Mug Coffee Cake

 Mug Coffee Cake

Found on fb reels by Morning Bake House

Into a coffee mug

4T flour

2T sugar (I would cut this back)

1/4t baking powder

3T milk

2T melted butter

Stir

Sprinkle cinnamon sugar on top and swirl in

Microwave 45-60sec

Sourdough English Muffins

I found this on facebook reels https://www.facebook.com/reel/1635397301076787 by The Venturing Homestead

Makes 12 wide mouth lid size

1.25 c starter (active 250g or runny 310g) 

1.5 c    milk (360g)

2 T honey or 1 T sugar

1 egg

4.5 c flour (540g)

1/2 T salt (9g)

-Mix starter and milk, add honey/sugar, egg, flour, and salt. Dough should be stiff.

For same day

-Cover and rest 1hr. Do stretch and fold, rest 30min stretch and fold again. Then let rise for ~2-4hrs

Next day

-After mixing, cover and leave overnight (on counter or frig??)

-Roll dough to 1/2-3/4" thick. Cut biscuit with wide mouth jar lid.

-Place on parchment dusted with cornmeal. Cover and let rise 30min.

-Cook on medium skillet for 2-3min per side till golden.

-Transfer to 375F oven and bake for 10-12min or until internal temp is 190F

Fluffy Egg Chicken Soup

found on tiktok.. or reels or something.. It was one of those asian recipes into a rice cooker.

Fluffy Egg Chicken Soup Kuppa
Ingredients (2 servings)
• Garlic chives…1/3 bunch
• Shiitake mushrooms…2
• Cooked rice…200g
• Eggs…2

Soup
• Water…600ml
• Grated ginger…3cm (about 1 tsp)
• Chicken bouillon powder…2 tbsp
• Soy sauce…1 tbsp
• Sesame oil…1 tbsp
⸻
Instructions (3 steps)
① Prep
Cut the garlic chives into 4cm pieces.
Slice the shiitake mushrooms into 5mm slices.
Beat the eggs in a bowl.
⸻
② Cook
Add all the soup ingredients to a pot and bring to a boil over medium heat.
Add the shiitake mushrooms, garlic chives, and cooked rice, then simmer lightly.
⸻
③ Finish
Once the ingredients are cooked, reduce the heat to low and slowly pour in the beaten eggs.
When the eggs are cooked, it’s ready to serve.

Corned Beef Brine

 omg. I should have wrote this down the last time I did this because I had to search through tons of webpages to find what I wanted.

I am referencing this page https://www.bbq-brethren.com/threads/corned-beef-pastrami.290352/

Instructions.

-thaw meat

-put meat loosely in brining container (5gal bucket)

-fill with water to cover to find amount of liquid needed to cover. I used a 2qt measuring cup.

Make brine based on 

1 gallon of water
125 grams canning salt
25 grams white sugar
25 grams brown sugar
20 grams Cure #1 (heaping tablespoon)
3/4 teaspoon black pepper

I used sugar and molasses and added pickling spices. Heat 3/4 of mixture on stove to dissolve salt and sugar.

Add ice to cool, then pour over meat in bucket. Put on lid and store for 10-20 day in the frig.

Lasagna Soup (Can use gnocchi)

 This is not really from a recipe but mostly just what a throw in.

Ingredients

Basically make a spaghetti sauce base.

-ground meat

-onions/carrot/celery

-mushrooms because I like them. I normally use reconstituted dry mushrooms

-stock and water

-can (20oz??) of Hunt's spaghetti sauce. I use Hunt's Garlic and Herb because it has the least added sugar, and it is the cheapest. You can use what you like.

-can diced tomatoes.

-cumin

-basil

-oregano

-onion powder

-garlic powder

-monetary steak seasoning (optional)

-salt if needed.

-noodles of some sort, I used gnocchi last time

-spinach (I use frozen)

-cottage cheese

-Cook down ground meat, onions, carrots, and celery. 

-Add mushrooms and reconstitute water.

-Add stock. I normally have frozen or canned stock (Thanks Kaylin) and I normally add ~1qt and then rinse out the containers with water and dump that in the pot. If I don't have stock, then I use equivalent to 1-2qt water with bullion.

-Add spaghetti sauce and dice tomatoes.

-Add cumin, basil, oregano, onion powder, garlic powder, monetary steak seasoning, and salt if needed.

-Bring to a simmer, if it needs to thicken a little.. let it simmer off for a while (10-20min)  and then add pasta or gnocchi and simmer an additional 7-10min, till pasta or gnocchi if cooked.

