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kappydell

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About kappydell

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  • Birthday 01/31/1954

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    Female
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    just moved to georgia from wisconsin
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    self reliance; lo-tech living; cooking, crafts, anything to do with food!!, camping, livestock, garden & orchard, hunting, fishing, trapping, camping, etc.

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  1. Nothing on agenda today except sleep in. Went fishing in the evening, since it has been cool a couple days & a cold front is coming in, supposedly good fishing. We caught one catfish apiece. The bag is a 50 lb bag of deer corn. Fish were 10 & 15 lbs. (we guesstimate) Nice fillets.....not bad for a couple hours of loafing. We threw the baby ones (four) back, and the three sunfish went back too. We were looking for big 'uns.
  2. kappydell

    diy fat lamps

    are you implying that the twilight zone is altitude related? LOL I thought it was urban-related
  3. I never used the full spectrum either. My resources said a combination of cool and warm flourescent bulbs would make the transplants thrive....and did they DID. And were ever so much cheaper at replacement time.
  4. Mr Rider I thought the same thing, and my first comment was...hey, knives are SUPPOSED to cut things!
  5. FINALLY!! OUR DAYTIME TEMPS ARE UNDER 100 DEGREES!! (HANDSPRINGS AND HAPPY DANCING!) After several months of triple digits, the highs of 89 seem comfortably cool. It is still too warm to plant our transplants, we want to wait until things are reliably cooler than 80 to put them in, and we are champing at the bit to get going! We dug sweet potatoes and, as usual, found 'extras' that were deeply buried...all the way down at the very bottom of the raised beds, when we tilled the next day. We will eat/dehydrate those first. I had a gorgeous sweet-potato & green pepper egg fried rice breakfast & the colors were striking as was the taste. I am putting things in my stir-fries that were never combined in any cookbook, LOL. Such a yummy way to eat what is ready in the garden! The parboiled rice is a hit at our house. Mary likes it better than "regular" white rice, as it holds its shape when cooked and does not turn into a fluffy sponge to soak up too much sauce. She likes her food lightly sauced, and regular white rice tends to be made to soak up a lot of sauce...she also prefers all purpose potatoes to baking ones for the same reason. Moister and less prone to suck up as much butter, sour cream, etc. Good. The all purpose ones grow better for me, and are cheaper to buy. And, whether the magazine chefs want to admit it or not, cost is ALWAYS an issue. (Im still a little steamed over my eye doctors clerk whose comment when I asked for generic eye drops was "Twenty bucks isn't bad for medication". Oh well. Frugality is out of style, I guess.) I went to the neurosurgeon today for a check on my neck where he did surgery. Healing nicely. He let me off the hook over setting a date for the back surgery gracefully when he said that it was not critical if I did not mind working around my limitations. I said I was still managing nicely, thanks. Tomorrow I go for a consult with the other doc at the other hospital to see what he thinks can be done for the back. One of his specialities is correcting adult scoliosis....oh my, that's one of my issues. It would sure be nice not to be so crooked anymore and maybe ditch the cane. We shall have to see if it is possible, and then if it is worth the pain/effort/cost. A new MRI will help to see if things are degerading or not and at what rate if so. The old one shows bone on bone vertebra, and that was done last year. I want to get any preventative "maintenance" done before the general elections, as I want to be able to bug-in for a bit after those, in case folks get overly "upset" over the results. No matter who wins, there is potential on both sides for trouble of various kinds. I enjoyed reading about others home-ec adventures. We badly need home-ec for all genders nowdays - adulting 101, they could call it. My parents taught me, so home ec was a snap course for me. I ended up helping the girl next to me set a zipper in her jump suit when we were sewing. I was already making most of my clothing by then, since I found I could sew a couple outfits for what I would pay to purchase one. Going to check out Northwest Fabrics' sale table with my sister & mom was a fun field trip - we bought nothing over 55 cents a yard and had stacks of fabric to choose from when we had a notion to make a new blouse or dress or whatever. Remember button jars? We had a couple..,.one for shirts & blouses & similar size buttons, one for larger buttons (coats & jackets), one for zippers, and one for snaps, hooks and other fasteners. Recycling was nothing new to my folks...we also pulled nails from good boards, and pounded them straight for re-use. Mom baked with chicken fat, and made laundry soap from beef tallow. And this was in the 1960s...kind of a cross between depression era and hippy era bohemian chic). The only thing my mother did not do was make quilts, though we did cut clothing down to make other clothing quite often. And she was an expert knitter, so we un-raveled real wool sweaters from the resale shop, soaked & hung the wool skeins to take out the kinks, and re-knitted new stuff. Anything too small for decoration, trim or pockets went to the rag bag for cleaning rags, stuffing things, or if it was long enough, to make strips for rag rugs. I prefer crochet to knitting, but I sill learned to knit well enough to make caps, mittens & sox, because I consider that a critical skill in "snow country". I have made a couple nifty T-shirt yarn rag rugs in the last few years....they are sooo nice & fluffy, and a trip to the resale shop on grocery bag day (fill the bag for $5) nets me plenty of colored T shirts for making yarn. I like the T shirt yarn better than the plastic bag yarn, tho I have used that too. The cloth is sturdier when washed. They also make lovely mats for the critters to sleep on in the winter - soft, insulating, washable, and durable. I have not tried making one for under a sleeping bag but I bet they would work nicely for that, too. (Hmmm.....recycling, prepper style....) I am still working on crocheting using old rope as a base to make mats & baskets....it would be a shame to 'waste' old rope that is too weak to bear a load any more. Maybe my dad did joke about my mom being "half Scottish" (ie, cheap) but it was a great (and fun) education!
