Month: October 2020

Categories
Dairy

Homemade Yogurt

Good morning to everyone on this last day of October 2020. I hope that you are doing well today and have a really good day. I am enjoying some very nice and cool weather for this North Florida day.

I will have to post the photo, next month, when I make up some of this awesome yogurt for myself, again. This yogurt is thick, but not as thick as what you buy that is already made. So the texture is smooth but a little more drippy than the store bought type, and I do not want to add any thickner’s to it as I want it natural.

When you have finished making this yogurt and stored it in multiple bowls, then the combinations are endless for your own choice of flavors. I end up with 4 Betty Crocker plastic, square bowls that are half filled with yogurt and that’s a lot of yogurt! This will also last for a month in the refrigerator.

You could make banana yogurt or apples and cinnamon or strawberry or peach or blueberry or raspberry, just use your imagination!

The recipe is—-one 8 oz container of plain yogurt (must say acciladolphus) active cultures on it.

1/2 gallon of whole milk

2c. powdered milk

Farenhight themometer

Heating Pad

Start this recipe by putting the yogurt into an ice-tray the day before. When froze then put this in a ziplock baggie for your culture for this time and ten more yogurt adventures also. Thaw out 2 cubes when you start to make this recipe.

In a large heavy duty pot, pour in the half a gallon of whole milk and the 2 cups of powdered milk. Using a whisk to stir this the whole time that you are making this recipe. You do not want it to burn. Use medium heat.

Use your themometer to see that it gets up to 180-190 F. Then take off heat and cool down to 100-110 F and then add in the thawed 2 yogurt cubes and stir.

Set up your hot pad on top of a cutting board and turn to medium heat. Put the pot that is covered with a lid on it, on the hot pad and leave for 8 hours, or overnight, is my choice. Stir once in a while to make sure that it is not burning. When finished, you will have something amazing to add sugar and fruit to create your flavors. You could toss granola on top, when ready to eat. You can also leave it plain for sour-cream or use some in baking or cooking.

I do hope that you will try this! I have made this for many years and need to get back into it, which I plan to do just that.

Thank you for your visit and feel free to check out my monthly archives of recipes and things, while you are here. Please share my blog with others.Thank you again Connie B.

https://www.wisdomforpennies.com

Categories
Meats October 2020

Sausage Balls

I am sorry that this photo is not up to par. The sausage was so dark that it needed a little color this is one of the many things that you can make with the best already prepared sausage balls.

Hello everyone, on this very stormy looking, North Florida day. We have just had a big pour-down of rain and it was nice to see for a short little while. But I do hear that Alabama has serious weather there. So stay safe everyone and make this day, a good day.

I spent a long time today, wrestling with my Mama Jammer gamer computer that my 15 -year- old Son, built from all new parts that were ordered off the internet. This computer is a blast! And lightning fast.

I was wrestling with a cooking club that I had a lot of my home-made recipes and photos on. And the one I wanted to share would only go through as a web page photo and my Word-Press Blog would not accept my photo. So I had to change my mind, so I am posting my very late lunch idea today.

On to the recipe now! First of all, you need to buy your very favorite sausage that you have to patty out. Mine comes from Save-A-Lot as I really like their sausage mix that the butcher prepares. And the price is nice also.

Get a deeper cookie sheet and roll out all the sausage into balls. Then just put the pan in the freezer for an hour. If you wish to stop now, you can put these in freezer bags and store in the freezer raw. I do some this way, but I prefer to take them from the freezer on the tray and bake them at 350 degrees for 60 minutes, check to be sure that they are done. Then put these in freezer bags and store in the freezer.

For this recipe, the possibilities are endless, on what you can come up with. I am having an ice-cold coca-cola with my meatball sausage sandwich as I am typing now and it is really good. All I had to do was thaw the meat out and warm it up in the microwave for 1-2 minutes. A great time saver!

As to other meals that you could make, here are a few. Pizza with sausage and cheese-etc. Cabbage and sausage, Sausage burritos with egg, Spaghetti with sausage, Sausage biscuit, Sausage gravy, and on and on and on. The list could go on forever. And is so nice to quickly fix a meal up and not stay long in the kitchen!

