Cooking making things from scratch?

[westcliffemom]

Anyone have a good pita bread recipe? I think I would like to try to make some of those.

Thanks to everyone who has shared their recipes. I am just getting into the whole make it yourself thing. DS has asperger's syndrome and the more I study the more it seems that diet is a big factor with these kids. So I am trying to eliminate food I can't pronounce. LOL... and because i feel i should contribute:

i make my own noodles for soups and such. This is the way my mother and grandmother did it and I can't eat chicken noodle soup any other way.

noodles:
1 cup flour
1 egg
water
salt and pepper

mix flour, egg, dash of salt, dash of pepper, and a tablespoon or so of water. keep adding water until you get a dough like consistency. on a floured surface roll out noodles. when mostly dry cut into desired shape and add to soup. you can use these without drying them out. and you can dry them completely and store for a little bit in the freezer.

that is the best i can do for a recipe. i learned by doing it with my mother and grandma. we never saved them, just used them that day.

I love making homemade noodles, I learned from my great grandmother! I've been making pasta too, fettucine, wow is it good!

 

[southernbohemian]

I'm glad I found this thread! I recently decided it would better for us if I starting making our bread instead of buying it - save money and I can use local, organic products. But I have a question for those that do this:

The plan was to make several batches on one day that would last us like 2 months and then freeze them. But would it be better for me to freeze them before they cook and then thaw and bake as I need them? We don't have a huge freezer so any space saved would be helpful.

 

[worm761]

Ok. Can I ask for a couple more recipes? I would love to have a really good homemade hot chocolate recipe. I love the stuff and a friends mom used to make it and it was sooo good. Hers was a powder mix that she would send some home with me.

And the other is an easy bread recipe. I don't have a bread machine and probably won't be getting one for a while but would still like to make my own.

 

[belle09]

I would love to have a really good homemade hot chocolate recipe. I love the stuff and a friends mom used to make it and it was sooo good. Hers was a powder mix that she would send some home with me.

I made this mix from a recipe on epicurious.com as Christmas presents a few years ago... turned out pretty well, although I made a lot of changes from the original to make it easier and less expensive. This is the version I used:

4 cups granulated sugar
1 1/2 pounds semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder

In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (I don't have a food processor so I used a microplane grater instead -- just be careful not to melt the chocolate by blending too long or with the heat from your hands.) In a bowl, add ground chocolate and cocoa powder to sugar and whisk to blend. Store mix airtight at room temperature for up to six months.

To serve: For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 3-4 tbsp mix.

There's also a good recipe for hot chocolate on most cocoa powder boxes -- you really just need cocoa powder, sugar, a tiny pinch of salt, and a splash of vanilla extract. Mix that with milk and play with the proportions to get the balance of chocolate, sweetness and creaminess that you like.

 

[nairv]

I am experimenting with jam-making today! Will keep you updated on the outcome.....plums were on sale for 69c/lb
anyone know how to sterilize and seal just a couple of jars for home jams...i don't want to buy a canning kit since i know i won't be doing this all the time....
i'm loving all the ideas i see here

 

[Mickeyherewecome123]

I just made homemade jam last month. My friend and I did it, she is the one who did the sterlizing and sealing. If I remember correclty, she boiled the jars to sterilize them and then we filled them with the jam to about 1/2 inch from the top, put the tops on and twisted them a little (not too hard) and put them back in the boiiling water to seal.
checkout this link, it might be helpful
http://www.freshpreserving.com/filebin/pdf/howto/hi_acid.pdf

 

[nairv]

I just made homemade jam last month. My friend and I did it, she is the one who did the sterlizing and sealing. If I remember correclty, she boiled the jars to sterilize them and then we filled them with the jam to about 1/2 inch from the top, put the tops on and twisted them a little (not too hard) and put them back in the boiiling water to seal.
checkout this link, it might be helpful
http://www.freshpreserving.com/filebin/pdf/howto/hi_acid.pdf

Thanks! That was helpful info! BTW my plum jam came out very well. Couldn't believe how easy it was! I am keeping it in a clean jar in the fridge for now. Will try the proper canning technique next time. Anyway, I am sure this jar will be finished in no time...my DH and DS are crazy for jam!!

 

[idofabric]

I have made Pumpkin Butter, and Cherry Butter... and some jams that I have made up some reciepts for jams that I used to get from a fancy English bath/body/garden type store.. I loved their Apricot Jam with slivered almonds and Sherry, and they had a Blueberry Jam with Chambroad, and a Cherry Preserve with Kirch... I know, lots of booze, but it burned off !
My mom used to make Peach Butter, and Tomato Butter. I was told that Ketchup, Butter, Jam, Jelly, ect. were the names that told someone how it was cooked, how much sugar and the thick/thinness of the product.
I now LOVE Pumpkin Butter, and could not find a real reciept for it so I looked at the Harry and David jar, and since we all know that ingreds are listed by how much is used I kinda faked it- that and I found an old Cherry butter rec. at the state ext. site. A lot of states have offices that have extens. for stuff like that, as do colleges/unives. Anyway basic "Butter" receipt is -
4-6 cups of cooked down fruit- but NOT cooked till it is mushy, it has some texture in it still
about 1/2 that amount in sugar.
cook till it is not sugar-ery. can it in steril jars- read the canning jar info...

I also make most of my own stock. I usually only buy boneless chicken breast, but sometimes we cook a whole chicken. I cut every little bit of fat off the boneless breasts, and save all the chicken bones that I have carved the meat off of. I keep a heavy duty ziplock bag, or seal able plastic tub in the freezer and SAVE every little scrap till I have a big, big bag of chicken "stuff" I then cover it in water and cook it down, never letting it boil. I then remove the bones/fat/stuff and cool the stock, removing all the fat. I THEN cook it down slow, till I only have about 1/5 or less of what I started with. I end up with a dark , carmel color chicken stock that I freeze about 1/2 cup in baggies, laid flat so I can break off chunks and add to soup? cooked chicken if it is over cooked- what ever. And I freez some in ice cube trays, and then some in empty maragine cups for soups. It is a long,long process. But I end up with a rich, mostly fat free product, and it tastes great! I also do this for beef/pork.. and if I can't come up with enought scraps from chicken in a month or 3, i will add all the different meat scrape together, cook, cool, de fat and then make soup stock. I also do this when I have limp celery, old onions, carrots and a turnip/leeks around, but roast them first to make a Court bullion.
Sorry this was so long, but I think some of you that have stock problems might not be reducing the stock enought, which makes it weak tasting. I also have bought big lots of chicken(5-10 lbs), and cooked it down, cut the meat in chunks when cool, froze it and keep it on hand for chicken salad, soup, and fast Mex. dinner!
Finally, in the cooler months I keep a large plastic container in the freezer and each time I have a little bit of meat and veggies left over from a meal I add it. When I have a full container, about 4-5 cups or more I cook a bag of dried beans, add all the frozen stuff, and a container or so of the stock and have a very big batch of soup... kinda like Stone Soup, only self enabled!
PS-Alton Brown ROCKS!!! wish HE was gonna be at Food&Wine...

 

[Kycha]

I have made Pumpkin Butter, and Cherry Butter... and some jams that I have made up some reciepts for jams that I used to get from a fancy English bath/body/garden type store.. I loved their Apricot Jam with slivered almonds and Sherry, and they had a Blueberry Jam with Chambroad, and a Cherry Preserve with Kirch... I know, lots of booze, but it burned off !
My mom used to make Peach Butter, and Tomato Butter. I was told that Ketchup, Butter, Jam, Jelly, ect. were the names that told someone how it was cooked, how much sugar and the thick/thinness of the product.
I now LOVE Pumpkin Butter, and could not find a real reciept for it so I looked at the Harry and David jar, and since we all know that ingreds are listed by how much is used I kinda faked it- that and I found an old Cherry butter rec. at the state ext. site. A lot of states have offices that have extens. for stuff like that, as do colleges/unives. Anyway basic "Butter" receipt is -
4-6 cups of cooked down fruit- but NOT cooked till it is mushy, it has some texture in it still
about 1/2 that amount in sugar.
cook till it is not sugar-ery. can it in steril jars- read the canning jar info...

I also make most of my own stock. I usually only buy boneless chicken breast, but sometimes we cook a whole chicken. I cut every little bit of fat off the boneless breasts, and save all the chicken bones that I have carved the meat off of. I keep a heavy duty ziplock bag, or seal able plastic tub in the freezer and SAVE every little scrap till I have a big, big bag of chicken "stuff" I then cover it in water and cook it down, never letting it boil. I then remove the bones/fat/stuff and cool the stock, removing all the fat. I THEN cook it down slow, till I only have about 1/5 or less of what I started with. I end up with a dark , carmel color chicken stock that I freeze about 1/2 cup in baggies, laid flat so I can break off chunks and add to soup? cooked chicken if it is over cooked- what ever. And I freez some in ice cube trays, and then some in empty maragine cups for soups. It is a long,long process. But I end up with a rich, mostly fat free product, and it tastes great! I also do this for beef/pork.. and if I can't come up with enought scraps from chicken in a month or 3, i will add all the different meat scrape together, cook, cool, de fat and then make soup stock. I also do this when I have limp celery, old onions, carrots and a turnip/leeks around, but roast them first to make a Court bullion.
Sorry this was so long, but I think some of you that have stock problems might not be reducing the stock enought, which makes it weak tasting. I also have bought big lots of chicken(5-10 lbs), and cooked it down, cut the meat in chunks when cool, froze it and keep it on hand for chicken salad, soup, and fast Mex. dinner!
Finally, in the cooler months I keep a large plastic container in the freezer and each time I have a little bit of meat and veggies left over from a meal I add it. When I have a full container, about 4-5 cups or more I cook a bag of dried beans, add all the frozen stuff, and a container or so of the stock and have a very big batch of soup... kinda like Stone Soup, only self enabled!
PS-Alton Brown ROCKS!!! wish HE was gonna be at Food&Wine...

Great tips! Thanks! But, I have to ask...what is a "court bullion"??? I have never heard that term before.

 

[BusyMom2Three]

Ok. Can I ask for a couple more recipes? I would love to have a really good homemade hot chocolate recipe. I love the stuff and a friends mom used to make it and it was sooo good. Hers was a powder mix that she would send some home with me.

This is my easy version resipe based off the Hershey's Baking Cocoa box with a little tweaking. I drink this at least every other day. If you are used to the powdered mixes, this will seem very rich and chocolaty. I love it! There is a family size stovetop recipe on the box that we use, too.

Single serving hot chocolate:

Warm 1.5 cups milk in a mug in microwave for about 1.5 minutes
Stir in 1 teaspoon vanilla

In separate small bowl mix:
2 tablespoons Hershey's baking cocoa
2 tablespoons granulated sugar
1 good dash of salt

Add dry mixture to milk & stir well (it helps to put the mug of hot chocolate back in the microwave for about 15 seconds after all ingredients are mixed together and then re-stir--it seems to melt any residual baking cocoa on the bottom of the mug).

I also make my own whipped cream. Even DH cannot eat cool whip since I have been doing this, and he is your typical non-picky guy. We had some a few months ago at my ILs after not having it in a couple years, and my jaw hit the floor when he said it tasted like plastic & chemicals!

Whipped Cream

1 box heavy whipping cream (the tiny ones in the dairy section)
1 tablespoon of granulated sugar (or more if you like--taste test it)
1/2 teaspoon vanilla

Mix these in blender until cream is as stiff as you like. You will start to see soft peaks after about 2 minutes and can make it as soft or firm as you like.

You can double this for Thanksgiving or other times when you need a lot. 2 boxes makes about the equivalent of 1 of the regular size Cool Whip containers.

 

[idofabric]

court bullion is stock made only with veggies. it is used to poach fish, or other meat, and to add intense flavor(when reduced down to about 1/10 of the orginal amount of stock 10cups = 1 cup, when simmered down...)
I use a much less strong stock to poach, when I bother to make it for that purpose! But if I have used the court bullion to poach fish I then make a chowder with THAT stock...
I have several veg. friends and when I would make a bean/veg soup it was always flat tasting, so I started to make court bullion, and then reduce it to about 1/2 the volume and cook the rest of the veggies/beans in it. Very, very tasty, even to my meat and potatoes DH!
To make a court bullion I usually take my largest cake pan, it is a 1/2 sheet pan, so it takes up the entire oven rack...
I wash all the veggies...
and sometimes I peel them, or not, if I get then very clean...
I use at least 4 to 6 carrots, all the inner celery, which is usually about 1/2 to 2/3 a bunch, several good size onions, sweet and reg, cut into wedges, at least 8 cups of veggies, usually a LOT more, like 10-12 cups cut up, and then a large firm turnip or more, cut into thick slices, about 4. I some times use garlic, but not a lot as it can really over come a stock, and I always make sure it is well carmalized in the oven! And if I have a green or red bell pepper I use it...sometimes.
I allways use the carrots, celery, and onions, and a turnip in season.
I put it in the pan, and bake it at 450 degree till it is well browned, but NOT charged. I usually have about 2-4 inches in this huge pan, and have to turn the mix over as it bakes- it can take as little as 1/2 hour or up to an hour. I watch it closely-ish... while cleaning out my bigest pot. When all the veggies are good an golden I put them in the pot, then I covet them with water. I also make sure that I add water to the pan from the oven I used to bake the vegs in, as there is a lot of good golden gunk on the bottom, and I scrape that into the water/veg pot. I cook it for several hours, then remove the vegs. and strain the stock. I usully have a smaller pot that I "decant" the cooked veg. into, and cook a little more. I strain all the stock from both pots into the one pot that will hold all the liquid, and then cook it down from what usually looks like it is a tan dishwater, to a strong gold/brown color that is very, very tasty... I freeze it like I do all my stock, in cubes and tubs. Marked with what it is, and when I made it.
Now if you do all this, make sure you use it! I found some that was way to old when we cleaned out the big freezer! I like to add a little to green beans when I cook them, it makes them very tasty without adding a ton of bacon.. and I add it to soup stock when I am making soup. We eat a ton of soup. And if you do save leftover veg and meat in the freezer and need liquid to make a good soup it is the best, it blends all the tastes together.

Also add it to homemade spegg. sause...
And if you have kids/husband that don't like veggies a lot you can do my trick of making Italian sause for any noodles-cook down all the veggies and then blend the hay out of them! If it is to thick add the court bullion, if you need a good tasting base to start a sause use the court bullion..and by blending all the veggies in a food processer, or using a blendind stick, you really thicken up the sause! My DH loves Italian food, HATES chunks of onions, and tomatoes! Crazy man!

hope this helped!

 

[nairv]

bumping in hopes of some more great ideas!
granola's in the oven!

 

[GlendaO]

Let's see...I make bread as well as pizza crusts, hamburger buns and cinnamon rolls. I also make plum jelly, grape jelly (both red/black grapes and muscadine), strawberry jam and jelly, pear and watermelon rind preserves. I make ketchup as well and occasionally butter. My SIL can's the butter and stores for (think) 2years, might be three.

Not big on High Fructose Corn Syrup or chemical additives if it can be avoided.

I've never made yogurt though -- is it difficult to make without a maker?

 

[nairv]

Let's see...I make bread as well as pizza crusts, hamburger buns and cinnamon rolls. I also make plum jelly, grape jelly (both red/black grapes and muscadine), strawberry jam and jelly, pear and watermelon rind preserves. I make ketchup as well and occasionally butter. My SIL can's the butter and stores for (think) 2years, might be three.