  6. no im lying down (pharmacist recommended it to allow the drops to be absorbed by the eye better). Most of the time I make a pocket (bigger target) look down the barrel of the dropper then glance away when I drop it. 3 out of 4 times it works, but the other time my dropping hand moves a bit so I miss. I'll have to try the knuckles touching thing. I cant look up at the correct angle to drop them in sitting up and miss most of the time when I sit. A drag. I hate the drops. i also am having supply issues - the bottles are opaque so I cant tell when drops are running low (shaking does not help) so I run out without notice, and the pharmacies around here ALL do not keep it on hand. So there is a wait until it gets shipped in. What frustrates me is the indifference of the pharmacy employees. They screw up orders, lose things, etc and do NOT understand that I do not live 5 minutes away so I can just keep coming back. over and over and over. nor do they even pretend to give a rats a$$.
  7. BAKING DESSERTS WITH WHOLE WHEAT RECIPES FROM THE EL MOLINO MILLS COOKBOOK (ABOVE) I tried to get most of the typos found and corrected but you might still find a few. I do have a tendency to type about wheat berm instead of germ..... CHIFFON CAKE (makeover) WHOLE WHEAT CHIFFON CAKE before after 2 1/4 cups flour 2 1/4 cups whole wheat pastry flour 1 1/2 cups sugar 1 cup brown sugar 3 tsp baking powder 1/2 cup skim milk powder (non-instant) 1 tsp salt 3 tsp double acting baking powder 1/2 c oil 1 tsp salt 8 unbeaten egg yolks 1/2 cup oil 3/4 cups cold water 8 egg yolks 2 tsp vanilla 3/4 cup skim milk or orange juice grated rind of 2 lemons 2 tsp vanilla 1/2 tsp cream of tartar grated rind of 2 lemons or oranges 8 egg whites 1/2 tsp dream of tartar Sift dry ingredients together (flour, sugar, skim milk powder, baking powder, salt). Add remaining ingredients (except egg whites) and beat until smooth. Fold in beaten egg whites last and put into a large tube pan. Bake at 350 F for 1 hour. Makes a large cake. Variations: 1) Replace 1 c whole wheat pastry flour with 1 c carob powder. 2) Replace 1 c whole wheat pastry flour with 1 c El Molino Muffin Mix. 3) Replace white flour in recipe with an equal amount of pastry whole wheat flour. 4) Replace white sugar with dark brown sugar or with the same amount of honey using slightly less liquid. 5) Replace about 1/2 c sugar with 1/2 c powdered skim milk. 6) In any recipe calling for chocolate, replace with carob powder; also replace about 1/3 of the flour with carob powder. 7) Grated lemon rind adds flavor to cakes with Carob Powder. 8) Replace 1/2 to 1 cup flour with any of the following: wheat germ flour, wheat germ, soy flour, brown rice flour, hulled sunflower seed meal, El Molina Muffin Mix, rice polishing, rice bran, etc. 9) In all kinds of carob powder cakes and spice cakes, the replacement of 5% of the wheat flour with potato flour greatly improves the taste and texture of the cakes and keeps the cuts from becoming dry. Soya flour has the same effect. CHAMPION FRUIT CAKE 3 times FIRST PRIZE WINNER at fairs by Christing Jakubecy This recipe is as good the next day…as it is months away. 1 c raisins 1 c dates 2 c brown sugar 1/2 c figs 5 TB butter or margarine Combine with 2 cups boiling water and let simmer over low fire ten minutes. Cool. 2 tsp cinnamon 1 tsp cloves 1 tsp soda 1 tsp salt 3 c whole wheat flour or pastry whole wheat flour Sift all dry ingredients with flour 3 times. Add: 1 c chopped pecans 1 c chopped walnuts 1 1/2 c mixed candied fruit 1/2 c candied cherries Combine with cooled first mixture. Stir well. Place in pan which has been well greased and lined with greased paper. Decorate top with candied pineapple slices, cherries, shelled nuts, blanched almonds, etc. Bake at 300 F for 2 hours or until done. Makes a 4 1/2 lb fruit cake. For smaller fruit cakes bake about 1 hour and 20 minutes. Will stay moist a long time covered with a damp cloth. SOYA APPLESAUCE CAKE 1 1/2 c El Moline Pastry Whole Wheat Flour 3/4 c El Moline Soya Flour 1/2 c skim milk powder (non instant) 4 tsp baking powder 1 tsp salt 2 tsp cinnamon 1/2 c El Molino Wheat Germ 1 c dark brown sugar 1/2 c oil 4 eggs 3/4 c applesauce 1 c raisins Sift dry ingredients except wheat germ; cream sugar, oil and eggs. Mix in dry ingredients with wheat germ and add to creamed mixture alternately with applesauce. Beat well. Turn into greased 12 x 8 inch and bake at 350 F for 40-45 minutes. WHOLE WHEAT SPONGE CAKE (egg leavened) Mary Alexander 4 eggs separated (room temperature) 1/2 c cold water 1/3 c oil 1 c brown sugar 1 2/3 c pastry whole wheat flour 1 1/4 tsp lemon flavoring 1/4 tsp salt Beat egg yolks adding the cold water in about 3 dashes, also salt. Beat until light and stiff. Add sifted sugar gradually, then oil and flavoring. Fold in sifted flour, then the stiffly beaten egg whites. Bake in an unoiled tube pan 250 F for 15-20 min or until cake has risen, then increase heat to 350 F to finish baking. Invert to cool. This cake may be varied by using nuts or fuits in it. It may be baked in a tube, layer, loaf or gem