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bibliomane

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About bibliomane

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  • Birthday June 12

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  • Location
    Mississippi
  • Interests
    reading, writing, cooking, crocheting, crafting
  1. If you want a softer crust, cover the bread after you take it out of the pan. Put a towel over it, put it in a large zip bag, or in a container. The steam will soften the crust as it cools.
  2. In MS, Its all water under the bridge We use catty-corner or Catty-wampus if it is crooked Any carbonated beverage, including mountain dew, is a Coke. I also use the term soda. We do drive over and 'carry you to the' store/doctor/lake. the 't isn't needed when speaking most contractions. I don care what you think. the g is rarely needed with an ing suffix. I'm goin now.
  3. Classico jars fit regular lids and rings; I've used them. My MIL makes jams and jellys w/ wax (pours it over the top of the jelly w/ no lid) in the other glass jars. She's used the wax method for close to 50 years w/ no problems. Cheryl
  4. I've used up a gallon of the HH dehydrated spinach. It was ok, but I'll not be getting it again. The best results for it were to rehydrate and cook it in boiling water first. Then I used it in quiche, those greek triangles that I can never spell, and as spinach nuggets. The spinach nuggets turned out the best. Spinach Nuggets 32oz frozen chopped spinach cooked, drained (rehydrated cooked, a pints a pound, so about 4c rehydrated) 2 cups seasoned bread crumbs (leftover bread cut in cubes and frozen--thaw and chop & sesson ) 1 cup grated Parmesan cheese 4 eggs, slightly beaten 1 stick to 1.5 stick butter 1/2 teaspoon pepper 1/4 teaspoon nutmeg, or to taste 1/4 cup finely minced onion (rehydrated with the spinach) Combine all, make balls, place on lightly greased baking sheet. Bake at 350 for about 15 to 20 minutes, or until firm. Serve warm with marinara or honey mustard. Use as a side dish, starter, or in place of 'chicken nuggets.' We use HH veggies several times a week. Except for soup, I ALWAYS soak them overnight. I use the rehydration chart in "Cooking with home storage" and rehydrate how much I need to cook with. I've found that simply rehydrating them, then using them as usual works quite well most of the time. The only time I don't rehydrate them first is when I need to saute them for rice or pesto. Rice w/ veggies: Saute 1/2 to 1 c dehydrated veggies in oil. Season to taste. Add 1c rice and 3 to 3 1/2 c water. Microwave 10m, stir, microwave another 10m. You can make Mexican rice, yellow rice with peas, mushroom & onion rice, Italian rice, Indian rice...the possabilities are endless. You can also stir in cooked meat, beans, or canned fruit after the rice is done. Cheryl
  5. I love it; What wonderful memories for your family! Last year, I crocheted some messenger bags that had checkers on the front and tick tac toe on the back. The playing pieces had a center hole and were stored on a cord-like handle that had a french knot (frog type ) closure with the top of the bag. I may try to do the parcheesi for my family. Cheryl
  6. I love my craft room. I decided to make all of my stuff do double duty. I lined the room in adjustable wall shelving (the metal rods that screw in then have brackets.) I can put shelves from 2' to 6" up. The shelves go from floor to ceiling. I store all my craft supplies on the shelving. I even have a shelf that is my like a desk or sewing area. I screwed the shelf to the bracket to give me greater stability. I have an old pub table that is only a foot wide but has 3" leaves on either side that can be raised or lowered. I use it to cut out things, scrapbook, set up painting, or such. I absolutely love that table and couldn't live without it. It currently has tan colored kitty pawprints going across one corner. My cat likes to investigate. I bought some inexpensive 'magazine boxes' from oriental trading company that hold 12x12 paper and then just put the boxes on shelving. I think they were about $3 per container in batches of either 3 or 5? when I bought them. They flimsy, clear plastic. I covered them with scrap paper, and for $3 each, they do a wonderful job. I use the reguar magazine boxes (also bought cheaply from OTC) for letter sized paper, crochet magazines, and other crafty publications. I have various bins for just about everything (inexpensive, clear bins) and I try to group them by use.