I hope that you enjoyed my very late post today. I hope that you stay awhile and spent some time sharing my blog with others. Thanks for stopping by and do visit again in the future. I do have a PayPal button for anyone wishing to give a small donation to help with the upkeep of my blog and small needs. Thank You and I will post again on Saturday.

https://www.wisdomforpennies.com

Categories
Links I Follow

Apple Wine

https://www.wisdomforpennies.com This is my blog where I have all my recipes.

Hello everyone, on this hot and muggy, North Florida night. I hope all is well with you and your household. I hope you try to see the beautiful stars in the sky if you can see them. Our moon is beautiful tonight as it peeks from underneath the clouds. As hot as it is, I believe that we will be seeing a severe storm, sometime in the late evening or early, wee morning hours.

As I sit here finishing off my homemade grape wine, I thought that I would spend about 40 seconds, starting out with an apple wine that does take 4 weeks to be finished brewing. So I thought that I would let you in on my secret! This wine recipe does come from a friend of mine on YouTube and he goes under Paw Paw on YouTube, so he gets all the credit for this amazing, wine crafting idea. Look him up, please. He will make you laugh! www.youtube.com/user/DoingItCheap/videos

Ok, so now on to this short little recipe. Buy a jug of 100% juice, any cheap juice will do, as long as it says 100% juice made from concentrate is on all the jugs also. I get mine from Aldi’s or Save-A-Lot.

All the rest of the ingredients are these two things. 1/2 tsp. yeast ( those little 3 strip packets) that you use for bread making will do just fine.

The last item is 1 1/2 c. sugar.

So now we begin. Pour out 2 cups of the juice and drink it or save it. Measure out 1 1/2 cups of white sugar and put your 1/2 tsp. of yeast with it. Use a funnel to pour the sugar mixture into the jug of juice.

Now you put the lid on and shake like crazy for a little bit. Now, this last step is the most important step of all! LOOSEN the CAP on the jug and store in a cool and dark place for a month. Under the sink will do.

If you do not keep the cap loose then the wine will explode all over everything! After the month is up, then you use a hose to siphon off the top-most part of the wine. Leave the dregs in the bottom of the jug to throw away. To siphon if, you don’t know how as I did not know how myself. You keep the wine jug high and the decanter bottle low so the flow will be a strong and steady flow. You now have made wine! Enjoy or let it keep sitting around as it keeps getting better with age.

Thank you for visiting my little blog. Please stay a while and read more while you are here and please do share so my little blog will grow. I post on Tue-Thur and Saturdays. Connie B.

Categories
Canning Jellies Links I Follow

Lemon Drop Jelly

https://www.wisdomforpennies.com This is my blog where I keep all my recipes.

Hello everyone on this cloudy and rainy looking, North Florida day. I do love the rain and the coolness in the air is not bad, not bad at all, after this hot summer that we are finally coming out of, I hope.

I hope and pray that you and your family are doing well this day and I hope that you look for happiness today! Well onward to this recipe that I and my 15 year old Son, put together a few days ago. Everyone that has tried the sample jay, loves it as so do I.

3 big lemons

4 c. sugar

3 TBSP Clear Jel Cook Type I have changed from the pectin to this. I order this from my favorite spice Company www.myspice.com I get all my spices from them.

The first and second time that I made my lemon-drop jelly, I used this and it came out fine. The third time I used pectin and now have to re-do those two pint jars with a little clear jell added.

Lemon Drop jelly does not stay in my house very long, as I and all my friends love it.

1 1/2 c. water and 1/2c lemon juice.

Wash the lemons well in the sink. Then you peel off the outer yellow peel , trying to not get the white pith, as much as you can. It is bitter! You need 1 cup of lemon peels for this recipe.

Now you cut off the pith and discard it. Cut the lemons into slices and remove the white sections and discard, along with the seeds also. So now you have the pure lemon fruit and the lemon peels!

Put a tall pot on the stove, as this jelly sputters and pops as it is boiling. Use a long wooden spoon also, so you won’t get popped.

Put the lemon peels and water and into the pot. Let this boil and then simmer for 15 minutes. Take off the heat.

I do not have a jelly bag so I made my own by getting a medium strainer and putting a wet and thin cotton cloth across it. Then I sat this on top of a tall bowl and poured the cooked lemon ingredients into the strainer. With the wet cloth the juice drains better. Let this sit for 3 hours while draining and then use a large spoon to mash down from the top so that you get a little more juice. If you do not quite have 2 cups of juice, then add enough lemon juice to make it up to 2 cups.