pans. CAROB SPONGE CAKE Mrs Jean Cross 3 large eggs, separated 1 c carob powder 1/4 tsp oil of peppermint Beat whites of eggs until stiff. Flavor to taste with oil of peppermint. Beat yolks and fold into whites. Fold in sifted carob powder. Bake at 300 F for 45 min. Caution – do NOT exceed recommended baking temperature. Finely chopped or slivered nuts may be added. WHOLE WHEAT SPICE CAKE 2 1/2 c whole wheat flour 3 tsp baking powder 1/2 tsp soda 1/2 tsp salt 1 tsp cinnamon 1/2 c skim milk powder (non-instant) 2/3 c vegetable oil 1 c dark brown sugar 4 eggs 1 c buttermilk Sift dry ingredients into bowl, make a well; add oil, eggs, buttermilk and stir until well mixed. Bake in long loaf pan at 350F about 45 min or until cake shrinks away from sides of pan. FLUFFY FROSTING 1 c dark brown sugar 1 egg white 1/4 tsp cream of tartar 1/2 c boiling water 1 tsp vanilla (optional) Mix sugar, egg white and cream of tartar together in bowl, add boliing water and beat vigorously until frosting stands in peaks. Spread on cooled cake. SPICY BANANA SOY BARS Anne Mihaylo 3 tsp baking powder 1 c whole wheat pastry flour 1 c soya flour 1 c skim milk powder (not instant) 1/2 tsp salt 1 tsp cinnamon 1/2 tsp allspice 1 c chopped walnuts 1/2 tsp nutmeg 2 large eggs 1/2 c oil 1 c dark brown sugar (packed) 1/2 c buttermilk 1 1/2 c mashed bananas Sift dry ingredients (flour, soya flour, skim milk, salt, cinnamon, allspice, nutmeg) together; add brown sugar, nuts and mix well. Make a well and add oil, egg, buttermilk, and mashed banana. Mix until well blended. Bake in long loaf pan at 350 F for 45 min or until cake shrinks from sides of pan. Cut into bars while still warm and cool on wire rack. Set pan on rack as soon as it comes out of oven so bottom will not become soggy. CAROB DATE NUT LOAF Ethyl B Spear 1/2 c butter or margarine 1 c honey or brown sugar 1/2 c carob powder 1 tsp vanilla 1/2 tsp salt 4 eggs, separated 1 lb coarsely chopped stoned dates 1 lb whole walnut or pecan meats 1 c whole wheat flour Place dates and nuts in a bowl, cover with sifted flour and salt. Mix well. Cream honey, butter and carob powder and add vanilla and beaten egg yolks. Mix well. Add flour and mix well. If too dry, add 1 TB water and mix in. Fold in the stiffly beaten egg whites. Bake in square cake pan well oiled and lined with waxed paper. Bake at 350 F for about 1 hour. ORANGE DATE LOAF 1 lg orange 1 c sliced dates 2 TB oil 1 c honey 1 egg, beaten 2 c whole wheat flour 1 tsp baking powder 1/2 tsp soda 1/2 tsp salt 1 tsp vanilla 1/2 c chopped walnuts Juice the orange into a 1 cup measure; fill the cup with hot water. Pour mixture over the dates and let it cool. Grind orange rind. Cream oil and honey (or sugar if used instead). Blend in egg, then sifted dry ingredients alternately with date mixture. Stir in ground orange rind, also vanilla and nuts. Pour into greased loaf pan (about 9 x 5 x 2 and bake at 325 F for 1 hour and 20 min or until done. ORANGE PECAN BREAD 2nd prize 1965 Pomona fair – Mrs C. A. Henderson 2 3/4 c whole wheat flour 2 1/2 tsp baking powder ½ tsp soda 1 tsp salt 2 TB butter or margarine 1 c honey ( clover preferred) 1 egg 2 TB grated orange peel 3/4 c orange juice 2 c broken pecan meats Beat softened butter into honey until creamy; add unbeaten egg and orange peel and mix well. Add to dry ingredients alternately with orange juice, mixing well after each addition. Stir in nut meats and spoon into well-greased 5 x 9 inch loaf pan. Bake at 325F for 1 hour 10 min until done. Hint: when baking with honey use a mod. slow (325 F) oven to prevent scorching. RAISIN LOAF 1 c dark brown sugar 1/3 c oil 1 c raisins 1 c currants (if not available use 2 c raisins) 1/2 tsp cloves 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp allspice 1/2 tsp salt 1 c water Stir together. Cook 3 min. Cool. Add: 2 c pastry whole wheat flour 1 tsp baking powder 3/4 c coarsely chopped walnuts Bake at 300 F for 1 hour and 20 min in a paper-lined loaf pan. SUNSHINE CAKE (with carob powder) Courtesy of Living Foods Study Group of Pasadena 4 lg eggs, separated 1 c brown sugar 1/3 c water 3 tsp baking powder 3 tsp vanilla grated rind of large lemon 1 1/4 c pastry whole wheat flour, mixed with 1/4 c carob powder, sifted Have ingredients sat room temperature. Sift baking powder with 1/2 c flour. Beat egg yolks until light and thick. Add sugar gradually and continue beating. Add flavoring and lemon rind. Add water and cup of mixed, sifted flours alternately; then the baking powder mixture; and lastly fold in the stiffly beaten whites of eggs. Place in one greased tube pan. Bake at 325 F for 40-50 min. When done, invert pan. When cooled, cut out of an. Frost with whipped cream if desired, or with the Carob Frosting. CARA-COA CAKE 1/2 c soft butter or margarine 1 3/4 c brown sugar 2 eggs 1/2 c cara-coa carob powder 1 tsp soda 1 tsp salt 1 tsp instant coffee 2/3 c buttermilk 1 1/2 tsp vanilla 1/2 c water 2 1/2 c sifted El Molina unbleached white pastry flour or pastry whole wheat flour 2/3 c chopped nuts or El Molino Hulled Sunflower seeds (optional) Cream shortening and