Thursday, February 15, 2007

Thursday Thirteen #1

For my first Thirteen I thought I'd give my 13 favorite MYO recipes.

Wheat Bisquick Mix
4 c. whole wheat flour
4 c. all-purpose flour
1/3 c. baking powder
4 tsp salt
1/2 c. sugar
2 c. shortening
1 1/4 cups powdered milk
Measure all ingredients into a bowl and blend very well. This mix lasts better if you vacuum seal it and freeze it to maintain the freshness of the wheat. I'd also add 2 Tablespoons of milled flaxseed.

I haven't had to use this one yet, but buying it is SOOOO expensive MYO is the way to go!

Almond paste
1 lb blanched almonds
3 tbs lemon juice
1 c water
2 c sugar
Process almonds until fine. Add lemon juice. Cook water & sugar until 240F on a candy thermometer. Add to ground almonds. Mix well. When cool enough to handle knead until smooth. Cool. Pack in jar, cover & store at least 1 week to ripen. Makes 2 lbs.***If paste is too stiff after storage, place in top part of double boiler and heat over hot but not boiling water until it is soft enough to handle.

Self-Rising Flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Combine. Makes 1 cup.

This may be more trouble than savings, but in a pinch...

1 1/2 C. flour
1 tsp. salt
1 egg
2 T. water
Mix well and knead on a floured board. Cover and let stand for 15 minutes. Roll as thin as paper. Cut into 3-inch squares.


Egg Beaters
2 egg whites
1 T. dry powdered milk
Drop or two of yellow food coloring
Mix all together until blended. Keep refrigerated.
Do not make more than 1 cup full at a time because it does not keep well.

I have used this one, recently! Only works if you have dry powdered milk on hand...

Evaporated Milk
1 cup plus 2 tablespoons dry powdered milk
1/2 cup warm water
Blend well.

I have not made the dressing with this, but I use the mix regularly in cooking.

Ranch-Style Dressing Mix
15 Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder

Salad Dressing
1 tablespoon Mix
1 cup Mayonnaise
1 cup Buttermilk

Put crackers through blender on high speed until powdered. Add parsley,minced onions, and dill weed. Blend again until powdered. Dump into bowl.Stir in onion salt, garlic salt, onion powder, and garlic powder. Put intocontainer with tight-fitting lid.Store dry mix at room temperature for 1 year. Makes 42 1 tablespoonservings.

To use mix--Combine mix, mayonnaise, and buttermilk.Yield: 1 pint.

Homemade Shake and Bake
1 cup bread crumbs
1/2 cup flour
2 teaspoons garlic powder
2 teaspoons poultry seasoning
1 teaspoon paprika
salt and pepper to taste
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer). This recipe will also double or triple well. To Use: Preheat oven to 375 degrees. Place one cup mix in a plastic bag. In a bowl, mix an egg and 1/2 cup of milk. Dip chicken pieces one at a time in the milk mixture, then shake one at a time in the plastic bag. Place on a baking pan and bake for appropriate time (depending on the chicken you're using-as a little as 20 minutes or up to an hour for bigger, bone-in pieces).

I will be making this one soon, as we are running low.

1 cup cocoa powder
3/4 cup granulated sugar
3/4 cup light corn syrup
1 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract
Combine all ingredients, except vanilla extract. Cook over medium heat, stirring constantly. Bring to a boil and boil for 3 minutes.Remove from heat and add vanilla extract. Refrigerate.Makes about 1 pint.

Not as good as the real thing, but better than store bought

3 cups sugar
1 1/2 cups water
1 tsp. vanilla
1 tsp. maple extract.
Bring to a rolling boil, stirring until sugar dissolves. Turn off burner andallow to cool before putting into a bottle. I use a squeeze bottle. Syrup israther thin, but thickens in the fridge.

3 cups instant hot cocoa powder (store bought or MYO)
1 pkg unsweetened raspberry koolaid (0.13 oz size)
Use 2 heaping TBSP to 1 cup hot water.

Not sure why it's Russian tea but it is yummy on a cold evening!

1 cup instant tea mix (unsweetened and no lemon)
2 cups dry tang powder
1 pkg lemonade, unsweetened powder
1 cup sugar
1 TBSP nutmeg
1 TBSP allspice
1 TBSP cinnamon
Mix all ingredients together and store in air tight container. To use, place1-2 rounded teaspoons of dry mix to 1 mug of hot water.

I can't locate my regular method recipe, but I have made this one as well. It toasts just like an english muffin, my favorite breakfast! YUM

1 cup + 2 tbsp (9 oz) water
1 tbsp honey
2 1/2 cups unbleached all-purpose flour
3 tbsp powdered milk
1 1/2 tsp salt
1/4 tsp baking soda
2 tsp yeast D
ump it all in the bread machine, regular white bread settings. Once it cools, it cuts best with an electric knife if you have one (I use it for slicing all my breads).

No comments: