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Archive for the ‘DIY – Cheap!’ Category


VasalineNo petroleum or harsh chemicals in this all natural vaseline.   Use it just as you would commercially produce, chemically latent vaseline. I added tea tree oil to mine for it’s antibacterial qualities. This is completely optional. If you want to scent yours with you favorite essential oil, that would be lovely, too.

 

 

 

RECIPE

1/2 Cup Olive Oil
2-3 Tbsp. Bees Wax

Ingredient

Melting Vasaline

Gently and carefully melt these two ingredients together. I do mine in the microwave on 30 second intervals. It will take 60 – 90 seconds.
Tea Tree Oil

Add your optional essential oil and allow it to cool.

This will safely keep for up to one year.

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IMG_0286I recently posted the recipe for the sourdough starter I made.  It turned out very, very good.  So of course, I needed to jump right in and start making sourdough bread.  I searched high and low and happened across a recipe to make it in my Emeril’s bread machine.  I was a bit skeptic, but it obviously turned out really good.  Otherwise, I would not be posting it.

Honing skills for making bread it a very important to overall preparedness.  Self-reliance and saving money is what I am all about.  Learning these skills now, before SHTF, will only serve you and your family well when the time comes that you have no choice but to make your own.

Sourdough Bread Ingredients

These simple ingredients (which you likely have) is all it takes, and the machine does all the work!

Yeast, Sugar, Salt

The quality of ingredients are important.  I used Pink Himalayan Salt, raw sugar and bread maker yeast.

Dry Ingredients

I started by dumping 1 cup of flour, the sugar, salt and yeast into the machine and allowed it to mix up a bit.  Here, I have begun the cycle and the machine paddles are running.

Warm Milk

Slowing adding the sourdough starter, warm milk and soft butter to the dry ingredients.  This looks quite wet, but keep going. Next you will add the rest of the flour (2 1/2 cups).

Kneading

At this stage, I added the remaining flour (2 1/2 cups). The kneading is working and you can see how it is looking quite normal.  It is a dry dough.  There were crumbles separate from the mass.  I just pressed it all together and allowed it to finish.  Close the lid and allow your bread machine to finish the work.

NOTE:  Be sure to remove the paddles as soon as it’s done with kneading.  They are a bugger to get out of baked bread!

Sourdough Loaf

Allow your machine to run the complete cycle being sure to set it on dark crust setting.  You can see here, it turns out a beautiful, golden brown.  Remove it from the machine and cool on a wire rack.  But admittedly, we cut right into it.  Superb!

If you don’t have a bread machine or prefer to bake it in your oven, here is how to do that.

Combine your ingredients using exactly the same method and in the order listed for the machine version.  Once all the ingredients are combined, durn the dough onto a lightly floured surface and knead for 8-10 minutes.

Place dough in an oiled bowl, making sure to turn it to oil all surfaces.  Allow it to rise for 1 hour.

Punch down and allow it to rest for 15 minutes.  Now shape it into a load and place in a greased 2 pound loaf pan. Allow it to rise again for another hour.

Bake at 375* for 30 minutes.

Sourdough Bread . . . Bread Machine
Recipe Type: Bread
Cuisine: American
Author: PrepperPenny via Unsophisticook
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
This recipe is simple, delicious and works in a bread machine or conventional oven.
Ingredients
  • 3 1/2 Cups All-Purpose Flour
  • 2 Tbps Sugar
  • 2 tsp Salt
  • 2 1/4 tsp Dry Active Yeast
  • 3/4 Cups Warm Milk
  • 1 1/2 Tbsp Softened Butter
  • 1 Cup Sourdough Starter
Instructions
  1. Add 1 cup flour, sugar, salt and yeast to your bread pan. If your bread machine has a warming cycle, turn it off and start a basic bread cycle to stir these ingredients together. Set your machine for a 2 pound, dark crust loaf.
  2. Slowly add warm milk, softened butter and sourdough starter (in this order)
  3. Add remaining 2 1/2 cups of flour slowly into wet mixture.
  4. Close the top of the machine and allow it to finish out its’ cycle.
  5. When done, remove load and allow to cool on a cooling rack.
Notes
Oven Directions: Add 1 cup flour, sugar, salt and yeast to a mixing bowl SLowly stir in warm milk, butter and sourdough starter. Mix remaining 2 1/2 cups of flour – slowly – into mixture. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes Place dough into an oiled bowl, being sure all surfaces get oiled. Allow to rise for 1 hour Punch down and allow to rest for 15 minutes. Shape into a loaf and place in a greased 2 pound loaf pan. Allow to rise for another hour. Bake at 375* for 30 minutes or until done.