Not big on High Fructose Corn Syrup or chemical additives if it can be avoided.

I've never made yogurt though -- is it difficult to make without a maker?

Yogurt is very easy to make and you don't need a maker. There are a couple of diiferent methods posted within this thread. The only purpose of a maker is to keep the yogurt at a warm temp while it sets. I have heard that even a crock pot can be used in place of a yogurt maker. Never tried it that way though.

Would you mind sharing your pear and grape jelly recipes?

 

[pampam]

Let's see...I make bread as well as pizza crusts, hamburger buns and cinnamon rolls. I also make plum jelly, grape jelly (both red/black grapes and muscadine), strawberry jam and jelly, pear and watermelon rind preserves. I make ketchup as well and occasionally butter. My SIL can's the butter and stores for (think) 2years, might be three.

Not big on High Fructose Corn Syrup or chemical additives if it can be avoided.

I've never made yogurt though -- is it difficult to make without a maker?

Simply replace your bulb in your oven for a 60 watt bulb- the regular kind, not flourescent. You can replace your appliance bulb back in your oven when you are done. Mind you, you won't be able to use your oven for about 24 hours. Just keep the oven light on and use your oven and some clean jars for a yogurt maker.

 

[nairv]

Simply replace your bulb in your oven for a 60 watt bulb- the regular kind, not flourescent. You can replace your appliance bulb back in your oven when you are done. Mind you, you won't be able to use your oven for about 24 hours. Just keep the oven light on and use your oven and some clean jars for a yogurt maker.

Is this OK to do? I wanted to try this method but I live in a rented apt and don't want to risk damaging the appliances

 

[pampam]

Is this OK to do? I wanted to try this method but I live in a rented apt and don't want to risk damaging the appliances

It should not cause any problems. I tend to keep 60 watt bulbs in my oven all the time. However, they burn out quicker than an appliance bulb. I just keep forgetting to put the appliance bulb back in. I've been doing this for about 2 1/2 years with no problems.

 

[GlendaO]

Yogurt is very easy to make and you don't need a maker. There are a couple of diiferent methods posted within this thread. The only purpose of a maker is to keep the yogurt at a warm temp while it sets. I have heard that even a crock pot can be used in place of a yogurt maker. Never tried it that way though.

Would you mind sharing your pear and grape jelly recipes?

Thanks! I'll pull through whole thread and look at the yogurt ones.

 

[GlendaO]

This was my gramma's recipe. It's fairly simple, just a bit of time.

The basic sugar to pear ratio is 1 cup sugar to 2 cups sliced pears. So, this can be adjusted to if you have more or less. I usually make batches when I have 4-5 pounds of pears.

Peel and slice the pears. Be careful to not slice the pears to small as they will disintegrate. Measure the sugar according to the ratio and let set overnight. The next morning, bring to a low boil and simmer with a lemon slice until the pears become transparent and the syrup thickens.


Process in hot water bath with 1/2" head-space.

Tip: I usually have extra syrup. I will bring that excess to a hard boil for about three minutes, stirring constantly, and use this for waffles, pancake, etc.

 

[GlendaO]

First off, I have red grapes and muscadines, so I blend and make my jelly from those. Any other grape you'd like to use should work as well. You can also use bottled grape juice, but the taste isn't as pure!

You'll need:

3 cups juice (typically about 5-6 lbs grapes)
1 pack pectin
4 cups sugar

Take the grapes and crush. I use a potato masher. Simmer the grapes and let the juice cool. Strain the crushed grapes for 3 cups juice.

Mix the juice and pectin and bring to a rolling boil. Remove the pot from heat and add the sugar. Stir it in quickly and smoothly. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Skim foam. Process 5 minutes in hot water bath with 1/4" head-space.

You can add a teaspoon of butter when you add the sugar and it will greatly reduce the foam.