-Shut off fire and add spinach and cottage cheese.

Room Spray

 Room spray found on facebook reels and wanted to give it a try

3oz water

1.5T witch hazel

10drop patchouli

10drop grapefruit

10drop cedarwood

Hummus

 My version of hummus

My hummus is never the same two times in a row. And I am guessing at the measurement of all of the ingredients, and sometimes I don't use all of them.  

I use everything above the line every time.  Things below the line.. I use all or sometimes.

1 equivalent can of chickpeas. I normally have pints canned or cooked frozen.

 1-4T lemon juice

1-2T olive oil

1-2Ttahini

1T garlic

1t salt (I normally use garlic salt, and I have no clue how much I use)

---------------------------------------------------------------------------------

1-2T flax seed

1/2-1t cumin

1/2-1t smoked paprika.

1/4c greek yogurt (if you want)

If I am using canned chickpeas then I reserve a little of the liquid back in case I need to thin it a little to blend it.  If I am using frozen then I just use water to blend it.

Blend and serve, then refrigerate.

Chili Soup

 omg.. how can I not have the chili recipe out here.

This is a loose description. 

onion & carrots

1lb browned ground meat

3 can chili beans (I normally make from dry in advance)

1 can black beans, rinsed and drained (I normally have made from dry in advance)

1 can of diced tomatoes (or 2, just depends on how it looks and if it needs to stretch)

Then I used the taco season recipe for seasoning.

I loosely measure these ingredients for 1lb of ground meat.
1T chili powder (if you don't have enough then you can make it) 
2t cumin

1t salt

1/2t paprika (I like to use smoked)

1/4t garlic powder

1/4t onion powder

1/4t oregano

1/4t cayenne (I use a dash and not near this amount)

Then let it simmer down.

Serve with fritos, sour cream (plain greek yogurt) and shredded cheese.

Fluff, protein

 Found this on facebook reel

~10 strawberries or 1cup, 150g

~1/2c ice, 150g

1/2c milk (100ml

1 scoop of vanilla whey protein

Blend for 2-3 min until fluffed up.

Mayo no oil

 I found this on facebook reel and want to try it.  I know it is kind of like blended egg salad and I don't think it will have enough liquid to blend.. so I would probably put in a couple tablespoons of oil.

4 boiled eggs

~1T mustard (originally called for 45g of mustard, that is 3T, which I thought was a lot)

~1T lemon juice

1/2t salt

blend

Biscuits Cheddar Bay Sourdough

Cheddar Bay drop biscuits.  Found on facebook reels

1c flour

1T baking powder

1t salt

1/4t garlic powder

1/4t cayenne pepper

2c grated cheddar cheese

1c sourdough discard

1 stick melted butter

Mix and drop on a cookie sheet. Bake at 425F for 15min

I wouldn't put the melted butter on top after baking.

Cinnamon Star Bread

Kaylin has made this for the county and state fair.

Here is the link to the original https://www.kingarthurbaking.com/recipes/cinnamon-star-bread-recipe

Ingredients

Dough

2c (240g) flour

1/2c (46g) potato flakes

1/4c (28g) dry milk

3/4c + 2-4T (198g-227g) water (enough to make a smooth soft dough)

4T (57g) butter

1t vanilla

2t instant yeast

2T sugar

1t salt

Filling

1 egg beaten

1/2c sugar

1T cinnamon

Instructions

-Combine all dough ingredients and mix and knead to make a soft smooth dough.

-Place dough in lightly greased bowl and cover, let ride for 60min, till doubled.

-Divide dough into 4 equal pieces, shape into a ball, and allow to rest for 15 min.

-On lightly floured surface, roll out one piece of dough to a 10" circle. Place on parchment paper, brush with beaten egg and sprinkle 1/3 of sugar mixture. Leave 1/4" perimeter bare.

-Roll out remaining dough balls to circles to same size and place on top of first. Repeat layering egg and sugar mixture. Leave top circle bare.

-Cut 16 pie shapes but leave the center 2-3" uncut

-Using 2 hands, pick up two adjacent strips and twist away fro each other twice so the top is facing up again. Repeat with remaining so that you end up with 8 pairs.

-Pinch the pairs of strips together to create a star-like shape with eight points.

-Transfer the star on the parchment paper to a baking sheet. Cover star and let rise until it becomes puffy, about 45min.

-Preheat oven to 400F

-Brush star with a thin coat of beaten egg. Bake for 12-15min until it is golden brown. Center should register at 200F.

