3/4 cup sugar 1/2 cup water 1 cup plus 2 tbsp powdered milk
Combine all ingredients, heat to boiling, cook until thick...this will take 15 to 20 minutes
Sweetened Condensed Milk****(M. E.)
2/3 cup sugar 1 cup Dry Milk Powder
3 tablespoons butter 1/3 cup boiling water
Put all ingredients in a blender and mix for 1 minute or until smooth.
Triple recipe: 9 Times Recipe
2 cups sugar 6 cups of sugar
3 cups dry milk powder 9 cups of dry milk powder
9 tablespoons butter 27 Tablespoons of butter
1 cup boiling water 3 cups of boiling water
Bisquick Mix - Basic Baking Mix(L. H.)
Makes 6 cups ( 1 1/2 recipe = 40 oz box of Bisquick)
4 cups ( 1# ) plain flour 1/2 cup dry milk powder
2 T Baking powder 1 teaspoon salt
1 cup shortening
In large bowl blend until mixture is crumbly. Note: Store in airtight container. Storage time 6 weeks on shelf to 1 year in refrigerator. Use just like Bisquick.
1 c lecithin granules 1 Tbs. vitamin C powder 1 Tbs. ginger, ground
Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. This is supposed to also help with the shelf life of your loaf.
Instant Oatmeal packets: 8 cups quick or regular oats (either works) 1/2 cup white sugar 1 tsp. Salt 2 1/2 tsp cinnamon 1/2 tsp nutmeg 1 1/2 cups raisins or any dry fruit you like Mix well bag into sandwich bags 1/2 cup per bag...put all into main bag or whatever To Use: Dump bag into bowl add 1/2 cup or so depending on how you like it water OR fruit juice yummy either micro or pan on stove...If you like add any topping such as h/m syrup jam etc!! Have fun and stir
Homemade Syrup
1 cup water 2 cups sugar 1/2 tsp. mapleine flavoring ( or strawberry etc.) Cook till sugar dissolves....cool and bottle-keep refrigerated...
5 times this and fill up a gallon jug...saves big time over store bought syrup
2 cups warm tap water 4 cups brown sugar or raw turbinado sugar
2 tablespoons molasses 1-1/2 teaspoons maple flavoring
1/4 teaspoon butter flavoring (opt)
In a three-quart saucepan combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir every now and then until the syrup comes to a rolling boil. Watch the syrup carefully because it has a tendency to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down. After the syrup boils, cover the pot and simmer it for ten minutes over a low flame. Do not stir it for ten minutes. Remove the pan from the heat. Take off the lid and let it cool on the counter for about 15 minutes. Stir in the maple flavoring (and butter flavoring if you're using it). Store the syrup in a clean quart canning jar or a clean ketchup bottle (32 oz). I use a funnel to pour the syrup into the jar because the hot syrup can get a little messy. Be careful not to burn yourself.
Note: This syrup is remarkably similar in flavor and texture to real maple syrup. It is thinner than commercial pancake syrups, but slightly thicker than real maple syrup. The taste is clean, simple and fresh. It does not linger in an envelope in your mouth the way some commercial syrups do.
Preheat oven to 300 degrees. Cut bread slices into 1/2" cubes and place in two 13x9" baking pans. Toast bread cubes at 300 degrees for 45 minutes, or until toasted, stirring occasionally. Remove from oven and cool slightly. In large bowl, mix together onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage. Lightly toss bread cubes with seasonings to coat cubes. Place in a large airtight container and label "Herbed Stuffing Mix". Store in a cool, dry place and use within 3 to 4 months. Use in any recipe calling for stuffing mix. Makes about 12 cups