 

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Sourdough in CrockOne of my favorite books for pioneer recipes is Cookin With Home Storage by Peggy Layton.  I keep this book on my desk, compared to most which are on a bookshelf.  I’m starting some sourdough and thought I would share what I learned in Peggy’s book.

Sourdough Starter – It wasn’t until the Danish people immigrated to Utah that years was brought to raise the breads.  Before then, they made a started which they called “Sourdough.”  It was made by combining flour, salt and enough warm water to make a spongy dough.  This was put in a crock with a loose lid and kept warm for several days, during which time it bubbled and formed it own yeast.  These breads weren’t as light as yeast breads but the wonderful flavor made up for it.  Sourdough was a favorite of the sheepherders in Sanpete County and still is.  It was used for breads, biscuits , and pancakes.

Dehydrating Your Sourdough Start

You can dry your start and store it for later use.  Spread a very thin layer on a piece of plastic wrap.  Dry it in a dehydrator or allow it to air dry.  When one side is dry, turn it over to allow it to dry on that side.  When it is completely dry, break it into pieces and grind it into a powder.  Store in an airtight container in your refrigerator.  To re-start it, just add water or milk until you get it back to the original consistency.  When using a reactivated starter, allow it to set at room temperature for 8 hours.

Sourdough Starter
Author: PrepperPenny via Peggy Layton
Prep time: 5 mins
Total time: 5 mins
Almost any recipe can be changed to use sourdough. To make it work you have to control the leavening and keep the thickness or moisture the same. If the recipe calls for baking powder, leave a teaspoon out. If no but your results are too heavy, put a little baking powder in it. You may need to experiment a little.
Ingredients
  • 2 1/2 C Warm Water
  • 2 1/2 C. Flour
  • 1 tsp Active, dry yeast
Instructions
  1. Stir together and allow it to set for 3-5 days in a warm place to ferment.
Notes
Save 1 cup from every batch to add more flour and milk to keep your starter going. Use in pancakes, biscuits and breads!

 

 

 

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Soy Sauce

Here is another easy and shelf-stable recipe to help you in building your home store.  There are many uses for soy sauce.  Making your own is cheap, easy and more delicious than commercially produced sauces.  I use it as a spice in meatloaf, soups and stews.  And if you are a DIY junkie, you have the ingredients already in your home.  If not, I have linked products for this recipe below for your convenience.

 

Soy Sauce
Recipe Type: Spice
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
Serves: 2 cups
Ingredients
  • 1-1/2 cups boiling water
  • 4 Tbsp Beef Bouillon
  • 4 Tbsp Cider Vinegar
  • 1 Tbsp Dark Molasses
  • 1 tsp sesame seed oil
  • pinch of black pepper
Instructions
  1. Whisk all ingredients together until dissolved and pour into an airtight container. May be refrigerated indefinitely.

THRIVE beef-bouillon

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Sweet Mayo Whip

Why buy commercially made food when you can make it better, cheaper and in the convenience of your own home?  My family doesn’t like mayo.  We love Miracle Whip.  But I know from experience that homemade anything tastes better than about anything I have bought in a store.

Here is a perfect example.  This is a delicious recipe for Miracle Whip that allows you to refine the amounts of the ingredients to customize the flavors you love the most.  I tweaked mine with more lemon juice and vinegar to give it a bit more tartness.  You may like adding more garlic or using less salt.  You are in control.

Because I have such a complete home store and have my own chickens, this cost me only the price for the vegetable oil I used.  All the other ingredients are things I have, grow or raise.  This is the versatility and flexibility I have in using ingredients I keep in my home that allows me to make commercial products we used to buy.

Learning these skills now, before you will need them in a SHTF scenario is important.  Every time you learn to make something new, from scratch will prepare you and your family to enjoy a diet and foods that you are accustomed to without having to make sacrifices many may face.