-Remove from oven and allow to cool for ~10min before serving. Dust with powdered sugar and serve warm or at room temp.

Indian Keema Matar-ground meat and vegetable

Kaylin made this the other day and it was very good. 

Here is the source recipe https://www.cookwell.com/recipe/keema-matar

Ingredients (I think a spoon should equal teaspoon)

-spoon of mustard seed (whole or ground)

-spoon of cumin (whole or ground)

-1/2 spoon black peppercorn (whole or ground)

Crush whole mustard, cumin, and pepper with a mortar and pestle.

-1/2 stick cinnamon

-2-3 whole clove

-1 bay leaf

Heat pan with oil, add above to bloom for 10-20sec. Don't burn.

Add and saute

1/2 onion diced

2 cloves garlic

1" grated ginger (1T of grated ginger)

2-3 green chilies minced

Stir in and cook for 30sec

-spoon of turmeric powder

-spoon of chili powder (this might be too much??)

-sprinkle garam masala

-salt to taste

Add

1lb ground beef and cook down

add vegetables some combo of potatoes, cauliflower, carrots, or spinach (Orginal recipe called for 1.5c of frozen peas)

add 2-3 diced tomatoes and cook down. 

Turn off heat and remove cinnamon, clove, and bay leaf

add 

-splash of lemon juice

-salt to taste

-sprinkle of garam masala

Serve with rice, garnish with cilantro

White Chili

 I make this by throwing things in a pot.  Here are the loose instructions.

Ingredients

-onion

-carrots

-celery

-deboned chicken

-chicken stock

-beans (navy, northern white, pinto, or cannellini) I often use pinto because that is what I have. But I like navy.

-cumin, garlic powder, onion powder, chili powder, smoked paprika, chicken bullion and pepper.

-sm can of green chiles

-sour cream or greek yogurt and/or cream cheese

Instructions.

-Cook chicken, and debone. Make stock.

-Pressure cook the dry beans https://www.hippressurecooking.com/pressure-cooking-times/#beans

-In the soup pot, saute onion, carrots, and celery in a little oil.

-Add deboned chicken, stock or water, beans, seasons, and green chiles. Let simmer for a little while.

-Shut off fire and add sour cream or greek yogurt.

Pie Crust

Single Pie Crust from the Better Homes and Garden Cookbook 1990's era. p293

Also located at https://www.bhg.com/recipe/pies/pastry-for-single-crust-pie/ for current recipe.

Makes 1 9" pie crust

1.5c flour

1/2 t salt

1/4c shorting

1/4c butter

4 to 5+ T cold water

In a mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas.

Sprinkle 1 T of water over part of the mixture, and gently toss with a fork. Push to the side of the bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten the dough with hands. Roll dough from center to edges, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate being careful not to stretch pastry.

Trim to 1/2" beyond edge of pie plate, and fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.

Ginger Chews

 Found on https://growingupherbal.com/how-to-make-deliciously-healthy-ginger-chews/

Ingredients

-2c water

-1/4c shredded fresh ginger root (used prepared grated ginger) try 3T next time

-3/4c sugar

-1/4c honey (I am going to use corn syrup)

Directions

-Simmer ginger and water down to half the volume ~1c. (I'm not going to strain off)

-Grease a 9x9 with coconut oil then put down parchment paper and grease it too.

-Add sugars and stir over low heat until sugar has dissolved.

-Bring to gentle simmer and avoid stirring.

-Using candy thermometer allow temp to reach ~250F (soft ball?). Then remove from heat and pour into greased dish.

Note a 4qt pan was too big.  Try 2qt next time

Butter Mints

 I love butter mints.  Loved having them when I was a kid at Grandma Grennan's.  I never thought to make them until I saw this facebook reel. So I looked it up online and found this link for reference and it was the same as the facebook reel.

https://www.saltysidedish.com/homemade-butter-mints/

This make 3.5c of mints.  I think I would half the recipe for my first try.

Ingredients

- 1/2c butter (softened)

- 4c powdered sugar

- 1T half and half

- 1t of vanilla

- 1/4t peppermint oil or 1t of peppermint extract (add butter extract??)

- dash of salt.  I wanted if you still need salt if you use salted butter.

- food coloring if wanted. (beet powder for pink and turmeric for yellow??)

Instructions

-Add butter to a stand mixer and beat well until smooth.

-Add sugar, half and half, vanilla, peppermint, and salt. Beat on low until dry and crumbly.

