Author: Connie Brannen

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

Categories
October 2020 Recipe

Crab Salad

www.wisdomforpennies.com

Just want to say Hello to everyone, this fine cool October morning, from Live Oak Florida. It was a very nice start to my day this morning as I was sitting in my rocking chair among my flowers and on my back patio, while sipping some whiskey coffee and reflecting on things that have to get done this day. So alas I had to come inside,but I do put you, on top of my list as I hope you are expecting to hear from me today!

Hope all is well at your house and I send you fall greetings for this day in your lives. I do hope you slow down and listen to the wind, and I hope it helps calm your soul with joy and wonder.

Now I will tell you about my little crab salad recipe. First it is not real crab, bummer there! It is imatation crab. Sorry, but crab is expensive for some people like me, who live off of a small social security check that has to pay all bills and some groceries thrown in there also. All’s well that ends well, though. So back to the recipe.

1/2 package of imt. crab

1 can of english green peas drained

1 1/2 c of raw macaroni cooked

Italian salad dressing to taste

1/2 c mayo.

1/2 tsp accent 1/4 tsp pepper a little salt

Put your cooked macaroni noodles in a large bowl and add 1/2 of the imt. crab chopped up into the bowl. Add mayo and salad dressing, along with spices. Add in the can of drained green english peas. Slightly lift and mix with a large spoon.

This gets better with time as it is being kept cold until ready to serve. This is just a little recipe that I threw together but it hits the spot for me and I hope it will for you also.

While you are already here, please do look around by going to the bottom of the page for my monthly archives, I think it might help navigate you, around my blog. Please share with others and do come back soon. I post on Tue-Thur and Saturday’s. Thank you for your time.

https://www.wisdomforpennies.com #Recipes #Tips #Generations #Canning

Categories
Sandwiches

My Chicken Sandwich

A nice sandwich.

Hello everyone. I hope that you had a really nice day today. And I hope it’s even better tomorrow. This day totally slipped away from me, I forgot that it was Thursday! I had Friday on my mind all day long.

Today I want to share my chicken sandwich recipe with you. It really hit the spot, along with an ice cold coke!

1 c Louisiana Air Fryer Seasoned coating mix for chicken

2 eggs mixed with 1/2 c milk

Hamburger bun mayo lettuce if you wish

Use a meat mallet to pound out the chicken breast for quite a while. I could have sliced the breast thinner, but I did not. So beat the heck out of it! Then season it with garlic salt accent and pepper. (White pepper is even better!) I used to work at Wendy’s and prepare the chicken breast for sandwich’s.

Mix the 2 eggs and half cup of milk in a bowl. I cook for only one, so if you have more family then increase the milk to a cup and also the batter to a cup.

Have the seasoned coating mix in a large baggie. Have a little oil on the stove in a cast iron frying pan, it’s the only pan that I will fry in. Have it getting hot on medium heat.

Now you put the beaten and seasoned chicken breast in the wet batter and shake it in the baggie if seasoning to coat. Next You do the wet and then the dry batter again. This is doubled breaded and always makes a difference.

Put in the hot frying pan on medium heat and fry about 5 minutes on first side. Keep watching temp so if you feel that it will burn, turn down the heat. Now flip and cook 5 minutes on other side. After this use a knife to check chicken to see that it is cooked through and done. I have forgotten my minutes but I think it is 5 minutes for each side.

I like to microwave my hamburger bun for 12 seconds or less, so that it is steamed. I used Hellman’s mayo and bread and butter pickles on my sandwich and it was really good with an ice cold coke.

Thank you for visiting and please look around while you are already here so my little blog can grow. Please share this with all your friends also that helps it grow. Please consider coming back as I post on Thursday’s-Saturday’s and Tuesdays. I am really sorry that I’m late today on posting. I do hope that you will make this sandwich!

https://www.wisdomforpennies.com

Categories
October 2020

Pickled Eggs

These are the red spicy eggs.

Ingredients are. 4 cups apple cider vinegar

1/2 cup canning/ pickling salt

1 cup water

2 cloves garlic peeled

1/2 tsp tumeric

1/2 tsp cayenne pepper or you could use chili powder

1/2 Gallon glass jar or 2 Quart glass jars

Boil 2 dozen eggs and peel them.

In medium pot on the stove, add vinegar water and salt. Heat till just warmed.

Into the half gallon jar add in the tumeric garlic cloves and cayenne pepper. Drop in the peeled eggs. Pour the warmed liquid from the pot into the 1/2 gallon jar. Let this stay in refridgerater or 4 weeks before you open it and try one.

I am sharing this recipe from one of my favorite youtube channels. The name is called StiversHomestead and I adore their little family and how funny that they are.

Please do look around my blog, while you are here, it helps my little blog to grow. You could just check out the monthly archives for October or another month. Please do come back often and would you be so kind to share this blog with your friends? I would be thankful!

https://www.wisdomforpennies.com

Categories
Homemade

Lotion Recipe

Hello everyone. I hope this day finds you fine and dandy and not down and out. I thought that for this post, maybe I could make you smile, by giving you my home-made lotion recipe. Hopefully you will try this one. I do believe that it is one of my favorite things that I have made.