  7. For practical issues, I use my sewing kit on the fly more than anything else preppy in my purse. It is the size of a credit card and about as thick as 3 together. It has thread, some tiny but sharp scissors, a needle, and some safety pins. I also like having a small box of matches, a mini umbrella or poncho, and a pill box w/ OTC meds in it. I use each week day as a different med: asprin, tylonal, excedrine, stomach tabs, etc. Also, I keep some waxed wicking in a film cannister. I can poke a hole in a soda can or food tin and have an emergency candle that way. Best of all, the BOB stuff is in a zippered pouch that is in my purse, so I can just switch it to another bag if I need to have a different purse.
  8. Blueberry Muffins, Blueberry Pancakes, Blueberry Cobbler. I love the syrup. Blueberry Muffins 1 egg 1 1/2 cups flour 1/2 cup milk 2 teaspoons baking powder 1/4 cup vegetable oil 1/2 teaspoon salt 1/2 cup sugar 1 cup blueberries Wet into Dry. 400F 25m makes 12. Easy Cobbler 1 stick butter 1 cup flour 1 cup sugar 1 cup milk 2 teaspoons baking powder 1 teaspoon salt 1 can fruit in juice or 2c fruit Melt margarine in dish. Mix batter and pour over. Pour fruit (juice and all) over batter. 350F 45--50m. Cheryl
  9. It varies. If I prebake the crust, I use more sauce. If I bake the crust for the first time with the toppings then I use less sauce so that the dough bakes all the way through. You can also use alfredo, BBQ sauce, or a garlic/oil sauce instead of marinara. 1 lg pizza would probably get 1 to 1 1/2 c marinara, BBQ, alfredo type sauce and about 1/4 c oil based sauce. Cheryl
  10. I never knead after freezing. I freeze it after the first rise as balls of dough or after I shape it but before the final rise for shaped doughs. I usually just flash freeze it and bag it. I use those 2.5 gal bags zipper bags for balls of dough, rolled out pizza crusts, and shaped rolls. Works well for piecrust too. I let it thaw on the counter for however long it needs (loaves take longer than rolls) You can line a loaf pan, freeze it in that, dump into a bag, then just pop it back in the pan to thaw on the counter. For pizzas, I go ahead and roll them out and then flash freeze them on a pizza pan. They fit easily into the 2.5 gal or 'big bags' for larger pizzas. You can store them right on top of each other after flash freezing. Homemade calzones freeze really well if you go ahead and fill the dough, seal it up and then flash freeze. If you do any type of wash, save that for after it has thawed. I usually pull out dough to thaw/rise on the counter at breakfast to be ready by dinner. You can thaw it in the fridge starting the night before you need it. Cheryl
  11. I only ever use All Purpose and I use flour several times a day for home, trading, and social purposes. Bread flour has more gluten than white flour and therefore doesn't do as well in things like biscuits, cakes, or 'lighter' baked items. You would want to use a pinch extra yeast or levening if using it. Flour substitutions: For each cup of the flour desired, put in the substitution, then enough all purpose flour leveled off to make 1 cup. Bread Flour: Add a tablespoon of wheat gluten Cake Flour: 2T corn starch and 1T wheat gluten Pastry Flour: 1T cornstarch and 1/2 T wheat gluten Self Rising Flour: 1 1/2 t baking powder and 1/2 t salt For specialty flours that I use less often (rye, soy flour, millet flour, etc.) I just put them in overlarge bags in a deep freeze. I have some soy flour that is 3 years old and still works/tastes great from the freezer. Cheryl