MrPrepper always likes the food I make.  But with this, he actually told me that it was the best he ever tasted.  Believe me.  That was a 5-Star rating!

 

Sweet Mayo Whip
Recipe Type: condiment
Author: PrepperPenny
Prep time: 20 mins
Cook time: 3 mins
Total time: 23 mins
Like commercial Miracle Whip, this recipe is a deeper and richer flavor. If you prefer Miracle Whip over Mayo like I do, you will certainly want to try this recipe
Ingredients
  • 2 Egg Yolks
  • 1 Tsp Sea Salt
  • 2 Tbsp Powdered Sugar
  • 2 Tbs Real Lemon Juice
  • 3 Tbs Vinegar
  • 1 1/2 C Vegetable Oil
  • 1 1/2 Tbsp Corn Starch
  • 1 1/2 Tsp Dry Mustard
  • 1/2 C Boiling Water
  • 1/2-1 Tsp Garlic Powder
  • Pinch of Paprika (Optional)
Instructions
  1. Using a blender or hand mixer, whip the first 4 ingredients well.
  2. Very slowly, drizzle oil into egg mixture while continuing to mix
  3. Add vinegar then let this set while you prepare the next stage
  4. In a separate bowl, mix cornstarch and mustard until fully incorporated
  5. Add this mixture into boiling water using a whisk briskly to blend it. In only a moment or so, it will become the consistency of pudding. Remove from heat source.
  6. Very slowly, add the hot cornstarch mixture into the egg mixture while whipping it with your mixer.
  7. Once it becomes recognizably gelatinous, add your garlic and paprika (optional).
  8. Refrigerate in an airtight container and use as you normally would.

 

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Dry Italian Spice MixSpice mixes are one of my especially favorite homemade products that I keep in my home store.  This recipe in particular is an all-time favorite.   If you are an avid or prolific gardener, you could literally grow nearly every ingredient here, except for the pepper and salt.  Grow your herbs, dry or dehydrate them and you know you are using organic or pesticide free ingredients.  I typically quadruple this recipe so I always have it available.  For me, it’s all about stocking my home store for cost savings, health and convenience.  This recipe meets all these standards.  Using this recipe also saves you money over the store-bought envelopes.  And you control the ingredients!

I will post a great Italian beef sandwich recipe soon.  It’s a recipe my family absolutely loves.  And it’s incredibly easy using this spice mix.

 

Dry Italian Seasoning Mix
Recipe Type: Spice Mix
Cuisine: Italian
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
No need to buy commercially produced spice blends. You can make them yourself. Plus, you can adjust the spices to make it unique to personal taste!
Ingredients
  • 1 Tablespoon Garlic Salt
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon granulated Sugar
  • 2 Tablespoons Dried Oregano
  • 1 teaspoon Ground Black Pepper
  • 1/4 teaspoon Dried Thyme
  • 1 teaspoon Dried Basil
  • 1 Tablespoon dried parsley
  • 1/4 teaspoon Celery Salt
  • 2 Tablespoons Salt
Instructions
  1. Combine ingredients and store in and airtight container.
Notes
To Make Italian Dressing 1/4 Cup Balsamic Vinegar ~ 1/3 Cup Canola Oil ~ 2 Tablespoons Water ~2 Tablespoons of Mix. Combine and shake vigorously. . . . Enjoy!

 

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Spice Mixes

Making your own spice blends has many advantages.  They are usually less expensive than commercial brands.  You control the ingredients so you have control of things like sodium content.  Homemade is usually much richer with deeper flavors and you are working to add to your own home store.

 

Homemade Fajita Mix
Cuisine: Mexican
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
Don’t buy it in those envelopes. They are expensive. Besides, this mix is much better, flavorful, easy and cheap to make.
Ingredients
  • 1 1/2 teaspoonCumin; ground
  • 1/2 teaspoonOregano; dried, crushed
  • 1/4 teaspoonSalt
  • 1/4 teaspoonRed pepper; ground
  • 1/4 teaspoonBlack pepper; ground
  • 1/8 teaspoonGarlic powder
  • 1/8 teaspoonOnion powder
Instructions
  1. Simply combine all ingredients in an airtight container, shake to mix and store as you would with any other spice mix. Use exactly as you would for the pre-made stuff.

 

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