Tag Archives: DIY

Strawberry Sorbet Recipe*

• 4 cups fresh strawberries, sliced
• 1/2- 1 cup sugar, depending on taste
• 2/3 cup milk
• 2 tablespoons and 2 teaspoons orange juice

Step 1: Combine your strawberries and sugar and let sit for 2 hours to develop a juicy syrup.

Step 2: Puree strawberry/sugar mixture in a blender**.

Step 3: Add milk and orange juice to strawberry puree and mix until well combined.

Step 4: Pour mixture into ice cream maker and let run according to manufacturers  directions, mine takes about 30 min.

Step 5: When your sorbet looks like this you can remove the sorbet and eat right away or store in an air tight container and place in your fridge. If the sorbet is too soft for your liking you can allow it to firm up a bit in the freezer before serving.

*This recipe can also be used to make Popsicles, just place the mixture into a Popsicle mold and freeze until solid.

**You can run the puree through a strainer before putting into the ice cream maker if you do not like the seeds.

If you do not have an ice cream maker:

Skip step 4 and instead pour the mixture out onto a jelly roll pan (lining it makes for easier clean up and less damage to your pan) and place in the freezer. Every hour go in and scrape it around with a fork to break it up so you do not have a sheet of ice. The texture of this sorbet will vary from the difference in methods.

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 Making vanilla extract is very simple and easy to do, while the process does take a full 6 months it is worth the wait. No more artificial vanilla extract, you can make your own with the highest grade ingredients you choose. You can also make this in as little or large a quantity you want.  This recipe does require a large amount of vanilla beans, I highly recommend ordering a large batch of them online as buying them from grocery stores can be very expensive.

You will need:

• 1 cup of 80 proof vodka (any brand will do, mine is a cheap $9 bottle from Costco)
• 6 vanilla beans (I used organic Madagascar beans)
• Glass jars to hold the extract, you MUST use glass.

This makes 1 cup of vanilla extract, in the images below I am making 4 times the amount as I will be using this in part as gifts.

Make a slit in your vanilla beans, then cut beans into pieces as show above.

Add 6 beans per 1 cup of vodka (shown is 2 pint size canning jars holding 12 beans and 2 cups of vodka each jar).

Turn your jars upside down 2-3 times to mix things up a bit.

Each week turn your jars upside down a few times to mix it up a little and help release the vanilla flavor.

After 6 months remove the vanilla beans with a strainer and the remaining liquid will be a nice dark flavorful vanilla extract.

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 Today for our Don’t Buy It- Make It series you can learn to make your own cinnamon apple chips and fruit leather!

Cinnamon Sugar Apple chips recipe

You will need:

• 5-7 small apples
• 2 tsp. lemon juice
• Cinnamon sugar*

*You can make your own cinnamon sugar by mixing cinnamon and sugar until desired taste is achieved.

Step 1: Wash and dry your apples, remove the wax with a clean towel.

Step 2: Slice your apples into uniform slices

Step 3: Soak sliced apples in a mixture of 6 cups to 2 tsp. of lemon juice (you can do this in batches) for 5 min.

Step 4: Remove core if desired and lay flat on a dehydrator trays or baking sheet*.

*If using a baking sheet you will need to bake on a pan with holes or cooling racks (pizza pans are often made with the holes).When baking apples in the oven be sure to check and flip them often, you may also need to remove some condensation they may of built up from the fruit juices.

Step 5: Sprinkle cinnamon sugar mixture on apples.

Step 6: Dry or bake apples 7-14 hours on 135 degrees F until crunchy, let cool for 30 min.

Step 7: Place finished apples in air tight container, leaving them out too long will cause them to absorb the moisture in the air.

Fruit Leather Recipe

You will need:

• 2 Cups of fresh or frozen fruit
• 1 cup of apple sauce
• 1 tsp. lemon juice
• 1/4 of sugar *optional

Step 1: Place the 2 cups of fruit in a blender and puree

Step 2: Add applesauce, lemon juice and sugar and puree again

Step 3: Pour fruit puree on a greased fruit roll tray for the dehydrator or on a baking sheet lined with parchment paper and spread out evenly. Dehydrate in the dehydrator for 4-5 hours  at 135 degrees F until dry to touch but flexible. If dehydrating in the oven, bake at 200 degrees F for 5-6 hours, be careful to check often for burning.

This is what your looking for, dry enough to touch without being wet or sticky and still flexible to peel off with tear or breakage.

Step 4: Remove from trays and cut into desired shapes/slices.Let cool.

Step 5: Place in a air tight bag and store in your refrigerator.

I think these are such great ideas!!! And they are delicious!

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photo credit: holdeheide.com

Homemade Cheddar Fish Crackers

1 1/2 cups coarsely grated sharp cheddar
4 tablespoons butter
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/8 teaspoon onion powder
1/8 to 1/4 teaspoon table salt

Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.

If the dough feels warm or  soft, wrap it in plastic wrap and chill it in the fridge for 30 to 45 minutes.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to a baking sheet lined with parchment paper. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and place crackers on a cooling rack to cool.

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Frozen waffles

• 2 cups of Bisquick (you may also use your own biscuit mix)
• 1 1/3 cups of milk
• 2 tbsp vegetable oil (I use coconut oil)
• 1 egg

Heat your waffle maker.

Stir all ingredients together until well blended.

Pour onto greased waffle maker, close lid.

Bake until steaming stops.

