DIY Flavored Syrups

http://www.annies-eats.com/2011/08/15/diy-flavored-syrups/

I have wanted to buy syrups, but they are very expensive.  I use them in coffee, whipped cream, and frosting.  Yeah!
Vanilla Syrup

Ingredients:

1 cup sugar

1 cup water

1 vanilla bean, split lengthwise

1 tsp. vanilla extract

Directions:

Combine the sugar and water in a small saucepan.  Scrape the seeds from the vanilla bean into the pan and throw in the pod.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract.  Let cool.  Store in the refrigerator.

Raspberry Syrup

Ingredients:

1 cup sugar

1 cup water

¾ cup raspberries, preferably fresh

Directions:

Combine the sugar, water and raspberries in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat and pour through a fine mesh strainer to remove the berry solids.  Let cool.  Store in the refrigerator.

Coconut Syrup

Ingredients:

¾ cup sugar

¾ cup water

¼ cups cream of coconut*

2 tsp. coconut extract

Directions:

Combine the sugar, water and cream of coconut in a small saucepan.   Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Remove from the heat and stir in the coconut extract.  Let cool.  Store in the refrigerator.

Caramel Syrup

Ingredients:

¾ cup sugar

½ cup water

¼ cups caramel sauce

Directions:

Combine the sugar, water and caramel sauce in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved and the mixture is smooth.  Remove from the heat and let cool.  Store in the refrigerator.

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Caramel Sauce

Vanilla Bean Caramel Sauce

Yield: 1½  cups

Ingredients:

1 cup sugar

1¼ cups heavy cream

1 vanilla bean, split lengthwise

¼ tsp. coarse salt

½ tsp. vanilla extract

Directions:

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.  

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

Printed from Annie’s Eats

Homemade Baking Mix

I used to make this all the time when we lived in Avon.  I think I lost the recipe when we moved, and didn't think of it for a long time.  I was happy to find this one today.  So I'm putting it on my blog where I won't lose it.  I use baking mix for biscuits, short cake, and dumplings.  I usually add herbs and Parmesan cheese to the biscuits and dumplings.  My family loves chicken and dumplings.

Frugal Tip: Homemade Baking Mix

http://homefront.prudentliving.com/frugal-tip-homemade-baking-mix/

September 24, 2012

Published August 21, 2012 | By Nancy

Did you know you can make your own “better than Bisquick” recipe at home? It’s very easy and you can store it in your freezer or refrigerator and it will be good for 2-3 months. A friend of mine gave me this recipe years ago, you can use it in any recipe calling for Bisquick such as biscuits, muffins, pancakes, waffles or any other type of dish.
Ingredients:
In a large bowl, stir the dry ingredients together. Mix thoroughly.

Combine all dry ingredients.

Cut the shortening into the dry ingredients until the mix is the consistency of corn meal.

Cut shortening into dry ingredients.putting it on my 

Place the mix in a covered container and keep it in a cool, dark place. In warm weather it should be refrigerated. I keep my container in the refrigerator. Makes about 13 cups. Remember to label your container with the date!

Store in a covered container.

LearningTheFrugalLife, RaisingHomemakers, FrugallySustainable, TheThriftyHome,WeAreThatFamily,  JugglingActMama, Thrifty101

Link to On The Home Front
Just copy and paste the code above!

Homemade Hot Sauce

     I'm harvesting hot peppers now.  I have cherry peppers, jalapenos, and chili peppers.  Wonderful!  I'm drying some in the oven, since I don't have a dehydrator (are you listening, Santa?), stringing some up to hang over my kitchen sink in the window, and freezing some minced in olive oil (I freeze them in ice cube trays - I wonder if my ice cubes will taste spicy now?).  I'm also using up several in making V-8 juice with my cherry and roma tomatoes.

Mollie and Eli love hot sauce.  Maybe I'll give them each some for Christmas.
I'm also pondering what to give Don Wenner, as I have his name in the Putzig family drawing.  Maybe something for his grill, like spices or scented woods?  Do they grill in New Mexico in the winter?
I'll keep thinking about this.