Throw away the peels mixture now. Go back to your tall cooking pot and put in the juice liquid, mixture and bring it to a boil. Add in pectin while stirring very well with your wooden spoon. You have to stay with this and keep stirring the whole time or it burns easily.

Now is a good time to start a water-bath canning pot or a large pot with enough water added so that it will cover the jars by 2 inches. Also have your jars in there with a little water in them so that they are sterilized and hot and ready for the jelly. This recipe should make 2 pints or 4 half-pint jelly jars worth of jelly.

After adding in the pectin, bring back up to a boil that you can not stir down. Watch for the popping at this point! Add in the sugar while stirring very well Bring back up to a boil and boil 1 minute longer, while stirring.

Now you put the hot jelly pot into the sink and the jars and funnel,rings,seals,de-bubbler,tiny dish of vinegar and paper napkins right near the pot and on the counter so everything is near at hand. Yes this jelly is a lot of work but it is a supreme surprise for your taste buds.

Have a hot and empty jar ready to go. Use a soup lale to ladle into the jar. Use a de-bubbler, I use a chop-stick and de-bubble the jar. Dip the edge of a napkin into the vinegar and wipr the top rim of the jar inside and outside. Now put the seal on the jar and then the ring on the jar, but only finger tight as the jelly has to breathe while processing.

Finish your jar filling and sealing and put into water-bath and after it is a rolling boil. Then set timer for 10 minutes and just prop a lid on top of pot. When time is up. Have a kitchen towel folded and next to the pot on the counter. Use a jar lifter to remove jelly jars from the pot and sit on the towel. You will start to hear the ping sound as each jar seals. You have done a great job!

This is a short recipe with a long process but it is awesome. I do give the credit to Suttons Daze on YouTube for this is her recipe. Thank you for visiting me, stay a while and look around please, and do come back often, if you will, and share this blog for me please. Thanks. I post on Tue-Thur and Saturdays. Connie B. Just go to youtube and type in Sutton Daze + Lemon Drop Jelly and you will see this awesome lady.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Casseroles Vegetable

Cheesy Cauliflower

Everyone loves this at Church Dinners!

Hello everyone on this foggy North Florida day. I have already been up early and done all my laundry and put it away, also. That involves going to the laundry mat for me, so I have a good day started already. I hope your day is amazing for you today!

Today, I am going to share my cauliflower recipe with you, but no haters, please. As I do make my rue (cheese sauce) out of a box cheese, like velveeta, but cheaper at Save-A-Lot. I like it and everyone else that has eaten it really likes it also. There are people that say this is not real cheese! I do use fancy cheese’s on sandwich’s and crackers, but not as a cheese sauce. I prefer this velveeta like, cheesy sauce.

On to the recipe now. The ingredients are 1 head of cauliflower.

1 1/2 thick slice (wedge) of cheese that is cut up into small pieces.

1/2 cup of flour 4 TBSP butter

1c- to – 1 1/2 c of milk salt and pepper to taste (about 1/8 tsp) and 1/8 tsp of accent.

Use a large pot and have water boiling in it. Wash the cauliflower and cut the stem end off and throw it away. Break cauliflower into flowerettes and put in boiling water. Add your salt to the water also.

Boil under fork tender and then drain the cauliflower and sit it aside. Put the butter in pot and melt add the flour and keep stirring and let it brown slightly but not burn. Add in the milk and cheese and spices and keep stirring. If the flour is too dry and not in a creamy mixture type, then add a little more milk at a time, until you have a rich and creamy cheese sauce.

If you are ready to serve, arrange cauliflower on a pretty platter and pour the hot melted cheese over it. Serve this hot! I took mine, hot off the stove and in a covered dish to my Church Dinner with me.

I hope you love this as much as I do! It is a dish that stands out and most people don’t think about this one.

While you are here, please feel free to look around my blog, by the monthly archives at the bottom of my page is the quickest way. Please do share my blog so that it can grow. Please return and visit me again as I post on Tue-Thur and Saturday’s. Today is just a special extra post.

https://www.wisdomforpennies.com

Categories
Dessert October 2020

Caramel Apple Pie Preserves

This was just the left-overs that would not fill a jar. But It was very good!

Hello to everyone on this nice sunny day. I hope all is well at your home and that you are happy for this day.

