Ten Ways to Save

 

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There is no need to buy vanilla extract, or most baking extracts for that matter, because a lot of them can be made at home. It may sound complicated and unnecessary to do this, but I can assure you it is much easier than you think. Most of the time making extracts entails steeping the flavoring ingredients in a liquor or sugar base. Over time the liquid or sugar is infused with desired flavor and scent of the nut or bean that has been used. Sure, there are still unusual extracts at that I buy from the store. I haven’t figured out how to make King Arthur Flour’s Flore de Sicilia, a creamsicle scented extract, for example, but I when I have I’ll let you know!

Easy Homemade Kitchen Extracts

1. Vanilla Extract: Here is my version of Homade vanilla extract

2. Hazelnut Extract: 1 cup hazelnuts (toasted, skins removed), 1 split vanilla bean, 3/4 cup ever-clear. Add hazelnuts to a jar, add ever-clear, vanilla seeds and vanilla bean. Close and infuse for 3 to 4 weeks. Strain hazelnuts from extract. Sweeten the remaining hazelnuts with a dash of simple vanilla syrup if needed.

3. Almond Extract: Repeat process above for hazelnut extract substituting freshly ground toasted almonds instead. Steep mixture for 3 to 4 weeks, shaking the jar lightly once a day to stir up the almonds.

4. Vanilla Sugar: Split a vanilla bean and scrape the seeds and add the bean to 2 cups of granulated sugar. Stir in the flavorings and store in a cool dry place for at least 10 days before using. I store all my sugar with a vanilla bean.

5. Lemon Extract: Remove the rind of one medium lemon and remove ALL of the white pith. Chop up the remaining rind and pour it into a jar with 1/4 cup water and 1/2 cup ever-clear. Place in a cool dry place for one week. Strain out the lemon peel before using.

6. Orange Extract: Remove the rind of one medium orange and remove ALL of the white pith. Chop up the remaining rind and pour it into a jar with 1/4 cup water and 1/2 cup ever-clear. Place in a cool dry place for one week. Strain out the lemon peel before using.

7. Lime Extract: Remove the rind of three medium limes and remove ALL of the white pith. Chop up the remaining rind and pour it into a jar with 1/4 cup water and 1/2 cup ever-clear. Place in a cool dry place for one week. Strain out the lime peel before using.

8. Peppermint Extract: Clean and dry fresh peppermint leaves. Finely chop 1/4 cup of dried peppermint leaves and place in a jar. Add 1/2 cup ever-clear and 1/2 cup filtered water. Shake the jar lightly once a day for about three weeks. Prior to using strained out the chopped leaves.

9. Strawberry Extract: Wash and hull 1 pound of strawberries and slice thin. Place in a pan over medium heat and bring to a boil with 1 cup water and 1/2 cup sugar. Simmer for 30 minutes. Strain out the berries with cheesecloth. Return liquid to the pan and simmer until the berry water has reduced to a syrup. Allow to cool.

10. Lavender Sugar: Mix 1 tablespoon of culinary lavender, or washed, cleaned fresh lavender, with 2 cups granulated sugar. Allow to steep for at least one week before using.

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Apple Sharlotka

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Apple Sharlotka

• Butter or nonstick spray, for greasing pan 6 large, tart apples, such as Granny Smiths or 50/50 mix honey crisp and jormac
• 3 large eggs
• 1 cup (200 grams) granulated Vanilla sugar
• 1 teaspoon homemade vanilla extract
• 1 teaspoon homemade apple pie spice
• 1 cup (125 grams) unbleached all-purpose flour
• Ground Saigon cinnamon, to finish
• Powdered sugar, also to finish
• Fresh grated nutmeg to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar.

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Taco Shells

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Ingredients:

• 1lb ground turkey

• 2 tablespoons taco seasoning

• 1 small onion diced

• 1 4 once package cream cheese

• 12 large pasta shells

• 1 cup salsa

• 1 cup taco sauce

• 1 cup cheddar cheese (shredded)

• 1 cup Monterrey jack cheese (shredded)

• 1 ½ cups tortilla chips (crushed)

• 3 green onions (chopped)

• 1 cup sour cream

Instructions:
In a fry pan cook ground beef, onions, and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter. Pour salsa in the bottom of a 9 x 13 inch baking dish. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Cover and bake in the oven at 350 degrees for 30 minutes. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterrey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes well with tacos!

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CRÈME DE MENTHE

 

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Makes: 10-11 cups

· 8 cups filtered water

· 8 cups superfine vanilla sugar (sugar in a food processor for 3 minutes)

· 1 pint 190 proof grain alcohol (I use Everclear brand)

· 4 tablespoons peppermint extract

· 1 tablespoon green food coloring

· 1 vanilla bean split and scraped

1. Combine the sugar, vanilla bean  and water. Heat until the sugar dissolved (happens quickly; no need to boil it), stirring frequently to hasten the process. Allow to cool.

2. Once cool add the grain alcohol, peppermint extract and green coloring
3. Bottle and enjoy!

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Citrus Flavored Salts

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This time of year citrus is in season, all types. A great prepping activity in the -10° degree weather of Northern Wisconsin. When it is too cold to ice fish or takes too much “antifreeze” to make it through. I use a microplane to zest and a repurposed coffee grinder to finish it off with. Margaritas and tequila never had it so good.