Hot Sauce Made from Dried Peppers
Ingredients:
5 large or about 12 small dried peppers
apple cider vinegar
sea salt
water

Instructions

1. • 1

     

     Open the pepper, and discard the stem and seeds. Heat your peppers in a hot cast iron skillet or other heavy metal frying pan over a high flame. You don't want to roast the pepper, just warm it a little. The heat will soften the pepper's tissue.
   • 2

     

     Toss the hot dried peppers into your blender, and add 1 cup of hot water. You can use any combination of dried peppers, depending on your taste. Plan on using about five large or 12 small dried peppers per cup of water. Add 1 tsp. of sea salt and 1/4 cup of apple cider vinegar.
   • 3

     

     Cover and turn on the blender. Keep it at a medium speed for three to four minutes or until the the peppers are well-blended. The liquid should be a smooth red consistency that will coat the back of a spoon. It should have a strong pepper smell along with a trace of vinegar.
   • 4

     

     Pour the hot sauce into a bottle sterilized with boiling water. Cap and place in the refrigerator. Don't use it while the flavor develops during the following week. It will continue to ripen as it ages. Use it on tacos, enchiladas, fried eggs or any other food.

Chicken Marinade for Gyros, Etc.

4 cloves garlic, minced
Lemon, juiced
2 tsp red wine vinegar
2 Tbl extra virgin olive oil
1Tbl minced oregano (fresh is best.  I put it into an ice cube tray with the olive oil and freeze it)
2 whole chicken breasts, skinless, cut into slices
Put all into ziplock bag and refrigerate at least 1 hour

Poppy Seed Dressing

Irene and I love Poppy Seed dressing.  We buy it in the fresh vegetable aisle of the grocery store - it's already refrigerated.  We get Marie's or Marzetta.  But I've been wanting to try making my own.  Here is a recipe I found.  I haven't tried it yet.  It's called for when making Strawberry Spinach Salad, which we love.

Poppy Seed Dressing:

1/2 canola oil

1/4 C apple cider vinegar

1/3 C sugar

2 Tbsp sesame seeds

1 Tbsp poppy seeds

1 1/2 tsp dried minced onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika.

Coffee Creamers

Plain Coffee Creamer
3/4 cup sweetened condensed milk (or Half and Half)
Cut with regular milk, skim milk or evaporated milk and mix well.



Homemade French Vanilla Coffee Cream
1 can low fat sweetened condensed milk (or regular) 
1 ½ cups nonfat milk 
1 tablespoon vanilla 
Mix in a blender.
Read more: http://www.food.com/recipe/copycat-french-vanilla-liquid-coffee-creamer-191026#ixzz1lviYG6m9



Chocolate Mint Coffee Creamer
3/4 cup non-dairy creamer
1/2 cup Dutch process cocoa
3/4 cup powdered sugar
1/2 teaspoon peppermint extract
Put all ingredients in container and shake well.
http://www.cdkitchen.com/recipes/cat/128/



Pumpkin Spice Creamer
1 cup fat free half & half (skim milk works better because the pumpkin will thicken it up significantly)
1/2 cup pumpkin
Truvia or sugar to taste (1-2 tbsp)
1 tbsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Heat the half & half, pumpkin and sugar (or Truvia) until it bubbles. Whisk together and add the vanilla and spices.
http://accidentalmommies.com/pumpkin-spice-creamer-recipe/



Cappucino Creamer
1 (14 ounce) can sweetened condensed milk 
1 1/2 cups skim milk
1 teaspoon almond extract
1/2 teaspoon orange extract
Mix and keep in airtight container.
http://www.frugalvillage.com/forums/kitchen-basics/66766-homemade-coffee-creamer.html



Chocolate Raspberry Creamer
14 oz. sweetened condensed milk
14 oz. milk
2 teaspoons cocoa powder 
2 tablespoons raspberry syrup


Mocha Coffee Creamer
1 cup cocoa powder
1/2 cup nonfat dry milk
1 cup powdered sugar
1 cup non-dairy coffee creamer
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon orange extract 
In a jar with a screw-top lid, combine all ingredients and shake well to blend. 
http://busycooks.about.com/library/recipes/blflavcoffcream.htm



Mocha Creamer
1 Tbsp unsweetened cocoa powder
1 Tbsp agave nectar or honey
1 tsp water
1/2 tsp salt
1/2 cup half and half or cream
1/2 cup milk (any kind)
Directions:
1.In a small pot over low-medium heat, stir together the cocoa powder, agave nectar, water, and salt until the cocoa is dissolved into the water and agave.
2.Once the mixture is smooth, pour in the cream and milk, and heat over low until the mixture is warm and bubbles are beginning to form around the edge of the pan.
3.Remove from heat and pour into an air-tight container. Cool and store in the refrigerator.
*Note: This creamer will separate a little bit in the fridge – chocolate layer on the bottom, cream on top. Give it a good shake before using.
http://www.branappetit.com/2012/02/06/salted-chocolate-coffee-creamer/

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.