sugar well, add eggs, beating until fluffy. Blend carob powder with water. Stir into creamed mixture. Blend well. Combine dry ingredients, sift together three times; add to creamed mixture alternately with buttermilk, beating after each addition. Add vanilla and nuts. Bake in two 8 inch oiled layer cake pans at 350 F for 30-35 min. CAROB FROSTING cream 2 tb butter with 2/3 c powdered milk (non-instant). Add 1/3 c carob powder, mixing well; then add 1/4 c honey, 4 TB cream and 1 tsp vanilla. Beat until smooth and spread on cooled cake. CARA-COA FROSTING Melt --- 1 c caro-coa nuggets in bowl over hot water. Add --- 1 c sifted confectioners sugar and 3 TB evaporated milk Beat --- until smooth and glossy Frosts --- one 9 inch square or 18 cup cakes CARA-COA FUDGE FROSTING Combine: 1 c brown sugar 1/3 c rich milk (half and half) 1 TB cara-coa carob powder Stir until sugar is thoroughly dissolved, then cook over med flame to soft ball stage when tested in cold water (or 234 F on a candy thermometer). Remove from heat. Add: 2 TB butter or margarine, and 1 tsp vamilla. Allow to cool to lukewarm, beat until thick. CARA-COA BUTTER CREAM ICING Sift together: 3 c confectioners’ sugar 1/3 c caro-coa carob powder 3/4 instant coffee Soften: 1/2 c butter or margarine, beat in one egg and 3 TB cream. Add sugar mixture, beating well. Spread between layers, top and sides of cake. CAROB NUT BROWNIES 2/3 c El Molino pastry whole wheat flour 1 tsp baking powder 1/2 tsp salt 1/2 c butter or margarine 2/3 c brown sugar, or 1/3 c honey mixed with 1/3 c brown sugar 2 eggs 1 tsp vanilla 4 TB El Molino Carob powder mixed with: 1 TB melted butter 1 c chopped nuts or El Molino Sunflower Seeds 3 TB milk 1 tsp ground coriander seed (optional) Cream butter and sugar until well blended. Add eggs, salt, vanilla, coriander seed and carob powder containing melted butter. beat vigorously. Sift baking powder with the flour. Add flour, milk, and chopped nuts to mixture. Spread in a 9x9 inch pan lined with waxed paper. Bake for 30 minutes at 350F. Cut brownies before they have cooled. Carob Powder adds flavor and appeal when added in various amounts to: hot cakes, or waffles, cakes, cookies, ice cream shakes, candies, puddings, icings, etc. Use your favorite recipes with carob powder in place of chocolate or cocoa. General Rule: 3 level TB carob powder plus 2 TB liquid (milk or water) equals 1 square of chocolate. CAROB FUDGE 2 c brown sugar 6 TB carob powder 2 TB butter or margarine 2/3 c milk pinch salt sprinkling of hulled sunflower seed or hulled sesame seed, or nuts (flavor may be improved by lightly toasting sunflower seed or sunflower seed) 1 1/2 tsp vanilla Combine carob powder with sugar; add milk, butter and salt. Boil to soft ball stage (225 to 230 F). Add vanilla and seeds or nuts, beat until mixture is creamy. Pour into well buttered dish and cut in squares. CAROB CANDY, UNCOOKED 2/3 c carob powder 1/2 c heavy cream 1/2 c honey 1 tsp vanilla or peppermint flavoring 2 TB soya powder Enough powdered milk to thicken. Add a cup or more of any kind of nuts, sunflower seeds, sesame seeds or coconut. CARA-COA FUDGE SAUCE Combine: 1 c cara-coa nuggets 1/4 c honey 1/2 c evaporated milk Cook over low heat, stirring until nuggets melt. Blend well, cool. FLAKY PIE CRUST (Makes 2 9-inch crusts) 2 c sifted pastry whole wheat flour] 1 tsp salt 2 TB wheat germ 3/4 c margarine 4-5 TB ice water Sift flour with salt into medium bowl, add wheat germ. With pastry blender, cut in shortening, until mixture resembles coarse cornmeal. Sprinkle ice water, 1 TB at a time, over pastry mixture, mixing lightly with a fork. Pastry should be just moist enough to hold together. Divide pastry in half, shape into a ball. On lightly floured board or pastry cloth, roll out half of pastry to an 11-inch circle; fit into pie pan. Trim bottom crust even to edge of pan. Roll out second half of pastry and place over filling. Seal edge, make a few gashes near center for steam vents. For one crust pie, make one half of the recipe and roll out as above. Place in pie pan and bake at 450F for 8-10 minutes. WHOLE WHEAT PIE CRUST (Makes two 9 inch crusts) 2 c pastry whole wheat flour 1 1/2 tsp salt 1/2 c peanut oil 1/4 c cold whole milk Lightly stir oil and milk into sifted flour and salt and roll out and bake as described above. CAROB CREAM MINT PIE 1 large egg yolk 3/4 c milk 3 El Molino Caro-coa carob candy bars, 7/8 oz size 1 TB unflavored gelatin 3/4 c brown sugar 1/8 tsp salt 1 c cream 1/4 tsp oil of peppermint one 9-inch baked pie shell Slightly beat egg yolk with milk and add broken pieces of carob candy. Combine with gelatin, sugar and salt in top of double boiler over boiling water. Stir frequently until candy melts. Remove from heat and beat until smooth. Chill until creamy like consistency, then fold in whipped cream flavored with oil of peppermint. Turn into pie shell. Chill until firm. For variation omit peppermint flavoring and add sliced bananas to pie shell before adding filling. EL MOLINO MUFFIN MIX RAISIN COOKIES 1/2 c honey 4 TB oil 1 egg 1 1/2 c El Molino Muffin Mix 1/3 c milk 1 c chopped raisins 1 c chopped dates 1 c chopped nuts Cream oil and honey, add egg and beat well. Combine muffin mix, nuts & fruits alternately with milk. Drop by spoonfuls on greased tin. Bake at 375 F for 10-12 min. Makes about 3 dozen. 