  12. I love mine; I've used the same ones for about 10 years now skipping the preggo months of course. The easiest pattern is to make your own. Measure how wide and long you want yours to be. Cut squares of fabric three times that size and add 'wings' on each side that are slightly longer than 1/3 of the fabric. Sew slits (giant buttonholes) on each side of the middle third to fold the 'wings through' and put a snap on the wings. To wear, fold left side over right , left wing through slit, then right wing over all then snap around panties. Or do the right side first. To clean I just soak put them in a basket then soak them all at once for a few hours then wash and dry as usual. Mine are just several layers of flannel all the way through. Snaps are easy. They are like buttons with the holes going around, you just sew through the open spaces around the rim of the snap. Cheryl
  13. The curtains in the kids rooms are hand sewn and extremely darkening. The fabric is dark, but we just used a sheet to line the backs of the curtains. Cut the sheets down to curtain size and then sewed them together as lining. Cheryl
  14. I love the feeding america website! I've used it for years. Lol. I drive my family nuts with my cookbook rants. I really like ones from 1500 to 1900. It seems like there was a trend where it was a cookbook rather than today's modern 'recipe books.' Very few people can actually cook today--they just follow a recipe and come out with the same expensive junk that is in the book. Older cookbooks assume that we actually know how to cook and can figure out how to substitute or flavor to our own taste. Some of the early century books can be intresting. I have a General Foods cookbook from 1932 that is divided into useful sections like: 1 egg cakes, leftover meats, and budget dinners (where $5 a person is NOT frugal.) My favorite old cookbooks are: Mary at the Farm 1915 What Mrs. Fisher knows about Old Southern Cooking 1881 Buckeye Cookery 1877 Cooking in the Old Creole Days 1903 Le Menagier de Paris Italian Cooks Decameron Most of the above can be found on the previously mentioned site-- http://digital.lib.msu.edu/projects/cookbooks/ Another great site is: http://www.foodtimeline.org/index.html Cheryl
  15. Bread Machine Dough baked in the Oven: Bake at 375° for 30 to 35 minutes. 7/8 cup + 1T is a scant cup. about 1 to 2T less than a whole cup. I just shallowly measure. The dry milk is regular nonfat powder, not instant (I use RD.) I frequently use dehydrated onions and veggies in place of fresh. French Bread Scant cup water 1 T oil 1 T sugar ¾ t salt 2 ¼ c flour 1 ½ t yeast Italian Herb Bread Scant cup water 1 ½ T oil 1 T sugar 1 t salt 1 T dry milk 2 ¼ flour Herbs to taste 1 ½ t yeast Brown Wheat Bread 1 ¼ c water 2 T oil ¼ c honey 3c wheat flour ¼ c flax seed 1 T gluten 1 ½ t salt 1 ½ t yeast 1 T cocoa 1 T instant coffee Cinnamon Soy Raisin Bread 1 c water 3 T oil 2 T sugar 1 ½ t salt ¼ c dry milk 2 ½ c flour 2 t cinnamon ½ c soy flour 2 t yeast ½ c raisin (add ins) Italian Whole Wheat Sage 1 c water 1 T oil 2 c flour 1 c whole wheat 2 t sage or ½ t dried 1 t sugar ¾ t salt 1 t yeast Sage cornmeal loaf 1/3 c chopped onion 4 t butter 3/4 c milk ¼ c water 2 ½ c flour ½ c cornmeal 1 T ground sage ¾ t salt ½ t sugar 1 t yeast. Cook onion first. Cobblestone 1 c water 2 T butter 3 c flour 1/3 c grated parmesan 1 T sugar ½ t salt ½ t Italian seasoning 1 ¼ t yeast Make dough. Grease 11x7 baking dish. Grease sissors and randomly snip dough into dish. Let fall as it may. ¾-1 in pieces. Cover and rise 25m. mix 2 T butter, ½ t Italian seasoning, ¼ t garlic salt and drizzle over. Bake 350F 30m. Chocolate Yeast Braid 1/2 c water 1/3 c sugar 1/4 c butter 3/4 t salt 1 pk yeast 1/4 c warm water 2 eggs 2 oz melted chocolate 3 1/2 c flour 1 oz melted chocolate for garnish Make dough. Divide into 3 parts and braid. Bake 350f 25-35m. Drizzle with melted chocolate. Whole