The picture does not do it justice as it is a white creamy and oh so silky and smooth lotion. This has the thickness of face-cream. And it makes your skin silky smooth.

If you wanted it to be a thinner lotion, then you can leave out 1 TBSP of wax pellets. Here are the ingredients that you will need, but first you will need to collect or order all the ingredients! Starting with your preservative called Germaben 11.

2 TBSP of wax pellets My 12 oz bag will last forever

1 TBSP Coconut oil 5 TBSP Jojoba Oil + 1 tsp

2 TBSP Olive Oil

This is the oil mixture part that goes into the top of a double boiler or just put a metal bowl on top of a little pot of boiling water.

Now for the second double boiler that you will also be using at the same time as the oil mixture. This will be the water mixture part of the equation.

1/2 c of distilled water 1 TBSP Aloe Gel I get mine right from the plant the day before as you cut off a piece and skin 1 side, then let all the yellow ooze out. (The yellow is not good so throw yellow away.) Then just use a spoon and scoop the clear aloe gel into a small container and refridgerate until needed. Last for a week.

1/4 tsp. Borax 20 Mule Team Borax Washing Powder ( at Walmart).

And at the last, you will need 4 drops of the preservative Germaben.This mixture fills two 4oz face cream jars and each one gets 4 drops of the preservative stirred in when the cream is cooled off.

Ok so you now have the 2 small pots going with a dry metal bowl on top of each pot. You have the oil mixture in one and the water mixture in the other. This will only take a very short time like a few minutes! As they are only heated until dissolved while using a whisk on each one.

Into the water mixture add in 3 vitamin E oil tablets by sticking a pin into each to squeeze out the oil.

So have an immersion blender plugged up and ready to go!

Let both of your mixes cool for 10 minutes!

Now be blending the water mixture with the blender as you slowly dribble the oil mixture into the water mixture. You MUST pour the oil into the water, not the other way around!

Now you will see your beautiful results. Fill your 4 oz containers and then add 4 drops of Germaben 11 so your lotion will be safe and not grow mold. You have to have a good preservative so do not try this without it!

I have spent a long time studying and researching this lotion mixture, this year. I wanted to make sure that I did it right and that it was done safely for myself. So if you choose to research this, you can begin by typing in pharmacy emulsion into Google search and begin your studies also. It is a long journey but for me, it was worth it, as I like to know what is in things and how to make it! And I love being frugal and not having to buy it in the stores.

All these things take time as a lot of my recipes do also. But I love for it to be the best of all things that I get to create.

Thank you for visiting my blog and please do look around while you are here. And I hope that you will share my little blog with many others, so that it can grow. Please do come back again as I post on Tue and Saturdays. I treasure this recipe and I hope you will also!

https://www.wisdomforpennies.com #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Homemade October 2020

Making Apple Cider Vinegar

At the half-time of the 4 week journey.

Hello everyone on this North Florida cloudy day. Even a cloudy day can become a good day, if you would only let it be! I try to make the most out of every passing day as if it were a natural wonder, which it is.

You never quite know where each day will take you, if you only let it. I hope that you will look for joy and awesome wonder in each of your days as I do care about each and everyone of you.

We are all God,s children and let us enjoy what he gives to us daily. I for one am always in wonder, what will it be this day or the next day or even forward ahead in the days we have. We may only have this day so let us make it an enjoyable day, where-ever we may be on our journey!

Ok, now I will let you know what I am in the middle of now, as I am always on a creating journey of many different things that I am curious about knowing how, what, why do you do that! Life is a journey for me, you see and I intend to not let it pass me by!

I am in the middle phase of making home-made apple cider vinegar in a big old crock. And it is looking really good as it is fermenting away, lots of bubbles. It does take a month so you need to keep this in sight somewhere cool and dark (no sun-light).

As I was cutting up apples to can in those awesome mason jars, I kept all the scraps from the apples. The apple cores and peelings and seeds and stems, all of it. I had washed the apples very well back at the start of my canning journey.

I put all the scraps into a big crock that I use to ferment things in. AKA the best sour-kraut that you will ever eat, which one of these days I will post about.

After you have put the apple scraps into the crock(or even a big jar). Add in water to with-in 3 inches from the top. As the liquid may rise and spill if too full. Pour in 3/4 c of molasses and use a wooden spoon (always) and stir in well. I used a saucer to weigh the apple products down and covered the crock with a clean dish towel. Then I had a huge rubber-band that held the towel in place so it could breathe as it bubbled away for the month of waiting.

It is recommended to stir it a little, about every three days with a wooden spoon. When mine is finished, then I will post a photo for you!

Thank you for visiting my blog and please do check out a few other things while you are here and please share with your friends. It helps my blog grow a little bit. And please do come back again as I post on Thur-Sat and Tuesdays.

Thank you! https://www.wisdomforpennies.com