1 tsp cinnamon and 1/2 tsp nutmeg may be added if desired. For chocolate like cookies, mix 3 TB carob powder with the muffin mix, and add about 2 TB milk. CAROB THINS Agnes Follett 1/2 c oil 1 TB milk 1 TB honey 1 TB lemon juice 1 c whole wheat flour 1 c unbleached white flour 3 TB carob powder 1/2 tsp salt Place oil in bowl, and add 3 TB boiling water and milk. Beat until it is thick and creamy, add honey and lemon juice and beat well. Sift flour and measure, dip out three rounded tablespoons and replace with three rounded tablespoons of carob powder. Sift again. Turn into mixture, mix well. Form into loaf; roll between two sheets wax paper. Be sure the paper is no longer than cookie sheet that you plan to bake it on. Carefully slip wax paper from top. Prick with fork. Cut into 1 1/2 inch squares. Slip paper and all on to cookie sheet. Bake 8-1`0 min starting at 400 degrees, finish with 350 F. (These burn easily.) CAROB COCONUT DROP COOKIES Mrs Jay Sousa 1 c dark brown sugar 1/2 c soy oil 1/4 c milk 2 eggs 3 TB carob powder 2 tsp baking powder 1 c grated fine unsweetened coconut 1/2 tsp veg salt 1 tsp cinnamon 1/4 tsp nutmeg 1 tsp vanilla 1/2 tsp almond extract 1 1/2 c rolled oats 1 c whole wheat pastry flour Cream oil and sugar, add beaten eggs and milk. Gradually add dry ingredients which have been mixed together, add almond extract and vanilla. Mix well and drop by teaspoons on an oiled baking sheet. Bake at 350 F for 10-12 min. SESAME SEED COOKIES Elizabeth Wolfe 1 c hulled sesame seed 1/2 c coconut 2 c unbleached white flour 1 tsp baking powder 1/2 tsp soda 1/2tsp salt 3/4 c oil 1 c brown sugar 1 large egg vanilla or almond extract to taste Lightly toast sesame seed and coconut until light brown. Sift together: flour baking powder, soda and salt. Cream oil with brown sugar, add egg, vanilla or almond flavor, toasted sesame seed and coconut. Beat well and blend in dry ingredients. shape in balls (about 1 tsp in each ball). Place on cookie sheet flatten with fork. Bake at 350 F fort 10-15 minutes. WHEAT GERM DROP COOKIES 1/2 c oil 1/4 c milk 2 1/4 c whole wheat flour 2 tsp baking powder 1 c brown sugar 2 eggs, beaten 1/2 c wheat berm 2 tsp nutmeg Add oil to the sugar gradually. Add the milk and beaten eggs, then stir in the ry ingredients and beat well. Drop by teaspoonfuls on a greased baking sheet. Bake at 350 F for 5 minutes, then at 325 for 7 min. Makes about 3 dozen. Variations Also add a spoonful or more of wheat berm to each of the following for extra vitamins and flavor: sandwiches, salads, meat loaf, puddings, jello, desserts, candies, stuffings, frit juices, soups, sauces, pancakes, pies, waffles. PEANUT BUTTER COOKIES (using oats, wheat & soya) by Lillian Batchelor 1 c oil 2 c brown sugar 1/2 c peanut butter 1 egg 5 TB buttermilk 1 tsp soda 1 1/2 c soya flour 1 1/2 c pastry whole wheat flour 1 tsp salt 1 1/2 tsp cinnamon 1 tsp mace 1/2 tsp cloves 1 1/2 c seedless raisins 1 1/2 c rolled oats Lightly toast rolled oats in a warm oven. Mix oil and sugar, add peanut butter and beaten eggs. Dissolve soda in buttermilk and add to mixture. Mix Pastry Whole Wheat Flor and Soya flour, salt, cinnamon, mace, cloves, raisins. Crush rolled oats between palms of hands and add. Combine first mixture with second mixture. Drop with tsp on cookie sheets and bake at 375F for 15-18 min. ICE BOX COOKIES 1/2 c vegetable oil 1 c brown sugar 1 egg 2 TB cold water 1 tsp vanilla pinch of salat 2 tsp baking powder 2 c pastry whole wheat flour 1 c wheat berm Hulled sesame seed (for dipping) Mix oil and sugar and let stand a few minutes. Add well beaten egg, water, vanilla, salt, sifted flour and baking powder. Stir in wheat germ. Shape into a roll, wrap in wax paper and chill in refrigerator overnight. Slice thin and bake in hot oven until brown. Delicious when top side is dipped in sesame sed before baking. SOFT MOLASSES COOKIES (Mrs Mable R Carry) 3 1/2 c sifted pastry whole wheat flour 1 tsp baking powder 1 tsp soda 1 tsp salt 2 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 3/4 c oil 1/2 c brown sugar 1/2 c unsulphured molasses 1/4 c honey 1 egg 3/4 c buttermilk Sift & mix together the flour, baking powder, soda, salt & spices. Mix the oil with the sugar, add egg and molasses and honey. Add flour mixture alternately with the buttermilk. Chopped raisins may be added if desired. Drop from teaspoon on greased baking sheet. Bake at 350 to 400 F for 12 min or until done. Makes several dozen cookies. MILLET PUDDING Mary Butz 2 c milk 1/4 c honey 1/2 tsp vanilla 1/2 tsp lemon extract 1/4 c millet meal 1 or 2 eggs 1 TB molasses Vanilla Rice custard Heat 1 1/2 c milk in double boiler with 1/4 c honey. Mix 1/2 c cold milk with 1/4 c millet meal. Add millet meal mixture to hot milk and let cook over boiling water for 25 min, stirring occasionally. Beat 1 or 2 eggs and add hot