Marti’s Corner – 42

Hi Everyone,

NOTES:

*  If you want to store some food for emergencies and are looking for some low-carb ideas, check out this site:  30 Low-Carb And Keto Emergency Food list – get the printable lists NOW

*  Want to try dehydrating but don’t want to buy a dehydrator?  Try the oven.  How to Dehydrate Food Without a Dehydrator « Food Hacks

This site shows you how to use an oven, a toaster oven, a microwave, and the sun.  The author even shows you how to make your own dehydrator.

*  Garden Notes – Even though the weather is still warm here in So. Cal., the days are gradually getting shorter, which also means that the sun does rise as high in the sky, which means that the plants don’t get as much sunlight even during the day.  Last year I gardened all winter long, and frankly, the plants did NOT do very well, except for the lettuce.  So this year, I’m not going to do that.  I will take the plants out as production decreases and just let the garden rest, except for the lettuce.  My zucchini and yellow squash that I planted in the spring is just about done.  But the zucchini and squash that I planted about two months ago are now starting to produce.  Somehow the aphids got away from me and seemed to be everywhere—spray, spray, spray.  I’m using BT, an organic spray for the aphids.

LONG TERM FOCUS: Fruit

Last week to gather cans of fruit, fruit roll-ups, dehydrated fruits,  jams, powdered fruit drinks, and other types of fruit.  Cans of fruit, although bulky and heavy, have sweet syrup that will give needed calories in an emergency. 

SHORT TERM FOCUS: Raisins, Craisins

I’m not a huge raisin fan, and please don’t try to pass off oatmeal raisin cookies as the same as chocolate chips.  BUT, there are some things I DO like raisins in.  Granola is one of them.  I also enjoy GORP (good old raisins and peanuts – trail mix). Okay, maybe I sneak some M&M’s in there, but I like the salty nuts.  So, I store and rotate raisins.  I vacuum seal them (both in jars-if I have any- and in bags).  You should get at least six months if packed in air-tight containers.

72-HOUR FOCUS:

You can get individual packets of hand wipes and keep several in each 72-hour kit.  OR you can pick up an extra box of “wipes” and keep them in the car.  You’ll be amazed how often this will come in handy.  I got something like this: Premoistened Sanitizing Hand Wipes, Towelettes Individually Wrapped, 100/box.  I don’t have to worry about them drying out.

MISC FOCUS: Rubbing Alcohol

Here is a good article on ten good uses for alcohol:

10 Household Uses for Rubbing Alcohol.  Just have a few spare bottles of alcohol and keep them under the bathroom sink.

FOOD STORAGE RECIPES

Canning Apple Pie Filling:

Ingredients:

5 apples 1 c. sugar 1/4 c. corn starch 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 c. water 3/4 c. apple juice or apple cider 2 tablespoon lemon juice

Directions: Core, peel, and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. “Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes”.

And in time for Thanksgiving…

Copycat Texas Roadhouse rolls by I am Homesteader:  Copycat Texas Roadhouse Rolls – I Am Homesteader

1 tablespoon water, lukewarm 6 tablespoons granulated sugar, divided 2 1/4 teaspoon active dry yeast 1 cup whole milk, heated and then cooled slightly (Can use skim or 2%) 6 tablespoons unsalted butter, melted 1 teaspoon salt 1 large egg, room temperature 3 1/2 cups bread flour 1 tablespoon unsalted butter, melted for brushing over baked rolls

CINNAMON HONEY BUTTER

• 1/4 cup (1/2 stick or 56.7g) unsalted butter, softened
• 2 tablespoons confectioners’ sugar
• 2 tablespoons honey
• 1/2 teaspoon cinnamon spice

Instructions:

ROLLS

1. In the bowl of a stand mixer, combine the water, 1 teaspoon of sugar, and yeast, letting it sit for about 5 minutes (or until sugar and yeast are dissolved). (Note, this will be a thick mixture)
2. Add in the remaining sugar, milk, butter, and salt and stir.
3. Whisk an egg into the mixture.
4. Add the flour to the yeast mixture, beating with the flat beater for about 3 minutes at medium-high speed. Scrape the dough into the center of the bowl.
5. Using the dough hook attachment, knead the dough for 3-4 minutes.
6. Place the dough into a greased bowl, turning the dough to grease the entire ball of dough.
7. Cover the dough with a clean kitchen towel and let it rise for 1-2 hours (or until doubled in size).
8. Prepare a 9×13-inch pan by lightly greasing it.
9. Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal pieces. (You can do this by continuing to divide the dough in half until you are down to 12 pieces. Or, roll the dough into a log and use a bench knife or stiff spatula to cut it into 12 pieces.)
10. Round each piece into a smooth ball and place it on the greased pan, evenly spaced.
11. Cover the rolls with a kitchen towel and let them rise for about 30 minutes. They should be nice and puffy.
12. Preheat the oven to 350°F when the rolls are just about done rising.
13. Bake for 12-15 minutes, or until golden brown.
14. Remove from the oven and brush with melted butter. Let them cool a bit before turning them out onto a wire rack. Serve warm with the cinnamon honey butter.

CINNAMON HONEY BUTTER In a small bowl, combine the butter, confectioners’ sugar, honey, and cinnamon. Mix with a mixer or by hand until well blended. Serve with the rolls.

I’ve got to get better organized!  Have a good week everyone, and watch for ways to save on food and preserve it!

Marti