, they can change significantly. These changes limit the amount of gluten that can be formed.
Can it still be used?
Starch changes very little as
Yes – but it is best to use flour more than 1 year old in products that don’t need a lot of gluten formed, like cakes and crumbly cookies. Use new flour for bread and chewy cookies.
How should it be stored?
Keep flour in a tightly sealed container, away from heat and moisture. Whole wheat flour can be stored in the freezer in air-tight air-tight bags to prevent it from becoming rancid.
Eggs
What does it do?
The protein in eggs (especially the whites) gives structure to many baked goods, including sponge cake, meringue, and cream puffs. Eggs also contribute moisture, and they are the only source of water in many cookies recipes.
What happens as they age?
Egg shells appear solid, but they are actually very porous. As eggs sit in the refrigerator moisture is lost through the pores (Jones & Musgrove 2005). This is why old eggs (about 6 weeks) will float in water.
Can they still be used?
Yes – as long as the egg has been refrigerated, it is safe to use. To use old eggs in cookies, you may need to add some water (1 – 2 teaspoons per egg) or the dough will be too dry. Do not use old eggs in cakes, cream puffs, or meringue.
How should they be stored?
Keep eggs refrigerated until you are ready to use them. Eggs can be frozen, but they be separated first. To freeze yolks, add ¼ teaspoon sugar for each yolk and mix well (remember to reduce the sugar in your recipe when you use them). Freeze whites as they are.
Fats
What does it do?
Butter gives flavor to may baked goods, but shortening often gives a better texture. Fats and oils “tenderize” baked products by limiting the amount of gluten that can form.
What happens as it ages?
Fats and oils turn rancid when they are exposed to air. Oxygen reacts with fatty acids, creating off flavors and aromas (Waraho et al. 2011). Oils, which contain more mono- and poly-unsaturated fats acids, become rancid more quickly than fats that are solid at room temperature.
Can it still be used?
Yes, but if it smells bad, chances are your baked product will taste bad. Do not use old shortening or butter in icing.
How should it be stored?
Butter, shortening, and oils do not need to be refrigerated or frozen, but they will last much longer if they are. The chemical reaction that leads to rancidity happens more slowly to lower temperatures.
Sugar
What does it do?
In addition to flavor, sugar helps incorporate air when creamed together with shortening or butter. Honey and brown sugar (which contains molasses) makes moister baked products.
What happens as it ages?
Granulated sugar does not change, but sometimes will develop an odd aroma. This will not affect the baked product. Brown sugar may harden and honey may crystallize.
Can it still be used?
Yes. If brown sugar or honey has hardened, it can be microwaved on low power for 15-20 seconds. As it sits it will begin to crystallize or re-harden, so use it immediately. The honey container can also be put in a pan of boiling water to remove crystals.
How should it be stored?
Keep sugar in an air-tight container away from moisture and bugs. Sugar and honey do not need to be refrigerated or frozen.
|
Ingredient |
Can it still be used? |
How should it be stored? |
| Chocolate | If the chocolate has a white layer on the surface (“blooming”), it may not work well for dipping. Chocolate chips can still be used in cookies. | Chocolate should be stored in cool place. Chips and baking bits can be frozen. |
| Nuts | The oil in nuts can go rancid quickly. If the nuts smell bad, chances are they’ll taste bad as well. Discard any nuts that appear moldy. | Nuts should be stored in an air-tight container away from heat and light. Nuts can be frozen. |
| Baking Powder | Baking powder contains baking soda and a powdered acid. Baking powder loses its leavening power as it sits. Baking soda does not go bad | Baking powder should be stored in the original container away from heat and moisture. Most baking powders are stable for 1 year. |
| Spices | Ground spices such as ginger, cinnamon, and nutmeg lose flavor over time. More of the spice can be used to get the desired flavor intensity. | |
| Extracts and Oils | Extracts contain alcohol, which makes their flavor stable for a long time. Flavors oils may become rancid, but this is unusual | Extracts can be stored at room temperature. Oils can be refrigerated to maintain flavor. |
ChocolateIf the chocolate has a white layer on the surface (“blooming”), it may not work well for dipping. Chocolate chips can still be used in cookies.
Chocolate should be stored in cool place. Chips and baking bits can be frozen.NutsThe oil in nuts can go rancid quickly. If the nuts smell bad, chances are they’ll taste bad as well. Discard any nuts that appear moldy.
Nuts should be stored in an air-tight container away from heat and light. Nuts can be frozen.Baking PowderBaking powder contains baking soda and a powdered acid. Baking powder loses its leavening power as it sits. Baking soda does not go badBaking powder should be stored in the original container away from heat and moisture. Most baking powders are stable for 1 year.SpicesGround spices such as ginger, cinnamon, and nutmeg lose flavor over time. More of the spice can be used to get the desired flavor intensity. Extracts and OilsExtracts contain alcohol, which makes their flavor stable for a long time. Flavors oils may become rancid, but this is unusualExtracts can be stored at room temperature. Oils can be refrigerated to maintain flavor.