pudding, beating well. Pour back into double boiler and let cook 5 min longer. Stir constantly. Add 1 TB unsulphured molasses, 1/2 tsp vanilla and 1/4 tsp lemon extract. Chill and serve with cream or fruit and cream. Makes 6 svgs. WHOLE WHEAT JELLY ROLL 6 egg yolks 1/4 c oil 3/4 c honey 1/4 c skim milk (liquid) 1 1/2 c pastry whole wheat flour 1/2 c powdered skim 1 1/2 tsp baking powder 1/2 tsp salt Beat egg yolks until thick and lemon colored. Add oil, honey and milk, blend well. Add sifted dry ingredients in two parts and mix well. Fold in stiffly beaten egg whites. Turn into wax paper lined jelly roll pan (large) and bake at 375 F 20 to 25 minutes, until a golden brown. Turn out on a towel, remove wax paper and spread with jam or jelly or pudding and roll immediately. . WHOLE WHEAT APPLESAUCE CAKE 1 1/2 c pastry whole wheat flour 3/4 c soya flour 1/2 c powdered skim milk 4 tsp baking powder 1 tsp salt 2 tsp cinnamon 1/2 c wheat berm 1 c dark brown sugar 1/2 c oil 4 eggs beaten well 1 can applesauce, med size 1 c raisins Sift dry ingredients together, except the wheat germ and brown sugar, then add and mix well. Combine oil, eggs, applesauce and raisins to dry ingredients and mix thoroughly. Turn into a well greased loaf poan and bake 1 hour at 375 F. BUTTERSCOTCH BROWNIES 2 c dark brown sugar, packed loosely 1/2 c oil 2 eggs large 1 tsp vanilla 1/2 c soy grits (soak in 1/2 c hot water) 2/3 c pastry whole wheat flour 2/3 c wheat germ 1/2 c powdered skim milk 2 tsp baking powder 1/2 tsp salt 1 c walnut meats, chopped Combine sugar oil and eggs, mix well. Add sifted dry ingredients, wheat germ, soya grits and nuts. Bake in greased and floured pan at 375 F, 25-30 min. The brownies will be moist. Let cool in pan on rack for about 5 min before cutting into squares. OATMEAL SESAME COOKIES 1/2 c oil 1 c dark brown sugar 1 egg, well beaten 1 1/4 c rolled oats 1 1/4 c pastry whole wheat flour 2 TB milk or buttermilk 1/2 tsp soda 1/4 tsp salt 1/2 tsp nutmeg 1 tsp cinnamon 1/2 c raisins, chopped 3/4 c sesame seeds Cream oil and sugar, add beaten egg, mix thoroughly. Combine milk, raisins, sesame seeds and rolled oats, add to previous mixture. Add sifted dry ingredients and mix well. drop from teaspoon on to greased cookie sheet, flatten with fork dipped in cold water. Bake at 375 F until browned. This cookie is crisp and keeps well. CAROB TOLL HOUSE COOKIES 2 c sifted El Molino Pastry Whole Wheat Flour 1/2 tsp salt 1/2 tsp baking powder 1/2 c El Molino Rolled Oats 1 c cara0coa nuggets 1/2 c El Molina Soya Grits, soaked* 2 eggs, beaten 1 1/2 c dark brown sugar 1 c margarine or butter 2 tsp vanilla Beat sugar, margarine or butter, vanilla with eggs. add dry ingredients. Drop onto oiled cookie sheet and bake at 375 F approximately 10-12 minutes. *To soak Soya Grits: cover with boiling water for 5 minutes, drain (or substitute Hulled Sunflower Seeds). CARA-COA NUGGET COOKIES Preheat oven to 375 F. Cream until light and fluffy: 1/2 c margarine or butter 1/2 c brown sugar and 1 tsp vanilla Fold In: 1 beaten egg and mix well. Sift together: 1 c plus 3 TB El Molino pastry whole wheat flour 1/2 tsp soda 1/2 tsp salt 4 TB cara-coa carob powder (more or less) 2 tsp vanilla 1 pint whipping cream Heat milk in top of large double boiler. Combine in blender, the eggs, rice flour, sugar, salt and carob powder. Blend until smooth, then stir into heated milk in double boiler. Cook, stirring constantly, about five minutes or until mixture begins to thicken. Do not over-cook. Cool. When ready to freeze, add vanilla and blend one minute. Add whipped cream to blended mixture, freeze. (For smooth, creamy texture use ice cream freezer.) If not using ice cream freezer, put in freezing tray for 20 minutes. Remove and stir vigorously with fork. Freeze another 20 min and repeat. Return to freezer for about 2 hours.
  8. CHEESY BREAD CLONE By Pillsbury Kitchens Updated October 11, 2018 2 cups shredded pizza cheese blend (8 oz) 2 tablespoons grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent rolls Marinara sauce, if desired Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix 1 cup of the pizza cheese, the Parmesan cheese, garlic powder and Italian seasoning. Set aside. If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14x9-inch rectangle. If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal. Sprinkle bottom half of dough with remaining 1 cup pizza cheese. Fold dough in half lengthwise to enclose cheese, pressing to seal on bottom and sides. Using serrated knife, cut almost completely through dough into 8 pieces. Sprinkle with seasoned cheese mixture. Bake 18 to 20 minutes or until deep golden brown on edges. Cool 5 minutes. Serve with marinara sauce. Expert Tips Don’t have pizza cheese blend on hand? Mix equal parts shredded mozzarella and Cheddar cheeses instead. Not a fan of marinara? Ranch, Sriracha and barbecue sauce are all yummy alternative dipping options. I used Walmart's Great Value Brands (for crescent roll dough and shredded pizza cheese blend) and it was still delicious, and cut the price in half. We will be making this again!