-Half and Half NOTE: Powdered sugar doesn't always measure the same person to person, depending on how its packed. You may need to add a tiny bit more of half and half to get to this point if it absorbs too quickly. Just only use a very small amount so you do not over wet your dough. 

-Add 2 drops yellow food coloring and increase speed to high and beat until smooth and a dough forms.

-Sprinkle powdered sugar onto a flat surface.

-Work with a small palm-sized amount of dough. Cover remaining dough with a damp paper towel so it does not dry while prepping mints. On a powder sugar dusted surface, roll the mint dough into a long snake shape about 1/2" thick. Use a sharp knife to cut the mints into mini shapes that are bite sized. Transfer butter mints to a baking sheet to dry overnight.

-Store butter mints in an airtight container.

Sourdough Crackers

I love these discard crackers because I don't have to roll them out.

I found the recipe at this website https://littlespoonfarm.com/sourdough-discard-crackers/

3/4c (200g) discard or ripe sourdough starter

2T melted butter (coconut oil)

1/4 salt

2t herbs (I used everything bagel)

1/4t salt for sprinkling on top (I don't do this)

Instructions

-Preheat oven to 325F

-Melt butter in bowl

-Weigh starter into bowl with butter, everything bagel and salt and mix till combined

-Use offset spatula to spread mixture in a thin even layer on parchment paper or a silicon mat

-Sprinkle top with salt 

-Bake for 7-8min and score crackers. Bake 10min rotate. Bake 15min

-Let cool

Note: Oven temps vary, check crackers after 20min into baking to make sure they do not over bake.

Kombucha

 needing a place to save the info I find. Pertinent links https://www.liveeatlearn.com/the-simple-guide-to-kickass-kombucha/  

Kombucha

These instructions outline how to make homemade kombucha. For more in-depth instructions and tips, see the article above this recipe card.

Course Beverages (Non-Alcoholic)

Cuisine American

Keyword homemade kombucha, how to make a scoby, how to make kombucha, kombucha

Diet Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian

Time 60 minutes or more

Ingredients

Making a SCOBY

• 7 cups clean water 1.6 L
• ½ cup white sugar 100 g
• 4 bags black tea or 1 Tbsp loose tea
• 1 cup unpasteurized, unflavored store-bought kombucha 235 mL

First Fermentation

• 14 cups clean water 3.5 quarts, 3.3 L
• 1 cup white sugar 200 g
• 8 bags black or green tea or 2 Tbsp loose leaf
• 2 cups unflavored kombucha (from previous batch or store-bought kombucha) 470 mL
• 1 or 2 SCOBYs 1 per container

Second Fermentation

• Homemade kombucha from the first fermentation
• Sweetener

Instructions

Making a SCOBY

• Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. Only when water is at room temperature (test by drawing out some water with a straw), is it ready to work with!
• Add Starter: Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if you’re using two jars, pour ½ of the store bought kombucha into each).
• Ferment: Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch (½ cm) SCOBY has formed.

First Fermentation

• Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add the tea and allow to steep while water cools to room temperature. 
• Add Starter: With really clean hands, gently remove your SCOBY from the tea and place on a clean plate. Rinse out jar(s). Pour the sweetened tea into your jar(s), then pour in starter kombucha.
• Ferment: Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and secure with a rubber band. Set the jar(s) somewhere dark and room temperature (70-75 degrees F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently drawing out some of the tea with a straw.  The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
• And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation.

Second Fermentation

• Flavor: Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm). Add your chosen sweetener and seal tightly with lid.
• ***** add raspberry or strawberry plus ginger (1-3t/16oz) + 1/4t - 1t/16oz depending on sweetness of fruit. Or add 10% fruit juice. For 16oz bottle this is .2 cup so a short 1/4c.
• Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days.
• Serve: If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.

I really like this infograph located at https://brewbuch.com/how-to-make-kombucha/

Summer Sausage

 From allrecipes, Sandys-summer sausage

https://www.allrecipes.com/recipe/75710/sandys-summer-sausage/

Ingredients

2lbs ground meat

2T mustard seed

2T liquid smoke

2T Morton Tender Quick

1T garlic powder

1t black pepper

Directions

-Mix all ingredients by hand in large bowl.

-Form mixture into equal 1lb logs.

-Wrap in aluminum foil with shiny side facing the meat.

-Refrigerate 24hrs.

-Poke holes in aluminum foil on the bottom of each log.

-Place logs onto broiler rack with broiler pan filled with 1/2" of water.

-Bake at 325F for 90min.  Cool for 30min, then refrigerate until completely cooled ~12hrs.