Let cool to room temperature on a cooling rack. Once cool place on a cookie sheet lined with parchment paper and freeze for 4 hours. Once frozen place them into a freezer bag, write the date and store in freezer for up to 2 months. When ready to consume, simply take desired amount out the freezer and place in the toaster, they will come out hot and crispy on the outside but warm and soft on the inside.

*I add in 1/2-3/4 cup of pumpkin puree and desired amount pumpkin spice to my waffles. If you choose to also add in pumpkin please note your waffles will not be crunchy on the outside when they get done cooking in the waffle maker, they will be soft like a pancake. I like the pumpkin because I can take the soft waffle place it on the cooling rack to freeze so when I later take them out and toast them I get the perfect crunchy outside without it burning or getting too hard. 

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Here is part three in our Don’t Make It- Buy it series where you can learn to make your own mini corn dogs!

Homemade mini corn dogs

• 1/2 cup of yellow cornmeal
• 1/2 cup all purpose flour
• 1/8 teaspoon salt
• dash of pepper
• 2 tbsp of sugar
• 2 teaspoons baking powder
• 1 egg white
• 1/2 cup milk
• Oil to fry
• 1 pack of hotdogs (I use chicken or turkey)

Combine cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in eggs and milk.

Preheat oil in a deep heavy skillet over medium heat or in your fryer (I use a small 1qt. fryer).

Cut your hotdogs into four pieces then cut those in half to get 8 pieces from 1 hotdog, do this to each hotdog to end up with 64 pieces. Roll each piece in the batter and place in the fryer, only add a few at a time and only dip them in batter just before placing in oil.

Fry until lightly brown, about 3 min. Drain on paper towels on top a cooling rack and serve.

If your planning on saving these for later use (I do, as this makes a lot) line a cookie sheet with parchment paper and place each cooked and fried mini corn dog on lined cookie sheet. Freeze for 4 hours, remove from cookie sheet and place in a freezer safe bag. Once ready to use take out however many you like and bake at 350 degrees for 10 min. or microwave for 40 sec.

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Do your kids crave pizza? Do they beg you for it? Do you want to learn how make mini pizzas to satisfy those childhood cravings? If so then keep on reading, I’m going to share with you two ways to make mini pizzas as well as tips on how to freeze them for fast lunches another day.

English muffin mini pizzas

You will need:

• 6 English muffins or mini bagels*
• 1 cups of pizza sauce**
• 1 cups shredded of cheese

*You can also use pita bread or bagels instead of English muffins

**If you do not have pizza sauce you can make a simple one by mixing tomato sauce to your desired amount of salt & pepper, oregano, garlic, chopped onion flakes (can also used onion powder), and basil. Combine and you have a simple pizza sauce.

1.Toast the English muffins,bagels or pita bread, let cool.

2.Add sauce.

3.Add cheese.

Your pizzas are now ready for baking

or freezing.

To bake: Place in oven or toaster oven in 400 degree oven for 15 min.

To freeze: After step 3 place your pizzas on a lined cookie sheet and place in the freezer for 4-6 hours until solid. Once solid wrap each pizza individually in plastic cling wrap and place in a freezer safe bag and put back in the freezer. These should be used within 1 months time to insure your yeast remain active.

Personal pizza with fresh pizza dough-Bread maker recipe

(Recipe from Cuisinart Convection Bread Maker CBK-200 Recipe Booklet)

Ingredients:

1 1/3 cups water
1 teaspoon honey or sugar
2 teaspoons sea salt or kosher salt
2 tablespoons Extra virgin olive oil
3 1/4 cups bread flour*
3/4 cup whole wheat flour*
2 1/4 teaspoons Yeast, active dry, instant, or bread machine

*May use all bread flour rather than part whole wheat flour

You will also need pizza sauce and shredded cheese (I used coby, it was all I had) and toppings of choice*

*Toppings will increase cook time slightly.

1. Place ingredients, in order listed, in bread pan fitted with kneading paddle. Place the bread pan in the bread maker. Select dough cycle. Select dough size (this is a 2lb. batch). Press start to mix, knead, and rise.

2. When dough cycle is completed, punch down and roll into a ball.

3. Cut into 8 equal pieces.

4. Stretch or roll out into a pizza round to desired thickness.

5. Spread on your pizza sauce.

6. Now add on your shredded cheese, your pizza is now ready for baking or freezing.

7. To bake: Place in preheated oven to 400 degrees F. for about 20 min. Each oven does vary in heat so please check your pizzas to insure they are not over cooking.

To freeze: Place your pizzas on a lined cookie sheet and place in the freezer for 4-6 hours until solid. Once solid wrap each pizza individually in plastic cling wrap and place in a freezer safe bag and put back in the freezer. These should be used within 1 months time to insure your yeast remain active.

When ready to cook simply place on baking sheet and place in a preheated oven at 400 degrees F for 20-25 min. Be sure to check on your pizza to insure they are not overcooking.

Personal pizza’s with fresh pizza dough: Stand Mixer recipe 

(Recipe from the KitchenAid Bowl Lift stand mixer recipes book)

Ingredients:

1 package active dry yeast

1 cup warm water (105-115 degrees F)

1/2 teaspoon olive oil

2 1/2-3 1/2 cups all purpose flour

1 tablespoon cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups of flour. Attach bowl and spiral dough hook to mixer. Turn to speed 2 and mix about 1 min.

Continuing on speed 2, add remaining flour, 1/2 cup at a time and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on speed 2 for about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.

You may now refer to step 2-7 of the pizza making process under the bread maker pizza dough recipe.

***Both dough recipes can also yield a 14-16″ pizza if you chose not to make personal pizzas***

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