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JCK88

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About JCK88

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  • Gender
    Female
  • Location
    New England
  • Interests
    canning, crafts, historical reenacting, fire cooking, food storage, knitting and spinning, cross stitch, stained glass, reading

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  1. Hi Judy, haven't been on in a while. Just checkin in.

  2. Hi Judy...did you at one point have a website about your homestead? I'm tryng to find a website that I thought belonged to you...the Amish Homestead...? Can you let me know if that was you? Thanks so much!!

  3. Some might have wondered why I haven't been posting or writing here in this forum. It was all part of my grand experiment. So, you will be seeing less of me, as the experiment showed me that not being in this forum makes me happier and I accomplish more and feel better. This place does not build me up. It's sick and dysfunctional and censored. It's crippling to be here, like walking on eggs with crutches. I love many people, but I don't love being here anymore. I tried, and prayed, and really honestly put my heart into posting for a couple of years. So...it's been "nice" but I've moved past the hurt of being here and will no longer post to the blog and will only post occasionally to the boards. The experiment, by the way, was a grand success. I found out who my real friends were, LOL
  4. Hey girl...thought I would drop bye and say HI!

  5. The radish soup is made from the greens part..... I don't know if that would have the same effect. Here is a recipe that I have not tried yet. RADISH SOUP 2 bunches red radishes, washed 1 sm. onion, minced 1 tbsp. butter 3/4 c. yogurt, plain 1 1/2 c. chicken stock (broth)Separate the radishes from the greens, reserving both. Cook the onion in the butter until translucent, then add the radish greens. Cook over low heat, stirring occasionally, until wilted. Puree in a blender or food processor along with half the yogurt and half the chicken stock. In a separate pan sautee the sliced radishes, then puree in a blender with the other half of the yogurt and stock. Heat each until heated through. Pour the green soup into the bowl. Take the pink soup and add some to it, then swirl it for a pretty effect. (If I made this I'd have to use soy yogurt and turkey broth due to allergies)
  6. I read that radishes lower blood sugar. I am diabetic but in control with diet and meds. So , I decided to see just how much radishes lower your blood sugar by testing my blood sugar before and after eating them. After eating three radishes, my blood sugar was lowered 10 points in half an hour and 15 points in an hour. The next day, after eating four large radishes, blood sugar went down 20 points within half an hour. I'm going to try making radish soup and see if that does the same things. I'm lucky I love radishes, LOL I'm thinking of dehydrating radishes and see if that works. In winter, radishes are good with roasted vegetables or sliced and baked with a little butter spray. But I thought that others with high blood sugar might like to know radishes really do work.
  7. I told my daughter about this and she remarked, "Wow, God must seriously love Angela!"
  8. I did a little search on how to make stevia extract and came up with these instructions. Harvest your stevia in the morning when the essential oils peak. You must use stevia grown without pesticides, as the extract-making process concentrates undesirable chemicals. Wash the leaves and stems and remove any brown plant parts. Step 2 Chop the leaves and stems coarsely. You must prepare enough fresh stevia to fill two lightly packed measuring cups. Step 3 Combine the stevia with one cup of clear grain alcohol or vodka. You can use flavor-infused vodkas for variety, such as pear or citrus. Step 4 Leave the stevia mixture steeping overnight in a covered container, but not more than 48 hours. Excessive steeping increases bitterness. Stir or gently shake the mixture several times while it steeps. Step 5 Strain the alcohol and stevia mixture through cheesecloth or coffee filter to remove the plant matter. The mixture should appear greenish. Step 6 Bring the stevia extract to a simmer over medium-low heat for 30 minutes. This evaporates the alcohol and concentrates the extract. Step 7 Store the extract in the refrigerator up to three months. You must dilute the extract to taste before using with water. I read that using extract is very sweet...much sweeter than just the green leaves dried and powdered. I'm thinking this is what you want...but don't know for sure.