For this water bath canning recipe, you will need these items.

6c. of peeled and diced fine, apples

2 1/2 c. white sugar and 2 1/2 c. brown sugar.

1/2 tsp cinnamon and 1/4 tsp nutmeg 3/4th c raisins

6 TBSP pectin or 1 pkg of pectin. 1/2 c water

Wash apples well in the sink. I used a cutting board and an apple wedge cutter on the apples. Next I put the wedges in a large bowl and poured 1/4 c of lemon juice on them. I also had a second large bowl with water and lemon juice in it for the peeled apple slices.

I watched tv while I cut the peelings off of about 4 apples at a time. Then I put those into the water/lemon juice bowl. And got some more to cut the peels off of. Until I finished the whole bag of apples.

Put a 1/2 c of water and the apples in a large deep pot (because this bubbles and pops as you are stirring it). Use a long spoon.Watch so this does not burn during the whole process, you will be stirring and cooking on med-low heat, until apples are soft but not mushy.

Get your water-bath pot going so that you will be prepared, when you need it.

Back to the apples now. Stir in pectin and keep stirring. Bring to a rolling boil and then add in sugars and spices while stirring. (It is hot and poppy now). Bring back up to a rolling boil and boil for 1 minute.

Now you use your jar funnel and soup ladle to put apples into jars. I used pints.Fill to 1/4 th head-space from top of jar. Use a chop-stick to de-bubble and wipe the jar rims with a napkin and vinegar to clean.

Put the seals on and the the bands on, just finger tight only. Put in water-bath canning pot and when it is at a rolling boil, then start counting time off for 10 minutes for the preserves to process. Have a folded towel on counter top and place jars there to seal and cool. You will hear a ping for each jar that seals! Wash jars the next da and then label and date them and store in a cool dark place.

I am going to put some of this over ice-cream! Think I got 3 -pint jars full. I give the credit to my friend on YouTube that is called Suttons Daze for this recipe as it is her’s

Thanks for visiting and do stay awhile and share this blog please. I post on Tue-Thur and Saturdays. https://www.wisdomforpennies.com

Categories
Homemade

Homemade Apple Cider Vinegar

This is the finished results from October 8th, 2020. It will be in the monthly archives. It tastes really good, compared to store-bought!
Here go I again, as I want to fill up a gallon jug with apple cider vinegar. I think it will take about 3 times of doing this and this is the second time.
As I start patiently waiting for a month to go by. My apple cider vinegar sits under its homemade covering, waiting to be stirred patiently, every other day, So it stays within my site so it is not forgotten.

Oh, by the way, those lemons are waiting to become lemon drop jelly on this beautiful and cloudy North Florida day! I will post that one of these days. So please check out my monthly, October archives at the very bottom of my page for the apple cider vinegar recipe, if you are interested.

Thank you for visiting me for a while today and do, please share this blog and come back again as I post on all Sat-Tue and Thursdays. If you have the time, while you are already here, stay a while and read some more. Again thanks for stopping by.

https://www.wisdomforpennies.com

Categories
Dehydrating October 2020

Canning with a brake bleeder YUCKY YUCKY-Taste Like Rubber InnerTube!

I do stand up for the brake bleeder as a terrific jar sealer for dried goods. But I have tried these eggs and they are rubbery tasting. The yolks just do not reconstitute back to a creamy texture. I do not even think it will work in baked goods.

First photo has the canning lid attachment for the regular mouth canning jars. The scrambled eggs were dehydrated and went through my coffee grinder. The brake bleeder is also shown.

Hello everyone, I hope you are all well and sassy. Today has been an under the weather day for me so I am posting tonight instead of in the morning.

My second photo is of the quart jar with the canning lid sealer removed from it after using the brake bleeder to take all the air out of the jar. Yes, there is a bubble on top of the lid, but when I pushed it down with my thumb, it stayed down.

I paid about $25 for the brake bleeder online through Amazon and $13 for the regular cap to seal regular mouth jars. Later I will order the wide mouth cap sealer on back order as I did this one for both products.

I do have a moisture remover packet in the top of the jar and the brake bleeder removed all the oxygen from the jar so this should last for years to come as long as I re-seal the jar after opening it.

