Kay’s Goat Milk and Oatmeal Soap


This is Kay Schwandt’s recipe for an easy melt-and-pour soap.

16 oz. (454 grams) goats milk melt-and-pour base
1 tbsp. beeswax, finely grated or in pellets
3 tbsp. honey
¼ c. finely ground powdered milk
¼ c. finely ground oatmeal
1 tbsp. fragrance

Chop the goats milk base into small cubes and combine with the beeswax.  Melt together in the microwave, 30 seconds at a time, until thoroughly melted and combined.  Stir in the  honey and combine thoroughly.  Stir the powdered milk and oatmeal together and stir into the melted soap; stir until slightly thickened so that the oatmeal is evenly mixed throughout the mixture.  Pour into soap moulds and allow to set.

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Garden Products


Weed killer, from Countrified Hicks Facebook page:

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Oreos for Jessie


From Classic Snacks Made From Scratch, by Casey Barber.  Makes 3 dozen cookies.

Cookies:
3 c. unbleached all-purpose flour
½ c. unsweetened cocoa powder
1 tbsp. baked soda (see below)
1½ tsp. baking powder
1 tsp. kosher salt
2 oz. semisweet chocolate, coarsely chopped
8 tbsp. chilled unsalted butter, cut into ½ inch cubes
½ c. vegetable shortening
1 c. granulated sugar
2 large eggs

Filling:
2½ c. powdered sugar
2 tbsp. light corn syrup
2 tbsp. whole or reduced-fat milk
1 tbsp. vegetable shortening

Make the cookies:
Whisk the flour, cocoa powder, baked soda, baking powder, and salt together in a large bowl, until no lumps remain.

Melt the chocolate in a small saucepan over low heat, stirring constantly, or microwave at 15-second intervals, stirring between each burst until liquefied.  Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugar on medium speed for 3-4 minutes, until light, fluffy and creamy.  Reduce the speed to low and add the eggs one at a time, mixing throughly before adding the next.  Pour in the melted chocolate and mix until just combined.

Add the dry ingredients and mix until a soft dough forms.  Shape into 2 discs of roughly equal size and wrap each in plastic wrap.  Refrigerate for at least 1 hour, until firm.

Preheat the oven to 375° F and line 2 baking sheets with parchment paper or Silpat liners.

On a floured work surface, roll one of the dough discs to ¼ inch thickness and stamp out cookie rounds, about 1½ inches in diameter.  Transfer the rounds to the prepared baking sheet and repeat with the remaining disc of dough.

Bake for 10 to 12 minutes, or until the cookies are slightly crispy at the edges and puffed but still pliable in the centre.  Cool completely on a wire rack before filling.

Fill the cookies:
Using the stand mixer with paddle attachment, mix the powdered sugar, corn syrup, milk, and shortening on low speed until combined, about 30 seconds.  Increase the speed to medium and beat for 30 more seconds to whip slightly.

With the flat side of a cooled cookie facing up, spoon 1 tsp. of filing onto the centre.  Top with a second cookie, flat side down, spreading the filling evenly.

Baked soda:
Baked soda reacts with the cocoa powder during baking to bring out the signature bittersweet chocolate taste and near-black colour.  Preheat the oven to 250° F.  Cover a rimmed baking sheet with aluminium foil and spread a box of baking soda in an even layer on the foil.  Bake for one hour and cool completely on the sheet.  Store in a well-sealed glass jar and use within one year.  Note that because of its concentrated alkaline content, baked soda is a mild irritant.

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Nutter Butters for Jessie


From the book Classic Snacks Made From Scratch, by Casey Barber. Makes about 2 dozen cookies.

Cookies:
2 c. unbleached all-purpose flour
½ tsp. baking powder
1 pinch kosher salt
8 tbsp. chilled unsalted butter, cut into ½ inch cubes
1 c. granulated sugar
1 large egg
½ tsp. vanilla
½ c. creamy peanut butter

Filling:
1 c. powdered sugar
¼ c. plus 2 tbsp. creamby peanut butter
¼ c. vegetable shortening

Make the cookies:
Whisk the flour, baking powder, and salt together in a medium bowl; set aside.

