Hi Everyone,
NOTES:
** I decided to go ahead and cook with the powdered butter that has a shelf life of 10 years and is actually 13 years old. If you remember, the powdered eggs from the same year got thrown out. But the butter still looked good.
I wanted to use the powdered butter to substitute for real butter in my chocolate chip cookie recipe. I mixed the butter according to the directions: 1 c. powdered butter + 3 TB hot water = 1 cup regular butter. So, I did just that, and what I found was that it did NOT equal 1 cup, more like 1/2 cup. I put the “powdered” butter mix in a 1 c. measuring cup and had to add quite a bit of softened real butter to get the whole cup.
BUT, the good news is that the cookies tasted great. (My husband couldn’t tell, and neither could the neighbors!)
I think I mentioned before that the powdered butter does not melt, so is not good on toast, hot vegetables, etc. But for baking, consider it an excellent substitute. My only suggestion is to mix first, then measure, then add more to get the amount needed.
GARDEN HAPPENINGS:
The beans are finally producing.
I’ve had two additional pickings. We eat them as fast as they get picked. I LOVE fresh beans. I cook them in a little water and add about 1/2 tsp chicken bouillon, a little garlic salt, and a shake or two of thyme. They are delicious, and you don’t need any added butter or salt.
LONG-TERM PURCHASE: dehydrated apples
Apples are available at the Home Storage Center. $12.17 for a #10 can with a shelf life of 30 years.
Home Storage Centers: Prices and Locations
All are welcome, but days and times are limited, so be sure to check operating hours.
If you store 90 pounds of fruits and vegetables, it works out to 1/4 pound (1/2 cup) per person for a year. If possible, plant some type of fruit tree, bush, or vine. We have blackberries (which are prolific), blueberries, which eek out a meager few handfuls each year, lemon and orange trees grown in containers. These trees are small and produce only a few fruits annually.
Still, fruits are perennial, so you don’t need to replant. It’s the gift that keeps on giving.
Some trees need a certain number of “cold hours” to produce fruit. Peaches and pears are in this category. But if you purchase fruit trees at your local nursery, you can be assured you are buying a variety of fruit suited for your location.
Fall is a good time to plant fruit trees. They have time to get established before next spring.
SHORT-TERM PURCHASE: Canned fruit. Consider buying a dozen cans of applesauce, peaches, or pears. Just make sure to rotate them into your menus.
72 HOUR KITS: Every kit should have a small notepad and a pencil.
FOOD STORAGE RECIPES:
Swiss Apple Pie
Pie Crust:
1/4 c. butter
1 1/2 c. flour
Cut butter into the flour
3 TB cold water. Mash with a fork until the dough is workable. Roll out to fit a 10-inch pie plate. Place the dough in the pie plate, and trim and flute the edges.
2 TB fine bread crumbs – sprinkle over the pie crust
4-5 Granny Smith apples, cored and thinly sliced (peeling is optional). Layer the apple slices evenly on the crust. Bake 350 for 5-6 minutes.
In a mixing bowl
2 eggs whisked
2 egg yolks – whisk together
2 c. heavy whipping cream – add and whisk
2/3 c. sugar – and and whisk until dissolved
Pour 1/2 of the mixture evenly over the apples. Bake for 30 minutes.
Pour the remaining egg mix over the apples and bake another 30 minutes or until the apples are tender.
2 TB melted butter – pour evenly over the pie and sprinkle with another
1/3 c. sugar. Bake 5 more minutes or until the top is golden brown. Let pie cool for 10-15 minutes.
Apple Fritters
2 c. flour
3/4 tsp baking soda
1/2 tsp salt
2 TB sugar
1/4 tsp nutmeg
Sift together
2 eggs – beat well
1 1/3 c. buttermilk
2 TB butter at room temperature (or melted shortening)
Add milk and butter to the eggs. Add all to the flour mix.
Beat until smooth
2 c. diced apples – fold in.
2 quarts cooking oil. Heat in a heavy-bottomed deep pot or skillet. Oil is ready when it reaches 375˚, or when a cube of bread dropped in the oil is browned in 60 seconds.
In small batches, drop batter by spoonfuls into the oil and cook, turning frequently, until fritters are golden brown. Drain on paper towels and dust with powdered sugar.
Hush Puppies
My neighbor, who was from Georgia, taught me about hush puppies. I love them.
1 c. cornmeal
1/3 c. flour
1/3 tsp baking soda
1/3 tsp salt
1/2 c. finely chopped onion (can use dehydrated onions that have been reconstituted by letting them soak in hot water for 15-20 min).
3/4 c. buttermilk
1 egg
Mix all the ingredients. Drop in hot oil by teaspoons. They usually take about 5 minutes to fry and you will need to flip them over halfway through cooking. You can fry several at a time. Remove and let dry on a paper towel. Hush puppies pair well with barbecue, fried chicken, and with coleslaw, greens or beans. You can have dipping sauces such as tartar sauce, or honey butter.
Here’s another hush puppy recipe that is claimed to be better than Long John Silver’s.
Marti Shelley