  9. Today was a "rest" day....sort of. Tuesday was my pension day, so we stocked up groceries. Lots. Also ordered & purchased our Christmas decorations before they all get snapped up. Some we wanted are gone already. So today I put stuff away, finished organizing our pantry, etc. It is still full but at least we can see & find things now. Top to bottom. Moved some stuff to other locations in the house. Put about 12 boxes of jerky in the freezer (no way we can eat it fast enough). Moved other things to the "rotate & use me soon" shelf. We picked up some Bragg's Aminos when we shopped. Going to try it out instead of soy sauce, it has half the sodium of even the reduced sodium soy sauce (hooray!). I was watering down the reduced salt stuff trying to get it lower. If it is anywhere as tasty as Bragg's Nutritional Yeast turned out to be (best I've ever eaten, I can see why people use it for seasoning....its THAT good) then we have another winner. I don't mind paying the extra IF IT IS BETTER. Also picked up some parboiled/converted rice to try. I read that it has a lower glycemic value than 'regular' rice, so that is all to the good. It stores just as long as plain white rice. Sounds like a win-win. Our tiniest kitten (Lucky, we call her) went thru another one of her 9 lives. First one was when Dodger (dog) found her outdoors in ultra hot weather, gasping for air and we brought her and her momma indoors to save her life . This time we found her in the living room after coming home from shopping, again gasping & crying. It looked like one of the chihuahuas tried to play with her (like they do with the older kittens) and got rougher than she could handle. We nursed & pampered her, now she is recovering from her roughing up (AND we shut the door when we are not present to monitor her visitors!) She is about 6 weeks, just starting to eat solid food; the older kittens are twice her size and do play with the doggies so we really cant blame them for their boo-boo. Actually the funniest is when the outdoor kitties, who adore the dogs, play with the dogs. the one we actually named "puppy" because sometimes he acts like he things he is a dog! Yesterday went to the eye doc, he said my intraocular pressure is now just "high normal" instead of "holy crap!" He renewed eye drops, says if I need more & the pharmacy gets bucky have them call him. I still miss more than I would like while 'dropping my eyes" LOL tried out a recipe I found for home made cheesy bread (like the pizza places sell). It was a success, so we will probably pick up the ingredients to have on hand when we do "pizza nights". We already add our own toppings to cheese pizzas to get exactly what we like/need so it was nice to find a cheesy bread recipe to go with so we can make that, too. I'll post the recipe in the kitchen thread if anyone is interested.
  10. kappydell

    diy fat lamps

    Lehman's sells beautiful oil-burning lamps in their catalog - essentially glass jars in a wire stand with a wick holder. They are beautiful but i like to make my own. However, I can see these lamps as neat prepper gifts.... this one is $7.95....a camp lamp make your own lamps kit, pint jar size set of 6 for $19.99 Merry Corliss Table Olive Oil Lamp $9.95 Merry Corliss Cabin Olive Oil Lamp $19.99 USA MADE MERRY CORLISS CHAMBER OLIVE OIL LAMP $16.99 There are reasons why the wick wont stay lit - wrong shape or material to wick properly occurs to me. Maybe try a boughten one?
  11. Nice videos! I don't usually do you tube, but these are cool. (For minute there when I read deep south homestead I thought you meant me, LOL!) We have many of the same issues. It is nice to find out how others are coping.
  12. kappydell

    diy fat lamps

    I was looking around in the internet and started reading about boidiesel. Nice, but in a shtf situation where am I going to get enough cooking oil to be useful? Plus in temps lower than 60 degrees you need to mix biodiesel with 'regular' diesel your engine will clog, much as normal diesel will gel up in the cold. Methinks diesel is not all that useful - too finicky. Then I wondered can it be used in oil lamps, like kero? Nope, it gums up the wicks. You need to get a special wick. Well....why bother? Some time ago I researched and learned how to make fat lamps for light, both from cooking oil and from solid (rendered) fat like lard or crisco. Why not just cut to the chase and just make a fat lamp? I'm only needing enough light to not trip over things after dark, not repair watches. So I went back and looked up the article I wrote after my research & study. Maybe the folks at Mrs S might be interested in yet another use for those saved animal fats? BTW even fuel oil from a crancase will work in a fat lamp, it won's smell nice though and will smoke. But in a pinch, fat is fat and it all will light the night! So without further ado, here 'tis: FAT LAMPS – SIMPLE, INEXPENSIVE AND EFFECTIVE by Kathleen Dayton Although ‘fat lamps’ sound like an interior decorating faux-pas, they have historical credentials as inexpensive and easily made lighting systems. Fat lamps operate differently than kerosene lamps, but before the use of kerosene for lamps, fats were the common lamp fuels. Fat lamps’ advantages are that they are inexpensive, use an easily obtained fuel recycling cooking fats and other grease which might otherwise be wasted or worse yet, poured down a sink to clog plumbing, do not require the time and effort of making candles, and do not burn if tipped over during use. Their drawbacks are that they are comparatively dim producing about as much light as a candle, they can smell like the food that was cooked in them, they can sputter if you do not adjust the wick, and if you are using crankcase oil or axle grease for lighting fuel it will smoke quite a bit – great for chasing mosquitoes, but you might want to burn those versions outdoors. Two-wick fat lamps are easily fashioned which put out twice the illumination, and tin-can lamps can be cut to make a reflector to maximize the ‘candle-power’ of the lamp. Here are several types of ‘fat lamps’ that I have made, utilizing both oils and solid fats. The principles are the same in all fat lamps: a wick draws up melted fat which is then burned to create light. They all work very well. Fat Lamps using Jars The wire-stiffened wick type oil lamp was described in “Nuclear War Survival Skills” by Kerry Creason 4. Its basic operation is simple – a cotton string is weighted (to hold it down in the oil) and stiffened with wire (to hold the burning top just above the oil). That book also shows a floating type wick, but I did not try that one. Step 1 – Weight down the wick at the bottom. Step 2 – Stiffen the wick with wire. Step 3 – Place wick in jar, and fill the jar to 1/4 inch of the wick top, and light it