How to Make Homemade Soda - Are We Crazy, Or What? Guest Post by Bill Osuch Let’s say it’s a hot summer day, and you’d like a nice refreshing glass of ginger ale. Looking at the two ingredient lists below, which would you rather drink? Number 1: Carbonated Water, High Fructose Corn Syrup, Citric Acid, Sodium Benzoate, Natural Flavors, Caramel Color (notice the lack of the word “ginger”?) Number 2: Water, Cane Sugar, Fresh Ginger, Fresh Lemon Juice, Yeast Personally, I’d go with number 2. People have been making homemade soda for hundreds of years – it is incredibly easy and fun to make, and in many cases it’s even cheaper than the commercial versions. The main difference between store-bought and homemade sodas (other than the chemicals, of course) is the way they are carbonated. Homemade soda is mixed, and then yeast is added. Speaking of yeast, you’ll need to get some! The only hardware you’ll need to start, other than some normal kitchen items, is a few plastic bottles. Add the yeast liquid to your other liquid. Now for the recipes.
How to make Mead (Honey Wine) Mead or honey wine is the oldest alcoholic drinks known to man. It is made from honey and water via fermentation with yeast. It may be still, carbonated, or sparkling; it may be dry, semi-sweet, or sweet. Unlike beers and cider, meads (being wines) are drunk in small quantities. Therefore, we make them as strong as we can. The amount of alcohol we can make in meads is limited by the capacity of the yeast we add to withstand alcohol. Depending on local traditions and specific recipes, it may be brewed with spices, fruits, or grain mash. Mead is independently multicultural.
Honey Spice Throat Drops | …made with doTERRA OnGuard Essential Oils. And oh, my goodness, I’m feeling very clever right now. What do you think about a cough drop that has anti-viral properties and still tastes incredible? Hmmm? I’ll tell you, you’ve never had anything like this. I just hit me one night–while I was sound asleep–maybe I dreamed it, I don’t know. I have recently become an enormous fan of doTERRA Essential Oils–I know, I know, I was a bit slow to catch that train. In exchange, I’ll give you my brand new secret recipe… for your very own. Honey Spice Cough Drops Ingredients: 2 cups sugar 1/2 cup water 1/2 cup honey 1/4 cup butter 3-5 drops doTERRA *OnGuard Essential Oil Put all the ingredients except OnGuard Essential Oil in a heavy pan and cook slowly over medium heat until it reaches the “hard crack stage.” Pour into a buttered cookie sheet. Working quickly, pull and roll into long strips… and cut into nickle size pieces. Allow to cool completely and harden. If you play your cards right, it’ll be true.
Pink Cookies with Sprinkles: Rhubarb + Strawberries = Sweetness! Tis the Season in our neck of the woods for Rhubarb! Tracy and I went to visit an elderly couple in our ward and Ethan came with us. Ethan commented on their large rhubarb plants and wondered what they tasted like, so she pulled off a stock and he proceeded to eat it while we chatted with them. She then kept pulling off stocks and filled up an entire plastic bag until you couldn't fit one more piece of rhubarb in it. Monday we made up Strawberry Rhubarb Crisp and we also made a batch of homemade ice cream. Rhubarb CrispCrust...1 cup flour1 cup rolled oats1 cup brown sugar1/2 cup melted butterMix all together until well blended. Line 9x13 pan with 4 cups of cut up rhubarb2 cups sliced strawberries (I have a freezer full of strawberries).Evenly sprinkle crust mixture on top of cut up rhubarb/strawberries and bake in 375 degree oven for 1 hour. Delicious warm or cold and extra delicious topped with ice cream! On Tuesday, I still had SO much rhubarb left, I didn't want it to go to waste.
DIY Spice Jar Labels - DIYdiva It might seem a little strange that even though I don’t have a working kitchen (or even really the hope of having a working kitchen anytime soon) I just had to do something about my spice rack situation. And technically it’s less of a “rack” and more of a “bunch of stuff in a box or maybe on a pantry shelf” which looked kind of like this. I actually really liked the glass bottles with corks when I got them years ago, but the corks make horrible lids, and the labels I hand wrote for most of them were either crappy or gone. The rest of the spices were in mismatched jars or containers, and the whole thing was basically one big mess. I’m the kind of person who likes to have things I use often out in the open, and this just wasn’t going to do. Luckily I stumbled on some inexpensive clamp-top glass jars at Crate & Barrel (12 for $15) and instead of putting it off any longer I bought some jars, made some labels, and ended up with this… A slight improvement, right? Use with wild abandon in sauces,
Jamaican Jerk Chicken recipe and history - Jamaica Travel and Culture .com Home > Jamaican Recipes > Jerk Chicken Click on the video to watch Tracy cook some Jerk Chicken, scroll down to see the authentic Jerk Chicken recipe with pictures or scroll down to the bottom to read about the history of Jerk Chicken! Ingredients You will need the following ingredients to prepare enough jerk chicken for 4 people:- One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred) 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable) 2 Tbsp. thyme 2 Tbsp. ground allspice 8 Cloves garlic, finely chopped 3 Medium onions, finely chopped 2 Tbsp. sugar 2 Tbsp. salt 2 Tsp. ground black pepper 1 to 2 Tsp of the following (to taste) -ground cinnamon -nutmeg -ginger 1/2 cup olive oil 1/2 cup soy sauce Juice of one lime 1 cup orange juice 1 cup white vinegar Preparation Chop the onions, garlic and peppers. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce. Cut the chicken up in to 4 pieces. Cooking or Share
Watermelon Jam Have you ever come across a recipe so unique and intriguing that you just had to run out and get everything you'd need to give it a try? Well, when Stef from Cupcake Project was searching for the best way to get the flavor of watermelon into a cupcake, her friend Marissa from Food in Jars got to work and came up with a watermelon jelly. Watermelon jelly say what? Once I was sure that it just will not set no matter how long I waited, I reopened all the jars and dumped everything back into the pot. Watermelon Jellyadapted from Food in Jars makes about 7 eight ounce jars 6 cups pureed watermelon (remove any seeds prior to pureeing) 5 cups white sugar (I think next time I'd add 4 or less) 1/2 cup bottled or fresh lemon juice 1 packet powdered pectin Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot (anything but aluminum). Remove from the heat and pour into clean, sterilized jars, leaving about a half inch of headspace.
Food Revolution Day! | The Forest Feast Jamie Oliver is a big hero of mine- I so admire the work he has done in school cafeterias to spread awareness about food education and combat childhood obesity. So in honor of Jamie’s Food Revolution Day, The Forest Feast hosted a dinner party! This weekend, people all over the world are hosting healthy dinner parties to increase awareness about the food we eat. Food Revolution Day on May 19 is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. Photos and Illustrations by Erin Gleeson for The Forest Feast
Copper Moonshine Stills & Moonshine Still Kits This blog provides information for educational purposes only. All copper "moonshine" distillers featured on the site are non-functional props. All recipes and "how to's" are theoretical. If you want to know how to make rum, you're in the right place. "I will say as a bit of a warning to pass on to others, rum made from a pot still has some wildly different characteristics than Bacardi or something like that. Prep time: 5 minutes Cook time: 10 minutes Fermentation time: 2 weeks Yield: ≈1.5 gallons 80 proof rum Ingredients: 12.5 pounds raw cane sugar 9 gallons water 160 oz. unsulphured molasses Mash / Fermentation / Distillation Procedure Heat water to 120 degrees Fahrenheit stirring sugar in a pound at a time. Note: This blog provides information for educational purposes only and is not intended to be relied upon by any person, or entity, as basis for any act or decision whatsoever.