Fit a mixer with the paddle attachment, and it its bowl beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl and stir in the egg and vanilla on low speed.  Add the peanut butter and stir on medium speed for 2 minutes.

On low speed, stir in the dry ingredients ½ cup at a time until just incorporated.

Spread 2 large sheets of plastic wrap on a clean surface and divide the dough into two equal pieces on the sheets.  Wrap each piece tightly to form a rough cylinder about 8 inches long and 1½ inches in diameter; freeze the dough for 30 minutes.

Preheat the oven to 350º F.  Line 2 baking sheets with parchment paper or Silpat liners.

Cut the chilled dough into thin slices, no more than ¼ inch thick, and place on the prepared sheets.  Put in the oven for 30 seconds, them remove and form each cookie into a rough peanut shape by squeezing the sides gently in the middle to form grooves.

Return the sheets to the oven and bake for 13-16 minutes, until the cookies are dry and no longer shiny on top, but not yet browning at the edges.  The may seem slightly under baked, but remove them anyway and cool completely on wire racks.

Fill the cookies:
Using a stand mixer with paddle attachment, cream the powdered sugar, peanut butter, and shortening together on low speed until the sugar is just incorporated.  Then mix on high speed to fluff.

Spread the filling evenly on the flat side of half the cookies, then top with the remaining halves.  Store in an airtight container for up to two weeks.

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Ricotta Cheese


From the book The Zero-waste Lifestyle by Amy Korst.

½ gallon whole milk
2 cups buttermilk

Combine the milks in a bit pot over medium high heat.  Stirring regularly, and using a candy thermometer to monitor temperature, bring to 100° F.  Stop stirring at 100°, and let cook for another 10 to 15 minutes until the liquid reaches 175°.  Remove from heat and let sit for 5 minutes.

Meanwhile, stretch two layers of cheesecloth over a colander in the sink.  Moisten the cloth with water until damp but not sopping wet.

At this point, the hot mixture will have separated into curds and whey.  Using a slotted spoon, gently spoon the curds into the cheesecloth and let drain for 5 minutes; discard the remaining liquid.

Gather the edges of the cheesecloth together to form a pouch holding the cheese.  Use a rubber band to securely close the pouch.  Hang by looping the band over the kitchen faucet and let drain for another half hour.

Store the cheese in a container in the fridge and use within 5 days.

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Lip Balm


This is Kay’s recipe for simple lip balm, to be placed in either tubes or pots.  Source for containers and supplies is http://www.glorybee.com. Kay said that the beeswax is the hardener, so it’s important to use enough of that item.

½ oz beeswax, shredded
1 oz cocoa butter
1 oz castor oil
1 oz almond oil
4 drops oil – clove, orange, etc.

Melt all ingredients except the oil over low heat.  When melted and thoroughly blended, stir in the oil; pour into pots or tubes.  This recipe should make enough for 10 small pots.

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Saucepan Macaroni and Cheese


Kosher salt for boiling pasta, plus ½ tsp. for seasoning
1 lb. dried macaroni elbows, shells, or penne
3 tbsp. unsalted butter
3 tbsp. flour or cornstarch
3 c. milk
⅛ tsp. grated nutmeg
1 bay leaf
2 tsp. prepared Coleman’s mustard
8 oz. cheddar cheese, finely grated
2 tbsp. Parmesan-Reggiano, freshly grated
¼ tsp. freshly ground black pepper

Cook the pasta to al dente, and drain in a colander; set aside.

Melt butter in the pasta pot over low heat; add the flour or cornstarch and whisk for one minute, until the mixture bubbles.   Raise the temperature to medium and gradually add the milk, whisking constantly to blend.  Add the nutmeg and bay leaf and bring to a simmer, whisking constantly.  Turn the heat to low and cook at a bare simmer for about 10 minutes; the sauce should thicken.

Remove the pan from the heat and discard the bay leaf.  Stir in the mustard, then add the drained pasta and grated cheeses.  Return to very low heat and stir to melt the cheese.  Season as needed with salt and pepper, and serve immediately.

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