The brake bleeder comes in a kit with all different hoses and attachments, but all you need is what you see here in the photo. And there is no need to order an extra hose with the cap sealer as the brake bleeder comes with two. All the assembly it took me, was to really use a lot of force to put the hose on the bleeder gold nozzle and force the rubber nozzle into the other end of the hose. I did not need any other parts.

To use this cap sealer and brake bleeder, all you do is put you dehydrated very well and totally dry food in the jar. Wipe the jar rim well. Put the cap over the regular mouth canning seal and push down gently. You do have to hold the hose with the nozzle end firmly and vertical into the hole on the top of the white cap sealer and hand pump the brake until it stops moving. My gauge number was 14 to 20 for my numbers on all the jars I sealed with it.

Once up to the stopping point, there is a tiny little pin lever under the tip of the handle of the brake bleeder that you push. And then you remove it and white cap gently. Now test the seal by picking up the jar by the seal on the jar. If it holds you have done well. If not, do it again!

Please check out my archives for more info. on dehydrating the eggs and many more things if you wish to know.Thanks for stopping by and please share this blog for me so it will grow all over this world. I post on Thur-Sat and Tuesdays so do please visit me again! Thanks from Connie B.

https://www.wisdomforpennies.com

Categories
Dessert October 2020

Blueberry Muffins

My secret tiny cookbook.

Good morning on this cloudy North Florida day. I hope all is well and that today will be a good day for you and your families. I choose to make everyday a good day as we never know if it may be our last!

So let’s have a good day and make these awesome blueberry muffins today! Here is my recipe from my little book that I have used for many years now. And all the grown up kids will remember these.

4 TBSP soft butter

2/3 c sugar 2eggs

1c buttermilk 2 tsp vanilla

2 1/4 c flour (self rising)

1 1/2 c blueberries fresh or frozen unthawed

Preheat oven to 400 degrees. Line muffin pan with paper liners or grease pan. Cream butter and sugar until light and fluffy. Add eggs and buttermilk and vanilla. Lightly mix just until blended.

Add the flour to another bowl. I do add a 1/2 tsp of baking powder at this step, just for a better rise. Gently add berries to flour mixture and stir just until mixed.

Fill muffin cups to the top and bake 20 minutes. Drizzle with melted butter and sprinkle with a little sugar when they come out of the oven. Let cool 5 minutes and take out of pan.

I hope that you love these and will share my blog with all. I also hope that you will stay awhile, now that you are already here, and browse more of my recipes. Please do come back as I post on Thur-Sat and Tuesdays. Thank you for visiting my blog.

https://www.wisdomforpennies.com

Categories
Breakfast October 2020

Let’s Have A Picnic Together

Hello everyone! I hope your day is rolling along nicely. I know that mine is. October is flying by, almost faster than the eye can see. But I am loving this October windy day and I do so hope that you are too!

As I was starting out a prep for this day, I thought about this thought. Why don’t we all have a picnic on this beautiful day! So this is what I am bringing to the picnic. I am sorry that you can’t comment on this blog, my Son set it up for me and we are the only ones that can. But why not take this idea to your friends!

#Breakfast #Picnic #Lunch

After lunch-time, I will take the 24 scrambled eggs that I cooked with just a tiny smidgen of oil for the pan and put them all on my dehydrator trays and let run for maybe 6-9 hours. I will know when they snap like a stick, that they are dry. Then I will let them cool down and then in small batches, I will run them through my coffee bean grinder until they are fully powdered.

Next to make sure that they are completely dried, I will set my oven to 170 degrees and in about 5 minutes the eggs will go in on a cookie sheet and stay 15 minutes. If very dry stop now, if not go for 5 minute time sets and re-check. It’s a bit of work but you want to have the best preserved food tht will keep for many many years if you happen to want it.

You can buy the 10 lb cans for $30 to $50 if you wish also. But I am very frugal and like to do my own foe $2 for almost a quart jar full. I do use a moisture pack that I make and put in the jar. For now he jars are closed, but when I get my jar lid sealer for my brake bleeder. Then I will use it to remove all oxygen from my jars of powdered eggs and re-use it for when I open the jar, to re-seal it again.

I will be posting about how to use the brake-bleeder for dry canning, when it arrives in November so thank you for visiting and please read more while you are already here. Share for me please so my little blog can go far away. Please come back as I post on Tue-Thur and Saturdays.

Today is just a little picnic for you.

https://www.wisdomforpennies.com