References
Jones, D.R. & Musgrove, M.T. (2005). Effects of extended storage on egg quality factors. Poultry Science, 84, 1774-1777.
Kontogiorgos, V. (2011). Microstructure of hydrated gluten network. Food Research International, 44, 2582 – 2586.
Waraho, T., McClements, D.J., Decker, E.A. (2011) Mechanisms of lipid oxidation in food dispersions. Trends in Food Science * Technology, 22, 3-13.
Utah State University is committed to providing and environment free from harassment and other forms of illegal discrimination based on race, color
Utah State University is committed to providing and environment free from harassment and other forms of illegal discrimination based on race, color, religion, sex, national origin, age (40 and older), disability, and veteran’s status. USU’s policy also prohibits discrimination on the basis of sexual orientation in employment and academic related practices and decisions. Utah State University employees and students cannot, because of race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse to hire; discharge; promote; demote terminate; discriminate in compensation; religion, sex, national origin, age, disability, or veteran’s status, refuse to hire discharge; promote; demote; terminate; discriminate in compensation or discriminate in the classroom, residence halls, or in on/off campus, USU-sponsored events and activities. This publication is issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Noelle E. Cockett, V ice president for Extension and Agriculture, Utah State University.
Temperature Tests for Candy Making
Thursday, February 28th, 2013
Temperature Tests for Candy Making
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There are two different methods of determining when candy has been cooked to the proper consistency. One is by using a candy thermometer in order to record degrees; the other is by using the cold water test. The chart below will prove useful in helping to follow candy recipes:
Type of Candy Degrees Cold water
Fondant, Fudge 234 – 238 Soft Ball
Divinity, Caramels 245 – 248 Firm Ball
Taffy 265 – 270 Hard Ball
Butterscotch 275 – 280 Light Crack
Peanut Brittle 285 –290 Hard Crack
Caramelized Sugar 310 –321 Caramelized
In using the cold water test, use a fresh cupful of cold water for each test. When testing, remove the candy from the fire and pour about ½ teaspoon of candy into the cold water. Pick the candy up in the fingers and roll into a ball if possible.
In the SOFT BALL TEST the candy will roll into a soft ball; which quickly loses its shape when removing from the water.
In the FIRM BALL TEST the candy will roll into a firm but not hard ball. It will flatten out a few minutes after being removed from water.
In the HARD BALL TEST the candy will roll into a hard ball which has lost almost all plasticity and will roll around on a plate on removal from the water.
In the LIGHT CRACK TEST the candy will form brittle threads; which will soften on removal from the water.
In the HARD CRACK TEST the candy will form brittle threads in the water, which will remain brittle after being removal from the water.
In CARMELIZING, the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold Water.
APPLETS
2 cups grated apples 2/3 cup water
4 cups sugar 1 tsp. almond flavor
4 envelopes Knox gelatin 1 cup walnuts
Stir apples and sugar good and boil hard for 5 minutes, and then simmer for 30 minutes. Add flavoring and nuts. Let set overnight; cut into squares and roll in powdered sugar.
Use 9×9 inch pan.
PEANUT BUTTER CUPS
½ lb. graham cracker crumbs 1 ½ cups peanut butter (chunky style)
1 lb. powdered sugar Chocolate chips or 8 oz.
2 sticks melted butter Chocolate chips or 1 tsp. or 8 oz. chocolate bar
Mix together and press into a 9×13 inch pan. Melt chocolate chips or one (8 ounce chocolate bar and spread over peanut butter mixture. Cool. Cut into bars.
PEANUT BUTTER RICE KRIPIES
½ cup sugar
1 cup white Karo syrup
1 cup peanut butter
6 cups Rice Krispies
16 oz. chocolate chips
16 oz. butterscotch chips
Mix together and press into a 9×13 inch pan. Melt chocolate chips or one (8 oz.) chocolate bar and spread over peanut butter mixture. Cool. Cut into bars.
PEANUT BRITTLE
1 cup sugar 1 cup raw peanuts
½ cup Karo white syrup 1 tsp butter
¼ cup water 1 tsp soda
Boil three ingredients in a skillet, stirring constantly, until you can form a hard ball in cold water. Add 1 cup raw peanuts. Stir the contents to cook the nuts until the contents have sort of a creamy look, and then add 1 teaspoon butter. Let cook a minute or so and add 1 teaspoon of soda. These last ingredients being measured out before cooking. Let it brown to a peanut brittle color. Pour onto a buttered cookie sheet. Put in a cold room to cool; crack it to desired size and eat.
POPCORN BALLS
Mix together:
2 cup sugar 2 cubes real butter
1 cup white Karo syrup
Cook until syrup forms soft ball in cold water (not long).
Add ½ teaspoon soda dissolved in ½ teaspoon cold water.
When foaming stops, pour over popcorn. Stir and form into balls
Medicinal_Herb_Garden_Seeds_s/57.htm
Monday, February 11th, 2013My Herbal Garden
Thursday, February 7th, 2013
Awake, O north wind, and come thou south!
Blow upon my garden,
That the spices thereof may flow out . . . .
______ Song of Solomon 4:16