Wheat Irish Bread 1 ¼ c buttermilk 2 T oil 1 ½ c whole wheat flour 1 ½ c flour 3 T brown sugar 1 T caraway seeds ¾ t salt 1 t yeast 2/3 c raisins Oatmeal Bread 1-1/2 cups warm tap water 2 tablespoon margarine 2 tablespoons brown sugar or honey 3-1/2 cups bread flour or all purpose flour 2 tablespoon instant nonfat dry milk powder 2 teaspoons salt 1 cup dry oatmeal 2 teaspoons active dry yeast Keeps longer than most breads. Pizza Crust Dough ¾ c water 1 T oil 1 T sugar 1 ½ t salt 1 T dry milk 2 ¼ c flour 1 t yeast Pizza dough cycle 1 lb. Roll out, top and bake 425F 20m Celery Seed Bread white 1 c milk 1/4 c water 2 t oil 3 c flour 1 T sugar ¾ t salt ¾ t onion powder ½ t celery seeds 1 t yeast Garlic and Dried Tomato 1 c water ¼ c dried tomatoes 3 T diced onion 2 t evoo 3 cloves garlic 2 1/3 c flour 2/3 c whole wheat flour 2 t sugar ¾ t salt ¾ t rosemary 1 t yeast Rye Bread 1 c water ¼ c brown sugar ½ T oil ½ t salt ½ T caraway 1 ¾ c flour 1 ¼ c rye flour 2 ¼ t yeast Mustard Rye Bread 1 ¼ c water ¼ c stone ground mustard 1 T shortening 2 c flour 1 ½ c rye 2 T gluten 1 T brown sugar 1 t caraway ¾ t salt 1 t yeast Hawaiian Potato Bread 5--6 c flour 2 t salt 2 pk yeast 1 c pineapple juice 1 1/2 c water 1/4 c butter 2 eggs 2 c mashed potato flakes Topping: 1/4 c sugar 3 T flour 1/4 t nutmeg 1 T butter Carta di musica 1 1/3 t yeast 1 1/4 c water 3 1/2 c flour 1 1/2 t salt roll 16 6" rounds. 400F 10m. Seperate each bread into 2 rounds and crisp for 1m. Landbrot 1/2 t yeast 3 T water 1/3 c flour 1 T milk Mix and Leave 12-18h. 1 1/2 t yeast 1 1/2 c water 2 1/2 c rye 3/4 c flour 2 t salt Mix yeast with 1 c water and add to starter. Leave 12-18h. Mix all together with remaining 1/2 c water. Make dough and rounds. Make an x slash and bake 400F 75m. Pain de Campagne 2 t yeast 1 1/4 c water 1 3/4 c flour Ferment 2-3 day on counter. Make bread with 1 c starter. 1 t yeast 3/4 c water 1/3 c rye 2 1/4 c flour 1 1/2 t salt 1 c above starter. Shape a round loaf with 3 x3 slashes, a ring loaf with 4 slashes and oval ends, or a cylinder with indented center. cook 425F 60m. Sourdough French 1 ¼ c starter 2 T water 3c flour ¾ t salt 1 t yeast Dough cycle. Rest 10m. grease sheet & sprinkle cornmeal. Roll a 12x8 rectangle and roll up into loaf. Pinch in ends. Combine egg white and 1 T water and brush over top of loaf. Rise 45m. make 3-5 diagonal ¼” deep cuts across. Bake 375F 20m. brush with rest egg white mix and bake 15-20m more. Cornmeal Sourdough 1 1/4c starter ½ c honey 2T butter 2 ½ c flour ½ c cracked wheat ½ c cornmeal 2 T gluten ¾ t salt 1 ¼ t yeast Dill and Onion Sourdough 1 c onion 1 clove garlic minced 2 T evoo 1 ¼ c sourdough starter 2 T milk or water 3 c flour 1 T sugar ¾ t salt ¾ t dried dill 1 t yeast cook onion and garlic in oil. Potato BREAD 1 c starter 1 1/2 T dry milk 5 oz warm water 1 1/2 T sugar 2 1/2 c bread flour 1 1/2 t salt 1 T gluten (optional) 1 1/2 T butter or oil 1/2 c potato flakes 1 1/2 t fast rising yeast Oatmeal Sourdough 1/3 c oats ¾ c starter ¾ c milk 4 t butter 3 c flour 1 T sugar ¾ t salt 1 t yeast Toast oats 350F 15m. Multigrain sourdough 1 ¼ c starter ¼ c milk 1 T honey 1 T oil or butter 1 ¼ c whole wheat flour 1 c flour ½ c rye flour ¼ c cornmeal 2 T gluten 1 t fennel ¾ t salt 1 t yeast. Or for no kneading and no bread machine: Ciabatta 1/2 t yeast 2/3 c water 3 T milk 1/4 t honey or sugar 1 c flour. make a starter and let sit overnight. 1/2 t yeast 1 c water 1/2 t olive oil 2 1/2 c flour 1 1/2 t salt Mix with all starter and do not knead. Rise 3h. Don't punch. Make long rectangular loaf on heavily floured sheet. Just use your fingers to poke it into shape a bit. Flour a bit and proof 20m. Bake 425F 30m. Cheryl
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