Old School – Self Reliance 101 » Blog Archive » homemade powdered sugar. This is what you need: sugar. a blender or food processor. cornstarch (optional). the need to eat frosting.
The Damsel promises, this really does work and can be used any way “storebought” powered sugar is used. Put a cup of sugar in the blender and turn it on, adding 2 tablespoons of cornstarch if you have it. Blend at a high speed for 30 seconds or so, depending on your blender. An interesting note: 1 cup of granulated sugar makes a bit more than 1 cup powdered. P.S. Confectioner’s sugaricing sugarsuperfine sugarextra fine sugar. How to Make Homemade Ice Cream Without an Ice Cream Maker. So, you want to make one of these but you don’t have an ice cream maker?
Without a doubt, the most popular comments and emails that I receive following an ice cream recipe in the summer is, “I wish I had an ice cream maker so I could make this!” Well folks, if you don’t have an ice cream maker, you can make homemade ice cream! Much like you can certainly make homemade bread without a bread maker (people were doing that hundreds of years ago!) , you can also create delicious homemade ice cream without an ice cream maker.
It takes a bit longer, but the results are every bit as delicious! There are two methods you can use to manually freeze your cream – either with a handheld mixer (method “A”) or completely manual (method “B”). No Pectin Plum Jam Recipes. A few days ago my neighbor Jill stopped by with a bag full of ripened Italian plums just picked from her trees minutes earlier.
Instantly I knew I would have to make plum jam using the vibrant orangish-peach flesh. All the jams I’ve made this year have been made without using pectin and are ridiculously easy to make. Plum jam is no exception. All you need is fruit, or in this case plums, sugar, and a squeeze of lemon. That is it. Easy No-Pectin Plum Jam Recipe Ingredients: Flour + Water = Starter. Ah, summer… corn on the cob, lazy reading in the hammock, and… sourdough starter, of course!
I’ve been taking advantage of this warm weather to try raising some starters from scratch. I had done it before in a week-long class (in fact, that’s the starter I’ve been using for months), but we were able to keep our cultures at a constant 80 degrees F, and we added extra malt to jump-start the process. I wanted to see how it worked with just flour and water, in the warm but fluctuating room temperatures of my non-air-conditioned house in these beautiful early summer weeks in northern California. Success! Raising a starter seems to be something that is perceived as mysterious, complicated, or hard. I did this a couple of times, once with rye and once with whole wheat flour. Ready to try it? Sourdough Starter from Scratch Ingredients: White flour (bread or all-purpose), preferably one that contains malted barley flour.
10 Minutes Dough or as I call it all Purpose Dough. Recipe by:zainab 2 cups warm water.2 Tablespoons yeast.4 Tablespoons Sugar.5 cups flour, unbleached, whole wheat, or a mixture of the two, (you can use 3 cups white+2 cups whole wheat).1\4 cup oil.2 teaspoons salt. 1)"for sponge" Mix the yeast, Sugar, and water, Mix in 2 cups flour.
Cover the bowl and let rise for 10 minutes. 2) Place all ingredients +"sponge" in the bowl of mixer, beat 10 minutes to make soft dough. Quick 10 Minutes Dough flat bread. Recipe by:zainab Makes 4 large or 8 small. 1 recipe 10 Minutes Dough ( I use 2 whole wheat flour cups +3 white flour cups in this recipe). 1) Preheat the oven to 550F. 2) Divide dough into 4 or 8 pieces. 3) Shape each piece into a ball. 4) Roll each piece to round. 5) Place onto oven trays or hot baking surface for 2-3 minutes.
How to Make Your Own Soy Sauce: 10 Steps. Edit Article Edited by Nicole Marie, Jack Herrick, Flickety, Eric and 25 others Soy sauce has been used to flavor foods for over two thousand years.[1] It's a very common ingredient in Asian cuisine.
If you make Japanese, Chinese, or Korean food often, it may be worthwhile to learn how to make your own soy sauce, rather than buying it by the bottle, especially if you're concerned about the origin of the ingredients. The recipe provided here is basic and straightforward. Yet, while the ingredients are simple, beware, for making soy sauce is both a long and somewhat smelly process! Ad Steps 1 Finely chop the cooked soybeans. Tips The proportion of salt to water in the above recipe results in a 6% brine solution (226g of salt to 3700ml of water).
Warnings. How To Make Buttermilk. If you're new here, you may want to sign up for FREE weekly updates delivered to your inbox featuring Real Food recipes, nutrition & health articles, and special discounts or promotions.
P.S. This post may contain affiliate links to products or services I use, enjoy, or recommend. By making purchases through these links, you are supporting the companies or products I believe in, and you're supporting Food Renegade. Thank you! Make Your Own Buttermilk There are a lot of reasons to learn how to make buttermilk.