A great topping for homemade crackers and baked tortilla crisps. A great salt for breading style toppings.

For each type of salt you’ll need:

 

• 1/2 cup / 2.25 oz / 65 g flaky sea salt
• 1 tablespoon citrus zest (lemon, lime, orange, tangerine, grapefruit..endless.)

 

Preheat your oven to oven 225F / 105C. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren’t any clumps of zest. Spread across a parchment lined baking sheet. If you’re making more than one flavor of salt, repeat this as many times as necessary.

Bake for 70 minutes, or until the citrus has completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. Salts keep in an air-tight jar for a couple of months.

Quote: Before enlightenment; chop wood, carry water. After enlightenment; Chinese takeout and twitter.

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BBQ Baked Beans for Canning

• 

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  2 #10 cans great northern beans

• 1 32 oz. bottled ketchup (Homemade)
• 2 cups dark brown sugar packed
• 1 cup black strap molasses
• 1 cup prepared yellow mustard
• 3 large onions diced
• 2 tablespoons tones Ham soup base Flavored Seasoning
• 1 teaspoon fresh ground black pepper
• 1 16-oz bottle of  sweet baby ray’s or homemade

Mix all ingredients together in a pot and bring to a simmer, stirring until all ingredients are well blended.

Make sure you fill the jars about half and half with beans and sauce.

These will thicken when pressure canned.

Ladle into prepared jars; carefully wipe rims and put lids and rings on.

Pressure can at 10 pounds (or at the correct pressure for your area) as follows:

Pints 45 minutes*
Quarts 75 minutes*

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Sopa Strike

Freedom is as necessary as the oxygen we breath. Robert S Bauter Jr

Northwoods Cup of Joe

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Barley either by itself or in combination with other grains makes a surprisingly good mock Java, too. And at 0.20 to 0.254 per pound the price is certainly right.

Mrs. R. Van Ryzin of Stratford, Wisconsin recommends the following procedure: First, spread a thin layer of barley (husks and all) onto a cookie sheet . . . then place the sheet inside a 425° oven and bake the grain (stirring frequently) until it’s uniformly dark brown. Finally, grind the browned barley in an old coffee mill, food mill, or blender.

To make “Java”, just perk one heaping teaspoon of barley per cup of water. Says Mrs. Vans Ryzin: “You won’t believe the aroma. To me, it’s just like Great Grandma’s house used to smell is the early morn!” Mock java does not have to be an inferior product and mixes well with coffee to stretch the buck. Homemade flavored creamer and a cinnamon roll what could be better. Naturally decaffeinated and good for you.

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Tooth of Time

Image by Phil Romans via Flickr

As I go on day after day head strong into one challenge after another. I carry a piece of freedom and hard-earned confidence. I carry a piece of the Tooth of Time in my heart. As I watch the old stalwarts of our economy crumble. As I plan for the future with every seed I sow and tend. As uncertainty for many grows like a dust storm from the 1930’s. I have every confidence that this country can and will bounce back, indeed the whole world. At fifteen I climbed this mountain, charted a path with a compass, and felt strong as a man. It was slow going at first, until I learned my stride. Confidence is not a trait you are born with, it is one you earn. Over the hundred and thirty odd miles, I learned to really hike. I discovered my love for nature and panning for gold. I set my confidence, my sense of self, and my awareness of my world in those winding switchbacks. Eagles screeching and echoing in the bright Navaho skies and bears playing on the ridges below. As I reached the summit tired and sweat crystallizing on my hair, an awesome sight caught my breath. I was nose to nose with the largest mule deer I have ever seen. (No hunting allowed here) He decided he needed a human salt lick. In those huge brown eyes I felt no fear as he licked away. Stunned in silence I took my licking and felt the coarse fur of his neck. After awhile he moved on to the next arrival. Life has my twists and turns. I will always carry a piece of the Tooth of Time in my heart. Do not be afraid to take the path uncharted.

 

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Black Rye Bread

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Black Rye Bread

• 2 1/4 teaspoons active dry champagne yeast
• 400 ml warm filtered water (105 – 115F)
• 1 teaspoon natural vanilla cane sugar / brown sugar
• 2 tablespoons dark cocoa powder
• 2 tablespoons finely ground espresso coffee
• 1/4+ cup / 70 ml black strap molasses
• 3 teaspoons caraway seeds, plus more for topping
• 3 tablespoons unsalted butter, cut into pieces
• 2 teaspoons fine grain sea salt
• 2 cups / 150 g coarsely grated carrot (2 large)
• 1 1/3 cup / 150 g dark rye flour
• 3 1/4 cup / 15 oz / 425 g bread flour (or unbleached all -purpose flour), plus more for dusting
• Extra Virgin olive oil for kneading and oiling baking sheet
• 2 tablespoons buttermilk, water, or milk

1. In a small bowl whisk the yeast with the warm water and sugar, and set aside until foamy. If the yeast doesn’t activate, try again.
2. In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.
3. Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you’ve got a soft, tacky, cohesive dough. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.
4. Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow rising in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with a dusting of flour, ~1 teaspoon caraway seeds, and use a serrated knife to slash an ‘X’ deeply across the dough (do your best not to deflate the loaf).
5. Bake for 20 minutes at 425F / 220C. Dial back the heat to 350F / 180C, and bake for another 20-25 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.

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