up. See how simple? Now another type of wick holder for an oil lamp described as a Hobo Lamp, by B. K. Webb 2 . The original used baling wire to hold the wick; mine used a metal coat hanger, which for me was easier to obtain. Step 1 – Coil the wick holder. Bend the wire so the holder will stand up in the middle of the jar. Step 2 – Make a tall handle so you can raise the wick in the holder up to adjust it. Step 3 – Thread the wick through the holder (which should be snug). It should stick up 1/4 inch above the oil. Step 4 – Lower wick into the oil in the jar. It should not submerge the burning end, but the rest should be submerged. Step 5 – Fire in the hole! As the oil burns down, use a pin to lower the wick to keep it 1/4 inch above the oil. A Solid-Fat Jar Lamp This one was found on the internet, on a site marked “Homemade Lamps from Everyday Objects” 1 . You will need a glass jar containing solid grease (bacon fat, Crisco, etc), a cotton swab (Q-Tip), and an absorbent rag, sock, or piece of old T-shirt. Step 1 – Cut a 2 inch by 6 inch strip of cotton cloth. Step 2 – Wrap the strip around the swab, totally covering it. Step 3 – Stick the wrapped swab in the grease until only 1/2 inch sticks up. Step 4 – Smear a little grease on the exposed wrapping, and light it up. If you don’t want to risk glass breakage, the same principles work using tin cans. If you cut them right, you can fashion a sconce shape from the can, which acts as a wind break and crude reflector. Webb 2 made a grease lamp from a tin can and some wire using cotton twine for a wick. Step 1 – Cut the can to make a sconce, and file or rub with a stone to dull any sharp edges. Be sure to leave the bottom area uncut to hold the grease. Step 2 – Make a coil to hold the wick (Webb used an 8-penny nail to wind it on to keep the coil nice and even. Step 3 – Make the base of the wire into a ring to hold the wick upright in the middle of the can. (Webb made a clever variation for holding two wicks.) Step 4 – Make a wick to fit the coil. Braid several cotton strings together if needed, or use a cloth strip. Step 5 – Pack the fat into the base, keeping it 1/4 inch below the lower lip of the fat area. Smear some on the wick and light it. Tactical Intelligence (from the internet) makes a compact oil lamp from a tuna can. I made one and it works very nicely, but does burn with an open flame, much like a candle would. Nonetheless it is beautiful in its simplicity. You will need a tuna can with the lid partially attached, some oil, some old cotton cloth (rag, sock or T-shirt), and a nail or something sharp to make a hole with. Step 1 – Poke a hold through the top of a full tuna can, using a clean nail. Open the can almost all the way, leaving a hinge uncut to get the can contents out for use. (It’s easier to punch when full.) Step 2 – Cut a 2 inch by 8 inch piece of cloth. Twist or roll into a long strip. Feed 1/2 inch of it through the tuna can hole so it sticks out the top. Step 3 – Fill the can 2/3 of the way with oil. Shut the lid, let the wick soak up the oil. You can dab some oil on the top of the wick too. Light the wick. And finally, for the fans of Laura Ingalls Wilder, the button lamp. 3 Equipment: One metal button (Make sure it is metal; try it with a magnet to be sure. A plastic one could melt. A small square of cotton fabric big enough to fit around the button and gather at the top with a small tail, thread to tie it off, a small heat-proof plate, a match, some shortening (Ma used axle grease, but that is not easily found anymore!), and a box of baking soda (emergency fire extinguisher). You might keep a pad under the plate in case it gets really hot. Step 1 – Cut out a small rectangle of fabric large enough to wrap the button in and gather over the top with a ‘tail’ of gathered fabric. Step 2 – Twist the tail and tie it off with thread. Twist the tail to make a tapering wick, tying with more thread if needed. Step 3 – Smear shortening on the fabric. Rub it in well to saturate the cloth, but don’t leave gobs. Step 4 – Put a liberal blob of shortening on the center of the plate. Step 5 – Settle the button atop the grease, and light up the ‘wick’. I was delighted with the wide variety of ways to burn fats or oils, all of which were impressively inexpensive. Although I purchased a metal “betty lamp” for burning grease from the Smoke and Fire Trading Company some years ago, it did not come with directions for use! I might just fire it up, now that I know the principles of burning fats for light, and how to make a wick. I am glad I’ve learned how to make light so many ways. I never need sit in the dark, come what may. References: 1. “Homemade Lamps from Everyday Objects” from the internet; Tactical Intelligence: Intelligent Know-How for the Concerned Citizen, dated January 4th, 2010 2. “A Couple of Hobo Lamps” by B. K. Webb, The Backwoodsman, Vol 32, No 2, pp 20-21 3. Laura Ingalls Wilder Button Lamp: Little House on the Prairie Crafts and Projects, Laura Ingalls Wilder Button Lamp: Little House on the Prairie Crafts and Projects | Suite101.com http://www.suite101.com/content/laura-ingalls-wilder-button-lamp- a197080#ixzz1OpGadP8KSuite101.com 4. “Lighting”, “Nuclear War Survival Skills” by Kearny Cresson, © 1986, Oregon Institute of Science & Medicine , p. 102 Word Count 1376
  13. thank you for bumping this. i have as much of ferfal's writing as i can find but it is becoming more and more timely.
  14. ty. between mag articles & music its time to start copyrighting things.....
  15. Today was an odd day. Last sunday, after church (I sing in the choir) the organist and choir director asked me if I'd like to fill in for her when she is gone next month. I had told her about my background in playing church organ since age of 7 until 20 yr, then playing for a music group a couple years, and my decades of classical piano training. Sure I said, but Im a little rusty. She let me play the organ and things came back much faster than expected...and she promptly enlisted me to play for all FOUR services the weekend she was gone. She was very flattering about my "talent" which was embarassing, but i do have a knack for playing & accompanying singers (I sing too) and I come from a very musical family, so I might have some. Today I finally WROTE DOWN the ditties that run thru my head and I have no idea if they are any good, or not. I dont know how to find out. I think they are good, but i'm biased, of course. Soooo.....do I confide in her and ask her opinion? I'm not sure how accurate her assessment would be as she is a teacher and tends to over-encourage people. But it would be cool if I could get a few dollars selling them.....I Know we have writers in here, how does one copyright their work? I presume music is he same.
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