  9. I make them, stick them in the fridge right away, then use within a couple days. We make them usually for an event, and often I don't bother sticking the lid on because we are usually going to cut them up and put them on a party platter..... This same recipe can be baked in tube pans or in tin cans, by the way. You don't have to use canning jars. This is why I was hesitant to post the recipes. Because I don't want people thinking they are safe to use like they are "canned." I was horrified to learn later from Violet that these were not safe because a few years back when these were all the rage, we made these for teacher gifts. Everyone loved them....but thank goodness they ate them right away. Yikes. I have edited the recipe above to take out references to using lids to seal the jars. Thanks for telling us about the lids!!!!!! I won't do THAT anymore. We do like the cakes and we will simply bake and use immediately.
  10. ::::::::Thwacking self on head::::::::for not saving the message I sent to Cat.....didn't realize y'all would want it...so typing it out again....LOL Just do not store it like canned food. USE RIGHT AWAY BASIC Cake in a Jar Makes 6 to 7 cakes 2 2/3 cup sugar 1 cup butter 4 eggs 1/2 cup water 2 tsp vanilla 3 1/2 cups flour' 1 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt Cream sugar and butter. Add eggs and mix well. Ad water and vanilla. Add dry ingredients. Pour one cup batteri n each pint jar. (use the straight sided, wide mouth type) Bake at 325 for 55 to 60 minutes. (When you bake them put the jars on a baking sheet, make sure they don't touch each other. I put mine on a heavy broiler pan so I can lift them all out of the oven at once easily.) Be sure that you don't drip batter onto the top of the jars, if you do, wipe it. I use the canning funnel to avoid this. DO NOT SEAL THE JARS. Cool, cut up, put on platters. Or, store in the fridge. You can use those plastic canning jar lids to keep them fresh once they are cooled. These are not airtight. And, you could give these as a gift that way, but make sure people know to eat the cake right away. Chocolate Amaretto variation: Omit water and vanilla from basic recipe. Add: 1/2 cup almond flavored liqueur 2 cups semi-sweet chocolate chips 1 cup chopped almonds Mix and bake same as basic cake mix Rum Raisin variation: Omit water and add 1/2 cup dark rum 1 cup raisins Mix and bake same as basic cake Orange or Lemon Poppy seed variation: Omit water and add 1/2 cup of orange OR lemon juice 1 cup white chocolate chips 1/4 cup poppy seeds 1 Tablespoon of grated orange OR lemon peel Mix and bake same as basic mix... And the Banana nut version: To the basic recipe add: 2 cups mashed bananas 1 tsp cinnamon 2/3 cup chopped pecans mix and bake as above... Also, for a nice polka dot cake, add cup of the mini M&Ms candies to the basic mix. These recipes are from an old book called "Jazzy Jars" Glorious gift ideas by Marie Browning. It came out before the canning guidelines were updated. I have edited this to take out references to sealing the jars with canning lids while they are hot. THIS SHOULD NOT BE DONE.
  11. Yikes.. I will hunt it up and pm you with it, k? LOL
  12. Hey Anewme don't feel bad about posting this. I also was canning cakes in jars with recipes from a book I bought until Violet here let me know that although I'd been canning for 25 years, things had changed in that time, LOL! Now, I get all the updated info at the USDA sites, the newest Ball book, etc.... I have a great recipe for amaretto cake in a jar that can't be baked any other way so I do make that, but it only makes about six of them and they are small. I make them for Christmas, remove from the jar, and slice them onto a platter for a lovely party tray. But, I don't give them as gifts because I don't trust that people would actually eat them right away OR that they might decide to store it longer thinking because it was sealed it was safe. Thanks Violet for keeping us all alive around here!
  13. Very, Very cool. Thanks for sharing this. I have not ever seen that kind of container--and not knowing of its existence , would never have looked! I've been using the buckets and gamma lids and like them just fine, but I can see that having clear containers on wheels would be great in the kitchen for the products you have opened and are using.
  14. Congrats to Katy! I just talked to her on the phone, LOL! Hoping for the best on all of your testing--hang in there Angela!
  15. LOL! I also make radish sandwiches but I use butter spray instead of mayo. Radishes are great little veggies. They lower blood sugar and are good for diabetics. Your radishes look great!
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